Breakfasts – Buen provecho…2022

Corned Beef Hash

Whenever I travel back to Ontario , I usually have breakfast in Waterloo where I can have corned beef hash with two poached eggs. The best place for this is Sunset Grill (a chain with several locations in Ontario). I am never disappointed! Here in Mexico, corned beef is rarely, if ever, found. Never have I found corned beef hash on a breakfast menu! Recently, I have found corned beef in Costco, which sent me on a mission to find a recipe for the hash. It really turned out better than my expectations. Hopefully you will try this recipe if you are also a fan? While the hash is cooking, prepare two poached eggs.

Corned Beef Hash

Ingredients

1 cup potato cooked, chopped. If raw, microwave potatoes 3 minutes on high
1 cup corn beef cooked, chopped
0.5 small onion chopped or grated
0.5 tbsp whole grain mustard
0.25 tsp garlic powder
0.13 tsp cayenne pepper optional
2 tbsp butter
Salt to taste
Pepper to taste

1. Heat a skillet to medium and add butter

2. When the butter has melted, add chopped onion and saute until translucent.

3. While the onions are sauteing, mix corned beef, potatoes, and spices together in a bowl.

4. When the onions are translucent, add contents of the bowl to the skillet and increase to medium-high heat.

5. Stir to combine fully and cook for about 5 minutes until the hash starts to brown.

6. Using a spatula, pat mixture down firmly and cook for 7-10 minutes until it starts to form a crispy crust.

7. Flip the hash by either cutting into sections and turning each or place a plate upon the hash and holding the plate firmly, flip the pan onto the plate then slide the whole hash back into the pan.

8. Cook the other side for 7-10 minutes until hash has a crispy crust.

9. Remove from the heat to a serving platter. Top with the two eggs.

10. Serve hot, season with salt and pepper to taste.

COPYCAT Texas Roadhouse Cinnamon Honey Butter

Ever since the first TRH opened in our nearby city, we have been enamored with the fresh rolls and butter. After our recent Christmas dinner where we had leftover dinner rolls, I decided to search out that wonderful cinnamon honey butter. Et voila, this one came very close. Elsewhere on Pinterest you can find the Copycat rolls recipe, but the butter is the star for me.

Copycat Texas Roadhouse Cinnamon Honey Butter

1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon ground cinnamon

In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 5 days. Serve butter at room temperature, on hot rolls.

Holiday Recipes

With both American Thanksgiving and Christmas forthcoming, I am noting a few previously posted recipes which newer viewers may not have seen. Amongst these – what to do with leftover turkey? (Turkey Divan), an awesome Cranberry Chutney for either holiday, old-fashioned Hasty Pudding, a Christmas Morning Wife Saver which can be prepared the night before, as well as a few scrumptious cookies, like Biscotti with Ginger, Cranberry, Orange and Cashews for that after dinner coffee, Brandied Fruit and Nut Shortbread, and Cranberry Pistachio Salted Caramel Bars. Simply enter the names in the GO box to find them. Some might even be great for New Years.

Please observe social distancing and limit your dinners to local recommendations. Wear masks in public at all times! There will always be a next year if we observe the prescribed recommendations…

Make Ahead Breakfast Scrambled Eggs

Hope it is not to late for you to get these ready? The recipe makes about 4 breakfasts. Simply portion the ingredients into 4 small jars, refrigerate overnight. Come morning, dump the ingredients into a mug, add two slightly scrambled eggs, stir and microwave according to the directions!

***6 ounce jar pictured**, **prior to refrigeration**

Make Ahead Breakfast Scrambles

2 oz. ham, diced (I used a strip of bacon per jar).
1/2 cup diced bell pepper
1/4 cup diced onion
1/2 cup shredded sharp cheddar
2 tsp butter
1/2 tsp seasoning salt
8 large eggs

1. Divide the ham, bell pepper, onion, and cheddar between four resealable containers*. Cut the butter into 4, 1/2 teaspoon-sized pieces, and add one to each container. Sprinkle about 1/8 teaspoon seasoning salt into each container.

2. Seal the containers and store them for up to 4-5 days.

3. When you’re ready to prepare a microwave breakfast scramble, pour the ingredients of the container into a ceramic mug, add two large eggs, and stir to combine.

4. Loosely cover the mug with a paper towel or another microwave-safe object and microwave on high power for 30 seconds. Stir the contents of the mug and microwave for 15 seconds more. Stir again and continue to microwave for 15 second intervals, stirring after each, until the eggs are mostly set, but still moist. Serve immediately.

Nutrition

Biscotti with Ginger, Orange and Cashews

Calling all coffee lovers! Found this recipe for a great biscotti cookie for dipping in that morning or evening coffee. Or, just nibbling away whenever…NOT just for Christmas!!

Biscotti with Ginger, Cranberries, Orange, and Cashews

1 cup all-purpose flour
1 1/2 cups whole wheat flour
3/4 cup sugar
1 1/2 tsp baking powder
1 cup unsalted cashews, roughly chopped
2 Tbsp finely chopped crystallized ginger
zest from one orange
1 cup dried cranberries
3 large eggs or 4 medium
2 tsp vanilla extract

Preheat oven to 350*F.
Mix together flours, sugar, baking powder, cashews, ginger, and cranberries.
In separate bowl, mix together eggs, orange zest, and vanilla.
Combine wet and dry ingredients in a large bowl.
Cover a cookie sheet with parchment paper.
Form the dough into two flat logs on the parchment paper. It spreads a little, but not much, so make these slightly smaller than the width that you would like your biscotti to be.
Bake for 25-30 minutes. Let the biscotti cool completely before slicing into ~1/4-inch-thick slices.
Lay the slices flat on a baking sheet (you can use the same one, with the parchment), and bake for 7-10 minutes, flip each one over, and then continue to bake for an additional 7-10 minutes. Store in an airtight container.

Makes about 24 pieces.

Bacon Mushroom Spinach Frittata

When you wake up an hour or so before your spouse you might as well make a nice breakfast, right? If you have too many eggs and spinach you might as well put them to use. “Alexa, what can I make?” Oops, I forgot I don’t use Alexa. “Pinterest, what can I make?”

Firstly if you did not already know it, a frittata is essentially an omelette which you prepare in an ovenproof skillet and finish in the oven. This can be used for breakfast, lunch or dinner…so give it a try!

I N G RE D I E N T S:

5 large eggs
1/2 cup milk
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Dash of hot sauce (optional)
Kosher salt and freshly ground black pepper, to taste
4 slices bacon, diced
2 cloves garlic, diced
8 ounces cremini mushrooms or whatever you have on hand, thinly sliced
2 cups baby spinach fresh or a small package of frozen unthawed
1 Roma tomato, diced
small red pepper chopped for colour

DIRECTIONS:

Preheat oven to 425 degrees F.
In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
Heat a large ovenproof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel-lined plate. (OR cheat and use precooked bacon)
Add garlic and mushrooms to the skillet (adding a little oil if using precooked bacon), and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.
Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.
Place into oven and bake until top is set and golden brown, about 14-15 minutes.
Serve immediately.

Low Carb Crustless Taco Pie

Until recently, soft shell tacos were very hard to find here. Yeah, we could have used tortillas which are everywhere!!! It seems lots of people are on low carb diets these days and I was able to find this GREAT recipe on Pinterest. Who needs a crust? The result was awesome, so much so that we couldn’t believe we ate the WHOLE thing at one sitting.

FYI…. you will notice in the recipe Taco Seasoning. It’s quite simple to make and cheaper. I have included the recipe I use for taco seasoning at the end of the Pie recipe…

Low Carb Crustless Taco Pie

Ingredients

1 pound ground beef
1 packet taco seasoning (see recipe below)
3 green onions thinly sliced
1/4 cup salsa (I like La Costena brand with added chipotle)
1 cup Mexican blend cheese finely shredded, quantity divided
4 large eggs
2/3 cup heavy cream
1/2 teaspoon sea salt
OPTIONAL – a layer of refried beans on the bottom of the pie shell!

Instructions

Preheat oven to 350º Fahrenheit. Prepare a 9″ pie pan by greasing with butter or spraying with coconut oil.
Heat a large skillet over medium high heat. If your ground beef is low in fat or if your skillet is not well seasoned, you may want to spray the pan with coconut oil to prevent sticking. When skillet is hot, add ground beef, breaking up into small pieces with a spoon or spatula. Cook, stirring occasionally until browned. Drain beef and add taco seasoning and cook according to package instructions. Set aside and allow to cool while continuing with the next step.
In a medium mixing bowl, whisk together the eggs and heavy cream. Stir in the green onions, salsa, 3/4 cup of the cheese, and the salt.
Stir prepared taco meat into the egg mixture. Pour this mixture into the prepared pie pan. Sprinkle remaining cheese on top.
Bake pie in preheated oven for 35-45 minutes or until the top is brown and the pie is set. Allow to cool for 5 minutes before serving.

Serve with your favorite taco toppings such as salsa, sour cream, guacamole, sliced green onions, or whatever else you like! Maybe add a few sliced radishes…

Taco Seasoning (enough for this recipe)

1/4 tsp Garlic powder

1/4 tsp Onion powder

1/4 tsp Oregano, dried

1 tsp Black pepper

1 tbsp Chili powder

1/2 tsp Paprika

1 tsp Salt

1 1/2 tsp Cumin, ground

Caramelized Leek, Parmesan and Ham Quiche

Still time to prepare this wonderful quiche for Easter morning, friends!Its not all that difficult, if you start with a refrigerated crust. Make sure to really clean the leeks well, as they often have dirt hidden inside!! Serve with some ice fresh strawberries…

Could also be good to use up that leftover ham after Easter!

IMG_20170409_114746

Caramelized Leek, Parmesan and Ham Quiche

Ingredients

1 3/4 oz. Ham
1 Leek
1 Egg wash
2 Eggs,
2 tbsp Brown sugar
1 Salt and pepper
1 tsp Olive oil
1 tbsp Red wine vinegar
10 slices Parmesan cheese
1/3 cup Cheese, grated
1/3 cup Cream
1/3 cup milk

Directions

Prepare the caramelized leek. Clean the leek and peel off the top layer of skin. Cut in half length-ways then finely slice width ways. Heat the olive oil in a small saucepan over a medium heat and gently cook the leek for a few minutes until soft. Add the brown sugar and red wine vinegar. Stir for another couple of minutes until the sugar has dissolved and set aside to cool.

Prick the bases of the pie shell with a fork about a dozen times evenly around the base. Place on a tray and into the oven for the time recommended on the package.

Remove the pie shell from the oven. Return to the oven for another 5 minutes. Remove, brush the shell with egg wash and cook for a further 3 minutes.

Remove the quiche from the oven. Evenly distribute the shaved ham and caramelized leek evenly over the crust. Sprinkle over the grated cheese. In a mixing bowl whisk together the 2 eggs, ⅓ cup of milk and ⅓ cup of cream. Season with salt and pepper. Transfer to a jug and carefully pour into the pie shell. Cook for 20 minutes.

Cool for at least 10 minutes before slicing to serve.

EGGS BENEDICT or EGGS MADELEINE WITH HOLLANDAISE SAUCE

I first had eggs Madeleine in a small restaurant on Hazelton Lane in Toronto back in the early 2000s. Needless to say I fell in love with the smoked salmon version of Benedict. Finally got up my nerve to try it since we always have smoked salmon in the fridge. Thanks to Tyler Florence of Food Network for his version, which I modified to include the salmon!

Hollandaise Sauce (Tyler Florence)

The sauce is the trickiest part. Have all of the sauce ingredients ready, put your muffins in the toaster BUT don’t start them. Have a pan ready to make your poached eggs!

Ingredients

4 egg yolks
1 tablespoon freshly squeezed lemon juice OR sour orange juice if you can get it
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
EGGS BENEDICT/EGGS MADELEINE
4slices Canadian bacon* OR smoked salmon
2English muffins, split
2 teaspoons white vinegar
4eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish

*Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
To assemble: Lay a slice of Canadian bacon OR smoked salmon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon Hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings
Great served with fresh cooked asparagus spears!

Oat Bars with Banana and Applesauce

3 mashed bananas

1/3 cup applesauce (or mash a slightly cooked peeled apple in the with the bananas)

3 Tablespoons almond butter

2 cups oats

¼ cup almond milk

½ cup dried cranberries (experiment with other dried fruits, i.e. figs, blueberries, etc.)

1 teaspoon vanilla

1 teaspoon cinnamon

What the heck, add a few sliced almonds to the top before baking?

Go for it…add some coconut, too!

Bake 15 to 20 minutes at 350 degrees F.

Let cool and slice.

Would also make a great dessert if you slightly heated the bars and then served with a scoop of vanilla ice cream!