Start your weekend off right with the Wake up Crew’s recipe of the week! Every Friday morning during the Free Country Wake Up Crew on WFRE Katie Ryan will feature a new recipe you can make at home!
Brought to you by Catoctin Mountain Orchard
I haven’t done a breakfast recipe in a while, and funny enough, when I made this recipe, we ate it for dinner!
Huevos Racheros is delicious in all of its forms. You can make a casserole, a big bowl full of goodness or everything piled high on a toasted tortilla.
We decided to use Charras Tostadas! This recipe is so easy because you really don’t have to do much cooking at all.
In a sauce pan heat up your refried beans. Then, cook your “Dippy eggs” as I like to call them, or fried egg anyway you like it.
Prepare to top your breakfast meal by slicing you avocado and tomatoes.
Once your eggs and beans are finished, you can start piling up your delicious, but messy tostada, any way you like!
We did: tostada, a thin layer of refried beans, egg, avocado and cherry tomatoes with your favorite salsa and feta cheese sprinkled on top. Then add a little squeeze of fresh lime juice for flavor.
Salsa verde is another great choice for salsa on top. YUM!
-Egg (we used one for each tostada
-refriend or black beans
-fresh lime juice
It’s a Laura takeover of Katie’s Kitchen and I’ve got the best simple salmon recipe for you!
First, visit the seafood department at your favorite market and ask for two balanced portion salmon fillets.
When you get home, preheat your oven to 350 degrees!
Prepare your fillets:
1.) Rinse each fillet and pat dry, then, season both sides with salt and pepper.
2.) Place both fillets skin side down in an oven safe dish. (I love using my Pyrex!)
3.) Pour one cup of white cooking wine or until the bottom of the dish is fully covered /submerged.
4.) Top fillets with two pats of butter each.
5.) Sprinkle rosemary on top.
Then, place your dish on the middle rack and bake at 350 degrees until the internal temperature reaches 145 degrees, or the fish is flaky and opaque. (Typically this will take anywhere between 20-25 minutes depending on your oven.)
Pair with your favorite vegetable side dish and enjoy! Some of the most popular side dishes include asparagus or fresh steamed string beans. However, any dark green vegetable should pair well! ( I usually enjoy my salmon over a bed of yummy sautéed spinach!)
Mmmm….Strawberry Shortcakes. The ULTIMATE dessert for summer…or anytime of the year. But, it just taste so good with fresh strawberries!
Start out by pre-heating your oven to 425 degrees.
Grab a mixing bowl and stir together strawberries and 1/2 cup sugar; set aside. In another mixing bowl, stir Bisquick mix, milk, 3 tablespoons sugar, and melted butter until a thick, but soft dough forms.
Drop the dough by rounded tablespoonfuls into 6 mounds onto an un-greased cookie sheet; then add a little sprinkle of sugar.
Bake your dough for 10 to 12 minutes or until golden brown.
While that’s cooking, in a small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
Once its finished, take out your dough and you can serve your Strawberry Shortcake one of two ways…
1. Slice the warm shortcakes in half; layer with strawberries and whipped cream, or
2. Break up one biscuit per person into big pieces into a dessert bowl and pour strawberries over the biscuit; add a dollop of whipped cream on top! YUM!
Ingredients: I got the recipe here
4 cups strawberries, stems removed and sliced
2⁄3 cup sugar
2 1⁄3 cups original Bisquick baking mix
1⁄2 cup milk
3 tablespoons butter, melted
1⁄2 cup whipping cream
a few drops of vanilla extract
1 teaspoon sugar