Crustless Spinach Pie

This Crustless Spinach Pie is similar to a frittata, a quick savory egg dish. If served with toast, this crustless spinach pie could also do double duty as a tasty breakfast or lunch item. Opa! Leftover potatoes could be repurposed into breakfast potatoes or home fries.

Ingredients:

1 Tbsp. oil
1 cup onion, diced
10 oz. spinach (fresh or frozen/canned, drained)
6 eggs
2 cups crumbled feta cheese
½ tsp. each salt and pepper

Directions:

Preheat oven to 350°F. Heat oil in a skillet and sauté onion until translucent. Add spinach to the pan for 5-6 minutes to wilt and evaporate the liquid. Remove spinach from heat to cool. Whisk eggs, cheese, salt, and pepper and add to spinach. Pour into a 9-inch greased pie plate and bake for 25-30 minutes until center is set. Serve warm.

Recipe from Lori Ross, Southern Boating, April 2019

More Greek Recipes:

Greek Salad Hummus Dip

Mykonos Lemonade

Grilled Rosemary Lamb Chops

Greek Honey Cake

Quick and Easy Mango Bellini Recipe

Mango Bellini

Feel the sun on your face and welcome spring in all her glory. Start with this quick and easy mango bellini.

Spring has sprung! Or if it hasn’t quite bloomed in your neck of the woods, you can at least fake it and celebrate with an exotic dinner party to celebrate India’s colorful Holi Festival on March 21^st.

Recipe serves four but is easily doubled…or tripled.

Ingredients:

1 mango, peeled and flesh chopped fine or pureed (or use bottled mango puree)
1 bottle of Prosecco, chilled
1 lime, cut into 4 wedges

Directions:

Spoon one tablespoon of mango puree into a champagne glass. Squeeze in juice from a lime wedge. Gently pour in the Prosecco to fill the glass, and stir just before serving.

By Lori Ross, Southern Boating February 2019

More Indian food-inspo:

Kachumber Salad

Shrimp Vindaloo

Quick and Easy Breakfast Strata

Easy Breakfast Strata

While we all love the holidays, we DON’T love the heaviness that comes with big Christmas roasts or holiday hams. So skip the sluggishness this year. Go with a lighter, bright holiday brunch. This customizable breakfast strata will keep you full without the heaviness.

Ingredients:

4 large eggs
1/2 cup milk
1 tsp. mustard
¼ tsp. each salt and pepper
3 cups bread, cubed
3/4 cup cooked sausage, bacon or ham, diced
½ cup vegetables (onion, spinach, peppers), cooked to tender and chopped
1 cup shredded cheese (gouda, fontina, sharp cheddar or a mix)

Directions:

Crack the eggs and place in a large bowl with milk, mustard and salt, and pepper; whisk until well combined. In a greased rectangular baking dish, place bread, meat, and vegetables. Pour the egg mixture over the bread and gently press the bread down to make sure it is covered in liquid.

Sprinkle cheese over the top and cover with foil. Let it rest on the counter for at least 30 minutes or overnight in the refrigerator. Keep covered and bake for 30 minutes at 350°F. Uncover the strata, and continue baking until the center is firm (15-20 minutes). Remove from the oven and let cool at least 5 minutes. Cut and serve.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Billionaire’s Bacon

Pomegranate Champagne Cocktail

Stuffed Dates

Eggnog Latte

Smoked Salmon Toasts

Festive Fruit Salad

While we all love the holidays, we DON’T love the heaviness that comes with big Christmas roasts or holiday hams. So skip the sluggishness this year. Go with a lighter, bright holiday brunch. This festive fruit salad is a great side dish to the main course.

It’s incredibly easy to customize according to your tastes.

Ingredients:

8 cups assorted fruit slices and chunks (apple, pear, banana, kiwi, orange, peach, plum, berries)
1 tbsp. honey
3 tbsp. lime juice
½ cup pomegranate seeds (substitute sliced almonds or pumpkin seeds)
1 tbsp. mint leaves or a pinch of dried mint

Directions:

In a large bowl combine fruit. In a small bowl whisk together honey, lime juice, and pomegranate seeds. Pour over salad and gently toss. Top with mint and serve immediately.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Billionaire’s Bacon

Pomegranate Champagne Cocktail

Smoked Salmon Toasts with Avocado

Smoked Salmon Toasts

Simple and elegant, these smoked salmon toasts will be the perfect complement to any brunch you host this season. You can use leftovers (likely you won’t though) for a similar light lunch the next day. No ripe avocados onboard? Try it with cream cheese for classic brunch fare.

Enjoy!

Ingredients:

16 slices smoked salmon
3 avocados, pitted, peeled and sliced
1 red onion, thinly sliced
1/4 cup capers, drained
¼ tsp. each salt and pepper
4 toasted bread slices
2 lemons, quartered

Directions:

Arrange the smoked salmon slices on a platter and top with avocado slices, onions, and capers. Sprinkle with salt and pepper. To serve, spread toast with avocado, then salmon, onions and capers. Drizzle with lemon juice.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Billionaire’s Bacon

Pomegranate Champagne Cocktail

Holiday Eggnog Latte

Tired of the old holiday standard fare? We’ve grown weary of heavy-handed feasts of roasted birds and piles of potatoes. Mix things up this year and host a holiday brunch. You’ll feel lighter and brighter with this Eggnog Latte.

Ingredients:

4 cups strong hot coffee or espresso
2 cups eggnog
2 cups milk, warmed
2 oz. rum
Whipped cream
Ground nutmeg

Directions:

In a pitcher combine hot coffee, eggnog, milk, and rum. Pour mixture into four coffee mugs and top with whipped cream and a sprinkle of nutmeg.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Billionaire’s Bacon

Pomegranate Champagne Cocktail

Stuffed Dates

Skip the heavy holiday hams and roasts. If you’re cruising over the holidays, switch it up. Plan a festive champagne brunch for the holiday celebrations. Try these stuffed dates along with some champagne on ice. Not a fig fan? You can substitute figs or apricots instead.

Ingredients:

10 pitted dates, halved (or dried figs and apricot)
4 oz. ricotta cheese
1 tsp. orange juice
½ tsp. vanilla extract
1/4 cup nuts, crushed
Pinch of sea salt

Directions:

Mix ricotta with orange juice and vanilla. Fill the center of each date with ricotta mixture. Sprinkle with nuts and sea salt. Chill until ready to serve.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Billionaire’s Bacon

Pomegranate Champagne Cocktail

Billionaires Bacon

Skip the heavy holiday hams and roasts. If you’re cruising over the holidays, switch it up. Plan a festive champagne brunch for Christmas morning with this decadent Billionaires Bacon.

Ingredients:

1/2 cup light brown sugar
1/2 lb. bacon
1/2 tsp. pepper

Directions:

Put sugar onto a plate. Coat both sides of each strip of bacon in sugar, firmly pressing sugar into each strip. Place bacon strips in a single layer on a foil-lined sheet pan (some sugar will fall off). Sprinkle bacon evenly with pepper.

Place pan in preheated 425°F oven or on a grill, turning once until browned and lacquered for about 15 minutes. Transfer to a lightly oiled platter to cool. If bacon is not crisp upon cooling, bake in oven 5-8 minutes more watching closely so the sugar doesn’t burn. Break slices into thirds and serve.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Pomegranate Champagne Cocktail

Stuffed Dates

Eggnog Latte

Smoked Salmon Toasts

Pomegranate Champagne Cocktail

Skip the heavy holiday hams and roasts. If you’re cruising over the holidays, switch it up. Plan a festive champagne brunch for Christmas morning.

Pomegranate Champagne Cocktail

Host a festive holiday brunch this winter. Everyone will love this bright and tangy twist on a breakfast cocktail. This Pomegranate Champagne Cocktail recipe serves four but is easily doubled for a crowd. Enjoy!

Ingredients:

1 lime, halved
2 tbsp. sugar
1 cup pomegranate juice
1 bottle champagne
1 orange, thinly sliced

Directions:

Rub rims of four champagne glasses with lime and dip in sugar. Pour 1/4 cup pomegranate juice into each glass and top with champagne. Garnish each with an orange slice.

By Lori Ross, Southern Boating December 2018

More holiday recipes: