Banana Bread Pancakes

March 19, 2016

Hello. Good morning! If you dislike bananas then I am sure you are hating on my Blog and my posts these days. I am sorry. This “I love Bananas” insanity has to end soon, right? I mean, come on. How many recipes can one do with ripe bananas? A LOT! Seriously, a lot I tell you. I mean there was THIS and THIS and now this. And by this, I mean keep reading below.

I don’t like waste I tell ya. If I can stop the madness before it hits the trashcan or the backyard for the birds (do birds eat bananas?) then I try, really try to salvage. And, as I have said in every gosh darn banana post that has come before this one. It always starts with three ripe bananas.

Lo loves bananas. Although, I suppose you would never know considering ever darn weekend there are ripe ones on our counter which leads to me becoming a crazy baker. It was just her and I this morning and I decided to treat us to something special and homemade.

These are super easy and quick to whip up! Believe me. She cried as I arranged all my ingredients so I plopped her up on the counter and let her watch me make breakfast before her eyes. It was actually a really nice morning and moment for the two of us.

Unfortunately, I do not have a photo to prove this all occurred, as I juggled flour, measuring cups, a toddler who was exploring cabinets and a hot skillet. Sounds safe, huh?

All was well. And, now as she naps, I blog! Have a great weekend!

BANANA BREAD PANCAKES

1 Cup of Flour
1 Tbl of Sugar
2 Tbl of Brown Sugar
2 tsp of Baking Powder
Pinch of Sea Salt
1 Egg
1 Cup of Almond Milk or Milk
2 Tbl of Melted Butter
½ tsp of Vanilla
2 – 3 Ripe Bananas, mashed
Cinnamon to Taste

Heat your skillet to low to medium heat. Spray with non-stick spray. Mix all the dry ingredients – flour, sugar, brown sugar, baking powder and salt. Set aside. In a large bowl mix your wet ingredients – egg, milk, butter, vanilla and bananas. Add in your dry ingredients and stir. Do not over stir. Add cinnamon to taste. Add batter to your heated skillet. I use a 1/3 of a cup to portion. Once the edges start to firm, flip your pancake and cook other side. Once both sides are golden brown, plate and serve with toppings. In our home, we stick with good ol’ butter and syrup.

Enjoy!

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Leftover Open Face Breakfast Sandwich

April 5, 2014

I have never been a breakfast sandwich kind of girl. Now when I say that, it doesn’t mean I don’t enjoy eating them, I just tend to not make them. When Nathan gets in the kitchen during breakfast hours, it is all about mastering the ideal breakfast sandwich, which usually includes a fried egg, sausage patty or bacon and lots and lots of cheese. I will reiterate, lots and lots of cheese.

For me, an open face style sandwich is much more appealing during breakfast.

This recipe was born out of my need to clean out the refrigerator and use up some leftovers, but it was so delicious that I just had to share. The night prior, we had salmon for dinner. I baked three salmon filets in the oven at 450 degrees for about 10-15 minutes. I brushed the salmon with some olive oil and then seasoned with lemon pepper, garlic salt, pepper and dash of sea salt. We also had a random amount of asparagus stalks leftover from a previous weeknight meal. Does anyone else have the same problem as me? Asparagus that is pre-bundled is usually too much for two people but not enough for two separate meal sides? I always feel I throw away a few random stalks.

Don’t you just love how confident that asparagus is in the photo below?

LEFTOVER OPEN FACE BREAKFAST SANDWICH:

Serves 2

1/2 tsp of Olive Oil
Asparagus Stalks – Cut into thirds
1 – English Muffin – You can use wheat, whole grain, white, or switch it up to a bagel half. Anything your heart desires!
1/2 Tbsp of Light Butter
5 – Eggs or 7 – Egg Whites
Splash of Almond Milk – Original
1 – Salmon Filet
Sea Salt and Pepper to taste

Start by prepping the Asparagus. Pre-heat oven to 400 degrees. Wash The Asparagus, snap the ends and cut the stalk into thirds. Coated with 1/2 a tsp of Olive Oil and season with pepper and sea salt. Bake at 400 for 10 minutes. Remove and set aside. Add 1/2 a Tsp of Light Butter to a sauté pan over medium-low heat. Beat eggs in glass bowl, add a splash of Almond Milk and season with pepper. Add eggs to pan. Let the eggs cook for a minute before you begin to push around mixture. Cut your English Muffin in half and toast both sides. Add eggs, salmon and asparagus to top of an English Muffin half.

Please Note: Salmon was a leftover in this recipe, so no cook time was needed for Salmon; however, if you make this recipe from scratch, bake a Salmon Filet at 450 degrees for 10-15 minutes. Season with Olive Oil, Lemon Pepper Seasoning, Garlic Salt, Pepper and a dash of Sea Salt.

Optional: Garnish with Salsa.

Enjoy!

Breakfast Experiment Success and a Twofer for you!

February 15, 2014

I am officially over winter! “Hey, Mother Nature… I am not sure what we did to make you so angry, but I am sorry! Now please make it stop!” In general, I really like Winter, but only in the beginning of the season. Since it started snowing here in October… I am done! It also doesn’t help that my husband’s Landscape company plows in the Winter, and with the winter we have had, I feel like I don’t see him anymore.

He was up again this morning at 5 am, which means so was I. As I laid there staring at the ceiling hoping to return to sleep I realized it just wasn’t going to happen and began planning my day. I always find myself more adventurous with breakfast than with any other meal. I am not sure why, but I kind of feel like I have never really been a true breakfast person. It is my least favorite meal of the day. So, I guess my thinking is if I try something new and mess it up… well, no big loss, I will just move on with a cup of tea or coffee. (I know, it is the most important meal of the day, blah, blah, blah – I am trying, people).

This morning was one of those days. A day where I made a complete mess as I concocted not one but two – yes, two new breakfast recipes. Let’s begin…

Blueberry Banana Breakfast Smoothie & Avocado and Egg White Open Face Sandwich

Blueberry Banana Breakfast Smoothie & Avocado and Egg White Open Face Sandwich

Pretty yummy looking, right? Well it was, so I have to share my breakfast recipe experiment successes (noticed that – “successes” is plural, because again I am giving you two recipes today!) You, can thank me later at once or I will accept two separate “thank you’s” when you make each.

Let’s begin with what I am calling the Blueberry Banana Breakfast Smoothie. I mean, I just limited this poor creature! Don’t let the name fool you… have it any time of day.

BLUEBERRY BANANA BREAKFAST SMOOTHIE:

Blueberry Banana Breakfast Smoothie

Serves 2

1 Cup of Frozen Blueberries
1 Banana
1 tsp of Vanilla Extract
1 Cup of Almond Milk – Original
1/3 Cup of Ice
1 – 6 oz. Cup of Yoplait Very Vanilla Light Yogurt

Combine the the blueberries, banana, vanilla extract and almond milk in a blender and mix until well blended. Add ice and yogurt and blend. Serve up!

AVOCADO AND EGG WHITE OPEN FACE SANDWICH:

Avocado and Egg White Open Face Sandwich

Serves 1

1/2 – Everything Bagel – You can use whatever bread option you would like! Try it with whole wheat toast or an English Muffin.
1/2 Tbsp of Light Butter
3 – Egg Whites
Splash of Almond Milk – Original
1/2 – Avocado
2 Tbsp of Salsa
Red Pepper Flakes to taste
Salt and Pepper to taste

Add 1/2 a Tbsp of light butter to skillet heated to medium. Whisk three egg whites, add splash of Almond Milk and salt and pepper to taste. Add egg whites to skillet. Once near completion, season with salt, pepper and red pepper flakes to taste and cook until done. Toast bagel. Mash half of the Avocado 1/2 in a separate bowl and smear on bottom of bagel. Add egg white scramble to top, the 2 Tbsps of Salsa and the other half of the Avocado sliced. Season with salt and pepper. Note: I always use Sea Salt with Avocado. It gives it a great taste.

Enjoy!

Treat Yo Self – Egg White Scramble

January 4, 2014

Good morning, all. I am back! Now, come on… you really didn’t think I was a Milli Vanilli did you? No, one hit wonder here. I committed to this thing, so let the next Blog commence.

So, here I am on a Saturday morning alone. Now don’t feel bad for me. I use to be someone that dreaded being alone, but with busy work weeks filled with lots of personalities, I will let you in on a little secret… I kind of like being alone. Shhhh! While the Hubby is off in the woods for the last day of Hunting Season (which is humorous to me since there is Bow Season and soon, Spring Fly Fishing) I found myself at home with no plans. Say it with me people – NO PLANS. Now that does not happen often.

I straightened up the house, stoked the wood stove (ah, I sound so Country Chic!) and then thought… “I am making myself breakfast this morning!” I actually got excited as I rummaged the refrigerator looking for ingredients to whip something up and I kept thinking of the “Treat Yo’ Self” episode from Parks And Recreation with Tom (Aziz Asnari) and Donna (Retta). WATCH HERE for a good laugh!

You know from my earlier and first post – Black-Eyed Peas Salsa, I used some vegetables, so you could say I had some veggie leftoverage (I just made up this word and I am keeping it). My Hubby is usually the Breakfast Chef in our home and if we are not eating together, I usually eat breakfast on the go. So, it was a little odd for me to round up the ingredients and cookware for myself.

After a quick assessment of my ingredients I decided to accept the challenge and create an Egg White Scramble. I used Green Onion, Green Pepper, Red Onion and Tomatoes, all washed and diced.

Diced Vegetables – Egg White Scramble

Add some butter to a skillet heated on medium.

Backwards N high Heels – Egg White Scramble

Add your colorful ingredients!

Cooking Vegetables – Egg White Scramble

In a separate bowl whisk three egg whites, add a dash of 2% milk and some sea salt and pepper.

Whisked Egg Whites – Egg White Scramble

Add egg whites to skillet, once veggies are nice and tender. Allow egg whites to cook over veggies, scrapping the sides and tilting the skillet to pull loose egg to cook. Once egg is evenly cooked, add a 1/4 tsp of chives and scramble the ingredients.

Cooking Egg Whites – Egg White Scramble

And, because I live life on the edge… I added a pinch of Mozzarella cheese to top.

Mozzarella Cheese Added To Egg White Scramble

Plate the scramble on a plate, sprinkle some sea salt and pepper, and add some sliced tomatoes.

Egg White Scramble

Now, grab your coffee and enjoy!

Egg White Scramble

EGG WHITE SCRAMBLE:

* This is based on one serving since I decided to… “Treat myself!”

2 – Green Onion Bulbs – Diced (both white and green part)
Quarter of Green Pepper – Diced
Red Onion – Diced
2 – Heirloom Tomatoes – Diced (I used ‘Carmello’)
1/2 Tbsp of light Butter
3 – Egg Whites
Splash of 2% Milk
Mozzarella Cheese to taste
1/4 tsp of Chives (dry)
Sea Salt to taste
Pepper to taste

Dice the vegetables. I used Green Onion, Green Pepper, Red Onion and Tomatoes. Add 1/2 Tbsp of butter to skillet heated on medium. Add vegetables, minus tomatoes to skillet and cook until tender. In a separate bowl, whisk three egg whites, add a splash of 2% milk and salt and pepper to taste. Add egg whites to skillet, over vegetables. Cook the egg whites, scrapping the sides to cook all eggs. Add 1/4 tsp of chives and scramble ingredients. Once cooked through, add Mozzarella Cheese, salt and pepper to taste. Enjoy!