Category Archives: Breakfast

by | January 26, 2013

Homemade English Muffins: Egg Muffin Breakfast

 

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The best English muffins are when you make your own homemade muffins.  These muffins are so easy to make.  These are not bake but griddle!  To get those nooks and crannies you must split the muffin with a fork!

ingredients:

1 3/4 cup warm milk

3 tablespoons pure butter at room temperature

1 1/2 teaspoon salt

2 tablespoons sugar

1 large egg slighty beaten

4 cups bread flour

1 package rapid rise yeast= 2 1/4 teaspoons

Directions:

Place the all dry ingredients in a bowl(flour, sugar, salt) set a side.

Dissolve the yeast in the warm milk, than add the flour mixture with butter and egg.

If using a bread machine following the manufacturer’s directions.

I used my kitchen aid  using the dough hook, mixing at a medium speed for about 7-8 minutes.    After mixing place the dough in a large  greased

bowl  and cover with a clean kitchen towel and let it rise for about an hour or until it doubles in size.

double in size

double in size

After an hour,  transfer the dough to a work surface, sprinkle light some flour and roll out the dough about 1/2 inch thick.

Use a biscuit cutter or use the rim of a glass to cut into circles.

cut into circles

cut into circles

Sprinkle cornmeal on a baking sheet and place the cut up muffins a few inches apart, and cover with a light damp cloth. Let it rest for about 20 minutes.

place on a cookie sheet

place on a cookie sheet

Heat your griddle or use a large frying pan with a flat surface over low heat. Sprinkle cornmeal than add the muffins cook each side about 7-8 minutes or until lightly  golden brown than flip it over  for another 7-8 minutes.

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English muffins are delicious with your favorite jam, honey and sweet butter.

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A simple breakfast, fresh homemade English muffins egg sandwich with black truffle cheese and a spinach salad.

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by | September 9, 2012

Scones made with blueberries and yogurt, soft scones

 

Ingredients:

3 cups all-purpose flour

1 teaspoon salt

1 1/2 teaspoons baking soda

2 teaspoons cream of tartar

2 teaspoons granulated sugar

1 tablespoon butter

1 cup butter milk

1/2 cup yogurt

1 egg beaten

2 cups blueberries  fold in last

Directions:

Bake at 350 degrees for 15 minutes or until golden brown

Sift all dry ingredients together in a large mixing bowl. Cut cold  butter into small pieces, use your hands to lightly mix into the dry ingredients. Add the beaten egg into the flour mixture.

Add the buttermilk and yogurt, mix with a wooden spoon, do not over work the dough. Mix until the dough is just barely mixed. Add a little more yogurt if necessary but do not make the dough sticky by over working it.

Fold in the blueberries or currents.

Divide the dough into small balls, using your hands. On a floured surface, roll out each ball into a circle.  Place parchment paper on a  baking sheet. If you do not have parchment paper just grease the baking sheet.

made a few scones with cranberries and currents

 

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by | September 2, 2012

Soy Chorizo and scramble eggs with zucchini

This scramble eggs and chorizo taste so good you think you are eating real chorizo! I found soy chorizo at Trader Joe’s. This recipe is for 2 servings.   Add more of everything if more than 4 servings.

ingredients:

2 tablespoons Olive oil

Trader Joe’s soy chorizo

1 small diced zucchini

8 cherry tomatoes cut in halves

2 cloves of mince garlic

1/4 white onion

4 eggs scramble ( 2 serving)

chopped cilantro according to taste

sea salt to taste

fresh ground pepper to taste

optional

1 dice  jalapeno

grated cheese

Directions:

In a heated pan at medium heat, add olive oil, zucchini,tomatoes  onion, garlic,  cook for about 3 minutes add the soy chorizo(according to taste). Add jalapeno and cheese if desire.

Stir in the scramble eggs mix well until cooked. add salt and pepper  to taste, top with cilantro.

Add a few wedges of sliced avocado if desired. Taste  delicious with corn tortillas.

 

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by | September 2, 2012

Trader Joe’s recipe Wild Ride Huevos Rancheros using Soy Chorizo

Wild Ride Huevos Ranchero

 

 

 This recipe is from Trader Joe’s using soy chorizo. Easy to make  and very tasty.
  • 1 package TJ’s Soy Chorizo
  • 6-8 TJ’s Eggs
  • 1 jar TJ’s Chunky Salsa
  • 1 package TJ’s Tortillas (flour or corn)
  • 1 cup TJ’s Shredded Mexican Cheese Blend
  • TJ’s Hatch Green Chiles (optional)

Remove the casing of the soy chorizo and brown over medium heat in a large skillet. Mix in ¾ cup of the salsa with the chorizo.

Crack the eggs, one at a time, and lay on top of the chorizo/salsa mixture.

Cover the skillet and let cook until eggs are over-easy or over-medium (about 10 minutes).

While eggs are cooking, warm tortillas (microwave on high for 30 – 45 seconds or lightly pan fry).

Place two tortillas on each plate and top with the egg and chorizo mixture, then liberally sprinkle each serving with cheese and add a dollop of salsa (and some green chiles, if you like).

Enjoy.

Serves: 4 – 6
Cooking Time: 10 – 15 Minutes


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by | September 2, 2012

Trader Joe’s Recipe Soy Chorizo Quiche

Soy Chorizo Quiche

This recipe is from Trade Joe’s. Their chorizo is made of soy.
  • 1 cup TJ’s Shredded Hash Browns
  • 1/2 package TJ’s Soy Chorizo
  • 3/4 cup TJ’s Manchego Cheese, grated
  • 1 container TJ’s Cage Free Liquid Egg Whites

Preheat oven to 350º F. Cut soy chorizo link in half, remove casing and crumble. Layer potatoes, soy chorizo and cheese in a 9-inch pie plate. Pour egg whites over layered ingredients. Bake for approximately 30 minutes or until golden brown and center has set.

Serves: 6 – 8
Cooking Time: 40 Minutes

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by | April 12, 2012

Blueberry scones made with Yogurt for Lisa

 

Ingredients 
  • 3 cups all-purpose flour
  • 1 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 1/2 teaspoon  cream of tartar
  • 2 teaspoons granulated sugar
  • 1 tablespoon butter
  • 1 cup buttermilk (no buttermilk?)  add 1 tablespoon white vinegar  to one cup milk let it sit for 5 minutes than stir.
  • 1/2 cup yogurt
  • 1 egg beaten
  • 2 cups fresh Blueberries or dry cranberries
  • Bake at 350 for 13-15 minutes
Sift all dry ingredients together in a bowl, flour, salt, baking soda, cream of tartar and sugar
Cut butter in pieces, mix the butter using your hand into the flour and egg.
Add all the buttermilk & yogurt at once, fold
quickly but gently, mix with a wooden spoon, do not overwork the dough,
Fold blueberries into dough, you can also add currents, cranberries.
Divide dough into small balls.
On a floured board,  roll out each ball into a circle.  Place on parchment paper,  if you do not have parchment paper,  just grease the baking sheet.

 

Bake  scones in batches on a medium-hot oven at (350 degrees),
until lightly golden  13-15 minutes
Makes 12 scones.
                                                                                                          Can be made with cranberries

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by | February 28, 2012

Fluffy Buttermilk Pancakes for National Pancake Day!

There is nothing like freshly made pancakes from scratch,  that are made with buttermilk,  very light and fluffy.  I sometimes like mini pancakes for a light snack,  like a dessert.  I  just add a few tablespoon of sugar and 1 teaspoon pure vanilla to the recipe.  I serve dessert pancakes with fresh fruit,  or add chocolate chips to the batter and topping it off with Nutella.

Dessert size mini pancakes
Ingredients:
1 1/1/2 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 large egg beaten
2 tablespoons soft butter (melted)
1 cup buttermilk
(if you do not have buttermilk,   add 1 tablespoon of white vinegar in a measuring cup than add milk equaling 1 cup.   Let it sit for 10 minutes than stir adding to the  pancake batter).
Directions:
Combine all dry ingredients in a medium bowl,  flour,  baking powder,  salt, sugar and whisk until all is mixed.
In a small bowl add an egg, melted butter and buttermilk.  Stir lightly until all is mixed.
 Combine egg mixture and  dry ingredients,  mix lightly.
Do not over mix  pancake batter or you will have gooey rubbery style pancakes.   A light mixing will produce fluffy pancakes.  Heat a griddle or a large skillet on a medium-high heat.   Add 1 teaspoon of canola oil to pan (repeat if oil is needed).
Pour  desire amount of batter on the pan.  Do not flip over until you start to see a little bubbles (air holes) on the pancake and flip over once. Enjoy with your favorite topping,  butter,  maple syrup or dust with powder sugar.  Add fresh seasonal berries.

For a strawberry syrup,   2 cups diced strawberries and 1 cup pure maple syrup, mix well.
Same  recipe for a  blueberry syrup.

Make mini pancakes for the kids.
Tropical pancakes,  just add chopped Macadamia nuts to batter,  with a side of fresh sliced or diced mango, papaya and figs.
Enjoy!

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by | February 28, 2012

Pumpkin Spice Pancakes National Pancake day

For a taste of Autumn with anything made of pumpkin and holiday spices, this recipe is for you!

Pumpkin pancakes with pumpkin butter is so delicious,  it is almost a dessert. Great for National Pancake Day!

 

For the Maple frosting:

2 cups powder sugar

1 package  cream cheese  (at room temperature)

1  1/2 teaspoons pure maple syrup and mix well.

optional  add 1/2 teaspoon vanilla extract

All according to taste and thickness of the frosting.  Use a mixer to whip frosting.

 

Ingredients for  Pumpkin Pancakes:

1 cup Flour

1 cup whole wheat flour  (if you do not have wheat flour us all-purpose  flour)

1 cup canned pumpkin puree (not for pumpkin pie)

1 eggs

1 teaspoon vanilla

1 3/4 cup buttermilk,  non fat or milk

1 teaspoon baking powder

1/2 teaspoon ground nutmeg

pinch ground cloves

pinch of salt

1/2 teaspoon ground cinnamon

big pinch ground ginger (optional)

1  1/2  tablespoons brown sugar

2  tablespoons extra virgin olive oil or  butter

NOTE: If you do not have all the spices just use 2 teaspoons of pumpkin spice

 

Fluffy pancakes with a nice golden color

 

Direction:

Hand mix this recipe.  Mix egg, milk, oil, and vanilla,  followed by all other ingredients.

Heat a non stick pan or griddle.  Brush pan with 1/2 teaspoon of vegetable oil for a perfect non stick pancake.  Make sure the pan is hot before pouring batter.   Pour according to your liking, for pancake size.

Have a plates ready,  try not to stack pancakes on top of the other unless serving immediately. To keep pancakes fluffy,  keep pancake on a flat surface without stacking.

Dust with powder sugar. Enjoy your pancakes with real pure maple syrup or your favorite fruit and nuts toppings.

 

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by | February 12, 2012

Quiche made with asparagus, cheese and smoke ham

 

Savory Quiche dish made with whatever ingredients you have in your refrigerator .

This was made with a pre-made pie shell.  You can find pre-made pie shells in the frozen section at your local supermarket. Quiche are very easy to make for a nice Sunday brunch or weekend  breakfast .

Ingredients:

1 pie shell

1/2 cup low-fat milk

6  Large organic eggs

1/2 cup cooked ham or smoke ham diced

asparagus chopped except for the tips about (six chopped)

1/4 cup onions or leeks

1/2 cup  cheese (to your liking)

slice mini yellow tomatoes (any kind)

1 cup fresh baby spinach

sea salt and fresh ground pepper

chili flakes

optional  ingredients to add.

sliced mushroom

diced green onions

sliced zucchini

sliced potatoes,  add your own personal touch to your quiche.

 

 

Directions: Pre-heat oven 375 degrees  Bake 35-40 mins.

In a large mixing bowl add eggs and milk and mix well.  Chop onions and stir fry in a pan over medium heat, until onions are translucent. Set a side.

Add cheese, asparagus , ham and spinach to the egg mixture,  add onions, chili flakes, salt and pepper.

Pour liquid mixture into pie shell,  add a little more cheese, asparagus tips  and tomatoes. Make a design, be creative.

Bake until  the Quiche is firm and crust is golden brown. Cool for 15-20 minutes before slicing.  Serve with a salad or soup.

Enjoy!

 

Quiche with leeks and mushroom recipe   HERE leeks and Mushroom quiche

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by | July 11, 2011

Vanilla Buttermilk Waffles

Crispy on the outside and fluffy in the inside. Can be eaten for Brunch, Sunday Breakfast or just make it a dessert.  If  waffles get a little soft just pop the waffle into a toaster for a fresh crispy taste.

Ingredients:
2 eggs
2 cups buttermilk* see below if no buttermilk
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/4 cup canola oil
pinch of salt
2 tablespoons sugar  ( add 3 tablespoons sugar if making a dessert waffle )
1/2 teaspoon vanilla I add 1 teaspoon vanilla if making a dessert waffle )
Beat  egg yolk adding one cup of buttermilk.  In another bowl add all dry ingredients and mix well.
add the other cup of buttermilk into the dry ingredients with canola oil and vanilla.
Makes 6 waffles.

Toppings. To your liking
Fresh berries ( strawberries, blueberries, raspberries )
slice bananas
butter
maple syrup
honey
nutella
dust with powder sugar
cinnamon & sugar
scoop of ice cream
whipping cream

* If you do not have buttermilk,  add 1 tablespoon white vinegar in a measuring cup than add whole milk  equaling 1 cup. Let it sit for 8-10 minutes and you will have buttermilk.

Enjoy as a snack .

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