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Posts Tagged ‘Breakfast’

This is a revised post, much better finished product.

My husband posted this to my page from something someone posted and I changed it a little bit.

Bacon, French toast and egg bake

12 slices bacon, par-cooked

6 slices bread – cut in 2-3 inch rounds

1/4 cup butter

1/4 cup maple syrup

6 eggs

3 cups milk

1/2 cup shredded Monterey jack cheese

Cut bacon into 1 inch pieces. Cook bacon until crispy. Dice bread and toss with bacon pieces. Melt butter and maple syrup together and pour over bread mixture. Place eggs in greased casserole dish. Top with cheese. Combine milk and eggs. Pour egg mixture over bread and cover, let sit overnight. Bake in 350 degree oven 25-35 minutes until puffed and egg is cooked through. Remove from oven and let cool.

 

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This weekend I will be at the Fresh Market in Altamonte, FL. Here are the recipes for the demo. I will be at the store from 1-4, hope you get to stop by and try something. The second recipe uses Hibiscus flowere in syrup. they were pretty amazing.  I sold out before the end of the demo.

Pan Seared Shrimp with Avocado Salad and Chianti Butter Sauce

Serves 4

Ingredients

1 c Candoni Chianti

2 tbsp Maui Maid Teriyaki Sauce

2 avocados, skin and pit removed,

and cubed

2 c arugula

1 tbsp TFM Extra Virgin Olive Oil

1 lb fresh shrimp, peeled and deveined

1 tbsp TFM Butter

Salt and pepper to taste

Preparation

In a small sauce pan, bring wine just to a boil,

then reduce heat and simmer until wine is

reduced by about half, approximately 5 minutes.

Add Maui Maid Teriyaki Sauce to the wine, stirring to combine. Return

to a simmer for 1 minute then remove from heat and set aside.

In a large bowl, combine avocado and arugula and season to taste with salt and

pepper. Heat olive oil in a sauté pan over medium high heat. Season shrimp

with salt and pepper, then sear on each side for 2 minutes. Meanwhile, whisk

butter into teriyaki wine sauce until melted. Arrange avocado salad on a large

serving platter and top with shrimp.

Use a spoon to drizzle sauce over the shrimp. Serve immediately. Pair with a

glass of Candoni Chianti, Pinot Noir or Pinot Grigio.

 

Hibiscus Greek Yogurt Sundae

Ingredients

1 jar Wild Hibiscus Flowers in Syrup

1 pint vanilla greek yogurt

1 c fresh berries of your choice, such as raspberries or strawberries

whipped cream for topping

¼cup pistacios, chopped for topping

Preparation

Drain the hibiscus flowers and reserve both syrup and flowers. Cut each

flower in half. Scoop 1/2 cup yogurt inot each of the 4 serving bowls and serve.

½ cup of yogurt into each of 4 serving bowls. Scatter

berries over yogurt and drizzle each with the reserved hibiscus syrup. Top

each sundae with whipped cream, hibiscus flowers and chopped pistachios.

Serve immediately.

scan

 

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A Chef of Your Own found this recipe on Facebook, on Living the Country Life page. They looked so yummy, I couldn’t resist making them for breakfast. They were a little messy, but I added plenty of love to make up for it.
Cinnamon Roll Pancakes~~Southern Mama~~
Ingredients:
for the Pancakes:   4 cups all-purpose flour …  8 tsps baking powder   2 tsp. salt   4 cups milk   4 tbsps vegetable oil   4 large eggs, lightly beaten
for the Cinnamon Filling   1 cup butter, melted   1 1/2 cup brown sugar, packed   2 tbsp ground cinnamon
for the Cream Cheese Glaze   1/2 cup butter   4 oz. cream cheese   1 1/2 cups powdered sugar   1 tsp. vanilla
cinnamon panckaeDirections:   To make the Cinnamon Filling:   Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.   To make the Pancakes:   Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.   Heat your griddle to exactly 325 degrees. You don’t want these to cook too quickly, and you won’t want your cinnamon to burn.   Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.   To make the Cream Cheese Glaze:   In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make   it a glaze consistency.   Place pancake on plate, then cover with cream cheese glaze.

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WOW, sorry for the long gap between posts. Seems being busy and just not having a lot to say got the best of me,  but here is an amazing make ahead breakfast to make for Christmas morning! A Chef of Your Own is always looking for that recipe I can leave with my clients for breakfast the next morning and I found this one in the December 2012 edition of Cooking Light. I used some blackberry preserves instead of the fruits cooked in cider, but I imagine it might be almost a good as the original. I also used french bread slices, leaving the crusts on. However you make it, whatever you make it for, enjoy the holidays and remember to share in the blessings of the holidays.

Streusel topped French Toast Casserole with fruit Compote

1 cup unfiltered apple cider

1/3 cup dried cranberries

1/3 cup golden raisins

1 cup fat free milk

1/2 cup granulated sugar

1 Tbls vanilla extract

1 1/4 tsp ground cinnamon

3/4 teaspoon, salt, divided

4 large eggs, slightly beaten

Cooking spray

8 (1 1/2 oz ) slices sourdough bread, crusts removed

6 Tbls flour

1/3 cup old fashioned oats

1/3 cup walnuts, chopped

1/4 cup brown sugar

3 Tbls chilled butter, cut into small pieces

1. Bring cider to a boil in a small saucepan. Cook until reduced to 2/3 cups (about 4 min). Add fruits and let stand 10 minutes

2. Combine milk, sugar, vanilla, 1/2 tsp cinnamon, 1/2 tsp salt and eggs, stirring with a whisk.

3. Coat a 9 inch deep dish pie plate with cooking spray. Lind bottom of dish with half of the bread in a single layer. Pour half of egg mixture over bread, let stand 1 minute. Spread cranberry mixture over bread. Top with remaining egg mixture over bread. Cover and refrigerate overnight.

4. Combine remaining 3/4 tsp cinnamon, 1/4 tsp salt, flour, oats, walnuts, and brown sugar in a small bow. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and refrigerate overnight.

5. Preheat oven to 350 degrees.

Uncover bread mixture and sprinkle flour mixture evenly over bread mixture. Bake at 350 degrees for 1 hour or until golden brown. Let stand 5 minutes, Cut into 8 wedges.

 

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Here is the recipe A Chef of Your Own used to make the Peach Raspberry Jam from the give away on my FB page. Please feel free to leave a comment there to be entered in the give-a-way. I will be drawing on Monday morning.

Peach Raspberry Jam

4 lbs ripe peaches,  5 1/2 cups peeled and finely chopped

1 lb raspberries, 2 cups crushed berries

1/2 cup lemon juice

1/2 tsp butter

10 cups sugar

2 pkg CERTO fruit pectin

Wash and dry 12 8oz canning jars

Place lids, screw bands and cup measure in sauce pot and cover with water. Bring to a boil and set aside.

Prepare fruit as directed.

Measure exact amount of fruits into 8 qt sauce pot.

Measure exact amount of sugar into sauce pot. Add butter and lemon juice.

Bring mixture to a full rolling boil(a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.

Stir in pectin quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.

Using cup measure fill jars to within 1/8 inch from the top. Wipe rims and threads. Cover with two piece lids and screw bands on jars. Turn over and let sit 5 minutes. Turn over and allow to cool completely. Store in a cool, dark place. Refrigerate after opening.

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Summer is here (a little early in some places) but yesterday I went berry picking. Stop by my FB page, A Chef of Your Own, leave a comment and go into a drawing to win a set of jams I will draw on Mother’s Day. I’ll put them in the mail Monday. Good Luck.

New U-Pick farm in St Cloud, open nights after 4

I went with my niece and great-nephew to pick blueberries and black berries. In just under an hour we had about 12 pounds of blueberries and 2 pounds of blackberries., about $2.50 a pound.

    

Just enough blackberries to make a batch of jam, and enough blueberries to make jam with some leftovers.

Recipe is from Certo Sure jell that I’ve been using since making jams with my grandmother many years ago.

Blackberry Jam

Prepare jars, I boil the lids to make ready to jar. Set aside.

4 cups crushed blackberries

7 cups sugar

1 pouch CERTO

Bring berries and sugar to a boil over medium high heat, stirring constantly. When mixture comes to a rolling boil, stir in CERTO, bring back to a boil and boil for 1 minute.

Remove from heat, and pour into jars. Place lids on jars and turn over for 3-5 minutes to distribute fruit through the jam. Turn over and store in a cool, dry place.

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A Chef of Your Own has found another waffle recipe, this one from “Cooking Light” for Blueberry Waffles

Blueberry Waffles

1 3/4 cups flour

2 Tbls sugar

1 Tbls baking soda

dash of salt

1 2/3 cups fat free milk

3 Tbls vegetable oil

2 large egg whites, lightly beaten

1 large egg, lightly beaten

1 cup fresh or frozen blueberries*

Combine flour, sugar, baking powder and salt in a bowl. Combine milk, oil, egg whites, and egg in a small bowl; combine well with a whisk. Add to flour mixture, stirring until smooth. Add blueberries, stirring gently.

Cook waffles according to manufacturer’s directions.

*Note:If you are using frozen blueberries, do not thaw them before adding to batter.

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