Quesadillas con Huevos

Wanting something different for breakfast, I decided to try to make a breakfast quesadilla. I’ve done breakfast burritos with scrambled eggs but I wanted my eggs soft cooked this time. I love black beans, so I knew those were going on it and I could use them to corral the egg. I used part of a drained can of Ro-Tel tomatoes and green chilis instead of salsa, so the final result had the added benefit of helping my girlfriend, who woke up with a congested head, open up her sinuses.

Quesadillas con Huevos

4 flour tortillas
1 can black beans
1 cup pepper jack cheese, grated
1/4 cup salsa, drained
2 eggs

Preheat oven to 450 degrees F.

Lightly toast tortillas over the stove burner. Warm the black beans in a saucepan.

Place two tortillas down on a baking sheet. Sprinkle on a layer of pepper jack cheese. Make a ring with some drained black beans. Sprinkle over the ring the salsa. Carefully break one egg in each of the rings. Sprinkle on a little more cheese.

Put the baking sheet in the oven for 3 minutes. Remove long enough to sprinkle on more cheese and place the remaining tortillas on top of the filled side. Bake for 3-5 minutes. Turn on the broiler and broil for up to two minutes more to make the top tortilla crunchy. If you want your eggs runny, instead of just soft, reduce the second bake time to 3 minutes.

Place onto large plates and cut into quarters. Serve with sour cream and additional salsa, if desired.

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Sweet Potato Pancakes

For breakfast this morning I made some sweet potato pancakes. They were sweet enough to need only a splash of maple syrup and they went really well with some salty, smokey bacon.

To get the sweet potato mash, Michelle fills a crock pot with rinsed sweet potatoes and puts them on low overnight (6 to 8 hours). Don’t pierce them or anything or you’ll get a mess in the bottom of your crock pot! The next day, use a spoon to take the peel off. After mashing them, she stores them in 2 cup servings in zip top bags in the freezer. Perfect for making a side dish for dinner or adding into crescent roll or biscuit dough or, like here, in pancakes.

I didn’t have any buttermilk, so I used a combination of Greek yogurt and milk. You could also use sour cream in place of the Greek yogurt. If you have buttermilk, use 1 1/2 cup in place of the milk and Greek yogurt/sour cream.

Sweet Potato Pancakes

1 1/4 cups mashed sweet potato
1/2 cup plain Greek yogurt
3/4 cup milk
1 large egg
4 tablespoon unsalted butter, divided
1 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon

Place sweet potatoes, Greek yogurt, milk and egg in a medium bowl. Melt 2 tablespoons butter and add to the mixture. Whisk to combine.

Stir together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and stir until mixed. Do not overmix and, for best results, let the batter stand while you heat griddle and preheat oven to 200 degrees F.

Melt 1/2 tablespoon butter in a griddle over medium heat. Add batter by 1/4-cup measures. Cook until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned on second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate and set in the warm oven and repeat until all pancakes are cooked, adding more butter to the griddle as necessary. Serve immediately with a little maple syrup.

Blueberry Buttermilk Pancakes

This is a quick recipe for buttermilk pancakes that is as easy as using a box mix and it includes Michelle’s favorite add in – blueberries. This recipe makes 6 to 8 pancakes, perfect for a meal for two. I started by using the powdered, dry buttermilk to make a cup of buttermilk for the recipe. To make sure it had that tang you get from real buttermilk, I added a little sour cream.

Blueberry Buttermilk Pancakes

1 1/4 cup all purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoon sour cream
2 tablespoons unsalted butter, melted
1/2 cup blueberries (use fresh or thawed frozen berries)
2 additional tablespoons unsalted butter, melted

Warm a pancake griddle over medium low heat while preparing the batter. Preheat oven to 200 degrees F, to have a place to stash cooked pancakes while cooking the next batch.

Stir together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, whisk together the buttermilk, egg, sour cream and 2 tablespoons of melted butter. Add the liquid ingredients to the dry and gently stir until all the streaks of flour are incorporated. The batter will still be lumpy.

Brush a little bit of the additional melted butter on pancake griddle in the area where you will put batter. Using a ladle, pour out about 1/4 cup of batter over the butter. Sprinkle on a small handful of blueberries. Cook until the edges of the pancake are set, the top bubbles begin to break and the underside is golden brown. Flip over and cook the other side until it is golden brown.

Serve pancakes immediately or place them in the prepared oven. Using more melted butter, prepare the griddle for the next set of pancakes. Continue until all the batter is used up.

Personal Size Potato and Rosemary Frittata

I had a hankering for a frittata for breakfast but all the recipes I have call for 8 to 12 eggs. Great when having people over for brunch but, as I’m home alone, that wasn’t going to work. The recipe I came up with serves two typical appetites for breakfast or 1 very hungry person. If that one person can show some restraint, it will make both breakfast and lunch.

Personal Size Potato Rosemary Frittata

1 medium potato
1 tablespoon olive oil
1 small onion, thinly sliced (I used a mandolin slicer)
1 sprig of fresh rosemary, finely chopped (should give you about 1 teaspoon)
3 eggs
1/4 cup milk
salt and pepper to taste

Preheat oven to 450 degrees F.

Peel the potato and place in a saucepan of cold water. Bring to a boil and keep it there for 10 minutes. Remove potato and slice.

Meanwhile, in a small cast iron skillet, heat the oil. Add the onion slices. Cook over medium low heat, stirring regularly, for about 10 minutes, until they are lightly caramelized. Sprinkle on the rosemary for the final two minutes of cooking.

In a large bowl, whisk together the eggs, milk and salt and pepper. Stir in the potatoes and the onions and rosemary. Make sure everything is coated in egg.

Heat the skillet the onion was in and then pour in the egg mixture. Bringing the pan up to heat is an important step or the bottom of the frittata will stick to the pan. Cook for 2 minutes to allow the base to set. Run a knife along the edge to loosen. Transfer to the oven and let finish cooking, about 10 minutes. The top will be golden brown.

Transfer to a plate and either eat hot or at room temperature. It also makes for a terrific sandwich filling once cold. I put it between toasted slices of white bread but it is even better between slices of focaccia (recipes here, here and here).

Ultimate Chocolate Pancakes

I was watching a cooking show with Anna Olson and she did chocolate pancakes as a dessert (with cinnamon peaches). With a little improvement, the recipe seemed like the perfect recipe to fix for a breakfast-in-bed meal for the birthday girl. With three kinds of chocolate (cocoa powder, bittersweet chips and cacao liquor), they are the ultimate in deliciousness.

Chocolate Pancakes

1 ¼ cup all-purpose flour
¼ cup cocoa powder
3 tablespoons sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ⅔ cup buttermilk at room temperature
3 tablespoons unsalted butter, melted
2 large eggs at room temperature
1 teaspoon Creme de Cacao liquor
1 cup bittersweet chocolate chips

Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In a separate bowl whisk buttermilk, melted butter, eggs and Creme de Cacao.

Add buttermilk mixture to flour mixture and stir just until combined. It should still have some lumps. Stir in chocolate chips.

Preheat a griddle over medium heat and butter generously. Test drip a small spoonful of batter into the pan. If it bubbles furiously, the pan is too hot. If it doesn’t appear to be cooking at all, the pan is not up to temperature yet.

Once you’ve achieved desired heat, ladle batter onto griddle and cook about 3 minutes. It is ready to flip when air bubbles rise to the surface and a peek under the edge shows it to be dry on the underside. Flip the pancake and cook for another 2 minutes.

Remove pancakes to a plate, cover and keep warm until ready to serve.

These go really well with bacon, as the salty bacon compliments the darkly rich pancake.

Sourdough Chocolate Pecan Waffles

I had a cup of starter I needed to use and the idea of setting up a batter on Saturday night so I could have waffles for breakfast on Sunday seemed like a perfect idea. This recipe started from one in the Gray Lady – Sourdough pancake or waffle batter – before I livened it up a bit with some pecans and chocolate.

Sourdough Chocolate Pecan Waffles

Overnight sponge:
1 cup sourdough starter “unfed”
1 cup buttermilk
1 cup all-purpose flour
1 tablespoon light brown sugar

Batter:
1 large egg
¼ cup melted unsalted butter
1 teaspoon Praline Pecan Liqueur (or 1 teaspoon vanilla extract)
½ teaspoon kosher salt
1 teaspoon baking soda
1/2 cup pecans, toasted and chopped
3 tablespoons Ghiradelli Sweet Ground Chocolate and Cocoa

Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.

When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine. Stir in the pecans and ground chocolate.

Pour 1/2 cup of the batter onto a preheated prepared waffle iron and cook until the waffle is brown and crisp, about 5 minutes. Repeat until all the batter is used. Serve immediately or leave in a 200 degree F oven until all are cooked and you are ready to eat.

Cinnamon Raisin Sourdough Bread

Yet more fun from the world of sourdough bread making. This is another one from King Arthur Flour and makes a delightful cinnamon, raisin sourdough bread.

I plumped the raisins by putting them in a bowl with 1 tablespoon Fireball whiskey plus 1/2 cup water and letting sit for about thirty minutes.

Cinnamon Raisin Sourdough Bread

DOUGH
1/2 cup sourdough starter, fed or unfed
3 cups unbleached all-purpose flour
2 1/2 teaspoons instant yeast
1 tablespoon sugar
1 1/4 teaspoons salt
1 large egg
5 tablespoons soft butter
2/3 cup lukewarm water
FILLING
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
2 teaspoons unbleached all-purpose flour
1 large egg beaten with 1 tablespoon water
1/2 cup raisins or craisins

Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it’s just about doubled in bulk.

While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour. Plump the raisins. Drain well before using.

Gently deflate the dough, and transfer it to a lightly greased work surface. Roll and pat the dough into a rough rectangle approximately 6″ x 20″. Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling and raisins. Starting with a short end, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.

Transfer the log, seam-side down, to a lightly buttered 9″ x 5″ loaf pan. Cover and allow the bread to rise until it’s crested about 1″ over the rim of the pan, about 1 hour.

While the dough is rising, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 20 minutes. The bread’s crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.

Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.