Tag Archives: Brunch

Nutella Chocolate Stuffed Puffed Pastry

Nutella Chocolate Stuffed Puffed Pastry

  • Servings: 2
  • Difficulty: super easy
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Nutella Chocolate Stuffed Puffed Pastry

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The other day I was watching Bobby Flay’s Brunch show and it was the day prior to Valentine’s Day. The whole morning line up was devoted to chocolate. Bobby created a puff pastry stuffed with Nutella and Chocolate. It comes together super fast and easy but tastes as if it was created by a Chocolatier. I made it for Valentine’s Day morning and was a little embarrassed because it was so simple but my wife thought it was the best thing ever.

You get the crusty outside with oozing warm chocolate with each bite. Pair it with a glass of cold milk or cup of coffee and you have a great start to your morning.

I must say the puff pastry game is pretty strong. They have really great quality dough and makes using it as a savory or sweet pocket of love super accessible. So when you are thinking of a sandwich, pie, pizza, hot pocket try a puff pastry every once in a while to change it up.

Ingredients:
I am not going to give measurements because you can use as much or as little as you like based upon your palate. For mine I didn’t use much filling but for Jill’s I packed it pretty full.

Store Bought Puff Pastry
Nutella
High Quality Chocolate Chips
Vanilla extract
Egg (egg wash)
Powdered Sugar (optional)

Directions:
1. Thaw and unroll your puff pastry. Cut them into whatever shape you want (square, rectangle, dumpling, triangle)
2. In a glass mixing bowl add Nutella, Chocolate Chips and Vanilla and warm it in the microwave for about 20 seconds to make it spreadable.
3. Beat an egg and wash the edges to help the dough stick. Fill the pastry and enclose it in dough and crimp the edges to make the two sides become “one”. Wash the top and cook in a pre-heated oven according to the package or until browned.
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Spinach and Mushroom Goat Cheese Quiche

Spinach and Mushroom Goat Cheese Quiche

  • Servings: 4-6
  • Difficulty: easy
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Spinach and Mushroom Goat Cheese Quiche
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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.
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Tomato Bacon Goat Cheese Tart

Tomato Bacon Goat Cheese Tart

  • Servings: 4-10
  • Difficulty: easy
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Tomato Bacon Goat Cheese Tart
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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.
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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.
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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.
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4. Bake for about 13 minutes or until the pastry is done. Slice, eat and enjoy.
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Texas Cinnamon Vanilla Sugar Toast

Texas Cinnamon Vanilla Sugar Toast

  • Servings: 2
  • Difficulty: easy
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Texas Cinnamon Vanilla Sugar Toast
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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.

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Blueberry Almond Pancakes

Blueberry Almond Pancakes

  • Servings: 2
  • Difficulty: easy
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Blueberry Almond Pancakes
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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.
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Asparagus Spinach Feta Quiche

Asparagus Spinach Feta Quiche

  • Servings: 6-10
  • Difficulty: easy
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Asparagus Spinach Feta Quiche
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For Easter morning I wanted to make a quiche. I figured it would be a two meal day and the quiche would satisfy us for several hours. Also because I am making a ham I have several ham dishes lined up so I wanted to go more veggie with this quiche.

You can really use any veggies or fruits you like but just try to control the moisture content. Asparagus and Spinach were my choice. I also like using Feta or Goat cheese in my quiche. Feta holds up nicely where goat cheese will most likely melt more.

What happens is that the egg will sink to the bottom the veggies will be the middle layer and the Feta will rise to the top. So each bite will change unless you get all three layers. Some will be more salty, others more pie crusty, eggy, vegtabley. (not words, I know)

This recipe was adapted by Two Peas & Their Pod.
Ingredients:
Pie crust (used store bought 9″)
5 Eggs
1/2 cup of diced Asparagus
1/2-3/4 cup of spinach
5 green onions (diced)
3/4 cup of Feta cheese
1/4 cup of Mozzarella
1 cup of milk

Directions:
1. If you are using a store bought pie crust follow the instructions. You know prick with a fork and bake it for 12 minutes until golden brown. Set aside.
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2. In a skillet first cook your spinach alone. Let it wilt completely. Remove and put into a towel or paper towels. Squeeze out all the moisture you can. Now to that skillet add the white and light green parts of the green onion with asparagus and the cooked spinach. Dice that spinach before putting it back into the skillet.
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3. Whisk your eggs in a large bowl with the milk. Salt and Pepper (be careful because the feta is salty) Combine in the cheeses. IMG_9801

4. To assemble you take the baked pie crust and add the veggies along with the green onion parts now. Pour the egg, milk and cheese mixture atop the veggies. Place into a 375 degree oven uncovered. If you prefer non browned you can use foil the first 20 minutes and then remove. You want some of the moisture to dissipate.
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It will be puffy looking when you remove it from the oven. Let it rest for 10 minutes and it should settle.
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Perfect Morning: Bacon, Eggs and Potato Hash

Perfect Morning: Bacon, Eggs and Potato Hash
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Growing up my Mom made us breakfast every morning before school. Not sure why but my Dad always called it a “sawmill breakfast” Breakfast meat, eggs, potato and some toast. A perfect way to nourish your chubby little spawn:) I do like making breakfast on Saturday’s and Sunday’s. Nothing fussy but more substantial than your average morning rise.

We started cooking bacon like this a few years ago. If you are a crispy bacon person this is your technique. First off you must go low and slow to render that fat out over time. It also lays down perfectly flat. I use a 300 degree oven and arrange them on a wire wrack atop a sheet pan. Today I topped it with a touch of brown sugar and cayenne.
So divine and you can keep some for use later in the week. IMG_9624
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I also had three small potatoes left over so I thought I would make a potato hash thing. Frankly it sucked. I grated the potato and about half an onion and even crumbled in a touch of bacon. The potato itself wasn’t made for this and I didn’t like how it turned out.
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And finally the cheddar eggs with a touch of sour cream for some tang. Really there is no recipe to share other than the bacon above. I wouldn’t pass along the potato trash I created.
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