Zucchini Scramble

Name: Zucchini Scramble
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: Zucchini Scramble; 2 small zucchini, about 1 pound sliced; 1 medium onion, chopped; 2 tablespoons butter or margarine; salt and pepper to taste; 6 eggs, beaten; 1/2 cup shredded cheddar cheese; tomato wedges, optional

January 6, 2020April 18, 2020 BeckieLeave a comment

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Zucchini Scramble

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: Breakfast & Brunch

Cuisine: American

Servings: 4

Zucchini Scramble

2 small zucchini, about 1 pound sliced
1 medium onion, chopped
2 tablespoons butter or margarine
salt and pepper to taste
6 eggs, beaten
1/2 cup shredded cheddar cheese
tomato wedges, optional

In a skillet, saute zucchini and onion in butter until tender. Season with salt and pepper. Add the eggs; cook and stir until set. Sprinkle with cheese. Remove from heat; cover until cheese melts.

Serve with tomato wedges, if desired.

Makes 4 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 4
Calories		222.82 kcal
% Daily Value*
Total Fat 16.9 g		26%
	Saturated Fat 8.47 g	42.4%
	Trans Fat 0.42 g
Cholesterol 269.61 mg		89.9%
Sodium 401.71 mg		16.7%
Total Carbohydrate 5.39 g		1.8%
	Dietary Fiber 1.19 g	4.8%
	Sugars 2.93 g
Protein 12.63 g

Vitamin A 21.66 %		Vitamin C 14.0 %
Calcium 15.14 %		Iron 8.23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/zucchini-scramble/

Source: Taste of Home

Emeril’s Potato Hash

November 19, 2019April 19, 2020 BeckieLeave a comment

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Emeril's Potato Hash

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Category: Breakfast and Brunch, Potatoes

Cuisine: Cajun

Servings: 4

Emeril's Potato Hash

2 large baking potatoes, like Russets (about 2 pounds), scrubbed
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1/2 cup diced yellow onions
1 teaspoon minced garlic
1/2 teaspoon Emeril’s Essence Creole Seasoning
1/4 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.

Heat the oil and melt the butter in a medium skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, essence, thyme, salt and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.

Remove from the pan and serve hot.

Makes 2 to 4 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 4
Calories		200.62 kcal
% Daily Value*
Total Fat 6.56 g		10.1%
	Saturated Fat 2.11 g	10.6%
	Trans Fat 0.14 g
Cholesterol 7.63 mg		2.5%
Sodium 155.23 mg		6.5%
Total Carbohydrate 33.02 g		11%
	Dietary Fiber 2.61 g	10.4%
	Sugars 1.92 g
Protein 3.96 g

Vitamin A 2.74 %		Vitamin C 12.77 %
Calcium 3.13 %		Iron 8.89 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/emerils-potato-hash/

Emeril’s Ham & Cheese Omelet

November 18, 2019April 19, 2020 BeckieLeave a comment

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Emeril's Ham & Cheese Omelet

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: Breakfast and Brunch, Omelets

Servings: 1

Emeril's Ham & Cheese Omelet

3 eggs
Pinch salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons heavy cream
2 teaspoons unsalted butter
1 breakfast slice country ham (1/2 ounce), diced
1 tablespoon chopped green onions, plus more for garnish
2 tablespoons shredded mild cheddar

In a medium bowl or the jar of a blender, whisk together or blend eggs, salt, pepper, cayenne, and heavy cream until well blended and frothy.

In a small nonstick skillet, melt butter over medium-high heat. Add ham and cook until browned, 1 to 2 minutes. Add egg mixture and stir lightly until just set on bottom, about 30 seconds. Sprinkle green onions across omelet and continue to cook for 30 seconds to 1 minute, shaking pan to loosen the eggs around edges.

When eggs are nearly completely set but still slightly soft, sprinkle cheese over top. Hold the pan in one hand and, with a flick of the wrist, flip omelet, then fold one-third toward center. Turn omelet out onto a plate, folding it over onto itself into thirds. Garnish with additional chopped green onions if desired and serve immediately.

Makes 1 serving.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 1
Calories		510.15 kcal
% Daily Value*
Total Fat 42.65 g		65.6%
	Saturated Fat 22.15 g	110.8%
	Trans Fat 0.72 g
Cholesterol 582.53 mg		194.2%
Sodium 775.39 mg		32.3%
Total Carbohydrate 2.72 g		0.9%
	Dietary Fiber 0.21 g	0.8%
	Sugars 1.43 g
Protein 28.3 g

Vitamin A 53.32 %		Vitamin C 0.39 %
Calcium 30.54 %		Iron 14.16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/emerils-ham-cheese-omelet/

Dad’s “Wakeup Makeup” Breakfast Casserole

July 15, 2019April 20, 2020 BeckieLeave a comment

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Dad's "Wakeup Makeup" Breakfast Casserole

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Category: Breakfast and Brunch, Casseroles

Cuisine: Mexican

Servings: 6

Dad’s “Wakeup Makeup” Breakfast Casserole

1 tablespoon butter or margarine
2 baked potatoes leftovers or bake in microwave
1 cup refried beans canned or leftovers
1 cup medium picante salsa
6 eggs
1/4 cup milk
dash salt and pepper to taste
1 cup shredded cheese–cheddar Monterrey Jack or mixed
12 fresh flour tortillas

Preheat oven to 375°F. Grease the bottom of a 9X12 baking dish with the butter.

Slice the potatoes diagonally in 1/4 – 1/2 inch slices. Leave skins on. Place a layer on the bottom of the dish.

Cover the potatoes with a layer of refried beans. Top that with the rest of the potatoes. Spread about 1/2 the salsa over the layers followed by 1/2 of the cheese.

Crack the eggs into a bowl, add the milk, and mix them with a whisk or fork. Add salt & pepper then pour eggs into the baking dish.

Top the layers with the remaining cheese. Cover dish with foil and bake about 45 minutes. At about 30 minutes you can remove the foil to allow the top to brown. When a knife comes out clean it’s ready.

Put the remaining salsa (warmed) on top as garnish.

Serve with warmed flour tortillas.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 6
Calories		564.75 kcal
% Daily Value*
Total Fat 21.09 g		32.4%
	Saturated Fat 7.88 g	39.4%
	Trans Fat 0.34 g
Cholesterol 185.28 mg		61.8%
Sodium 1375.68 mg		57.3%
Total Carbohydrate 71.83 g		23.9%
	Dietary Fiber 6.13 g	24.5%
	Sugars 5.97 g
Protein 22.51 g

Vitamin A 16.7 %		Vitamin C 9.67 %
Calcium 35.95 %		Iron 30.53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/dads-wakeup-makeup-breakfast-casserole/

Mini Pennsylvania Dutch Apple Pancakes

June 10, 2019April 22, 2020 BeckieLeave a comment

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Mini Pennsylvania Dutch Apple Pancakes

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Category: Breakfast and Brunch, Pancakes

Cuisine: American

Servings: 2

Mini Pennsylvania Dutch Apple Pancakes

1 tablespoon unsalted butter
1 large Granny Smith apple, peeled, cored, cut into 1/2″ slices
3 tablespoons sugar
1/2 teaspoon ground cinnamon
3 large eggs
3/4 cup all-purpose flour
3/4 cup milk
1 tablespoon sour cream
1/8 teaspoon salt
1 teaspoon grated lemon zest

Preheat an oven to 400°. Spray two 6 1/2-inch tapas pans with nonstick cooking spray.

In a nonstick sauté pan over medium heat, melt the butter. Add the apple, granulated sugar and cinnamon and sauté, stirring constantly, until the apple begins to soften and brown lightly, 3 to 5 minutes. Remove from the heat and set aside.

In a large bowl, whisk the eggs until lightly frothy. Add the flour, milk, sour cream, salt and lemon zest and whisk just until a smooth batter forms.

Immediately divide the batter between the prepared pans. Divide the apple mixture between the pans, trying to keep the apple slices on top of the batter.

Bake until the pancakes are puffed and golden brown, 15 to 20 minutes. Dust with confectioners’ sugar and serve immediately.

Serves 2.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 2
Calories		531.14 kcal
% Daily Value*
Total Fat 17.71 g		27.2%
	Saturated Fat 8.46 g	42.3%
	Trans Fat 0.26 g
Cholesterol 306.53 mg		102.2%
Sodium 297.07 mg		12.4%
Total Carbohydrate 74.48 g		24.8%
	Dietary Fiber 4.6 g	18.4%
	Sugars 34.0 g
Protein 17.82 g

Vitamin A 25.17 %		Vitamin C 1.52 %
Calcium 17.4 %		Iron 20.85 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/mini-pennsylvania-dutch-apple-pancakes/

Finnish Kropsuec

June 5, 2019April 22, 2020 BeckieLeave a comment

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Finnish Kropsu

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Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Category: Breakfast and Brunch, Pancakes

Cuisine: Finnish

Servings: 8

Finnish Kropsu

4 eggs, lightly beaten
2 1/2 cups milk
1 cup flour
1/2 cup butter or margarine, melted
2 tablespoons sugar
Cooking Spray

Preheat oven to 375°

Mix in order given. Do not over-beat.

Grease 9 x 13-inch pan or baking dish with cooking spray. Heat pan in oven before adding ingredients.

Bake 40 minutes at 375°.

Cut in squares. Serve with hot syrup. Sprinkle lightly with powdered sugar if desired.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 8
Calories		262.13 kcal
% Daily Value*
Total Fat 17.58 g		27%
	Saturated Fat 9.5 g	47.5%
	Trans Fat 0.47 g
Cholesterol 118.11 mg		39.4%
Sodium 66.27 mg		2.8%
Total Carbohydrate 19.26 g		6.4%
	Dietary Fiber 0.42 g	1.7%
	Sugars 7.12 g
Protein 6.84 g

Vitamin A 18.5 %		Vitamin C
Calcium 10.4 %		Iron 3.26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/finnish-kropsuec/

Haitian French Toast

December 21, 2018May 9, 2020 BeckieLeave a comment

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Haitian French Toast

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Prep Time: 4 hours, 10 minutes

Cook Time: 5 minutes

Total Time: 4 hours, 15 minutes

Category: Breakfast and Brunch, Toast

Cuisine: Haitian

Servings: 4

Haitian French Toast

1 French baguette
1 cup orange juice
1/2 cup heavy whipping cream
2 eggs
1 teaspoon ground cinnamon
1/4 cup white sugar
1 dash ground nutmeg
3 tablespoons butter
2 tablespoons confectioners’ sugar for dusting

Cut loaf ends off and reserve for another use. Cut remaining loaf into 1 1/2 inch slices; let stand 4 hours or overnight.

In a 9×13 inch baking pan, combine orange juice, cream, eggs ground cinnamon and white sugar. Place bread slices in pan and turn until liquid is absorbed, about 5 minutes.

In a large skillet, melt butter over medium heat. Add bread slices and cook until browned on both sides, about 5 minutes.

Dust generously with confectioners’ sugar and serve warm.

Original recipe yield: 4 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving
Calories		492.01 kcal
% Daily Value*
Total Fat 23.66 g		36.4%
	Saturated Fat 13.43 g	67.2%
	Trans Fat 0.36 g
Cholesterol 143.64 mg		47.9%
Sodium 495.33 mg		20.6%
Total Carbohydrate 59.41 g		19.8%
	Dietary Fiber 2.13 g	8.5%
	Sugars 22.08 g
Protein 11.93 g

Vitamin A 26.2 %		Vitamin C 34.67 %
Calcium 8.65 %		Iron 19.48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/haitian-french-toast/

Brunch Casserole (2)

August 9, 2018May 23, 2020 BeckieLeave a comment

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Brunch Casserole (2)

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Breakfast and Brunch, Casseroles

Cuisine: American

Servings: 5

Brunch Casserole

5 slices bread, torn in small pieces
1/2 pound bacon, cooked and crumbled
2 cups grated cheese, Cheddar or Swiss
4 eggs, beaten
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce

Butter or spray 9×13-inch pan. Preheat oven to 350°F.

Layer bread, bacon and cheese in prepared pan.

Mix together egg, mustard and seasonings. Pour over mixture, cover and refrigerate overnight.

Bake uncovered for 30 minutes.

Makes 4 to 5 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving
Calories		561.74 kcal
% Daily Value*
Total Fat 40.82 g		62.8%
	Saturated Fat 17.91 g	89.6%
	Trans Fat 0.61 g
Cholesterol 213.77 mg		71.3%
Sodium 840.78 mg		35%
Total Carbohydrate 20.57 g		6.9%
	Dietary Fiber 1.21 g	4.8%
	Sugars 7.49 g
Protein 27.2 g

Vitamin A 24.87 %		Vitamin C 0.26 %
Calcium 47.78 %		Iron 11.11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/brunch-casserole-2/

Vegetarian Omelet

May 31, 2018November 14, 2019 BeckieLeave a comment

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Vegetarian Omelet

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Category: Breakfast and Brunch, Omelets

Servings: 4

Vegetarian Omelet

12 egg whites
1/2 cup of salsa
1 cup of cauliflower, sliced
1/2 pound of Italian green beans
1 package of frozen, chopped spinach, thawed
8 ounces of tofu
1 tablespoon of Butter Buds
1/2 teaspoon of basil
1/2 teaspoon of oregano
1/2 teaspoon of Veg-It seasoning
1 onion, chopped
2 cloves garlic, minced
1/4 pound of mushrooms

Steam fresh beans and cauliflower over boiling water until crisp tender (4 to 5 minutes).

Drain tofu and cut into 3/4 inch cubes.

Heat Butter Buds in a frying pan over medium heat. Add onion, garlic, and mushrooms; cook until onion is soft. Add beans, cauliflower, spinach, basil, oregano, and Veg-It seasoning. Cook until heated through. Add egg whites. Add tofu. Cook until eggs are set. Pour salsa on top.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 4
Calories		178.24 kcal
% Daily Value*
Total Fat 6.07 g		9.3%
	Saturated Fat 2.47 g	12.4%
	Trans Fat 0.12 g
Cholesterol 7.63 mg		2.5%
Sodium 438.32 mg		18.3%
Total Carbohydrate 16.13 g		5.4%
	Dietary Fiber 5.64 g	22.6%
	Sugars 6.75 g
Protein 18.74 g

Vitamin A 42.83 %		Vitamin C 48.78 %
Calcium 24.2 %		Iron 22.64 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/vegetarian-omelet/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Pennsylvania Scrapple

May 29, 2018November 14, 2019 BeckieLeave a comment

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Pennsylvania Scrapple

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Category: Breakfast and Brunch

Servings: 8

Pennsylvania Scrapple

1 1/4 cup of yellow cornmeal
6 cups of pork or ham broth
2 cups of finely chopped cooked pork
1 teaspoon of salt
1/4 teaspoon of white pepper
1/2 teaspoon of rubbed sage
Fat for frying

Slowly sprinkle cornmeal into boiling broth. Cook until the mush is thick. Blend in the meat, salt, pepper, and sage.

Pour the mixture into a loaf pan ( 9 x 5 x 3 inches).

Cool, and then chill. Un-mold and cut into 1/4 inch slices.

Fry slices in hot fat until golden brown on both sides. Good with syrup!

Makes 8 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 8
Calories		159.98 kcal
% Daily Value*
Total Fat 4.76 g		7.3%
	Saturated Fat 1.55 g	7.8%
	Trans Fat
Cholesterol 21.26 mg		7.1%
Sodium 336.25 mg		14%
Total Carbohydrate 19.9 g		6.6%
	Dietary Fiber 1.12 g	4.5%
	Sugars 0.49 g
Protein 8.48 g

Vitamin A 1.09 %		Vitamin C 0.83 %
Calcium 1.66 %		Iron 7.97 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/pennsylvania-scrapple/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

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