Cinnamon Bread Pinwheels

Posted on September 15, 2021 by Peg

Hellodie Hellodie and Happy Hump da Hump Day! Each post that involves my grands is especially fun for me, so come on and get happy! They may seem to be bouncing off the walls sometimes, but they’re just being children; so hold on to the magic…they grow up fast! And now, here’s a little show and tell. May your cookie jar never be empty!

4 slices cinnamon raison bread
2 Tbs butter
1 Tbs sugar
1/4 t cinnamon
4 long hors d’oeuvres picks

Cut the crust off each piece of bread, keeping it totally intact.
Start at one end of each piece of bread crust and roll it up, creating 4 pinwheels.
Secure each pinwheel with a pick.
Melt butter, sugar, and cinnamon in skillet, stirring to combine.
Add pinwheels to skillet and allow to toast about a minute per side.
Remove from skillet onto plate and allow pinwheels to cool and crispen.

Avocado Toast with Eggs and Tomatoes

Posted on September 10, 2021 by Peg

Home from Cabo and happily back to life as Grand and GrandDad for the weekend. Tomorrow begins with a 5:50am wakeup call for Liam’s travel league baseball games, and then soccer matches for “the littles”. We will divide and conquer for the different locations; but we will all reunite in the Rock Dam Kitchen for a healthy brunch to refuel us all for the afternoon. Transfer the familiar into the fantastic. We’re taking all familiar ingredients and combining them in a wonderfully twisted way. So drop the mask for a few minutes to enjoy a meal…the stars are going to align on our taste buds and all the way down to our tummies! Here’s wishing all of you a happy, healthy, fun loving, athletic Saturday!

2 eggs
2 slices bread
1 Tbs Dijon mustard
1 avocado, gently mashed
1/2 lime, zested and juiced
Dash garlic powder
Dash onion powder
Fresh spinach
Gourmet Medley cherry tomatoes, halved
1/4 cup Alfalfa sprouts
Drizzle of honey
Drizzle of olive oil

Place eggs in boiling water for 6 minutes to soft boil.
Lightly sauté tomato halves in olive oil.
Toast bread.
Spread with Dijon.
Mix avocado with lime, garlic, and onion.
Spread avocado mixture on top of Dijon.
Top with a few spinach leaves.
Top with sprouts.
Top with eggs.
Top with tomatoes.
Drizzle with honey and olive oil.
Salt and pepper to taste.

Sausage, Egg, Cheese Strata

Posted on August 22, 2021 by Peg

Happy Sunday to one and all. All of the hustle and bustle is fun…until it’s not. The Don was fortunate and received his Covid booster Friday (remember that lymphoma situation) and was feeling a tad run down yesterday, so we stayed quietly at home and I made this comfort strata. Perfect for our Saturday early supper, and brunch or supper any day for that matter. It’s early in the day; go grab what you need and whip this up for Sunday Supper. Think, a little denser than a quiche, and a little more comforting as well. Now here’s your breakfast/brunch giggle of the day thanks to comedian Steven Wright: “I went to a restaurant that serves breakfast during any time. So I ordered French Toast from the Renaissance; and they just looked at me!”

1/2 lb ground sausage, browned and drained
1 sweet onion, diced
12 eggs, slightly beaten
4 oz Gruyere cheese, shredded
4 oz blue cheese, crumbled
4 oz sharp cheddar cheese, shredded, divided
1/2 t salt
1/2 t black pepper
1/2 t ground nutmeg
1/2 cup breadcrumbs, tossed with 1 Tbs melted butter
Sour cream for garnish
Chopped chives, for garnish

Preheat oven to 350 degrees.
Grease a pie pan.
In large mixing bowl, using rubber spatula, combine sausage, onions, eggs, Gruyere, blue cheese, half cheddar, Parmesan, salt, pepper, and nutmeg.
Pour mixture into baking pan.
Add remaining cheddar, and then breadcrumbs on top.
Bake 45 to 50 minutes, until just set.
Let cool 5 minutes.

Raspberry Brut Ice Cream Float

Posted on August 11, 2021 by Peg

Hello…it’s midweek my fine folks, and it’s better than just a good day. Here comes an assault on your senses. It’s berry season and I’m punching you up with a sweet treat. This is a fabulous dessert…or I mean…it’s fantastic for brunch as well…this Sunday we’re celebrating my bro’s b’day, and I’ve already placed the special order, Booyah!

1/2 cup raspberries, plus more for garnish
2 Tbs sugar
4 large scoops vanilla ice cream, softened a few minutes
1/4 cup raspberry liqueur
Rose brut champagne

In blender, purée raspberries and sugar.
Pour in glass.
Rinse blender.
Add ice cream to blender.
Purée until smooth.
Place ice cream in 2 short glasses.
Pour liqueur over ice cream.
Pour raspberry purée over ice cream.
Top up with champagne.
Serve with a straw.

Egg and Sausage Flatbread

Posted on April 20, 2021 by Peg

Raise your antenna and begin a slow clap! This is a Southern agenda where flavors comingle. Boom…for breakfast, brunch, lunch, or dinner.

1 sheet Phyllo Dough Pastry, thawed overnight in refrigerator
3 Tbs Everything Bagel Seasoning
1 egg beaten
2 Tbs room temperature light vegetable cream cheese
1 cup grated cheddar cheese
1/2 cup grated Gruyere cheese
6 oz spicy sausage
1/2 sweet onion, chopped
Fresh tomatoes, sautéed
4 poached eggs
1 Tbs honey, for drizzling
Chives for garnish

Preheat oven to 400°.
Brown sausage and onion together until cooked through.
Drain on paper towel.
Fold all edges of pastry over 1/2 inch to form rimmed edge.
Brush with egg.
Sprinkle with seasoning, and press to embed.
Spread cream cheese across pastry.
Sprinkle with cheddar cheese.
Top the cheese with sausage and onion mixture.
Top this with sautéed tomatoes.
Bake 12 to 15 minutes until browned.
While that’s cooking, poach the eggs.
Remove the flatbread, top with eggs, and sprinkle with Gruyere.
Bake in oven for 5 more minutes until cheese is melted.
Drizzle with honey.
Garnish with chives and serve!

*Author’s Note: the don prefers scrambled eggs to poached eggs. So you will notice in one of the photos above that I used poached eggs on one half of the flatbread, and scrambled eggs on the other half. Feel free to mix it up in any manner that you desire!

Avocado Toast with Yogurt and Honey

Posted on July 22, 2019 by Peg

This is the best simple breakfast that you will EVER serve your overnight guests, or just your adult children and grandchildren. I promise!!! The vanilla yogurt makes it just a little sweet for the little ones, and the rest is just yummy right down to that tummy. First thing in the morning…it’s a lot better to wait a few minutes before consuming the slight acid in our favorite coffee. Get revved up with that caffeine after you coat that little tum tum. Happy Day My People!
Brunch Avocado Toast with Avocado and Honey

You’ll be so darn happy!

4 slices multigrain bread, toasted
2 avocados, halved, seeded, peeled, and sliced
1 cup low fat vanilla yogurt
Zest of 1 lemon
1/4 cup honey
1/4 cup pomegranate arils
1/2 t salt

Arrange avocado slices in single layer on toast.
Spoon yogurt over avocado, spreading slightly.
Sprinkle zest over yogurt.
Drizzle with honey.
Sprinkle with pomegranate arils.
Sprinkle with salt.

YUMMY!!!!

Strawberry Brunch/Tea Sandwiches

Posted on May 16, 2018 by Peg

Yummy…All the Way Down the Throat. No joke. This is a total software update for your palate…and speaking of which; it totally looks like the palette for a still life…calling Kristin!! Since strawberry season is in full swing here, I’m taking it straight to the kitchen. Hope that you do the same. With the marinade in this recipe, any strawberry will work if you live in an “off berry season”!

1 cup thinly slices strawberries
1 Tbs white balsamic vinegar
1 t honey
Pinch of salt and pepper
Vegetable cream cheese, room temperature (I prefer light)
Bunch baby arugula
8 slices white bread, edged, and cut in half

Toss together berries, balsamic, honey, and salt.
Let sit 30 minutes, then drain.
Spread cheese on all bread slices.
Season 8 bread halves with salt and pepper.
Layer strawberries across these halves.
Top with arugula.
Top with remaining bread slices.

Makes 8 tea sandwiches.

Apple Bacon Toast

Posted on April 22, 2018 by Peg

Just the perfect little brunch/lunch…and in my sunroom as a bonus…and with sweet Curry sniffing around as a double bonus.

2 slices bacon, cooked and crumbled
3 Tbs low fat vegetable cream cheese
4 slices cinnamon raisin bread, toasted
1 apple, thinly sliced
Maple syrup, for drizzling

Spread cream cheese evenly on 4 slices of toasted bread.
Spread apple slices evenly across toast.
Top with crumbled bacon.
Drizzle with syrup.

A dear friend introduced me to Ezekiel bread; now it’s my “go to”. You can find it in the freezer section of your neighborhood grocery store!

Bacon and Grits Fritters

Posted on December 9, 2014 by Peg

Ta Da…The Finished Product!

We’re not counting calories today! Although if you stick with just one or two…no harm, no foul. Who thought grits could get any better? Well, this is so next level. Attempting to come up with new ideas for appetizers for holiday entertaining? Here you go babe. Leave your love life to chance, but not your cooking. Also perfect for a low key, or high key grazing brunch. Hello delicious!

4 cups milk
1/2 t salt
1/2 t pepper
1 cup uncooked quick-cooking corn grits
1 1/2 shredded sharp cheddar cheese
6 strips precooked bacon, heated and crumbled
3 green onions, finely chopped
2 eggs
1/4 cup water
2 cups Panko bread crumbs
Vegetable oil for frying

Step One…Cooking the Grits.

Spray a large casserole dish with Pam, and set aside.
Bring milk, salt, and pepper to boil in large sauce pan.
Gradually stir in grits, stirring constantly.
Reduce heat to low.
Simmer, uncovered 5 minutes, stirring frequently, until thickened.
Add cheese, bacon, and onions.
Stir until cheese is melted.
Transfer to prepared casserole.
Cover and refrigerate at least 4 hours or overnight.

Prepared Scoops of Chilled Grits Ready to Fry.

Scoop out with a spoon and shape into 1 or 1 1/2″ balls.
Beat eggs and water with a fork in small bowl.
Place Panko in small bowl.
Heat 3 inches of oil in heavy saucepan over medium high heat.
Dip the grits balls into egg mixture.
Then roll in Panko.

First Side Cooking.

Turned Over and Other Side Frying.

Place in hot grease.
Repeat frying in batches.
Cook 1 1/2 minutes on first side.
Then turn fritter over using tongs and cook other side.
Drain on paper towels.
Serve warm for best flavor.

Makes 32 fritters.

Mini Quiche

Posted on August 23, 2013 by Peg

I’m preparing for the busy weekend that is here. YIKES! Have a crowd arriving and I’m going to be better than just plain “ready”! This is a simple marvelous breakfast/brunch/nutritious snack to have on hand. And children think it’s wonderful. What beats that? Game Day!

1/2 lb ground sausage
8 eggs
2 cups grated mozzarella cheese
2 Tbs butter
1/4 cup chopped green pepper
1/4 cup chopped red pepper

Brown sausage in skillet on medium high, stirring often.
Drain grease off sausage, and transfer sausage to paper towels to blot.
Melt butter in small skillet.
Sauté peppers 2 minutes, until tender.
Drain excess butter.

Preheat oven to 350°.

Beat eggs in large mixing bowl.
Add sausage, cheese, and peppers; and stir to combine.
Grease a muffin tin with cooking spray.
Fill 10 cups with mixture.
*If there are empty cups in the muffin tray, fill them half way up with water to balance cooking.
Cook 20 minutes, or until done.

*Author’s Note: If you use low fat turkey sausage, you are looking at a mere 140 calories each.

*These freeze well.
To serve after frozen, thaw 1 hour at room temperature.
Then microwave for 45 seconds.
Let rest for 1 minute.
Microwave another 45 seconds.

*If you are going to serve them the next day for breakfast, do not freeze. You may simply place them in a plastic bag and pop them in the microwave the next morning for 45 seconds. Test for warmth by inserting a knife into the center and then touch the knife for heat. If necessary zap another 10 to 15 seconds.

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