Ah, breakfast for dinner! It is important to me because I never eat big, greasy, sweet and salty meals in the morning. Well, at least since the party ended. Back in the day it was nothing to party until 5 a.m. then go to breakfast at a greasy truck stop. So unless I make breakfast for dinner I just do not get it. As poor as an idea it is, I like to save all of my naughty eating for evening time. I have read a lot of literature on diet and healthful eating. All of the “experts” seem to think that humans should eat a good breakfast in the morning then eat small “satisfying” meals throughout the day. Then they say humans should eat a light and sensible dinner. Maybe someday, but for now, this is how I like to eat. I feel like I have to work for my food. It is a whole mind game thing. I eat light all day, workout hard, and then I feel like I can enjoy a big flavorful dinner and maybe even desert. If I eat like that in the morning then I feel sluggish and guilty all day long.
Julies Breakfast Stack
Ingredients:
-2 large russet baking potatoes (peeled, shredded, and excess water squeezed out)
-canola oil
-S & P
-5 links hot Italian sausage (12 oz.)(par boiled for 20 min. and cut into 8 slices each)
-12 oz. fresh baby spinach
-8 eggs
-4 Tbsp. butter
-1/4 c. flour
-2 c. whole milk (heated)
-4oz. spreadable garlic and herb cheese
-1/2 c. Mexican cheese blend (shredded)
-hot sauce (I used Franks)
On medium heat in a large cast iron skillet fry the potatoes (1 at a time) until they end up like two large, crispy, golden brown discs. Place them on a baking sheet in a low heat oven to keep warm. Next, in the same pan saute the spinach and the sausage slices until the spinach is wilted and the sausage acquires a little color. Add a little S & P to the spinach. Remove the spinach mixture, place in oven safe bowl, and place in the oven with the potatoes. Next, in a sauce pan melt the butter, add the flour, and cook until combined. Add milk a little at a time. Continue to cook in medium heat until thick. Turn off heat, and crumble garlic and herd cheese into the white sauce. Stir until smooth, set aside. Next, in a small nonstick, greased skillet crack two of the eggs. Then add only the yolks of two more eggs. Add S & P and about a tsp. of water to create steam. Cover and steam on medium high heat for a couple of minutes. I like my eggs to have cooked whites and runny yolks. I love that extra bit of heaven made sauce. The reason for only the two whites is that I wanted the look of four eggs, but only the cooking time of two whites. OK, now we stack (plate): potatoes, a little cheese sauce, a sprinkle of shredded cheese, half of the spinach and sausage, more cheese sauce, more shredded cheese, four eggs, a little more cheese sauce, a little more shredded cheese, a few dashes hot sauce. Now EAT!
French Toast Stuffed with Acorn Squash and Brie. Topped with Toasted walnuts and 100% Pure Maple Syrup. Served with Grown Up Home Fries, Bacon, and Sausage.
Ingredients:
-16 slices rustic wheat artisan bread
-1 acorn squash (cut in half, seeded, and roasted at 350 for 30-40 min.)
-6-8oz. brie (rind mostly removed, sliced thin)
-6-8 eggs (beaten)
-1/2 c. whole milk
-1-2 tsp. vanilla
-1/8 tsp. fresh grated nutmeg
-1/2 c. walnuts (chopped and toasted)
-1 c. pure 100% maple syrup
Bread was sandwiched with squash and brie. It was then dipped in the batter (eggs, milk, vanilla, and nutmeg all beaten together) and fried in a cast iron skillet until golden. Then the toast was plated and topped with the walnuts and syrup.
-1 lb. baby red potatoes (diced, 1/2 in.)
-12-16 oz. fresh baby spinach
-8 oz. cremini mushrooms (sliced)
-2 tsp. garlic minced
-2 Tbsp. butter
-2 Tbsp. olive oil
-1/4 c. grated parmesan
Potatoes were par boiled. Then all other ingredients (except cheese) were placed in skillet and sauteed until spinach wilted and flavors combined. Plate, and top with cheese.
-12-16 oz. thick cut bacon (placed on paper towels and cooked in microwave for 9 min.)
-12-16 oz. breakfast sausage rounds (cooked on cookie sheet in oven @ 400 for ~5 min. per side)
Plate potatoes with bacon and sausage, and serve with plated toast. Now EAT!