Breakfast Burritos

For Mother's Day we took the boat out...we probably would of taken it out any way, but he did clean it all up and get it ready to go. I didn't have to do much of anything. We wanted to get out there early so we could get a parking spot at the boat ramp, being Siesta Key it's usually busy whether it's a holiday or not. He said we could pick up some breakfast burritos on the way....nah, I couldn't let that happen...and I have been into wraps lately, just like a few other blogger friends out there.

I had some farm fresh eggs, and scrambled them up with some home grown chives and organic half and half.

I pulled out some left overs, bacon from the staff appreciation breakfast at school, cooked red potatoes, some rice from Jose's Authentic Cuban Food restaurant that we went to Friday night, and some garlic chives. Warmed it all up in a skillet.

Pulled out the cotija cheese also known as Queso Anejado or "aged cheese" and our new favorite cheese, we use it all the time. It can be used like Parmesan cheese. The home made salsa from the Cuban restaurant..

...back to the kitchen...I made mine with breakfast sausage that I had cooked up. (I did make them roll their own, but then they get it the way they like it).



Wrap it all up and it's good to go...and so much better than what we could pick up on the way, even if I did have to make it myself! At least I didn't have to make lunch.

Brunch Arepas - with scrambled eggs and tomatillos

We love eating arepas on the weekends, we have them for breakfast, brunch, lunch, supper. It all depends on how you fill it or top it. It is almost like when making fried rice or quiche...let's see what we have in the fridge.

For this one I made the herbed arepas , once you are able to find the masarepa flour you will use it plenty, it's so easy to throw together a batch.
Scramble some eggs while you are cooking the arepa...this is the hardest part, but do-able with two pans. I use my flat quesadilla pan for the arepa (and many other things like flatbreads). I'm sure you all have a favorite pan that you use when making eggs.


This time I topped the arepa instead of stuffing them...topped with the scrambled eggs, fresh diced tomatoes, tomatillo salsa, queso fresco or any Mexican cheese, and cilantro. You can use jarred salsa or make your own tomatillo sauce.
Sliced avocado would be nice with this too.

See how easy it is? So quick and easy I can sit on the lanai with my family and enjoy eating a meal together...after I get the photos that is!

I will share this at Let's Do Brunch!

Breakfast Egg and Toast Cups

If you know me you know that I like to get more savory breakfast ideas. The weekends are when I spend a little more time making breakfast, rather than the whole grain toast with almond butter and ginger jam! The typical breakfast on the run out the door! So here is another one that I happened to catch on Jaden's Steamy Kitchen ...bacon, egg, and toast cups she used muffin tins to make hers. I thought I would change it up a little...(ha! what did you expect?)

I used individual cups for these, I have several different size ramekins, so I used one that would hold the goodies... I didn't have a crowd to feed so I just made three of them.

First cut a out a circle in the slice of bread, use a cookie cutter, tuna can or anything round that would work here. You were supposed to flatten it out slightly, I didn't, but it still worked fine.



Directions:
Preheat oven to 375 degrees F.
Lightly butter 6 standard-sized muffin cups or the individual cups that you plan to use.



Cut each round, then press into each muffin cup, the halves will overlap slightly, but in these ramekins they didn't so I just added some more bread.



Make use of extra bread to patch any gaps, press into place.



Brush the tops of the bread in each muffin cup with melted butter.




Lay in some spinach and sprinkle with some shredded cheese. I used some organic chopped frozen spinach that I always have on hand, you don't have to thaw it first. If you are frying up some bacon and you have the pan out already go ahead and toss some fresh spinach and saute, or chopped tomatoes, even onions if you like then add them to the bottom here.



Crack one egg into each cup and season with salt, pepper and a little herb blend, then bake until the egg whites are just set, about 20 to 25 minutes.


I made one with the egg whole...



...and another with the egg mixed up a little and a dash of cream added.




...sprinkle some grated cheese and fresh chives, and serve while still warm...



..or run a knife around cups to loosen and serve immediately.



So easy and a perfect way to make breakfast a little special!

Mushroom Spinach Cheese Omelet - and back to school

The weekends are a perfect time for a big breakfast...at least in my household. This past week I was busy at school getting the clinic ready for the new school year. You wouldn't believe how much paperwork we have to deal with. We are getting more medically fragile students, a couple more diabetic children and a former student that looks fantastic after she lost over 200 pounds. I am so happy for her, and was so happy to see her she is feeling great and her asthma is so much better. I recognized her right away but her first grade teacher and a few other didn't. It should be a good year despite all the budget cuts...we have such a great staff to work with and you know we are all there because we love kids and want to see them succeed. I heard a great quote during one of our staff meetings - "Students don't care how much you know until they know how much you care"

I forgot how tiring it was to work like that,(you know having the summers off and everything) plus meeting all the parents and excited kids at Meet Your Teacher night. So this weekend we have to build back our strength :D omelets are a perfect way to do that...so easy with fresh ingredients and you can make them the way you like them...

Crisp up the tortilla strips in a bit of oil and place them on a plate with paper towels sprinkle with some sea salt until ready to use...



Queso fresco work well with the tortilla strips.

Whisk 2 eggs with a tablespoon or splash of cream or milk, a dash of herbs...I used my blend of Fine Herbes
which has tarragon, chives, basil, dill and more...great for eggs and veggies.

...add the spinach and mushrooms after they have been sauteed enough to be softened and loose some of the moisture. I used baby bella or shiitake mushrooms, but of course you can use what ever mushrooms you like...I like to have the crunch of the tortilla strips inside the omelet as well as...

...on top!

now off to relax and gear up for Monday!

Have your kids started back to school yet?

Arepa With Egg (arepa de huevo)

Is everybody ready for some breakfast weekend style? This is the time I like to make a hearty breakfast or brunch. And you all know how I like to try new things . I have already showed you how to make arepas, and once you make them yourselves you will find many good ways to serve them...and eat them...and enjoy them...sitting poolside with your family. I have for you today.... a tale of two arepa de huevos. These egg filled corn cakes are a delight. If you already have the arepa flour, what could be better than to make some for breakfast?

It starts with the basic arepa recipe.... 1 cup masarepa flour •1/4 teaspoon salt •1 1/4 cup hot water •4 eggs more or less depending on how many people are eating. Mix the dough, and with wet hands form 4 balls, then flatten them into patties, or you can flatten them between two pieces of plastic wrap like above. I added some mixed herbs (chives, tarragon, chervil etc...) in mine, I have posted this blend before. In some of the instructions given on making egg filled arepas, they want you to reserve some of the dough to seal the egg inside the arepa.

On any flat pan/griddle melt a little butter and cook the arepas around 5 minutes per side until golden brown...

Yes! that is perfect. Now one instructions had you slice them open and scoop some of the excess out and place the egg in that area, then use the extra dough to seal it....ah...well...this really didn't work for me...

The egg oozed out of one, and the other didn't even make it...

so I just fried the egg with the arepa half on top...

...then added some cheese (a must for mine) put the other half on top...

...and finished it off.

the other one was okay, but didn't get the cheese inside and the egg wasn't what you call stuffed inside...

...but it tastes good!

The next time I thought I would use the white masarepa. I saw a video that had you insert a knife and make a slit...

..peak it open...oh man it slit farther on it own when I tried to cup it open to slide the egg inside...

...I even had this nice little cup with a pour spout...perfect to get the job done...well the egg still went all over and I could not get the wet dough to stick it together...I still stuffed some cheese in there as well, and made a mess...

....I still was able to get a pretty picture...

and it still tasted wonderful...you really can't complain about the taste...

This is the bottom of one where the egg leaked out. I guess this is one of these things that might not be pretty, but who cares it was great!

I would make them again....maybe I'll get it right. I want to try some of these other goodies to add to this savory breakfast corn cake....maybe some ripe tomatoes, chopped or thinly sliced,

or some green onions, finely chopped with garlic cloves, finely chopped , or ground cumin with a pinch of ground annatto seeds , topped with, chopped cilantro ! Salt and pepper to taste!!

What would you add to your arepa de huevo?

Parmesan, Goat Cheese and Spinach Flan?

In keeping with the French theme, I made this for a nice weekend lunch. It would be perfect for a breakfast or brunch. Since I already had the goat cheese...and Maranda wanted me to make something "French" when I searched I made sure I could use it. Why not? I found a recipe at French Cooking for Dummies it confused me a little because it's called a flan. This is so similar to the Spinach Frittata recipe that I made for Martha Mondays awhile ago. That one confused me because it wasn't what I would call a frittata. It reminded me more of a souffle, except using the whole egg instead of egg whites. As always, I made some changes to the recipe and made it the way I liked it.

INGREDIENTS:

- 1 cup fresh spinach leaves - washed and a coarse chop - 1 small shallot - minced - 1 teaspoon fresh chives - chopped - 3 oz goat cheese - diced - 2 oz Parmesan cheese - grated - 2 eggs 2 tablespoons heavy cream - salt and pepper - 1 tablespoon butter

Saute shallots in butter until soft, add spinach and cook until soft, let cool a bit (just so the heat won't scramble the eggs). Preheat oven to 350 degree F or 180 C. In a large bowl whisk eggs, add cream, Parmesan, and chives. Add goat cheese, and the spinach/shallot mix if cool enough. Salt and pepper to taste and whisk again. Pour into buttered ramekins and bake for 20 minutes. Serve right away while still warm.

Mmmm...tasty! This recipe made two ramekin size portions, I am sure you could double it and it would work just as well.

I really don't care what you call this it was fantastic! I loved the flavors and I don't know if it is a French flan, or Italian frittata! I glad I made this simple and elegant dish.( It would be perfect with a glass of champagne ) Ha! Then it must be French!! :D

It was a treat nice and creamy, and the spinach and tang of the goat cheese...

...good to the last bite.

I linked this toLet's Do Brunch

I noticed last week that a pineapple is staring on one of my pineapple plants. I have a hard time throwing away the top of a pineapple when I eat one, so I plant them. I have had a few now that have produced tiny pineapples, and it is still fun to see the process as it grows.