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Posts Tagged ‘Breakfast’

Summer’s Here and the Time is Right…for Fruity Yogurt Smoothies

May 29th, 2012 No comments

It’s finally summer, so it’s time once again for the best breakfast ever…Healthy Fruit Smoothies. The great thing about the following technique is that you can substitute just about any fruits and juices that you like…it’s all good.  For this Hawaiian smoothie, I took fresh picked papayas and bananas, cut them into chunks and froze them overnight. To make the smoothie, put about a cup of frozen papaya chunks, a cup of frozen banana pieces, 6 oz. of your favorite blueberry yogurt (I use Dannon) into a blender and add about 3/4 cup of V8 Splash (available everywhere…I use Tropical Blend, but any flavor you prefer will do). Pulse the blender for about 30 seconds, and if necessary, give it a quick stir (make sure the blades have stopped!), and repeat a few times. If it appears too thick at this point you can take the top off the blender while it’s running (make sure all the fruit has been pureed before you do this or you may end up wearing some smoothie) and slowly pour in a little more Splash until you see a vortex begin to form in the center-you’ll know what I mean when you see it happen-and the Smoothie will have a perfect consistency. If you love peanut butter like I do, you can add a heaping tablespoon (I prefer chunky) and blend for a couple of seconds more…it’s incredible!  For convenience, you can buy bags of chunked frozen fruit just about anywhere. I love the Costco brand..it has peaches, strawberries, pineapple and honeydew and comes in a 6 lb. bag. The secret, though, to a really great smoothie is the frozen bananas (I always keep a baggie full of frozen banana chunks in the freezer)…that’s what gives it the amazingly creamy consistency.

Crispy Crunchy New Jersey Diner Home Fries

March 4th, 2012 1 comment

These are a great addition to any breakfast, but with a couple of eggs and some bacon and toast, you feel like you’re having breakfast in a classic New Jersey diner (and make no mistake about it…there are no better diners than Jersey diners). They’re extremely simple (and fast) to make…just 1/4 inch dice two medium-sized russet potatoes (about 2-3 cups) and a small onion (about 1/4 cup). Place the diced potatoes in the microwave, cover, and cook on high, for about about a minute until partially cooked, stirring half way through to ensure even heating. Heat up a skillet (preferably a cast iron one), add a couple of tablespoons of vegetable oil and/or butter (and if you are also making bacon, use about 1-2 tablespoons of the bacon grease instead of the oil…it adds tons off extra flavor), toss in the potatoes and onions, season liberally with salt and pepper and let them fry over medium-high heat, stirring occasionally, for about 8-12 minutes until golden brown. I use a cast iron bacon press to press them down between stirs so they crisp up faster and more evenly, but it’s not necessary. That’s all there is to it…try these and you’ll agree that, for great breakfast potatoes, it really doesn’t get any better then this!

Categories: Breakfast, Recipes Tags: ,

Steel Cut Oatmeal – The Simple Overnight Method

January 15th, 2012 No comments

On a cold winter morning, there is no better breakfast than a bowl of hot, chewy steel cut oatmeal. The problem with steel cut oats is that it can take awhile to cook. The solution is quick and easy…use the overnight method. Heat 1 tsp. of butter in a 2 qt. saucepan, add 1 cup of steel cut oats and fry while stirring for 3 minutes until they smell “toasty”. Add 3 cups of water and a pinch or two of salt, stir and bring to a rolling boil. Then turn off the heat, cover the pan, and let sit covered overnight on the stovetop. When you wake up in the morning, just reheat a portion on the stove or in the microwave and its ready to go. After reheating, you can also add dried cranberries, blueberries, strawberries, bananas, brown sugar or whatever you like  for an amazing breakfast. And if you like, you can double the recipe and save the leftover cooked oats in a container in the fridge; they will keep for 4-5 days and all you have to do is reheat in the microwave for a quick healthy, wholesome, delicious breakfast in just a couple of minutes.

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Papaya Banana Blueberry Orange Hawaiian Smoothie

March 4th, 2011 No comments

Blueberry Papaya Banana Orange SmoothieWell, we’re back in Hawaii, so it’s Fresh Fruit Smoothie time…they’re simple to make, they taste great and have the consistency of creamy soft serve ice cream. For this one, I took fresh picked papayas and bananas, cut them into 1/2 inch chunks and froze them overnight. To make the smoothie, put about a cup of frozen papaya chunks, a cup of frozen banana chunks,  6 oz. of  your favorite blueberry yogurt (I use Dannon) into a blender and add about 3/4 cup of fresh squeezed orange juice  (if you don’t have orange juice, V8 Splash is a great alternative…it’s available everywhere. I use their Tropical Blend, but any flavor will do). Pulse the blender for about 30 seconds, give it a quick stir (make sure the blades have stopped!), and repeat a few times. It should be very thick at this point, so to get the perfect consistency, take the top off the blender while it’s running (make sure all the fruit has been pureed before you do this or you may end up wearing some smoothie) and slowly pour in a little more juice until you see a vortex form in the center-you’ll know what I mean when you see it happen-and the Smoothie will be perfect. If you love peanut butter like I do, you can add a heaping tablespoon (I prefer chunky) and blend for a couple of seconds more…it’s incredible!

Crustless Broccoli Quiche….Low Carb and Still Delicious

January 21st, 2011 2 comments

OK…I personally could care less whether this is high-carb, low-carb or no-carb…all I know is that it tastes (and looks) great, is really simple to prepare and you can just pop a slice in the microwave for a quick breakfast. If you happen to live with someone who cares about carbs (like I do), the best thing about this dish is that you can really enjoy it together (you don’t have to fake it)…it’s that good! If you want an even healthier version, just substitute Eggbeaters for the eggs. And for a great variation, replace the onions with a cup or two of caramelized onions…it really adds a ton of flavor to the quiche.

Please click here for a printable copy of the recipe.

Papaya, Banana, Blueberry Yogurt Hawaiian Smoothies

April 21st, 2010 No comments

This might be the best smoothie ever made…it’s simple to make, it tastes great and has the consistency of creamy soft serve ice cream. I took fresh picked papayas and bananas, cut them into chunks and froze them overnight. To make the smoothie, put about a cup of frozen papaya chunks, a cup of frozen banana chunks,  6 oz. of  your favorite blueberry yogurt ( I use Dannon) into a blender and add about 3/4 cup of V8 Splash (available everywhere…I use Tropical Blend, but any flavor will do). Pulse the blender for about 30 seconds, give it a quick stir (make sure the blades have stopped!), and repeat a few times. It should be very thick at this point, so to get the perfect consistency, take the top off the blender while it’s running (make sure all the fruit has been pureed before you do this or you may end up wearing some smoothie) and slowly pour in a little more Splash until you see a vortex form in the center-you’ll know what I mean when you see it happen-and the Smoothie will be perfect. If you love peanut butter like I do, you can add a heaping tablespoon (I prefer chunky) and blend for a couple of seconds more…it’s incredible!

The Aerolatte – Another Really Cool Tool

February 10th, 2010 No comments

Another one of my favorite unessential-but-cool to-have utensils, the Aerolatte,  makes a great cappuccino and really adds to the enjoyment of your morning coffee. It’s fast, inexpensive, easy to use and simple to clean. One of the cool things I do is add flavorings to the milk before I froth. This morning I sprinkled in some cinnamon and a little sugar before I frothed and it made an amazing topping for my French Roast coffee. Also, immediately after frothing, I put the mixture in the microwave for about 15-20 seconds (keep an eye on it because it will expand quickly) and then top my coffee with it for a nice warm, delicious first sip to start the morning. It also makes a great gift (that’s how I got it…thanks to my sister) for any coffee lover.

Fast and Simple Diner-Style Home Fries

February 7th, 2010 No comments

These are a great addition to any breakfast, but with a couple of eggs and some bacon and toast, you feel like you’re having breakfast in a great New Jersey diner (and make no mistake about it…there are no better diners than Jersey diners). Extremely simple (and fast) to make…just 1/4 inch dice a russet potato and some onions. Then put the diced potatoes in the microwave, covered, for a minute or two (depending on the quantity) until partially cooked. Heat up a skillet (preferably a cast iron one), add a couple of tablespoons of  vegetable oil and/or butter (and if you are cooking bacon, use about 1-2 tablespoons of the bacon grease instead of the oil to add tons off extra flavor), toss in the potatoes and onions, season with salt and pepper and let them fry, stirring occasionally, for about 4-8 minutes until golden brown. I use a cast iron bacon press to press them down between stirs so they crisp up faster and more evenly, but it’s not necessary. That’s all there is to it…try and you’ll agree it doesn’t get any better then this!

Categories: Breakfast, Recipes Tags: ,

The Ultimate (Simple) Breakfast Sandwich

February 5th, 2010 1 comment

I think this may be my favorite breakfast sandwich. It puts all those fast food breakfast sandwiches to shame and it couldn’t be easier. It consists of one egg over easy, topped with melted extra sharp cheddar cheese and crispy bacon on a soft roll.

One of the secrets to making the sandwich is how to get the cheese melted perfectly without overcooking the egg.  The best way to quickly melt the cheese is, as soon as the egg is flipped, lay the cheese on top of the egg and drop a teaspoon of water into the pan next to the egg and immediately cover the pan.  The resulting steam will melt the cheese in seconds. This technique also works great for cheeseburgers.

Another really cool tool to have in your kitchen is what’s called a bacon (or steak) press.  One of its many uses is to keep bacon flat as it cooks…it’s especially good for the B in BLTs.



Categories: Breakfast, Recipes Tags: , , ,

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