Crescent Breakfast Bites

Most breakfast dishes are the same – Eggs, cheese, breakfast meat or hash brown/dough IMG_1041type crust. The trick to not get tried of eating the same old, same old thing is flavor. Looking for a flavorful recipe this morning, I ran across this recipe. I think my husband’s cooking style is starting to rub off on me because I decided to make some modifications. I used chives and cilantro from our herb garden.

Crescent Breakfast Bites from Delish
IMG_11411 package of crescent rolls
4 eggs
1 c. ricotta cheese
1 c. chives
salt and pepper
cayenne pepper
6 strips of bacon, cooked and diced
1 c. white cheddar cheese

Lay crescent rolls out flat, sealing the seams. Cut with a pizza cutter into 24 pieces. Spray a mini muffin tin with non-stick spray. Put a piece of crescent roll in each cup. Mix together remaining ingredients and spoon into cups. Bake at 375 degrees for 15 minutes.

Notes:

  • I used reduced fat crescent rolls.
  • I did not have ricotta cheese so I substituted with light sour cream. You could also substitute with cottage cheese.
  • I didn’t have white cheddar so I used regular cheddar cheese.
  • I didn’t want to use a cup of chives. I sauteed about 1/2 c. yellow onion and one clove of garlic. I used about half cup of chives and cilantro with it. Lots of flavor.
  • If you aren’t a yellow onion person, you could use shallots or leeks. You could also do parsley or oregano. Ham or sausage would also be good substitutions if you didn’t want bacon. 
  • My mix ended up being more than 24 mini-muffins. When the muffins were done, I just poured the remaining mixture in to the muffin cups and cooked. You can do that as well if you don’t want to use the crescent rolls. 

Peach French Toast

If I had to choose between waffles, pancakes, or French toast, I’d choose French toast. I love it but I can’t order anymore when we go out for brunch. The reason, my allergy to barley. Ordering anything with bread or a bun is a roulette game. I’ll take the risk at restaurants sometimes but I only have like three bread related products options in the grocery store. Since we started ordering Shatto, we have been buying Farm to Market Co. bread. I’ve had it before and thought I was safe to eat it. We had some leftover bread from last week’s order so I said, “Let’s make French toast.” This recipe smells as good as it taste. Enjoy.

Peach Cobbler French Toast by Lemon Tree Dwelling
IMG_0926French Toast
3/4 c. brown sugar
1/2 c. butter (1 stick)
2 T. corn syrup
1 loaf of bread
2 cans sliced peaches
1 c. milk
1 c. half and half
6 eggs
1 tsp. cinnamon
1/2 tsp. vanilla

Streusel Topping
6 T. butter, softened
3/4 c. brown sugar
2/3 c.  flour
1/2 tsp.cinnamon

Melt brown sugar, corn syrup, and butter over a medium heat. When melted, pour into a sprayed 13 x 9 baking dish. Slice bread into 1 inch pieces and sprinkle in baking dish. Top with drained peaches. Mix remaining French toast wet ingredients and pour over bread/peaches. Cover and refrigerator overnight. In the morning, crumble streusel ingredients and top French toast. Bake at 350 degrees for 1 hour. 

Notes:

  • I didn’t have a loaf of French bread so I used 3/4 of loaf of week old Farm to Market wheat bread.
  • I didn’t have corn syrup so we used honey. 
  • I didn’t have half and half so I melted 4 T. butter and filled to 1 cup with fat free milk. 
  • I didn’t have canned peaches so we used frozen peaches. 
  • I used Penzey’s Vietnamese Cinnamon. My husband says he doesn’t hiccup when I use is. 

Crustless Quiche

For Easter, we had diced ham so I asked Jeremiah if he wanted a quiche. He said, “Sure,

IMG_0796

Easter brunch – Blackberry muffin, Cheesy potatoes, and Crustless Ham and Gouda Quiche (all recipes on this blog)

that sounds good.” (I luckily had some local ham from Frick’s in my freezer.) I didn’t have any pie crust so I decided to find a crustless quiche recipe. This original recipe was a Quiche Lorraine. I switched the bacon to ham and Gruyere or Swiss cheese to Gouda cheese. We got our Gouda cheese, milk, and eggs from Shatto Home Delivery. Believe it or not, we were so pleasantly surprised that the chives we planted last spring were already growing in our garden box on our deck. Jeremiah thinks this is the best quiche I’ve ever made. Very flavorful and quick to cook.

Crustless Quiche modified from Show Me the Yummy
0F3A05C4-B7E1-434D-9754-E8E2A1B447041 c. diced ham
chives (optional)
3 cloves garlic
1/2 c. onion
6 eggs
1/8 tsp. cayenne
1/8 tsp. nutmeg
1/2 tsp. salt
2 c. shredded Gouda cheese
3/4 c. milk

Saute onion and add garlic in a cast iron skillet. Mix remaining ingredients in bowl and add onion/garlic mixture. Pour into skillet and bake at 375 degrees for 30 minutes.

Notes:

  • If you use a cast iron skillet, I’d suggest less salt. It was a little salty for our taste.

Blackberry Muffins

With the quarantine, Easter did not going to look quite the same. Church was via Facebook Live so no new Easter attire was needed. I wore a springy white and lilac striped shirt with blue jeans. There was no extended family dinner either. That means we were on our own to prepare something other than ham. We opted to do brunch – our favorite.

Thanks to Shatto Home Delivery, we had fresh milk and eggs to make this recipe. Since I normal buy produce when it is on sale at Sprouts, I have an assortment of fruit in our freezer for muffins and smoothies. This recipe was delicious and way better than the blueberry muffins I made last week. Enjoy.

Blackberry Streusel Muffins from Sugar Apron (adapted from Joy of Cooking)
IMG_07923 eggs
1 1/2 c. milk
1 tsp. vanilla
3 c. flour
1 c. sugar
2 1/2 tsp. baking powder
Pinch of salt
1/8 tsp. cinnamon
1/2 c. cold butter
1 pint (2 c.) blackberries
1 tsp. freshly grated lemon zest
2 T. butter

In a medium bowl, whisk eggs, milk, and vanilla. In a large bowl, mix flour, sugar, baking powder. Crumble in stick of butter. Pull out 1 c. of mixture and put in a separate bowl. In large bowl, add blackberries and lemon zest. Then, stir in wet ingredients. Fill muffin cups 2/3 full with batter. Melt remaining butter and mix into remain dry ingredients. Spoon crumble over muffins. Bake at 375 degrees for 20-25 minutes.

Notes:

  • I did not have any lemon zest so I just skipped it.
  • The recipe said it made 12 muffins. It made 18 muffins.

Brunch at Casa Slater

Brunch is our favorite meal. We love it so much, that’s what we did for our wedding. Jeremiah and I love to go out and try new brunch restaurants. The place we are currently dying to try is Seven Swans Creperie at the recommendation of a co-worker. We were going to go a few weeks ago and they were closed for the week. The following week, I was snowing and I didn’t want to venture out. Kicking myself for that decision now that I’m stuck (staying safe) at home.

Although we are constantly trying new places, we usually end up though back at our favorite – The Big Biscuit. I get the Eggs Benedict and Jeremiah gets the Jimmy Platter – which is eggs, breakfast potatoes, and biscuits and gravy. (Lynn – I promise, he does not love it as much as your biscuits and gravy.)

IMG_0666The dish I made for brunch at home today though was so good, Jeremiah took two serving of it. I asked Jeremiah if it felt like something he could have had on our trip to Maine. He said, “Yes.” I also felt some inspiration from our trip to Vermont.

We are currently out of maple syrup (in this dish) so we ordered some last night from this great place we bought maple syrup at during our Maple and Wine tour. The Vermont Maple Outlet is a family IMG_0665defaultowned business that has been around for over 100 years old. Their last name is Fletcher so maybe we are related. I’d suggest ordering online from them. We like their Grade A Amber Rich – and not just for it’s name. The Amber is a medium richness. We also like the Boyden Valley Winery’s Bourbon Barrel Maple Syrup. They were another stop on our tour.

May you enjoy this dish that got my husband and dog to crawl out of bed from its smell.

Overnight Blueberry French Toast Casserole by Wishes and Dishes
IMG_06676 slices of bread
1 brick cream cheese
1 c. blueberries
6 eggs
1 c. milk
1/2 tsp. vanilla
1/6 c. maple syrup

Blueberry Syrup
1/2 c. sugar
1/2 c. water
1 T. cornstarch
1/2 c. blueberries
1 T. butter

Spray a 9×9 glass square baking dish. Cut three slices of bread into cubes and pour into dish. Cube up cream cheese and top bread. Sprinkle with blueberries. Cut remaining bread and top dish. In a large bowl, beat eggs, milk, vanilla, and maple syrup together. Pour over dish. Cover dish and place in the refrigerator overnight.

In the morning, pull out of fridge and let it sit for 30 minutes. In the meantime, preheat oven to 350 degrees. Bake covered for 30 minutes. Uncover and bake another 30 minutes.

To make syrup, cook water, sugar, and cornstarch to a boil. Cook and stir constantly for 4 minutes. Add blueberries and simmer for 10 minutes, stirring regularly.

Pour syrup over slices of French toast.

Notes:

  • We used Shatto Home Delivery to get our blueberries and Farm to Market Bread Co. wheat bread. 
  • I used expired milk. Technically, dairy is supposed to be good 10 days past the date on the product. I suggest using the smell test and cooking it though.
  • We were out of maple syrup. We has maple butter and used it. I think it worked just fine.
  • We had about 3/4 of a brick of 1/3 less fat cream cheese. It worked just fine.
  • I used five eggs and 1 liquid egg white.
  • One of my friends is allergic to corn in any form. She suggest unflavored gelatin or arrowroot as a suggestion for cornstarch. 

Ice Day

I know it’s been awhile since I wrote a blog post but today’s icy weather gives me no more excuses. My FT employer was so kind to close. My husband is working remotely so our dog Cooper and I are just chillin’ catching up the DVR. A little Coldplay on Ellen, Robin Roberts on Rachael Ray, and Andrew Chang on Colbert. Yes, that’s my jam. Not to worry, I happy plenty of books to read which is sort of work related on this now four-day weekend. And between my two jobs, I’m off three of days so I’m taking it for the win.

Today’s breakfast recipe comes from…what do we have in the house? You know, Jeremiah and I love a good brunch. I also feel like most recipes are pretty much the same – eggs, breakfast meat, cheese, and some sort of crust (hash browns, biscuits, crescent rolls, pie crust, King Hawaiian rolls, etc.) No real surprises here. But Jeremiah and I like to add seasoning to make it more flavorful. We also used deer sausage because we have plenty in the freezer thanks to my father-in-law. (So Midwestern of us.) We liked this easy-peasy recipe and will add it to the rotation.

Biscuit Egg Casserole by Lil Luna
IMG_03271 package Grand biscuits
1 package ground sausage, cooked
8 eggs
1 c. milk
2 c. shredded cheese
salt & pepper

Flatten out biscuits on the bottom of a sprayed 13 x 9 pan. Sprinkle with sausage and cheese. In a bowl, beat eggs, milk, and seasoning together. Pour over mixture in pan. Bake at 425 degrees for 30 minutes. Let cool for 5 minutes before cutting.

Notes:

  • The recipe called for 1 c. mozzarella and 1 c. cheddar cheese. I used 2 c. of an Italian Cheese blend.
  • I also added sage, rosemary, and thyme. I sprinkled fresh basil on top of the dish.

 

Pumpkin Cinnamon Rolls

This recipe for cinnamon rolls is super easy and tasty. Perfect recipe for those who love this fall flavor all year long.

Easy Mini Pumpkin Cinnamon Rolls by Two Peas & Their Pod Blog
IMG_14071 can crescent rolls (seamless)
1/4 c. pumpkin butter
3 T. brown sugar
1 tsp. ground cinnamon

Icing
3 oz. cream cheese, softened
1/4 c. butter, softened
1 1/2 c. powder sugar
1/2 tsp. vanilla
1 T. milk (more if you need to thin icing)

Preheat over to 375 degrees. Unroll dough and spread with pumpkin butter. Sprinkle with brown sugar and cinnamon. Roll into a log and cut with a serrated knife into 9 slices. Place slices cut side down into a greased 9 x 9 baking dish. Bake for 18-20 minutes. Cream together cream cheese and butter until smooth. Add remaining ingredients and blend. After cooling cinnamon rolls for 5 minutes, cover them with icing.

Notes:

  • I used canned pumpkin and it worked just fine.
  • You can use a regular can of crescent rolls but you just have to get rid of the seams to make it into one giant rectangle. 
  • This is a little too much icing so you might want to cut recipe in half. 

 

Real Maple Syrup

IMG_1190This year, I really wanted to go to Vermont on vacation. I wanted to visit Ben and Jerry’s Ice Cream Factory and to tap a Maple tree to get syrup. I learned though that you can’t really just tap a tree to get syrup. During our trip, we visited a visited a Sugar House. img_1186.jpgWe learned that getting sap from a tree requires a very extensive string of plastic tubing to be drilled to the trees. When the temperatures in the spring first reach above freezing, the sap drips from the tree as the temperature drops below freezing at night. This usually happens in late March or early April. The sap runs through the tubes to a giant collection container. Those containers are then transported to process IMG_1187the sap through a boiling process to produce maple syrup. It takes 40 gallons of sap and about 45 minutes of boiling sap to make one gallon of maple syrup. Wow, now you know why really Vermont Maple Syrup cost so much. We also learned that Maple Creemes (soft serve ice cream with maple syrup swirled in) is very popular…and delicious. It’s actually pretty cool to meet the families who run these Sugar Houses.

IMG_1157The syrup excursion was part of our Maple and Wine Tour with Greg. Following our visit to the Sugar House, we went to Boyden Valley Winery. This family farm has people producing maple, grass feed beef, and wine. In addition to ice and maple wines, Vermont’s oldest winery produces maple syrup aged in oak barrels. I learned I like oak ages syrup better than I like oak aged wine.

The state of Vermont only has a population of around 620,000 in the whole state. Despite a drought, this 14th state to the union lives up to its name which mean green mountains. The IMG_1154state is very proud of local business. In fact, this is the only state in the country to not currently have a Target store. One lady at the airport was telling us that she traveled via fairy boat to New York with her daughter to return an item to Target. (Now that’s dedication to Target shopping.) Vermont is also home to the Green Mountain Coffee (Keurig maker), the Vermont Teddy Bear Company, and Cabot Cheese.

For this morning breakfast, I wanted to use a little of our new real maple syrup.

Sausage Breakfast Casserole from Pinterest
FullSizeRender (16)1 package of Grands biscuits
1 package of frozen hash brown
1 lb. of ground sausage
8 eggs
¼ c. milk
1 c. shredded cheddar cheese
maple syrup

Bake biscuits on a baking sheet for 12 minutes at 350 degrees. Meanwhile, cook hash browns until golden brown on the stove top. At the same time, brown sausage on the stove top. You’ll also need to cook the scrambled eggs and milk in that skillet. Place hash browns in the bottom of a 13 x 9 baking dish. Top with ½ c. of cheese. Sprinkle with sausage. Top with scrambled eggs and remaining cheese. Bake for 10 minutes. Plate and drizzle with maple syrup.

Note:

  • I did not overly cook the hash browns. I’d suggest maybe cooking them in the 13 x 9 plan for make 10 minutes before added other ingredients or removing them from the recipe. I don’t really think the hash browns are necessary ingredient in this recipe.
  • If you can get it, Cabot cheese would have been a great addition. Perhaps, even a Vermont White Cheddar.
  • I think the biscuits might have also been delicious with some Maple sugar sprinkled on top. We are still waiting for ours to be delivered.

Biscuits and Gravy Casserole

When I first met Jeremiah, I learned very quickly that he loves biscuits and gravy. He’s very particular though – no one does it like his mother. I soon learned the whole family feels this way.

When Jeremiah and I were planning the menu for our wedding day brunch, our Sales Manager suggest biscuits and gravy. I said, “No, his family will just compare it to his mother’s recipe and be disappointed.” Sorry Chef – no offense.

Every year, the whole family gathers at his parent’s house for Christmas. It is practically a requirement that my mother-in-law Lynn make biscuits and gravy when EVERYONE is there. On Christmas Eve morning  though, Lynn made a Biscuits and Gravy Casserole recipe a friend had shared with her. Lynn let me in on a little secret. Occasionally, she uses the Pioneer brand packet gravy. This I can do. Although this isn’t the exact recipe my mother-in-law made that morning, my husband does like this dish. He also likes it when I use sausage from our local butcher shop – The Peculiar Meat Company.

Biscuits & Gravy Breakfast Casserole from Pinterest
img_0223.jpg2 cans (16 oz.) Grands biscuits
1 lb. ground breakfast sausage
1 package of Pioneer Country Sausage Flavor Gravy Mix

Cut one can of biscuits into quarters. Sprinkle in a sprayed 13 x 9 baking dish and cook at 400 degrees for 10 minutes. Then, cut the second package of biscuits the same way. Meanwhile, cook and drain sausage. Also prepare gravy according to packet. Mix sausage and gravy together and pour over biscuits. Top with remaining biscuits and cook for 15-20 minutes. (Optional – top biscuits with melted butter to make them shine.)

Notes:

  • I’d suggest maybe making it in a 9 x 9 pan and using only one can of Grands biscuits (half on bottom/half on top) if you want more gravy to biscuit ratio. You could also use regular sized biscuits and still make it in a 9 x 13 pan. 
  • Another option to to make a second envelope of gravy to pour on top of finished dish. That’s what Lynn did for her family. 

 

 

Strawberry Stuffed French Toast

IMG_0876Last year, Jeremiah and I went strawberry picking for the first time. I had always wanted to do it but hadn’t been able to fit it into my schedule. We loved it so much, we decided to do it again this spring. The weather was a little hotter this year as we went from winter straight to summer. When you pick a flat of berries, you need to come up with a few recipes to use them in. I ran across the recipe and cooked it up on a day when Jeremiah was working from home. We both agreed, this recipe was a winner. Great flavor and bonus it’s a skinny recipe.

Skinny Strawberry and Cream Cheese Stuffed French Toast by Savory Nothings

  • img_0866.jpg4 T. One-third less fat cream cheese
  • 1 T. honey or maple syrup
  • 2 eggs
  • ¼ c. skim milk
  • 4 T. whole grain bread crumbs
  • 1 T. sugar
  • 1 tsp. cinnamon
  • 8 strawberries sliced
  • 8 slices of whole wheat bread
  • 2 T. oil

Mix honey and cream cheese. In a shallow dish, whisk together eggs and milk. On a large plate, combine bread crumbs, sugar, and cinnamon. Cover four slices of bread with cream cheese mixture and top with strawberry slices. Top each slice of bread with a second slice of bread. Dip in egg mixture to coat each side, dripping off excess. Then, repeat in bread crumb mixture. Cook in a pan coated with oil and flip half-way through cooking.