This caught my eye on the front page of Roadfood. Has a cinnamon roll ever looked better or more appetizing? I sincerely doubt it. Especially with every gooey dripping so finely onto the plate. Feeds two as well. Looks like I may have to take a detour via Ramona, California.
Tom Cuon Chien and Com Tam Bi Cha Suon Nuong Trung Ga
Fried Shrimp Rolls and Broken Jasmine Rice with Shredded Roast Pork, Grilled Pork Chop, a Steamed Omelet and Two Fried Eggs.
Pho Dai Loi Restaurant
4061 Jonesboro Road, Forest Park
A perfect way to end a great day of antiquing at Scott Antique Market.
Atlanta Expo Center on the second weekend of every month
3650 Jonesboro Road Southeast
Berlin Food: South-Pacific Dinner, Omlette, Creme Crepe, Mexican Burrito
I often need to find a use for overripe bananas.
Dense and moist, topped with a rich fudge frosting, this will be another recipe you’ll go to over and over.
Baked Zucchini and Smoked Ham Hash with Eggs and Brie
Another weekend breakfast option, this used up the leftovers from my fridge but turned out pretty well.
- 3 cups grated zucchini, water pressed out a bit
- 1 onion, sliced
- 1 cup diced ham
- Handful of fresh herbs (sage, basil, thyme etc)
- Juice of half a lemon
- Brie or other cheese
- 4 eggs
- Olive oil, salt and pepper
Sauté onion with some olive oil in an oven proof skillet until soft. Add ham, zucchini and herbs. Cook, stirring occasionally, until most of the water has cooked out. Season with salt and pepper, and top with lemon.
Crack the eggs into holes in the zucchini hash, bake for 2 minutes in a hot oven, then top with cheese and bake for 2 minutes more with the grill on.
Spinach and Ricotta Cannelloni and Meatballs
Italian food isn’t all that hard to make, it’s just about using the right ingredients. This didn’t take terribly long to put together, and a lot can be done ahead of time and then frozen for later, so you can whip up a pretty satisfying dinner when you don’t seem to have time.
- 1 kilo ground beef
- 3 garlic cloves, chopped finely
- 3 eggs
- 1/2 cup breadcrumbs
- Salt, pepper, and fresh sage
Mix the above, form balls, and bake at 200C / 375F for 20 minutes, flip over, and then bake for 10 minutes until nice and brown.
Ingredients (quick sauce):
- 2 large cans of diced tomatoes
- 1 onion, diced
- 100g butter
- fresh chopped sage
- salt and pepper
- about 200g pork, bone in
- 2 bay leaves
Melt butter, stir in onions and then add the pork and brown. Add the sage and cook for about 2 minutes before adding the rest of the ingredients. If you’re cooking it for a while, add a bit of water so there’s something to boil out while the meat infuses with the sauce. Remove pork bone and bay leaves before using.
- 10 cannelloni shells
- Half kilo ricotta
- Package of baby spinach, steamed and drained
- 1 egg
- Dash of nutmeg
- Salt and pepper
Mix everything but the pasta and then pipe into the cannelloni shells. Put in a baking dish, add meatballs and then cover everything with sauce. Bake for about 30 minutes, adding grated parmesan for the last 10, at 200C / 375F.