Recipes by Tricia Spaziani
Doggone Good Cooking
Tricia Spaziani is a down-home, modern day hostess and self-taught chef. She serves up old style hospitality, great food, and good fun. The proud mom of 13 rescue dogs, every meal she cooks is witnessed by her keenly observant pack. They are her official taste testers. They usually approve. The humans she hosts always do. With Mother’s Day fast approaching, this is a hearty, quick and easy menu that will wow your guests.
We featured Tricia’s Marley’s Mother of a Brunch on Spaz on Health on Green Ink Radio because home cooking is a far healthier alternative to eating out. How, you ask? Because it is far less expensive, you can control your portions, and you can adjust ingredients to your liking. Also, cooking and hosting at home builds connections with family and friends and enhances intimacy in a way eating in a restaurant does not. Pull up a dog, a flute of mimosa, invite family and friends, and try these delightful recipes!
Marley’s Mother of a Brunch
Marley’s Honey Blueberry Muffins
2 Cups Flour
1 Teaspoon Salt
3 Teaspoon Baking Powder
3/4 Cup Fresh Blueberries-rinsed
1 Cup Milk
4 Tablespoons Honey
1 Egg Beaten
1/4 Cup Melted Shortening
Preheat Oven to 350F
Sift flour, salt, baking powder and blueberries together. Mix milk, honey, beaten egg, and melted shortening. Add dry ingredients. Stir quickly just to incorporate. Fill a greased muffin pan half full. You may also use muffin liners. Bake for 25 to 30 minutes until brown.
Marley’s Italian Torte
2 Tubes of Crescent Rolls / Divided
1 Teaspoon Olive Oil
1 Package of fresh baby spinach- 6 to 8 ounces
1 Cup fresh mushrooms – I use cremini
7 Large eggs
1 Cup fresh grated Parmesan- I use Strevechio
2 Teaspoons Italian Seasoning
Fresh Ground Pepper to taste
1/2 lb. Thin Sliced good Deli Ham – I use Black Forest Ham
1/2 lb. Thin Sliced Hard Salami
1/2 lb. Thin Sliced Provolone Cheese
12 ounces of Roasted Red Peppers- drain them and pat them dry – another option is sun dried tomatoes packed in oil
Preheat oven to 350F
Place a 9-inch spring form pan on heavy duty foil and wrap it around pan. This prevents leaking. Then unroll one tube of crescent dough and separate into triangles. Press onto bottom of pan to form a crust. Seal seams well with fingers. Bake 10-15 minutes or until set.
In a large skillet, heat olive oil over medium-high heat. Add spinach, mushrooms, cook until mushrooms are tender. Drain on a paper towel or in a colander. Remove all liquid.
In a large bowl, whisk six eggs, the parmesan cheese, and the Italian seasoning and pepper.
Layer crust with half of the meats, cheese, red peppers and spinach mixture. Pour half of the egg mixture over the top. Repeat with remaining meats, cheese and vegetables, top with rest of the egg mixture.
Unroll and separate the second tube of crescent rolls into triangles, then press together to form a circle while sealing the seams. Once a circle is formed like a pie crust, place it over the filling. Wisk the remaining egg, brush over dough.
Bake uncovered, for 1 to 1/4 hours until done. During the baking process if the edges of the crust brown too fast, cover loosely with aluminum foil. Once done, loosen edges with a knife and remove spring form rim from pan. Let torte rest for 15 minutes before serving.
This recipe can be made without the meat, just add additional vegetables.
Marley’s Easy Greens & Tomato Salad
Pour a package of spring mix into a bowl.
Slice grape tomatoes.
Shred a handful of basil leaves.
Splash with olive oil and balsamic vinegar.
Sprinkle with sea salt and fresh ground pepper.
Marley’s Grapefruit Mimosa
Pair this delicious brunch with a Brut Prosecco and freshly squeezed grapefruit juice to taste.
Blood orange sparkling water is also an excellent accompaniment.
Don’t forget to spay and neuter your animals!
Tune into Spaz on Health’s Marley’s Mother of a Brunch Episode to hear Marley’s cute rescue story. We dedicate this brunch to this beautiful girl. Don’t worry, she got a bite.