Archive for the ‘Breakfast’ Category
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A “Croque Madame” sandwich sounds fancy schmancy and difficult to make but with my recipe it’s super easy to make and ridiculously delicious! Just 6 ingredients and you have a total ‘WOW’ meal!
Anytime I hear well, anything French, I think about my high school French teacher – Mrs. E. She was one of those ‘cool’ teachers in school that let you be a free spirit in class, pass notes and even ‘share’ answers. She would take our desks and put them all in a circle so we could have one large discussion. The only rule was you were not allowed to speak in English at all. Anything you said had to be in French and had to be correct. Now when you’re a Freshman you learned the important things – “can I go to the bathroom? I need to see the nurse. I don’t understand” and with that she worked with you. But by senior year you had to speak French as well as well, a native French person. Lord help you if you forgot one of those important things like “I have to go to the bathroom”. LOL
One thing Mrs. E shared with us with her love of France was her love of French foods. We’d often have ‘French food days’ in class where we’d all pitch in and she’d bring in homemade French foods or better yet, make them in class. She’d make crepes, chocolate bread sandwiches, escargot – yes she fed high school students snails (and they rocked!) and then she made us Croque Madames.
Now if you’ve never had croque madame or even heard of one all you need to know is that they are AMAZING and you need it in your life ASAP! Now I’ll get into what goes into these beauties but when I tell you that you need one in your life/belly trust me on this.
Get your fancy schmancy on with this seriously delicious sandwich!
Move over smashed avocado toast, you’re big brother is in town and taking over your favorite go-to snack! Crispy olive oil crostini, fried egg, thinly sliced avocado, salt flakes and a few dashes of Sriracha elevate your smashed toast to a whole new level!
Oh smashed avocado dippy egg toast how I love you beyond words. You’re healthy and delicious; messy and worth every napkin in the house; comforting and simplistic. However…
I’ve been cheating on you…
I’ve been loving someone else more; giving them my love and adoration. I’m not replacing you – please you will forever have a place in my heart but for the time being, you have no place in my belly.
It’s not you, it’s me. I just wanted to dip my toes in another pool…a pool of deliciousness. So okay peeps, you know how much I absolutely LOVE my avocado egg toast but I wanted to mix it up. While it’s pretty much the same toppings as the toast making just a few tweaks totally changes the recipe into something different, something…more. I had a few bageuettes at home and they were getting a bit hard. And while I could have turned them into croutons or breadcrumbs, I didn’t need any. So I decided to just make some crostini bread for something later. I just wasn’t sure what the something was.
Take your favorite go-to snack and make it a appetizer or snack show stopper!
You’ve not had an amazing grilled cheese sandwich until you’ve made this Monte Cristo! Layers of salty ham, luscious gruyere cheese, tangy dijon mustard and sweet raspberry preserves dipped in this French toast mixture and then grilled to perfection!
I have a confession…
*hangs her head*
I’ve been holding out on you. <deep sigh> This recipe I made about a year ago *ducks to miss the shoe that someone just threw at me*. I’m sorry, I’m sorry, I’m sorry. For the past year I kept saying to myself “You have to post that sandwich. You need to get your butt in gear and post this. People will flip over it!” But I didn’t listen. Honestly there is no real reason why held out on sharing this. Monte Cristo sandwiches aren’t a new thing but for some reason I posted everything but this. Like we’re talking recipes I literally just created, took the photos the same day and posted the recipe the next day.
I suck, I know.. but you still love me… right???
And I guess while I’m treating this like church, I might as well confess one more thing. Mr. Fantabulous does not like this but he does not hate it either. What that means is he refused to try it; not even a single bite. He said and I’m quoting here “That is NOT French Toast, that is NOT Grilled Cheese. That is a Frankenstein concoction that I will not be a part of.” Frankenstein? I didn’t exactly create a monster here dude. LOL big baby!
I’m telling you, make this once and you’ll be making this a thousand more times because you’ll fall in love with it!
Use up those leftovers in the most delicious way by transforming them into a Seriously Delicious frittata! Customize it to your liking with just a few basic ingredients straight from the fridge! Make one and have breakfast for the week or brunch for the family!
So for as long as I can remember Sunday mornings meant sleeping in, lounging around a little bit longer in your pajamas, blueberry buttermilk pancakes for Mr. Fantabulous and a frittata for me. I love eggs in pretty much any fashion where dippy eggs are my most favorite however my 2nd favorite way is in a frittata. Frittatas mean it’s a meal for me that last days. It’s great cold or straight out of the oven. You can slice it, cube it or even put it on toast to make an awesome breakfast sandwich (fyi… a slice of a frittata on an English Muffin with cheese and dash of hot sauce.. EPIC!!!)
What I will do is make a big one on a Sunday morning then for the rest of the week I take a slice in with me to work. This way I’m eating healthy and getting more protein. And it more importantly means I don’t have to grab something in the cafeteria – lord knows this child does NOT do drive-thru… ever! But yeah, frittatas are kinda like the most delicious way to clean out your fridge and re-purpose those leftovers.
So what’s a frittata you ask? So Frittata loosely translates from Italian to ‘fried’. Originally they started out in a hot skillet and were cooked low and slow – much slower than an omelet. It would contain at least one additional item and is never ever folded over like an omelet. So then what’s the difference between that and an omelet? Both are started out in a pan though frittatas are most often made in a well seasoned cast iron pan or an oven-safe pan. Omelets are cooked on top of the stove with the ingredients oven laid on top of the egg mixture then gently folded in half or rolled prior to serving.
Let’s use up those leftovers in the most delicious of ways!
These Butterscotch Sweet Potato Raisin Muffins should be called Dessert Breakfast Muffins as they are perfect for breakfast but also perfect for dessert. They are seriously delicious, ridiculously moist and one of the best muffins you’ll ever eat!
So I have this girlfriend that I mean a hundred years ago that was so teeny in stature but had the most insane sweet tooth. She introduced me to many things when it came to food and eating. Her daily foods were broken up as such: Breakfast, Breakfast Dessert, Lunch Junior, Lunch, Mid-Day snack, Dinner Junior, Dinner and dessert. And through out the day were rogue pieces of candies. And she was teeny and kinda sorta exercised but she didn’t have to as she had the most insane metabolism. Now I mention her as while I was coming up with this recipe I wasn’t sure how the taste would be – would it be savory, sweet – could it be muffin enough?
I mean let’s look at the ingredients – roasted sweet potatoes. Up to a few years ago I wouldn’t be caught dead eating one of these things. They were just ‘weird’. They weren’t the type of taters I grew up on however Mr. Fantabulous loves them so I had to buy them. When I finally gave in and tried one it was like love at first bite! Now I’m obsessed with them and easily go through a 5lb bag a week. Next in this recipe we have raisins because I wanted to go with some texture and color other than well, burnt orange. You could omit it and go with chocolate if you wanted or even dried cherries. We then add in the basic staples – flour, brown sugar, leavening, salt, eggs. When I mixed it all together it was good but was just missing something. So the batter sat on the counter for a few while I opened up the fridge to grab a soda. As I was closing the door I spied a jar of opened butterscotch topping. I closed the door, stopped, re-opened it and pulled it out. “Hmmmm… would it work?” So like any good cook I took some batter on a spoon, poured on some butterscotch and tasted it. OH YEAH… it works! So into the bowl went the butterscotch.
If you recall, a few years ago I shared with you the Bakery Secret to getting Sky-High muffins like you see here. By baking them this way you’ll get sky high muffins every time. *disclaimer: this is assuming your leavening agents aren’t outdated or you overmixed the batter and caused the gluten to activate in your flour.
Say Hello to Breakfast Dessert!