Mango Clafoutis

It was Bastille Day last Sunday so I made a French dessert - a clafoutis!  You can eat clafoutis for dessert or even breakfast.  I decided on a Mango Clafoutis since I had mangoes on hand.  A clafoutis is a baked French dessert that is custard and flan-like.  I love all custard based desserts by the way!  A traditional clafoutis is made with black cherries but you can use almost any fruit.  So while I was researching clafoutis, I found out that a clafoutis made with other fruit should be called a "Flaugnarde."  Hmm...well I think clafoutis sounds better and is more well known so I'll stick with that for now.   Also be sure to let the clafoutis rest for about 10 minutes after removing from the oven, you will notice that it puffs up while baking and then deflates as it cools.  This Mango Clafoutis turned out beautiful and was delicious for breakfast during the week.  Enjoy!

Mango Clafoutis

Printable Recipe

Ingredients

2 mangoes, peeled and sliced thinly

3 eggs

½ cup sugar

½ cup butter, melted

1 cup flour (all purpose)

1 cup milk

1 teaspoon vanilla

Directions

Preheat oven to 375 degrees F. 

Arrange sliced mangos in a buttered pie dish.  

In a bowl, beat eggs and sugar with a whisk.  Slowly add in melted butter.  

Next, add the flour and whisk to combine.

Next, whisk in vanilla and milk.

Batter should be smooth and shiny, similar to pancake batter.

Pour batter over mangos.

Bake for 45 minutes or until slightly browned and almost completely set in the middle.

Serve warm, at room temperature or cold.

Optional:  top with powdered sugar or serve with fresh whipped cream.

Bacon Pepper Omelet

I was just talking to a friend today about how she loves breakfast foods for any meal.  I was actually considering making waffles for dinner tonight but then I thought of this bacon pepper omelet (mostly because making an omelet is faster than  making waffles).  I love a brinner!  You know brinner right?  Breakfast for dinner!  This bacon pepper omelet is delicious and is filling enough for dinner.   Omelets are really great for breakfast, lunch or dinner.  I always have eggs in my fridge, its a kitchen staple for me.  You can't really go wrong with having enough eggs because they are a good source of protein.  I originally came up with this bacon pepper omelet by cleaning out my fridge since I already had everything.  I compare making omelets with how I make fried rice sometimes, just throw in whatever you've got!  Look at how nice and gooey the swiss cheese melted in the omelet... nom nom nom!

 

Bacon Pepper Omelet

Printable Recipe

 

Ingredients

3 eggs

3 slices of bacon, cooked

¼ cup bell pepper, diced

2 tablespoons milk

¼ cup swiss cheese, shredded

1 to 2 tablespoons butter

salt and pepper to taste

Directions

In a small bowl, whisk together eggs, milk, salt and pepper until light and fluffy.

Heat a non-stick pan over medium heat, melt butter to coat bottom of pan. 

Add egg mixture to pan and allow to cook for 1 minute.  

Lift edges of omelet with a spatula to allow uncooked egg mixture to flow underneath.  Allow to cook additional 2 to 3 minutes, until almost set.

Flip omelet over and top with bacon, peppers and cheese.  Allow to cook for 1 minute.

Carefully using spatula, roll omelet into thirds (French style) or fold omelet in half.

Serve immediately.

PBJ Greek Yogurt

This Peanut Butter and Jelly (PBJ) Greek Yogurt is my new favorite breakfast.   It is healthy and less than 350 calories too.  You can also try non-fat yogurt to lower your calories, but I had the Fage 2% already which I like.  This PBJ Greek Yogurt is not only delicious, but can be made quickly.  I have been packing the PBJ Greek Yogurt in a container to bring to work.  I use the Ziploc Twist 'N Lock containers which I have found work great and won't spill.  FYI - I am not getting paid to endorse any products but I wish!  Enjoy!

PBJ Greek Yogurt

Printable Recipe

Ingredients

1 cup plain greek yogurt

1 tablespoon jam or jelly (I used a blueberry jam.)

1 tablespoon peanut butter (I used Trader Joe’s.)

1 tablespoon dried cranberries

Directions

In a small bowl, add yogurt.  Top with jam (or jelly), peanut butter and cranberries.  

Serve as is or stir.

Serves 1.

Ham and Swiss Omelet

This was probably the best omelet I have ever made!  I actually watched a youtube video to see how an omelet is properly made.  Click here to see the video I watched.  I didn't follow the exact recipe for her omelet, but used what I had already.  I followed her technique on how to cook the omelet.  It really was easier than I thought it would be.  I love that you can eat an omelet for any meal since it is so filling.  I made it for lunch this weekend and it was so good.  Enjoy!

Ham and Swiss Omelet

Printable Recipe

Ingredients

3 eggs

2 tablespoons water or milk

2 slices ham, diced

¼ cup shredded swiss cheese

1 tablespoon butter

pinch of salt

pinch of black pepper

Directions

In a bowl, whisk together eggs, water, salt and black pepper.

In a small non-stick skillet, melt 1 tablespoon butter over medium heat.

Add egg mixture to skillet and allow to cook for 1 minute.  

Lift edges of omelet with a spatula to allow uncooked egg mixture to flow underneath.  Allow to cook additional 2 to 3 minutes, until almost set.

Flip omelet over and top with ham and cheese.  Allow to cook for 1 minute.

Carefully using spatula, roll omelet into thirds (French style) or fold omelet in half.

Serve immediately.

Slow Cooker Berry Bread Pudding

I took a chance during Hurricane Sandy to make a slow cooker meal on Monday!  Luckily I never lost power and I was able to make this slow cooker berry bread pudding.  I really liked this bread pudding but it was a little bit watery when I made it.  Next time I will probably use a little less milk and see how it turns out.   This is such a simple recipe and perfect when you don't want to bake something.  I have eaten this berry bread pudding for dessert and even breakfast already.  It's delicious!  Happy Halloween everyone! 

Slow Cooker Berry Bread Pudding

Printable Recipe

Ingredients

1 package of Hawaiian Sweet Rolls (I used King’s brand, 12 count.)

2 ½ - 3 cups vanilla soy milk (You may use regular milk.)

4 eggs

¼ cup butter, melted

½ cup sugar

¼ teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon vanilla

2 ½ - 3 cups berries (I used diced strawberries and blueberries.)

Directions

Tear sweet rolls into bite size cubes; I tore each sweet roll into 4 pieces.

Spray slow cooker with non stick cooking spray.  Place half the cube rolls into the bottom of the slow cooker.   Top with half the berries.

In a large bowl, whisk together butter, soymilk, eggs, sugar, cinnamon, nutmeg and vanilla.

Pour half the mixture over the bread cubes and berries.  Press bread down to ensure the mixture is being absorbed by the bread.

Layer with remaining bread cubes and berries.  Pour remaining mixture on top.  Press bread down gently.  (Optional – sprinkle some additional sugar on top.)

Cover and cook on low for 3-4  hours.  Turn on high for the last 30 minutes and leave the lid cracked up to let the steam escape.

It will be done when a knife inserted near the center comes out clean.   

Simple Berry Cobbler

This is truly a simple berry cobbler recipe.  I loved this berry cobbler, it is such a warm and inviting dish.  I served it with a scoop of TJ's frozen vanilla greek fat free yogurt.  It was delicious and is the perfect contract between sweet and tart.  You could also serve it with vanilla ice cream or fresh whipped cream, but I was trying to be somewhat healthy.  This simple berry cobbler is great as a dessert or even breakfast.  Enjoy!

Simple Berry Cobbler

Printable Recipe

Ingredients

1/3 cup butter
1 ½ cups flour
1 cup granulated sugar

½ cup brown sugar
1 ½ cups milk
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups blueberries

2 cups strawberries, diced (same size as blueberries)

Directions

Preheat oven to 375 degrees F.

In a 9x13 inch baking dish, add butter and place in oven while preheating so butter melts.

In a large mixing bowl, add flour, baking powder, cinnamon and salt.  Whisk dry ingredients together. 

Next, add in sugars and milk.  Whisk together until a batter forms and there are no more lumps.

Pour batter in the baking dish with the melted butter.  There is no need to stir the butter, it will come up around the batter and that is fine.

Top batter with the blueberries and strawberries.

Bake for 45 to 60 minutes, until top is lightly browned and a toothpick inserted comes out clean.  (It took me about 55 minutes to bake.)

Pumpkin Chocolate Chip Bread

I cannot get enough of pumpkin these days, and I have already made pumpkin cupcakes.  Since I made banana bread earlier, I adapted the recipe for this pumpkin chocolate chip bread.  This bread is moist, delicious and full of pumpkiny goodness!  Is pumpkiny even a word? LOL  This pumpkin chocolate chip bread is perfect for breakfast and I had a slice today with my morning latte.  I also shared the bread with some of my coworkers and everyone enjoyed it.  It is nice that I get to share my baked goods at work because I should not be eating it all myself!

Pumpkin Chocolate Chip Bread

Printable Recipe

Ingredients

¾ cup pumpkin

4 tablespoons butter, melted (I microwave in a bowl for about 45 seconds.)

½ cup white sugar

¼ cup brown sugar

1 egg

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon cinnamon

pinch of salt

1 ½ cup flour

½ cup chocolate chips

Directions

Preheat oven to 350 degrees F.  Spray a loaf pan with non-stick cooking spray.

In a large mixing bowl, whisk together baking soda, salt, flour and cinnamon.

In another bowl, combine pumpkin, butter, sugars, egg and vanilla.

Combine the wet ingredients in with the dry ingredients.

Stir in chocolate chips.

Pour batter into greased loaf pan.  Bake for one hour or until a toothpick inserted comes out clean.