…Will Cook for Heels
Posts tagged breakfast
Greg’s Bday Breakfast-Part 2 (Bananas Foster French Toast)
Jan 10th
I’ve made this recipe before and could not WAIT to make it for my family. For some reason, whenever I go home, I get really lazy and just love to let my mom take care of everything. However, since I was playing host this weekend, I KNEW this would be on the roster. Greg had reservations about the French Toast and the Shrimp and Grits meal combo but I knew they would appreciate it. We all consider ourselves FOODIES but since I am not in a great culinary city like Miami, I am charged with actually having to replicate the dishes I love….plus they can’t cook…shhhh.
Bananas Foster French Toast
(courtesy of Paula Deen)
Ingredients:
4 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
8 tablespoons butter, divided
8 large croissants, halved
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 ripe bananas, halved crosswise and lengthwise
1 teaspoon rum extract
Directions:
In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.
In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.
Blueberry Pancakes
Jan 4th
On Sunday morning, I decided that we would have PANCAKES! My mom didn’t make pancakes for us as kids. She was more of a “grits n eggs”, southern girl and we had no complaints. I recalled watching one of my favs, “Throwdown with Bobby Flay” in which he challenged the famed Clinton Street Baking Company (CSBC) in New York to a Blueberry Pancake Throwdown. If you’re unfamiliar with the show, he finds people that are perceived to make the “BEST” something (pancakes, mac n cheese, crab cakes, fish tacos, etc.) and tries to improve their recipe and then challenge them to a duel. You should check it out….I digress.
Bobby’s Pancakes beat out CSBC’s and made it to my “To-do” list. I planned to perform the recipe as created but there were 2 reasons why I didn’t:
Haute Eggs
Dec 20th
As I told you, I’ve exhausted my Fiercefoodie budget for the month (or until Greg forgets) yesterday on my Patron. Nevermind the fact that he ate 2 cupcakes. Ummmhmmm…. Anyway, I noticed that I have no breakfast contributions on the site so I decided to try to get some daylight shots for a change (supposedly a key factor in food photography) and scramble some eggs. Plus, I was in no hurry to dirty my recently cleaned kitchen, so a one-pot dish was ideal. After a check around the fridge, I found a couple slices of oven roasted deli turkey, deli Muenster cheese, a little white cheddar, a shallot, sundried roasted tomatoes and a little heavy cream.
Of course, you can use ANYTHING for the scramble. Scrambles are quick and more forgiving than trying to fold your eggs over into an omelette. I can do it though (very slowly however) so don’t sleep on my skills. : ) But with the scramble, you get to stuff it with a lot more goodies that otherwise wouldn’t fit in that thin little envelope. Usually, I use leftover mushrooms, onions and peppers but apparently I haven’t cooked anything lately (if you let Mr. Ungrateful tell it, lol) Hey! Birthday girls eat out.
Tyler’s Ultimate Shrimp & Grits
Dec 4th
(Recipe courtesy of Food Network.com)
Level: Easy, 4 servings
Ingredients:
- 2 tablespoons extra-virgin olive oil ( I quasi-covered the bottom of the skillet with the EVOO)
- 1 medium white onion, minced
- 1 garlic clove, minced
- 1 pound andouille or spicy Italian spicy sausage, cut in chunks
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 to 3 bay leaves
- 2 pounds large shrimp, peeled and deveined, tails on
