My neighbor stopped by the other morning before I had my breakfast and we got to talking when she asked if I had anything new on my website.  Since I was starving, I casually said "Well, I'm about to make one for the website right now and photograph it".  Me unaware that she hadn't eaten either, invited her up to the house to finish our chat.  Once there she peppered me with questions about the recipe.  Would she like it, would it be easy to make for a family of 4, could she change ingredients, it finally dawned on my thick mind that she wanted breakfast.  Yes, M, I'm talking about you!  So we chatted while I whipped this meal up. Now, one thing that I left out and didn't realize it until after the breakfast had been consumed and I went through the photos, I never photographed the Hollandaise sauce.  Hence the reason for the egg yolks in the picture below.  I know some people think it's a pain to make but it really is not.  I do not make it in the blender because I want my yolks cooked thank you.  I will post another similar recipe soon that will have the Hollandaise sauce with it.  I will also make a video on how easy it actually is to make.
This breakfast can also be made with leftover potaotes (how it really came about anyway) as was the ham steak.  We had the steak the night before with an apricot glaze so I wanted to use it all up.
Serves 4

Recipe

1 Small Ham Steak
1 1/2 cups Mashed Potato
2 TBSP Flour plus more for dredging (I used a gluten free flour)
4 Eggs
Butter or Ghee
Salt and pepper to taste

Optional adds to the potatoes:  Green onions chopped fine, sun dried tomatoes chopped fine
Optional:  When the ham is done, throw in a double handful of spinach and let it wilt and bit, serve over the ham but under the egg.



Mix the 2 TBSP flour with the mashed potatoes.  Using just less then a 1/4 mashed potatoes, make them into a ball and then flatten
Dredge the patties in the flour
In a skillet, heat your butter or ghee for frying on medium heat
Place 3 at a time, you don't want to overcrowd the pan, fry the mashed potato patties.
Try not to move them while they are frying.  You should see around the edges a nice deep golden brown when they are ready to flip.
While waiting, cube up the ham.  You can either wait until the patties are done and cook in the same pan or have another skillet going.
Once the patties are done, move to a warmer plate and finish the ham, and put your eggs into the pan to poach.
On a back burner, have a pan with 2 " of water. Bring to a boil and then reduce to a simmer.  This is what you will use to poach the eggs.  If you don't want to poach, wait until the ham is done and fry up the eggs in the same pan.
If you want to make the Hollandaise sauce make it on the pan of water you have at a boil for the poached eggs.  While the ham is cooking, and the potatoes have been flipped is when you would start the sauce.  you really don't need it with this recipe though.

Plate, 1 or 2 potato patties on the bottom, then ham steak with the egg on top.  Serve with a fruit salad with a light mint dressing.


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com.
 
 
I know you are reading the title and thinking she's lost her mind, time to pull out the white jacket with the special sleeves.  Nope.  Sane as sane can be or relatively so.  These actually came about because I'm lazy.  I wanted french toast but I always have left over egg that just ends up going down the drain.  What a waste. Why not I thought just throw the extra egg in with the French Toast.  Hey better yet why not combine scrambled eggs and french toast.  It really made sense in my mind.  Now granted they are not the prettiest things to look at.  They are scrambled eggs after all but I think with the simplicity of this recipe, you will thank me in the long run.  Really, you will.
Serves 1-2

Recipe:


2 eggs
1 TBSP Milk (any type of milk)
2 strips Cooked Bacon, broken up
2 slices of GF bread (or any bread will do) cut into strips
small bit of butter, ghee, margarine, or oil

Crack the eggs into a bowl and add the milk, scramble
Heat a small fry pan on medium low
add a bit of butter
when hot add the strips of bread and follow with the egg over the top of the bread.  Make sure to cover all the bread
Top with the cooked bacon
Let cook
Using a spatula or other, cut it back up into strips
Flip and cook

Plate, serve with warm syrup and fruit
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutrition information obtained from CalorieCount.com. Serving size 1
 
 
This a actually a recipe that I came up with sometime ago and it was so simple that at the time I thought "meh", why publish it.  However, I received quite a few emails and a few requests on the Facebook page to publish it.  Really, this is so very, very simple and that is why I love it so much.  Most people get intimidated by the poached egg.  Don't!!  A poached egg is very, very simple to make.  Simmer your water first, then slide in the egg (don't crack it into the water), spoon some water around it to keep it together, remove with a slotted spoon and you are done. Easy peasy.  This is also gluten free!
Picture
Ghee
Serves: 2

Recipe:

1 cup Polenta cubed (about 1/2 inch thick and 1 inch long or 1.27 cm x 2.54 cm)
1/2 cup Baby Bella Mushrooms, sliced
Ghee, bacon fat or oil for frying
2 eggs
Optional:  Bacon (crumbled), chopped sundried tomatoes

Place a small fry pan with about 2" of water on a back burner and heat to a simmer (this will be to poach the eggs).  Crack your eggs into separate containers, don't break the yolk.  The container should be small enough to gently slide the egg into the simmering water.

In another fry pan heat the ghee on medium to medium high heat.  When hot carefully add the polenta. The polenta will cook very fast. Once it is browned on one side, add the mushrooms and continue to cook.

Now is the time to slide the eggs into the simmering water, one at a time.  Have a spoon handy so that you can "spoon" the white back onto it's self.  Cook in the simmering water for 4 minutes.  Use a slotted spoon to remove.

Plate the polenta and top with the egg.  You can also add sundried tomatoes during the last moment of cooking.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
With crumbled bacon and sundried tomatoes.
Picture
Nutritional information obtained by using Caloriecount.com. Based on information found in recipe but without the bacon.
 
 
Finally woke up to rain this morning.  Rain, glorious rain.  Here in Southern California we have been struggling with a serious drought and very hot weather.  Here it is October and we have been sweltering in the high 90's (32 degrees C) for weeks.  While we are getting a bit of a break today, by this weekend it will be back in the high 90's.  Sheesh.  While I will be making soup later today, I still wanted something a little light  as the house is still very warm from all the hot weather.  I've had some mint in the refrigerator for a drink that I will be posting shortly (for this weekend) and decided I wanted some for breakfast.  What is nice about this "dressing" is that not only can you use it for your breakfast, but it makes a super nice dressing for a fruit salad.   Just cut up your fruit and toss it with this dressing right before you are going to serve it.  It is also a nice twist to drizzle over angle food cake with blueberries.  Geez, I'm making myself hungry again.
This is another super quick breakfast idea.  Have fun with it.
Recipe:

1/2 cup (125 ml) Plain Greek Yogurt (I used Fage® Total 2% Greek Yogurt )
3 TBSP Honey
15 small or 8-10 large Mint leafs


Fruit of your choice:
Raspberry
Blueberry
Banana
Strawberry
Blackberry
Apples
Cantaloupe
Honey Dew Melon
Grapes

Place the yogurt, honey and mint in a food processor and blend until smooth.

Plate another 1/4 cup of yogurt, place about 1/2 cup of your fruit on top, drizzle with 2 TBSP dressing

If making a fruit salad, cut fruit into bite size pieces, cut grapes in half.  Dress the salad either right before serving or dress and store in the refrigerator until time to serve.

Store the rest in the refrigerator in a tightly sealed container for up to a week.



I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using Caloriecount.com. Includes 1/2 cup of fruit per serving
 
 
Good Morning!  Lately I have been posting quite a few breakfast recipes and today is no exception.  I'm not sure why I've targeted breakfast but hopefully I will break away from it and post other things but for now, have breakfast.  I love parfaits because they are versatile and quite easy to make.  This one takes a bit more but it is so worth it in the end.  The Black Cherry reduction that I used in this recipe is tart  but the honey adds the sweetness and the yogurt adds the smooth texture.  Here's the thing with parfaits, don't want to make the reduction, just use all fresh fruit instead.  You might need to add a bit more honey, but when is that a bad thing?  Don't want to add just fresh fruit, make a compote instead.  See isn't that just so versatile?  The other great thing about parfaits, make them in the morning in a mason jar, screw on the lid, throw it into your lunch box and you have a great side dish for your lunch or an afternoon pick me up snack.
Recipe:

per serving:

1/2 cup Plain Greek Yogurt of your choice (I used Fage® Total 2% Greek Yogurt )
2 TBSP Cherry Reduction (see recipe below)
1 TBSP plus 1 tsp Honey
1/4 cup Fresh Fruit (can be strawberries, blueberries, blackberries, bananas)
1/4 cup Granola (I used a gluten free brand)

Cherry Reduction:
1 32 oz bottle of Black Cherry Juice or Cherry Juice (or smaller bottle)
3/4 cup Fresh or Frozen Cherries (optional)

Depending on how much reduction you wish to make, you can use the entire bottle or just 2 cups.  For the 32 oz bottle, I reduce it by half.  So, for any amount you make always reduce it down by half.  You do not want to boil this either or it will have a burned flavor to it.  You are just trying to intensify the taste.  If you are going to use just the two cups of juice and reduce it down to one cup, cut the cherries down to 1/4 cup.
For the 32 oz it takes just over 2 hours to reduce it down to 2 cups (16 oz). 

To start:  Pour the desired amount of juice into a sauce pan (heavier bottom is best but you can use a standard, just keep an eye on it).  Add your cherries.  You do not need to de-seed them as you will be straining at the end. Let them simmer on medium low until the liquid is reduced by half.  Stir occasionally to make sure it is not sticking on the bottom.
Once reduced, push it through a sieve or cheese cloth to remove all pulp.  Let it cool before use with the yogurt.  
I have kept this sealed in a jar, in the refrigerator for up to one month.


In your cup, bowl or mason jar 
Add 1 TBSP Honey
Add Cherry Reduction
Add Greek Yogurt
Add Granola on top
Add  Fresh Fruit
Drizzle 1 tsp honey on top
Enjoy!
Picture
This is the same reduction that I use for my Black Cherry Mochi. Once the reduction is done, pour through the sieve and squish as much juice out as you can and then discard the pulp and seeds.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional informaiton obtained from CalorieCount.com. Based on one serving using Fresh Blueberries.
 
 
After waking up the other morning with such a sweet tooth and having the need to consume an entire coffee cake, a need, not that I actually did it, I decided to balance out the week with something a little healthier.  Also my nieces are staying with me for a few weeks as they usually do during the summer and I had to show off.  I wanted to make a new recipe that was healthy and flavorful.  Yes, it can be done.  I needed some yolks for another recipe that I was making so this naturally led into what to do with the egg whites.  I hate to just throw them away and no one but me will eat marange cookies.  I "like" scrambled egg whites but to put up a recipe you need to give it that extra twist, that little umph so that people will want to make it.  Right, am I right........  Ok maybe not.  However, I wanted fluffy, really fluffy egg whites not the regular scramble that can make them dense.  The way I'm gonna talk about does take a bit longer and a more delicate touch, but in the end the pay off is incredible fluffy, pillow soft egg whites.  
Feeds 2 people

Recipe:

4 Egg Whites
1 TBSP Milk
1-2 TBSP Crumbled Sheep Milk Cheese or another mild cheese
1 TBSP Fresh Basil, chopped
4 Figs, washed and cut in half
butter
Salt and Pepper to taste

Beat egg whites and milk until fluffy (just before they would start to form soft peaks)
Butter the fry pan and turn to med low
when the pan is hot, pour in the egg whites and let cook until it just pulls away from the side of the pan. Now gently begin to move the eggs around to cook on the other side.  You really want the egg whites to stay fluffy.  I use a silicon spatula and just kind of flip it over in.  
When the eggs are almost done, heat another pan with a small amount of butter.  When the butter is hot, place the figs face down and sear for approximately 3 minutes.
Plate, salt and pepper to taste, crumble the cheese over the top and the fresh basil.

I also made sweet potato hash browns with my.  Grate a sweet potato, press between papertowels to squeeze out water.  Heat your waffle maker per instructions.  When hot, carefully butter and add the sweet potato.   Cook as per instructions of  your waffle maker.  It may take a bit longer then making a waffle depending on how much you add.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information calculated on CalorieCount.com. The recipe was calculated without the sweet potato hashbrowns.
 
 
This is going to be a really quick recipe for you.  My nieces are staying with us for a couple of weeks and one of them is a vegetarian.  I've been cooking two separate meals so that I know she is getting the right proteins and such.  This morning I thought, no we can all eat the same thing.  Well almost all of us.  My son didn't touch the polenta with a ten foot pole.  Ah well, you can't win them all.  
I love polenta and rarely find recipes using it.  I've decided that next weeks recipes will be dedicated to this wonderfully versatile food.  In the meantime have this easy, quick and flavorful recipe.  You're welcome.
Feeds 3 people



Recipe:


Prepared Polenta.  I used a certified Gluten Free Brand.  I also used the one with the sun dried tomatoes in it.
6 Basil Leafs
6 Figs
3 eggs
Salt and Pepper to taste

Cut the polenta in 1/4" to 1/2" thick slices.  I prefer the thinner cut, they cook faster.  We cut 2 slices per person
Wash, pat dry and cut in half the figs
Wash and pat dry the basil leafs

In a non-stick fry pan, add a tiny amount of butter or oil.  A tiny amount, just enough to lightly coat the area where you will place the polenta.  
Heat the pan on medium
When hot, carefully add the polenta don't crowd the pan.  Cook in batches if you need to.  Let it cook until it browns and then flip.
When both sides are browned, remove to a warming pan.
Place the figs cut side down in the pan and let sear for 3-4 minutes, remove to warming pan.
Fry up your eggs how you like them.
Plate first with the polenta, then the egg, rip up the basil and place on top.  Plate the figs next to the egg.
Enjoy!
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using the website Caloriecount.com.
 
 
I woke up this morning with a sweet craving.  I mean a really, really bad sweet craving.  I didn't want donuts though.  What you say?  Not donuts?  I know, calm down.  There are mornings where I don't want anything sweet including my coffee, this is actually most mornings but not today.  Today was roaring from the get go and I wanted sweeeeeet.  Really sweet like pucker your face sweet.  Ok maybe not that sweet but I did want sweet.  I've made my coffee cake a few times and I tweak it every time.  Not sure why but I do.  Today was no exception.  I normally make it with the crumb topping but today I thought I'd squirt the cinnamon sugar butter mixture at it and see what sticks (I think it was because I didn't want to take the time to make the crumb topping).  I get lazy like that.  I've even taken the mixture and swirled it through the batter.  I was so lazy today that I didn't even do that.  What can I say, when you're feeling lazy, you're feeling lazy.  So what came out of the oven was a weird looking "coffee cake" but boy did it hit the sweet tooth mark.  Wham, right on it.
Picture
Butter the pan first then sprinkle with a mixture of cinnamon and sugar followed by a sprinkling of turbinado sugar.
Recipe:

Serves 8

~3/4 cup (100 g Gluten Free AP Flour, I used King Arthur)
~1/2 cup Almond Flour (61 g)
1/2 tsp Salt
1/4 tsp Xanthan gum
1 tsp Baking Powder
1/2 cup Milk
1/4 cup Sour Cream
1 egg
3/4 cup Sugar
1 tsp Vanilla extract
1 TBSP room temp Butter


Swirl Topping:

1 tsp Gluten Free AP Flour (I used King Arthur)
2 TBSP Packed Brown Sugar
1 TSBP melt Butter
1/4 tsp Cinnamon

Or Crumb Topping:

3/4 cup Gluten Free AP Flour
1/4 cup packed Brown Sugar
3 TBSP melted Butter
1/4 tsp Cinnamon


Make topping first and set aside
Butter a 9 inch round pan and sprinkle with some sugar and cinnamon followed by Turbinado sugar
Preheat oven to 350 degrees F or 175 C

Using a stand mixer, hand mixer or by hand:
Cream the butter, egg and sugar.  
Add the milk, vanilla and the Sour cream, fully incorporate
Mix dry ingredients together
Add to mixing bowl with wet ingredients 
Mix approximately 3-5 minutes 
Let rest 15 minutes (gluten free flour needs more time to absorb liquid)

Scrape batter into pan and level
If you use the crumb topping, sprinkle it across the top.  For the swirled topping, spoon it into a bag, cut the corner and pipe it over the top.  Then using a knife, swirl it through the batter.  

Place in oven and bake 25-30 minutes depending on your oven.  Use the toothpick method to check for doneness.  If there is no crumb topping, the coffee cake will be a light golden brown.  With the crumb topping you should see the edge of the coffee cake and it too will be a light golden brown.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my videos.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
This is with the cinnamon and sugar swirled through.
Picture
Nutritional information found using the website CalorieCount.com. Information based on the recipe ingredients with the swirled topping
 
 
Breakfast, always the hardest meal of the day for me.  Not sure if "they" are still saying it is the most important meal of the day or not but many days I tend to skip it.  Since I don't do cold cereal and the instant oatmeal is not my thing, well it just seems like so much work for that early in the morning.  Also, bacon and eggs, sausage and eggs, scrambled eggs, omelets all get kind of boring after a while.  Don't get me wrong, I love those things but there are times you just say No, give me something, anything else! 

This morning was one of those mornings.  I had pulled out some apples for my son's breakfast and I held it in my hand wondering, just wondering what it might become.  My stomach starting clicking away at the possibilities.  I could melt caramel and marshmallows over it.  Oh yeah.  I could drizzle it with chocolate and throw some blueberries and colored sprinkles over it.  Ohh, ohh my stomach roared, put all of that on it and bake it.  That's when the brain kicked in and tried to smother that which my stomach had created.  Damn logical brain doesn't want gooey goodness in the morning.  Why brain why?  Ok how about a compromise.  Bake the apples with brown sugar and butter and then smother them with cooked oats (and maybe marshmallows??).  No ok, we'll go with the blueberries.
Recipe:


Apples (depending on how many people you are feeding, recipe is for 1 whole apple which feeds two people)
1/2 tsp Brown Sugar for each 1/2 apple
1/2 tsp butter for each 1/2 of apple


Oats:

I used Rolled Oats:

1 cup Rolled Oats (I used Gluten Free)
2 Cups Water or 1 cup Water and 1 cup Milk
1 tsp Honey
1/4 tsp Salt


Cut apples in half and using a melon baller, scoop out the center but not all of it, just where the core is. If the apple will not sit so that it doesn't tilt, turn over and cut a small piece off so that it sits flat.   Add the butter and the Brown Sugar to the center.  Place on cookie sheet covered with parchment paper.
Place in preheated oven (375 degrees F or 190 C) for 20 minutes or just a tad less as I like my applies with a bit of crunch left to them

Meanwhile make the Rolled Oats.  Place into sauce pan all ingredients.  If using milk stir more often as it can easily burn.  The oats will thicken as they cook.  Keep an eye on them but they should be done in about 15 minutes if cooking at a medium low temp stirring occasionally. 

When the apples are done take them out and plate.  Pour the oats on top.  You can top with more butter and brown sugar if you like but I don't think they need it.  Serve with bacon or eggs or both!
My stomach and brain really enjoyed this breakfast.  It had the right amount of sweetness and crispness. Throughly enjoyed breakfast this morning and yep, still had bacon with it.  No marshmallows though.

Thanks for stopping by, if you liked this recipe leave a comment down below.  I also have a YouTube Channel where I demonstrate some of my recipes,  Bristlee One
Go over there and check it out.  If you like what you see, subscribe to my channel and don't forget to give the video a "Thumbs up".

Thank you and remember, enjoy life.
It's the one you have,
Tammie
Picture
Single serving Nutritional information based on information obtained from http://www.caloriecount.com/cc/recipe_analysis.php
 
 
I love rice.  Specifically I love sticky rice and I make it in my rice cooker.  The problem is:  What to do with left over rice.  I mean really, you can only have reheated rice so many times. This morning I decided to try something a little different.  
I also love rice pudding and when I googled what to do with left over rice it was all about the pudding. Hmm, well, if I make it a whole less sweet, add some fruit we can then call it breakfast....right?

This is the easiest recipe to make.

Recipe: 

1 cup Cooked Rice
1 TBSP sugar or honey (really the sweetener of your choice)
1 cup Milk  (any milk will do, coconut, almond, cow etc)
1/2 cup Heavy Cream (or just add more milk but adding the cream worked better)
1 tsp Vanilla
1 tsp Cornstarch
1/4 tsp Salt
a very, very small pinch of cinnamon (you can overwhelm it if you use too much)


Add the rice, milk, sugar and cream to a small sauce pan.  I have an electric stove and turned it to medium low (#4 on mine) and let it simmer.  I stirred it every few minutes so that the bottom would not stick. Simmer it long enough that the rice absorbs the liquid till it is just covering it.  
Add the vanilla, cinnamon and the cornstarch.  I never add the cornstarch directly to anything.  I take out about 1-2 TBSP and place in a new cup.  Add the cornstarch to this and mix until it is smooth.  Now add it to the stovetop mixture.  Give it all a little whip
It should begin to bubble and get thicker at this point.  
Remove from heat
place in a bowl and add fresh fruit, dried fruit, nuts or whatever you fancy

This reheats very well also.  You will probably have to add more milk or cream to reheat as it will continue to absorb any liquid after you place it in the refrigerator.  I add more cream and zap for 30 seconds at a time, stirring between zaps until it is heated to the temperature of my choice.

I also fried an egg using Ghee in my iron skillet.  I should have cooked up some bacon to go with it but hey, you can't have everything.   

Enjoy life!
Picture
With Blueberries and Cherries