SO, I’ll tell you, the reason that I’ve not been around is that DH and I have been so very busy moving into our new home. We sold our home and purchased a new-build home, very exciting. While our home was being built, we rented an apartment, fully furnished, but I didn’t have all of my kitchen toys, though we got by 😉 So here is a small portion of meals.
Category Archives: Breakfast
You know that we love our Sunday Brunch, well, today’s meal was provided by Mrs. Landlord and Mrs. Dear Friend.
Our new landlord was telling me about these awesome Blue Corn Meal Pancakes that she makes and looky what appeared in the dumb waiter for us this morning! DH takes a bite and says, “What’s this called again? That’s pretty good.”
To round out our repast, Mrs. DF had sent over some of her organic Chicken Eggs, always a winner. Throw in some REAL Maple Syrup, a cuppa Joe, a few Turkey Sausages and a bowl of diced Cantaloupe. As Mrs. Landlord says, we share with each other our bounty; life is good.
Mahalo, thanks ladies.
Part of living in a new place is discovering new eateries. Our new landlord had pointed us in the direction of a terrific bagel shop in town, Olde World Bagels and Market. It’s a bit off the path, but we found it, twice!
The first visit was kinda of like a meet and greet for us, we bought 3 plain bagels; that should tell the tale. YES IN DEED! Very good! So we returned for a full blown meal. An early breakfast was in order a few days later, in which we ordered each a Bacon Egg and Cheese Bagel, mine on the Herbs de Provence bagel with Cheddar and DH had his on a plain Bagel with Swiss Cheese. Sorry, but I didn’t snap a photo, next time, because there will be a next time.
We also took home a baker’s dozen of assorted flavored bagels for later.
The following morning it was a plain bagel, toasted, with fried Taylor’s Pork Roll if you’re from New jersey or Taylor’s Ham if you’re from Pennsylvania… but I digress … I added a slice of Swiss Cheese melted it on top.
BOY HOWDY! Them’s some good eats!
About three days before Easter, my husband asked me, “Are you making Easter Bread like my Dad did?”
Uh, no. I don’t have that recipe, unfortunately I never got to meet my Mother or Father-in-law; they both had passed away before my husband and I found each other later in life.
Yeah sure, I could look the recipe up on the WWW, but that wouldn’t be the same as what my FIL would have made. So instead, I made Frittata in the “style of my in-laws”.
It’s not really a recipe, but something that I throw together.
2 Tbsp. Cream or Half and Half, whatever you put in your coffee
2 pinches of Kosher Salt
Freshly ground Black Pepper to taste
3 Tbsp. Parmesan Cheese, grated and divided
1 Tbsp. Olive Oil
2 Tbsp. Ricotta Cheese
2 Tbsp. Mozzarella Cheese, shredded
Preheat the oven to 350⁰.
In a bowl, beat together the first 5 ingredients.
Heat an 8 inch non-stick oven proof pan with Olive Oil over medium low heat.
Add in your choice of goodies:
Sweet Bell Peppers
… you get the idea.
I used Pancetta, Sweet Bell Peppers and Onions in our Easter Frittata.
Sauté your goodies to the desired doneness.
Drain off any excess oil.
Pour in your egg mixture; dollop in small pieces of Ricotta cheese, followed by the Mozzarella cheese and a tablespoon of reserved grated Parm. Let the mixture cook, undisturbed, just until the edges set. Bake for 15 minutes. The center should still be a little loose when you carefully remove the pan. Let it rest for about 5 minutes, leaving a towel or hot pad draped over that screaming hot handle.
This dish is nice hot or at room temperature, perfect for a crowd at brunch. This recipe would easily serve 4.
Ya know… I’ve never had a Peeps® before, really!
… and I don’t think I will again, ACK!
We skipped lunch, I guess because we ate too much candy!
Now, dinner was a whole different ballgame.
I’m pretty sure we’ve had this before, but it makes for an excellent holiday meal.
Boar’s Head® Sweet Slice Ham, just warmed through in a very hot pan, roasted fresh Asparagus with Olive Oil, granulated Garlic and S&P; then let’s not forget my husband’s favorite holiday bread, Pillsbury® Pop and Fresh Crescent Rolls. Pretty easy-peasy meal actually.
Oh my gravy all over my two scoop rice (that’s OMG! in my world) !! THIS my friends, is how we do breakfast in Hawaii, oh yeah. SPAM!!
Now, there is a way to doing this, believe it or not. I like to slice our Spam® on the thick side, so I cut that beautiful hunk-o-goodness into 6 pieces. Next, a touch of oil in a non-stick pan heated to about medium-high. Sear each side to a lovely golden-brown crispiness, we like crisp, and serve with steamed white (or brown if you must) “stick rice” along side eggs done to your own preference. For the added local-style, sprinkle some furikake over your rice (and eggs if you wish) with a drizzle of shoyu, Aloha brand low sodium, please. Oh and don’t forget the Guava Juice too…
This is the way to my home-sick-Island-gal’s heart, baby… and can you see what’s in the background of this photo? Yupper, that’s Diamond Head.
A hui hou, until we meet, ALOHA
Yesterday, my darling, handsome husband said that I’m losing my touch with food, WHAT? He said that I have been kinda boring in my dishes, especially for breakfast. Okay. So I went to Walmart, only because there are some of my staple items there that are less expensive, and what did I spy but Pillsbury “Pop-N-Fresh” biscuits on sale. I remembered a very simple recipe that I pinned for Doughnut Waffles, sounded interesting, DH did say something about doughnuts.
I used Pillsbury Grands!® Junior Golden Layers Flaky Biscuits, and cooked them in my Cuisinart 4-slice Belgian Waffle Iron, using the #4 setting for 1 minute.
Meh, not so much for me, but then BACON makes everything better, right?
We were talking about Cinnamon Buns the other day, so I figure, why not continue on that thread. I was telling you about my SIL’s recipe that I have and how very good it is.
So here we go with my rendition of …
My SIL’s Sticky Cinnamon Buns
1 C. Sour Cream
3 C. All Purpose Flour, divided
1 pkg. Dry Raip Rise Yeast
¼ C. Warm Water
2 Tbsp. softened Butter
1 tsp. Salt
1 Egg, beaten
1 stick ( ½ C.) softened Butter
½ C. Granulated Sugar
1 Tbsp. ground Cinnamon
1 C. chopped Nuts
½ C. Raisins
Prep two 9 inch cake pans
(or a 9×13 inch pan with double the ingredients below) with:
1/3 C. Karo Syrup and ¼ C. Brown Sugar
Preheat the oven to 375⁰
Heat the sour cream over low heat in a small saucepan, just until lukewarm.
Dissolve the yeast in the warm water; set aside to proof.
In a Food Processor, combine the warm sour cream, butter, salt, egg and yeast mixture with 1 cup of the flour until smooth. Add the remaining flour, until the dough pulls away from the sides of the bowl; continue to process for 30 seconds.
Turn the dough out into a large, greased bowl and cover with plastic wrap. Allow to rise until doubled in size (overnight is fine).
On a well floured surface, roll out the dough to 24 inches by 12 inches.
Spread the stick of softened butter all over the rolled dough, leaving a ½ inch boarder on the edge farthest from you.
Combine the sugar and cinnamon and sprinkle over the butter.
Now sprinkle the nuts and raisins.
Roll the dough away from you, as tightly as possible, into a jelly roll; pinch the edge together, placing the seam down on the countertop.
Cut into 16 even pieces and place 8 pieces, cut side down into each of the prepared pans; allow to rise for about an hour.
(I used a 9X13 rather than 2 9” round cake pans)
Bake for 15 minutes, rotating the pans half way through, until the buns are firm but not hard (an additional 15 minutes may be required).
Remove from the oven to cool for about a minute; then turn out onto a plate.
OH MY GOSH!!!
I plugged my recipe for my version of Quick Cinnamon Buns in to MyFitnessPal.com to see how bad we’ve been (DH said “No, don’t do that, I don’t want to know!“) and, and, I, well, maybe we’ll have to limit how often we make these treats.
I suppose I really don’t need to tell you that THEY’RE GONE! (best reheated in the microwave for just a few seconds, MMM)
|Amount Per Serving|
|% Daily Value *|
|Total Fat 13 g||21 %|
|Saturated Fat 8 g||40 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 34 mg||11 %|
|Sodium 459 mg||19 %|
|Potassium 171 mg||5 %|
|Total Carbohydrate 125 g||42 %|
|Dietary Fiber 2 g||9 %|
|Sugars 90 g|
|Protein 6 g||13 %|
|Vitamin A||8 %|
|Vitamin C||1 %|
Um, well, we did have this as an encore performance this morning.
My SIL gave me her recipe for Cinnamon Buns many years ago, of which I have made over and over, mainly for Christmas Morning brunch.
They’re very good, but more of a stick bun and I wanted to try something different.
I watch Cook’s Country on our local PBS station; I never miss an episode. Most recently, Bridget Lancaster made Quicker Cinnamon Buns, I immediately printed out the recipe (you’ll need to sign up online in order get more recipes from America’s Test Kitchen as well as Cook’s Country) for Sunday Brunch, and you know I always do things with my own twist, so here we go.
Quick Cinnamon Buns
¾ C. packed light Brown Sugar (5 ¼ oz.)
¼ C. granulated Sugar (1 ¾ oz.)
1 Tbsp. ground Cinnamon
1/8 tsp. Salt
2 Tbsp. melted unsalted Butter
1 tsp Vanilla Extract
1 ¼ C. whole Milk
4 tsp. instant or rapid-rise Yeast
2 Tbsp. granulated Sugar, divided
2 3/4 C. All-purpose Flour (13 ¾ oz.)
2 ½ tsp. Baking Powder
¾ tsp. Salt
6 Tbsp. melted unsalted Butter
3 oz. softened Cream Cheese
2 Tbsp. melted unsalted Butter
2 Tbsp. whole Milk
½ tsp. Vanilla Extract
1/8 tsp. Salt
1 C. Powdered Sugar (4 oz.)
*Tip-since you’re using so much melted Butter, melt it all together, 10 tablespoons. Also, if you only have light colored cake pans, place the oven rack at its lowest, increase the temp to 375⁰ and bake for 29-32 minutes.
Combine the filling ingredients in a small bowl until it looks like course sand; set aside.
Prepare a dark 9 inch round cake pan by greasing it with some soft butter and then line it with a piece of parchment paper, cut to fit the bottom of the pan and grease the paper as well.
Pour ¼ of the milk into a small bowl and heat to 110⁰ in the microwave. Add 1 teaspoon of the sugar as well as the yeast, stir to combine and let proof for 5 minutes.
In a large bowl, whisk together the flour, baking powder, salt and remaining 5 teaspoons of sugar. Stir in 2 tablespoons of melted butter, the yeast mixture and the remaining cup of milk, until the dough comes together, this will be very sticky. Turn the dough out on the kitchen counter that has plenty of flour on it. Knead the dough until its smooth, about 2 minutes or so.
Roll this out into a 12 inch by 9 inch rectangle. Brush the top with 2 tablespoons of melted butter (you might need to give the melted butter a good stir or even a few seconds in the micro again if it tightens up), leaving a ½ inch border at the farthest edge from you. Spread the filling evenly over the butter and press it in firmly. Using a bench scraper or a spatula, loosen the dough from the counter.
Start to roll the dough away from you, into a log as tightly as you can. Pinch the edge to seal it and turn that edge over towards the counter. Cut the log into 8 equal pieces. Place one piece, cut side down, into the middle of the cake pan and then the rest of the buns around it, again, cut side down. Brush the tops with 2 tablespoons of melted butter, cover loosely with plastic wrap and let rise for 30 minutes.
In the mean time, preheat the oven to 350⁰ with the rack in the middle of the oven.
Remove the plastic and bake for 23-25 minutes.
Loosen the buns with a butter knife and set to cool on a wire rack over a sheet pan for 5 minutes. Turn the buns out on to a large plate; remove the parchment paper and turn back over onto the rack and let cool another 5 minutes.
Here’s where I differ, the glaze. I left out the cream cheese because my husband is not a fan.
Simply whisk all of the glaze ingredients together and pour evenly over the now cooled buns and serve.
Happy Sunday Brunch!
Yeah, yeah I know, I’m a little behind the curve, but we’ve been awfully busy.
We went over to one of our neighbor’s for a lovely New Year’s Eve party; there must have been over a hundred people there! I decided to make a large tray (I find terrific trays at the Dollar Stores, that way you don’t need to worry about whether or not you get yours back) of Deviled Eggs to take over and I wish I made more… I only got one before they were GONE! I made three different flavors: Wasabi in the middle there, plain with only mayo and a pinch of smoked Paprika on top and the outer ring of eggs is how I like them, mayo, mustard, dill pickle relish and dried dill weed… oh, all of the cooked yolks started out in a large bowl, mashed with S&P and then morphed from there.
It started to snow about 10 o’clock at night; so I stayed up until about 2am when it stopped and was very happy, wet and cold from standing out in it. Heh, I’m just a little Hawaiian gal who has not seen many snow days in her life, so yeah, I was pretty giddy, I mean come on, what better time to snow then on New Year’s Eve, HAPPY NEW YEAR!!!
Dear dear husband woke me up at about 7am New Year’s Day (he faded out about 9:30, didn’t make it to midnight) to the exclamations of “Look, Look”, it was beautiful! I got bundled up and went out to walk around in it for awhile before making our first breakfast of 2015.
Frittata with sweet Italian Sausage, small diced Fontinella cheese (which is very similar to Fontina, but cheaper), Multi-colored mini sweet bell peppers, Onions, Garlic and grated Grana Padano cheese in as well as on the lot of it. MMM!
I MUST have noodles for New Year’s, that’s for long life. I made these up a day before and had them stashed and ready to re-heat. One must be gently with the long noodles, broken ones are bad luck. Lunch is served.
Somehow, I’m not sure how, but Standing Rib Roast of Beef is what you eat for dinner on New Year’s Day. You know what? I’ve never made it myself. I was in a panic, I wanted our special dinner to come out as nice as the Rib Roasts others have made for us (that’s you Mary Elizabeth). But, I took a deep breath, told myself you can do this and went for it!
I found this lovely hunk-o-goodness at the butcher. He had these massive 6-10 bone roasts for sale at a relatively inexpensive price. What do we need with something that big? I convinced him to whack me off a single bone, lop off the bone and truss that baby together.
I came to the conclusion by searching the Internet extensively, that seasoning with copious amounts of course Sea Salt and Black Pepper was the way to start out.
Next, I heated my cast iron skillet to screaming hot, added a touch a Canola Oil and seared all possible surfaces of our soon to be supper.
I found this really cool rack, can’t remember where, all I know is that I got it here on the mainland. This works great on a sheet pan to evenly roasting any piece of meat.
In another quarter sheet pan, I roasted some Yukon Gold potatoes and Haricots verts.
But wait! You need a sweet. I cheated a bit and bought Trader Joe’s Chocolate Ganache Torte and topped it with fresh whipped cream spiked with Kahlua.