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Snacking in the Kitchen

~ Culinary Adventures In & Out of the Kitchen. Recipes, Reviews, Culinary Musings.

Category Archives: Breakfast

How to Make Sweet Potato Toast with Pesto & Avocado

12 Friday Aug 2016

Posted by snackingkitchen in Breakfast, Gluten Free, Recipe, Sweet Potatoes, Uncategorized, Vegetarian, whole30

≈ Leave a comment

Just in time for my second round of whole30, sweet potato toast is sweeping the nation. Truth be told, I’ve been enjoying this culinary delight way ahead of its time in the headlines, but its sudden 5 minutes of fame (or will it be 15?) reminded me that I haven’t made it in some time. And so here it is, my version of the sweet potato toast.

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Let’s be honest. If you expect it to taste like toast, you’d be greatly disappointed. Because really, it doesn’t taste like toast. What it does taste is a perfectly balanced vegetarian breakfast or lunch entree that’s a bit sweet, savory, and stunningly beautiful.

Sweet Potato Toast with Pesto & Avocado

Ingredients

2 teaspoons olive oil
2 slices of sweet potato, 1/3″-thick
1/4 cup Kale & Basil Vegan Pesto
1/2 avocado, sliced
Balsamic Fig Vinegar
Kosher Salt
Arugula

Directions

1. Heat olive oil in a nonstick pan over medium-high heat. Add sweet potato slices and cook until tender, about 5 minutes per side.

2. Arrange slices of sweet potatoes over a bed of arugula. Spread pesto over each slice and top with slices of avocado. Drizzle with balsamic fig vinegar and sprinkle with salt.

This is just a beginning! Imagine these topped with a poached egg, or crispy prosciutto. Where would your imagination take you?

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Overnight Oatmeal with Chia Seeds, Walnuts, Blueberries, and Candied Ginger

28 Thursday Jul 2016

Posted by snackingkitchen in Breakfast, Healthy, quick and easy, Recipe, Uncategorized, Vegetarian

≈ Leave a comment

Try this fantastic recipe for overnight oatmeal made with yogurt, chia seeds, and water. You can top it with anything you’d  like, but I love a combination of walnuts, blueberries, and candied ginger.

Overnight Oatmeal with Walnuts and Blueberries

My breakfast routine has never been the same since I’ve discovered overnight oatmeal. For someone like me, who doesn’t like the taste of traditional hot oatmeal, this has been life changing. I usually make 5 individual containers on Sunday, grab one each morning and add my mix ins. Eat up!

Overnight Oatmeal with Chia Seeds, Walnuts, Blueberries, and Candied Ginger

Ingredients

1/3 cup oats
1/3 cups plain nonfat yogurt
1/3-1/2 cup water
1 tsp chia seeds

Mix ins: blueberries, chopped walnuts, chopped candied ginger

Directions

Mix together and refrigerate overnight.

In the morning, mix in blueberries, walnuts, and candied ginger.
.

Enjoy!

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Taco Tuesday: Steak & Eggs Breakfast Tacos with Guacamole

28 Tuesday Jun 2016

Posted by snackingkitchen in Avocado, Breakfast, Eggs, Gluten Free, quick and easy, Recipe, recipe development, tacos, Uncategorized

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You might want to sit down for this one, because in this post, I’m combining some of my favorites: Taco Tuesday, Breakfast for Dinner, and Southwestern Food. That’s right, all three in one easy, simple, delectable recipe. Let’s do this!

Steak & Eggs Breakfast Tacos 2.jpg

The inspiration for the recipe came from Sabra’s latest innovation: Guacamole Veggie Fusions. The guacamole comes in 3 flavors: South Western, Mango Lime, and Garden Vegetable. In addition to being ready at your slightest guacamole craving, these creations have 30% less fat than a classic guacamole and are made with 7 different varieties of crisp vegetables.

What’s not to love? In case you’re curious, the South Western Guacamole that I chose for this recipe included Hass Avocado, Onion, Yellow & White Corn, Black Beans, Tomato, Red Bell Pepper, Red Chili Pepper, Salt, Cilantro, and seasonings.

Steak & Egg Breakfast Tacos with Guacamole

Ingredients

Steak & Eggs Breakfast Tacos.jpg

2 teaspoons of vegetable oil
3 large eggs
2 teaspoons of water
salt to taste
4 corn tortillas, warmed
1/4 cup Sabra South Western Veggie Fusions Guacamole
1/4 cup chopped cooked steak
1/4 cup crumbled Queso Fresco
2 tablespoons chopped cilantro
lime juice to taste

Directions

1. Heat oil in a nonstick pan over medium heat. Whisk together eggs, water, and salt. Add to the pan and scramble to your liking.

2. Assemble tacos: evenly divide guacamole among 4 tortillas and top with eggs, steak, cheese, cilantro, and lime juice.

3. Get your napkins ready and devour!

Steak & Eggs Breakfast Tacos 3.jpg

Get your coupon for $1 off at www.Sabra.com/VeggieFusions

If you love the recipe, please pin and share with hashtags #VeggieFusionsGuac and #VeggieUpYourGuac

Disclosure: I was provided with the product by Sabra and compensated for this post. All opinions are my own.

Steak & Eggs Breakfast Tacos 4.jpg

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Quinoa, Chicken, & Zucchini Egg Bake

08 Tuesday Mar 2016

Posted by snackingkitchen in Baking, Breakfast, Eggs, Gluten Free, Quinoa, Recipe, Uncategorized

≈ 1 Comment

Quinoa, Chicken, and Zucchini Egg Bake

It might be cliche, but breakfast really is the most important meal of the day. But when every free minute in the morning is worth its weight in gold, you want breakfast that’s quick, easy, and can be prepared ahead of time. This Quinoa, Chicken, and Zucchini Egg Bake fits every category. It is loaded with protein, vegetables, can be baked the night before, and quickly reheated in the morning while you pour yourself a cup of coffee. What’s even better? You can freeze the bake in individual portions and have them ready to go when needed.

I’ve prepared a similar recipe in a muffin pan, but honestly, it took longer to remove the egg cups out of the muffin pan than I care to admit. With this version, there’s less sticking, and it bakes in the same time. I’ve cut the bake into 8 servings, think of it as 1 egg per serving.

Quinoa, Chicken, & Zucchini Egg Bake

Ingredients

2 teaspoons olive oil
1 small onion, diced
3 garlic cloves, minced
2 (3 ounce) fully cooked chicken sausages, diced
1 zucchini, diced
1 cup cooked quinoa
8 eggs
1/2 cup milk
salt and pepper to taste

Directions

1. Preheat the oven to 350F.
2. Heat oil over medium heat. Stir in onions, garlic, and sausage. Cook until onions are browned and softened, 5-7 minutes.
3. Stir in zucchini and cook until slightly soft, 3-5 minutes. Mix in quinoa and cool.
4. Whisk together eggs, milk, and seasonings.
5. Layer quinoa on the bottom of the greased baking dish. Top with whisked eggs and bake until set, 30-35 minutes.

The beauty of this bake is also how versatile it is. Depending on the flavor of the sausage you use, you can play with seasonings and mix ins. Cheese is always a good option here – either mixed in with the eggs or sprinkled on top before baking.

And speaking of mix ins – do try using different vegetables. I’m a fan of sauteing the vegetables first. Not only does it add flavor, but it removes moisture from the vegetables that helps keep the bake nice and firm.

Ready to cook? Share your personal combination with me, post your photos on Instagram and be sure to tag @snackingkitchen.

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Loaded Avocado Toast

07 Monday Mar 2016

Posted by snackingkitchen in Avocado, Bread, Breakfast, quick and easy, Uncategorized, Vegetarian

≈ 3 Comments

loaded avocado toast

Loaded Avocado Toast with Za’atar, Sumac, and Aleppo Pepper Flakes

Who was the genius who invented avocado toast? If I ever found him or her, I might just give them a hug. It seems like the popularity of avocado toasts has exploded overnight, and just like that, you were seeing pieces of toasted bread topped with mashed or sliced avocados all over social media.

Most of the toasts I’ve come across were simple, if not somewhat plain. Perhaps a sprinkling of salt, maybe a dash of lemon juice, and there it was, in all its glory for you to devour.

I’ve had my share of those for breakfast, lunch, dinner, and everything in between. And then I thought, “Why keep the toast simple? Why not add extra flavors and toppings? Don’t I like most everything loaded? (this includes baked potatoes, pizza, and tacos).” And that’s how this Loaded Avocado Toast was born.

It’s silly to write down a recipe for this, but my preference is for a deeply toasted piece of seeded whole grain bread, topped with mashed avocado and sprinkled with za’atar, sumac, Aleppo pepper, and salt. That’s all guys and girls! Call it a Mediterranean take on the traditional avocado toast. Call it genius. Or simply call it yours and make it for breakfast.

Enjoy!

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Easter Breakfast Eggs

04 Saturday Apr 2015

Posted by snackingkitchen in Bread, Breakfast, Eggs, Holidays, Kids

≈ 2 Comments

Tags

diy, Easter

Easter Breakfast Eggs 6

I wanted to share a really fun and easy idea for your Easter breakfast. You’ll need a few slices of bread, a few eggs and bunny-shaped cookie cutters. Wait till your kids see this breakfast plate hopping to the table. Hopping, get it?

Start by cutting out the bunny shapes from two slices of bread. I had two shapes on hand, so I used one of each. You can certainly cut out the same shape, if you wish.  Individually saute the cut outs in a little bit of olive oil until golden brown and crisp on both sides.

Easter Breakfast Eggs 2

Easter Breakfast Eggs 5

For the main toasts, sautee each slice of bread in a skillet over medium high heat until golden on one side. Then flip and carefully add in an egg. I used one whole and one scrambled egg for each slice. Lightly salt the eggs for flavor.

Easter Breakfast Eggs 4

And really, that’s all. I served the toast with some baby spinach and added Sriracha eyes to each bunny. If Sriracha is too hot for your taste, you can use ketchup.

Happy breakfast!

Easter Breakfast Eggs 7

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Strawberry Bread with Strawberry Compound Butter

11 Monday Aug 2014

Posted by snackingkitchen in Allrecipes.com, Baking, Bread, Breakfast

≈ Leave a comment

Have you been enjoying the summer strawberries?  I find these beauties especially sweet and plump in the summer months, especially when picked right from the garden.

Strawberry Bread and Butter Recipe (1)

The other day, I was shooting a video for Strawberry Bread and it just happened that it made two beautiful loaves.  We shared one loaf at the allrecipes.com studio, and I took the second one home to share with friends at a going away party.  The recipe really rocked out – the bread came out moist, studded with pecans and strawberries.  Notice the sliced strawberries on the top of the loaves?  That was the extra flare I decided to add, mainly for food styling purposes.  Try the same when baking banana bread as well.

The time of the party was approaching, and I wanted to elevate the bread by making a quick Strawberry Compound Butter.  I’ll confess to having the leftover butter on a toasted baguette the following morning, and it was quite a success!

Strawberry Compound Butter

Ingredients

1 cup butter, at room temperature
2 tablespoons confectioners’ sugar
1 teaspoon ground cinnamon
1/4 cup strawberries, pureed

Directions

1.  Beat together butter, sugar and cinnamon.

Strawberry Bread and Butter Recipe (2)Strawberry Bread and Butter Recipe (3)

2.  Fold in strawberries.  Refrigerate until ready to use.  About 30 minutes before serving, remove the butter from the refrigerator to bring to room temperature.

Strawberry Bread and Butter Recipe (4)Strawberry Bread and Butter Recipe (5)

Judging by the reaction of guests at the party, this combination was a success.  Want a recipe variation?  Bake up the bread as muffins, and adjust to butter to a more spreadable frosting consistency.

Strawberry Bread and Butter Recipe (9)

Enjoy this recipe and summer’s strawberries.

Strawberry Bread and Butter Recipe (7)

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Easter Mini Bundt Pan Frittatas

18 Friday Apr 2014

Posted by snackingkitchen in Breakfast, Brunch, Cooking, Eggs, Gluten Free, Holidays, Recipe

≈ 2 Comments

Tags

Asparagus, Easter, Frittatas, Ham

Easter Mini Bundt Frittatas Breakfast Recipe1

If you are celebrating Easter, I’m wishing you a Happy one!  While Easter is not in my holiday rotation, I did want to share this recipe for Easter Mini Bundt Pan Frittatas that will be ideal to make with Easter ham leftovers.  Serve this up for brunch and make an extra batch to pack for easy breakfast throughout the week.

You can certainly bake these in a standard cupcake pan, but I was fortunate to find these gorgeous mini bundt pan at my parents’ and was happy to make it my own.  The frittatas were my first project and I’m certainly looking forward to future bundt creations!

Easter Mini Bundt Pan Frittatas

Ingredients

nonstick cooking spray or vegetable oil

1 cup diced ham

1 cup diced asparagus

1 cup diced yellow bell pepper

1/4 cup diced green olives (used jalapeno stuffed)

2 tablespoons chopped fresh dill

6 eggs

salt & pepper to taste

Directions

1.  Preheat the oven to 350 degrees F and grease a 6-container bundt pan with cooking spray or vegetable oil.

2.  Combine ham, asparagus, bell pepper, olives and dill and divide evenly among the bundt pan cups.

3.  Whisk together eggs with salt and pepper and pour over the filling.

4.  Bake in the oven until puffy and the eggs are set, 20-25 minutes.

Easter Mini Bundt Frittatas Breakfast Recipe4

And that’s it guys!  Hop on over to your table to enjoy these delicious frittatas.  And as always, experiment with your favorite filling ingredients – cooked chicken, sauteed mushrooms and spinach, add a jalapeno for some spice – all appetizing possibilities!

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Thai Sticky Rice with Mangoes from Pok Pok Restaurant ~ Dessert

27 Thursday Mar 2014

Posted by snackingkitchen in Breakfast, Cookbook, Cooking, Dessert, Gluten Free, Mango, Recipe, Rice

≈ Leave a comment


Thai Sticky Rice with Mangoes Recipe08

The last time you dined at a Thai restaurant, do you remember what you ordered for dessert?  More likely than not, you enjoyed a bowl of sticky rice, topped with sweet mango.  If you were lucky enough to taste this at a Portland Pok Pok, consider yourself lucky.  This is probably one of the most talked about Thai restaurant in the United States.  Although I haven’t had a chance to eat at Pok Pok yet, I got a chance to try many of its dishes few weeks ago, during my cookbook club meeting.  Our cookbook selection was “Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand” by Any Ricker, JJ Goode, Austin Bush and David Thompson.

Among the dishes, there was pad thai, fried egg salad, pork ribs, and much more.  For my selection, I picked Andy’s recipe for Sweet Sticky Rice with Mangoes and Sesame Seeds, published in Food & Wine magazine.

You can find the full recipe on the site.  I found out, later, that it was different from one published in the book, perhaps an easier, more shortcut version.  In this version, the rice is prepared in the microwave instead of steaming, and there are several ingredients missing, that perhaps could be harder to find at a local grocery store.

As such, I adjusted the Food & Wine published recipe but cutting down on the salt and adding vanilla to the coconut sauce.  I also chose to use black sesame seeds to offer contrast to white rice and yellow mangoes.

You start by combining coconut milk with sugar and salt in a saucepan and simmering it until slightly thickened and the sugar melts.  Feel free to throw in a vanilla bean into the sauce.

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For the rice, you might need to head down to your closest Asian grocery store.  You’re looking for long grain Thai rice, also called sweet, sticky, or glutinous rice.

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Soak the rice for an hour, then rinse it, and cook in the microwave in three stages, until it’s tender.

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Meanwhile, you’ll make the second batch of coconut sauce (i added a vanilla bean to this one as well) with sugar and salt – you will add it to the cooked rice and stir it in until it’s fully absorbed.  Be sure both the rice and the sauce are still warm.

Toast black sesame seeds and peel and slice mangoes.  If at all possible, it’s best to use champagne mangoes.

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Serve the rice in individual bowls along with coconut sauce (the first batch you made), mangoes, and sesame seeds.  I arranged the mangoes over the bowl of rice and sprinkled with sesame seeds – looks like a happy bumble bee, doesn’t it?

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Savory French Toast

24 Friday Jan 2014

Posted by snackingkitchen in Bread, Breakfast, Brunch, Cooking, Recipe

≈ Leave a comment

Tags

bread, brunch, cooking, french toast, recipe

Savory French Toast

Before I grew up into loving sweet French Toast, enjoying the custard soaked thick slices of challah bread, sometimes dusted with confectioners’ sugar or dunked into heated maple syrup, I remember gobbling up bites of Savory French Toast.  I was still a child, and if memory serves me correctly, this dish was prepared by my Dad for special weekend mornings.  I’m sure my Mom has made that as well a time or two.

This is my take on this childhood recipe – Savory French Toast.

Ingredients

2 eggs

2 tablespoons half & half

2 tablespoons milk

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

4 Brioche slices

1 tablespoon olive oil

Serve with: smoked salmon, cucumber and tomato salad

Directions

1.  Whisk together eggs, half & half, milk and the spices.

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2.  Coat brioche slices in the egg custard.

3.  Heat oil in a large cast iron skillet over medium high heat.

4.  Cook brioche  3-4 minutes per side, until golden brown and cooked through.

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If you are looking to add more flavor, consider sprinkling the toast with grated Parmesan cheese and watch it melt!

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Apple Walnut Pancakes with Cranberry Sauce ~ Breakfast Recipe

23 Wednesday Oct 2013

Posted by snackingkitchen in Breakfast, Brunch, Cooking, Dessert, Recipe, Uncategorized

≈ Leave a comment

Tags

breakfast, cooking, pancakes, recipe

apple_walnut_pancakes_cranberry_sauce_breakfast

Pancakes for breakfast? Yes, please!  Last weekend I decided to upgrade the traditional “eggs-for-breakfast” and make pancakes instead.  Rather than making them plain or over-the-top-pumpkin-spice variety, I decided on the Apple Walnut Pancakes with Homemade Cranberry Sauce and based the recipe on one of my favorites for Apple Bacon Pancakes I have done in the past.

Ingredients

1 1/2 cups all-purpose flour

1/4 cup of sugar

1 teaspoon baking powder

1 teaspoon baking soda

pinch of salt

1 1/2 cups buttermilk

1 egg

1/4 cup vegetable oil

2 apples, grated

1/2 cup chopped roasted walnuts

Directions

1.  Whisk dry ingredients.  Add the wet ingredients and whisk to combine.  Stir in apples and walnuts.

2.  Heat a large pan over medium high heat and lightly grease with oil or butter.   

3.  Use a measuring cup (1/4 c) or a small ladle to make pancakes.  Cook the pancakes for 4-5 minutes on each side. You will notice the edges drying out and bubbles appearing on the surface of the pancakes – that’s when you know it’s time to flip!

4.  Add butter or oil, as needed between the batches.  Serve the pancakes hot, with a drizzle of honey, yogurt and homemade cranberry sauce.
And speaking of cranberry sauce, it has got to be one of the easiest things to make yourself in the kitchen!  Simply combine fresh cranberries with organge juice, zest of oranges or mandarines, a little bit of grated ginger and sweetener.  You can use sugar or honey, to taste.  I like mine on the sour side and don’t use too much of either sweetener.
The combination of hot pancakes with cool yogurt and cranberry sauce will surely win you praise with your breakfast companions.
I have been eating the leftover of the cranberry sauce and yogurt for breakfast, as a parfait, tossed together with chia seed granola.  Bon appetite!
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Brunch at Pickle Cafe, Adrift Hotel ~ Long Beach, WA

07 Monday Oct 2013

Posted by snackingkitchen in Breakfast, Brunch, Eggs, Restaurant Review, Uncategorized

≈ 1 Comment

We spent the weekend in the beautiful Long Beach, Washington, just under four hours away from Seattle.  This was an especially sunny and warm weekend for our fall, and we appreciated and treasured every moment of it.

I booked a room at the Adrift Hotel & Spa (more on this later) and spent Sunday morning looking out at the beach from the windows of Pickled Fish – the hotel restaurant, located on the fourth floor.

ImageImageImage

I started with a beautiful Bloody Mary, spicy and thick, stirred with celery sticks and garnished with two olives.

Bloody Mary Brunchimg_2320

The food choices were quite obvious.  With the proximity to the ocean, we ordered Crab Cakes Benedict with roasted potatoes (they must have had truffle salt sprinkled on top).  Our second choice was the Daily Frittata with local albacore, chanterelle mushrooms and bell peppers.  The two arrived looking beautiful.  The crab cakes were filler-free, light and sweet tasting of crab.  And then we dug into the frittata, foraging for mushrooms.  Alas, there were none! Not a single bite.  I was quite disappointed, and informed our server.  She didn’t argue too much.

Crab Cake Benedict and Frittata

Instead, she returned with a heaping plate of butter sauteed chanterelle mushrooms.

Mushrooms

And just because we were on vacation, I thought dessert would be in order.  In came the plate with Brioche French Toast, garnished with berries, confectioners’ sugar, whipped butter and whiskey syrup.  The best French Toast I’ve had in a long time.  The bread was thoroughly soaked in the egg custard and soft in the middle, yet still crisp at the edges.  I could’ve gone for an extra shot of syrup.

French Toast Brunch img_2332

Needless to say, we were happy and full.  We spent the next few hours walking and horse back riding on the beach. Oh vacations!

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Yogurt Parfait ~ Ellenos Real Greek Yogurt

23 Monday Sep 2013

Posted by snackingkitchen in Breakfast, Dairy, Healthy, Nuts, Product Review

≈ Leave a comment

Have you had breakfast yet?  For the last few days I’ve been eating Ellenos Real Greek Yogurt.  This locally hand crafted yogurt is exclusive to Pike Place Market and just might give you an extra reason to visit Seattle.  Super creamy and rich, it comes in many varities.  I enjoyed the passion fruit the most – extremely fragrant, with seeds from the passion fruit incorporated with the yogurt.  They pop and burst inside your mouth with every bite you take.

Today, I layered the lemon curd Ellenos yogurt together with their plain variety on the botton of the glass.  Then, sprinkled fresh raspberries and topped with granola.  Could breakfast get any better? 

Be sure to check out Ellenos the next time you are at Pike Place Market and let me know what your favorite flavor is.  Enjoy!

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Avocado Blueberry Smoothie with Almond Milk and Flaxseed

20 Tuesday Aug 2013

Posted by snackingkitchen in Breakfast, Drink, Fruit, Gluten Free, Healthy, Vegan

≈ Leave a comment

Smoothies have been ruling my world lately.  The newest one is the Avocado Blueberry Smoothie with Almond Milk and Flaxseed.  It’s nice to have a dairy-free version of the smoothie and this one can be made with soy or rice milk as well.

In the heat of the summer, do use fresh berries if you can.  Though, frozen berries will make this breakfast especially frosty.  Avocado adds incredible richness and makes this smoothie creamy and decadent.  Ready to give it a whirl?

Avocado Blueberry Smoothie with Almond Milk and Flaxseed

Ingredients

1 large avocado, peeled and seeded
1 1/2 cups blueberries, fresh or frozen
3 cups unsweetened almond milk
2 tablespoons flaxseed

Directions

1.  Combine all ingredients in a blender and blend.  Add more milk, as needed to reach desired consistency.

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Banana Peanut Butter Soy Smoothie ~ Breakfast Recipe

29 Monday Jul 2013

Posted by snackingkitchen in Breakfast, Drink, Gluten Free, Healthy, Recipe, Vegan

≈ Leave a comment

There wasn’t much in my lunch bag for breakfast this morning.  A single banana.  One, lonely, banana.  When I came to work, I remembered that I had a jar of crunchy peanut butter at my desk and soy milk in the refrigerator.  Smoothie time!  This Banana Peanut Butter Soy Smoothie was a healthy, satisfying and delicious combination of flavors and quick to make.  I suggest you make it for breakfast tomorrow!

Banana Peanut Butter Soy Smoothie

Ingredients

1 banana, peeled, quartered

2 tablespoons peanut butter

1 cup soy milk

1 cup ice

Directions

1.  Blend all ingredients together until smooth.  Drink up!

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How to Bake Eggs

25 Monday Mar 2013

Posted by snackingkitchen in Breakfast, Brunch, Cooking, Eggs, Recipe, Vegetarian

≈ 1 Comment

Because there are only so many times you can turn eggs into an omelet or a quick scramble for breakfast , I came up with a new way to prepare this breakfast staple.  Baked Eggs with Roasted Tomatoes, Sauteed Spinach, and Queso Fresco. 

Perhaps I was inspired by the French Onion Soup that I had prepared and styled for work earlier in the week, but the idea of placing eggs into traditional ceramic crocks intrigued me.

I just happened to have a batch of roasted Roma tomatoes on hand and so the layering process began.  Soon enough the Artist and I sat down to a breakfast of individual baked egg scrumptiousness.

Baked Eggs with Roasted Tomatoes, Sauteed Spinach and Queso Fresco
Recipe for 2
 
Ingredients
 
2 teaspoons olive oil
3 cups baby spinach leaves
1/4 teaspoon red hot pepper flakes
salt and ground black pepper to taste
6 halves roasted Roma tomatoes
4 eggs
1/3 cup crumbled queso fresco
 
Directions
 
1.  Preheat the oven to 375 degrees and lightly grease two ramekins.
 
2.  Heat oil in a nonstick pan over medium heat.  Add spinach, red hot pepper flakes, salt and pepper to taste and saute until spinach wilts, 3-5 minutes.
 
3.  Layer roasted tomatoes on the bottom of the ramekins.  Cover with an even layer of sauteed spinach.


4.  Break two eggs inside each ramekin and sprinkle with queso fresco.

5.  Bake the eggs in the preheated oven until the whites are set and the cheese is slightly browned around the edges, 15-20 minutes.

Serve the eggs with your favorite hot sauce and crispy corn tortilla strips.

How fun and easy would this be for breakfast in your house?  Enjoy!

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Sweet Potato Hash with Bacon and Green Onions ~ Breakfast

23 Saturday Feb 2013

Posted by snackingkitchen in Bacon, Breakfast, Eggs, Gluten Free, Sweet Potatoes

≈ Leave a comment

…But there you go again, there you go again, making me love you more!  I’m talking about the sweet potato here people.  I just can’t get enough.  The trick to making a quick sweet potato hash is to precook the cubed potato in the microwave for a few minutes.  The cubes get soft and tender and will crisp up and caramelize so much faster.  Give this one a try!

Sweet Potato Hash with Bacon and Green Onions for Two

Ingredients

1 sweet potato, peel on, cubed 1/2″
2 bacon slices, chopped
2 green onions, sliced
salt and pepper to taste
1/2 teaspoon smoked paprika

Serve with poached eggs and barbecue sauce

Directions

1.  Place cubed sweet potato in a microwave-safe bowl and add a tablespoon of water.  Cover with plastic wrap and microwave for 5 minutes.

2.  Cook bacon in a cast iron skillet over medium high heat for 2-3 minutes.  Add precooked sweet potatoes and cook until potatoes begin to caramelize, about 5 minutes.

3.  Sprinkle green onions over the potatoes and season with salt, pepper, and paprika.

4.  Serve with poached eggs and barbecue sauce.

Delicious!

If you want to bump up this breakfast, you might add black beans, diced bell peppers, and tomatoes to the hash.  Crumbled Mexican cheese, such as cotija would go well.

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Baked Breakfast Eggs with Peppers and Sausage

10 Sunday Feb 2013

Posted by snackingkitchen in Breakfast, Eggs, Recipe

≈ 2 Comments

Once again, it was time for breakfast.  The eggs would be the star of the meal, but this time, they would bake in the oven, set atop sauteed red bell pepper and diced spicy pork sausage.  The beauty of this recipe is that it is as easy to make four eggs as it is a dozen.  You can prepare the ingredients the night ahead and breakfast is almost ready in the morning.  Let your imagination and refrigerator contents guide your filling ingredients.

 

Baked Breakfast Eggs with Peppers and Sausages

Ingredients (for 4 eggs)

1 red bell pepper, diced and sauteed
1 spicy pork sausage link, diced
4 eggs, cracked
1/4 cup sharp Cheddar cheese, shredded
Directions

1.  Preheat the oven to 350 degrees and grease four muffin cups with nonstick oil spray or butter.  This is crucial to grease well, otherwise the egg cups will stick and you’ll have a runny, cheesy disaster on your hands.

2.  Divide pepper and sausage evenly among the four cups.  You want them to come up no higher than half way, otherwise the egg would not have the space to rest.

 3.  Top each muffin cup with an egg and sprinkle with a tablespoon of cheese.

4.  Bake the eggs in the preheated oven for 15 minutes or until desired doneness of the yolk.  Cool the eggs slightly and carefully remove from the muffin cups onto a plate.  A butter knife or a small, thin, flexible spatula will help you ease the eggs out of the cups.

I served the eggs with a side of oven roasted potatoes and hot sauce.  
I would strongly recommend cooking your filling ingredients ahead of time if they are high in water content (peppers, tomatoes, mushrooms, spinach).
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