Greetings!! After a very temporary culinary hiatus, I am back and ready to share more recipes just in time for the cold weather and upcoming holiday season ahead. I will be posting some of my favorite healthy and comfort classic foods to give everyone some ideas on what to cook for all of your holiday parties these next couple of months. That’s right, Culinary Jam is back (again), and this time with a silver tray, tall glass of OJ, and breakfast in bed!! Who doesn’t love a fluffy home-made stack of waffles dripping with maple syrup when it’s chilly out? In this recipe, I’ve made a healthy, gluten-free, sugar-free version of my beloved waffle, to satisfy my craving for these gut-bombs for breakfast but with out the gut-bombing-ness of all that gluten and sugar. And the best part is they taste soooo good, you would have no idea that they are good for you. Think of it as a “safety meal” you can enjoy without the guilt so that when you DO chow down on all of those holiday treats, you won’t feel quite so much like a tubby Santa.
There’s nothing I love more than breakfast for dinner. This quiche recipe is just so glorious and delicious, you will want to make it every week. I was inspired by the Julia Child recipe, and this is based on her recipe for a leek quiche. I decided to add mushrooms and bacon, since I love that trio of ingredients together so much. The bacon adds heartiness and a nostalgia to the quiche, while the mushrooms just tie in so well I had to add them. Some other amazing combos that I’ve tried are goat cheese, eggplant, and red bell pepper as well as a tomato basil version. You can always get creative with what you decide to put in your quiche, which makes it fun and allows for creativity in the kitchen. Ok so, this isn’t technically one pot, as you will need a few separate pots/bowls to make it, BUT the finished product is in one “pot” or pie pan, soooo I thought I would include this for a one-pot Monday meal. It’s also a great feel-good food that will get you through the week as well. One bite and you’ll feel like you’re vacationing in Paris, sitting on a little bench on the cobble stone Rue De- something or other, rather than at your dining table. I’m thinking that’s what Julia Child was envisioning when she created her version as well.
Wondering what to make for breakfast this morning? Check these breakfast tacos out! The other day, I was grabbing some ingredients out of the fridge to make a basic scramble for breakfast for Andy and I. To be honest, I was feeling a little lazy and didn’t really feel like making anything too complicated, just something tasty and hearty that would hold us over until dinner. Then I noticed the leftover corn tortillas sitting pretty in the fridge from some fish tacos I made a couple of nights back. And I thought, let’s just throw this scramble into a tortilla and get some breakfast taco action going! Ohhh yeaaahhhh! And they came out awesome, with minimal effort. You can make these with any meat you have lying around in the freezer, or even deli meat, OR without any meat at all. Try these for breakfast right now and you won’t be disappointed!
So I got this super cool crepe maker as a wedding shower gift the other week, and have been dying to bust it out. The “crepe maker” actually consists of a wide, flat pan and a long wooden spatula, so don’t feel like you need a “crepe maker” to make a crepe, a shallow frying pan and a spatula will do just fine. I finally decided to break it in the other day, but we soon realized we didn’t have any fruit or anything that would really work to fill the crepes. And then I remembered my favorite dessert ever of all time at Pastis in NYC, the Crepe Suzette! *As a side note, if you are ever in New York, go to Pastis and order the crepe suzette there immediately. It is out of control.* Anyways, we then realized we didn’t have lemons, but we did have oranges, so I thought, why not try an orange crepe suzette? Ummm… yeah. It came out amazing. The orange is perfect with the crepe batter. It’s still citrus-y and bright, but just a bit sweeter than the traditional lemon one. I balanced out the sweetness with a little sea salt. Soooo yummy! I am so happy with this recipe, I can’t wait to make it again THIS weekend for breakfast!
Good morning everybody! It’s lazy Sunday and I just made one of my favorite quickie breakfast recipes for Andy and I, as we didn’t really feel like venturing out of the house on yet another quest for breakfast tacos. I have been making these little egg sandwiches for years now, and they always seem to hit the spot. I, as well as many a friend and family member can attest, they are the perfect breakfast or snack for when you are in a time crunch, or starving and too lazy to go out and buy food. Oh, and they are also one of my favorite late night snacks to make after a night out when you’re craving something cheesy, eggy, and meaty. They are simple, and I’m sure they’ve been created many a time before, but today I am paying homage to it’s life-saving abilities and overall deliciousness. It’s just a great recipe to have in the back of your mind for those food-mergency situations. If you haven’t made this before, it’s not too late for some brunch time action in the kitchen…go try it out!
Happy Monday everybody! Before you head out to the store today, add these ingredients to your grocery list… you will be thanking me later!! Today I’m going to share my recipe for my Mama’s French toast. We used to have this for breakfast on lazy Sundays, and the smell of the toast sizzling in the frying pan fills up the house with such warmth…This is SUCH a great French toast recipe! What really makes it is the fresh orange juice and orange zest. Oh, and the sourdough bread. Make sure and use sourdough, or even a crusty French bread, just something very durable that will soak up the batter but won’t fall apart… There’s nothing like waking up (or after a night out for some of us) craving some “Freeench Tooooast” a-la 40 year old Virgin, and ending up with soggy bread for breakfast. As long as you use a good, crusty bread, and make sure the batter soaks through, this recipe will knock your socks off!
This is my version of a Greek yogurt pancake. After a whole lot of experimenting with diffent recipes, and clunking around the kitchen on Saturday mornings like a mad scientist, I came up with my OWN version that yields a tasty, hearty, and pretty healthy pancake. It’s also pretty, all dressed up in orange zest and honey. This version uses honey as a sweetener instead of sugar, and 2% Greek yogurt versus the traditional (and played-out) buttermilk. I wouldn’t do the 0%, just because this is where you are getting most of your fat from, and they may end up tasting too bland with a lower fat content yogurt…The sea salt, lemon zest, and cinnamon add a little flavor dimension that-HOPEFULLY- won’t have you missing the full-fat version. Also, bananas work great in this recipe if you have a berry allergy or just to mix things up…You could also do a whole wheat flour if you wanna be a super healthy nut. Continue reading →