Tag: breakfast

Recipe: Peanut Butter, Bacon and Banana Pancakes

Posted on by Dan Clapson

Banana bacon pancakes

You’ve been in a pancake batter slump for awhile now, eh? I hear you! Whenever I want some weekend breakfast inspiration, I look to Yellow Door Bistro inside Hotel Arts. This restaurant is famous for its morning menus and, most notably, their monthly feature pancakes.

This delicious recipe, courtesy of chef Quinn Staple, is an ode to Elvis’ favourite sandwich, peanut butter, banana and bacon. Whip up a batch of these this weekend and I guarantee your family and friends will forever be thankful.

Banana Bacon Pancake Batter

What you’ll need…

1 cup egg whites

½ cup egg yolks

¼ cup melted butter

¼ cup milk

½ cup pureed banana

8 strips of crispy bacon, chopped finely

½ cup sugar

2 cups sifted all purpose flour

2 tbsp baking powder

Pinch of salt

Directions:

Mix egg yolk, milk, banana puree and chopped bacon together.

In a separate bowl milk sugar, flour, baking powder and salt together.

Mix wet ingredients into dry.

Use a whisk to whip egg whites until they turn white and form soft peaks (you can use a stand mixer for this stage as well).

Gently fold egg whites into batter.

Once the egg whites are incorporated pour butter into batter and gently mix.

Grease a large pan with canola oil and heat on medium-high heat.

Pour desired sized pancakes onto the pan.

Once bubbles appear on the edges of the pancakes flip them and cook for another 2 minutes.

Banana caramel sauce

Peanut butter caramel sauce

What you’ll need…

1 cup sugar

¼ water

1 cup 35% cream

½ cup peanut butter

2 banana’s small diced

Directions:

Combine sugar and water in a medium pot. Over medium heat cook sugar until the water evaporates and sugar turns to an amber colour.

Remove the caramel from any heat and very carefully pour in cream.

(note: be careful as the caramel will split and expand)

Allow the caramel to cool for 5 minutes. Add peanut butter and mix till smooth. Add diced banana and set aside until ready to serve.

To serve:

Once the pancakes are cooked plate as many pancakes are desired on a plate, pour banana caramel sauce on top and garnish with a crispy piece of bacon.

Recipe: Breakfast Nachos with Bacon

Posted on by Admin

Who doesn’t love nachos? This hearty and nutritious dish is sure to be enjoyed with family or friends. And well, it’s just perfect any mealtime!

Sweet potatoes are loaded with antioxidants and quite high in Beta Carotene. (a precursor to Vitamin A) They are also prized for being low on the glycemic index meaning they help to slow the release of glucose in the blood. So for anyone wanting to get healthier this year, you should consider adding this delicious root veggie to your meal  plan.

Breakfast Nachos

What You Need

1-2 Large sweet potatoes
1 Large onion
1 sweet bell pepper
1 zucchini
1/2 package of Alberta pork bacon
2 farm fresh eggs (or more if desired)
1 cup eggs whites (for a lighter version)
small block of quality cheese (I used old white cheddar)
2 tbsp olive oil
salt and pepper to taste
fresh parsley
Salsa

What To Do

  1. Chop veggies (you can use whatever you have on hand) and slice sweet potato into thin slices. Set veggies aside for now and arrange potato slices on parchment paper lined baking sheet as you would nachos. Sprinkle them lightly with olive oil. Bake at 375 F for approximately 20 mins depending on thickness.
  2. While the potatoes are baking, chop bacon and add the veggie mixture to a medium sized fry pan. Sauté for about 10 mins on med heat or until bacon is cooked. Remove and set aside.
  3. Scramble eggs along with egg whites and lightly fry in the same pan used for cooking veggies and bacon. Do not overcook.
  4. Remove the potatoes from the oven while arranging the veggies along with the eggs on to the potatoes. Sprinkle with cheese if desired. Bake again for a couple minutes, enough to melt cheese.
  5. Remove and sprinkle with fresh chopped parsley. Serve with your favourite salsa. Enjoy!

Recipe courtesy:  Wildheart Fitness & Nutrition

 

Recipe: Baked Eggs in Chorizo Tomato Sauce

Posted on by Dan Clapson

Baked eggs in chorizo tomato sauce recipe

Make this once and you’ll be hooked for life. I wish I was exaggerating here, but I’m not. It’s not unfortunate at all, though because now whenever I have to cook brunch for any number of friends (that could mean three people or ten), this is an easily multiplied recipe that makes it almost stress-free.

Naturally, this sausage-y tomato sauce works with any type of pasta, but it really shines before noon when it’s used to bake some eggs. The chorizo sausage (which you can find at grocery stores like Calgary Co-op or at any local farmers’ market) adds a subtle spice that standard pork sausage can’t offer so make sure you don’t substitute for another variety.

What you’ll need…

1 tablespoon canola oil

2 chorizo sausages (casings removed and roughly chopped)

1 yellow onion (diced)

2 cloves garlic (minced)

4 cups canned, diced tomatoes

2 cups water

2 tablespoons maple syrup

2 tablespoon unsalted butter

2 teaspoons sea salt

1 teaspoon smoked paprika

1/2 teaspoon chili powder

10 large eggs

1 bunch fresh spinach (washed and blanched in boiling water)

1/4 cup crumbled or thinly sliced feta

toasted bread (optional)

Directions:

Heat canola oil in a medium pot on medium-high heat. Add chorizo sausage and cook for 5 minutes, stirring regularly.

Add onion and garlic to the pan, stir and continue to cooke until softened, about 5 more minutes.

Next, add tomatoes, water, syrup, butter, salt and spices to the pot. Stir well to incorporate and once mixture comes to a boil, reduce to medium heat and let cook for 25 minutes, stirring occasionally.

While that it cooking away, preheat your oven to 375 degrees.

Transfer chorizo tomato sauce to a large baking dish and crack eggs into the sauce. Use a small spoon to gently top each egg with a spoonful of tomato sauce.

Place in the oven and cook until desired yolk firmness is reached, approximately 16-18 minutes for medium.

Remove from oven and let cool for a few minutes before serving.

To serve, spoon out chorizo tomato sauce into bowls, top with blanched spinach, baked eggs, more tomato sauce and feta.

Take a bite and then realize that this is the only thing you’ll ever crave for weekend brunch for the rest of your life. You’re welcome!

Serves 4-5

Total cook time…1 hour

Recipe: Jamaican Jerk Pork and Zucchini Hash

Posted on by Dan Clapson

Jamaican jerk pork hash recipe

When it’s cold out, adding a little heat to a meal helps to warm you up. I am a brunch lover through-and-through. I love whipping a tasty brunch up at home almost as much as I love going out to a restaurant to enjoy it. This combination of potatoes, zucchini, garlic sausage and poblanos with a healthy dose of jerk seasoning and maple syrup makes a unique, but most importantly, absolutely delicious breakfast!

What you’ll need…

water (enough to blanch potatoes)

3 white potatoes (1/2″ cubed)

2 tablespoons canola oil

1 cup diced Alberta garlic sausage (located in the cooler section of most grocery stores close to the bacon)

1 small zucchini squash (1/2″ cubed)

1 poblano pepper (seeds removed and diced)

2 teaspoons dry Jamaican jerk seasoning

1 tablespoon plus 1 teaspoon good quality maple syrup

salt and pepper (to taste)

4 large eggs

Directions:

Fill a medium pot 2/3s full with water and season liberally with salt. Bring to a boil on medium-high heat and blanch chopped potatoes for 2 minutes.

Strain, let cool slightly and then pat dry with paper towel. Set aside for now.

Heat canola oil in a large pan on medium-high heat. Add sausage and cook until browned on all sides, about 2-3 minutes.

Next, add all vegetables to the pan (including the blanched potatoes) and jerk spice. Stir well and let cook until potatoes are fork tender, approximately 8 minutes.

Pour maple syrup into the pan and stir to incorporate. Continue to cook for a few minutes until vegetables begin to caramelize.

Reduce to low heat and cover to keep warm.

Cook eggs as desired (you can never go wrong with a fried egg with a runny yolk in my opinion!) and when you’re ready to assemble, spoon out the hash evenly into 4 shallow bowls. Top with eggs and serve.

Serves 4

Total cook time…25 minutes