"Breakfast for Dinner" @ Janet's

Drink: Strawberry Lemonade Mimosa- Marcie

Appetizer 1: Jalapeno Cornbread Whoopie Pies with Savory Bacon Filling- Jen

(NOTE: Jen, we have some non bacon eaters, so if you could use turkey bacon that would be great!)

Appetizer 2: Cream Cheese Pancakes with Smoked Salmon- Megan

Appetizer 3: Make Ahead Breakfast Quiches with Kale and Brie- Brennan

Entrée: Chicken and Biscuit Waffles w/Arugula Salad with Lemon Honey Dressing- Janet

Side 1: Grits with Grilled Corn, Onions, Peppers and Cheddar Cheese- Meredith

Side 2: Romaine Pesto and Egg Stuffed Tomatoes- Danielle

Dessert 1: Peanut Butter and Apple Breakfast Cookies-Allison

Dessert 2: Mini Lemon Scone Bites with Lemon Glaze- Jamie

Dessert 3: Rhubarb Ice Cream with Pecan Oat Crumble or  Maple Ice Cream with Buttered Walnuts-Kelly (NOTE: Kelly, surprise us J)

Drink: Strawberry Lemonade Mimosa- Marcie

http://www.mimosasnthemorning.com/2013/03/strawberry-lemonade-mimosa.html

Strawberry Lemonade Mimosa

recipe by Mimosas in the Morning

Ingredients:

2 bottles of Simply Lemonade

1 empty bottle of Simply Lemonade

4 packages of fresh strawberries

3 lemons

2 frozen cans of raspberry lemonade concentrate

3 bottles of Champagne (chilled)

Instructions:

Begin by washing and removing the stems from all of the strawberries. Once you have finished, start to puree them. I use a Magic Bullet and completely fill it with strawberries, then pouring some of the simply lemonade on top. You want the lemonade to reach about half way up the container so the mixture is not too chunky once it is blended. After each batch, pour the pureed strawberries into your empty bottle of simply lemonade. Once you are finished, if you are able to combine all the lemonade and strawberry puree in to one container, this would be best. However, if you are preparing ahead of time and your space does not allot for this-try to maneuver each bottle so it is filled with half lemonade, half strawberry mixture and then store them in the refrigerator until you can combine them all at the time of your event. All three of your bottles should be full. Before sealing, add a large fresh squeezed lemon to each. When you are ready to serve, combine the lemonade mixture, champagne, and two cans of frozen concentrate in a punch container.

Appetizer 1: Jalapeno Cornbread Whoopie Pies with Savory Bacon Filling- Jen

http://jaimecooks.wordpress.com/2010/02/22/jalapeno-cornbread-whoopie-pies-with-savory-bacon-filling/

Ingredients:

Cornbread:

·         1 ¼ cups All Purpose Flour

·         1 cup Cornmeal

·         ¼ cup Brown Sugar, packed

·         2 tsp Baking Powder

·         1 teaspoon salt

·         1 cup Buttermilk, room temperature

·         4 Tbsp Unsalted Butter, room temperature

·         1 Large Egg, at room temperature

·         2 Jalapeños, seeded and finely chopped

Filling:

·         6 slices bacon

·         8 oz Cream Cheese, at room temperature

·         3 Tbsp Milk or Heavy Cream

·         1 tablespoon chopped fresh scallions

·         ½ cup Sharp Cheddar, finely grated

Directions:

Cornbread:

1.      Position a rack in the center of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

2.      In a medium bowl, stir together the flour, cornmeal, brown sugar, baking powder, and salt.

3.      In the work bowl of a stand mixer fitted with the paddle attachment, beat together the buttermilk, butter, and egg on low speed until just combined. Increase the speed to medium and beat until thoroughly combined, about 3 minutes. Add the flour mixture and the chopped jalapeno to the batter and beat on low until just combined.

4.      Using a spoon, drop about 2 tablespoons of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart.

5.      Bake one sheet at a time for about 12 minutes each or until the cakes begin to brown around the edges. Remove from the oven and let the cakes cool in the pan for about 5 minutes before transferring them to a rack to cool completely.

Filling:

1.      In a medium skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer to a paper-towel-lined plate to drain and cool. When cool, crumble into small pieces.

2.      In the work bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese and milk on low speed until just combined. Increase the speed to medium and beat until smooth and creamy, about 3 minutes. Add the crumbled bacon, scallions, and cheddar. Beat on low until combined.

Assembly:

Spread filling onto the flat side of one cake using a knife or spoon. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling. You can also use a pastry bag with a round tip to pipe the filling onto the cakes, which will give you a smoother, neater presentation.

Appetizer 2: Cream Cheese Pancakes with Smoked Salmon- Megan

http://www.evilshenanigans.com/2010/12/cream-cheese-pancakes-with-smoked-salmon/

Cream Cheese Pancakes with Smoked Salmon Serves 10 to 12

For the pancakes:
1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 tablespoon fresh chopped chives
1 ounce cream cheese, softened
1 tablespoon butter, softened
1 egg
3/4 cup milk
8 ounces cold smoked salmon
Freshly chopped chives, for garnish

For the sour cream sauce:
1/2 cup sour cream
1 teaspoon horseradish
1/4 teaspoon kosher salt

Begin by making the pancakes.

In a medium bowl whisk together the flour, baking powder, salt, and chives.

In a small bowl cream together the cream cheese and butter until smooth. Add the egg and whisk until completely incorporated. Whisk in the milk.

Pour the wet ingredients into the dry and whisk until just incorporated and no large lumps remain. Do not over-mix.

Heat a non-stick skillet over medium heat. Spray lightly with non-stick spray then scoop the batter by the tablespoon into the pan. Cook for one minute on the first side, flip, then cook for an additional thirty seconds, or until the cakes are golden brown and spring back when gently pressed in the center. Remove to a plate to cool while you prepare the rest.

While the cakes cool prepare the sour cream sauce by adding the sour cream, horseradish and salt to a small bowl. Whisk to combine then let stand ten minutes.

To prepare, spoon a heaping 1/4 teaspoon of the sauce onto the center of the cakes. Top with a piece of the salmon. Garnish with the chives. These can be assembled up to one hour in advance. Serve at room temperature.

Appetizer 3: Make Ahead Breakfast Quiches with Kale and Brie- Brennan

http://theattainablegourmet.com/news/make-ahead-breakfastquiches/

• 1 TB olive oil
• 1 bunch kale, thinly chopped
• 1/2 onion, diced
• 4 large eggs
• 1 1/2 cups 2% milk (you can use cream for something richer)
• 6 ounces brie, divided into 18 pieces, rind on or off, pending your preference
• Salt and Pepper
• 1 sheet puff pastry, thawed

1. Pre-heat oven to 375 and grease non-stick regular size muffin tins.
2. In a skillet, heat the oil over medium heat, add the kale and onion, and cook until wilted and liquid released, stirring frequently about 6-8 minutes.
3. Meanwhile, beat the eggs and milk, and add a shake salt and pepper. Set aside.
4. On a lightly floured surface, roll the puff pastry out as thin as you can while still being able to move it.
5. Using a 3″ round cookie cutter (or juice glass if you don’t have one), cut rounds from the pastry and gently press into greased muffin tins.
6. Divide the kale mixture among the muffin tins, add one piece of brie to each, and divide the egg mixture evenly among the tins.
7. Bake until egg is set, and pastry is golden about 25 minutes.
8. Allow to cool, remove from tins, and store in airtight container, 5-7 days.

Entrée: Chicken and Biscuit Waffles w/Arugula Salad with Lemon Honey Dressing- Janet

http://www.thelittlekitchen.net/2013/02/15/chicken-biscuit-waffles-recipe/

For Chicken

2 large chicken breasts (about 2 pounds)
salt and pepper, to taste
vegetable oil, for frying
2/3 cup buttermilk
1/2 cup all-purpose flour

For Biscuit Waffles

1 1/2 cups self-rising flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
1 cup buttermilk

Arugula Salad with Lemon-Honey Dressing

1 tablespoon olive oil
1/2 tablespoon lemon juice (from 1/2 large lemon)
1/2 tablespoon honey
salt and pepper, to taste
4 cups (4 ounces) arugula

Directions:

Place each chicken breast between two pieces of plastic wrap; pound to an even 1/2-inch thickness, then cut in half crosswise. Season generously with salt and pepper.

Fill a heavy with oil to a depth of 1/4-inch depth. Bring to 350ºF over medium heat. Place buttermilk in a wide, shallow bowl and all-purpose flour in another wide, shallow bowl.

Dredge chicken in buttermilk, followed by flour, shaking off excess. Add chicken to hot oil, 2 pieces at a time, and fry for 4 to 5 minutes per side or until golden brown and cooked through.

For waffles, whisk together self-rising flour, salt, and pepper in a bowl. With a pastry cutter or knife cut in butter until mixture resembles coarse crumbs. Add buttermilk and stir with a fork until just combined and no dry flour remains.

Preheat a belgian waffle iron per manufacturer's instructions. Scoop batter into waffle iron (or as much batter as needed to fill your specific iron model) and cook until outside is golden brown and toasted. Repeat with remaining batter. Top each waffle with a piece of fried chicken and arugula salad and serve.

Arugula Salad with Lemon-Honey Dressing

whisk together olive oil, lemon juice, and honey in a small bowl. Season to taste with salt and pepper. Drizzle over arugula and toss to coat.

Side 1: Grits with Grilled Corn, Onions, Peppers and Cheddar Cheese- Meredith

http://snagwiremedia.com/breakfast-done-right/

Grits with Grilled Corn, Onions, Peppers and Cheddar Cheese

 1 generous serving

1 1/2 cup water

6 Tablespoons quick cooking grits (not instant)

2 dashes of salt

1 Tablespoon unsalted butter

pepper to taste

1 ear sweet corn, fresh

1/2 jalapeno pepper, diced, without the seeds

2 Tablespoons diced onions

1 Tablespoon olive oil

1/3 cup grated sharp cheddar cheese

Cut corn of the ear, dice jalapeno pepper and onions and saute in olive oil. Cook over medium heat, stirring occasionally, until well browned, about 5 minutes. Remove from heat and set aside.

In a small sauce pan, bring water to a boil. Add salt. Slowly stir in the dry grits. Cover and cook for 5 to 7 minutes, removing the cover to stir occasionally. Remove from heat and stir in butter until melted and pepper to taste. Top with corn and onion mixture and grated cheese. Enjoy!

Side 2: Romaine Pesto and Egg Stuffed Tomatoes- Danielle

http://smittenkitchen.com/blog/2006/09/like-the-lettuce/

Romaine Pesto and Egg-Stuffed Tomatoes
Adapted from Gourmet, September 2006

1/2 cup plus 2 tablespoons extra-virgin olive oil
1 large head romaine (about 1 1/2 lb) *
1 large garlic clove
1/4 cup loosely packed fresh flat-leaf parsley leaves
1/2 teaspoon salt
3/8 teaspoon black pepper
1 oz finely grated parmesan (1/2 cup), plus additional for serving
6 large tomatoes (about 3 inches in diameter)
6 large eggs at room temperature

Strip romaine leaves from stems, reserving both separately, then tear leaves into roughly 2-inch pieces. Measure 4 loosely packed cups of leaves and reserve remainder. With motor running, add garlic to food processor to finely chop. Turn off and add the 4 cups romaine leaves along with the parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cheese, then pulse until finely chopped. With motor running, add remaining cup oil in a slow stream, blending until incorporated.

Put oven rack in upper third of oven and preheat oven to 400°F.

Cut off about 1/8 inch from top of each tomato with a sharp knife.** Gently scrape out pulp and seeds with a spoon and discard them. Put tomatoes, cut sides up, in a 9-inch glass or ceramic dish and spoon 1 tablespoon romaine-parsley pesto into each tomato (you will have extra pesto). Crack 1 egg into each tomato and season with salt and pepper. Bake eggs in tomatoes until whites are set and yolks are still runny, 18 to 22 minutes.

* I didn’t use nearly this much lettuce. For one, I was only making four eggs, and two, I had a hunch this would make an egregious amount. I may have used 4-6 leaves, tops, and half the oil and parsley.

** I ended up beveling a little sliver off the bottoms, too, to stop them from rolling over in the dish and dumping out their eggs, and you may have guessed happened before I came up with my brilliant solution. Next time I’d put a droplet of oil underneath the beveled tomatoes, as they stuck a little to the bottom, something I should have also seen coming.

Dessert 1: Peanut Butter and Apple Breakfast Cookies-Allison

http://www.budgetgourmetmom.com/big-peanut-butter-apple-breakfast-cookies/

Ingredients

·                         3/4 cup peanut butter

·                         1 - 6oz container Greek Vanilla Yogurt

·                         2 cups packed brown sugar

·                         1 large egg

·                         1 cup flour

·                         1 cup whole wheat flour

·                         2 teaspoons baking soda

·                         3/4 teaspoon salt

·                         1 cup rolled oats

·                         1 medium apple, peeled and chopped

Instructions

1.                          Preheat oven 350

2.                          In a medium bowl cream together the peanut butter and greek yogurt. Beat in the egg. Set aside.

3.                          In another bowl sift together the all-purpose flour, wheat flour, baking soda, and salt. Add to the peanut butter mixture and beat until mixed.

4.                          With a rubber spatula fold in the rolled oats and diced apples.

5.                          Measure out 1/4 cup scoops of the dough and place on a baking sheet lined with parchment paper 2" apart. Press slightly with your fingers.

6.                          Bake for 12-14 minutes. Allow to cool and enjoy!

Dessert 2: Mini Lemon Scone Bites with Lemon Glaze- Jamie

http://stolenmomentscooking.com/mini-lemon-scone-bites-with-lemon-glaze/

Mini Lemon Scone Bites with Lemon Glaze

For the scones:

• 2 c. flour
• 1/4 c. sugar
• 1 t. baking powder
• 1 t. baking soda
• 1/2 c. butter, cut into small pieces
• 2 t. freshly grated lemon zest
• 1/4 c. freshly squeezed lemon juice
• 1/4 c. milk

1. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut the butter pieces into flour until crumbly. (Honestly, I find the quickest and easiest way to do this is with my hands. It takes about a minute!)

2. Stir the lemon zest into the mixing bowl. Combine the lemon juice and milk and immediately pour into the mixing bowl. Stir until combined and work dough into a ball. Knead 8-10 times. Let dough rest in the refrigerator for at least 15 minutes.

3. On a well floured surface, roll out dough until it is about a 1/2″ thick. With a knife, cut the dough into small triangles. Or, using a shot glass or clean medicine cup, cut the dough into small circles. Place on a cookie sheet and bake at 350 degrees for 12-15 minutes, until lightly golden brown on top. Remove to a wire rack and cool completely.

For the Lemon Glaze:

• 1 c. powdered sugar
• 2 t. freshly grated lemon zest
• 1/4 c. freshly squeezed lemon juice (more or less depending on consistency)

1. In a small bowl, combine powdered sugar and lemon zest. Slowly add just enough lemon juice until you reach the desired consistency for a glaze. (I just squeezed my lemon directly into the bowl and added more as needed. I used almost a whole lemon (roughly 1/4 c. lemon juice) to get the right consistency.)

2. Spoon glaze over the cooled mini scones and let dry. Enjoy!

Dessert 3: Rhubarb Ice Cream with Pecan Oat Crumble or  Kelly

http://www.goboroot.com/rhubarb-ice-cream-with-pecan-oat-crumble/

Rhubarb Ice Cream with Pecan & Oat Crumble

Makes about 1 quart

For ice cream

2 free range eggs
1 cup organic whole milk
½ cup natural cane sugar
1 cup organic whipping cream
1 teaspoon vanilla extract (I make my own with brandy and it works beautifully)
2 ½ cups rhubarb or more to your taste, chopped into ½ inch thick pieces
½ cup + 2 tablespoons natural cane sugar

For topping

½ cup pecans, lightly roasted
3 tablespoons butter, melted
½ cup rolled oats
1 cup spelt flour
3 tablespoons natural cane sugar
A pinch of salt

Beat the eggs, milk and sugar in a saucepan over low heat. Stir consistently for about 10 minutes until the liquid thickens and coats the back of a spoon. Using a strainer, pour the egg mixture into a large bowl and let cool. When the egg mixture is cool, add the cream and vanilla extract then refrigerate for at least 4 hours or over night.

Combine the rhubarb and sugar in a small pot and cook over medium heat until the rhubarb is tender. Let cool. Keep in the refrigerator for about 4 hours or over night.

Meanwhile, make the crumble. Roast the pecans lightly in a 350F oven. It only takes a couple of minutes, so keep a close eye on them so that they don’t burn. Break into pieces when cool.

Combine the pecans, butter, oats, spelt flour, sugar and salt in a baking dish. Squeeze into big pieces with hands. Place in the freezer for about 10 minutes.

Preheat the oven to 375 F. Bake for about 15 to 20 minutes or until golden. Let cool. Crush into small pieces. Set aside.

Place half of the rhubarb mixture in the freezer to partially freeze so that when mixed into the ice cream mixture, rhubarb mixture keeps its shape (I like keeping rhubarb mixture in chunks. If you don’t mind making pink ice cream, churn everything together).

Churn the ice cream mixture according to manufacturer’s instructions. On half way, add the other half of rhubarb mixture from the refrigerator. When the ice cream is just about done, stir in the rhubarb mixture from the freezer. Churn very lightly to keep rhubarb’s colour and texture.

Transfer the ice cream to a separate container; cover and freeze for 1 to 2 hours, depending on your preferred hardness.

Serve with the crumble

Maple Ice Cream with Salted Buttered Walnuts

http://www.mylifeasamrs.com/2012/10/maple-ice-cream-with-salted-buttered-walnuts.html

Maple Ice Cream with Salted Buttered Walnuts

Yield: 1 quart

The boiled down pure maple syrup gives this ice cream a delightful caramel note... which when paired with the salted nuts is a killer combo!

Ingredients:

For the Salted Butter Walnuts:
3/4 cups walnuts
1 tablespoon butter, melted
1/4 teaspoon salt

For the Maple Ice Cream:
2 cups whole milk, divided
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons (1 1/2 ounces) cream cheese, softened
1/2 teaspoon salt
1 1/4 cups heavy cream
2 tablespoons light corn syrup
1 1/2 cups pure maple syrup (Grade B or C)

Directions:

For the Salted Butter Walnuts:
Preheat oven to 350ºF. Gently break apart the walnuts into bite sized pieces (leaving a few big pieces). Mix together with melted butter and salt, and spread into an even layer on a parchment paper lined baking sheet. Bake for 10-12 minutes, turning occasionally, until nuts are fragrant and beginning to turn golden in color. Remove from oven and allow to cool completely.

For the Maple Ice Cream:
In a small dish, whisk together 2 tablespoons of the milk and the cornstarch together and set aside. In a medium bowl, whisk together cream cheese and salt until smooth. Fill a third (Large) bowl with ice and water. In a glass measuring cup with a spout, mix together the cream and corn syrup.

Bring the Maple Syrup to a boil in a large saucepan over medium high heat. Once to a full boil, reduce heat to medium and continue simmering for 8 minutes, or until it has reduced by half and begins to darken around the edges. Remove from heat and whisk in the cream/corn syrup mixture, stirring constantly. Next add the remaining milk and place back on heating element. Bring to a rolling boil and allow it to boil for 4 minutes (it may look somewhat curdled due to the acidity in the maple syrup, but it'll come back together when it is frozen). Remove from heat and whisk in the cornstarch slurry. Bring the mixture back to a boil and allow it to thicken slightly (1-2 minutes).

Remove from heat and little by little, whisk the hot mixture into the cream cheese until smooth. Next, either pour the mixture into a gallon sized ziplock bag (or I like to use quart sized soup containers) and place into ice water to chill. This takes about 30 minutes (make sure to add ice as needed).

Freeze ice cream according to ice cream maker's instructions. Pour into freezer safe container (mixing in the buttered nuts as you go) and freeze until completely solid. Scoop & serve!