Holy Crepes! Part Deux –

Tags

Breakfast, French

The Presentation of Jesus at the Temple, celebrates an early episode in the life of Jesus.  According to the gospel of Luke, Mary and Joseph took the baby Jesus to the Temple in Jerusalem forty days after his birth to complete Mary’s ritual purification after childbirth, and to perform the redemption of the firstborn, in obedience to the Law of Moses. Luke explicitly says that Joseph and Mary take the option provided for poor people (those who could not afford a lamb), sacrificing “a pair of turtledoves, or two young pigeons.”

 Leviticus 12:1-4 indicates that this event should take place forty days after birth for a male child, hence the Presentation is celebrated forty days after Christmas. The presentation is celebrated FEBRUARY 2 and is the Catholic holiday of Candlemas, a feast to commemorate the purification of the Virgin Mary and the presentation of the baby Jesus.

For many French people La Chandeleur is a chance to enjoy a lot of crêpes, as well as do some fortune telling while making them.  As I mentioned in a previous post, Holy Crepes!  The tradition is to hold a coin in your writing hand and a crêpe pan in the other; then toss the crêpe in the air. If you manage to catch the crêpe in the pan, your family will enjoy prosperity for the rest of the year

• 2 eggs
• 1 cup milk
• 2/3 cup all-purpose flour
• 1 pinch salt
• 1-1/2 teaspoons vegetable oil

1. In a bowl combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
2. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook about 2 minutes, turning once, until golden. Repeat with remaining batter.
3. Fold twice and serve with toppings of your choice

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Hashed Sweet Potato – Hash-Oranges??? Who knows!

Tags

Black pepper, Breakfast, Chipotle, Cook, Garlic, Grape seed oil, Onion, Sea salt, Sweet potato, vegan, Vegetarian

I adore sweet potatoes – as do my kids. They are such a nutritionally dense and flavorful food, what’s not to love. It’s like eating candy without, well, eating candy!

These nutritionally powerhouses boast a humungo 80% of your RDA of Vitamin A as well as 35% Vitamin C, and from a medium little sweetie baked in the skin you’ll get about 4 grams of fiber and only 100 calories! Such a smart choice over a regular old white potato!

Annnnd…so sick of the oatmeal every morning I threw this together. Nothing new, but new for us. 🙂

Ingredients:

• 2 medium-sized cooked sweet potatoes, chilled and cubed  ( I used one “Oriental” and one regular)
• 2 shallots; sliced
• 1/2 tsp coconut oil
• Sea salt and freshly ground black pepper
• Chipotle powder – optional

Directions:

1. Heat 1/2 tsp of coconut oil over med high heat. Wipe around in pan with a paper towel to coat and discard.

2.  Add cubed sweet potato. 

3. When brown on that side flip with spatula. All sliced shallot. Keep an eye on these and flip with a spatula as needed until browned.

4. Remove from heat and season with salt and pepper, to taste.

This is How We Roll! (like a donut!)

Tags

Baking and Confections, Biscuit, Breakfast, Canola, Cinnamon sugar, Cook, Doughnut, easy, fun, Green bean, Home, kids

The kids really get excited every other Friday night  – when I announce that tomorrow morning we will be making donuts – while they have no idea who Homer Simpson is, I can hear them repeat his trademark moan, “Mmmmm…dounuts”

While it’s not a healthy meal by any stretch of the imagination, unless of course I concocted some green bean, kelp, sweet potato doughnut – but then I’m not sure the kids would look forward to Donut Morning so much! 😛

This morning I decided to surpize them with a little chocolatey gob of goodness in the center of their normally cinnamon sugar coated mini donuts. Yes, Mikey and I put Hershey milk chocolate chips in the center!

Makes about 32 Munchkin sized donuts.

Ingredients:

• 1 can of jumbo buttermilk biscuits (or 2 cans of regular size)
• sugar and cinnamon (we add Splenda too)
• 2 cups canola oil
• Hershey Mlk Chocolate Chips

Directions:

1. Heat oil in a sauce pan over med heat. Open donut can and tear/cut each donut into quarters
2. Push 2-4 chips into the center of each quarter and pinch shut – make sure that you seal it good so that the melted chocolate doesn’t leak into the hot oil – yech! 
3. Roll each in your palms to create a ball
4. Gently place each ball into the hot oil
5. Some will flip over on their own, the ones that don’t – flip ’em!
6. To test doneness take one out and cut it open and see if it’s still doughey. If they need more time, give em a minute or so, if not take them out and transfer to a paper towel lined plate or a brown paper bag to drain oil.
7. When cool enough to touch roll in the cinnamon sugar and serve!

The yummy surprise that lie deep within their fluffiness was enough to earn me a HUGE hug from Ravenous Munchkin #1 as well as a “These a the BEST donuts in the WORLD, I love you MOM!”

I hope you family enjoys them as much as we do!

French “Ooooh Honey Child” Toast

Tags

bread, Breakfast, Bristol, Butter, Casserole, Cook, Easter, eggs, French toast, Honey, Mother's Day

There’s a local resturant here in Louisville, that serves a Sunday brunch, called Bristol. I have been twice, once for Mother’s Day and once on Easter.  While everything at the bar is well and good. Something unsual caught my eye tastebud – French Toast. Well, how is that unusual you say? Well, I really really don’t like French Toast! But this stuff was OFF THE CHAIN!! It had some sort of caramelized syrup on top, not eggy at all, and mmmmm..mmmmm…mmmmmm…GOOD!

On my second visit I sweet talked the waitress and tried to pry some ingredients out of her. She told me that it was baked. I asked her if It had caramel. She said all she knew is it had honey! I also dislike HONEY! 😛

I was determined to make this at home and demolish the entire pan in one sitting suprize the kids with it for breakfast.

• 4 tablespoons butter
• 4 tablespoons honey
• 2/3 cup orange juice
• 4 large eggs
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• Pinch of nutmeg
• 6 (1/2 inch – 1 inch) thick slices of French bread ot Italian bread

Heat oven to 375.

Slice bread loaf into 1/2 – 1 inch slices.

Put butter and honey into a 9-by-13-inch nonreactive baking dish. Heat in oven until butter melts and honey is bubbling, about 8 minutes. Remove from oven and stir well.

In another baking dish, whisk together juice, eggs, spices, and salt. Dip bread in, turning it once to coat it well, let it soak about 2 minutes per side, then carefully set each piece of bread into the honey-buttered pan.

Bake for 20 to 25 minutes, or until well-browned. Before serving, flip over each piece so the honey-butter side is up.

Totally Bodacious Breakfast Cups

Tags

bacon, Breakfast, cheddar, Cheese, Cook, crescent roll, easy, eggs, fun, ham, kids, Muffin, Olive oil, Sausage, Tablespoon

Greedy little Ravenous Munchkin Forks 😉

As I have said before, easy & tasty but different breakfast get my kids excited!  One morning a few months ago, after a few cups of coffee, a few trips through the kitchen inventory, and still no NEW ideas for breakfast, I came up Bodacious Breakfast Cups!

Very simple and easy to adjust to your tastes!  Have fun with it! Try veggies or only egg whites too!

Instructions:

• 1 can (8 ounce) refrigerated crescent rolls
• 5 eggs
• 8 strips of lightly cooked bacon (or some sausage, some cubed ham,
• basil, onion, garlic, salt pepper, or any other spice or seasoning
• 1/2 cup cheddar cheese, shredded

Instructions:

Heat oven to 350 degrees.  Spray 8 muffin cups with evoo or non-stick spray.

Remove crescent rolls from package.  Place into muffin cups with the corner between the shortest two sides at the bottom. Wrap the other corners around the inside of the cup and press the ends together. There will be some hanging over the top.                    ** If there are spots where the crescent dough doesn’t cover the muffin cup – don’t worry! The eggs will fill it in!**

Whisk together the eggs.  Stir in seasonings. Set aside.

Wrap top inside edge of dough/cup with lightly cooked bacon.  Divide egg mixture evenly among muffin cups.

If adding other meats instead of bacon (Or hey, in addition to if that’s the way you roll!)  add these AFTER you pour the eggs!  Spoon about 1 tablespoon cooked and crumbled sausage OR cubed cooked ham into each muffin cup.

Sprinkle about 1 tablespoon of cheese on top of sausage.

Bake 25 minutes or until filling is set and edges of rolls are golden brown.  Cool in pan for a few minutes.  Remove to cooling rack. Let the family DEMOLISH! 😉

Asparagus and Avocado Breakfast Wraps

Tags

Asparagus, Avocado, Breakfast, cilantro, Cook, eggs, Frying pan, Lime juice, Olive oil, salad, Tortilla

The Ravenous Munchkins and their discerning palates keep me in a constant search for new and fun recipes, especially breakfast dishes. So much so they tell me that want steak, popcorn, salmon, or rice & kim for breakfast. And they LOVE asparagus and eggs! And I love anything with any of the below ingredients!

Thank you to Chef Mel Higgs for the base recipe! It was a vegan recipe – no longer…

Ingredients:

• 20 spears asparagus
• 4 eggs
• 1 ripe avocado, pitted and peeled
• 1 tablespoon fresh-squeezed lime juice
• 1 clove garlic, minced
• 3 cups cooked cold brown rice
• 6 tablespoons greek yogurt
• 4 (10-inches in diameter) whole wheat tortillas  (couldn’t find so I used Mission Wraps – Sundried tomato)
• 1/2 cup fresh cilantro leaves Chopped
• 2 tablespoons chopped red onion
• optional – mango slices

Directions:

-In a frying pan, over high, bring 1-2 inches of water to a boil. Add asparagus and steam until slightly tender. Pour out the water and add one tsp of olive oil and saute until desired doneness.  Season with sea salt and pepper.

-In a small bowl, mash the avocado, lime juice, and garlic together, you want it chunky.

-In another small bowl, stir together the rice and yogurt to mix well.

-Heat a large dry frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, approximately 20 seconds per side.

-Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion.

-Fold in both sides and the bottom of each tortilla up over the filling; then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.

To serve, cut each wrap in half crosswise. Serves 4

Peter, Peter, Pumpkin Bread Eater! The BEST Pumpkin Muffins…EVAAAA!!

Tags

Baking powder, bread, Breakfast, Muffin, muffins, Olive oil, Pepita, pumpkin, Starbucks

I was spending like $4 each time I went to Starbucks on one slice of pumpkin bread. 121g. …….. 4.26814 oz of sweet, moist, absolutely divine pumpkin bread that my 3 kids and I fight over (they get the most of it, of course)

Starbucks…I am was in LOVE with their Pumpkin Bread! Now we make our OWN healthier Pumpkin Bread and make it into muffins so it’s easier for the Ravenous Munchkins to devour a dozen in 3 hours! (TRUE STORY!)

This recipe makes one dozen.

Ingredients:

Dry:

• 3/4 cup whole wheat flour
• 2/3 cup All Purpse flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon FRESHLY ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 2 Tablespoon roasted and salted pepitas (pumpkin seeds)
• 2 Tablespoons roasted and salted flax seeds (optional)

Wet:

• 2 eggs
• 1 cup canned pumpkin
• 1/2 cup (109 g) packed light brown sugar
• 1/3 cup extra virgin olive oil (or 1/2 c EVOO + 1/4 c apple sauce)
• 1/3 cup honey or agave nectar

Topping:

• 3 Tablespoons roasted and salted pumpkin seeds (the “salty” contrasts with the sweetness in the muffin very nicely!)

Directions:

• Preheat your oven to 350F and spray a silicone muffin “tin” with olive oil or cooking spray.
• In a bowl mix all the dry ingredients.

• In a separate bowl mix all the wet ingredients

• Pour the dry ingredients into the wet ingredients and stir until just combined. Don’t over mix or your muffins will be tough
• Spoon the batter into the prepared muffin pan and smooth the top  a bit with a wet hand spoon so that you can sprinkle with the pumpkin seeds.

• Bake for about 25 minutes – until a knife inserted in the center come out clean.
• Let muffins rest for about 5 minutes and then transfer from pan to a wire rack.

Enjoy slightly warm!! I hope your family enjoys these as much as mine does!! ❤  BTW – There were only 6 left by the time I took the photo of the final product! Ohh, about 10 min out the oven!

Woooah, Cowboy! Fresco Frontera Huevos (Fresh Border Eggs)

Tags

Avocado, Breakfast, Chorizo, Cook, Dicing, eggs, Huevos, mexican, Pancake, Pico de gallo, Salsa

I love most anything with avocados. Anything with pico de gallo. With cornbread. Cilantro! Eggs…soft poached…not a fan, in the least. Nor am I a huge fan of breakfast! But this recipe did it for me!

A fave breakfast restaurant of mine here makes something similar and I ADORE it! I made this last summer but certainly will be making it again soon!

I call it Fresco Frontera Huevos

I was completely stoked to slice my little fork through this beauty!   And it taste certainly stood up to its visual splendor!

Corn Pancakes:

• 1 1/3 cups cornmeal
• 1 1/4 cups flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups of milk with 2 tbsp. vinegar added (Mix milk & vinegar and let sit for 10 minutes)  Or just use 2 cups buttermilk
• 2 eggs
• 3 tablespoons butter
• 3-4 tablespoons (optional – but I ❤ sweet cornbread!!)

Eggs & Chorizo:

• 1-2 eggs per serving
• 3 inches of water
• 1/2 tsp vinegar per cup of water used
• 1/2 pound RAW chorizo

Cheese sauce:

• 1/2 pound of white american (from deli)
• a bunch of canned/jarred jalapenos (optional)

Pico De Gallo:  (can be made ahead of time)

• 3 diced Roma tomatoes
• 1/2 large diced red onion
• 3 stalks green onion sliced
• cilantro chopped (I like a LOT some people don’t – use your tastes to guide you)
• juice of 1/2 a lime
• fresh finely diced jalapenos (optional)

Topping:

• Diced avocado
• Sour cream or greek yogurt

If you make your pico de gallo ahead of time, things are a lot less chaotic in the kitchen. Especially because there are several different elements that are being cooked/prepared simultaneously.

1. Add all ingredients for pico de gallo and gently stir to coat with the lime juice. refrigerate until needed.
2. In a small pot crumble the white american cheese into med/large crumbles (this makes it melt faster) Add about a 1/4 cup milk. Cook until melted on low-med. Add milk to desired consistency. keep on simmer until ready to use. (add canned jalapenos if desired)
3. While the cheese is melting I start my making my pancakes by placing the  cornmeal, flour, salt, sugar, and baking soda in a bowl. In a seperate bowl mix all wet ingredients milk and eggs.  Add wet ingredients to dry ingredients then stir in melted butter.
4. Pour batter on lightly greased pan or griddle. Flip when bubbles appear.
5. While pancakes are cooking you can start to fry your chorizo in a pan. Chorizo usually is a pretty fatty meat so you won’t need to add any oil. You can drain this in a colander if you like.
6. Fill an additional pot with 3 inches water and bring to a boil. Crack your eggs into a bowl and then using a spoon, gently add eggs to the boiling water, then remove from heat and cover.  4 eggs for about 7 to 8 minutes. Remove with slotted spoon.

Now were ready to assemble!!

Place your pancake on plate, top with maybe a 1/4-1/2 cup chorizo, place an egg or two on top of the chorizo. Now you can pour your melted white american cheese on top of this. Sprinkle top with 1/4 cup of the pico de gallo and top with a dollop of sour cream and diced avocado! Voila!

Let me know if you try this and what you thought! ❤