Breakfast, I think, is my favorite meal. I eat breakfast for lunch, or breakfast for dinner quite often. So many options!!! Plus, when you get ten dozen beautiful farm fresh eggs while heading back “home” for the Easter weekend, delicious protein rich breakfast gets to happen …
You guys!!! It’s warm out and maybe, just possibly, actually the start of Spring!! Plus, I made these triple berry banana crepes!!! With a super yummy vanilla bean custard to smear inside and drizzle on top. These are quite a treat and can be made for either breakfast or dessert. …
You know how a little weekend getaway can be just the ticket you need to relax and rejuvenate? Yep, I’m feeling that way after this past weekend. My husband and I stole a weekend away at an AMAZING B&B in Stillwater, MN. We stayed at the Aurora Staples Inn since the décor of the mansion was reminiscent of our mansion wedding which was fitting since we were celebrating our 10 year anniversary. We spent the whole day on Saturday just meandering down the main street shops, pausing for an hour to get a couple’s massage, then checked out a few of the local bars and eateries. Friday night’s fare was an assortment of Caribbean style jerk and ghostpepper hot wings at Smalley’s Caribbean BBQ. I think my lips are still burning from those wings and there were still 3 levels hotter to tempt your tastebuds if you dare. I must say they were the perfect amount of heat and flavor for me. Some like it hot 🙂 Saturday night we stopped by Domacin Wine Bar and had the best steak tartare I’ve ever tasted. Second course was a borscht soup which was to die for (I’m making it my mission to recreate that one!) and our main courses were equally as delicious. I would highly recommend that place!! A foodie’s paradise with great service and tasty wine. We had breakfast each day at the B&B which Cathy lovingly prepared for us. She’s such a sweetheart. It was just such a great little weekend escape.
On to this week’s breakfast…. we have a twist on the classic with Baked Chorizo Scotch Eggs. I used to have scotch eggs at a local pub downtown for an appetizer quite often and decided that I must make them… but with chorizo sausage to liven ’em up a bit. Of course, you can totally make them with regular breakfast sausage or Italian sausage too. Baking them takes a bit more time than frying but they are just as delicious. I started these baked chorizo scotch eggs with 4 hardboiled eggs. Helpful hint to get an egg that peels easily: be sure to boil your salted water first, then lower the eggs into the boiling water with a spoon and simmer for 15 minutes. Take them off the heat and immediately drain and cool with ice water to stop the cooking. Once peeled, engulf them in chorizo sausage. It works best to flatten out the piece of chorizo into a rectangle and then fold it over the egg being sure to seal the top, bottom and joining edge. Instead of coating mine in a breadcrumb based breading, I used quinoa flakes. Since the chorizo is sticky enough, I didn’t bother with an egg wash prior to breading them in the quinoa flakes. I just rolled them up and placed them on the baking rack. Easy! I left two of mine un-breaded below so you could see the progression.
You could just lay these eggs directly on the baking sheet but it does help them to be less greasy to elevate them on a baking rack placed inside the baking sheet. After they are baked, slice them in half lengthwise and devour. They are also tasty with a smidge of mustard served on the side.
The sun is shining, it’s FRIDAY, it’s inevitably, a great day! These sausage goat cheese mini quiche are great too! Awhile back, I posted a veggie packed savory breakfast mini quiche and it’s such a simple nutritious way to start the day that I decided I …
I’m all about fulfilling traditions during the holidays. Which is why I’m willing to entertain the idea of letting my kids make a mess of my kitchen making German spritz cookies. The kitchen seriously looks like a bomb went off in there. Traditions are …
Last week, I spent many hours baking to prep for a breakfast I was providing for 60 of my husband’s co-workers. I created this recipe especially for this event so I could present something extra special. It was a huge success and one of the highlights from the breakfast buffet was this delightful goodie… vanilla pear donuts topped with a decadent dark chocolate glaze. Since discovering my new love affair with oat flour, I used that as my base. With a slight hint of cinnamon and nutmeg, these vanilla pear donuts have an uncanny similarity in flavor to warm baked pears you often see for dessert. Be sure to chop the pear pieces in small little bits so you’ll get even flavoring and moistness throughout each donut.
These yummy nuggets are baked in a donut pan instead of fried. Once cooled, the tops (the parts that are less rounded since they are baked in a pan) get covered in chocolate. The dark chocolate glaze is really quite simple. I found some high quality dark chocolate chips and melted them. Then I thinned them out with coconut oil so the chocolate was thin enough to dip the donut tops into it without causing them to crumble. Too thick of a glaze will “hold onto” your donuts once dipped and you’ll have difficulty pulling them back out of the chocolate without crumbling them. A thinner glaze makes for less resistance when dipping and also allows a thinner glaze on top which is just perfect. Check these shiny fresh dipped donuts out…
Are you drooling yet? Great! I’m making up a batch of these for Christmas morning. Mmm… insert vision of yourself eating (devouring) these amazing vanilla pear donuts here….
I am so impressed with my husband right now. For his work, the managers take turns bringing a Friday breakfast selection for everyone to munch on. Jason has decided that he (meaning me) should bake up some healthy breakfast items and provide the team with …
I was never one to devour the bread basket at a restaurant as bread just isn’t really my thing. Except for at breakfast. Then, gimme some bready, moist, warm, fresh from the oven muffins and I’m one happy girl! It used to be a weekend tradition with …
Hey hey!! How about a quick Saturday afternoon post with an equally quick breakfast berries and cream smoothie? I mix up a smoothie nearly every morning as I’ve found that it’s a great way to get a lot of healthy nutrients to start the day. In addition to fruit, I always add some sort of healthy fat like coconut milk, almond milk, nut butters or yogurts to keep me from getting the mid morning munchies.
My basic smoothie equation is two servings of fruits, 1/2 cup of greens and 1 cup of liquid or a mix of yogurt and liquid. Then I often add up to a tablespoon of flax meal, chia seeds, maca powder or a nut butter. I almost never add in any kind of additional sweetener as I have discovered that using a ripe banana is all I need for smoothies to be perfectly sweet. If you desire a little extra sweetness, add some honey. In this berries and cream smoothie, I use a banana and a mixture of strawberries, blackberries, and blueberries. Then I added spinach which is my green of choice. You can add kale or chard if you prefer but they do have a stronger flavor so I’ve found that spinach is the easiest to blend into smoothies if you don’t want to taste the flavor of greens. As a power boost, I mixed in 2 teaspoons of maca root powder which is grown in the Andes Mountains of Peru. All of the super nutrients and amino acids in the maca root provide an energy boosting increase in stamina and helps improve immune function as well as hormonal balance. Some say it’s been dubbed the Peruvian Viagra having the ability to boost libido. I used coconut milk kefir and almond milk as my liquids and this smoothie turned out deliciously creamy 🙂 It’s the kind of creamy that gives you a happy milk moustache. You can’t help but giggle when you’re wearing a milk (or smoothie) moustache!
After my last post on coconut milk kefir, I know some of you were asking “what the heck do I use kefir for besides as a beverage?”. I’m going to answer that with this post on Bircher Muesli a.k.a. Swiss oatmeal. Bircher Muesli is …
