Pancakes are apart of my childhood. My would pancakes in the morning and at night. Whenever she was to busy to make them my big sister would make them. Don't tell my mom this but my sister's pancakes has a slight edge over my moms. My mom would kill me if she heard me say that. I remember a time when I was little and I was begging my family to make pancakes before church. I would cry until I got what I wanted, and I ended up getting the pancakes. Ever since then my family would make pancakes at least 3 times a week, mainly on the weekends. My love for pancakes are unmatched. I believe in pancakes. In the morning, the smell of fresh pancakes will have my mouth watering. When I go to sleep they are what I can look forward to in the morning; knowing that when I wake up I will dive into the golden fluffy pillows topped off with warm butter and maple syrup. I can make them however I want to make them, that's the beauty of pancakes. Strawberry pancakes, blueberry pancakes, chocolate chip pancakes, even plain pancakes have the key to my heart.
My favorite type of pancakes to make in the morning are cinnamon pancakes. I can make cinnamon pancakes every single day of the week and not get sick of them. I walk into the kitchen and whip out the Aunt Jemima pancake mix and pour it into a bowl or cup. I then add a cup of water to the batter and stir the mix. I do not know how to make pancakes from scratch but I will learn in the near future. Once I see the batter thickens up I then add the cinnamon and a cap full of vanilla. I mix it all together to make sure the ingredients get into the batter. I turn on the stove with my pan on it and put some butter in the pan so the pancakes don't stick to the pan.
Once the pan is heated up, I pour the batter into the pan in circle shapes and let it sit for about 5 minutes. I know when to flip the pancakes when I start to see little holes or bubbles start forming on the other side. The cooked side should be nice and golden. I put butter on the cooked side to give it some more flavor. Then I wait for another 4 minutes and flip the pancake again knowing both sides are golden brown. The house starts smelling like cinnamon, this is when I start to get really excited. Once my pancakes are done I take out a plate and stack them. I grab the Aunt Jemima syrup and pour it all over my pancakes. There is no better smell in the world. I make sure my pancakes soak up the syrup before I take that first bit. I cut my pancakes into three and the first one is heaven for me. I just love my cinnamon pancakes.
Image from: https://www.laurafuentes.com/cinnamon-pancakes-recipe/
Breakfast recipes that will guarantee satisfaction! From smoothies to full-course breakfast meals.
Tuesday, October 29, 2019
Tuesday, October 22, 2019
Breakfast Quiche
I was never a huge fan of Quiche, but in my home, my family loved it. It always looked good but it just wasn’t my favorite thing to eat. My dad was the one who would make it for the family. He said he learned this recipe from grandma. Every time he would make it he would say, “the proper Quiche should be rich, custard filled, and luxurious, not similar to a dense omelet. It should consist of the perfect amount of eggs and yolk to hold things together. You must let the Quiche cool off before serving to fully enjoy the experience or it will just fall apart”. This is a family tradition on certain holidays, such as Easter, Thanksgiving, and Christmas.
Preparation Time: 20 minutes
Cook Time: 1 hour
Cool off Time: 10 minutes
Total Time: 1 hour and 30 minutes
Ingredients:
- a 9 inch unbaked pie crust
- 8 strips of turkey bacon cut into little pieces
- 3 brown eggs
- 2 egg yolks
- 1 cup of heavy cream
- 3/4 cup of milk
- 1/2 cup of chopped leeks
- 1/2 cup of chopped onions
- a teaspoon of chopped thyme
- salt
- pepper
- cayenne pepper
- shredded Mexican cheese
Direction for Breakfast Quiche
1. Preheat the oven to 425 degrees F.
2. Roll up the pie dough to fit a 9 inch pie plate.
3. Place the bottom crust in the pie plate and let it cool for at least 20 minutes before placing in the oven.
4. Line the cooled pie crust with foil and fill halfway up with dried beans, rice, or baking weights.
5. Place in the preheated oven and let it bake for 7 minutes.
6. Remove foil and weights and bake until it is golden brown or about 5 minutes.
7. Turn down the oven to 325 degrees F.
8. For about 8-10 minutes cook the bacon in a skillet over medium heat until cooked thoroughly.
9. Remove the bacon from the pan to drain the left of grease.
10. Drain some of the oil from the skillet, but leave 1-2 teaspoons of it.
11. Add the leeks, onions, salt, pepper, and cayenne pepper to the skillet.
12. Stir and cook until tender and browned or for about 5-7 minutes, then place to the side.
13. Mix eggs, egg yolks, cream, and milk together in a big bowl.
14. Add thyme when mixed well and stir to combine.
15. Sprinkle ⅓ of the onion leek mixture on the bottom of the crust.
16. Top it off with ⅓ cooked bacon and ⅓ shredded Mexican cheese.
17. Pour in half of the egg mixture.
18. Drizzle with ⅓ of the onion-leek mixture, ⅓ bacon, and ⅓ Mexican cheese.
19. Pour in remaining egg mixture and top it off with the remaining onion-leek mixture, bacon and Mexican cheese.
20. Bake the quiche in the preheated oven until it is set and brown, but with no jiggle in the center. Approximately 40-45 minutes.
21. Allow to cool a little before serving.
Tuesday, October 1, 2019
Grandma Jan's Breakfast Potatoes
Growing up my family would take a trip up to Michigan at least 2 times a year to see my Grandparents. My Grandma Jan would makes these amazing breakfast potatoes everyday we were up there. She said they were easy to make but they are just made out of love. "All you need is a single skillet my recipe and a drizzle of maple syrup, which makes the potatoes pop. They were so good that when we were leaving to go back home we would ask for a container for the road.
Important Steps to making these Crispy potatoes:
- Give yourself some time to let the potatoes soak in cold water for at least an hour before you cook them. This removes a lot of the starch and allows the potatoes to get crispy.
- Make sure that the potatoes are dry after they are washed. If not the remaining water will not allow the potatoes to get crispy, defeating the purpose of soaking the potatoes.
- Use red potatoes because they hold their form best when they are being cooked.
- Used a non-stick pan because this controls heat the best.
- Let the potatoes cook without tossing them around. Tossing the potatoes doesn't allow them to get crispy and get to that golden-brown color that everyone loves to see.
Ingredients:
- 5 red potatoes
- Pepper
- Salt
- Lawry's Seasoning Salt
- Teaspoon of Garlic Powder
- Teaspoon of Cajun Seasoning
- 3 Tablespoons of Olive Oil
- 1 red onion (diced up)
- 1 green onion (diced up)
- 1 lb. breakfast sausage link (cut up)
- Half pound of red peppers (diced up)
- 1 Tablespoon of Maple Syrup
Preparation Time: 15 minutes
Cook Time: 30 minutes
Cool off Time: 5 minutes
Total Time: 50 minutes
Instructions:
1. Dice the potatoes into evenly cubes. Approximately 3/4 inches wide. The larger cubes will take a longer time to cook
2. Season the potatoes with pepper, salt, Lawry's seasoning salt, garlic powder, and Cajun seasoning. then set them aside.
3. Grab the olive oil and non-stick skillet and place it over the stove at a medium heat.
4. Place onions and red and green onions into the skillet for about 5 minutes or until the onions soften up.
5. Place sausage links and cook them for about 10 minutes. Dice them as they cook to let them cook thoroughly. Once they are cooked take out the onions and sausages from the pan and set them to the side.
6. Turn the heat to medium high.
7. Add the red potatoes to the skillet.
8. Grab a metal spatula to scoop up the remaining flavor from the sausage.
9. Do not touch the potatoes for about 7 minutes to let them get nice and golden. Tossing them around too much won't give them a chance to get golden and crispy.
10. (Optional) add another tablespoon of olive oil, if the potatoes are sticking to the bottom of the skillet.
11. Check a few potatoes to see if they are crisp and golden on the bottom.
12. Toss the potatoes a few time to allow the other side to cook.
13. Leave them untouched for another 5 minutes.
14. Mix in the red and green onions, sausages, and red peppers.
15. Once the red peppers soften up, place the potatoes in a container or bowl.
16. Let the potatoes cool off for about 5 minutes.
17. Add your maple syrup and toss the potatoes one last time.
18. Serve and ready to eat.
Image from: https://www.savorytooth.com/breakfast-potatoes/
Important Steps to making these Crispy potatoes:
- Give yourself some time to let the potatoes soak in cold water for at least an hour before you cook them. This removes a lot of the starch and allows the potatoes to get crispy.
- Make sure that the potatoes are dry after they are washed. If not the remaining water will not allow the potatoes to get crispy, defeating the purpose of soaking the potatoes.
- Use red potatoes because they hold their form best when they are being cooked.
- Used a non-stick pan because this controls heat the best.
- Let the potatoes cook without tossing them around. Tossing the potatoes doesn't allow them to get crispy and get to that golden-brown color that everyone loves to see.
Ingredients:
- 5 red potatoes
- Pepper
- Salt
- Lawry's Seasoning Salt
- Teaspoon of Garlic Powder
- Teaspoon of Cajun Seasoning
- 3 Tablespoons of Olive Oil
- 1 red onion (diced up)
- 1 green onion (diced up)
- 1 lb. breakfast sausage link (cut up)
- Half pound of red peppers (diced up)
- 1 Tablespoon of Maple Syrup
Preparation Time: 15 minutes
Cook Time: 30 minutes
Cool off Time: 5 minutes
Total Time: 50 minutes
Instructions:
1. Dice the potatoes into evenly cubes. Approximately 3/4 inches wide. The larger cubes will take a longer time to cook
2. Season the potatoes with pepper, salt, Lawry's seasoning salt, garlic powder, and Cajun seasoning. then set them aside.
3. Grab the olive oil and non-stick skillet and place it over the stove at a medium heat.
4. Place onions and red and green onions into the skillet for about 5 minutes or until the onions soften up.
5. Place sausage links and cook them for about 10 minutes. Dice them as they cook to let them cook thoroughly. Once they are cooked take out the onions and sausages from the pan and set them to the side.
6. Turn the heat to medium high.
7. Add the red potatoes to the skillet.
8. Grab a metal spatula to scoop up the remaining flavor from the sausage.
9. Do not touch the potatoes for about 7 minutes to let them get nice and golden. Tossing them around too much won't give them a chance to get golden and crispy.
10. (Optional) add another tablespoon of olive oil, if the potatoes are sticking to the bottom of the skillet.
11. Check a few potatoes to see if they are crisp and golden on the bottom.
12. Toss the potatoes a few time to allow the other side to cook.
13. Leave them untouched for another 5 minutes.
14. Mix in the red and green onions, sausages, and red peppers.
15. Once the red peppers soften up, place the potatoes in a container or bowl.
16. Let the potatoes cool off for about 5 minutes.
17. Add your maple syrup and toss the potatoes one last time.
18. Serve and ready to eat.
Image from: https://www.savorytooth.com/breakfast-potatoes/
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