Category Archives: Breakfast

Bacon + Potato Breakfast Skillet

I can see this being a huge hit in our house…. we will be adding the whole egg 🙂

Emerging Adult Eats

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I have a confession to make. I don’t really know how to say this because as a human being it seems unnatural. I’m just going to come out & say it. Here it goes. I hate eggs.

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Like, have to look away and plug my nose type of hate. I must be a mutant or something because everyone in the free world loves eggs.

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It’s really tough out there for an egg hater but brunch lover. Like, look at any brunch menu in the world. Eggs benedict, omelettes, egg bakes, they’re just freaking everywhere. I don’t complain as long as the mimosas are flowing, though.

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Unfortunately for me, I married a hunk who practically chugs raw eggs for breakfast. So after much trial & error, I’ve found I can tolerate egg whites in small doses.

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This skillet satisfies both of our egg requirements. Plus, it’s full of bacon &…

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Grilled Cheese Bacon Crescent Squares

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Grilled Cheese Bacon Crescent Squares

Source: Mrs Happy Homemaker
Prep time:  5 mins
Cook time:  15 mins
Total time:  20 mins
Serves: Serves 6-8 
Ingredients
2 cans of crescent rolls
Velveeta cheese – sliced (or substitute your favorite cheese)
12oz or 16oz package of bacon, cooked
flour for dusting (optional)

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Instructions:
Preheat your oven to 375 degrees.
Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface or spread parchement paper if you don’t want any crescent roll stickage.
Unroll one can of crescent rolls on your work surface. Using your hands, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn’t leak out.

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Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart.

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Grilled Cheese Bacon Crescent Squares

Serve & enjoy!

Egg Nog Rice Pudding

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Serves 9

Ingredients
3 cups cooked rice
5 cups egg nog
1 cup milk
2 teaspoon vanilla extract or 2 vanilla pod seeds extracted
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon ground cinnamon (optional)
1/3 cup raisins
1 cup heavy cream, whipped, for garnishing pudding

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Instructions
Pre-heat oven to 350 degrees.
Over medium heat in a heavy sauce pan, add rice, egg nog, milk, nutmeg, cinnamon and vanilla stirring frequently so the milk doesn’t burn. Bring to a slow simmer for about 20 mins.
Stir in raisins then pour into casserole, baking dish or ramkins and bake for 20 minutes.
Allow to cool slightly before serving.

Top with spoonfuls of whipped cream, dust with a little freshly ground nutmeg or cinnamon if desired. 

Brown Sugar Syrup

http://www.finecooking.com/recipes/brown_sugar_syrup.aspx

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Brown Sugar Syrup

<a href="http://www.finecooking.com/recipes/brown_sugar&#039;

Brown Sugar Syrup
Yields scant 2 cups. 

I've never liked the artificial flavor of most commercial syrups, although I do like the thickness. And while I love the flavor of real maple syrup, I don't care for its thin texture. If you have a little extra time (just a few minutes), you can make your own thick, homemade syrup with delicious flavor. In her cookbook Heritage of Southern Cooking, Camille Glenn offers a recipe for homemade syrup that I love and have adapted. It will keep in the refrigerator for up to a month.

1 cup light brown sugar
1 cup sugar
1/4 cup light corn syrup
2 cups water
3 Tbs. unsalted butter
1/4 cup chopped walnuts, toasted (optional)

In a medium saucepan, bring the sugars, corn syrup, and water to boil. Reduce the heat and simmer vigorously until thickened to a syrupy consistency, 10 to 15 min. Stir in the butter (and nuts, if using). Let cool slightly (it will thicken more as it cools) and serve.

nutrition information (per serving): Size : per Tbs.; Calories (kcal): 70; Fat (g): fat g 1; Fat Calories (kcal): 10; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 0; Monounsaturated Fat (g): 0.5; Carbohydrates (g): carbs g 15; Polyunsaturated Fat (g): 0; Sodium (mg):sodium mg 5; Cholesterol (mg): cholesterol mg 5; Fiber (g):fiber g 0;

Homemade Brown Sugar

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Homemade Brown Sugar

1 Cup Light Brown Sugar
Combine 1 cup granulated sugar with 1 1/2 tablespoons molasses

1 Cup Medium Brown Sugar
Combine 1 cup granulated sugar with 3 tablespoons molasses

1 Cup Dark Brown Sugar
Combine 1 cup granulated sugar with 1/4 cup molasses

Instructions

Pour sugar and molasses into a mixing bowl (or food processor). Mix with a paddle attachment on medium-low speed for about 1 minute. The mixture will be crumbly at this point. Scrape the sides and bottom of the bowl.
Increase the speed to medium-high and continue to mix until the sugar is all one beautiful golden brown color and there are no more chunks of molasses. The more you mix it, the more air gets into it and the fluffier it will become. Should take 3-4 minutes total.
Store your brown sugar a dark airtight container. Use as you would store bought brown sugar.

Softening Brown Sugar
When brown sugar is exposed to air it can solidify as it loses moisture and become very hard. You can prevent this by limiting brown sugar’s exposure to air and dry conditions. Store it in the refrigerator or a cool, dark place in a nontransparent, airtight sealable container. If your sugar still becomes hard, here are a few ways to soften it.

To Use the Brown Sugar Right Away:
1. Place brown sugar in a microwavable bowl.
2. Drape with one or two damp paper towels.
3. Cover bowl with plastic wrap.
4. Microwave on high for 10-second intervals until the sugar becomes soft.
5. Break apart with a fork and use right away.

To Use the Brown Sugar Later
1. Cover with a damp paper towel and plastic wrap, and let sit overnight at room temperature.
2. Place a wedge of apple or a slice of bread in the bag overnight. The sugar will absorb the moisture from these foods.

Mocha Granola Overnight Oats

Linzer's Kitchen

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I love food in mason jars. When I first heard of making oatmeal at night and then eating it in the morning, I was very excited! This way all the flavors blend together. I was also very excited to incorporate chocolate and coffee. Every morning I eat a few dark chocolate espresso beans on my way to work.

You will need:

  • 1 cup greek yogurt ( I used dairy free)
  • 1 tbsp cocoa powder
  • 1 tbsp instant coffee
  • dark chocolate covered cacao nibs
  • granola
  • steel cut oats

Follow my recipe on Chia Steel Cut Oats. Add the cocoa powder and coffee to the greek yogurt and mix well. Then alternate layers of oatmeal and mocha greek yogurt,  adding granola and cacao nibs to each layer. Top with granola and cacao nibs and place in the fridge overnight. I promise you will be happy in the morning!!!

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Creamy Risotto Pudding

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I searched several recipes over the internet looking for that perfect rice pudding, finally took all the key highlights I wanted to see in mine and threw it all together. I really like the idea of adding wine to the risotto, like you would do for cooking it for a dinner… then I came across Jamie Oliver’s recipe. My intention was to use a Cranberry Wine from Muskoka Lakes Winery & Johnston’s Cranberry Marsh

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Johnston's Cranberry Marsh

(Note, I need to buy more) and a handful of craisins, so that part will have to wait. Below is the final out come of this delicious delicacy, enjoy

Ingredients
6 ripe peaches, halved (or 1 cup cranberries)
1/4 cup 4 tablespoons sugar
1-1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons butter
2  vanilla beans
325 g risotto rice
1 cup white wine
1 litre whole milk
100 g good-quality dark chocolate (70% cocoa solids)

Directions
When you halve the peaches, leave the stones in – they will come out easier after they have been cooked. Put them into a small pan with 4 tablespoons of the sugar, 1/4 teaspoon cinnamon. Put a lid on top and slowly simmer for about 10 to 15 minutes, until the peach skin and stones can be easily removed. You don’t want to cook them to pulp – they should be soft but should still hold their shape. Remove from the heat and put to one side.
In an large, thick-bottomed pot with a lid, slowly melt two-thirds of the butter. Score down the length of the vanilla beans and remove the seeds by scraping a knife down the inside of each half. Add the seeds to the butter and stir(if using extract skip this step), cook for 1 minute then add your rice and remaining sugar. Turn the heat up to medium, stir the rice, and add the wine, continuing to stir until it has almost cooked away. Now add the milk little by little. Keep the rice on a slow but constant simmer for about 16 or 17 minutes and stir often. When the rice has cooked through it should be al-dente. You may need to add a little more milk or water just to adjust the desired consistency. Remove from the heat, add the rest of the butter, nutmeg and remaining cinnamon (if using vanilla extract add now), stir, place a lid on top and leave for a few minutes.
Remove the skin and stones from the peaches, discard them and take the peaches to the table with your block of dark chocolate, cut into small pieces. Spoon the risotto on to plates or ramkins, then grate some of the dark chocolate into the middle of each one. Just so you know, a perfect risotto should slowly creep and ooze to the side of your plate, so don’t worry if it starts to spread out!
Divide peaches and place some on each plate, then drizzle over some of the lovely juice.
You refrigerate a couple hours to chill throught, or serve warm.
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Chocolate Risotto

Chocolate Risotto

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Total Time: 30 minutes
Yield: 4-6 servings
Ingredients
1 1/2 cups heavy cream
2 1/2 cups half and half, plus more as needed
1 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon butter
1 cup arborio rice
1/4 cup red wine
pinch of salt
2 1/2 ounces bittersweet chocolate, chopped
1/4 cup sliced almonds, toasted, for garnish
Instructions
In a medium saucepan, bring cream, half and half, vanilla and salt to a low simmer. Keep the heat on low and watch the mixture to avoid boiling.
While the liquid is heating up, add butter to a dutch oven. Once the butter has melted, add the rice and stir. Allow it to toast for a few minutes, stirring, then add red wine to deglaze the pan.
Once the wine has cooked into the risotto and not a lot of liquid remains in the pan, add a ladle of cream. Stir frequently, allowing the cream to slowly absorb into the rice. Adjust the temperature as needed, alternating between low and medium low. You don’t want to the heat too high or the liquid will be gone before the risotto is fully cooked. Keep an eye on the saucepan with the cream as well. You want it barely simmering to prevent reducing.
Repeat the process of adding cream and stirring until all of the liquid has been used, approximately 30 minutes. Test the risotto for doneness. It should be soft but slightly toothsome. If necessary, continue cooking and stirring on low heat until the rice has finished cooking.
Stir in the chocolate and remove the pan from the heat. Continue stirring until the chocolate is fully incorporated.
The risotto will thicken as it sits. Stir in additional half and half if desired to create a thinner consistency (start with 1/2 cup). Garnish with toasted sliced almonds before serving.
Notes
If you run out of liquid but feel the rice still has a long way to go, you can heat up some more half and half and continue ladling it into the rice.
Cream will reduce more quickly than stock so keep the temperature very low on both the saucepan and the risotto pan. Kept a close watch on both pans and moved them on and off the heat as needed to maintain a consistant temperature. You want a barely bubbling simmer.  Also, the cream takes longer to absorb into the rice so if the heat is too high on either pan you’ll run out of liquid before the risotto is finished.
I recommend stirring for the entire cooking process. Burnt cream does not make for a romantic dessert.
Origional blogger said, I made this twice and the first time I had a near disaster. The cream separated at the very end, causing an oily residue to appear around the finished product. To avoid this, keep the temperatures low, do not add cold cream at any time during the process and remove the risotto from the heat after adding the chocolate. However, should this happen to you do not panic! It’s very easy to fix. Simply place the risotto in a fine mesh strainer over a bowl. Allow the separated liquid to drain and then place the risotto in a clean bowl. Stir in some additional half and half to compensate for the lost liquid before serving. No one will know and it will still taste delicious!

Savory  Simple