Rachel's Recipes

Archive for the ‘Breakfast’ Category

This is a great recipe when you want a quick chocolate fix or when you only need to use part of a pack of crescent rolls. These can also be made ahead of time and nuked for about 15 seconds in the microwave, until chocolate is melty.

1 tube of crescent rolls (or part of a tube)
chocolate chips or chocolate bars

Unroll crescent rolls onto a parchment lined baking sheet. Add chocolate chips or chocolate bars to the longest part of the triangle, to taste. Roll up into a crescent shape.

Bake at 350 degrees for about 10 minutes, until crescent rolls are lightly browned.


The goat cheese makes this unlike most quiches. Instead of a traditional crust, toasted bread crumbs line the bottom of the pan. I prefer crustless quiches and this was definitely a keeper!

1 1/2 pounds medium zucchini or a mixture of summer squashes
Kosher salt
4 tablespoons extra-virgin olive oil
1 1/2 cups 1-inch, day-old bread cubes, preferably sourdough
1 medium white onion, chopped, about 1 cup
1 clove garlic, thinly sliced
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill (I omitted this)
1 teaspoon chopped fresh marjoram or oregano
2 cups half-and-half (I only had 1 3/4 cup so I added 1/4 cup skim milk)
2 large eggs
2 egg yolks
Freshly ground black pepper
6 ounces young goat cheese, such as Montrachet.
2 ounces grated Swiss or Gruyere cheese, about 1/2 cup

Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, and place into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful or using a tea towel, to remove excess water. Set aside.

Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan.

Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill, and marjoram or oregano. Remove from heat, cool slightly.

Whisk half-and-half, eggs, and egg yolks. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.

Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

Source: Food Network Kitchens


Posted on: March 1, 2010

I made these for a tea party. I baked them the night before and they still tasted fresh, although they are definitely better still warm from the oven.

2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (I used dried cranberries and roughly chopped them)
1 cup heavy cream (I used 1/4 cup half and half that I had leftover and then 3/4 cup skim milk)

Adjust oven rack to middle position and heat oven to 425°F.

Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade and pulse six times. (I have a mini food processor so I whisked them together first and added most of the flour mixture into the bowl so the butter would fit.)

Remove cover from the food processor and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

Transfer dough and all dry, floury bits to counter top and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.

Press the dough into an 8-inch cake pan (I used a square pan, but the book shows a picture of a circular pan. I would recommend flouring or greasing the cake pan–my dough got stuck and I had to pry it out with a spatula), then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper. (I cut the dough in half lengthwise and then into thirds the opposite way. Then I cut diagonally through each rectangle to make 16 triangles.)

You can also pat the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece and cutting until dough has been used up.

Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

The book also gives the options of substituting crystallized ginger for the currents to make ginger scones and also suggests adding 1 teaspoon grated orange zest with the cranberry version (I didn’t have an orange on hand so I skipped it for the ones I made). For lemon-blueberry scones they suggest 1 teaspoon grated lemon zest and 1/2 cup fresh or frozen (not thawed) blueberries for the currents.

Source: The New Best Recipe



Posted on: February 7, 2010

When you want a hot breakfast in less than 15 minutes, these are the perfect choice. We keep chips and salsa in the pantry so this used everything I already had on hand. You could probably substitute regular onions for the green onions if you didn’t have any on hand.

1/2 Tablespoon butter
2 green onions, chopped (I cut mine directly into the pan using kitchen shears)
3 large eggs
2 Tablespoons milk
1/2 cup salsa
1/4 cup shredded cheese (I use Monterrey jack or Mexican blend)
2 handfuls of tortilla chips
salt (use sparingly as the saltiness of the chips will salt the dish)

Saute the green onions in butter over medium heat until they are soft. While the onions are cooking, whisk together the eggs and milk.

Pour the egg mixture over the onions, cooking as you would an omelette.

When eggs are almost cooked through and still moist, fold in the salsa. Crush the tortilla chips and fold in to the eggs.

Top the eggs with cheese and gently fold in to melt. Season with salt and pepper, going easy on the salt. Serve immediately.

Source: Budget Bytes

This is a very easy way to make pancakes without having to flip each one individually. It’s even better with chocolate chips mixed in (you could use bananas or blueberries as well).

3/4 cup milk
2 T. melted butter
1 large egg
1 T. sugar
1 cup flour
2 t. baking powder
1/4 t. salt

Preheat oven to 350°. Lightly grease an 8×8 baking dish. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 4-6.

Source: Big Red Kitchen

1 tablespoon unsalted butter, plus more to butter ramekins
2 tablespoons minced yellow onion
Salt and freshly ground black pepper
6 ounces baby spinach
4 slices Canadian bacon
4 large eggs
1/4 cup heavy cream
1/2 ounce grated aged Cheddar

Heat oven to 350 degrees and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.

Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.

Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide the cheese evenly among ramekins.

Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 minutes.

Source: Ask Aida


1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Source: All Recipes


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.