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Dessert Waffles

And then this happened! Thick and Fluffy Eggo Waffles (best ones out there) Banana Natural Peanut Butter Nutella Strawberries Powdered sugar

Waffle Breakfast Stack With Sriracha Maple Syrup

Let’s be honest, I could never pull this off for breakfast so this is a dinner stack with breakfast foods. The kids loved making their own stacks and I tried to make them as healthy as possible. The best part..stay with me… SRIRACHA MAPLE SYRUP. Yes, you have to try it if you like spicy and sweet and Sriracha on everything like I do! Serve stack with a spinach salad or fruit and Greek yogurt and you can check dinner off your list. Whole wheat waffles Scrambled eggs with 3-4 whole eggs 3-4 egg whites Ham turkey bacon, or your favorite breakfast meat Sriracha Maple syrup – 1 part Sriracha to 2-3 parts Maple Syrup I used my kitchen stacker to cut the waffles into smaller circles and toasted them. Layer eggs/turkey bacon/waffle/eggs/ham/waffle Drizzle spicy syrup (or normal) over waffle stack and dive in! You could go all out with this and make it more savory by adding avocado, arugula, cheese, or other toppings. Using “real waffles” with butter would kick this up a notch too. So many…

Chilaquiles

I just served this Chilaquiles dish to a group of friends and we devoured it! It’s a little time consuming but worth it! I’m thinking an Easter party or your next get together. Don’t wait until Cinco de Mayo! CLIFF NOTES (because this is a long recipe). Make a red chili sauce (time consuming, you could substitute canned red enchilada sauce.. but I wouldn’t it’s the best part). Drench tortilla chips or tostada pieces in red sauce and layer in a casserole dish with cheese and pulled pork (optional). Garnish with all the extra yummies! This recipe will make a 9 by 11 worth of Chilaquiles. I doubled the recipe to make 2. I added 4 pounds of pulled pork from a local BBQ shop which I think added a lot to the dish. Red Chile Sauce 7 dried New Mexico chiles 1 28-ounce can whole tomatoes, drained 1 medium white onion, chopped 5 garlic cloves, chopped 1 jalapeño, with seeds, chopped 1/8 teaspoon smoked paprika 2 tablespoons vegetable oil 2 teaspoons honey Kosher salt freshly ground pepper 10 tostada…

Easy Beignets

So delicious, so naughty, and way too easy!! These beignets are the perfect semi-homemade dessert and perfect for a special occasion! I made these for a fun New Orleans collaboration with @shabbyapple and love working with them!! 1 package flaky biscuits 1 C butter flavor shortening, for frying 8 tablespoons butter 1 C dark brown sugar, packed 3 Tb milk 1 tsp vanilla 1⁄4 C toasted walnuts, chopped Melt butter in a medium saucepan over medium heat. Add sugar and whisk until sugar melts and mixture begins to boil, about 5 minutes. Stir in milk, vanilla, and pecans until smooth. Set aside. Separate biscuits and cut into forths. In heavy bottomed skillet, melt the shortening over medium heat. Fry biscuit quarters in batches until golden on each side (this will take 30 seconds or so so watch and flip quickly. Dust generously with powdered sugar and serve with sauce. You can also reheat before serving if not eating right away.

Spicy Mango Avocado Toast

I’m so in love with this! Toasted Wheat sourdough (I obviously love this bread from TJ’s because it really crisps up and can hold a lot of toppings) Layer- Adobo Mayo (for every 2 Tb of Light Mayo do 1 tsp of *chili sauce, it’s spicy!) Chopped avocado Chopped Mango Thinly sliced red onion Lime juice (squeezed over toppings) Lime zest Red pepper flakes Kosher salt *Chili in adobo sauce comes in a can at most grocery stores. I used just the sauce not the actual chills. Freeze the rest of the adobo sauce in a plastic bag to use for something else you want to add some spice to.

Parfait

This is a must for Easter brunch! The lemon curd combined with the Greek yogurt, sweet berries, and crunchy granola hit the spot! This will serve 15-20. 2 Pints Greek yogurt Lemon Curd Large bag frozen berries Sugar Lemon juice Granola Combine 3-4 Tb lemon curd per pint of plain or vanilla Greek yogurt. (I didn’t measure it but this is my best guess. Add to your liking) Defrost a large bag of frozen berries and add a little lemon juice and 1/2 C sugar and mix. Once defrosted, drain juice. Layer: Lemon curd yogurt Berries Granola Repeat!

Baked French Toast

Anyone that knows me well has had my Baked French Toast. It’s comfort food on steroids and I’ve never met anyone who doesn’t come back for seconds. 2 loaves cinnamon bread 12 eggs 4-5 C milk 3/4 C Brown Sugar Cinnamon Vanilla Salt Tear loaves of cinnamon bread, challah bread, or any bread you have on hand into pieces. (Great Harvest Cinnamon Chip bread is the best.) Spray casserole dish liberally with cooking spray and add bread. In a mixing bowl stir eggs and milk (depending on how rich you want your casserole use 2%-half and half). Add cinnamon, vanilla, brown sugar and a dash of salt. Combine liquid and pour over bread making sure all bread is covered with liquid. Push down to soak all pieces. Cover and keep in refrigerator overnight. The next day bake at 350 for 1 hour or until cooked through. (Once in awhile the middle won’t cook fully and I stick it in the microwave for 5 minutes and it finishes it off. It also helps to bring it out an hour before you’re…

Impossible Quiche

Who remembers the “Impossible Quiche”? Well, it’s back and tastier then ever. This picture does not do it justice. 1 C ham, bacon, sausage, or chicken 2 C fillings of your choice (I added chopped asparagus, mushrooms, and tomatoes. You can add any uncooked veggies you like. ) 1 C shredded Swiss cheese 1/4 C chopped onion 2 C milk 1 C Bisquick 4 eggs Heavy dash of garlic salt S&P Spray pie pan with cooking spray and add fillings, onions, and cheese in pan. Beat remaining ingredients until smooth and pour into pan. Bake 35 to 40 minutes at 400 or until a knife inserted comes out clean. Let stand 5 minutes before serving. Add this quiche to the yogurt parfait and baked french toast and you’ve got Easter brunch in the bag!

Granola Yogurt Cups

I’m in California this week so most of the recipes are going to be using leftovers from Easter and other things I’ve made from around the house over the last couple of weeks. I like to keep it simple and healthy after big holidays and parties. Use any granola you have around the house. I used my homemade granola from a previous post but most should work. Add Peanut butter and honey until combined and fairly sticky. I don’t know measurements but if I had to guess 2 C of granola to 1/2 C Peanut Butter and 1/4 C honey. I added a little vanilla extract too. Once it’s combined spray mini or regular muffin tins generously with coconut spray and fill with granola and shape in a cup. Freeze muffin tins for a couple of hours and take out right before serving. Fill with Geek yogurt and fruit.

Tomato and Egg Bake

This has been one of my favorite breakfasts in Israel. It’s low-carb, healthy, and hearty! The chef explained the dish to me this morning and this is what I came up with. 1 large onion, thinly sliced 1 large red bell pepper, thinly sliced 1 jalapeño, deseeded and diced 3 garlic cloves, chopped 1 tsp ground cumin 1 tsp sweet paprika 1 Tb sugar ⅛ tsp cayenne +|- 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped or crushed with hands 2 Tb tomato paste S&P Feta cheese, crumbled 6 large eggs Chopped cilantro, for serving Hot sauce, for serving Heat oven to 375 degrees. Sauté onion, peppers, and jalapeños for 20 minutes. Add garlic and cook 2 minutes; stir in cumin, paprika, cayenne, and sugar and cook 1 minute. Pour in tomatoes and tomato paste and season with S&P; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes….