breakfast

Kickstart Breakfast Burrito

What’s Cooking in Gail’s Kitchen? Timeless Classics: Kickstart Breakfast Burrito! Eggs have a way of warding off those mid-morning hunger pangs, in my opinion. Being high in protein makes them a favorite and keeps me from caving in to foods with empty calories later on. Because I’m a bread-lover, the tortilla satisfies like manna from heaven. Cheese, turkey sausage, and veggies kickstart my breakfast so I can stay focused and on point. Choose a breakfast wrap the next time you want a little variety in your day.

KICKSTART BREAKFAST BURRITO

Ingredients:

2 flour tortillas, burrito size

2 tablespoons salsa

2 tablespoons onion, chopped

1 small green pepper, chopped

1 tomato, chopped

1 lemon chili pepper, chopped (optional)

1/2 teaspoon kosher salt

4 eggs, beaten

2 tablespoons milk

2-4 turkey sausage links, precooked and sliced

4 tablespoons Colby-Monterey Jack cheese, finely shredded

Instructions:

Top tortillas with salsa. Set aside. Combine onion, green pepper, tomato, and lemon chili pepper in a microwave-safe dish. Sprinkle with kosher salt. Microwave on High for 1 minute, 45 seconds. Remove and set aside. Heat turkey sausage chunks for 30 seconds on High in the microwave oven. Set aside. In a nonstick medium skillet over medium heat, add beaten eggs. Cook, stirring occasionally for one minute. Add turkey sausage, shredded cheese, and vegetable mixture. Cook one minute longer or until eggs are set. Do not burn. Divide scrambled egg mixture between the tortilla shells. Fold into a burrito. Makes two breakfast burritos.

Lemon Curd French Toast

Eating My Way Through the Holidays! Sweet Celebrations: Lemon Curd French Toast! Shortcuts, gotta love them. Just because you’re preparing food at home doesn’t mean everything has to be made from scratch. Betty Crocker, an American cultural icon, is proof of that. I used a store-bought lemon curd instead of making it from scratch. And if you want to take this recipe one step closer to simplifying your life, merely substitute the fresh berry compote with frozen strawberries in syrup, thawed of course. After all, the main attraction is the lemony rich oven-baked French toast sprinkled with vanilla bean and nutmeg. Everything is prepared the night before so all that’s needed is baking time the next morning. See? Simple isn’t so bad.

LEMON CURD FRENCH TOAST

Ingredients:

4 eggs

2 cups milk

1/2 cup heavy cream

1 vanilla bean, split lengthwise, seeds scraped out and reserved

10-ounce jar lemon curd

1 loaf Hawaiian Sweet Bread, sliced

1/2 cup blueberries

1/2 cup cherries

1/2 cup mulberries

1/2 cup cranberries

1/2 cup sugar

1 cup heavy cream

3 tablespoons sugar

1/2 teaspoon vanilla extract

Powdered sugar, garnish

Instructions:

To make the French toast, butter an oval baking dish. In a large bowl, whisk together eggs, milk, heavy cream, and vanilla bean seeds. Fold in the lemon curd. Stir well. Arrange the Hawaiian Sweet Bread slices evenly in the prepared dish, slightly overlapping them. Pour egg mixture over bread. Spoon to coat all slices. Cover and refrigerate overnight. To make the fruit compote, in a saucepan over medium heat, combine blueberries, cherries, mulberries, cranberries, and sugar. Cook, stirring occasionally, until the fruit breaks down, about 15 minutes. As the juices are released, the fruit will thicken. Remove from heat, cover, and refrigerate. Warm in the microwave the next day before serving. The next day, to bake the French toast, preheat oven to 350°. Let the French toast stand at room temperature 15 minutes before placing in the oven. Remove lid. Bake 45-50 minutes. To make the whipped topping, chill the mixing bowl and beaters beforehand. Place the heavy cream, sugar, and vanilla extract in the mixer bowl. Beat on medium speed until the cream begins to thicken, about 4-6 minutes. The whipped cream will double in volume and form soft peaks. Remove the French toast from the oven. Let it cool for 10 minutes. Top with warm berry compote, whipped cream, and dusting of powdered sugar. Serve warm.

Quiche From the Hen House

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Quiche From the Hen House! Certain foods are like time-travel. Take quiche, for instance. Elsewhere it’s no big deal, popular even. But in America, guys couldn’t stand it back in the ‘80s. Too sissy. Never mind that it was economical and the ingredients were pretty much on hand when the grocery budget was stretched to the max. But then came bacon, and everything changed. Suddenly quiche was raised to the level of deep dish pizza.

QUICHE FROM THE HEN HOUSE

Ingredients:

1 prepared pie crust

1 broccoli crown, cut into bite-size pieces

1/3 sweet onion, chopped

3 eggs

1 cup light cream

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

1 1/2 cups extra sharp cheddar cheese, finely shredded

Instructions:

Preheat oven to 350°. Spray a pie plate with nonstick oil. Place prepared pie crust in the pie plate. Crimp edges. Sprinkle 1/2 cup shredded cheddar cheese over bottom. Set aside. In a microwave-safe covered dish, steam broccoli for 2 minutes; drain. Set aside. Place chopped onion in a microwave-safe dish. Cook 2 minutes on High setting. Set aside. In a bowl, whisk together eggs, light cream, seasoned salt, and black pepper. Arrange broccoli pieces and chopped onion in the pie crust. Pour egg mixture over the vegetables. Sprinkle remaining cheese over the top. Bake, uncovered, for 45-50 minutes. Quiche is done when center is set and a knife inserted comes out clean. Serve warm.

Instant Plum Brekkie

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Instant Plum Brekkie! Sooo, I went in for my annual health assessment, and learned I’m not eating enough fruits, vegetables, and whole grains each day. I reported 3-4 servings of each and learned those numbers need to be bumped up to 5 servings a day. Seriously??? You’d never know it by the foods I post on my blog. Let me be clear, I do prepare and eat EVERYTHING you see from Gail’s Kitchen. Granted, I am getting older. But in my defense, I simply cannot eat as much as I did when I was younger. My metabolism won’t allow it. I need to think about the stress and strain extra weight can put on the heart, back, joints, and feet. That being said, my BMI (body mass index) is within a healthy range, which is good. If you need to make substitutions of ingredients to meet your own personal goals, please do what is right for you.

INSTANT PLUM BREKKIE

Ingredients:

2 slices quinoa multigrain bread

1-2 tablespoons Neufchâtel cheese

1 plum, pit removed and sliced

1 teaspoon granola

Dusting of ground cinnamon and nutmeg

Instructions:

In a toaster oven, lightly brown bread on both sides. Spread Neufchâtel cheese on each piece of toast. Arrange sliced plums over creamed cheese layer. Add the granola-topper. Sprinkle with a light dusting of cinnamon and nutmeg.

Huevos Rancheros Casserole

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Huevos Rancheros Casserole! Looking for a little variety for a weekend breakfast? Take a trip down a rural road for an old classic that was served as “ranchers eggs” on the farms in Mexico. By turning it into a robust casserole, you can give it an American twist. It still has eggs, cheese, salsa, and tortillas in there. I chose street-size corn tortillas just because they were smaller and easier to work with. Obviously any type will do. Feel free to add beans and chorizo if you’re looking for hearty portions. Do ahead and refrigerate overnight so it’s ready to bake first thing in the morning.

HUEVOS RANCHEROS CASSEROLE

Ingredients:

10 street-size corn tortillas

1 cup chunky salsa

1 cup black beans, drain liquid

1 1/2 cups Colby-Monterey Jack cheese, shredded

1/2 pound chorizo sausage, coarsely chopped and cooked; drained

3 poblano peppers, stems and seeds removed, cut into strips

6 eggs

1/2 milk

1/2 teaspoon oregano

1/8 teaspoon red pepper flakes

1/8 teaspoon cumin

Sour cream, for garnish

Green onion snips, for garnish

Instructions:

Spray on 8-inch square casserole dish with nonstick oil. Line the sides and bottom with 8 street-size corn tortillas, slightly overlapping. Spread a layer of salsa over the bottom. Next, layer with black beans. Sprinkle on 1/2 cup of shredded cheese. Top with cooked chorizo, poblano peppers, and another 1/2 cup of shredded cheese. Cut the last 2 tortillas into strips and layer over cheese. In a bowl, combine eggs, milk, oregano, red pepper flakes, and cumin powder. Whisk together. Pour egg mixture over all. Sprinkle with remaining shredded cheese. Press lightly into egg mixture. Cover dish. Refrigerate 8 hours or overnight. To bake, preheat oven to 350°. Bake covered casserole 30 minutes. Remove lid and bake 15-20 minutes longer or until center is set. Let stand 5 minutes before serving. Garnish with sour cream and chopped green onions.

Feta Morning Fried Egg

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Feta Morning Fried Egg! Thank goodness this is a healthy way to begin my day. Honestly, I think I might be seriously addicted to it. Remember when your kids were little and could go days eating nothing but peanut butter sandwiches? We’d roll our eyes as the pediatrician assured us they would be fine. “It’s a phase”, he’d say, “You’ll see.” And he was right. My kids grew up to be healthy, active teens, and so on. But I’m an adult. And I’ve been making this breakfast for 3 weeks now. Granted, the avocados are in abundance along with the price of eggs being so affordable I feel as though the grocery store is practically paying me to take them home. Do me a favor, try this recipe yourself and give me your feedback. I’d like to know it’s just not me going through a midlife crisis.

FETA MORNING FRIED EGG

Ingredients: (Serves two)

2 slices quinoa multigrain bread, toasted and buttered

1 avocado, pitted and sliced

2 eggs, sunny side up

1 tablespoon butter, melted (optional)

2 tablespoons herbed feta cheese, crumbled

1 Roma tomato, sliced

1/2 teaspoon Italian seasoning

Green onion, for garnish

Instructions:

While quinoa bread is toasting, cook two eggs in melted butter or nonstick oil, over medium heat, according to taste. Set aside. Butter toast. Divide avocado slices between toast. Slide cooked egg onto avocado toast. Sprinkle with herbed feta cheese. Garnish with green onion strips. Serve with sliced Roma tomatoes sprinkled with Italian seasoning.

Egg Veggie Tart

What’s Cooking in Gail’s Kitchen? Start Smart: Egg Veggie Tart! Take ordinary ingredients and spread them over a prepared puff pastry crust and I promise you, your family will eat anything you serve. It’s that good. I always keep a box of frozen puff pastry on hand because it is so versatile. From main courses to desserts, they all turn out like a culinary masterpiece. For everyone to take you seriously though, be sure to wear an apron. It makes you look like a chef who means business. I think I have at least five different styles, some with pockets, some without. And I’m always open for more. Today’s version of a breakfast tart incorporates vegetables and prosciutto that not only add color, but eye appeal. Without regrets, add this recipe to your list of easy-to-assemble meals.

EGG VEGGIE TART

Ingredients:

1 sheet frozen puff pastry, thawed

4 ounces Swiss cheese, thinly sliced

2 Roma tomatoes, sliced thin

3 ounces prosciutto, cut into strips

1/4 pound green beans, cleaned and trimmed

3 eggs plus 1 egg with 1 tablespoon water

1/4 cup baby peas

1 tablespoon olive oil

1/3 cup parmesan cheese, grated

3 tablespoons green onion snips

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Place puff pastry on prepared baking sheet. Using a fork, pierce the dough evenly across surface, stopping about 1/2” from the edge. At the edges, roll dough once to form a crust. This will keep the ingredients from overflowing. Bake for 5 minutes. Remove pan from oven to assemble remaining ingredients. Layer the Swiss cheese on the bottom of the crust. Arrange tomatoes, prosciutto, and green beans. Crack 3 eggs onto the dough. Try to place the eggs where the vegetables will “hold” them into place. Sprinkle tart with baby peas. Drizzle with olive oil. Divide grated parmesan cheese over all. Brush the crust all the way around the tart with the egg/water mixture. This gives the crust that beautiful golden color when baked. Bake 30 minutes, or until pastry is cooked through. Garnish with green onion snips. Cut into squares. Serve immediately.

Start Smart

The secret to a good cook is pretty basic. Look to their kitchen for essential tools and you will discover why food preparation comes as naturally as breathing. Start Smart. For instance, a chef’s knife makes short work for cutting and chopping. Wooden spoons are perfect for stirring and mixing, plus they look great in a counter caddy. My son recently introduced me to the handy-dandy fat separator for making unbelievable lump-free gravy. How did I not know of this? It’s pure genius! I could go on and on about food processors, dutch ovens, spiralizers, and rice cookers, but you get the idea. Recently I froze some Farmers Market corn by removing the kernels from the cob with my corn peeler. (There really is such a thing.) Now you know…anyone can be a gourmet chef…like me. lol. Some of my posts have been favored by the “Food Network” on Twitter (Snapshotsincursive @DornaGail) as well as Ina Garten’s The Barefoot Contessa, on Instagram (gail _dorna). You can even find me on Pinterest at Gail Dorna. I’d love to connect with you there as well. I also met Chef Michelle Tribble of Hell’s Kitchen reality cooking show. Fun times. Experience different flavors and textures one bite at a time. Catch a glimpse of “Eating My Way Through the Alphabet: Start Smart.” This remarkable journey of the palate is unique because it gives me a few moments 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. As of this writing, WordPress has acknowledged that I’m on a 1641-day streak. Let’s keep it going!

Nutmeg Cinnamon Popovers

What’s Cooking in Gail’s Kitchen? Be Our Guest: Nutmeg Cinnamon Popovers! Don’t hate me. These bakery-style popovers come with a warning label: Highly Addictive! Perhaps I might include a disclaimer. If you never suffer with sweet tooth cravings or for some unknown reason dislike cinnamon, no worries. For the rest of us, all I can say is “Try to resist licking your fingers!”.

NUTMEG CINNAMON POPOVERS

Ingredients:

6 large eggs

2 cups light cream

1/4 cup unsalted butter, melted

2 teaspoons almond extract

2 teaspoons vanilla extract

1 teaspoon sea salt

3 tablespoons sugar

2 cups flour

Topping:

2 tablespoons butter, melted

1 cup sugar

1 tablespoon ground cinnamon

1/2 teaspoon nutmeg

Instructions:

Preheat oven to 400°. Move the oven rack one setting below the middle row. Grease a 12-count bouchon pan. In a food processor, combine eggs, light cream, butter, almond extract, vanilla extract, sea salt, sugar, and flour. Blend until no lumps remain and batter is light yellow and frothy, approximately one minute. Fill each bouchon cup 2/3 full. Do not overfill. (Refrigerate leftover batter until ready to make the next batch. At that time, use a whisk to vigorously stir the batter.) Place bouchon pan in the oven; bake for 30 minutes or until golden brown. Do not open the oven door during baking or the popovers will deflate. When golden brown, remove from the oven. After 2 minutes in the pan, transfer popovers to a wire rack. Do not allow them to cool in the pan or they may turn soggy. Meanwhile place melted butter in a small bowl. In another bowl, combine sugar, cinnamon, and nutmeg. Mix well. Take a popover and brush it with melted butter to coat. Place the popover in the sugar mixture and roll to coat. Repeat with entire batch of popovers.