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Recipe Thursday-Oatmeal and Browned Butter Pancakes

Posted on September 10th, 2015 | Posted in Breakfast and Brunch, Recipes

serious eats fluffy pancakes

Photo credit SeriousEats.com

I always enjoy trying new breakfast recipes to incorporate Martin’s Quality Eggs, and this one caught my eye with browned butter and oatmeal in it! These pancakes had a nice nutty flavor from the toasted oats and browned butter. They also were light and fluffy, but still were hearty and filling.

Yield 4-6 Servings
6 ounces (about 1 cup) rolled oats (NOA1150, 50#)
2 ounces (4 tablespoons) unsalted butter (880030, 36/1#)
5 ounces (about 1 cup) all-purpose flour (991889, 25#)
2 teaspoons baking powder (NOT1030, 10#)
1/2 teaspoon baking soda (NOT1031, 10#)
1 teaspoon kosher salt (CQS030, 12/3#, Diamond Crystal)
1 1/4 ounces (about 3 tablespoons) sugar (991842, 50#, Golden Barrel)
2 large eggs (EGG011, 15DOZ, Martin Quality Eggs)
16 ounces (about 2 cups) buttermilk (HPH001, 12/QT, Axelrod)
Vegetable oil, for cooking (992065, 6/GAL, Town & Country)
Warm maple syrup, for serving (991511, 12/16OZ, Mclures)

Heat oats in a medium skillet over medium heat, tossing and stirring frequently, until toasted and nutty, about 4 minutes. Transfer to a bowl and allow to cool slightly.

Add butter to now-empty skillet, place over low heat, and cook, swirling constantly, until solids turn a golden brown and butter smells nutty, about 2 minutes. Transfer to a second bowl.

Transfer oats to the jar of a blender and blend on high speed until completely powdered, about 1 minute. Return to bowl. Add flour, baking powder, baking soda, salt, and sugar, and whisk to combine.

Preheat a griddle or a large pan over medium heat. Rub with a paper towel dipped in oil.

Add eggs and buttermilk to bowl with browned butter and whisk to combine. Dump dry ingredients into wet ingredients and whisk until just incorporated and no dry pockets or streaks of flour remain but batter is still lumpy.

Add batter in 1/3-cup ladles and spread gently with the bottom of the ladle into 4-inch disks. Cook without disturbing until bubbles form on the top surface and bottom is a deep golden brown (peek underneath with a spatula). Carefully flip pancakes and continue cooking until second side is golden brown.

Transfer cooked pancakes to a wire rack set in a rimmed baking sheet and store in a warm oven while you cook the remaining pancakes. Serve pancakes immediately with warm maple syrup.

Recipe adapted from SeriousEats.com

Recipe Thursday-Eggs Baked in Tomatoes

Posted on August 12th, 2015 | Posted in Breakfast and Brunch, Main Course, Recipes

Baked Tomatoes with Eggs (1 of 1)

Summer produces some delicious tomatoes so why not change up your morning routine with Baked Eggs in Tomatoes or serve for dinner with a nice glass of Sauvignon Blanc.

Yield: 4 Servings
2 tablespoons olive oil (992055, 3LTR, Pomace)
8 medium tomatoes (01087, 25#)
8 large eggs (EGG011, 15DOZ, Martin’s)
¼ cup milk (HPH004, 6/.5GAL, Crowley)
¼ cup grated Parmesan cheese (LCF701, 4/5#, Red Cow)
Salt (991862, 50#) and freshly ground black pepper (CQP083, 5#)
4 tablespoons chopped fresh herbs (like parsley (00748, 12CT), thyme (01068, 4OZ), rosemary (00940, 4OZ) or a mixture)

Preheat the oven to 400°F. Grease a large, oven-safe skillet with the olive oil.

Using a small paring knife, cut around the stems of the tomatoes and remove them. Use a spoon to scoop out all the insides of the tomatoes. (Reserve the insides and use them to make tomato sauce or salsa.)

Arrange the tomato shells snugly in the prepared skillet. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.

Bake until the tomatoes are tender, the egg whites are set and the yolks are still a little jiggly, 25-30 minutes. Let cool 5 minutes and then garnish with the fresh herbs. Serve immediately.

Recipe adapted from PureWow.com

Recipe Thursday-Salted Chocolate Peanut Butter Cup Smoothie

Posted on August 6th, 2015 | Posted in Breakfast and Brunch, Drinks, Recipes

Almond milk 2 (1 of 1)

At our food show we sampled Almond Breeze’s unsweetened Vanilla and Original Almond Milk (90 day shelf life). These are the most popular items in this line, but we can also source sweetened Vanilla and Original. Almond Milk has recently passed soy milk in national sales and continues to gain market share in the nondairy milk sector. This smoothie is just one delicious, healthy and fast way to utilize almond milk! Make it for breakfast or serve as an after dinner dessert.

Yield 1 Serving
1 cup Almond Breeze Unsweetened Almond Milk (HPH250, 6/.5GAL)
1 tablespoon cocoa powder (993053, 50#, Gerkens)
1 tablespoon peanut butter (991596, 5#, Golbon)
1/2 a frozen banana (00081, 40#) or better yet avocado (05787, 48CT, Wholly Guacamole)
1/2 cup ice
flaky sea salt (CQS031, 12.5#)

Blend all ingredients together and sprinkle with sea salt.

Almond Milk (1 of 1)

Recipe adapted from PureWow.com

Recipe Thursday-Chorizo Breakfast Burritos

Posted on July 9th, 2015 | Posted in Breakfast and Brunch, Recipes

Breakfast Burrito (1 of 1)

Breakfast Burritos with chorizo sausage can add nice variety to your regular breakfast routine. You can prep all the filling ahead of time and simply crack the eggs and whisk and you are ready to go. Also, feel free to vary up the vegetables and meat. Another favorite combo of mine is bacon, sauteed onion, jalapeno and avocado.

Yield 6 Servings
8 large eggs (EGG011, 15DOZ, E.K.Martin)
1/4 cup half & half (HPH012, 12/1QT, Crowley)
1/2 teaspoon salt (991862, 50#)
1/8 teaspoon pepper (CQP064, GAL)
2 teaspoons vegetable oil (992065, 6/1GAL, Town & Country)
8 ounces chorizo sausage, sliced (HTF3568, 10#, Nick’s Sausages)
1 red onion, chopped fine (00683, 5#)
1 red bell pepper, chopped medium (00805, 5#)
1 jalapeno chile, seeded and minced (00814, 10#)
1 tablespoon unsalted butter (880030, 36/1#)
6 ounces cheddar cheese, shredded (1 1/2 cups) (774136, 4/5#, Golbon)
3 scallions, sliced thin (01013, 3CT)
6 8-inch flour tortillas (559357, 12DOZ, Abuelita)
sour cream (HPH050, 5#, Crowley)
fresh salsa (03741, 2/5#)

Whisk together the eggs, half & half, salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium high heat until shimmering. Add the chorizo and cook until lightly browned, about 5 minutes. Add the onion, bell pepper and jalapeno and continue to cook until they have softened and are beginning to brown, about 5 minutes. Transfer the chorizo mixture to a medium bowl and cover to keep warm. Wipe the skillet clean and return to the heat. Melt the butter in the skillet, 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 until they are nicely clumped, shiny and wet, about 2 minutes. Quickly fold in the cheddar and scallions, then remove the mixture from the pan. Fold in the chorizo mixture.

Heat griddle or large pan to medium high and place each tortilla on it for 1 minute and flip halfway through. Distribute the eggs evenly among the tortillas and roll into burritos, by tucking the ends in and tightly rolling from one side. Slice the burritos in half and serve, passing the sour cream and salsa separately. Or alternatively leave the burritos whole, wrap tightly in foil and you have a to go breakfast!

Recipe from America’s Test Kitchen Cookbook

Recipe Thursday-Cherry Almond Granola Bars

Posted on May 14th, 2015 | Posted in Breakfast and Brunch, Recipes, Snacks

Cherry Almond Granola Bars (1 of 1)

Yum! This nobake Cherry Almond Granola Bar is perfect for warmer weather! I have always wanted to make my own granola bars and finally took the opportunity this week to do so. I am now addicted and may never buy my bars again:) The almond butter and honey sticks the granola bar together and the dried cherries, chopped almonds and oats are a perfect flavor combination that is not too sweet. Enjoy this treat anytime of the day.

Yield 12 bars
1 tablespoon unsalted butter (880030, 36/1#)
3 cups quick oats (991518, 50#)
1 1/2 cups almonds, coarsely chopped (CWFN035, 5#)
1 cup dried cherries (994005, 10#)
3 tablespoons brown sugar (992005, 50#, Golden Barrel)
1/3 cup honey (991621, 6/3#)
1 1/2 cups almond butter (991630, 30#, Fisher)
1/2 teaspoon vanilla extract (991796, 6/1QT, McCormick)

Line a 9-by-13-inch baking pan with parchment paper, leaving an overhang on both sides.

Melt the butter in a large sauté pan over medium heat. Add the oats and toast until fragrant, 1 to 2 minutes.

In a large bowl, combine the oats with the remaining ingredients and mix well to combine. (This can be done by hand, but it’s especially quick in the bowl of an electric mixer fitted with the paddle attachment.)

Press the oat mixture evenly into the prepared pan. Pop the pan into the refrigerator or freezer to let the mixture set for 5 to 10 minutes. Cut into 12 evenly sized bars and serve. The bars will keep in an airtight container or wrapped in plastic for up to five days.

Recipe from PureWow.com

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