Cali Style Everything Bagel Avocado Breakfast Stacks

I definitely prefer savory over sweet when it comes to breakfast dishes. My second entry for Wick’s Pies Recipe Challenge has all my favorite ingredients to start the day off right! You can never go wrong with Everything Bagel Seasoning, especially when it's baked into a buttery flaky pie crust that's then layered with smashed fresh avocado, baby tomatoes, basil and crispy black pepper bacon.

Cali Style Everything Bagel Avocado Breakfast Stacks

2 Wick’s unbaked pie shell

2 Tablespoons everything bagel seasoning 

2 large ripe avocados

1 Tablespoon lemon juice

½ teaspoon garlic salt

15 assorted heirloom cherry tomatoes, quartered

3 slices thick cut black pepper bacon, cooked and chopped

¼ cup minced fresh basil 

Pre-heat oven to 400°.

Lay the unbaked pie shells onto a lightly floured surface and use a 3 ¼ inch round cookie cutter to make circles, re-rolling the scraps if needed, to use up all the dough. I was able to get 20. 

Place dough circles on a large cookie sheet lined with parchment paper.  

Brush each circle evenly with water and sprinkle a thin even layer of the everything bagel seasoning over each one. Place in the oven and bake for 10-12 minutes, or until golden brown. Set aside to cool.

In a small bowl mash together the avocado, lemon juice and garlic salt.

Spoon some of the avocado mash onto 10 of the pie crust rounds. Top each with tomatoes, another pie crust round, and the remaining avocado mash. Sprinkle each evenly with bacon and basil and serve immediately.

You can follow Wick’s Pies here for more recipes and ideas:  Wick's, Facebook , Instagram, Twitter 

#WicksPies #TrustTheCrust #InCrustWeTrust

Sausage Fajita & Grits Brunch Bowls

Here’s my second entry for the Big Mountain Foods Recipe Challenge and it’s Brunch time! Gluten free and Vegan can still be delicious with my Tex-Mex spin on the classic Shrimp and Grits dish that I love so much. Creamy garlic grits are topped with charred peppers, onions and Big Mountain Foods Superfood Brekkie Links tossed in a bright tomatillo salsa. Top it off with guac, cilantro and pickled jalapenos for freshness and all you'll need to decide is whether it's mimosa or margarita time!

Sausage Fajita & Grits Brunch Bowls

 2 cups unsweetened coconut milk

2 cups vegetable stock

1 cup coarse ground yellow cornmeal

1 ½ teaspoons salt

1 teaspoon garlic powder

½ cup thinly sliced onion

½ cup thinly sliced poblano pepper

½ cup thinly sliced red bell pepper

½ cup thinly sliced orange or yellow bell pepper

1 (10.58 ounce) package Big Mountain Foods Superfood Brekkie Links, sliced

¼ cup tomatillo salsa

½ cup guacamole

¼ cup minced cilantro

2 Tablespoons pickled jalapenos

 

In a medium sauce pot over high heat, bring the coconut milk and vegetable stock to a boil. Whisk in the cornmeal, salt and garlic powder and allow to cook for 8-10 minutes, or until tender and thickened. Cover and set aside to keep warm.

 Heat a large cast iron skillet over high heat. Once the pan is very hot, add the peppers and onions in a single layer. Allow the veggies to char, without stirring for 4 minutes. Stir the peppers and onions and continue to cook for 2 more minutes, allowing the veggies to soften. Push the mixture to one side of the pan and add the sausage to the skillet. Cook for 2 minutes, or until the sausages begin to brown. Stir in the salsa and turn off the heat.

 To serve spoon the grits into bowls, top with sausage fajita mixture, guacamole, cilantro, and pickled jalapenos.

 Serves 4

You can follow  Big Mountain Foods on their website,  Facebook,  Instagram and Twitter 

 #BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

 

Yakisoba Breakfast Benedicts

I am one of  50 bloggers taking part in the “Fortune Noodle Blogger Recipe Challenge”. They sent me a huge package of delicious noodles to work with and this is my entry for their Breakfast category!

I adore Eggs Benedict in all forms so when I heard that this contest wanted a breakfast dish using their noodle products that was my first idea! These are actually super easy to make, especially since the noodle cakes and sauce can be made in advance.

Yakisoba Breakfast Benedicts

1 package (7.7 ounces) Fortune Noodle Hot & Spicy Yakisoba Stir-Fry Noodles

¼ cup water

1 large egg, lightly beaten 

1 ½ teaspoons soy sauce 

1 teaspoon sesame oil

1 tablespoon coconut oil 

4 eggs

½ cup mayonnaise

2 Tablespoons seasoning from the packet in the noodles

2 Tablespoons heavy cream 

3 Tablespoons sliced green onions

Place the seasoning packet aside and put the noodles and water in a microwave safe bowl, cover and microwave for 4 minutes. Remove carefully and set aside to cool slightly.

In a medium mixing bowl, whisk together the egg, soy sauce and sesame oil. Add the noodles to the egg mixture and stir to combine.

Heat a large non-stick skillet over medium heat. Once the pan is hot, add the oil. Scoop ¼ of the noodle mixture in the oil creating 4 small rounds. Cook for 4 minutes, flip and continue to cook the second side for 4 minutes, or until the noodles are crisp on the outside and warmed through. Place finished cakes on a small cookie sheet and keep warm in a 200-degree oven. 

Add 2 inches of water to a large deep skillet and cover. Bring the water up to a simmer over high heat. Crack each egg into a small ramekin. Once the water is simmering, gently lower the eggs into the water. Place the lid back on, turn off the heat and set a timer for 5 minutes. After 5 minutes, remove the eggs from the water with a slotted spoon and place them on a clean kitchen towel to drain.

While the eggs are cooking, whisk together the mayonnaise, seasoning and heavy cream in a small bowl.

To serve place the noodle cakes on 2 plates. Top each with a poached egg, drizzle with the sauce and sprinkle with green onion. Serve immediately.

Serves 2.

#cooklikeawokstar #norulestostirfry #fortunerecipechallenge 

You can follow Fortune Noodle on their Website, Facebook, Twitter, Instagram

You can purchase Fortune products at Safeway, Fred Meyer, QFC, Albertson's, Associated Stores, Cub Foods, United Supermarkets, Roche Bros, Meijer, Shaw's, Stop N Shop, Price Rite, Shop Rite, Wakefern, Price Chopper, Giant, HEB, Walmart and Grocery Outlet

Cantina Style Shakshuka Skillet

When it comes to breakfast I am team savory all the way. This delicious baked egg dish is my Tex-Mex spin on Shakshuka, eggs baked in a spicy tomato based sauce, and it reminds me a little bit of Huevos Rancheros thanks to the sauce base - Sam's Fresh Cantina Style Salsa.

Poblano peppers, fire roasted tomatoes and smoked paprika give so much smoky depth to this sauce, you won't believe how quick it comes together.

Pour me a mimosa and pass the bread, it's time for brunch!

 Cantina Style Shakshuka Skillet

2 Tablespoons vegetable oil

1 poblano pepper, diced

1 small onion, diced

1 (14.5-ounce) can chopped fire roasted tomatoes with garlic, undrained

1 (12 ounce) container Sam’s Cantina Medium Salsa

¾ teaspoon salt

½ teaspoon smoked paprika

6 eggs

1/3 cup crumbled queso fresco

¼ cup chopped cilantro

1 warm baguette

Pre-heat oven to 375 degrees.

In a large, oven proof sauté pan heat the oil over medium heat. Sauté the diced poblano, onion and ½ cup water until the vegetables have softened and the water has evaporated, about 10-12 minutes. Add the canned tomatoes, salsa, ½ teaspoon of the salt and paprika and allow the mixture to simmer for 10-15 minutes, or until the vegetables are soft and the sauce has thickened.

Using a spoon, create six wells evenly across the surface of the sauce. Crack the eggs and gently place one in each well. Sprinkle the eggs with the remaining salt and transfer the skillet to the oven. Cook until the whites are cooked through, about 10- 15 minutes.

Remove the pan from the oven, sprinkle with the crumbled cheese and cilantro. Serve with warm baguette, for dipping.

Serves 4-6

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Everything Bagel Bacon & Egg Salad Stuffed Avocados

As much as I love brunch, I’m not in love with waking up early to prepare it. This 5-ingredient dish is so quick and easy to throw together and packs so much flavor into a tiny gorgeous package, no one will know it only took you 10 minutes to make!

If you’re gluten free and want to make this more substantial, serve it over some spring mix lettuce. If you are a carb lover, serve it with some bagel chips or crusty baguette slices. If you‘re super lazy like I am in the mornings, serve it with mimosas and your guests won’t want to leave! Either way, if you make this, I promise you won’t be sorry.

 Everything Bagel Bacon & Egg Salad Stuffed Avocados

6 hard-boiled eggs, chopped

6 slices cooked bacon, crumbled

2/3 cup mayonnaise

1 Tablespoon Everything but the Bagel Seasoning, divided

6 small ripe avocados

 

In a medium mixing bowl gently stir together the chopped egg, bacon, mayonnaise and 2 teaspoons of the bagel seasoning.

Cut the avocados in half, remove the pits, peel and place on a serving platter, cut side up.

Spoon the egg salad mixture into the avocado halves and sprinkle with the remaining Bagel seasoning.

Serve immediately.

This is my entry for the Hellmann's Deli Club Brunch Mini Challenge

#minichallenge #HellmannsBrunch #hellmannsdeliclub

Maple Pecan Pear Cake with Maple Cream Cheese Icing

I think every Friday should involve cake, don't you?
This Maple Pecan Pear Cake is loaded with chunks of juicy pears, crunchy pecans and the perfect amount of maple syrup. The only thing that could make this cake any better is the maple syrup cream cheese icing on top. Since it pairs so perfectly with a cup of coffee, I won't even judge if you have this for breakfast!

Maple Pecan Pear Cake with Maple Cream Cheese Icing

Maple Pecan Pear Cake
1 cup vegetable oil
1 cup vanilla Greek yogurt
4 eggs
1 Tablespoon vanilla
¾ cup maple syrup
¾ cup lightly packed light brown sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 cups all-purpose flour
2 Bartlett Pears, finely chopped
1 Bartlett Pear, shredded
1 cup chopped toasted pecans

Preheat the oven to 350 degrees and spray a Bundt pan generously with non-stick baking spray.

In a large mixing bowl whisk together the oil, Greek yogurt, eggs, vanilla, maple syrup and brown sugar.

Add the baking powder, baking soda, salt and cinnamon and whisk until combined. With a spatula, gently fold in the flour, chopped and shredded pears and the pecans just enough for the mixture to come together but being very careful not to over-mix. 

Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick in the center comes out clean. 

Let the cake cool in the pan for 20 minutes.

Remove the cake from the pan and transfer to a wire rack to cool completely. 

While the cake is cooling, prepare the icing:

Maple Cream Cheese Icing
1 ½ cups powdered sugar
3 Tablespoons room temperature butter 
2 ounces room temperature cream cheese 
¼ cup maple syrup
1 Tablespoon vanilla coffee creamer

In a small mixing bowl beat the powdered sugar, butter, cream cheese, maple syrup and coffee creamer until smooth. Once the cake has fully cooled, drizzle the icing over the cake. Serve immediately. 


Serves 12-14

 #usapears #cookingwithpears @usapears 

Gingerbread Latte Smoothie

I am taking part in the "Lifeway Foods Blogger Recipe Challenge" and I am so excited to share my entries with you! Lifeway Kefir is something that I always have in my fridge so I was really eager to accept this challenge, try to get creative and come up with new ways to use the fabulous assortment they sent me!

I adore the combo of warm fall spices and the natural sweetness and thickening power of the dates and banana in this smoothie. It feels super indulgent even though it's packed with probiotics, protein, calcium and Vitamin D! I think that's way better than an overpriced coffee shop sugar rush!

Gingerbread Latte Smoothie

1 cup Lifeway Organic Whole Milk Plain Kefir

½ cup frozen banana slices

6 pitted dates

¼ teaspoon nutmeg

½ teaspoon cinnamon

½ teaspoon ground ginger

⅛ teaspoon ground cloves

¼ teaspoon instant espresso powder

1 teaspoon vanilla 

1 Tablespoon molasses

1 cup ice cubes

Combine all the ingredients in a high powdered blender and puree until smooth. Serve immediately.

You can find delicious Lifeway products here: Instagram, Facebook, Twitter, Pinterest and their website  and you can find these products for yourself at Whole Foods, Randalls and Brookshire Brothers.

#lifewaykefir #madewithlifeway #loveyourguts  #lifewayrecipechallenge

Back to School Breakfast Ideas!

As sad as my kids are about it, school starts tomorrow and summer will officially be over for us. To prepare myself and my freezer for the upcoming early mornings I am sharing a list of recipes that I have made before and loved to stock my freezer with!

Are you as obsessed with Pinterest as I am?

I have a page that I call "Tried and True Recipes" where I pin all of the recipes that I've cooked and loved along with notes of what changes or additions I made while cooking it. It's probably my most visited page and I'd love to know if you do something similar!

Here's a list of a few of our favorites. I'll probably make at least 2 from the list today to have a few choices for the kids to argue over in the morning!

DIY Drinkable Yogurts

Morning Glory Muffins by two peas and their pod

My son LOVES carrot cake and these muffins are a great healthy version of his favorite dessert

Cheesy Sausage and Egg Bake by Betty Crocker

Crustless Cottage Cheese Quiche by atco blue flame kitchen

loaded with protein, very good and easy!

Pumpkin-Apple Bread by Heather Homemade

 I baked this in a bundt pan and it was so pretty

Zucchini Carrot Oatmeal Muffins by Yellow Bliss Road

 I love that these are loaded with oats, zucchini, carrots and raisins

Almond Poppy Seed Ricotta Muffins with Orange by eat cake for dinner

so light and fluffy- I love the ricotta in these!

Pizza Pasta Frittata

Healthier Applesauce Spice Bread by Chelsea's Messy Apron

 I used dried cranberries instead of diced apple and it was still fabulous

Blueberry Banana Bread by Julia's Album

a delicious twist on banana bread that my kids love!

Ricotta Oat Cake with Mixed Berries by Italian Food Forever

really yummy and easy to make! I leave the walnuts off the top

Spiced Orange and Carrot Whole Wheat Muffins by table for two

anything resembling carrot cake is a favorite for my son

Apple Cinnamon Banana Bread by Just a Taste

apples and cinnamon in a buttermilk banana bread- yum

Healthy Pennsylvania Dutch Apple Muffin Cake by greens eggs and hamstrings

I love how healthy this one is! I use whole wheat flour instead of spelt flour and I subbed butter for the almond butter

Southwest Sweet Potato Hash Skillet

Zucchini-Pineapple Quick Bread by Cooking Light

a delicious way to start the day with hidden veggies!

Artichoke Cheese Oven Omelet by Taste of Home

I make this almost monthly and absolutely love it!! Be sure to squeeze any excess moisture form the artichokes and use a thicker salsa so it doesn't get too watery

Pumpkin Gingerbread Muffins by Lauren Kelly Nutrition

delicious anytime but especially in the Fall

Creme Brulee Baked Oatmeal by Tidy Mom

I seriously make this all the time. It's insanely good and easy to make!

DIY Drinkable Yogurts

My kids love those bottled drinkable yogurts. They're delicious, most have a decent amount of protein in them and they're easy to grab on busy mornings. The problem I have with most of them is how expensive they are (some are almost $2 a piece) and a lot of them are loaded with sugar especially the ones that are marketed specifically for kids. 

I decided to make my own and it's almost embarrassingly easy to do. 

Still delicious, way cheaper and loads less added (and unneeded) sugar!

You can obviously do any flavor your family likes best, my kids love vanilla the most but strawberry, cherry, blueberry and peach are all winners in this house!

I usually buy the 32 ounce tubs of yogurt and either mix a batch in my Nutra Bullet or a small Tupperware pitcher and then it's ready to pour in the mornings or after school. 

Paired with fresh fruit or toast, it can be a full meal as well!

DIY Drinkable Yogurts

1 cup low fat Greek yogurt (any flavor works)

½ cup low fat milk

Whisk together the yogurt and milk until smooth

Pour into cups with a straw and serve

Are you following me on Instagram yet? If not, please do! 

You can find my latest recipe postings and  updates on Beignet and Roux!

Pizza Pasta Frittata

I love breakfast items that I can make in large batches and reheat in the morning. Anything to make the rush before school easier is a winner in my book and this easy Pizza Pasta Frittata is perfect for slicing and quickly reheating especially during those first few weeks of school when the alarm is going off way too early and we’re still not quite in our routine yet.

I don’t know about you but spaghetti and hot dogs are the two things in my house that never equal out. I’ve always got 2 extra buns or only a cup of spaghetti after the sauce or dogs are gone and I’m never one to throw away food so this dish is something that came out of necessity and turned into something that is requested pretty frequently.
If you're not familiar with frittatas, all it is is a baked omelette loaded with yummy ingredients. This time it's spaghetti and alllllll the supreme pizza toppings! Pepperoni, olives, mushroom, onion, bell pepper and 2 cheeses!

My kids, lucky for me, are not picky at all and will generally eat almost anything put in front of them. I know many out there deal with picky eaters and this recipe is totally customizable for that! If your kiddos don’t like olives, leave them off- no problem! Is your typical pizza order meat lovers instead of supreme? Cool, swap the veggies for some Canadian bacon and Italian sausage. Need a vegetarian option? Gotcha - swap the pepperoni for some steamed chopped broccoli or asparagus. The possibilities are endless!!

Pizza Pasta Frittata

1 1/2 cups cooked spaghetti noodles

1/2 cup sliced mushrooms

20 pepperoni

2 Tablespoons chopped red onion

2 Tablespoons chopped green bell pepper

1/4 cup sliced black olives

1 cup shredded mozzarella cheese

1/4 cup shredded Parmesan

8 eggs

1/2 cup half and half

1 1/2 teaspoons garlic salt

1/2 teaspoon black pepper

Pre heat oven to 350 degrees. Line a rimmed quarter sheet pan with parchment paper and spray generously with olive oil cooking spray.

Evenly spread the spaghetti on top of the parchment. Top with the mushrooms, pepperoni, red onion, green bell pepper, black olives, mozzarella cheese and Parmesan.

In a large mixing bowl whisk together the eggs, half and half, garlic salt

and black pepper. Pour the mixture evenly over the pan and place in the oven for 20 minutes, turning the pan halfway through for even baking.

Remove the pan from the oven and allow to cool for 5 minutes before slicing.

Makes 8 servings

Are you following me on Instagram yet? If not, please do! 

You can find my latest recipe postings and  updates on Beignet and Roux!

#FRESHFAMILYFAVORITES #contest @FrigoCheese

Eggs Benedict Mini Naan Pizzas

This is what happens when Eggs Benedict and Pizza have a baby! 

I adore Eggs Benedict in all forms, and 9 out of 10 times that's what I'm getting if it's on a menu. I am much more excited about savory egg filled brunch dishes than I am about sweet ones. And I feel no shame in eating cold pizza for breakfast either, so this really is a mash up of two of my favorite breakfasty (is that a word?) guilty pleasures.

One of the things that makes this recipe so easy is the shortcut Hollandaise sauce! There are many brands of sauce packets out there and they all call for different ingredients. This is the one I used, but feel free to use whatever brand you can find. AND if you feel like really bringing it, by all means, make a homemade batch!

Let's discuss the Naan bread for a second. Are you familiar with them? It's really just a pre-cooked Indian flatbread that is baked in a clay oven until pillowy and puffy and slightly charred. Absolutely delicious and the perfect swap for pizza crust! I have found them in the deli section and bakery department of my local grocery store, in the bread aisle at Costco and in the freezer section at Trader Joes. They're delicious warm served with hummus, spinach dip or any soup or stew!

Eggs Benedict Mini Naan Pizzas

1 packet Hollandaise Sauce Mix

1 Tablespoon butter

6 eggs, lightly beaten

3 Tablespoons whole milk

¾ teaspoon Cajun seasoning

6 mini naan breads

1 ½ cups shredded Monterrey jack cheese

¾ cup chopped Canadian bacon

3 Tablespoons chives

Preheat oven to 450 degrees.

Prepare the Hollandaise sauce according to the package directions. 

In a small non-stick skillet, melt the butter over low heat. Whisk the eggs, milk and seasoning in a small bowl. Pour the eggs into the melted butter and cook while constantly stirring, about 3 minutes. Remove the pan from the heat as soon as the eggs look like they’re coming together but still very soft.

Spread each naan crust with some of the hollandaise sauce, scrambled eggs, cheese and Canadian bacon. Place the pizzas in the oven for 5 minutes, or until the cheese has melted.

Remove from the oven, sprinkle with chives and drizzle with remaining sauce.

Are you following me on Instagram yet? If not, please do! You can find my latest recipe postings and  updates on Beignet and Roux!

Ricotta Cheddar Corn Cakes

When it comes to breakfast or brunch I am team savory all the way. And most of the time, if there's an Eggs Benedict situation on the menu, that's what I'm getting. Secretly, I love when my kids get some type of pancake or french toast and I can steal one bite of something sweet at the end of my meal, but generally that's all I want.

These cheesy corn cakes are the perfect savory brunchy item that has just a hint of sweet from the roasted corn but nothing overpowering- just the way I like it. Melty sharp cheddar cheese and creamy ricotta keep these cakes tender and fluffy. 

If you're feeding a large crowd, serve these with a side of crispy bacon and fresh fruit! 

Ricotta Cheddar Corn Cakes

3 eggs, separated

1 cup ricotta cheese

1 Tbsp sugar

½ tsp kosher salt

6 Tablespoons unsalted butter, melted 

1/3 cup flour

1 teaspoon baking powder

1 cup fire roasted corn kernels, drained (canned or frozen)

1 ½ cup shredded Old Croc Bacon & Jalapeno Aged Cheddar Cheese

Place the egg whites in a large mixing bowl and whisk until frothy and stiff peaks are just barely forming. 

Combine the egg yolks, ricotta cheese, sugar, salt and 2 ounces of the butter in a separate large mixing bowl. 

In a medium mixing bowl toss together the flour, baking powder, corn and shredded cheese. Add the mixture to the ricotta mixture and stir until just blended. Do not over-mix. Gently fold in the beaten egg whites.

Heat a large non-stick pan or griddle over medium high heat. Brush lightly with some of the remaining melted butter and ladle about 1/4 cup of the batter onto the hot pan. 

Cook for about 3 minutes or until the surface of the pancake is bubbling. Flip and continue to cook an additional 3 minutes or until the pancakes are golden brown and set. 

Makes 16.

Chile Relleno Cornbread Avocado Toast

Remember that Chile Relleno Cornbread I made?
It's absolutely delicious served as a side to a bowl of chili, slathered with butter straight out of the oven or since I can't get enough of  avocado toast - toasted and topped with mashed avocado and fresh tomatoes!
If you really want to, I bet a fried egg would be amazing on this as well.
All that's missing is the mimosas and this would be the perfect brunch!
Tell me what your favorite brunch dish is.....

Chile Relleno Cornbread Avocado Toast

4 slices Chile Relleno Cornbread

2 ripe avocados, mashed

1/2 cup cherry tomatoes, sliced

1 teaspoon salt

1 teaspoon freshly cracked coarse black pepper

Turn broiler on high.

Place the cornbread slices on a small cookie sheet and place on the highest shelf of the oven. Watch very closely to prevent burning, and toast for about 3 minutes, or until the bread is browned around the edges. Remove the pan form the oven, flip the bread over and toast the other side, an additional 3 minutes.

Top each piece of toast with mashed avocado, tomato slices and sprinkle with salt and pepper.

Serve immediately. 

Are you following me on Instagram yet? If not, please do! You can find my latest recipe postings and  updates on Beignet and Roux!