breakfast

“X” Marks the Spot Toast

What’s Cooking in Gail’s Kitchen? Food With Soul: “X” Marks the Spot Toast! Wake up your mornings with crunchy toast points slathered in guacamole. That’s what I do when I have a ripe avocado begging to be used. By adding the tomatoes, lime juice, and seasoning, it jumpstarts my day with zest and creaminess that makes me smile. If you’re a brave warrior, sprinkle on some red pepper flakes and slay the day!

“X” MARKS THE SPOT TOAST

Ingredients:

1 large ripe avocado, halved, pitted, and peeled

1 tomato, diced

1/2 teaspoon lime juice

1 teaspoon sea salt

1/8 teaspoon garlic powder

4 slices wheat bread, toasted and cut into four points

Instructions:

In a shallow bowl, mash ripe avocado with a fork. Leave small chunks for flavor. Fold in diced tomatoes and lime juice. Season with sea salt and garlic powder. Gently mix. Divide the mashed avocado among the toast points. Arrange toast into an “X” on each plate. Serve immediately.

Ranier Cherry-Topped Hot Cakes

What’s Cooking in Gail’s Kitchen? Time To Eat: Ranier Cherry-Topped Hot Cakes! Treat yourself to a summer delicacy with the extraordinary flavor of Ranier cherries. You’ll easily recognize this variety by its honeyed yellow skin that appears to have a faint red blush of color. At first bite, they almost resemble a miniature plum, which may carry divine flavor flashbacks of cherished childhood memories. Now add a golden stack of hot cakes with a crisp outer edge and fluffy cake-like center. This is what mornings are meant to be.

RANIER CHERRY-TOPPED HOT CAKES

Ingredients:

1 pint Ranier cherries, rinsed, patted dry, pitted, and halved

2 1/4 cup flour

1/3 cup sugar

3/4 teaspoon sea salt

1/2 tablespoon baking powder

2 teaspoons baking soda

1 cup milk

1/4 cup vegetable oil

1 tablespoon vanilla extract

1/4 cup apple cider vinegar

1/4 cup sour cream

2 eggs

Instructions:

Preheat griddle to 375°. For gas stove griddles, set knob at medium-low setting for 10-15 minutes. While griddle is heating, sift flour into a bowl. Add sugar, sea salt, baking powder, and baking soda. Mix well. In another bowl, combine milk, vegetable oil, vanilla extract, cider vinegar, sour cream, and eggs. Mix well. Add the dry ingredients to the wet ingredients. Gently fold together, without over mixing. Allow the batter to rest for 5 minutes. The batter will be thick and bubbly. Lightly oil the heated griddle with butter. Gently pour 1/4 cup pancake batter onto the griddle. Do not overcrowd. Allow the pancakes to cook until bubbles appear around the edges, about 4 minutes. Then flip pancakes and cook 2 minutes longer until done. Remove from griddle and top warm pancakes with creamy butter, fresh Ranier cherries, and pure maple syrup.

Blueberry Yogurt Fritters

What’s Cooking in Gail’s Kitchen? Time To Eat: Blueberry Yogurt Fritters! I’m assuming everyone likes those small, round, deep purplish-blue fruits called blueberries. Now gently fold them into a batter that, when baked, creates a slightly crisp outer covering. One bite reveals a fluffy inner cake that tastes like a donut, only better. You’ll know because the sweetness of the glaze is a perfect finish. Except……your taste buds will nudge you towards “just one more.” Minis make that possible.

BLUEBERRY YOGURT FRITTERS

Ingredients:

1 1/2 cups flour

1/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon sea salt

2 5.3-ounce cartons blueberry Greek yogurt

6 tablespoons butter, melted and cooled slightly

2 teaspoons vanilla extract

1 egg

1 cup fresh blueberries

2-3 cups powdered sugar

1/3 cup milk

2 teaspoons blueberry jam

Instructions:

Preheat oven to 350°. Spray a mini muffin tin with nonstick oil. Set aside. In a large bowl, sift together flour, sugar, baking powder, and sea salt. In a smaller bowl, combine blueberry Greek yogurt, melted butter, vanilla extract, and egg. Add yogurt mixture to flour mixture. Stir until well mixed. Fold in blueberries. Spoon fritter mixture into each mini muffin cup. Do not overflow. Bake for 15 minutes, or until golden brown. While fritters are baking, make the glaze. Combine powdered sugar, milk, and blueberry jam until it drips easily off the back of a spoon. Remove muffins from pan and dip the tops in the glaze. Turn over to broil. Watch carefully and remove when the tops are slightly caramelized. Let muffins cool slightly on a wire rack; then brush with remaining glaze mixture. Serve when the glaze hardens.

Guac-on-Rye

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Guac-on-Rye! Tired of boring early morning breakfast choices? I can only eat a hard-boiled egg or a dish of Greek yogurt so many days in a row before I want to switch things up a bit. Last week I picked up an avocado at the Farmers Market. Granted, it wasn’t quite ripe so I needed to place it in a brown paper bag for a couple days to hasten the process. Nevertheless, it created a level of anticipation that energized my imagination. What you see is what you get. It did not disappoint. Perhaps you may try it, too.

GUAC-ON-RYE

Ingredients:

2 slices marble rye bread, deli-style, toasted

1 ripe avocado, peeled and pit removed

1/8 teaspoon everything but bagel seasoning

1/2 teaspoon lime juice

Baby spinach leaves, washed and patted dry

1 radish, thinly sliced

Instructions:

Place toast on a serving plate. Set aside. In a small bowl, slightly mash half the ripe avocado. Add everything but bagel seasoning and lime juice. Stir. Cut the remaining avocado into chunks. Gently fold chunks into the mashed avocado. Divide guacamole between the toasted marble rye slices. Add baby spinach leaves and radish slices. Serve immediately.

Ahi Morning Booster

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Ahi Morning Booster! The secret to cooking ahi tuna is to never overcook it. If that happens, you’ll know because the center will be dark and the fish will taste dry and rubbery. Using a timer will prevent this from happening. For a visual, you want the ahi to appear like a medium-rare steak. By starting off the day with this protein-packed combination, you’ll feel as though you can handle just about anything. You deserve a tremendous boost to help you on your way.

AHI MORNING BOOSTER

Ingredients:

1 ahi steak

1/8 teaspoon sea salt

1/8 teaspoon black pepper

1/8 teaspoon red pepper flakes

1 tablespoon furikake seasoning

1 tablespoon vegetable oil

1 large egg

1 ripe avocado, mashed

1 piece wheat toast

Instructions:

On a piece of wax paper, combine sea salt, black pepper, red pepper flakes, and furikake seasoning. Mix well. Press the ahi steak into the seasonings, coating both sides. Warm vegetable oil in a skillet over medium-high heat. Sear the ahi steak for 2 minutes per side. A crust will form, while the inside remains rare. Set aside. Meanwhile, spray a ramekin with nonstick oil. Crack an egg into the dish. Pierce the egg yolk with a sharp knife or toothpick. Cover loosely with a paper towel. Microwave for one minute on 30% power. Gently swirl runny egg white. Microwave for one minute longer on 30% power. The yolk will be slightly runny. Place the wheat toast on a plate. Layer with mashed avocado. Slice the ahi steak; arrange over avocado. Transfer the egg to the plate. Garnish with fresh cilantro. Serve immediately.

Zesto Pesto Breakfast Burrito

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Zesto Pesto Breakfast Burrito! I see you shaking your head thinking, “A burrito for breakfast? Tell me more.” By combining your favorite Mexican ingredients with scrambled eggs, this popular menu item magically transforms breakfast into a fiesta for the taste buds. The thicker flour tortilla shell makes a hardy pocket for scrumptious fillings without turning it into a soggy mess. Go ahead and add another dollop of salsa. Once the cheese melts, everything blends into an eye-opener for any day.

ZESTO PESTO BREAKFAST BURRITO

Ingredients:

3 eggs

1 teaspoon Everything But Bagel seasoning

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1 1/2 tablespoons butter

1/2 cup cheddar cheese, shredded

1 cup baby spinach leaves

2 large flour tortillas

1/4 cup basil pesto

1/4 cup mozzarella cheese, shredded

1 small avocado, sliced

1 tomato, chopped

2 slices crispy bacon

1/2 cup precooked chicken, cut into chunks

2 slices applewood smoked ham

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. In a bowl, whisk together eggs, Everything But Bagel seasoning, sea salt, and black pepper. In a skillet over medium heat, warm the butter. Pour in the eggs and cook until the bottom is set, approximately 1-2 minutes. Sprinkle on the cheddar cheese. Layer the spinach leaves over top, and cook one minute longer. Remove from heat. Place one tortilla in the microwave for 20 seconds. Spread with a layer of basil pesto. Add the scrambled egg mixture, mozzarella cheese, sliced avocado, chopped tomatoes, bacon strip, chicken chunks, and a slice of smoked ham. Fold sides and ends over filling; roll forward. Repeat for second serving. Place the two burritos, seam side down, on the prepared baking sheet. Bake 10-15 minutes, or until the cheese is melted and the tortilla is slightly charred. Serve immediately.

Quiche Cups

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Quiche Cups! Beginning the day with eggs in any form is always a good idea. Adding vegetables makes them even better when sautéed, which eliminates moisture than can turn a quiche soggy. By eliminating the bread crust, and focusing on the cream for a filling more like custard, the depth of flavor intensifies. Cheese simply makes everything incredibly Yumolicious. Need I say more?

QUICHE CUPS

Ingredients:

1/4 cup diced prosciutto

1/4 cup broccoli florets

1/4 cup onions, chopped

1/2 pint grape tomatoes, halved

5 eggs

1/4 cup light cream

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

1/4 cup sharp cheddar cheese, shredded

Instructions:

Preheat oven to 325°. Spray the bottom of a muffin tin. Set aside. Heat an iron skillet over medium heat. Add prosciutto. Sauté a few minutes, stirring often. Add the broccoli florets, chopped onions, and grape tomatoes. Cook 3-4 minutes longer. Remove from heat. Add 2 tablespoons of mixture to each muffin well. In a medium bowl, whisk together eggs and light cream. Add seasoned salt and pepper. Mix well. Fold in sharp cheddar cheese. Carefully pour egg mixture into each muffin well, filling about 3/4 full. Bake 25 minutes, or until quiche cups are set. Remove from oven and serve immediately.

Instant Egg Brekkie

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Instant Egg Brekkie! Don’t you love it when you discover a healthy breakfast that can be prepared in a few minutes? Whenever I traveled with my husband, I seemed to be challenged with minimal ways to prepare meals. The one common denominator was a microwave and hot plate. Let me start off by saying, eggs can be tricky in a microwave. Two secrets I want to share: always pierce the egg yolk (or it will explode) and cook eggs on a low power setting in short segments. If you can master those two things, a dozen eggs will go far in the mini-fridge.

INSTANT EGG BREKKIE

Ingredients For One Serving:

3-5 fresh baby spinach leaves, for charring

1 nip seasoned salt

6-7 fresh baby spinach leaves

1/2 teaspoon water

1 slice cherrywood deli ham, gently torn

1 teaspoon feta cheese, crumbled

1 large egg

1 pinch Herbes de Provence seasoning

Garnish with charred spinach leaves and radish slices

Baguette slices

Instructions:

Preheat stovetop grill pan on highest setting for one minute. Spray baby spinach leaves with nonstick oil. Sprinkle with seasoned salt. Place the prepared spinach leaves directly on the grill pan. As they begin to char, using a tongs, flip them over. Watch carefully. When leaves appear slightly wilted and charred, transfer to a paper towel-lined plate. Set aside for garnish. Meanwhile, spray a ramekin with nonstick oil. Pack a layer of baby spinach leaves in the bottom of the dish, pressing down to create an even level. Drizzle with water. Gently tear the cherrywood deli ham over the spinach layer. Add the crumbled feta cheese. Crack an egg over the top. Pierce the egg yolk with a sharp knife or toothpick. Sprinkle with Herbes de Provence seasoning. Cover loosely with a paper towel. Microwave for one minute on 30% power. Gently swirl runny egg white. Microwave for one minute longer on 30% power. The yolk will be slightly runny. Transfer ramekin to a plate. Arrange the charred spinach leaves on top. Garnish with radish slices. Serve with baguette slices. Repeat for number of portions needed.

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.