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Category: Breakfasts

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley 

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley 

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley

 

A simple mushroom toast with creamy ricotta, crispy caramelized wild mushrooms, brown butter and a splash of sherry vinegar. Top it with fresh parsley and parmesan for an easy appetizer.

4 1-inch thick slices crusty bread

6 T. olive oil, divided

kosher salt

freshly ground black pepper

3 garlic cloves, smashed and peeled

1 lb. mixed wild mushrooms, roughly chopped

1 tsp fresh thyme leaves, divided

2 T. butter, divided

4 tsp sherry vinegar, divided

1 C. ricotta

shaved parmesan, for topping

chopped fresh parsley, for topping

 

Preheat oven to 400°F.  Arrange bread on a parchment lined baking sheet, drizzle with oil and season with salt and black pepper. Toss to coat both sides. Bake until bread is golden on the edges but still springy in the center, about 8 minutes. Halve 1 garlic clove and rub the cut edges on the toasts. Set aside while you prepare the mushrooms. Heat a large skillet over high heat until very hot. Add 2 T. of olive oil and heat until shimmering but not smoking. Add half of the mushrooms and spread into an even layer. Cook without stirring, about 3 minutes, or until bottoms have browned and caramelized.  Season with salt and freshly ground black pepper, toss in one garlic clove and stir. Cook, stirring occasionally, until mushrooms are golden brown and crispy, about 5 minutes.  Reduce heat to medium, add 1 T. of butter and 1/2 tsp. of thyme. Cook and stir mushrooms until butter begins to brown and smell nutty, about 5 minutes. Transfer mushrooms to a large bowl and discard garlic clove. Repeat process with remaining mushrooms, garlic, thyme and butter. To serve, divide ricotta across toasted bread slices and spoon mushrooms over top. Sprinkle a tsp. of sherry vinegar over each toast then top with shaved parmesan and parsley. Enjoy immediately.

Sugar Drop Doughnuts

Sugar Drop Doughnuts

3 C. all-purpose flour

1 C. granulated sugar

1 T. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1 C. milk

2 large eggs

3 T. melted butter

1 tsp. vanilla extract

1 1/4 C. confectioner’s sugar

Pour enough veg. oil into a large heavy saucepan or deep-fat fryer to measure 3 inches. Preheat the oil to 365 F. Combine flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl and mix well. Whisk milk, eggs, melted butter, and vanilla extract in a small bowl until blended. Add milk mixture to flour mixture and mix well. Drop batter by rounded spoonfuls into hot oil. Cook until golden on all sides (about 2 minutes) Drain on paper towels. Sprinkle confectioners’ sugar.

Rosemary Potatoes

Rosemary Potatoes

Yukon Gold or Red potatoes- preferably baby new

Fresh or dried rosemary

Extra Virgin Olive Oil

Seasoning Salt (Lawry’s or other)

 

Cut potatoes into 1/2″ size chunks. Spread in a single layer in a casserole dish. Drizzle olive oil generously over potatoes, sprinkle seasoning salt and rosemary to taste (I like lots). Toss to coat. Place in 375 degree oven for 30-45 minutes. When potatoes are easily pierced with fork, they are done.

Penny’s Sausage Gravy

Penny’s Sausage Gravy

1 pound bulk sausage (Jimmy Dean “hot” is best)

1 stick butter or margarine

½ C. all-purpose flour

4 C. milk

 

Brown sausage in skillet; drain. Set aside. In saucepan, melt butter over low heat. After completely melted, add flour and mix in with spoon until no lumps show. Add milk and turn heat to high, stirring constantly until it boils. Turn heat back down to medium-high, stirring constantly, until desired thickness is achieved. Stir in sausage. Serve over warm biscuits.

Lemon Curd

Lemon Curd

3/4 C. white sugar

1/3 C. Fresh lemon juice (takes about 3 lemons)

3 large eggs

4 T. unsalted butter – softened and cut into small pieces

1 T. lemon zest

 

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly for about 10 minutes until the mixture becomes thick. Remove from heat and pour through a fine strainer to remove any lumps.  Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately with plastic wrap and refrigerate for up to two weeks. Allow to cool before serving. Terrific on toast or as a topping for pancakes.

Homemade Pork Sausage

Homemade Pork Sausage

3 pounds fresh pork shoulder

1 small onion – sliced thinly

4 garlic cloves

6 T. milk

2 tsp. dried sage – crumbled

2 tsp. salt

1 tsp. dried savory – crumbled

1/2 tsp. ground black pepper

 

Trim the fat from the pork and cut into 1 and 1/2-inch cubes. Place pork in the freezer for 30 minutes.  In a food processor, grind pork once by itself, then once more with the onion and garlic. In large bowl, mix the seasonings into pork mixture. Stir in milk. Cover and place in the refrigerator for an hour.  Form into 12 large patties. Cover and refrigerate. The sausage can be cooked immediately, but it’s best to refrigerate for 12 hours to allow the flavors to intermingle.  Cook patties on a griddle or in a skillet at medium-high heat until browned and cooked through (about 5 to 7 minutes per side).  If patties are refrigerated, use them within two days. If frozen, use within the month.

Christmas Ham with Red-Eyed Gravy and Creamy Grits

Christmas Ham with Red-Eyed Gravy and Creamy Grits

4 1/2 C. milk

2 T. butter

Salt

Freshly ground white pepper

2 C. quick white grits

1 pound ham steak (fresh) or a leftover ham roast with juices from baking

1 C. strong coffee

8 slices white bread-toasted and buttered

 

In a saucepan, over medium heat, add the milk and butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender.  Set aside and keep warm. Heat a skillet over medium heat. When the pan is hot, add the ham and sear for 4 to 5 minutes on each side. (If using leftovers from a ham roast, add some of the juices from the pan.) Remove the ham from the pan and set aside. Stir in the coffee. Bring the liquid to a simmer and cook for 2 minutes. Remove from the heat. To serve, cut the ham into four portions. Spoon the grits in the center of each plate. Lay each piece of the ham next to the grits. Spoon the gravy over the ham. Serve with toast.

Full Garden Frittata

Full Garden Frittata

Full Garden Frittata

 

4 large eggs

1/3 cup 2% milk

1/4 teaspoon salt, divided

1/8 teaspoon coarsely ground pepper

2 teaspoons olive oil

1/2 medium zucchini, chopped

1/2 cup chopped baby portobello mushrooms

1/4 cup chopped onion

1 garlic clove, minced

2 tablespoons minced fresh basil

1 teaspoon minced fresh oregano

1 teaspoon minced fresh parsley

Optional toppings: Halved grape tomatoes, small fresh mozzarella cheese balls and thinly sliced fresh basil

 

Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture. Bake, uncovered, until eggs are set, 10-15 minutes. Cut into 4 wedges. If desired, serve with toppings.

 

Yield: 2 servings

Calories: 227

Fat: 15g

Fiber: 1g

Scrambled Eggs in Potato Nests

Scrambled Eggs in Potato Nests

 

 

1 20-oz. pkg. refrigerated shredded hash brown potatoes

2 eggs, beaten

1 T. snipped fresh chives

1/2 tsp. salt

12 eggs

2/3 C. milk

1/4 tsp. salt

1/4 tsp. ground black pepper

2 T. butter or margarine

1-1/2 C. shredded Cheddar cheese (6 oz.)

Fresh chives (optional)

 

Preheat oven to 375 degrees F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, chives, and the 1/2 tsp. salt. Shape mixture into 12 mounds (about 1/3 C. each) on prepared baking sheet. Press the back of a T. into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set.  Meanwhile, beat together the 12 eggs, milk, the 1/4 tsp. salt, and pepper with a rotary beater. In a 12-inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge.  With a spatula, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.  Spoon about 1/3 C. of egg mixture into each potato nest. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives. Makes: 12 servings

Super Moist Pumpkin Bread 

Super Moist Pumpkin Bread 

Super Moist Pumpkin Bread

 

4 eggs

3 cups sugar

1/2 cup olive oil

1/2 cup unsweetened applesauce

16oz can pureed pumpkin

4 tsp cinnamon

1 tsp vanilla

1 tsp pumpkin pie spice

2/3 cup water

 

Sifted Together:

3 1/3 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt

 

Preheat your oven to 350 degrees. Beat eggs first, add sugar, Splenda, oil, applesauce, pumpkin and spices. Mix well. Add flour mixture alternatively with water. Divide the batter between two loaf pans. Bake for one hour (until a toothpick comes out clean).

For a no chew, soft foods diet, break into small pieces and/or dip into milk before eating.

Penny’s Sausage Gravy

Penny’s Sausage Gravy

 

 

1 pound bulk sausage (Jimmy Dean “hot” is best)

1 stick butter or margarine

½ C. all-purpose flour

4 C. milk

 

Brown sausage in skillet; drain. Set aside. In saucepan, melt butter over low heat. After completely melted, add flour and mix in with spoon until no lumps show. Add milk and turn heat to high, stirring constantly until it boils. Turn heat back down to medium-high, stirring constantly, until desired thickness is achieved. Stir in sausage. Serve over warm biscuits.

Latkes (Potato Pancakes)

Latkes (Potato Pancakes)

2 lg. baking potatoes

1 T. onion — grated

1 egg

1/3 C. flour

1 C. vegetable oil

Plain low fat yogurt

Unsweetened applesauce

 

Peel and grate the potatoes onto paper towels. Squeeze out the moisture. Combine the potatoes and the remaining ingredients, except the yogurt and applesauce. Beat well.  Heat the oil in a skillet. Drop the batter into the oil by spoonfuls. Fry until crisp and brown on both sides. Remove from the skillet and drain on paper towels. Serve warm with plain yogurt and unsweetened applesauce.

Homemade Turkey Sausage

Homemade Turkey Sausage

1/2 pound ground turkey

1/4 C. onion – finely chopped

1/4 C. dried apples – crumbled or finely chopped (can be replaced by 1/2 C. fresh apple – but not as good)

1 egg white – beaten

3 T. quick-cooking oats

2 T. fresh parsley – finely chopped

1/2 tsp. salt

1/2 tsp. ground sage

1/4 tsp. pepper

1/4 tsp. ground nutmeg

1 dash ground red pepper

Cooking spray

 

Lightly coat a 10-inch skillet with coating spray. Set aside.  Place three or 4 paper towels on another plate and set aside. In a medium bowl, combine the onion, apples, egg white, oats, parsley and all spices. Add the ground turkey and mix well.  Shape mixture into eight 2-inch wide patties. Preheat the skillet over medium heat. Place patties in skillet. Cook over medium heat for 10 to 12 minutes, turning once until sausage is browned and completely done.  Transfer patties to paper towel-lined plate to pat of excess grease. Transfer to serving plates and enjoy.

Cheesy Baked Grits Casserole

Cheesy Baked Grits Casserole

 

 

4 C. low fat milk

2 C. water

1 tsp. salt (divided)

1 1/4 C. uncooked quick cooking grits

1 C. (4 oz) shredded parmesan cheese

1/2 teaspoon black pepper

5 large egg whites

6 T. chopped fresh chives (or green onions)

2 tsp. butter (melted)

cooking spray

 

Preheat oven to 350F. Combine milk, water and 1/2 tsp. of salt in a medium saucepan over medium-high heat; bring to a boil. Add grits, stirring with a whisk. Cover, reduce heat to low and cook 8 minutes or until liquid is absorbed. Remove from heat. Stir in 1/4 tsp. salt, cheese and pepper. Cool 5 minutes.

 

Place remaining 1/4 tsp. salt and egg whites in a large bowl and beat with a mixer at high speed until stiff peaks form. Gently fold grits into the egg whites and add the chives. Spoon mixture into a 13×9″ baking dish coated with cooking spray. Top the grits with the melted butter. Bake at 350F for 40 minutes or until browned. Let stand 10 minutes before serving. Yields 8 servings (approx 1 C..)

Breakfast Meatballs

Breakfast Meatballs

6 lbs ground beef

4 lbs of breakfast sausage

8 eggs

2 C. (approx) of chopped onions

1 C. of green peppers

2 lbs shredded cheddar cheese

Dry mustard to taste

Minced garlic to taste

Salt and pepper to taste

1 C. catsup

Cream (amount varies – add untill it looks like no more will soak into the meat mixture)

 

Preheat oven to 350°F Mix all ingredients well. Hand-ball into two-inch meatballs rounds. Bake on cookie sheets at 350°F for about 30 min, but watch them so they don’t over-cook.  You can store the Breakfast Meatballs in ziploc bags in the freezer for 3 months. Microwave using one meatball as a test meatball. When the center of the test meatball is nice and warm, chow down. A popular favorite with the kids. Freeze two dozen and you’ll be ready to serve a fun and tasty breakfast on any moment’s notice. Great with toast!

Breakfast Polenta with Chorizo & Queso Fresco

Breakfast Polenta with Chorizo & Queso Fresco

Breakfast Polenta with Chorizo & Queso Fresco 

1 1/3 C. crumbled queso fresco or feta cheese (about 6 oz.)

1/2 C. chopped fresh cilantro

3 1/4 C. water

1 C. polenta (coarse yellow cornmeal) or regular cornmeal

1 1-pound bag frozen yellow corn kernels-thawed

1 pound fresh link chorizo sausage-casings removed

1 pound cherry tomatoes (about 3 1/2 C.)

 

Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 C. water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.  Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture.  If you’re not a fan of chorizo, a sweet Italian sausage works well in this recipe with feta cheese.

Best Bacon

Best Bacon

1 pound bacon

1 C. flour

1 C. brown sugar

1 tsp. pepper

 

Mix together brown sugar, flour, and pepper in a large Zip-loc bag. Add bacon and shake it up to bread the bacon. Bake on a cookie sheet at 350 for about 15-20 minutes, more if you like it crispy!

Beans & Barley Tofu Scrambler

Beans & Barley Tofu Scrambler

 

1/4 C. tahini

1/4 C. shoyu

1 tsp. black pepper (or to taste)

1 tsp. salt

2 tsp. garlic powder — or to taste

2 pounds firm tofu (drained dried and coarsely crumbled)

2 tsp. olive oil

2/3 C. sliced fresh mushrooms

2/3 C. diced tomato

2/3 C. chopped green onions

Toasted sesame seeds for garnish

 

Combine tahini, shoyu, pepper, salt and garlic powder. Add to crumbled tofu, being careful not to crumble tofu too fine.  Heat 12-inch non-stick, or well-greased, skillet over medium heat. Add oil and sauté mushrooms until cooked, about 5 minutes. Add tomatoes and green onions and cook for 1 minute.  Add tofu mixture and cook, scrambling occasionally, until some of it begins to brown a little. Garnish with toasted sesame seeds.

Apple Cheddar Bagel Broil

Apple Cheddar Bagel Broil

 

1 bagel

1/2 apple – sliced

1 tsp. butter

2 thin slices of cheddar cheese (American works too)

1 tsp. sugar

1 tsp. cinnamon

 

Preheat oven to 400 degrees.  Combine cinnamon and sugar together. Split bagel in half and lightly toast in oven or toaster. Spread a little butter on each half. Top each bagel with apple slices and a sprinkle with cinnamon-sugar. Place cheese slices on top and broil until cheese is bubbly.

Pina Colada Tofu Shake

Pina Colada Tofu Shake

 

1/3 brick silken tofu

8 oz soy milk

1 frozen banana

1/4 C. pineapple (fresh or canned)

1/4 tsp. coconut extract

 

Place all ingredients in a blender and blend until smooth.

Savory Leek and Crimini Pancakes

Savory Leek and Crimini Pancakes

 

1 Leek, white & light parts only, diced & divided

2 Cups Sliced Crimini Mushrooms, divided

2/3 Cups All Purpose Flour

1/3 Cup Whole Wheat Flour

1 Tablespoon Baking Powder

1/4 teaspoon Salt

1 Cup Unsweetened Soy Milk

1/3 Cup Cooked Wild Rice

2 Tablespoons Safflower Oil, plus more for frying

 

Finely dice the leeks and slice the mushrooms. In a lightly oiled, large frying pan, sauté the leeks until softened. Roughly chopped 1/2 cup of the mushrooms then add to the leeks. In a large bowl, combine the flours, baking powder and salt. To it, add the wild rice and 1/3 of a cup of the mushroom leek mixture stirring to coat with the flour. Add the milk and oil just mixing until everything is just wet and combined. In a clean, hot frying pan, add a small amount of oil. Drop heaping tablespoonfuls of the pancake mixture into the frying pan and cook over a medium-high heat. Once the edges are firm and golden and the batter starts to bubble, flip each pancake to cook the other side until golden. Serve hot with a spoonful of the remaining mushroom leek mixture.

Prime Rib Hash

Prime Rib Hash

 

1 1/4 cups diced Idaho potato

Kosher salt

1 1/2 tablespoons butter

1 cup diced white onion

1/2 cup diced celery

Freshly ground black pepper

1/2 teaspoon finely chopped fresh rosemary

1/2 teaspoon finely chopped fresh parsley

10 ounces cooked prime rib or other leftover meat (short ribs, flank steak, fillet, pork roast, roasted chicken or turkey), cut into 1/2-inch to 3/4-inch dice

1/4 cup ketchup

1/4 teaspoon Tabasco

1 tablespoon vegetable oil, or as needed

2 large eggs

1 teaspoon finely sliced chives.

 

Preheat oven to 450 degrees. Place diced potato and a pinch of salt in a small saucepan. Cover with water, place over medium heat, and simmer until just tender. Drain and rinse under cold water; set aside.  Meanwhile, melt butter in a sauté pan over medium heat. Add onion, celery, and salt and pepper to taste. Sauté until tender. Add rosemary and parsley, remove from heat, and set aside.  Place diced potatoes in a large bowl; roughly mash about half the potatoes with a fork or back of a spoon. (If you have leftover mashed potatoes available, you could use 1/4 cup here and reduce diced potatoes to 1 cup.) Add onion mixture, meat, ketchup and Tabasco. Place an 8-inch nonstick sauté pan over medium heat. Coat bottom with 1 tablespoon oil and add meat mixture, patting top and edges to make a compact patty. Allow to cook until browned underneath, 1 to 2 minutes, then transfer pan to oven to cook for an additional 10 to 15 minutes. Meanwhile, place another small skillet over medium heat. Fry or poach eggs as desired; remove from heat and keep warm. To serve, invert hash onto a warmed serving platter. Top with fried or poached eggs, and garnish with chives. Serve immediately.

Kiwi and Coconut Muffins

Kiwi and Coconut Muffins

 

2 kiwis, finely diced (about 3/4 cup)**

2 cups all-purpose flour (or half AP and half whole wheat)

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2/3 cup light coconut milk

4 tablespoons butter, melted

1 large egg and 2 egg whites, lightly beaten

1 teaspoon orange zest

3 tablespoons orange blossom honey

2 teaspoons pure vanilla extract

1/4 cup toasted sweetened shredded coconut

3 tablespoons sweetened shredded coconut

 

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray. Peel kiwis. Dice and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, melted butter, and eggs. Add the orange zest, honey, and vanilla extract, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the kiwis and toasted coconut. Spoon the batter evenly into the 12 molds. Sprinkle the tops of the muffins with 3 tablespoons shredded coconut. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool. ** Use kiwis that are ripe yet still somewhat firm. If they’re squishy, then they’ll be too watery in the muffins. Also avoid adding more than 3/4 cup as it could make the batter too wet.

Maple Syrup and Dijon Mustard Glazed Bacon

Maple Syrup and Dijon Mustard Glazed Bacon

 

6 slices of bacon

2 Tbsp maple syrup, preferably Grade A dark or Grade B (Light and Medium are too flavorless in my opinion)

2 tsp of Dijon mustard

 

Preheat the oven to 400 degrees F. Lay the bacon on a baking rack on top of a tray. Bake in the oven for 5 – 6 minutes. Then rotate the pan 180 degrees and continue to roast for another 3 – 4 minutes for thin slices, 6 – 8 minutes for thicker slices. You’ll want to keep an eye on it when it starts to crisp and brown. Depending on how crisp you like your bacon, you’ll want to take it 2 minutes before your preferred crispness to glaze it then return it to the oven. In a small bowl, mix together the maple syrup and Dijon. Use a brush or spoon to generously glaze the bacon. Return the bacon to the oven and bacon another 1 – 2 minutes, to desired crispness.   Stove top Method: You can also cook the bacon on the stove top, which is what I did for the bacon you see in the photo (that’s why there’s that little curly thingie on the bacon) since we were really craving the bacon.  Cook the bacon in a skillet over medium heat. Low heat will evenly render the fat but will take too long, whereas high heat will unevenly cook the bacon and burn it in spots. Medium heat is a happy middle ground. If you use a cast iron skillet, you can season the pan while you cook your bacon.  While you’re cooking the bacon, preheat the oven. You can use a toaster oven if you’re making just a few strips. Stop cooking it a minute or two before it’s cooked to your preferred crispness. In a small bowl mix together the maple syrup and Dijon. Use a brush or spoon to glaze the bacon. Then bake in the oven until it is cooked to your preference.

Sicilian-style Strata

Sicilian-style Strata

 

1 loaf (1 lb.) crusty, Italian-style bread, cut into 1-inch cubes

4 ounces thick-sliced prosciutto or ham, diced

1/4 cup chopped canned roasted red peppers

1/4 cup thinly sliced green onions

1/2 cup grated parmesan cheese

1 can (14 1/2 oz.) chopped tomatoes

1/4 cup pitted black olives, coarsely chopped

1/2 cup shredded mozzarella cheese

6 large eggs

3 cups milk

2 teaspoons dried Italian seasoning blend

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup chopped parsley

2 tablespoons drained capers

 

Spread half the bread cubes level in a lightly oiled 9- by 13-inch baking dish. Top evenly with prosciutto, peppers, green onions, and parmesan cheese. Spread remaining bread cubes level on top, followed by tomatoes, olives, and mozzarella. In a bowl, whisk eggs, milk, Italian seasoning, salt, and pepper to blend. Pour over layered ingredients. Cover and chill at least 1 hour or up to one day. Bake in a 325° regular or convection oven until center of strata is set and top is lightly browned, 40 to 50 minutes. Sprinkle evenly with parsley and capers. Let stand 10 minutes, then cut into squares. Serve warm or at room temperature.

Brunch Flatbread with Eggs, Bacon, and Frisée

Brunch Flatbread with Eggs, Bacon, and Frisée

 

1 package (2 1/4 teaspoons) active dry yeast

About 1 teaspoon salt

About 1/4 cup olive oil

3 1/2 to 3 3/4 cups all-purpose flour

8 ounces thick-cut bacon, chopped

About 1/4 cup yellow cornmeal

1 1/3 cups shredded parmesan or manchego cheese

12 large eggs

Pepper

1 tablespoon red wine vinegar

3 ounces baby spinach (about 2 cups), rinsed and crisped

3 ounces frisée lettuce leaves (about 2 cups), rinsed and crisped

 

In a large bowl, sprinkle yeast over 1 1/2 cups warm (110°) water. Let stand until yeast is softened, about 5 minutes. Stir in 1 teaspoon salt and 1 tablespoon olive oil. Gradually stir or, with an electric mixer on low speed, beat in 3 1/2 cups flour until mixture forms a soft dough. If using a dough hook, beat on high speed until dough no longer feels sticky and pulls cleanly from bowl, 5 to 7 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, 15 to 20 minutes; add flour as required to prevent sticking. Place dough in an oiled bowl; turn dough over to coat top. Cover dough with plastic wrap and let rise in a warm place until doubled, 35 to 45 minutes. Punch dough down, cover, and chill up to 8 hours (see notes). Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir bacon until browned and crisp, about 5 minutes. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings to dress greens, if desired. At least 2 hours before serving, remove dough from refrigerator and let stand at room temperature for 45 minutes (see notes). Scrape onto a lightly floured board and press gently to expel air. Divide dough into four pieces. Cover with plastic wrap and let rest 10 minutes. Roll or gently stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each on an oiled and cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape. Brush each oval with about 1/2 tablespoon olive oil and sprinkle with about 1/3 cup cheese. Arrange a quarter of the cooked bacon evenly over each. Bake flatbreads two at a time in a 450° oven for 10 minutes. Remove from oven and crack 3 eggs onto each oval (for firm-cooked eggs, crack eggs onto flatbread 5 minutes into baking). Sprinkle lightly with salt and pepper. Return flatbreads to oven, switching pan positions, and bake until crust is well browned, 5 to 8 minutes longer. Meanwhile, in a large bowl, mix 1 tablespoon olive oil or reserved bacon drippings and the vinegar. Add spinach and frisée and mix to coat. Slide each flatbread onto a cutting board or plate. Mound dressed greens equally on top. Cut each oval in half lengthwise, then crosswise into eight slices. Add salt and pepper to taste.

Ivy House Buttery Skillet Apples

Ivy House Buttery Skillet Apples

 

4 medium cooking apples

1/3 C. real butter

1/2 C. sugar

2 T. cornstarch

1 and 1/2 C. water

 

Peel, core and slice apples. Make a sauce by melting the butter in a 10 inch skillet over medium heat; stir in sugar and cornstarch. Mix well and add the remaining ingredients. Add apples to the sauce cover and cook over medium heat until tender. Occasionally spoon the sauce over the apples as they cook.

Pork and Apple Breakfast Sausages

Pork and Apple Breakfast Sausages

 

 

1 pound pork tenderloin, cut into 1″ chunks

1/2 apple, cut into 1″ chunks

3/4 tsp. poultry seasoning

1/2 tsp. paprika

1/2 tsp. salt

 

In the bowl of a food processor fitted with a metal blade, combine the pork, apple, poultry seasoning, paprika, and salt. Process for about 1 minute, or until finely chopped. With clean hands, shape the mixture into 24 patties. Coat the tops lightly with vegetable oil spray. Heat a nonstick skillet over medium-high heat. Place the patties, sprayed side down, in the pan. Cook for about 5 minutes, turning as needed, or until browned and no pink remains. (Check by cutting a patty in half.) Reduce the heat if the patties are browning too quickly.

 

Yield: 8 servings

Calories: 73

Fat: 2g

Fiber: 0g

Bacon, Spinach, and Tomato Scrambled Eggs

Bacon, Spinach, and Tomato Scrambled Eggs

 

 

4 eggs

2 egg whites

1/2 tsp. salt-free seasoning blend

1 tsp. olive oil

2 slices (2 ounces) canadian bacon, cubed

1 C. packed baby spinach leaves, chopped

1/2 C. grape or cherry tomatoes, chopped

ground black pepper

 

In a bowl, combine the eggs, egg whites, and seasoning blend. Beat with a fork until smooth. Heat the oil in a nonstick skillet over medium heat. Add the bacon, spinach, and tomatoes. Cook, stirring, for about 2 minutes, or until the spinach is wilted. Add the egg mixture. Cook, stirring, for about 2 minutes, or until the eggs are set. Season with pepper, if desired.

 

Yield: 4 servings

Calories: 120

Fat: 7g

Cheese and Pepper Frittata

Cheese and Pepper Frittata

 

 

1 tsp. olive oil, preferably extra virgin

3/4 C. chopped red bell pepper

3/4 C. chopped green bell pepper

3/4 C. (3 ounces) shredded reduced-fat Monterey jack cheese

2 T. chopped fresh basil

5 eggs, lightly beaten

2 egg whites, lightly beaten

1/4 tsp. salt

Ground black pepper

 

Preheat the oven to 375°F. Coat a 9″ ovenproof skillet with vegetable oil spray. Place over medium-high heat. Add the oil. Heat for 30 seconds. Add the bell peppers. Cook, stirring occasionally, for about 5 minutes, or until just soft. Sprinkle the cheese and basil into the pan. Add the eggs, egg whites, salt, and pepper. Bake for about 30 minutes, or until the eggs are set. Let stand to cool slightly. Cut into wedges.

 

Yield: 4 servings

Calories: 180

Fat: 12g

Fiber: 1g

Almond and Mixed Berry Muffins with Flaxseed

Almond and Mixed Berry Muffins with Flaxseed

 

2 1/4 C. whole grain or wheat pastry flour

4 tsp. baking powder

1/4 C. ground flaxseed

1/2 tsp. salt

2/3 C. fresh blueberries

2/3 C. fresh raspberries

1 C. 2% milk

2 eggs

2/3 C. sugar

1/3 C. canola oil

1 tsp. almond extract

 

Preheat the oven to 400ºF. Line a 12-C. muffin pan with paper liners. In a large bowl, combine the flour, baking powder, flaxseed, and salt. Whisk to mix. Add the berries and stir to coat. In another bowl, combine the milk, eggs, sugar, oil, and almond extract. With a fork, beat until smooth. Pour the egg mixture into the berry mixture and gently mix with a fork to moisten the dry ingredients. Don’t over mix (a few lumps in the batter are normal). Dollop the batter into the prepared muffin C.. Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.

 

Yield: 12 servings

Calories: 210

Fat: 9g

Fiber: 3g

Pumpkin Walnut Cranberry Quick Bread

Pumpkin Walnut Cranberry Quick Bread

 

 

1 1/4 C. oat bran

1/2 C. whole wheat flour, preferably white whole wheat

1/3 C. brown sugar

2 tsp. baking powder

1 tsp. pumpkin pie spice

1/8 tsp. salt

1 egg

1 C. canned pumpkin

1/2 C. fat-free milk

2 T. canola oil

1/4 C. chopped walnuts

1/4 C. dried cranberries

 

Preheat the oven to 375°F. Lightly coat a 9″ x 5″ nonstick loaf pan with vegetable oil spray. In a mixing bowl, combine the oat bran, flour, sugar, baking powder, spice, and salt. Stir with a fork to mix. In another bowl, beat the egg with a fork until smooth. Add the pumpkin, milk, and oil. Stir to mix. Add to the dry ingredients. Stir just until no dry remains. Add the walnuts and cranberries. Stir to mix. Transfer to the pan. Bake for about 30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let cool for 10 minutes before turning out onto a rack. Let cool. Cut into 18 slices.

 

Yield: 18 servings

Calories: 84

Fat: 4g

Fiber: 2g

Baked Rice and Raisin Pudding

Baked Rice and Raisin Pudding

 

 

2 cans (12 ounces each) evaporated fat-free milk

3 T. raisins

1 T. ground flaxseed

1/2 tsp. cinnamon

1 egg

2 tsp. vanilla extract

1/2 C. regular brown rice

8 tsp. brown sugar or honey

 

Preheat the oven to 325°F. Lightly coat an 8″ x 8″ baking dish with canola oil spray. Heat the milk in a small saucepan for about 3 minutes, or until hot but not boiling. In a spice grinder or small food processor fitted with a metal blade, combine the raisins, flaxseed, and cinnamon. Process for about 2 minutes, or until the raisins are finely chopped. Place in the baking dish. In a mixing bowl, beat the egg with a fork. Add about 1/2 C. of the milk, beating constantly, to warm the egg. Add the remaining milk and the vanilla. Stir to mix. Pour into the baking dish. Add the rice. Stir with a fork. Cover with aluminum foil. Bake for 1 hour and 15 minutes. Turn off the heat. Let stand in the oven for 30 minutes. Serve right away or cool to room temperature before refrigerating. Serve cold or warm garnished with 1 tsp. brown sugar or honey.

 

Yield: 8 servings

Calories: 160

Fat: 2g

Fiber: 1g

Nips and Tats Ham Hash

Nips and Tats Ham Hash

 

2 medium yukon gold potatoes (about 12 ounces) 

1 large turnip (about 8 ounces) 

1 tablespoon canola oil 

2 slices (2 ounces) canadian bacon, cut into small cubes 

1/3 cup sliced scallions 

2 tablespoons finely chopped parsley 

1/8 teaspoon salt 

Ground black pepper 

 

Pierce the potatoes and turnips several times with a small sharp knife. Place on a microwaveable dish. Cover with waxed paper. Microwave on high power, rotating once, for about 6 minutes, or until tender when pierced with a knife. Let stand until cool enough to touch. Peel the turnips. Chop the turnips and potatoes into small pieces. Heat the oil in a nonstick skillet over medium-high heat. Add the potatoes, turnips, bacon, and scallions. Cook, tossing, for about 1 minute, or until the scallions soften. Cover and cook for 2 minutes, or until starting to brown on the bottom. Flip the mixture with a spatula. Press it down. Cover and cook, flipping the mixture and scraping the pan bottom occasionally, for about 6 minutes, or until the vegetables are browned on the outside and soft in the center. Reduce the heat if the mixture is browning too quickly. Add the parsley, salt, and pepper to taste just before serving.

 

Yield:  4 servings

Calories: 139

Fat: 5g

Fiber: 3g

Cornmeal and Walnut Waffles

Cornmeal and Walnut Waffles

 

1 cup stone-ground cornmeal 

1/2 cup whole wheat pastry flour 

2 tablespoons finely chopped toasted walnuts 

2 tablespoons brown sugar 

1 1/2 teaspoons baking powder 

1/2 teaspoon baking soda 

2 eggs, separated 

pinch of salt 

1 1/2 cups reduced-fat buttermilk 

10 teaspoons cream cheese 

10 teaspoons maple syrup 

 

Lightly coat the top and bottom of a waffle iron, preferably nonstick, with vegetable oil spray and preheat. In a mixing bowl, combine the cornmeal, flour, walnuts, sugar, baking powder, and baking soda. Stir with a fork to mix. In the bowl of an electric mixer, combine the egg whites and salt. Beat on medium speed for about 1 minute, or until foamy. Increase the speed to high. Beat for about 2 minutes, or until peaks form. In a small bowl, whisk the buttermilk with the egg yolks. Add to the reserved dry ingredients. Mix just until combined (don’t over mix). Fold in the beaten whites. Ladle some of the batter onto the waffle iron so it spreads to within 1″ of all sides. Cook according to the manufacturer’s directions, until crisp. Remove the waffles. Recoat the iron with vegetable oil spray. Continue until all the waffles are cooked.  Top each waffle with 1 teaspoon cream cheese and drizzle with 1 teaspoon maple syrup.

 

Yield: 10 servings

Calories: 146

Fat: 5g

Fiber: 2g

Cinnamon Buckwheat Pancakes with Honeyed Strawberries

Cinnamon Buckwheat Pancakes with Honeyed Strawberries

 

1 1/2 tablespoons honey 

1 tablespoon water 

2 teaspoons cornstarch 

1 1/2 cups fresh strawberries, sliced, or frozen strawberries, thawed and sliced 

 

1 cup buckwheat flour 

1 tablespoon sugar 

1 teaspoon baking powder 

1 teaspoon baking soda 

1/4 teaspoon ground cinnamon 

pinch of salt 

1 egg 

3/4 cup reduced-fat buttermilk 

 

To prepare the strawberries: In a saucepan, combine the honey, water, and cornstarch. Mix until blended. Add the strawberries. Cook over medium heat, stirring gently, for about 4 minutes, or until the mixture bubbles. Remove from the heat. Cover to keep warm. To prepare the pancakes: Coat a nonstick griddle with vegetable oil spray and preheat over medium-high heat. Meanwhile, in a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir with a fork to combine. In another bowl, beat the egg with a fork until smooth. Add the buttermilk. Beat to blend. Add to the dry ingredients. Stir just until combined (don’t over mix). Ladle the batter in 1/4-cup dollops onto the hot griddle. (The batter is sticky, so some of it will stick to the ladle.) Cook for about 2 minutes, or until browned on the bottom. Flip and cook for 1 to 2 minutes, or until cooked through. Continue, adjusting the heat higher or lower as needed and coating the griddle with vegetable oil spray, until all the pancakes are cooked. Top with the reserved strawberries.

 

Yield: 8 servings

Calories: 93

Fat: 1g

Fiber: 3g

Strawberry- Banana Topped French Toast

Strawberry- Banana Topped French Toast

 

1 egg 

1/4 cup fat-free milk 

1/4 teaspoon ground cinnamon 

1 slice (1 ounce) whole grain bread 

1 teaspoon trans-fat free spread 

1/4 cup sliced strawberries 

1/4 cup sliced banana 

 

In a shallow bowl, beat the egg with the milk and cinnamon. Dip both sides of the bread in the milk mixture. 2. Melt the spread in a nonstick skillet over medium heat. Place the bread in the pan. Cook for about 2 to 3 minutes per side, or until golden and cooked through. Cut in half diagonally. Place half on a plate. Top with half of the strawberries and bananas. Cover with the other toast half and the remaining strawberries and bananas.

 

Yield: 1 serving

Calories: 250

Fat: 10g

Fiber: 4g

English Muffins Toasted with Cinnamon Cheese and Maple Apples

English Muffins Toasted with Cinnamon Cheese and Maple Apples

 

1 whole grain English muffin 

1/4 cup 1% dry-curd cottage cheese 

Ground cinnamon 

6 apple slices (about 1 1/2 ounces) 

1 teaspoon maple syrup 

 

Split the muffin and place on a broiler pan or sheet of heavy-duty aluminum foil. Spread the cottage cheese evenly over the muffin halves. Sprinkle to taste with cinnamon. Cover with the apple slices in a single layer. Drizzle 1/2 teaspoon syrup over the apples on each half. Broil 6″ from the heat source for about 2 minutes, or until the apples start to sizzle. Serve right away.

 

Yield: 2 servings

Calories: 110

Fat; 1g

Fiber: 3g

Green Tea, Blueberry, and Banana Smoothies

Green Tea, Blueberry, and Banana Smoothies

3 tablespoons water 

1 bag green tea 

2 teaspoons honey 

1 1/2 cups frozen blueberries 

1/2 medium banana 

3/4 cup calcium-fortified light vanilla soymilk 

 

In a small glass measuring cup or bowl, microwave water on high until steaming hot. Add the tea bag and allow to brew for 3 minutes. Remove the tea bag. Stir the honey into the tea until it dissolves. 2. In a blender with ice-crushing ability, combine the berries, banana, and soymilk. 3. Add the tea to the blender. Blend ingredients on ice crush or the highest setting until smooth. (Some blenders may require additional water to process the mixture.) Pour the smoothie into tall glasses and serve.

 

Yield: 2 servings

Calories: 150

Fat: 2g

Fiber: 4g

Orange, Dried Plum, and Almond Compote

Orange, Dried Plum, and Almond Compote

 

1 navel orange 

1/3 cup canned crushed pineapple with juice 

6 dried plums, cut into slivers 

1/4 teaspoon almond extract 

2 tablespoons slivered almonds 

 

Peel the orange and separate into sections. Cut the sections into small pieces. Transfer to a bowl. Add the pineapple, plums, and extract. Sprinkle the almonds on each serving.

 

Yield: 3 servings

Calories: 95

Fat: 2g

Fiber: 3g