teacher by day - chef by night
I decided to round out “breakfast sweets” week with just one more recipe of another tasty breakfast goody that traveled to the shore with us last weekend! This one is in the HEALTHY breakfast goodies category and will be making a repeat in our kitchen …
This week I was craving some soup – so whipped up this Cream of Asparagus Soup. Putting some toasted garlic bread with fresh butter & parmesan on the side, we had a fresh, light, healthy, filling, quick, tasty dinner.
You are less than a 1/2 hour away from a delicious & healthy breakfast made to please! Use all those fresh veggies you have from the market, or the garden and enjoy a breakfast to thrill.
You can even switch out veggies and meats in this recipe to make this your go-to frittata that you can change your flavors as you and your family want. This was amazing as-is and was the perfect starter (with some garlic bread) to our Mother’s Day celebration this year. Get your fresh ingredients & enjoy breakfast to thrill… oh yeah – this would make a great “Breakfast for Dinner” meal too!
Not much to write – simple, clean, fresh flavors speak for themselves…
Preheat oven to 350 degrees. Crack the eggs into a bowl, add the milk, sun dried tomato and Parmigiano. Whisk together until well combined. Season with salt and pepper, set aside. Into a cast iron pan (or other oven safe pan) add the olive oil and onion and saute approx 2 minutes over medium heat, stirring frequently. Add mushrooms, reduce heat to low and continue to stir while cooking until mushrooms have released their water. Add spinach and cook just until just wilted. Season with salt and pepper.
Pour egg mixture into pan and stir gently to combine. Allow to cook until the sides begin to set up. Transfer to oven and cook until eggs are no longer giggly. Approx 15 mins {check it every so often} Transfer to serving plate & enjoy immediately.
Whip out your blender, cut some veggies, and make yourself a nice fresh springtime snack to get you motivated to do whatever it is that you need to do. Snacking is good for the belly, the mouth, and the soul!!
Now you wait just one minute before you stop reading (actually – you need to start reading in order to start, but don’t stop before you even start… if that even makes any sense). These are not pancakes like you would eat for breakfast… think instead …
Birthdays, Holidays – all reasons to celebrate! Mom’s birthday was a few weeks ago & I wanted to make her apple turnovers and a smoked salmon quiche thing – but realized the evening before I didn’t have the ingredients to do so… just got bagels instead!
I know that my parents love turnovers, so even though I didn’t make it for mom’s birthday, figured after the show my mom was assisting with was over & we were celebrating a Hanukkah dinner – the least I could do was make turnovers!
Annie’s recipe called for making your own puff pastry dough (yeah – maybe one day) but for now I am more than happy with Pillsbury’s own! Don’t be shy about filling them (although the fact that the corner’s were empty reminded me of the first bite (or two) you get of a store-bought turnover. Next time I’ll add more filling, and maybe even try my own dough – but for now, what a perfect treat for after dinner and celebrating with family and with something I know they love!
Recipe (as adapted from Annie’s Eats – please take the time to visit her site & see her amazing step-by-step photos – this lady knows what she is doing!)
DIRECTIONS….
Peel & grate the apple using a large box grater. Combine the grated apple, sugar, cinnamon, lemon juice and salt in a medium bowl. Cut the puff pastry into even squares (as close as possible). Working with one square at a time (on parchment paper), place about 2 tablespoons of the apple filling (squeezed of excess liquid) in the center of the dough.
Moisten two adjoining edges of the dough square with the apple liquid, then fold the top portion of dough over the bottom. Crimp the edges of the turnover with a fork. Repeat with the remaining dough squares. Refrigerate the filled turnovers 30 minutes, or cover with plastic wrap and refrigerate for up to 24 hours. While the turnovers are chilling, preheat the oven to 375° F and combine the sugar/cinnamon in a small bowl. Brush the turnovers lightly with water and sprinkle with cinnamon-sugar. Bake until golden brown, 30-35 minutes. [Using a wide metal spatula, transfer the turnovers to a wire rack to cool.] Serve warm or at room temperature.
Thought of the day: My parents always told me that they had to be nice to me because I would be the one choosing their nursing home… little did they know that since they were nice to me I would be nice to them & surprise them with tasty treats just ’cause I love them!
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