Breakfast Quesadillas {Recipe #75}

This recipe was both easy and tasty. 

I modified it a bit, so I am just going to write my own recipe.

Breakfast Quesadillas

Serves 6

Ingredients

2 T. Olive Oil

1 Red Bell Pepper, diced

1/2 a can of black beans, drained and rinsed

garlic salt, cajun seasoning to taste

8 eggs {or any combo of eggs/egg whites}

A splash of half and half, milk or water depending on preference

1 big handful of fresh cilantro, chopped

2 Cups of shredded cheddar cheese

6 whole wheat tortillas

1) Saute diced pepper in olive oil until tender. Then add beans and cook for a few more minutes. 

2) Meanwhile, whisk eggs with a splash or two of your chosen liquid and spices to taste. Add the egg mixture to the skillet and scramble. 

3) Heat another skillet over medium heat. Place a tortilla in the pan and put a bit of cheese {as much as you'd like} on the tortilla. Top one side with part of the egg mixture and then with the cilantro. Close and flip over until tortilla is browned. Repeat with the remaining tortillas. 

4) Serve with salsa, sour cream or guacamole.

Enjoy!

What is your favorite Mexican flavored breakfast dish?

All for now, 

Alexandra

Recipes I'd Rather Not Repeat {Recipes #69-74}

71) Basil Tomato Chicken with Mushrooms

This recipe is super healthy and made with such wonderful amazing ingredients that I was so excited for it! It smelled FANTASTIC and looked so mouthwatering .. but it tasted awful! I am wondering maybe if you marinated the chicken breasts in the sauce overnight if that would help? It was dry and flavorless. So so so disappointing! :( 

72) Peanut Butter Cookies

I found this recipe in my beloved Farm Chicks in the Kitchen cookbook and expected great things. They ended up being grainy and having a strange flavor. I was very disappointed because I love peanut butter cookies and had high hopes for this healthier version that contained partial whole wheat flour and partial honey over sugar. Sadly they were not something that I enjoyed. Sorry for the lack of picture, they were that sad. :( 

73) Garlic Ranch Chicken Pizza

This was really not so bad and probably would have been great on a thinner crust as an appetizer where there would not be leftovers. The tomatoes did not reheat well and the crust was really good but much too bready for this type of pizza. Too bad, it seemed promising.

74 & 75) {Pancakes with} Cherry Jam & Bacon Cooked in the Oven

I was super excited to make jam for the first time. I did it exactly as the recipe called for but because there were no preservatives there was a TON of lemon juice. So this caused it to taste very lemon-y and not so cherry-y. :( The bacon in the oven seemed like a great idea, it eliminates that awful splattery part of cooking bacon. But this recipe was not compatible with our old oven. I pulled it out after the correct time on the correct temperature and it was barely cooked and not crispy at all. So I pan fried it the rest of the way done. Very disappointing.

76) Crock Pot Spaghetti Sauce

This recipe was also a disappointment. It was meant to serve 6 and we had a friend coming over so it seemed perfect. It ended up that our friend did not make it over that night and it served about 20. It got very boring very fast and it was not something I would have wanted leftovers of anyhow. I felt so awful wasting it, but it just was not good. I am very disappointed in my crock pot cookbook so far. Many more dislikes than likes it seems.

Does anyone have any Crock Pot Cookbook Recommendations? I seriously need a different one! 

All for now,

Alexandra

Pumpkin Waffles {recipe #62}

This recipe is perfect for fall and DELICIOUS! 

 Pumpkin Waffles

{recipe borrowed, enjoyed and adapted from: Farm Chicks in the Kitchen}

Makes 8 Waffles

Ingredients:

2 cups flour

2 T. sugar

4 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

3 large eggs (separated)

1 3/4 cups milk

1/2 cup (1 stick) butter, melted

1/2 cup (or more) canned pumpkin

veggie oil for brushing the waffle iron

+

REAL maple syrup, whipped cream etc for serving

1) Heat the oven to 250 degrees Farenheit. Heat waffle iron. Combine dry ingredients in a large mixing bowl. 

2) Whisk together egg yolks, milk, butter, and pumpkin in a medium sized bowl. Add the wet mixture to the dry mixture, stirring until combined. 

3) Beat the egg whites in a small bowl (or KITCHEN AID MIXER!) until stiff and fold them into the batter.

4) Brush the waffle iron with the oil and spoon about 1/4 cup of batter per each waffle in the iron. *Our waffle iron makes 4 at once. If yours makes one, just do the 1/4 cup. As always with waffles it takes a bit of testing/knowing your waffle iron! :)* Cook according to the manufacturer's instructions. 

5) Transfer waffles to the rack in the oven to keep warm and crisp. Repeat with the remaining batter. Serve hot with desired toppings.

I bet that this would be AMAZING with a maple whipped cream topping! :) 

What is your favorite fall breakfast?

All for now,

Alexandra 

Belgian Waffles {recipes #40 & 41}

For one of our wedding showers my sister-in-law Kelsey gave us a Belgian waffle iron. It was a really fun gift, especially since his family has always loved waffles for breakfast!

Its a really nice Food Network waffle iron from Kohl's and it makes square waffles which I think is kinda fun!

We tried the waffle recipe that came with the instruction manual {#41}, but it was really a let down. It had nutmeg in it and it was just ok. Not to mention we couldn't figure out how to measure the batter and it ended up all over the floor.. :)

So we tried again with a cookbook that we got at one of our showers. This recipe was FANTASTIC! We added cinnamon and vanilla {as we did with the pancakes} and it was just perfect! 

Belgian Waffles

{Borrowed and enjoyed from: The Great Breakfast Book by Nordic Ware}

Serves 6

Ingredients:

2 cups unbleached all purpose flour

1 T baking powder

2 T. Sugar

1 tsp. salt

4 large eggs, separated

1 1/4 cups milk

1/2 cup vegetable oil

cooking spray or oil

We added: 

1 tsp. vanilla 

1 tsp. cinnamon

1) Mix together flour, baking powder, salt and sugar in a large mixing bowl.

2) In another bowl, whisk together egg yolks, milk and oil.

3) Make a well in the dry ingredients and add the wet mixture. Blend the wet ingredients into the dry ingredients until just moistened.

4) In a small bowl, or kitchenaid mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the waffle batter. Don't over mix.

 5) Preheat the waffle iron lightly coating with cooking spray or oil. 

6) Bake in waffle iron according to machine. 

7) Serve warm with your favorite topping.

Enjoy!

We served ours with strawberry slices, warm REAL maple syrup and cinnamon sugar dusted on top. It was a treat, but not too sweet! We had bacon on the side, but anything will do!

What is your favorite waffle topping?

All for now,

Alexandra

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Recipe Duds {#s 36, 37 & 38}

Since I am posting these recipes after I have made them, I go out of order sometimes. 

For that reason, and for saving time I am lumping 3 recipes that were not very good into the same entry.

Here we go! 

Cream Cheese Chicken {crock pot}

It was ok. But it served A LOT. So we were eating this for a while, and it got old very very fast.

Apple Bran Muffins

I don't have a picture of this one, but it was not very exciting. I wanted to use up some apples, but they ended up being wasted anyhow. I think it would have been better with more apples, and all of the bran ground up. I didn't like the chewy full pieces of bran.

Apple Puffed Pancake

I think this one would have been good but something went wrong in the baking process. It reminded me of monkey bread a little bit. I think I would want to try making it again. It just turned out pretty eggy in the middle which wasn't what we wanted. The outside was really good, so I think that if it was all that way it would be really really good. I will let you know if I try it again :)

We drizzled it with Honey, because we were out of maple syrup and dusted it with cinnamon sugar. This made it pretty darn tasty minus the eggy middle. Again, I am excited to try this one again! :)

Any tips for puffed pancake recipes out there?

All for now,

Alexandra

Breakfast Burritos {recipe #34}

One of the simplest, tastiest meals you can make is breakfast for dinner. 

Often times when I forget to clean the crock pot or if I have an evening exam, breakfast is my go-to dinner solution. 

Breakfast burritos are something that my dad makes a lot at home. I always loved that for breakfast, so why not make it for dinner.

Here is the "recipe" that Kyle and I use.

Breakfast Burritos

Ingredients:

Eggs - we use 3-5 depending on how hungry we are

a splash of milk

a sprinkle {to taste} of cajun seasoning

a handful of chopped veggies {onions, bell peppers, mushrooms..}

butter or oil

hashbrowns {eye ball it}

cheddar or jack cheese {shredded}

*note* We don't usually add meat because it doesn't seem necessary, but if you want to add cooked sausage or bacon it also works well. We just use whatever we have on hand, which is typically chopped veggies :)

Equipment:

Griddle pan

Instructions:

1) Warm griddle pan and add oil or butter. When it melts add hashbrowns {season if desired} to one side and veggies to the other. {or cook all together}. 

2) Meanwhile, beat eggs, seasoning and milk together. When hashbrowns and veggies are cooked, add the egg mixture and cook as you would scrambled eggs.

3)When eggs are done add cheese to the top, turn off the heat and let it melt.

4) Add egg mixture and potatoes to warm tortillas. Serve with salsa of choice. {you could also serve with guacamole or sour cream}

Enjoy!

What is your favorite quick breakfast recipe?

All for now,

Alexandra

Valentine's Day 2012 Part I: Breakfast in Bed {Recipe #24}

Kyle and I love breakfast...

So I thought I would surprise him with breakfast in bed for Valentine's Day! 

I decided to do something out of the ordinary {for us}, French Toast.

....We both thought we didn't like French toast... but that is only because we didn't have this recipe before now!

In fact it was so good that I have decided that I will serve it at my bed and breakfast someday!

For those who are curious it has a raspberry fruit filling and is drizzled with honey rather than maple syrup!

I also made veggie and cheese scrambled eggs and chocolate milk for Kyle :) {just in case he didn't like the french toast, but he did!}

This is what the french toast is supposed to look like...

But Kyle does not like almonds so this is my piece.

I am pretty darn obsessed with this recipe...

I have already made it once more testing out blackberry filling.

Maybe I'll try cherry next?

How do you like to show your loved ones you care on Valentine's Day?

All for now,

Alexandra

Part II is coming soon! :)

Recipe #22: Granola

Really Really good granola!

I had been searching! I think this is one of the best granolas I've ever had! 

Anytime Granola

  

{borrowed, adapted and enjoyed from: The Farm Chicks in the Kitchen by: Teri Edwards and Serena Thompson.} 

*note* we cut this recipe in half.

Ingredients:

6 cups old fashioned rolled oats

2 cups shredded unsweetened coconut {found at health food stores or during the holidays}

2 cups pecan halves or pieces {optional}

1/3 cup canola oil {or something healthier, ex. coconut oil}

1/2 cup brown sugar

1/2 cup crunchy peanut butter {or another crunchy nut butter you like}

1/2 cup honey

2 tsp ground cinnamon 

1 tsp. vanilla extract

I added:

 {to make healthier but not change the taste} 

1 T. flax seed meal

1 T. toasted wheat germ

Hear me out! :)

This little bit of both of these ingredients does NOT effect the taste of the granola. Both are really fine substances and mix in un-noticed. Why use it you ask? Flaxseed meal is a wonderful source of fiber and Omega 3 fats and toasted wheat germ provides vitamin E and folic acid. These two ingredients help fill you up faster! And keep you full longer. You won't compromise taste or texture, but you will gain important nutrients without even noticing! Both of these ingredients run about $7-10 and are kept in the fridge. They last a long time so they are certainly worth the purchase! You can find these ingredients at your local health food store or natural section at the supermarket. 

Ok back to the recipe!

1) Heat oven to 325 degrees F. 

2) Combine oats, coconut, pecans, flaxseed meal and toasted wheat germ in large bowl. Combine oil, brown sugar, peanut butter, honey, cinnamon, and vanilla in a small saucepan. Heat over medium heat and stir until smooth. {THIS CREATES THE MOST HEAVENLY SMELL!!}.

3) Pour peanut butter mixture over oat mixture stirring until well combined.

4) Line a shallow baking dish {jelly roll pan} with foil. Spread the oat mixture out on the pan evenly. Bake until lightly browned {or depending on your taste} about 50 minutes, stirring every 10 minutes with a large spoon or spatula. 

5) Cool in the pan on a wire rack stirring once more {otherwise you get a granola bar the size of you pan!!}.

You can store this in an air-tight container for up to 2 weeks!

Enjoy!

What are in your favorite granolas? 

What do you like to add flaxseed meal and toasted wheat germ to?

All for now,

Alexandra

Recipe #19: Upside Down Mini Quiches

Upside Down Mini Quiches

{Borrowed, Enjoyed and Adapted from: Modern Hospitality By: Whitney Miller}

Serves 4

Ingredients: 

Biscuit Crust:

1 cup self-rising flour

2 T. COLD butter flavored shortening OR COLD butter

1/4 tsp. chopped fresh rosemary

1/2 cup low fat butter milk

1 T. unsalted butter MELTED {for ramekins}

Filling:

8 eggs

1 1/2 cups half and half 

3/4 tsp. sea salt

1/4 tsp. freshly ground black pepper 

4 tsp. diced yellow onion

4 T. diced bell pepper {any color, or mixed!}

4 {heaping} T. diced fresh cremini mushrooms

4 T. cooked and crumbled andouille sausage or bacon {OPTIONAL! We made ours veggie and they were great! Just add a little more veggies!}

8 T. shredded sharp cheddar cheese or feta

1) Preheat oven to 375 Degrees F. Lightly coat 4 8 oz ramekins with cooking spray OR olive oil and place on baking sheet.

2) Make crust: Put flour in medium bowl. Cut in shortening {or butter if subbing} with 2 forks or a pastry blender. Until the butter crumbles are small and incorporated into the flour. Stir in rosemary and buttermilk until incorporated. 

3) Flour your hands and roll the dough into a ball. Wrap with plastic wrap and chill for 10 minutes.

 4) Flour a pastry mat, counter or table. Roll the chilled dough out into 1/4 inch thickness round. Use a 5 inch round object to cut 4 round crusts out of the dough.

5) Make filling: Beat eggs in large bowl with half and half, sea salt and freshly ground pepper. 

6) Layer veggies and optional meat into each ramekin in this order: 1 tsp. of onion, 1 T. of bell pepper, 1 heaping T. of mushrooms, 1 T meat {optional, or replace with more veggies} and 2 T. cheddar cheese. Top with egg mixture.

7) Coat rims of ramekins with melted butter to help crusts stick. Press dough rounds onto buttered tops of ramekins so that they stick. Brush the top of the crust with remaining melted butter.

8) Bake until crust is golden brown, 20-25 minutes {ours took longer, but it could be our oven..}. Let sit for 5 minutes before serving.

Enjoy!

What is your favorite quiche or omelet add in? 

All for now,

 Alexandra

Recipe #15: Apple Cinnamon Cupcakes

Gilmore Girls nights call for delicious and/or junky food.

So when Juliet, Jessica and I planned a night I had to make something great :) {after all I have my own kitchen now. :)}

But of course my baking supplies were limited.

So I found something that I didn't have to buy groceries for.

Apple Cinnamon Cupcakes {or Cuffins as Kyle and I call them}

{Borrowed and Enjoyed from: The cupcake deck by: Elinor Klivans- courtesy of the lovely Jenne Moore!}

Makes 1 dozen cupcakes

Ingredients:

Swirl and Topping:

1/2 cup sugar

2 tsp. ground cinnamon

Cupcakes:

1 cup grated peeled apple {1 large apple} of the firm or baking variety {ex. granny smith}

2 T cinnamon sugar {from above} 

1 1/4 cups unbleached all purpose flour

3/4 cup sugar

3/4 tsp. baking soda

1/4 tsp. salt

2 large eggs

1 cup canola oil or corn oil OR {healthy!} 1 cup of applesauce!

{tastes perfect with the apple flavor!}

1 tsp. vanilla extract

3 tsp. unsalted butter {melted}

1) Preheat oven to 350 degrees F. Move rack to middle position in the oven.

2) Make swirl and topping by mixing cinnamon and sugar in a small bowl.

3) In a small bowl mix together the grated apple and 2 T of the cinnamon sugar, set aside. 

4) In a large bowl stir the flour, sugar, baking soda and salt together. 

5) Make a hole in the center of the flour mixture and add the eggs, oil and vanilla extract. Stir just until blended.

6) Stir in the reserved apple mixture and any juice it produced.

7) Spoon about 2 T of batter into each cupcake liner. Sprinkle 1/2 tsp. cinnamon sugar over the batter. Then add another layer of batter {slightly less than 2 T}. Brush top of batter with melted butter and sprinkle again with cinnamon sugar {whatever looks good}.

8) Bake just until the top feels firm and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool for 10 minutes.

Enjoy! {like we did! :)}

*Note: if you use a soft apple the cupcakes will turn out very oily! Still good but VERY oily! *

What is your favorite cupcake or muffin recipe?

All for now,

Alexandra

Recipe #2: Pancake Pizzaz

We received many lovely gifts for our wedding!

We are so spoiled!

One of the gifts we received is a pancake griddle set.

It came with a griddle pan, a nylon flipper and a pancake mix.

So one night we decided to make pancakes.

Now, I've made pancakes before... but I'd never experimented with adding anything to the mix, or making my own. Plus I'd never used a griddle pan before.. so I've decided to count this as one of my 100 new recipes. 

Cinnamon Vanilla Pancakes

Desired amount of pancake mix {homemade or store bought}

-prepare according to mix directions or recipe

cinnamon

pure vanilla extract

In our case:

1/2 cup pancake mix

1/2 cup water or milk

1 tsp. cinnamon

1 tsp. vanilla

You wouldn't think that a change so small would make such a difference, but these pancakes were fantastic! We topped them with Real maple syrup. Which can sometimes be a little too bitter... but with these tasty sweet pancakes its perfect! Plus you can use things you've already got in your pantry! No money spent! :)

Check out our cute Le Cruset Maple Syrup container. We picked it up in Quebec! 

Mix it up and experiment, add toppings and mix ins that you love! Or what you've got in the pantry! Use what you've got :) Serve it with your favorite breakfast sides. We kept it simple and just had sausage links on the side.

What are your favorite pancake mix-ins and toppings?

All for now,

Alexandra