Recently I had the opportunity to ask Chef Pati Jinich, host of Pati's Mexican Table, some great questions about Avocados! Here is the video that was shot that included my questions:
Here are the links to all of the recipes in the videos:
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
MmmmMonday: Scrambled Egg "Muffins" with a Greek twist
A friend of mine made this for a playdate a few months back and I meant to start making it then, but with the holidays, this recipe got put on the back burner... then I was reading Comeback Mama's blog and she was featuring her Healthy Egg Muffin recipe, which was so similar to A's... and I knew that I had to make a pan for my family to try...
I decided to change up the ingredient list to suit our family's needs, so mine looked like this:
12 eggs
1/4 cup feta cheese, crumbled
1/4 cup diced peppers
1/4 cup diced mushrooms
1/4 cup diced ham
1 tsp black pepper
Directions:
1. Preheat oven to 350F
2. Break all 12 eggs into a large mixing bowl and whisk until yolks are broken
3. Dump remaining ingredients into eggs and stir until combined.
4. Ladle egg mixture into greased or lined muffin pan (I used a 1/4 cup measuring cup) so that pan is 2/3 full
5. Bake for 18-20 minutes or until egg has set completely
I also made a second batch with diced tomatoes, feta, peppers and mushrooms... also yummy! They keep really well in the fridge, and I also tried freezing and microwaving for 45 seconds - that works too! Robyn eats hers right out of the fridge, cold...
This week I'm going to try these combinations:
Ham & Swiss
Florentine - Spinach & Mozzarella
4 Cheese - swiss, mozzarella, cheddar and feta
What would you add to your Scrambled egg muffins?
I decided to change up the ingredient list to suit our family's needs, so mine looked like this:
12 eggs
1/4 cup feta cheese, crumbled
1/4 cup diced peppers
1/4 cup diced mushrooms
1/4 cup diced ham
1 tsp black pepper
Directions:
1. Preheat oven to 350F
2. Break all 12 eggs into a large mixing bowl and whisk until yolks are broken
3. Dump remaining ingredients into eggs and stir until combined.
4. Ladle egg mixture into greased or lined muffin pan (I used a 1/4 cup measuring cup) so that pan is 2/3 full
5. Bake for 18-20 minutes or until egg has set completely
I also made a second batch with diced tomatoes, feta, peppers and mushrooms... also yummy! They keep really well in the fridge, and I also tried freezing and microwaving for 45 seconds - that works too! Robyn eats hers right out of the fridge, cold...
This week I'm going to try these combinations:
Ham & Swiss
Florentine - Spinach & Mozzarella
4 Cheese - swiss, mozzarella, cheddar and feta
What would you add to your Scrambled egg muffins?
Saturday Brunch: Orange French Toast
I got inspired by how much response I got to my 25 Days of Cookies recipes, so I am going to try adding more yummy treats to the blog a few times a week. Today I thought I'd share a different, but amazing take on French Toast - and I love that it's a make ahead recipe - perfect for a brunch party or just because... I also love that it's just a little bit unexpected...
Orange French Toast (Serves 4 to 6.)
MMMmonday - Chocolate Waffles
Although I'm allergic to chocolate, everyone else in my family loves it... so when I ran across this recipe I thought they might be perfect for Christmas morning!
Chocolate Waffles
Chocolate Waffles
MMMmonday - Peach Stuffed French Toast
Just as I was leaving South Carolina, the local peaches were popping up in stores... and it reminded me of this recipe that I got from Taste of Home. It's a great make ahead stuffed french toast recipe that I play around with... I've also used cinnamon raisin bread instead of french bread, substituted other fruit (strawberries, nectarines, blueberries, plums, apricots) for the peaches.
MMMmonday - Mango & Goat Cheese Sandwiches
This may sound a little strange, but I have to tell you that this is absolutely yummy - I use a good chevre cheese, but any goat cheese will work... This sandwich is great as an appetizer, cut into small pieces to be served with cocktails, or as a nutritional and unusual
breakfast treat. Fresh peaches may also be used instead of mango.
I honestly can't for the life of me remember where this recipe came from, but wherever it was, I'm glad I found it!
breakfast treat. Fresh peaches may also be used instead of mango.
I honestly can't for the life of me remember where this recipe came from, but wherever it was, I'm glad I found it!
MMMmonday - Nutty Oatmeal Blender Waffles
One of the groups that helps keep this never-stay-at-home mom sane is my MOMS Club. I've been a member since Liam was about 6 weeks old and I have a great group of friends that I know I can rely on! Recently, the group has started a spin-off recipe group and we regularly issue challenges to each other - this week's challenge is one that is near and dear to my heart, with a twist... one of the MOMS in the group lives in a dairy free/egg free home because her son is highly allergic!
Her challenge this week was to find Vegan recipes to share... and I thought I'd also share it with you!
Her challenge this week was to find Vegan recipes to share... and I thought I'd also share it with you!
MMMmonday - Asparagus Frittata and a new recipe linky!
This is another one from the famous Chef Joe at wwrecipes.com and a personal favorite of mine - it can easily be doubled if you have a big enough skillet and is elegant enough for a special brunch or luncheon, and yummy enough to be served all day at my house. I personally omit the salt and have sometimes changed it up by adding chives or other herbs. This recipe is pretty healthy and fairly diet-friendly, but those who are looking to lose weight can make it even more diet-friendly by using low-fat cheese, or even looking into a weight loss system like Sensa!
Asparagus Frittata
1 lb (500 g) fresh asparagus, washed, trimmed of tough ends, and cut into 1 inch (2 cm) pieces
2 Tbs (30 ml) olive oil
2 to 3 shallots, finely chopped
6 eggs
1/2 cup (125 ml) Parmesan cheese
1/4 cup (60 ml) shredded basil leaves
Salt and freshly ground pepper to taste
Cook the asparagus in enough boiling salted water to cover for 2 minutes. Drain and rinse under cold water and set aside. Heat the oil in a heavy non-stick 10 inch (25 cm) skillet over moderate heat.
Saute the shallots until translucent, about 3 to 4 minutes. Add the asparagus and saute an additional 2 minutes.
Combine the remaining ingredients in a bowl and beat to thoroughly combine. Pour the egg mixture into the skillet and cook, scraping the sides and bottom occasionally with a spatula, until the bottom has set.
Place the skillet under a preheated broiler until the top has set. Be careful not to burn the top.
Invert onto a serving platter and cut into wedges to serve. Serve hot, warm, or at room temperature. Serves 4.
Please link up a recipe or two to share here:
Asparagus Frittata
1 lb (500 g) fresh asparagus, washed, trimmed of tough ends, and cut into 1 inch (2 cm) pieces
2 Tbs (30 ml) olive oil
2 to 3 shallots, finely chopped
6 eggs
1/2 cup (125 ml) Parmesan cheese
1/4 cup (60 ml) shredded basil leaves
Salt and freshly ground pepper to taste
Cook the asparagus in enough boiling salted water to cover for 2 minutes. Drain and rinse under cold water and set aside. Heat the oil in a heavy non-stick 10 inch (25 cm) skillet over moderate heat.
Saute the shallots until translucent, about 3 to 4 minutes. Add the asparagus and saute an additional 2 minutes.
Combine the remaining ingredients in a bowl and beat to thoroughly combine. Pour the egg mixture into the skillet and cook, scraping the sides and bottom occasionally with a spatula, until the bottom has set.
Place the skillet under a preheated broiler until the top has set. Be careful not to burn the top.
Invert onto a serving platter and cut into wedges to serve. Serve hot, warm, or at room temperature. Serves 4.
Please link up a recipe or two to share here:
MMMmonday - Guest post & Recipe: Apple Cinnamon Baked Oatmeal
My name is Heather and my blog ( http://
This recipe is perfect for the fall season as it involves APPLES! Yes we went apple picking and ended up with 23 lbs of apples, I have been scurrying around trying to find different recipes to use them up. Its been almost a month and I still have half a bag! This recipe is perfect for breakfast or even used as a snack! This is also one of my very favorite ways of eating oatmeal now and I pour a little milk over it.
Apple Cinnamon Baked Oatmeal-adapted from Finding Joy in my Kitchen(Link-http://
3 cups old fashioned oatmeal
1/2 cup honey or pure maple syrup
1 tbsp cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1 tsp salt
1 cup milk
1 egg
1/2 cup applesauce
2 tsp vanilla
2 apples, peeled and chopped
Mix together dry ingredients.
Combine wet ingredients and mix into the dry ones. Fold in apples. Spread batter into 9x13 pan. *The original directions now say to cover and put into the refrigerator overnight, then put the cold dish into the oven and turn it on. So you can...but I missed this part and put it straight into the oven at 350 degrees for 30-40 mins. Until center is no longer runny and is golden brown.(Mine only took about 30 mins). Cool. Cut into bars
**I'm not the reason behind putting it in the fridge, but it did still work cooking it right away. This was delicious and tasty. My 1.5 yr old love it...but only with his almond milk over it!
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