Showing posts with label Breakfast/Brunch. Show all posts
Savory Baked Tomatoes with Ricotta
in Breakfast/Brunch, Cheese, Entree, Parmigiano-Reggiano, Ricotta cheese, Side Dish, Spinach, Tomatoes on Thursday, April 26, 2012
What do you need: a delicious appetizer, a side dish, a main course? These baked tomatoes can easily fill the bill for any of the three!
I like everything about tomatoes; the round plump shape, the sweet juicy taste and the ruby red color. This warm dish unites tomatoes with the savory taste of spinach, garlic, ricotta and Parmigiano-Reggiano cheeses. The tomatoes aren’t stuffed so that means you don’t need extra preparation time to scoop out the pulp and seeds. The cheese topping sits proudly on top of the tomato halves for a quick tasty dish that looks pretty too after being baked.
This is the perfect dish for your bumper crop of tomatoes. It’s a simple recipe for any meal of your choice ~ how about breakfast? YUM!
 |
| No Parmigiano-Reggiano yet/and with it ~ ready for the oven Baked Tomatoes with Ricotta Ingredients: 2 tomatoes 6 tablespoons ricotta cheese ½ cup chopped fresh spinach 2 garlic cloves, minced ¼ teaspoon dried thyme ¼ teaspoon seasoned pepper 2 tablespoons grated Parmigiano-Reggiano cheese Method: Preheat oven to 400 degrees. Cut tomatoes in half crosswise. Combine ricotta cheese, spinach, garlic, thyme and pepper. Top each tomato half with about 2 tablespoons of the ricotta mixture. Sprinkle Parmigiano-Reggiano cheese over top. Bake 15-20 minutes or until cheese turns golden. These cheesy tomatoes are GREAT!!! ENJOY!!! |
My Southwestern Frittata
in Bell peppers, Breakfast/Brunch, Cheese, Corn, Mozzarella, Potatoes, Vegetables on Wednesday, February 1, 2012
Good grief ~ see last line before recipe...
This is one savory frittata that I crave because I really, really love potatoes! It makes for a wonderful breakfast, brunch, lunch or even dinner.
I cook them in my “old reliable” well-seasoned cast iron skillet as it conducts heat evenly for cooking and enables me to slide the frittata out of the skillet with ease. Then it goes under the broiler with no problem and no worries about the handle.
Back to the frittata! I started this frittata by browning onions, peppers and seasonings; then the hash browns and Santa Fe
It truly is an easy dish to cook and tastes great warm or room temperature ~ even left over. I really hope you give it a try if you have never prepared a frittata. I got so wrapped up in eating it that I almost forgot to take a photo!
My Southwestern Frittata
Ingredients:
3 tablespoons olive oil
3 garlic cloves, minced
1 small onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
4 cups frozen hash brown potatoes
1 (8 ounce) can Del Monte Santa Fe corn, drained
6 large eggs
Salt and pepper, to taste
6 ounces Mozzarella, shredded
Method:
Heat olive oil in 10” iron skillet or other oven-proof skillet.
Cook garlic and onions over medium heat until softened, about 1-2 minutes.
Add potatoes and cook until golden, about 10-15 minutes.
Add corn, salt and pepper, cook until heated well.
Whisk eggs in a small bowl with a little salt and pepper.
Combine eggs with potato mixture in skillet.
Cook until underside is golden, about 6 minutes and eggs on top are not set.
Preheat broiler.
Spread cheese over frittata.
Place skillet with frittata under broiler approximately 3” from heat.
Broil for about 1-3 minutes to finish cooking eggs and melt cheese.
Slide onto a serving plate and eat warm or room temperature.
ENJOY!!!
Alice’s Meteors
in Alice's recipes, Breakfast/Brunch, Doughnuts on Sunday, January 8, 2012
Ok, to me these are donut holes but, to Bill and his siblings I’m sure they’re still meteors and always will be!
This recipe belonged to Alice, my mother-in-law. She loved to make donuts and most of all these meteors. Actually, it’s really the perfect name for them as they all seldom turn out in a perfect shape; they can be a little craggy or lopsided, just like real meteors.
You can glaze them or roll them in granulated sugar or powdered sugar, or a chocolate glaze or just try them all! The plain ones are fine with me, or the ones rolled in sugar, but actually I can eat any of them. Using Alice
Do you think 3 or 4 donut holes = 1 donut? I don’t know however, I do know that I don’t feel quite as guilty eating donut holes. Somehow, eating a dozen donut holes seems OK!
Here’s her wonderful recipe:
Meteors (Golden Puff’s)
Ingredients and Method:
4 cups sifted flour
½ cup sugar
6 teaspoons baking powder
2 teaspoons salt
2 teaspoons nutmeg
Sift all of the above ingredients together into a large bowl.
½ cup oil
1½ cups milk
2 eggs
Add the 3 ingredients above to the mixture in the bowl.
Stir with a fork until mixed well.
Drop by teaspoonful into deep hot oil at 375 degrees.
Fry until golden brown, about 3 minutes.
Drain on paper towels.
Roll warm puffs in cinnamon, granulated sugar, powdered sugar or glaze with a thin confectioner’s sugar icing.
Pam’s note: Puffs too large will not cook thoroughly, use one teaspoonful of dough. Fry a few at a time and do not crowd them.
These make the best donut holes imaginable! Just try them and you’ll see! They would be a great thing for a Mother’s Day treat!
Spinach and White Cheddar Strata
in Breakfast/Brunch, Cheddar, Dijon mustard, Mushrooms, Spinach, Stratas, Vegetables on Saturday, January 7, 2012
Spinach in flower
The word strata means layers. Between layers of cheese, eggs and bread, you can add about any ingredient to it you wish: mushrooms, onions, browned sausage, crisp bacon, tomatoes and whatever green you favor.
A strata makes a great breakfast or brunch dish and is similar to a frittata or quiche. The earliest strata recipe goes back to a 1902 recipe named Cheese Strata; a gratin of layers of bread, white sauce and cheese but no bread.
Stratas are also a delicious way of making something great out of leftovers and anything else you may have on hand. This strata can be assembled the day before and refrigerated until baking time.
For me, this strata would be a savory meal any time of the day. It would be great for a meatless supper along with a salad with the eggs supplying the protein. Let your imagination take you there for a delicious strata!
Spinach and White Cheddar Strata
Ingredients:
1 teaspoon olive oil
2 (10 ounce) packages fresh spinach
8 ounces sliced mushrooms, about 3 cups
4 cups day-old bread cubes
2 teaspoons Dijon
5 eggs, lightly beaten
1½ cups whole milk
1½ cups grated sharp white cheddar cheese, divided
½ teaspoon salt
¼ teaspoon pepper
Method:
In a large skillet over medium-high heat, add olive oil and cook spinach until wilted, about 2 or 3 minutes.
Drain well in a colander, releasing as much liquid as possible using a spoon, spatula or paper towels.
Sauté mushrooms in skillet until liquid is rendered.
Return spinach to skillet with mushrooms and combine.
Arrange bread cubes in a 13” x 9” baking dish.
Place spinach, mushroom mixture over bread cubes.
In a bowl, whisk together eggs, milk, mustard, ¾ cup cheese, salt and pepper.
Pour over top of spinach mixture.
Top with remaining cheese.
Cover with foil and refrigerate over-night or at least 8 hours.
Preheat oven to 400 degrees.
Remove foil from casserole and place in oven.
Bake for 45 minutes or until set.
6 servings
Bon appetite!
Mediterranean Spinach Strata
in Breakfast/Brunch, Cheese, Entree, Mushrooms, Spinach, Stratas, Vegetables on Tuesday, January 3, 2012
This is a great dish for brunch or for a light dinner. And what is just as good is that it can be made the night before; in fact, that is required.
This recipe is a savory bread pudding that you could add bacon, ham or sausage to. Buy bakery fresh bread and after 3 or 4 days, when it is not so soft, slice and use it in this strata. It makes a big difference in the end result.
I like that this strata because is not filled with lots of oil, it uses low fat milk and does not have an abundance of cheese in it. The recipe is from my Cooking Light Cookbook. Here’s the recipe:
Mediterranean Spinach Strata
Ingredients:
2 (8-ounce) loaves French bread baguette, cut into ¾-inch-thick slices
1 cup chopped onion
4 garlic cloves, minced
1 (8-ounce) package sliced mushrooms
1 tablespoon flour
2 (7-ounce) bags baby spinach
½ teaspoon salt, divided
½ teaspoon pepper, divided
3 cups thinly sliced plum tomatoes, about 1 pound
1 (4-ounce) package crumbled feta cheese
¾ cup (3-ounces) grated Asiago cheese, divided
3 cups low-fat milk
2 tablespoons Dijon mustard
1½ teaspoons dried oregano
4 large eggs, lightly beaten
Method:
Preheat oven to 350 degrees.
Place bread slices in a single layer on a baking sheet.
Bake at 350 degrees for 12 minutes or until lightly browned.
Heat a large nonstick skillet over medium-high heat.
Add onion, garlic and mushrooms, sauté for 5 minutes.
Sprinkle flour over onion mixture, stir well.
Add spinach and cook for 3 minutes until spinach wilts.
Stir in ¼ teaspoon each, salt and pepper.
Place half of bread slices in a 13 x 9-inch baking dish that is coated with cooking spray.
Spread spinach mixture over bread.
Top with tomato slices.
Sprinkle evenly with feta and half of Asiago cheese.
Arrange remaining bread slices over cheese.
Combine ¼ teaspoon each salt and pepper, milk and remaining 4 ingredients, stirring well with a whisk.
Pour over bread; sprinkle with remaining Asiago cheese.
Cover; chill 8 hours or overnight.
Preheat oven to 350 degrees.
Uncover strata and bake for 1 hour or until lightly browned and set.
Serve warm
About 8 servings
ENJOY!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Farmer’s Breakfast
in Bacon, Bell peppers, Breakfast/Brunch, Casseroles, Cheddar, Pork sausage, Potatoes, Sausages, Vegetables on Monday, January 2, 2012
At Breakfast
Ray Hendershot
I always look forward to morning because that means another breakfast!
As I’ve said before, breakfast is hands-down my favorite meal of the day and the weekend is the perfect time for a heartier breakfast. I have a thing for breakfast casseroles, especially when cooking breakfast for company. This one is so simple to put together and one that you and your guests will love.
Farmer’s breakfast is a country-style dish filled with sausage, eggs, potatoes and cheese.
It will make your taste buds tingle and your mouth water. Just whip it together and you will soon be enjoying a hot delicious breakfast casserole with some of your favorite ingredients!
Farmer’s Breakfast
Ingredients:
1 pound of your favorite sausage
1 small green bell pepper, chopped
3 large potatoes, cooked and cubed
¾ cup cheddar cheese, shredded
6 eggs
½ cup milk
3 tablespoons onion, chopped
¼ cup crisply fried bacon, crumbled or bacon bits
Salt and pepper
Method:
Preheat oven to 350 degrees.
Cook and crumble sausage in skillet until done.
Drain and set aside, leaving 1 tablespoon of drippings in skillet.
To drippings add onion and green pepper.
Cook about 3 minutes.
Spread crumbled sausage in 9” casserole dish.
Place onion mixture and potatoes on top.
In a bowl, beat eggs, milk, salt and pepper together.
Spread egg mixture over potato mixture, top with cheese and bacon bits.
Bake covered at 350 degrees for 45 to 55 minutes until knife inserted comes out clean, removing cover during last 10 minutes.
Serves 6
ENJOY!
Pam’s note: Frozen hash browns may be used; thawing them first.
Mom’s Quick Streusel Coffee Cake
in Breakfast/Brunch, Cakes/cupcakes, Coffee Cakes, Mom's recipes, Sour cream, Streusel on Tuesday, December 27, 2011
The subject was coffee yesterday so today it is time for a good coffee cake to go with the coffee. I love coffee cake with this being a great one since it is as the title says: quick, plus easy and delicious. This coffee cake of Mom’s is moist with the addition of the sour cream and a treat for the morning or any time.
Speaking of “easy”, this is how easy it is: after dealing with 11” of snow in our driveway, we came inside and I put this coffee cake together in just a few minutes! How easy is that?
Mom’s Quick Streusel Coffee Cake
Ingredients:
1 stick butter
¾ cup sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream
1 teaspoon baking soda
1 ½ cups flour sifted
3 teaspoons baking powder
Streusel Topping:
Ingredients:
½ cup pecans, chopped finely
½ cup sugar
2 teaspoons cinnamon
Cream 1 stick butter with ¾ cup sugar.
Add eggs, one at a time, mixing all the time.
Add vanilla.
Sift baking soda, flour and baking powder.
Add to creamed mixture alternately with sour cream.
Pour half of the mixture into a greased 8”x8” pan.
In a small bowl, mix streusel topping ingredients: nuts, ½ cup sugar and cinnamon.
Sprinkle all but 1/3 cup of streusel topping mixture over top of batter.
Spread remainder of batter on top.
Sprinkle remaining 1/3 cup of cinnamon sugar streusel topping over all.
Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean.
Serve this and watch it disappear from the plate!
P. S. By the way, it is still snowing with 3” more expected today. Wish you were here to enjoy the snow and the coffee cake with us! Tee hee!!!
Chicken & Spaghetti Frittata
in Breakfast/Brunch, Chicken, Eggs, Entree, Italian, Mozzarella, Mushrooms, Onions, Parmigiano-Reggiano, Pasta, Spaghetti, Vegetables on Tuesday, December 20, 2011
Sautéing chicken, mushrooms and onion
I’m hooked on frittatas!!! Now that the Christmas cookie baking binge is over, I’m ready for a great savory dish and this is it! Frittatas are the Italian version of the American omelet and differ in that the frittata is served open-faced and not folded. It is sort of similar to eating quiche without the crust. They are initially cooked on the stove in a skillet and finished in the oven by broiling or baking. Some cooks invert the skillet onto another skillet on the stove instead of putting it in the oven and that takes a bit of practice.
Frittatas can also be as thick or as thin as you like them and the filling has endless possibilities: any variety of cheese, Italian sausage, spinach, shrimp, crisp bacon, ham, salmon, vegetables and diced potatoes or pasta. They are usually served warm but are good also at room temperature.
I had never cooked one until recently and from time to time, I love these types of dishes: a complete meal all in one pan. I just combined parts of several recipes and this was the result. It’s worth it to cook fresh chicken and spaghetti for it however, if you should have leftovers; it is a delicious way to use them.
It is a tasty change for your meal. Frittatas are perfect anytime; cook one for breakfast, brunch, lunch, dinner or cut into small portions and serve as a savory appetizer. It is delicious and makes for a great meal served with a crisp tossed Mesclun salad.
After broiling
Chicken & Spaghetti Frittata
Ingredients:
2 tablespoons olive oil
1 tablespoons butter
3 chicken breasts, cubed
1 small onion, chopped
1 cup sliced fresh mushrooms (or canned)
2 cups cooked spaghetti
6 eggs
4 tablespoons parmigiano-reggiano cheese, grated
Salt and pepper
¼ cup chopped parsley
2 cups shredded mozzarella cheese
In an oven-proof frying pan, sauté the cubed chicken, mushrooms and onion in 1 tablespoon olive oil until done, transfer to plate.
In a large bowl, whisk the eggs, parmigiano-reggiano cheese and parsley.
Add 1 tablespoon olive oil and 1 tablespoon butter to skillet.
Add half of the egg mixture to the skillet.
Add cooked spaghetti.
Layer chicken and onion mushroom mixture on top.
Spread 1 cup mozzarella cheese over chicken layer.
Cover with remaining egg mixture.
Sprinkle remaining 1 cup mozzarella over all.
Cook 3-6 minutes until bottom is golden brown, do not over cook.
Invert a skillet or a plate larger than the skillet over the frittata and turn out the frittata. Heat 1 tablespoon olive oil and return the frittata to the skillet to brown the other side.
Note: rather than flipping the frittata, I place the skillet under the broiler for 5-8 minutes.
Invert a serving plate over the skillet and carefully turn out the frittata. Cut into wedges and serve warm or at room temperature.
The frittata is so good and a very versatile dish that is great leftover also.
Dinner is ready!
Ummmm! Delicious!!!
Rise and Shine! Breakfast Reigns Supreme!
in Bread, Breakfast/Brunch, Cheddar, Cheese, Eggs, Onions, Pork sausage, Sausages on Sunday, December 18, 2011
I’m nearly obsessed with breakfast and it is definitely my favorite meal of the day. I never skip breakfast and neither should you. Breakfast tends to be a hurried affair most days but, I love to cook and eat a large breakfast, especially on Sunday morning. There’s nothing better than a hearty breakfast! Grabbing a piece of toast and heading out the door does not work for me.
Remember the old adage, “breakfast is the most important meal of the day?” It’s true! It is exactly what it says: break fast. Breakfast replenishes your body from the night before and gives you fuel for a new day. Your body can not run on empty until lunch time no more than a car can run without gasoline. Eating breakfast prepares you both mentally and physically for the day before you. It stabilizes your blood sugar, gives you nourishment and keeps you from being grouchy.
My favorite breakfast is crisp bacon, eggs over-easy, hash browns and whole wheat toast ~ topped off with a cup of strong black coffee. However, I love oatmeal with raisins or dates, cold cereals, sausage, French toast, grits, pancakes, waffles, ham, Danish pastries, fresh fruit, and bagels. Oh, and casserole dishes like the one below! In other words, there’s not much I don’t like for breakfast ~ breakfast rules!
If I’m not cooking breakfast, this is my favorite breakfast spot: Benedict's La Strata; check out the menu at the Crystal Lake
Pork Sausage Casserole
Ingredients:
6 slices white loaf bread
1 pounds fresh bulk pork sausage with sage
10 ounces sharp cheddar cheese, grated
2 green onions, chopped
5 eggs, lightly beaten
2 cups half-and-half
1 teaspoon salt
1 teaspoon dry mustard
Method:
Cut bread into 1” cubes and spread in a greased 9 x 12 casserole.
In medium skillet, brown sausage until fully cooked, draining off rendered fat.
Spread cooked sausage over the bread and top with the cheese and onions.
Stir together eggs, half-and-half, salt and dry mustard.
Pour over the cheese and onions.
Cover casserole with foil and refrigerate at least 8 hours or overnight.
The next day, preheat the oven to 350 degrees.
Bake covered casserole for 50 minutes or until set and slightly golden.
Remove from oven and let casserole set for 15 minutes.
Serve.
Tell me, do you love breakfast? What is your favorite breakfast?
Enjoy your breakfast! It jump-starts your day!
Crepes with Tangy Lemon Sauce
in Breakfast/Brunch, Crepes, Desserts, French, Lemons, Pancakes, Sauces/Marinades on Thursday, December 8, 2011
Crepes are surprisingly easy to make and hard to mess up. They are wafer thin pancakes of French origin; were usually made of buckwheat, rolled and rarely had a filling, being eaten more as bread. Now, many types of crepes are consumed either as savory crepes filled with meat and/or vegetables, or sweet crepes. Today, in European cities, crepe carts are as common for people taking a stroll as are hot dog stands in America
You do not need a crepe pan, a small non-stick skillet works just as well. If you want smaller crepes, use a smaller skillet. Your first couple will be like practice and then it becomes so easy. If you are cooking crepes for a crowd, they can be kept warm in a 200 degree oven, it is OK if they are on the cool side though. Once folded into a cone shape, your warm crepe can even be eaten with your hands.
Crepes
Ingredients:
1 cup flour
1 ¼ cups milk
2 eggs, beaten
3 tablespoons butter
Butter for cooking
Combine flour and milk, beating until smooth.
Add eggs, beat well. Stir in butter.
Refrigerate batter for one hour.
Swipe an 8” non-stick skillet with butter. Pour ¼ cup batter into skillet. Twirl the batter around the skillet. When it is almost dry on top and the edges are golden brown, flip it. It takes about a minute. Use a small spatula to loosen the edges before flipping and cook for about 20 seconds.
Stack crepes on a plate and cover with a towel until all are cooked or keep warm in 200 degree oven covered with aluminum foil.
Tangy Lemon Sauce
Ingredients:
1 cup sugar
½ cup butter
1 egg yolk
3 tablespoons lemon juice
1 teaspoon lemon zest
Confectioner’s sugar
In heavy saucepan, mix well all ingredients over moderate heat. Bring to a boil, stirring constantly. Boil for one minute.
Arrange crepes on serving plate by folding in a cone or quarters, pour 2 or 3 tablespoons of sauce on crepe. Sprinkle small amount of confectioner's sugar over top. Serve immediately!
Makes approximately 16 crepes.
Makes approximately 16 crepes.
Try them; you will wonder what took you so long!
Sooo good!
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