Category Archives: Breakfast

Spinach and Mushroom Goat Cheese Quiche

Spinach and Mushroom Goat Cheese Quiche

  • Servings: 4-6
  • Difficulty: easy
  • Print

Spinach and Mushroom Goat Cheese Quiche
IMG_0909IMG_0906IMG_0910
Tonight I made a quiche that was packed, possibly over packed, with spinach and mushrooms. Since we like goat cheese, I broke up large chunks and scattered them on the crust before pouring the egg mixture in. To get some color on the top I went with Parmesan cheese because I didn’t think it would compete with the goat cheese.

We enjoyed it for dinner but certainly great for breakfast or brunch. Also holds up well throughout the week. This savory quiche is packed with veggies all suspended in an omelet like egg pie with bursts of tangy goat cheese countered by the slightly sweet crust.

Ingredients:
Pie crust
Two handfuls of spinach
1/2 cup of chopped mushrooms
4 eggs
1 cup of milk
1/4 cup of Goat cheese
Parmesan Cheese to top

Directions:
1. Take your pie crust and use a fork to poke the crust so it won’t rise in the oven. You can also put beans or a pan on top of it to accomplish the same thing. Cook it according to the directions on the pie crust. Set aside and let it cool.

2. While the pie crust is baking, Take a saute pan and cook your spinach and mushrooms until they are tender. try to remove as must moisture as possible by squeezing it in a paper towel. Set this aside.

3. In a separate dish crack your eggs and milk and whisk it completely. To assemble your quiche break up the goat cheese and scatter it on the bottom. Next mix your spinach/mushrooms with the egg mixture and pour into the pie sheel. Mine was pretty packed. You may have extra. IMG_0903IMG_0904IMG_0901

4. Now protect your crust by wrapping foil around it so that it doesn’t over cook in the oven. Remember the pie crust is already cooked so you want to protect it. Top with Parmesan cheese to cover. Put in a 350 degree oven and cook for about 30-45 minutes. Just check it at the 30 minute mark and watch it until the eggs are solid and not giggly.
IMG_0904IMG_0907

Mango Yogurt Crunch

Mango Yogurt Crunch

  • Servings: 2
  • Difficulty: easy
  • Print

Mango Yogurt Crunch
IMG_0519IMG_0519IMG_0520

When we talk ripe fruit, for me it’s hard to beat a peach or a mango. While at the market, I was fondling the mangoes and could tell that these babies were perfectly soft and ripe. I stuffed five or six in my basket and parked them in the fridge to get them nice and cold.

One weekend morning I was poking around the fridge to figure out a nice breakfast and thought of whipping up a yogurt mango “thing”. I just the sweet and juicy mango with the tangy yogurt and then texture of the corn flakes and nuts.

No recipe for this other than a combination of corn flakes, nut mixture, mangoes and your favorite yogurt. This beats eating your mundane bowl of cereal and by using corn flakes would pass any Gluten Free test.

IMG_0520

Tomato Bacon Goat Cheese Tart

Tomato Bacon Goat Cheese Tart

  • Servings: 4-10
  • Difficulty: easy
  • Print

Tomato Bacon Goat Cheese Tart
IMG_0481IMG_0486IMG_0476

This summer I have been loving tomatoes so I went to store thinking I was going to make a roasted tomato pasta with pancetta, basil and goat cheese. I just love that combo of the tangy goat cheese, sweet tomatoes and salty crunchy bacon/pancetta. I have been working this combo on sandwiches, salads and pastas all summer. So at the grocery store the pancetta just looked too fatty so I opted for bacon and trimmed it up a bit. When picking up some frozen fruit, I spotted the puff pastry and thought I would turn the meal in to a tart instead of pasta.

It turned out amazing and it has so many other possibilities You could cut them into appetizer portions which would be great for a party or finger food. You could make them into pockets or hand pies and obviously change up the ingredients. But why would you consider such insanity? Try it this week. You will not be disappointed.


Ingredients

Goat Cheese (one small package)
Handful of heirloom and cherry tomatoes
Fresh Basil
Three strips of trimmed butcher cut bacon
1 shallot
2 cloves of garlic
Balsamic Vinegar
2 tsp of brown sugar
Kosher Salt and Pepper

Directions:
1. In a medium low heated cast iron skillet add your trimmed and diced bacon and the shallot. Cook this low and slow until the bacon is crispy. Right before you remove it add your minced garlic and brown sugar and turn off the heat and let it cook for a minute or two, stirring constantly. Remove and set aside on a paper towel.
IMG_0461

2. While your bacon is slow cooking. Preheat your oven to 350-400 degrees. Slice your tomatoes and pat them dry. Sprinkle and drizzle salt, olive oil and balsalmic vinegar and roast them for about 20 minutes. Set them aside and pat some of the juice off of them. This will turn into a jam like mixture but you don’t want it too wet because the pastry will be too soft.

3. After your puff pastry has thawed for 20 minutes or so start the assembly process. I brushed some of the bacon fat on the edges of the pastry. Then I crumbled the goat cheese and spread the bacon mixture.
IMG_0465
Now add your tomato “jam” evenly and then top with some more goat cheese that you might have left, basil and sprinkle some salt and pepper.
IMG_0466IMG_0469

4. Bake for about 13 minutes or until the pastry is done. Slice, eat and enjoy.
IMG_0476IMG_0478IMG_0483

Greenzilla Smoothie

Greenzilla Smoothie
IMG_0456
A couple of weeks ago I was in Canada for business and went to dinner with some guys. One of the guys was a health fanatic and we started talking about his routine and his food. He is a big runner and also a low calorie guy. Have you heard of these guys who try to keep it to 1200 calories a day. He isn’t that strict but will go low calorie a few days a week. We talked about dinner and he said he has a green smoothie several times a week. He said he craves them so I have been making and drinking them for breakfast for about a week. They are pretty delicious.

Here is how I make it….

1 avocado
1 green apple
1/2 cucumber
1 tbs of ginger
1/4 frozen pineapple
Two handfuls of spinach and kale mix
1 lime juiced
1/2 cup of Organic natural apple juice
a few cubes of ice

I take most of the skin off the apple and cucumber and rough chop them. I add everything in my Vitamix and start it slow and hit it hard for about 1-2 mins to break everything down as smooth as possible.

IMG_0459

Mango Banana Ginger Smoothie

Mango Banana Ginger Smoothie
IMG_0389IMG_0390

Given my age, I am fairly late to the Mango and Passion Fruit game. The first mango I ever ate wasn’t that ripe and pretty fibrous. If you haven’t dabbled into the mango scene I really encourage you to consider this time of year. The cost when you consider some of the other fruits is really great too. I can’t get enough of them now. Sure I like a perfect peach, crisp apple, tart plumb etc…but when you get a perfectly ripe mango they are hard to resist. I buy them by touch. They have to be a little soft and give a little when you grip it. If it is rock hard put it back.

So I loaded up on mangoes and went on a few trips so when I returned I needed to eat them fairly quickly so I decided to make a weekend late lunch smoothie. In my freezer I keep ripe bananas and grated ginger so naturally wanted to incorporate them into my smoothie. I thought the ginger would give it a bit of zip. I also added about a tablespoon or two of both cottage cheese and greek yogurt. I blended it up smooth with some ice to keep it cold. It’s pretty thick so if you like a thinner smoothie add some orange or apple juice and less cottage cheese.

IMG_0391

Texas Cinnamon Vanilla Sugar Toast

Texas Cinnamon Vanilla Sugar Toast

  • Servings: 2
  • Difficulty: easy
  • Print

Texas Cinnamon Vanilla Sugar Toast
IMG_0117IMG_0121

I have mentioned this before, but I was blessed to grow up in a house where my Mom would make a legit breakfast for us every day. Eggs, a meat and some type of toast was on frequent rotation. The toast is what changed… It was plain with jam, broiled with cheese and lastly the cinnamon sugar butter also broiled.

The butter spots would show up in four spots where she used a pat of butter. Then a sugar and cinnamon mixture spread atop the buttered bread that would caramelize into a crispy top. Since it was broiled the underbelly of the bread stays kitten soft. The butter cinnamon sugar and bread just harmonize like the Beatles.

For my Texas Burger I used Texas Toast. I had a bunch of it leftover so after a few tuna fish sandwiches I was down to a few extra pieces. I thought “cinnamon” toast was a perfect Saturday breakfast paired with some proper scrambled eggs. Since Jill likes Vanilla and I had some seldom used Penzey Spice’s “vanilla sugar” I played around with the cinnamon sugar mixture. I used about half and half sugar to vanilla sugar. My mix is on the maroon side because I go heavier on the cinnamon vs the sugar.

The other trick is to melt your butter so it soaks into the bread a bit before topping it with the cinnamon sugar mixture. Broil for about 4-6 minutes until it is bubbly, crackly shelled.

IMG_0121

Blueberry Almond Pancakes

Blueberry Almond Pancakes

  • Servings: 2
  • Difficulty: easy
  • Print

Blueberry Almond Pancakes
IMG_0065IMG_0072
As the school years grinds to a close so do our beloved educators. The kids get a little wilder, colleagues a little grumpier, mornings a little harder etc… So these are the months to inject a few perks to help with the grind. Food is pleasure for us so naturally you will see some comfort type food this time of year. I am just trying to keep the plates spinning a little longer.

I am not a pancake/ waffle for breakfast guy. I like them but don’t go nuts for them but Jill has the palette of a refined teenager along with their sleep cycles. So Saturday’s I try to keep the curtains pulled and the dogs away and let her sleep in as long as possible. I also like to make her breakfast and pop her diet coke when she gets up. She loves the taste of almond flavoring. So I knew I wanted to make a pancake she would enjoy. I also had some fresh blueberries that seemed like a good a edition so that it wasn’t a completely unhealthy start to her afternoon. <img src="https://whiskeynwry.files.wordpress.com/2015/05/img_0064.jpg?w=474" alt="IMG_0064" width="474" height="316" class="aligncenter size-large wp-image-IMG_00732082″ />

Ingredients
1 cup AP flour
1 tbs sugar
1 tsp of Baking Soda
pinch of salt

1 beaten egg
1/2 cup milk
1/2 cup sour cream
1/2 stick butter, melted
dash of vanilla extract
dash of almond extract
Zest of half of a lemon

1 cup of blueberries

Directions:
1. Dry ingredients. Sift your flour and add your dry ingredients into a large bowl.

2. Wet ingredients. Melt your butter, beat your egg and whisk everything together.

3. Slowly whisk in the wet to the dry ingredients. Let it rest. You might need to add milk to thin it out.

4. Sort out the blueberries that are not firm because they will be bleeders in your batter. Lightly dust the berries in flour and then gently fold them in. On a buttered pan on medium low heat make your pancakes.
IMG_0064IMG_0073IMG_0071