breakfast

Huevos Rancheros

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Huevos Rancheros! The nice thing about a breakfast like this is it’s basically made from leftovers. Beef roast. Check. Baked potatoes. Check, check. If you need ingredients on short notice, no worries. Substitute cooked chicken instead. Potatoes with the skin on cook very quickly in the microwave before being transformed into tasty hash browns. Just remember to pierce them first. Then cook on High for 5 minutes each. For this morning’s heuvos rancheros, I skipped the tortillas and substituted a couple of corn chips for crunch. It’s all good.

HUEVOS RANCHEROS

Ingredients:

2 1/2 cups beef, cooked and shredded

10 ounce can diced tomatoes with green chilies, mild

1/3 cup onion, chopped

3/4 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon sea salt

1-2 tablespoons olive oil

2 potatoes, baked and cut into cubes

1/2 teaspoon seasoned salt

1/2 cup cheddar cheese, shredded

2 tablespoons butter

4 eggs

Fresh cilantro

4 tortillas or corn chips

Fresh cilantro

Instructions:

Combine shredded beef, diced tomatoes with green chilies, chopped onion, cumin, oregano, and sea salt in a large saucepan. Simmer 5 minutes or until most of the liquid has evaporated. This makes the beef moist and tender. Set aside. In a skillet over medium heat, drizzle olive oil. Add cubed potatoes. Sprinkle with seasoned salt. Cook 5 minutes or until golden brown. Do not stir. Turn potatoes for a crispy finish; cook 5 minutes longer. Drizzle in more olive oil, if needed to avoid burning. Remove potatoes from heat when desired texture is reached. Sprinkle with cheddar cheese. In another skillet over medium heat, melt 2 tablespoons butter. Crack 4 eggs into the skillet. Fry eggs sunny side up in butter, 3-4 minutes for runny yolks. To assemble huevos rancheros, layer corn chips or a tortilla on the plate. Next, add spicy meat mixture, then crispy hash brown potatoes. Top with fried egg. Garnish with fresh cilantro.

Xiangjiao Banana Bread

What’s Cooking in Gail’s Kitchen? The Color of Food: Xiangjiao Banana Bread! How’s this for a fancy word? For those who haven’t a clue, “xiangjiao” is actually Chinese for banana. And who doesn’t love bananas? A few years ago my grandson came to my house for a sleepover. I had been to the grocery store to get some of his favorite foods, in addition to a couple of new choices. Imagine my surprise when I presented him with a half-peeled yellow banana. He got a puzzled look on his face as he eagerly grabbed it and said, “Nana. Ba-Nana?” I smiled and gave him a giant hug before the air exploded into peals of laughter. There’s nothing sweeter than a toddler’s giggle.

XIANGJIAO BANANA BREAD

Ingredients:

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1/4 cup Greek yogurt

1 teaspoon vanilla extract

3 ripe bananas, peeled and crushed

2 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon sea salt

1/4 cup pecans, chopped

Topping: (optional)

1 ripe banana, sliced lengthwise

1 tablespoon chopped pecans

Instructions:

Preheat oven to 350°. Spray a loaf pan with a nonstick oil containing flour. Set aside. Cream together butter and sugar. Add eggs, Greek yogurt, vanilla extract, and crushed bananas. Mix well. Combine flour, baking powder, baking soda, and sea salt. Add to the creamed mixture. Stir just until batter is combined. Do not over mix. Fold in chopped pecans. Pour into prepared pan. For topping, place the two halves of a ripe banana on top of the batter. Sprinkle with remaining chopped pecans. Bake one hour or until tester comes out clean. Cool 5 minutes and then remove banana bread from loaf pan. Cool longer on a wire rack.

Quick-Mix Cheesy Grits

What’s Cooking in Gail’s Kitchen? The Color of Food: Quick-Mix Cheesy Grits! Step away from the usual breakfast smoothie for an occasional southern meal of cheesy grits, eggs-over-easy, and crispy applewood bacon. Grits are not only quick and easy, they’re delicious and filling. This fail-safe method is spot on and can be whipped up in no time at all. It’s packed with enough protein to keep hunger pangs at bay. Save the weekends when you have more time for making grits from scratch.

QUICK-MIX CHEESY GRITS

Ingredients:

1/2 cup instant grits

2 cups water

1/4 teaspoon sea salt

4 ounces sharp cheddar cheese, finely shredded

Pat of butter, for garnish

Instructions:

Combine instant grits, water, and sea salt in a quart microwave-safe measuring cup or bowl. Stir. Microwave on HIGH 3 minutes or until thickened when stirred. Add cheese; stir. Cook 1 minute longer or until cheese melts into a creamy texture. Spoon cheesy grits into individual bowls and add a pat of butter to each bowl. Serves 4.

Avocado Breakfast Toast

What’s Cooking in Gail’s Kitchen? The Chow Down: Avocado Breakfast Toast! Nothing looks more appealing in the morning than an open face breakfast sandwich, in my opinion. Avocado and salmon step things up a notch when paired with a nice yolk-drenched piece of artisan toast. I love French butter, but if you choose to omit slathering the toast with it, I’ll understand. My husband and I don’t mind a little taste sensuality in the morning. You choose.

AVOCADO BREAKFAST TOAST

Ingredients:

2 slices artisan bread, toasted

1-2 tablespoons sea salt butter

1 avocado; halved, pitted, peeled, and chopped

1 tablespoon lemon juice

1/8 teaspoon garlic powder

2 eggs, cooked over easy or poached

1/2 cup grilled salmon, flaked

1 teaspoon capers

Pinch Herbes de Provence

Fresh thyme for garnish

Instructions:

Take the chopped avocado and mash it until chunky. Fold in the lemon juice and garlic powder. Set aside. Toast bread as desired. Spread with sea salt butter and keep warm. Cook the eggs over easy so the yolks are still runny. Place one piece of buttered toast on a plate. Spoon a thick layer of avocado over toast. Next divide flaked salmon between the two servings. Sprinkle with capers. Place one egg on top. Garnish with Herbes de Provence and fresh tarragon.

The Chow Down

“Chowing Down”, what a charming expression. We’re all familiar with its meaning: to eat, especially at mealtime. It’s no secret I get great satisfaction from food, whether it’s an afternoon snack, evening appetizer, or late night sweet. Nowadays with the flux of farm-to-table and organic options, is it any wonder the allure of food is so enticing? Mealtime then becomes an all-star event. And speaking of stars…Some of my posts have received a nod from Le Cordon Bleu as well as the “Food Network” on Twitter (Snapshotsincursive@DornaGail). Ina Garten, The Barefoot Contessa, spotted me on Instagram @gail_dorna. This continuous journey of the palate gives me time with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as A-B-C. I love to cook, and my husband loves that I do it often. Most recipes serve 2-4 people, but can be easily modified. Leftovers are golden morsels to be eaten later or shared with others. Seeing a smile of gratitude keeps me going. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: THE CHOW DOWN!”

Quinoa BLTE Sandwich

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Quinoa BLTE Sandwich! What exactly is quinoa; does anyone know for sure? I took a trip down Wikipedia Lane and discovered “it is an experimental crop in NASA’s Controlled Ecological Life Support System for long-duration human occupied space flights.” It’s also gluten-free and easy to digest. That’s pretty important stuff in my book. Oh yeah, it’s been around for human consumption for at least 3,000 years. Maybe it’s time to give it a whirl.

QUINOA BLTE SANDWICH

Ingredients:

2 slices organic quinoa multigrain bread, toasted

1-2 tablespoons mayonnaise

2 slices tomato

2 romaine lettuce leaves

2-4 slices thick bacon, cooked crisp

1 large egg, cooked over-easy

Pinch seasoned salt

Black pepper to taste

Garnish with parsley

Instructions:

Microwave bacon on paper-towel-lined plate for 5 minutes on High or until crisp. Set aside. In a small skillet sprayed with nonstick oil, crack an egg over medium-high heat. Sprinkle with seasoned salt and black pepper. Fry until set, then carefully flip over. Turn off heat. Continue cooking until white is set, but yolk is still runny. To assemble sandwich, slather both pieces of quinoa toast with mayonnaise. Layer ripe tomatoes, romaine lettuce leaves, and bacon strips on one slice. Slide the fried egg onto the bacon. Top the sandwich with the remaining slice of quinoa toast. Garnish with parsley. Serve immediately.

Peachy Blueberry Parfait

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Peachy Blueberry Parfait! Leave the velvety skin on, but remove the pit first or you’ll regret it later if you chip a tooth. Peaches are tropical and aromatic. Baby-soft, too. They remind you of a warm summer day followed by a romantic evening rendezvous. Pair the peach’s irresistible aroma with the tangy taste of blueberries for a jumpstart breakfast that will leave your friends and coworkers wondering how you mastered the art of true happiness.

PEACHY BLUEBERRY PARFAIT

Ingredients:

2 cups Greek yogurt

1 tablespoon agave nectar

1 ripe peach, pit removed and sliced

1/3 cup fresh blueberries

1/2 cup crunchy granola with oats, almonds, and coconut

Instructions:

Combine Greek yogurt and agave nectar. Mix well. Begin with a spoonful of granola in the bottom of 4 parfait glasses. Layer Greek yogurt on the granola. Top with fresh peach slices, blueberries, and the remaining granola. Chill until ready to serve.

Nested Scrambled Eggs

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Nested Scrambled Eggs! Tired of the same old breakfast all week long? This grab-and-go option can be yours by investing a little effort on the weekend. Believe me, it’s worth it. By creating a “nest” of cheesy hash browns, the outer edge satisfies the salty crunch before your teeth sink into a creamy middle of scrambled eggs and veggies. The size of a muffin makes it a guilt-free pleasure. Try some. There’s actually a lot to crow about.

NESTED SCRAMBLED EGGS

Ingredients:

20-ounce package refrigerated hash brown potatoes

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1 tablespoon olive oil

1/4 cup cheddar cheese, shredded

4 eggs

2 tablespoons milk

1 teaspoon Worcestershire sauce

1-2 tablespoons bacon drippings

7 ounces mushrooms, sliced

1/2 bell green pepper, diced

1/2 sweet onion, chopped

1/2 cup Monterey Jack cheese, shredded, divided

2 slices bacon, cooked and crumbled

1 tomato, diced

Fresh basil

Instructions:

Preheat oven to 425°. Combine hash brown potatoes, seasoned salt, black pepper, olive oil, and cheddar cheese. Mix well. Divide mixture between the 12 cups in a prepared muffin tin. Press potato mixture into sides and bottom of each cup leaving the center hollow. Bake 15-20 minutes until hashbrowns are golden and crispy. Meanwhile, whisk together eggs, milk, and Worcestershire sauce. Set aside. Remove “nests” from oven. Reduce oven temperature to 350°. In a large skillet over medium-high heat, add bacon drippings. Sauté mushrooms, green pepper, and sweet onion. Cook until tender, about 5 minutes. Add egg mixture, stirring constantly, until eggs are set. This will take about 4 minutes. Turn off heat. Fold in 1/4 cup Monterey Jack cheese. Fill “nests” with egg mixture. Sprinkle with remaining Monterey Jack cheese, bacon crumbles, and diced tomatoes. Bake 3-4 minutes until the cheese is melted. Garnish with fresh basil before serving.

Quesadilla Egg Scramble

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Quesadilla Egg Scramble! Whether you stack it or fold it, everyone loves a quesadilla. I mean, just say the word, “cay-sah-dee-ya”. It rolls off the tongue naturally as images of gooey melted cheese swim through your mind. Just the thought of a golden brown crispy tortilla dribbled with spicy salsa is enough to make a foodie salivate. Throw in your morning’s scrambled eggs along with slivers of last night’s pork roast and you have a reason to hit the floor running. Quesadilla!

QUESADILLA EGG SCRAMBLE

Ingredients:

1/2 cup shredded pork

3 eggs, beaten

2 tablespoons light cream

1 tablespoon butter

2 corn tortillas

1 tablespoon olive oil

1/4 cup sharp cheddar cheese

1/4 cup salsa

Green onion for garnish

Instructions:

Heat shredded pork and set aside. Whisk together eggs and light cream. In a small skillet, heat butter over low heat. Do not scorch. Add egg mixture. Scramble to cook eggs until soft and creamy. Set aside. To assemble quesadilla, place one corn tortilla on a plate. Top with cooked eggs, shredded pork, and cheese. Cover with the second tortilla. Brush the bottom of an iron skillet with olive oil. Carefully transfer the quesadilla to the skillet. Cook on medium heat for one minute until crispy. Brush the top with olive oil. Using a large spatula, flip the tortilla and brown for an additional minute. Remove from heat. Cut quesadilla into wedges. Serve with salsa and green onions.