Archive for category Breakfast

Weekend breakfast: Homemade biscuits and jam

It’s that time again–the weekend, when breakfast foods are hearty and plentiful in my house. So, imagine my surprise when nobody was hungry but me! Living with one full grown man and a pint-sized guy with a decent appetites usually spells out bacon, eggs, toast, etc. But not this Saturday morning. You would’ve thought they were on a diet by their lack of interest.

So, I decided to enjoy some simple treats: homemade biscuits topped with homemade blackberry jam. You heard that right, homemade on both counts. Yuuuummmm!

The first time I ever tried to make homemade biscuits was when I was about 16. I thought I’d show off to my family and whip up my mom’s biscuits and sausage gravy. Um, yeah. That didn’t turn out well. I ended up with a thick paste in the skillet and flat lumps of dough. Now, 17 years and lots of practice later (along with a tutorial from Mom), I can make a pretty tasty batch of biscuits. So if you’re still working on your biscuit making, don’t worry this is an easy recipe that will have you feeling like you have mad kitchen skills.

Oh, and the jam is not too tough either. Just takes a little time and babysitting. I make a large batch and can it all so I can have fresh jam any time I want.

Homemade Biscuits

  • 1 & 3/4 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 6 tablespoons butter, diced
  • 2 tablespoons butter, melted
  • 3/4 cup milk

Mix the first three ingredients together in a bowl or food processor. Add the butter and work in into the dry mix with a fork or if you’re using the food processor mix on low. When crumbly, add the milk and mix into a dough.

Flour the countertop and a rolling pin. Roll out the dough until and inch thick. Use biscuit cutter or the rim of a glass (dipped in flour) to cut out biscuits. Don’t worry, this will make a mess (see my counter below).

Butter the tops of the biscuits with 2 tablespoons melted butter. Place them on a greased cookie sheet for 15 minutes. They will fluff up in the oven (see below).

Now when they are ready to eat, top with jam of your choice. I prefer the blackberry jam I canned over the summer. If you’d like to make your own, try this recipe from Sure Jell.

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Weekend breakfast: Sausage & Peppers Omelet

In my mind, breakfast is one of those meals I know I shouldn’t skip but is often the first to go when I’m busy. This is especially true Monday through Friday. Between getting myself dressed and our house cleaned up before heading off to work, I’m lucky to grab a banana.

The weekend, however, is a different story.

I love my weekends. I love being able to control my schedule and do as little or as much as I want. I use those two days to catch up on my DVR’d shows (yes, I made that a verb) and to make great breakfasts for my husband and son. I liken it to those middle-aged men with little red sports cars–I overcompensate. I’ve been on an omelet kick here lately. They are simple, but you can dress them up as little or as much as you like. If you find time this weekend, give an omelet a try. Here’s an easy recipe to get you started.

Sausage & Pepper Omelet

*This recipe makes one omelet, double or triple as you need

  • 1 egg
  • 1 tablespoon milk
  • 2 tablespoons butter
  • 1/4 cup sausage, cooked
  • 1/4 cup shredded cheddar
  • 1/8 cup yellow bell pepper, diced
  • 1/8 cup red pepper, diced
  • 1/8 cup jalapeno pepper, diced
  • 1/8 cup red onion, diced
  • 1/8 cup green onion, thinly sliced and garnish
  • 1 tablespoon cilantro, chopped
  • cherry tomato, garnish

Crack the egg and add the milk; mix. Heat 1 tablespoon of butter in a skillet over medium-low. Once the butter melts, add the peppers and onion. When the veggies are soft, turn off the heat.  Now, add the other tablespoon of butter ito another skillet over medium-low. Once the butter melts, add the egg. Cook until it bubbles up and then flip. Add the cheese, cooked veggies, green onion and cilantro. Fold over and remove from heat when the egg is done and cheese has melted. Garnish with a sliced cherry tomato and green onion.

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Blackberry Muffins, not just for breakfast!

This week as I was cleaning out my refrigerator, I came across a container of blackberries. I think they were on their last leg, so I decided to use them up rather than tossing them. I just hate wasting food, it feels like I’m throwing money out the window. And my husband and I work way too hard for our money to toss it away nonchalantly.

So, blackberries. I do love them. I love them most when I can go to the farm and pick them, when they are so ripe your fingers turn purple just by touching them. But that didn’t happen on this day. I got them out of the container, rinsed them off and began thinking of how to get the most bang for my buck without having to buy more ingredients. That’s when I remembered muffins. We love them not just for breakfast, but to snack on throughout the day.

I hope you enjoy this recipe and feel free to mix in other berries, just whatever is leftover in your fridge.

 

Blackberry Muffins

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 6 tablespoons butter, melted
  • 2 cups blackberries
  • Butter and flour for coating the pan 

 

Whisk the flour, sugar, baking powder and salt all together. Add the melted butter. Mix just until it all comes together, over-mixing will yield tough batter.

Fold in the berries. Scoop out into muffin tins or whatever baking dish you want. Bake 10-12 minutes, depending on your dish.

Melissa’s Notes:

I opted to use new bakeware–a silicone mini-brownie pan–that I got for Christmas. I’ve been itching to use it since it makes adorable little squares. It was ok, but the muffins didn’t come out as clean as the commercials say they will.

To be sure your muffins don’t stick to the pan, be sure to butter all sides, then flour it. Shake off the excess flour and then add your muffin batter.

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