Archive for ‘Breakfast or Brunch’

May 16, 2012

Croque monsieur pockets

Food Network

Makes: 4

  • 1 cup grated gruyere cheese (about 3 ounces)
  • 1 cup deli-sliced ham, chopped (about 4 ounces)
  • 2 teaspoons dijon mustard
  • 1/8 teaspoon freshly grated nutmeg
  • Pinch of cayenne pepper
  • Vegetable oil, for brushing
  • All-purpose flour, for dusting
  • 1 11-ounce tube refrigerated French bread dough
  • 1 large egg

Preheat the oven to 425 degrees F. Mix the gruyere, ham, mustard, nutmeg and cayenne in a bowl until combined. Squeeze the mixture together with your hands to make it compact.

Brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.

Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

*Chef’s note: My gosh were these good. And the hardest part was finding the seam in the dough to unroll it. Definitely spring for the gruyere here; it is perfect! A fancier, much better-tasting Hot Pocket. Mmmm.

March 24, 2012

Pioneer Woman quiche

Pioneer Woman

Makes: 2 standard pies

  • 3/4 pounds Thick Cut, Peppered Bacon
  • 1 stick Butter
  • 1 whole Large (or 2 Medium) Onions, Very Thinly Sliced
  • 2 boxes (5 Oz. Each) White Mushrooms, Washed And Sliced
  • 1 can (14 Oz.) Quartered Artichoke Hearts
  • 1 whole Pie Crust, Or Half A Recipe Of “Sylvia’s Perfect Pie Crust”
  • 7 whole Eggs
  • 1-1/2 cup Heavy Cream
  • 2 cups Grated Swiss Cheese
  • Salt And Pepper, to taste
  • Optional: Fresh Parsley, Fresh Chives

Preheat oven to 400 degrees.

In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.

Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.

Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)

With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.

Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.

Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.

*Chef’s note: Gosh, I love quiche. A true BLD (breakfast, lunch or dinner – Rachael Ray) meal. I used half and half in place of cream and added one egg, and this recipe was great for 2 standard pie dishes (I just used Pillsbury crust). If you don’t like artichokes, just leave ’em out! That’s the beauty of a quiche (besides its BLD versatility) – you can throw in whatever veggies or proteins you like, and it probably will still taste great.

March 24, 2012

Ham and egg cups

Family Circle

Makes: 8 servings

  • 8  slices sugar-cured deli ham
  • 4 tablespoons (1 ounce) shredded reduced-fat sharp cheddar cheese
  • 1 scallion, thinly sliced
  • 8 large eggs
  • 1/8 teaspoon black pepper
Preheat the oven to 400 degrees F. Coat 8 muffin cups with cooking spray. Set aside.
Position 1 slice of ham in each of the muffin cups, doubling each slice over to insure that there are no holes in the bottom of the ham “cups.” Sprinkle 1/2 tablespoon of the cheese and about 1/2 tablespoon scallions in the bottom of each cup.
Place one raw egg in each ham cup. Sprinkle each egg lightly with pepper. Bake about 15 minutes or to desired degree of doneness. Carefully remove the egg cups using the ham to lift onto serving plates.
*Chef’s note: Aren’t these just adorable?! They’re adorable. And so simple. Few ingredients, not much time, win. I cooked mine a bit longer to ensure the yolks were completely set.
March 24, 2012

Corn and blueberry pancakes

Family Circle 

Makes: 12 pancakes

  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1  1/2 cups buttermilk
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 cup fresh or frozen blueberries
  • Butter and maple syrup, for serving (optional)

Heat a griddle or two large nonstick skillets over medium-low heat. Heat oven to 200 degrees.

In a bowl, whisk flour, cornmeal, sugar, baking soda and salt until blended. Make a well in the center. Whisk buttermilk, egg and oil in a bowl; add to flour mixture. Gently whisk just until moistened. Fold in blueberries.

Using a ladle, drop batter in scant 1/3-cup rounds onto hot griddle. Let cook 2 to 3 minutes until edge is firm and bubbles form. Carefully flip over and cook an additional 2 minutes. Keep pancakes warm on a cookie sheet in a 200 degree oven.

Repeat with remaining batter. Serve with butter and maple syrup, if desired.

*Chef’s note: I love these pancakes!! I do have a soft spot for things that use cornmeal (and thus taste like cornbread….), but I think you will like them, too ;) Nice and sweet, but not too sweet, and a hearty-yet-soft texture. Noms! I used fresh blueberries (bloobs, as a friend says, or bluey-berries as my family calls them), and sprayed the pan lightly with Pam before each batch.

February 20, 2012

Chicken and waffle Monte Cristos with rosemary-maple gravy

Rachael Ray

Serves: 4

  • 8 slices thick cut bacon or sliced pancetta
  • 4 (6-ounce) boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 4 tablespoons butter
  • 1 1/2 to 2 cups multi-grain pancake mix (recommended: Highland Sugarworks)
  • 1 large egg
  • 1 to 1 1/2 cups milk
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon grated nutmeg
  • A generous handful grated Parmigiano-Reggiano
  • Extra-virgin olive oil, for drizzling
  • 2 sprigs rosemary, leaves finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1/3 cup dark amber maple syrup

Heat the oven to 325 degrees F.

Arrange the bacon on a slotted pan or on a cooling rack set on top of a baking sheet. Bake the bacon or pancetta until crisp, 15 to 20 minutes.

Meanwhile, cut each chicken breast horizontally to make 2 small cutlets from each piece. Pound the cutlets very thin and season with salt and pepper, to taste.

Preheat the waffle iron.

Melt a couple of tablespoons butter in small dish in the microwave. Combine the pancake mix, egg, milk, vegetable oil, nutmeg, cheese, and a pinch of salt in a medium bowl. Brush the waffle iron with melted butter and fill it with half of the batter, to make 4 square waffles.

While the waffle cooks, heat a drizzle of extra-virgin olive oil in large skillet over medium-low heat and add the chicken cutlets. Saute, 4 cutlets at a time, until cooked through, a couple of minutes on each side.

When the cutlets are all cooked, add a couple tablespoons butter to pan. When the butter has melted, stir in the rosemary and cook for 1 minute. Sprinkle in the flour, stir for 1 more minute, then whisk in the stock. Season with salt and pepper, to taste, then add the syrup. Reduce heat to low.

Make second set of 4 waffles, while keeping the first set warm in oven with the bacon.

To serve, cut the waffles into 8 squares. Arrange a chicken cutlet on each waffle and top with a couple of slices of bacon or pancetta. Add a second cutlet on the bacon and cover with another waffle. Cut the chicken and bacon wafflewich from corner to corner and serve with gravy poured over the top or in individual ramekins for dipping.

*Chef’s note: Yeah, this was good. The only thing I would change from the recipe would be to use a tad less maple syrup; it was almost too sweet for me. The bacon took longer than 20 minutes, but it was the best bacon I’ve ever had! And the waffles should be crispy; the waffle iron I used produced a soft waffle, which was tasty but the texture was off for this dish. And this also produced only 6 waffles for me, but that was plenty of food. I used a fork and knife as opposed to eating it like a giant sandwich. Yum!

January 25, 2012

French country omelet

Ina Garten 

Serves: 2

  • 1 tablespoon good olive oil
  • 3 slices thick-cut bacon, cut into 1-inch pieces
  • 1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
  • Kosher salt and freshly ground black pepper
  • 5 extra-large eggs
  • 3 tablespoons milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh chopped chives

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

*Chef’s note: Great for breakfast! Or any meal, really. Served 4 for me alongside toast and fruit. Easy. The potatoes took about twice as long for me, and I had to scrape some bits out of the pan after cooking them (probably because I discarded the grease when it didn’t call to). Despite that, the omelet really does come right out of the pan like it does on TV…. :D

January 25, 2012

Bangin’ bacon and cheddar scones

Aaron McCargo Jr.

  • 3 cups self-rising flour, plus more for work surface
  • 1 teaspoon salt
  • 1 tablespoon cracked black pepper
  • 1/2 cup cold butter
  • 1  1/2 cups grated sharp cheddar
  • 4 green onions, thinly sliced
  • 10 slices bacon, cooked crisp and crumbled
  • 1  1/4 cups buttermilk
  • 1 large egg, for egg wash
  • 1 tablespoon coarse sea salt

Preheat the oven to 425 degrees F. Add the flour, salt, and pepper to a large bowl. With a box grater, grate the butter into the flour. Mix the butter into flour with your hands until well incorporated. Add the cheese, green onion and crumbled bacon. Mix until evenly distributed. Add the buttermilk and mix with a wooden spoon until the mixture forms a stiff dough.

Turn the dough out onto a lightly floured surface. With a rolling pin, roll the dough into a rectangle a 1/2-inch thick. Cut wedges of dough out to preferred scone size and arrange on a half sheet tray lined with parchment paper.

In a small bowl, beat the egg and brush each scone with the egg wash. Sprinkle with a little coarse sea salt and bake until nicely browned, about 14 to 16 minutes. Remove from the oven and arrange on a serving platter.

*Chef’s note: Whoa. Salt. These were borderline inedible they were so salty. I was so bummed because this recipe has such potential and got great reviews. Seemed perfect to accompany eggs and fruit! I believe my self-rising flour may have been the main culprit (I used Southern Biscuit brand), because I followed the recipe exactly except using even less bacon than it called for. Next time I would leave out the added salt, as the leavening agents in the flour already contain sodium, continue to use a couple of strips of bacon fewer than the recipe calls for, and skip the salt garnish, instead adding a bit of sharp grated cheddar on top. I also cut my scones very weird and too thin; they should have been twice as thick. Lessons learned!

January 1, 2012

Fluffy pancakes with syrup

Rachael Ray

Makes: 12 pancakes

  • 1 1/2 cups flour
  • 3 tbsp. sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/4 cups milk
  • 2 eggs, separated
  • 3 tbsp. butter, melted, plus more (unmelted) for serving
  • Maple syrup, for serving

In a medium bowl, whisk together the flour, sugar, baking powder and salt. In another bowl, whisk together the milk, egg yolks and melted butter. Pour the wet mixture into the dry and stir until just combined.

Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.

Grease the griddle and ladle on 1/4-cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more. Serve with butter and maple syrup.

 

*Chef’s note: Yum yum yum! These still didn’t have that uber fluffy, uber buttery I-Hop goodness I was looking for, but they were delicious nonetheless. I topped these with browned bananas; Saute sliced bananas in butter and stir in a dash of maple syrup (my bananas look so awful because they were a bit too ripe; less ripe bananas will hold their shape).

 

 

September 1, 2011

Julie’s quiche

Serves: 4

  • 1 pie crust (Pillsbury)
  • 5 eggs, whisked
  • 1 cup half and half
  • 1/4 cup white wine
  • 1 cup shredded Swiss cheese
  • 1 package white mushrooms
  • 8 pieces bacon or 2 peppers (1 red, 1 yellow), sliced
  • 1/4 cup shredded cheddar cheese IF making the veggie version

Preheat oven to 425 degrees. Saute mushrooms (and peppers if using) and crisp bacon (if using). Line pie dish with crust, then top with mushrooms and peppers or bacon. Mix eggs, half and half, Swiss and wine, then pour into dish. Top with cheddar if using. Bake for 15 minutes. Reduce heat to 375 and check if done and browned after about 30 minutes.

*Chef’s note: Such a comforting meal. My fam usually makes one of each and has some delicious breakfast waiting to be heated the next morning.

September 1, 2011

Piggy pudding

Paula Deen

Serves: 4-5

  • 16 link pork sausages
  • 4 to 5 tart apples, peeled, cored and sliced
  • 1   7.5-ounce package corn bread mix (batter prepared according to package directions)
Preheat oven to 450 degrees. Cook sausages until done, piercing with fork to let out fat. Drain, then arrange in a 9-inch square baking dish. Layer sliced apples on top. Pour corn bread batter over all, and bake for about 30 minutes or until corn bread is done. Serve with warm maple syrup.
*Chef’s note: I took a change on this recipe, thinking it would be either super delicious or really gross. It was very yummy! I had it for dinner, using Granny Smith apples (actually only 2) and a sweet corn bread mix, skipping the syrup. You really don’t need any more ingredients, either – everything tastes full of flavor, even with lower-fat sausage like I used. I might make this again for brunch, trying it with the syrup ;)