Creamy Oatmeal with Pears

Creamy Oatmeal with Pears

serves 4

Ingredients:

• 2 1/2 c water
• 1 1/2 c rolled oats
• 2 T unsalted butter
• 1 large pear, peeled and diced small
• 2 T dark brown sugar
• 1/4 t cinnamon
• 1 cup milk

Instructions:

1. Bring water to boil in a medium sauce pan. Stir in oats, boil for 5 minutes.
2. Cover, let stand 5 minutes.
3. At the same time, melt butter over medium heat in a small skillet.
4. Add pears, sugar, and cinnamon.
5. Bring to a boil, stirring frequently.
6. Stir pears into oatmeal.
7. Cover and let stand 5 more minutes.
8. Stir, and divide into 4 bowls.
9. Top each serving with 1/4 c milk. Serve immediately. (If storing leftover oatmeal, do not top with milk until ready to serve.)

Cafe Au Lait

Cafe Au Lait, New Orleans Style

serves 1

Ingredients:

• 1 part milk (the higher fat the better)
• 1 t confectioners sugar
• 2 parts brewed coffee with chicory

Instructions:

1. Heat milk over medium, stirring frequently, until it begins to steam, about 5 min. Do not boil.
2. Stir sugar into milk.
3. Pour coffee with chicory over milk, stir lightly.



Sweet Potato Hashbrowns

Sweet Potato Hashbrowns

serves 1

Ingredients:

• 2/3 c fresh sweet potato, peeled and shredded
• 2 T canola oil
• 1/4 c white onion, finely chopped (optional)
• dash garlic powder
• pinch kosher salt
• dash fresh ground black pepper

Instructions:

1. Heat oil in skillet over medium high.
2. Saute onions until translucent.
3. Add sweet potatoes to skillet and shape into a thin patty.
4. Sprinkle with garlic powder, salt, and pepper.
5. Cook until browned, about 5 minutes. Flip and cook another 5 minutes. Serve immediately.

French French Toast with a Tart Berry Compote

Nope, that title isn’t a mistake…this french toast is made from day old french bread.

 

MamaJo’s French French Toast

Ingredients:

• Day old french bread (half a loaf or more)
• 4 eggs
• 1 c milk (I didn’t measure so this is approximate)
• dash of nutmeg
• 1 tsp vanilla
• 1 tsp cinnamon
• butter

Instructions:

• Heat griddle or pan to medium.
• Wisk eggs, milk, spices and vanilla together in a large bowl or baking dish.
• Butter griddle or pan.
• Quickly dip bread in egg mix so that both sides are covered and place on griddle or pan. (only dip what will fit in the pan)
• Flip when bottom of bread is a nice golden brown. Remove when both sides are golden and set aside (preferably in a slightly warm oven).
• Repeat until you have used all the bread.

You can freeze whatever excess you have made and revive the French French Toast in the toaster or toaster oven (do people even have these anymore?) for a fast, easy, mess free breakfast.

MamaJo’s Tart Berry Compote

Ingredients:

• 1 T unsalted butter
• 2 T cream cheese brought to room temperature
• 1/4 cup white granulated sugar
• 2 handfuls blueberries, frozen or fresh
• 2 handfuls raspberries, frozen or fresh
• a splash of no sugar added apple juice

Instructions:

• Melt butter and cream cheese over low heat in a small sauce pan.
• Wisk with a fork until creamy and add sugar. Stir constantly until melted.
• Add berries and stir. Raspberries don’t hold together well under heat and will reduce beautifully. Stir constantly until raspberries reduce.
• Add apple juice until your desired thickness is reached.
• Spread compote over hot french toast.

 

MamaJo’s Sooouuiii! Skillet

MamaJo’s Sooouuiii! Skillet

Ingredients:

• 1 large iron skillet (this is a MUST for this recipe)
• 1 roll breakfast sausage of your choice (we prefer Jimmy Dean Sage)
• 3 small russet potatoes, cleaned and diced in half inch cubes
  
• salt and pepper to taste
• 3 T canola oil
• 10 large white eggs
• 1/4 c 1% milk
• 1 c freshly grated cheddar

Instructions:

1. Heat skillet to medium, brown sausage (about 7 minutes).
2. Place sausage on a paper towel to soak up the grease, set aside.
3. Add oil to skillet, adjust heat to med-high,  allow oil time to heat.
4. Generously salt and pepper the potatoes, mix well.
5. Add potatoes to hot oil, cook until golden brown, flipping with spatula ever 3 min or so.
6. While potatoes are cooking, spray a large pan with nonstick cooking spray (we use spray olive oil) and heat to med.
7. In a medium sized bowl, mix eggs and milk and whisk until fluffy.
8. Pour eggs in pan, scramble.
9. Set oven to broil.
10. Place potatoes on paper towel to soak up oil, return to skillet, spread evenly.
11. Spread cooked sausage evenly over potatoes.
12. Spread cooked eggs evenly over sausage.
13. Sprinkle cheese evenly over eggs.
14. Place entire skillet in oven to broil 5 min.

Serve with warm biscuits and a variety of jellies or as breakfast tacos wrapped up in hot flour tortillas.

Desayunar para Cena?

Nope, you’re not at the wrong blog..I promise.

Tonight we’re going to have breakfast for dinner…and not just any breakfast, but a traditional Mexican breakfast…YU-MEE! or, excuse me, SABROSA!

Huevos con Chorizo

(using Chorizo Fresco, the soft variety as opposed to the smoked, hard variety)

Ingredients:

• 1 lb chorizo
• 8 eggs
• splash of milk

Instructions:

• Preheat skillet to medium (don’t use an iron skillet, it will be a PAIN to clean!).
• Remove chorizo from casing and place in pan.
• Cook until firm, resembling finely ground beef, about 7-8 minutes.
• Drain in colander, return to pan.
• In medium bowl, whisk eggs and milk together until fluffy.
• Pour eggs into pan, scramble eggs mixing thoroughly with chorizo.

Serve with warm corn tortillas, refried beans, and diced fried potatoes for a complete meal. Garnish with any or all of the following: cheddar cheese or queso fresco, sour cream, salsa, tobasco, green onion.