AwesomeBites

Category: Breakfast

  • Cheesy Zucchini Frittata

    Cheesy Zucchini Frittata

    2 Zucchini grated
    1/2 yellow onion grated
    2 T butter
    2 T Thyme
    1 tsp Nutmeg
    12 eggs
    1 cup heavy cream
    1 cup feta crumbled
    1 cup parmesan grated
    1 cup cottage cheese
    salt and pepper
    In your frying pan, saute in butter zucchini and onion. You want the moisture to cook away.
    Place in the bottom of your frittata pan or you can use your fry pan if it is big enough.
    Whip your eggs and cheeses and cream together in a bowl along with your spices.
    Pour over the zucchini.
    Bake at 375 degrees for 40 minutes or until there is still a small wiggle in the middle.
    Let cool 10 minutes before cutting in squares.
    Serve with fruit and I love it with roasted asparagus.
    Feeds 12 people

  • Crocheted Eggs & Broccoli Bacon Fry

    You are probably tired of hearing about my childhood, but my parents would always send us off to school with a hot breakfast. We lived on a small farm and kept animals for food, not for pets – although we had a few pets also. Collecting the eggs was one of my older sister’s jobs and my father would raise pigs and make his own bacon.

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    For each person
    2 large to extra large egg
    Vegetable oil to fry the egg in
    1/2 – 3/4 cup of broccoli
    2 strips of bacon
    Salt and pepper

    Yummy!

    My mom would fry an egg in oil with the heat a bit hotter and the outside of the egg white would crochet a beautiful lace doily. I loved this crunchy bit with my egg yolk all soft in the inside.

    While my mom would serve this with potatoes, I have yielded to a version with less carbs.
    Fry bacon and cut into 3/4 inch pieces, remove most of the bacon fat from the pan and fry the broccoli in the bacon fat. Add the bacon back in with the broccoli right before serving. Season with salt and pepper. This tastes awesome served with your crocheted eggs!

    Serve with a Bloody Mary or Mimosa.

  • Egg in Toast

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    IMG_6016Egg in toast

    I thought my mother was brilliant as she would deliver this wonderfulness to our table.
    Cooking one egg at a time for each of my brothers and sisters.

    Yesterday, I made this for my hubby, Dennis. He lapped it up!

    Rye Bread
    1 large egg
    1 ounce favorite cheese – I used Jack which is what I had in the fridge.

    Coat the frying pan slightly with olive oil or butter.
    Medium heat, not too hot or you will burn your bread!
    Cut a hole in your bread with a small glass.
    Place the bread in the frying pan along with the circle you removed so it gets toasty also.
    Crack your egg into the hole.
    Salt, pepper.

    When it starts to set, flip it over.
    Add cheese.
    Remove from pan when it white is set.

    Serve with tomato salad
    Slice small tomatoes into halves
    Drizzle with olive oil and balsalmic vinegar and a little salt and pepper.

    Makes a world class breakfast with little effort!
    Enjoy this awesomebite!

  • Scones – Best Ever!

    Scones – Best Ever!


    I am a about to take a professional cooking class and so you probably are going to not like what I am going to say, but I have to say it.
    The best scones in the whole wide world are made with two pre-made mixes.
    Don’t get all uppity, I love baking from scratch. Just try these and you’ll know I am right!

    Krusteaz Sugar Cookie Mix
    Bisquick Biscuits
    2 tsp of vanilla extract or black walnut extract
    1 cup diced black walnuts
    1/2 cup rolled oats
    Optional – Choose one: Raisins, Dried Cranberries or nothing at all!
    1 cup confectioners sugar
    1 T water or milk

    Prepare as you would according to the directions, although in this case mix the dry ingredients together of both mixes and then the wet ingredients include the extracts and then combine. Then add chopped black walnuts and optional raisins or cranberries.
    Divide into two parts and then with your hands pat into rounds on baking sheet lined with parchment paper and sprayed with Pam.
    While patting down pour 1/4 cup of rolled oats on top of each round.

    With a long knife, cut into 8 pieces as you would a pizza.
    Bake for 25 minutes or until golden brown at 375 degrees.

    After you take the scones out of the oven, combine the confectioners sugar and 1 T water or milk and combine until the mixture resembles heavy cream.
    Drizzle the topping over the golden scone. Hurry and eat before they are gone!

    Awesome Scones!

  • Chorizo and Eggs Breakfast Burrito

    Chorizo and Eggs Breakfast Burrito

    My family likes breakfast on the weekends. But when you are too hurried and need to get on the road, you can take it with you! Wrap it up in a burrito and you are a happy camper.

    Chorizo
    Eggs
    Flour Tortillas
    Grated Cheese – Mexican Three Cheese variety

    In a skillet, fry the chorizo until browned. In another pan, scramble eggs. Over a burner, cook the flour tortilla, flipping as necessary. Top with scrambled eggs, chorizo and cheese. Wrap. Don’t forget to take a cup of coffee and a couple of napkins!

    Awesome bites!

    Chorizo Breakfast Burrito
  • Bread Pudding

    Bread Pudding

    Bread pudding

    6 eggs
    1 cup sour cream
    1 tsp cardamom
    1 tsp cinnamon
    1 tsp nutmeg
    1 tsp garam masala
    1/2 tsp salt
    1/4 cup brown sugar
    15 slices bread (croissants, texas toast, raisin bread). Many recipes recommend removing crust, but I like the crusts.

    Combine eggs, cream and spices beat well. Dip bread slices and add to buttered baking dish.
    Top first layer with sprinkle of brown sugar and another layer of dipped bread and sprinkle remaining brown sugar on top. Bake at 325 degrees for 30 minutes.

    Serve with powdered sugar or maple syrup or butterscotch or carmel sauce or chocolate sauce.
    Serve with Crispy Bacon, Hot Black Coffee with Whipped Cream! Enjoy your treat!

  • Fried Potatoes and Chorizo

    Fried Potatoes and Chorizo

    Twenty years ago, Dennis and I would go to Mrs. Olson’s on Hollywood Beach, and have these potatoes. This little place always had a swarm of people with coffee cups in hand waiting for a table. We loved taking a walk on Saturday or Sunday morning along the beach, heading toward Mrs. Olson’s and then heading back home. Many years later, here I am discovering potatoes and chorizo.

    2 T olive oil
    4 ounces chorizo
    2 Potatoes, large 1/8 inch slices
    1 yellow onion chopped large (optional)
    1 bell pepper chopped (optional)
    Salt and Pepper and paprika to taste
    Saute the onion and bell pepper until tender. Add chorizo and cook 5 minutes. Set aside.
    In another pan, Fry the potatoes, until crispy then add the chorizo mixture and serve hot.

    Serve with Eggs Monterey or alongside Sunnyside up fried eggs and flour tortillas.

  • Best French Toast, Ever

    Best French Toast, Ever

    Blueberry and Blackberry Sauce

    This is a breakfast fit for a King, I mean husband.  Serve my wonderful daughter breakfast in bed.  She woke up happy.    Adapted from Robert Quarry’s recipe book “Simply Wonderful Recipes for Wonderfully Simple Foods”.  Dennis came across a few cookbooks at an auction, and I love this guy’s book.  It is wonderful little paperback.

    8-12 slices thick bread – 1 inch thick, Texas Toast

    4 eggs beaten

    1 cup half and half

    1/4 tsp salt

    1/2 tsp nutmeg

    1/2 tsp cinnamon

    1/2 tsp cardamom

    1/2 tsp real vanilla extract

    Butter or margarine

    Heat oven to 400 degrees.  Beat eggs and seasonings and half and half together.

    Dip bread slices in egg mixture and place in glass baking dish.  Pour remaining egg mixture over bread and allow to absorb all.

    Fry bread slices in butter until golden brown turning only once. Drain on paper towels.  Then place in baking dish in 400 degree oven and allow to puff up, about 5 minutes. 

    If needed drain again on paper towels.

    Serve immediately with powdered sugar and one or more of the following sauce toppings.  

    Butter Pecan Topping

    ½ cup butter
    ½ cup brown sugar
    1 tsp vanilla
    1 cup chopped pecans
    Extra halves for garnishing

    Combine all ingredients in saucepan until melted together. Serve over French Toast. 

    Raspberry Coulis

    1 cup raspberries

    1/2 lemon juice

    powdered sugar to taste

    Blend until smooth, then drizzle on top of french toast. If you do not like seeds, don’t forget to strain.

    Or

    Blueberry and Blackberry Sauce

    3 T balsalmic vinegar

    1 cup blueberries

    1/2 cup blackberries

    1/2 cup brown sugar

    1/2 cup maple syrup

    juice of 2 lemons

    2 T butter

    Mix together in a saucepan, allow to simmer to reduce. This sauce will thicken as it cools.  Remove from heat and add the butter.

    Or

    Chocolate Sauce:  Drizzle a small amount of Chocolate Sauce over the french toast.

    Your guests can choose their own toppings:  Butter Pecan, Raspberry Coulis, Blueberry/Blackberry Sauce and/or Chocolate Sauce.  They will feel they have died and gone to heaven. 

    Don’t forget to serve with bacon and hot coffee.

    This makes a wonderful Valentine’s Day Brunch or Mother’s Day Brunch.

  • Gravy

    Gravy

    My mom made gravy.  Gravy with fried chicken especially. 

    Biscuits and Gravy

    Once the chicken was done, mom would add 1/4 cup flour to the oil in the frying pan.  Stir the flour in the grease until it is brown.  It will brown nicely, stir constantly so it will not burn.  Once the flour has browned to the color you like, add 1 cup water all at once and stir constantly.  (If you add the water bit by bit, your gravy will get lumpy.)  As the gravy thickens, add 1 cup milk, stirring constantly.  Add salt and pepper to taste.  Ahhhh – this stuff is good.

    If you want to make sausage gravy, just start browning sausage and then make gravy from the drippings.  Serve with Baking Powder biscuits, fried potatoes and scrambled eggs for a hearty breakfast buffet. 

    Fried Potatoes, Biscuits and Sausage Gravy
  • Eggs, Onions and Hot Links

    Eggs, Onions and Hot Links

    Beat eggs

    Slice onions

    Slice hot links

    Grated Cheddar Cheese

    In a frying pan, saute the onions and hot links slices, add beaten eggs, cover with lid and reduce heat to low for 3-4 minutes or until eggs are set.  Salt and Pepper, sprinkle with cheese of your liking.

    Eggs, Onions and Hot Links