Blueberry Banana Smoothie

In my attempts to eat breakfast everyday, smoothies are becoming my best friend.  I am by no means an expert on smoothie making so I basically have been taking the approach of throw anything in and push "blend".  So far so good!

Blueberry Banana Smoothie

Source: Miss J Original

Serves:  1 serving

1/2 cup fresh blueberries

1/2 banana

1/2 cup Greek yogurt

7 cubes of ice

Put everything in the blender and push "blend" :)  Serve in a chilled glass.

- Miss J

Rating:

Miss J, 9 out of 10

Moe, not rated

Breakfast Pizza

Sometimes you just have a bad day in the kitchen.  Well mine was last night.  The food itself was wonderful; however, pretty much everything leading up to the eating part was a complete cooking fiasco.  I looked up the word in wikipedia and fiasco is defined as an absolute, abject or utterly humiliating failure. I can't think of a better word to describe what happened. I'll try keep the story short so here you go....

My neighbor made bacon early in morning. As a result, our hallway and my apartment was filled for the entire day by this smell.  It was about noon that I gave in and decided, no matter what I make for dinner tonight, it needs to involve bacon.  I brainstormed ideas and came up with a breakfast pizza.  Simple... minimal ingredients... I mean how can you mess that up?  Well, I had read online that using a pizza pan was the best way if you use crescent rolls as the crust.  That way it becomes golden brown instead of being undercooked if you put it directly on a baking pan.  I was careful to pinch all the edges of the rolls together so there was no cracks and poured my egg mixture over the dough.  I saw some of the edges seeping over on the counter but tried to pinch the edges up to create a lip so the egg mixture wouldn't spill.  In my head, this idea was great.  However, about five minutes after putting it in the oven, the most awful smell starts pouring into my kitchen. I run to the oven and open the door to a cloud of smoke.  Clearly, my "lip" did not hold.  The egg mixture has poured all over the shelf and bottom of the oven and was burning black.  Now here is where the humiliating part comes in.  Instead of calling it quits and removing it from the oven and shutting it off, I decide that the damage is done, the apartment already reeks, it can't get much worse, and  I should at least be able to get a good pizza out of this.  I place the pizza pan on top of a lined baking pan and place it back in the oven to prevent future spillage.  About 15 minutes later, Moe walks in and starts gaging at the cloud of smoke that has filled our apartment.  I pull out the pizza which is cooked perfectly, but at a huge price... the smell of burnt eggs that lingers in our apartment and in our clothes.  Even after the 15 candles that I am currently burning, the smell still lingers. 

After all that, the pizza was in fact awesome.  My only suggestion is do NOT use a pizza pan with holes in the bottom :)

Breakfast Pizza
Source:  Miss J Original
Serves: 2 servings

1 roll of crescent rolls
4 eggs
8 slices of bacon, cooked and crumbled
1 tablespoon sour cream, light
pinch of nutmeg
1/2 tsp parsley
1 tsp dijon mustard
ground pepper
1/2 cup shredded cheese
1 handful spinach leaves
cooking spray

Preheat oven to 375 degrees.  Line a baking pan with foil.  Spray with cooking spray.  Unroll the crescent rolls and in one sheet lay down on the baking pan.  pinch together the edges of the squares to make one big rectangle.  Sprinkle bacon crumbles over the dough.  In a bowl, whisk together eggs, sour cream, nutmeg, parsley, Dijon mustard, and ground pepper.  Once mixed well, stir in shredded cheese.  Pour cheese mixture over crescent rolls, careful not to get too close to the edges.  You don't have to use the entire egg mixture.  As I mentioned above, you don't want to over do it because then it will pour over the edges :) Take the spinach leaves and and bunch together in a roll. With a pair of scissors, cut thin strips and sprinkle over the pizza.  Place in oven and cook for 20-30 minutes until desired doneness, checking frequently to avoid burning.  Cut and eat like a pizza. 

Ratings:
Miss J, 8 out of 10
Moe, 8 out of 10

- Miss J

Breakfast Sandwich Bake

My family is really big on tradition when it comes to holidays.  For example, Christmas Eve we had to read the Christmas story out loud twice because my little sister said reading it at my sister's house and not at my parent's house was a break in the tradition.  Another tradition is Christmas morning brunch. This is another family recipe that brings back tons of childhood memories.  It is easy and should be assembled the night before.  

Breakfast Sandwich Bake

Serves 8

16 slices Pepperidge Farm thin sandwich bread

6 eggs

1 tsp dry mustard

1/2 block of sharp cheddar cheese (enough for 8 sandwiches)

1 cup sauteed mushrooms (optional)

3 cups milk

1/2 lb sliced ham (I prefer maple or black forest)

pepper to taste

3 cups Kellogg Corn Flakes

1/2 nutmeg (optional)

spreading butter (in a tub) - for buttering bread

Mix eggs, mustard, and milk together in a mixing bowl.  Add pepper and nutmeg and set aside. Butter both sides of the Pepperidge Farm bread slices.  Slice cheddar cheese block into small slivers to arrange on sandwich.  In a 16x 10 baking dish (approximately 1 1/2 inches deep), arrange bread slices on the bottom of the pan.  Layer ham and cheese on each slice of bread and top with a piece of buttered bread.  Once sandwiches are assembled.  Pour egg mixture over the top of the sandwiches and cover.  Refrigerate at least one hour (best if refrigerate overnight).  

In a zip lock bag, pour corn flakes and crush.  Melt 2 tablespoons of butter in microwave.  Pour melted butter over corn flakes to coat them.  If need more butter, melt and continue until corn flakes are lightly coated.  Heat oven to 350 degrees.  If baking with mushrooms, pour mushrooms on top of sandwiches before baking.  Bake casserole for 30 minutes.  Remove from oven and pour corn flakes on top of the sandwiches.  Return to oven and bake for 20-30 minutes more.  Periodically check to make sure corn flakes are not burning.  Cover with aluminum foil if frosted flakes start to burn before casserole is done.  Remove from oven when casserole is hot and bubbly in the center.  Allow to sit for 3-4 minutes before serving.  

- Miss J

Ham, Cheese, and Spinach Quiche

Moe has been in NY all weekend and is flying back tonight at midnight.  I unfortunately fly out to Austin for work this week so we are pretty much going to cross paths for only a few hours.  Knowing that Moe will go out to eat every night if I don't cook ahead of time, I wanted to make something for him for him.  I didn't have pineapple for my original quiche recipe so I came up with this modification.

Serves: 4-6

4 eggs or egg beaters
1 cup of Bisquick mix
1 cup of milk
1 handful of spinach (diced)
1 tablespoon applesauce
1 teaspoon Dijon mustard
a dash of nutmeg
1 cup mozzarella cheese
1/4 pounds of black forest ham (diced)
1/2 tomato diced (seeds removed before dicing)
1/4 onion finely diced
6 T of butter melted
1 T olive oil
pepper to taste


Spray a glass square 8 x 8 banking dish with cooking spray.  Preheat oven to 350 degrees.  In a skillet heat olive oil.  Saute onions until translucent.  Mix all ingredients together in a mixing bowl and bake in glass dish for 45 minutes (or until toothpick comes up clean).

- Miss J
 

Pineapple Brunch Quiche

This recipe has been in my family for as long as I can remember.  Every holiday when we gather at breakfast, my mom makes two of these quiches and it never seems to be enough to go around! I hope you enjoy it as much as we do!


Serves:  4 people (2 slices per serving)
Source:  Miss J family recipe

1 can (8 oz) crushed pineapple (very well drained and patted dry)
1 cup Bisquick mix
1 cup milk
4 eggs beaten
6 tablespoons melted butter
1 teaspoon Dijon mustard
2 green onions chopped finely or 1/2 teaspoon onion powder
pinch of nutmeg
1/4 pound diced ham
1 cup shredded monetary or sharp cheddar cheese

Drain pineapple.  Combine Bisquick mix, milk, eggs, butter, mustard, and nutmeg in mixer (or in a bowl and mix well).  Stir in ham, cheese, onions, and pineapple.

Pour into greased 9 inch pie plate.  Bake at 350 degrees for 35-40 minutes.  Lower temperature and extend cooking time if using a glass dish. 

Notes:  I sometimes substitute in spinach and mushrooms into this recipe if I want to make something a bit different.  You can pretty much do any combination of vegetables with this recipe and it will turn out just fine! I also use egg beaters alot of the time to make it a bit more healthy.  It isn't quiet as fluffy when you do that but still good.

- Miss J

Ratings:
Moe, 9 out of 10
Miss J, 10 out of 10