As St. Patrick’s Day approaches, many people are looking forward to healthy (size-wise) portions of corned beef, cabbage, Irish whiskey and Guinness. While I plan to partake in all those great things, I’m most excited about St. Patrick’s Day breakfast. Every year, I try to find new ways to incorporate green into my omelets, pancakes, waffles and other morning dishes.
One of my St. Patrick’s Day breakfast dishes was so green that it was literally unbelievable. I submitted a photo of my Green Egg Scramble to the popular food picture site FoodGawker and they wouldn’t accept it. They said it “looked overproccessed.” I can see how they thought that, but seriously, it was food coloring and green peppers – not Photoshop.
Today’s featured St. Patrick’s Day Breakfast recipe is festive but not quite as over-the-top. It’s a basic breakfast casserole with accents of distinct green from spinach, green pepper, green onion, chopped jalapeno and a garnish of parsley.
March 9th is National Crab Meat Day. What better way to celebrate than with a rich, delicious Crab Meat Omelette. It’s loaded with fresh crab, green onions, celery, bell pepper and garlic. As with any respectable crab dish, this omelette has a generous amount of butter which is well known to bring out the sweetness and general tastiness of crab.
Today, we’re eating waffles with Barack Obama, flipping pancakes with George W. Bush and picking out donuts with Bill Clinton. It’s a trip though U.S. history as we examine American Presidents and their favorite breakfast foods.
In part one, you’ll find images of recent Presidents ordering, making and eating breakfast. Part two is a study of our Presidents and what they ate for breakfast, going all the way back to George Washington.
The Presidential Breakfast Image Library
Candidate Barack Obama with a box of Dunkin’ Donuts and a jug of coffee. (AP Photo/Rick Bowmer)
A montage of President Barack Obama enjoying breakfast.
George W. Bush flipping pancakes on the campaign trail in 1999.
President George W. Bush showing off a pancake as he eats with the troops.
President Bill Clinton selects a doughnut.
Bill Clinton, then governor of Arkansas, having breakfast with ABC’s Charlie Gibson in 1992. (Credit: ABC News)
Today, we’re making two kinds of Breakfast Cereal Valentine’s Treats. The first is classic Rice Krispies Treats in the shape of a heart (with several decorating options). Next, we’ll apply the technique of making Rice Krispies Treats to any other cereals you might have lying around the house.
You start with the Classic Rice Krispies Treats Recipe. Melt about 3 Tablespoons of butter in a large saucepan over low heat. Add a 10-ounce bag of marshmallows and stir until they’re completely melted. At this point, I added 2 drops of red food coloring so my final treats would have a pink hue.
Take the pan off the heat and add the Rice Krispies. Mix it up really good.
Lay out a big piece of wax paper. Turn out the Rice Krispies mixture and mold it into a rectangle about 10 x 12-inches. Let this set and firm up for about 20 minutes. Use a heart-shaped cookie cutter to cut out heart-shaped treats.
Now the fun part… decorating the hearts.
It’s beginning to look a lot like Christmas… in my kitchen. It smells a lot like Christmas too. I just made homemade granola with nutmeg, cinnamon and cranberries. I found some adorable little gift bags at Target in the dollar section. They have a clear plastic front so friends can see the granola – as if the oats were pressing against the window to say, “Happy Holidays! Let me out of here!”
Since I’m giving granola to friends, I thought it would be nice to give some to you, my reader-friend. Your holiday granola comes in the form of advice. Like the old saying goes, “Give a guy granola and he’ll eat for a day. Give a guy granola advice and he’ll eat for a lifetime.”
I’ve been making granola for several years, but it’s only been in the last few that I’ve consistently made the kind of granola that I enjoy the most. To me, the best granola has distinct clusters – little nuggets of crispy, clumped oats (and other good things) that crunch when you bite them. It makes the best granola for snacking and even better granola for dousing with milk. So…
The Secret To Making Granola With Clusters
And the secret is…
During the holidays, I like to put my regular bread pans in storage and pull out my mini-loaf pans. That way, anytime I make bread I have instant gifts and I’m less inclined to personally over-indulge. And believe me… I am very good at overeating during the holidays. Sometimes, I’ll wake up and see open Tupperware on the kitchen counter. What magic elves have been eating my food? Alas, sometime around 5AM – half-aware and partially dreaming, I stood in the kitchen and finished the Thanksgiving stuffing or drank most of the Christmas eggnog. Holiday food in reasonably-sized, single-serving portions is a good idea for many reasons.
The loaves you see here are Raspberry Grapefruit Mini Breads. They have a vanilla cake base that’s loaded with fresh raspberries and brushed with a grapefruit syrup after baking. Brushing them with a simple syrup helps keep in the moisture so these breads will still be moist and at their best for a couple days after baking.
Almost any quick bread recipe (those not using yeast) can be made into mini-loaves. It’s just a matter of having the right pans and keeping your eye on the cooking time. I used raspberries for these loaves, but you could just as easily use blueberries or chopped strawberries.
The ingredients are pretty basic: flour, sugar, baking powder, baking soda, salt, half and half, grapefruit juice, lemon zest, vanilla, eggs, butter and raspberries.
It’s there for every Thanksgiving dinner and it’s there after every Thanksgiving dinner. It’s the one holiday staple you can count on being in your refrigerator the next day. The concept of having cranberry sauce with meat and potatoes is cemented in our holiday traditions. It’s on the table. It’s pretty. But, it’s often unused. Maybe it’s a matter of tradition not keeping up with tastes. I’ll have gravy on my turkey and potatoes for Thanksgiving. If I want a berry compote with my meat, I’ll go to IKEA later.
You know what I’m thankful for this Thanksgiving? Leftover cranberry sauce! I’ve begun watching it during holiday dinners – eyeing it like the last piece of of chocolate in the box – hoping that nobody takes too much. Because I know… cranberry sauce is better for breakfast than it is for dinner. There are few hard truths you can rely on in this life. That’s one of them.
So whether you’re reading this the day after a holiday or you’re finally ready to use that can that’s been in your cupboard for two years… get ready. These are the 9 best ways to use cranberry sauce for breakfast.
#1. Swirl it into your oatmeal.
#2. Put it on pancakes. (Recipe: Cranberry Sauce Pancake Topping)
#3. Put it in pancakes. (Recipe: Cranberry Sauce Pancakes)
#4. Mix it with cream cheese to make a tasty topping for toast.
Be afraid, be very afraid… of starting your day with too much energy. I’ve created a monster… a healthy beast made of oatmeal, apples and bananas. My, what big teeth he has. The better to eat you with! Or more correctly stated, the better for you to eat because his choppers are made of delicious slivered almonds. In this article, I’ll show you two ways to make apple teeth – one with almonds and the other with peanut butter and marshmallows.