Breakfast is Served

Menu

Breakfast Trifle
Knife-and-Fork Breakfast Burritos

Overnight Coffee Cake

Chocolate Chai Tea

I wanted to make a great breakfast and one that was easy so I did a menu, with the help of the Holiday's issue of Better Homes and Gardens of 07. I just love when the holidays come around because the fun ideas really come out. Sometimes it feels like people aren't getting inspired until Thanksgiving and Christmas are here since that is when most of the entertaining is suppose to be happening. . .according to the magazine world, anyways! Well, I also stayed up till 1 a.m. baking because I really got into a cookie thing too. I can't post everything in one blog because I don't want to be responsible for blogger overload! =D

Knife-and-Fork

Breakfast Burritos

These burritos can be made the night before and assembled the next morning. The egg burritos take about 30 minutes for prep and 5 minutes to cook per batch.

6 eggs, slightly beaten

3 T. milk

1/4 t. salt

1/4 t. ground black pepper

Nonstick cooking spray or cooking oil

1 15-ounce can pinto beans or black beans, rinsed and drained

1/2 c. bottled or homemade chunky salsa

2 small tomatoes, thinly sliced

3/4 c. crumbled Monterey Jack cheese- or however much you prefer

1/3 c. sour cream

2 T. snipped fresh mint for garnish

Extra chunky salsa to serve with the burritos if you like =D

Directions:

• In a medium bowl, combine eggs, milk, salt and pepper. Coat a 10-inch nonstick omelet pan (or skillet with flared sides) with nonstick cooking spray or brush lightly with a little cooking oil. Preheat pan over medium heat until a drop of water sizzles.
• For each of the egg "tortillas", pour about 1/4 cup of the egg mixture into the pan. Lift and tilt pan to spread egg mixture over bottom. Return to hear. Cook for 1 1/2 to 2 minutes or until lightly browned on bottom (do not turn). Loosen edges of the egg tortilla with a spatula. Carefully slide out onto a plate. Place a piece of waxed paper over egg tortilla. Continue as above with the remaining egg mixture to make a total of six egg tortillas, stacking egg tortillas separated by waxed paper on the plate. Cover and chill egg tortillas for 4 to 24 hours.
• Preheat oven to 350 degrees F. Coat a large baking sheet with nonstick spray; set aside. In a medium saucepan, mash the beans slightly. Stir in 1/2 c. salsa. Heat over low heat until heated through. Cover and keep warm while heating egg tortillas.
• Place three egg tortillas on prepared baking sheet in a single layer. Bake for 5 minutes or until heated through. Carefully slide each egg tortilla onto a serving plate. On half of each egg tortilla, spread 1/4 cup of the bean-salsa mixture. Top with some of the tomatoes and cheese. Folds egg tortilla in half and then in half again to form burrito. Keep warm while preparing remaining burritos. Top each serving with a dollop of sour cream; sprinkle with mint. If you like, serve with additional salsa. Makes 6 servings.

Breakfast Trifle

1 1/2 c. of 1-inch chunks fresh pineapple or one 20-ounce can pineapple chunks (juice pack)

1 c. halved fresh strawberries

1 c. fresh blueberries

1 c. seedless green grapes

1 4-serving-size instant banana cream pudding and pie filling mix

1 1/2 c. milk

1/2 c. sour cream

2 T. slided almonds, toasted

Directions:

• Drain canned pineapple well (if using) and pat dry with paper towels. In a 1- to 1 1/2-quart trifle bowl or individual clear glasses, layer pineapple chunks, strawberries, blueberries and grapes; set aside.
• In a medium bowl, combine dry pudding mix, milk and sour cream. Whisk for 2 minutes or until thickened; let stand 5 minutes. Pour over fruit. Cover and chill for 4 to 24 hours. Sprinkle with almonds before serving. Makes 6 servings.

Overnight Coffee Cake

3 c. all-purpose flour

1 1/2 t. baking powder

1 1/2 t. baking soda

1 t. salt

1 c. butter, softened

1 1/4 c. sugar

3 eggs

1 15-ounce carton ricotta cheese

3/4 c. chopped nuts (I use pecans)

1/2 c. packed dark brown sugar

2 T. toasted wheat germ

1 T. ground cinnamon

1 t. ground nutmeg

Directions:

• Grease bottom and 1/2-inch up the sides of a 13x9x2-inch baking pan; set aside.
• In a large bowl, combine flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar; beat until combined. Add eggs, one at a time, beating well after each addition. Beat in ricotta cheese. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture with a wooden spoon. Spread batter into the prepared pan.
• In a bowl, combine nuts, brown sugar, wheat germ, cinnamon and nutmeg. Sprinkle evenly over batter in pan. Cover and refrigerate for up to 24 hours.
• Preheat oven to 350 degrees F. Uncover coffee cake and bake for 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool slightly in pan on a wire rack. Serve warm.

Chocolate Chai

2/3 c. sugar

1/2 c. unsweetened cocoa powder

2 c. water

8 chai-flavor tea bags

4 c. milk

Kahlua (optional)

Directions:

• In a large saucepan, combine sugar and cocoa powder. Stir in 1/2 cup of the water until smooth. Add remaining water, whisking until combined. Heat to boiling; remove from heat. Add tea bags. Cover and steep for 20 minutes. Remove and discard tea bags, squeezing liquid from tea bags.
• Stir milk and Kahlua, if using, into chocolate mixture and heat just to simmering. Whisk to make frothy. Pour into cups. Makes about 8 servings =D

Bread Season

Deborah from Taste and Tell has definitely inspired me! She has a challenge of her own started that reviews a cookbook of her choice every month. From what I understand, Deborah has decided to try three recipes out of the cookbook of choice to deliver a fair try and then at the end of the month, she gives a review. I think trying several recipes out of a chosen cookbook is an awesome idea because there is always a chance that the first recipe just may not be up my alley, even though the ingredient's list and the title of a recipe may sound wonderful. The second and third recipe could end up being creations that I will no longer be able to live without. . .you know, it could happen. Well, My Cookbook of choice for this month is Nancy Silverton's Breads from the La Brea Bakery
This bread book is all about starters from sour dough starters to rye starters. I have been wanting to try my own sour dough bread and have a tradition to keep for years to come! My Mom used to make all of our family bread every week. Never store bought bread, never ever! I completely miss the aroma emitting from the kitchen of fresh baked bread. Now I will just start making my own. =D

Fall Pear Craze

I have looked at some wonderful blog sites over the past several days and what I have found is that I am missing out on a whole world (literally) of talented people who have the same passion for great food that surpasses in flavor! What I really enjoy is how many different ways there are to look at food. I feel inspired and ready to jump into new flavors. By the way, for anyone reading this. . .I can not believe the pictures and recipes that combine technology and passion with the concept of food to the point where I feel I could reach into the monitor to touch and smell the wonderous array emitted from the beautiful pictures! Great people and great food! The two things that really bring happiness and warmth into a home.

Pears! Pears! Pears! I love pears but whenever I want a Bosc or Anjou Pear, which is what I have available in the close vicinity, the fruit is rock hard. Looks beautiful but I want to sink my teeth into the creamy flesh of a perfectly ripe fruit. . .*not* chip my way in. Hhmph! I learned to can my own pears this last summer, and boy am I proud of those pretty white jars, but sometimes I want the whole fruit to eat and I do not want to wait the day or two by putting the pear in a paper bag to rush ripen it! How many people do you know that crave something and say "oh, I'll just wait till the day after tomorrow to eat it? No biggie." Well, it is a biggie and by the time the day after tomorrow comes, the craving has past and I have forgotten about my pear. 4 days later, the pear is a hurting puppy! Well, I have decided on how to get around this little adventure. I now have ideas put into words and on a blog to refer back to when just this incident happens in the future. I absolutely love these three recipes that were just now made. The flavors and colors made me feel good about myself because the food was fresh, healthy and delicious. . . .uhmmm, most of it anyways =D

Dinner Menu:

Sauteed Chicken Breasts with Pear, Bell Pepper and Cilantro Salsa

Pear Crustade with Lemon Pastry and Almonds

Pear, Bell Pepper and Cilantro Salsa

2 firm but ripe Anjou or Bosc pears (about 1 to 1 1/2 pounds total), peeled, cored, cut into 1/2-inch cubes

1 c. finely diced seeded red bell pepper (about 1 large pepper)

1/2 c. finely chopped red onion

1/4 c. finely chopped seeded jalapeno chiles (about 2 medium chiles)

1/4 c. fresh lemon juice

3 T. extra-virgin olive oil

1/2 c. coarsely chopped fresh cilantro

Directions:

Mix all ingredients exept cilantro in medium bowl. Season with salt and pepper. Let stand at room temperature for 1 hour. Stir in cilantro.

Sauteed Chicken Breasts with Pear Sauce

3 Skinless, boneless chicken breast halves (about 1 1/2 pounds total), halved horizontally

1/2 c. all-purpose flour

2 T. (1/4 stick) butter, divided

2 T. extra-virgin olive oil

2/3 c. low-salt chicken broth

2/3 c. pear nectar

1 T. Dijon mustard

1 t. fresh lemon juice

Directions:

Sprinkle chicken with salt and pepper. Place flour in wide, shallow bowl. Dredge chicken in flour, shaking off excess. Place on a baking sheet.

Melt 1 Tablespoon butter with 1 Tablespoon oil in a heavy, large skillet over high heat. Add 3 chicken breast pieces to skillet and cook until brown and cooked through, about 3 minutes per side. Transfer to plate. Add remaining 1 Tablespoon butter and 1 Tablespoon oil to skillet and cook remaining chicken. Transfer to plate; tent chicken with foil to keep warm. Add broth to skillet and bring to a boil, scraping up browned bits. Stir in pear nectar, mustard and lemon juice. Boil until thick enough to coat spoon, about 4 minutes. I will add about a teaspoon of flour to a little water to make a liquidy paste and add this as a thickener but only if you like. Season to taste with salt and pepper. Place 1 chicken breast piece on each plate. Spoon sauce over the breast. Divide salsa among the plates. Enjoy! =D

Pear Crostade with Lemon Pastry and Almonds

Pastry:

1 1/2 c. all-purpose flour
2 T. sugar

1 t. finely grated lemon peel

1/2 t. salt

1/2 c. (1 stick) chilled unsalted butter, cut crosswise into 1/4-inch slices

1/4 c. (or more) whipping cream

Filling:

1 lbs firm but ripe Barlett pears, peeled, cored and thinly sliced

1 lbs firm but ripe Bosc pears, peeled, cored and thinly sliced

5 T. sugar

1 T. plus 2 t. all-purpose flour

2 t. fresh lemon juice

1 t. finely grated lemon peel

1/4 t. (generous) ground nutmeg

Whipping cream for brushing

2 T. sliced almonds

Vanilla Ice cream (optional)

Directions:

For Pastry:

Whisk flour, sugar, lemon peel and salt in medium bowl. Add butter; using fingertips or pastry cutter, rub or cut in butter until coarse meal forms. Drizzle 1/4 c. cream over all; toss with fork until moist clumps form, adding more cream by teaspoonfuls as needed if dry. Gather dough into a ball; flatten into disk. Wrap in plastic and chill 1 hour. This dough can also be chilled over night.

For filling:

Preheat oven to 400 degrees F. Mix all pears, sugar, flour, lemon juice, lemon peel and nutmeg in large bowl to coat. Roll out pastry on sheet of floured parchment paper to 14-inch round. Transfer crust on parchment paper to baking sheet. Mound pears in center of pastry, leaving 2-inch plain border. Fold pastry border over pears, crimping slightly. Brush pastry edges with cream; sprinkle with sliced almonds.

Bake croustade until filling bubbles and almonds are lightly toasted, about 1 hour. Cool slightly. Serve croustade warm or at room temperature with vanilla ice cream, if you like. . .which I do! =D