Salmon and Egg on Toast

Salmon and Egg on Toast

Ingredients

• leftover grilled salmon (that was rubbed with EVOO, chopped dill, garlic, and salt+pepper)*
• prepared salad (that includes baby arugula, tomatoes, cucumbers, and onions)
• 1 egg
• 1 tablespoon EVOO
• salt and pepper
• 1 slice of toasted sandwich bread

Directions
In an effort to use up leftovers, stack the ingredients on top of each other, beginning with the toast.  Shred the salmon so that the fish is broken up and add onto your toast.  Add a layer of salad and an over-easy egg.  Yummmm.


*Salmon may also be baked in the oven.  Prepare the seasoning to your liking and bake in a "foiled tent" for 20 minutes at 400 degrees F.  

Breakfast Casserole

Breakfast Casserole

Ingredients

• 4 cups shredded potatoes
• 1/2 lb bacon (cooked and broken into pieces)
• 6 eggs lightly beaten
• 2 cups shreded cheddar cheese
• 1/2 cup shredded Swiss cheese
• 1 1/2 cups cottage cheese
• 1/4 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Preheat the oven to 350 degrees F.  Coat a 9 x 13" pan with cooking spray.
2. Combine potatoes and bacon, and put them in the pan.
3. Use a fork to combine eggs, cheese, salt, pepper, and paprika.  Pour mixture over potatoes.
4. Bake for 30 minutes.
5. Let sit for 5-10 minutes before cutting into squares (or it may be too runny). 

Buttermilk Pancakes

Recipe from Joy the Baker

Buttermilk Pancakes

Ingredients

• 1 cup buttermilk
• 2 eggs
• 2 tablespoons vegetable oil
• 1 stick unsalted butter
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 4 teaspoons dark brown sugar
• 1 teaspoon salt

Directions

1. In a small pan, melt butter and set aside to cool.
2. In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
3. In a medium bowl, whisk together milk, eggs, and vegetable oil. Add the cooled butter and stir.
4. Gradually add and mix egg mixture into flour mixture.
5. Heat a large skillet and spray with cooking spray. Ladle 1/3 cup of pancake mixture and cook for 1-2 minutes on each side. Repeat until the mixture is gone!

Banana-Nut Bread

A remixed version of my Banana Muffins. I don't own loaf pans; so I used an 8" x 8" pan. This recipe from Good Housekeeping's The Great Bake Sale Cookbook is absolutely delicious. Definitely try it if you're a fan of banana!


Banana-Nut Bread

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 cups (about 4 medium) ripe bananas
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup nuts (I used 1/2 cup walnuts and 1/2 cup pecans for this recipe.)

Directions

1. Preheat oven to 325 degrees F.
2. Using a toaster oven, toast nuts at setting "Toast 1" for 1-2 minutes and set aside to cool.  Coarsely chop.
3. In medium bowl, whisk together flour, baking soda, cinnamon, and salt.
4. In a large bowl, use an electric mixer to beat butter and sugars until light and fluffy.  
5. Beat in eggs and gradually add flour mixture.
6. Fold in bananas and nuts.  Mix with a spatula.
7. Spray pan with baking oil.  Bake in 8" x 8" for 50-55 minutes until toothpick inserted in center comes out clean.  (Bake in loaf pan for about 1 hour.)  Cool bread in pan for 10 minutes.  Remove and cool completely.

Crepes

These crepes can be used as a base for whatever you want to fill them with.  For my first crepe-making experience, I include fresh strawberries and whipped cream in my final product.  Of course, crepes are made with other fruits, cheeses, meats, etc.  Use your imagination...bon appétit!


Basic Crepes

Ingredients

• 1/2 cup flour
• 1 teaspoon sugar
• pinch of salt
• 3/4 milk
• 1 egg
• 1/2 tablespoon melted butter, cooled
• 1/2 tablespoon brown sugar
• 1/2 teaspoon vanilla extract
• dash of cinnamon
• cooking spray
• choice of filling: strawberries and homemade whipped cream (shown)

Directions

1. In a medium bowl, whisk together the flour, sugars, cinnamon, and salt.  Add the milk, egg, butter, and vanilla.  Whisk until combined.
2. Refrigerate in an airtight container for at least 1 hour or up to 1 day.
3. Spray a skillet with cooking spray and heat over medium-low heat.  Ladle a third of the mixture into the pan in a circular motion...the mixture will begin to cook immediately.
4. Cook for 2 minutes.  Using a spatula, loosen the edges and quickly flip the crepe.  Cook for another 1-2 minutes.  Repeat with the rest of the crepe mixture.

Serve with your choice of fillings.  If you're using fruit, you should try it with my Homemade Whipped Cream! 

Banana-Nut Pancakes

It's no secret that I am obsessed with using bananas in recipes...these pancakes were just another delicious product!

Banana-Nut Pancakes
makes twelve 2.5-inch pancakes

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoonsalt
• 1 egg, beaten
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 2 ripened bananas, mashed
• 1/4 cup chopped walnuts
• extra banana slices

Directions

1. Combine the flour, white sugar, baking powder, and salt in a large bowl.  In a separate bowl, mix together the egg, milk, oil, and bananas.
2. Gradually add the flour mixture into the banana mixture.  Add the walnuts.
3. Heat a lightly oiled skillet over medium heat.  Pour the batter into the pan and cook until bumbles start to form on the tops.  Flip and cook for another minute. 

Orange Marmalade

My greatest challenge yet!  We had so many oranges and tangerines left over from Chinese New Year that I needed to find a recipe that was both entirely citrus and useful.  After a bit of Googling, I stumbled on this recipe that is based upon Ina Garten's homemade Orange Marmalade.  It seemed like a lot of work (2 day process!!), but I was on vacation; so why not?

Homemade Orange Marmalade
makes about 8 cups

Ingredients

• 4 seedless oranges
• 1 lemon
• 1 tangerine
• 1 teaspoon vanilla extract
• 7 cups water
• 6 cups granulated sugar

Directions

  Wash your fruits and cut the oranges, lemon, and tangerine in halves.

 Slice each half into thin slices and add them to a large stainless steel pot.

Add the water to your pot and bring the mixture to a boil, stirring often.  Remove from the heat and stir in the sugar until it dissolves.  Add the vanilla extract and stir.  Cover and allow to stand at room temperature overnight. 

The next day, bring the mixture to a boil again.  Reduce the heat to low and simmer uncovered for 2 hours.  Turn the heat to medium and boil gently for another hour, stirring often.  Cook the marmalade until it reaches 220 degrees on a candy thermometer.  I didn't have a candy thermometer; so I followed the directions for double-checking the marmalade: 

"Place a small amount on a plate and refrigerate until it is cool.  If it is firm (neither too runny or too hard) it is done.  It will be a golden orange color.  If the marmalade is runny, continue cooking it.  If it is too hard, add more water."

 Store in jars and keep up to one year.

Chocolate Chip Pancakes

The sudden craving for chocolate chip pancakes led me to Joy the Baker.  Her description and photos of her pancakes were just too good to pass up!  The results were not as sweet as I expected, but that could have been because I used bittersweet chocolate chips-- mmmm.  They were still good though, especially with loads of syrup.  I halved Joy's recipe and achieved success; however, I was surprised at the 15 pancakes that resulted in the batter.  Over the top for just one person?  Maybe if that person wasn't me.

Chocolate Chip Pancakes
makes about fifteen 2.5-inch pancakes

Ingredients

• 1 egg
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (Don't have buttermilk?  Possible substitutions listed below.)
• 2 tablespoons butter, melted and cooled
• 1/4 teaspoon vanilla
• 1/2 cup chocolate chips, semisweet or bittersweet
• 1/4 teaspoon cinnamon
• cooking oil
• maple syrup (optional)
• confectioners sugar (optional)

Directions

1. In a large mixing bowl, beat egg.  Add the buttermilk, melted butter, and vanilla.  Mix well before adding flour, sugar, baking powder, baking soda, and salt.  Whisk the mixture together and fold in the chocolate chips with a spatula.  Let the batter set for at least 10 minutes.
2. In a skillet set over medium-high heat, add 2 teaspoons of oil and allow it to heat. 
3. Using a small ladle, pour about 2-3 tablespoons of the batter into the skillet; my skillet fit 3 pancakes for each batch.  Cook the first side until bubbles form and pop; then, using a spatula, flip the pancakes over to cook for another minute.  Repeat until all the batter is gone.  Serve with maple syrup or confectioners sugar. 

Buttermilk Substitutions (also attributed to Joy the Baker)

1. MILK AND CREAM OF TARTAR: Whisk 1 cup of milk with 1 3/4 teaspoon cream of tartar.  To avoid lumps, mix the cream of tartar with 2 tablespoons of milk first; then, add the rest of the cup of milk.
2. MILK AND LEMON JUICE:  In a 1-cup measuring cup, add 1 tablespoon of fresh lemon juice.  Top the juice with milk.  Stir and let sit for 2 minutes. 

Fruit Salad

My sister bought one of those lovely Edible Arrangements for me for Valentine's Day.  Of course, I ate everything covered in chocolate first; then, I didn't know what to do with the rest of the fruit.  I decided to make enough fruit salad for two lunches, and then saved the rest for a snack.  The fruit was so ripe and delicious...Thanks, Sister! :)




Fruit Salad

Ingredients

• 3 slices of cantaloupe (cut into inch-long cubes)
• 1/2 cup pineapple chunks
• 4 large strawberries, hulled and sliced
• 1/4 cup grapes
• 1/4 cup pecans, roughly chopped
• 1 tablespoon sugar
• 1 tablespoon cold water
• 1/4 Craisins

Directions

1. In a small bowl, combine the water, sugar, and Craisins and let sit for 5 minutes.
2. In a medium bowl, combine cantaloupe, pineapple, grapes, strawberries, and pecans.  Add the Craisin mixture.  Toss and put in the fridge before serving.

Banana Pecan French Toast

Banana Pecan French Toast
makes 2 servings
Adapted from Martha Stewart's Banana Nut French Toast

Ingredients

• 4 slices of sandwich bread
• 1/2 cup pecans
• 2 bananas
• 1/2 cup brown sugar
• 2 tablespoons butter
• 2 eggs
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon cinnamon
• pinch of ground nutmeg
• pinch of salt
• 2 tablespoons vegetable oil
• confectioners sugar (optional)
• maple syrup (optional)

Directions

1.  Preheat the oven to 350 degrees F.  Toast the pecans on a baking sheet for 4 minutes.  Set aside to cool and shut off the oven.

2.  Whisk together the eggs, milk, vanilla, cinnamon, nutmeg, and salt in a medium bowl.

3.  Peel the bananas and cut into 1/4-inch rounds.  Add them to a separate bowl.  Chop the cooled pecans and add to the bowl along with the brown sugar.  Use a spoon to combine.

4.  In a shallow dish, add two slices of bread side by side and top each slice with 1/4 of the banana mixture each.  Then, add another slice of bread to each.  Pour the egg mixture on top of the bread and soak for 6 minutes.  Carefully flip the sandwiches to soak the other side for 6 minutes.  

5.  Use a small saucepan at medium-low heat to caramelize the rest of the banana mixture.  After 3 minutes, add 1 tablespoon of butter.  Stir the mixture once butter is melted.  Keep to a simmer or low heat to keep warm.

6.  In a large skillet over medium heat, add the oil and other tablespoon of butter.  Once the butter is melted, add the sandwiches side by side and cook for 4-5 minutes.  Carefully flip and cook the other side for 4-5 minutes.  Serve with the warm banana mixture.  You may opt to also use maple syrup or confectioners sugar.

Banana Jam French Toast

Banana Jam French Toast

Ingredients

• 2 slices sandwich bread

For dredging:

• 1 egg, beaten
• 1 teaspoon water
• 1 teaspoon milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 teaspoon orange zest
• juice from 1 orange slice (1/8 orange)

For filling:

• 1 medium banana, peeled and sliced
• 1 generous tablespoon jam
• 1 tablespoon milk
• 2 tablespoons butter
• Confectioners sugar
• Maple syrup

Directions

1. Whisk egg, water, 1 tablespoon milk, vanilla, cinnamon, orange zest, and orange juice together in a shallow bowl.  Dip both sides of each slice of bread in the mixture.  Allow bread to sit in bowl while you prepare the stuffing.
2. In a small sauce pan over low heat, add 1 tablespoon milk, banana slices, and jam.  (I used blackberry jam, but I think raspberry jam would be best.)  Cook for 5 to 7 minutes, stirring occasionally with a spatula.
3. Using a medium skillet over medium-high heat, add the butter.  When butter is melted, add bread to pan, cooking each side for 3 to 4 minutes each. 
4. When plating, add the one bread slic eto the plate and top with banana filling.  Place other bread slice on the top and dust with confectioners sugar.  Add two orange slices as garnish.  Maple syrup optional.

Pumpkin Muffins

When Autumn arrives, so does the wonderful array of pumpkin treats.  A former supervisor of mine passed on a recipe for pumpkin muffins that I absolutely love.  They are moist and flavorful, yet not overpowering in one spice.  I don't put frosting on these because I don't think they need them; however, cream cheese frosting is a good option for those who desire it.  Next time, I might add 1/3 of brown sugar in place of 1/4 of it for extra sweetness and flavor. 

Pumpkin Muffins

Ingredients

• 1 15 oz. can of pumpkin puree
• 2/3 cup cold water
• 1 cup oil
• 3 eggs
• 3 1/4 cups flour
• 3 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons nutmeg
• 3 teaspoons cinnamon

Preheat the oven to 350°.  Mix the liquid ingredients first; then, add the (sifted) dry ingredients.  Bake the muffins for 30-35 minutes (rotating the pans halfway through).  This recipe creates 24 perfect muffins. 

Banana Muffins

Moist and chewy banana bread muffins.

Banana Bread Muffins

Ingredients

• 3 large, ripe bananas (smashed)
• 1/4 cup melted butter
• 2 tablespoons plain applesauce
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1/3 chopped walnuts (optional)

Preheat the oven to 350°F (175°C). Mix butter and applesauce into the mashed bananas in a large bowl. Add the walnuts. In a separate bowl, use an electric mixer to mix the sugar, egg, and vanilla. Add the baking soda. Next, add the flour into the sugar bowl. Shut off the electric mixer and add the banana bowl to your mixture. With a fork, mix the ingredients together (do not over mix to avoid bananas that are too mushy or ruining your walnuts!). Pour the mixture into twelve mini muffin tins. Bake in preheated oven for 24 minutes (until the edges of the tops are golden brown).