Breakfast Foods

Creamy Cheddar Grits

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If you have ever accompanied me to NOLA, you were probably disturbed by the amount of grits I consumed. I order them with every meal and I love them. This is all very odd considering I am not a breakfast grit fan, or to a large extent, a sweet grit fan. I prefer my grits savory and succulent. Even though grits are arguably one of the simplest dishes to make (especially on a cold night when you are coming down with something), this was my first grit-making experience. It certainly will not be the last. I buy grits in bulk at either Whole Foods or Central market which did not indicate if they were instant or slow cooking. I eventually (and quickly) found that they were instant grits, so ending up adding much more milk than I was planning. Just FYI.

Creamy Cheddar Grits

One and one-half cups Grits
Five to Six cups Two percent Milk (use more or less depending on consistency desires, also I used two cups of skim milk and the rest reduced fat)
A couple good pinches of Salt
Two tablespoons pepper (adjust to preference)
Two tablespoons butter
Good Pinch each, Cayenne, Garlic, and Onion powder), adjust to taste
One and one-half to two cups of good-quality cheddar cheese

Boil three cups of milk, with butter in a large pot. Stir in grits and reduce heat to a simmer. Add seasoning (salt, pepper, cayenne, garlic, onion) and stir well. Continue adding milk to obtain desired texture and adjust seasoning according to preference. Stir in handfuls of cheese, allowing it to melt slowly, then repeat until gone. Serve hot.

Hatch Green Chile Pulled Pork

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Hatch Green Chilis…good. Pulled Pork…amazing. Grits…scrumptious. Combination of the three = Winner, Winner, Porky Dinner! This was another dish (served on top of creamy cheddar grits) that I made during the “Brinner” themed charity dinner party we threw recently. Tender pork, stewed in a wonderfully spicy sauce, just makes the house smell good and bellies happy…no doubt about it.  I am not sure if this was everyone’s favorite of the day, but I do know that D and I had to take the spoons out of each others hands just to we would be able to save it for the actual dinner and there were not any leftovers! You can serve the pork on its own, in tacos, enchiladas, or over grits – as I did. I topped it with a very quick apple-avocado salsa to cut some of the heat and add a little crunch to an otherwise soft dish. I must warn you, this dish was spicy – I used a bit of acid, the creamy grits, and the salsa to balance it out and it worked quite well.

Note: I hate to admit this, but I made this dish about a month ago and did not write down everything I threw in the pan. The following recipe is my attempt to remember, but something may have been left out. Play with it until you get the outcome you want.

Hatch Green Chili Pulled Pork

Two and a Half pounds of Pork Shoulder, cubed
Seven Hatch Green Chilis, de-seeded (quarter half of peppers and dice the rest)
One and One half Cans of Hatch Green Chile Enchilada Sauce (or favorite verde Salsa)
One head of Garlic, minced
One and one half white onion, diced
Three tomatillos, husked
Chicken Broth, as needed
Pinch of each: Cumin, Sugar and Oregano
Fresh Squeezed Lime, to taste

Heat a bit of oil in a large stock pot; add garlic, and onions and saute for a few minutes (with a pinch of salt). Add pork and brown well. Add peppers and saute for a couple minutes. Add Sauce to cover pork, switching to chicken broth once the sauce runs out. Bring to a boil, the add seasoning (cumin, sugar, oregano) and tomatillos and simmer for at least four hours, stirring occasionally. Taste occasionally, adjust seasoning as necessary (squeezing lime juice at the end). Cook until pork is fork tender and can be shredded with no effort. Remove pork from pot and shred, then return to pot.Remove chili quarters and discard.

In a large bowl, place Creamy Cheddar Grits, spoon pork over, then top with Apple-Avocado Relish.

Bricken and Waffle Lolli-Pops

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If you have never pleasured your mouth and stomach with Chicken and Waffles, I suggest you remedy that situation IMMEDIATELY. They are so incredibly good (incidentally – the best I have ever had are from 24 Diner here in Austin). Other than Belgian Waffles (from Belgium), chicken and waffles are the only way I crave waffles now. There is just something magical about a crispy piece of chicken, with a doughy waffle, and a tasty syrup that can inspire me to consume 2,500 calories in one sitting – without feeling badly for a second. This past Sunday we held a benefit Sunday Funday for a dear friend whose family has been affected by the Central Texas Wildfires. I came up with the theme of Brinner, because it yummy, inexpensive for a crowd, and somewhat unique (when is the last time you went to a brinner party? The menu consisted of: Creamy Cheddar Grits with Hatch Pulled Pork and Apple Slaw; Bricken and Waffle Pops; Mama Joy’s Quiche; Wine-Soaked Strawberries; Nutella Rice Krispie Treats; and Spinach, Ham, Egg Bakes.

I had been craving Chicken and Waffles for quite some time, but did not have a supremely good reason for making them, until Sunday! In keeping with the theme, I used a cereal crust for the chicken and baked in instead of frying them. For a little more amazingness, I added crumbled bacon to the waffle batter. I thought these were delicious, but the lolli=pop idea would probably work better if you have a large, deep waffle maker versus a small one. The dough did not seem to cook properly. Eventually we just made waffles and stacked the chicken on top. I served this with Chili-Honey Butter and Bourbon infused Butter Pecan Maple Syrup.

Bricken and Waffle Lolli-Pops

Serves 8-10

For the Chicken

Two pounds Chicken Tenders, cut in half and trimmed as needed
Five cups of Corn Flakes, crushed
One tablespoon each: Cayenne and Black Pepper
Half tablespoon Salt (more to taste
Pinch of Sugar
Three eggs
Three Tablespoons Milk
Two cups waffle mix or flour

Pre-oven to 375. In a large bowl combine eggs, milk and a dash of salt and pepper and whisk until mixed reserve. In a shallow square pan, spread the flour with a small pinch salt and pepper. In a large rectangular dish combine corn flakes, sugar, salt, pepper and cayenne and stir to mix well. Make an assembly line. Dredge the chicken in the flour well, then dip in the egg wash, then coat well with the cereal mixture. Place on a greased baking tray (that is vented to ensure the bottoms get crispy). Repeat until all chicken is coated. Bake until done, about 12 minutes. Remove and skewer with a water-soaked wood skewer.

For the Waffles

Two cups favorite waffle mix made according to instructions
One cup crumbled bacon, well-drained

Prepare waffle mix (should generally consist of milk, melted butter or oil, eggs, flour/mix, salt) according to directions and mix well until smooth and creamy. Add bacon crumbles and stir well to incorporate.

Lolli-pops

Place a skewered piece of chicken on a hot waffle maker, pour batter around the chicken, press down firmly and cook until golden brown. Remove and serve with Chili Honey Butter and Bourbon Maple Syrup immediately. Alternately, prepare the waffles whilst the chicken is baking. Cut into quarters or halves and top with crispy chicken and serve with butter and syrup.

 

 

Bourbon Infused Maple Syrup

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An adult topping for Sunday Funday breakfasts is always welcome. Make sure to buy good quality maple syrup, you can taste a difference. I like to buy Butter Pecan Maple Syrup by Stonehouse, but go with your favorite.

Bourbon Infused Maple Syrup

One-half cup Butter Pecan Maple Syrup
Pinch of Cayenee
Two tablespoons Bourbon

Combine all ingredients in a pan, preferably one that is coated with bacon or sausage drippings. Bring to a gentle boil then reduce heat and simmer. Remove after about five minutes and serve warm with dish of choice.

Spinach, Ham, and Eggs Bacon Cups

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I found a recipe similar to the one posted below whilst putting together a menu for a “Brinner” themed dinner party. I changed it a little bit and, though I could not eat it, was told that it was yummy. These are pretty simple to prepare and you can bake them individually or in a larger pan (using a little more care).  As I was cooking five different things, picture taking was not my mine priority – so this picture shows an egg that feel to the side (probably because I did not bother to make the well).
Spinach, Ham, and Eggs Bacon Cups
Serves Four
Adapted from Bon Appetit
6 slices applewood-smoked bacon
Four small shallots, diced or thinly sliced
1 5-ounce bag baby spinach One loaf challah bread, cut into ramekin sized rounds, buttered and well toasted 
12 slices ham or prosciutto 
4 large eggs
4 tablespoons heavy whipping cream
A few tablespoons basil pesto (optional)

Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add shallots to pan, saute until glassy then add spinach to pan, sprinkle with pepper, and toss over medium heat, two minutes. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with bacon drippings. Crumble bacon and reserve.

Place one toasted piece of challah bread (cut into the right shape) in each ramekin. If using pesto, place a dollop on toast and spread it around.  Top toast with two to three pieces of thin ham or prosciutto. Divide spinach among ramekins, dividing equally. With back of spoon, shape a well in center of each ramekin. Gently crack one egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper. Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes. Top with crispy, crumbled bacon.

My favorite Breakfast Smoothie

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I love smoothies for breakfast. Partially because I cannot eat most breakfast food and partially because I LOVE fruit! Smoothies are perfect for custom design, but here is my favorite.

2 cups Strawberries (whole)
1 cup Blueberries
One half of a banana
1/4 cup Unsweetened Almond Milk
2 large handfuls of baby spinach
1 tbsp Flaxseed
Small amount of Juice Plus Complete – French Vanilla
1 Pure Acai concentrate packet (kept in the freezer)
1.5 cups Crushed Ice

Combine all ingredients in a blender and blend until smooth.

Enchilada Eggs

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Pretty quick and easy combination that occurred when I took last Friday off and made D breakfast. We had had enchiladas the night before and had leftover sauce so I decided – since D loves them so much – that I would combine them with eggs for homemade breakfast tacos (I of course had a smoothie given my egg allergy). He liked them=)

  • 2 eggs, cracked and beaten
  • Pinch Cayenne
  • Salt and Pepper
  • Monterrey Jack or Cheddar Cheese
  • Dash of milk or cream
  • 1/2 cup of Black Bean Corn Salsa
  • 1/2 cup Green Chile Pork Enchilada Sauce
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • Small handful of torn rotisserie chicken
  • Salsa of choice

Combine Eggs, milk, Cayenne, and Sat and Pepper in a small bowl and beat well.

In a pan, saute the shallot and garlic in a dab of butter until glassy. Add black bean corn salsa and heat for about a minute. Add eggs and scramble. Once almost cooked, add enchilada sauce to the pan, along with cheese and chicken pieces.Serve with warmed tortilla, avocado slices (if desired), and salsa of choice.

Eggs Benedict with Chipotle Hollandaise

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I somehow got suckered into making this breakfast for my Dad after I had eaten most of the ingredients that he needed to make his daily English Breakfast (tomatoes and mushrooms were happily hanging out in my belly). Because I cannot eat eggs and my mom felt like a sandwich it was yet another day of two different dishes, but hey I like to cook.

One poached egg  (use your favorite poaching method)
One thick slice of country ham
One half English Muffin, rubbed with a bit of truffle oil and garlic and toasted
2-3 tablespoons of homemade chipotle hollandaise (see below)
1/2 cup of sauteed spinach *optional

HOLLANDAISE

3 egg yolks
1 teaspoon water
1/2 tsp salt
1 tsp cayenne pepper
half a lemon, juiced
12 tbsp unsalted butter, softened and cut into one inch pieces
Pinch sugar *optional

Pour and simmer 1-inch of water into a large saucepan; reduce to low heat after achieving simmer.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add sugar if using and whisk for another 30 seconds. Place the bowl over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon. Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

BUILDING THE BENEDICT
Rub English Muffin Half with Truffle (or basil or olive oil) and one garlic clove. Toast until desired doneness.
ON a small griddle, grill the piece of county ham to warm, place on top of the toasted muffin. If using spinach apply on top of the ham. In a small amount of water, with a dash of white wine vinegar poach one egg. Remove carefully and place on the ham. Slat and pepper the egg according to personal taste. Top with hollandaise and serve.