All posts filed under: breakfast

Grandma Jean’s Milk Gravy

Want a yummy and comforting food treat for breakfast? Try my mother in laws Milk Gravy the next time you are craving biscuits and gravy. It is so delicious! I never knew milk gravy existed during my pre-mom-in-law days long ago. Boy, was I missing out on a whole lot of yummy goodness Nothing wrong with a food treat, cheat meal, right? All in moderation, that’s key. Here’s just about all you need, but don’t forget the pepper. Start your roux (roux = a fancy culinary term for your thickening agent here) Cook your bacon and set aside the fat (drippings). I made 6 thick cut slices and it rendered about 1/2 cup fat. After adding in the milk bring the mixture to a soft boil All thickened up I made it easy on myself, store bought definitely works. I used the same cookie sheet that I cooked the bacon on (after the bacon fat is drained off) to cook the biscuits. This gives the biscuits a slight and oh so nice bacon flavor. Top …

Vanilla Crepes w/Fresh Fruit Medley and Cream… (Whipped That Is) 

It’s my husband’s birthday 🎈, what better way to help him start his special day.  💙 A delish and special breakfast it is… I just made the batter ahead in order to let it rest, according to Alton Brown who’s recipe I tweaked a tad… this will keep the Crepes from tearing easily. Here I sit… giving at least one hour time for the bubbles in the batter to go down. This batter can be made ahead and kept in the refrigerator for up to 2 days, love that. I’m hosting a sisters (I have 4💖) slumber party in the next few months, this recipe will definitely be on my planning list.  I’m waiting for the birthday boy to gently awaken into his special day. Here’s the crepe recipe link, the only change I made was to add 1/4 tsp of real vanilla extract, it gives the crepes a subtle flavor of vanilla, they are delish.  http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe.html For the finished crepes, fruit… Chop up 2/3 cups of assorted fruit To the fruit add a sweetener …

Baked Bacon

Cooking for a crowd? Try this method. It is so easy. You can concentrate on other food issues ;), while your bacon crisps up nicely, with very little effort. I like that. Ingredients… Bacon, lots of it Process… Preheat oven to 375 Line a cookie sheet pan or 2 with foil Line up your bacon on the cookie sheet pan(s) Bake for approximately 30 minutes, or until crisp Move the bacon to paper towels to drain grease * Check on the bacon from time to time, one of my bacon filled cookie sheets went for 30 minutes (to perfection) the other cookie sheet needed an additonal 5 minutes or so. Cooking time will depend on your particular bacon type, thickness, oven,  etc… Enjoy.   g. 

Frittata Me Please 

Let’s all frittata more, shall we?  Here’s my rendition… I found this great article on Epicurious.com Talk about versatile: A good frittata is an egg dish that can be served for breakfast, lunch, or dinner; tastes as good (and arguably better) cold or at room temperature as it does warm; and can be packed with just about anything—including leftovers. The bonus? It’s also incredibly easy. But to make this classic Italian dish even easier, swap the traditional (and tricky) folding-and-flipping stovetop technique for a stir-and-bake one. The result will be a frittata with a silky texture that hovers between quiche and omelet. That technique is covered in the infographic below, along with six winning flavor combinations. These are great starting points for those who are new to frittatas, but they’re definitely not the end. The whole point of a frittata is that you can make it anytime, with almost anything. Just keep these few tips in mind. SIZE IT RIGHT Any 2-quart baking dish works well for this frittata. (For a classic look, bake your …

Eggs Over Tomate

Sometimes you just need a pretty breakfast… I give you my Eggs Over Tomate While my husby was busy planting new Rosemary plants in our backyard, I was busy planning our breakfast.  There is nothing like fresh herbs when available. Remove the woody stuff Chop, chop away…  Here’s the Tomate Sauce, almost finished.  I add a pinch of sweetner to my Tomate Sauce, I find that it takes the tangy edge off.  That’s Sunday breakfast here in So. Cal.  Ingredients  1 small can of tomato sauce 1/2 cup water 1/4 tsp dry oregano 1/8 tsp garlic powder 1/8 tsp onion powder 1/4 tsp salt 1/2 tsp fresh minced rosemary (chop a little extra for garnish) Pinch of sweetner Eggs Bread Process Heat a med size sauté pan to medium low heat.  Add in all the sauce ingredients. (not eggs or bread) Bring the sauce to a high simmer Lower the heat and low simmer the sauce for 10 to 15 minutes.  Next, carefully crack 2-4 eggs on top of the simmering sauce Cover and continue …

Nopales & Chorizo w/a Poached Egg

Nopales are cactus here I used cooked cactus. I like using  Nopales strips in a jar. They can found in grocery stores on the ethic found isle, in the Hispanic section.  For some of you this dish might seem like a very odd and foreign thing. I assure you, if you’re looking to expand your taste horizons and ‘tried foods’ repertoire, this dish is worth your time. As a child I was not too keen on the Nopales my mother prepared for us, but since her passing it’s been something I crave…  For you Momma. ❤️ Nopales… I poached an egg here, you can use any type of cooked egg you like.  Start with the sauce, or salsa. You’ll find that this sauce can stand on it’s own (in a bowl that is) as a table salsa. It’s really quite tasty.  Ready to blend…  Love my lil cuisinart, it’s a fab mini The chorizo package will look something like this. These days you can find soy chorizo too.  This is what a link of Mexican …

Sometimes I make extra bacon and highly pepper it, Cream Cheese Crepes.

These are just delightful!  In a microwave safe bowl heat 1/2 cup whipped cream cheese to warm. (I did 1 minute on my microwave reheat setting) Add in 2 beaten eggs Next, add 1/8 tsp vanilla  Now add in a pinch of sugar or 1 packet of a sweetner of your choose, I used trivia today.  Mix until it is as smooth as a pancake batter, or close to it. I used both a whisk and a fork. My mix still had little lumps in it, all ok, it’s the yummy cream cheese anyway.  Butter a warm skillet Scoop out about 1/4 to 1/3 cup of the batter onto your warm pan.  Cook, flip, cook Enjoy!  This mix made four smaller size crepes.  As you may know anything goes with crepes, fancy them up as you please.  Of course these crepes are yummy on their own, with a dash syrup of your choice, a sweet filling, etc…  My husband enjoyed his with a dollop of strawberry preserves. Try them savory with a cooked vegi filling …