A nice warm omelette with ham, and Swiss cheese just at its melting point so that it still has the stringiness as you bring a fork to your mouth. I mix a pinch of herbs de provance into the mixture and then sprinkle a pinch on top as a garnish.

I usually get the deli ham at Cherry Valley Market and have the clerk  slice it in the thick side. Slicing it thick makes it much easier  to pan fry. As a personal point of reference, I also like the cheese sliced thicker.

In a mixing bowl I combine two eggs, herbs, and small-diced ham. I whisk these together with a splash of milk. Then I pour this into a non stick pan over low heat and cover. As this firms up I place a slice of the Swiss cheese along half and the using a thin non stick spatula I fold the omelette over and hold the pan off the stove but still over the burner. This gets the cheese melting without over cooking the omelette.

Mini French Toasts

I think I’ve mentioned that the Cherry Valley market near me sells this fantastic Italian bread, two loaves for a dollar fifty. A bargain I dont often pass up especially on Fridays when I often make pasta. What’s pasta without a loaf of garlic bread… But that’s a story for another day. Today I’m focusing on what to do with the left over loaf. And that’s where a lazy Saturday morning comes in handy when I make these mini french toast from the loaf left out to harden a little.


Here’s what you’ll need:

  • Four one inch slices of left over Italian loaf
  • 1 large egg
  • 1/4 cup milk
  • A splash of amaretto
  • Cinnamon sugar


Start by warming up your skillet. In a large shallow bowl beat the egg and milk together. Whisk in a slash of amaretto. Soak the slices of bread in the egg mixture and place them on the skillet. It only take a few minutes to brown each side. When they are done transfer them to the plate, lightly butter them and dust with cinnamon sugar.


Enjoy with your morning coffee and croissants.

mini french toasts

Egg Salad with a Touch

It’s fun looking for new tastes to wake up old standards. A nice summer staple around here is egg salad. A great use for left-over hard boiled eggs. And rather than settle for bland eggs and mayo, let your adventurous side take over. Sometimes it takes over our of curiosity, like when you’re getting bored of the same-old, and sometimes out of necessity, lite when you want to use something that’s been hanging around a while. Well this afternoon both of these conditions conspired to make the following zippy sandwich:


Here’s what you’ll need:

  • Two large hard boiled eggs
  • Two tablespoons of light mayo
  • 1/2 onion diced
  • Two tea spoons of whole ground mustard
  • Salt and pepper


Simplicity itself, peel the eggs and mash them up with your fork. Add the other ingredients and mix well. Toast two slices of pumpernickel bread. Then, place some lettuce on the bread, add some egg salad, pour a glass of iced tea and enjoy. You should be able to get two sandwiches out this.


Jalapeno Breakfast Hash

I was going through the produce section over at Cherry Valley market the other day, and there were these jalapeno peppers that were simply irresistible. They were plump, lustrous, green and at a dollar twenty nine a pound! Well, I couldn’t pass them up. But now… what to do with these treasures? Hmm.. seems I have some left-overs in the fridge that could use a little pepping up…

Here’s what you’ll need:

  • two boiled potatoes
  • about eight ounces of left over corned beef
  • one medium onion
  • two jalapeno peppers

Nothing could be simpler. Dice the onion and toss it into a non-stick fry pan on a low to medium heat. Dice the potatoes, the colder they are the easier to dice, and toss them in a bowl with a splash of olive oil. Then add them to the pan. Dice up the corned beef, mince the jalapenos and toss these into the pan. Heat this through thoroughly. Pat the mixture down and let it brown a bit on the bottom before turning it over and repeating the process. Give the potatoes time to brown and then serve this with a poached egg on top.


Purely Powdered Pancakes

Here’s another use for those storm supplies. The powdered milk, the powdered eggs, and other staples squirreled away in the ‘hurricane supply box’. By mixing the dry ingredients in the following list in a plastic quart container, you can keep it in the pantry ahead of time. Using a sharpie to mark the outside of the container for the water line, you can make batter quick and easy.


Here’s what you’ll need:

  • 2 cups all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2 tbsp. sugar
  • 2 tbsp. powdered egg
  • ½ cup powdered milk
  • 1 ¼ cup water


As mentioned, combine all the dry ingredients. Mix them together thoroughly. Add water and whisk the batter till smooth. Ladle out on to a hot griddle and wait for the magical bubbling, flip, and cook a minute more. Then add each to the stack. To keep with the theme, you could top with powdered sugar.


Breakfast Baked Apples

Here’s a way to really enhance and turn that morning oatmeal for two into something special. Take two large Granny Smith apples and turn them into apple-bowls. The Granny Smiths are a great baking apple. With their bright green skin and creamy white flesh, Granny Smith apples are crispy, pleasantly tart and are available year-round. Their distinctive tartness pairs well with the cinnamon, sugar and butter needed for a classic baked apple recipe. They hold their shape very well when cooked, resulting in a professional-looking dessert.

Here’s what you’ll need:

  • 2 large Granny Smith apples
  • 1 cup of cooked oatmeal
  • Cinnamon
  • Brown sugar
  • Raisins
  • Butter
  • Maple syrup or honey

Yeah, I know there are no amounts for most of the ingredients, it’s because they are all measured ‘to taste’.

First, make the oatmeal, where its those steel cut oats or instant oatmeal, whichever you prefer. Add the cinnamon, sugar, raisins ‘to taste’. This will be the stuffing mixture for our apples. Now, core the apples, cut them in half, and hollow out about a third of the center forming a ‘bowl’ in the middle of the apple half. I like to take the apples removed from the hole and adding it back to the oatmeal mixture.

Take a scoop and divide the mixture into the four apple bowls and drizzle some maple syrup, or honey, over the mixture. Top each with about ¼ tsp of butter.

Place them into a baking dish and pop into a 375 degree oven for about ten to fifteen minutes.


Cottage Cheese and Blueberries

One of the things that this chef is doing is trying to cut down on his tonnage. In light of this I’ve been out playing basketball and feeling a bit better if not feeling a bit trimmer, yet. But one thing I’ve also been trying is more ‘healthy options’ especially in the morning. Today’s post is not so much a ‘recipe’ but a ‘something to try’. But I’ll try and write it as a recipe…

Here’s what you’ll need:

  • 2 cups cottage cheese
  • 1 cup blueberries
  • 1 teaspoon honey

Combine the ingredients in a nice breakfast bowl and refuse to share it with anyone!

Have a happy and healthy morning…


Blueberry Breakfast Sauce

There’s a sale on blueberries, and I’m always making those blueberry pancake, probably because I love blueberry pancakes. Just take the blueberries and toss them in the batter, quick and easy. But there is another way of getting those powerful blue little antioxidants onto the old flapjack… let’s make us some blueberry sauce!

Here’s what you’ll need:

  • 4 cups of blueberries
  • 1 cup brown sugar
  • 2/3 cups of maple syrup
  • 2 tbsp corn starch

In a saucepan, combine sugar and cornstarch and then gradually stir in maple syrup. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Remove from the heat and let it cool. At this point, you could sever this warm over some fresh pancakes, or waffles, or French toast. Transfer the sauce to a Mason jar and store in the fridge for whenever you want the great taste of blueberries and maple.


Blueberry Buttermilk Pancakes

I was talking to my Mom the other day, and some how it came up about freezing milk. And then I thought that buttermilk freezes and thaws rather well and being that it does, why is it that I’m not enjoying buttermilk pancakes as often as I like. I was in the city the other day and got a really nice price on blueberries, so… this morning I’m off to make some buttermilk pancakes for brunch.

Here’s what you’ll need:

  • 1 cup blueberries
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 21/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/4 cup melted unsalted butter

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix. This is really something best done by hand and not with one of those electric mixers because if you if you mix this batter too much you get these rather flat and heavy pancakes. You don’t want to beat all of the air out of the batter.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Drizzle, yes drizzle not drown these with some REAL maple syrup and enjoy with some tennis or Grand Prix racing live from Monaco and a mimosa.

Gingerbread Pancakes

Gingerbread Pancakes


Scrambled Breakfast On The Go 1

I enjoy these simple, breakfast-on-the-go treats. Take a large tortilla and fill it with stuff, and you are good to run off to the basketball court, or tennis court! So, I filled mine this morning with the usual scrambled eggs and salsa. Straight forward, uncomplicated (since the salsa was made ahead of time), delicious and healthy. So… without further ado…

Here’s what you’ll need:

  • One large tortilla
  • Two eggs scrambled
  • Two tablespoons of salsa…

Today’s salsa:

  • 6 Roma tomatoes, chopped
  • 4 garlic cloves, minced
  • 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
  • 1 red bell pepper, fine dice
  • 1/2 red onion, fine chopped
  • 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • Chili powder, salt, and pepper, to taste
  • Fresh scallions, cilantro or parsley, to taste

Mix all of these in a bowl. Then I transfer them to a large bell jar and let it sit a couple of hours to meld. Then, pop the top and grab the chips… or, as in today’s dish, spoon it onto the scrambled eggs in the tortilla… wrap it up and go out and play!