Category Archives: Breakfast

Best Scrambled Eggs To Date

Scrambled eggs can be manipulated in one too many ways. It kind of grosses me out. While we were in Bend, OR a couple weeks ago, the hotel we stayed at had breakfast. Mind you, their breakfast was actually really good and filled with multiple options to choose from. Apart from the usual mass produced plastic tasting scrambled eggs, I thoroughly enjoyed everything else. I find anytime you travel, the scrambled eggs are a “must RUN” dish. Don’t touch, don’t eat, don’t even try! They always let you down.

Isn’t it crazy how scrambling eggs can bring out the best and the worst of an egg? I’ve found that it is almost too easy to make them different each time. My husband is the type who likes to constantly stir the egg and mash it into the smallest pieces known to man. He loves to stir those puppies and stir and stir. I found that over stirring will keep Cooper from touching the egg. :) I will give my husband the benefit of the doubt and say, I do make eggs every day for Cooper, so he’s just used to my chunky, cheesy, ooey goodness of an egg. ;)

I will give all the credit to my mama who taught me many tips and tricks in the kitchen. She is a fabulous cook and always had the best eggs growing up and I’ve now brought them to my abode. The key to our scrambled eggs is not, I repeat, NOT to over stir.

Ingredients: 

  • 2-3 tbsp butter
  • 8-10 eggs (serves 5-6 people)
  • 3 tbsp cream cheese
  • 1- 1 1/2 cups shredded cheese
  • Salt & pepper to taste
  • (Patience) :)

In a medium size skillet greased with 2-3 tbsp butter, crack your eggs over med-low heat. Let them sit until they look like this. (break the yoke)

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Using a spatula light scrap the bottom of the pan to “stir” them. Leave in large chunks.

IMG_5200 Add in chunks of cream cheese and shredded cheese. (This pictures shows sliced cheese)

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Give it one last stir. If you feel it needs to cook through a little longer, give it a couple good stirs without chopping your eggs into tiny pieces. :) IMG_5203

Serve with toast and sausage or in a breakfast sandwich.

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I  found great pleasure when the little gal I nannied for said she HATED eggs but once she took a bite of mine she proudly stood and said “these are the best eggs in the WHOOOOLLLLEEE world.” I was very honored that a 5 year old would be so complimentary towards my eggs that were previously looked down upon. She enjoyed them so much she asked for my scrambled eggs for her birthday breakfast. Needless to say, her mom “took a lesson” on scrambling eggs. :)

Coffee Crumb Cake Muffins- NY Style

Coffee Cake Muffins, New York style. OH MY GOODNESS! These are almost too perfect! They are entirely unhealthy but how can you have healthy coffee cake and actually enjoy it? I don’t believe in wasting calories and fat on muffins that simply are a knock off. :)

We LOVE these muffins and decided to take them to the beach this weekend to enjoy with family and allow them to partake in our indulgence as well. They are a great hit and everyone enjoys a good coffee cake muffin with some fruit and coffee.

Ingredients:

For the muffin:

  • 1¼ cup unbleached flour (Cake flour works great too)
  • ½ cup granulated sugar
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 6 tbsp butter softened but still cool
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • ⅓ cup buttermilk

For the crumb topping:

  • ⅓ cup granulated sugar
  • ⅓ cup dark brown sugar
  • ¾ tsp ground cinnamon
  • Dash of salt
  • 1 cup butter, melted
  • 1 ¼ cups cake flour

In a stand mixer, mix together flour, sugar, soda and salt.

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Add in butter and eggs.

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Stir in vanilla and buttermilk (for homemade quick buttermilk click here)

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Beat until incorporated but do not over mix.

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Fill muffin cups 1/3 full leaving plenty of room for the crumb topping and for the muffin to rise.

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Make the crumb topping: In a medium bowl, combine all ingredients except flour together and mix thoroughly. Add in flour and stir really well. Spoon on top of batter.

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Bake at 350 degrees for 15-20 minutes or until crumb topping is golden brown and batter comes out clean with a toothpick inserted.

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Cool on wire rack and enjoy! They also freeze well in an airtight container.

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Recipe adapted from Table for two blog

How to Hard Boil Eggs

How to hard boil eggs.

I didn’t realize that it can be a struggle to peel the shell and not have the yoke fully cooked. After talking with a friend, I decided to share my little secret for the perfect hard boiled egg. No problems peeling and no under cooked egg.

I didn’t realize you could actually buy pre-boiled eggs from Costco. I was actually shocked when I heard this and figured it was time to share these simple directions as I boil eggs weekly for snacks throughout the week.

As I was talking with her, she explained that she can never get the eggs just right; a little too soft or too difficult to peel.

So… here ya go. The no fail hard boiled eggs. If you follow these directions you shouldn’t have any problem peeling the shell. I haven’t and would be surprised if you did.

In a large pot place cold eggs. Use COLD water, enough to cover the eggs. (This will keep them from cracking)

IMG_4542Bring to a roaring boil. 

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Once boiling, turn off heat, cover and set the time for 13 minutes. (Leave the pot on the hot burner) 
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When timer goes off, rinse with cold water and place in the refrigerator. 
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Enjoy your delicious eggs that will cook without fail. 
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Honey Nut Granola

I was craving granola recently as I haven’t made it in quite some time. I love homemade granola with vanilla coconut milk. So delicious on a hot summer day for breakfast or even a healthy snack.

I started eating this about 3 times a day as something about it is so light and healthy yet delicious and fulfilling all at the same time. I go on spurts where I cannot get enough of cereal. This happens more often when summer approaches and I do not want a heavy meal.

I hope you find this just as satisfying as I do!

Ingredients:

  • 6 cups cooking oats
  • 2 cups bran flakes
  • 2 cups shredded coconut
  • ¼ cup chia seed
  • ¼ cup flax seed
  • ¼ cup pumpkin seeds
  • ½ cup cashews
  • ½ cup pecans
  • ¼ cup sunflower seeds
  • ½ cup dried blueberries
  • ½ cup dried strawberries
  • 2 ½ cups honey
  • 1 cup vegetable oil

In a large bowl add oats, bran flakes, coconut, nuts and seeds.

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Add in blueberries and strawberries.

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Stir well and add vegetable oil and toss again.

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Stir in honey and mix really well. Once mixed, dump mixture into a large dish; preferably a 10×15. Bake for 18 minutes. Stir mixture and bake another 18 minutes. Depending on how dark the mixture is after the second set of baking, you can bake it another 10 minutes or simply be done. I enjoy a little bit of crunch to my granola and do the three rounds of baking.

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Once bake transfer granola IMMEDIATELY to container to allow to cool. If you leave granola in dish to cool down, you will have a heck of a time getting it out as the honey loves to stick to the glass.

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Mmmm I love granola. I always eat a cup of granola fresh out of the oven and add a few blueberries.

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Enjoy this great sweet yet nutty delicious cereal and I know your kids will love it just as much as my son! Mmmm good!

Hot Dog Hash

As you all know I love new versions of hot dogs. The same routine of a dog and a bun isn’t always super exciting. As I love to experiment, I took what I had in the refrigerator and came up with two different kinds of dogs: Hot Dog Hash and Hot Dog Mac.

They both were delicious! You can serve this recipe for breakfast, brunch or dinner.

Ingredients:

  • 4 hot dogs
  • 4 flour tortillas
  • 1 cup shredded cheese
  • 2 medium russet potatoes
  • ½ onion, chopped
  • 1 tbsp minced garlic
  • ¼ tsp paprika
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp cumin
  • 4 medium eggs, over easy

Chop potatoes and toss in a skillet with EVOO and cook over med-low heat.

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Chop onion and add to potatoes.

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While cooking, add paprika, minced garlic, salt, pepper and cumin.

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Once fully cooked, set aside.

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Meanwhile, turn the broiler on and slice hot dogs length wise leaving them open like a butterfly. Broil until crispy. 1-2 minutes.

Cook eggs in skillet. I prefer to cook them over easy as the yolk on the potatoes is very tasty.

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Once Hot dogs are cooked, top tortillas with cheese.

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Broil for 1-2 minutes until cheese is melted.

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Top warm tortilla with hot dog and potato mix.

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Add egg and fold up like a taco.

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Enjoy!

“KIND” Bars

I found this recipe and thought it was a must make recipe. Who doesn’t enjoy KIND Bars, they are healthy, delicious and easy to pack n’ go. You can substitute this recipe in multiple ways for different flavors and nuts.

Ingredients:

  • 1/3 cup + 1 TBSP raw honey
  • 2 TBSP whole wheat flour or Almond Flour
  • 1 Tbsp Almond Butter
  • ¼ tsp sea salt
  • 1 cup rolled oats
  • 1 cup chopped cashews and/or soy nuts
  • ¼ cup chocolate chips
  • ¼ cup dried cran-strawberries

Preheat oven to 300 degrees. In a medium bowl combine honey, flour, almond butter and sea salt. Mix until honey is well incorporated. Add oats and mix well.

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Add nuts, cranberries and chocolate chips.

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In a parchment lined 8×8 press mixture into pan.

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Bake at 300 degrees for 20 minutes.

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Let cool completely. Once cooled remove from pan and cut into little squares. Stores well in plastic bag  and freezes well for a later date.

*This recipe is adapted from The Nourishing Home.

Bagel Supreme

I used to frequent a coffee shop while in college. We would drop in multiple times a week if not sometimes daily. While studying and writing papers I would get a fatty bagel with the choice of unlimited toppings. They made their own bagels which makes everything taste better.

This brings back such memories every time I make it at home realizing I used to be a naive college gal just drinking coffee and gaining the freshman 15. Although, it wasn’t just my freshman year to gain weight, it did get less as the years progressed. :) I realized through staying up late your metabolism kicks in overtime asking for more food and with little sleep your body simply can’t process all the calories without gaining weight. Double edge sword. You think you are invincible in college and come to find out, the only invincible part to college was your classes; no way around them.

So, with those college days in mind, here is a great recipe for breakfast, lunch or dinner.

Ingredients:

Serves 2

  • 2 Bagels
  • Cream Cheese
  • 2 Avocados
  • 2 Tomatoes, sliced

Optional Toppings:

  • Sprouts
  • Cucumbers
  • Bacon

Toast your bagel and in a small bowl mix cream cheese and avocado together. Spread on top of bagel.

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May leave sandwich open faced or closed. I prefer open faced as this is how they served them at the coffee shop.

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Top with tomatoes and basil or any remaining toppings you prefer.

Cran-Blueberry Muffins

These little muffins are delightful and healthy. As I mentioned in my Cranberry Nut Breakfast Cookies, this was a shock to the two additional little kids I am watching to have a “healthy” muffin. I use honey for my sweetener and it helps eliminate the processed sugar. I also use unbleached whole wheat flour as a healthier option as well.

The little boy ate them, but the little girl was not too fond of them as she knew by my mistake of saying they were healthy she wouldn’t be interested. That was my fault!

Ingredients:

  • 1 1/2 cups cooking oats
  • 1 ½ cups whole wheat flour
  • ¾ cup honey
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 ½ cups buttermilk
  • ¼ cup vegetable oil
  • 2 eggs
  • 3/4 cup bran flakes
  • 1 cup blueberries
  • 1 cup dried cranberries

Preheat oven to 400. In a stand mixer, mix first 7 ingredients together. Mix well.

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Mix buttermilk, oil and eggs together. Mix in blueberries, cranberries and bran flakes.

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Use muffin cups and fill 3/4 full.

Bake in preheated oven for 20 minutes or until toothpick comes out clean.

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If serving to children, don’t tell them they are healthy. :)

Breakfast Nut Cookies

While watching the kids today I decided during nap I would try and be somewhat productive and get some snack options in our house. This was one the choices I chose. :)

I believe the two kids I am watching were expecting full sugar and were not big fans of the “healthy” cookie. Cooper on the other hand gets it a lot so this was a treat for him! :) Although they liked the fact that there was brown sugar in this one, this option won over the muffins. :) Funny how those things work!

I adapted this recipe from Cooking Light, First Foods.

Ingredients:

  • ¾ cup brown sugar*
  • ¼ cup butter or coconut oil, melted
  • 2 eggs
  • 1 tsp vanilla
  • 1 ½ cups whole wheat flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp all spice
  • ½ cup dried cranberries
  • ½ cup mixed nuts (I used cashews and soy nuts)
  • 1 tsp sugar for topping

Preheat oven to 350.

Combine first four ingredients and mix well.

Add flour, baking soda, cinnamon, all spice and mix well.

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Fold in cranberries and nuts.

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Scoop a small amount onto baking sheet and sprinkle a little sugar on top.

Bake for 10 minutes.

These litle cookies will be healthier for your kids than your typical cookie.

*Do not substitute honey for the brown sugar as this is the basis of the flavor for the cookie.

 

 

 

Whole Wheat Pancake Mix

My husband “says” he doesn’t like pancakes, but every time I make them, he loves them. He also will crave them from time to time and ask me to make them. With that in mind, I’m choosing to believe he is not a pancake hater.

Although my son and I love our carbs, I’ve found my husband thoroughly enjoys them as well but chooses to “not” like them because they hurt his tummy. So although he does enjoy them very much, he tries to trick me ahead of time to not make something. :) I found if I make what I want he gladly eats it and does not complain! :)

Anyway, I have a current pancake mix (recipe here) that I have been using but wanted to switch it up a bit. Here is my new found love for whole wheat pancakes.

Ingredients:

  • 6 cups whole wheat flour
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 2 ½ tbsp baking powder
  • 2 ½ tbsp baking soda
  • 1 ½ tbsp cinnamon
  • 1 tbsp salt

In a large bowl mix together ingredients and store in glass container.
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When cooking pancakes, add milk (or water) to mixture.
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Delicious