Lexie Starr Recipes

Breakfast and Brunches

Lexie Starr Lexie Eggs with Spring Mix and Cherry Tomatoes

by on Nov.28, 2014, under Breakfast and Brunches

Lexie Starr Lexie Eggs with Spring Mix and Cherry Tomatoes

Lexie Starr Lexie Eggs with Spring Mix and Cherry Tomatoes

4 eggs

2 cups Spring Mix

1 cup whole cherry tomatoes

3 cloves garlic chopped

1/3 cup olive oil

1/2 stick butter

1/2 teaspoon ground black pepper

1/2 teaspoon crushed red pepper

Pinch of Salt

4 Croissants toasted

Directions: In a skillet on medium to low flame put a half of the olive oil and a half of the butter, Add 2 eggs at a time and cook over easy or to your liking. Once all the eggs are cooked set aside. Put up the croissants to toast while you cook the tomatoes and spring mix. Add the rest of the olive oil and the butter in the skillet, Add the chopped garlic and sautée for about 2 to 3 minutes. Add the tomatoes, salt, crushed red pepper, black pepper and spring mix then stir and cook for 2 to 3 minutes. Remove from the heat and serve with the croissant. (4 servings)

Enjoy Lexie

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Lexie Starr Lexie Ackee and Codfish

by on Nov.28, 2014, under Breakfast and Brunches

Lexie Starr Lexie Ackee and Codfish

Lexie Starr Lexie Ackee and Codfish

1 can Ackee

1 lb dried boneless codfish

1 medium onion

1 large tomato

2 sprigs of scallion

1/4 lb salt pork

1 tsp black pepper

1/2 tsp dry thyme

1 tsp crushed pepper

Salt (optional)

1 cup olive oil

Medium Dutch Pot

Large pot

Medium strainer

Directions:  

Wash codfish and put in the large pot, Add enough cold water to cover the codfish, put the codfish to boil on medium flame uncover to avoid over flow. Boil for 10 minutes then remove from flame, save 2 cups of the codfish water aside and drain off the rest. Add fresh cold water to the codfish again and put back on the flame to boil for another 10 minutes. After 10 minutes remove from flame and drain. Set aside and let cool. While the codfish cool, Open the can of Ackee and pour in the strainer to drain, pour the codfish water over the Ackee and let it continue to drain. Cut up the onion, tomato, scallion and set aside, and then wash the salt pork in cold water and blot dry. Cut up the salt pork in 1-2 inch strips, put olive oil in the medium dutch pot and add salt pork and then cover (to avoid splatter) and fry on medium flame until lightly brown (check to make sure that it doesn’t burn as it browns very quickly). Once the salt pork browns, Remove the pan with salt pork from the flame and set aside. Break the codfish in small bite size pieces. Place the medium dutch pot or medium size pot with the salt pork back on high flame let it get hot (be careful not to burn the pork). Add the codfish and stir, add the tomato and stir, add the onion, scallion, thyme, black pepper, crushed red pepper and stir, add the Ackee and stir, (taste before you add the salt) then add the salt to taste if needed. Cover on simmer for about 5 minutes and stir occasionally. Remove from heat. Serve with Bread or Rice!

NOTE: This dish can be used for Breakfast, Lunch, Brunch or Dinner 

Enjoy Lexie

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Lexie Starr Lexie Oatmeal and Blueberries

by on Nov.28, 2014, under Breakfast and Brunches

Lexie Starr Lexie Oatmeal and Blueberries

Lexie Starr Lexie Oatmeal and Blueberries

1 cup Quaker oatmeal

4 cups cold water

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon vanilla

1/2 cup fresh blueberries

1 teaspoon sweet butter

1/2 cup fresh goat milk or (milk of your choice)

Sugar to taste (I don’t use sugar)

Medium pot

Directions: Put cold water and oatmeal in the pot stir and place on medium flame keep stirring until it come to a quick boil (be careful not to let it boil over) the oatmeal should come together with the water and look creamy, reduce flame to low and let cook for 10-15 minutes stirring occasionally, add milk and stir and cook for 2 more minutes. Remove oatmeal from heat, add cinnamon, nutmeg, vanilla, butter and stir until blend. (Sweeten to taste). Put oatmeal in serving bowl and top with the fresh blueberries and serve.

Enjoy Lexie

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Lexie Starr Lexie Salmon Steak Lemon Dill

by on Nov.28, 2014, under Breakfast and Brunches

Lexie Starr Lexie Salmon Steak Lemon Dill

Lexie Starr Lexie Salmon Steak Lemon Dill

4 salmon steak

1 lemon

1 tbsp dill

1 tbsp organic seasoning

1 tbsp crushed red pepper

1/2 stick butter

Medium baking pan

Direction; Put oven on high broil, let heat for 5-10 min while you prepare the salmon. Wash salmon with cold water, then blot dry and set a side. Mix dill, organic seasoning, crushed red pepper together and set a side. Cut lemon in thin slices, Cut the butter in thin slices. Put the season mixture on both sides of the salmon steaks and then arrange them in the baking pan. Place the lemon slices on the salmon steak, Place butter slices on the salmon steaks. Put the pan with the salmon steaks in the oven on the top rack, Broil for seven minutes (7 minutes). Remove and serve. (I had it with cherry tomatoes, orange slices and tea).

4 Servings, Great for Breakfast, Brunch or Dinner.

Enjoy Lexie

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Lexie Starr Eggs With Peppers and Onion

by on Nov.28, 2014, under Breakfast and Brunches

Lexie Starr Eggs with Peppers and Onion

Lexie Starr Lexie Eggs with Peppers & Onion

6 eggs

1 onion

1 tsp raspberry preserves

1/2 red bell pepper

1/2 green bell pepper

1/2 yellow bell pepper

1 tsp black pepper

1/4 salt (optional)

1/2 cup olive oil

1 med bowl

Medium skillet

Bread of your choice

Soft butter

Directions: 

Crack eggs and put them in the bowl, beat with a wire Wisk or fork until fluffy. Set eggs aside. Cut up the onion and the peppers in 1/2 inch cubes. Put olive oil in skillet and turn on flame to medium. Heat oil until hot, Put the onion and the peppers in the pan, Sautee peppers and onion stirring until tender, Add eggs and stir to combine, add black pepper and stir, remove from heat. Toast the bread then spread with butter and preserves. Serve with the eggs.

Enjoy Lexie Starr

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