Cinnamon Apple Maple Syrup

So I did this thing.

This terrible, awful thing.

To my already delicious maple syrup.

Sorry, I guess I’m being a little dramatic. But seriously, this “thing” I did to the maple syrup is actually divine!

And I’m guessing if you made it this far into my story after reading the title, you might be just a tad bit interested.

I love French toast, and I love putting apple pieces in my pancakes sooo I thought maybe this syrup would give me the best of both!!

I sliced and apple into thin slices and then chopped them to smaller pieces, you need a cup for this recipe.  I tossed them in a pan over medium heat with 1 tablespoon butter and 1 tablespoon light brown sugar.  Sautee until fork tender.

Then reduce the heat to low and add a few dashes of cinnamon, not too much though! Add 3/4 cup of maple syrup.  Stir until heated through, then remove from the heat and serve.

I just love this syrup, I’m sure you will too.

Cinnamon Apple Maple Syrup

1 cup thinly sliced and diced apple

1 T butter

1 T light brown sugar

3/4 cup maple syrup

Melt butter and brown sugar in a sauté pan over medium heat, add the apples and cook until fork tender.  Reduce the heat to low.  Add the cinnamon and maple syrup,  stir until heated through and serve.

Spinach and Sun-Dried Tomato Quiche with Goat Cheese

This quiche was surprisingly better than I had anticipated. I absolutely LOVE sun-dried tomatoes but combining them with eggs, I knew for me, would be a long stretch. I knew I would like it but I really didn’t expect to love it so much that I wanted to eat the entire thing immediately!

First, let me chat about sun-dried tomatoes. I only buy the jarred in oil type. I bought the bagged plain sun dried tomatoes and I did not care for them at all. The jarred in oil have a much better taste and texture and seem to have so much more of yummy taste.

I usually use half & half but today I only had milk and the quiche still turns out just fine.

Now, the goat cheese. I buy the logs, and just pull off chunks to dot on the top of the quiche before baking. I also buy the plain but if you want to use one that has herbs or something else in with it, that’s fine. Just make sure it’s compatible with the sun-dried tomatoes.

This recipe serves 4 but it works for one because it will easily reheat well in the microwave for a few seconds.

Spinach and Sun-Dried Tomato Quiche with Goat Cheese

Serves 4

6 large eggs

½ cream, half & half or whole milk

Salt and Pepper to taste

About 15 spinach leaves, torn in small pieces

¼ cup chopped sun-dried tomatoes

About 3 T of goat cheese

Preheat oven to 350 degrees. Spray an 8” pie plate with non-stick spray.

In a bowl, mix up the eggs and milk, add salt and pepper to taste.

Sprinkle in the torn spinach and sun-dried tomatoes. Pour into the pie plate and dot with the goat cheese.

Bake approximately 35-45 minutes, until set in the middle and golden. Let cool for about 5 minutes before slicing into servings.

Eggnog French Toast

I hope you have been enjoying the holidays, giving thanks for family and friends and loving them with all of your heart.

Did you serve eggnog? Any leftover eggnog? If you tried this recipe for Mudslide Eggnog, you might not have any leftover!! But I did so I used it to make French toast. You can also use it in your pancake recipe but for today, I made French toast. And it was very yummy!

 

Since it was only me I was feeding, this was just for 3 thick slices of bread. I used ½ cup of the eggnog, 1 egg and just enough milk to thin out the batter a little, maybe about 2 tablespoons. I also added ground cinnamon and nutmeg, I didn’t measure the spices but maybe about ½ teaspoon of the cinnamon and 1/8 teaspoon of the nutmeg. You can adjust the spices to your preference, or even omit but when you drink eggnog, there is usually at least nutmeg sprinkled on the top.

With the thicker slice of bread, mine was probably about ¾”, it will soak up more of the batter. A thinner slice would not need as much so you need to think about that when you are using and adjusting this recipe. I also like to let the bread sit in the batter for a few seconds so that it absorbs the batter through to the center of the bread. Softer bread won’t take long to absorb the batter, denser bread would take a few seconds more.

I like to cook the bread in a fry pan, some of you probably would rather bake them and that’s fine. I just prefer the pan method. I use a medium low heat and flip the toast several times to guarantee that it will be cooked through.

Now, the syrup. Use your favorite but don’t smother the toast with syrup or you will miss out on the eggnog benefit! Maybe you don’t use syrup at all, and that is fine. Personally, I do not like to sprinkle powdered sugar on my French toast, especially for this recipe.

So if you want to give this a try, just remember to balance out the thickness of your bread for the batter and double, triple, quadruple, etc the recipe as needed.

Eggnog French Toast

Serves 1, making 3 thick slices of toast

½ cup eggnog

1 egg

1-2 T milk

½ tsp ground cinnamon

1/8 tsp ground nutmeg

Heat frying pan on medium low heat, grease pan if needed.

In a flatter mixing bowl that will allow you enough room to dip the bread, add the eggnog, egg, and spices. Mix with a fork. Add milk to think out the batter if needed.

Dip one slice of bread at a time, making sure the bread has thoroughly absorbed the batter but not to the point where is falls apart.

Place in fry pan and toast on each side, flipping several times to ensure it is cooked through.

Serve with your favorite syrup, fruit, etc.

Sausage and Potato Frittata

I love cooking eggs for breakfast and dinner.  This frittata recipe is so simple and easy and is perfect for either breakfast or dinner.

It’s also perfect to take to work too.

I did not add cheese to this but you could, even sautéed mushrooms would work well.  I just do not care for mushrooms.

Oh and roasted red bell peppers too!

And bacon!  You could also add crumbled, crisp bacon!!  Oh how delicious that would be!!

Looks like I need to make more frittata!

Sausage and Potato Frittata

3 links of sausage, casings removed

1-1/2 cups of diced potatoes, frozen or fresh

1 small onion, peeled and diced

1-1/2 cups spinach leaves, stems removed

7 large eggs

1/3 cup milk

Salt, pepper, paprika, cumin to taste

Dash cayenne pepper

3 sprigs thyme, leaves removed from stems

Olive oil for the cast iron skillet

  1. Preheat oven to 350 degrees.
  2. In a cast iron skillet over medium low heat, sauté onions and sausage until browned and crumbly. Season with salt, pepper, paprika, cumin and cayenne pepper while cooking. Remove sausage mixture from pan and set aside.
  3. Next, sauté potatoes until tender and golden, adding more oil if needed. Season with salt and pepper while cooking.
  4. Add the sausage and onions back to the pan with the potatoes. Add the spinach, tossing until cooked.
  5. When everything is tossed well, spread evenly around the pan and turn off the heat.
  6. Add the thyme leaves.
  7. In a separate bowl, whisk eggs and milk, salt and pepper. Pour egg mixture over sausage and potatoes but do not stir.
  8. Place the skillet in the oven and bake for about 15 minutes or until eggs are cooked through and set.

Hash Browns and Eggs

I love breakfast, and I love having breakfast for dinner too!

I made this for a late morning breakfast one day that I was off from work.  There isn’t much in the way of a recipe, you just fry these potatoes, make a hole and dump in the eggs. Easy!  And delicious!

I always keep a bag of these hash brown potatoes in the freezer mostly because I just dislike peeling and chopping potatoes BUT I use them in soups, quiches, and as a side dish.

Start by just frying your potatoes, add in chopped onions, salt and pepper to taste but I have to tell ya, I love using seasoned salt for fried potatoes.

I had a jar of roasted red peppers in the fridge so I chopped one up and added it to the potatoes just enough to heat before I added the eggs.

Clear away some potatoes and create a hole for each egg you want to add, turn the heat down low enough that nothing burns but yet enough heat to cook the eggs.

Pour in an egg in each hole you create, salt and pepper the egg and cover the pan.

I checked my eggs every few minutes, while the eggs cooked I made my toast.

Within about 8 minutes my eggs and potatoes were done and I was pretty much inhaling them!

Again, there isn’t much of a recipe to follow. This one is easy to just wing it!

Enjoy!