Did you know: that the pioneers breakfast were simple and like most early American cuisine, relied heavily on cornmeal which was used by Native Americans and influenced the cuisine of early settlers. There was corn pone (pan fried in oil) Johnnycakes (flattened and griddle fried) Ashcakes (wrapped in cabbage leaves and cooked in the ashes of a campfire) Hoecakes (small pancakes cooked on the flat side of a garden hoe over a campfire and Corn Dodgers (oval shaped cornmeal breads made from cornmeal, water, buttermilk and banking powder).
A Victorian breakfast, if you had money would include hot cereals, eggs, fish, meat, breads and fruit and a formal Victorian breakfast would be similar to what we call brunch with orange juice, poached eggs with asparagus tips, toast, lamb chops, peas, English muffins, crackers with cheese and coffee. When the Victorians dined they also used every piece of silver imaginable and then some. As a side note; the fork's popularity began to grow during the 16th century due to the infamous historical trend setter Catherine de Medici. She helped popularize the fork after her marriage to Henry II. One of these days I'm going to do a blog post on etiquette of bygone eras which is very interesting to me. Have you ever watched people in restaurants and cafes? The majority of them could really use a dose of good manners and accepted behavior when dining out. I can't even imagine what they do in the privacy of their own homes, maybe they don't even use utensils!
Americans didn't start growing oats in quantity until the 19th century and Quaker Oats was registered by trademark in 1877 and by 1885 oats were being sold in boxes, not just in bulk. Quick Oats were introduced in 1922 and Instant Oatmeal in 1966. In the 70's flavored oatmeal arrived and I think I was one of the first in line. The quick packets of flavored oatmeal were my breakfast of choice when I worked. You just emptied it into a mug, added hot water, stirred and you had a quick breakfast. If you had oatmeal in the Victorian era your oats would have been cooked to death. One cookbook from 1903 said at least four hours of boiling for a good oatmeal, and eight hours makes it better, whereas twenty-four hours makes it best! Good grief what were they thinking?
Breakfast cereal as we know it today was created by the Seventh-Day Adventists. They founded the Battle Creek Sanitarium where they manufactured and promoted wholesome cereals. Will Keith Kellog was an Adventist who discovered corn flakes in 1894 when a pot of cooked wheat was overcooked and then dried. Each grain became a separate flake. He also introduced Rice Krispies (snap, crackle and pop) in 1929. The Battle Creek Toasted Corn Flake Company was founded in 1906.
The doughnut was originally introduced by the Dutch as sweet dough fried in pork fat (YUCK) known as "oily cakes" and has been around a long time although its popularity surges with the doughnuts served to soldiers in WWI. The term doughnut comes from small balls of dough that looked like nuts or a recipe from a mid-19th century cook who added nuts to the center of her fried dough and therefore referred to them as dough nuts. Her son, a sea captain, didn't like the nuts so he had them cut out creating the famous doughnut shape we all know and love. For many years donuts remained as snacks never being served for breakfast. Donuts were also served in theaters until the doughnut machine was invented in the 1930's. By the 40's and 50's Krispy Kreme and Dunkin Doughnuts had been introduced and by paring them with coffee they became a delicious breakfast fare. In the 1950's drop doughnuts became popular and orange drop doughnuts showed up in the Betty Crocker Cookbook.
“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?" "What's for breakfast?" said Pooh. "What do you say, Piglet?" "I say, I wonder what's going to happen exciting today?" said Piglet. Pooh nodded thoughtfully. "It's the same thing," he said.”
“Love is like breakfast with Mildred. Who’s Mildred? How the heck should I know? I don’t eat breakfast.” - Jarod Kintz, Love quotes for the ages. And the ageless sages.
Fall Cider - imagine a fall brunch with colorful leaves falling, a beautiful array of food on the table and cider to toast family and friends with...... sounds delightful to me. There used to be (maybe it's still there) a restaurant in Centralia, WA called "The Winter Kitchen" run by a wonderful woman. The place was decorated with a tasteful Christmas theme; exquisite artificial Christmas trees, twinkling lights, red, green, silver and gold all over, a very large and handsome faux Santa, lovely wrapped packages with bows and ribbons, old skis, ice skates, old wooden sleds decorated with festive Christmas wreaths, etc. Anyway, the owner had this beautiful vintage stove in the dining room and she always had a big pot of apple cider simmering away. The smell was enough to make you smile and have fond memories of Christmas and Thanksgiving even in the summertime.
2 bottles filtered apple cider
1 tsp. ground cloves
2 tsp. nutmeg
1 cinnamon stick
1 orange, sliced
2 slices of fresh ginger
1 fresh lemon, sliced
Combine cloves, nutmeg and cinnamon into a piece of cheesecloth and tie with kitchen twine. Pour the apple cider into a slow cooker set to high for 4 hours. Place the spice bag into pot. Add orange and lemon to pot. After 4 hours, turn to warm, remove cheesecloth and serve.
Chunky and Delicious Applesauce - always good no matter what time of day and one of my favorite ways is to put some into a big wine goblet and add a big dollop whipped cream that has been whipped with a small amount of pure maple syrup and some Bourbon. Of course applesauce is great on pancakes, waffles, ham steaks, pork roast, vanilla ice cream, plain Greek yogurt, etc.
6 lbs. crisp, sweet apples, peeled, cored and cut into chunks
1/2 cup apple cider
1/2 cup cold water
1 lemon, juiced
4 strips of fresh lemon peel
1 (3-inch) piece of cinnamon stick
1 tsp. pumpkin pie spice
2 tsp. apple pie spice
pinch of salt
1/4 cup brown sugar, packed or you can use honey or pure maple syrup *see note
1/4 cup sugar *see note
Into a large Dutch oven add apples along with lemon peel, lemon juice, cinnamon stick, spices, sugars, water, apple cider and salt. *Note; start with half of the sugars and taste along the way depending on how sweet your apples are, you can always add more, but you can't take away. Bring to a boil on high then lower to simmer covering pot for about 30 minutes or until apples are tender and cooked though. Remove from heat and discard lemon peels and cinnamon stick. With a potato masher mash the apples to desired consistency, I like mine chunky. If you like a smoother applesauce place into food processor and pulse to desired consistency. Taste and add more sugar, although if it's too sweet you can add a little more lemon juice. Pour into covered container and place into refrigerator to chill. You can also place into Tupperware type container and freeze.
Grapefruit Brulee - love these from childhood
2 large ruby red grapefruit
4 Tbl. sugar
Turn on broiler to high. Slice the grapefruit in half and blot lightly with paper towels. Using a sharp paring knife, go around the edges of the grapefruit halves to loosen, then slice the sections so they are easy to remove. Sprinkle sugar on halves and place onto baking sheets. Place under broiler for about 5 to 6 minutes or until sugar begins to caramelize. Remove from broiler and serve. Note; depending on how many people you are serving you want about 1 Tbl. of sugar per grapefruit halve.
Carrot Run Raisin Muffins
1 3/4 cups all purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup Greek plain yogurt
1 Tbl. pure vanilla extract
2 oz. vegetable oil
1 1/4 cup sugar
3 eggs
4 large carrots, peeled and grated
1 1/2 cups pecans, lightly toasted and chopped
2/3 cup golden raisins, soaked in rum
Raisins; into a bowl add 2/3 cup of raisins and pour in 3 Tbl. of rum with about 1/4 cup of hot water. Soak raisins 30 minutes, then drain. Preheat oven to 350 degrees, place muffin liners into a muffin tin. Into a bowl sift the flour, baking powder, baking soda, cinnamon and salt. Into another bowl whisk the yogurt, vanilla, oil, sugar and eggs. Add wet mixture to dry mixture mixing to just combine. Don't overmix. Fold in carrots, pecans and drained raisins. Add batter to muffins cups about 3/4 full and bake about 25 minutes or until pick inserted in center comes out clean. Remove to cooling racks.
Overnight French Toast
Sauce
1 cup brown sugar, packed
1/4 cup butter
1/2 cup honey
1 Tbl. cinnamon
1/2 tsp. ground nutmeg
2 Tbl. orange zest
French toast
1 fresh loaf of French bread, cut into slices about 1/2-inch thick
7 eggs
2 1/2 cups whole milk
1/2 cup whipping cream
1/3 cup sugar
1 tsp. cinnamon
1 Tbl. vanilla extract
Spray a 13x9 baking dish with cooking spray. Into a saucepan add brown sugar, butter, honey, cinnamon, nutmeg and orange zest cooking over low. When mixture is about to boil turn off heat and mix well with a wooden spoon. Pour this into the baking dish and chill for about 15 minutes or until set. Place the sliced French bread into the baking dish over caramel. Into a bowl add eggs, milk, cream, sugar, cinnamon and vanilla whisking to combine. Pour this over bread, cover and refrigerate overnight. Preheat oven to 350 degrees. Bake for about 1 hour. Remove to cooling rack and let rest about 5 minutes. Slice into pieces and flip over onto serving platter or serving plates so caramel sauce drips down. Top with freshly whipped cream or fresh raspberries, blackberries or strawberries.
Pineapple Spread - great on scones
1 cup fresh pineapple puree, strained
1/3 cup sugar
3 egg yolks
2 Tbl. cornstarch
pinch of salt
2 Tbl. butter
Into a saucepan whisk the pineapple puree, sugar, yolks, cornstarch and salt. Turn heat to medium whisking constantly until mixture thickens or about 5 minutes. Remove from heat and whisk in butter to melt. Store in a glass jar with lid in refrigerator for up to a week, but I guarantee you won't have any left to store.
Lemon Oat Blueberry Pancakes
1 1/2 cups all purpose flour
1/2 cup oat bran
1 Tbl. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
3 Tbl. butter, melted
2 Tbl. fresh lemon juice
2 tsp. fresh lemon zest
1 3/4 cup whole milk
1 cup fresh blueberries
Into a large bowl add flour, oat bran, sugar, baking powder, baking soda and salt. Into another bowl beat eggs, add butter, lemon juice and zest then mix in milk. Add the wet ingredients to the flour mixture and mix to combine. Gently stir in the blueberries and let batter stand about 5 minutes. Heat a griddle or large saute pan and spray with cooking spray. Add batter with a 1/4 cup and cook pancakes to golden brown on each side. Remove to serving platter and serve with pure maple syrup, crisp bacon, hot java and some juice.
Puff Pastry Breakfast Treats - from my daughter Brittany who says these are so good and easy1 (17.3 oz.) package puff pastry sheets, thawed
1/2 cup sugar
1/2 cup pecans or walnuts, finely chopped
1 tsp. pumpkin pie spice
1 tsp. ground ginger
1/4 tsp. ground cloves
2 Tbl. all purpose flour
Egg wash
1 egg
1 Tbl. cold water
Glaze
1/2 cup powdered sugar, sifted
milk
1 tsp. fresh lemon zest
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Into a small bowl add egg, water and beat. Into another small bowl add sugar, nuts, cinnamon, ginger and cloves. Sprinkle flour onto work surface and unfold 1 pastry sheet, brush half of the pastry with egg mixture and sprinkle on half of the sugar mixture. Fold the pastry sheet in half over sugar. Repeat with remaining pastry. Cut each pastry into 14 (3/4-inch) wide strips. Twist the strips and place onto baking sheets. Brush the twists with egg wash and bake about 20 minutes or until golden brown. Remove to cooling racks. Glaze; into a bowl add powdered sugar, zest and just a small amount of milk whisking to combine to achieve a glaze consistency. Drizzle over the twists.
Very Moist Granola Bars
1 cup rolled oats
1 1/2 cups rice crispy cereal
3 Tbl. all purpose flour
1/2 cup pumpkin seeds
1/2 cup pecans, chopped
1/2 cup coconut
1/2 cup dried cranberries
1/2 cup chocolate chips (I like semisweet or bittersweet)
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. pure vanilla extract
1/2 cup butter
3/4 cup honey
1/4 cup creamy peanut butter
Preheat oven to 300 degrees. Line a 13x9 baking pan with buttered parchment paper, with ends hanging over. Place the oats, pumpkin seeds and pecans onto a baking sheet and toast for about 15 minutes, stirring occasionally. Remove from oven, but do not turn off. Into a large bowl add cereal, flour, coconut, cranberries, salt and cinnamon and mix in the toasted oat mixture. Into a saucepan add honey and butter and bring to a gently boil, simmering for about 5 minutes, remove from heat and add vanilla and peanut butter mixing to combine. Mix this completely into the dry ingredients. Pour this mixture into prepared pan and with lightly buttered hands press firmly into pan. Bake for about 25 minutes. Remove and let cool completely. Remove from pan with parchment paper, then remove parchment paper from bars. Cut into slices.
Holiday Eggnog Muffins
3 cups all purpose flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. freshly ground nutmeg
1 egg
1/2 tsp. rum extract
1/2 tsp. pure vanilla extract
1 3/4 cup eggnog (good quality)
1/2 cup currants or chopped dried cranberries
1/2 cup vegetable oil
1/2 cup pecans, chopped
In a large mixing bowl combine flour, sugar, baking powder, salt and nutmeg, whisking to combine. Into a large bowl combine egg, eggnog, extracts, and oil. Stir dry into wet until combined. Fold in currants and pecans. Fill paper lined muffins tins about 3/4 full and bake for about 18 minutes. Remove to cooling rack.
Smoked Salmon Breakfast Bagels - love these and we eat them all the time for dinner too, ahhhh..... I'm in heaven
4 perfect authentic bagels (we like the everything bagel)
5 eggs
2 Tbl. heavy cream
Tabasco
2 ruby red tomatoes, thinly sliced
1 red onion, thinly sliced, almost shaved
1 package cream cheese, soft
3 Tbl. fresh dill, chopped
Capers, drained and rinsed
Lots and lots of smoked salmon (lox) we overload ours, but you add as much as you want
freshly ground black pepper
Toast bagels and spread with lots of cream cheese, or at least we like lots. Into a saute pan, add a drizzle of oil and pat of butter. Into a bowl crack eggs and whisk in cream, salt, pepper and Tabasco. Cook eggs stirring over medium low until soft and creamy. Add some egg to each side of bagel, top with sliced tomato, onion, capers, pepper, slices of salmon and dill on top and more pepper. Sink your teeth into that first delicious bite and say oh this is heaven on a plate. Serve with hash browns, juice and coffee. Note; you don't have to add eggs and I usually don't but occasionally they taste good. Or you can also add fried eggs.
Poached Eggs with Pancetta and Beurre Blanc
Beurre Blanc
2 shallots, finely minced
2 cups Champagne (good quality)
3 Tbl. white wine vinegar
salt and freshly ground black pepper
1 Tbl. fresh lemon juice
2 Tbl. fresh lime juice
3 sticks butter, cut into 1-inch pieces
8 eggs, poached
1 bunch fresh asparagus, tough ends removed and cut into 2-inch pieces
16 slices pancetta
salt and freshly ground black pepper
4 English muffins, toasted and lightly buttered
handful of fresh parsley, chopped (garnish)
Sauce; into a large saucepan add ingredients, except butter and cook stirring over medium high heat for about 15 minutes or until most of the liquid has evaporated. Reduce heat to low and gradually whisk in butter a piece at a time until melted. Strain the mixture though a fine mesh strainer into a bowl and discard solids. Taste and season with salt and pepper. Hold over a double boiler on low to keep warmed. Preheat oven to 400 degrees and lay asparagus into a baking dish and scatter pancetta over asparagus. Bake for about 10 minutes. Remove from oven. Place toasted muffins onto serving plates or serving platter, top each side with some asparagus, some pancetta and top with poached eggs and spoon some sauce over. Garnish with parsley.
Kloches - so very popular in Texas
2 cups whole milk
3/4 cup butter, cut up
3/4 cup Crisco, cut up
1/2 cup sugar
1/2 tsp. salt
2 eggs, lightly beaten
6 cups all purpose flour
2 packages active dry yeast
Icing
2 cups powdered sugar, sifted
2 Tbl. milk
1/2 tsp. pure vanilla extract
Fillings; raspberry, blackberry, strawberry, poppy seed, apricot (you can use jam or make your own fillings) see below I gave you a recipe for poppy seed filling, read before making.
Into a large saucepan heat milk, butter, shortening, sugar and salt to about 120 degrees and the butter and shortening melt. Set aside to cool for 5 minutes then stir in beaten eggs. Into a large bowl of electric mixer combine 3 cups flour and yeast, add milk mixture and beat on low for about 30 seconds to combine. Beat on high for about 3 minutes. Gradually add remaining flour and using a wooden spoon if needed. Dough will be very soft, cover bowl with plastic wrap and chill overnight. Preheat oven to 325 degrees. Shape dough into 1 1/2 -inch balls and place 2-inches apart on parchment lined baking sheets. Cover and let rise in warm place 30 minutes. Using your thumb make a deep indentation in center of a few of the balls at a time and fill with 1 tsp. of filling. Repeat with remaining balls and filling. Bake for 12 to 15 minutes or until lightly golden on bottoms. Remove and place on cooling racks. Drizzle with icing. Poppy seed filling; into a grinder add 3/4 cup poppy seeds until fine. Into a saucepan add 1/2 cup milk, 1/3 cup sugar, 2 Tbl. butter, 1 Tbl honey and pinch of salt. Cook and stir until butter is melted. Remove from heat. Into a small bowl beat lightly 2 egg yolks. Gradually stir about half of the warm milk into the beaten egg yolks. Return yolk mixture to milk mixture in saucepan and stir to combine, cooling and stirring over medium until mixture coats a spoon, remove from heat and stir in poppy seeds and 1/2 tsp. fresh lemon zest. Transfer to a bowl to chill covered then use on kloches.
Hash brown Casserole - I love potatoes!
1 (16 oz.) package frozen hash browns, thawed (purchase a good brand) I like the thick cut ones
1 large sweet white onion, chopped
12 eggs
3 Tbl. whipping cream
1 cup sour cream, plus extra for serving
16 slices thick cut apple smoked bacon, sliced
3 cups Cheddar cheese, shredded
salt and freshly ground black pepper
Tabasco
1 bunch scallions, thinly sliced on diagonal including green part
1/4 cup fresh cilantro, chopped (garnish)
Pico de gallo or fresh salsa (garnish)
Preheat oven to 375 degrees. Spray a medium sized baking dish with cooking spray. Into a saute pan add a drizzle of vegetable oil and add onions cooking to soft. Remove onions to a large bowl. Into the saute pan add bacon and cook to brown/crisp and place on paper towels. Place the thawed hash browns into bowl with the onions and toss with about 1 Tbl. of oil. Spread this mixture into baking dish. Bake for about 40 minutes until hash browns and golden brown. Into a bowl add eggs with and whisk with cream, season with some salt, pepper and Tabasco. Pour eggs into a nonstick saute pan and lightly scramble (so they are still soft), spread eggs over cooked hash browns, then spread a thin layer of sour cream over eggs. Sprinkle on bacon, half of the sliced scallions and then cheese. Bake for about 30 minutes, but do not overbake. Garnish with remaining scallions and cilantro. Serve with pico de gallo or salsa.
Maple Pork Sausage
2 lbs. ground pork
6 Tbl. pure maple syrup
1/4 cup fresh parsley, finely chopped
2 Tbl. fresh sage, finely chopped
2 tsp. salt
1 tsp. freshly ground black pepper
1/4 tsp. freshly ground nutmeg
oil for cooking
Preheat oven to 175 degrees and place a baking sheet in oven. Into a large bowl mix together all ingredients except oil until combined. Form into patties. Into a large saute pan add a drizzle of oil and cook patties (do not overcrowd) until nicely browned on both sides or about 3 minutes per side. Transfer to paper towels, then transfer sausages to baking pan in oven covered loosely with foil. Continue cooking patties.
Croissant Breakfast Bake
6 large croissants, sliced in half then cut into cubes
2 cups black forest or honey ham, cut into chunks
2 cups Swiss cheese, shredded
8 eggs
1 large shallot, sliced
1 small leek, white and light green part only (rinsed well in cold water, sliced)
1 cup whipping cream
1 cup milk
1 Tbl. Dijon
1 Tbl. honey
salt and freshly ground black pepper
Spray a 13x9 baking pan with cooking spray. Add croissants to bottom of pan. Into a saute pan, add a drizzle of oil and pat of butter then add shallot and leek cooking to soften and achieve a light golden brown color. Add ham on top of croissants, then leeks/shallots. Into a bowl add eggs, honey, mustard, salt, pepper, milk and whipping cream whisking to combine. Pour egg mixture over and press into mixture with the back of a wooden spoon. Cover with foil and refrigerate 4 to 8 hours. Preheat oven to 325 degrees. Bake casserole covered with foil for about 35 minutes, then uncover and bake about 30 more minutes. Remove from oven and let stand 10 minutes before serving. Note; if you don't want to use ham, cook 1 package of pork sausage with a little poultry seasoning to brown. Serve with breakfast potatoes, juice, and coffee.
Perfect Baked Eggs
1 cup baked ham, chopped
12 eggs
3 Tbl. grainy mustard
1 small garlic clove, finely minced
1/2 cup sun dried tomatoes, packed in oil, chopped
1 cup sharp Cheddar cheese, grated
1 cup Monterey Jack cheese, grated
1/4 cup Parmesan cheese, grated
salt and freshly ground black pepper
3 scallions, thinly sliced including green part
1/4 cup fresh basil, chopped
1/2 tsp. fresh oregano, chopped
Preheat oven to 350 degrees. Spray 6 ramekins with cooking spray. Place ramekins onto baking sheet. Evenly distribute the ham among ramekins. Into a bowl add eggs and cream whisking to combine, add mustard, sun-dried tomatoes, cheeses, salt, pepper, scallions and herbs mixing to combine. Spoon evenly into ramekins and with a spoon push ingredients to combine. Bake for about 30 to 35 minutes. Remove to cooling rack and then serve with breakfast potatoes, hot biscuits, juice and coffee.
Easy and Good Breakfast Bake - My sister Kristin gave me this recipe
Crust
2 1/2 cups original Bisquick
6 Tbl. cold butter
1/4 cup boiling water
Filling
2 cups cooked ham, chopped
5 slices thick cut bacon, sliced
2 cups frozen diced hash brown potatoes, thawed
2 cups sharp Cheddar cheese, shredded
6 eggs
1/2 cup whipping cream
Tabasco
3 scallions, thinly sliced including green part
salt and freshly ground black pepper
Topping; sour cream, fresh parsley chopped, fresh slices of avocado, ruby red tomato chopped
Preheat oven to 350 degrees. Spray a 9 1/2 inch deep dish pie plate with cooking spray. Into a saute pan add bacon and cook to brown and crisp, remove to paper towels. Place the Bisquick into a bowl and cut in butter using a pastry blender until crumbly. Add boiling water and stir quickly to form a soft dough. With your clean hands take dough and press into deep dish pie plate onto bottom and up sides of pan forming an edge on rim of pan. Sprinkle on ham, potatoes, cheese, bacon and some of the scallions. Into a bowl add eggs, cream, Tabasco, salt and pepper whisking to combine and pour over ingredients in crust. Bake 1 hour or until knife inserted in center comes out clean. Remove from oven to cooling rack and let stand 15 minutes before serving. Cut into slices and top with toppings of your choice.
Strawberry Bread with Lime Glaze - great with fresh strawberry jam
3 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. fresh lime zest
1/2 tsp. cinnamon
1 1/2 cups sugar
1/2 cup light brown sugar, packed
4 eggs, beaten
2 cups fresh ruby red strawberries, chopped
1 1/2 cups canola oil
1 cup macadamia nuts, chopped
Glaze
1 cup powdered sugar, sifted
3 Tbl. fresh lime juice
2 tsp. lime zest
Preheat oven to 325 degrees. Into a bowl sift the flour, baking soda, salt, cinnamon and sugar. Into a large bowl add eggs, zest, brown sugar, berries and oil mixing to combine. Mix dry ingredients into wet and mix to blend. Fold in nuts. Grease two 9x5 inch loaf pans and evenly pour batter into each. Sprinkle with topping and bake for about 1 hour or until pick inserted comes out clean. Glaze; into a bowl add powdered sugar and zest then whisk in lime juice. Remove cooled breads from pans by running a thin bladed knife around edges and turn over to right side. Spoon glaze over both breads and let it drizzle down the sides.
Vegetable Scramble
12 eggs
1/2 bunch of fresh asparagus, cut into 2-inch pieces and tough ends removed
1/4 cup heavy whipping cream
salt and freshly ground black pepper
Tabasco
3 scallions, thinly sliced including green part
1 large zucchini, sliced in half lengthwise then sliced into half moons
1/2 red bell pepper, seeded and diced
7 button or crimini mushrooms, sliced into pieces
2 cups fresh baby spinach
1/2 cup Swiss cheese, grated
Into a large saute pan add a good drizzle of olive oil and pat of butter, add mushrooms, zucchini, pepper and asparagus, sauteing for a few minutes, then add in spinach and saute to wilt slightly. Into a bowl whisk the eggs, cream, salt, pepper and Tabasco. Add egg mixture to vegetables and cook on medium low stirring to make soft creamy eggs. Add cheese and fold into eggs. Serve with hot biscuits, fruit salad and coffee.
Spinach and Gruyere Eggs
5 shallots, thinly sliced
1/2 cup dry white wine
8 eggs
1 cup heavy cream
1 cup whole milk
pinch of freshly grated nutmeg
4 (10 oz.) packages frozen spinach, thawed
1 cup Gruyere, grated
1/2 cup Parmesan cheese, grated
salt and freshly ground black pepper
Tabasco, to taste
Place thawed spinach into a colander and with your clean hands press out as much water as possible, then place spinach into a large clean kitchen towel and squeeze any excess moisture out. Preheat oven to 400 degrees. Grease a shallow 3-qt. baking dish with a little butter. Into a large saute pan over medium high add a drizzle of oil and pat of butter, then add shallots, salt and pepper cooking and stirring to soften. Add the wine and simmer until almost evaporated. Into a large bowl whisk the eggs, cream, milk, nutmeg, salt, pepper and Tabasco. Stir in the spinach, shallot mixture and both cheeses. Pour into prepared dish. Bake for about 45 to 55 minutes. Remove to cooling rack and let rest about 10 minutes before serving. Serve with turkey sausage patties, hash browns and chilled Champagne.
Turkey Sausage Patties
1 lb. ground turkey - I like the dark meat
1/2 small onion, grated and drained then place into paper towels to absorb excess liquid
salt and freshly ground black pepper
2 tsp. poultry seasoning
1 tsp. fennel seed
2 Tbl. olive oil
1 tsp. dried thyme
Tabasco, a good splash
pinch of cayenne
1/4 tsp. garlic powder
1/8 tsp. ground allspice
Combine into a large bowl all the ingredients and blend well with your clean hands. Cover and refrigerate a few hours or overnight. Form into patties and place into a hot saute pan or griddle drizzled with a little oil cooking until brown on both sides and cooked through, but don't overcook.
Brittany's Easy Salsa Bake
1 (8 oz.) tube refrigerated crescent rolls
10 eggs
1/4 cup whipping cream
3 Tbl. butter
salt and freshly ground black pepper
2 cups ground turkey
1 Tbl. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
pinch of red pepper flakes
1/2 tsp. oregano
1 1/2 tsp. ground cumin
1/4 cup water
1 1/2 cups Cheddar cheese, shredded
1/2 cup Monterey Pepper jack cheese, shredded
1 cup thick chunky salsa
3 scallions, thinly sliced including green part
1/4 cup fresh cilantro, chopped
Preheat oven to 375 degrees. Into a 13x9 greased baking dish unroll the crescent dough sealing seams and perforations. Into a small bowl whisk the eggs, cream, salt and pepper. Into a saute pan, add ground turkey cooking and browning, stir in chili powder, garlic powder, onion powder, pepper flakes, oregano and cumin cooking for about 1 minute then stir in water and cook to reduce water. Remove from heat and cool slightly. Into a saute pan drizzle some oil and add eggs cooking to almost set, stir in scallions cooking for about 1 minute and remove from heat. Sprinkle ground turkey mixture over dough, layer on eggs, cheese, salsa and bake for about 15 minutes or until bubbly and cheese is melted. Turn on broiler and place under broiler for just a minute or so. Remove from heat and sprinkle on cilantro. Serve with hash brown potatoes and fresh pineapple juice.
Spanish Tortilla
2 large Yukon gold potatoes
1 Tbl. fresh chives, minced
salt and freshly ground black pepper
4 eggs
1 egg white
1 garlic clove, finely minced
1/2 cup pear tomatoes, halved
1/4 cup Manchego cheese, grated
Olive oil
Preheat oven to 350 degrees. Into a pot of boiling salted water add potatoes cooking about 20 minutes or until tender. Drain, peeled and thinly slice. Into a bowl combine eggs, egg white, 2 tsp. chives, salt and pepper and whisk to combine. Into an 8-inch nonstick oven proof saute pan add a good drizzle of olive oil and add garlic and potato slices cooking on stove top for about 2 minutes, turning potato to coat in oil. Season with some salt and pepper and press the potato mixture with a spatula into a solid layer in bottom of pan. Pour over egg mixture and cook about 1 minute gently stirring egg and potato mixture. Press potato back down in bottom of pan and cook a couple of minutes. Remove from heat and sprinkle with cheese. Place pan into oven for about 8 minutes or until center is set. Remove and drizzle with just a touch of olive oil. Loosen sides of tortillas from pan and slide onto serving platter, scattering on tomatoes and remaining chives. Slice into wedges. Serve with sausage patties, crisp bacon or ham slices, toast, fruit and coffee.
South of the Border Quiche
2 unbaked 9-inch pastry shells (homemade if you can)
2 tsp. chili powder
1 tsp. ground cumin
1 1/2 cups Cheddar cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
9 eggs, lightly beaten
2 cups half and half
2 (4 oz.) cans chopped green chilies
1/2 cup black olives, drained and sliced
3 scallions, thinly sliced including green part
3 Tbl. fresh cilantro, chopped
Tabasco
salt and freshly ground black pepper
Pico de gallo and sour cream (garnish)
Preheat oven to 400 degrees. Line both pastry shells with a double thickness of foil and bake for 5 minutes, remove foil and bake 5 more minutes. Into a large bowl add eggs and half and half whisking to combine, mix in chilies, olives, chili powder, cumin, scallions, cilantro, salt, pepper and Tabasco. Into the bottom of baked pastry shells add cheeses and pour over egg mixture evenly into both shells. Place onto baking sheets and bake for about 35 to 40 minutes, and if edges are getting too brown add some foil around edges to stop browning. Remove from oven and let stand about 10 minutes before serving. Serve with Pico de gallo, sour cream, potatoes, juice and sausage patties.
Apple Pancakes
Apples
2 large sweet crisp apple, peeled and diced (spritz with some fresh lemon juice)
2 Tbl. brown sugar
4 Tbl. butter
2 tsp. apple pie spice
Pancakes
2 cup all purpose flour
2 tsp. baking powder
2 tsp. baking soda
pinch of salt
2 1/2 cups buttermilk
2 egg
1 tsp. pure vanilla extract
Preheat oven to 200 degrees. Into a saute pan melt butter over medium and add diced apple, brown sugar and apple pie spice tossing to combine. Cook about 2 minutes. Into a bowl whisk the flour, baking powder, baking soda and salt. In another bowl add buttermilk and beat in eggs and vanilla. Add wet ingredients to dry ingredients mixing to combine, but don't overmix. Fold in the sauteed apples and let batter stand 5 minutes. Add some butter or cooking spray to a large saute pan or griddle and scoop about 1/4 cup of batter into skillet cooking pancakes for a few minutes on each side until bubbles form on outer edges. Flip and cook on other side. Transfer cakes to a baking sheet and place into oven to keep warmed until you have made all the other cakes. Serve with pure maple syrup, cooked sausage or bacon, coffee and fresh orange juice.
Lovely Fresh Fruit Salad
1 whole fresh pineapple
1 small papaya, peeled, seeded and cut into chunks
2 cups fresh strawberries, sliced
1 1/2 cups green grapes, halved
1 cup fresh blueberries
1 cup fresh blackberries
3 kiwi, peeled and sliced
2 cups Greek vanilla yogurt
1/2 cup flaked coconut (plus extra that you have lightly toasted)
1/2 tsp. coconut or run extract
Peel the pineapple and cut in half removing core, cut into large chunks. Into a large bowl, add pineapple chunks, oranges, kiwi, grapes, and berries. Into a bowl add yogurt, coconut, extract and mix gently to combine. Pour over fruit and stir gently. Pour into pretty serving bowl and garnish with fresh mint sprig and sprinkling of toasted coconut.
Tropical Coconut Muffins
1/3 cup buttermilk (not light)
2 eggs
1/2 cup vegetable oil
1 cup mashed bananas
1 1/4 cup sugar
1 3/4 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup shredded coconut
1/2 tsp. coconut extract
Glaze
1 fresh lime juiced and zested
1 cup powdered sugar, sifted
Preheat oven to 325 degrees and line muffin tins with paper cups. Into a mixing bowl whisk the eggs and buttermilk, add the oil, extract, bananas and sugar. Mix in the flour, baking soda and salt, but do not overmix. Pour batter into muffins cups about 3/4 full and sprinkle some coconut over each muffin. Bake for about 25 minutes or until pick inserted in center comes out clean. Glaze; into a bowl add powdered sugar and whisk in lime juice and zest. Remove muffins from oven to cooling rack and let cool, then drizzle over glaze.
Pumpkin Chocolate Chip Muffins
2 cups pumpkin puree
3 eggs
2/3 cup mini chocolate chips (dust the chips with some all purpose flour)
3/4 cup vegetable oil
1 tsp. pure vanilla extract
3 cups all purpose flour
2 tsp. baking powder
1 cup sugar
1 cup brown sugar, packed
1/2 cup pecans lightly toasted and chopped
2 tsp. pumpkin pie spice
1/4 tsp. freshly grated nutmeg
pinch of salt
1/2 tsp. allspice
Glaze
1 cup powdered sugar, sifted
milk
1/2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Into a large bowl add pumpkin, eggs, oil and vanilla whisking to combine. Into a bowl add flour, sugar, brown sugar, baking powder, baking soda, salt and spices. Stir the dry ingredients into the wet until combined and stir in pecans and chips. Fill paper liners with 3/4 full of batter and bake for about 25 minutes or until pick inserted in center of muffins comes out clean. Remove from oven and place onto cooling racks. Glaze; into a bowl whisk the powdered sugar with a small amount of milk and vanilla until consistency to drizzle. Drizzle over muffins.
Orange Poppy Seed Cake - this is a recipe a friend sent me from Seattle and she got it from Chef Kathy Casey's cookbook - this is a delicious cake and you should give it a try. I have met Kathy Casey before and she is a hoot and a very good chef!
2 sticks butter, soft
1 cup sugar
3 eggs, separated
1 cup sour cream
1 Tbl. orange zest
1 3/4 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
3 Tbl. poppy seeds
2 Tbl. Grand Marnier liqueur
Glaze
1 Tbl. orange zest
3/4 cup fresh orange juice
3/4 cup sugar
2 Tbl. fresh lemon juice
2 Tbl. butter
2 Tbl. Grand Marnier liqueur
Preheat oven to 350 degrees. Butter a 2 1/2 qt. bundt pan carefully greasing all the creases, then dust with some flour. Into a bowl of electric mixer beat butter and sugar to fluffy. Add egg yolks beating after each addition, then add sour cream and zest. Into a small bowl add flour, baking powder and soda. In another bowl of electric mixer beat egg whites to soft but not dry peaks. Add the flour mixture to the creamed butter mixture and beat to incorporate. Add poppy seeds and Grand Marnier. With a rubber spatula fold in half the whipped egg whites, then fold in remaining egg whites to incorporate. Pour batter into pan and tap lightly on counter to remove any air bubbles. Bake for about 35 to 40 minutes or until pick inserted in center comes out clean. Remove to cooling rack and cool for 10 minutes. To remove; run a thin bladed paring knife around edges of pan and turn over cake and allow to cool completely. Glaze; into a small saucepan over high heat bring orange zest, sugar and lemon juice to a boil reducing to 1/2 cup. Remove from heat and whisk in butter and Grand Marnier. Poke holes in top of cake with a toothpick and drizzle half of the glaze over cake and let stand for 5 minutes. Drizzle remaining glaze over cake.
Easy Quick Jam
2 cups fresh berries, chopped (or mixture of berries)
1 cup sugar
2 Tbl. fresh lemon juice
Into a saucepan add ingredients and cook over medium for about 20 minutes stirring occasionally. Using a thermometer cook until it reaches 220 degrees. Pour into a serving bowl and let cool.
Glazed Bacon - love this
1 lb. thick cut bacon
1 1/2 tsp. freshly ground black pepper
1/3 cup light brown sugar, packed
Preheat oven to 350 degrees. Line two baking sheets with parchment paper and place a wire cooling rack on top of each sheet. Arrange bacon in a single layer on the racks. Into a small bowl add sugar and pepper, mixing to combine and sprinkle evenly over bacon. Bake for about 35 minutes rotating baking sheets halfway through. Remove from oven.
Rich Pecan Coffee Cake - mmmmmm
Topping
1/2 cup brown sugar, packed
1/2 cup all purpose flour
1 tsp. cinnamon
1/4 cup butter
3/4 cup pecans, chopped
Cake
1 cup butter, soft
2 cups sugar
6 eggs
3 cups all purpose flour
1/4 tsp. baking soda
1 (8 oz.) container sour cream (use a good quality sour cream like Daisy)
2 tsp. pure vanilla extract
1 cup pecans, lightly toasted and finely chopped
1/4 cup brown sugar, packed
1 1/2 tsp. cinnamon
Topping; into a bowl combine brown sugar, flour and cinnamon stirring to combine. Cut in butter with a pastry blender until mixture resembles small peas, then stir in pecans. Cake; preheat oven to 325 degrees. Into a bowl of electric mixer beat butter until creamy, add sugar and beat to fluffy. Add eggs and beat well after each addition. Into a bowl whisk the flour and baking soda add to butter mixture alternating with sour cream and ending with flour. Beat well to combine add vanilla. Pour half of batter into a well greased and floured 10-inch tube pan, stir together pecans, brown sugar and cinnamon and sprinkle over batter spoon on remaining batter and top with topping mixture. Bake for about 1 hour and 20 minutes or until pick inserted in center comes out clean. Cool in pan on wire rack for about 15 minutes then with a sharp bladed paring knife run this around edges of pan and remove cake to cooling rack.
Tropical Lime and Coconut Scones - these are so good - we were served these at a bed and breakfast (The Edwin K) we stayed at in Florence, Oregon on many occasions years ago and the owner graciously shared her recipe. Sadly, the owners we knew retired and someone else took over the bed and breakfast.
2 cups all purpose flour
3 Tbl. sugar
1/2 cup shredded coconut
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
5 Tbl. cold butter, cut into cubes
1 cup plain Greek yogurt
1 egg yolk
1/2 tsp. pure vanilla extract
1/2 tsp. coconut extract
zest of 1 lime
2 Tbl. heavy whipping cream
Glaze
1 lime juiced
1 drop of green food coloring to achieve a soft green color
2 cups powdered sugar, sifted
2 Tbl. plain Greek yogurt
1/4 cup shredded coconut, lightly toasted
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Into a bowl stir the flour, sugar, coconut, baking powder, baking soda and salt. Cut in butter with a pastry blender until crumbly. Into another bowl whisk the yogurt, egg yolk, extracts and zest. Add the yogurt mixture into the flour mixture and fold to combine. Turn dough out onto lightly floured work surface and pat dough together and form into a 3/4-inch thick round. Don't overwork dough. With a sharp knife cut into 8 triangles. Place onto baking sheet and brush tops with heavy cream baking about 15 minutes or until golden brown. Remove to cooling rack. Glaze; into a bowl whisk yogurt, juice, food coloring and powdered sugar to smooth. Drizzle over warmed scones then add toasted coconut.
Corn Cakes with Maple Syrup
1/2 cup all purpose flour
1/2 cup stone ground cornmeal
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup milk
1/4 cup vegetable oil
1 Tbl. honey
1 cup fresh off the cob corn kernels
5 slices bacon, sliced (optional)
4 scallions, thinly sliced including green part
Tabasco
butter, soft
Accompaniments; sour cream, pico de gallo or salsa or pure maple syrup for topping
Preheat oven to 200 degrees. Into a saute pan add bacon and cook to brown and crisp, removing to paper towels and crumble. Into a bowl whisk the flour, cornmeal, baking powder and salt, Into another bowl whisk the eggs, milk, oil, honey and Tabasco. Mix wet ingredients into dry to combine, but don't overmix. Stir in corn, crumbled cooked bacon and scallions. Onto a griddle or large saute pan, add a drizzle of oil or spray with cooking spray. Ladle some batter (1/4 cup) and cook about 3 minutes on each side or until golden brown. Repeat with remaining batter. Place cooked cakes onto baking sheet and place in oven to keep warm. Serve with accompaniments.
Delicious Glazed Ham - great for brunch or ham steaks with eggs for breakfast
1 (10 lb.) smoked ham
3 Tbl. whole cloves
1 (20 oz.) can crushed pineapple (undrained)
1 1/2 cups pineapple juice
1 cup dark brown sugar, packed
1 cup bourbon
salt and freshly ground black pepper
Remove any excess fat and skin from ham. Score the ham with a sharp paring knife into a diamond design and insert cloves at 1-inch intervals. Place ham into foil lined baking pan. Into a bowl stir together crushed pineapple, juice, brown sugar, bourbon, salt and pepper. Pour over ham, cover and chill for 8 hours. Preheat oven to 350 degrees. Bake ham for about 2 hours basting every 30 minutes or so. Remove from oven and let rest for about 10 minutes before slicing. If serving for brunch I like to serve with scalloped potatoes.
Huevos Breakfast Casserole
12 corn tortillas, homemade are best
1 (15 oz.) can enchilada sauce or make your own
1 (15 oz.) can black beans, drained and rinsed
1/2 cup Cheddar cheese, shredded
1/2 cup Monterey jack cheese, shredded
10 eggs
1/4 cup fresh cilantro, chopped
3 scallions, thinly sliced on diagonal including green part
Accompaniments; avocados peeled, pitted and sliced, sour cream, salsa or pico
Preheat oven to 375 degrees. Lightly spray a 13x9 baking dish. Into a saute pan add some vegetable oil and lightly fry tortillas to light golden brown, but still pliable remove to paper towels and sprinkle lightly with salt. Lay half of the tortillas into baking dish and top with half of sauce, half of cheese, top with all the beans and repeat layers. Crack the eggs onto the top of casserole and season with salt and pepper. Bake for about 20/30 minutes watching closely to avoid overcooking the yolks. Remove from oven and sprinkle with cilantro and scallions.
Delicious Swedish Pancakes
5 eggs
1 cup whole milk
3 Tbl. sour cream
1 1/4 cups all purpose flour
1/2 tsp. salt
2 Tbl. sugar
Lingonberry jam, for serving
Powdered sugar, sifted
Into a blender add eggs, milk and sour cream. Add flour, salt and sugar whirling to a smooth batter. Heat a large saute pan or griddle and add cooking spray. Pour about 1/4 cup of batter into pan, gently lift and swirl pan to spread batter to edges. Cook about 1 minute until golden and then flip. Cook another minute to brown. Fold in half and in half again and place onto serving platter. Repeat with remaining batter, serve with melted butter, dusting of powdered sugar and jam, sour cream too.
Pacific Northwest Crab Benedict's
6 English muffins, sliced in half
3 cups Dungeness crab
12 eggs
Fresh chives, chopped
Hollandaise sauce
6 egg yolks
1/2 cup fresh lemon juice
2 Tbl. Dijon
1 1/2 cups butter, melted
1/4 tsp. cayenne
salt and freshly ground black pepper
Sauce; into a double boiler add yolks, lemon juice and mustard whisking. Whisking constantly add butter in a slow stream. Cook sauce whisking until it reaches 140 degrees, season with salt, pepper and cayenne continue whisking until thickened about 3 minutes, taste and adjust flavorings. Turn off heat and keep warm. Preheat oven to 450 degrees and place lightly buttered sliced muffins onto baking sheet and bake about 5 minutes (you don't want to spend all that time at the toaster). Remove from oven placing onto serving plates or serving platter. Into a large saute pan, poach eggs and remove with a slotted spoon patting with a paper towels. Top muffins with some of the crab, add eggs to each muffin and drizzle with a good amount of hollandaise sauce topping with chopped chives. I also like to add Tabasco to mine.
Jalapeno Scones - love these sliced in half and buttered, smeared with red pepper jelly and a topped with pieces of crisp browned bacon. mmmmm
3 1/2 cups all purpose flour
1 Tbl. baking powder
1/2 tsp. salt
Freshly ground black pepper
12 Tbl. cold butter, cut into pieces
2 scallions, finely minced including green part
1 1/2 cups sharp Cheddar cheese, cut into small dice
1/2 cup jalapeno slices (from a jar) and 1 Tbl. juice
1/2 cup heavy whipping cream
1/2 cup whole milk
1 egg
Preheat oven to 375 degrees. Sift the flour, baking powder and salt. Add cubes of butter and with a pastry cutter work the butter into dry ingredients to resemble coarse crumbs. Add the diced cheese, scallions and jalapeno, tossing to coat. Into a bowl add cream, milk, egg and jalapeno juice pouring over flour mixture gently stirring so dough comes together. Turn out onto lightly floured work surface and press with your clean hands into a rectangle shape. Sprinkle on a little flour then roll into a 16x8 shape. With a sharp knife cut 15 squares then cut each square in half on diagonal. Place on parchment lined baking sheets and bake for about 15 minutes or until lightly golden brown. Remove to cooling rack.
Breakfast Quesadillas
1 lb. thick cut bacon, sliced
1 white onion, diced
1 red bell pepper, seeded and diced
1 jalapeno, seeded and diced
10 eggs
1/4 cup whipping cream
Tabasco
salt and freshly ground black pepper
7 large thick flour tortillas
3 cups Cheddar cheese, shredded
Salsa
Fresh cilantro chopped, garnish
Fresh scallions, sliced thinly including green part, garnish
Avocado, peeled, seeded and sliced
Pico de gallo
Sour cream
Into a large saute pan, add bacon and cook to brown and crisp, remove to paper towels. Drain most of bacon fat and add onion and bell pepper cooking to soften, stir in jalapeno and cook for a couple more minutes. Remove to paper towels to drain. Clean skillet and add some butter. Into a bowl, whisk the eggs, with cream, salt, pepper and Tabasco. Pour into skillet and cook until creamy and soft. Add cooked vegetables and bacon. Place tortillas onto a lightly buttered griddle then add some egg mixture, cheese, and salsa, fold over tortilla and cook until brown on one side then flip over making sure cheese is melting. Remove to work surface and with a sharp knife slice in half and place onto serving platter garnishing with cilantro and scallions. Serve with pico, avocado slices and sour cream. Hash browns, fresh fruit slices and coffee.
Louisiana Bake
16 oz. smoked andouille sausage, thinly sliced
1 small white onion, chopped
1/2 red bell pepper, seeded and chopped
7 eggs
1 cup whole milk
1/2 cup whipping cream
Tabasco
1 tsp. Creole seasoning
freshly ground black pepper
1/4 cup fresh parsley, chopped
3 large croissants, cut into 1-inch pieces
2 ruby red tomatoes, diced
2 cups Cheddar cheese, shredded
Preheat oven to 350 degrees and butter a 2-qt. baking dish. Into a large saute pan add sausage and cook a few minutes, add onion and pepper cooking to soften. Into a bowl add eggs, milk, cream, Creole seasoning, pepper, Tabasco and parsley whisking to combine. Arrange cubed croissants on bottom of baking dish and add sausage/veggie mixture and diced tomatoes on top. Add cheese and pour over egg mixture. Bake for about 40 minutes until puffy and lightly browned. Remove from oven and serve with fried potatoes, Mimosas and coffee.
Easy Soda Bread - makes great toast
4 cups all purpose flour
1 tsp. salt
3/4 tsp. baking soda
3/4 tsp. baking powder
2 cups buttermilk (not low fat)
Grease and flour a loaf pan. Sift the dry ingredients into a large mixing bowl then add buttermilk and mix by hand to combine. Place dough into pan and dust the top with flour and score the dough with a sharp knife. Bake for about 1 hour. Remove and let cool before slicing. Great with fresh strawberry jam or orange marmalade. Note: if you find dough too dry add just a bit more buttermilk.
Creamy Corn Casserole - why yes it's good for breakfast
2 cups fresh or frozen corn (I like fresh off the cob)
1 cup heavy whipping cream
1/2 cup canned diced green chilies
12 eggs
4 cups Cheddar cheese
3 scallions, thinly sliced including green part
Splash of Tabasco
Preheat oven to 350 degrees. Place eggs into a bowl and whisk to combine, add cream, Tabasco, corn, chillies, scallions and cheese mixing well. Season with a little salt and freshly ground black pepper. Spray a 12x8 baking dish and pour in mixture baking for about 45 minutes to 1 hour. If desired serve with some fresh salsa. Serve with fresh fruit, toasted English muffins and crisp bacon.
Poached Pears - always a lovely breakfast/brunch treat
8 Bosc pears
1 (750 ml.) bottle of Champagne
1/2 gallon orange juice
1 cinnamon stick
5 whole cloves
1 juicy ripe orange, thinly sliced (garnish)
Peel and core pears leaving on stems. Cut a thin slice from bottom of each pear so they won't fall over. Place pears upright into a large Dutch oven and pour over champagne and orange juice. Add cinnamon stick and cloves. Bring to a boil then reduce to simmer cooking for about 15 minutes and pears are tender. Remove pears to serving bowl and pour over some of the cooking liquid, garnish with orange slices.
Cranberry Orange Bars
3/4 cup butter, soft
1/2 cup sugar
1 cup light brown sugar, packed
2 eggs
2 tsp. pure vanilla extract
1/2 cup applesauce (I like the chunky version)
2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbl. orange zest
1/2 tsp. ground ginger
2 1/2 cups oats (not quick or instant)
1/4 cup vegetable oil
2 cups dried cranberries
Glaze
1 cup powdered sugar, sifted
2 Tbl. orange juice
1 tsp. orange zest
Preheat oven to 350 degrees. Spray a 13x9 baking pan with cooking spray. Into a bowl of electric mixer cream butter and sugars. Add eggs, vanilla, applesauce and zest mixing to combine. Into a bowl combine flour, oats, spices, baking soda and salt. Add wet ingredients to dry and mix well. Add oil and mix then fold in cranberries. Spoon batter into pan and bake for about 50 to 60 minutes. Remove to rack to cool. Glaze; into a bowl combine powdered sugar, orange juice and zest mixing to make a smooth glaze. Drizzle glaze over cooled bars and cut into bars.
Perfect Potato Pancakes
6 large Yukon Gold potatoes, peeled
1 large sweet onion, halved
1 egg
2 Tbl. all purpose flour
salt and freshly ground black pepper
Tabasco - I like it but if you don't exclude it
Toppings; chunky applesauce, sour cream, thin slices of smoked salmon, chopped red onions, etc.
Grate the potatoes and onion in a food processor fitted with grating blade unless you really feel like hand grating them. Transfer to fine mesh strainer, run over some cold water onto mixture and squeeze all the moisture. Pour potatoes/onions onto a clean kitchen towel to rest for a few minutes then pour into a bowl. Add the egg, flour, salt, pepper and Tabasco, mixing to combine. Heat a cast iron skillet and add a good drizzle of vegetable oil to pan. Scoop about 1/4 cup of potato mixture into pan and flatten out. Fry until nice and gold brown and crisp on the bottom the gently flip over and fry. Remove to paper towel lined serving platter and sprinkle with a little extra salt if needed and continue making remaining cakes. If desired preheat oven to 350 degrees and place a cooling rack on top of a baking sheet add potato pancakes and place into oven to keep warm and crisp until service. I like mine served with smoked salmon, onions and sour cream mixed with some fresh dill.
Pork Eggs Benedict
4 English muffins, sliced in half or you can use savory scones
8 eggs
4 cups cooked and shredded pork, heated
1/2 cup pickled red onions
Salsa, homemade
2 large avocados, peeled, pitted and sliced
Cotija cheese, crumbled
1/2 cup fresh cilantro, chopped
Pickled red onions
2 large red onions, sliced in half then thinly sliced
3 tsp. kosher salt
1 1/4 cups red wine vinegar
6 Tbl. sugar
1 tsp. freshly ground black pepper
Onions; place slices into a large bowl and sprinkle with salt tossing to coat, let stand for 30 minutes. Rinse the onions in cold water and drain well, patting dry with paper towels. Place back into dry bowl. Into a bowl whisk the vinegar, sugar and pepper and pour over onions, tossing to coat. Place in refrigerator for about 2 hours before using. Preheat oven to 450 degrees. Place muffins onto baking sheet and bake for about 5 minutes. Remove and brush with melted butter. Poach eggs and remove from pan with slotted spoon and carefully pat dry with paper towels. To assemble; place two muffins onto each serving plate. Top with some pork on each side of muffin, add poached eggs to each side, top with cheese, onions, avocado, salsa and cilantro.
My All Time Favorite Deep Dish Salmon and Artichoke Quiche - love this
Crust
2 cups all purpose flour
2 Tbl. sugar
1 tsp. kosher salt
1 cup cold butter, cut into cubes
4 to 6 Tbl. ice water
Filling
2 Tbl. butter
1 cup red onion, thinly sliced
24 frozen artichoke heart quarters,thawed
6 eggs
1 cup heavy whipping cram
1/2 cup milk
1 Tbl. fresh dill, chopped
salt and freshly ground black pepper
Tabasco
2 cups smoked salmon, cut into large chunks
1 cup fresh goat cheese, crumbled
2 tsp. fresh chives, minced
Crust; into a bowl of eclectic mixer with paddle attachment mix the flour, sugar and salt, add butter and mix to size of peas. While mixer is on low add ice water a tablespoonful at a time until dough just comes together. Place dough into plastic wrap and shape into a dish. Place in refrigerator for 1/2 hour. Onto a lightly floured work surface roll dough into a 15-inch circle about 1/4-inch thick. Transfer dough to a 9-inch springform pan and press dough on bottom and sides of pan. With a sharp paring knife remove any dough overhanging the rim and prick the bottom of crust with a fork. Freeze for 20 minutes. Preheat oven to 350 degrees and place rack in center of oven. Line the frozen crust with parchment paper and fill half full with dried beans. Bake for about 25 minutes, remove beans and parchment and bake another 6 minutes. Remove from oven and let cool on rack. Turn oven temperature to 400 degrees. Filling; into a saute pan add drizzle of olive oil and butter and melt. Add onion cooking and stirring for a few minutes, add artichoke hearts and cook for about 5 minutes. Remove from heat. Into a bowl beat eggs with cream, milk 1 tsp. of dill, salt, pepper and Tabasco. Place the springform pan onto baking sheet and pour half of the egg mixture into crust. Bake for about 20 minutes, remove and top with half of the onion/artichoke mixture and add half of the salmon and goat cheese. Pour over remaining egg mixture, remaining onion/artichoke, salmon, goat cheese and chives. Sprinkle remaining dill. Bake for about another 40 to 50 minutes. If browning to fast add some foil. Remove to cooling rack to cool slightly. Unmold by running a thin bladed sharp knife round the edges of crust. Loosen the quiche from springform and place onto serving plate. Cut into wedges. Oh, I can't even begin to tell you how much I love this. Serve with breakfast potatoes or potato cakes, chilled Champagne and fresh fruit.
Ham and Cheese Strata - this can be made ahead of time and refrigerated overnight
1 1/4 lb. French or Italian bread, crusts removed or you can use croissants or Texas toast
1/4 cup grainy mustard
1 lb. black forest ham, cut into cubes
3 cups Gruyere cheese, shredded
4 scallions, thinly sliced including green part
2 cups whole milk
1 cup heavy whipping cream
6 eggs
salt and freshly ground black pepper
Preheat oven to 375 degrees. Butter a 13x9 baking dish and arrange 1/3 of the bread in bottom of dish. Top with some ham and cheese. Repeat layering. Into a bowl whisk the eggs, mustard, milk, cream, salt and pepper and pour over dish pressing the bread to absorb liquid. Add some more cheese on top and cover with foil. Bake for about 35 to 40 minutes or until hot and browned and set in the middle. Place under broiler for a couple of minutes to get bubbly hot. Remove from oven and let rest for about 10 minutes before slicing into. Note: sometimes I have noticed the center doesn't want to set and the rest of the strata is done so I will place on top of a clean kitchen towel in the microwave and microwave for a few minutes.
Corned Beef Hash - always a hit
2 cups cooked corn beef, diced
1 medium sweet white onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 large garlic clove, finely minced
2 large Russet potatoes, peeled and diced
salt and freshly ground black pepper
Tabasco
Into a large saute pan over high add corn beef and cook stirring until it releases some fat and slightly browns. Stir in onion, bell pepper, garlic and potatoes cooking but not stirring for about 6 minutes until bottom is brown and crispy. Continue cooking turning the hash as it browns evenly for about 15 minutes. Taste and season with some Tabasco or not whatever you like, but I like lots of it. To serve; place onto serving platter and serve with poached eggs and English muffins.
Jerry Loves Mingas (my hubby loves this and having been raised in San Diego him and his friends always went to the small Mexican joints to indulge in this famous dish)
5 corn tortillas, sliced (I like nice thick homemade ones)
1 large jalapeno, seeded and finely diced
4 whole ripe plum tomatoes, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 sweet white onion, chopped
12 eggs
1/4 cup heavy whipping cream
Tabasco, to taste
salt and freshly ground black pepper
pinch of paprika
1 cup Cotija cheese
1 large ripe but firm avocado, peeled, seeded and diced
1/2 cup fresh cilantro, chopped
Pico de gallo (garnish)
1 (15 oz.) can black beans, drained and rinsed
1/2 cup salsa
Into a bowl whisk the eggs, cream, salt, pepper and Tabasco. Into a saute pan over medium heat some vegetable oil and fry corn tortillas to crisp. Remove to paper towels. Remove most of the oil and add onions and bell peppers into pan and cook to soften about 4 minutes. Add jalapenos and stir to combine. Add tomatoes and stir, then add cooked tortilla pieces reducing heat to low. Add egg mixture and gently scramble to a soft texture, stir in avocados, paprika, cheese and cilantro. Heat the beans with salsa to warm through. Pile the mingas onto serving platter and serve with beans, breakfast margaritas and hot corn or flour tortillas with butter which taste great with this dish. Coffee and crisp bacon slices. Note: I always make this the next morning after having roasted a pork roast as I like chopped or shredded pork in mine. Add the pork when cooking the eggs. Or you can always add chorizo which give the mingas that authentic reddish color. If you are serving lots of people just increase the ingredients.
Baked Eggs
10 eggs, lightly beaten
1 lb. package ground pork
1 small red onion, diced
1/2 orange bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
Tabasco
2 cups cheddar cheese, shredded
1/4 cup fresh parsley, chopped
1 cup whole milk
1/2 cup whipping cream
1 1/4 cups Ritz crackers, crushed
salt and freshly ground black pepper
Preheat oven to 350 degrees. Into a saute pan add a drizzle of oil and add sausage cooking for a few minutes, then add onion and bell peppers cooking until softened and pork is browned and crumbled. Place into a sieve and drain any fat from pan. Cool slightly. Into a bowl combine eggs, Tabasco, salt, pepper, milk and cream whisking to combine, then add pork mixture and parsley mixing to combine along with 3/4 of the cheese. Pour into a 9x13 greased baking dish and top with remaining cheese and sprinkle over crackers. Bake for about 45 minutes. Remove from oven and let sit for about 10 minutes before serving. Garnish with fresh parsley sprigs and serve with freshly made pico de gallo, hash browns, savory scones (recipe below) juice and coffee. Of course coffee, always coffee, how can we live without coffee!!
Savory Scones - oh, I do love these darlin I really do
3 cups all purpose flour
1 Tbl. baking powder
1 tsp. salt
1 tsp. freshly ground black pepper
8 Tbl. cold butter, cut into pieces
1 1/2 cups sharp Cheddar cheese, grated
4 scallions, thinly sliced on diagonal including green part
8 slices thick cut smoked bacon, sliced
1 cup buttermilk, possibly a little more (do not use low fat)
Tabasco, to taste (I like a lot)
Wash
1 egg
2 Tbl. cream
Preheat oven to 400 degrees. Into a saute pan add bacon and cook to brown and crisp, remove to paper towels. Into a bowl of electric mixer combine flour, baking powder, salt and pepper. Add the butter and mix on low until mixture resembles small peas. Add cheese and mix to combine. To the mixture add scallions, Tabasco, cooked bacon and 1 cup of buttermilk and stir by hand to incorporate, if the dough is too dry which it occasionally will be, add a tablespoonful or two of more buttermilk to form into a ball. Place the dough onto lightly floured work surface and pat into an 8-inch round. With a sharp knife slice into 10 wedges. Wash; into a small bowl add egg and whisk in cream. Brush each wedge with the wash using a pastry brush. Place scones onto an ungreased baking sheet and bake for about 18 minutes or until lightly golden brown and pick inserted in center comes out clean.
Southern Breakfast Potatoes
3 lbs. large red potatoes, cut into big chunks
4 garlic cloves, minced
1 large white onion, chopped
2 green bell peppers, seeded and chopped
1 red bell pepper, seeded and chopped
salt and freshly ground black pepper
Tabasco
Preheat oven to 425 degrees. Into a large bowl add potatoes, onion, bell peppers, salt, pepper and Tabasco and a good drizzle of olive oil. Place onto rimmed baking sheets and bake for about 45 minutes, stirring occasionally. Add minced garlic about 6 minutes before potatoes are done we don't want it to burn. Taste and re-season if needed. This is one way to cook potatoes for a crowd. I used this method for catering and when I was the Executive chef at the House of Representatives at the State Capital in Olympia, WA
Breakfast Sweet Potatoes
4 large sweet potatoes, peeled and cut into large cubes
1 red bell pepper, seeded and chopped
1 medium sweet white onion, chopped such as Walla Walla
1 tsp. smoked paprika
1 tsp. chipotle pepper
2 Tbl. fresh lime juice
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped (garnish)
Preheat oven to 400 degrees. Place the sweet potatoes, red pepper and onion into a bowl and add paprika, chipotle pepper, lime juice, salt and pepper and drizzle with some vegetable oil tossing to combine. Place onto baking pan and cook about 30 to 45 minutes or until potatoes are tender, tossing a couple of times during cooking. Taste and adjust salt and pepper. Remove to serving platter and toss with cilantro.
Decadent Banana Stuffed French Toast - stuffed french toast first came about in the 80's and everyone made it and every restaurant served it. I think I tried every imaginable version I could think of. Also, french toast was not created by the French. It actually pre-dates the 18th century with the earliest references popping up in the mid 17th century.
1 large loaf of challah bread sliced into 2-inch pieces
1/4 cup light brown sugar
4 Tbl. butter
3 large ripe but firm bananas, cut into 1/2-inch thick rounds
4 oz. cream cheese, soft
5 eggs
1/2 cup heavy whipping cram
1 1/2 cups whole milk
1 tsp. rum extract
2 tsp. pumpkin pie spice
Pure maple syrup
Into a cast iron skillet add 4 Tbl. butter and melt, add brown sugar and stir with a wooden spoon until sugar melts and turn into a caramel sauce. Add bananas and toss with a rubber spatula to coat. Remove bananas and sauce to a large bowl and let cool. When cooled add creme cheese and mash with a potato masher. With a sharp paring knife cut a 2-inch long slit into bread cutting about 3/4 of the way through to achieve a pocket. Divide the banana/cream cheese mixture and spoon into bread pockets. Into a large shallow baking pan add eggs, cream, milk, pumpkin pie spice and rum whisking to combine. Heat a large saute pan or griddle add some butter and a drizzle of vegetable oil to pan. Dip each bread piece into the egg batter coating well and then place into saute pan on medium heat. Do not overcrowd pan and cook until nicely browned and cooked through on each side. Remove to serving platter and lightly cover with foil. Heat the maple syrup in a saucepan. When ready to serve, top french toast with fresh blackberries or blueberries if desired and serve with syrup, hot crisp bacon, coffee and juice. Freshly whipped cream? Well of course.
Lovely Lemon and Berry Pancakes
1 1/2 cups all purpose flour
3 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. fresh cream of tartar
1 fresh lemon, zested
1 Tbl. sugar
1 1/4 cups whole milk
1 egg
2 Tbl. butter, melted
Fresh blackberries, raspberries or blueberries
Syrup
3 cups cold water
1 1/2 cups sugar
1 cup fresh lemon juice
1 fresh lemon, zested
Syrup; into a saucepan, add syrup ingredients and cook over simmer stirring for about 10 to 15 minutes. Keep warmed. Cakes; into a large bowl whisk the flour, baking powder, salt and sugar. Add cream of tarter and zest. Make a well in center of flour mixture and pour in milk, egg and melted butter, mixing to combine, but don't overmix. Gently mix in berries of your choice. Heat a griddle lightly oiled over medium high. Pour a scoop of batter onto griddle and brown on each side. You know how to make pancakes, do it that way. Continue making pancakes, piling on platter and lightly cover with foil to keep warm. To serve; add pancakes to serving plates, top with extra berries and lemon syrup or pure maple syrup if you don't care for lemon syrup. I usually double the pancake batter when making as people like these a lot and eat a lot.
Easy, Quick, Breakfast Potato Casserole
5 cups frozen shredded hash browns, I like this thick cut ones (get a good quality)
1 small white onion, finely diced
10 slices thick cut bacon, sliced thinly
1 cup sharp cheddar cheese or I also like pepper jack cheese
1 (12 oz.) can evaporated milk
2 eggs, lightly beaten
salt and freshly ground black pepper
Tabasco, if desired
Preheat oven to 350 degrees. Into a saute pan, add bacon and cook to browned and crisp, remove to paper towels. Grease an 8-inch square nonstick pan. Layer half of the potatoes, half of the onion, half of the bacon and half of the cheese, repeat layers. Into a bowl combine egg, milk, salt, pepper and Tabasco. Pour over potato mixture and cover with foil. Bake for about 55 minutes, uncover and bake for an additional 5 minutes, then place under broiler for just a minute. Remove and let stand for about 10 minutes before serving.
Chocolate Orange Waffles with Raspberry Syrup
3 eggs
1 cup sugar
1 cup whole milk
1/2 cup butter, melted
1/2 tsp. pure vanilla extract
1 tsp. orange extract
1 tsp. orange zest
2 oz. unsweetened chocolate, melted and slightly cooled
1 1/2 cups all purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1/4 cup pecans, chopped
Syrup
7 cups fresh raspberries
1 3/4 cups sugar
2 1/4 cup cold water
1 tsp. pure vanilla extract
1/2 cup fresh lemon juice
Fresh whipped cream
1 cup heavy whipping cream3 Tbl. powdered sugar
1/2 tsp. orange extract
Fresh raspberries, garnish
Syrup; into a saucepan add berries, sugar and water and simmer over medium for about 15 minutes. Strain the mixture through a fine mesh sieve pressing solids with the back of a ladle. Discard the seeds and pour the juice back into saucepan. Add vanilla and lemon juice simmering for about 20 minutes or until syrupy. Waffles; into a large bowl beat eggs and sugar until foamy, then beat in milk, butter and extracts, stir in cooled chocolate. Into another bowl whisk the flour, baking powder, salt and baking soda. Stir into chocolate mixture just to moisten and stir in pecans. Preheat a waffle iron and add batter to prepare waffles. Remove to serving platter and tent with foil to keep warm while preparing remaining waffles. Whipped cream; into a bowl of electric mixer add whipping cream and beat to almost stiff peaks, add extract and powdered sugar beating to combine. To serve; place waffles onto plates, garnish with berries, syrup, whipped cream and berries. Note; the raspberry syrup is also delicious over vanilla ice cream, pound cake or chocolate ice cream or cake. Actually, I think you could drink it and it would be delicious.
Rich Decadent Delicious Brownies - who says you can't eat brownies for breakfast? I love this recipe and have made it for years it's just a perfect brownie in my opinion.
2 cups all purpose flour
2 cups sugar
1 tsp. baking soda
pinch of salt
1 cup water
1 cup butter
1/2 cup unsweetened cocoa powder (good quality)
2 eggs
1/2 cup buttermilk (not light)
2 tsp. pure vanilla extract
Frosting
4 cup butter
3 Tbl. unsweetened cocoa powder (good quality)
3 Tbo. buttermilk
2 1/4 cups powdered sugar, sifted
1 tsp. pure vanilla extract
1 cup pecans, rough chopped
Frosting; into a saucepan add butter, cocoa powder and buttermilk, bring to a boil and remove from heat. Stir in powdered sugar and vanilla then beat with a hand held electric mixer to smooth consistency. mmmmm! Brownies; preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan. Into a bowl combine flour, sugar, baking soda and salt. Into a saucepan add water, butter and cocoa powder bring to just a boil stirring constantly. Remove from heat and add the cocoa mixture to the flour mixture beating with a hand held electric mixer to combine. Add eggs, buttermilk and vanilla beating for about 1 minute and pour into pan. Bake about 35 minutes or until pick inserted in center comes out clean. Remove from oven and pour the warm frosting over the warm brownies spreading evenly. Cool in pan and sprinkle on pecans if desired. Cut into bars and serve with a big icy cold glass of milk.
Pumpkin Bread Pudding - love
6 cups French bread, cut into 1-inch pieces
1/2 cup raisins, soaked in Bourbon then drained
6 eggs
1 cup canned pumpkin (not puree)
2 cups heavy whipping cream
1 cup milk
3 Tbl. butter, melted
1 cup light brown sugar, packed
pinch of salt
2 tsp. pure vanilla extract
2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
Freshly whipped cream
Into a large bowl whisk the eggs, salt, vanilla, cinnamon, nutmeg, ginger, eggs, pumpkin, cream, milk, brown sugar and butter. Place the bread into the bowl with egg mixture and soak about 20 minutes, pressing bread into mixture. Preheat oven to 350 degrees. Pour into a 10 x 3-inch baking sprayed with cooking spray and bake for about 40 minutes to 1 hour. Check doneness by inserting a knife into center and if it comes out clean it's done. Remove and place onto cooling rack for about 15 minutes before serving. Serve with freshly whipped cream.
Bon Appetit
My Very Favorite Song - Amazing Grace
"Amazing Grace, how sweet the sound,
That saved a wretch like me.....
I once was lost but now am found,
Was blind, but now, I see.
"Amazing Grace, how sweet the sound,
That saved a wretch like me.....
I once was lost but now am found,
Was blind, but now, I see.
T'was Grace that taught...
my heart to fear.
And Grace, my fears relieved.
How precious did that Grace appear...
the hour I first believed.
Through many dangers, toils and snares...
we have already come.
T'was Grace that brought us safe thus far...
and Grace will lead us home.
The Lord has promised good to me...
His word my hope secures.
He will my shield and portion be...
as long as life endures.
Yea, when this flesh and heart shall fail,
and mortal life shall cease,
I shall possess within the veil,
a life of joy and peace.
When we've been here ten thousand years...
bright shining as the sun.
We've no less days to sing God's praise...
then when we've first begun.
"Amazing Grace, how sweet the sound,
That saved a wretch like me....
I once was lost but now am found,
Was blind, but now, I see.
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