Breakfast
I’m usually terrible at making smoothies, but I thought I would give it another try. I found this recipe from the Martha Stewart website and decided to give it a try with only a slight modification. The original recipe called for raspberries, but I used strawberries instead. It turned out to be pretty good and was a great use for the coconut water I had in my freezer from the coconuts I opened a while back.
Ingredients:
1 Cup Ice
1/2 Cup Frozen Strawberries
1/2 Cup Plain Yogurt
1 Banana
1/2 Cup Old-Fashioned Rolled Oats
1 Tablespoon Honey
¾-1 Cup Coconut Water (or any juice)
Place the ice and frozen strawberries in the blender.
Add the remaining ingredients on top. For the coconut water/juice, just start with ¾ cup and add more if you need to.
Blend until smooth and enjoy!
Yield: 2 Servings
Tags: Banana, Breakfast, Coconut, Gluten Free, Oats, Smoothie, Snack, Snacks, Strawberries, Strawberry, Strawberry Smoothie
This is the meal that Robbie wanted for his birthday this year. It’s quite a meal! It’s my homemade version of the fried chicken eggs Benedict from Hash House a go go. It’s mashed potatoes, biscuits, lettuce, tomatoes, bacon, sage fried chicken, eggs, mozzarella cheese, and a chipotle cream sauce. Make sure to read through this whole post before making this dish since you will be preparing several things at once.
Ingredients:
Mashed Potatoes:
2 Russet Potatoes, cut into cubes (skin left on)
2 Tablespoons Butter
1/4 Milk
Salt & Pepper to taste
Biscuits: (from All-Recipes)
1/4 Cup Butter, softened
1 Cup All-Purpose Flour
1/8 teaspoon Baking Soda
1/2 Tablespoon Baking Powder
1/4 Cup Milk
Sage Fried Chicken: (Actual Hash House recipe)
1 Large Chicken Breast, made into 2 cutlets (see how-to here)
1 Egg, beaten
1 Cup Cornflakes, slightly crushed
1 teaspoon freshly minced sage (or dried)
Canola Oil
2-3 Eggs (or use the remaining egg whites from the sauce) + 1 Tablespoon Butter/Oil
2 Thick Cut Slices Fresh Mozzarella Cheese
Chipotle Cream Sauce: (modified from a Food Network recipe)
4 Egg Yolks
1 Tablespoon Freshly Squeezed Lemon Juice
1/2 cup Unsalted Butter, melted (1 stick)
Pinch Cayenne
Pinch Salt
1 Chipotle Pepper in Adobo Sauce(chopped) + 1 teaspoon of the adobo sauce
- The first thing I did was prepare the biscuit dough so I could just pop them in the oven when the time came.
Sift the flour, baking soda and baking powder into a medium bowl. Cut in the butter.
Gradually add the milk until a soft dough forms. Knead for 30 seconds on a floured surface.
Roll out to 1/2 inch thickness and cut out 6 round biscuits. Place on a greased baking sheet.
Preheat the oven to 450°F. Set aside and wait to bake these until you’ve prepared a couple other things first.
- Next prepare the chicken to be fried.
Beat the egg on a small plate. On another small plate combine the cornflakes and sage.
Dip the chicken in the egg then in the cornflake mixture. Set aside.
- Heat a large skillet over medium-high heat and add the bacon. (I have 4 slices of because I made 1 slice for Chloe’s dinner)
Cook on both sides until browned, reserve on a paper towel lined plate. Save the bacon grease in the skillet.
- Place the potatoes in a medium saucepan with enough water to cover them. Bring to a boil over high heat and cook until softened. Drain and return the potatoes to the pan.
Add the butter, milk and season to taste with salt and pepper. Mash with a potato masher.
- Now is the time to put the biscuits in the oven. Bake for about 12 minutes, or until lightly browned.
- Add enough canola oil to the skillet with the bacon grease to make it about 1/4 inch deep.
Add the coated chicken and cook for 3-4 minutes on each side, or until browned and cooked through.
- While the chicken and potatoes are cooking, prepare the chipotle cream sauce.
Whisk the egg yolks and lemon juice in a stainless steel bowl until they thicken and double in size. Add the cayenne, salt, chipotle and sauce.
Place the bowl over the saucepan with the potatoes. Keep whisking and slowly pour in the melted butter.
Keep whisking until thickened. Keep warm until ready to serve.
*Note: if the sauce thickens up on you, just whisk in a little warm water before serving.
- Now it’s time to cook the eggs.
Whisk the eggs with salt and pepper. (I added 2 eggs to the remaining egg whites so Chloe could have some eggs for dinner too).
Heat the butter or oil in a small skillet. Add the eggs and cook until done.
- After the eggs are cooked. Add the slices of mozzarella cheese to the skillet to heat them up. Cook for about 30 seconds total just to make them slightly melted. Be careful not to make a melted cheese mess.
Now it’s time for assembly. On top of a large platter, layer in this order:
Mashed Potatoes
3 Biscuits
Lettuce
Tomato Slices
Bacon
Fried Chicken
Eggs
Mozzarella Cheese
Chipotle cream sauce
And don’t forget to stab it with a steak knife…or 2!
There you have it! A crazy birthday meal!
Yield: 1 super-huge serving (Serves 2 adults)
Tags: Birthday, Chipotle Cream Sauce, copycat recipe, Fried, Fried Chicken, Hash House, Hash House a go go, Hash House copycat recipe, Hollandaise, Hollandaise Sauce, Sage Fried Chicken
I made this french toast casserole for brunch today. Everyone loved it! The best part is the sticky pecan deliciousness on the bottom! Yum. This recipe was just what I was looking for and it turned out better than expected. This is an overnight breakfast casserole, so you will stick it in the fridge the night before.
Ingredients:
Sticky Pecan Bottom-
1/4 cup butter (1/2 stick)
1/4 cup brown sugar
2 Tablespoons honey
1/2 teaspoon cinnamon
1/4 cup chopped pecans
1 loaf French bread (buy the already sliced loaf to save time)
1 1/2 cups milk
6 large eggs
1/4 cup sugar
1 teaspoons cinnamon
1/2 teaspoon nutmeg
2 Tablespoons butter, melted
Topping (Put on in the morning):
1 Tablespoon sugar
1 Tablespoon brown sugar
1/2 teaspoon cinnamon
Spray a pie plate with non-stick cooking spray.
Combine 1/4 cup butter, 1/4 cup brown sugar, honey and cinnamon in a small bowl. Microwave at 10 second intervals, stirring in between, until melted together. Stir in the pecans and pour into the prepared pie plate. Spread around evenly.
Arrange the bread slices standing up in the pan so they are still mostly a loaf form. (See picture below)
Whisk together the milk, eggs, sugar, cinnamon, nutmeg and melted butter. Pour this mixture over the bread slices, making sure to get it between the slices. Press the slices of bread down to make sure everything gets moist. Cover with plastic wrap and place in the refrigerator overnight.
In The Morning:
Combine the sugar, brown sugar and cinnamon together in a small bowl. Remove the plastic wrap and sprinkle the cinnamon sugar mixture on top.
Place in the oven and set it to 350°F. Bake until bubble and slightly crispy on top, about 45-60 minutes.
Serve with raspberries and whipped cream.
Serves: 4-6 (This recipe can be doubled to serve 8-12 and baked in a 9X13 casserole dish for the same amount of time)
Tags: Breakfast, Breakfast Casserole, Brunch, Eggs, French Bread, French Bread Casserole, Pecan, Pecans
This may not look like the perfect omelette to you, but it’s pretty good for me!
Ingredients:
2 Eggs
Splash of Milk
Salt & Pepper
1 Tbsp butter or Extra Virgin Olive Oil
Beat together the eggs, milk, salt & pepper together in a bowl.
Heat butter/oil in a non-stick pan over medium-high heat. Once hot, pour in the egg mixture. Don’t touch it! <—-This is key in making an omelette. Once it’s almost completely cooked, fold in thirds and then flip the whole thing over. Cook until the eggs are done to your liking.
Serves: 1
Tags: Breakfast, Dinner, Egg, Eggs, Gluten Free, Lunch, Omelet, Omelette
Yum! Delicious homemade cinnamon rolls. This may seem intimidating to make, but it’s actually very easy. The key is making it the night before, then all you have to do in the morning is bake it.
Ingredients:
Dough -
1 cup water (room temperature if using a bread machine for the first rise, 105°F-115°F if not)
1 egg, room temperature
¼ cup canola oil
1/3 c sugar
3½ cups bread flour
1 Tablespoon yeast
Filling -
½ cup butter, softened
½ cup sugar
1 ½ Tablespoons cinnamon
Icing -
1 Cup Powdered Sugar
¼ teaspoon Vanilla Extract
1-2 Tablespoons Milk
If using a bread machine, use the bread machine directions for bread dough. This will do the first rise.
Otherwise, put all dough ingredients in the bowl of a stand mixer. Attach the dough hook and knead on low or stir speed until dough forms a ball and pulls away from the sides of the bowl. Put in a greased bowl and cover. Let rise in a warm draft free place for 45 minutes to 1 hour, or until it doubles in size.
Punch down, roll into a 12” X 16” rectangle and spread the butter onto the dough. Combine remaining filling ingredients and sprinkle over dough. Roll up tightly starting with the longer side, so you end up with a 16 inch dough log. Cut into 1” slices with a pizza cutter.
Place the cinnamon roll slices in a greased 9”X13” baking dish and let rise in a warm draft free place 45 minutes to 1 hour, or until it doubles in size. You can do this the night before to bake in the morning by letting it rise (covered) in the refrigerator overnight, let sit at room temperature for about 30 minutes, then bake.
Bake at 350°F until golden brown, about 30 minutes. Let cool 10 or 15 minutes.
Make the icing by combining the powdered sugar, vanilla and the milk. Drizzle on top of the cinnamon rolls.
Yield: 16 Cinnamon Rolls
Tags: Breakfast, Cinnamon, Cinnamon Rolls, Icing
I originally made this bread just because I really love zucchini bread, but then realized that I could actually get Chloe to eat vegetables if they are hiding in bread! Amazing!! She really enjoyed this bread. The blueberries made it very moist, so make sure you store it in the fridge if you aren’t going to eat in all in a couple days like we did. This recipe comes from Kayln’s Kitchen.
Ingredients:
1 3/4 cups Whole Wheat Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Ground Cinnamon
1/4 tsp. Salt
1 cup Sugar
2 large Eggs
1/2 cup Canola Oil
1 tsp. Vanilla
2 Medium Zucchinis, coarsely grated
1 cup fresh or thawed Blueberries
1/2 cup chopped Pecans
Preheat oven to 350°F. Spray a loaf pan with non-stick cooking spray.
Stir together the flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
Beat together the sugar and eggs in a large bowl or stand mixer for about 5 minutes. Stir in the oil and vanilla, then add the zucchini. Stir until combined.
Add the flour to this mixture and stir to combine thoroughly. Fold in the blueberries and pecans. Pour into the prepared loaf pan.
Bake until browned on top and a toothpick inserted in the center comes out clean, about 60-70 minutes.
Cool and enjoy!
Yield: 1 loaf
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon (I used Saigon Cassia Cinnamon from The Spice House)
1/4 tsp. salt
1 cup Splenda (or sugar)
2 large eggs
1/2 cup canola oil
1 tsp. vanilla (I used Mexican vanilla)
1 cup coarsely grated zucchini (I just grated with the big side of a hand grater)
1-2 T water (as needed, if batter is too stiff, I used 1 T water)
1 cup fresh or thawed blueberries
1/2 cup chopped pecans
Tags: Blueberries, Blueberry Bread, Bread, Breakfast, Dessert, Pecans, Whole Wheat Flour, Zucchini, Zucchini Bread
I made these french toast sticks for Chloe’s breakfast one day. She really enjoyed dipping them in maple syrup. This recipe came from Weelicious.com
Ingredients:
2 Eggs
½ Cup Whole Milk
½ teaspoon Cinnamon
2 teaspoons Honey
Pinch of Salt
5 Slices Bread, cut into sticks
1 Tablespoon Butter
Preheat a griddle pan or large skillet to medium heat.
Whisk eggs, milk, cinnamon, honey and salt together in a shallow bowl.
Butter the griddle pan. Dip the bread sticks into the egg mixture. Lay onto the hot pan and cook until browned, about 3 minutes per side.
And here they are on Chloe’s Tray!
Tags: Breakfast, French Toast, French Toast Sticks
I made this casserole this morning for a brunch I hosted for some wonderful moms from my church. It was delish!
Ingredients:
12 Eggs
¾ Cup Milk
Salt & Pepper
½ Cup Diced Ham
1 Cup Shredded Cheddar Cheese
½ Cup Finely Chopped Spinach
Preheat oven to 350°F. Spray a 9X13 inch casserole dish with non-stick cooking spray.
In a large bowl, whisk together the eggs, milk, salt, pepper, ham, cheese and spinach. Pour into prepared casserole dish.
Bake for 25-30 minutes until set up and slightly browned at the edges.
Cut into squares and serve from the pan.
Tags: Breakfast, Brunch, Cheese, Eggs, Gluten Free, Ham, Spinach
Here is a new take on pancakes with rolled oats as a main ingredient. This recipe comes from Martha Stewart’s website.
Ingredients:
2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
¼ cup Canola oil, plus more for skillet
Combine the flour, sugar, baking powder, salt, cinnamon and 1 cup oats together in a food processor. Pulse until coarsely ground.
Whisk together the milk, eggs and oil in a large bowl. Add the flour mixture and the remaining oats. Stir to combine.
Heat a griddle pan or large skillet to medium heat and lightly oil the pan. Ladle the pancake batter onto the hot pan and cook until browned on both sides.
Serve with maple syrup, fruit, powdered sugar, or your favorite pancake topper.
This is a super easy pancake recipe that I found on AllRecipes.com a few years ago.
Ingredients:
1 Cup All-Purpose Flour
2 Tablespoons Sugar
2 Tablespoons Baking Powder
1 teaspoon Salt
1 Egg, beaten
1 Cup + 3 Tablespoons Milk
2 Tablespoons Vegetable/Canola Oil + more for greasing the griddle pan
In a large bowl, combine flour, sugar, baking powder and salt. Stir in the egg, milk and oil until just combined.
Heat a lightly oiled griddle pan to medium/high heat. Ladle about 1/4 cup of the pancake batter. Cook until browned on both sides.
Serve with fruit, syrup, butter, powdered sugar or whatever you like on your pancakes.