So, by some insane fluke I managed to get a "tasting" (aka interview) for a local coffee shop to make their pastries and breakfast stuffs. I have some things floating around my head (I've seriously been driving Lila and Gracie insane because I won't shut up about recipes) but I really really want to try out as many things as I can!
Anyone have any tried and true or interesting recipes they'd like to share?
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Friday, May 8, 2009
Thursday, May 7, 2009
Scrumptious French Toast
When I'm lazy, and I don't want to really cook, I make breakfast for dinner. Pancakes were my mom's standby, and mine is usually some sort of egg dish. Last night I didn't have time to pull out any meat to de-thaw, and after chasing down 6 rogue chickens in the garage I didn't feel like being super creative. Enter my Wifey Bread cinnamon concoction.
Ever since I made the Yet Un-named Cinnamon Version of Wifey Bread, I've been stealing little bits off of it to sooth my cinnamon roll cravings. Since that craving was in high gear, I decided to use the YUNCV to make French Toast. I whipped up 4 eggs, and a 1/2 cup of milk and 2 teaspoons of vanilla extract in a shallow bowl, dipped the bread and threw it in a frying pan. I flipped each piece after about 2 minutes, re-flipping if it wasn't to my liking color wise. Once I pulled them from the pan I threw on some whipped butter, powdered sugar, and topped it with some maple syrup.
Viola, breakfast for dinner is served!
Ever since I made the Yet Un-named Cinnamon Version of Wifey Bread, I've been stealing little bits off of it to sooth my cinnamon roll cravings. Since that craving was in high gear, I decided to use the YUNCV to make French Toast. I whipped up 4 eggs, and a 1/2 cup of milk and 2 teaspoons of vanilla extract in a shallow bowl, dipped the bread and threw it in a frying pan. I flipped each piece after about 2 minutes, re-flipping if it wasn't to my liking color wise. Once I pulled them from the pan I threw on some whipped butter, powdered sugar, and topped it with some maple syrup.
Viola, breakfast for dinner is served!
Friday, April 17, 2009
Potatoes O'Maggy
This recipe is great for those potatoes you just aren't quite sure about. When you can't tell for sure if they are still good, or whether they are officially supporting other life. This is a bit more involved then your regular fried potatoes, but they are worth it, and can even streach from dinner to breakfast.
I wash and peel the potatoes, then dice them into roughly 1/2 inch chunks. These don't have to be perfect, trust me. Place them in a mixing bowl lightly coat with oil and toss lightly with salt, pepper or any other spices you like. I usually use rosemary, or skip the salt and pepper altogether and use Johnny's Seasoning Salt. Dice 1/2 a large white onion, and peel 5-8 cloves of garlic, and add these to my potato mix. Also cut 4-6 slices of bacon into chucks, and cook then set aside.
I pour the whole shebang into a casserole pan (size depends on how many I'm feeding) cover with tin foil, and bake in the oven for about an hour at 350 (check and stir around every 15 mins or so) in the last fifteen minutes, add in the bacon and leave off the foil to get some color on the tots. This goes great with a steak or pork chops. It can basically substitute for any other potato-ish side with dinner.
I almost always have left overs from this (as I'm physically incapable of cooking for 1 or 2 people) so I will save the remnants and grab them out in the morning. Simply throw them in a sautee or cast iron pan over medium to medium high heat with a tablespoon or two of oil (if you're like me, and seem to pick out a lot of the bacon bits before you re-cook it, you might want to add more. Sausage also goes great in this). Once the potatoes have brown and have a nice crisp you have a couple options. You can serve them straight up with the usual breakfast subjects ala Potatoes O'Maggy, or you can make what I like to call a Leftover Scramble.
For a Leftover Scramble you need either a cast iron or over safe pan (trust me on this) and if you do use an oven safe pan, I highly recommend you use a fry pan or skillet. Otherwise you risk make a scrabble-mess, and having sad face because you don't have breakfast. Heat your oven to 350, and simply pour a plain scrambled egg mixture (I use 2 eggs per person. 3 if I know they are a big eater) directly over the potatoes in the hot pan. I also occasionally add green onions or cheese (or both) into the egg batter, and it makes it very very yummy and adds some texture and color. Allow to bake approx. 15-25 min depending on the amount of eggs you add. And please be sure it's throughly cooked before you remove it from the oven. Allow to cool for a few minutes and serve!
I wash and peel the potatoes, then dice them into roughly 1/2 inch chunks. These don't have to be perfect, trust me. Place them in a mixing bowl lightly coat with oil and toss lightly with salt, pepper or any other spices you like. I usually use rosemary, or skip the salt and pepper altogether and use Johnny's Seasoning Salt. Dice 1/2 a large white onion, and peel 5-8 cloves of garlic, and add these to my potato mix. Also cut 4-6 slices of bacon into chucks, and cook then set aside.
I pour the whole shebang into a casserole pan (size depends on how many I'm feeding) cover with tin foil, and bake in the oven for about an hour at 350 (check and stir around every 15 mins or so) in the last fifteen minutes, add in the bacon and leave off the foil to get some color on the tots. This goes great with a steak or pork chops. It can basically substitute for any other potato-ish side with dinner.
I almost always have left overs from this (as I'm physically incapable of cooking for 1 or 2 people) so I will save the remnants and grab them out in the morning. Simply throw them in a sautee or cast iron pan over medium to medium high heat with a tablespoon or two of oil (if you're like me, and seem to pick out a lot of the bacon bits before you re-cook it, you might want to add more. Sausage also goes great in this). Once the potatoes have brown and have a nice crisp you have a couple options. You can serve them straight up with the usual breakfast subjects ala Potatoes O'Maggy, or you can make what I like to call a Leftover Scramble.
For a Leftover Scramble you need either a cast iron or over safe pan (trust me on this) and if you do use an oven safe pan, I highly recommend you use a fry pan or skillet. Otherwise you risk make a scrabble-mess, and having sad face because you don't have breakfast. Heat your oven to 350, and simply pour a plain scrambled egg mixture (I use 2 eggs per person. 3 if I know they are a big eater) directly over the potatoes in the hot pan. I also occasionally add green onions or cheese (or both) into the egg batter, and it makes it very very yummy and adds some texture and color. Allow to bake approx. 15-25 min depending on the amount of eggs you add. And please be sure it's throughly cooked before you remove it from the oven. Allow to cool for a few minutes and serve!
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