Bacon Cheddar Waffles & Eggs with Smoked Ham and a Cherry Pepper Hollandaise

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Pinch of Everything

Savory bacon and cheddar waffles with sliced smoked ham, a sunny side up egg and a cherry pepper hollandaise. Perfect for breakfast, brunch or dinner!

I was inspired to make this by Loring Place in New York City. It makes a delicious flavor combination.

Delish had a great recipe for bacon cheddar waffles that I followed.

For the (light version) cherry pepper hollandaise:

Diced cherry peppers
3 ounces (6 tablespoons) light or reduced-fat cream cheese
1 teaspoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon kosher salt or coarse sea salt

Add the cream cheese, lemon juice, mustard, and salt to a blender. Puree until the sauce is silky smooth. Stir in the diced cherry peppers.

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Mexican Inspired Shakshuka

Kelly Jones | Philadelphia Sports Nutrition

Happy National Egg Day! Long gone are should be the days of egg whites and fear for the yolk, and now lies the celebration of this nutrient powerhouse! Eggs are actually trending this year and Americans are celebrating not only their nutrient power but also their versatility.

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Eggplant Shakshuka Recipe

Slightly Sprightly Girl

Breakfast is my favourite meal of the day and I’m all for variety in this meal. Most of the days I consume smoothies, acai bowls, overnight oats and chia pudding or avocado toast for breakfast. However, some days I just feel an uncontrollable need to eat something spicy and that’s when I cave in and make something like I did today.
In no ways am I saying that you should restrict this dish for breakfast. Have it for lunch or dinner by all means.

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Why we should NEVER skip breakfast!

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Buckwheat Banana Pancakes Recipe

Olive + Wisteria

These last few weeks have been a complete and total whirlwind! With two portfolios due, a mass of school assignments, extracurricular activities and a vacation thrown right in the middle, I’ve had almost no time to myself. Fortunately, it’s starting to wind down (thank God!). 

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How to Grill A Perfect Steak

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Recounts, Reflections, and Other Writings

It’s March, which means multiple things. March Madness is about to begin (finally), spring break is on the horizon, and the weather is warming up. Or… staying warm since we never had a real winter this year. With warmer weather comes the inspiration to be outside with nature, and what better way to enjoy the beautiful outdoors than caking your hands in the remnants of charcoal and coating your being with the scent of smoke?

Grilling is an art and takes more than just practice to perfect. There are multiple steps that don’t even include the meat. If you want the most tender, most flavorful steak, the majority of your time will be in preparation and not in actually having the meat on the grill.

What you will need:

  • Anywhere from 2-3 hours
  • A charcoal grill
  • Woodchips (recommended, not required)
  • A bowl or plastic container
  • Gallon-sized freezer bag
  • Olive oil
  • Steak seasoning…

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Nutella Stuffed Pancakes Recipe

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Lorna Robertson

Pancakes make up a large part of my diet. Whether they are thin crepes dusted with sugar and spritzed with lemon, small and squat scotch pancakes with fresh berries and syrup or big fat and American style filled with juicy blueberries – I’ll take the lot. Quite why you’d want to reserve pancakes for just one day is beyond me! These little beauties came about after the remains of a jar of Nutella called to me in a way that only Nutella can. While Nutella smothered on top of a pancake is a glorious thing – an oozing centre is the ultimate indulgence. I’ve flavoured mine with orange zest and vanilla but they work just as well plain.

Ingredients
Makes four large pancakes or eight small
400 self raising flour
100g caster sugar
1 tsp baking soda
3 large eggs
1 orange
1 tsp vanilla bean paste
150ml whole milk

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Starting them out early! #kidscooking

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Happy National Pastry Day!!! – Tell us what’s your favorite pastry?

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 George eating an Eclair out of the Garbage

 

Chocolate Mousse Pie Recipe

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Instructions

For the chocolate cookie crust:

  • Heat the oven to 350°F and arrange a rack in the middle.
  • Place the cookies in a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you will need 1 1/2 cups). (Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the melted butter, and mix until evenly combined.)
  • Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before making the filling, about 40 minutes.

For the chocolate mousse:

  • Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
  • Place the chopped chocolate and 1/4 cup of the cream in a large heatproof bowl. (Place the remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl isn’t touching the water. Melt the chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan, wipe any moisture from the bottom of it, and set aside to cool slightly.
  • Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment (make sure the bowl and whisk have no trace of oil or fat on them, or the whites won’t whip properly). Mix on high until stiff peaks form, about 1 minute; transfer to a medium bowl and set aside. (Alternatively, you can whip the whites by hand in a large bowl for about 3 minutes.)
  • Clean and dry the whisk attachment and mixer bowl. Place the remaining 3/4 cup of cream in the bowl and whisk on high speed until stiff peaks form, about 1 minute. (Alternatively, you can whisk the cream by hand in a large bowl for about 3 minutes.)
  • Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix). Spoon the mousse into the cooled pie crust and smooth it into an even layer. Refrigerate uncovered until set, at least 2 hours.

For the whipped cream:

  1. 
When ready to serve, place the bowl of the stand mixer and the whisk attachment in the freezer for 10 minutes. Add the sugar, vanilla, and cream to the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can whisk the cream by hand in a large chilled bowl for about 3 to 4 minutes.) Spread or decoratively pipe the whipped cream from a pastry bag evenly over the pie.
  2. To garnish, hold the piece of chocolate with a paper towel in one hand and use a vegetable peeler to shave the desired amount over the top of the pie.

Credit: Chow