BREAKFAST LASAGNA
Egg "Noodles":
cooking spray
16 large eggs
1/2 cup milk
Kosher salt and freshly ground black pepper (to taste)
Sautéed Spinach:
3 tablespoons olive oil
1 large yellow onion (peeled, medium dice)
2 cloves garlic (peeled, minced)
1 pound fresh spinach
Kosher salt and freshly ground black pepper (to taste)
Bechamel:
5 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups milk
1 and 3/4 cups Parmigiano-Reggiano (freshly grated, divided)
1 and 3/4 cups Swiss cheese(freshly grated, divided)
1/2 teaspoon cayenne
1/4 teaspoon nutmeg
Kosher salt and freshly ground black pepper (to taste)
To Serve:
6 slices Texas toast
3 tablespoons unsalted butter
Kosher salt
hot sauce (optional)
Directions For the Egg "Noodles"
Preheat the oven to 400ºF. Grease 2 baking sheets with cooking spray and set aside. Grease a 9x12-inch casserole dish with cooking spray and set aside.
In a large bowl, whisk together eggs and milk. Season with salt and pepper and pour eggs into prepared sheet trays, dividing evenly between prepared sheet trays. Transfer to the oven and bake until cooked through, about 5-7 minutes. Remove from the oven and set aside to cool.
For the Sautéed Spinach: In a large nonstick skillet over medium-high heat, warm olive oil. Add the onion to the skillet and saute until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for 1 minute more. Add half of the spinach to the pan, and toss until wilted, and 2-3 minutes. Add the remaining half of spinach and continue to cook until all of the spinach is wilted, about 2-3 minutes more. Season with salt and pepper to taste. Remove from heat and set aside.
For the Bechamel: In a large saucepan over medium heat, melt the butter and whisk in the flour until a smooth paste forms. Continue whisking, cooking for about 2 minutes then gradually add the milk. Whisk continuously, cooking until the sauce has thickened slightly and is heated through, about 7-9 minutes. Add the cayenne, nutmeg, 1 cup Parmigiano-Reggiano, 1 cup of Swiss cheese, and season with salt and pepper to taste. Continue to whisk until cheese has melted. Remove from heat and allow to cool slightly.
To Assemble: Slice egg trays in half widthwise, creating 4 thin pieces of eggs. Fit one piece into the bottom of the prepared casserole dish and top with 1/4 of the bechamel sauce. Scatter 1/4 of spinach mixture on top of the bechamel sauce and 1/4 of remaining Pamigiano-Reggiano and Swiss cheese. Repeat in that order with remaining egg, bechamel and spinach, finishing with cheeses. Transfer to the oven and bake until lasagna is warmed through, and cheese is golden brown and bubbling, about 15-20 minutes. Remove and allow to cool slightly.
To Serve: Preheat a griddle over medium-high heat.
Spread both sides of Texas toast with butter and season with salt. Place toast on preheated griddle and cook on both sides until golden brown and toasted, about 2 minutes per side.
Slice the breakfast lasagna into 6 equal portions and serve with griddled Texas toast and hot sauce!
Tip:
Cut the lasagna into small, bite-sized squares, pierce with a toothpick and serve as an appetizer at your next brunch party!
Egg "Noodles":
cooking spray
16 large eggs
1/2 cup milk
Kosher salt and freshly ground black pepper (to taste)
Sautéed Spinach:
3 tablespoons olive oil
1 large yellow onion (peeled, medium dice)
2 cloves garlic (peeled, minced)
1 pound fresh spinach
Kosher salt and freshly ground black pepper (to taste)
Bechamel:
5 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups milk
1 and 3/4 cups Parmigiano-Reggiano (freshly grated, divided)
1 and 3/4 cups Swiss cheese(freshly grated, divided)
1/2 teaspoon cayenne
1/4 teaspoon nutmeg
Kosher salt and freshly ground black pepper (to taste)
To Serve:
6 slices Texas toast
3 tablespoons unsalted butter
Kosher salt
hot sauce (optional)
Directions For the Egg "Noodles"
Preheat the oven to 400ºF. Grease 2 baking sheets with cooking spray and set aside. Grease a 9x12-inch casserole dish with cooking spray and set aside.
In a large bowl, whisk together eggs and milk. Season with salt and pepper and pour eggs into prepared sheet trays, dividing evenly between prepared sheet trays. Transfer to the oven and bake until cooked through, about 5-7 minutes. Remove from the oven and set aside to cool.
For the Sautéed Spinach: In a large nonstick skillet over medium-high heat, warm olive oil. Add the onion to the skillet and saute until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for 1 minute more. Add half of the spinach to the pan, and toss until wilted, and 2-3 minutes. Add the remaining half of spinach and continue to cook until all of the spinach is wilted, about 2-3 minutes more. Season with salt and pepper to taste. Remove from heat and set aside.
For the Bechamel: In a large saucepan over medium heat, melt the butter and whisk in the flour until a smooth paste forms. Continue whisking, cooking for about 2 minutes then gradually add the milk. Whisk continuously, cooking until the sauce has thickened slightly and is heated through, about 7-9 minutes. Add the cayenne, nutmeg, 1 cup Parmigiano-Reggiano, 1 cup of Swiss cheese, and season with salt and pepper to taste. Continue to whisk until cheese has melted. Remove from heat and allow to cool slightly.
To Assemble: Slice egg trays in half widthwise, creating 4 thin pieces of eggs. Fit one piece into the bottom of the prepared casserole dish and top with 1/4 of the bechamel sauce. Scatter 1/4 of spinach mixture on top of the bechamel sauce and 1/4 of remaining Pamigiano-Reggiano and Swiss cheese. Repeat in that order with remaining egg, bechamel and spinach, finishing with cheeses. Transfer to the oven and bake until lasagna is warmed through, and cheese is golden brown and bubbling, about 15-20 minutes. Remove and allow to cool slightly.
To Serve: Preheat a griddle over medium-high heat.
Spread both sides of Texas toast with butter and season with salt. Place toast on preheated griddle and cook on both sides until golden brown and toasted, about 2 minutes per side.
Slice the breakfast lasagna into 6 equal portions and serve with griddled Texas toast and hot sauce!
Tip:
Cut the lasagna into small, bite-sized squares, pierce with a toothpick and serve as an appetizer at your next brunch party!
Granola
Ingredients:
4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
½ teaspoon cinnamon
½ cup melted coconut oil or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
⅔ cup dried fruit, chopped if large (I used dried cherries)
Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*
Instructions:
Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 21 to 23 minutes, stirring halfway. The granola will further crisp up as it cools.
Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit (and totally optional chocolate chips). Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
Panera Bread's Spinach Artichoke Baked Egg
Ingredients
3 tablespoons frozen spinach, thawed
3 tablespoons artichoke hearts, minced
2 teaspoons onions, minced
1 teaspoon red bell pepper, minced
5 eggs
2 tablespoons milk
2 tablespoons heavy cream
1⁄4 cup shredded cheddar cheese
1⁄4 cup monterey jack cheese, shredded
1 tablespoon parmesan cheese, shredded
1⁄4 teaspoon salt
1 (8 ounce) package Pillsbury Refrigerated Crescent Dinner Rolls
1 tablespoon butter, melted
1⁄4 cup asiago cheese, shredded
DirectionsPreheat oven to 375 degrees F.
Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.
Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.
Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over.
Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those
diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.
Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.
Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.
*Serves 4.
Tidbits: You can make the spinach and bacon version of this dish by substituting 4 pieces of cooked and crumbled bacon for the artichoke hearts. Simply leave the artichoke out of the recipe above, and then add the bacon to the egg mixture before you microwave it.
If you'd like to make bigger souffles, double up on all the filling ingredients, and bake the souffles in 6-inch ramekins. You will also have to extend the baking time by 5 minutes.
Ingredients
3 tablespoons frozen spinach, thawed
3 tablespoons artichoke hearts, minced
2 teaspoons onions, minced
1 teaspoon red bell pepper, minced
5 eggs
2 tablespoons milk
2 tablespoons heavy cream
1⁄4 cup shredded cheddar cheese
1⁄4 cup monterey jack cheese, shredded
1 tablespoon parmesan cheese, shredded
1⁄4 teaspoon salt
1 (8 ounce) package Pillsbury Refrigerated Crescent Dinner Rolls
1 tablespoon butter, melted
1⁄4 cup asiago cheese, shredded
DirectionsPreheat oven to 375 degrees F.
Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.
Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.
Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over.
Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those
diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.
Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.
Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.
*Serves 4.
Tidbits: You can make the spinach and bacon version of this dish by substituting 4 pieces of cooked and crumbled bacon for the artichoke hearts. Simply leave the artichoke out of the recipe above, and then add the bacon to the egg mixture before you microwave it.
If you'd like to make bigger souffles, double up on all the filling ingredients, and bake the souffles in 6-inch ramekins. You will also have to extend the baking time by 5 minutes.
Baked Egg Soufflés
Ingredients;
1 sheet puff pastry (from one 17.3-ounce package), thawed
3 large eggs
1/4 cup finely grated Pecorino Romano cheese or Parmesan cheese
2 tablespoons sour cream or Greek yogurt (any fat percentage)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1-2 shakes of your favorite hot sauce (optional)
1/4 cup frozen chopped spinach (a quarter of one 10-ounce package), thawed and drained of excess water
2 artichoke hearts (from a can or jar of water-packed artichoke hearts), chopped
1 tablespoon finely chopped red bell pepper
4 tablespoons grated Asiago cheese
Preparation
Assemble the soufflés:
Preheat the oven to 400 degrees F.
If using individual tart pans (about 4 inches in diameter), cut the puff pastry into quarters with a sharp knife or pizza cutter. If using a standard 12-cup muffin tin, cut the puff pastry into 9 squares.
Line 4 tart pans with the puff pastry squares, letting the corner points drape over the edges of the pan. Or grease 9 of the muffin tin wells and gently press a puff pastry square into each. They will not reach to the top of the tin.
Whisk the eggs, Pecorino cheese, sour cream, baking powder, salt, garlic powder and hot sauce (if using) together in a medium bowl until blended. Stir in the spinach, artichoke hearts and bell pepper (if using).
Divide the filling evenly between the tart pans. Sprinkle 1 tablespoon Asiago cheese on each tart, then gently and loosely fold the 4 corner points over the filling.
To fully bake the tarts for quick reheating:
Bake for 25 minutes, until the pastry is browned and the eggs are puffy. Cool completely, then remove from the pans. Serve immediately or refrigerate in a covered container up to 4 days, or freeze up to 2 months.
To reheat:Microwave refrigerated soufflés for 2-3 minutes and frozen soufflés for 5-6 minutes until warmed through, or heat in a 300 degree F oven for 10 minutes (refrigerated) or 15 minutes (frozen).
To par-bake the tarts for a next-morning brunch:
Bake for 10 minutes, until the pastry is matte instead of shiny and raw-looking. Cool completely. Wrap each tart or the entire muffin tin in foil or plastic wrap, and refrigerate overnight.
To reheat: Preheat the oven to 400 degrees F. Remove the foil or plastic wrap and bake the tarts for 15 minutes, until the pastry is browned and the eggs are puffy. Serve warm.
VARIATIONS
Want to mimic your favorite Panera soufflé flavor? Sub in these ingredients.
Spinach and Bacon: Replace the artichoke hearts with 1/4 cup chopped cooked bacon (from about 2 slices of thick-cut bacon). Omit the red bell pepper.
Ham and Swiss: Replace the spinach and artichoke hearts with a scant 1/2 cup chopped sliced deli ham (about 1/8 pound), and replace the Asiago cheese with 4 tablespoons Swiss cheese. Omit the red bell pepper.
Four Cheese: Replace the spinach and artichoke with 1/2 cup shredded Cheddar cheese; use a combination of Pecorino Romano cheese and Parmesan cheese.
Ingredients;
1 sheet puff pastry (from one 17.3-ounce package), thawed
3 large eggs
1/4 cup finely grated Pecorino Romano cheese or Parmesan cheese
2 tablespoons sour cream or Greek yogurt (any fat percentage)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1-2 shakes of your favorite hot sauce (optional)
1/4 cup frozen chopped spinach (a quarter of one 10-ounce package), thawed and drained of excess water
2 artichoke hearts (from a can or jar of water-packed artichoke hearts), chopped
1 tablespoon finely chopped red bell pepper
4 tablespoons grated Asiago cheese
Preparation
Assemble the soufflés:
Preheat the oven to 400 degrees F.
If using individual tart pans (about 4 inches in diameter), cut the puff pastry into quarters with a sharp knife or pizza cutter. If using a standard 12-cup muffin tin, cut the puff pastry into 9 squares.
Line 4 tart pans with the puff pastry squares, letting the corner points drape over the edges of the pan. Or grease 9 of the muffin tin wells and gently press a puff pastry square into each. They will not reach to the top of the tin.
Whisk the eggs, Pecorino cheese, sour cream, baking powder, salt, garlic powder and hot sauce (if using) together in a medium bowl until blended. Stir in the spinach, artichoke hearts and bell pepper (if using).
Divide the filling evenly between the tart pans. Sprinkle 1 tablespoon Asiago cheese on each tart, then gently and loosely fold the 4 corner points over the filling.
To fully bake the tarts for quick reheating:
Bake for 25 minutes, until the pastry is browned and the eggs are puffy. Cool completely, then remove from the pans. Serve immediately or refrigerate in a covered container up to 4 days, or freeze up to 2 months.
To reheat:Microwave refrigerated soufflés for 2-3 minutes and frozen soufflés for 5-6 minutes until warmed through, or heat in a 300 degree F oven for 10 minutes (refrigerated) or 15 minutes (frozen).
To par-bake the tarts for a next-morning brunch:
Bake for 10 minutes, until the pastry is matte instead of shiny and raw-looking. Cool completely. Wrap each tart or the entire muffin tin in foil or plastic wrap, and refrigerate overnight.
To reheat: Preheat the oven to 400 degrees F. Remove the foil or plastic wrap and bake the tarts for 15 minutes, until the pastry is browned and the eggs are puffy. Serve warm.
VARIATIONS
Want to mimic your favorite Panera soufflé flavor? Sub in these ingredients.
Spinach and Bacon: Replace the artichoke hearts with 1/4 cup chopped cooked bacon (from about 2 slices of thick-cut bacon). Omit the red bell pepper.
Ham and Swiss: Replace the spinach and artichoke hearts with a scant 1/2 cup chopped sliced deli ham (about 1/8 pound), and replace the Asiago cheese with 4 tablespoons Swiss cheese. Omit the red bell pepper.
Four Cheese: Replace the spinach and artichoke with 1/2 cup shredded Cheddar cheese; use a combination of Pecorino Romano cheese and Parmesan cheese.
FALAFEL WAFFLE
INGREDIENTS:
1 can chickpeas (rinsed and drained, 15 ounces)
1/2 cup scallions (chopped)
1 tablespoon parsley (finely chopped)
2 tablespoons cilantro (finely chopped)
3 cloves garlic (minced)
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1 teaspoon baking powder
3 eggs (lightly beaten)
3 tablespoons all-purpose flour
4 eggs (fried for garnish)
oil spray (for greasing)
Kosher salt and freshly ground black pepper (to taste)
HARISSA TAHINI SPREAD
1 cup plain Greek yogurt
2 tablespoons tahini
1 teaspoon harissa (store-bought)
1/2 lemon (zest & juice)
1/4 cup water
kosher salt and freshly ground black pepper (to taste)
Directions:
For the Waffle: preheat waffle iron.
In the bowl of the food processor, add the chickpeas, scallions, parsley, cilantro, garlic, cumin, coriander, cayenne, baking powder and pulse to combine until finely chopped. Season with salt and pepper to taste. Add the eggs and pulse to combine. Add the flour until a dough comes together.
Grease waffle iron with cooking spray. Add batter to waffle iron and cook for 3-5 minutes until golden-brown and crispy. Serve with fried egg on top and harissa tahini sauce.
For the Harissa Tahini Spread: in a small bowl, add the yogurt, tahini, harissa, lemon zest and juice, and water. Mix to combine. Season with salt and pepper to taste.
Helpful Tips:
- Replace the all-purpose flour with chickpea flour for a gluten-free dish.
- For dinner, serve waffle with a salad of fresh mixed herbs that are in the waffle.
- For a normal falafel recipe, thicken the batter with flour, and fry.
INGREDIENTS:
1 can chickpeas (rinsed and drained, 15 ounces)
1/2 cup scallions (chopped)
1 tablespoon parsley (finely chopped)
2 tablespoons cilantro (finely chopped)
3 cloves garlic (minced)
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1 teaspoon baking powder
3 eggs (lightly beaten)
3 tablespoons all-purpose flour
4 eggs (fried for garnish)
oil spray (for greasing)
Kosher salt and freshly ground black pepper (to taste)
HARISSA TAHINI SPREAD
1 cup plain Greek yogurt
2 tablespoons tahini
1 teaspoon harissa (store-bought)
1/2 lemon (zest & juice)
1/4 cup water
kosher salt and freshly ground black pepper (to taste)
Directions:
For the Waffle: preheat waffle iron.
In the bowl of the food processor, add the chickpeas, scallions, parsley, cilantro, garlic, cumin, coriander, cayenne, baking powder and pulse to combine until finely chopped. Season with salt and pepper to taste. Add the eggs and pulse to combine. Add the flour until a dough comes together.
Grease waffle iron with cooking spray. Add batter to waffle iron and cook for 3-5 minutes until golden-brown and crispy. Serve with fried egg on top and harissa tahini sauce.
For the Harissa Tahini Spread: in a small bowl, add the yogurt, tahini, harissa, lemon zest and juice, and water. Mix to combine. Season with salt and pepper to taste.
Helpful Tips:
- Replace the all-purpose flour with chickpea flour for a gluten-free dish.
- For dinner, serve waffle with a salad of fresh mixed herbs that are in the waffle.
- For a normal falafel recipe, thicken the batter with flour, and fry.
EGG & CHEESE TACOS WITH CHORIZO & PINTO BEANS
2 tablespoons olive oil (divided)
8 ounces fresh chorizo (removed from casing)
1/2 red onion (thinly sliced)
1 fresno chili (seeds removed, finely chopped)
1/4 teaspoon red chili flakes
1 can pinto beans (drained and rinsed, 15 ounces)
6 eggs
2 tablespoons half-and-half
1 teaspoon hot sauce (plus more to garnish)
1 bunch cilantro
12 white corn tortillas (charred slightly on a griddle)
1 cup cotija cheese (crumbled, plus more for garnish)
1 recipe Tomatillo Salsa
1 cup pickled jalapenos
Directions:
In a large sauté pan, add 1 tablespoon of olive oil and place over medium-high heat. Add the chorizo and cook, breaking up with a wooden spoon or potato masher, until well browned, about 8 minutes. Add the onions and chiles, season with red chile flakes, salt and pepper, and sauté until translucent, about 4 minutes. Add the beans and sauté to warm through. Season with salt and pepper to taste. Remove from heat, set aside and keep warm.
In a large bowl, add the eggs, half-and-half, hot sauce and 2 tablespoons chopped cilantro, and whisk thoroughly to combine. Place a large nonstick pan over medium heat, and add 1 to 2 tablespoons of oil (or butter). Pour the eggs into the pan and whisk to scramble. Season with salt and pepper to taste. Remove from heat and do not overcook!
In a griddled tortilla, add some scrambled egg mixture and some bean mixture. Top with some cotija cheese, Tomatillo Salsa, cilantro, pickled jalapenos, and hot sauce to taste.
2 tablespoons olive oil (divided)
8 ounces fresh chorizo (removed from casing)
1/2 red onion (thinly sliced)
1 fresno chili (seeds removed, finely chopped)
1/4 teaspoon red chili flakes
1 can pinto beans (drained and rinsed, 15 ounces)
6 eggs
2 tablespoons half-and-half
1 teaspoon hot sauce (plus more to garnish)
1 bunch cilantro
12 white corn tortillas (charred slightly on a griddle)
1 cup cotija cheese (crumbled, plus more for garnish)
1 recipe Tomatillo Salsa
1 cup pickled jalapenos
Directions:
In a large sauté pan, add 1 tablespoon of olive oil and place over medium-high heat. Add the chorizo and cook, breaking up with a wooden spoon or potato masher, until well browned, about 8 minutes. Add the onions and chiles, season with red chile flakes, salt and pepper, and sauté until translucent, about 4 minutes. Add the beans and sauté to warm through. Season with salt and pepper to taste. Remove from heat, set aside and keep warm.
In a large bowl, add the eggs, half-and-half, hot sauce and 2 tablespoons chopped cilantro, and whisk thoroughly to combine. Place a large nonstick pan over medium heat, and add 1 to 2 tablespoons of oil (or butter). Pour the eggs into the pan and whisk to scramble. Season with salt and pepper to taste. Remove from heat and do not overcook!
In a griddled tortilla, add some scrambled egg mixture and some bean mixture. Top with some cotija cheese, Tomatillo Salsa, cilantro, pickled jalapenos, and hot sauce to taste.
Denny's French Toast
Ingredients:
Servings:
6-8
4 eggs
2/3 cup whole milk
1/3 cup flour
1/3 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon cinnamon
6 slices Texas toast thick bread
3 tablespoons butter
powdered sugar
butter
syrup
Directions:
Mix together the eggs, milk, flour, sugar, vanilla, salt& cinnamon.
Heat a large skillet, or griddle.
When the skillet is hot, add 1 tablespoon butter.
If the butter smokes, your pan is too hot; turn down the heat.
Dip each slice of bread into the batter for 30 seconds on each side.
Let some of the batter drip off, then put in skillet.
Cook each slice 1 1/2-2 minutes per side until each side is golden brown.
Add more butter, if necessary, to cook all of the slices.
To serve, put on plate, dust with powdered sugar. Serve with butter & hot syrup.
<a href="http://www.food.com/recipe/dennys-style-french-toast-90674?oc=linkback">http://www.food.com/recipe/dennys-style-french-toast-90674?oc=linkback</a>
Ingredients:
Servings:
6-8
4 eggs
2/3 cup whole milk
1/3 cup flour
1/3 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon cinnamon
6 slices Texas toast thick bread
3 tablespoons butter
powdered sugar
butter
syrup
Directions:
Mix together the eggs, milk, flour, sugar, vanilla, salt& cinnamon.
Heat a large skillet, or griddle.
When the skillet is hot, add 1 tablespoon butter.
If the butter smokes, your pan is too hot; turn down the heat.
Dip each slice of bread into the batter for 30 seconds on each side.
Let some of the batter drip off, then put in skillet.
Cook each slice 1 1/2-2 minutes per side until each side is golden brown.
Add more butter, if necessary, to cook all of the slices.
To serve, put on plate, dust with powdered sugar. Serve with butter & hot syrup.
<a href="http://www.food.com/recipe/dennys-style-french-toast-90674?oc=linkback">http://www.food.com/recipe/dennys-style-french-toast-90674?oc=linkback</a>
NORWEGIAN PANCAKES
Ingredients:
4 eggs
1/2 cup warm water
1 teaspoon vanilla
1/3 cup sugar
1/3 cup melted butter
1 1/4 cup flour
1 cup milk
Directions:
Add eggs, water and vanilla to blender. Blend. Add remaining ingredients, blending after each addition until smooth.
Butter a saute pan or griddle with some butter. Heat pan to medium; then pour about 1/4 cup batter onto griddle (it is a very thin batter.) Let cook for about a minute then flip it and let it cook about another minute – do not overcook.
Stack the crepe-like pancakes and keep in warm place until serving.
You can serve them buttered and rolled with topping like a crepe….or you can “stuff” them with berries, bananas, nutella…the skies the limit!
www.onegoodthingbyjillee.com
Ingredients:
4 eggs
1/2 cup warm water
1 teaspoon vanilla
1/3 cup sugar
1/3 cup melted butter
1 1/4 cup flour
1 cup milk
Directions:
Add eggs, water and vanilla to blender. Blend. Add remaining ingredients, blending after each addition until smooth.
Butter a saute pan or griddle with some butter. Heat pan to medium; then pour about 1/4 cup batter onto griddle (it is a very thin batter.) Let cook for about a minute then flip it and let it cook about another minute – do not overcook.
Stack the crepe-like pancakes and keep in warm place until serving.
You can serve them buttered and rolled with topping like a crepe….or you can “stuff” them with berries, bananas, nutella…the skies the limit!
www.onegoodthingbyjillee.com
Light and Fluffy Pancakes
Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup 1% low-fat milk (can be any kind)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg
Directions:
Whisk flour, sugar, baking powder, spices and salt in a bowl.
In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
Fold mixture into dry ingredients.
Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake
Cook pancakes about 3 minutes per side. Serve with butter and syrup.
Makes about six 6-inch pancakes.
Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup 1% low-fat milk (can be any kind)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg
Directions:
Whisk flour, sugar, baking powder, spices and salt in a bowl.
In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
Fold mixture into dry ingredients.
Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake
Cook pancakes about 3 minutes per side. Serve with butter and syrup.
Makes about six 6-inch pancakes.
Nutty Granola
Ingredients:
Cooking Spray
3 cups old-fashioned oats
1/2 cup chopped raw, unsalted walnuts
1/2 chopped unsalted almonds
1/2 cup chopped unsalted pecans
1/2 cup maple syrup
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup raisins, optional
Directions:
Preheat oven to 300 degrees.
Spray a large baking sheet with cooking spray.
In a medium bowl combine the oats, nuts, maple syrup, salt, cinnamon, and the raisins, if using. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes.
Transfer the sheet to a cooling rack and let cool completely.Store in the refrigerator in an airtight container.
http://www.foodnetwork/elliekrieger
Ingredients:
Cooking Spray
3 cups old-fashioned oats
1/2 cup chopped raw, unsalted walnuts
1/2 chopped unsalted almonds
1/2 cup chopped unsalted pecans
1/2 cup maple syrup
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup raisins, optional
Directions:
Preheat oven to 300 degrees.
Spray a large baking sheet with cooking spray.
In a medium bowl combine the oats, nuts, maple syrup, salt, cinnamon, and the raisins, if using. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes.
Transfer the sheet to a cooling rack and let cool completely.Store in the refrigerator in an airtight container.
http://www.foodnetwork/elliekrieger
Mexican Scrambled Eggs
Ingredients:
3 tablespoons vegetable oil
4 corn tortillas, cut in thin strips
2 tablespoons butter
1/2 cup chopped tomato
1/4 cup finely chopped onion
1 small green chile, seeded and chopped
4 eggs, beaten until frothy
salt, to taste
Preparation:
Heat 3 tablespoons of vegetable oil and sauté the tortilla strips. Drain on paper towels or brown paper.Heat butter in skillet; sauté the chopped tomato, onion and green chile for about 1 minute. Put tortilla strips back into the skillet.
Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets. Sprinkle with salt, to taste.
Serves 4.
http://southernfood.about.com/od/eggrecipes/r/bln57.htm
Ingredients:
3 tablespoons vegetable oil
4 corn tortillas, cut in thin strips
2 tablespoons butter
1/2 cup chopped tomato
1/4 cup finely chopped onion
1 small green chile, seeded and chopped
4 eggs, beaten until frothy
salt, to taste
Preparation:
Heat 3 tablespoons of vegetable oil and sauté the tortilla strips. Drain on paper towels or brown paper.Heat butter in skillet; sauté the chopped tomato, onion and green chile for about 1 minute. Put tortilla strips back into the skillet.
Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets. Sprinkle with salt, to taste.
Serves 4.
http://southernfood.about.com/od/eggrecipes/r/bln57.htm
Mexican Scrambled Eggs
Ingredients:
4 eggs
1/4 lb left over taco meat
1/4 green pepper, diced (large)
1/2 Tomato, diced
1/2 cup shredded cheese
1 teaspoon cooking oil
Directions:
In a bowl beat eggs.
Heat cooking oil in skillet over medium heat. Add green peppers and saute for 3 minute Add Taco meat and cook until warm. Add tomatoes and saute another two minute.
Add eggs and saute until fully cooked. Spread cheese over top of eggs and leave until melted. Serve with hashbrowns or your favorite breakfast side dish.
www.food.com/recipe/mexican-scrambled-eggs
Ingredients:
4 eggs
1/4 lb left over taco meat
1/4 green pepper, diced (large)
1/2 Tomato, diced
1/2 cup shredded cheese
1 teaspoon cooking oil
Directions:
In a bowl beat eggs.
Heat cooking oil in skillet over medium heat. Add green peppers and saute for 3 minute Add Taco meat and cook until warm. Add tomatoes and saute another two minute.
Add eggs and saute until fully cooked. Spread cheese over top of eggs and leave until melted. Serve with hashbrowns or your favorite breakfast side dish.
www.food.com/recipe/mexican-scrambled-eggs
Chiles Rellenos Breakfast Strata with Optional Chorizo
Fluffy eggs seasoned with smoked paprika and a little cayenne, melty cheese, smoky green chilies … overnight breakfast strata + chiles rellenos = a match made in heaven.
Ingredients:
2 5-ounce cans whole green chilies (I use mild, but feel free to use a hotter variety if that’s what you prefer)
1½ cups shredded cheddar cheese (I use medium)1 cup shredded monterey jack cheese
6 eggs
2 cups whole milk
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika (plus a little more for sprinkling on top)
⅛ teaspoon cayenne pepper
8 slices white sandwich bread, crusts removed
If making one half-size vegetarian/one half-size meaty strata, add
½ pound chorizo sausage
If making a full-on meaty strata, add
1 pound chorizo sausage
Optional toppings:
Salsa, avocados, sour cream, chives, fresh cilantro, fresh diced tomatoes
Directions:
In a medium bowl, toss together the cheddar and monterey jack cheese. Set aside.
In another medium bowl, beat the eggs, milk, smoked paprika, cayenne, salt, and pepper until thoroughly combined.
Lay the chilies on a cutting board and cut them in half.
Select the version you’re making below and continue.
Full-on veggie version
Grease an 8″ x 8″ baking pan with butter or non-stick cooking spray.
Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Pour half the egg mixture over the top of the bread and chilies. Top with half the cheese. Repeat layers: chilies, bread, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
Continue to “Refrigerate overnight and then bake” step below.
Brown ½ pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
One half-size veggie version/one half-size meaty version
Grease two approximately 4″ x 8” baking pans/casserole dishes with butter or non-stick cooking spray.
Lay half the chilies in the bottom of the baking dish (about 3 chili halves each). Lay four slices of bread over the chiles (2 slices of bread per dish). Sprinkle half of the sausage over the meaty version. Top each with about ½ cup of the egg mixture. Sprinkle about ⅓ cup of cheese onto each. Repeat layers: chilies, bread, sausage on the sausage version, the rest of the eggs divided evenly between, and the remaining cheese. Sprinkle with a couple of pinches of smoked paprika.
Continue to “Refrigerate overnight and then bake” step below.
Brown 1 pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
Full-on meaty version
Grease an 8″ x 8″ baking pan with butter or non-stick cooking spray.
Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Sprinkle on half the browned chorizo. Pour half the egg mixture over the top of the bread, chilies, and sausage. Top with half the cheese. Repeat layers: chilies, bread, sausage, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
Continue to “Refrigerate overnight and then bake” step below.
Refrigerate overnight and then bake
Cover tightly and refrigerate overnight, or for at least three hours.
In the morning, uncover and bake at 325 degrees for 40 – 50 minutes, until the strata is puffy, golden, and no longer jiggles in the middle.
Serve with optional toppings if desired.
http://www.kitchentreaty.com/chiles-rellenos-breakfast-strata-with-optional-chorizo/
Fluffy eggs seasoned with smoked paprika and a little cayenne, melty cheese, smoky green chilies … overnight breakfast strata + chiles rellenos = a match made in heaven.
Ingredients:
2 5-ounce cans whole green chilies (I use mild, but feel free to use a hotter variety if that’s what you prefer)
1½ cups shredded cheddar cheese (I use medium)1 cup shredded monterey jack cheese
6 eggs
2 cups whole milk
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika (plus a little more for sprinkling on top)
⅛ teaspoon cayenne pepper
8 slices white sandwich bread, crusts removed
If making one half-size vegetarian/one half-size meaty strata, add
½ pound chorizo sausage
If making a full-on meaty strata, add
1 pound chorizo sausage
Optional toppings:
Salsa, avocados, sour cream, chives, fresh cilantro, fresh diced tomatoes
Directions:
In a medium bowl, toss together the cheddar and monterey jack cheese. Set aside.
In another medium bowl, beat the eggs, milk, smoked paprika, cayenne, salt, and pepper until thoroughly combined.
Lay the chilies on a cutting board and cut them in half.
Select the version you’re making below and continue.
Full-on veggie version
Grease an 8″ x 8″ baking pan with butter or non-stick cooking spray.
Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Pour half the egg mixture over the top of the bread and chilies. Top with half the cheese. Repeat layers: chilies, bread, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
Continue to “Refrigerate overnight and then bake” step below.
Brown ½ pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
One half-size veggie version/one half-size meaty version
Grease two approximately 4″ x 8” baking pans/casserole dishes with butter or non-stick cooking spray.
Lay half the chilies in the bottom of the baking dish (about 3 chili halves each). Lay four slices of bread over the chiles (2 slices of bread per dish). Sprinkle half of the sausage over the meaty version. Top each with about ½ cup of the egg mixture. Sprinkle about ⅓ cup of cheese onto each. Repeat layers: chilies, bread, sausage on the sausage version, the rest of the eggs divided evenly between, and the remaining cheese. Sprinkle with a couple of pinches of smoked paprika.
Continue to “Refrigerate overnight and then bake” step below.
Brown 1 pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
Full-on meaty version
Grease an 8″ x 8″ baking pan with butter or non-stick cooking spray.
Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Sprinkle on half the browned chorizo. Pour half the egg mixture over the top of the bread, chilies, and sausage. Top with half the cheese. Repeat layers: chilies, bread, sausage, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
Continue to “Refrigerate overnight and then bake” step below.
Refrigerate overnight and then bake
Cover tightly and refrigerate overnight, or for at least three hours.
In the morning, uncover and bake at 325 degrees for 40 – 50 minutes, until the strata is puffy, golden, and no longer jiggles in the middle.
Serve with optional toppings if desired.
http://www.kitchentreaty.com/chiles-rellenos-breakfast-strata-with-optional-chorizo/
Texas Hash
Ingredients:
4 Idaho potatoes, peeled, diced into 1" chunks
1/2 lb breakfast sausage
8 slices thick cut bacon, diced
3 cloves garlic, diced
1 white onion, diced
2 fresh jalapenos, sliced
2 chipotle peppers, minced
1/2 bunch green onions, sliced
1 tsp. creole seasoning or seasoning salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. chili powder
1/4 tsp. crushed red pepper
1 c. cheddar cheese, grated
Directions:
In a medium pot add diced potatoes, cover with cold water and boil for 5 minutes. Drain and set aside.
In a medium skillet add 1 tablespoon of olive oil and heat over medium heat. Add bacon and cook until crispy. Drain bacon and set aside.
Reserve 2 tablespoons of bacon grease and add white onion, jalapenos, chipotle peppers and saute for 5 minutes, add garlic and saute 1 minute more. Add breakfast sausage and cook until browned about 7 minutes, add potatoes and add all spices.
Mix mixture well and cook for about 5 minutes, stirring occasionally. Heat broiler. Toss in bacon and half of green onions into potato mixture, top with cheese and place under broiler for 3-4 minutes or until cheese melts. Remove from oven and sprinkle remaining green onions on top.
Serve with sour cream.
http://creolecontessa.blogspot.com/2013/01/texas-hash.html
Ingredients:
4 Idaho potatoes, peeled, diced into 1" chunks
1/2 lb breakfast sausage
8 slices thick cut bacon, diced
3 cloves garlic, diced
1 white onion, diced
2 fresh jalapenos, sliced
2 chipotle peppers, minced
1/2 bunch green onions, sliced
1 tsp. creole seasoning or seasoning salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. chili powder
1/4 tsp. crushed red pepper
1 c. cheddar cheese, grated
Directions:
In a medium pot add diced potatoes, cover with cold water and boil for 5 minutes. Drain and set aside.
In a medium skillet add 1 tablespoon of olive oil and heat over medium heat. Add bacon and cook until crispy. Drain bacon and set aside.
Reserve 2 tablespoons of bacon grease and add white onion, jalapenos, chipotle peppers and saute for 5 minutes, add garlic and saute 1 minute more. Add breakfast sausage and cook until browned about 7 minutes, add potatoes and add all spices.
Mix mixture well and cook for about 5 minutes, stirring occasionally. Heat broiler. Toss in bacon and half of green onions into potato mixture, top with cheese and place under broiler for 3-4 minutes or until cheese melts. Remove from oven and sprinkle remaining green onions on top.
Serve with sour cream.
http://creolecontessa.blogspot.com/2013/01/texas-hash.html
Potato Omelette
INGREDIENTS:
8 strips bacon, cut into paper clip-size pieces
2 tablespoons butter
1 onion, chopped
1 clove garlic, chopped
Dash of balsamic vinegar
1 tablespoon oil or duck or pork fat, plus more if needed
3 medium waxy potatoes, peeled and diced
5 egg
Salt and pepper
DIRECTIONS:
Fry the bacon in a small frying pan until crisp, and remove to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the butter to the pan, heat to medium and gently fry the onions until soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove all to a plate. Deglaze the pan with a splash of vinegar and reduce until it's almost gone.
Add the tablespoon of oil or fat and get the pan quite hot this time. Saute the potatoes, stirring only occasionally, until they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes. Return the onions, garlic and bacon to the pan.
Gently stir the eggs with a fork, sprinkle with salt and pepper and pour them over the potatoes. Cook until the eggs are set on the bottom, but still a bit slithery on top - or, as the French say, "baveux" (drool-like). Cover the omelette and continue cooking until the top sets, no more than a minute because you still want it a little runny on top - or, I do anyway. Run a spatula around the edge and slip the omelette out onto a large plate.
http://www.cookingchanneltv.com/recipes/laura-calder/potato-omelette-recipe/index.html
INGREDIENTS:
8 strips bacon, cut into paper clip-size pieces
2 tablespoons butter
1 onion, chopped
1 clove garlic, chopped
Dash of balsamic vinegar
1 tablespoon oil or duck or pork fat, plus more if needed
3 medium waxy potatoes, peeled and diced
5 egg
Salt and pepper
DIRECTIONS:
Fry the bacon in a small frying pan until crisp, and remove to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the butter to the pan, heat to medium and gently fry the onions until soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove all to a plate. Deglaze the pan with a splash of vinegar and reduce until it's almost gone.
Add the tablespoon of oil or fat and get the pan quite hot this time. Saute the potatoes, stirring only occasionally, until they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes. Return the onions, garlic and bacon to the pan.
Gently stir the eggs with a fork, sprinkle with salt and pepper and pour them over the potatoes. Cook until the eggs are set on the bottom, but still a bit slithery on top - or, as the French say, "baveux" (drool-like). Cover the omelette and continue cooking until the top sets, no more than a minute because you still want it a little runny on top - or, I do anyway. Run a spatula around the edge and slip the omelette out onto a large plate.
http://www.cookingchanneltv.com/recipes/laura-calder/potato-omelette-recipe/index.html
Sweet and Spicy Bacon
What you’ll need:
1 tablespoon light brown sugar
1 teaspoon chili powder
1 teaspoon black pepper
6 pieces – thick sliced bacon
What to do:
Preheat oven to 375 degrees. Into a small bowl mix: sugar, chili powder and black pepper. Set aside.
Spray a rimmed baking sheet with cooking spray. Arrange bacon sliced onto baking sheet making sure slices do not overlap. Bake for approximately 8 minutes. CAREFULLY flip bacon slices and sprinkle sugar/pepper mixture onto slices. Return to oven and bake for an additional 8 minutes.
Transfer bacon slices to a cooling rack and allow to cool completely.
What you’ll need:
1 tablespoon light brown sugar
1 teaspoon chili powder
1 teaspoon black pepper
6 pieces – thick sliced bacon
What to do:
Preheat oven to 375 degrees. Into a small bowl mix: sugar, chili powder and black pepper. Set aside.
Spray a rimmed baking sheet with cooking spray. Arrange bacon sliced onto baking sheet making sure slices do not overlap. Bake for approximately 8 minutes. CAREFULLY flip bacon slices and sprinkle sugar/pepper mixture onto slices. Return to oven and bake for an additional 8 minutes.
Transfer bacon slices to a cooling rack and allow to cool completely.
Praline Bacon
Ingredients:
6 oz center-cut bacon* (half a 12 oz package)
1/4 cup toasted pecans
1/4 cup packed dark brown sugar
Directions:
Preheat the oven to 350 degrees F, and set a wire rack above a sheet pan.
Pulse the pecans until they are chopped up into itty bitty pieces, but don't pulse them so far that they turn into nut butter. Add the brown sugar and pulse a couple times to combine.
Press each bacon slice into the brown sugar pecan crumb, making sure to get both sides and shaking off the excess. Then place the prepped bacon slices on the wire rack. Bake for about 30 minutes until the brown sugar has caramelized. Let the bacon cool slightly, but enjoy while hot and fresh out of the oven.
Notes
*I strongly recommend center cut bacon because it's less fatty than regular bacon.
fifteenspatulas.com
Ingredients:
6 oz center-cut bacon* (half a 12 oz package)
1/4 cup toasted pecans
1/4 cup packed dark brown sugar
Directions:
Preheat the oven to 350 degrees F, and set a wire rack above a sheet pan.
Pulse the pecans until they are chopped up into itty bitty pieces, but don't pulse them so far that they turn into nut butter. Add the brown sugar and pulse a couple times to combine.
Press each bacon slice into the brown sugar pecan crumb, making sure to get both sides and shaking off the excess. Then place the prepped bacon slices on the wire rack. Bake for about 30 minutes until the brown sugar has caramelized. Let the bacon cool slightly, but enjoy while hot and fresh out of the oven.
Notes
*I strongly recommend center cut bacon because it's less fatty than regular bacon.
fifteenspatulas.com
Granola Clusters
Ingredients:
1 lb quick oats
3 cups coarsely chopped raw nuts and/or seeds (I used 2 cups whole, roasted almonds and 1 cup sunflower seeds)
1 teaspoon ground cinnamon
2 cups dried fruit (I used 1 cup raisins, 1 cup cranberries)
1 cup, packed brown sugar
1/2 cup (1 stick) butter
1/3 cup water
1/2 teaspoon salt
2 teaspoons vanilla extract
Directions:
Preheat the oven to 350 degrees. In a food processor, coffee grinder or blender, grind half the oats to a fine powder (this apparently is KEY when making clusters! Helps make the granola hold together better).
In a large bowl, combine the whole oats, ground oats, nuts, spices, and dried fruit.
In a saucepan over medium heat, combine the brown sugar, butter and water and heat until the mixture starts to bubble. Stir in the salt and vanilla.
Pour this over the oats and nuts, stirring well to coat.
It should be moist – stir in another tablespoon or two of water if it isn’t. Let stand for about ten minutes.
Spread the mixture out on a large baking sheet and bake for 25-30 minutes, or until the top is golden brown. Remove from the oven and stir, gently breaking up the mixture into small-to-medium sized clumps.
THIS IS THE POINT IN THE RECIPE WHERE THINGS BEGAN TO GO VERY WRONG FOR ME!
Mine was not clumping at all. It was delicious REGULAR granola…but definitely not the CLUSTERS I was going for.
Time to put my thinking cap on! After a few minutes of painful brain racking, I came up with an idea….but I had to work fast!
I dumped the still warm granola back into the big bowl I had originally mixed it in and added three more ingredients. Honey, maple syrup and more butter. Don’t ask me why…I was operating purely on instinct at this point…but my instincts were telling me I needed more moisture and stickiness….(What’s stickier than honey and maple syrup!?!)….and more butter just sounded like a good idea….so, I threw that in too.
1/2 cup maple syrup
1/2 cup honey
1/2 cup melted butter
Pour the maple syrup, honey, and melted butter all over the ingredients in the bowl and give it another good stir. It should be nice and sticky and moist!
Now grab your mini muffin pans (or regular-sized muffin tins would work too), FIRMLY PRESS the sticky mixture into each cup, then return the granola “muffins” to the oven and bake another 15-20.
When the granola came out of the oven the “muffins” were nice and golden brown, extra crunchy on the outside and just slightly soft and chewy on the inside. Before they cool and harden completely, break each muffin up with your hands into bite-sized chunks and allow to cool completely. Store in a covered container at room temperature.
onegoodthingbyjillee.com
Ingredients:
1 lb quick oats
3 cups coarsely chopped raw nuts and/or seeds (I used 2 cups whole, roasted almonds and 1 cup sunflower seeds)
1 teaspoon ground cinnamon
2 cups dried fruit (I used 1 cup raisins, 1 cup cranberries)
1 cup, packed brown sugar
1/2 cup (1 stick) butter
1/3 cup water
1/2 teaspoon salt
2 teaspoons vanilla extract
Directions:
Preheat the oven to 350 degrees. In a food processor, coffee grinder or blender, grind half the oats to a fine powder (this apparently is KEY when making clusters! Helps make the granola hold together better).
In a large bowl, combine the whole oats, ground oats, nuts, spices, and dried fruit.
In a saucepan over medium heat, combine the brown sugar, butter and water and heat until the mixture starts to bubble. Stir in the salt and vanilla.
Pour this over the oats and nuts, stirring well to coat.
It should be moist – stir in another tablespoon or two of water if it isn’t. Let stand for about ten minutes.
Spread the mixture out on a large baking sheet and bake for 25-30 minutes, or until the top is golden brown. Remove from the oven and stir, gently breaking up the mixture into small-to-medium sized clumps.
THIS IS THE POINT IN THE RECIPE WHERE THINGS BEGAN TO GO VERY WRONG FOR ME!
Mine was not clumping at all. It was delicious REGULAR granola…but definitely not the CLUSTERS I was going for.
Time to put my thinking cap on! After a few minutes of painful brain racking, I came up with an idea….but I had to work fast!
I dumped the still warm granola back into the big bowl I had originally mixed it in and added three more ingredients. Honey, maple syrup and more butter. Don’t ask me why…I was operating purely on instinct at this point…but my instincts were telling me I needed more moisture and stickiness….(What’s stickier than honey and maple syrup!?!)….and more butter just sounded like a good idea….so, I threw that in too.
1/2 cup maple syrup
1/2 cup honey
1/2 cup melted butter
Pour the maple syrup, honey, and melted butter all over the ingredients in the bowl and give it another good stir. It should be nice and sticky and moist!
Now grab your mini muffin pans (or regular-sized muffin tins would work too), FIRMLY PRESS the sticky mixture into each cup, then return the granola “muffins” to the oven and bake another 15-20.
When the granola came out of the oven the “muffins” were nice and golden brown, extra crunchy on the outside and just slightly soft and chewy on the inside. Before they cool and harden completely, break each muffin up with your hands into bite-sized chunks and allow to cool completely. Store in a covered container at room temperature.
onegoodthingbyjillee.com
Fluffy Ricotta Pancakes
makes 8
1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
1/2 teaspoon vanilla
Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid. We used fresh ricotta from Whole Foods that was pretty dry. If you are using a commercial brand that's runny, you may want to drain it longer
Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.
makes 8
1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
1/2 teaspoon vanilla
Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid. We used fresh ricotta from Whole Foods that was pretty dry. If you are using a commercial brand that's runny, you may want to drain it longer
Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.
For four 6-inch pancakes/crepes
Ingredients:
2 oz cream cheese
2 eggs
1 packet stevia (or any) sweetener
1/2 teaspoon cinnamon
Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries. A surprisingly satisfying substitute for the real thing. Tastes like skinny fried cheesecakes! Even if you aren't watching your carbs these are a delicious departure from the traditional doughy stack of pancakes.
Ingredients:
2 oz cream cheese
2 eggs
1 packet stevia (or any) sweetener
1/2 teaspoon cinnamon
Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries. A surprisingly satisfying substitute for the real thing. Tastes like skinny fried cheesecakes! Even if you aren't watching your carbs these are a delicious departure from the traditional doughy stack of pancakes.
Ricotta Infused Pancakes and Thyme Syrup
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups whole ricotta cheese
1 cup whole milk
3 large eggs, separated
1/4 cup sour cream
1 tablespoon chopped fresh thyme leaves
2 teaspoons grated lemon zest
1 cup chopped pecans
1 teaspoon salt
Thyme-Infused Syrup Recipe Follows
Directions:
Preheat a griddle to 350 degrees F.
In a medium bowl, combine the flour and baking powder.
In a large bowl, combine the ricotta cheese, milk, egg yolks, and sour cream. Whisk until smooth. Stir in the thyme, lemon zest, pecans, and salt. Add the flour mixture, stirring until smooth.
In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the ricotta mixture. Ladle about 1/3 cup of the batter for each pancake onto the hot griddle, or in a large nonstick skillet over medium heat. Cook the pancakes for 2 to 3 minutes, or until tops are covered with bubbles and the edges look dry. Turn, and cook on the other side. Repeat the procedure with remaining batter. Transfer to a serving platter and serve immediately with Thyme-Infused Syrup.
Thyme-Infused Syrup:
1 cup sugar
2 cups water, plus 1 teaspoon cold water, for slurry
20 fresh thyme sprigs
1 1/2 tablespoons cornstarch
In a small saucepan, over medium heat, whisk the sugar and water together to combine. Add the thyme sprigs; then reduce the heat, and simmer for 3 minutes. Combine the cornstarch and 1 teaspoon of water in a small bowl until well mixed. Add the cornstarch slurry to the sugar mixture and simmer until thickened to a syrup. Remove from the heat, and strain into a serving bowl. Discard the thyme sprigs.
Yield: 2 cups
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups whole ricotta cheese
1 cup whole milk
3 large eggs, separated
1/4 cup sour cream
1 tablespoon chopped fresh thyme leaves
2 teaspoons grated lemon zest
1 cup chopped pecans
1 teaspoon salt
Thyme-Infused Syrup Recipe Follows
Directions:
Preheat a griddle to 350 degrees F.
In a medium bowl, combine the flour and baking powder.
In a large bowl, combine the ricotta cheese, milk, egg yolks, and sour cream. Whisk until smooth. Stir in the thyme, lemon zest, pecans, and salt. Add the flour mixture, stirring until smooth.
In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the ricotta mixture. Ladle about 1/3 cup of the batter for each pancake onto the hot griddle, or in a large nonstick skillet over medium heat. Cook the pancakes for 2 to 3 minutes, or until tops are covered with bubbles and the edges look dry. Turn, and cook on the other side. Repeat the procedure with remaining batter. Transfer to a serving platter and serve immediately with Thyme-Infused Syrup.
Thyme-Infused Syrup:
1 cup sugar
2 cups water, plus 1 teaspoon cold water, for slurry
20 fresh thyme sprigs
1 1/2 tablespoons cornstarch
In a small saucepan, over medium heat, whisk the sugar and water together to combine. Add the thyme sprigs; then reduce the heat, and simmer for 3 minutes. Combine the cornstarch and 1 teaspoon of water in a small bowl until well mixed. Add the cornstarch slurry to the sugar mixture and simmer until thickened to a syrup. Remove from the heat, and strain into a serving bowl. Discard the thyme sprigs.
Yield: 2 cups
Granola
Ingredients:
2 cups half-and-half or milk
1/4 cup packed brown sugar
1 tablespoon butter
1/2 teaspoon salt
1 cup quick-cooking oats
2 tablespoons ground cinnamon
1 cup peeled chopped apple
1/2 cup chopped dried apricots
1/4 cup chopped pecans
1/2 cup raisins
2 tablespoons dried cherries
Cinnamon Oat Nut Topping, recipe follows
Directions:
Preheat the oven to 350 degrees F.
Grease a medium casserole dish.
Combine the half-and-half or milk, brown sugar, butter and salt in a heavy saucepan over medium heat.Simmer until the butter is melted and the mixture is smooth. Remove from heat. Add the oats to a casserole dish and stir in the milk mixture, cinnamon, apples, apricots, pecans, raisins and cherries. Cook's Note: If the casserole seems dry, add milk to moisten.
Top with Cinnamon Oat Nut Topping and dot with butter. Bake for 20 to 30 minutes. Remove from the oven and serve.
Cinnamon Oat Nut Topping:
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons chopped pecans
3 tablespoons oats
Butter, to dot the top
Combine all ingredients in a small bowl until well combined
www.foodnetwork.com/paula
Ingredients:
2 cups half-and-half or milk
1/4 cup packed brown sugar
1 tablespoon butter
1/2 teaspoon salt
1 cup quick-cooking oats
2 tablespoons ground cinnamon
1 cup peeled chopped apple
1/2 cup chopped dried apricots
1/4 cup chopped pecans
1/2 cup raisins
2 tablespoons dried cherries
Cinnamon Oat Nut Topping, recipe follows
Directions:
Preheat the oven to 350 degrees F.
Grease a medium casserole dish.
Combine the half-and-half or milk, brown sugar, butter and salt in a heavy saucepan over medium heat.Simmer until the butter is melted and the mixture is smooth. Remove from heat. Add the oats to a casserole dish and stir in the milk mixture, cinnamon, apples, apricots, pecans, raisins and cherries. Cook's Note: If the casserole seems dry, add milk to moisten.
Top with Cinnamon Oat Nut Topping and dot with butter. Bake for 20 to 30 minutes. Remove from the oven and serve.
Cinnamon Oat Nut Topping:
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons chopped pecans
3 tablespoons oats
Butter, to dot the top
Combine all ingredients in a small bowl until well combined
www.foodnetwork.com/paula
Cherry Cheese Blintzes Recipe
Prep: 30 min. + chilling Bake: 10 min.
Yield: 9 Servings
Ingredients:
1-1/2 cups 2% milk
3 eggs
2 tablespoons butter, melted
2/3 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1 cup (8 ounces) 4% cottage cheese
1 package (3 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
CHERRY SAUCE:
1 pound fresh or frozen pitted sweet cherries
2/3 cup plus 1 tablespoon water, divided
1/4 cup sugar
1 tablespoon cornstarch
Directions:
In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.
Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.
Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through.
Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes. Yield: 9 servings.
Nutritional Analysis:1 serving equals 247 calories, 10 g fat (6 g saturated fat), 99 mg cholesterol, 310 mg sodium, 31 g carbohydrate, 1 g fiber, 8 g protein.
www.tasteofhome.com
Prep: 30 min. + chilling Bake: 10 min.
Yield: 9 Servings
Ingredients:
1-1/2 cups 2% milk
3 eggs
2 tablespoons butter, melted
2/3 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1 cup (8 ounces) 4% cottage cheese
1 package (3 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
CHERRY SAUCE:
1 pound fresh or frozen pitted sweet cherries
2/3 cup plus 1 tablespoon water, divided
1/4 cup sugar
1 tablespoon cornstarch
Directions:
In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.
Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.
Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through.
Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes. Yield: 9 servings.
Nutritional Analysis:1 serving equals 247 calories, 10 g fat (6 g saturated fat), 99 mg cholesterol, 310 mg sodium, 31 g carbohydrate, 1 g fiber, 8 g protein.
www.tasteofhome.com
Pumpkin Oatmeal
Ingredients:
2 cups milk
1/8 teaspoon of salt
1 cup old-fashioned oats
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/8 teaspoon cloves
1/2 cup canned pumpkin
2 tablespoons dried cranberries
2 tablespoons chopped walnuts
2 tablespoons brown sugar
1 tablespoon butter
Directions:
In a medium sauce pan, bring milk and salt to a boil. Stir in the oats reduce heat to low and cook for 3 minutes. Add the cinnamon, pumpkin pie spice, cloves, and pumpkin, cook 2 to 3 minutes or until desired consistency.
Divide oatmeal into two bowls. Top each bowl of oatmeal with 1 tablespoon dried cranberries, 1 tablespoon walnuts, 1 tablespoon brown sugar, and 1/2 tablespoon butter.
Yields: 2 servings
www.sweetpeaskitchen.com
Ingredients:
2 cups milk
1/8 teaspoon of salt
1 cup old-fashioned oats
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/8 teaspoon cloves
1/2 cup canned pumpkin
2 tablespoons dried cranberries
2 tablespoons chopped walnuts
2 tablespoons brown sugar
1 tablespoon butter
Directions:
In a medium sauce pan, bring milk and salt to a boil. Stir in the oats reduce heat to low and cook for 3 minutes. Add the cinnamon, pumpkin pie spice, cloves, and pumpkin, cook 2 to 3 minutes or until desired consistency.
Divide oatmeal into two bowls. Top each bowl of oatmeal with 1 tablespoon dried cranberries, 1 tablespoon walnuts, 1 tablespoon brown sugar, and 1/2 tablespoon butter.
Yields: 2 servings
www.sweetpeaskitchen.com