Egg & Banana Pancakes

I'm not a pancake fan. Gabe isn't crazy about them either so when I saw this recipe on Flipboard I wanted to try it.  

I would make it again. It's super easy and the taste was pretty good. They weren't your typical pancake, more like a crepe.

Ingredients:

2 large eggs

1 medium banana

Directions:

Puree eggs and banana in a blender until smooth.

Lightly oil a large nonstick skillet and heat over medium heat. Using 2 tablespoons of batter for each pancake, drop 4 mounds of batter into the pan. Cook until bubbles appear on the surface and the edges look dry, 2 to 4 minutes. Using a thin spatula, gently flip the pancakes and cook until browned on the bottom, 1 to 2 minutes more. Transfer the pancakes to a plate. Lightly oil the pan again and repeat with the remaining batter.

Cauliflower Hash and Egg

INGREDIENTS:

6 slices bacon, cut into 1" pieces

1 onion, chopped

1 red bell pepper, chopped

1 large head of cauliflower, chopped

kosher salt

Freshly ground black pepper

1/4 tsp. smoked paprika

3 tbsp. water

2 cloves garlic, minced

2 tbsp. finely chopped chives

4 eggs

1 c. shredded Cheddar cheese

Directions:

In a large nonstick skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.

Turn heat back to medium and add onion, bell pepper, and cauliflower to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt, pepper, and paprika.

Add 2 tablespoons of water and cover the skillet. Cook until the cauliflower is tender and the water has evaporated, about 5 minutes. (If all the water evaporates before the cauliflower is tender, add more water to the skillet and cover for a couple minutes more.)

Take off the lid, then stir in the garlic and chives and cook until the garlic is fragrant, about 30 seconds. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

Myra- the cauliflower hash is delicious. You can ditch the egg!

Red Dog Toast

 

 Oh my gosh, this recipe. It looks SO silly, but it came out SO good. It's basically savory French toast, made with (of all things) tomato soup instead of milk. I think the key is to use very good quality ingredients-- I also kicked it up a bit. I fried them in bacon grease!

Recipe from the  1970 Women's Day Collector's Cookbook.

Ingredients:

2 eggs

1/2 tsp. salt

1/4 tsp. paprika ( used sweet paprika)

1/2 cup condensed tomato soup

6 slices bread

 butter or drippings

parsley or chives minced

Directions:

Beat first 4 ingredients until light. Soak bread in this mixture and sauté in hot butter or drippings until browned. Serve sprinkled with minced parsley or chives. Serves 3.

Easy Old Fashioned Bread Pudding Recipe

 

Ingredients:

6 slices stale bread 

3 Tablespoons of butter 1 Tbsp + 2 Tbsp

4 Beaten Eggs

2 cups Milk

3/4 cup white sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Directions:

Preheat oven to 350 degrees, and use 1 Tablespoon of butter to coat the inside of your 8 in. square baking dish.

Break your bread (I made larger pieces, rather than crumbling it up) in to the buttered baking dish.

Melt your remaining 2 tablespoons of butter, and drizzle over bread pieces.

In a bowl, mix remaining ingredients (don’t forget to beat your eggs first) until mixed well.

Pour this mixture over the bread, making sure to evenly coat each piece.

Bake for 45 minutes, or until the top of the bread pudding springs back after lightly touching it with a fork.

Mey gave me a half loaf of potato bread. Richard didn't want it and I can't stand to have anything go to waste.

I asked Richard if he liked bread pudding and he never had it. Hearing that I had to make him some.

My FIL loves bread pudding. If this virus ever goes away and we are allowed to travel I would love to make this for him.

linqanaaa's Cloud Bread

Ingredients

3 egg whites

 1 tablespoon plus 1 teaspoon cornstarch

2 tablespoons plus 1 teaspoon sugar

Directions:

 1: Preheat the oven to 300°F. Put the egg whites* in a bowl or stand mixer. Beat them until bubbly.

 2: Add the cornstarch and sugar to the bowl and beat until combined.

 3: Line a baking sheet with parchment paper. Dump the batter onto the baking sheet and mold it into a mound with a rubber spatula.

Step 4: Bake for 25 minutes or until golden.

* Eggs are easiest to separate when they are cold but they are easiest to whip up effectively when they are at room temperature. So separate the eggs when they are cold and let the whites sit out for about half an hour to take the chill off them before whipping if you can spare the time

This recipe is from Tic Tok.  Check out the video on TiK Tok, some people add food coloring to the "bread", some add almonds.

OMG! This is SO SO GOOD!! 

Sweet Potato, Egg & Broccoli "Rice" Bowl

Ingredients:

1 small sweet potato,unpeeled and cut into small cubes

1 Tablespoon Olive Oil

1 small head broccoli, roughly chopped

2 large eggs ( I used one)

1 Tablespoon fresh lemon juice

2 Tablespoon unsalted butter

1 scallion, thinly sliced

1 medium avocado, sliced *

1/2 teaspoon kosher salt


Directions:

Preheat oven to 425 degrees

Line a baking sheet with aluminum foil. Toss the sweet potato cubes with oil, spread on foil. Bake until browned and tender- about 35- 40 minutes. 

Pulse broccoli in food processor  until it resembles consistency of rice.

In a medium size skillet add butter over medium heat. Add broccoli and scallions. Cook, stirring occasionally for about 5 minutes.

Transfer broccoli mixtures to serving dish.Add the broccoli to one side of the dish, cooked sweet potatoes on the other side. 

Poached eggs and add to the top of the salad. 

Sprinkle with salt 

If you need direction on how to poach an egg -click on "Poached" above. You can also sub a hard boiled cooked egg for the poached.

* my avocado was bad when I cut it open thus I omitted it. I sauteed some mushrooms to add to the bowl.

EASY NO-BAKE EGGNOG PIE

INGREDIENTS:

1 pkg. (3.4 oz) of vanilla instant pudding
1-3/4 cups cold full fat Eggnog ( does not work with Silk Almond Eggnog)
1 cup frozen whipped topping, thawed
1/4 tsp. rum extract ( optional)
1 graham cracker pie crust
Additional frozen whipped topping, thawed, for serving (optional)

Directions:

In a large mixing bowl with a hand-held mixer, beat pudding mix with eggnog for 2 minutes. The pudding mixture should thicken slightly. Gently fold in 1 cup whipped topping until just combined. Spoon mixture into pie crust.

Refrigerate at least four hours.
To serve, place a dollop of whipped cream. 

SPINACH AND MOZZARELLA EGG BAKE

Cici, whom I met at the flea market has a farm and makes wonderful breads and jellies.

She gave me fresh spinach and I made this!

Ingredients:

 5 oz. organic fresh spinach (4 cups packed)
1-2 tsp. olive oil 
1 1/2 cups mozzarella ( use use regular or part-skim) 
1/3 cup thinly sliced green onions
8 eggs, beaten
1 tsp. Cajun seasoning- I usually use slap your momma
salt and fresh ground black pepper to taste


DIRECTIONS:
Preheat oven to 375 degrees.

  Spray an 8 1/2 inch by 12 inch glass casserole dish with nonstick spray.

Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes.  Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered.  Layer the grated cheese and sliced onions on top of the spinach.

Beat the eggs with Cajun Seasoning.   Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently mix into the eggs. The spinach, and cheese are evenly combined.

Bake about 35 minutes or until the mixture is completely set and starting to lightly brown.  Let cool about 5 minutes before cutting.   Serve hot.  

Crustless Quiche

Ingredients:

cooking spray
1 3/4 cups diced ham steak or leftover ham
1 cup fresh grated Swiss cheese
3/4 cup half & half 
5 large eggs
1/2 teaspoon kosher salt
1/8 teaspoon white pepper

Directions:

Preheat the to 350F degrees. Spray a pie dish with oil.

Evenly spread the ham in the dish.

Make the custard mixture by whisking together the half and half, eggs, salt and white pepper.

Pour the custard into the dish and top with Swiss Cheese.

Bake 35 to 40 minutes, until the center is set.


Cut the quiche into 6 pieces and serve.

STARBUCKS COPY CAT INSTANT POT EGG BITES

We tossed the idea around about getting an RV for awhile.  Gabe heard about the IP and figured it would be something we could use in the RV.

I don't use the IP as much as I should. The recipes I've made have been good.

The yoga ladies rave about the Starbucks egg bites. I don't like Starbucks coffee thus don't patronizer the store.

Never had a egg bite from Starbucks but I sure enjoyed these.

For those who do not own an instant pot I would grease muffins tins and bake at 350 for about 15 minutes- give or take



Ingredients:

 5 large eggs
 1/2 cup cottage cheese
 1/4 cup  Greek yogurt 
 3/4 cup shredded Monterrey jack cheese
 1/2 teaspoon salt (didn't use)
 1/2 cup red bell pepper, diced
 1/3 cup chopped scallion green tops


Directions:

Pour one cup of water into the pressure cooker. Place the trivet on top.

In a blender, Pour in the eggs, cottage cheese, yogurt, cheese, salt red pepper and green onions tops. Blend until smooth and fluffy, about 2-3 minutes.

Spray the cups of the silicone mold with cooking spray.  Pour the egg mixture into each cup in the mold but DO NOT fill to the top. Leave a bit of head space otherwise you are going to get a blob not a bite.
Place the molds on top of the trivet and cover with foil. Lock the lid and set the pressure cooker to the steam function for 8 minutes.

After the 8 minutes has passed, let the pot do a natural pressure release for 10 minutes. Manually release any remaining pressure. Carefully lift the mold out of the pressure cooker. Let sit for 2 minutes. Place a plate on top of the mold and flip mold over. Bites should slide out nicely.

Chickpea and Tomato Salad Recipe

It's Live Oak recipe exchange day! Theme was salads- lots of yummy tomatoes around and love the idea of adding chickpeas.

INGREDIENTS
2 15-ounce cans of garbanzo beans (chickpeas), drained and rinsed
4 tomatoes (about 2 lbs.), cored and chopped
4 large hard-boiled eggs, peeled and chopped
1 cup of chopped red onion, green onion, or sweet yellow onion ( used red onion)

2 Tbsp chopped fresh parsley

DRESSING:

1/2 cup extra-virgin olive oil
4 Tbsp of white wine vinegar or sherry vinegar
3 cloves garlic, minced (about 1 Tbsp)
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper

1/2 teaspoon Italian seasoning (or 1/2 teaspoon dry thyme or a teaspoon of fresh chopped thyme)

DIRECTIONS:
1- Combine the garbanzo beans, tomatoes, and onions in a large bowl.

2- Put the ingredients for the dressing into a small jar or I used my magic bullet , close the lid and shake or mix until the dressing is emulsified. Pour over beans, tomatoes, and onions.

You can chill the undressed salad up to six hours, until ready to serve.


3- When ready to serve, gently stir in the chopped eggs and parsley.

Buffalo Chicken Deviled Eggs

This recipe is from Closet Cooking. Not only would be great little appetizer but you could also sub any leftover turkey for the chicken.

Ingredients:

6 eggs, boiled, cooled, peeled, and cut in half
1 tablespoon mayonnaise or ranch dressing or Greek yogurt ( I  used Greek yogurt)
2 tablespoons buffalo wing hot sauce
1/4 cup chicken, finely shredded or diced ( great for leftover turkey also)
2 tablespoons carrot, finely diced
2 tablespoons celery, finely diced
1 tablespoon onion, finely diced

2 tablespoons blue cheese, finely crumbled
hot smoked paprika ( optional) 

Directions:

 Mash the scooped out yolks from the egg halves and mix with the Greek yogurt, hot sauce, chicken, carrot, celery, onion and blue cheese.


Place a tablespoon of the mixture back into the holes left by the yolks in the eggs and serve garnished. 

I sprinkled a bit of hot smoked paprika on each egg.

I'm not crazy about deviled eggs but these are really good.

Trader Joe’s Spicy Ranchero Egg White Salad Knock-off Recipe

Eggs are inexpensive in my area. I picked up three dozen for 1.99.  Great price huh?

I'm not baking much this summer but I do love fried eggs whites for breakfast and  Gabe loves Snowteapots Egg Salad. I wanted to make a healthy salad and saw this recipe from 
My Foray into food Storage and adapted  it.



Ingredients:

9 extra large hard boiled eggs

cilantro, to taste (I used 1/2 tsp. dried)

jalapeno pepper ( used 1 small red and 1 small green jalapeno)

 1 large red bell pepper

1/4 teaspoon red pepper flakes

1/2 teaspoon salt 

1/4 teaspoon black pepper

1/2 teaspoon cumin

1/2 teaspoons smoked paprika

1/2 teaspoon  onion powder 

2 tablespoons plain Greek yogurt

1 tablespoon pickle juice ( my grandmother would always add the juice from a pickle jar, add if desired)

 1 1/2 tablespoons lemon juice ( or to taste)

Directions:

Boil the eggs, then peel. 

 Cut eggs in half, remove yolks, then chop whites. Set yolks aside for another use.

  In a small mixing bowl  add chopped  jalapeno, red bell pepper, and cilantro. Add egg whites.  Stir gently to combine. 

  In a separate bowl, mix together lemon juice, pickle juice, Greek yogurt and spices. 

 Gently fold into the egg white mixture.

 Chill for at least 2 hours,  serve.

Whole Wheat Tortilla Quiche

The recipe's name is Thanksgiving Leftover Quiche. Thanksgiving is gone but we had turkey for Christmas and figured I would try this.

Such a simple idea and it's delicious.

Ingredients:

1 medium (or large) whole wheat tortilla
1 egg
1 egg white *
1/4 cup cheese, grated ( used fresh Parmesan)
1/3 cup sweet potatoes, mashed ( can use mashed white potatoes)
handful cooked spinach - drain out any excessive fluid
2 cherry tomatoes, sliced in half ( used roma tomatoes- sliced thin)
1/3 cup Turkey (or black beans or chicken )

Directions:

Preheat oven to 375F. 

Press tortilla into a pie dish which the bottom was sprayed with olive oil or the oil of your choice.

 In a medium size bowl, combine egg, egg white * used another whole egg and mashed sweet potatoes until smooth. Add in cheese, spinach and turkey. 

Cut tomatoes and place on top of the quiche.

Pour mixture onto the tortilla.

 Bake for 20-25 minutes or until egg is set in the preheated oven. 

Broil for the last 1 minute of cooking. 

Slice and eat.

Snowteapots' Egg Salad

 This is a very old recipe from the Taste Of Home community. 

Ingredients:

Boil until thick

1 tablespoon butter

1 tablespoon  flour

2 tablespoon sugar

1/2 teaspoon salt

1 tablespoon vinegar

1/2 cup half and half or cream ( used low fat half and half)

Then add to the above

1 (8oz) package cream cheese

1 tablespoon chopped onion ( used celery)

8-10  hard boiled eggs - grated

Once combined refrigerate and enjoy! 

Egg Stuffed Tomato

I had one tomato left. I knew it wouldn't be worthy of a tomato sandwich even though it said it was vine ripe. Yeah, they snap the vine when the tomato is green and it doesn't get that wonderful sun to sweeten it up. Just another way for the grocery store to make money.

Since I have to watch what I eat this was something I could add and not worry about those nasty calories.

Saw the recipe on giverecipe.com and I adapted it. I used Slap Ya Mama* instead of the salt and pepper. If you like spicy you can add as much you want. I added a few good shakes.

1 tomato

1 egg

1 tsp. butter

pinch of salt and pepper

green onions chopped

Preheat oven to 375 degrees

Cut top off of the tomato and scoop out the seeds

Line dish with parchment paper

Place butter in tomato

I then sprinkled some Slap Ya Mama in the tomato

Crack egg and add to tomato

Sprinkle chopped green onions on top of egg

Place in 375 oven for 25-30 mins.

If Slap Ya Mama is unavailable in your area check out THIS

Bacon Jalapeno Deviled Eggs

 Anything with bacon and jalapeno is a winner in my book!

Recipe adapted from Real House Moms

12 large eggs, hard boiled and peel them (I cooked 6 eggs)

1 cup mayo( I used about 1/4 cup of mayo)

1 1/2  tsp. rice vinegar ( used 3/4 tsp.)

3/4 tsp. ground mustard (used 1/4 tsp.)

1/2 tsp. sugar (scant amount)

2 jalapenos, seeded and chopped ( used Cajun Chef Nacho Jalapeno slices)

6 slices of bacon, cooked crisp and crumbled

paprika (sprinkled with Tony Chachere's)

Slice the hard boiled eggs in half
Scope out the yolks
Mash the yolks and add mayo, rice vinegar, mustard and sugar.
Mix in jalapeno and bacon
Sprinkle with paprika or if you like Tony's add that.

Grilled Cheese Hard Boiled Eggs

I made these last winter. I liked them and they make a easy lunch or dinner.

The recipe is adapted from The Kitchen .

It's not much of a recipe, boiled eggs, cheese, breadcrumbs- that's it.

Boil your eggs

Remove shells and cut egg in half

Sprinkle with cheese of you choice ( I used swiss)

Sprinkle with bread crumbs- I crushed up Ritz crackers

Put under broiler until cheese has melted.

Note: they look nicer with a blend of yellow cheese, I had tiny bit of swiss and bacon I wanted to use up.