Archive for the ‘Breakfast’ Category

     I used to buy frozen waffles all the time. I would never eat them, but I would always make them for Brennan. He never really said he didn’t like them, but one day I tasted them and couldn’t believe how hard and flavorless they were. So one Christmas I got a JC Penney gift card and I bought a waffle maker for $30. I WILL NEVER BUY FROZEN WAFFLES AGAIN! You can buy a whole box of waffle mix for $3 and the taste difference is amazing. Target carries many different flavors of waffle mix. It does take a little more time to make them, but your kids (and you) will definitely appreciate how much better they are than the frozen brand.

     Another reason to make fresh waffles is that you can experiment. So today I made a Chocolate Chip Bacon Waffle. Yes I know I seem to always have bacon in my recipes. What can I say?

     This is really pretty simple. Buy a box of waffle mix at your grocery store and follow the directions on the box for making the batter. Besides the flavored brands I buy at Target, I purchase a Belgian waffle mix from Crest grocery store when I want a plain mix.

     Prepare the bacon for your waffles. I use 3 slices per waffle. You can use more or less, it’s really up to you. It will also depend on the size of your waffle maker. I make the bacon on a cookie sheet so that they will stay straight and stiff and lay across the waffle better. Make sure you put the bacon on a paper towel lined plate so that the grease can drain off them.

Once your batter is ready and your bacon is cooked and dry of grease, you are ready to start making the waffles. My waffle maker is supposed to be nonstick, but I always spray it with Pam just to make sure the waffle doesn’t stick.

Heat the waffle maker and layer the batter, chocolate chips and bacon on top. Close and cook for 3-4 minutes. You might have to press down on the top to make sure the bacon gets pushed into the batter.

Plate your waffle and top with powdered sugar, bananas, strawberries, butter, or just syrup. Enjoy, we did – @ChefMikeW


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Breakfast on the weekend is one of my favorite meals. We usually have nothing going on, or planned, and the family gets to sit around the table and enjoy whatever creation I cook up. Today was Chocolate Pancakes! I saw this recipe on my twitter feed a few weeks ago and have been wanting to make it, so today was the day. Thanks @RealSimpleFood for tweeting this. This is a “Real Simple” recipe. It will only take you about 30 minutes to put it together and should feed about 3-4 people, depending on if they are teenage boys or not. Here is what you will need:

  • 1 cup pancake mix
  • 1 egg
  • 1/2 cup nutella at room temperature, or melted chocolate chips
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 1 tablespoon vegetable oil
  • 2 tablespoon unsalted butter
  • 1 tablespoon sugar
  • 4 bananas, peeled and cut into 1/4 inch-thick slices
  • 1/4 cup real maple syrup

Whisk together the egg and the nutella or chocolate until combined well. Then add the milk, sour cream, and vegetable oil and whisk until mixed. Stir in the pancake mix and whisk until combined. Let the batter sit while you are cutting your bananas.






If you have a nonstick griddle, it works great for pancakes. If not just use a big skillet that will fit at least two pancakes at a time. Coat the griddle or skillet with non-stick cooking spray or butter and spoon 1/3 cup of batter per pancake onto the cooking surface. If you are using a griddle, put the temperature on 350 – 400 degrees. If you are using a skillet on your cooktop, put the heat on medium. When the edges look cooked and the pancakes have bubbles, you can safely flip the pancake. Repeat this step until all the batter is used.






Once your pancakes are complete, you need to make your sautéed banana topping. In a medium skillet, melt the butter over medium-high heat. Once it is melted, add the sugar and cook while stirring until the butter mixture begins to turn brown. Add the bananas and gently stir or toss until the bananas are coated with the brown butter mixture.

Cook the bananas until they begin to soften. This should take 2-3 minutes. Add the “real” maple syrup and bring just to a boil. Remove from heat and spoon over your pancakes. Enjoy @ChefMikeW







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I have to give big props to my co-worker Atoya for this idea. We were talking about food one day at work and she told me a story about a Cinnamon Roll French Toast breakfast she had on vacation one time. She said it was so good they had it every morning. Just the thought of cinnamon roll french toast had me thinking about making it all week. So this is what I made on Saturday morning.

There are a lot of French Toast recipes. If you have a favorite recipe, I highly recommend trying it with cinnamon rolls as the bread. This is the recipe I used on Saturday:

  • 3 large cinnamon rolls
  • 1 cup milk or half-and-half
  • 3 large eggs
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 3 tablespoons butter

The first step is deciding on what cinnamon rolls you want to use. If you have the time and can make your own from scratch, then go for it. I didn’t have the time to make homemade, but I also didn’t want to use the cheap Pillsbury ones from the grocery store. I went to Panera Bread and bought three from their bakery.

Cut the cinnamon rolls in half with a serrated knife.

Prepare the French Toast mix by combining the eggs, half-and-half, honey, and salt. You might warm the honey a little in the microwave to make it easier to stir in. Once the egg yolks are broken and stirred in, put in the first cinnamon roll.

While your cinnamon rolls are soaking in the egg bath, heat a large skillet on medium heat. Add a tablespoon of butter and swirl until melted. Make sure you turn your cinnamon rolls so both sides are nice and soaked with the egg mixture before adding them to the skillet. When the pan is hot and the butter melted, add your cinnamon rolls.

Cook 3-4 minutes on both sides. The cinnamon rolls should brown slightly, especially on the cut side. You should try to only flip them one time. They will be hard to turn, because once they get hot, they will try to unravel. Add a tablespoon of butter in the pan before each cinnamon roll you make. Serve with powdered sugar and bananas or any kind of fruit. You can put syrup on these or not. Either way they are Awesome! – @ChefMikeW

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Cinnamon Roll Pancakes

     I love to make breakfast on Saturday mornings. I especially like to make breakfast when there is football on like there was this morning. So as I watched Missouri stomp Texas A&M, I remembered a pancake recipe I saw on twitter that @babblefood posted a few weeks ago. It was a pancake that look and tasted like a cinnamon roll. Wow – two great breakfast items combined into one. It is covered in a buttermilk syrup that I made, but I also tried it with regular syrup and that was just as good. (maybe better)

For the pancakes you will need to mix the following:

Combine 1 cup AP flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium size bowl.

Then in a small bowl, combine 1-1/2  cups buttermilk, 2 tablespoon melted butter, 1 lightly beaten egg, and 1 tablespoon honey.  Whisk this mixture into the dry ingredients. Batter should be a little lumpy and not to thin.

Once you have that done, you will need to make the mixture for the cinnamon swirl. In a measuring cup mix 1/4 cup brown sugar (no lumps), 1 teaspoon cinnamon, 1 tablespoon AP flour, and 2 1/2 tablespoons melted butter. Make sure this mixture is smooth and put it in a plastic Ziploc bag and cut a small triangle off the corner so you can pipe it onto the pancake.

Here’s where you have to make a decision. Do you want the Buttermilk syrup or regular syrup. If you want the buttermilk syrup, you have to get that started. In a medium saucepan, add 4 tablespoons butter, 1/4 cup sugar, and 1 cup buttermilk. Bring this to a boil over medium heat then reduce to low and simmer for 10 minutes. After 10 minutes, take it off the heat and add 1 teaspoon pure vanilla extract and 1/2 teaspoon baking soda. At this point it will foam up like a volcano science project you did in school, so make sure your sauce pan is big enough to stop any spillover.

While your syrup is simmering. Heat a nonstick skillet over medium heat and put a tablespoon of butter in it. Once the butter is melted, pour 1/2 cup of pancake batter into the pan. Don’t use more than 1/2 cup because there will be to much batter on the top when you flip it and it will cover your cinnamon swirl (I only know because I did this when I tried to make a bigger one). Now use your Ziploc bag to pipe on your swirl on top of the batter in the pan.

When the bubbles on the surface of the pancake begin to pop and then not refill with more batter, flip your pancake carefully and cook for another 30-45 seconds. Repeat with the remaining batter and swirl mixture.

Top your Cinnamon Pancakes with the Buttermilk Syrup and enjoy! May the Fork Be With You!

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This morning/noon; I woke up with a growling stomach (I don’t know how-after an AMAZING steak dinner last night) and I automatically took a mental inventory of my fridge and pantry and decided I needed to make a serious Saturday breakfast. In my fridge I had onion, bell pepper, shredded cheese,bacon,eggs,butter,milk,garlic and in the pantry some potatoes. I saw all this as Cheesy Bacon 3 egg omlettes and homestyle potatoes. I’ll admit-I’m not the best omlette maker; I heard that the perfect omletter actually does not have any brownness on it at all-mine are Always brown on the outside,I actually like it that way-but I don’t do it on purpose 😉 I sauteed the bell pepper,onion, and garlic in extra virgin olive oil first because I don’t really love raw onion or bell pepper on an omlette..and I added the garlic just bc I love garlic-even in eggs.
I mixed 3eggs for each omlette with sour cream,butter,milk,S&P,a little cheese and the sauteed onion/bell pepper/garlic mix. Dropped all that in my pan that was greased liberally. I let it cook til almost done and then dropped a big handfull of cheese and 3 strips of bacon each in the middle o the omlettes and kinda just flipped one side over. The potatoes were just cut into small pieces tossed with olive oil and Cajun seasoning salt some onion and bell pepper and slipped into the oven-I put it on a higher heat so they would get kinda crispy like they would if you fried them. By the time The husband was up-breakfast was done and he proclaimed that this breakfast was better than Jimmy’s Egg–his favorite! Ahhh,success. Good way to start the day!!

P.S. We love adding hot sauce to most everything…so we added it to the omelette when I was done!
P.p.s. I never know how to spell Potatoes bc when I was little and learning how….Dan Quail messed it all up for me. Sorrrrrry 😉

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Meal Cost for 2 people = $5.00

Tonight I had school after work, so I got home late and the Thunder vs. Lakers playoff game was about to start. Andi and Brennan had eaten on their way back from the PCN baseball game, so I was cooking for myself tonight. I wanted something quick so that I could watch the game (Thunder Won!!). I opened the Martha Stewart iPhone App and the daily recipe was Spanish Tortilla with Bell Pepper. I noticed it had Hot Sauce in it, so I knew that was my game plan. I went to the store and spent $5.00 – seriously! The recipe below is for 4 people. I cut it in half when I bought my ingredients since it was just for me.

Preheat oven to 375 then peel and slice 1 pound Yukon Gold Potatoes. Thinly slice 1 medium onion, and thinly slice 1 red bell pepper after you remove the ribs and seeds.

Heat 1 tablespoon olive oil in a nonstick skillet on medium. Toss in your veggies and stir to coat with the oil. Season with “S&P”, then cover your skillet and cook until the potatoes are crisp-tender stirring occasionally.  Once your potatoes are ready, uncover and cook off excess liquid if any.

Meanwhile, whisk together in a bowl 8 eggs, 1/4 cup chopped parsley and 1/2 teaspoon hot sauce (or more).  Season with S&P and then mix in with your vegetable skillet. Once it has coated all your veggies, use the back of a spatula to flatten the mixture.

Bake in the oven until your Tortilla is set. Should take about 12 to 16 minutes. Slice and garnish with more parsley and hot sauce. 

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