Breakfast

Breakfast in Egg Cloud City

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“Eggs in Clouds”

To view the full, original Rachael Ray Magazine recipe click here.

The original recipe called for chives, but my chives plant looked a little worn out, so I substituted dried tarragon.  Tarragon plays well with chicken, so I figured it would be a nice flavor to add to eggs as well.

In order to lighten up the meal, I skipped the bacon crumbles.  If you decide to use the bacon, I would suggest cooking it off in advance so that it won’t be smoking hot when you add it to the egg whites mixture.  If you would like to substitute the bacon, I think you could include chopped roasted red peppers or peppadews, either would add flavor and color to this dish, just blot off some the of moisture before adding.  Continue reading →

When Life Hands You Lemons- Make Lemon Pancakes

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Photo credit: FoodByJenn

As I mentioned in my 19 July post “SEABLUE-Atlantic City”, I recently visited The Borgata and The Water Club Hotel.  Due to my short stay, I was unable to sample all of the room service breakfast selections.  A few weeks later, I saw a link to a recipe by The Water Club’s Executive Chef, John Johnson for one item on the room service menu: “Lemon Pancakes with Whipped Almond Ricotta and Spiced Syrup” and decided to try it.  Continue reading →

Granola Bar Bar Bar Jackpot!

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photo by: FoodByJenn

Last October I visited a Bed & Breakfast in Vermont where the owner treated me one morning to a delightful yogurt parfait with his homemade granola.  Ever since, I have been determined to create my own tasty granola.  After much trial and error, and more than a few recipes, I decided what I really wanted to make was a granola bar that I could either toss into my purse to eat on the run or crumble into a greek style yogurt when I had the time to sit and eat breakfast or lunch.  In the end, I modified Ina Garten’s “Homemade Granola Bars” recipe which you can find here. This is a wonderful recipe just as it is written (after all, would the Barefoot Contessa let us down? I think not!).  I tweaked the recipe because I wanted to incorporate quinoa flakes into the bars for a protein bump up, sesame seeds for added flavor, and dried tart cherries for a little pucker.  Continue reading →