All posts filed under: Breakfast and Brunch

Coconut Granola

My friend Marcy and I recently visited our friend Sarah in Denver, and she cooked up a storm of beautiful, healthy, and delicious dishes for us.  Many of which I’ve tried to recreate since being home.  While I might not have the same wonderful company of friends here and definitely don’t have the glorious views of the sky and mountains, I do have the memories.  One of my favorites she made was this coconut granola.  We had it each morning poured over greek yogurt, fresh fruit, and a spoonful of chia seeds.  We also dipped our hands into it throughout the day… and her supply started to become very low. I knew this was one I’d have to make straight away upon my return home. Coconut Granola Ingredients: 3 cups Old Fashion Oats ¾ cups Raw Cashews, Roughly Chopped ¾ cups Almond, Roughly Chopped 1 cup Unsweetened Shredded Coconut (I used sweetened coconut and reduced the brown sugar to 1/3 cup) 1 teaspoon Salt 1 teaspoon Cinnamon 1 stick Unsalted Butter ¼ cups Agave Nectar (or Honey) …

Apple and Cinnamon Brown Sugar Yogurt with Granola and Dried Cranberries

When I tell you I eat this all of the time, I mean ALL of the time.  Like 5 times a week.  Every time I eat it, my body thanks me.  It’s easy and delicious to buy packaged yogurt with added sweetened fruit.  I’ve found from tirelessly reading yogurt nutritional labels that for a real protein boost with low sugar, my best bet is Fage 0% plain yogurt.  Mixing plain yogurt in a blender with frozen fruit and honey for a smoothie is delicious at home, but for going to work, it’s not practical.  This recipe is an even better alternative as you get so much more flavor and texture: creamy and tangy yogurt, crunchy granola, sweet sugar, chewy and sour cranberries, and tart and crisp apples.  It’s loaded with protein and fiber–a true power breakfast.  I like to make a batch on Sundays for the week, each day’s worth packed into individual containers so they’re ready to grab in the morning. Apple and Cinnamon Brown Sugar Yogurt with Granola and Dried Cranberries Serves 1 …

Table for 1: Pepper Bacon & Egg Strata

One of the best parts of the weekend is weekend breakfast.  I don’t have to run out the door, instead, I can relax with my coffee and enjoy a cooked breakfast for a change.  Inspired by my mother-in-law’s awesome egg strata she recently served for an army of 12 men, I decided to do a version just for me.  I scaled down the ingredients to serve one, and I substituted egg whites for some of the eggs.  The result was so fluffly and savory.  It was like an entire hot breakfast of eggs, bacon, and toast rolled into one dish.  And all just for me. Pepper Bacon & Egg Strata  Ingredients 1 egg 3 egg whites 1/2 cup milk 1 slice of bread (any kind will do), torn into bite-size pieces 2 slices of pepper bacon salt & pepper  Directions 1.     Cook the bacon, drain from fat, cool, and chop into 1/2 inch wide pieces. 2.     Spray cooking oil spray over the surface of a ramekin or other individually sized baking dish.  Spread bread pieces …

Savory Ham and Gruyere Mini Muffins

Yep–that is NOT a picture of mini muffins.  It’s a cake photo–a savory ham and gruyere cake photo.  The outside looks bubbly cheesy, slightly crisp… and it hints at all of the yummy goodies inside: more cheese, sweet ham, crumbly cake dough.  What you can’t tell by this photo is the fact that the center is goo… uncooked mush.  I did the toothpick test after 50 minutes in the oven–it was clean as a whistle.  I removed the loaf from the oven when the recipe told me to, did the toothpick test, let it sit to cool, and removed from the loaf pan.  Took my photos and anxiously cut myself a slice.  That’s when I first saw the goo.  The oven was off at that point, so I fired it back up thinking “hmmm, maybe my oven temperature was off–I’ll give it another 20 minutes.”  I removed it 20 minutes later–again, clean toothpick.  And sadly again, goo in the center.  I ended up having to cook this thing almost another hour until it was completely …

MC’s Bacon Pancakes

No, there aren’t pieces of bacon on top of these pancakes.  So where’s the bacon?  INSIDE and ON THE SIDE. Bacon makes good pancakes.  These aren’t low fat… these aren’t the pancakes you find in a diner.  They’re not as wide as your plate, and they don’t come served with eggs and hash browns.  They’re served with bacon and cooked with bacon grease and in my mind, they don’t even require syrup.  They are THE BEST pancakes I have ever had.  They’re simple and delicious in their pork fat-kingdom.  I challenge anyone to eat these and say they aren’t the best pancakes EVAH.  (Note: MC is my mom.  However, to avoid being called a biased blogger, I have taste-tested these pancakes on my devoted taste-tester-extraordinare, who we’ll call GIADA, and Giada is just as crazy about these pancakes as I am.)  Cheers to you MC, and all of your bacon-grease-genius. So let’s get started.  First, you have to cook the bacon.  Not sausage, not turkey bacon, REAL pork bacon.  Fry it up and save the …

Deviled Eggs with Truffle and Smoked Paprika

Everyone enjoys deviled eggs.  And virtually every family across America has their own recipe.  Some get fancy and add chopped bacon to their filling, some keep it simple with just yolks and mayo.  There are 2 restaurants in Manhattan that have wonderful deviled eggs, each deliciously fancy and simple in their own ways: The Spotted Pig and Centro Vinoteca.  What I’ve tried to do here is combine the best of the flavors from each of these while keeping an eye on fat.  I kept the amount of mayo low and used the light version.  Egg yolks already have plenty of fat going for them!  My result was so creamy, so flavorful.  I will definitely be making these again.  And the best part is that I made these with ingredients I always have on hand. To get started, I used my dad’s hard boiled eggs method.  See my post on this here. Once the eggs are rinsed under cold water and cooled in the fridge until easy to handle, I peeled them, sliced them in half …

“Instant” Pancakes

When I have a craving for pancakes, I know exactly where to go.  To my mom’s house.  She starts with a base of Aunt Jemima pancake mix (not the instant, “only have to add water” stuff), rather, it’s the kind where you have to add milk, eggs, and oil.  My mom adds eggs and milk (eyeballs it… never measures), butter and bacon grease, vanilla, and sometimes a little baking soda.  I judge pancakes by crispy edges and a soft, springy (almost spongey) inside.  I top ’em with butter and a little syrup (I feel too much syrup overpowers the other parts), and they’re perfect-o.  Everyone that eats my mom’s pancakes falls in love.  Sadly, my mom lives far away, so I can’t always get pancakes when I want them.  I’ve tried to follow her methods, and they just don’t taste the same.  I think they’re missing that made-with-love factor.  So I started looking for a recipe I could make–a go-to pancake recipe that my children one day would savor.  After many try-outs, I found Alton …