Tag Archives: breakfast recipe

Aamlete: Indian Omelet

This recipe is a favorite for urban Indians in Mumbai!  Now you can try it at home!  Simple and easy recipe!  These are not meant to be fluffy as we typically eat them in America, but rather flat served with toast or thin bread.

Aamlete Indian OmeletIngredients:

6 eggs

1 tsp salt

1/4 tsp black pepper

3/4 chopped onion, divided into 3

3/4 c chopped tomato, divided into 3

2 tsp finely diced jalapeno, divided into 3

1/4 c fresh cilantro, chopped and divided into 3

Directions:

  1. In a bowl, beat together eggs, salt, pepper and 2 tbsp water until blended.
  2. Ina large nonstick skillet, heat 1 tbsp of oil over medium heat.  Pour 1/4 of the egg mixture into skillet.  Scatter 1/4 of each of the toppings evenly on top.
  3. Cook without stirring until edges can be lifted with spatula, about 2 minutes.
  4. Fold over to form semi-circle.  Cook for 30 seconds longer.
  5. Transfer to platter and keep warm as you do the next two.

Have you ever had an Indian omelette?

What type of omelette makes your mouth water?

 

Originally posted 2016-08-22 06:50:35.

Blueberry Muffins: Simple, Delicious & Yummy!

Blueberry Muffins have always been one of my favorite breakfast muffins!  In college, I often bought them on my way to morning classes. Now let’s make some! Sweet Blueberry Muffins!  These muffins are super easy and delicious! Anyone can make them!

Chief ZooKeeper and I recently celebrated our 11th birthdaversary.  This is the combination of his birthday and our wedding anniversary.  He wanted us to be the same age when we took our vows, so we set a date shortly after his birthday.  It didn’t take long for us to coin it our ‘birthdaversary’.  I like being silly and making stuff up, somehow I managed to suck him into this one and it stuck.  I’m pretty pleased with myself. Haha.

So, the first thing we did on our birthdaversary was to fix breakfast together.  He made the most fantastic omelets for us and I made Blueberry Muffins from scratch.  I must apologize as he refused to let me take pictures of his omelet.  He deemed it not worthy.  If you could have tasted it, you would have sided with me, it was amazing! Since I couldn’t share it, you could check out this Indian Omelet if you like, it’s great too!

I had never made Blueberry Muffins so I was a little nervous and was extra careful not to create too much gluten so they wouldn’t be tough.  I wanted them to be perfect for our day.  They turned out just right and I was stoked!

Before I get started with the recipe, I would like to point out that our birthdaversary chalkboard mural was done by my friend.  I was super grateful as she is an awesome artist!Our Birthdaversary Chalkboard! (Birthday and Anniversary Combined!)

Blueberry Muffins

This recipe made 2 dozen delicious Blueberry Muffins!

Ingredients:

  • 1/2 c melted butter or margarine (we used dairy free)
  • 1 c sugar
  • 3 eggs
  • 2 tsp grated lemon rind
    • if you’d like a lemony flavor, use 2 tsp lemon juice instead
  • 3 c all-purpose flour
  • 1 c fresh or frozen berries
    • if using frozen, thaw them under running water
    • you can use any berry, chocolate chips, or whatever you desire in place of the blueberries
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/4 tsp soda
  • 1 1/4 c orange juice
  • 1/2 c chopped pecans

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine butter and sugar in bowl.  Mix together.
  3. Add eggs and lemon rind (or juice), mix well.
  4. In a separate bowl, combine flour , salt, baking powder and soda.
  5. Add to egg mixture alternating with orange juice, mixing carefully.  At this point, if you over mix it will make the muffins tough so I suggest mixing about 3-4 times each time and then folding the entire mixture rather than stirring.
  6. In a separate bowl, dust blueberries lightly with flour.  This will keep them from sinking to the bottom.  Wherever they are when you put the batter in the muffin tin, they will stay!
  7. Fold in pecans and blueberries.
  8. Place batter into a greased muffin pan.
  9. Bake 15-20 minutes, using a toothpick to ensure they are done in the middle.
  10. Cool in pan for five minutes then move to wire rack to cool completely.

Blueberry Muffins: Simple Sweet Fabulous!Have you got any tips on muffin making to share with us?

I’d also love to hear what you do on your anniversary to make them extra special?  After 11 years, we sometimes feel like we’ve done everything to be done!  haha

Dahlia’s Breakfast Casserole

If I Speak True by Jessica BrooksDahlia Kennedy’s sixteenth birthday marks a decade of mysterious dahlias arriving and strange, lonely dreams of being in a forest. The only difference this birthday, however, is that for the first time, someone is there with her. And he’s practically from a whole other era. 

The more often Dahlia visits Rowan in his land of Ambrosia, the stronger their connection grows. But… is Ambrosia real? Is he real? What is going on between the two of them, exactly, and why does he insist that she keep it to herself? As secrets usually go, however, it’s only a matter of time before everything comes out. And when Dahlia finds out the truth of who Rowan is, who she is, and how he really feels — it’s beyond anything she could have ever imagined.

Considering the fact that Dahlia’s cooking skills revolve mainly around eggs, I thought it would be fun to share a deleted scene from If I Speak True and share one of my own favorite breakfast recipes (that very well could be eaten for dinner). This casserole is simple and easy to prepare (which Dahlia would appreciate–though I’m not sure she would do the best at cooking the sausage). I tried to find the original post that I used, but the blog has been shut down, so I’m going to give you my variation (but sadly, without a picture). But first, part of the deleted scene! J

***

Being as today is Wednesday, it’s my turn to make dinner, which of course means I have made breakfast. Wednesday also means Aster is going to be pissed, because breakfast is the one thing I can make and not completely destroy, and she’s been saying for months that she is “sick and tired” of it. Not that I care—when it’s her turn she always makes Mexican even though she knows how bad it hurts my stomach. I figure, if she doesn’t care about anyone else when she cooks, then I sure as heck have just as much of a right to make eggs every Wednesday. 

…The four of us sit at the table in the kitchen, in our predictable seating arrangement: Aster next to Helen and across from Acacia, me next to Acacia, and across from Helen. Acacia and I give each other crazy eyes—whoever laughs and spits their eggs out first loses—when Helen asks how my day was. I always maneuver around this question for a bit, taking in her mood and all, before deciding what to reveal. This is less due to a lack of trust and more due to the fact that I live by the “walk carefully on the path that won’t make her flip out” rule. This time of year, early January, with my birthday and the flower and such, pretty much everything I would normally say might make her freak out and fly across the linoleum floor doing panicked somersaults.  

Plus, what happens to me is none of Aster’s business. She doesn’t care what’s happening in my life unless it’s to find a way to ruin it or put it down.

Acacia on the other hand, well… she’s different. The two of us have always been closer. She likes to joke that people with our stunted height should stick together; and I’m not ready to tell anyone about Rowan just yet, but if or when I am, she’ll be the first to know.

I stuff a big forkful of eggs into my mouth. Hmm. Probably could have used more pepper. Aster grunts, and I look over to find her face scrunched up. And Acacia about to laugh. And Helen staring. Whoops. I totally forgot to answer how my day went.

“Something’s. In my eggs.” Aster scowls. She spits a piece of shell onto her napkin and sets it on my plate. 

I act shocked. “Sorry. Why would I want it?”

Aster rolls her eyes. She pokes the shell and it sticks to her finger. “See?” She hovers it in front of Helen’s nose. “Really, Dahlia? Is it really that hard? How is it that even though you cook this every week, you still can’t do it right?

Helen wipes Aster’s finger clean and turns to Acacia. “How’s the Henderson kids?”

“Oh,” Acacia swallow, “Good thing you asked that. I’ve been meaning to tell you—I’m watching them Valentine’s Day night. I’ll have to switch dinner with someone.”

Is a miracle about to happen? I watch Aster. Will she actually grow a heart and offer to take Acacia’s place? We know what’s was going through her head—either A) she comes across as nice for once and switches, or B) faces the possibility of eating shells twice in less than seven days.

Aster slams her fist down on the table and rolls her eyes. “Fine. I’ll switch.” Then she leans over her plate and spits out a piece of eggshell.

***

Pick Up Your Copy Here

***

And now, for Breakfast Casserole!!!

You will need:

1 cup of milk

2 cups (or more) of shredded cheese (we use Colby-Jack but you can use cheddar or whatever else you feel like using)

1 can of crescent rolls

1 lb. of Jimmy Dean HOT sausage (the original recipe called for Maple flavor, so that or regular sausage is an option, too)

4 eggs

 

Directions:

1) Preheat the oven to 400 degrees.

2) Roll out the crescent roll and cover entire bottom of your rectangular baking dish.

3) After cooking your sausage, drain; then pour it across the dough. Spread it out evenly.

4) In a separate mixing bowl, mix the milk and eggs.

5) Evenly pour the egg/milk mixture on top of the sausage.

6) Sprinkle cheese across the top (the thicker, the better, in my opinion).

7) Bake uncovered for about 20 minutes or until edges and center are bubbling and hot!

Thanks so much for having me, Kaycee! –J

Jessica BrooksAbout The Author

Website: coffeelvnmom.blogspot.com

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Jessica L. Brooks: YA author. Lover of books, coffee and all things owl-dorable.

I write about near-future dystopia (PITY ISN’T AN OPTION, Cozenage #1 out now); magical realism (IF I SPEAK TRUE, forthcoming); and love to serve virtual cookies. (Here, try one — they’re tasty!) Feel free to connect with me here on my blog or anywhere else on the interwebs by searching for my username: coffeelvnmom.

Originally posted 2014-02-05 00:01:32.