Breakfast

S’mores Toast

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Yummy S'mores Toast

Yummy S’mores Toast

 

A tasty snack is that is so sweet and satisfying. It’s also super quick to make AND Kid and Adult friendly.

Tools

• Toaster
• Kitchen blow torch**
• Knife

Ingredients

• Bread
• Hazelnut Spread
• Marshmallow Fluff

RecipeToast your bread.

Spread your hazelnut spread on the toast.

Top the hazelnut spread with a layer of Fluff.

Try not to mix the two together as you only want to toast the Marshmallow fluff.

Torch your marshmallow to the desired doneness and then let cool for one minute.

 

**Delishtip 1- if you don’t have a mini kitchen torch you can put these in a toaster oven or under the broiler for a minute. Just watch it carefully!

Yummy S'mores Toast

Delish Tip’s Yummy S’mores Toast

Gravlax with Orange and Dill

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We love brunch! My husband and I like to have  a leisurely Saturday or Sunday brunch at home or out. I wish we could have it more often but those of you with children or weekend jobs know that leisurely brunches are few and far between.  If you can plan ahead to make brunch you can make this simple recipe of Gravlax. Gravlax is a salt cured salmon that is refrigerated for three days. The salt “cooks” the fish. You can put the Gravlax on bagels with cream cheese, crackers witha dill sauce or Creme fresh or scramble them into eggs. The uses are endless really. We used to buy lox at the store but as my daughter got older she liked to eat it too and it just got to be so expensive that I decided to create my own recipe. I really enjoy the flavors I use in this recipe but once you get the technique down you can add whatever flavors you like. This recipe serves 8-10 depending how much your people eat!

Tools

  • 9×13″ pan
  • aluminum foil
  • 2 large weights such as rocks, bricks, or cans
  • cutting board
  • zester/rasp/grater
  • VERY sharp knife
  • pliers**
  • baster
  • paper towel

Ingredients                                                                                       

  • 1 1/2 of fresh wild salmon with skin
  • 1/2 cup kosher salt
  • 1/2 cup of sugar
  • bunch of fresh dill
  • one orange- zest and juice
  • teaspoon of white pepper

Recipe

Slice your filet in half evenly as you can. Trace your finger down the fish and feel for bones. If you feel some use your pliers and pull it out.

Lay one half  of your salmon skin side down onto your pan. Mix your salt sugar, orange zest and stir to combine. Spread half of your mixture onto the salmon filet. Make sure the mixture covers every inch of salmon.

Place your dill on top of the salt/sugar mixture. Pour the rest of the salt/sugar mixture on top of the dill. Add your other half of salmon skin side up on top of the salt mixture. I like to squeeze the juice of the orange around the fish (If it’s a really juicy orange just use half) Wrap your pan with foil tucking around the salmon pieces. Weight down the salmon with your rocks, bricks or cans. Place in the fridge. IMPORTANT step: Twice a day you need to uncover your salmon, flip it over and baste with the juices that will come out of the fish. After the first day the salt/sugar juices will turn syrupy and that’s what you want. Rewrap the salmon and weigh it down.

On the third day, take out the salmon and rinse the excess salt and herbs off the fish. It will have shrunk in size and feel very firm. Pat dry with paper towel. Either wrap it tightly  and store it or slice it up and eat it!! Put it on a cutting board and with a VERY SHARP knife at about a 75 degree angle slice super thin slices of your beautiful gravlax. You should be able to almost see through it. I serve mine with brown cocktail bread and a honey mustard sauce*.

DELISH TIP 1: The honey mustard sauce is found under sauces on this site.

The Elvis English Muffin

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My tastes are changing again. My whole life I’ve noticed that my taste preferences change every ten years or so. I wouldn’t eat green beans until I was in my twenties and I HATED mushrooms until my thirties when I tasted morels and then I became OBSESSED with all things mushroom. I’ve even come to appreciate olives and bell peppers. I don’t enjoy them in everything but I do agree they have their place in the food world. In my forties now (wow) I love all things SALTY. Which leads me to this new favorite snack.  We often make bacon on the weekends and store the extra in the fridge to make breakfast sandwiches for the week. I didn’t want an egg on an English muffin so I randomly decided to put peanut butter on my English muffin and I threw Bacon on it. YUM!! Elvis Presley knew what he was doing when he ate these sammies! I’ve had that a few times and then this week my daughter left half a banana for me. I spread that on the muffin too and WOW!! Delish!!

Tools

  • toaster
  • knife
  • microwave

Ingredients

  • 1 English Muffin
  • 1/4 ripe banana
  • 1 teaspoon of butter
  • 2 teaspoons of peanut butter
  • 2 slices of cooked bacon

Recipe

Toast your English Muffin, heat your bacon for 10 seconds in the microwave. Spread the butter and peanut butter on the muffin. Smash the banana over the peanut butter and butter. Layer the bacon on top. DEVOUR!

Banana Zucchini Muffins

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I love cooking. There is something about the feeling I get when I feel like a nailed a recipe and I watch my family or friends faces when they taste it.  The smile, the nod, the closing of the eyes in enjoyment bring me such joy. These muffins do this for me!  They are moist, tender and a little bit sweet. I substitute some applesauce for the oil in the recipe so it’s lower in fat than traditional muffins but I swear you can’t tell the difference! This recipe makes  one large  loaf or about 14 muffins.  I used a muffin pan and a mini bundt pan because my daughter likes to have a “little cake” to herself. I use my extra overripe ugly brown bananas that I keep in my freezer along with frozen shredded zucchini from the summer from my garden.

Tools

  • muffin tin or loaf pan
  • butter knife
  • whisk
  • paper towel
  • mixing bowl
  • measuring cups
  • toothpick for testing doneness
  • cooling racks

Ingredients

  • 2 large eggs
  • 1/2 cup of white sugar
  • 1/4 cup of Brown sugar packed
  • 1/2 cup of vegetable oil
  • 1/2 cup of unsweetened applesauce
  • 1 cup of overripe mashed bananas*
  • 1 1/2 cups of all purpose flour
  • 1 scant teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of pie spice or cinnamon
  • 1/2 teaspoon of salt
  • 1 teaspoon of vanilla
  • 1/2 cup of shredded zucchini*
  • 1 Tablespoon of butter

Recipe

Preheat oven to 350 degrees Fahrenheit. Beat eggs, then add sugar, oil, vanilla and applesauce. Mash the overripe bananas until almost liquified and add to the batter. Combine the flour, baking soda, baking powder, salt, pie spice and mix well. Stir in the shredded zucchini.  Use your paper towel to butter your muffin tins or loaf pans. Fill your muffin tins  3/4 full. Bake for 18-20 minutes until a toothpick or knife comes out clean. Cool for a few minutes in the pan. Then take your butter knife and carefully go around the edges of the tin and flip out muffins. Cool on your racks. Enjoy!!

DELISH TIP 1: SCANT = a little less than

DELISH TIP 2: I use SUPER overripe bananas from my freezer. The browner their peel the better! I thaw them in the microwave and squish them with my clean hands!

DELISHTIP 3: I use fresh shredded zucchini sometimes if it’s summer but I often use it frozen because I shred it and save it from my garden. I will drain some of the water from the zucchini if its really watery. But you’ll need a 1/2 cup.

Dutch Baby

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A Dutch Baby is Definitely my favorite sweet breakfast treat!! The taste and texture is somewhere between a pancake and a crepe. They are SO easy a child can make them (adult supervision needed to take it out of the oven). They are delish to eat anytime; Breakfast, dessert, or for a snack. I like to eat them with powdered sugar and a little of my favorite fancy jam. Its an impressive dish to make for teenagers after a sleepover! Em’s friends often put syrup on them and my husband David puts ice cream on sweet things so that’s his favorite way to eat them. Fresh or sautéed fruit is also delicious placed on top of the Dutch Baby.  There are only a few ingredients and this can be put together in only a few minutes. This recipe serves 2 although I’ll bet I could eat a whole one myself it tastes so light.

Tools                                                                                                             

  • 10 inch metal saute’ pan*
  • pot holders
  •  bowl for mixing
  • sifter or a strainer

Ingredients

  • 1/2 cup of milk
  • 1/2 cup of all-purpose flour
  • 1/4 cup white sugar
  • 2 large eggs at room temperature*
  • 3 Tablespoons butter
  • 1 teaspoon of pure vanilla extract
  • powdered sugar
  • assorted jams, maple syrup and whipped cream

Recipe

Preheat oven to 425 degrees Fahrenheit. Combine all the ingredients EXCEPT the butter. Whisk until  smooth. A few little lumps are ok.  Melt the three tablespoons of butter in the metal skillet over medium high heat, swirling the butter around the angled sides of the pan. Pour the batter into the pan and set it over the heat for one minute. DO NOT touch it for One minute.

 

After one minute put into the oven for 12-15 minutes (my oven cooks it in 13 minutes). It will be golden brown around the edges and SUPER puffy!take it out and take it to the table so everyone can oooh and ahhh. Sift with powdered sugar and enjoy!

*DELISH TIP 1: If you don’t have room temperature eggs. Take a small bowl and fill it with very hot water and soak the eggs for 5-10 minutes.

DELISH TIP 2: You have to use an angled sauté pan with a metal handle. It won’t rise otherwise.