breakfast

SOUTHWESTERN HASH BROWN WAFFLES

August 4, 2019 by Sarah Baade Leave a Comment

I went to the grocery store today and came across a group of volunteers asking for donations of school supplies. They handed me a list of what they were needing. I can’t lie, it took everything I had to not start crying. Guys, there are families in your very own town who can NOT afford school supplies for their kids! I’ve been aware of this for a long time but I suppose I’ve never really known what to do or how to help. These volunteers made it so easy for me to help. With tears welled up in my eyes, I gathered notebooks, dividers, highlighters and a backpack. It doesn’t even feel like enough but I’m hopeful the volunteers will receive enough to make a difference in my community.

When kids don’t have school supplies, learning becomes more challenging. Similarly, when kids don’t start the day with a good meal, they have a hard time focusing. With school starting later this month, I wanted to create a breakfast recipe that is easy to freeze and reheat. Furthermore, I wanted to create a recipe that isn’t bread based – I love pancakes, muffins, etc. but we can do better. Let’s start our day with some protein and vegetables! I’ve taken the ingredients of an omelet, scrambled them together and cooked them in a waffle iron. Once they are cooked, you can easily freeze them and reheat as needed.

Tips:

Depending on the size of your family, you might want to double this recipe.
No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.

Print Recipe

Southwestern Hash Brown Waffles

A hearty breakfast dish that is easy to freeze and reheat as needed.

Course: Breakfast

Cuisine: American

Keyword: Back to school, Back to school recipe, Breakfast, Easy Breakfast, Easy Recipe, Eggs, Hash browns, Meal Prep

Servings: 8 wedges

Equipment

Waffle Iron

Ingredients

2 large eggs
1 cup frozen hash browns
1/4 cup black beans
1/4 cup frozen corn
1/4 cup red bell pepper
1/4 cup Mexican blend shredded cheese
1 Tablespoon yellow onion, chopped
2 teaspoons jalapeño, stemmed, cored and finely chopped (optional)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Optional Toppings

avocado
salsa
sour cream

Instructions

Preheat waffle iron on medium high setting.
In a medium bowl, whisk eggs together. Stir all remaining ingredients into eggs.
Spray heated waffle iron with non-stick cooking spray. Scoop ¾ cup of the mixture onto the waffle iron (amount will vary based on the size of your waffle iron). Close iron and cook until golden brown (approximately 5 minutes).
Let waffles cool completely. Cut into wedges and freeze in freezer bags. To reheat, remove from freezer bag and microwave 30 seconds.

Notes

Depending on the size of your family, you might want to double this recipe.
No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.

VANILLA ALMOND GRANOLA

April 14, 2019 by Sarah Baade Leave a Comment

I currently have two food obsessions. First, popcorn. My daughter and I have been sharing a bowl of popcorn after school lately. We sit on the front porch and snack while we wait for my husband to get home. She isn’t old enough for this to become a long-term memory for her but I’m holding it dear to my heart. When I look back at my own childhood memories, it is the simple moments of quality time with my parents that are my favorites. I am trying to be fully present in these little moments with my daughter so that eventually they become memories for both of us.

My second food obsession of the moment is homemade granola. I’ll eat it as a bowl of cereal or mixed in with some yogurt. If nothing else is available, I’ll just eat it by the handful. I have rarely bought granola in recent years simply because of the frequently high sugar content. One of the things I love most about cooking is knowing exactly what is in my food. Granola incredibly easy to make, my daughter was able to put it together with me helping her with measuring ingredients. Granola is also easy to customize. You can keep it simple or add in all sorts of nuts or dried fruit. I’ve been making a batch every week over the past month and this particular recipe is too good not to share with you.

Tips:

If you like a chunkier granola, let it cool completely before stirring it.
I like to store my granola in the freezer to keep it fresh and crunchy longer.

Print Recipe

VANILLA ALMOND GRANOLA

This lightly sweetened granola is easy to make and easy to customize.

Prep Time5 mins

Cook Time1 hr

Total Time1 hr 5 mins

Servings: 7 servings (1/2 cup)

Calories: 383kcal

Ingredients

2 1/2 cups old fashioned oats
1/2 cup sliced almonds
1/2 cup crisp rice cereal
1 Tablespoon chia seeds
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 cup coconut oil, melted
2 Tablespoons honey
1 Tablespoon vanilla extract

Instructions

Preheat oven to 300F.
In a large bowl, mix all ingredients together.
Spread mixture out on a parchment lined sheet pan.
Bake for 1 hour. Let cool before serving.

CELEBRATION PANCAKES

March 28, 2019 by Sarah Baade 3 Comments

When I was a kid, my dad would get up early and make a hot breakfast for us every day. I didn’t realize how lucky I was until I talked to a friend at school who said her mom just had a variety of cereal to choose from each morning. Here’s the thing though, I rarely ate it. It was always delicious but I’ve never been much of an early morning breakfast person. I just didn’t wake up hungry; I needed to be up for a couple of hours before I was ready to eat. Now that I’m a mom myself, I have an extra appreciation for Dad’s cooking. He could whip up biscuits and sausage gravy, scrambled eggs, pancakes… all the traditional breakfast items. He also taught me that pancakes freeze really well. He would make a huge batch all at once and freeze half of them for us to eat later on. I still do this every time I make pancakes. I love being able to heat up homemade pancakes from the freezer whenever I’m craving breakfast or just don’t have the energy to cook.

Let me start by saying there is a special place in my culinary heart for pancake mixes – “just add water”. However, there are days when I have run out of pancake mix and don’t want to run to the store for that one single item. The beauty of homemade pancakes is that you probably already have all of the ingredients in your kitchen. We only need the basics here and you can still end up with super fluffy pancakes. On an extra special day such as a birthday or your kid aced a test or maybe your spouse got a promotion, take things up a notch and add sprinkles. I’ve said it before and I’ll say it again, sprinkles bring joy! And yes, in my house, sprinkles are just as much a pantry staple as flour or sugar. You never know when you’ll want to spark a little extra joy so just keep those rainbow sprinkles stocked at all times!

Tips:

Definitely melt the butter before you start mixing any ingredients. This will allow it to cool before you add the eggs so that you don’t end up with a scrambled egg batter.
Keep the heat on medium to medium low. I know it is tempting to crank it up to get things cooking faster but you’ll just end up with pancakes that are burnt on the outside and raw on the inside.

Print Recipe

CELEBRATION PANCAKES

Homemade pancakes with a little extra joy.

Servings: 12 pancakes

Ingredients

2 1/2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar
4 Tablespoons unsalted butter, melted and cooled
2 cups milk
1 teaspoon vanilla extract
1 egg, beaten
1/4 cup rainbow jimmies/sprinkles
Optional toppings: butter, maple syrup, whipped cream, more sprinkles

Instructions

Heat a lightly oiled griddle over medium heat.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Stir in the melted butter, milk and vanilla. Stir in the egg and then the sprinkles.
Scoop about a ¼ cup of batter onto the heated griddle. Depending on the size of your griddle, you can make more than one pancake at a time. Cook until batter starts to bubble on top and bottom is golden brown. Flip and continue cooking until the second side is also golden brown (about 1 minute). Remove from griddle and continue this process until all batter is used.

24-HOUR BREAKFAST CASSEROLE

January 14, 2019 by Sarah Baade Leave a Comment

Every year it seems like the holiday season comes and goes at a faster pace than it did the year before. This year we traveled to the Dallas, TX area to celebrate Christmas with family. We had an amazing visit with lots of food, plenty of gifts and we made beautiful new memories. As my siblings and I have gotten older, we have started creating traditions with our own families. My husband and I generally keep things simple; Santa fills our stockings but no other gifts are exchanged between us. Our daughter is still too young to fully understand what is happening with gifts under the tree but her older cousins gave her a full introduction to it this year. For New Year’s Eve, we go to bed at our usual time. However, on New Year’s Day, we have friends come over for board games and sandwiches. This is a new tradition but one that I really enjoy. The day is filled with so much laughter and I really can’t think of a better way to start a new year.

As I think about traditions I can’t help but think of family favorite recipes. The first one that comes to mind is my grandmother’s egg casserole. The cheese sauce alone will have you begging for more! Unfortunately, the recipe is time consuming enough that I rarely make it. Maybe this is why our family typically only ate it for holidays or special occasions. As I was going through my grandmother’s recipe box I came across the “24 Hour Omelet.” Cheese? Check. Bread? Check. Eggs? Check. Easier than the traditional egg casserole? CHECK! So, I put this recipe together with some modifications (nobody needs their breakfast to swim in butter). I also changed the name because it honestly did not remind me of an omelet at all but more of a casserole that borders on being a savory bread pudding. This 24-hour breakfast casserole is not like the old family favorite but it is definitely delicious, easy to make, easy to customize and gets put together the night before.

Tips:

Have fun with this! You can change this recipe up by using any variety of vegetables or you could even add ham or cooked sausage for the meat lovers in your life.
You could also make this into a sweet version by skipping the cheddar and monterey jack cheeses and adding berries of your choosing. If you go this route, consider serving with syrup.

Print Recipe

24-HOUR BREAKFAST CASSEROLE

Delicious, easy to make and easy to customize breakfast

Ingredients

1 loaf sourdough bread
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded monterey jack cheese
8 oz cream cheese, cut into small pieces
1/2 cup bell pepper, chopped (optional)
1 cup mushrooms, sliced (optional)
1 cup loosely packed fresh baby spinach (optional)
8 eggs
2 cups milk
1/2 teaspoon ground mustard
1 teaspoon salt
1 Tablespoon chives, chopped

Instructions

Tear bread into chunks and place evenly into a greased 9x13” casserole dish (this will be approximately 9 cups of bread chunks). Sprinkle half of the shredded cheeses over the bread. Spread vegetables evenly over bread then cover with remaining shredded cheeses and cream cheese. Beat eggs with milk, ground mustard, salt, chives and cayenne pepper. Pour egg mixture over cheeses. Cover with foil and refrigerate overnight.
Preheat oven to 350F. Bake dish, covered with foil, for 35 minutes. Remove foil and bake an additional 15 minutes. Let stand 10 minutes before serving.

POMEGRANATE BLUEBERRY SMOOTHIE

November 24, 2018 by Sarah Baade Leave a Comment

I went, I ate, and I ate some more. I swear I tried to take small portions so as to have room to try every side dish. I didn’t succeed. The problem (truly the ONLY problem) with spending Thanksgiving with friends who love to cook is that you can’t possibly eat as much as you would like to. Every single dish was delicious. I walked away with a happy heart, a full belly, and arms full of leftovers to take home. Now that our leftovers are dwindling, I need a break from the comfort food. Did I really just say that?!? I love those traditional holiday dishes but moderation is a must.

In order to give my body a day or two of recovery, I’m trying to keep things lighter and healthier. I’m also embracing pomegranate season for this delicious smoothie. Pomegranate has become one of my favorite smoothie ingredients. Part of the allure could be that fresh pomegranates are hard to come by through most of the year – you want what you can’t have. But I actually really do love the flavor and find that they add a natural sweetness without the tartness that some other fruits can bring to a smoothie.

Tips:

You can portion out the fruit and spinach ahead of time, place them in a bag in the freezer. When you’re ready to make your smoothie, empty the contents of the bag into your blender and add the almond milk, flax seed and chia seeds.
See video below for my method of removing seeds from pomegranate.

Print Recipe

POMEGRANATE BLUEBERRY SMOOTHIE

Satisfy your sweet tooth with a healthy option.

Servings: 2 smoothies

Ingredients

seeds from 1 large pomegranate
1 frozen banana
2 cups frozen blueberries
2 cups spinach (loosely packed)
1 cup almond milk
1 Tablespoon ground flax seed (optional)
1 Tablespoon chia seeds (optional)

Instructions

Place all ingredients in a high-power blender and blend on high until smooth.

Rainbow Fruit Salad

August 28, 2018 by Sarah Baade 2 Comments

My husband and I are pretty active in our church and this naturally leads to potluck meals a few times per year. My husband’s answer to bringing a dish is always “Let’s just pick something up from the store on the way to the party.” I, on the other hand, never even think of this as an option until he mentions it. Instead, I go through my mental rolodex of easy recipes and some sort of cookie usually wins out. I’m honestly not sure why I feel obligated to bring something homemade. I don’t expect it of others and I’m pretty confident others don’t expect it of me. Then again, homemade always tastes better than store bought, even with a simple recipe.

This weekend we attended a pool party and you guessed it, it was a potluck situation! I’ve been obsessed with fresh fruit lately so cookies didn’t even make the short list of ideas for once. Instead, I made my rainbow fruit salad. Guys, this is so easy and so delicious! I promise, the hardest part of this recipe is cutting some fruit and there isn’t even very much to cut. This fruit salad is so refreshing but it will also satisfy your sweet tooth – this counts as a win-win in my book!

Tips:

Don’t be afraid to swap out some of the fruits for whatever is seasonal. Ultimately, the goal is about 8-10 cups of FRESH fruit.
I always like to add a few berries to my fruit salad because they don’t require cutting. Just wash and toss them into the mix!

Rainbow Fruit Salad

1 large peach, rinsed and cut into bit sized pieces (I left the skin on)

3 kiwi, peeled and cut into bit sized pieces

1 mango, peeled cut into bit sized pieces

12oz raspberries, rinsed

11oz blueberries, rinsed

2 teaspoons agave syrup (or honey if you prefer)

1 teaspoon fresh mint, chopped

Juice of 1 lime

Directions:

Toss all fruit into a large bowl. Drizzle with agave syrup then add mint and lime juice. Gently stir until fruit is evenly coated with the syrup and lime juice. Refrigerate until ready to serve.

Rhubarb Bread

August 20, 2018 by Sarah Baade 6 Comments

Rhubarb. I feel like I need to admit that prior to this recipe, I had never eaten rhubarb. I’m not a big fan of celery and it just looks like giant pink celery so why would I want to eat it? What is particularly astonishing about this situation is that strawberry rhubarb pie is one of my dad’s favorite desserts. I grew up with this pie being made in my household somewhat regularly. Still, I never tried it. As I sifted through my grandma’s recipe box I knew I needed to get over myself and give this a go.

I feel like you need to know your fruits and vegetables in raw form before cooking with them. So, I did it. I took a bite of raw rhubarb – BITTER!!! Clearly sugar is needed to balance this out, no wonder I’ve only ever seen it in desserts. I also tasted the batter before pouring it into the loaf pans (I know, I was risking salmonella with the raw egg). I was expecting it to be sweet like a muffin or pumpkin bread but it was actually quite mild. My second confession for this recipe is that I was starting to think this might be my first fail of Grandma’s recipe box. I. Was. Wrong! The brown sugar crumbles on top added just the right amount of sweetness to make this bread completely delightful and the bitterness of the rhubarb subsided as it baked. Alright, rhubarb lovers of the world, I get it and I’m now a member of your club!

Tips:

Sometimes your hands are better tools than anything you can buy. I found it easiest to mix the topping ingredients together by hand.
You can grease your loaf pans if you don’t have parchment paper.

Rhubarb Bread

Bread:

1 ½ cups packed brown sugar

2/3 cup vegetable oil

1 egg

1 cup buttermilk

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla extract

2 ½ cups all purpose flour

1 ½ cups diced rhubarb

½ cup walnut pieces

Topping:

½ cup packed brown sugar

1 Tablespoon unsalted butter, slightly softened

Directions:

Preheat oven to 350°F and line two loaf pans with parchment paper.

In a large bowl, mix together all bread ingredients in order listed. Pour equal amounts of batter into each loaf pan.

In a small bowl, mix together topping ingredients. Sprinkle equal amounts of topping over each pan of batter.

Bake 50-60 minutes or until test until a test stick can be inserted and removed clean. Once loaves are baked, let cool 20 minutes before removing from pans. Slice and serve slightly warm or let loaves finish cooling on a wire rack.

Original recipe source unknown. Recipe has been modified from this version for the purpose of this blog.

Savory Spinach Turnovers

July 15, 2018 by Sarah Baade 5 Comments

Is there actually a better meal out there than brunch? The combination of savory and sweet breakfast items plus lunch is arguably perfect. It is also the only time adding a little booze to your diet before noon is not just acceptable but encouraged. Hello mimosas and bloody Marys! Next month I will be helping to host a baby shower with brunch so I’ve had all sorts of ideas running through my head. The hardest part of menu planning will be narrowing down our options.

I can’t quite decide what I like best about this recipe. It is incredibly easy to make with just 8 ingredients. But the bonus is that it would be great served at a brunch or as a grab and go option on a busy morning. I actually made these on a weeknight and then brought them to the office the next morning to share. My co-workers happily grabbed one to take back to their desks as a mid-morning pick me up.

Tips:

You can make the filling a day ahead and refrigerate it until ready to use.
If you have whole frozen spinach on hand, you can chop it yourself rather than buying the pre-chopped.

Savory Spinach Turnovers

Makes 8 turnovers

10oz package frozen chopped spinach, thawed

½ cup ricotta cheese

¼ cup shredded mozzarella cheese

½ teaspoon garlic, minced

2 Tablespoons shallot, finely chopped

¼ teaspoon salt

2 sheets ready to bake puff pastry dough, thawed

1 egg, beaten

Directions:

Preheat oven to 400°F and line a baking sheet with parchment paper.

Drain spinach of any excess water. In a medium bowl, stir together spinach, ricotta cheese, mozzarella cheese, garlic, shallot and salt.

Unfold sheets of puff pastry. Cut each sheet into four equal squares. Place 2 Tablespoons of spinach mixture into the center of each pastry square. Fold each pastry square diagonally over spinach. Pinch edges of dough together with a fork. Brush the tops and sides of each turnover with the beaten egg.

Place each turnover on the lined baking sheet. Bake 16-18 minutes or until pastry is golden brown.

Honey Date Nut Bars

April 8, 2018 by Sarah Baade 2 Comments

Last week we had family in town for Easter. I had every intention of cooking a couple of vegetarian dinners but ultimately did not cook one single meal at home. I have no regrets though! Ultimately, the time I would have spent cutting vegetables or creating a sauce was spent having amazing conversations. I love cooking but I love quality time with family even more.

A couple of days before our guests arrived, I made these nut bars. I am definitely a grab and go breakfast kind of person. Even as a child, I did not eat a big breakfast. I’m so glad I had these on hand because they provided all of us with a quick, light breakfast or snack when we needed it. You’ll notice that there isn’t any fruit or chocolate in this recipe. It is so hard to find a granola or nut bar without these ingredients which is why I decided to create one of my own. If I really want chocolate, I’ll go grab a cookie. For a light, grab-and-go breakfast, I’ll stick with these nut bars.

Tips:

A candy thermometer is recommended for getting the honey to temperature. However, you can also let it get to a rolling boil and then drop a small amount of the hot liquid into a cold cup of water. The honey should become firm and when you pinch it with your fingers it should have very little give.
If you aren’t a fan of almonds or macadamia nuts, feel free to sub out for your favorite combination, just keep the measurement ratios the same as what is given in the recipe.

Honey Date Nut Bars

Makes 12 bars

2 cups roasted, unsalted almonds

1 cup roasted, unsalted macadamia nuts, broken into large pieces

3 pitted medjool dates, chopped

½ teaspoon salt

1 teaspoon vanilla extract

1/2 cup honey

1/4 cup pepitas

2/3 cup crispy rice cereal

Directions:

Put almonds, macadamia nuts, pepitas, dates, rice cereal and salt into large bowl and set aside.

In a medium sauce pan, bring honey and vanilla to a rolling boil, stirring constantly until you reach 300°F.

Pour hot honey mixture over nut mixture, stirring to quickly mix the two.

Spread nut mixture evenly over parchment paper lined 9×9 pan. Let cool completely before cutting and serving.

Five Spice Citrus Salad

February 25, 2018 by Sarah Baade Leave a Comment

It has been such a long and rainy winter here in San Antonio. I’m not used to needing a heavy coat for more than a day or two at a time, let alone weeks at a time. I find myself daydreaming about bright colors and warmer climates. I won’t be going on a tropical vacation any time soon so my next best bet is eating bright, flavorful fruit.

We are currently right in the middle of prime orange and grapefruit season. There are so many varieties of citrus available and I took full advantage of that for this recipe. I love the variety of colors as well as flavors from these fruits. Given the tartness that sometimes comes along with citrus, I wanted to contrast that with a little bit of sweet and a little bit of spice. The result is a perfect dish to serve with brunch or eat as a snack.

Tips:

Place some paper towels under the edges of your cutting board, this will help to catch any juice that runs off the edge as you’re cutting the fruit.
Feel free to mix and match your citrus fruits to your liking or based on what is available seasonally. The main idea is variety.

Print Recipe

FIVE SPICE CITRUS SALAD

The perfect salad to take advantage of seasonal citrus.

Ingredients

6 oranges (I used blood oranges, tangelos, sumo citrus)
3 grapefruit (I used one large and two small)
1/4 cup pomegranate seeds
1/4 cup feta cheese, crumbled
1 Tablespoon fresh mint leaves
1/4 cup honey
1/2 teaspoon Chinese five spice
1 teaspoon vanilla extract

Instructions

Cut citrus fruits into ¼' slices, removing seeds as they are found. Cut rinds off of slices then place slices on paper towels to absorb excess any juice. Move citrus slices to a serving platter and top with pomegranate, feta and mint. In a small bowl, mix together honey, Chinese five spice and vanilla. Drizzles honey mixture over citrus salad as desired.