Breakfast Figs

Breakfast Figs

Ingredients

  • 6 quarts figs
  • 1 cup baking soda
  • 1 gallon water, boiling
  • cold water
  • 1 lemon, sliced
  • 1 orange, sliced
  • SYRUP:
  • 2 1/4 cups sugar
  • 5 1/4 cups water

Directions:

  • For the syrup: Bring the sugar and water to a boil in a heavy medium saucepan over high heat.
  • Reduce the heat to medium-low.
  • Simmer, stirring until the sugar is completely dissolved, 6 to 8 minutes.
  • Select figs of uniform size and ripeness.
  • Without removing the skins, plunge figs into a bath made by adding baking soda to boiling water.
  • Allow the figs to stand in the soda bath from five to ten minutes, depending on the weight of the skin.
  • When the skins of the figs become slightly transparent, remove to a bath of cold water and rinse thoroughly.
  • Add fruit to syrup and bring to a gentle boil.
  • When the figs can be easily pierced with a toothpick or skewer, and the skins look clear and translucent, pack the fruit loosely into sterilized jars, filling any remaining spaces with the hot syrup.
  • A slice of lemon and a slice of orange may be added to each jar, if desired.
  • Remove trapped air bubbles by sliding a nonmetallic spatula around the inside of the jar walls.
  • If needed, add more liquid, leaving 1/2″ headspace.
  • Wipe the jar rim with a clean, dampened paper towel to remove any food particles.
  • Place prepared lids on jars and secure with metal ringbands following manufacturer’s recommendations.
  • Process in boiling water bath for 25 minutes, adding boiling water as needed during the processing.
  • When processing is complete, remove canner lid and use a jar lifter to remove jars and place them on a rack, dry towel, or newspaper.
  • Allow the jars to cool, undisturbed, away from drafts for 12 to 24 hours.
  • To check the seal, listen for the familiar “ping” and look for the slight depression in the lid’s center.
  • Remove the ringbands, wipe jars with a damp cloth, and add labels.
  • Store in a cool, dry, dark place.

Yield: 6 quarts
Recipe Source

Mini Chicken Parmesan Meatloaf Cupcakes

Mini Chicken Parmesan Meatloaf Cupcakes

Ingredients

  • 1 cup panko
  • 1 egg
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup Parmesan cheese
  • 1 pound ground chicken breast (or dark meat)
  • 16 small mozzarella cubes
  • 1 tablespoon dried oregano
  • 2 cloves garlic, minced
  • 1/2 cup diced white onion
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 1/2 cup diced red bell pepper
  • 2 cups Muir Glen marinara sauce

Directions:

  • Preheat oven to 400 F.
  • In a small bowl, combine half of the Parmesan cheese, the panko and the olive oil and set aside.
  • In a large bowl, beat the egg. Add the chicken, garlic, red bell pepper, onion, oregano, basil, the remaining Parmesan and a pinch of salt and pepper.
  • Spray a mini muffin tin with cooking spray. In each well, place a couple of tablespoons of the chicken mixture. Put a cube of mozzarella in the center of the mixture and then top it with the rest of the mixture.
  • Drizzle the panko/Parmesan mixture on top of each chicken mound.
  • Bake for 25 to 30 min. and then let rest 5 minutes.
  • In a small saucepan, warm the marinara sauce.
  • Serve the cupcakes with the sauce.
  • Enjoy!

Bubble and Squeak Breakfast

Bubble and Squeak Breakfast

Ingredients

  • 2 1/2 pounds potatoes, peeled and chopped
  • 1/2 cup milk
  • salt and pepper to taste
  • 12-14 rashers bacon, divided
  • 1/2 small head cabbage
  • 1 large onion chopped
  • 4-6 eggs
  • 4-6 eggs

Directions:

  • Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
  • Drain, reserving drippings. Crumble 4 strips to use in the bubble and squeak, and reserve the rest; set aside.
  • In the reserved drippings, saute the cabbage and onion until soft and translucent.
  • Drain the cooked potatoes, mash with milk and season with salt and pepper.
  • Fold in the cabbage and onions
  • Prepare the eggs to your preference (poached, soft boiled or sunny side up)
  • Spoon the bubble and squeak onto each plate, top with an egg and 1-2 rashers of bacon.
  • Enjoy this hearty breakfast!

Yield: 4-6 servings
Recipe Source

Mini Tex-Mex Chicken and Cheese Pies

Mini Tex-Mex Chicken and Cheese Pies

Ingredients

  • 1 (1.3 lb) rotisserie chicken, shredded (skin and bones discarded)
  • 1 1/2 cups shredded pepperjack cheese
  • 1 (3 oz) can Old El Paso diced green chiles (optional!)
  • 1/4 cup peppercorn ranch dressing
  • 1/4 cup cilantro, plus more for garnish
  • 1/2 cup Bisquick baking mix
  • 1/2 cup milk
  • 2 eggs
  • 1 cup salsa of your choice

Directions:

  • Preheat oven to 375F.
  • Mix together the shredded chicken, cheese, green chiles, peppercorn ranch and cilantro in a large bowl.
  • Whisk together the Bisquick, milk and eggs in a smaller bowl.
  • Spray 12-cup muffin tin with cooking spray.
  • Place 1 Tbsp of the egg mixture into each muffin cup. Continue filling with 2 Tbsp of the chicken mixture. Then spoon over 1 more Tbsp of the baking mixture on top of the chicken. Fill the whole muffin tin.
  • Bake for about half an hour.
  • Serve with salsa fi desired.
  • Enjoy!

Submitted By: Carolina Litke

Scrambled Egg and Ham Breakfast Buns

Scrambled Egg and Ham Breakfast Buns

Ingredients

  • 4 large eggs
  • 2 egg whites
  • 2 mediums scallions, sliced
  • 2 tablespoons parsley, minced
  • 4 slices ham
  • 4 tablespoons low fat cheddar cheese
  • 4 ea Orowheat Sandwich Thins
  • 1 cup spinach leaves

Directions:

  • Whip eggs and add scallions and parsley.
  • Spray a non-stick skillet with cooking spray and heat over medium heat.
  • Scramble eggs and set aside.
  • Spread 1 tablespoon of cheese over each slice of bread and broil under the broiler until melted.
  • Top buns with eggs and spinach.

Recipe Source

How to Make Scrambled Eggs

Kids can make perfect scrambled eggs with a little adult supervision. Here's a kid to show them how. Teenage professional chef Justin Miller shares a trick that makes it easy for kids, or their parents, to make perfect scrambled eggs.