Home Fries

Perfectly cooked breakfast potatoes can be tricky. Back in the day, my sisters and I thought our "potato bits" were pretty much the best things ever and we made them often on make-your-own nights in the Porter household. They were not good; just tiny bits of almost burned potatoes improved only by large quantities of ketchup.

These home fries, however, are pretty close to perfection.

The key is this: don't mess with them. Get the potatoes situated in the pan and then leave them be, only tossing gently every 4-5 minutes.

HOME FRIES 

• 2 pounds red potatoes, with skins on, chopped into 1/2-inch cubes
• 1 teaspoon Kosher salt
• 3/4 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 tablespoons vegetable oil  

Mix salt, pepper, paprika, garlic power, and onion powder in a small bowl and set aside. 

Bring a large pot of salted water to boil. Simmer potatoes for 6 minutes, or until slightly tender. Drain potatoes and set aside while the pan heats up.  

Add vegetable oil to a large, heavy skillet over medium heat.  

Note: A cast iron skillet is great here, but a good non-stick pan works well too. 

When the oil is heated, spread the potatoes in a single layer and then let them sit and cook for about five minutes. DON'T TOUCH THEM. Just leave them be.   

Turn potatoes every 4-5 minutes.

After the potatoes have crisped up a bit, add half of the seasoning and mix gently to combine. 

Continue cooking the potatoes, turning them every 4-5 minutes, until you've reached your desired crispness. 

Don't forget to add the remaining seasoning a few minutes before they're done. 

Source: Macheesmo

Chia Seed Breakfast Pudding

I'm always looking for breakfast ideas and this is a good one. The recipe is versatile and you can play around with different fruits, nuts, yogurts, milks, sweeteners.

CHIA SEED BREAKFAST PUDDING

• 1 cup vanilla-flavored unsweetened almond milk
• 1 cup plain Greek yogurt
• 2 tablespoons pure maple syrup, plus 4 teaspoons for serving
• 1 teaspoon vanilla extract
• 1/8 teaspoon Kosher salt
• 1/4 cup chia seeds
• 1 pint strawberries, chopped 
• 1/4 cup sliced or chopped almonds (optional) 

In a medium bowl, gently whisk almond milk, yogurt, maple syrup, vanilla, and salt until just blended.

Whisk in the chia seeds and let stand for 30 minutes. 

Stir to distribute the seeds if they have settled. 

Cover and refrigerate overnight.  

Toss berries with remaining maple syrup and mix in almonds. 

Top pudding with berries/almond mixture.  

Source: Giada De Laurentiis/Food Network

Granola

My friend Gina passed this recipe along to me and now it's my latest breakfast fave. I made yet another batch today.  I've tweaked it a bit to include only ingredients that I like (no thank you on pumpkin seeds) and are easily accessible to me. Feel free to adapt this recipe in any way that makes sense to you; it really is quite versatile.  As for dried fruit, I think cherries are a must. I love this with milk and especially appreciate the fact that it fills me up for much longer than my other breakfast options.  Enjoy!

GRANOLA

• 3 cups oats
• 1 cup sunflower seeds
• 1 cup unsweetened coconut chips
• 1 cup walnuts, roughly chopped
• 1 1/2 cup almonds, roughly chopped
• 1 teaspoon salt
• 3/4 cup pure maple syrup
• 1/2 cup coconut oil
• dried fruit 

Preheat oven to 300 degrees. 

Line a rimmed backing sheet with parchment paper.  

In a large bowl, combine oats, seeds, coconut, nuts, and salt.  Stir to mix. 

Add maple syrup and coconut oil and stir until well blended.  

Spread mixture in an even layer on the baking sheet.  

Bake, stirring every 15 minutes, until the granola is brown and toasted, about 45 minutes.  

Cool completely. 

Add dried fruit.  

Store in an air tight container.  Glass jars work nicely.

Source: Emily Cavanaugh

Granola Bars

When I first moved to this far away place and was figuring out where to grocery shop and what food to buy, I ate a lot of Nature Valley granola bars.  They were easy and familiar.  And, since the ingredients and nutrition information were in Arabic, I didn't even have to know how bad they were for me.  Ignorance can be bliss, or at least convenient.  But, deep down, I knew there was probably a truckload of sugar in them and little nutritional value.  That's when I started making these yummy breakfast bites.  And, as much as I love those guys, I thought it was time to mix it up and have another breakfast-y item in the mix that I can grab for an easy, at-school snack, which is where this recipe comes in.  

I was drawn to this recipe because of the sesame seeds, which I love, but a little deterred by the dates, since they can be pretty sweet.  Surprisingly, the dates really made these; they gave the granola bars a nice chewy texture.  I listed the chocolate chips as optional in case you want them to be a little more breakfast-like.

I love these granola bars.  So much better than store-bought and full of good, hearty, natural ingredients. Thank you, David Lebovitz, for another winner of a recipe.
    

GRANOLA BARS

• 1 1/2 cups rolled oats
• 1/4 cup sesame seeds
• 1/2 cup whole almonds
• 1 cup pitted and diced dates
• 1/3 cup dark chocolate chips (optional)
• 1/3 cup dried sour cherries, coarsely chopped
• 1/2 cup roasted peanuts, coarsely chopped
• 1/4 cup smooth natural peanut butter
• 1/4 cup honey
• pinch of salt

Preheat the oven to 350 degrees. 

Line the bottom of an 8-inch square pan with parchment paper.  

Spread the oats and sesame seeds on a baking sheet and toast for 10-12 minutes, until they are slightly browned.  

Scrape them into a large bowl. 

Spread the almonds on the baking sheet and toast for 10 minutes.  

Let cool, then coarsely chop and add the almonds to the oats and sesame seeds.  

Add dates, chocolate chips (if using), cherries, and peanuts to the bowl.  

Heat the peanut butter, honey, and salt in a small saucepan, stirring until warm, but not boiling.  

Pour the peanut butter and honey over the mixture in the bowl and stir until completely incorporated.  Use your hands if you want.  

Transfer the mixture to the pan and pat down so it's as flat as possible.  (Use a tart tamper if you have one.) 

Freeze the granola bars for 30 minutes.  

Cut and store in the refrigerator.  

Source:  David Lebovitz

Breakfast Bites

I've been playing around with the recipe for awhile trying to find a healthy combination of things that will work for a breakfast bite.  I wanted something with protein, minimal sugar, and that would be easy-to-grab since mornings aren't my best time.  I'm not hungry in the morning, but if I don't have something to snack on during morning recess, I end up hangry (hunger that leads to anger), which makes for an unpleasant morning.    

I've found it works best to send the oatmeal, nuts, and flaked coconut through the food processor beforehand.  Using the food processor eliminates the need for chopping and makes forming the bites a little easier since the ingredients are uniformly chopped and small.  Shredded coconut won't need the food processor.  

BREAKFAST BITES

• 2 cups oats
• 1 cup crispy rice cereal
• 1 cup coconut, shredded or flaked 
• 1/3 cup ground flax seed
• 1/2 cup chopped nuts (I've used peanuts and cashews.)
• 1 cup peanut butter
• 1/4 cup honey
• 1/4 cup coconut oil 
• 2 teaspoons vanilla 

Combine the oats, rice cereal, coconut, flax seed, and nuts in a large bowl. 


In a medium saucepan, heat peanut butter, honey, coconut oil, and vanilla until melted and combined.  


Pour peanut butter mixture into dry ingredients and stir gently to combine.  


Place bowl in refrigerator for 20 minutes. 


Roll into small bites and store in the refrigerator or freezer.    


Source:  modified from Mel's Kitchen Cafe

Tarragon and Dill Souffle

Every summer I get together with some gals from school for brunch and we always have this delicious breakfast casserole. Why mess with a good thing?  It's always good.  Delicious, in fact.  I especially love when the edges get a little browned and crisp.  Added bonus: it's full of protein.  Also, I should note that I don't typically love dill, but in this it is quite tasty.  So don't let the dill scare you away if you don't love it.  I like to make this during the school year on the weekend and then eat it for breakfast or lunch throughout the week since it reheats nicely. 

Thanks to my co-worker and friend, Colleen for this delicious recipe!  It's a keeper, folks.  You're welcome.   

TARRAGON AND DILL SOUFFLE
serves 12

• 1/2 cup butter, melted then cooled
• 10 large eggs
• 1 pint small curd cottage cheese
• 1 pound jack cheese, shredded
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons fresh dill, minced
• 1 teaspoon fresh tarragon, minced

Preheat the oven to 350 degrees.


Microwave the butter and set aside to cool.


Beat eggs with whisk until lemon colored. 


Add cottage cheese and jack cheese. Stir until blended.


Mix flour, baking powder, and salt with the herbs and add to the egg/cheese mixture. 


Stir until well blended. 


Add butter and mix well.


Cook in buttered 9 x 13 glass dish for 35-40 minutes. 


Let sit for 10-15 minutes before cutting. 


Source:  Colleen Smith

Ham & Cheese Pastry

I had a few friends over last Saturday morning to visit and catch up.  I made this ham and cheese pastry and it was pretty darn good.  Frozen puff pastry can make you feel like a legit pastry chef!  Seriously . . . throw a little gruyere and ham between two sheets and . . . VOILA!

It looked really puffy and impressive when it came out of the oven.  Isn't it pretty?

HAM & CHEESE PASTRY

• 1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
• 2 tablespoons Dijon mustard
• 1/4 pound black forest ham, sliced
• 1/2 pound Swiss Gruyere cheese, sliced
•  egg, beaten with 1 tablespoon water, for egg wash

Preheat oven to 450 degrees.


Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches.


Place it on a pan lined with parchment and brush the center with the mustard, leaving a 1-inch border around the edge.


Place a layer of ham and then cheese, also leaving a 1-inch border.


Brush the border with the egg wash.


Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12 inches.


Place the second sheet on top of the filled pastry, lining up the edges.


Cut the edges straight with a small, sharp knife and press together lightly.


Brush the top with egg wash and cut a few slits in the top to allow steam to escape.


Bake for 20 to 25 minutes, until puffed and golden brown.


Allow to cool for a few minutes, slice into squares, and serve hot or warm.


Source:  Ina Garten

Tater Tot Breakfast Casserole

Happy 2013!  I spent New Year's Eve at a cabin with some friends watching movies, playing games, and laughing our heads off.  It was the perfect way to bring in the new year. 

Let me just start this post by explaining that as a kid I LOVED tater tots.  It was one of those things my mom didn't ever buy so they were a real treat.  When I would pick my birthday meal it usually involved tater tots (and often times fish sticks).  I used to trade half of my sandwich with my friend Crystal for her school-lunch tater tots.  I can tell when I'm walking my kids down to the lunch room if they are serving tater tots; they have a distinct and nostalgic (at least to me) smell.

So, in short, this casserole is my childhood dream come true.  Thanks to our school librarian, Mrs. Davenport, for sharing the recipe with me a few years back. 

I made this for our New Year's day breakfast this morning.  I woke up, threw it together, and went back to sleep while it cooked.  I had cut and grated ahead of time so it was super quick to put together and everyone woke to the smell of yummy, cheesy, tater-tot-y casserole. 

 

TATER TOT BREAKFAST CASSEROLE

• 2 pounds frozen tater tots
• 1 bunch green onions, finely chopped
• 1 pound grated sharp cheddar cheese
• 1 pound ham, bacon, OR sausage, cooked and chopped
• 12 eggs
• 1/2 cup milk

Lightly grease the bottom of a 9 x 13 pan.


Cover bottom of pan with tater tots.


Top with onions, meat, and cheese.


Whisk eggs and milk together until combined. 


Pour egg mixture over the top.  


Bake at 350 degrees for one hour.


Let stand for 10-15 minutes before serving. 


Source:  Diane Davenport 

Dutch Babies & Maple Syrup

I really love breakfast food, but I am not a morning person.  When school is in, my breakfasts tend to be super lame (String cheese and orange juice, anyone?)  because I'm just not super hungry and don't have time for anything else. 

But, I love a good breakfast during the summer or on the weekends.  Dutch babies are one of my faves.  They are a little salty and sweet at the same time (Love that!) and the ingredients are things you tend to have on hand. 

DUTCH BABIES

• 1/4 cup butter
• 3 eggs
• 3/4 cup milk
• 3/4 cup flour

Place the butter in a Pyrex pie pan and set in a 425 degree oven. 

While the butter melts, mix the batter in a blender.

Puts eggs in blender and whirl for 1 minute. 

With motor running, add milk, then flour. 

Remove pan from oven and pour in batter. 

Bake until puffy and golden (20 to 25 minutes).

Serve with syrup, powdered sugar, fruit, or whatever tickles your fancy!

When you take the Dutch baby out of the oven it will be puffy and beautiful.  It will deflate as it cools, but don't worry, it'll still be de-lish!


Henry and Sophie, my niece and nephew, came for a sleepover so we made Dutch babies for breakfast.  Check out their piles of powdered sugar and pools of syrup.  : ) 

Here's another variation for Dutch babies that I like.

CINNAMON APPLE DUTCH BABIES

• 6 tablespoons butter
• 2 teaspoons cinnamon
• 1/2 cup sugar
• 2 large granny smith apples, peeled, cored, and thinly sliced
• 4 eggs
• 1 cup flour
• 1 cup milk

In 12 inch frying pan melt butter and stir in cinnamon and sugar on medium heat. 

Add apples and cook until apples are translucent. 

Place pan in 425 degree oven while you mix the batter. 

In a blender, whirl eggs and flour until smooth. 

Add milk.

Pour batter over apples. 

Bake about 15 minutes or until puffy and golden. 

MAPLE SYRUP

I really don't like store bought syrup.  I don't care for how thick it tends to be because it doesn't seem to sink in the way I like it to.  Homemade syrup is SOOOOOOO easy and you can make it the consistency you like depending on how much corn syrup you include. 

• 2 cups sugar
• 1 cup water
• 1 teaspoon mapeline
• 1/4-1/2 cup corn syrup

Combine all ingredients in a medium saucepan and bring to a boil.

Crepes

Every summer I go berry picking a time or two.  This last week we picked raspberries and they were beautiful and delicious!

Here is my adorable nephew (although it's hard to tell in this picture), Oliver, hanging out while we picked.

I had a crepe night with some friends so that we could eat up some of the yum-o raspberries.  My absolute favorite crepe combo is: nutella, bananas, raspberries, and whipped cream (with almond extract). YUM!!

 

CREPES

• 3 eggs
• 2 cups milk
• 1 tablespoon oil
• pinch of salt
• 2 cups flour

Combine eggs, milk, oil, and salt in blender.


With blender running, add flour a little at a time.


Heat good non-stick pan on medium heat.


When heated, use a silicone brush to coat with butter.  


Pour 1/4 cup batter in pan and twirl pan until batter is even.


Cook until light brown on the bottom and edges curl away from the pan.


NOTE:  Sometimes it can be tricky to get the temperature of the pan right.  I usually mess up the first couple of crepes that I make and fiddle with the heat until I get it right.  The crepes should cook quickly, but not so fast that they are crisp.  


Flip and cook other side.


Separate crepes using squares of wax paper.


NOTE:  I periodically wipe out the pan using a paper towel so that the crumbs get cleared out and the butter doesn't build up too much.  


Top with whatever your heart desires.  Some ideas are: lemon curd, powdered sugar, maple syrup, peanut butter, marshmallow fluff, mousse filling, and cinnamon sugar.


Crepes can be served warm or room temperature.  They are good for several days if kept in the fridge.


Source: Your Homebased Mom