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Posts Tagged ‘breakfast’

  1. Roasted Cranberry Chutney Recipe

    November 9, 2011 by Jarrett


    A very unique way to work the traditional cranberries into the Thanksgiving dinner or any meal.

     

    ROASTED CRANBERRY CHUTNEY

    Serves: 1 1/2 cups | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 2 Hours

     

    INGREDIENTS:

    • 1 bag (12 ounces) fresh cranberries
    • 1 tablespoon olive oil
    • 1/2 Teaspoon kosher salt
    • 3/4 Cup sugar
    • 2 to 3 inch strip orange zest
    • 4 green cardomom pods
    • 4 whole cloves
    • 2 Sticks cinnamon
    • 2 Star anise flowers
    • 1/2 Teaspoon finely chopped jalapeno (Optional)
    • 2 Tablespoons Port wine or orange juice

    PROCEDURE:

    • Preheat oven to 450 F.
    • In a large bowl, drizzle cranberries with olive oil and sprinkle with salt.
    • Stir to combine.
    • Add sugar, zest, cardamom pods, cloves, cinnamon, star anise and jalapenos, if using.
    • Stir to combine and pour out onto a foil lined baking sheet.
    • Fold edges of foil up to keep juices from running onto pan.
    • Roast in preheated oven until cranberries burst and release their juices, 15 minutes.
    • Transfer roasted cranberry chutney to a bowl; stir in Port (or orange juice).
    • Let sit for at least one hour so that the flavors meld.
    • Remove and discard zest, cardamom, cloves, cinnamon and star anise before serving.

    Enjoy,
    Chef Phil

      Now, decsion time…………..how to serve it, choice is yours

    Serve as an Appetizer
    Serve chutney cool or room temperature alongside a wedge of Stilton Blue Cheese and crispy wafer crackers.

    Serve with a Main Course
    Chutney compliments a variety of meats and fishes; everything from smoked duck breast to salty hams and from roasted chicken to salmon and whitefish.

    Serve with Breakfast
    This beautiful chutney adds complexity and color to pancakes, waffles and French toast. Serve them with butter, maple syrup and a dollop of this warm chutney.


    Category Appetizers & Party Food, Recipes | Tags: ,,, | No Comments

  2. Cranberry Apple Raisin Crisp

    October 25, 2011 by Jarrett


    This easy dessert has a wonderful contrast of textures and flavors — the crunch of the oats, chew of the raisins, and tang of the cranberries will delight your taste buds.

     

    CRANBERRY-APPLE RAISIN CRISP

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

     

    INGREDIENTS:

    • 1/2 cup old-fashioned oats
    • 1/2 cup plus 2 tablespoons flour
    • 1/2 cup dark brown sugar
    • 5 1/2 tablespoons cold butter, cut into 1/4-inch pieces
    • 1 package 12-ounce cranberries (about 3 cups)
    • 2 Golden Delicious apples, peeled, cored, and cut into 1/2-inch pieces
    • 1/2 cup raisins
    • 3/4 cup granulated sugar
    • Grated zest of 1 orange
    • 1/2 cup orange juice (from about 1 orange)
    • 1/4 teaspoon ground cloves

    PROCEDURE:

    • Heat the oven to 375°F.
    • In a medium bowl, combine the oats, the 1/2 cup flour, and the brown sugar.
    • Add the butter and rub it into the flour mixture until small crumbs form.
    • In a large bowl, combine the cranberries, apples, raisins, granulated sugar, the 2 tablespoons flour, orange zest and juice, and the cloves. Transfer the fruit to an 8-inch square glass baking dish or a 2-quart soufflé dish.
    • Top the fruit with the crumb mixture.
    • Bake until the fruit is tender and the crumb topping has browned, about 45 minutes.
    • Let cool at least 15 minutes before serving.

    Enjoy,
    Chef Phil

      A little vanilla ice cream would not hurt this one bit!


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

  3. 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

  4. 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.


    Category Breakfast, Recipes | Tags: ,,, | No Comments

  5. PUMPKIN OATMEAL MUFFINS RECIPE

    October 27, 2010 by Daniel

    Tasty little muffins as requested on Facebook, glad to oblige Grace in Nevada… and a big BOO ! to you too.

     

    PUMPKIN OATMEAL MUFFINS RECIPE

    Serves: Makes about 15 muffins Difficulty Level: 2 (of 5) Prep Time: 15 Minutes Ready In: Less than an hour

     

    INGREDIENTS:

    •1/2 Cup of Butter
    •1 Cup of Brown Sugar
    •1/2 Cup of Ricotta Cheese
    •1/4 Cup of Molasses
    •2 Cups of Pumpkin
    •2 Eggs
    •2 Cups Flour
    •1 Cup of Rolled Oats
    •1 Teaspoon of Salt
    •2 Teaspoons Baking Soda
    •1 Teaspoon of Baking Powder
    •2 Teaspoons of Cinnamon
    •1/4 Teaspoon of Nutmeg
    •1 Teaspoon of Ground Ginger

    PROCEDURE:

    •Cream butter and sugar together.
    •Add pumpkin, molasses, riccota and egg and mix well.
    •Add dry ingredients and beat just until the batter is smooth, about 20 seconds.
    •Spoon into muffin tins.
    •Bake at 350°F for about 20-25 minutes, or until muffins are cooked through.

    Enjoy
    Chef Phil


    Category Breakfast, Recipes | Tags: ,,,,,,, | No Comments

  6. PUMPKIN PANCAKES RECIPE

    October 25, 2010 by Daniel

    We think of pumpkins for Halloween, but they can carry over until Thanksgiving, here is a great idea for Thanksgiving breakfast..

     

    PUMPKIN PANCAKES RECIPE

    Serves: 6-8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 20 Minutes

     

    INGREDIENTS:

    •2 cups biscuit mix
    •2 Tbsps. brown sugar, firmly packed
    •2 tsps. cinnamon
    •1 tsp. ground allspice
    •1-1/2 cups evaporated milk
    •1/2 cup solid pack pumpkin
    •2 Tbsps. vegetable oil, more for skillet
    •2 eggs
    •1 tsp. vanilla extract
    •butter, maple syrup or honey

    This is NOT the same as pumpkin pie filling

    PROCEDURE:

    •Combine first 4 ingredients in a mixing bowl.
    •Add remaining ingredients, except butter and maple syrup, and mix thoroughly with an electric mixer until smooth.
    •Heat a heavy griddle or skillet over medium high heat.
    •Lightly oil griddle and pour about 1/3 cup of batter per pancake.
    •Cook until edges are dry and top is bubbly.
    •Turn cakes and cook until golden.
    •Serve with butter and maple syrup.

    Enjoy
    Chef Phil

     If you do decide to serve it for a Halloween Brunch since it falls on a Sunday this year, I don’t think you will hear too many “boooooos” from the crowd..

    Category Breakfast, Eggs, Recipes, Uncaterorized | Tags: ,,,,,,,,,,, | No Comments

  7. Breakfast Pizza Recipe

    September 13, 2010 by Daniel

    Guarantee the kids will be looking forward to breakfast !

     

    BREAKFAST PIZZA

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: < 30 Minutes

     

    INGREDIENTS:

    •1 1/2 cups Original Bisquick® mix
    •1/3 cup hot water
    •8 eggs
    •1/4 cup milk
    •1/8 teaspoon pepper
    •1 cup diced pepperoni (from 6-oz package)
    •2 medium green onions, sliced (2 tablespoons)
    •1 tablespoon butter or margarine
    •1/2 cup pizza sauce (from 8-oz can)
    •1 1/2 cups finely shredded Italian cheese blend (6 oz)

    PROCEDURE:

    •
    •Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix and hot water until soft dough forms. Press dough in bottom and up side of pan, using fingers dipped in Bisquick mix, forming rim at edge.
    •Bake 10 to 15 minutes or until golden brown.
    •Meanwhile, in large bowl, beat eggs, milk and pepper with wire whisk or fork until blended. Stir in pepperoni and onions. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, stirring occasionally, until firm but still moist.
    •Spread pizza sauce over baked crust. Top evenly with egg mixture. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and pizza is hot.

    Happy Cooking,
    Chef Phil

     Rather unique way to get the young ones to eat a good breakfast, but I am sure they will enjoy the break from toast and cereal…


    Category Breakfast | Tags: ,,,, | No Comments

  8. Baked Peach French Toast Recipe

    August 25, 2010 by Daniel

    What to do with all those peaches ? Save some for this breakfast treat…

    BAKED PEACH FRENCH TOAST

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready in: < 45 Minutes

     

    INGREDIENTS:

    •6 1-Inch thick slices of whole-grain bread
    •1 8 Ounce package cream cheese
    •6 Sliced fresh peaches
    •1/2 Cup pecans, chopped
    •1/2 Cup whole milk
    •1/2 Cup buttermilk
    •1/3 Cup maple syrup
    •3 Large eggs
    •2 Tablespoons unsalted butter, melted
    •1 Tablespoon sugar
    •1 Teaspoon cinnamon
    •1 Teaspoon vanilla extract
    •1 Tablespoon Kahlua coffee liqueur (optional)

    PROCEDURE:

    •Pre-heat oven to 400 degrees.
    •Lay bread slices in a casserole dish or other baking dish.
    •Prick bread 3-4 times with sharp knife and spread a layer of cream cheese on top of each slice of bread Arrange peach slices on top of bread to cover.
    •Sprinkle pecans over peaches.
    •Combine remaining ingredients well and pour over bread, trying not to dislodge nuts too much from the peaches.
    •Bake 20 – 30 minutes, or until bread is no longer "soggy" and just begins to brown on the edges.

    Enjoy!
    Chef Phil

     


    Category Breakfast | Tags: ,,,,, | No Comments

  9. Italian Frittata Recipe

    July 20, 2010 by Daniel

    a wonderful breakfast idea, that will satisfy any crowd…

    ITALIAN SAUSAGE BREAKFAST FRITTATA
    Serves: 6 Difficulty Level: 2 (of 5) Prep Time: 20 Minutes Ready In: 35 Minutes

    INGREDIENTS:
    • 1 lb. Italian Sausage meat
    • 1 small onion chopped
    • 1 (1 lb) bag of hash brown potatoes
    • 8 eggs
    • Salt
    • parmesan cheese
    • slice tomatoes

    PROCEDURE:
    • Preheat oven to 375 degrees.
    • saute meat with onion in a non stick skillet until done, about 10 mins
    • remove from pan.
    • in same pan with added oil, if needed, cook hash browns until golden brown, about 10-12 mins.
    • lightly season potatoes with salt (optional)- hash browns are already salted from package
    • add half of sausage mixture to potatoes.
    • with back of spoon, press potatoe mixture evenly onto bottom of skillet.
    • Add the eggs to the remainder of the sausage meat; add salt & mix with fork.
    • (beat eggs first before adding to the remainder of the sausage meat).
    • pour egg with the sausage meat over potatoes & cook for 3 minutes until egg mixture begins to set around edges.
    • place skillet in oven & bake for 10 to 15 minutes or until eggs are done.
    • thinly slice a couple of tomatoes (optional) & arrange on top.
    • sprinkle with Parmesan cheese.

    Enjoy this with some toasted Italian bread!
    CHEF PHIL

    Category Breakfast, Pork | Tags: ,,,,, | 1 Comment

  10. BAKED ORANGE FLUFFY FRENCH TOAST

    February 22, 2010 by Daniel

    Perfect for Sunday brunch…

    BAKED ORANGE FLUFFY FRENCH TOAST
    Serves: 6 Difficulty Level: 2 (of 5) Prep Time: 10 minutes Ready In: < 30 minutes

    INGREDIENTS:
    • 6 eggs (separated)
    • 1/2 cup orange juice
    • 3 tablespoons sugar
    • 2 tablespoons milk
    • 2 teaspoons grated orange peel
    • 12 bread slices
    • 1/2 teaspoon salt
    • powdered sugar
    • 1/2 cup sour cream
    • 1/4 cup orange marmalade

    PROCEDURE:
    • Heat oven to 450° Grease large cookie sheet. In medium bowl, beat egg whites until foamy (bet you wish you had that KitchenAid mixer now dont ya…) Gradually add sugar, beating until stiff peaks form; set aside. Beat egg yolks; stir in orange juice, orange peel, salt and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices into egg mix until evenly coated. Place on prepared cookie sheet. Bake for 5-8 minutes or until golden brown (do not turn toast). In small saucepan, combine sour cream and marmalade; heat over low heat just until warmed. Serve immediately with sauce… and a mimosa ;)

    Enjoy,
    CHEF PHIL

    We’ve got great deals going on Scotsman ice machines and Hoshizaki ice machines.

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