breakfast

Eggs Benedict Quiche

Hands down, my husband’s favorite breakfast dish is Eggs Benedict.  If a restaurant is serving it, he shall have it.  He also has been known to order a quiche for lunch from time to time, which is humorous when you see his large frame and heavily tattooed self.

Myself, on the other hand, is not a giant fan of eggs, especially if it’s a runny yolk.  I just cAnNoT do it, no way José.  So while trying to be a good wife, I thought to bring together his two favorites and then I would enjoy it too, as there would be non of that yolkiness!

Needless to say, it was a huge success and is wonderful for holidays, brunches or even a light lunch.  The same flavors of a good benedict is there, just MUCH less of the hassle!

 

The Starting Lineup

Quiche

  • 1 9-inch pie crust, store bought is fine
  • 5 large eggs
  • 1 cup heavy cream
  • 6oz Canadian bacon, chopped
  • 1/4 cup scallions, sliced
  • 1/4 tsp each, salt & pepper
  • 1 Tbsp fresh chives or parsely, garnish

Easy Blender Hollandaise Sauce

  • 3 large egg yolks
  • 1/2 cup butter, melted
  • 1 Tbsp lemon juice, fresh
  • 1/4 tsp Dijon mustard
  • a few dashes of tabasco sauce (or 1/4 tsp cayenne)

INSTRUCTIONS

  1. Preheat the oven to 350 degrees.  Roll out your pie crust into your pie pan, lightly pressing into the bottom and up the sides, while fluting the edges.
  2. Place parchment paper (or foil) over it while adding pie weights or dried beans and blind bake for 20 minutes.  Remove the parchment and weights and bake for another 10 minutes.  Remove the parbaked pie crust from the oven and allow to cool while you prepare the custard filling.
  3. In a large bowl, whisk together the eggs, heavy cream, salt and pepper.  Stir in the scallions.
  4. Layer the chopped Canadian bacon to the parbaked pie crust and then pour the egg mixture overtop.  Carefully transfer the full custard’y future quiche to the oven and bake at 350 degrees for about 55 minutes.  The center will just barely jiggle.
  5. Remove from oven and allow to “set”.  While the quiche is cooling, you can prepare the quick (and delicious) hollandaise sauce.

Easy Blender Hollandaise Sauce

  1. To your blender: add in the egg yolks, lemon juice, Dijon and hot sauce/cayenne.  Blend till smooth.
  2. Melt your butter in a pan or even the microwave for a quick minute.
  3. While the butter is quite warm, pour as a thin stream into the egg mixture while blending.  The sauce will thicken fairly quick, serve immediately.

Serve the slices of quiche with a heaping tablespoon of your hollandaise sauce overtop and a sprinkle of fresh chives or parsely, enjoy!

Quiche

Michelada Pops

After a fun-filled weekend, we love to wake up with a “hair of the dog” sort of beverage.  Often, those are either a Mimosa or Bloody Mary, the Midwest inspired Red Beer or a south of the border, Michelada.  Now, like many first-world-problems, we sure do not  want our drink getting warm, so how do we keep it cool???…..

A Michelada (Spanish pronunciation: [mitʃeˈlaða]) is a Mexican cerveza preparada made with beer, lime juice, and assorted sauces, spices, and peppers.[1] It is served in a chilled, salt-rimmed glass.[2] There are numerous variations of this beverage throughout Mexico and Latin America.

We simply turn the flavors into a popsicle!  Yep!  Depending on your cocktail of choice, mix all of your non-alcoholic ingredients into your mold and freeze overnight.  Once you awake and need that oh so special beverage, you simply add your frozen delight to your seasoned beer and it keeps it ice cold and never dilutes the flavor, only enhances!

*If popsicle molds are not readily available, feel free to use an ice cube tray and add a few frozen cubes to each glass of lager.

**Another easy variation, is making popsicles/icecubes with freshly squeezed orange juice and adding to a wheat beer (i.e. Hefeweizen)

https://www.wayfair.com/kitchen-tabletop/pdp/fox-run-brands-frozen-ice-pop-maker-fru1290.html

The Starting Lineup

  • 2 1/2 cups Clamato juice
  • 2 limes, juiced
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp soy sauce
  • A few dashes of hot sauce (i.e. Tabasco)
  • 2 tsp Tajin seasoning spice (a chile-lime-salt blend)
  • 2 tsp horseradish
  • “popsicle molds or ice cube trays)

Serve:

  • 6-8 bottles of light Mexican beer
  • Limes wedges
  • Tajin seasoning
  • Frosted pint glasses

In a large, glass measuring bowl with a spout, whisk all 7 ingredients together until combined (NOT the “serve” ingredients).

Carefully pour into popsicle molds and place in the freezer for 8 hours, or overnight.

To serve, squeeze a lime wedge around the rim of each frosted pint glasses and dip into Tajin seasoning.  Pour the beer 3/4th of the way into each pint and drop the popsicle, stick side up, into each glass.  Serve immediately.

*Again, if popsicle molds aren’t available, feel free to use an ice cube tray and add a few to each glass of lager.  Another variation, is fresh frozen orange juice with a wheat beer (i.e. Hefeweizen)

Michelada2

Biscuit & Gravy Sausage Dippers

Life gets busy, it gets hectic, it gets messy….literally at times.  So one morning, while cleaning the house up in a hurry for unexpected company, my boys were just about begging me for biscuits and gravy.  I had zero time for that nonsense, but the “mom-guilt” was setting in.  Scanning my fridge and pantry I found a few staples that I could conjure up into their breakfast favorite; my fingers were crossed at least.

Whelp, all I can say in conclusion is that THIS is the way I may always make them “biscuits and gravy” from here on out.  It was quick, virtually no cleanup, and no mess with having young boys try and cut their biscuits with a fork, dropping crumbs on the ground, gravy dribbles across the table…sausage grease on the stove, flour on the counter…nope!  Just baked and rolled sausage crescent in hand with a gravy dipping sauce.  Oh the obviousness that’s been in my house this entire time…

*For a “crustier” baked dough, simply brush a bit of egg wash (1 egg+ 1 Tbsp water) overtop the prepared sausage crescents prior to baking.

**You can also add cheese and/or scrambled eggs, cooked bacon, jalapenos etc. to this prior to rolling up and baking.

The Starting Lineup

  • 1 package crescent roll dough
  • 8 sausage links (precooked/ready-to-eat)
  • Cream gravy (homemade or packet, ‘Pioneer’ brand makes a pretty good one)

Preheat your oven to 350 degrees and line a baking sheet with foil or parchment paper.

Lay out the perforated triangles of crescent roll dough onto your baking sheet and place a sausage link, horizontally, at the widest end of the triangle.  Roll the sausage and dough up towards the point, making sure there’s about 1-2″ in between each one.

Place in the oven for about 20 minutes, until the dough puffs up and turns a beautiful golden brown.

Serve with a cup of warm peppered, cream gravy to dip into and some fresh fruit!  Enjoy!

BiscuitandGravySausageDippers

Texas Breakfast Patty Melt

Lord help me, I just cannot keep up with the overnight-oats, acai breakfast bowl brunch eaters of late.  When it’s the weekend, all I crave is some stick-to-your-ribs, hungover (remember, I said “Lord help me”), diner style goodies!  Whelp…here it is!

Speaking of diner style, I often enjoy the famed patty melt when frequented, so here I did a morning spin on it.  Also, in true Tejas fashion, I had to kick it up a bit with some yee-haw hot peppers!  All in all, I may never go back to the regular guy…seems a bit boring now.  Everyone knows I’m into the rebels of the world!…Lord help me.

The Starting Lineup

  • 8 slices Texas toast (or rye, sourdough, etc)
  • 1-1/2 lb breakfast sausage
  • 8 slices thick cut bacon, cooked crisp
  • 4 eggs, fried
  • 4 American cheese slices
  • 1 large yellow onion, chopped
  • 1 poblano pepper, seeded chopped
  • 1-2 jalapeno peppers, sliced (seeded optional…how spicy do you like it??)
  • 4 Tbsp butter, divided
  • 2 Tbsp mayonnaise
  • Pickled jalapenos (optional)

In a large heavy bottomed skillet, melt 2 tablespoons butter over medium-low heat.  Add in the chopped onion along with the poblano and jalapeno peppers.  Allow to cook down for at least 20 minutes, stirring occasionally.  This creates the very soft, translucent patty melt style onion you’re familiar with.

Meanwhile, make 4 large, but thin patties out of the breakfast sausage.  Cook the sausage patties along with the bacon till cooked through.  Remove to paper towel lined plate.  To that same pan, cook up your eggs to you desired doneness (over-easy, over-hard, scrambled..)

Assemble Sandwiches:

Coat each slice of bread with the mayonnaise, the side that you’ll be grilling.  The mayo creates a nice “crust” when cooking.

To your 1st slice of bread, layer the cheese, sausage, onion-hot pepper mix, bacon, egg (and another slice of cheese and pickled jalapenos if desired).  Top with remaining slice of bread, again, mayo side out.

Add remaining 2 Tbsp butter to a hot, wiped-clean skillet and carefully grill each side to a golden brown perfection!  Enjoy my friends!!

TexasMelt

Eggnog Pancakes with Maple-Nog Syrup

It’s that time of year again….Yep, you have a quarter-gallon left in your half-gallon of Eggnog and since the tree is down and gifts have dispersed, you have very little desire to drink it.  Oh what to do.

Well, we are BIG advocates of not wasting food in our home, even if it becomes a game of “Chopped” in my kitchen to see what I can come up with.  Funny, how usually it’s the best tasting of meals too??  Anyway, that was the exact case one cold and cloudy morning, as I stared blankly at the lack of ingredients in my refrigerator….then I spotted the eggnog!

Combining the magic ingredient with a basic pancake recipe made for our last bite of the holiday season!  Plus, with that eensy-teensy bit left in the bottom of your half gallon, it makes for a wonderful syrup addition!  Points for mom!!

Now the only problem, is that they were so yummy that I’m concerned to if I can buy the ‘nog in July??….. answer to be continued.

 

The Starting Lineup

Eggnog Pancakes

  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp ground nutmeg
  • pinch of salt
  • 2 cups of your favorite eggnog
  • 2 large eggs
  • 3 Tbsp butter, melted
  • 1/2 tsp rum extract
  • 1/2 tsp vanilla extract

Maple-Nog Syrup

  • 1/2 cup real maple syrup
  • 1/2 cup of your favorite eggnog
  • 2 Tbsp butter
  • pinch of salt

 

Syrup:

In a medium saucepan over medium-high heat, combine the maple syrup and the eggnog and bring to a simmer.  Cook until it’s reduced by a quarter, about 5 minutes.  Remove from heat and swirl in the butter and salt until melted.  You can keep warm, on low, stirring ever so often.

Pancakes:

Preheat either a large skillet or an electric griddle to medium/medium-high heat (about 350 degrees for your griddle).

In a large mixing bowl, whisk together the dry mix (flour, baking powder, nutmeg and salt).  In a separate mixing bowl, whisk together the wet ingredients (eggnog, eggs, butter and the rum and vanilla extracts).  Pour the wet mixture into the dry and whisk together until just combined, small lumps are ok.

Using a ladle or measuring cup (spray with nonstick for ease of batter removal), pour about 1/3 cup rounds onto your preheated, buttered or lightly oiled cooking surface.  Cook until bottom side is a golden brown, flip and repeat on the other side.

Serve with your favorite pancake accompaniments:  fresh fruit, powdered sugar, toasted pecans or walnuts AND that fabulous warm syrup!!  Enjoy!

EggnogPancakes

 

Crustless Loaded Quiche

This brunch time classic was inspired by one of my husbands favorite memories…His childhood babysitter, from infancy until he was about 9 years old, was a sweet lady named Sharon who often made him what she referred to as “Bacon Pie”.  When it was described to me, I envisioned a sort of quiche/frittata combo, but every time I made the classic versions of both (with bacon of course), he said it just “wasn’t Sharon’s”.  Stumped.

More years passed with more stories about the lady I never met and her famous bacon pie, till one day it was brought up around another family member who also recalled this family favorite.  BISQUICK!  Yep, she said nonchalantly “ohhhh, yeah, Sharon used the back-of-the-box Bisquick quiche recipe”…I was shocked.  All these years of quiches and frittatas and no’s and maybe’s and it was a simple as that?!

That being said, as I read the famed recipe to my dear husband, we both agreed that the original sounded quite bland and we also both agreed that this was likely why his toddler age palate loved it.  So he gave me the go-ahead to add a bit more flavor and texture to the recipe and see how it goes.

Well, I have to say, I FINALLY heard “mmmm…it’s just like Sharon’s.”

Mission Accomplished.

*What’s great about this recipe is you can basically add any, or none at all, breakfast meats, leftover vegetables, etc. to the mix and create your own favorite “quiche”!

*Serve for brunch with mimosas or even as a light lunch or dinner alongside a salad.  Also, holds up well for great leftovers.

The Starting Lineup

  • 1 package bacon, cooked crisp and chopped
  • 4oz cooked ham or Canadian bacon (about 4 slices), chopped
  • 1/3 cup red onion, diced
  • 1/3 cup red bell pepper, diced
  • 1/3 cup green bell pepper, diced
  • 1 cup of cherry tomatoes, halved
  • 1 cup fresh spinach
  • 1 cup swiss cheese, shredded
  • 1 (4oz) container feta cheese
  • 5 eggs
  • 2 cups milk
  • 1 cup Bisquick
  • Salt and pepper, to taste
  • Chives or scallions for garnish (optional)

Preheat the oven to 400 degrees and lightly coat a 10″ pie dish with nonstick spray.

In a large bowl, add and toss to combine the cooked bacon, ham, fresh vegetables and cup of Swiss cheese.  Season with a hefty pinch of salt and pepper.   Add to the prepared pie dish.

In that same large bowl you had the veggies in, now beat the eggs with a pinch of salt and pepper.

Next, whisk in the milk and Bisquick until smooth.  Pour over the bacon and veggie mix in your pie dish.  Sprinkle the feta cheese evenly over the top and place your quiche into the preheated oven, uncovered, for 40-50 minutes or a toothpick comes out clean from the center of your quiche.  *For easy transfer, I place my pie dish on a baking sheet before I even pour in the egg mix to get in/out of the oven, as it will be full.

Allow to cool on a wire rack for 15 minutes to set up, slice and serve.  Enjoy!

Quiche

Toasted Coconut Huckleberry Oat Muffins

Living in a home with little kids means lots of snacks… snacks between meals, snacks after school, snacks before bed, you get the picture.  Now, while trying to cut down on their sugar consumption, yet keep the sweetness in the treats, I found a fabulous product that does exactly that!

It is Steviva’s Nectevia Blue Agave Nectar!  This fabulous all-natural sweetener contains just 1/4 of the calories, carbs and sugars of regular agave or table sugar, yet the Steviva plant is 250 to 300 times sweeter and is safe for those with diabetes or hypoglycemia!  Plus I quite enjoy that I can use this in everything from baked goods, teas and smoothies to pan sauces and marinades for dinner, so versatile!

Now back to the muffins at hand, these are a tasty, healthy alternative to sneak some yummy goodness in your children’s tummies!  They will taste a sweet natural sugar from the blue agave, fresh berries and coconut (tropical much?) and will also keep their body’s full with the benefits of the old-fashioned oats and the “snuck in” chia seeds!  You can feel good about serving these anytime Snack Time hits!

*If huckleberries are hard to come by, feel free to use blueberries, blackberries, strawberries, etc of your choosing.

**You may absoutely substitute the flour for a gluten free based flour, and the vegetable oil to a heart-healthy coconut oil, etc.  Just make sure to do the proper conversions.

To find and purchase one of the many fabulous Steviva products, please visit:

 

The Starting Lineup (Makes about 15 muffins)

  • 2 eggs
  • 1/3 cup Steviva Nectevia Blue Agave Nectar
  • 2 cups oats, old fashioned
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup flour
  • 1/4 tsp salt
  • 1/4 tsp vanilla
  • 2 Tbsp chia seeds
  • 1/4 cup vegetable oil
  • 1 cup coconut, unsweetened (plus more for top garnish) + milk to cover
  • 3/4 cup huckleberries
  • 3/4 cup buttermilk

muffin.jpeg

Preheat your oven to 350 degrees and prepare your muffin pans.

In a small bowl, add in the 1 cup of coconut and fill with a bit of milk to cover/soak while you prepare the other ingredients.

  • In a large bowl, whisk together the eggs, agave, buttermilk, oil and vanilla.
  • Sift together the flour, baking powder, baking soda and salt.

Mix the above wet and dry ingredients together until just combined.

Next, squeeze the milk soaked coconut and add to the muffin mixture (this coconut flavored milk can be saved for another use…great in baking, smoothies or for cereal!).  Fold in the 2 cups oats and berries.

Fill the muffin tins about 3/4th of the way and top with a bit of shredded coconut on top.

Bake your muffins for 18-20 minutes, until toothpick comes out clean.  Serve warm.

muffin4

 

 

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