Tag Archives: breakfast

Sweet Heat BBQ Breakfast Hash

Sweet Heat BBQ Breakfast Hash
New potatoes, bell peppers, sausage and barbecue sauce unite to create one amazing brunch meal.

New potatoes, bell peppers, sausage and barbecue sauce unite to create one amazing brunch meal.

Here’s a twist on the classic breakfast potato hash that gets a kick of flavor from smoky sausage and barbecue sauce. This sweet potato BBQ hash makes for an easy and hearty, one-pan brunch dish, especially when served with some sunny-side-up eggs on top. You can use any barbecue sauce that you please; my favorite is Stubb’s Sweet Heat Sauce.

Want the recipe? Get the full recipe here on the Stubb’s Legendary Bar-B-Q website and and be sure to check out the other delicious dishes (some of them by yours truly) featuring their tasty products.

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Shades of Verde: Baked egg in avocado with pepita pesto

Shades of Verde: Baked egg in avocado with pepita pesto

Makes for a healthy, filling breakfast.

I must admit that two of my favorite things in the food world are avocados and breakfast. I could eat the soft, green fruit (yep, it’s a fruit) on just about anything and even by itself, and breakfast to me isn’t just a meal that can only be eaten during one time of the day.

Recently, I’ve been pondering: How can I incorporate avocados into breakfast? Yeah, I could chop it up and put it on top of my eggs or slather it on toast, but what about using an avocado as the star attraction on my morning plate? Then it came to me. Instead of putting avocado on top of the eggs, why not put the eggs into the avocado? So I baked an egg inside an avocado half. Think ‘Toad in a Hole’ minus the toast and replaced with an avocado.

Now I’ll admit that I’m nowhere near the first person to attempt this, but the recipe I used below is a fresh and jazzed up way to eat huevos en aguacate (free Spanish lesson for ya there). By itself, the dish is a bit plain, so it definitely needs to be topped with a salsa or sauce. I whipped up a batch of pepita (pumpkin seed) pest with basil and cilantro, and the culinary marriage was a match made in heaven, as the tangy pesto cuts through the fattiness of the avocado and egg. Finish it off with a sprinkle of cayenne pepper or hot sauce and you’re set.

Now don’t limit this to just a breakfast — this could easily serve as a lunch or dinner main dish as well. It’s also very filling, so one half of an avocado and one egg per serving is plenty. Bonus: for you folks with dietary issues or on special diets, this recipe is vegetarian, gluten- and nut-free, and perfect for someone following the Paleo diet.
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French breakfast muffins that are c’est magnifique!

French breakfast muffins that are c’est magnifique!

As I’ve confessed before, I’m no pastry chef. I have little patience for exactly measuring and weighing flours, leaveners and extracts, then precisely mixing and baking until a dish is just perfect — but looks too good to even touch. But once in a great while, I get the baking bug and can’t wait to nosh on some carb-laden goodies warm from the oven.

And then I saw them.

While perusing through one of my favorite new cookbooks, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl by food blogger and now Food Network personality, Ree Drummond, I came upon the recipe for her French Breakfast Puffs. These fluffy, cinnamon- and sugar-topped beauties jumped off the page and called to me, “Bake me … bake me …” It was settled. I had to find an excuse to make them.

And ohh … they were so worth it. Tender, fluffiness on the inside with sweet and spiced, slightly crunchy tops — they were pure heaven. Their flavor reminds me of a cinnamon-sugar doughnut. I also like that the actual muffin batter isn’t overly sweet — notice there’s no vanilla extract used — which lets the sugary topping take credit for the sweetness. And talk about easy to make! One large bowl and a handheld mixer were the only items dirtied in the making of these muffins, and they took only five minutes to whip up. I will admit that the hardest part in the process was waiting the 25 minutes for them to bake, then letting them cool enough so I could handle them to apply the topping.

I made a few small changes from the original recipe, like swapping butter for shortening. Using real, quality butter gives these muffins a more, well, buttery flavor. My recommendation, butter-wise, is to use one with a high butterfat content, like the Irish Kerrygold or Plugrá. They’re pricier than store brand butter but have incredibly rich flavor and take baked goods to the next level. If I’m going to be consuming some empty calories, I’m going to make them worth it.

Honestly, I’m not sure if there’s anything particularly French about these muffins, but it doesn’t matter because they’re damn good. Great for breakfast, brunch or even a late-night snack, these French Breakfast Muffins are now going to be a staple of my baking repertoire and I highly encourage you to try them out as well.


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Migas aren’t just for the morning: A simple, tasty Tex-Mex favorite that’s great at any hour of the day

Migas aren’t just for the morning: A simple, tasty Tex-Mex favorite that’s great at any hour of the day

Credit: kthread via Flickr

Way out yonder in the Texas hill country (namely in Austin), a little dish called “migas” is an item found on almost every restaurant menu. I’d actually never even heard of it before visiting the area.

“Migas” is Spanish for “crumbs.” This simple Tex-Mex dish is comprised of eggs, sauteed tomato/onion/jalapeno mixture, fried tortillas or tortillas chips (hence, the “crumbs”) and cheese scrambled together, and it’s simply delicious.

What’s great about migas is that they can be served for breakfast, brunch, lunch, dinner and even make for a great pre-hangover meal after a long night out at the bars (which is why you can find many a person ordering them at the late-night diners in Austin). Quick to whip up, migas take less than 10 minutes to prepare and you can even cheat and use salsa from the jar instead of chopping and cooking the vegetable components. And for added flavor, some cooks fry up Mexican chorizo with the vegetables.
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Sweet and easy comfort food: Strawberry bread pudding recipe

Sweet and easy comfort food: Strawberry bread pudding recipe

Bread pudding is one of my favorite throw-together, quick and easy recipes. If you have at least these three items on hand, you can make the base pudding: bread (preferably day old and dry), eggs, and milk or heavy cream. It’s also a great go-to because it works for breakfast, lunch, dinner, or dessert. It just depends on the extra ingredients you throw in: sweet for breakfast or dessert, savory for breakfast, lunch, or dinner. Plus, prep time is ten minutes or less. How great and versatile is that? Read the rest of this entry

The sweet and the savory: One basic recipe for bread pudding, two ways to make it

The sweet and the savory: One basic recipe for bread pudding, two ways to make it
Bread pudding duo sm

Broccoli, ham and cheddar (top) and pear-cranberry bread (bottom) puddings

Who doesn’t love bread pudding? It is warm, comforting, inexpensive and incredibly easy to prepare. It also makes for a great last-minute or make-ahead brunch or dessert dish, as you can have the ingredients prepped in no time and either throw it together and pop it right into the oven, or let it sit in the refrigerator overnight and bake it off in the morning.

With the following basic base recipe for bread pudding, you’re free to experiment with all sorts of sweet and/or savory combinations. I’ve also listed recipes for both a sweet and a savory bread pudding using the base recipe. I usually use French or Cuban bread, but if you’re feeling extra naughty (and not counting calories) challah bread and croissants make a great substitute. Heck, I’ve seen Paula Deen use a dozen Krispy Kreme doughnuts in her bread pudding!

The base recipe for bread pudding is all about the ratio and simple math. For a basic custard base, you’ll want to use a 2 to 1, milk to egg ratio. A large egg is about 2 ounces, so for every egg you use, you’ll need 4 ounces (1/2 cup) of milk. (And the ratio is the exact opposite if you’re ever making a quiche.) Instead of using just milk, sometimes I’ll do half milk and half heavy cream for a richer custard base. But if all of this math is too much for you, just follow my recipe below.
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Brunch on this: Southwestern-style Shrimp and Grits

Brunch on this: Southwestern-style Shrimp and Grits

Brunch is my favorite part of the weekend — I love making it and I especially love eating it (also because it gives me an excuse to drink a Bloody Mary before noon). Combining two meals into one is a genius idea because you can have your breakfast-type items (eggs, waffles, etc.) and more substantial lunch- or dinner-type dishes.

I’m always trying out fun new places for brunch or coming up with recipes for it. This brunch dish is one I came up with that combines two of my favorite cuisines: Southern and Southwestern. Shrimp and grits are a staple dish of the coastal South, and flavors like ancho and poblano are hallmarks of Southwestern cuisine.

The recipes for this dish require a little time and effort but are definitely worth the end result! I suggest serving it with sauteed spinach or collard greens to give some nice green color to the dish — I like to spike my greens with tequila while they’re cooking for a Southwestern/Mexican twist.
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Brighten up brunch: Spring Veggie Frittata recipe

Brighten up brunch: Spring Veggie Frittata recipe

frittata

Breakfast is my favorite meal of the day, no matter the time. For this recipe, my inspiration was the wonderful produce available this time of year and my deep affection for egg-based breakfast/brunch foods. I hit up my local produce stand, then got in the kitchen and got my frittata on!

This frittata recipe is super simple, even easier then making an omelet and without all the flipping and fuss. I love the array of colorful vegetables that are now available at the produce stands and just about all of them would be great in this dish. I used almost every color in the rainbow in my frittata: a yellow tomato, red cubanelle pepper (comparable to a bell pepper, but a bit sweeter), verdent spinach and arugula, and red (actually, purple) onion. Read the rest of this entry

Buttermilk Cornmeal Pancakes with Caramel Apple Topping

Buttermilk Cornmeal Pancakes with Caramel Apple Topping

cornmeal_pancakes

Having seen tons of pictures of delicious-looking pancakes last week on my food porn sites, it put me in the mood to make some. I am not a fan of plain ol’ regular pancakes, though, because I find them to be dry, dull, flavorless and only good as a vehicle for syrup.

Whilst looking in my pantry for inspiration, I spotted my neglected (but not expired) box of yellow cornmeal. Ta-da! Thus the cornmeal pancake idea was born and executed. They are a heartier, more substantial version of a regular buttermilk pancake, with a texture similar to buckwheat pancakes. They’re also pretty filling, so a few go a long way.

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