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Category: easy breakfast

Roasted Garlic and Parmesan Dressing

Roasted Garlic and Parmesan Dressing

Roasted Garlic and Parmesan Dressing. This is one of the easiest dressings ever! It only requires four ingredients, and it is so good.

It’s a lot like Alfredo sauce, but cold, so it is great for pasta salad if you are in the mood for a creamy one instead of one dressed with a vinaigrette.

And if you love left-over chicken Alfredo, but hate the way it gets all congealed when it’s cold and then doesn’t really get a good texture back when you reheat it, this is the perfect make-ahead substitute. Just cook your pasta and chicken, put them in a sealable container, toss it well with some of this dressing, and refrigerate. Perfect cold “chicken Alfredo” for breakfast!

I’m completely spoiled to homemade dressing, but it took me a while to get my system down so it wasn’t so much work. When I make this one, I make a batch of Homemade Ranch at the same time. But now I premix the dry ingredients for my Ranch and store enough for several batches.

I also have an amazing batter bowl that my mom got from the Farmer’s Market for my birthday. I’ll have to post pictures of it later. I mix my dressings in that, using a stick blender (you can use a whisk of a fork), and then I pour them into sauce jars that I have saved.

I label them, using painter’s tape, with the expiration date of the ingredient that has the closest expiration date. For me that’s usually the buttermilk. That works better than just labeling them with the “made on” date because when I did that I still had to go look at the expiration dates on my ingredients to know if the dressing was good, and if I had already thrown out the containers for the ingredients I was screwed.

Ingredients:

1 bulb garlic (roasted)
1/2 cup mayonnaise
1/2 cup Parmesan cheese
1/2 cup buttermilk

To Roast the Garlic:

Set the oven to about 350 or 400 (preheating is not necessary). Cut the top off the bulb of garlic. Put it in a ramekin or another little oven-proof bowl-type thing. drizzle with olive oil. Put it in the oven until it’s golden brown, usually somewhere between 30 minutes and an hour. I know it’s time to check it because I can smell it.

Remove from the oven and let cool! You can roast the garlic a day or two before you make the dressing and just keep it in the fridge until you’re ready to go, but it’s easier to squish out at room temperature.

To Make the Dressing:

Squish roasted garlic into a bowl.
Add mayonnaise and Parmesan. Blend well with a stick blender, whisk or fork. Add buttermilk. Blend well again.
Pour into a sealable container or cover your bowl and refrigerate.
Label with expiration date if desired.

That’s it!

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Zucchini Cakes for Breakfast

Zucchini Cakes for Breakfast

I have discovered out that my zucchini cakes make a great cook-ahead item for breakfast.

I’m having some food allergies and other health issues, so wheat is off the menu for the time being. That means I needed an alternative to toast or biscuits to sop up my eggs yolks. The zucchini cakes are perfect, and I like them better than hash browns. I heat two in the oven topped with some butter, and serve them topped with fried eggs.
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Mini Quiche

Mini Quiche

I have never been a big quiche fan, but I needed something I could make ahead and heat up in the mornings for a quick and easy breakfast. I do not put cheese in these when I cook them, but I put shredded cheddar in the bowl with my quiche when I eat it. I also top it with a little homemade ranch dressing and nutritional yeast.

Eggs

Green onions
Bacon
Spinach
Parsley
Tomatoes

You’ll bake these in a muffin tin. Grease it thoroughly or use the little paper liners! A dozen eggs will make 12 mini quiche, but you can make smaller batches if you want.

Beat the eggs in a bowl. Chop up the spinach, green onions, parsley, and tomatoes. I use bacon bits made from real bacon so I don’t have to bother with cooking and cutting up the bacon. Toss the bacon and veggies together in a bowl, and try to get them evenly distributed.

Ladle the eggs into the muffin tin, filling each spot about halfway. Add your other ingredients to each until you have used them all up. Bake at 325 until fully cooked. I checked mine often, and I think it took 20 or 30 minutes, but the recipes I have read call for shorter cooking times. I don’t know what the deal is with that, so keep checking and DO NOT let them burn!

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Steak and Chicken for Burritos, Bowls, and Snacks

Steak and Chicken for Burritos, Bowls, and Snacks

This stuff works great for burritos, bowls, and just snacking cold, straight out of the fridge (I eat it by the handful that way for breakfast). It would probably be good in sandwiches, too.

For the chicken, I use boneless, skinless chicken breast. For steak, you can go from very easy to more work but cheaper. The easiest is to buy stew meat or fajita meat because it is already cut up, but you can cut up steaks or a roast for this yourself.

This recipe works best if you brine the meat first. You can read all about that in my previous post.

If you brine the meat, rinse well and pat dry.

Place the meat in a bowl. Drizzle with some olive oil and toss to coat. Then sprinkle in the seasonings you like. I use garlic powder, onion powder, and sometimes other stuff like paprika, cayenne, and even a little chili powder. Toss again to coat.

Heat your skillet on medium-high to high heat. After the skillet gets hot, add some olive oil. Toss in the meat and stir frequently to prevent burning. It will create some liquid as it cooks and then that will cook down again. The meat will be browned on the outside when it is done.

I usually make this in two batches, and I clean out the burned stuff from the skillet in between.
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