I usually make omelets for breakfast on Sunday mornings. I have found it is a great way to use up the left over vegetables. This time I had some potatoes that I did not want to waste. 8 slices bacon or ham, cooked and chopped […]
Tag: RECIPES – Breakfast
When I lived in West Palm Beach Florida, a friend of mine and I would roller blade from her apartment five miles to the New York Bagel shop, devour an everything bagel toasted with light cream cheese and a hot chocolate. On the way back […]
Today I decided to pay tribute to my favorite Great Aunt. I was simmering a pot of polenta when my mouth started watering for my Aunt Ruth’s cheesy grits. To me polenta is just a fancy Italian term for grits (Don’t tell tall and handsome. He thinks polenta is fab but can’t stand the other.) which is a good thing since living in California I have only been able to find quick grits, nasty stuff.
My Aunt Ruth’s traditional breakfast fare included fried eggs, bacon, biscuits and cheesy grits. Talk about southern hospitality my friend. She really does have an enormous heart. She is fun and witty. Caring and supportive. Even though she never had children of her own she played the doting mother to several children myself and distant cousins included. It makes me sad to think my children will not get to really know her as we live on opposites sides of the US.
1 cup polenta
4 cups water
1/2 tsp salt
2 tbsp butter
1 1/2- 2 cups cheddar cheese, shredded
Bring salt and water to a boil. Add polenta, reduce heat to low and simmer for 20 minutes. Add butter and cheese. Make adjustments to taste.
I adapted this recipe after my friend Marilyn’s skillet potatoes. She slices the potatoes and adds them to a cast iron skillet with oil, salt and pepper. Covers the pan and simmers, tossing occasionally until tender. I use her method when cooking diced potatoes for breakfast; adding chopped onions and garlic. Tonight, I wanted something garlicky. I had some left over bacon that would pair nicely with a garlic butter sauce.
5 potatoes, sliced thick
2-3 slices bacon
3 cloves garlic, minced
1 tbsp dried dill weed
salt and pepper
2 tbsp butter
Cook the bacon in a skillet. Remove the bacon and add the garlic and potatoes. Cover and cook until tender. Add pepper, dill, garlic powder, butter and bacon.
Sometimes I add 1/2 -1 cup water or broth and simmer. Simmer until the potatoes are done.
I do not remember where I found this recipe. I thought it was in a book calledÂ Sugar-Free Toddlers by Susan Watson.Â When I went looking for the recipe to verify, I could not find it in the book. These little pancake sandwiches have been a favorite snack since Mason was a toddler.
When my kids started solids, I took the homemade baby food route using So Easy Baby Food So Easy Baby by Joan Ahlers and Cheryl Tallman the creators of Fresh Baby. The book teaches how to puree and at what age to introduce each food. With weight issues and health problems at the forefront of today’s society, I was extremely cautious about what I gave Mason to eat. Mason ate the healthiest of the three. When he turned 1, he had no clue what cake was or what he was supposed to do with it. Instead of cheddar fish or cheerios, Mason munched on softened fruit and veggies or snacks made from the Sugar-free Toddler cookbook. That all changed after Adelin joined us. We still try to limit the sugar by making our own snacks, discussing healthy choices, and eating in moderation. We must be doing something right. Adelin calls Craisins candy and they still think my banana shakes are ice cream.
Spread some cream cheese on one pancake. Spread another pancake with a little pumpkin butter then sandwich together.