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‘Breakfast’ Category

  1. Egg & Cheese ‘Souffle’ Casserole

    October 28, 2011 by Jarrett


    This cheesy, quiche-like egg casserole is the ultimate for the holiday brunch.

     

    EGG & CHEESE SOUFFLE CASSEROLE

    Serves: 8-10 | Difficulty Level: 1 (of 5) | Prep Time: 30 Minutes | Ready In: 1 Hour*

     

    INGREDIENTS:

    • Butter, softened
    • 10 slices white bread
    • 12 ounces SHARP cheddar cheese, shredded
    • 12 ounces mozzarella cheese, shredded
    • 8 eggs, lightly beaten
    • 3-1/2 cups half & half
    • 1/4 teaspoon paprika
    • 1 teaspoon minced onion
    • 1/2 teaspoon curry powder
    • 1/8 teaspoon red pepper (ground)
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon dry mustard

    PROCEDURE:

    • Butter sides and bottom of a 13 x 9 inch baking dish or 2 (9-inch) square or round baking dishes.
    • Remove crusts from bread, butter each slice, and cut in cubes.

    • Place half of the buttered cubes in baking dish (or if using two dishes, use a 1/4 of the bread) and sprinkle with half the cheddar and mozzarella cheeses (or if using two dishes, use a 1/4 of the cheese) then add the remaining bread in another layer and top with the remaining cheeses.
    • Combine eggs, half & half, paprika, onion, curry powder, red pepper, Worcestershire and mustard.
    • Pour over bread and cheese mixture.

    Cover and refrigerate overnight.

    • Bake at 325 degrees 1 hour, or until knife inserted in center comes out clean and top is lightly browned.

    Enjoy,
    Chef Phil

      By preparing this the night before you get to have coffee with your friends or family while it cooks.


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  2. Cranberry-Apple Coffee Cake Recipe

    October 17, 2011 by Jarrett


    Time to start compiling recipes for those “holiday gatherings”.

     

    CRANBERRY-APPLE COFFEE CAKE

    Serves: 12 | Difficulty Level: 2 (of 5) | Prep Time: 45 Minutes | Ready In: < 2 Hours

     

    INGREDIENTS:

    For the Topping:

    • 1/2 cup packed light brown sugar
    • 1 tablespoon cornstarch
    • 1/4 teaspoon ground cinnamon
    • 1 1/2 cups cranberries, fresh or frozen, thawed, chopped
    • 1 1/2 cups finely chopped peeled tart apple, such as Granny Smith (about 1 large)
    • 1/2 cup cranberry juice cocktail, orange juice or apple juice

    For the Cake:

    • 1 cup all-purpose flour
    • 1/2 cup whole-wheat flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/8 teaspoon baking soda
    • 1/4 cup canola oil
    • 3 tablespoons butter, slightly softened
    • 3/4 teaspoon freshly grated lemon zest
    • 3/4 cup granulated sugar, plus 1 tablespoon for sprinkling
    • 1 large egg
    • 3/4 cup milk
    • 2 teaspoons vanilla extract

    PROCEDURE:

    • Preheat oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.

    To prepare topping:

    • Whisk brown sugar, cornstarch and cinnamon in a medium nonreactive saucepan until combined.
    • Stir in cranberries, apple and juice.
    • Bring the mixture to a boil over medium-high heat, stirring
    • Continue to cook, stirring, until the mixture thickens and the berries soften, about 2 minutes. Remove from the heat and let cool.

    To prepare cake:

    • Whisk all-purpose flour, whole-wheat flour, baking powder, salt and baking soda in a medium bowl.
    • Beat oil, butter and lemon zest in a large mixing bowl with an electric mixer, first on medium speed, then on medium-high, until well combined, about 11/2 minutes.
    • Gradually add 3/4 cup sugar, beating until the mixture is light in color and well blended
    • Add egg and beat until the batter is smooth, about 1 minute longer.
    • With the mixer on low speed, beat in half the flour mixture until just incorporated.
    • Gradually beat in milk and vanilla until just incorporated.
    • Add the remaining flour mixture and beat until a smooth batter forms, about 1 minute, scraping down the sides of the bowl as needed.
    • Scrape the batter into the prepared pan, spreading to the edges.
    • Spread the topping in an even layer over the batter; do not stir.
    • Bake the cake on the middle rack until the top is puffed in places and a toothpick inserted in the center comes out clean (the fruit topping will still be moist), 40 to 50 minutes.
    • Sprinkle the remaining 1 tablespoon sugar over the top.
    • Transfer the pan to a wire rack; let stand until cooled to warm, about 20 minutes. To serve, run a knife along the edge of the pan, remove the pan sides and cut the cake into wedges.

    Enjoy,
    Chef Phil

      Homey yet festive enough for the holiday season, serve this cake with breakfast, brunch or as a simple dessert.


    Category Breakfast, Desserts, Recipes, Sweets -N- Treats | Tags: ,,,,, | No Comments

  3. Stuffed Pecan Pie French Toast Recipe

    August 16, 2011 by Jarrett


    I think the recipe name says it all…

     

    STUFFED PECAN-PIE FRENCH TOAST

     

    INGREDIENTS:

    Pecan Mixture:

    • 1/2 cup unsalted butter
    • 1/2 cup packed brown sugar
    • 1/2 cup chopped pecans

    Toast:

    • 1 loaf Pepperidge farm cinnamon-swirl bread

    Batter:

    • 1 cup milk
    • 2 eggs
    • 1 cup granulated sugar
    • 2 teaspoons vanilla extract
    • confectioners’ sugar

    PROCEDURE:

    • Preheat oven to 350°F.

    • Heat butter and brown sugar to a boil in small saucepan over medium heat.
    • Remove from heat and stir in pecans. Set aside.
    • Grease a baking sheet with butter.
    • Place the bread slices on the baking sheet. Bake for 5 minute Or until lightly toasted.
    • Remove from sheet and set aside.
    • Beat milk, eggs, granulated sugar and vanilla in medium bowl.
    • Dip 8 slices toast into the batter and place on baking sheet.
    • Spread a heaping tablespoons of the pecan mixture onto each.
    • Dip remaining slices toast into batter and place over nut filling to form a sandwich.
    • Bake for 20 minute Or until hot.
    • Sift confectioners’ sugar over toast.
    • Serve immediately.

    Enjoy,
    Chef Phil

      I serve this for Sunday brunch throughout the holidays. Have also used left over cheese danish in place of the cinnamon bread.


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  4. ASPARAGUS & CHICKEN CREPES RECIPE

    July 20, 2011 by Daniel


    With a saucy ham and asparagus filling, these savory crepes make a lovely dinner.

     

    ASPARAGUS & CHICKEN CREPES RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 40 Minutes Ready In: 1 Hour 10 Minutes

     

    INGREDIENTS:

    •2 eggs
    •3/4 cup milk
    •1/2 cup all-purpose flour
    •3/4 teaspoon sugar
    •1/2 cup condensed cream of chicken soup, undiluted
    •1 teaspoon Worcestershire sauce
    •1 dash ground nutmeg
    •1 cup chopped cooked chicken
    •1 cup cut fresh or frozen asparagus, thawed
    •1/3 cup chopped fully cooked ham
    •1/2 cup grated Parmesan cheese, divided
    •1/2 cup heavy whipping cream, whipped
    •1/3 cup mayonnaise

    PROCEDURE:

    •For crepe batter, beat eggs and milk in a small mixing bowl.
    •Combine flour and sugar; add to egg mixture and mix well.
    •Cover and refrigerate for 1 hour.
    •Heat a lightly greased 8-in. nonstick skillet.
    •Pour 3 tablespoons batter into the center of skillet.
    •Lift and tilt pan to evenly coat bottom.
    •Cook until top appears dry; turn and cook 15-20 seconds longer.
    •Remove to a wire rack.
    •Repeat with remaining batter, greasing skillet as needed.
    •When cool, stack crepes with waxed paper between.
    •In a small bowl, combine the soup, Worcestershire sauce and nutmeg (Set aside 1/4 cup)
    •Add the chicken, asparagus and ham to remaining soup mixture.
    •Spoon 2 tablespoonfuls over each crepe; roll up tightly.
    •Place seam side down in a greased 9-in. square baking pan.
    •Spoon reserved soup mixture over crepes.
    •Sprinkle with 1/4 cup Parmesan cheese.
    •Cover and bake at 375 degrees F for 20-25 minutes.
    •Gradually fold cream into mayonnaise.
    •Spread over crepes.
    •Sprinkle with remaining Parmesan.
    •Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.

    Enjoy
    Chef Phil

     I think this will make a lovely presentation for a special evening meal.


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  5. EXTREME CREPE RECIPE

    July 20, 2011 by Daniel


    Why settle for second best? You can enjoy the ultimate in breakfast elegance … crepes! Serve with whipped cream and your favorite fruit, jelly or syrup !

     

    EXTREME CREPES RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: Less than 30 Minutes

     

    INGREDIENTS:

    •2 cups milk
    •3/4 cup white sugar
    •2 cups all-purpose flour
    •2 eggs
    •1 tablespoon baking powder
    •1 teaspoon vanilla extract
    •1 teaspoon vegetable oil

    PROCEDURE:

    •Place milk, sugar, flour, eggs, baking powder, vanilla and oil in a blender; puree until smooth.
    •Lightly butter 6 inch skillet; heat over medium heat.
    •For each crepe, pour 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom.
    •Cook until light brown.
    •Run spatula around edge to loosen; turn and cook other side until light brown.
    •Stack crepes, placing waxed paper between each; keep covered until ready to serve.

    Enjoy
    Chef Phil

     I will leave the fillings up to you as you know what your family’s favorites are.


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  6. GARLIC AND CHEDDAR CHEESE GRITS RECIPE

    July 18, 2011 by Daniel


    Grits are an everyday food here in the South, I came up with this easy recipe one day when I ran out of potatoes.

     

    GARLIC and CHEDDAR CHEESE GRITS RECIPE

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 40 Minutes Ready In: Less than 3 ½ Hours * Includes resting time

     

    INGREDIENTS:

    •4 cups water
    •1 cup uncooked old-fashioned grits
    •1 teaspoon salt
    •1 cup shredded reduced-fat Cheddar cheese
    •1 clove garlic, minced
    •1 tablespoon olive oil

    PROCEDURE:

    •In a saucepan, bring water to a boil.
    •Slowly add grits and salt, stirring constantly.
    •Reduce heat; simmer, uncovered, for 40-45 minutes or until thickened, stirring occasionally.
    •Add cheese and garlic; stir until cheese is melted.
    •Pour into a 9-in. square baking dish coated with nonstick cooking spray.
    •Cover and refrigerate for 2 to 2-1/2 hours or until firm.
    •Before starting the grill, coat grill rack with nonstick cooking spray.
    •Cut grits into 3-in. squares; brush both sides with oil.
    •Grill, covered, over medium heat for 4-6 minutes on each side or until lightly browned.

    Enjoy
    Chef Phil

     If you make too many grits for your shrimp & grits this is a tasty way to use them up for breakfast.


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  7. CARDAMOM FRENCH TOAST CASSEROLE RECIPE

    July 13, 2011 by Daniel


    For the Cardamom lover, here is a great recipe to try.

     

    CARDAMOM FRENCH TOAST CASSEROLE RECIPE

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 1 Hour 20 Minutes

     

    INGREDIENTS:

    •5 cups cubed stale firm white bread
    •1 cup chopped pecans
    •3 eggs
    •1 1/2 cups milk
    •3/4 teaspoon almond extract
    •1 tablespoon ground cardamom, or more to taste
    •1/2 teaspoon ground cinnamon
    •1/2 cup brown sugar
    •1 cup confectioners’ sugar
    •1/2 teaspoon ground cardamom
    •3 tablespoons milk, or as needed

    PROCEDURE:

    •Preheat an oven to 350 degrees F.
    •Prepare a 9×12-inch baking dish with cooking spray.
    •Place the bread cubes in the prepared dish.
    •Sprinkle the pecans over the bread.
    •Beat the eggs, 1 1/2 cup milk, almond extract, 1 tablespoon cardamom, cinnamon, and brown sugar together in a bowl until thoroughly combined.
    •Pour the mixture evenly over the bread cubes and pecans.
    •Cover the dish with aluminum foil and allow the casserole to sit 15 minutes to allow the flavors to combine.
    •Bake in the preheated oven for 20 minutes; remove the aluminum foil and continue baking until the top is golden brown, another 20 to 25 minutes.
    •Remove from oven and allow to cool slightly, about 10 minutes.
    •Mix the confectioners’ sugar, 1/2 teaspoon cardamom, and 3 tablespoons milk in a bowl with a fork until smooth; pour over the slightly cooled casserole to serve.

    Enjoy
    Chef Phil

     You know who you are, thanks again!


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  8. BASIC CREPE RECIPE

    July 1, 2011 by Daniel


    Once you get the knack these are actually easier than pancakes and much more elegant for that special breakfast.

     

    BASIC CREPE RECIPE

    Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: Less than 30 Minutes

     

    INGREDIENTS:

    •1 cup all-purpose flour
    •2 eggs
    •1/2 cup milk
    •1/2 cup water
    •1/4 teaspoon salt
    •2 tablespoons butter, melted

    PROCEDURE:

    •In a large mixing bowl, whisk together the flour and the eggs.
    •Gradually add in the milk and water, stirring to combine.
    •Add the salt and butter; beat until smooth.
    •Heat a lightly oiled griddle or crepe pan over medium high heat.
    •Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.
    •Tilt the pan with a circular motion so that the batter coats the surface evenly.
    •Cook the crepe for about 2 minutes, until the bottom is light brown.
    •Loosen with a spatula, turn and cook the other side.
    •Serve hot.

    Enjoy
    Chef Phil

     The fillings for crepes are endless, sweet or savory. Use your imagination.
    The ingredients are rather inexpensive so I suggest making a batch of batter and practice. It is worth the effort!


    Category Breakfast, Recipes, Sweets -N- Treats | Tags: ,,,,,,,,,, | 1 Comment

  9. ORANGE-PECAN FRENCH TOAST RECIPE

    April 26, 2011 by Daniel


    A Mother’s Day breakfast she won’t soon forget

     

    ORANGE-PECAN FRENCH TOAST RECIPE

    Serves: 12 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: Less than 2 Hours

     

    INGREDIENTS:

    •1 cup packed brown sugar
    •1/3 cup butter, melted
    •2 tablespoons light corn syrup
    •1/3 cup chopped pecans
    •12 (3/4 inch thick) slices French bread
    •1 teaspoon grated orange zest
    •1 cup fresh orange juice
    •1/2 cup 2% milk
    •3 tablespoons white sugar
    •1 teaspoon ground cinnamon
    •1 teaspoon vanilla extract
    •3 egg whites
    •2 eggs
    •1 tablespoon confectioners’ sugar for dusting

    PROCEDURE:

    •In a small bowl, stir together the brown sugar, melted butter, and corn syrup.
    •Pour into a greased 9×13 inch baking dish, and spread evenly.
    •Sprinkle pecans over the sugar mixture.
    •Arrange the bread slices in the bottom of the dish so they are in a snug single layer
    •In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs
    •Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid
    •Cover and refrigerate for at least one hour, or overnight
    •Preheat the oven to 350 degrees F
    •Remove the cover from the baking dish, and let stand for 20 minutes at room temperature
    •Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners’ sugar before serving

    Enjoy
    Chef Phil

     A little bowl of fresh fruit, some orange juice and you have one great Mother’s Day brunch


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  10. DEEP-DISH STRAWBERRY FRENCH TOAST RECIPE

    April 4, 2011 by Daniel


    Springtime means fresh strawberries, this one should hit the spot for the breakfast crowd.

     

    DEEP-DISH STRAWBERRY FRENCH TOAST RECIPE

    Serves: 8-10 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 1 Hour *After resting time

     

    INGREDIENTS:

    FOR THE TOAST:

    •16 ounce loaf of French bread, cubed
    •6 ounces cream cheese, cubed into small pieces
    •6 large eggs
    •1 pint half and half
    •1/2 cup butter, melted
    •1/4 cup maple syrup

    FOR THE TOPPING:

    •2 cups fresh sliced strawberries
    •10 ounce strawberry jam

    PROCEDURE:

    •Arrange half of cubed bread in a lightly greased, deep 9 by 13 inch pan.
    •Sprinkle with cubed cream cheese, and cover with remaining bread cubes.
    •Whisk together eggs, half and half, butter, and maple syrup.
    •Pour evenly over the bread cubes, making sure they all absorb the egg mixture. Cover with foil and refrigerate for 8 hours or overnight.
    •Preheat the oven to 350 degrees F.
    •Bake covered, for 30 minutes.
    •Uncover and bake another 30 minutes, until the top is golden brown.
    •While French toast is baking, combine and heat topping ingredients in a saucepan.
    •Cut French toast into 8-10 servings.
    •Plate each serving, then ladle heated topping onto each serving.

    Enjoy
    Chef Phil

     Make this the night before and you can enjoy coffee with friends and family.


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