This one is a B, L, D: good for breakfast, lunch, or dinner. Migas in soft tortillas is a favorite dish in Austin, Texas, and now it's a favorite of mine. 4 SERVINGS 3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan 2 jalapeno peppers, seeded and chopped 1 small red or green bell pepper, cored, seeded, and chopped 1 small white onion, chopped Salt and black pepper 2 plum tomatoes, seeded and diced 8 large eggs, beaten 1 cup crushed tortilla chips 1 10-ounce sack (2 cups) … [Read more...]
PEACH-BANANA SMOOTHIE (from Art Smith’s KITCHEN LIFE)
Because this slushy, satisfying drink can be served anytime during the day (as a low-fat, on-the-go breakfast; a light lunch; a between-meal snack; and so on), I like to make a blenderful in the morning and store it in the freezer. It won't freeze solid for a few hours, and even if it does, it can be reblended with a splash of milk. I love it with peaches, but frozen strawberries, blueberries, blackberries, or even melon are just as tasty. 1/2 cup skim or reduced-fat milk 1 cup nonfat plain or … [Read more...]
FRUIT SALAD WITH CUSTARD SAUCE (from Katie Lee Joel’s THE COMFORT TABLE)
Whenever I am having houseguests, I like to make a fruit salad for breakfast ahead of time and store it in the refrigerator. Everyone loves starting their day with the fresh flavors and beautiful bright colors. The custard sauce can also be made ahead of time-it adds such a nice, elegant touch. For the fruit salad:1 medium pineapple, peeled, cored, and cut into chunks (about 3 cups) 1 seedless orange, peeled and cut into chunks (about 1 cup) 1 medium apple, cored and cut into chunks (about 1 … [Read more...]
QUICHE WITH BROCCOLI, PEPPERS, AND GOAT CHEESE (from Katie Lee Joel’s THE COMFORT TABLE)
They say that real men don't eat quiche, but try finding one who doesn't like this one. I love the heat of the red pepper flakes offset by the creamy goat cheese. If I am entertaining guests for brunch, I sometimes use individual 4-inch tart pans to make mini quiches for each guest. This quiche can also be frozen and reheated in the oven.Single crust for a 9-inch pie (homemade or store bought) 1 cup bite-size broccoli florets 6 large eggs 1 cup milk 1/2 cup heavy whipping cream 1 teaspoon kosher … [Read more...]
BROWN-SUGAR BACON (from Katie Lee Joel’s THE COMFORT TABLE)
Fact: Bacon makes everything taste better. And this recipe actually makes bacon taste even better. The sugar caramelizes on the bacon and the mustard adds just a little kick. Serve it for breakfast, or after cooking break it into l-inch pieces for a cocktail-party snack. 1 pound applewood-smoked bacon 1/2 cup packed dark brown sugar 1 tablespoon Dijon mustard Preheat the oven to 4000 F. Line a rimmed baking sheet with aluminum foil or parchment paper. Place a wire cooling rack on top. In a … [Read more...]
SAUSAGE GRAVY (from Katie Lee Joel’s THE COMFORT TABLE)
When I make biscuits, I usually make this sausage gravy. I love to split open a hot biscuit and smother it with gravy. It is so creamy and rich with just the right amount of spice from the breakfast sausage. This certainly makes for a hearty breakfast. 1 pound breakfast sausage, bulk Unsalted butter, optional 3 tablespoons all-purpose flour 2 cups milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper In a large skillet, cook the sausage over medium heat, breaking it up with a … [Read more...]
BREAKFAST BARS (from Nigella Express)
I am addicted to these, and so is everyone I give them to. Although they're quick to throw together, they do take nearly an hour to bake, so what I suggest is, make a batch on the weekend and then you will have the oaty, chewy bars ready and waiting for those days when you have to snatch breakfast on the run. Mind you, they are just like milk and cereal in bar form, so there's nothing to stop you nibbling one in the morning at home every day. If you are not a morning person, believe me, … [Read more...]
blueberry streusel muffins (from Barefoot Contessa Back to Basics)
makes 20 muffins Blueberry muffins were always the most popular muffins at Barefoot Contessa. I wanted to add some texture to them so I made these with a streusel topping. Buttermilk makes these muffins moist and the blueberries make them sweet. The lemon zest gives them depth of flavor; you're not aware that it's there, only that they're really delicious muffins. Wash blueberries in a strainer under running water and pick out any stems and leaves. 3 1/2 cups all-purpose flour 1 1/2 cups … [Read more...]
country french omelet (from Barefoot Contessa Back to Basics)
serves 2 Jeffrey and I have a wonderful routine when we go to Paris. We arrive late morning, drop our bags, and rush to Cafe Varenne for lunch. They make this fabulous country omelet with bacon, potatoes, and chopped chives. It's such a satisfying breakfast or lunch. If you want to serve four people, double the recipe and make it in two pans. 1 tablespoon good olive oil 3 slices thick-cut bacon, cut into 1-inch pieces 1 cup (1-inch-diced) unpeeled Yukon Gold potatoes Kosher salt and freshly … [Read more...]
sunrise smoothies (from Barefoot Contessa Back to Basics)
serves 2 This breakfast treat is an explosion of fruit flavor. If you want it even easier, use frozen strawberries and peaches. It's good for a special weekend breakfast but also delicious for an afternoon pick-me-up. 1 cup chopped strawberries (5 strawberries) 1 cup chopped seeded watermelon 1 cup chopped fresh peach 1 cup (1/2 pint) raspberry sorbet 1/4 cup freshly squeezed orange juice Watermelon spears, for garnish Place the strawberries, watermelon, peach, sorbet, and orange juice in a … [Read more...]
orange yogurt (from Ina Garten’s ‘The Barefoot Contessa Cookbook’)
MAKES 3 CUPS With just a little bit of planning, this yogurt takes only a few minutes to make. Some of the liquid is drained out of the plain yogurt and replaced with fresh orange juice to add more flavor. I love the chunkiness of all the additions. Use this recipe as a base and make up new flavors, such as cranberry orange or maple walnut. 1 QUART plain low-fat yogurt 1/4 CUP raisins or Craisins (optional) 1/4 cup chopped walnuts 1 1/2 TEASPOONS pure vanilla extract 1/4 CUP honey Grated … [Read more...]
raspberry corn muffins (from Ina Garten’s ‘The Barefoot Contessa Cookbook’)
MAKES 12 LARGE MUFFINS We all know how dry most corn muffins can be, which is why this moist and flavorful muffin is so popular. We pipe good raspberry preserves into the middle. 3 CUPS all-purpose flour 1 CUP sugar 1 CUP medium cornmeal 2 TABLESPOONS baking powder 1 1/2 TEASPOONS salt 1 1/2 CUPS whole milk 1/2 POUND unsalted butter; melted and cooled 2 extra-large eggs 3/4 CUP good raspberry preservesPreheat the oven to 350 degrees. Line 12 large muffin cups with paper liners. In the bowl of an … [Read more...]
Nutella French Toast Sandwiches (from Katie Lee’s ‘The Comfort Table’)
This recipe is truly decadent-it's borderline sinful. I love baking French toast in a casserole dish because it's way less work and can even be assembled the night before. 8 LARGE EGGS 21/2 CUPS WHOLE MILK1/4 CUP SUGAR 1/2 TEASPOON KOSHER SALTZEST OF 1 ORANGE 1 TEASPOON VANILLA EXTRACT 1 LOAF BRIOCHE BREAD, SLICED ABOUT 3/4 INCH THICK (I just use any thick cut white bread, like Texas Toast)3/4 CUP NUTELLA 3 RIPE BANANAS, SLICED ON A DIAGONAL In a large bowl, whisk the eggs, milk, sugar, salt, … [Read more...]
ORANGE ROLLS
2 oranges, chopped up tiny1 T sugar1/2 C milk, scalded1/4 C butter1/4 C sugar1 t salt1/2 c. warm water2 pkg. dry yeast1/4 c fresh orange juice1 egg, beaten slightly3 1/4 C flourThis recipe takes about 2 hours and makes about 2 dozen.Stir sugar and orange sections together and set aside. Scald milk, add butter, stir until melted. Add sugar and salt. Cool until lukewarm. Add yeast to water and dissolve. Stir in milk mixture and egg. Add 2 C. flour. Beat on medium speed with mixer until smooth. … [Read more...]
Sticky Buns
20 pieces of bread doughl.pkg, butterscotch pudding (not instant), used dry1 C nuts1 C brown sugar1 C butterLet bread pieces, rolled in remaining ingredients, raise. Bake at 350 degrees for 30 minutes covered with foil. … [Read more...]