New Year’s Day. You’re maybe a little hung over. You had a great time the night before. This is one of the most relaxing days of the year, all the holiday hoopla is over and your New Year’s resolutions haven’t kicked in yet. here’s a fun video about creating a New Year’s Day Brunch.
I’m going to suggest a full day’s menu, both on and off the MagicKitchen.com menu. The MagicKitchen.com meals are frozen dinners delivered to your door. The gourmet frozen meals are easy to put together, delicious and will put a great spin on this last day of the 2010 holidays.
Breakfast, MagicKitchen.com version:
Open a container of your favorite yogurt. I really love Greek yogurt, it’s so rich and thick. Put it into bowls and drizzle with liquid honey. Sprinkle with MagicKitchen.com Gourmet Granola. This granola tastes like love and brown sugar and nuts.
Breakfast, Off the Menu version:
Breakfast Burrito Recipe:
- 8 eggs
- 1/4 c. sour cream
- 4 tortillas
- 1/2 c. shredded cheddar cheese
- 4 oz. leftover ham, turkey or lunchmeat, diced
- 1 chopped tomato
- 1 chopped green onion
- 2 T. chopped fresh cilantro, if desired
- 1/2 T. cumin
- 1/2 T. chile powder
- salt and pepper to taste
1. Whisk the eggs and sour cream together with salt and pepper.
2. Spray a fry pan with non-stick coating and add egg mixture. Cook eggs over medium-low heat, stirring continuously until eggs are done. Stir in grated cheese and pre-cooked ham or turkey, and cumin & chile powder. Remove from heat and set eggs aside in a bowl.
3. Wipe out the frying pan. Spray again with non-stick coating. Add each tortilla wrap, one at a time and cook over medium heat, about 3 minutes each side. Remove from heat and keep warm.
4. In the center of each tortilla, place about 1/3 c. of the egg mixture, sprinkle chopped tomatoes, onions and cilantro over the top. Fold the bottom of the tortilla up about one third of the way, then fold in the sides, then roll up. Wait a few minutes for them to set. Cut the tortillas in two.
5. Serve with fresh tomato salsa, sour cream, or hot sauce.
Lunch, MagicKitchen.com version:
Our light, fresh and really delicious Portabella/Shiitake Mushroom Ravioli.
Lunch, Off the Menu version:
Fresh tomato and Basil Pasta
- 2 1/2 tablespoons extra-virgin olive oil
- 1 pound rotini pasta
- 2 boxes grape or cherry tomatoes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 1/2 cups torn fresh basil leaves, loosely packed
- 1/2 cup freshly grated Parmesan (optional)
- Cook the pasta according to the package directions. Drain and keep warm in a serving bowl.
- Heat the oil in a large skillet over medium-high heat. Add the garlic and stir until fragrant. Add the tomatoes and stir just until they burst.
- Spoon the tomato mixture over the pasta; add pasta,sprinkle with the Parmesan, and toss gently. Serve Immediately.
Supper, MagicKitchen.com version:
Time for one last blast of wonderful food before real life begins again. Scallops Sancerre, Rice pilaf, Corn Medley and Family-size Chocolate cake.
Supper, Off-the Menu version:
Make it easy on yourself with an easy to prepare soup and a fresh baguette from the bakery. While you’re at the bakery, pick up your favorite dessert.
Here’s a Navy Bean Soup that can be simmering all day long.
- 1 pound dried navy beans
- 2 quarts boiling water
- 2 ham hocks or a ham bone
- 1/4 cup chopped onion
- 1/2 cup chopped celery
- 1 to 2 cups chopped ham
- salt and pepper to taste
- Wash beans; put in a pot and boil hard for one minute. Turn off heat and let sit for one hour. Drain.
- Add beans to large pot along with ham bone or hocks. Add water to generously cover.
- Simmer ham bone or hocks with the beans until beans are tender. Remove bones. Add chopped onions and celery. Add water to make about 1 gallon. Add ham meat, salt, and pepper to taste. Cook about 30 minutes longer.
Serves 12 or more.
Happy New Year!
Melody, MagicKitchen.com blogger