Western Style Frittata

I’m obviously obsessed with breakfast this week. I think I needed to balance out last week’s cookie explosion, though.

Things have been getting pretty stressful around here; midterms, impending graduation, etc. It’s pretty terrifying and I just don’t have the time, patience or let’s be honest, the self control to be baking. After all, stressed is desserts spelled backwards and having a few dozen cookies sitting around the Must Come Hungry kitchen right now would reek some serious havoc on my diet.

Frankly, I don’t think the cookies would get past their dough stage as I would most likely gobble them up before even being able to take a single photograph. It’s all about balance and I want to show you some other foods that I enjoy just as much, if not more, than desserts and cookies. I’ve always gravitated more towards the baking side of cooking anyway and I want to broaden my horizon to learn new, exciting things in the kitchen.

Like I’ve said probably a dozen times, I love breakfast at all times of the day. I’d probably enjoy a big plate of pancakes more at seven o’clock at night rather than in the morning. Breakfast for dinner is practically my go to meal because unless you’re having some crazy chocolate-peanut-butter-deep-fried french toast slathered with ice cream and chocolate syrup, it’s usually pretty healthy. Which brings me to my somewhat recent discovery; the frittata. It’s so easy, delicious and can serve a family.

The best part, it’s all done in one single pan – meaning less dishes for me. Any meal that equals less dishes is a winner in my book. I’ve always been intimidated by frittatas. The first time the boyfriend and I attempted to make one, we failed miserably. We ended up with a huge pan of scrambled frittata eggs; delicious, but not at all pretty. This one is easy, though, I promise and you can literally add any ingredients you want. Frittatas are like the kitchen sink of breakfast foods; just add whatever you want.

Western Style Frittata
(Serves 4-6)

1/2 med. onion, diced
1 med. pepper, diced (red or green)
1/2 jalapeno, diced and seeded (optional)
1/2 c. diced ham
4 eggs
4 egg whites
1/2 c. cheddar cheese, shredded (optional)

Preheat the oven to 400 degrees. In an oven safe, greased skillet or frying pan, add the diced onions, peppers, jalapeno and ham. Quickly stir fry on medium heat until slightly browned and tender, about 2-3 minutes. In a bowl, whisk together the eggs, egg whites and cheese (if desired). Feel free to use 8 real eggs instead of the whites. Pour the egg mixture into the skillet, over the veggies. Allow the edges of the frittata to set, about 3 minutes. Once set, move the skillet to the oven and cook for about 15 minutes until it’s completely cooked through. Slice into wedges and serve.

For some reason, this makes me think of The Lion King. When Timon and Pumba are distracting the hyenas with their luau. Are you achin’…for some bacon? This would be great with a side of bacon.

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Peach Cobbler Baked Oatmeal

Dessert for breakfast is definitely the way to go.

Because, let’s be honest, everything always tastes better at breakfast time. Leftover apple pie? Friday’s Chinese take-out? Bowl of vanilla bean ice cream? Yes, yes and oh, yes, please! Feed me all of that for breakfast. Although, preferably not all together. I’m not so sure how well that veggie lo mien goes with a side of ice cream.

There is something so appealing about starting my day with something warm and sweet (unless it’s ice cream, in which case cold is okay). I love oatmeal and have been known to eat it for breakfast, lunch, dinner and dessert. It’s just so good and when you’re on a college monetary and time budget, well, let’s just say that instant oats make frequent appearances around here.

When I’ve had my fair share of instant oats, I love to switch it up and treat myself to some baked oatmeal. It’s just as easy and although it requires a bit more time, I really don’t have to worry about it after putting it in the oven. Thus leaving me to clean, shower or catch up on work while it’s baking. Hello, multitasking.

I’ve got a pocket full of sunshine and a freezer full of peaches; my absolute, most favorite fruit. I’ve shed tears when they go out of season. Growing up in a sorta big farm area, I am very picky with my fruits. I know what great, fresh fruit tastes like and I will accept nothing but the best. Especially when it comes to peaches. I’ve tried dozens of times to accept the peaches that I’ve bought around here at school but they are terrible; not juicy, not sweet and definitely lacking in flavor.

At the beginning of last semester, I would buy peaches from home, cut them up and freeze them. I would say that I had close to twenty-five peaches frozen in there and I did not want to use them. Seriously, I was like a greedy kid rationing out her Halloween candy until Christmas. The other day I defrosted a bag to make this cobbler-oatmeal and nearly died. The peaches were still so juicy, sweet and fresh; it transported me right to summer. Needless to say, I don’t think the rest of those peaches are going to last the remainder of this week! My resistance has been broken.

Peach Cobbler Baked Oatmeal
(Makes about 4 big servings)

1 c. oats
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
2 tbsp. brown sugar
1/4 c. maple syrup
1 c. milk
1 egg
1 tsp. vanilla
2-3 peaches, sliced
(or about 1 1/2 cups frozen peaches, thawed)

Preheat oven to 375 degrees. Place peaches at the bottom of a lightly greased baking pan. In a medium bowl, toss together oats, baking powder, cinnamon and brown sugar. In a separate bowl, whisk together syrup, egg, milk and vanilla. Pour the oat mixture evenly on top of the peach layer and then pour the milk mixture over top; be sure to pour it evenly over the oats and fruit. Bake for about 35 – 45 minutes, until the top is set and browned on top. Can be served warm or cool.

Now I have the perfect excuse to eat dessert for practically every meal. This would taste great with some vanilla ice cream too…

Orange Cranberry Scones

Yesterday, I made scones. Today, I must make scones because yesterdays scones are gone and I’m sad.

This was my first time ever making scones and maybe my second time actually eating them, I’m not sure. I cannot ever recall there being scones in our house; we’re more of a cookie, doughnut and pie family, I guess. These scones, however, have totally changed my tune. I would choose one of these over any doughnut.

I was inspired to make these scones. Ever since buying and eating Trader Joe’s Orange Flavored Cranberries, I just knew that they would taste amazing in a scone, muffin or any type of bread. I’m delighted that I chose to use them in a scone recipe; now I’m less tempted to eat them straight from the bag. Do yourself a favor if you live by a TJ’s, buy yourself some of these cranberries the next time you go. Not just because they are delicious but because they’ll make these scones ten times better.

All I can say is, thank goodness I only made half a batch because it left me with six pretty large scones and I could not stop eating them. I took a nibble here and a nibble there and pretty soon one scone was gone. I quickly stored the remaining scones in a container to save for the boyfriend. I probably sent him about a dozen messages about these scones and how awesome they were; it would have been unfair for me to consume them all without him. So, I patiently waited.

Needless to say, the scones are now gone and I’m a little sad. I would be baking more as we speak, er type, but alas, I am out of flour; today is a sad, sad day in the Must Come Hungry world. There are no scones, there is no flour and I have barely a cup of sugar left. Looks like I’m in desperate need of another trip to the grocery store; it’ll actually be my first trip this week! Usually by Wednesday I’ve already been to the store a half dozen times.

Orange Cranberry Scones
(Makes 12 scones)

1 c. + 2 tbsp. sugar
2 tbsp. Orange Juice, divided
3 c. flour
1 1/2 tbsp. orange zest
1 tbsp. baking powder
1 tsp. salt
3/4 c. butter, chilled and diced
1 c. orange flavored dried cranberries (or regular dried cranberries)
1/2 c. milk

Preheat oven to 375 degrees. Set aside the 2 tablespoons of sugar and 1 tbsp. of orange juice for glazing the scones. In a bowl, combine flour, 1 cup sugar, baking powder, orange zest and salt. Add the diced butter and using your hands, incorporate the butter into the flour mixture. Continue until you have a nice crumbly mixture. Add the cranberries and mix. Pour in the milk and the rest of the orange juice. Using a fork, toss the dough until it sticks together in clumps; add more milk if the dough seems too dry. Make the dough into a ball and divide in two; press each half into a 6-inch round circle (1-inch high) on a floured surface. Cut each circle into six wedges and transfer onto a baking sheet. For the glaze, whisk  the reserved sugar and OJ together in a small bowl. Brush the tops of the scones with the glaze before baking.

Bake at 375 degrees for 18-20 minutes until golden brown. Allow to cool before serving.

Now I’m off to stock up on flour, sugar and butter! Perhaps I should get some veggies too, you know, to balance everything out.

Peach & Blueberry Parfait with Greek Yogurt

Let’s talk about greek yogurt and how I’m not a fan.

Or at least I wasn’t a fan for a long time. Don’t get me wrong, there are several things I do like about greek yogurt. For one, it’s extremely healthy. It’s full of protein and keeps me full for hours. The thickness and texture is something I also really like compared to regular yogurt. However, the bitterness of the yogurt just doesn’t sit right with me.

I’ll never forget the first time I tried greek yogurt; I spat it out and was very convinced that I had just ate a spoonful of sour cream. After that experience, I gave it another shot by trying the kind with the fruit flavors by Chobani. These were really good because the fruit was able to balance out the bitterness of the yogurt itself without being too overly sweet. However, some of the flavors had over twenty grams of sugar and the fruit was more a syrupy layer at the bottom.

So, I decided to make my own and I was surprised by how much more I enjoyed greek yogurt this way. It was creamy, filling and the fresh fruit was just so much more delicious and added a nice little crunch to yogurt. If you have a wishy-washy relationship with greek yogurt like me, then I would definitely suggest trying it this way. This is a great, healthy breakfast, snack, lunch or even dessert.

Peach & Blueberry Parfait with Greek Yogurt
Makes 1 serving

1 6oz. container greek yogurt, plain non-fat
1 small peach, sliced
1/4 c. blueberries
1/2 tbsp. maple syrup or honey
1/4 tsp. cinnamon

In a small bowl or glass, scoop about a third of yogurt into it. Place some peach slices and blueberries on top and then scoop another third of the yogurt on top. Repeat with fruit and yogurt again. Garnish the top with a peach slice and some blueberries. Drizzle maple syrup or honey on top and sprinkle with cinnamon.

If you’re not feeling the healthy aspect of this, you can always have this for breakfast instead…or you know, for second breakfast.

Oreo Pancakes with Cookies & Cream Glaze

I’m really sorry for this but I’m sure you’ll thank me later.

I’m a good girl, I promise. I eat healthy and I try to exercise daily but there are those times. You know, when you zone out for three miles on the treadmill because you were day dreaming about cookies and pancakes? And then all of a sudden you can’t stop thinking about cookies in pancakes. This does happen to other people, right?

If you said no, you’re lying and I know you’re definitely going to be thinking about these the next time you run off to the gym. Because, let’s be honest here, nothing is going to get me to pull through those last few miles than a big pile of pancakes or dreaming about a slice of pizza for dinner or a huge bowl of ice cream.

I’m honestly not a big sweets person. I love cookies and chocolate as much as the next girl but I’d much rather eat carbs, carbs and more carbs. You’re talking to a girl who lived off bread and butter for the first five (okay, maybe eight) years of my life. It was that little girl inside me that made me make these pancakes because these are the most perfect fluffy pancakes with just the right amount of sweet crunchiness.

I know probably half of you are thinking that I’m nuts but honestly, I ate all these pancakes. They were so deliciously soft and the cookies kind of melted into the pancake, which was even more amazing. Believe it or not, these are way less sweeter than some chocolate chip pancakes because they weren’t too overly chocolate; does that make sense? I think I’m possibly on a sugar high. Let’s just say that the pancake balances out the sweetness of the Oreo.

Oh, and if you think the cookies and cream glaze would be too much, these beautiful little cakes taste great with maple syrup too. I tested it, you know, for the sake of the blog. Also, I have a bit of a confession to make. I did not use actual Oreo cookies for this. I know, I’m ashamed, embarrassed but what’s a college girl to do? Especially when Shop Rite is having a wonderful sale on their own chocolate creme cookies! I hang my head in shame but saving a dollar or two here just means I can spend it somewhere else.

Like at Anthropologie in their house & home section. I can’t be the only one to fall in love with a butter dish there, right? Honestly, why do their things have to be so cute and awesome? Now that you’re aware of all my strange obsessions and weaknesses of cute kitchen gadgets maybe we can get back to these pancakes…

Because I’ll never be able to afford to fill my home with every cute/awesome thing I see at Anthropologie, Urban Outfitters or even Target, but I will always be able to afford the time, money and calories for these pancakes. I know you can too; whether for breakfast, dinner or brunch, I know you want these.

Oreo Pancakes with Cookies & Cream Glaze
Makes about 10 pancakes

1 egg
1 c. flour
3/4 c. milk
2 tbsp. shortening, melted (or vegetable oil)
1 tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. Oreoes, crushed

Glaze:
3/4 c. confectioners sugar
2 tbsp. milk
1/4 c. Oreoes, crushed

In a bowl, beat the egg until fluffy. Beat in the remaining ingredients except for the crushed cookies until the batter is smooth. Stir in cookies; mix well. On a pre-heated griddle or pan, cook pancakes until the top gets bubbly, about two minutes; flip and cook the other side.

For the glaze, mix together the confectioners sugar and milk until creamy. (If possible, I would try to make the Oreoes for this part extra crushed) Add cookies and mix. Pour over pancakes.

You’re welcome.