Broccoli, Kale, and Potato Frittata

Broccoli, Kale, and Potato Frittata
Serves 4

Based on Rachael Ray's Broccoli Rabe Frittata and Fennel Salad, but I wanted to add Kale and use egg whites for half of the eggs in the recipe. It turned out deliciously!

Ingredients

• 5 tablespoons EVOO
• Salt and pepper
• 1 bunch  broccoli florets, cut into small pieces
• 4 large leaves of kale, striped from the stalk, tore into chunks
• 1 small yellow onion, thinly sliced (setting 1 on a handheld mandolin)
• 1 large yukon gold, thinly sliced (setting 1 on a handheld mandolin)
• 3 ounces pecorino-romano, grated
• 5 eggs, lightly beaten
• 1 cup egg whites

Instructions

1. Preheat the broiler.
2. In a large, ovenproof skillet, heat 1 tbsp. EVOO over medium-high heat. Stir in the broccoli and kale with 1/2 cup water; season with salt and pepper. Cover and cook until crisp-tender. Drain and transfer to a plate.
3. Add the remaining 3 tbsp. EVOO to the skillet and heat over medium-high heat. Add the potatoes and onions; season with salt and pepper. Cook, turning occasionally, until tender.
4. Add the kale and broccoli; cook for 2 minutes.
5. Stir half of the cheese into the eggs; season with salt and pepper. Pour evenly over the vegetables.
6. Cook until set around the edges of the pan but still jiggly in the center.
7. Sprinkle with the remaining cheese. 
8. Transfer to the oven and broil until set and golden.

Raisin French Toast Pudding

Raisin French Toast Pudding
Serves: 6+
I thought about bread pudding, but wanted to make french toast. I combined the two to make Raisin French Toast Pudding.

Ingredients

• 1 loaf of raisin bread ripped into chunks
• 1 cup raisins
• 8 eggs
• 1 1/2 cup half and half or heavy cream
• 3 TBSP cinnamon
• 3 TBSP sugar
• 3 TBSP vanilla extract

Instructions

1. Preheat the oven to 400.
2. In an 11x13 pan, either spray with a non-stick spray or use butter, then dust the butter with sugar to stop the bread from sticking. 
3. Take the chunks of bread and spread it out in the pan.
4. In a bowl, mix the eggs, half and half, cinnamon, sugar, and vanilla extract.
5. Dump the mixture into the 11x13 pan with the bread and sprinkles the raisins into the mixture.
6. Mix so that all bread is covered with the liquid. Push bread down to soak up the mixture while stirring.
7. Cover with a loose dusting of cinnamon sugar if available.
8. Bake for 30-40 minutes or until the eggs are cooked through.

Sweetened Condensed Milk Toast

Sweetened Condensed Milk Toast
Serves 4-5

Ingredients

• 1/2 loaf Italian bread 1/2 inch thick slices
• 14 oz can sweetened condensed milk
• 4 tablespoons butter
• 4 teaspoons cinnamon

Instructions

1. Place the slices of bread on a baking sheet and put them under the broiler until toasted.
2. When one side is toasted, pull out and immediately butter each slice.
3. Turn the slices over and put them back under the broiler. When done, butter those sides.
4. Sprinkle about 1/2 teaspoon of cinnamon on each piece of buttered toast.
5. Then spoon about 1/2 tablespoon of sweetened condensed milk onto each slice. Put back under the broiler for 1 minute. Check to make sure its not burning.
6. Take out and serve!

Spicy Ham, Egg, Cheese, and Spinach Sandwiches

Spicy Ham, Egg, Cheese, and Spinach Sandwiches
 Inspired by a recipe from Food Network.

Ingredients

• 4 plum tomatoes, halved lengthwise
• 4 English muffins, split
• 2 tablespoons butter
• 1 Ham Steak or 1/4 pound of Canadian Bacon
• 8 cups baby spinach (about 8 ounces)
• 1 teaspoon Siracha Chile Sauce
• 4 large eggs
• 1 cup shredded extra-sharp cheddar cheese
• Salt and Pepper

Instructions

1. Put the oven on Lo-Broil.
2. Place the tomatoes skin-side down on a baking tray. Sprinkle cheddar cheese over the tomatoes.
3. Take the ham and put 4 pieces on the pan with the tomatoes. Place in the oven until cheese is melted and ham is to your preferred texture.
4. Toast the English Muffins in the toaster (or your preferred toasting method).
5. In a large pan over medium-high heat, put the 8 cups of baby spinach and 1 teaspoon of Siracha Chile Sauce. Cook down until wilted.
6. When the Spinach is done, wipe out the pan with a damp paper towel and return to the heat.
7. Heat one tablespoon of butter and put in two eggs. Cook evenly on both sides, allow for the middle to stay gooey. 2-3 minutes on each side, depending on how cooked you want the middle.
8. When the muffins have been toasted, take out and put a little bit of butter on the muffin, then sprinkle cheddar cheese on the bottom.
9. Check the tomatoes and ham.
10. When the ham is finished, put a slice on the muffin. Then put the egg on the muffin. Then put some of the spinach mixture on top. Salt and pepper to taste.
11. Repeat for each sandwich that is made.
12. Put the tomatoes on the side and serve.

Turkey Bacon and Cheese Crescents

Turkey Bacon and Cheese Crescents

Ingredients

• 1 package of Crescent Rolls
• 9 slices of Jennie-O Turkey Bacon
• 2 Cups Reduced-Fat Sargento Shredded Mexican Blend Cheese
• Oregano
• Montreal Steak Seasoning

Instructions

1. Preheat oven to 400.
2. Unroll the crescent rolls and peal apart the first triangle.
3. Lay one slice of turkey bacon on the triangle.
4. Then sprinkle a good helping of cheese from the larger part to the smaller part. 
5. Sprinkle a little Oregano in the middle, if you want a little seasoning.
6. Roll the crescent from the larger to the smaller.
7. Repeat for the rest of the rolls. Once slice of turkey bacon per crescent. 
8. Sprinkle a little Montreal Steak Seasoning on top before baking.
9. Cook until golden brown.

Nutella Crescents

Nutella Crescents
Serving: 4-8

Ingredients
1 package Big & Flaky Crescent Rolls
8 TBSP Nutella

Instructions

1. Preheat oven to 350.
2. Open the crescent package and break apart the crescents into the pre-cut triangles.
3. Take 1 TBSP of Nutella and start at the largest end of the crescent and spread it a little over halfway up the triangle.
4. Roll the crescents and place them on a nonstick baking sheet. Repeat for remaining crescents.
5. Let bake until golden brown on the top.
6. Serve.

Note: You can also do this with jam.

Sweet and Savory Breakfast Surprise: Grits, Bacon, and Eggs

 Sweet & Savory Breakfast Surprise: Grits, Bacon, & Eggs
Serves 4

Ingredients

• 8 slices of Jennie-O turkey bacon
• 4 TBSP Maple Syrup (I used Log Cabin Lite)
• 4 Large Eggs
• 3 handfuls of All Natural Alexia Sweet Potato Juliened fries (preferred brand or your own... if you're own 1 large sweet potato should be enough)
• 3/4 cup Quaker Grits (Quick-5 Minutes, Smooth & Creamy, Enriched White Hominy)
• 3 cups water
• 1 1/2 cups preferred cheddar cheese (shredded or cubed)
• 1/2 cup 1% milk
• 3 TBSP butter
• 2 TBSP butter (for the eggs)
• 1 TBSP salt
• 2 TBSP pepper
• Favorite Hot Sauce (for a drop or two of garnish)

Instructions

1. Preheat oven to 425F and get the sweet potato fries cooking. Follow your own recipe for your own. Cook the fries until tender and slightly crispy. I don't add any kind of cooking oil, because they cook up delicious and fine without it. Do this well in advance, because everything else will come together quickly and you can keep the fries in a warming area.
2. In a medium pot on the stove, start to cook up the grits by bringing 3 cups of water to a boil. Once boiling, add in the 3/4 cups grits, 1/4 tsp salt, 2 TBSP pepper and stir.
3. Reduce heat to medium-low, add in 3 TBSP butter and 1 1/2 cups of cheddar cheese. Stir and cover. Cook for 5 minutes, stirring occasionally.
4. Prepare the turkey bacon as you prefer. Do not make the bacon too crispy, still pliable. You can either cook it in the microwave, turning frequently, until ready or follow oven directions. When the bacon is ready, cut strips in half at an angle. Two slices for each bowl.
5. Put the bacon aside on a plate. When the grits are to your taste, add in 1/2 cup 1% milk to smooth the texture. Take off heat and set aside covered.
6. Heat a frying pan to medium-high and add 1/2 TBSP butter for each egg. Fry the egg on both sides so that the whites are cooked, but the yoke will pop. Don't forget, the eggs will continue cooking ones off the heat.
7. While the eggs are preparing, stir your grits and portion them into 4 wide bowls. Then lay down the bacon so that the angles create a V out of the bacon or just create an X across the grits (cutting them just makes it easier to eat). See picture for platting help.
8. Lay the fried egg on top of the bacon. Then distribute 4 small sweet potatoe fries around the 4 segments of the bowl. Lay 2 large potato strips across the top of the egg.
9. Drizzle 1 TBSP of maple syrup over the egg so that it runs down. Then douse with a few drops of hot sauce.
10. Serve! Pop the egg first.

WTH is for Dinner Breakfast-Dinner

WTH is for Dinner Breakfast-Dinner

Ingredients

• 1 Hillshire Farm Cheddar Turkey Ring Bologna
• 6 Eggs (or 3 Egg Beaters)
• 2 tbsp Montreal Steak Seasoning
• 8 thin slices of a French loaf
• Cherry Tomatoes – Sliced
• Shredded Parmesan
• 2 TBSP butter

Instructions

1. Beat 3 eggs and 1 tsp Montreal Steak Seasoning. In a heated pan, melt 1 TBSP butter and pour in the egg mixture. Spread out until you get a thin layer of eggs. Very thin, like a crepe. Flip when cooked. Then put aside. Do this for the last 3 eggs and last teaspoon of Montreal Steak Seasoning and last TBSP of butter.
2. Put the eggs aside to cool. Then cut up the Turkey Bologna into small slices. Do not add anything to the frying pan, but keep it on heat. Put the slices in the frying pan and cook until browned on both sides. (You could also just microwave cook the sausage and then slice it afterwards.)
3. Toast the bread and put a thin layer or butter or margarine or other bread preference on the bread when toasted. Put two slices on each plate.
4. Slice cherry tomatoes to give at least six cherry tomatoes to eat person. Evenly divide the sliced cherry tomatoes between the four plates.
5. Roll up the two sheets of eggs, individually, and cut them into 1cm sections, giving you what looks like egg pasta. Drape these evenly over the bread on the plate.
6. Put your ring bologna on paper towel to drain and pat away excess grease. Then divide evenly among plates.
7. Sprinkle some Parmesan cheese over the plate and serve.

Salsa Egg Toast

Salsa Egg Toast

(about 420 calories per serving. Serves 1)

Ingredients

• 1 container (1/2 cup) Egg Beaters
• 2 TBSP Tostitos Chunky Salsa (mild)
• ¼ cup Finely Shredded Mexican Cheese Blend
• 1 slice Whole Wheat Toast

Instructions

1. In a pan, use your preferred non-stick method (spray, butter, whatever). 
2. Heat the pan and then add the Egg Beaters, Salsa, and Cheese.
3. While this is cooking in the pan, toast the bread. 
4. Once done, put the egg mixture on the toast.

And just a loving bit of pimpage:

Steak and Eggs-in-a-Grits-Nest

I’m trying a new recipe tonight. I saw it in the March 2011 Rachael Ray magazine, but I’m going to put my own spin on it. I’ve never really eaten grits before. I hear people talk about them all the time all over the food world. They rave about them when they are made right. My husband, though, hates grits. So I pitched him this recipe idea and he decided to consider it. I call it:

Steak and Eggs-in-a-Grits-Nest

Serves: 2-3

Time: 35 mins

Ingredients

1 1/2 cups quick-cooking grits
3 cups sharp cheddar cheese, shredded
6 TBSP butter
4 eggs
1 red bell peppers, thinly sliced
1 yellow onions, thinly sliced
4-6oz flank steak
2 TBSP Montreal Steak Seasoning

Instructions

1. Preheat oven to 375 degrees. Boil 2 1/4 cups water with salt and pepper seasoning. When boiling, add the grits and mix. Cover and turn to low until grits are thick and creamy.
2. Start grilling or broiling your flank steak. Cover both sides with 1 TBSP Montreal seasoning and grill to preferred temperature. Remember to let rest when it has cooked long enough for the length and thickness. Slice at an angle against the grain.
3. Add the cheese and butter and mix through the grits. Scoop into a 4x4 pan.
4. Make small indentations in the grits and drop your eggs in. Crack them one by one into a small bowl if preferred.
5. Then bake until the eggs are cooked, but the yokes are still a little runny. It took mine 30 minutes.
6. Meanwhile, slice the onion and bell pepper and slowly sautee on the stove until desired texture. 
7. Combine on a plate and serve.

Frozen Banana Breakfast Smoothie

This recipe was inspired by the Chocolate Banana recipe I posted on here. It is a great breakfast and filling.


Frozen Banana Breakfast Smoothie
Servings: 1
Cook Time: 5 minutes (not including freezing)

Ingredients
1 large frozen banana
1 cup Light Silk Milk (or preferred milk)
6 oz preferred yogurt (I use fruit flavors)
1 tsp honey

Instructions

1. Put all ingredients into preferred blending device.
2. Hit blend until everything is perfectly incorporated.
3. Enjoy!

I usually buy the individual Dannon Light 'n Fit yogurts and just add one of the little squares into my Bullet cup. I have found that the Cherry flavor one is absolutely delicious, as well as the Pina Colada and Pear. Experiment to learn what your favorite flavor is.

Chocolate Banana Bullet Smoothie

For Christmas my mom made the best impulse present purchase ever! She got me a bullet. I think her first inclination involved making baby food for my daughter. Now I'm using it to make breakfasts and any chocolate cravings. I also prefer to drink Silk milk. It is a soy milk and I also started drinking chocolate silk milk. I saw a recipe on the side of the Silk soy milk carton that said I should freeze a sliced banana and then blend it with 1 cup of chocolate silk milk and 1 TBSP of honey. I used this recipe for my inspiration for a chocolaty delicious evening snack.

Chocolate Banana Bullet Smoothie
Servings: 2
Time: 5 minutes

Ingredients
2 cups Light Chocolate Silk Milk
1 medium banana, sliced and frozen

Instructions

1. Add Silk Milk and Bananas to your blending device.
2. Blend full blast until mixed together and smooth.
3. Enjoy!

Savory "French Toast" and Molho

Savory "French Toast" and Molho
3-4 Servings

Ingredients
6 eggs
1 TBSP chilli powder
1 TBSP cumin
salt & pepper
1 foot long loaf of ciabatta bread


Beat 6 eggs with chilli powder, cumin, salt and pepper.


Cut your bread into thin slices (1/2 inch or less).


Soak the bread slices in the egg mixture and then put into hot frying pan.



Cook as you would french toast. Make sure you don't burn them. Flip back and forth until you feel they are cooked through. It should make about 20 pieces (including ends).

Arrange the slices on a plate and spoon molho over the bread. Don't be scared to add some of the juices. The bread will soak it up.

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Molho

I use molho all the time as a get way to add vegetables to many dishes that might otherwise have simply filler veggies (like lettuce). I always keep a container of it in the fridge. I got the recipe from my mother-in-law who got it from her mother, I think. I use it so often and I have dabbled with it so much that I really should make a little log of "101 Ways to Use Molho". We'll see.

Here's the recipe (altered a tad) so you can use it with this recipe. I will post an entry again discussing the recipe.

3/4 cup cider vinegar
1/4 cup extra virgin olive oil
2 tsp minced garlic
2 onions diced (I alternate between onions to create different flavors)
2 diced bell peppers (I alternate colors to create differents flavors)
2-3 tomatoes diced (or 6 small tomatoes if you're in the UK buying those packs)
1 ½ teaspoons salt

Quick and Easy Potato Pancakes

Quick and Easy Potato Pancakes

(Makes Roughly 20)

I couldn't help it, I had to post this recipe, as simple as it is and regardless of how anti-carb many of you are.

I learned how to make a simple potato pancake which was easy, delicious, and the leftovers stored beautifully.

Peel and shred (which a cheese shredder… use the larger shredder style) 4-5 medium potatoes. Then dice 1 medium yellow onion. If you are gutsy enough, shred the onion as well. Then add two eggs and 1.5 - 2 cups of flour. Depending on how wet your mixture is, slowly add the last 1/2 cup of flour. It should have a batter that looks similar to the thickness of a good pancake batter (not runny pancake batter). Make sure you add salt and pepper, else they will be flavorless. Spice them up by adding a small pinch of dried chilies or fresh cut chilies. I think a shredded cheddar might go well in it (but that's for testing later).

Then get your pan nice and hot. Use butter (or marg) and scoop the mixture into the pan. Make whatever size pancake you want. Let it cook on one side until it starts to lightly brown around the edges (like a normal pancake) then flip and then cook through.

Then serve with whatever you desire (sour cream, apple sauce, etc). They were so much better than any prepackaged pancake I have EVER had. Even Ray, who does not like potato pancakes, loved them!

Enjoy!