Posts tagged breakfast
I’m happily drowning in apples around my house–we’re snapping up every last Honey Crisp apple until the season is over. But all those extra apples need a place to go (when we’re not munching on them). My idea? Waffles. To up the apple-y flavor I thinned the batter with apple cider and a touch of maple flavoring.
But I wanted these apple waffles to be filling enough to serve for dinner. So I used plain Greek yogurt for a dose of protein in the mix and added in some whole-wheat flour. Walnuts round out the nutrient boost to make these waffles worthy of dinner.
Servings: 5 waffles
Prep time: 10 minutes + baking
1 1/2 cups flour (I use 1 cup all-purpose, 1/2 cup whole-wheat)
1/2 cup sugar
1/2 tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup plain yogurt
4 tbsp. butter, melted and cooled
1/3 cup apples, diced small
1/4 cup milk
1/3 cup apple cider
1/4 cup walnuts, chopped small
1/2 tsp. maple flavoring
- Preheat your waffle iron.
- In a large bowl whisk together flour, salt, baking powder, baking soda, and salt.
- Whisk together yogurt, butter, milk, maple flavoring, and the egg.
- Stir in walnuts and apple dices; thin the batter with apple cider.
- Add batter to the waffle iron according to the manufacturer’s instructions. Cook through.
- The waffle will be soft when you remove it from the iron and will then firm up as it cools.
We have brinner a lot around my house. Breakfast for dinner works for my busy crew since it’s quick to put together.
Ingredients for breakfast sliders:
Breakfast sausage patties and/or bacon slices–I’m hooked on Costco’s precooked bacon
Eggs–Whisk them and then cook as you would an omelet, removing them from the pan so that you can slice into squares to place on the patties
Cheese–optional, I like mine sans cheese but the kids prefer a thin slice of American cheese to meld the ingredients together
Put ‘em together:
Cut the buns in half and let your kids layer what they want in their mini-sandwiches.
Heat the sliders in the microwave for a few seconds before serving. Option: We like to grill the sausage patties and then put them on the buns so they have more of a smoky flavor.
Make it a meal by serving the sliders with fruit salad and tater tots or homemade hashbrowns.
Waffle brownies, of course!
But sausage patties are perfect for the grill. We buy ours from a local farmer’s market that makes fresh pork and turkey varieties. Top your grilled patty with the works like bacon, cheese, and a fried egg. Or keep it simple–I like just a turkey sausage patty topped with thick-sliced tomato.
Prep time: 30 minutes
4 sausage patties (1 pound)
4 whole wheat kaiser buns
4 slices bacon, if desired
- Form the sausage into 4 thin patties.
- Heat the grill to high, then place the sausage patties on the grill.
- Cook for 3-4 minutes on each side.
- Take the patties off the grill. While they cool prepare a fried egg for each.
- Place the patty on the bun followed by the bacon, cheese, and fried egg. (Alternatively, top the sausage patty with a slice of tomato.)
Chef Week continues with a visit to the White Gull Inn, which has been greeting guests since 1896. Located in Fish Creek part of Wisconsin’s Door County, the area draws visitors year round with its rich history, farm-fresh food and plenty to do with Green Bay to the west and Lake Michigan to the east.
The Inn, located just down the street from Sunset Park—so named for the gorgeous views of Green Bay in the evenings—does have overnight lodging, but many people are drawn to its doors for one reason: breakfast. In 2010, the Inn won of Good Morning America’s Best Breakfast Challenge with one of their signature dishes.
Julie Zak, the Breakfast Chef and kitchen manager describes the Inn’s cooking philosophy this way: “keep it simple, but use the freshest ingredients possible, emphasize local ingredients in season, don’t be afraid to innovate and experiment, and always put quality and consistency first.” Below, find out more of Zak’s kitchen experiences. And for a taste of one of her favorite recipes, try the White Gull Inn Breakfast Rice Pudding.
What three ingredients do you always keep stocked in your pantry?
Flour, maple syrup, dried cherries!
Your favorite meal to make or serve?
Although we are well known for our breakfasts, our lunches also have a large following. As a special at the Inn and at home, I really love making lasagna, made from scratch with my homemade sauce using vegetables from my own garden and real ricotta cheese and Wisconsin mozzarella.
We all have a favorite indulgence, for a chef like you it must be something spectacular?
I love our Eggs Benedict, but limit myself to an order once every two or three months.
What’s one of your worst cooking mistakes?
My first time cooking Thanksgiving Dinner for my in-laws, I forgot to take the giblets out of the turkey. Although it was embarrassing, we all laughed. I knew I wasn’t the first and wouldn’t be the last to make that mistake.
What do you suggest for first-timers? What menu item should they make sure to try?
Definitely the Cherry and Cream Cheese Stuffed French Toast. The combination of Door County sour cherries with Wisconsin cream cheese stuffed in egg bread, then grilled and served with maple syrup, is by far our most popular item at our breakfasts and was voted winner of Good Morning America’s Best Breakfast Challenge in 2010. Turkey hash with Dijon gravy would be a great accompaniment.
Don’t forget to enter the hand-crafted oak cutting board giveaway!
A special thanks to Julie Zak, the Breakfast Chef and Kitchen Manager at the White Gull Inn for providing this recipe. The White Gull Inn is located in Fish Creek, part of Wisconsin’s picturesque Door County area.
Yield: 6 servings
4 cups cooked basmati rice
1 lb. frozen peaches, thawed and coarsely chopped
1 cup pitted, frozen tart cherries, thawed and drained
1 cup heavy whipping cream
½ cup brown sugar, divided
¼ cup rolled oats
¼ cup shredded, sweetened coconut
¼ cup chopped pecans
¼ cup (½ stick) butter, melted
- Preheat oven to 375 degrees. Spray a 1 ½ quart casserole dish with non-stick cooking spray.
- Combine rice, peaches, cherries, whipping cream and ¼ cup of the brown sugar in a large bowl. Spoon mixture into prepared dish.
- In a small bowl, mix remaining ¼ cup brown sugar, rolled oats, coconut, pecans and melted butter; sprinkle over rice mixture. Bake uncovered 25-30 minutes, or until top is golden brown.
I’m all for taking shortcuts in the kitchen, especially if it tastes just the same—or better–as when you make it from scratch. Case in point: green bean casserole. That ever-present Thanksgiving favorite topped with French’s onions. I’ve gone so far as to fry my own onion pieces for the topping and crafted a cream of mushroom soup. And the results weren’t worth the effort. But hash browns are another story.
First off, I have no idea what kind of potatoes they’re using in the store-bought versions, and I’m picky about my hash brown potatoes, I like to use either red or Yukon gold. Both are softer and have more flavor than your standard Idaho potato. I also like to leave the skin on the outside of the potato.
I also take an extra step to the hash browns by boiling them in water first (as you would for mashed or potato salad) before frying. I cook them until they’re just soft, before throwing them on the skillet. My goal—soft hash browns on the inside, crisped on the outside.
Still not convinced it’s worth the effort to slice a bag of potatoes? One last try—I double the batch so that I can use the potatoes in other dishes throughout the week. We make breakfast burritos, thick chowders, and other meals by mixing in some of these pre-cooked potatoes.
Prep time: 20 minutes + cooking
5 medium-sized red potatoes
½ cup onions, diced
3 Tablespoons oil, divided
1 Tablespoon butter
salt and pepper
- Place a pot of salted water on the stovetop and heat to boiling.
- Wash and dry the potatoes.
- Dice into pinky-sized pieces.
- Place the potato pieces into the boiling water.
- Cook for about 10 minutes or until the potatoes are just barely soft.
- On a large griddle, alternatively—two large skillets, heat the 1 tablespoon oil to medium-high. (The more heated surface area you have the more crisped the potato pieces will be.)
- Add the onions and cook until translucent, set aside.
- Add 2 more tablespoons oil to the griddle.
- Place the potato pieces onto the hot oil on the griddle.
- Let the potatoes cook, without stirring often, until they start to crisp and add the butter halfway through cooking (about 5 minutes in).
- Sprinkle the potato pieces liberally with salt and pepper, stir to crisp all sides and mix the onions back into the hash browns.
My mouth is watering just looking at this picture and checking out the ingredients for this recipe–homemade caramel sauce hugging pieces of whipping cream-soaked sourdough bread. Scottish born Lesley Perkins, owner of Betsie Bay Inn & Restaurant in Frankfort, Michigan, graciously passed along this recipe to me when I was interviewing her for MetroParent’s Crumbs column. So if you want to indulge yourself a bit for breakfast–although I think this would be an amazing dessert–here you go. (Perkins told me this is one of her guests’ favorites.)
- Melt 1 pd. butter in a saucepan (take care to do this slowly so butter does not brown).
- Add 3 cups brown sugar.
- Whisk together over low heart until sugar is completely dissolved.
- Add 1 pint of heavy whipping cream.
- Mix well, set to the side.
- Whisk together 1 dozen eggs, 2 pints whipping cream and 1 teaspoon vanilla until well mixed.
- Fill large mixing bowl with bite-sized chunks of good quality bread (we use our homemade sourdough which had a orange zest added to it ).
- Pour egg mixture over the bread until the it’s absorbed.
- Grease glass baking dish with butter, approximately 8” x 14”; we do single servings in a skillet.
- Ladle caramel sauce into dish, then fill dish with soaked bread chunks and the rest of the egg mixture.
- Bake in oven until golden (about 10 – 12 minutes).
One breakfast meal that’s quick to put together and a kid-pleaser around our house is cottage cheese pancakes. (I may even make these for Father’s Day breakfast.)
Cottage cheese…in pancakes? Let me explain. Pancakes can sometimes be, well, boring, thin, even with a little buttermilk there’s just not much too them. But this version pumps up the batter with the cottage cheese that becomes creamy once you bake it in. The little cheesy curds have a hint of mozzarella stringiness to them, but none of the cheese flavor. They’re more like cheesecake pancakes than savory ones. In fact, if you top these with jam or fresh fruit along with syrup they’re even better. A few words of caution—remember to buy small curd cottage cheese instead of large. The bigger curds are overpowering and tend to trigger the “ews” from my kids.
Doubled from a recipe which appear in Cuisine at Home
Prep time: 10 minutes
Servings: About 14 3 ½” pancakes
1 cup milk
½ cup sugar
4 T butter, melted and cooled
2 cups flour (1/2 whole wheat works great too)
2 teaspoons baking powder
½ teaspoon salt
1 cup small curd cottage cheese
- Preheat your griddle to medium-high.
- Mix the milk, sugar and eggs together in a large bowl. In another bowl combine the dry ingredients.
- Fold the wet ingredients into the dry ones and then mix in the cottage cheese.
- Spray the griddle with cooking oil.
- Cook the pancakes 3-5 minutes, flipping once.
- Serve warm.
Sweet. Savory. Or both? I’ve been flipping through cookbooks and clicking through some of my favorite blogs to figure out what I want to do for Easter morning breakfast.
Here are a few ideas I’ve been thinking about from MKES and some of my favorite blogs.
Mini-quiches. I let my kids decide what they want to put inside. Best part? They can be made ahead.
Yeasted waffles from MKES
Nutella cinnamon rolls from MKES
Yeah, notice my sweet list is a little longer than my savory:) I’ve also been toying with an idea my husband keeps talking about–breakfast pizza. Follow me–pizza crust, fresh salsa instead of red sauce, breakfast sausage, scrambled eggs, cheese on top? (Maybe even a few roasted potatoes)
I still haven’t decided, anyone else making something tasty for Easter?
A few weeks ago I tried out crustless quiche on a whim and it was a big hit at my house. I became a fan too–the recipe was so versatile and fast that I could make a meal in under 10 minutes (well, baking time took longer, of course). Serve a slice of quiche with a generous salad and dinner is done.
But then I wanted to get a little creative, try out spinach in the quiche, or maybe roasted veggies, breakfast sausage in some and ham in another. I wondered if I could use ramekins in place of a pie plate so that each person could have their own quiche and choose what ingredients they wanted. It was kind of like make-your-own pizza, but with quiche.
Putting the ramekins together takes a little more work than a single quiche, but not much. You’ll need to lightly coat each ramekin with baking spray. Put about 1/8 cut of ingredients into the bottom of the ramekin and then pour the egg mixture on top.
I filled a pan with various ramekin sizes (4 and 7 ounces) and quiche flavors–spinach and gruyere, cheddar and sausage, ham and potatoes. And yes, you can make these a day ahead and reheat them. Plus they slide right out of the ramekin so if you want to serve them out of the dish, you can.
So if you’re looking for something fun for New Year’s Day to serve to your crew, try out these mini-quiches. (And then next week when you need a quick dinner–yup, you can try these out again just with different fixins.)
Here’s a few tweaks to the crustless quiche recipe to make the mini version.
- Instead of greasing a pie plate, use 6, 7-oz ramekins or 8, 4-oz ramekins (or a combination)
- Fill each ramekin with about 1/8-1/4 cup fixins of your choice (sausage, spinach, roasted veggies, diced ham)
- Pour the egg mixture on top of the fixins.
For more fun brunch ideas perfect for New Year’s Day (or breakfast for dinner)–like french toast fondue, check out these Come To Brunch ideas. I’ve been looking through the site as part of the Motherboard team. Once a week, I’ll be posting about the exciting things not to miss on the their site, and their affiliates.