Breakfast/Brunch

Simple, Delicious Buttermilk Pancakes

October 13, 2019 by Becky Spoon

Buttermilk Pancakes make me think about the weekend. Aren’t pancakes the perfect breakfast food for the weekend? Everyone gathered around the table, drinking coffee and waiting for the next batch off the griddle? Buttermilk Pancakes reminds me of my Mom. She would make them before school and my friends would come in and eat her pancakes. I can still remember her pancakes. Just so plump and delicious with the buttermilk.

This is such a simple recipe. The dry ingredients are combined in a large bowl, then topped with the wet ingredients and stirred until it’s all incorporated. There’s no need for a bunch of separate bowls.

Simple, Delicious Buttermilk Pancakes

Here’s a list of some secrets to making the best Buttermilk Pancakes from the blog Fine Cooking: https://www.finecooking.com/article/the-secrets-to...

I love the simplicity of these pancakes finished with just a pat of butter and syrup, or add Blueberries that you cook with a little sugar and water.

I do love Buttermilk Pancakes with Blueberries or even bananas like these: https://the2spoons.com/banana-buttermilk-pancakes-with-butter-pecan-syrup/. However you finish them, start with this simple recipe!

Here’s the easy recipe!! Have Breakfast with your family! Or with friends! Or just yourself!

Buttermilk Pancakes

Print Recipe

CourseBreakfast, brunch, dinner

CuisineAmerican

Keywordbreakfast, breakfast, casserole, italian, sausage, spinach, brunch, buttermilk, buttermilk pancakes, pancakes, simple

Prep Time10

Servings servings

Ingredients

For the Pancakes

2 cups all purpose flour
3 tbsp sugar
3 tsps baking powder
1 1/2 tsp baking soda
1 1/4 tsp salt
2 1/2-3 cups buttermilk (Start with 2 and add more as needed)
2 eggs, large
3 tbsp melted butter
oil or butter for your gridlde

Instructions

For the Pancakes

Whisk all the dry ingredients together in a large bowl. Make a well and add the buttermilk, the eggs, and the melted butter. Combine the ingredients. The batter will be a little lumpy.
Heat a griddle to hot, but not smoking. Melt butter or apply some oil to your griddle and add 1/4 to 1/2 cup batter to your hot griddle. Cook until bubbles have formed and holes start to appear.
Turn the pancakes and let them briefly brown on the other side. This won't take long because they are mostly cooked when you turn them.
As you remove the pancakes add a pat of butter. If you are making several put them on a sheet pan into a warm oven. Serve with your favorite fruit and heated syrup.

quick breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

September 24, 2019 by Becky Spoon

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breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

Seriously, if you aren’t making breakfast tacos, you are missing out on a quick and delicious meal. Everything you want in a tortilla!! These are loaded with potatoes, chorizo, Hatch Green Chile, eggs and cheese! All the delicious ingredients that make a perfect breakfast. You could have added refried beans to the tortilla before you piled on all the other ingredients. Fresh diced tomatoes and even shredded lettuce would have been great also and of course, sliced avocados. I didn’t know if I’d eat a whole avocado, I already had a half in the refrigerator that I had kept too long, so I didn’t want to waste the other half. And honestly, probably the real reason is that I don’t think the avocado would have really enhanced these tacos. There are so many flavors going on in these tacos.

This is the link for my refried bean recipe from pinto beans. Easy Refried Beans from Homemade Pinto Beans. You can use canned, but I think you will see how easy the homemade beans are to make.

Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans

breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

The Hatch Green Chile’s I used we’re fresh/roasted that I had frozen. I just used a couple in this recipe. I always have green chile ready to use in my freezer. I purchased these from my local HEB in Texas, who roast them for you during season. When I can’t get them fresh/roasted I order them on line and one of my favorite companies the Hatch Chile Company. Here’s the link for them: https://www.hatchchileco.com/.

I topped these with Mexican Cacique Brand Mexican Crema and my new favorite salsa verde by el tucan. elBesides Breakfast Tacos, I make casseroles, enchiladas, salsas, etc., with the green chile. You have to try my Green Chile Enchiladas! Here’s the link for that recipe! https://the2spoons.com/new-mexico-hatch-green-chile-beef-enchiladas/.

New Mexico Hatch Green Chile Beef Enchiladas

Here’s the recipe for these favorite breakfast tacos! Enjoy!

quick breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

Print Recipe

CourseBreakfast

CuisineMexican

Keywordbreakfast, breakfast tacos

Servings servings

Ingredients

1 medium potato, diced small
oil for pan frying the potatoes
6 oz chorizo
1 can hatch green chile
4 eggs beaten
cheese of your choice (I prefer medium cheddar or Monterrey jack)
salsa for serving
Mexican Crema (optional)
avocado, sliced (optional)
salt and pepper
4 Flour or corn tortillas (I used homemade flour)

Instructions

Peel and dice your potato. Heat a non stick skillet and add just enough oil to cover the bottom. Add your diced potatoes , a little salt and pepper to the skillet and allow them to brown a little on medium heat. Turn them and place a lid on the potatoes and lower the heat. Allow them to cook with the lid on at a low heat until tender. Remove the lid, turn you heat up and finish browning, turning and flipping them.
If your skillet is large enough, move the potatoes to one side and add the chorizo to the other. Cook the chorizo for a few minutes until done. You can also remove the potatoes, then add them back in after your chorizo is cooked through. Combine the potatoes and chorizo.
Whisk your eggs with a little salt and pepper. The chorizo is a little salty, so lightly. Move the potatoes and chorizo to one side and pour your eggs in. Allow them to start to set on the bottom, then with a spatula, fold over continuously until set. Don't over cook. Combine the ingredients and top with your choice of cheese.
Heat your tortillas in a hot skillet or a gridle. Fill the tortillas with the mixture. Fill each tortilla with the mixture. Top with your favorite salsa and Mexican crema or sour cream if desired. Serve sliced avocado along side.

Easy, Sausage Egg and Cheese Biscuit

September 7, 2019 by Becky Spoon

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This Sausage Egg and Cheese Biscuit is so easy and one of my favorite things to eat for breakfast. Do you remember the Self Rising Flour Biscuits I posted the other day? That recipe is the recipe I used for these biscuits.

You can make these biscuits ahead of time, individually freeze them and pull them out as you need them. You can even go ahead and cook the sausage and add them to the biscuit before freezing. Take them out the night before and place them in your refrigerator, turn your oven on warm and heat through while you’re doing other things the next morning. Fry or scramble some eggs with a little cheese. Voila! Getting kids to school and getting yourself off to work is a challenge, so a little prep on the weekend or night before can mean a super easy breakfast to throw together.

Easy Sausage Egg and Cheese Biscuit

Here’s the recipe for my Self Rising Flour Biscuits. https://the2spoons.com/easy-self-rising-flour-buttermilk-biscuits/.

I hope you will make these Easy Sausage Egg and Cheese Biscuit’s soon! They are yummy!

Easy Sausage Egg and Cheese Biscuit

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CourseBread, Breakfast, dinner, Lunch

CuisineAmerican

Keywordbiscuits, buttermilk, buttermilk biscuits, self-rising

Ingredients

2 1/2 cups Self-Rising Flour
2 tsp. sugar
1/2 cup butter or shortening
3/4-1 cup buttermilk, more if needed
Green tops of scallions, finely chopped (optional)
Fresh Ground Black Pepper

For the Sausage Egg and Cheese Biscuits

Breakfast Sausage of your choice
Eggs
Sliced Cheddar or a cheese of your choice
Louisiana Hot Sauce (optional)
butter for cooking the eggs

Instructions

Heat oven to 450 degrees. In a medium bowl, stir together the flour and sugar. I grate the butter with a box grater. Using your hands (that's what I do) or a pastry cutter, blend the butter in until it is crumbly. If you are adding the chopped scallions and black pepper, add them to the dry ingredients. Stir in the buttermilk until dough comes together adding more buttermilk as needed. I prefer a wetter dough than dry. You can add more flour as you knead.
Knead a couple of times on a floured surface until a smooth dough forms. Roll to 1/2 inch thickness. Cut the dough with floured 2 1/2 floured biscuit cutter or cutter of your choice. Sometime I make small for appetizers that I fill with ham and mustard.
On an ungreased sheet pan, place touching if you want soft sides or 1 inch apart if you want crusty sides. Bake 10-12 minutes or until golden brown.

For the Sausage Egg and Cheese Biscuit

This biscuit recipe will make 10-12 biscuits depending on the size of your biscuit cutter. You can half the recipe easily.
Cook breakfast sausage of your choice for the number of biscuit sandwiches you are making. If you are making enough for the recipe, then make that many slices of breakfast sausage. Cook the breakfast sausage in a skillet on medium until done or until the juices are running clear. Top each piece of sausage with a slice of cheese and let the cheese melt.
Meanwhile, either pan fry your eggs on medium to low heat until your desired doneness. I like mine medium with a yolk that is still running but if you like hard, then fry hard. If you prefer a scrambled egg, then you will scramble one egg per biscuit. Combine the number of eggs you are using in a bowl and whisk. Pour into a skillet with butter and cook to your desired doneness. Don't forget to season your eggs with a little salt and pepper.
To assemble: Half each biscuit. Top with the eggs, then the sausage and cheese. Drizzle with Louisiana Hot Sauce. Add the top of the biscuit and enjoy!!

Favorite – Hearty Smoked Chicken Hash and Eggs

September 6, 2019 by Becky Spoon

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I love this Smoked Chicken Hash with Eggs! I actually love hash anyway. When I was growing up my mother would make hash with leftover pot roast with potatoes and onions and add the leftover gravy in and it was absolutely delicious. It seems I make more these days with smoked sausage, smoked brisket, and chicken.

As you see in this picture, adding parmesan is a great addition! A really beautiful dish, this is great for company or just for your family. Loaded with bell peppers, leftover baked potatoes, chicken, onions, fresh herbs, this is a hearty dish and would be great for inner. This is something you could make the night before, re-heat the next morning and just cook your eggs to top the hash. Add some buttered toast, and you are all set!

Smoked Chicken Hash with Eggs

I love a one-pot meal! The clean-up is easy and what’s not to love but cooking an entire meal in one pot? The blog Delish had several recipes of one-pot meals. Here’s the link for you to review: –https://www.delish.com/cooking/g1461/easy-one-pot-dinner-recipes.

Here’s my recipe for brisket hash if you want additional hash recipes: https://the2spoons.com/favorite-breakfast-hash-bowls/

Can’t wait for you to try this! Let me know what you think!

Smoked Chicken Hash and Eggs

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CourseBreakfast, brunch, dinner

CuisineAmerican

Keywordchicken, chicken hash, chicken hash with eggs, hash

Ingredients

2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 cup finely chopped bell pepper or a mixture of red, green, yellow or orange
3/4 cup finely chopped onion
2 large jalapenos–stemmed, seeded and minced
2 garlic cloves, minced
1/2 tsp finely chopped thyme
Kosher salt
Fresh Ground Black Pepper
1 large baked potato, peeled and cut into 1/2 inch dice 2 1/2 cups
2 cups diced or shredded cooked chicken (I used smoked and it was delicious)
Freshly grated Parmigiano-Reggiano cheese or Parmesan Cheese

Instructions

In a large cast-iron skillet, melt the butter in the olive oil. Add the green pepper, onion, jalapeños, garlic, thyme and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the potato and chicken and flatten the mixture with a spatula. Cook over high heat until crusty on the bottom, about 5 minutes. Working in sections, turn the hash over and cook until browned on the other side, 3 to 5 minutes.
Using the back of a spoon, make 4 depressions in the hash. Carefully crack the eggs into the depressions and season with salt and pepper. Cover the skillet and cook over moderate heat until the egg whites are just set but the yolks are runny, about 4 minutes. Sprinkle the hash with grated cheese and serve right out of the skillet.

Easy, Self-Rising Flour Buttermilk Biscuits

September 2, 2019 by Becky Spoon

These Easy Self-Rising Flour Buttermilk Biscuits are just that! Easy! The only ingredients in the biscuits are self-rising flour, butter, a little sugar, and buttermilk! That’s it!

The other morning I wanted biscuits but I was kind of dreading having to get out all the ingredients together. While gathering my flour and other ingredients, I realized that I had a package of self-rising flour. I do love my homemade buttermilk biscuits from scratch, but as an alternative, I knew these are easy and quick and absolutely delicious. They turned out perfect!

Easy, Self-rising Flour Buttermilk Biscuits

I’m sure you have used Self-Rising flour that you have purchased, but you can make your own and store in zip-lock bags! Here’s a link for the ingredients: https://www.thekitchn.com/how-to-make-self-rising-flour-232729.

I use self-rising flour in my favorite peach cobbler recipe, which is an essential ingredient. Here is a link for that delicious Peach Cobbler using self-rising flourhttps://the2spoons.com/perfectly-peachy-peach-cobbler/.

Perfectly Peachy - Peach Cobbler — Perfectly Peachy – Peach Cobbler

I will always make my Homemade Buttermilk biscuits, but these are a great option. Here’s the link for my Homemade Buttermilk too: https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/.

I used these biscuits this mornthat morning t make my favorite biscuit sandwich. I’ll posst that recipe on a different post!

Here’s the simple recipe:

Easy Self-Rising Buttermilk Biscuits

Print Recipe

CourseBread, Breakfast, dinner, Lunch

CuisineAmerican

Keywordbiscuits, buttermilk, buttermilk biscuits, self-rising

Ingredients

2 1/2 cups Self-Rising Flour
2 tsp. sugar
1/2 cup butter or shortening
3/4-1 cup buttermilk, more if needed
Green tops of scallions, finely chopped (optional)
Fresh Ground Black Pepper

Instructions

Heat oven to 450 degrees. In a medium bowl, stir together the flour and sugar. I grate the butter with a box grater. Using your hands (that's what I do) or a pastry cutter, blend the butter in until it is crumbly. If you are adding the chopped scallions and black pepper, add them to the dry ingredients. Stir in the buttermilk until dough comes together adding more buttermilk as needed. I prefer a wetter dough than dry. You can add more flour as you knead.
Knead a couple of times on a floured surface until a smooth dough forms. Roll to 1/2 inch thickness. Cut the dough with floured 2 1/2 floured biscuit cutter or cutter of your choice. Sometime I make small for appetizers that I fill with ham and mustard.
On an ungreased sheet pan, place touching if you want soft sides or 1 inch apart if you want crusty sides. Bake 10-12 minutes or until golden brown.

Perfect for Breakfast! Tomato Toast with Scallions and Sesame Seeds

August 22, 2019 by Becky Spoon

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So you love Avocado Toast? Just wait until you try this Tomato Toast with Scallions and Sesame Seeds! I loved it so much for breakfast!

I actually saw this recipe on Instagram posted by Bon Appetit and their recipe called for Aleppo style pepper. Here’s a link to give you information on the Aleppo pepper: https://www.bonappetit.com/story/what-is-aleppo-pepper.

Good Aleppo-style pepper is flaky, semi-oily, and has a rich burgundy color. It should smell bright and fruity, with a super-savory finish reminiscent of sun-dried tomatoes. I could have used crushed red pepper flakes that I had on hand, but I had a jar of roasted red peppers in the refrigerator that I needed to use so I substituted.

Feel free to use Aleppo or other crushed red pepper flakes, or you really could add the roasted red peppers and an Aleppo or red pepper flakes. I really loved the roasted red peppers with the tomatoes and the garlicky mayonnaise. I will definitely use the Aleppo or crushed red pepper flakes the next time.

Tomato Toast with Scallions and Sesame Seeds

We’re fortunate to be able to get some pretty good tomatoes year-round, but the garden-fresh tomatoes we get during peak season are absolutely the best for this recipe! If I had heirloom tomatoes available, I wold have used those, but any fresh, ripe tomato will work.

Here’s another favorite toast recipe on my blog: https://the2spoons.com/delicious-warm-egg-salad-on-french-bread-toast/

Tomato Toast with Scallions and Sesame Seeds

Here’s the easy recipe! Enjoy!

Tomato Toast with Scallions and Sesame Seeds

Print Recipe

CourseAppetizer, Breakfast

CuisineAmerican

Keywordbreakfast, fresh tomatoes from the garden, toast, tomato toast, tomatoes

Servings servings

Ingredients

1 garlic clove, finely grated
1/2 cup mayonnaise
Kosher salt
1/2 lemon
4 3/4 inch thick slices country-style bread, toasted
3 medium tomatoes, thinly sliced
2-3 jarred red pepper pieces, sliced into strips
2 tbsp finely chopped scallions, tops and bottom
2 tsp. toasted sesame seeds
Flaky sea salt (if you have)
Freshly ground black pepper
extra virgin olive oil for drizzling
Aleppo-style pepper or crushed red pepper (for serving) optional

Instructions

Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp. juice from lemon half into bowl; season with kosher salt. Hang on to lemon.
Spread a generous layer of seasoned mayonnaise over toast; Add some of the roasted red peppers to each piece of toast and shingle a few tomato slices on top. Sprinkle with chopped scallions, sesame seeds, sea salt, black pepper, and Aleppo-style pepper if using. Finely grate some lemon zest from reserved lemon over and drizzle with some oil.