Category Archives: Breakfast & Brunch

Collard Greens con Yolky Eggs

First time working with collard greens!

I cooked it just like I do with kale and it came out yummy! The eggs somewhat neutralizes the bitterness.

 
Ingredients: Serves 2 as a side dish
1 bunch collard greens – rinsed well, leaves torn off of the hard center stems

2 Tbs olive oil

5-7 cloves or garlic – smashed and peeled

pinch of sea salt

pinch of black pepper

Squeeze of fresh lemon juice (1 wedge)

4 eggs

Guide: 

Wash leaves, rip the green leaves off the ribs and remove stems – basically just want the green leaves) – Tear them up into large pieces.

Heat a medium-large sized pan, add oil and garlic cloves, heat over medium high heat.  (make sure you don’t burn the garlic – will become semi bitter)

Add greens to the pan, sprinkle salt and pepper and stir occasionally until greens are wilted.  Overdoing it will lose the bright green color.

Squeeze  lemon juice, remove greens from the heat and set aside.

Cook eggs to your liking and mount it on the greens. (I prefer over easy)

~~~~~

Serve it with a buttered toast and coffee. It’s healthy and delicious!

Advertisements

Mini Zucchini Brownies

Perfect little squares.  Just enough chocolate and nuts.

(I must admit, I was busy making zucchini muffins so my sister Steph did most of the work)

I love sweets but nothing too sweet. I like frosting but only if they’re not too sweet. My friend Calvin makes fun of me and my sisters because we always say “Mmm, this is good! It’s not too sweet!”. So very true. Hahaha.

I found this recipe on-line somewhere and swapped out oil for butter. This brownie is just moist enough,  just sweet enough with just enough crunch. It goes great with a cup of soy latte.

Ingredients: Makes about 32 mini brownie squares
1/2 cup unsalted butter – melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

 
Guide:
Preheat the oven to 350 degrees. Grease and flour 2 mini brownie pans.
In a small bowl, mix butter, sugar, vanilla. In a large bowl, mix flour, cocoa powder, baking soda, salt. Combine wet into dry. It will get pretty tough to mix but it’s ok. It’ not supposed to look like the regular brownie batter.  Fold in the zucchini and walnuts and divide evenly into the prepared pan.
Bake for 15-20 minutes (depending on the size of brownies) – Until brownies spring back when gently touched.
Take them out of the oven; let them sit for 2 minutes before moving the cookies onto a cooling rack.

 
~~~

If baking in one big pan, bake for 25-30 minutes.
Store them in an airtight container for up to couple days – room temp

Moist Zucchini Muffins


Talk about moist muffins! They taste very similar to carrot cake muffins!

My friend Lori gave me a BUNCH of zucchinis she grew in her backyard. I only had a few days before leaving for my business trip so I had to come up with a clever way to use them all before they go to waste! I grilled a couple but what to do with the rest. I KNOW, make yummy muffins out of them!

I found a zucchini muffin recipe on-line but it called for a lot of oil and sugar so I changed it up to what I felt was appropriate to my liking and they came out amazing!

Our home smelled like Thanksgiving was already here (nutmeg and cinnamon) and my boyfriend and his colleagues enjoyed devouring them the next morning. Of course I packed a few for myself to take on the flight.

Ingredients: Makes 24 muffins
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
3 teaspoon ground cinnamon
1 cup sugar
1 cup light brown sugar
1/2 cup butter – melted
1/2 cup apple sauce
4 eggs – beaten
4 1/2 cups grated zucchini (do not squeeze out the water)
3 teaspoons vanilla extract

 

Guide:
Preheat the oven to 350 degrees. Spray muffin pans with PAM (baking) if you have one to prevent sticking.

In a large bowl, combine all dry ingredients (flour, salt, nutmeg, baking soda, cinnamon, white and brown sugar).

In a medium bowl, combine all wet ingredients (melted butter, apple sauce, eggs,  zucchini, vanilla extract).

Mix wet ingredients into dry just until they’re well combined. Using an ice cream scoop, scoop them in the muffin pans and bake them for 30 minutes or until toothpick comes out clean.

Take them out of the oven; let them sit for few minutes before moving them onto a cooling rack.

~~~

You can add pecans or walnuts in the batter if you’d like for an extra crunch!

To store, once completely cooled, store them in an air tight container at room temp up to couple days.

 

Breakfast Burger

 
It was a lazy Sunday morning when my stomach growled and I was too lazy to go out for food.
I remembered reading about creative burgers in the “Foodnetwork” magazine so I got inspired to create my own! I whipped up a giant breakfast burger with what we had in the fridge and it turned out delicious!

 
Ingredients for the burger patties: – Makes 2 giant patties
1lb lean ground beef
1.5 tsp of fish sauce
Salt and pepper to taste

Yummy burger fixin:
4 slices of Hawaiian sweet bread toast – toasted
2 slices of bacon of your choice – fried
4 eggs – cooked to your liking (we like it cooked over-easy)
¼ onion – sliced and grilled
1/4 red bell pepper – sliced and grilled
4 leaves of romaine lettuce – shredded and tossed with mustard mix*
*1 tsp dijon mustard, 1 tsp olive oil, 1tsp fresh lemon juice

Guide:
Mix all ingredients for the burger patties together; make 2 giant patties (I made mine into square patties)
Create an indention in the middle of the patties to prevent shrinking
Assemble everything together and take a BIG BITE of your burger – You may need a bib!

Ham & Cheese Puff Pastry – Easy!

Do you love your house smelling like a bakery in the morning? I DO! This is another great recipe from “The Back In The Day Bakery Cookbook” by Cheryl Day & Griffith Day.  Mmm mmm mmm.

Ingredients for the spice blend:
(I ended up having a lot left at the end but how much you use it up to you)
1/2 tsp onion powder
1 Tbs chili powder
1 tsp dried thyme
2 tsp coarsely ground black pepper
1 tsp ground allspice
1/3 tsp ground cloves
1 tsp ground cinnamon
1/4 tsp garlic powder
Fine sea salt to taste

1 17.3 oz package frozen puff pastry (2 sheets) – defrosted for 30 min in the fridge
1/2 lb thinly sliced black forest or smoked ham
1/2 lb sharp white cheddar cheese, thinly sliced
1 egg beaten w/ 1 Tbs water for egg wash
1 tsp fine sea salt

 
Guide:
Preheat the oven to 400F
Line a baking sheet w/ parchment paper

Spice Blend:
Combine all spices in a small bowl and mix well

Pastries:
Unfold the pasty sheets on a lightly floured surface. Cut each pastry sheet into 4 squares.
Place 4 pasty squares on the baking sheet.
Arrange the sliced ham and cheese on the centers of the pasty squares and sprinkle some of the spice blend lightly over each one.
Fold two opposite corners of each square over the filling and press the edges to seal.
Brush each pastry evenly with the egg wash. (if you don’t have a brush, use your fingers)
Sprinkle the tops with more spice blend to taste. Sprinkle sat evenly over the pastries.
Bake them for 12-14 minutes until the pastries are golden brown and puffy.
(Don’t get antsy and take them out too early or they won’t have the puffed up look)
Let it cool on a wire rack for a few minutes and serve warm or room temp.

~~~

You can have many variations by switching up the cheese and deli meat inside. So simple!

Simple Yet Fancy Potatoes – Pommes Chef Anne

Did I mention I LOVE foodnetwork? I make so many things off of their shows and get inspired by them ALL THE TIME.

Well, I invited my family over for dinner again and so far I only had STEAK on the menu. Sure a salad would be nice, so I asked my sister and her boyfriend to go buy some stuff to make a simple yet refreshing salad, but I was still in need of a side dish that goes well with a fatty rib-eye, that’s also fancy enough to impress the fam, and simple enough that it won’t stress me out. This is when I remembered I had 3 russet potatoes left in the basket, which is just what I needed to make Anne Burrell’s Pommes Chef Anne!

Cheesy, crispy on the outside, yet soft inside. SO GOOD.

Ingredients: 8 Servings (1 wedge each as a side dish)
Extra virgin olive oil for brushing on (you’ll use quite a bit, but will also drain a lot out)
3 russet potato – skin scrubbed clean, then thinly sliced using a mandoline little bit at a time
Parmesan cheese – grated (use however much or however less you’d like)
Kosher salt

Guide: Tried simplifying Anne Burrell’s instructions
Preheat the oven to 425 degrees F.

Working 1 potato at a time, slice very thin on the mandoline. It is important to work quickly because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick oven-proof sauté pan with olive oil, place one slice of potato in the middle of the pan, then start placing them like flower petals (make concentric circles of potatoes). The bottom will eventually be the top so it is important for the first circles of potatoes to look pretty.

Once you have your first layer of potatoes, brush the potatoes with olive oil.
Add another layer of potatoes, brush with, oil, and sprinkle liberally with grated parmesan and salt.
Repeat until all your potatoes are in the pan. (Every other layer add salt and cheese)
*After every layer of potatoes press the potatoes so they are very compact.

Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 25 minutes.

(Please be careful when doing this step – HOT OIL)
Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.

Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Take it out of the pan, let it sit for a bit (at least 10 minutes) so it becomes a bit harder. Cut into wedges and serve
~~~
It looks so fancy, but it really isn’t!

Mini Nutella Scones

Nutella, can we say YUMMY?! I LOVE Nutella so when I saw this recipe in “Baked Explorations: Classic American Desserts Reinvented” by Matt Lewis and Renato Poliafito, I just had to try it. I knew my friend Tracy would love it too so I made two batches to share! Didn’t change a THING and they turned out amazing.

Yields: About 15 Mini Scones (just depends on how small you cut it)

Ingredients: (this is exactly from their book except for things I put in parenthesis)
2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup dark unsweetened cocoa powder like Valrhona (I used a generic brand unsweetened cocoa)
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into chunks
1 large egg
1/2 cup heavy cream
3/4 cup toasted hazelnuts, coarsely chopped
1/2 cup Nutella

Directions: (I usually have it listed as a “Guide” but their directions worked VERY well!)
Preheat the oven to 375 degrees F and place the rack in the center. Line a baking sheet with parchment paper.
In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt until combined.
Add the butter. Use your fingertips to rub it into the flour until the butter is pea size and the mixture is coarse.
In a separate bowl, whisk together the egg and cream. Slowly pour the wet ingredients into the dry ingredients and stir until the dough just comes together. Gently and briefly knead the dough with your hands. Add the toasted hazelnuts and knead gently to incorporate. Flatten the dough into a rectangle approximately 6 by 12 inches. ( it doesn’t need to precise) and spread 1/4 cup of the Nutella on top in a criss cross pattern. Roll the dough up to make a cylinder about 6 inches long, turn it on its end, and gently flatten it into a disk about 1 3/4 inches high. Do not overwork the dough.

Cut the dough into 6 or 8 wedges (cut wedges in half for mini scones) and place them on the prepared baking sheet. Bake the scones for 18-20 minutes (12-15 minutes for mini scones), rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean. Do not overbake.
*Baked Note*
Matt & Renato’s advice: Do Not Knead Too Much. Stop working the dough the minute it comes together and don’t worry if there are a few dry bits scattered throughout.

Transfer the scones to a wire rack to cool completely. Place the baking sheet with the parchment still on it underneath the rack.

Assemble the Nutella Scones:
Heat the remaining 1/4 cup Nutella in a microwave until pourable, about 10 seconds on high. Pierce the tops of the scones a few times with a fork. Use a spoon ( or two spoons-one to scoop, one to scrape) to drip the warm Nutella in a zigzag pattern over the tops of the hot scones. Transfer them to a refrigerator to set for 5 minutes, then serve immediately.

~~~

Store in an air tight container (best eaten same day as baked – still good next 2-3 days too)