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Category: Breakfasts

Tex-Mex Waffle Nachos

Tex-Mex Waffle Nachos

Tex-Mex Waffle Nachos

 

4 slices Thick Cut Bacon, chopped

6 Homestyle Waffles, cut into wedges

3/4 cup Finely Shredded Cheddar Jack Cheese

4 Large Eggs

¼ teaspoon sea salt

¼ teaspoon Black Pepper

1 tablespoon Unsalted Butter

1 avocado, peeled, pitted and mashed

¼ small red onion, finely chopped

½ cup Medium Chunky Salsa

3 tablespoons chopped fresh cilantro

Hot sauce (optional)

 

Preheat oven to 425°. Line rimmed baking pan with parchment paper. In small skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate, cool and crumble. Arrange waffles on prepared pan; sprinkle with cheese. Bake 5 minutes or until cheese melts. In large bowl, whisk eggs, salt and pepper. In large, nonstick skillet, melt butter over medium heat; add egg mixture and cook 5 minutes or to desired doneness, stirring occasionally. Serve waffles topped with eggs, bacon, avocado, onion, salsa, cilantro and hot sauce, if desired.

Pesto Fried Eggs on Toast

Pesto Fried Eggs on Toast

Pesto Fried Eggs on Toast

 

2 tbsp basil pesto

2 eggs

2 slices bread French or Italian, toasted

2 tbsp cream cheese counter softened (fresh ricotta)

1 half avocado mashed

salt and pepper

honey drizzle

 

Add basil pesto to a small non-stick skillet and heat pan over medium-low heat. Basil pesto includes oil and should heat up well. Crack eggs into a bowl. Remove any tiny shells. Now slowly add eggs into hot skillet and season generously with salt and black pepper. Cook eggs to your liking. Generally, for a medium-hard egg, cook 2-3 minutes on one side and flip for 30 seconds. Spread 1 tablespoon of softened cream cheese onto each piece of sliced and toasted bread. Top each piece of bread with half of the mashed avocado. Drizzle avocado with a bit of sweet honey. Place cooked pesto egg on top of the toast and serve immediately while hot.

Brown Sugar Cornmeal Waffles

Brown Sugar Cornmeal Waffles

Brown Sugar Cornmeal Waffles

 

8 tablespoons (1 stick) unsalted butter

1 1/4 cups all-purpose flour

3/4 cup finely ground yellow cornmeal

1/2 cup whole buttermilk

2 large eggs

2 tablespoons packed light brown sugar

2 teaspoons vanilla extract

2 teaspoons baking soda

1 teaspoon baking powder

3/4 teaspoon kosher salt

Cooking spray

Fresh berries, for serving (optional)

 

Cut 1 stick unsalted butter into a few pieces, place in a small microwave-safe bowl, and microwave on high until melted, 40 to 60 seconds. (Alternatively, melt on the stovetop over low heat.) Set aside to cool slightly while you heat a waffle iron for medium heat. Place the melted butter, 1 1/4 cups all-purpose flour, 3/4 cup finely ground yellow cornmeal, 1/2 cup whole buttermilk, 2 large eggs, 2 tablespoons packed light brown sugar, 2 teaspoons vanilla extract, 2 teaspoons baking soda, 1 teaspoon baking powder, and 3/4 teaspoon kosher salt in a large bowl and whisk until combined; the batter will be quite thick. When the waffle iron is ready, coat with cooking spray, then pour in the amount of batter recommended by the manufacturer, about 1/2 cup for a (7-inch) thin round waffle. Close the lid and cook until the waffle is golden-brown. When the waffle is ready, remove from the iron to a wire rack. If not serving immediately as they are made, place directly on a rack in a 200 F oven to keep warm. Repeat making waffles with the remaining batter. Serve with fresh berries.  Recipe notes: The waffles can be refrigerated in an airtight container for up to five days or frozen for up to two months. Reheat directly on a rack in a 350 F oven until heated through, 4 to 6 minutes if refrigerated, or 10 to 12 minutes if frozen.

Pesto Egg and Tomato Toasts

Pesto Egg and Tomato Toasts

Pesto Egg and Tomato Toasts

 

2 slices sourdough bread

12 cherry tomatoes

6 tablespoons store-bought refrigerated pesto, such as Gotham Greens, divided

4 large eggs

2 tablespoons freshly grated Parmesan, for serving

Red pepper flakes, for serving

 

Heat a large non-stick skillet over medium-high heat. Place the bread in the dry pan and toast until golden brown, 1 to 2 minutes per side. Remove to two plates and keep warm. Wipe out the skillet and return to the heat. Increase the heat to high and let the pan get smoking hot. Add the tomatoes and cook, occasionally shaking the skillet, until charred and blistered, 3 to 5 minutes. Divide the tomatoes between the toasts, using a fork to gently smash the tomatoes into the toast. Wipe the skillet clean again. Reduce the heat to medium-low. Add 4 tablespoons of the pesto to cover and coat the bottom of the skillet. Gently crack eggs into skillet over pesto. Cover and cook until whites are firm and opaque, but yolks are still runny, about 3 minutes. Using an offset spatula, transfer of the 2 eggs to top each of the tomato toasts. Top each with 1 tablespoon of the remaining pesto. Sprinkle with freshly grated Parmesan and red pepper flakes. Serve immediately.

Linden Leaf Pancakes

Linden Leaf Pancakes

Linden Leaf Pancakes

 

Linden Leaf Flour

 

1 pound fresh, mature linden leaves

 

Pancakes

 

3/4 C. all-purpose flour

3/4 C. linden leaf flour

3 1/2 tsp. baking powder

1 tsp. salt

1 T. granulated sugar

1 1/4 C. milk

1 egg

3 T. butter, melted

 

To make the flour, dry the linden leaves outdoors in the summer, which may take up to a week. Alternatively, place leaves on baking sheets, well separated, and dry them in a 115 °F oven for up to 24 hours; this may be done in overnight shifts so that your oven is available for other uses during the day. When leaves are completely dried and crumble between your fingers, blend or pound them to a powder with mortar and pestle or in a food processor. Sift powder through a fine-meshed sieve and discard coarser material. The resulting fine flour can be stored for a year or more in an airtight jar. Typically, each pound of fresh linden leaves yields 3/4 C. flour. To make the pancakes, in a large bowl, sift together both types of flour, baking powder, salt, and sugar. Separately, blend together milk, egg, and melted butter. Make a shallow well in center of flour mixture and pour in liquid mixture. Mix until fairly smooth; some small lumps may remain. Heat a lightly oiled griddle or frying pan over medium-high heat. Using a soup ladle or large spoon, pour or scoop batter onto the griddle, about 1/4 C. per pancake. Brown on both sides. Serve hot.

Gingerbread Chia Seed Waffles

Gingerbread Chia Seed Waffles

Gingerbread Chia Seed Waffles

 

3/4 cup whole wheat flour

3/4 cup oat flour (I just put oats in a blender to make this!)

2 tsp. baking powder

1/2 tsp. salt

2 T. ground ginger

2 tsp. cinnamon

1/2 tsp. ground cloves

2 T. coconut sugar

1 egg

1 T. molasses

1 1/2 cups milk (regular, almond, or any you like!)

1/3 cup unsweetened applesauce

2 T. chia seeds

 

Combine both flours, baking powder, salt, coconut sugar, ginger, cloves & cinnamon in a medium bowl. In a smaller bowl combine milk, egg, applesauce & molasses and stir until blended. Add both wet and dry ingredients together then add in chia seeds and stir to combine. Cook the waffles in a waffle iron per the irons instructions. Mine took about 5 minutes to cook through. Enjoy!

Dill, Sweet Onion and Everything Seasoning Baked Omelet

Dill, Sweet Onion and Everything Seasoning Baked Omelet

Dill, Sweet Onion and Everything Seasoning Baked Omelet

 

1 tablespoon salted butter

12 large eggs

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup fresh dill leaves, roughly chopped

1 extra-large sweet onion, peeled, quartered, and thinly sliced into half-moons (or sub red onion)

1 tablespoon Everything Bagel seasoning

 

Preheat oven to 350°F. Grease an oven-safe 9″ x 5 loaf pan with butter. In a large bowl, whisk eggs with salt and pepper until slightly foamy. Add in dill and onion. Mix until well combined. Pour into prepared loaf pan. Sprinkle Everything Bagel seasoning evenly on top. Bake on center rack 50-55 minutes until center is firm. Remove from oven and allow to cool in pan 15 minutes before slicing into six pieces and serving.

Egg Baked in Cream

Egg Baked in Cream

Egg Baked in Cream

 

1 1/2 T. butter

4 leeks, sliced, light green and white parts only

Salt

2 sprigs thyme, leaves roughly chopped

2 sprigs parsley, leaves roughly chopped

1 large farm-fresh egg

About 2 T. half-and-half

Coarsely ground black pepper

Grilled or toasted bread slices

 

Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs. Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.

Apple Cheddar Bacon Breakfast Strata

Apple Cheddar Bacon Breakfast Strata

Apple Cheddar Bacon Breakfast Strata

 

Butter or bacon fat, for the pan

3 eggs, beaten

1½ cups milk, whole or 2%

¼ tsp. salt

Generous pinch of pepper

2 tsp. Worcestershire, optional

2 tsp. Dijon or 1 tsp dry mustard

¾ lb. (a med-sized loaf) rustic bread,[1] day-old, sliced

¾ lb. honeycrisp [2] apples, peeled, cored, and thinly sliced

9 oz. aged white cheddar, shredded

2 T. dried rosemary

1 lb. thick-cut bacon, cooked to moderately crispy and chopped

3½ oz. gouda (not smoked), shredded

 

Grease an 8×8 baking pan with bacon fat or butter; set aside. Place the eggs, milk, salt, pepper, (Worcestershire), and mustard into a mixing bowl or pitcher and mix it thoroughly; set aside. Next, create three layers in the following manner:  Line the bottom of the pan with a layer of bread. Make sure to leave no gaps in the layer, tearing off small pieces of bread or crumbling some of it into crumbs as necessary, to fill them in. Pour just enough of the egg mixture over the bread to moisten all of it. Distribute half the apples over the eggy bread. Cover that with half the cheddar, then a third of the rosemary, and then half the bacon.  Lay down another layer of bread. Take an opportunity to push down on the whole thing, to compress it somewhat, and to help ensure that it’s level. Pour enough of the egg mixture over the bread to moisten all of it thoroughly. Then build the rest of the layer: the rest of the apples, all the gouda, another third of the rosemary, and the rest of the bacon. Top it off with another layer of bread. Press down again. Pour the remainder of the egg mixture over the bread. Cover that with the remaining rosemary and cheddar.  Cover tightly with foil. Place it in the refrigerator overnight (or see “options” paragraph). The next morning, pop it into a preheated 350°F oven for 35 minutes, then remove the foil and continue baking for 25 minutes, or until the top has browned. Remove from the oven and let rest until cold (or see “options” paragraph).   Cover with foil and place in the refrigerator overnight. 5. The next day, whenever you’re hungry, cut the strata into six pieces, and microwave each piece for 2 minutes with full-on nuclear power.

Blueberry Bannock Scone

Blueberry Bannock Scone

Blueberry Bannock Scone

 

1 1/4 cups all-purpose flour, plus more for dusting

1/2 cup finely chopped pecans

1/2 cup wheat germ

1 T. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

5 T. sugar

5 1/3 (1/3 cup) T. unsalted butter, chilled

1/2 cup buttermilk

2 large eggs

1 cup blueberries

1 tsp. water

 

Preheat the oven to 400 degrees. Lightly sprinkle a 14-x-16-inch baking sheet with flour, or line with a Silpat, and set aside. In a large bowl, combine the flour, pecans, wheat germ, baking powder, salt, cinnamon and 2 T. of sugar. Cut the butter into the flour mixture with a pastry blender or fork until it has the consistency of small crumbs. In a small bowl, combine the buttermilk and one egg. Add to the flour mixture and stir until just moistened. The dough will be quite wet and sticky; work it as little as possible.

Divide the dough in half and shape one piece into a 9-inch circle on the prepared baking sheet. Spread the blueberries evenly over the circle and sprinkle with 1-2 T. of sugar. On a lightly floured piece of parchment paper, form a 9-inch circle with the remaining dough and gently slide it on top of the berries. With the backside of a knife, score the top in 8 wedges. Beat the remaining egg with the water and lightly brush the egg wash over the top of the scone. Sprinkle with the remaining T. of sugar.  Bake until the scone is golden brown, 20 to 30 minutes. Remove from the oven and place on a cooling rack. When cool, cut into wedges and serve.

Gold Port Galley Lemonade

Gold Port Galley Lemonade

Gold Port Galley Lemonade

 

1 ¾ cups granulated sugar

8 cups room-temperature water, divided

1 ½ cups lemon juice

2 T. passion fruit–flavored syrup

½ cup candied pineapple, chopped

 

In a large microwave-safe bowl, combine sugar and 1 cup water. Microwave on high 1 minute, stir, and microwave another minute. Refrigerate syrup covered until cool, about 2 hours. Once cool, stir in lemon juice, remaining 7 cups water, and passion fruit flavoring. Pour into ice cream machine and mix about 15 minutes or until a slushy consistency forms. Scoop into glasses and top with candied pineapple. Save any remaining lemonade to freeze another day, or drink unfrozen. Store in a pitcher in the refrigerator up to 5 days.

Mozzarella Medley Prosciutto Toast

Mozzarella Medley Prosciutto Toast

Mozzarella Medley Prosciutto Toast

 

1 baguette, sliced into 2 (6” [15-cm]-long) pieces and then in half lengthwise

Olive oil, for cooking

3 T. (45 ml) Red Pepper Spread

12 oz (340 g) Marinated Fresh Mozzarella Cheese, sliced in half

4 thin slices prosciutto

Chopped fresh basil, for garnish

 

Preheat the oven to 400°F (200°C). Brush a thin layer of olive oil over each slice of baguette and place them on a baking sheet. Toast in the oven for 3 to 4 minutes. Remove the bread from the oven and spread a generous layer of Red Pepper Spread over each slice. Place the halved mozzarella balls, flat side down—you should be able to fit six to eight halves per baguette slice—over each piece of bread, return the bread to the oven and bake for 8 to 10 minutes, or until the cheese is melted. About 2 minutes before removing the toasts from the oven, lay one slice of prosciutto over top of each slice of bread and continue to bake for about 2 minutes. When the prosciutto is warm, remove the toasts from the oven and garnish with basil.

Sheet Pan Banana Pancake Breakfast Board

Sheet Pan Banana Pancake Breakfast Board

Sheet Pan Banana Pancake Breakfast Board

 

24 to 26-inch (60-66 cm) food board

Sheet-Pan Banana Pancake (recipe follows)

11/2 T. (23 ml) olive oil

12 eggs, beaten

11/2 tsp. kosher salt

1/2 cup (60 g) grated sharp Cheddar cheese

1 T. (5 g) chopped scallion, for garnish

1 package (20 ounces, or 560 g) maple breakfast sausage, cooked

1 cup (240 ml) heavy cream

1/4 cup (30 g) powdered sugar

1/2 tsp. vanilla extract

2 pounds (908 g) strawberries

1 pound (454 g) blueberries

1 cantaloupe, cut into 2-inch (5-cm) pieces

Mint, for garnish

 

2 ¼ cups (540 ml) buttermilk

½ cup (120 g) Greek yogurt

2 eggs

¼ cup (60 ml) water

2 ½ tsp. (12 ml) vanilla extract, divided

2 tsp. (10 g) kosher salt, divided

¼ cup (50 g) granulated sugar

½ cup plus 2 T. (125 g) packed dark brown sugar, divided

2 ¼ cups (270 g) all-purpose flour

1 tsp. baking powder

1 ¼ tsp. baking soda

1 tsp. cinnamon

1 T. (15 ml) maple syrup

¼ cup (60 g) unsalted butter

8 ounces (224 g) bacon, cooked

3 to 4 bananas, peeled and quartered

 

BOARD ASSEMBLY: Place 3 hot pads or trivets on the board to hold the pancake. Place a large bowl on the board to hold the scrambled eggs and a medium bowl to hold the sausages. Place a hot pad or trivet underneath each bowl. Heat the oil in a large nonstick skillet. Pour in the eggs and sprinkle with the salt and cheese. Cook, scrambling, until just set and no longer wet. Pour into the bowl, scatter the scallions on top, and cover to keep warm. Cook the sausage according to package directions, place in a medium bowl, set on the board, and cover to keep warm. In a bowl using a mixer, whip the cream for 2 to 3 minutes until thick; add the powdered sugar and vanilla. Gently mix, transfer a medium bowl, and place on the board. Fill in the spaces with the strawberries, blueberries, and cantaloupe and small sprigs of mint.  For the Pancakes: Preheat the oven to 500°F (250°C, or gas mark 10). Coat a 13 x 18-inch (3 3 x 46-cm) baking sheet with nonstick spray on the bottom and the edges (important for ensuring your pancake flips out of the pan). Place a piece of parchment on the bottom of the sheet pan and set aside. In a large mixing bowl, whisk together the buttermilk, yogurt, eggs, water, 2 tsp. (10 ml) of the vanilla, 11/2 tsp. (8 g) of the salt, granulated sugar, and 2 T. (25 g) of the brown sugar. Set aside. In a separate bowl, combine the flour, baking powder, baking soda, and cinnamon. Set aside. In a small saucepan, combine the remaining 1/2 cup (100 g) brown sugar, remaining 1/2 tsp. (2 ml) vanilla, remaining 1/2 tsp. (2 g) salt, maple syrup, and butter. Cook over medium heat, stirring, until the sugar begins to bubble. Remove from the heat and spread evenly onto the parchment-lined baking sheet. Lay down the bacon and bananas on the brown sugar mixture in diagonal rows, alternating bananas and bacon. Pour the flour mixture into the wet ingredients and whisk together. Small clumps are okay; do not overmix. Spread the batter over the bacon and bananas, gently smoothing the top. Immediately place in the oven and reduce the temperature to 400°F (200°C, or gas mark 6). Bake for 15 to 18 minutes, or until a cake tester comes out clean and the top of the pancake is lightly browned. Remove from the oven and let cool for 3 to 4 minutes. Using a sharp knife, carefully cut around the edges to ensure the pancake releases. Flip the pan upside down onto a large platter or cutting board. Remove the pan and gently pull the parchment off. Cut the pancake into squares, arrange on a platter, and keep warm until ready to serve, then place on the board.

Apple, Bacon and Cheddar Bread Pudding

Apple, Bacon and Cheddar Bread Pudding

Apple, Bacon and Cheddar Bread Pudding

 

1 T. unsalted butter

12 ounces bacon, cooked and coarsely chopped (reserve 2 T. bacon drippings)

1 small or medium sweet onion, diced

1 tsp. chopped fresh thyme

1 T. chopped fresh chives

2 cloves garlic, minced

1 medium apple, peeled and diced (about 1½ cups)

2 T. brown sugar

4 cups (packed) stale country white or buttermilk bread, cubed or hand torn (the drier the better)

2½ cups shredded Tillamook Cheddar, plus ½ cup for the top of the pudding

6 eggs

2 cups half-and-half

2 tsp. salt

½ tsp. black pepper

½ tsp. cinnamon

½ tsp. ground nutmeg

Serve with real maple syrup, if desired

 

Butter an 8-by-8-by-2-inch baking dish. Add the bacon drippings to a skillet and heat over medium heat. Sauté diced onions until soft and golden. Stir in the fresh thyme, chives, garlic, apple, and brown sugar and cook 1 to 2 minutes longer. Place half the bread (2 cups packed) into the bottom of the baking dish. Sprinkle half the bacon, half the onion-apple mixture, and 1¼ cups shredded cheese over the bread. Place the remaining bread on top of the ingredients in the baking dish and repeat with the remaining bacon, onion-apple mixture, and 1¼ cups shredded cheese. Press down to keep all ingredients in the baking dish. Whisk together eggs, half-and-half, salt, black pepper, cinnamon, and nutmeg. Slowly pour the mixture over the top of the ingredients and press down a bit to be sure the liquid is evenly distributed. Top the bread pudding with the remaining ½ cup shredded Cheddar. Cover the baking dish with foil and place it in the refrigerator overnight.  When ready to bake, remove the bread pudding from the refrigerator at least 30 to 45 minutes prior to baking. Bringing the pudding to room temperature before baking will ensure that it bakes evenly. To bake, preheat the oven to 350°F. I place my foil-covered baking dish on a baking sheet just in case any liquid escapes. It’ll catch on the baking sheet and not the bottom of my oven. Place the foil-covered baking dish in the oven and bake for about 1 hour. Remove the foil from the baking dish and allow it to bake for another 10 to 15 minutes or until the center of the bread pudding is springy to the touch and the top is golden. When the pudding is done, remove it from the oven and let it rest for about 15 minutes. Serve with a side of maple syrup if desired.

OAMC Cheesy Sausage & Sage Waffles

OAMC Cheesy Sausage & Sage Waffles

OAMC Cheesy Sausage & Sage Waffles

 

1 pound bulk breakfast sausage

1¾ cups all-purpose flour

2 tsp. baking powder

¼ tsp. baking soda

1 T. sugar

½ tsp. kosher salt

3 large eggs

½ cup unsalted butter, melted and cooled

1½ cups full-fat buttermilk

2 cups shredded mozzarella cheese

½ cup shredded Parmesan cheese

4 fresh sage leaves, minced

Pure maple syrup, for serving

 

In a large skillet over medium heat, cook the sausage, breaking it up with the back of a wooden spoon, for 8 to 10 minutes, until crumbled and no pink remains. Transfer to a paper towel–lined plate and let cool completely. In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In a small bowl, whisk together the eggs, butter, and buttermilk. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula just until mixed. Fold in the sausage, mozzarella, Parmesan, and sage. Preheat a waffle maker. If your waffle maker has heat settings, set it to medium. Spray the grids with nonstick cooking spray. Ladle some of the batter onto the bottom grid (about ¾ cup for a standard 7- to 8-inch round waffle), close the lid, and cook for about 4 minutes, until cooked through and golden brown. Transfer to a wire rack to cool. Repeat with the remaining batter. TO FREEZE: Let the waffles cool completely at room temperature. Wrap each waffle individually in plastic wrap and carefully place the waffles in a zip-top plastic bag. Label and date and freeze for up to 3 months. TO REHEAT FROM FROZEN: Pull a waffle from the plastic bag and unwrap it. Toast in a toaster on medium-high heat until warm and crispy throughout. Alternatively, preheat the oven to 350°F, place the waffle on a rimmed baking sheet, and heat for about 15 minutes, until warm and crispy throughout. Drizzle with maple syrup and serve.

Breakfast Pigs in a Blanket

Breakfast Pigs in a Blanket

Breakfast Pigs in a Blanket

 

8 breakfast sausage links

1 cup pancake mix

3/4 cup milk

1 egg

2 T. vegetable oil

Maple syrup for serving

 

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Cook the breakfast sausage links according to package instructions until slightly browned but not fully cooked. Set aside to cool. In a medium bowl, combine pancake mix, milk, egg, and vegetable oil. Stir until just combined; the batter should be slightly lumpy. Take a spoonful of batter and spread it out on the prepared baking sheet into an oval shape. Repeat this process for the remaining batter, making sure to leave some space between each one. Place a sausage link at the edge of each pancake oval and roll up, ensuring the sausage is fully encased. Bake for 12-15 minutes, or until the pancakes are golden brown and sausages are cooked through. Serve warm with maple syrup for dipping.

Orange Muffins with Orange Glaze

Orange Muffins with Orange Glaze

Orange Muffins with Orange Glaze

 

2½ cups all-purpose flour

1/3 cup sugar

1 T. baking powder

1 T. minced fresh thyme

½ tsp. salt

¾ cup milk

¼ cup butter, melted

2 tsp. orange zest

½ cup fresh orange juice

2 large eggs

½ cup confectioners’ sugar

1 T. fresh orange juice

 

Preheat oven to 375°F. In a large bowl, whisk together flour, granulated sugar, baking powder, thyme, and salt. In a small bowl, combine milk, melted butter, orange zest, orange juice, and eggs, stirring with a whisk until well blended. Add milk mixture to flour mixture, stirring just until combined. Spoon batter into a muffin pan that has been filled with paper liners or sprayed with cooking spray and dusted with flour. Bake for 15-20 minutes, or until a toothpick inserted in center comes out clean. In a small bowl, whisk confectioners sugar and 1 T. orange juice until smooth. Drizzle glaze over hot muffins, and serve warm.

Winter Toast

Winter Toast

Tahini + Banana + Cardamom + Honey

Combine 1 part honey with 2 parts tahini, and spread it on toast. Top it with banana slices, sprinkle with a very, very small pinch of cardamom, and (optionally) top with a little more honey and/or coarse sugar to make it extra sweet and pretty.

 

Labneh + Banadurah Harrah (Lebanese Salsa)

Not much explanation necessary: smear some labneh, then smear some banadurah harrah.

 

Roast Squash + Pistachios + Honey + Cinnamon + Cream Cheese

If you like pumpkin pie, you’ll like this toast. If you don’t like pumpkin pie, you’ll like this toast. Slice your squash of choice (pictured here: mini kabocha) into 1/2-inch slices and roast at 400° F until soft on the inside and a little crispy on the outside. Spread cream cheese on toast, top with roast squash, drizzle with honey, and finish with finely chopped pistachios and a sprinkle of cinnamon.

 

Cilantro + Feta + Olive Oil + Sliced Red Onions

Thinly slice or crumble feta on toast, top with a big heap of cilantro (or parsley, mint, or basil), a few thin slices of red onion, and a drizzle of extra virgin olive oil. If there’s one thing I’ve learned from my mother and grandmother, it’s that you can eat leafy herbs in a salad-like-quantity (not much sprinkling going on around here).

 

Labneh + Za’Atar + Red Pepper Flakes + Olive Oil

This is another easy one. Simply spread some labneh, sprinkle liberally with za’atar and a pinch of crushed red pepper, and drizzle with extra virgin olive oil.

 

 

Crumbly Cheese + Caraway + Green Onions + Cucumber

Combine your favorite crumbly cheese with caraway seeds (or make gubta mtumarta / buried cheese), crumble on toast, and top with chopped green onions and sliced cucumber.

Everything but the Bagel Omelet

Everything but the Bagel Omelet

Everything but the Bagel Omelet

 

½ tsp. unsalted butter

2 large eggs

1 tsp. bagel seasoning

1 oz. cooked bacon, chopped

2 oz. deli turkey, chopped

2 tsp. sun-dried tomatoes, chopped

2 T. cream cheese

 

Prepare the sun-dried tomatoes, turkey, and bacon. Divide the cream cheese into small pieces. Set aside. Melt the butter in a small skillet or omelet pan over low heat. Whisk the eggs in a small bowl with the bagel seasoning until frothy. Pour the eggs into the skillet. When the egg begins to cook add the bacon, turkey, tomatoes, and cream cheese to one side of the omelet. Fold the other side of the omelet over the filling and continue cooking to warm the filling and melt the cream cheese. Carefully flip the omelet to warm the other side if necessary. Serve with a garnish of fresh herbs such as chives, basil, or thyme if desired.

Low Carb Huevos Rancheros

Low Carb Huevos Rancheros

Low Carb Huevos Rancheros

 

½ cup olive oil

1 (4 oz.) white onion, minced

2 garlic cloves, minced

2 fresh jalapeños, minced

2 cups (1 lb) crushed tomatoes

2 tsp salt, or to taste

1 tsp pepper, or to taste

8 eggs

½ cup shredded queso fresco

4 T. fresh cilantro, chopped

1 (7 oz.) avocado, sliced

 

Heat one third of the oil in a saucepan over medium heat. Add the jalapeños cooking until they becomes slightly tender. Then add the onion and garlic, and cook stirring until the onions start to become translucent. Pour in the tomatoes and lower the heat. Simmer covered until the tomato is cooked through and the mixture has reduced to a thick sauce. Season with some of the salt and pepper to taste, remove it from the heat and set aside. Heat the remaining oil over medium temperature in a frying pan. Fry the eggs one at a time until the white has set and the egg has a crispy edge and runny yolk. Sprinkle the eggs with a bit of salt and pepper. Serve the eggs on the tomato sauce, and garnish with the queso fresco and cilantro. Serve with avocado on the side

Whipped Ricotta Toast with Jam

Whipped Ricotta Toast with Jam

Whipped Ricotta Toast with Jam

 

1 16-ounce container whole-milk ricotta

½ tsp. kosher salt

3½ T. olive oil, divided, plus more for drizzling

2 T. jam

2 slices sourdough

Flaky sea salt

 

Add ricotta and salt to a food processor and blitz until smooth. With the motor running, slowly stream in 2½ T. olive oil until fully incorporated and ricotta is creamy, about 2 minutes. Transfer whipped ricotta to a piping bag, set aside. Add jam to a separate piping bag, set aside. Heat remaining 1 T. of oil in a large pan over medium heat. Fry up both pieces of sourdough until golden and toasted on both sides. Cut ½-inch off the tip of the piping bag with whipped ricotta and pip a layer over the toasted sourdough. Cut ¼-inch off the tip of the piping bag with jam and pip lines of jam over the whipped ricotta. Repeat with remaining toast and serve immediately.

German Pancakes with Fresh Fruit

German Pancakes with Fresh Fruit

German Pancakes with Fresh Fruit

 

¾ cup + 3 T. (4½ ounces) all-purpose flour

2 eggs

¾ cup + ½ T. (6½ ounces) low-fat or fat-free milk

1 tsp. sugar

Pinch of salt

¼ cup seltzer water

2 T. butter

Fresh fruit for filling

Maple syrup

Confectioner’s sugar for dusting

 

Beat the flour with the eggs and the milk in a bowl with a wire whisk or with an electric mixer to a smooth batter without lumps. Add sugar, salt and seltzer water. Melt 1 T. butter in a large non-stick pan until is sizzles but does not turn brown. Pour half of the batter into the skillet and wiggle the pan a bit so the batter is evenly distributed. Cook the pancake over low-medium heat until set all through the center and golden brown at the bottom. Flip the pancake over using the lid and cook until golden brown from the other side. Place the pancake on a large plate. Melt the remaining butter in the pan and bake the second pancake the same way. Distribute the fruit over the first pancake and top with the second pancake. Dust with confectioner’s sugar and serve immediately.

Jean-Georges Vongerichten’s Squash Toast

Jean-Georges Vongerichten’s Squash Toast

Jean-Georges Vongerichten’s Squash Toast

 

1 2 1/2- to 3-pound kabocha or butternut squash, peeled, seeded and cut into pieces 1/8- to 1/4-inch thick

3/4 cup extra-virgin olive oil

1/2 tsp. dried chile flakes, more to taste

3 tsp. kosher salt

1 yellow onion, peeled and thinly sliced

1/4 cup apple cider vinegar

1/4 cup maple syrup

4 slices country bread, 1-inch thick

1/2 cup ricotta

Coarse salt

4 T. chopped mint

 

Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chile flakes and 2 tsp. of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring once, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven. Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining tsp. salt and cook, stirring frequently, until the onions are well softened and darkening, about 10-15 minutes. Add the vinegar and syrup, stir and reduce over medium-low heat until syrupy and broken down, 10-15 minutes; the mixture should be jammy. Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning. Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread cheese on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with mint. Alternatively, boil penne or rigatoni in lightly salted water, setting aside 1-2 cups of starchy pasta water towards the end. Toss the cooked pasta with the squash-onion mixture, thinning it with pasta water until you get the desired thickness and top with grated Parmesan cheese. The amount of squash and onions above will make enough “sauce” for 4-6 portions. If you go the pasta route, you can leave off the ricotta and mint.

Jammy Eggs in Toast Cups

Jammy Eggs in Toast Cups

Jammy Eggs in Toast Cups

 

4 slices of bread, crusts removed (white bread or sourdough works best here)

1 T. unsalted butter, olive oil, or avocado oil, for greasing

4 eggs

Salt and pepper

1/2 cup shredded cheese (I use Cheddar or Swiss)

1/4 cup sliced green onions

Avocado slices, fresh sprouts, and sour cream or salsa

 

Preheat the oven to 3 75 °F. With a rolling pin, roll over each slice of bread to flatten it out and make it pliable. Brush or spray each muffin tin with butter or oil. Gently place and press a slice of flattened bread into each muffin bin. Crack an egg into each crust, sprinkle with some salt and pepper, and top with shredded cheese and sliced green onions.  Place the muffin tin in the oven and bake for 12 to 15 minutes or until the eggs are done to your preference. Cooking longer will produce more of a hard-boiled egg texture. Remove the muffin tin from the oven and let the muffins cool for a few minutes. Serve with avocado slices, fresh sprouts, and dollops of sour cream or salsa.

Poached Eggs on Cheddar Biscuits with Bacon and Sage

Poached Eggs on Cheddar Biscuits with Bacon and Sage

Poached Eggs on Cheddar Biscuits with Bacon and Sage

3 cups all-purpose flour, plus extra for shaping

1/2 tsp. sweet curry powder

1 ½ T. baking powder

2 tsp. sugar

2 tsp. kosher salt

2 1/2 cups heavy cream

1 cup coarsely grated sharp cheddar cheese (preferably yellow cheddar)

1 T. unsalted butter, at room temperature (optional)

 

12 thin bacon strips

20 fresh medium sage leaves

2 tsp. red wine vinegar

4 large eggs

Kosher salt and freshly ground black pepper

1 T. sherry vinegar

 

Preheat the oven to 350°F. In a large bowl, sift together the flour, curry powder, baking powder, and sugar. (Sifting not only ensures that the dry ingredients will be free of lumps but also mixes them together in advance of adding the cream. The less you mix your biscuit dough once liquid is introduced, the tenderer your biscuit will be.) Using your hands, gently work the salt, cream, and cheese into the dry ingredients just until all of the flour is mixed in with the cream. Do not overmix. Turn the biscuit dough out onto a lightly floured surface, and with floured hands, pat the dough into a 9 by 6-inch rectangle that’s 1 to 1½ inches thick. If the outside edges of the dough start to show cracks, cup the edges with your hands while pushing the dough toward its center to compress it. Lightly flour a knife and slice the rectangle into 1½- to 2-inch squares. You should have about 6 biscuits. Grease a nonstick sheet pan with the butter (or use parchment paper). Arrange the biscuits on the prepared pan, leaving some distance between them. Bake until they start to brown lightly, 15 to 18 minutes. Remove from the oven and set aside. Place the bacon strips in a large skillet (overlapping slightly if needed), add ¼ cup of water, and cook over low heat until the water cooks out and the bacon is crisp, 12 to 15 minutes. Just as the bacon is finishing cooking, add the sage leaves to the skillet and cook, stirring constantly, until the sage pales and crisps, 2 to 3 minutes. Transfer the bacon and sage to a plate lined with paper towels to drain, reserving the fat from the pan. Fill a medium-size shallow pot with about 3 inches of water and bring it to a simmer over medium heat. Add the red wine vinegar. (This will help the eggs to take shape more easily as you poach them.) Crack an egg into a small bowl and then gently drop it into the water. Repeat with another egg, leaving some distance between it and the first. Repeat until all of the eggs are added. Reduce the heat to medium-low and allow the eggs to cook until the whites are firm and completely opaque, 2 to 3 minutes. Use a slotted spoon to gently transfer the poached eggs to a kitchen towel to drain. Season them with salt and pepper. Use a knife to split 4 biscuits in half and place each bottom half on its own plate. Set a poached egg on each bottom half. Stir the sherry vinegar into the reserved bacon fat and drizzle a little of this mixture over each egg. Season with salt. Top each egg with 3 strips of bacon and some of the sage leaves. Cover with the top of the biscuits and serve right away.

German Rhubarb Pancakes (Quarkpuffer mit Rhabarber

German Rhubarb Pancakes (Quarkpuffer mit Rhabarber

German Rhubarb Pancakes (Quarkpuffer mit Rhabarber)

 

1½ cups rhubarb chunks (170 g), about ½ inch (1.25 cm) in length

4 T. pure Grade A dark color maple syrup

2 large eggs

1 1/3 cups (320 g) 0% Greek yogurt or Quark (Magerquark)

1¼ cups (6 ounces/170 g) all-purpose flour

1 pinch of salt

1 tsp. vanilla extract

½ tsp. baking powder

2 T. sunflower oil

1 T. butter

 

Put the rhubarb and the maple syrup in a small saucepan and bring to a gentle boil, stirring as it heats. When it starts bubbling, remove from the heat immediately. The rhubarb should still be firm. Set aside to cool. In a large bowl combine eggs, Greek yogurt, flour, salt, vanilla, and baking power. Whisk until smooth. Drain the rhubarb and reserve the syrup. Gently fold the rhubarb chunks into the batter with a rubber spatula. Heat 1 T. oil and ½ T. butter in a large non-stick frying pan. Using two dinner spoons, drop 6 pancakes about ¾ inch thick into the pan and flatten the tops with the back of a spoon. Cook over medium heat until the bottom is browned and set, then carefully flip them over once and brown from the other side. Degrease on paper towels and keep warm. Heat the remaining oil and butter in the pan and bake the rest of the pancakes as described. Drizzle with the rhubarb syrup or with maple syrup and serve hot.

Ham & Cheese Quiche

Ham & Cheese Quiche

Ham & Cheese Quiche

 

1 store-bought pie shell in foil pie tin

⅓ pound smoked ham diced

2 medium leeks dark green stalks removed and finely diced

1 ¾ cup coarsely grated Emmentaler cheese or Jarlsberg or Gruyere depending on availability

1 cup coarsely grated Parmigiano-Reggiano cheese or regular parmesan cheese if preferred

1 cup heavy cream

3 large eggs

1 small handful fresh chives chopped

2 tablespoons extra virgin olive oil

Salt to taste

 

Bake the pie crust 2-3 minutes less than recommended on pie crust packaging (usually 10-15 minutes). Set aside. Preheat oven to 350℉. In a small pot, add olive oil and leeks. Sauté leeks just until softened, about 2-3 minutes, over medium heat. Use a slotted spoon to remove leeks from pot and place an even layer of leeks on pie crust. Add diced ham on top of leeks in an even layer. Mix grated cheeses together and spread evenly over ham. Whisk together heavy cream, eggs, and salt. Drizzle your egg/cream mixture VERY slowly, in a spiral motion, throughout your quiche. If you pour too quickly, the mixture won’t have time to absorb into the quiche and it will spill over! Use as much of the mixture as possible, until the pie crust is full without spilling over. There may be a bit leftover depending on the exact size of the crust. Sprinkle a generous amount of chives on top of quiche. Bake ham and cheese quiche, uncovered, at 350℉ for 30 minutes. Then loosely cover your quiche with foil and bake for an additional 45 minutes, or until quiche is deep golden brown and egg mixture is set. The total baking time is 1 hour and 15 minutes. Let quiche rest for 10 minutes before slicing!

Thyme, Honey, Peach, and Goat Cheese Crostini

Thyme, Honey, Peach, and Goat Cheese Crostini

Thyme, Honey, Peach, and Goat Cheese Crostini

 

6-8 ounces goat cheese, at room temperature

2 teaspoons lemon juice

2 tablespoons fresh thyme leaves, plus more for serving

1 loaf ciabatta bread, sliced

extra virgin olive oil, for drizzling

kosher salt and pepper

2 ripe peaches, sliced

1/4 cup fresh basil leaves

1/3 cup toasted walnuts

thyme honey or regular honey, for drizzling

white balsamic or balsamic vinegar, for drizzling

 

Preheat your grill to high heat or preheat your oven to 400 degrees F. In a medium bowl, stir together the goat cheese, lemon juice and thyme. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt and pepper. Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly toasted. Remove from the grill. Spread the goat cheese over the bread and top with peaches. Season with salt and pepper. Top with basil and walnuts. Drizzle with honey and balsamic. Serve and enjoy!

Pinkman Smoothie

Pinkman Smoothie

Pinkman Smoothie

 

grapefruit – 1 whole, peeled

strawberries (frozen) – 2 cups (300 g) (475 ml)

apple – 1 whole, cored

ginger – thumbnail-sized piece

water (optional) – 4 ounces

 

Add ingredients to blender, soft fruit first. Blend for 60 seconds. Enjoy.  Adding a bit of water and using fresh berries will make it more like a juice than a smoothie.

Strawberry Citrus Sunrise

Strawberry Citrus Sunrise

Strawberry Citrus Sunrise

 

½ cup vanilla Greek yogurt

1 orange, peeled and seeded

½ cup frozen strawberries

1 frozen banana

 

Add all ingredients into blender, and blend until smooth. If using fresh strawberries, consider adding ½ cup ice. Enjoy right away while cold.

Beet Crostini with Almond Dukkah

Beet Crostini with Almond Dukkah

Beet Crostini with Almond Dukkah

 

1 lb. fresh beets

1/2 cup Greek yogurt

4 oz. goat cheese

3 tbsp honey

2 tbsp fresh dill and thyme for garnish

1 baguette (seeded or whole grain works well) thinly sliced and toasted

 

1/4 cup raw almonds

1 tbsp sesame seeds

2 tsp coriander seed

1 tsp cumin seed

1/2 tsp fennel seed

1/2 tsp course salt

1/4 tsp black peppercorns or 15 grinds black pepper

 

Preheat oven to 400 degrees. Peel beets, and place in a deep baking tray and toss with about 1 tablespoon of olive oil and season with salt. Cover tray tightly with foil. Bake for 45 minutes until tender. Once the beets are cool cut into 1/4 to 1/2 inch pieces or thinly slice. While the beets are in the oven whisk together Greek yogurt and 3 oz. of goat cheese. Season with salt. To make the almond dukkah place all ingredients except salt in a small saucepan or skillet. Lightly toast over low heat until you start to smell the nuts, seeds, and spices. This will take 2-3 minutes. Once toasted let the ingredients for the dukkah cool. Then add to a blender or spice grinder with salt. Pulse a few times until you have a coarse mixture. To assemble the crostini toast the slices of bread until golden. Next, spread a thin layer of goat cheese and yogurt mixture over toast. Top with beets, herbs, almond dukkah, and the rest of crumbled goat cheese. Drizzle with honey.

Amuse-Bouche Avocado Toast

Amuse-Bouche Avocado Toast

Amuse-Bouche Avocado Toast

 

3 slices thickly-sliced rustic multi-grain bread

1 avocado

1 teaspoon (5 ml) freshly squeezed lemon juice

1/4 teaspoon (1.25ml) lemon pepper seasoning

3 tablespoons (45 ml) soft cream cheese

3 to 4 cherry tomatoes, cut into thin, round slices

balsamic glaze

sunflower seeds

 

Toast the bread until golden brown and crunchy. Cut each slice into 3 to 4 pieces. Set aside. Cut the avocado in half, lengthwise. Remove the pit. Use a spoon to scoop out the flesh. Discard the pit and the skin. Place the avocado flesh in a bowl. Mash the avocado coarsely with a fork. Mix in the lemon juice and the lemon pepper seasoning. Set aside. Spread cream cheese all the way to the edges of the toast. Spread the avocado mixture over the cream cheese. Place 2 to 3 cherry tomato slices over the avocado. Drizzle a line of balsamic glaze over the tomatoes. Garnish with a light sprinkling of sunflower seeds.

Cape Cod Cranberry Scones with a Summery Lemon Glaze

Cape Cod Cranberry Scones with a Summery Lemon Glaze

Cape Cod Cranberry Scones with a Summery Lemon Glaze

 

1 3/4 cup all-purpose flour

4 tsp baking powder

1/4 cup sugar

1/8 tsp salt

zest of one orange

5 tbsp butter

1/2 cup dried craisins

1/2 cup milk

1/4 cup sour cream

1  medium egg

1 tbsp milk or heavy cream

1 tbsp sugar

Lemon Glaze

1/2 cup fresh lemon juice

2 cups powdered sugar sifted

1 tbsp butter

zest of one lemon

 

Preheat the oven to 400 degrees F Sift the flour, baking powder, sugar and salt into a large bowl, add zest of one orange. Cut in butter using a pastry blender until it resembles small peas. Stir in the craisins. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Do not overwork the dough or they will be tough. With floured hands, pat the dough into one large disk about 1″ tall. Place the disk on a cookie sheet lined with parchment and with a sharp knife or bench knife, score into 8 triangles cutting almost all the way through the dough. (If not baking until the next day, cover tightly with plastic wrap and refrigerate at this point.) Whisk together the egg and 1 tablespoon of milk or heavy cream. Brush the top of the scone with the egg wash and sprinkle with 1 Tbsp. sugar. Let them rest for about 10 minutes. Bake for 20-25 minutes, until the tops are golden brown, but not deep brown and the scone is cooked through. Cool for about 10 min. while preparing the glaze. Mix the lemon juice with the powdered sugar until dissolved in a microwave-safe bowl. Whisk in the butter and lemon zest. Microwave for 30 seconds and whisk until the glaze is smooth. Drizzle the glaze over the top of the scones. Let it set a minute before serving. Enjoy!

Generic Frittata

Generic Frittata

Generic Frittata

 

8 large Eggs (121” skillet)

¼ C, Heavy Cream (Milk, non-dairy Milk)

1 tsp. Salt

¼ tsp. Pepper

½ C. diced Onions (shallots, leeks, ramps, garlic scapes)

3 T. Olive Oil (neutral oil, bitter)

 

Optional, choose as you like

8 oz. meat – bacon, ham, sausage, chicken,

½ – ¾ C. Cheese, shredded or crumbled (cheddar, feta, goat, gruyere, American, parmesan, mozzarella, ricotta)

¼ C. Herb (thyme, basil, parsley, oregano, dill, chives)

½ – 1 tsp. Spice

Up to 2 C. Vegetables (Cook:  potatoes, peppers, zucchini, leftover roasted veg  Raw: tomato, scallion, avocado, asparagus)

 

Place rack in middle of oven; preheat oven to 350°. Heat 3 Tbsp. olive oil or unsalted butter in a 10” cast-iron pan over medium heat. Add ½ cup diced onions and any add-ins that need to be cooked. Sauté, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup whole milk, salt, and ¼ tsp. freshly ground black pepper.  Pour egg mixture and any other uncooked additions into your skillet. Cook, stirring occasionally, just until edges pull away from sides of pan, about 5 minutes. Transfer skillet to oven and bake until set, 10–15 minutes.

Baked Stuffed Orange French Toast

Baked Stuffed Orange French Toast

Baked Stuffed Orange French Toast

 

4 tablespoons melted butter

2/3 cup granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

Grated rind of 1 orange

6 slices Texas Toast or better yet, day old French Bread

5 eggs

1 cup orange juice

1/4 cup plain greek yogurt

1/2 cup pumpkin puree

1/2 teaspoon each, cinnamon, ginger and nutmeg

Orange marmalade and/or maple syrup

 

Melt butter and pour into 9 x 13 baking dish. Combine sugar, cinnamon, salt and orange rind. Sprinkle evenly onto bottom of dish. In a large bowl whisk together eggs, orange juice, pumpkin, spices and yogurt. Dip each slice of bread into mixture, being sure to cover both sides and arrange in prepared baking pan. Pour any remaining egg mixture over the bread. Refrigerate for minimum 15 minutes. Preheat oven to 400. Bake for 20 minutes or until puffy and golden brown. To serve, flip bottom side up onto a warm plate or platter. Serve with marmalade or syrup. Makes 6 servings.

Cheddar Grits & Salsa Breakfast Bowl

Cheddar Grits & Salsa Breakfast Bowl

Cheddar Grits & Salsa Breakfast Bowl

 

4 cups water

1 tsp. salt

1 cup quick cooking yellow grits

2 T. butter

1/2 cup whole milk

4 oz medium cheddar, grated

4 large eggs

1 cup salsa

4 green onions, sliced

Freshly cracked pepper

 

Add the water and salt to a medium sauce pot. Place a lid on top, turn the heat on to high, and bring the water up to a rolling boil. Once boiling, stir in the grits. Turn the heat down to low, replace the lid, and let simmer for 5-7 minutes, or until thickened. Add the butter and milk to the grits and stir until the butter has melted and the grits are smooth. Stir in the grated cheddar, one handful at a time, until fully melted in and smooth. Leave the lid on the pot with the burner turned off to keep the grits warm. Cook four eggs using your favorite method (fried, scrambled, soft boiled, etc.). Slice the green onions.  To build the bowls, place one cup of the cheddar grits in a bowl, top with one egg, 1/4 cup salsa, some freshly cracked pepper, and a sprinkle of sliced green onions.

Lemon Poppy Seed Pancakes with Blueberry Sauce

Lemon Poppy Seed Pancakes with Blueberry Sauce

Lemon Poppy Seed Pancakes with Blueberry Sauce

 

1 cup pure maple syrup

1 pint fresh blueberries

 

3 cups all-purpose flour

2 tablespoons sugar

2 tablespoons poppy seeds

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

2 cups buttermilk

4 tablespoons (½ stick) unsalted butter, melted

Grated zest and juice of 2 lemons

 

Nonstick cooking spray

Powdered sugar, for serving

 

Make the blueberry syrup: In a small saucepan, bring the maple syrup and half the blueberries to a simmer over medium heat. Stir occasionally, until the berries have burst open, and the syrup is dark purple, about 10 minutes. Remove from the heat, add the remaining blueberries, and cover the pan.  Make the pancakes: Preheat the oven to 200°F and set a rack in the center. Place a rimmed baking sheet on the rack in the oven. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Add the eggs and beat just to break them up, then add the buttermilk, butter, lemon zest and juice. Whisk to incorporate everything into a slightly lumpy batter. Spray a large skillet with nonstick spray and set it over medium heat. When the skillet is warm, use a ½ cup measure to scoop the batter into the skillet. Cook until the top is bubbling, 2 to 3 minutes, then flip with a spatula and cook for 2 to 3 minutes more, until the bottom is golden brown. Transfer the finished pancake to the warm baking sheet in the oven while making the remaining pancakes. When all the pancakes are done, divide them among six serving plates. Top each with the blueberry syrup and a dusting of powdered sugar.

Mimosa Cream Cheese Bagels

Mimosa Cream Cheese Bagels

Mimosa Cream Cheese Bagels

 

8 oz cream cheese room temperature

2 tbsp sugar

1 tbsp orange zest

1 tbsp orange juice

2 tbsp champagne

6 bagels

 

Blend the cream cheese, sugar, orange zest, orange juice and champagne in a mixer on medium low with the whisk attachment for 30 seconds to incorporate the ingredients. Turn mixer to medium high for about a minute to whip the mixture. Refrigerate for at least an hour to allow flavors to meld. Toast bagels and spread on the mimosa goodness.

Caramelized Onion and Bacon Quiche

Caramelized Onion and Bacon Quiche

Caramelized Onion and Bacon Quiche

 

1 unbaked 10 inch pie crust, store bought or my favorite pie crust recipe

1 cup sweet yellow onion (1/2 of a large onion), sliced into thin strips

2 tablespoons butter

4 slices bacon, cooked and crumbled (finely chopped ham could also be used)

1 cup shredded cheddar or Colby-jack cheese

6 eggs

3/4 cup cream

1/2 tsp kosher salt

1/8 teaspoon pepper

1 tablespoon chopped parsley or chives (optional garnish)

 

Preheat your oven to 375 degrees. First, prepare your pie crust. Make sure that you press the fluted top of the crust to the sides of the pie plate to keep it from sliding down when it bakes. Next, caramelized the onions. Melt 2 tablespoons of butter in a medium sized skillet. Cook the onions over medium to medium low heat until golden brown. Spread the caramelized onions, cheese and bacon evenly over the bottom of the pie crust. Whisk together the egg mixture. In a medium sized bowl whisk six eggs and 3/4 cup of cream, add salt and pepper. Pour the eggs in the pie crust. Cover the quiche in aluminum foil that has been sprayed lightly with cooking spray. The foil will keep the pie crust protected while the filling cooks. Bake the quiche covered in foil for 55 minutes. Then carefully remove the foil and bake an additional 5 minutes. You will know the quiche is cooked when the center is firm and the edges are beginning to turn a golden brown. Finally, sprinkle some finely chopped parsley or chives on top.  This caramelized onion and bacon quiche has a buttery pie crust with a delicious savory sweet onion filling. It’s a great dish for Mother’s Day or any spring meal. Sweet onion season begins in April so look for all those delicious Vidalia or Texas 1015 onions and cook up a simply delicious quiche