Greek Quiche

Between the salty feta, tangy olives, juicy, sun dried tomatoes, marinated artichoke, and the traditionally Greek seasoning palette- this Greek Quiche is a Mediterranean flavor fest in every bite. Hearty & wholesome, it’s perfect for a crowd making it ideal for both brunch and dinner.

Greek Quiche

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Ham, Egg, & Cheese Toast Cups

Breakfast and Brunch menus usually have a lot to offer, and the range of options for those meals is pretty varied. But when your a busy parent with hungry children to feed in the am hours, the early morning menu is usually pretty basic. And after a while, even when you have the time.to whips up some eggs, and butter a few slices of toast, even that can get a bit boring for everybody over time.

So here’s one of my favorite ways to shake things up when we’re in a rut.

Ham, Egg, & Cheese Toast Cups 3

This is basically just your classic scrambled eggs with a side of toast. But all mashed together; and with cheese and some ham for extra flavor and protein. Ya know, basic. But ( again ) with cheese, because cheese makes everything better. I see it as an easy and convenient way to serve breakfast on the weekends (or on busy morning with a quick reheat) and the kids see it as impressive, and oh-so fancy. They love it, and I always love the giggles I get over them considering us high-falutin folk with our own cuisine.

Ham, Egg, & Cheese Toast Cups 2

Don’t stop here though. Ham and cheese may seem like an obvious choice to fortify your eggs with, but the options are endless. Play around with different cheeses or add any toppings that you would normally add to an omelette or frittata  – peppers, broccoli, mushrooms, green onion, tomatoes – there is no right or wrong way!

One thing’s for sure, these are sure to cure any case of breakfast boredom.

Ham, Egg, & Cheese Toast Cups

Ham, Egg, & Cheese Toast Cups

12 slices of bread
7 eggs
¾ cup shredded cheddar cheese
1 cup ham, cubed
½ tsp garlic powder
½ onion chopped
salt and pepper to taste

Directions

1. Cut crusts off of the bread and roll bread flat.
2. Butter each side of the bread and place one piece  in each muffin tin to form a toast ‘cup’, gently pressing the bread against the sides of the tin and the centers down. Patch any holes you see with another small piece of buttered bread.
3. Combine eggs, garlic powder, onion, salt, and pepper and beat with a whisk until frothy.
4. Pour some into each muffin tin, filling the bread cup approximately 3/4 of the way full. Add a few cubes of ham to each toast cup and top with shredded cheese.

5. Bake the at 375 degrees for approximately 15 minutes, or until the eggs are set.

These are freezer friendly, so if you’re trying to get a jump start on weekday breakfasts make a batch, let them cool completely, remove them from the tins and freeze in a zip locking storage bag until ready to use. A quick re-heat in the microwave on a busy morning, and you’re good to go. Literally.

Healthy Peanut Butter Cookie Overnight Oats

Ive made no secret of the fact that I’m not a morning person. Like, at all. And nobody else around here is either. If we’re lucky, were rushing out of the house headed to who knows where for the day, hopefully with enough time leftover to grab a hot cup of coffee. And if I ( or any of my progeny ) are lucky there might be some grab and go yogurts I remembered to buy on my last grocery store run, or there’s a freezer breakfast sandwich, or a breakfast burrito that we can take to heat and eat later.

 Healthy Peanut Butter Cookie Dough Overnight Oats 2

And here’s where I tell you all about the beauty of overnight oats.

There is no cooking required! None. Nada. Simply stir together your ingredients the night before, store them in the refrigerator in an airtight container, go to bed, and wake up with not only a tasty treat waiting for you, but one that’s healthy too. Does it get any better than that?

Healthy Peanut Butter Cookie Overnight Oats

It does actually. Overnight oats are so easy to throw together even a child can do it. And the sons do 🙂

And they’re a great change of pace from hastily grabbed yogurts or cold bowls of cereal.

Healthy Peanut Butter Cookie Overnight Oats

3/4 cup Skim or 1 % milk
1/2 cup plain Greek yogurt
2 tbsp creamy peanut butter
1/4 tsp salt
2 tbs sugar
1 cup Old fashioned steel-cut oats
1/4 cup Protein powder

Directions

1. Mix all the ingredients together until evenly combined.
2. Divide between 2 small bowls, mugs, or mason jars. Cover and refrigerate overnight (or for at least an hour (or more) so the oats soften and absorb the liquid).
3. Enjoy cold, or microwave for 30-60 seconds to enjoy warm. Top each prepared bowl with a sprinkle of chocolate chips and/or a small scoop of peanut butter (totally optional).

Banana Pancakes with Peanut Butter Syrup

Oh my word. You guys! This right here. These pancakes right here. These are breakfast pancake heaven. Even better? They’re breakfast pancake heaven topped with peanut butter sauce.

peanut. butter. sauce.

Banana Pancakes with Peanut Butter Syrup 3

Have you heard of Jack Johnson? Have you heard his song ‘Banana Pancakes’?

“But, baby, you hardly even notice
When I try to show you this
Song is meant to keep ya
From doing what you’re supposed to
Waking up too early
Maybe we can sleep in
Make you banana pancakes
Pretend like it’s the weekend now”

Banana Pancakes with Peanut Butter Syrup 2

Everybody plays hooky once in a while, right??

And a fluffy stack of banana pancakes drizzled with homemade peanut butter syrup are a must for any day of serious R&R.

On another note, the kids call these the Elvis pancakes. I may or may not have mentioned a few thousand times that the pb & banana sandwich was his favorite. Along with various other random tidbits about ‘The King.’ I also may or may not have an entire library of books on the man, and my three year old self may or may not have been convinced that I was fated to marry him, regardless of the tiny hiccup of him being dead and all.

So, banana pancakes WITH peanut butter. They’re good grub fit for just about anybody, from the working man to The King.

Banana Pancakes with Peanut Butter Syrup

Banana Pancakes with Peanut Butter Syrup

1 3/4 cup all purpose flour
2 tbsp white sugar
2 tsp baking powder
1 ripe banana, in this case those mushy black/brown spots are a plus
1 tsp vanilla
1 1/4 cup milk
1 egg, lightly beaten
2 tbsp canola oil
pinch of cinnamon

Peanut Butter Sauce
1/2 cup creamy peanut butter
1/2 cup white sugar
3/4 cup water

Directions

1. Combine all of the dry ingredients in a medium mixing bowl.
2. In a separate bowl, add the banana and wet ingredients, mashing and mixing them together until all  are evenly combined.
3. Combine the dry and wet ingredient together in one bowl, stirring until evenly incorporated. It will be lumpy and somewhat thick.
4. Pour about 1/4 cup of batter into the pan/ griddle for each pancake.
5. Heat until bubbly on top, flip and cook until golden brown on each side.

Peanut Butter Sauce
1. Combine all the ingredients in a small saucepan. Heat until boiling. Let cool slightly, and drizzle the sauce over the pancakes. Top with extra banana slices, if desired.

Sausage Breakfast Burritos

So if you’ve followed along with us for any amount of time, you know that this mama doesn’t do breakfast. Yes I make sure there are breakfast items available, but All self serve, a la carte style. Hot breakfast? Dad does giant brunches every Saturday and Sunday. Otherwise? It’s pretty much cold cereal ’round these parts.

 Sausage Breakfast Burritos

But I do occasionally take pity on my crew who put up with all my whims, and all my willfulness in the kitchen. What can I say? I run a tight ship, usually it goes my way or the highway, but every now and then I hear a request or two, or I just generally try to prevent a mutiny. And that’s where these handy, dandy breakfast burritos come in.

All cooked up and pre-packaged, all ready to heat and eat.

Sausage Breakfast Burritos

Sausage Breakfast Burritos 2

1 lb ground pork sausage
1-1/2 cups frozen shredded hash brown potatoes
1/4 cup diced white onion
1/4 cup diced green and/or red pepper
4 eggs, lightly beaten
12 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
Picante sauce and sour cream, optional

Directions

1. In a large skillet, cook the sausage over medium heat until no longer pink, breaking it up as it cooks. Drain and set aside. Add the potatoes, onion and pepper to the skillet and cook, stirring, for 6-8 minutes or until tender. Pour the eggs in and stir, cooking until they’re set. Return the sausage to the skillet and stir everything together to evenly incorporate.
2. Spoon the filling off center onto each of the tortillas. Sprinkle cheese evenly out over the filling. Fold sides and ends over filling and roll up. Serve with Picante sauce and/or sour cream, if desired.
3. To freeze and reheat the burritos: Wrap each burrito in waxed paper and then again in foil. Freeze for up to 1 month. To use, remove the foil and the waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes, turning the burrito over once during re-heating. Let stand for 20 seconds before eating. These also re-heat just as well in a toaster oven if a microwave isn’t an option.

Cinnamon Swirl Quick Bread

This recipe bakes up into an incredibly moist bread, that lives up to its  easily thrown together name, with a yummy swirl of cinnamon tucked inside. The crumb topping? Yes, sir!! A drizzle of glaze? Oh my!!

But still, even with all that, for me, it’s still none too sweet ( I know, I know some of you are wondering if there ever could be such a thing) and therefor goes hand in hand with my morning cup of coffee. Talk about the best part of waking up! Which I will will totally be pairing with my spiffy Nikon camera lens coffee mug that the hubs surprised me with 🙂

image

Ain’t she spiffy?!

Ok, back to today’s recipe… I love quick breads. They’re easily one of my favorite things, and ways, to bake. Why, you’re probably wondering? Because just like the name implies, they’re quick and easy, there’s no proofing or yeast of any kind involved, and no portioning batter out into cupcake liners and/ or special pans. All of which can get a bit messy. Plus, they’re easy to double so you can put the extra loaf in your freezer (if it makes it that far!).

But we don’t stop there. This dense, delicious loaf is perfect for sharing. Sharing is caring, right? So make a loaf, and make another to spare. You’re sure to bring an unexpected bit of ‘sweet’ to someone’s day.

Cinnamon Swirl Quick Bread

 Cinnamon Swirl Quick Bread

 2 cups flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 tsp baking powder

1 tsp baking soda
1/2 cup vegetable or canola oil
1 cup sour cream
3 eggs, beaten
2 tsp vanilla extract

For the Cinnamon Swirl:
2/3 cup sugar
1 tbsp cinnamon

For  Crumble Topping:
1/2 cup flour
1/4 cup sugar
1/4 cup butter, softened
1 tsp cinnamon

For Glaze:
2/3 cup powdered sugar
1 1/2 tbsp water

Directions

1. In a large mixing bowl, mix together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, and baking soda.
2. Add the oil and mix until small lumps begin to form. Add the sour cream, eggs, and vanilla. Mix JUST UNTIL batter forms (do not over mix). The batter will be lumpy, and that’s okay.
3. Mix together the 2/3 cup sugar and 1 tbsp cinnamon.
4. Pour and spread 1/3 of the batter into the prepared loaf pan (Line a 9x5x3 loaf pan with foil and lightly grease) . Sprinkle 1/2 of the cinnamon sugar mixture over top.
5. Pour and spread 1/3 of the batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar over top.
6. Pour and spread the remaining batter over the layer of cinnamon sugar. Set aside to prepare crumble topping.

For crumble topping:
1. Mix together the flour and sugar in a medium mixing bowl. Cut in the butter until a crumble forms (I like to use my fingers about halfway through the “cutting”).
2. Sprinkle the crumble over top of the bread batter.

Bake:
Bake at 350 degrees for 60-70 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

For the glaze:
Use a fork to whisk together the water and the powdered sugar until thick glaze forms. Drizzle over the freshly baked bread

recipe adapted from Something Swanky

Sous Chef Sunday: Cake Batter Monkey Muffins

After almost 5 years, we’ll probably only two where he’s paid attention, the youngest son has finally grasped the concept of birthdays. Yes, you have one once a year. He’s also gotten down not just the names of the  months of the year, but there order and that there’s not a random sequence to them. Yes, your birthday is in August. Yes that’s after June and July. So naturally for the past, oh 3/4’s of a year or so, ha know since the day after his birthday last year there’s been a count down to his next big day this August. He introduces himself to people with his name, quickly followed by the fact that he’s now 5 & 3/4.

Cake Batter Monkey Muffins

Our everyday birthday cake banter has really had us all craving just that. But that’s a ways away. So I figured who needs to wait and wait and wait all the way until their special day just for a taste of birthday cake? Not us, not anymore. Not when we can have cake batter monkey muffins anytime of the year. Not to mention, what morning isn’t just a wee bit brighter with a naughty little bit of cake for breakfast? Some days the sons can have their cake, and eat it too! We’ll just save the homemade butter cream frosting for the party part.

Cake Batter Monkey Muffins

Cake Batter Monkey Muffins 2 

1 can jumbo refrigerator biscuits, NOT flaky
1 cup funfetti cake mix dry, or yellow/vanilla cake mix with some sprinkles mixed in
3 tbsp brown sugar
4 tbsp butter, melted
1/2 tsp vanilla
Vanilla Frosting

Directions

1. Spray a muffin tin/cupcake pan generously with cooking spray.
2.  In a small pot over medium heat, melt the butter. Transfer the melted butter to a small bowl and add the vanilla. Stir them together, and set it aside.
3. Add the cake mix and brown sugar to another small bowl, and stir them together until evenly incorporated.
4. Using a pair of kitchen shears, cut each biscuit into four pieces.
5. Working with four pieces of dough at a time, dip them into the butter mixture, coating them completely. Using a fork or slotted spoon, remove them from the butter mixture (allowing any excess to drip off) and transfer them to the cake mix bowl. Coat each piece completely in the cake mixture. Place four coated pieces into each muffin tin, repeat the process until all eight tins are full.
6. Bake at 375 degrees for approximately 12-15 minutes or until lightly golden, and the centers appear set being careful NOT to overbake them!! Allow the cooked muffins to cool in the pan for about 5 minutes before running a butter knife carefully around the edges and removing them from the pan.
7. Place a dollop of frosting on the tops of the still-warm muffins and top with sprinkles.
8. These are best served warm, but can be reheated in the microwave for about 10-20 seconds and served within one day.

recipe adapted from Chef In Training

Fruit Salsa with Cinnamon Sugar Tortilla Chips

Today I’ve just got to tell you guys about one of our favorite Summertime treats. I’m sure just about everybody has heard of chips and salsa, right? In the past few years, I’ve seen more and more interesting variations and takes on them. Well The Sons have their own take on chips and salsa. Except our versions twists the ‘average’ version into an interesting dessert that anyone can love.

Fruit Salsa & Cinnamon Sugar Tortilla Chips

Whatever ideas you brought to the table about chips and salsa, let em go. One bite and your taste buds will be blown. It’s full of fruit, oh-so-sweet, and coated with a light and tasty glaze.

Fruit Salsa & Cinnamon Sugar Tortilla Chips 2

And we’re not just bringing our new favorite summer salsa to the table. Nope, we didn’t stop there. We’re also pairing it with some Cinnamon Sugar Tortilla Chips.

Seriously.

Dessert. perfection.

Fruit Salsa with Cinnamon Sugar Tortilla Chips

Fruit Salsa & Cinnamon Sugar Tortilla Chips 3

recipe adapted from Spend With Pennies

For the Chips

10 (10″) flour tortillas
cooking spray
1/3 cup sugar
1 tsp cinnamon

For the Fruit Salsa

2 granny smith apples
1 lemon
2 kiwis
1 lb strawberries
1/2 lb raspberries, optional
1 tbsp brown sugar
3 tbsp preserves, strawberry or raspberry

Directions

1. In a small bowl, stir the cinnamon & sugar together to combine and set it aside.
2. Working with three tortillas at a time, spray each side lightly with cooking spray and then sprinkle generously with cinnamon and sugar on each side. Stack the tortillas together and cut into 12 wedges using a pizza cutter. Repeat until all tortillas are done.
3. Place the prepared chips on an ungreased baking sheet and bake at 350 degrees for 11-12 minutes, or until crisp.
4. Peel and finely chop the apples. Squeeze two teaspoons lemon juice over the diced apples and toss to coat.
5. Finely dice the strawberries and the kiwis. Gently stir to combine all the ingredients, keeping in mind that (if using them) the raspberries will break up some but that’s ok.
6. You can either serve the salsa as is at room temperature or chilled. Store in an airtight container in the refrigerator.

Banana Berry Breakfast Bake

How’s that for alliteration? Betcha can’t say that 5 times fast. Good thing it’s easier to throw together than it is to enunciate! I used to be able to get the sons’ to gobble up some oatmeal at breakfast time. Now, they take one look at it and you’d think I served them gruel. Well, I guess technically speaking I did, BUT we’re not in any kind of feudal conservation mode so it’s not a thin, runny mess and it’s usually pleasantly seasoned. Anyway, I blame the hubs for this irritating breakfast expectation since he’s spoils us all with 5 star, 4 course brunches on the weekends. He says he’s making up for all the cereal, fruit, and yogurt (grab and go style) breakfasts we eat during the week since I don’t ‘do’ breakfast. Sorry (not really), but I’d rather conserve my gusto, my get-up-and-go, for lunch and dinner. Still, every now and then I get an itch to do breakfast for actual breakfast, not for dinner, and surprise the hell out of everyone. Gotta keep em on their toes and all. This was my latest expedition into AM meal territory. Think oatmeal 2.0, or some equally revamped sounding name. The hubs has taken to calling it oatmeal pie (in his best Cartman from South Park accent) mostly just to annoy me, but if the name fits…

Oats done right with fresh strawberries, blueberries, bananas, and a hint of chocolate. What meal isn’t made better with the addition of chocolate?! Enjoy a healthy start to your day that’s full of nutrients and ready to keep you fueled til lunchtime, that’s scrumptious enough remind you of dessert.

Banana Berry Breakfast Bake

 Berry Banana Oatmeal Bake

 2 cups oats
1/3 cup brown sugar
1 tsp baking powder
1 tsp cinnamon
½ tsp salt
½ cup chocolate chips
1 cup strawberries
2/3 cup blueberries
1 ripe banana
2 cups milk
1 large egg
2 tbsp butter, softened
1 tsp vanilla

Directions

1. Spray a 8×8 casserole dish generously with cooking spray.
2. In a large bowl, mix oats, brown sugar, baking powder, cinnamon, salt, half the chocolate chips, & half the berries. Stir until evenly incorporated and pour into the prepared casserole dish. 3. Sprinkle the other half of the berries & chocolate chips on top of the mixture. Then, slice the banana & add to top.
4. In a separate bowl, combine milk, egg, butter, & vanilla. Whisk thoroughly. Pour this over top of the oatmeal mixture, making sure the all oats are soaked evenly.
5. Bake at 375 degrees for 30 minutes. Then, remove the casserole from the oven and sprinkle a tablespoon of brown sugar over the top of the casserole for added sweetness. The extra sugar is optional. Bake for an additional 5 or 10 minutes or until the top of the casserole is golden brown.