Sweet Potato Pancakes

These yummy pancakes are dairy and flour free.  They make the perfect protein packed healthy breakfast for my long running days and are a nice treat for brunch!

• 1 Small Sweet Potato
• 3 Eggs 
• 1 Egg White
• 1 1/2 Tsp Baking Powder
• 2 Tablespoons Almond Butter
• 1 Teaspoon Nutmeg
• 1 Teaspoon Cinnamon
• 2 Tablespoons Walnuts
• 1 Banana
• Sugar Free Syrup

Peel the sweet potato and cut into small squares.  Place the pieces into a microwave safe dish and cover with water.  Microwave for about 15 minutes, stirring every five minutes to check for softness.  Once the potatoes are tender, drain the water and whip with a whisk.  Add the eggs, almond butter, baking powder, and spices.  This can be refrigerated overnight if necessary.  Heat the pan to low-medium and coat with cooking spray.  Pour the batter on the pan once hot.  When bubbles form in the center of the pancake, loosen edges with a spatula then flip.  Cook for another 30 seconds.  Top with sliced bananas, walnuts, cinnamon, and syrup.  This makes enough pancakes for 2-3 servings.

Spanish Potatoes with Eggs

Spanish roasted potatoes are an awesome side dish for sharing, or make it a meal for yourself!  Plenty of spices give it that extra kick, all topped with a fried egg.

• 1.5 Lbs potatoes (Or about 2 potatoes)
• 1/4 Cup Chicken Broth
• 1/2 Cup Light Mayonnaise
• 1/3 Cup Water
• 2 Tablespoons Paprika
• 2 Sprigs Fresh Rosemary
• 2 Teaspoons Chili Powder
• 1 Tablespoon Garlic Powder
• 1/2 Teaspoon Salt
• 2 Eggs
• Garnish: Sliced Tomatoes and Hot Sauce
• Optional: Serve with Pimento Dipping Sauce

Quarter potatoes and place into a large microwave safe bowl.  Add water, cover,  and microwave for 14 minutes occasionally stirring.  Drain water and place potatoes in a bag with remaining ingredients except eggs.  Refrigerate for 1 hour.  Set oven to 400 and arrange potatoes on a foil covered baking pan.  Roast for about 20 minutes on each side until crispy.  Top with 2 pan fried eggs, brushing with any reserve marinade.  Sprinkle with paprika and garnish with sliced tomatoes and hot sauce.

Macaroni and Cheese Waffles with Ham

What a melty, fun breakfast treat!  Well, I suppose it's good anytime...especially those breakfast for dinner nights.

• 1 Cup Small Pasta Shells or Elbow Macaroni
• 1 Cup Cheese (Any kind is fine, I used Cheddar)
• 1 Slice of Ham
• 1 Egg
• Italian Seasoning
• 1 Tablespoon Parmesan
• 1/2 Cup Breadcrumbs
• Chives to Garnish, If Desired

Boil water to cook your pasta as directed, or using leftover mac n' cheese works too.  Once pasta is tender, drain water and add the cheese.  Slice the ham into small cubes and add to mixture.  Stir until the mixture is well combined.  Let the pasta cool for at least 15 minutes in fridge.  

Make 4 small balls of pasta, rolling each by hand.  In another bowl combine Parmesan, Italian seasoning to taste, and breadcrumbs.  Dip each pasta ball into the beaten egg, then roll in breadcrumb mixture.  Heat waffle iron and coat with non-stick spray.  Place one pasta ball in each quadrant, then press and cook for about 3 minutes or until golden brown.

Make English Muffins at Home!

Once you taste these english muffins hot off the grill, you'll never buy them again!  Simple ingredients and no special tools required.  It's the perfect combination of crispy and melty.  For a healthier multi-grain version, just substitute half of the white flour for whole wheat!

I usually have King Arthur flour on hand, so this recipe is similar to the one on their website:

http://www.kingarthurflour.com/recipes/english-muffins-recipe

However, I made these without a bread machine, added a little more flour, and some buttermilk for a sourdough type of flavor.

• 3/4 Cups Warm Milk
• 3/4 Cups Warm Buttermilk
• 3 Tablespoons Butter
• 1 1/2 Teaspoons Salt
• 2 Tablespoons Sugar
• 1 Beaten Large Egg
• 4 3/4 Cups Flour
• 2 Teaspoons Yeast
• Semolina to Prevent Pan Sticking

Add butter and milk into a glass or plastic container and microwave for 10-15 seconds at a time until butter is almost completely melted.  *Do not overheat the milk as this will cause the yeast to die.  Place the rest of the ingredients (Except Semolina) into a large glass bowl.  Make a hole in the center of the flour and pour the milk mixture inside.  Stir with a spatula until the dough becomes very smooth and sticky.  Knead the rest by hand about five minutes, then cover and let sit for 90 minutes or dough has doubled.  

Once the dough has doubled, punch down and separate into small balls.  If preferred, you can roll the dough out and use a muffin ring or glass to press the dough into a perfect circle.  I like them all a bit different, so I roll them into a ball and press them flat.  Heat a cast iron pan or griddle to a medium to low temperature.  Sprinkle each side lightly with the semolina and place on the grill, they should puff up while cooking.  Turn once, and let rest for a few minutes.  

Chef's Tip: To retain all the beautiful texture on the inside, do not cut with a knife.  Rather, split them with a fork and return them to the pan to toast the inside.

Cheesy Cheddar Jalapeno Muffins

My Dad sent me this recipe a few days ago and I just had to try it!  King Arthur makes the original version, although I like mine a bit more spicy and cheesy.  Here are the ingredients I used:

• 1/2 Cup Light Sour Cream
• 1 Cup Shredded Sharp Cheddar Cheese
• 1/2 Cup Shredded Mozzarella 
• 2 Serrano Peppers
• 2 Jalapeno Peppers
• 1 Poblano Pepper
• 2 Tsp Ground Cumin
• 1 Tsp Ground Coriander
• 1/2 Cup Milk
• 1 Cup Flour
• 1 1/2 Tsp Baking Powder
• 1/2 Tsp Salt
• 2 Eggs
• 1/2 Cup Fried Onions

Set oven to 400 degrees.  Finely chop serrano, jalapeno, and poblano peppers.  Mix dry ingredients first, then fold in cheese and peppers until well blended.  Spray muffin cups with non-stick spray and fill with batter until the rim is reached.  Bake for 23 minutes.  Once finished baking, remove from cups gently using a fork or small spatula and let cool for 5 minutes. 

Gibanica or Serbian Cheese Pie

I make several variations with this recipe, get creative and throw in a few of your own favorite flavors!

• 1 packet of filo pastry
• 1 container full fat cottage cheese
• 1/2 container low fat cottage cheese
• 6 eggs
• 1/2 cup olive oil
• 2 cups buttermilk
• spray oil
• salt and pepper to taste
• Optional: sliced tomato, onion, spinach, olives, feta...etc.

Preheat oven to 350 degrees.  Combine cheese, oil, buttermilk, and eggs and beat until consistency is smooth. Spray a large baking pan with oil.  Then layer filo pastry sheets one at a time, spreading a thin layer of the cottage cheese mixture over each sheet.  Randomly layer sliced vegetables  (if desired) over the cheese mixture.  Repeat process until 5 or 6 sheets are left.  Spray each sheet with oil and layer without cheese mixture.  

Bake for 35 minutes until top is golden brown.  Cover with foil and bake for another 30 minutes until pie is firm.  Let cool for 20 minutes.  This dish is delicious for breakfast, but traditionally served in the evening with beer!