3 Simple easter brunch recipes newsday granny smith apple nutrition facts

1. Cook the bacon in a large nonstick skillet over medium heat. Transfer to a plate lined with paper towel to drain and chop when cool. Remove the pan from the heat and pour off all but about 1 tablespoon of the bacon fat.

4. Place the skillet back over medium heat; add the onion, fennel and chard stems and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the chard leaves and cook, tossing occasionally, until wilted and bright green, about 2 minutes. Remove from the heat and stir in the asparagus.

6. Place a single layer of the bread on the bottom of the prepared baking dish. Top with half the vegetables and pour in about half the egg-milk mixture. Top with half the cheese and bacon. Layer with the remaining bread, followed by the vegetables and pour the remaining egg-milk mixture over the top.


Sprinkle with the remaining cheese and bacon.

1. Melt the butter in a large nonstick skillet over medium high.Large nonstick add the apples and 2 tablespoons of the sugar and cook until they are soft and lightly browned, about 8 minutes.

2. Coat an 11-by-7-inch baking dish with cooking spray. Make an even layer on the bottom with half the bread. (cut to fit). Place an even layer of all the apples on the bread and dot with the cream cheese. Top with the remaining bread.

3. Whisk the eggs, cinnamon, nutmeg and remaining sugar together; add the milk and maple syrup and whisk until well combined. Pour over the casserole and press down lightly with your hands to submerge the bread. Cover with plastic wrap or foil and refrigerate overnight.

4. Preheat the oven to 350 degrees. Bake the casserole, uncovered, until it is slightly puffed and golden and a knife poked in the center comes out clean, about 45 to 50 minutes. Allow to stand 10 minutes before cutting into squares. Makes 8 servings.

2. Pat the artichokes dry. Heat the oil in a large nonstick skillet over medium heat.Baking dish add the artichokes and cook without moving until lightly browned on the undersides, about 3 to 4 minutes; turn over and cook again until browned on the undersides. Transfer to a plate and sprinkle with 1⁄4 teaspoon of the salt.

4. Set aside 6 slices of the bread; use half the remaining bread to form a layer on the bottom of the baking dish. Top with half the artichokes followed by half the tomatoes; sprinkle with 2 cups of the cheese. Pour 1 cup of the egg mixture over this first layer, then repeat to form a second layer just like it. Place the reserved 6 slices of bread on top and pour the remaining egg mixture over the casserole. Press down lightly to ensure the top layer of bread soaks up some of the liquid. Sprinkle with the remaining 1⁄2 cup of cheese.

Marge perry, newsday’s weekly 3 simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a newsday columnist, contributing editor for cooking light, author of the blog A sweet and savory life, restaurant critic, recent columnist for several leading magazines (better homes & gardens, prevention); regular contributor to many magazines, (including self, more, coastal living, and relish) and frequent guest on television and radio, perry is an accessible and authoritative guide for anyone who cooks, eats and travels.Baking dish

In addition to dinner tonight, the cookbook based on her daily newsday column, ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the television food network and numerous television news segments.

Perry teaches cooking and food writing at the institute of culinary education in new york city, food writing at mediabistro.Com, and is a guest lecturer at the culinary management graduate school at new york university. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the libby hillman award for culinary excellence and the food writers’ symposium scholarship and the association of food journalists award for best food essay for an ode to her mother and strawberry-frosted cupcakes.Large nonstick