Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries Recipe courtesy Bobby Flay Show: Boy

Meets GrillEpisode: Griddle Recipe categories: Fruit, Raspberry, Lemon, Dairy, Eggs, Cheese, Ricotta, more Recipe Ratings & Reviews(96) Photo: Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries Recipe Rated stars out of 5 Rate This Recipe Read 96 Reviews Total Time: 30 min Prep 10 min Cook 20 min Yield: 4 to 6 pancakes (2 servings) Level: Easy Print Recipe Full-Page View Save to My Recipe Box Review Recipe E-Mail Share It! Ingredients 3/4 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 2 tablespoons sugar 1 cup ricotta cheese 2 eggs 2/3 cup milk 1 lemon, zested and juiced Butter, for griddle 1 (11-ounce) jar prepared lemon curd Fresh raspberries, for garnish Confectioners' sugar, for garnish Directions Preheat a nonstick griddle. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains. Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/lemon-ricotta-pancakes-withlemon-curd-and-fresh-raspberries-recipe/index.html?oc=linkback

It seems I have been a woman of few words this week and I think sometimes that is alright. I have not felt the greatest and classes are chaotically coming to an end for the semester. Nevertheless, I wanted to make sure I posted this recipe posted for the weekend. I think the photo and the title say it all. The slight crunch and nuttiness the hazelnuts add to the pancake is amazing and to pair it with a bit of tart rhubarb seems perfect. Just looking at the photo puts me in the midset of a leisurely Saturday morning breakfast with a cup of coffee in one hand and good book in the other. My perfect Saturday morning. Hope everyone gets a to enjoy a leisurely morning this weekend!

Hazelnut Pancakes with Roasted Rhubarb Cardamom Compote

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Prep time
15 mins

Cook time Total time I leave the rhubarb compote on the tarter side because I like to still be able to taste the rhubarb (and if I want it a bit sweeter, I just drizzle a little maple syrup over the pancakes/compote!) Author: Erin Alderson Recipe type: breakfast Serves: 2-4
1 hour 45 mins

Ingredients
1. 2. 3. 4.

Pancakes: 1 cup whole wheat pastry flour cup hazelnuts, whole 1 teaspoon baking powder teaspoon salt 2 teaspoons maple syrup 2 eggs 1 tablespoon nut oil -3/4 cup milk Rhubarb Compote: 3-4 large stalks of rhubarb 1 tablespoon butter, melted teaspoon cardamom 2 tablespoon maple syrup zest from one orange

Instructions
Preheat oven to 325. Whisk together melted butter, maple syrup, cardamom, and orange zest. Roughly cube rhubarb and toss with cardamom mixture. Place in a pan and roast until rhubarb is tender, 25-35 minutes. Once rhubarb is done, place in a food processor and pulse until smooth. Taste and adjust flavor to your liking. To make pancakes, lightly toast hazelnuts in a skillet for 3-4 minutes over medium low heat. Remove and place in food processor, pulsing until hazelnuts are ground, but not flour. In a medium bowl, combine ground hazelnuts, flour, baking powder, and salt and give a good stir. In a separate bowl,whisk together with the maple syrup eggs, oil, and cup milk. Pour over dry ingredients, stir just until combineddont over mix. If batter thickens too much (and isnt easily pourable) and a bit more milk. Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through. Serve with rhubarb compote.

5.

6.

Ricotta and Orange Blintzes with Strawberry Sauce Recipe courtesy Tyler Florence Show: Food 911Episode: Brunch Bests Recipe categories: Fruit, Strawberry, Oranges, Dairy, Cheese, Cream Cheese, Ricotta, Sugar, more Recipe Ratings & Reviews(24) Rated stars out of 5 Rate This Recipe Read 24 Reviews Total Time: 2 hr 20 min Prep 40 min Inactive 1 hr 0 min Cook 40 min Yield: 4 servings Level: Intermediate Print Recipe Full-Page View Save to My Recipe Box Review Recipe E-Mail Share It! Ingredients Crepes: 1 cup milk 1/4 cup cold water 2 large eggs 1 cup all-purpose flour 2 tablespoons sugar Pinch kosher salt 3 tablespoons unsalted butter, melted, plus more to cook crepes Cheese Filling: 1 1/2 cups ricotta cheese 4 ounces cream cheese, softened 1 large egg 3 tablespoons confectioners' sugar 1 orange, zest finely grated Strawberry Sauce: 1 quart strawberries, hulled and sliced 1/4 cup sugar 1/4 cup water 1 teaspoon cornstarch 1 orange, zest finely grated Unsalted butter, melted for sauteing blintzes Confectioners' sugar, for dusting Directions Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the

butter. Refrigerate the batter for 1 hour to let it rest. Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use. Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down. Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes. Assembly: Preheat the oven to 400 degrees F. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately. Read more at: http://www.foodnetwork.com/recipes/tyler-florence/ricotta-and-orange-blintzeswith-strawberry-sauce-recipe/index.html?oc=linkback

Fried Egg and Sausage Ciabatta Breakfast Pizzas

Bon Apptit | January 2008 by The Bon Apptit Test Kitchen photo by Kana Okada

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100% would make it again user rating: Fried Egg and Sausage Ciabatta Breakfast Pizzas 4 forks

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at a glance
main ingredientsCheese, Sausage, Egg, Monterey Jack, Bread cuisineItalian American typeKid-Friendly, Quick & Easy

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yield: Makes 8 servings active time: 25 minutes total time: 30 minutes

Make this recipe your own by using different sausages and cheeses. For a Middle Eastern spin, sub in lamb sausage and feta. Serve pizzas with hot sauce.
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1 loaf ciabatta bread (about 1 pound) 1 cup chopped green onions 8 tablespoons olive oil, divided 8 ounces sliced hot pepper Monterey Jack cheese 1 pound spicy or sweet Italian sausages, casings removed 8 large eggs
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Preheat oven to 450F. Cut bread horizontally in half. Place bread halves, cut side up, on separate baking sheets. Mix onions and 6 tablespoons oil in small bowl. Season with salt and pepper. Reserve 2 tablespoons onion oil and spread remaining onion oil over bread. Top with cheese. Saut Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes. Meanwhile, heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs stand in skillets while pizzas bake. Arrange 4 eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs into 4 pieces.

Read More http://www.epicurious.com/recipes/food/views/Fried-Egg-and-Sausage-Ciabatta-Breakfast-Pizzas241096#ixzz2RphAiVyG

Huevos Rancheros Recipe

Cook time: 20 minutes

The recipe is flexible, sometimes we use canned salsa and just add a few more chopped tomatoes and some chopped pickled jalapenos to make the sauce. Sometimes if we have some leftover refried beans, we'll spread some on the tortillas before topping them with the eggs and salsa. My mother has been known to add a pinch of sugar to the salsa sauce if she feels it's too acidic for her taste.
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INGREDIENTS

Olive oil 1/2 medium onion, chopped (about a half cup) 1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 1 -2 large fresh vine-ripened tomatoes, when in season) 1/2 6-ounce can diced green Anaheim chiles Chipotle chili powder, adobo sauce, or ground cumin to taste (optional) 4 corn tortillas Butter 4 fresh eggs 2 Tbsp fresh cilantro, chopped (optional) METHOD

1 Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. Break up the tomatoes with your fingers as you put them in the pan. If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with. Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

2 Prepare the tortillas. Heat the oven to a warm 150F, place serving plates in the oven to keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.

3 Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.

To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if desired. Serve either one or two eggs/tortillas per plate, depending on how much you want to eat. I'm a 2-egg 2 tortilla person myself.

Chorizo and Scrambled Egg Breakfast Tacos

Bon Apptit | January 2007 photo by Brian Leatart

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user rating
95% would make it again

user rating: Chorizo and Scrambled Egg Breakfast Tacos 4 forks

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at a glance
main ingredientsCheese, Sausage, Onion, Egg, Tortillas, Cilantro cuisineMexican typeQuick & Easy dietary considerationsHigh Fiber appears in this menuBreakfast with a Kick

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yield: Makes 2 servings active time: 30 minutes total time: 30 minutes

For a vegetarian version, substitute Soyrizo for the chorizo.

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4 corn tortillas 1 cup grated extra-sharp white cheddar cheese 4 large eggs 4 tablespoons chopped fresh cilantro, divided 7 ounces fresh chorizo sausage, casing removed if necessary 4 green onions, sliced Sour cream (optional) Hot sauce or salsa (optional)
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Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside. Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Saut chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through,

breaking up with back of spoon, about 5 minutes. Add green onions and saut 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat. Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.
Read More http://www.epicurious.com/recipes/food/views/Chorizo-and-Scrambled-Egg-Breakfast-Tacos236871#ixzz2RpiOFY4q

Breakfast Banh Mi
J. Kenji Lpez-AltAPR

30, 2011 10:25 AM1 Comment

TAGS:

BANH MI DAIKON EGGS HANGOVER HELPER SANDWICHES

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Note: for best results, use a real banh mi bun from a Vietnamese bakery. If not available, a soft torpedo roll with a thin, crisp crust is ideal.

BREAKFAST BANH MI
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About This Recipe
YIELD: ACTIVE TIME: TOTAL TIME: THIS RECIPE APPEARS IN:

Makes 1 sandwich 20 minutes at least 1 hour 20 minutes Hangover Helper: The Breakfast Banh Mi

Ingredients

1 medium carrot, cut into fine matchsticks 1 small daikon radish, cut into fine matchsticks

1 tablesopon sugar 2 teaspoons salt 1/4 cup rice vinegar 1/4 cup water 3 strips bacon, cut in half crosswise 2 eggs 1 banh mi bun (see note) 2 tablespoons mayonnaise A few dashes Maggi seasoning 1 long slice cucumber (cut lengthwise from entire length of cucumber) 4 sprigs cilantro 1 Thai bird chili, finely sliced Kosher salt and freshly ground black or white pepper

Procedures

1.
small bowl and toss to coat. Allow to rest 10 minutes until liquid has been drawn out of vegetables and salt and sugar are completely dissolved. Add vinegar and water and transfer to small, sealable container. Let sit at room temperature for 1 hour, or for best results, allow pickled to rest for at least 3 days in the refrigerator.

To Make the Pickled Carrots and Daikon: combine carrots, daikon, salt, and sugar in a

2.
Preheat oven or toaster oven to 400F. Cook bacon in a 10-inch nonstick skillet over

medium-low heat until crisp and rendered, flipping once halfway through cooking, about 10 minutes total. Transfer to a paper towel-lined plate (leave bacon grease in skillet).

3.
Increase heat to medium high and heat until bacon fat starts lightly smoking. Add eggs, immediately reduce heat to medium, and cook, spooning hot bacon fat over egg tops as

they cook until set to desired consistency (I like my yolks runny and white edges crisp). Transfer eggs to paper towel-lined plate with bacon.

4.
Toast bread in oven or toaster oven until hot and crisp, about 3 minutes. Split in half lengthwise, leaving a hinge. Spread both sides with mayonnaise and a few dashes of Maggi seasoning. Layer bacon strips along bottom and top with eggs. Top with pickled carrots and daikon, cucumber slice, cilantro sprigs, and chilis. Season with salt and pepper. Serve immediately.

Mushroom, Bacon, and Swiss Strata

Randy Mayor; Melanie J. Clarke

Breakfast casseroles are ideal for overnight guests. Assemble it the night before, and bake in the morning.
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Yield: 8 servings

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Nutritional Information
Amount per serving

Calories: 313 Calories from fat: 30% Fat: 10.4g Saturated fat: 5g Monounsaturated fat: 4.2g Polyunsaturated fat: 0.8g Protein: 21.7g Carbohydrate: 35.5g Fiber: 2.7g Cholesterol: 25mg Iron: 1.9mg Sodium: 737mg Calcium: 318mg Search for Recipes by Nutrition Data

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Ingredients

Print Email Send To Mobile Save Recipe Add to Menu Add to Shopping List 12 ounces ciabatta, cut into 1-inch cubes (about 7 cups) 2 tablespoons butter $ 2 cups chopped onion $ 2 (8-ounce) packages presliced mushrooms Cooking spray $ 1 1/2 cups (6 ounces) shredded reduced-fat Swiss cheese $ 8 center-cut bacon slices, cooked and crumbled $ 3 cups 1% low-fat milk $ 1 1/2 cups egg substitute

2 teaspoons chopped fresh thyme 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt Thyme sprigs (optional)

Preparation
1. 2. 3. Preheat oven to 350. Arrange bread in a single layer on a jelly-roll pan. Bake at 350 for 20 minutes or until toasted. Place bread cubes in a large bowl. Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; saut 10 minutes or until liquid evaporates and vegetables are tender. Add onion mixture to bread; toss well to combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon. Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours. Preheat oven to 350. Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake strata, covered, at 350 for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving. Garnish with thyme sprigs, if desired.

4. 5. 6.

Sweet Potato Breakfast Taquitos

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Prep time
20 mins 15 mins 35 mins

Cook time Total time

Author: Erin Alderson Recipe type: breakfast Serves: 1-2

Ingredients
1. 2. 3. 1 tablespoon olive oil, divided 1 medium sweet potato medium onion 1 jalapeno (with or without seeds) cup cilantro pinches salt and pepper cup shredded cheddar cheese 2 eggs 2 tablespoons milk 6-8 corn tortillas Olive oil for brushing

Instructions

4. 5.

6.

Preheat oven to 425 and bring a medium/large pot of water to a simmer. To prep, finely dice onions and jalapeno. Also, peel sweet potato and cube into pieces. In a pan, heat tablespoon of oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in sweet potato and continue to cook until sweet potato pieces are tender, about 4-5 minutes. I used stainless steel pans and in order to avoid sticking, I will add a little water to help cook. Finally, add salt, pepper, and cilantro. Remove from heat and set aside. In a separate pan, heat over medium low remaining olive oil. Whisk together eggs and milk, then pour into heated pan. Cook eggs like you were scrambling them. Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of sweet potato filling, egg, and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil. Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.