Baked Ham & Eggs

This recipe is suitable for breakfast or light lunch using leftover Easter Ham.  Once you try it, you'll be tempted to make it with a good quality cooked ham from the deli when leftovers are long gone!  

1 Tbsp. unsalted butter 1 cup chopped cooked ham or 2 slices other cooked ham 2 Tbsp. tomato sauce, homemade or good-quality jarred 2 extra-large eggs 1 Tbsp. heavy cream Salt and freshly ground pepper 1 tsp. chopped herbs (parsley, chives, tarragon)

1. Preheat oven to 350 degrees F.
2. Melt the butter in a 5-inch cast iron skillet over low heat.  Remove the skillet from the heat.
3. Place the ham in the bottom of the pan.  Spread the tomato sauce evenly over the ham.  Break the eggs carefully on top; drizzle the cream over the eggs.  Season with salt and pepper to taste.
4. Place the pan in the oven and bake for 7-9 minutes or to your liking.  The whites should be set, but the yolks still runny

Sprinkle the eggs with the herbs and serve hot in the skillet.

~Adapted from The Lodge Cast Iron Cookbook.

Enjoy!

Cashew Crunch French Toast Sticks

Looking for a healthier breakfast but craving traditional French Toast? Here you go!

Ingredients:
1/2 cup cashews 1-1/2 cups of your favorite cornflakes (I used Kashi 100% Sprouted Whole Grain Flakes) 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg Pinch of salt 1 large egg 1/3 cup low fat milk 1 tsp. maple syrup (plus more for dipping) Nonstick cooking spray
Directions:
Cut 2 large slices whole-grain bread into crosswise pieces to make 5 fingers each.  In a food processor, pulse the cashews, cornflakes, cinnamon, nutmeg and salt and pulse until the cornflakes resemble the texture of oats.  Transfer mixture to a shallow bowl.
In a medium bowl, whisk together the eggs, milk and maple syrup until well combined.
Spray a large nonstick skillet griddle with cooking spray and preheat over medium heat.  Working with one piece at a time, dip the bread into the egg mixture - you know how to do it - until completely moistened.  Coat each bread stick into the cornflake mixture gently pressing it on the bread.  Place each bread stick in the skillet and cook over medium-low heat, turning once, until the outside is golden brown and the center is cooked through, about 6 to 7 minutes total.  
Serve with warm maple syrup on the side for dipping.

~Adapted from Ellie Krieger.com

Strawberry Basil Freezer Jam

If you have never tried your hand at making homemade jams or jellies, this is an easy, quick recipe to get you started.  Capture the flavor of fresh strawberries (with a hint of fresh basil) in a soft set jam that you can freeze and have all year long.  Nothing beats the taste of fresh strawberries in the middle of winter!
This jam makes a delicious, light summer breakfast on warm, buttered biscuits, whole grain toast, or you can even use it as a topping for ice cream.

3 cups crushed, fresh strawberries 3 cups sugar 1-3/4 oz. package of fruit pectin 3/4 cup water 1/4 cup chopped, fresh basil
I pulsed the strawberries slightly in the food processor to help crushed the berries.  Leave it chunky!
In a large bowl, mix the 3 cups of crushed strawberries.  Mix well to moisten the sugar.
In a small saucepan, mix the fruit pectin with 3/4 cup of water.  Bring to a boil over high heat, stirring constantly.  Boil for one minute.  Remove from heat.  Stir pectin and water mixture into the strawberry and sugar mixture.  Stir constantly for about 3-4 minutes or until the sugar is completely dissolved.  Stir in freshly chopped basil.
After the jam sets, the chunks of strawberries float to the top.  Stir to combine and distribute the berries evenly to get a burst of fresh strawberry in every bite!

Pour mixture into freezer-safe containers with tight fitting lids.  If you are not freezing the jam, pour into jam jars.  Let mixture sit at room temperature for 4 hours before transferring into freezer or fridge.  If you freeze, allow to thaw in the refrigerator.  Jam should last 2-3 weeks in the fridge or up to one year in the freezer.
Get your labels for your jars HERE!
Photo submitted to #JerseyFreshLove

Sweet Apple Chicken Sausage

Making homemade sausage is easier than you think!  Mix your own sausage and it can be free of preservatives that are found in processed foods.  To cut the fat, these sweet and savory sausages can be made with ground chicken or turkey.
You can easily make these into patties - but if you get a bit more ambitious, you can have the traditional shaped sausage without using any casings.

Sweet Apple Chicken Sausage
1 Tbsp. olive oil 1 Gala or Honeycrisp apple, grated 1/2 cup grated sweet onion 1 clove garlic, minced 1/3 cup fresh parsley, chopped 1 tsp. poultry seasoning 1/2 tsp. thyme leaves 1/2 tsp. fennel seeds, ground Dash of paprkia 1 tsp. salt 1/2 tsp. freshly cracked black pepper 1 lb. ground chicken
Directions:
Heat oil in a medium skillet over medium high heat.  Add apple and onion.  Cook about 2 minutes or until apple and onion begin to release their juices, about 2 minutes.  Add garlic and cook for 30 seconds more.  Set aside to cool.
If you are grinding your own chicken, cut boneless, skinless pieces into one-inch cubes.  Place in food processor in batches.  Cover and pulse until the ground meat holds together.  Do not over process.
In a medium bowl, place chicken, cooled apple and onion mixture, parsley, poultry seasoning, thyme leaves, ground fennel, paprika and salt and pepper.  Mix well with your hands, just to combine.  Refrigerate one hour for flavors to blend.
To make sausage:
Place one piece of plastic wrap, approximately 12 x 16 on counter top.  Place 1/3 cup of sausage mixture in the center.  Fold over plastic wrap and mold into a cylinder.  Twist ends in the opposite direction and tie ends.  Cut off any excess plastic wrap.

Fill a medium saute pan about 2/3 cup filled water water.  Bring to a low simmer.  Lower sausages into barely simmering water.  Cover and poach until cooked, about 10 minutes.

Remove from simmering water and let cool enough to handle.  At this point you can refrigerate or freeze.

All the juices are trapped inside these little bundles.
Remove water from skillet.  Dry with a paper towel and add 1 Tbsp. olive oil and 1 Tbsp. butter and heat over medium heat.  Cut end of sausage casing with scissors and squeeze out sausage (along with the juices) into saute pan.  Saute until most of the liquid evaporates and sausage are nicely browned on all sides.

Serve warm with a drizzle of maple syrup and a stack of pancakes or waffles.  This makes a great "breakfast for dinner" meal.
Enjoy!

Peanut Butter Banana Breakfast Cookie

One of my family's favorite cookie is an Oatmeal Craisin cookie from the recipe under the top of the container of oatmeal.  I've made them so many times, I know the recipe by heart - but they are not very heart-healthy.  I will be adding some Heart Healthy recipes to the blog for anyone who wants to lower cholestrol and fat naturally.

These cookies are a delicious grab-and-go treat.  They are low in fat and high in protein and fiber and make the perfect choice to grab something on the run.  This recipe makes 9 large cookies and one is plenty for breakfast or an afternoon snack.  I'm giving you a basic recipe - the rest is up to you!  You can add ground flax seed, chia seeds, raisins, pumpkin seed, sunflower seeds or dried apples!  Whatever your family likes!
I freeze these in sandwich size zip-lock bags and either take one out the night before or in the morning if I want one for an afternoon snack.  You won't miss the butter or the oil!

Ingredients:
Non-stick cooking spray or parchment paper 1 large banana, mashed 1/2 cup chunky natural peanut butter (I used Smucker's Natural) 1/2 cup honey 1 tsp. vanilla 1 cup old-fashioned oats 1/2 whole wheat flour 1/4 cup nonfat dry milk powder 2 tsps. ground cinnamon 1/4 tsp. baking soda 1 cup Craisins
Directions:
Preheat oven to 350 degrees F.  Lightly coat two cookies sheets with cooking spray (or use parchment paper); set aside.  In a medium bowl, stir together banana, peanut butter, honey and vanilla.  In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda.  Stir the oat mixture into the banana mixture until combined.  Stir in dried cranberries.
Drop a 1/4 cup mound of dough 3 inches apart on prepared baking sheets.  Flatten and spread each mound into a 3" round.  Once baked, cookies will spread to about 4 inches.
Bake, one sheet at a time for 14 to 16 minutes or until lightly browned.  Transfer to wire racks to cool completely.  Store in an airtight container or resealable plastic bag for up to 3 days or freezer for up to 2 months; thaw before serving.

Adapted from Better Homes and Gardens

Very Veggie Egg White Breakfast Sandwich

Trying to lower your cholesterol?  High cholesterol doesn't have any symptoms, so you won't know you have it unless you get tested.
Trying to make changes to your diet can be difficult, but lifestyle changes may help your cholesterol and improve your health overall.
With all the side affects that medication has these days, I would rather change my diet. This is a delicious breakfast sandwich that will keep you full the entire morning!

1 tsp. Smart Balance dairy-free butter 1 Tbsp. chopped onion 1 Tbsp. chopped green or red pepper 1/3 cup Organic Valley egg whites 1 thin slice mild cheddar cheese Salt and Pepper 1 Honey Wheat Sandwich Thins
In a small saute pan, melt Smart Balance.  Add onion and pepper and saute until softened.  Add egg whites and salt and pepper.  Stir egg white until set.  Top with cheddar cheese.  While cheese is melting, slice 1/2 avocado and season lightly with salt and pepper.  Add egg whites with cheese to sandwich bread and top with sliced avocado.

French Toast Mug

This French Toast could not be easier!  Perfect for a quick break fast for one.  Make your mug the night before and have it ready for the morning for a nice, warm, quick breakfast.

French Toast Mug
2 slices bread, cubed 1 large egg 1 Tbsp. unsalted butter, softened 1/4 tsp. cinnamon 1/4 tsp. vanilla 3 Tbsp. milk Pinch of salt
Rub softened butter inside bottom and sides of mug.  Add egg, cinnamon, vanilla, milk and salt and whisk with a fork.  Add bread cubes and let sit for 1-2 minutes for bread to absorb milk mixture.  Microwave on HIGH for 1-1/2 to 2 minutes or until center is set.  Serve warm with fresh fruit, maple syrup or powdered sugar.

Breakfast Burrito #backtoschoolbreakfast

One of the most common symbols in the lives of all moms is the need to feed our families.  Packaged foods and take-out are ruining our health and it's hard to fight to keep your kids from turning to those quick microwave meals when you don't have the time to prepare something.  Weeknight dinners are one thing - then there are lunches and most important - breakfast. 
  This is a simple mom/family friendly recipe that can be make in advance.  When your kids help prepare something, they are more likely to try it.  Kids can crack the eggs and stir them up for you.  It's a great cooking lesson! Don't hesitate to come up with your own combinations to best suit your family's taste.  When the mornings are hectic - pop a freshly made Breakfast Burrito into the microwave and feel good about feeding your family something fresh and nourishing.

BREAKFAST BURRITO
2 tsp. canola oil 1 12 oz. package @Johnsonville Breakfast Sausage 1 cup frozen hash browns with peppers and onions 8 large eggs Cheddar Cheese Salt and Pepper 4 taco size flour torilllas
Heat oil in a large non-stick skillet over medium heat.  Add sausage links.  Cook for 12-16 minutes or until cooked through and browned, turning often.
Remove to a paper towel-lined plate.  Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, about 8-10 minutes.
Beat the eggs in a medium bowl until frothy.  Sprinkle with salt and pepper and a few dashes of hot sauce (optional).  Pour the eggs over the potatoes and cook, stirring until the eggs are fluffy and just set.  Remove from the skillet and keep warm.
Wipe out the skillet and return it to the heat.  Warm the torillas one at a time in the skillet.  Build the burrito by layering the egg mixture, sausage and a sprinkle of cheese.  Fold up the two sides and roll up tightly.

TO FREEZE:
Wrap burrito in paper towel and then in foil.  Freeze in zip-top bag, label and freeze.
TO REHEAT:
Remove foil.  Place burrito with paper towel on a microwave safe plate and heat on HIGH for 1 to 1-1/2 minutes, or until heated through.
Makes 4 Breakfast Burritos Prep Time:  5 minutes Cook Time:  25 minutes

Savory Ham & Egg Muffins

We don't usually think of using Stove Top Stuffing Mix for breakfast, but this makes a delicious vessel to hold leftover Easter Ham to turn into a savory breakfast muffin.  This is one of those recipes where you can add just about anything here.  Swap out the ham for crispy bacon, chopped broccoli or spinach would be nice - and if you like your eggs with hot sauce, top off these muffins with a few shakes!

1 cup water 2 Tbsp. unsalted butter 2 cups Stove Top Stuffing for Chicken 3/4 cup minced leftover ham Cooking spray 3 large eggs, beaten 1/3 cup Cheddar Cheese (or any cheese that you like) 1/4 cup finely chopped roasted red peppers 1/4 cup sliced green onions Salt and Pepper
Preheat oven to 400 degrees F.
Bring water and butter to a boil in a small saucepan.  Stir in stuffing mix.  Cover, remove from heat and let stand 5 minutes; fluff with a fork.  Let stand, uncovered until cool enough to handle, about 10 minutes.
Add ham to food processor and pulse until chopped finely.  Set aside.
Coat muffin tins liberally with cooking spray.  Press about 1/4 cup stuffing into bottom and up sides of 6 muffin cups.  Pour egg evenly into stuffing cups.  Layer about 2 Tbsp. of the minced ham, cheese, roasted red peppers and green onions evenly over egg.

Bake at 400 degress F. for 18 to 20 minutes or until centers are set.  Let stand 5 minutes before serving.  These can be prepared the night before and you can pop them in the toaster oven for a quick - but filling breakfast!
Makes 6 muffins - this recipe can easily be doubled.

Linzer Muffins

A twist on the classic Linzer Tarts!

1 cup sliced almonds, toasted and cooled completely

1/2 cup sugar

1/2 teaspoon finely grated fresh lemon zest

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 cup whole milk

3/4 stick (6 tablespoons) unsalted butter, melted and cooled

1 large egg

1/8 teaspoon almond extract

About 1/3 cup seedless raspberry jam

Confectioners sugar for dusting

Put oven rack in middle position and preheat oven to 400°F. Grease muffin cups or fill with cupcake liners.

Grind almonds with sugar and zest in a food processor until almonds are finely ground.

Whisk together flour, almond mixture, baking powder, salt, and cinnamon in a large bowl. Whisk together milk, butter, egg, and almond extract in a small bowl, then stir into dry ingredients until combined.

Put 1/4 cup batter into each muffin cup.

Top each with one rounded teaspoon of jam.

Divide remaining batter among cups. Bake until golden, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto rack. Dust with confectioners sugar before serving.

Apple Crepe Pancake

What could be better on a cold, snowy February morning than a warm apple pancake.  A light crepe smothered in caramelized apples with cinnamon and butter.

1/4 cup (1/2 stick) unsalted butter 1/4 cup milk 1 apple (I used Granny Smith) 2 Tbsp. sugar 1/2 tsp. cinnamon 1 large egg 1/4 cup all-purpose flour Pinch of salt
Preheat oven to 425 degrees F.  Melt butter in a 5-inch cast iron skillet over low heat.  While the butter melts, pour the milk into a 2-cup measuring cup.  Peel the apple, cut off the core and slice lengthwise into thin slices.  In a small bowl, toss the apple slices with the sugar and cinnamon until well coated.
Pour half the melted butter into the milk and whisk well.  Add the apple slices and any loose sugar in the bowl to the hot butter in the skillet.  Cook the apple slices over medium-low heat, turning them a few times, until softened; the sugar and butter will get nicely browned and bubbly.

Remove the skillet from the heat.  Add the egg to the milk mixture and whisk to combine.  Add the flour and salt and whisk until smooth.  Pour the batter over the apples in the skillet.

Bake until the pancake puffs up and gets lightly golden on top, about 10 minutes.  Enjoy straight from the skillet or invert onto a serving plate.

Makes 1 generous serving. Serve warm

Apple Fritters

It would be a mistake to judge apple fritters by their appearance. Once you bite into that crunchy crust, you'll find a moist, fluffy dough filled with pieces of Granny Smith apples and the warm spices of cinnamon and nutmeg.
Fritters are usually served covered with powdered sugar, but in the recipe  we double the apple flavor by adding apple cider to the sugary glaze.

2 Granny Smith apples, peeled, cored and cut into 1/4" pieces 2 cup all-purpose flour 1/3 cup sugar 1 Tbsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg 3/4 cup apple cider 2 large eggs, beaten 2 Tbsp. unsalted butter, melted Peanut or vegetable oil
Glaze:
2 cups confectioner's sugar 1/4 cup apple cider 1/2 tsp. cinnamon 1/4 tsp. nutmeg
Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in a large bowl.  Whisk cider, eggs, and melted butter in medium bowl until combined.  Stir apples into flour mixture, stir in cider mixture until incorporated.
Set wire rack on baking sheet.  Heat oil in cast-iron pan over medium-high heat to 350 degrees.  Use 1/3 cup measure to transfer 5 portions of batter to oil.  Press battler lightly with the back of a spoon to flatten.  Fry until deep golden brown, 2 to 3 minutes per side.  Let fritters cool 5 minutes.

When fritters cool, whisk sugar, cider, cinnamon and nutmeg in medium bowl until smooth.  Top each fritter with 1 heaping tablespoon glaze.  Let glaze set for 10 minutes.
~Adapted from Cook's Country

French Toast Roll-ups

This is a fun way to serve stuffed french toast. You can fill these with just about anything! I'm thinking these could also be a dessert!

Ingredients 6 slices white or wheat bread Nutella, Strawberry Cream Cheese or any preserves 2 Tbsp. unsalted butter 1 egg 1/2 cup milk 1/2 cup granulated sugar 1/2 tsp. cinnamon
To Prepare
Trim the crust from the bread.  Flatten the slices slightly with a rolling pin.

In the center of each bread slice, add about 1 teaspooon of the filling of your choice.

I made half with Raspberry Jam and half with Strawberry Cream Cheese
Roll the bread like a cigar.  In a bowl mix the egg and the milk; whisk until well combined.  On a small plate mix the sugar and cinnamon.
Set a skillet over medium heat.  Add unsalted butter.  Soak the bread rolls in the milk mixture until fully coated.  Add them to the hot pan and cook the rolls until they are golden brown on all sides.  Roll in sugar/cinnamon mixture.  Serve hot.

Apple Crepe Pancakes

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"Everything" Muffins

These muffins have everything in them except the kitchen sink. AKA Morning Glory Muffins, this recipe is a throw back to the 60's, bringing together fruit and veg in an earthy muffin.

Dry Ingredients:
3/4 cup sweetened coconut 1/2 cup walnuts 2-1/4 cup flour (white or whole wheat) 3/4 cup sugar 1-1/2 tsp. baking soda 1 tsp cinnamon 1/2 tsp. baking powder 3/4 tsp. salt 1/3 cup Wheat Germ (optional) Wet Ingredients:
1 8 oz. can crushed pineapple 1 Granny Smith Apple, peeled and grated 8 Tbsp. unsalted butter, melted 3 large eggs 1 tsp. vanilla 2 4 oz. jars of baby food carrots(or 1-1/2 cups grated carrots) 1 cup raisans

Preheat oven to 350 degrees F. Toast coconut and walnuts in a medium skillet over medium heat until lightly browned and fragrant; let cool.  Process coconut and walnuts until finely ground.  Transfer to a large bowl.  Add flour, sugar, baking soda, cinnamon, baking powder and salt.
Place pineapple and shredded apple in a strainer over a liquid measuring cup. Press fruit dry until you get 1 cup of liquid. Bring juice to a boil in the same skillet you toasted the coconut and walnuts.  Cook until reduce to 1/4 cup, about 5 minutes.
In same liquid measuring cup, melt butter.  Add reduced liquid and raisans.  Let cool.  This will also plump up the raisans.
When cool, whisk in 3 eggs and vanilla and carrots.   Stir wet mixture into dry mixture until combined. Stir in pineapple-apple mixture.
Grease a 12-cup muffin tin. Divide batter evenly among muffin cups. Bake 24-28 minutes or until toothpick inserted in center comes out clean. Cool in tin 10 minutes.

~Adapted from Cook's Country Sharing with: Food Friday Frenzy                        Weekend Potluck                        From the Farm                        Real Housemoms