Tag Archives: brunch

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

Texas Style Jalapeno Sausage Kolaches

If you live in the great state of Texas, you can now forgo your local (albeit delish) donut shop drive-thru and make your own southern state staple!

Now yes, I am quite aware that these are also referred to as klobasnek’s/klobasniky’s and were brought to our beautiful USA from equally wonderful Czech immigrants.   I am also grateful that once they settled here, they turned the traditionally sweet pastry into a savory one…and eventually we added that kick of jalapeno!

Lastly, friends, let’s not confuse these with the so-so, flavorless aspects of a “pig-in-a-blanket”…oh no, no, noooo.  No matter where I have purchased one: many a donut shop, a gas station, a quaint mom & pop restaurant or even in West, Texas (THE self-proclaimed “Kolache Capitol” of the state) they are so much more!  The dough is baked with the most pillowy interior, the sausages are just that..sausage..no Oscar Myer hot dogs here and then a layer of gooey cheese and slightly spicy, pickled jalapenos.  Get.In.My.Mouth.  THIS is the (my) breakfast of champions!

*Feel free to omit the jalapenos for your little ones.  I usually make my batch half & half!

** Line your baking sheets with foil, parchment paper or a silpat sheet.  The cheese will inevitably ooze some of its way out and this will help with clean-up! 🙂

 

The Starting Lineup

  • 1 pckg highly active yeast
  • 2 tsp sugar
  • 1 1/4 cup milk
  • 1/2 cup butter
  • 1 tsp salt
  • 2 eggs
  • 4 cups  AP flour
  • 1 pckg of Lil Smokies sausages
  • Cheddar or American cheese slices, cut in half
  • Jalapeno slices, pickled 
  • 1 egg + splash water, beaten

    I like to prepare the dough the night before we’ll  be enjoying these for breakfast.

    So we’ll start this by mixing the yeast and sugar in the bowl of a stand mixer.

    Meanwhile, melt the butter with the milk in a small pot.  Remove from the heat and let cool slightly. Whisk in the eggs, one at a time, to the slightly cooled milk, careful not to scramble.  Add this milk mixture to the yeast.  Add in the flour and salt.  Mix it together with a dough hook until it forms a ball. Put this mixture into a large greased bowl and let it rise, covered, for an hour in a warm spot.  Finally, place in the refrigerator, still covered, overnight.

    Rise and shine!!!   The next morning, set the dough out on the counter for at least 30 minutes.  Once it is no longer cold to the touch, turn it out onto a well floured countertop and roll the dough out (using more flour if necessary) to about 1/8 inch thick.  Cut into 14 equal pieces (I use my pizza cutter or bench scraper).  Lay a few jalapeno slices down the center lengthwise of each rectangular piece of dough and then a thin slice of your preferred cheese.  Lay 2 of the sausages down the center.  Fold the sides of the dough over the filling (you may have to press the dough out a bit with your fingers..it’s easy, really).  Place them seam side down on a sheet pan. Lay additional jalapeno slices on top to show which Kolaches are “spicy”.  Let them rise in a warm spot, covered loosely with a tea-towel for 30-45 minutes.

    Preheat your oven to 350 degrees.  Whisk the egg with some water and brush the tops of each kolache with the egg wash. Bake them for about 20-25 minutes or until the dough is done all the way through and the tops are browned.  *My previous oven’s temperature was always off and this took more like 45 minutes, so just watch for the golden brown hue/toothpic test if needed. 

    Kolache6Kolache7

Green Chile Tomato Pie

There are two kinds of tomato pie here in the United States.  One is the Italian version, aka pizza, the other is one of my summertime faves, the savory oh so Southern Tomato Pie!

This not too heavy pie is filled with fresh ripe tomatoes from your garden and bright herbs and onions.  Topped with a warm cheesy topping that gives you that comfort food feel pie always brings.  My only change up to the classic is I like to add a bit of that Tex-Mex flair with sliced jalapenos and green chiles.  I swear on a baby, they only enhance the flavors of the dish and do not overpower with heat..promise!

*You can drain and dry your tomatoes ahead of time and keep between paper towels on a plate or large Ziploc baggie in the refrigerator.  You can also make the cheesy topping ahead of time and keep in the fridge as well. 🙂

**Another great ingredient you can add in is bacon!!  Bacon is good in everything, right?

The Starting Lineup

  • 1 deep dish pie crust, frozen works great!
  • 4-5 large ripe tomatoes, sliced and patted dry
  • 3 green onions, sliced
  • 1 jalapeno, sliced
  • 8 fresh basil leaves, chopped/torn
  • 4oz can green chiles, I prefer ‘hot’
  • 1 cup mayonnaise
  • 1 cup sharp cheddar cheese
  • 1 cup mozzarella cheese
  • salt and pepper, to taste

Bake at 350 degrees for 30 minutes.

TomPie1.JPG

Preheat your oven to your pie crusts directions (mine was 375 degrees).  Once the oven has heated up, take a fork and prick the bottoms and sides of your pie dough shell a few times and place in the oven to bake for 10-12 minutes.  Remove the par baked pie dough and set aside.

Meanwhile, rinse and slice your tomatoes.  Sprinkle with kosher salt and lay in a colander and let drain for 20-30 minutes.  Also pat dry with a towel or paper towel.  You really want to remove as much moisture as you can from the tomatoes so that the pie wont be soggy.  TomPie2.JPG

Once the tomatoes have drained, layer in the half-baked pie shell.  Sprinkle the green onions, sliced jalapeno and torn basil leaves overtop the tomatoes.

In a large bowl, simply combine the mayonnaise, cheddar and mozzarella cheeses, drained green chiles and a pinch each of salt and pepper,  Fold together till mixed.  Top this mixture evenly overtop the fresh vegetables and place in your oven, now at 350 degrees for 30 minutes.  Enjoy!!

 

 

Serve by itself for a light lunch, bring to a brunch or as a side dish along with grilled pork chops!  Just delish!!

TomPie7

 

Mexican Breakfast Bowls

I love Mexican food.  Seriously, truer words have never been spoken.   So, like every morning, I woke up craving just that!  Now instead of the usual breakfast burrito, the typical Texas breakfast taco or the fancier heuvos ranchero and chilaquiles, I thought “what about a taco salad??? But a breakfast version??!!”  Genius..Ill let you say it.  I know I did.

What’s also fun about this is it’s so customizable for everyone!   Say you’re hosting a brunch, you can make just about all of it in advance and warm when ready.  Set out the baked tortilla shells to fill with a multitude of different toppings!  Or even make healthy version with low-sodium black beans, scrambled egg whites, fresh sautéed veggies and salsa!  I could go on and on and on…

*I did not put exact amounts for the ingredients, as it depends how many bowls you are making.  I made 4 bowls with the below pictured ingredients.

**Pico de Gallo: Diced tomato, white onion, jalapeño, cilantro, fresh lime juice and a pinch of salt.

The Starting Lineup

  • Flour tortillas
  • Breakfast sausage or chorizo
  • Refried beans
  • Russet potatoes, cubed
  • Eggs, scrambled
  • Cooking spray
  • Cumin
  • Chili powder
  • Salt & pepper

Garnish (optional)

  • Pico de gallo, homemade or store-bought **
  • Jalapeño slices
  • Cheddar cheese, shredded
  • Avocado slices
  • Hot sauce/Salsa 

To make perfect restaurant style breakfast potatoes/home fries:  Either bake the potato first OR quarter each potato and add to a large pot of salted water.  Bring to a boil, cover and simmer.  Once just fork tender (not too soft here), remove from the pot and allow to cool slightly.  Once cool enough to touch, cube up!

Preheat the oven to 400 degrees.  Place mason jars upside down on a baking sheet or large crumpled balls of foil, etc.  Microwave the tortillas for 30 seconds to make pliable and drape over the mason jar.  Lightly coat in cooking spray and sprinkle on the cumin and chili powder for a nice flavor and color!  Bake the tortillas for 8-10 minutes, watch closely as not to burn, but I like a few “charred” edges myself..rustic!  Allow to cool for a few minutes, pull off the jar and get ready to fill!

Meanwhile…..Heat a tbsp or two of vegetable or canola oil on medium heat in two separate pans.  In one, add the sausage.  Cook through and set aside.  (If I’m not using chorizo, I like to doctor up my breakfast sausage with Mexican seasonings)>

In the other pan, add the par-cooked, cubed potatoes in an even layer.  Let them cook people!  Do not keep stirring around, this allows them to build that golden brown restaurant crust on them!  After so many minutes, flip to get the other sides of the potatoes nice and crispy! 

Once the potatoes and sausage are about finished, beat the eggs with a bit of milk, salt & pepper.  Cook, scrambled, with a tbsp of butter.

Assembly time!  Super simple here folks…take your baked tortilla bowl and fill away!    I like to go this route:  beans, potatoes, sausage and then eggs!  Top with some fresh pico de gallo, avocado slices, jalapeño slices and a few dashes of hot sauce!  Enjoy!! 

Coconutty Pancakes w/ Pineapple Honey Syrup

I don’t know a soul that doesn’t crave something “tropical” during the summer months.  Not one.  So one morning, as I was doing just that, I realized I had no rum in the house (plus it was super early..) so I couldn’t whip up a mai-tai or pina coloda..poor me.  Instead, I thought I would treat the entire family to a delish breakfast that would transport us to an idyllic island!  Now I’m not sure if my kids fell for that part, but I sure imagined me and that mai-tai and they had no problem cleaning their plates!  Win!

The Starting Lineup

  • 1 1/4 cup flour
  • 2 Tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sweetened coconut
  • 1 Tbsp butter, melted (plus more for pan)
  • 1 cup coconut milk
  • 1/4 cup milk (buttermilk works great too!)
  • 1 egg

Syrup

  • 1 6oz can pineapple juice (I used a can of Dole juice)
  • 1/4 cup honey
  • pineapple chunks (optional)

Garnish

  • walnuts or macadamia nuts 
  • shredded coconut  

Begin this breakfast delight by starting the Pineapple-Honey Syrup.  In a small saucepan, simply combine the pineapple juice and the honey (plus the pineapple chunks if desired) and bring to a low boil while whisking.  Once combined turn to low and set aside. 

 Next, start the melting of the tbsp of butter in a small bowl in the microwave, remove and let cool slightly while you mix the dry ingredients.  *if the butter is too hot, you’ll end up with scrambled eggs..no good.

In a large bowl mix together the dry ingredients, including the 1/4 cup sweetened coconut. 

 

In the small bowl of now cooled melted butter, whisk in the coconut milk, regular milk and egg.  Pour the wet ingredients into the dry ingredients and stir till just together.  You do not want to overwork, lumps are a-ok!! 

 

Finally heat up your pan, skillet, griddle, what-have-you, along with another Tbsp of glorious butter.  Ladle about 1/3 cup of batter down and cook each side to your desired golden brown color. 

 

Let’s serve these pancakes!!  Pour the warm Pineapple-Honey Syrup over each stack and top with your choice of chopped nuts and more coconut!!  Enjoy! 

*Serve alongside some crispy bacon and eggs for a hearty, savory breakfast!

 

Chorizo & Sweet Potato Breakfast Tacos (w/ Lime Crema)

I grew up in a city where Breakfast Burritos was the quintessential  breakfast..Now here in Texas, it’s quite similar, but it’s Breakfast TACOS instead that reign supreme.  …I’m also totally ok with that!!

So below is a fantastic version of my own that has spice, sweetness, savoriness, tanginess..need I go on??  Also, if there are leftovers, than simply throw them in an airtight Tupperware and reheat for the next days breakfast..or dinner 😉

*Gluten Free as well.

The Starting Lineup

  • 1-2 links Mexican chorizo sausage, about 8oz
  • 1 large sweet potato, cubed
  • 1/2 tsp chili powder
  • 1/2 tsp cumin, divided
  • 1/4 tsp cayenne pepper 
  • Kosher salt & black pepper
  • 6 large eggs, plus a splash of milk
  • Corn tortillas
  • 2 Tbsp canola or vegetable oil

Garnish

  • 1/2 cup of sour cream w/ the juice of 1 lime
  • Queso Fresco cheese, crumbled
  • Cilantro
  • Salsa (red or green)
  • Jalapeño slices
  • Lime wedges 

Let’s begin!!  In a small bowl, mix together the sour cream, lime juice and a 1/4 tsp of cumin;  cover and refrigerate.

Next up, in a large skillet over medium heat, cook the chorizo until browned (7-8 minutes) and transfer to a paper towel lined dish with a slotted spoon.  Keep that slightly spicy chorizo grease in the pan please!!

 Now you will add the cubed sweet potatoes along with the chili powder, remaining cumin, cayenne powder and a pinch of salt & pepper to the same hot skillet and cook until the edges are crisp and the center is soft.

  

  While the sweet potatoes are doing their thing, whisk the eggs and milk together before pouring them into a buttered non-stick skillet.  Cook, stirring and folding occasionally, over medium heat.  Once the eggs are ALMOST done and set, fold in the cooked chorizo and set aside.

  

    *If you can really multitask, I like to warm my tortillas a bit first before adding all of the goodies 😉

 Finally!!!  On your (warmed) tortillas, fill with the slightly charred sweet potatoes followed by the chorizo & egg mix.  Top each taco with your lime crema, salsa, cilantro, cheese & Jalapeños!!  Enjoy!!!….if it’s Sunday brunch then serve with a cerveza! 😉

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