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Category Archives: * Breakfast & Brunch


Category: Breakfast Dessert
Time: 5 min
Yield: 4
Difficulty: 1

• 3 containers (5.3 ounces each) plain nonfat Greek yogurt
• 5 tablespoons honey
• 1 1/2 teaspoons grated lemon zest, plus 1 tablespoon juice
• 1 piece fresh ginger (about 2 inches)
• 1 papaya (1 pound), peeled, halved lengthwise, seeds discarded, cut into 1/2-inch cubes
• 1 package (6 ounces) fresh blackberries
• 1 package (6 ounces) fresh raspberries
• 1/4 cup chopped fresh mint, plus sprigs for garnish
• 1/2 cup granola

1. In a small bowl combine yogurt, 3 tablespoons honey, and zest; set aside.
2. Using the large holes of a box grater, grate the ginger (no need to peel) into a small bowl.
3. Squeeze ginger through a fine-meshed sieve or strainer placed over a medium bowl to get a total of 1 tablespoon ginger juice.
4. Discard pulp. To the bowl with the juice, add remaining 2 tablespoons honey and lemon juice; whisk to combine. Add papaya, blackberries, and raspberries and toss gently to coat.
5. To serve: Spoon half the fruit and juices among six 8-ounce tall glasses.
6. Sprinkle chopped mint over the fruit. Top with half the yogurt mixture and half the granola.
7. Layer with the remaining fruit, yogurt, and granola. Garnish with mint sprigs.


Category: Traditional Breakfast Starter
Preparation time: 15 min
Cooking time: 10 min
Yield: 4
Difficulty: 1
Cost: $6.25

• ¼ cup finely chopped onions
• ¼ tsp. salt
• 3 medium potatoes (1 lb.) such as russet or yellow
• 3 tbsp. butter
• 1/8 tsp. black pepper
• ¼ tsp. salt
• ¼ cup finely chopped onions
• 3 tbsp. butter
• 1/8 tsp. black pepper
• 3 medium potatoes (1 lb.) such as russet or yellow

1. Peel potatoes and coarsely shred them. You should have about 3 cups.
2. Rinse the shredded potatoes and pat dry well with paper towels – or dry in a salad-spinner.
3. Combine the potatoes, onion, salt and pepper.
4. Melt butter in a large skillet over medium heat and pat the mixture into the skillet.
5. Reduce heat to medium-low, and cook about 10 minutes or until bottom is crisp.
6. Cook another 8 to 10 minutes or until golden and the potatoes are cooked.

How to bake bacon:
1. Preheat your oven to 400 degrees F. Lay the bacon on a baking sheet, no need to grease it at all. Make sure not to overlap the bacon on the sheet.
2. Bake the bacon for 10-15 minutes. For thicker slices of bacon or to make your bacon extra crispy cook it a little longer at 15-20 minutes.
3. Place the bacon on some paper towels to remove excess grease. Baking bacon is the best way to cook large amounts of bacon and to avoid a huge mess.


Category: Brunch
Time: 20 min
Yield: 8
Difficulty: 3

• 1 teaspoon salt
• ¼ cup white vinegar
• 4 English muffins, split
• 4 tablespoons butter, softened, divided
• 8 slices Canadian bacon
• 8 eggs
• Pinch cayenne pepper
• 8 Lemon wedges (optional)
• 2 Cups Hollandaise sauce

• 1/4 cup butter
• 1/4 cup cream
• 2 egg yolks, beaten
• 1 tablespoon freshly squeezed lemon juice
• salt to taste
• pinch of cayenne pepper
• pinch of paprika
• 1 teaspoon freshly minced parsley

1. Melt butter in the top of a double boiler. Stir in cream and beaten egg yolks.
2. Whisk together. Add salt and lemon juice. Cook over boiling water in a double boiler until mixture thickens, stirring constantly.
3. Remove from heat and beat with a whisk until light.
4. Stir in cayenne pepper, paprika and freshly chopped parsley, if desired.

1. Preheat oven to 170°F. Fill a 3-quart saucepan with about 2 quarts water; bring to a boil over high heat. Add salt and vinegar. Reduce heat to a simmer. While water is heating, toast English muffin halves; spread toasted muffin halves with 2 tablespoons of the butter. Place muffin halves on serving platter.
2. Place bacon on microwave-safe platter. Heat bacon in microwave oven on HIGH about 15 seconds, or just until warm. Place 1 slice on each toasted muffin half. Place on serving platter and place in oven to keep warm.
3. To poach eggs, crack 1 egg into a small bowl. Gently drop egg into simmering water. Repeat with another egg. Use a wooden spoon to budge eggs gently to keep from sticking to bottom of saucepan. Simmer 2 to 3 minutes or until white of egg is cooked through.
4. Remove poached eggs with slotted spoon; place in shallow pie pan or other dish. Trim any ragged edges to make circular shape. Repeat, cooking 2 eggs at a time, until all eggs are poached.
5. Remove bacon-topped muffin halves from oven. Place 2 halves on each serving plate. Place 1 egg on top of each.
6. In a small saucepan over low heat, or in a microwavable bowl in a microwave oven, heat hollandaise 1 to 2 minutes or just until warm, stirring frequently.
7. Do not boil. Stir in 2 tablespoons butter and cayenne pepper until butter is melted and well blended. Spoon warm hollandaise over each egg, distributing evenly among 4 plates.
8. Garnish with lemon wedges if desired.