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A Breakfast Special: Homemade Biscuits and Sausage Gravy

Michelle likes to make a homemade breakfast on Sundays and this past weekend was no exception. She had asked me what I felt like having and I had suggested biscuits and sausage gravy. I know it is far from the healthiest breakfast out there, but it tastes really good and it is something we almost never have. I found this recipe from Cook’s Country that was simple and quick to make and didn’t use any ingredients that we didn’t already have in the house, which made it even better to try.

Homemade Biscuits and Sausage Gravy

Biscuits:

3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons (1 stick) butter, cut into 1/2-inch pieces and chilled
4 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
1 1/4 cups buttermilk 

Sausage Gravy:

1/4 cup all-purpose flour
1 teaspoon ground fennel seed
1 teaspoon ground sage
1 1/2 teaspoons pepper
1 1/2 pounds bulk pork sausage
3 cups milk
Salt

 For the biscuits: Adjust an oven rack to the middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper. Pulse the flour, sugar, baking powder, baking soda, salt, butter, and shortening in the food processor until the mixture resembles a coarse meal. Transfer the mixture to a large bowl. Stir in the buttermilk until combined.

On a lightly floured surface, knead the dough until it is smooth, about 8 to 10 kneads. Pat the dough into a 9-inch circle, about 3/4-inch thick. Using a 3-inch biscuit cutter dipped in flour, cut out rounds of dough and arrange them on a prepared baking sheet. Gather the remaining dough, pat it into a 3/4-inch-thick circle, and cut out the remaining biscuits. You should have 8 biscuits in total.

Bake until the biscuits begin to rise, about 5 minutes, then rotate the pan and reduce the oven temperature to 400 degrees. Bake until the biscuits are golden brown, about 12 to 15 minutes, then transfer the biscuits to a wire rack and let them cool.

For the sausage gravy: Combine the flour, fennel, sage, and pepper in a small bowl. Cook the sausage in a large nonstick skillet over medium heat, breaking up the meat with a wooden spoon, until the sausage is no longer pink, about 8 minutes. Sprinkle the flour mixture over the sausage and cook, stirring constantly, until the flour has been absorbed, about 1 minute. Slowly stir in the milk and simmer until the sauce has thickened, about 5 minutes. Season with salt and serve over split biscuits. The biscuits can be stored in a zipper-lock bag for 2 days to be used again later on.

It’s a very simple meal that makes a great breakfast. You could just have this alone with your coffee, tea or juice or serve it with an egg over easy or scrambled eggs and you have a really nice breakfast for a weekend. We actually made extra so there was some left over for me to have another day. I just heated some of the sausage gravy up and added a little milk to it to loosen it up and had some with a biscuit. It was pretty darn yummy.

That’s all I have for today. Check back next time for another recipe. As always, there’s still lots to come, including more Thanksgiving ideas and recipes to use. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on November 6, 2013 in Biscuits, Breads, Breakfast, Gravy, Pork

 

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Breakfast For Dinner Redux – Pancakes and Hash Browns

One of the favorite meals around our household is the breakfast for dinner concept. I have posted different breakfasts we have used on here before, and one of the most common things we eat are pancakes. Of course, there are varied ways and recipes you can use to make pancakes, including using tried and true methods such as Bisquick to help you along way. There’s nothing wrong with Bisquick; we use it around here when we feel like having some easy pancakes or biscuits without any fuss. That being said, there is nothing quite like having some homemade pancakes that are cooked just right. You love them when they are fresh off the griddle with a little bit of butter and lots of syrup. I love fruit pancakes like blueberry or banana, but this time we kept it simple with just some regular pancakes.

Pancakes

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

3 tablespoons butter, melted

2 cups buttermilk

1 to 2 teaspoons vegetable oil

Pre-heat the oven to 200 degrees so you have a place to keep your pancakes warm while you cook more. Set a wire cooling rack over a baking sheet and set it aside.

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, melted butter and then the buttermilk. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated. A few lumps should remain in the batter. Be careful not to overmix the batter.

Heat a large, non-stick skillet over medium heat for 3 to 5 minutes. Brush the bottom of the skillet with 1 teaspoon of the vegetable oil. Using 1/4 cup of batter per pancake, add the batter to the skillet. Only 2 or 3 pancakes are likely to fit in the skillet at one time. Cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until they are golden brown on the second side, about 1 to 2 minutes longer. Spread the pancakes out over the wire rack on the baking sheet and hold them in the warm oven. Repeat the process with the remaining batter, remembering to brush the bottom of the skillet with oil for each batch you make.

Pancakes freeze pretty well, so you can make a big batch and have them as leftover breakfast during the week if you like. Just defrost them overnight in the refrigerator and throw them in a 350 degree oven for 5 minutes and you can have them for breakfast. They should last for about a week in the freezer.

Since we had pancakes already, I wanted something extra to go with it since this was dinner. I have had a hankering for some hash browns lately and I saw this simple recipe from America’s Test Kitchen and decided to give it a try. This was much easier to do with the food processor, but if you don’t have one, you can use a box grater (just watch your knuckles!).

Hash Browns

1 pound russet potatoes (2 medium potatoes), peeled

2 tablespoons grated onion

1 tablespoon minced fresh parsley (optional)

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon butter

Grate the potatoes using either the large holes of a box grater or the shredder attachment of a food processor. You should end up with about 1 1/2 cups of shredded potatoes. Wrap the grated potatoes in a kitchen towel and squeeze thoroughly of any excess moisture, then toss the potatoes with the onion, parsley (if using), salt and pepper.

Melt 1/2 tablespoon of the butter in a non-stick skillet over medium-high heat until it begins to brown, swirling to coat the entire pan. Scatter the potatoes evenly into the skillet and press down on them firmly to form a cake. Reduce the heat to medium and continue to cook the potatoes until they are dark golden brown and crisp on the first side, about 8 minutes.

Slide the hash brown cake onto a large plate, then invert it onto a second plate so that the browned side is facing up. Add the remaining 1/2 tablespoon of butter to the skillet and melt, swirling to coat the pan. Slide the hash brown cake back into the pan, browned-side up, and continue to cook it over medium heat until the second side is also golden and crisp, about 5 minutes longer. Slide the hash brown cake onto a plate or cutting board and cut it into wedges.

Using a non-stick skillet here really makes a big difference in making your life easier and flipping the hash browns over. With this method, they come out crisp and delicious and are easy to serve and they have great flavor. I also had some sausage links we made to go along with everything.

That’s all I have for today. Check back to see what recipes come up next. We’ll be out for the evening tonight, so no cooking for me, but I’ll be back with some more recipes to try out, including a hot dog recipe with onion sauce and pepper relish, lemon icebox pie, Tar Heel pie, roasted chicken from Marc Murphy and more. Check back and see what is next. until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on August 8, 2013 in Breakfast, Cooking, Dinner, Potatoes

 

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Easy French Toast with Blueberry Sauce

Every once in a while we decided to bake something a little fancier for breakfast. Yesterday, Michelle woke up and decided she would like to have some French toast. French toast is not something I make at all really, mainly because it’s not one of my particular favorites. In my opinion, a lot of French toast that you get is pretty soggy and has too much egg for my particular taste. Anyway, I was more than happy to make some for Michelle and Sean and chose to use this recipe from the Cook’s Illustrated Cookbook.

French Toast

8 large slices hearty white sandwich bread or challah bread
1 1/2 cups milk, warmed
3 large egg yolks
3 tablespoons packed light brown sugar
2 tablespoons butter +2 tablespoons melted
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Adjust an oven rack to the middle position and heat the oven to 300°. Place the bread on a wire rack set inside a rimmed baking sheet. Bake the bread until it is almost dry throughout (the center should remain slightly moist), about 16 minutes, flipping the slices half way through the baking. Remove the bread from the rack and allow it to cool for five minutes. Return the baking sheet with the wire rack to the oven and reduce the temperature to 200°.

Whisk the milk, egg yolks, sugar, 2 tablespoons of melted butter, vanilla, cinnamon, and salt in a large bowl until well blended. Soak the bread in the milk mixture until it is saturated but not falling apart, about 20 seconds per side. Using a slotted spatula, pick up one bread slice and allow the excess milk mixture to drip off; repeat the process with the remaining slices. Place the soaked bread on another baking sheet or platter.

Melt half a tablespoon of butter in a large skillet over medium-low heat. Using a slotted spatula, transfer two slices of the soaked bread to the skillet and cook until golden brown, about 3 to 4 minutes. Flip the bread and continue to cook on the second side until it is golden brown about 3 to 4 minutes longer. If the toast is cooking too quickly, reduce the temperature slightly. Transfer the toast to a baking sheet in the oven. Wipe out the skillet with paper towels. Repeat the cooking process with the remaining bread, two pieces at a time, adding a half tablespoon of butter for each batch that you cook. Serve warm.

I think it came out pretty well myself considering I’m no French toast expert and Michelle and Sean both seem to really enjoy it. It was a little more work toasting the bread before you actually make the French toast, but I think it came out better because the bread isn’t nearly as soggy as I’ve seen in the past. I think between using only the yolks of the egg and adding some melted butter to liquid it gives the toast a chance to be not nearly as soggy and a little more rich.

I also decided that I wanted to make a little bit of blueberry sauce to go along with the French toast. I had just bought some blueberries at the store the other day and they looked pretty good. This recipe makes quite a bit of sauce, a lot more than what was needed for the French toast, but we have it on hand now and I think it’ll be great to use with things like ice cream, cake or even in your oatmeal in the morning.

Blueberry Sauce

2 cups fresh blueberries

1/3 cup sugar

1 tablespoon fresh lemon juice

1/8 teaspoon salt

1/2 teaspoon vanilla extract

Wash and crush the blueberries in a medium bowl. Add the sugar, lemon juice and salt and mix well. Place the mixture in a small saucepan and bring to a boil over medium heat, stirring occasionally. Boil for 1 minute and then add the vanilla. Remove from the heat and chill until serving.

It’s a pretty useful sauce that I think you find you’ll be able to work it into a lot of other areas if you want to use it. It’ll go just as well on pancakes as it would for French toast that’s for sure.

That’s all there is for today. I’ll have some more recipes for you tomorrow. I will likely be posting the fried chicken recipe I used that I got from the New York Times recently. I also have several other recipes to try out for this week, so check back in see what I use. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on May 20, 2013 in Breakfast, Cooking, Sauce

 

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Bon Appetit and Blackberry Farm Griddle Cakes

When we receive the latest issue of Bon Appétit magazine a few weeks ago, we knew right away that we wanted to try to make the cover picture that was on there. They had a great recipe from Blackberry Farm, a hotel in Tennessee that offers these incredible cradle cakes. Just the picture alone would make you want to at least give them a try. The recipe is not hard to make, although it has a number of ingredients in it that took me a little while to track down in our location. I can tell you that it certainly worth the effort to put into it to try to find some of the flour that you need.

Blackberry Farm Griddle Cakes

1 large egg
2 cups buttermilk
1/4 cup pure maple syrup
1 cup gluten-free oat flour
2/3 cup yellow cornmeal
1/3 cup brown rice flour
1/4 cup buckwheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup (half stick) butter, melted
Vegetable oil (for skillet)

Whisk the egg, buttermilk and maple syrup in a small bowl. Whisk the oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt together a large bowl. Whisk the buttermilk mixture into the dry ingredients, then whisk in the melted butter until no lumps remain.

Heat a large nonstick or cast-iron skillet over medium heat; lightly brush the pan with oil. Working in batches, pour the batter by one fourth-cupfuls into the skillet. Cook until the bottoms are browned and bubbles begin to form on the top of the griddle cakes, about three minutes. Flip the cakes and cook until the griddle cakes are cooked through, about two minutes longer.

I have to say that these were better than any other pancakes that I have had in a long time. I love the nutty flavor that you got from the cakes themselves. They are a little bit darker in color than what you would normally have from pancakes, but I assume that is due to the different types of flours you were using, such as the brown rice flour and the buckwheat flour. Altogether they create an incredible flavor. You could easily double or triple the ingredients in this recipe and store it so that you have a mixture ready to go with any time. Another great thing about this recipe is that it is gluten-free so you can make it for yourself or others who may have issues with that. We had these for dinner a couple of nights ago and serve them with some links sausage and a little bit of bacon. We also had some syrup and butter and while my picture does not look nearly as nice as the one in the magazine, I sure think it tasted just as good.

That’s it for today. Tomorrow is Mother’s Day and we have dinner planned over here, I’ll be making Chicken Parmesan, Eggplant Parmesan, Sausage and Peppers and a Wilted Spinach Salad with a Warm Bacon Vinaigrette. Check back on Monday and I will see if I can post a couple of the recipes for everyone else to try. Until then, enjoy the rest of your day today, enjoy your meal and have a wonderful Mother’s Day!

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Posted by on May 11, 2013 in Breakfast, Cooking, Cooking Websites

 

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A Healthy Start to the Day (and the Week)

Michelle and I both decided that this week we are going to try to eat healthier. No more snacks, cutting back on carbs, more fruits and vegetables all the fun stuff nobody ever really wants to do. What better way to get things started than to have a good breakfast every day. I am really bad about eating in the morning. Normally I only have a cup of coffee and that’s it, but I know that is not the way to go. I decided to try to kill two birds with one stone by having breakfast and having something that will also be good for me and my cholesterol. I had made steel-cut oats before, but I saw a recipe on Saturday by Jamie Deen (Paula’s son) who has his own show on the Food Network now. The recipe looked simple, tasty and would make enough for Michelle and I to both have portions for the entire week.

Steel-Cut Oats with Bananas and Strawberries

1 tablespoon butter

1 cup steel-cut oats

1 cup milk

3 tablespoons light brown sugar

1/2 teaspoon salt

1 ripe banana, sliced

2 cups strawberries, stemmed and sliced

Melt the butter over medium heat in a large saucepan. Add the oats and toast, while stirring, until they smell nutty, about 3 minutes. Add 3 cups of water, the milk, brown sugar, and salt. Turn up the heat, bring to a simmer and cover. Cook for 20 minutes, stirring occasionally to keep the oats from sticking to the bottom of the pan. Remove the lid and stir in the banana. Cover again and cook for 10 more minutes, stirring on occasion, until the oats are soft and creamy. Stir in the berries right before serving.

Just a couple of quick notes about this recipe. First, I actually cooked the oats for a little longer since both Michelle and I like oatmeal with less liquid. I added about another 5 to 10 minutes to the cooking time. Secondly, you can easily substitute other fruit into this if you don’t want to use bananas or strawberries. Blueberries would be a great alternative or even some diced apple.

Another great breakfast alternative is another recipe from the same episode from Jamie Deen. He made a very good-looking tropical fruit salad. I decided to alter it slightly since neither of us are fans of coconut, so I eliminated that part of the recipe. Of course, if you like coconut, go for it!

Tropical Fruit Salad with Honey and Lime

3/4 cup sweetened coconut flakes

2 tablespoons honey

2 tablespoons chiffonade of fresh mint

Zest and juice of 1 lime

2 kiwis, peeled and sliced

1 banana, peeled and sliced on the bias

1 small bunch red grapes

1 mango, peeled, pit removed and chopped

1/2 large pineapple, peeled, cored and chopped

Preheat the oven to 350 degrees. Spread the coconut out on a baking sheet. Toast until golden, about 5 minutes. Remove from the baking sheet to a small bowl to cool.

Whisk together the honey, mint, lime zest and lime juice. Add the kiwis, banana, grapes, mango and pineapple and toss, making sure all the fruit is coated with the dressing. Sprinkle with coconut before serving.

Fruit salad is so flexible that you can really do just about anything with it. Any kind of melon at all could be added, you could add some orange slices (I personally prefer mandarin oranges) or apple, or really any seasonal fruit at all will work. Make a cup to have for breakfast and you are all set.

Tomorrow night is going to be some tilapia since I got some fresh to make from the market. I’ll scout around for a good, healthy recipe and see what I can come up with. Check back tomorrow and see what I decide to make. Enjoy the rest of your evening and enjoy your meal!

 
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Posted by on July 9, 2012 in Breakfast, Produce

 

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A Father’s Day Feast for Brunch

Happy Father’s Day to all the dads out there. We decided to do a brunch for Father’s Days and have everyone over here for it. We made quite a bit of food, and of course I didn’t think about taking pictures of everything until after people had already started eating, so I apologize in advance for the pictures. We put out quite a buffet spread and I’ll share some the recipes here today. We made corned beef hash and home fries, both of which I have posted recipes on before. We also made pancakes, which I have posted on before and scrambled eggs. We did make a few things that I haven’t posted recipes on before, which I will share over the next few days. We made a Sausage Gravy with Biscuits, A Cheese and Onion Quiche, Crabcakes, Steamed Mussels, a Blueberry Coffee Cake, Banana Bread and a Fruit Salad. For today, I’ll tackle the Sausage Gravy and the quiche.

Sausage Gravy

8 ounces pork sausage

1/4 cup all-purpose flour

2 1/3 cups milk

1/2 teaspoon salt

1/2 teaspoon pepper

1 package refrigerated buttermilk biscuits (you can certainly make your own, but we were pinched for space and time and opted for Pillsbury.)

Preheat the oven 350 degrees. Place biscuits on a cookie sheet and bake for 14 to 17 minutes until golden brown. Cook the sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove the sausage and drain on a paper towel-lined plate, reserving 1 tablespoon of the drippings in the skillet. Whisk the flour into the hot drippings until smooth; cook, whisking constantly, for 1 minute. Gradually whisk in the milk, and cook, whisking constantly, for 5 to 7 minutes or until thickened. Stir in the sausage, salt and pepper. Serve over warm biscuits.

The quiche was just as easy, although we did cheat a little and used a pre-made refrigerated crust for the shell.

Cheese and Onion Quiche

1 pre-made pie crust (you can certainly make your own if you like)

4 tablespoons butter

6 cups thinly sliced onion

Salt and freshly ground pepper

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

6 eggs at room temperature

2 cups cheddar cheese

2 cups cream, half-and-half or milk, heated gently until warm

Heat the oven to 425 degrees and set the rack in the middle. Prebake the chilled crust until the crust begins to brown, 10 to 12 minutes. Remove and let cool on a rack while you prepare the filling. Reduce the oven temperature to 325 degrees.

Put the butter in a large skillet over medium heat; when the butter melts. add the onion and some salt and pepper. Turn the heat up to medium-high and cook, stirring frequently, until the onion is very soft and lightly browned, at least 20 minutes; adjust the heat so it doesn’t brown or crisp up, but just cook it until the onion practically melts. Add the thyme and stir, turn off the heat and cool slightly. Combine the remaining ingredients in a bowl and then add the onion mixture.

Put the semi-cooked shell on a baking sheet and pour in the egg mixture. Bake for 30 to 40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the edges of the shell are darkening too quickly. Cool on a wire rack; serve warm or at room temperature.

There are many more things you could add to the quiche to suit your tastes. You could add some bacon, mushrooms, or any variety of vegetables that you might like, such as broccoli, asparagus, peppers, tomatoes, spinach, really nearly anything you want. Make sure the vegetables are parboiled and cooled before you add them to the eggs and don’t overcrowd it by adding too many things.

That’s all I have time to talk about today. Tomorrow I will go over some more recipes from the menu – the crabcakes and the mussels. Check back tomorrow for those recipes. Until then, enjoy your Father’s Day and enjoy your meal!

 

 
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Posted by on June 17, 2012 in Breakfast, Cooking, Eggs, Gravy, Pork

 

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Time for Breakfast (for Dinner)!

It’s in the sixties in January here in Harriman, which is unheard of for this time of year, but I’ll take it! Today there were two great articles that are food-related in the New York Times. The first, written by Leslie Kaufman, closely relates to what I am trying to do at home and here on the blog. She has her sons cook one meal a week, which includes the planning of the meal, detailing ingredients and doing the cooking. Her sons are 14 and  10 and do the actual cooking with a parent within earshot, but this is something I have been working on doing with Sean for a while. It’s a great way to get kids involved in the meals, gives them some responsibility, let’s them know what you have to go through every day to cook for them, and makes them more interested in doing things in the kitchen. I think it’s a great article, so take a look at it if you get the chance.

The second article is written by Mark Bittman, the author of ‘How to Cook Everything.” It’s a good article on how the Department of Agriculture is making schools change up their lunch menus to make things better for our kids. It gives you a good look as to what the changes are going to be, and while there may still be work to do on this, it’s a step in the right direction.

Now on to our meal for the day. Today is Michelle’s choice, but it also one of Sean’s favorites. We all love breakfast for dinner nights, actually. It gives us a chance to eat the breakfast food we love but don’t always have time to make during weekday mornings when things can be a bit hectic. We are making this meal our meat-free meal for the week as well, which disappoints Sean since that means no bacon or sausage tonight, but we’ll still have a great meal with Pancakes, Hash Browns and maybe an egg or two. Since a vegetable doesn’t really go too well this meal, we are going to opt for a fruit salad instead.

Pancakes are pretty easy to make, whether it is from scratch or from a box. We often use Bisquick ourselves when you need something done in a pinch. It tastes good and it’s quick, but today I am going to post a recipe for some homemade pancakes. The recipe I am using calls for buttermilk, but if you don’t have any on hand, whisk 1 tablespoon of fresh lemon juice with two cups of milk and set it aside for a few minutes to thicken, and voila, you have buttermilk. This type of buttermilk is fine for cooked applications, but I wouldn’t use it for raw recipes like the ranch dressing we made yesterday.

Pancakes

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

3 tablespoons butter, melted

2 cups buttermilk

1 to 2 teaspoons vegetable oil

Adjust an oven rack to the middle position and heat the oven to 200 degrees. Set a wire cooling rack over a baking sheet and set aside.

Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together the egg, melted butter, and then the buttermilk. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Be careful not to overmix the batter.

Heat a large skillet over medium heat for 3 to 5 minutes. Brush the bottom of the pan with 1 teaspoon of vegetable oil. Using 1/4 cup of batter per pancake, add the batter to the skillet (only 2 or 3 pancakes will fit at a time) and cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until golden brown on the second side, about 1 1/2 minutes longer. Spread the pancakes out over the wire rack on the baking sheet (they shouldn’t overlap) and hold in the warm oven. Repeat with the remaining batter, brushing the skillet with oil as needed between batches.

If you have any leftover pancakes (which we usually do) let them cool to room temperature, then wrap them in plastic wrap and freeze. They will keep for up to a week while still maintaining most of their original flavor and texture. Defrost in the refrigerator for 24 hours, then heat in a 350 degree oven until warm, about 5 minutes. I usually leave a couple on the fridge for the next day and my buddy Liam and I have them for breakfast.

Of course, there are a lot of things you can add to pancakes or top them with. I love adding bananas or blueberries; once you add the batter to the skillet, just sprinkle a few slices of banana or a few blueberries over each pancake, or just top the pancakes with the fruit after they are cooked.

We decided to make some hash browns tonight to go with our pancakes. Hash browns go great with bacon or sausage, and we’ll do that another time I am sure, but they are fun to have any time. They don’t take long to make, and I use the food processor to grate the potatoes, sparing my knuckles the use of the box grater.

Hash Browns

1 pound russet potatoes (2 medium) peeled

2 tablespoons grated onion

1 tablespoon minced fresh parsley (optional)

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon butter

Grate the potatoes using either the large holes of a box grater (watch your fingers!) or the shredder attachment of a food processor (you should have about 1 1/2 cups when your done grating). Wrap the grated potatoes in a kitchen towel and squeeze thoroughly of excess moisture, then toss with the onion, parsley (if using) salt and pepper.

Melt 1/2 tablespoon of the butter in a large non-stick skillet over medium-high heat until it begins to brown, swirling to coat the pan. Scatter the potatoes evenly in the skillet and press firmly into a cake. Reduce the heat to medium and continue to cook until dark golden brown and crisp on the first side, about 8 minutes. When the first side has browned, slide the potatoes onto a large plate. Carefully cover the plate with another large plate, and flip so that the potatoes are on the plate, browned-side up. Melt the remaining 1/2 tablespoon of butter, then slide the potatoes back into the skillet, browned-side up, and continue to cook over medium heat until the second side is golden and crisp, about 5 minutes longer. Slide the hash brown cake onto a plate or cutting board and cut into wedges.

There’s nothing like hash browns with some eggs. I prefer a fried egg or an egg over easy, but for tonight we’ll just whip up some scrambled eggs and save the fried egg for another time, maybe for a nice egg sandwich with some sausage or bacon.

Scrambled Eggs

8 large eggs

1/4 cup half and half (you can use milk instead, but the eggs are creamier with half and half)

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon butter

Whisk together the eggs, half and half, salt, and pepper. Melt the butter in a non-stick skillet over medium-high heat, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting and folding them from one side of the pan to the other, using a wooden spoon or heatproof spatula, until they are nicely clumped, shiny and wet, about 2 minutes. Remove the cooked eggs from the pan quickly and serve.

We’ll get more into eggs another time when we’re using some meat with breakfast, but you can always add cheese, chives, onions, thyme or countless other herbs to add some flavor.

We’re finishing off with a simple fruit salad of what we have on hand – bananas, blueberries, blackberries, grapes and mandarin oranges, sprinkled with a little sugar and lemon juice. Of course, you can always use whatever fruits you like, are in season and taste the best to you.

Boy, for such a simple meal, I did a lot of writing today! There are lots of different variations you can do when doing breakfast for dinner. I’d love to hear what other people do when they make this for a meal. If you have any comments or questions, please feel free to leave them and I’ll try to comment as quickly as I can. Tomorrow is a leftovers night for dinner, but I have decided to write about some good ideas for Super Bowl snacking, since the game is Sunday and you want to be prepared. Let me know if you have any snacks or recipes you’d like to see to use for the big game. Have a great day!

 

 

 

 

 

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