brunchin' all day err day

Hi my name is Morgan and I want to have brunch every day of the week. Sadly there’s this thing called work that gets in my way. Ugh, reality.

The reason I love brunch so much is because I’m not a big morning eater. I love food, don’t get me wrong. But I need to be up a solid 1-2 hours before I can even think about putting something into my body. 

Which is means brunch is my ideal time. Because any meal before 10a on a weekend is called BREAKFAST. I also believe that brunch without booze is just breakfast. Amiright?!

So can I tell you about my latest brunch obsession? Chilaquiles verde. I legit make these at least once a week and have been doing so for 6 months now. I blame my best friend for getting me hooked. I don’t know how I made it 30+ years without these but she changed my life that day. I’ve been making up for lost time ever since.

This dish is such a perfect thing to improvise. At it’s core, you need eggs, salsa and tortilla chips. The best news?! If you have stale chips, you can use those. It's kind of like the bread pudding of brunch (or breakfast for dinner, I'm not judging).

I like to fancy it up because more toppings = more flavah. I also like mine to have a little texture in the chips, not crunchy but not a saucy mess either. Everyone has their own preference and method but I’m sharing my perfect version with you. How would you change the recipe and make it yours?

chilaquiles 

yields 2 servings

ingredients:

1 TBSP oil (canola or olive oil)

4 c. corn tortilla chips

4 eggs

⅔ c. salsa verde

¾ c. shredded sharp white cheddar cheese

to garnish:

cilantro, chopped

green onion, sliced thin

tomatoes, diced 

radish, sliced thin

sour cream

avocado

hot sauce #swag (tapatio is my fav for this dish)

Before you start cooking, I like to shred my cheese and crack all of my eggs into a small bowl. This dish comes together really quickly so mise en place is key. Don’t forget to prep your garnishes too!

In a large cast iron skillet, heat the oil over medium heat. Once it’s hot, add in the tortilla chips and toss around until they’re golden brown and toasted in some places. Dump in your eggs and gently fold them together until they’ve coated the chips and the eggs are 90% cooked. You want to be careful not to break your chips too much at this part (not the end of the world if you do though so don’t panic). 

Next, add in your salsa and again, fold the chips until it coats your chips. You’ll see them start to soften. This is where you might want to adjust the quantity. If you like a crunchier chip, start with less and if you want them softer, add more salsa - it’s up to you! Once the chips are as soft as you like, add in the shredded cheese and turn off the heat. Let the cheese melt a bit, stir and then serve!

I like to make a little toppings buffet and people can dress theirs how they like. Add your favorite toppings and devour. 

improv style:

i’ve made these a million ways. every tortilla chip is slightly different. some are thicker, some are better tasting. my ideal is whole foods tortilla chips but at $7/bag, they’re quite the treat. i’ve used blue corn chips, yellow and white corn - they all work. if it’s a thicker chip, you’ll need more salsa and thinner, less salsa.

speaking of salsa… use your favorite type. i love salsa verde so i use that but you can do red salsa, chipotle salsa, etc… the options are endless. you can also use enchilada sauce or a combo of things.

cheese is another one that is completely flexible. i usually always have white sharp cheddar on hand but you could use pepper jack, monterey, mozzarella, cheddar, honestly, anything besides the blue or swiss family cheese. you can also leave it out if you’re dairy free or not into cheese. if you’re going to do goat i would recommend sprinkling it on as a garnish instead. same thing with cotija if you’re going for a more authentic approach

ok, on to the fun stuff. garnishes are limitless. just trust your gut and use your favs. last week i had leftover kale and some corn salsa so i threw those into the pan with the salsa and it turned out delish. you can add chipotle in adobo for extra smokey flavor.

if you’re vegan you can leave out the eggs and add more salsa. similarly, you can cook it that way and then top it with fried eggs instead. i like it all mixed. probably because that’s how it was introduced to me and it’s SO GOOD.

now that we've gotten ingredients out of the way, let's talk about improv cooking. i like the chips to still have texture but others like them more saturated or more crunchy. this is where you'll have to experiment and figure out how much liquid to add to your chips to make them perfect for you.

can’t wait to hear how you’d change it up! if you try this recipe, be sure to tag @improvkitchen or #improvkitchen so i can see what you're up to. happy brunching.

carrot cake pancakes

with cream cheese frosting. 

for breakfast.

i mean, does it get any better than that?! 

recipe for this amazing brunch dish is over on tara teaspoon's blog, check it out.

secret health

I’m back from a way long overdue hiatus and since we're coming out of the holidays and the season of indulgence, I thought this was the perfect time to share a bit of healthy new years inspiration with you. 4 ingredient Gluten free sweet potato waffles.

Before I lose you, hear me out... I’m obsessed. Seriously, I couldn’t wait to share this recipe with you.

Some of you are probably rolling your eyes about the gluten free recipe, let me explain! I’ve been trying to eat more clean the past year. I've been working a lot and feeling gross. I knew the one thing I could change was my diet. I’ve felt so much better since making that change. And the best part about it?! I’ve found some seriously amazing recipes that don’t taste like they’re health food.

And don't worry, this blog isn't going to change. I still plan on sharing my favorite recipes and latest experiments from my kitchen - healthy, indulgent and sometimes a combo of both. This new lifestyle still has room for gluten, dairy and all the yummy things, just more sparingly.

When I first made this waffle, it blew my mind. I can’t shut up about it. You would never know that it has no flour in it, let alone the fact that it’s gluten free. Best part? It’s only FOUR ingredients. FOUR. Ok, 5 if you count the pinch of salt. Who counts salt?! This waffle isn't the super crispy kind, it's more pillowy and cake like. I would swear it had flour in it if I didn't make it myself. It’s really great. Seriously, look at that texture!

You can prep the sweet potatoes a day or two in advance too. And there’s tons of things you can add to the mix to improvise it and make it your own, see the suggestions at the bottom of the recipe.

I posted the recipe measurements and process for both a spiralizer and a box grater if you don't have a spiralizer. The pictures are of the shredded waffle but I found the spiralizer a lot more efficient and it makes a prettier waffle.

I haven't tried this batter as "pancakes" but if you don't have a waffle maker, that would probably work too.

sweet potato waffles

slightly adapted from inspiralized

yields 1 waffle (4 triangles)

ingredients:

2 c. shredded sweet potatoes, packed 

1 egg

½ tsp cinnamon

2 tsp vanilla extract

pinch of salt

coconut oil or nonstick cooking spray

garnishes: 

fresh fruit

maple syrup

slivered or chopped nuts
granola

whipped cream or coconut whipped cream (see, small indulgence)

Peel and shred about 1 medium sweet potato. It should fill a 2 c. measuring cup. Make sure you pack it tight like you would brown sugar. You can also use a spiralizer instead. The spiraled noodles should fill a 2.5 c. measuring cup, just don't pack it tight or you'll break the spirals.

In a medium skillet with a lid, heat your pan over medium and add in ½ TBSP coconut oil or cooking spray. Add in your sweet potato and cover with the lid. After 2-3 minutes, toss your sweet potato so that it cooks slightly on all sides. Cook with the lid for another 2-3 minutes until the sweet potato becomes slightly tender but not fully cooked. Shredded will take less time than spiralized. *The cooking step is necessary, trust me, I tried putting raw sweet potato into my waffle iron and had to deal with the consequences.*

You can prep your recipe up to this point 1-2 days in advance of making the waffles if you want. 

Add cooked sweet potato to a medium bowl and let cool for 5 minutes. While you wait, preheat your waffle iron. Add remaining ingredients to your bowl and stir gently until the mixture is fully combined.

Coat your waffle iron in non stick cooking spray and pour your batter in. Cook based on your waffle irons instructions.

improv style:

you can use whatever spices you like in these waffles. not a fan of cinnamon? leave it out. i actually hate cinnamon but it works in this waffle. you can use more if you're really into cinnamon. other great spices would be pumpkin pie spice, star anise, cardamom, cloves, or allspice.

you could add in ¼ c. fresh blueberries, raspberries or strawberries into the batter. i’m not really into cooked berries so i prefer to top my waffle with it but go nuts if that’s your thing!

not a fan of maple syrup? me either. i actually prefer this waffle naked. but you could also top it with butter, jam or even peanut butter or your favorite nut butter.

i'm never one to turn down whipped cream or if you're being healthier, you could do coconut whipped cream.

the next thing i want to try with this batter is adding in almond flour to see if i can get a slightly crunchy texture on the outside. would love to know your improv ideas in the comments below!

pork out

It's been a long time - do you ever have those moments in life where everything becomes chaotic all at once? I have been knee deep in chaos since mid-february and have been seriously neglecting you. I'm sorry. I promise my hardest not to do that to you again. 

You see, lots of things have been happening in my life. Matt and I bought a condo - yep, first time home buyers! My new kitchen is amazing and I can't wait to share it with you soon. That is, when i'm done digging my way out from all of the boxes. On top of all the moving/buying a condo chaos, work has been crazy busy AND I'm planning a wedding. Life is great. Life is amazing. But mostly, life is BUSY! 

Lets slow things down for a minute and talk about bacon. Specifically hot pepper + bacon vodka. Yep, that's a thing. It takes 1 - 2 weeks to make (the closer to the latter the better) but it's totally worth the wait. It's so easy to make and definitely makes brunch a lot more exciting.

hot pepper + bacon vodka

ingredients:

1 pint (375 ml) vodka 

6 strips of bacon (cooked & crispy)

1 jalapeno, cut in half length wise

1 serrano pepper, cut in half length wise

put ingredients into a mason jar or any sealable container and let sit for 2 weeks. if you're in a big rush, 5-7 days will work. the longer you let it sit, the stronger the flavors build. after 1 week, remove the peppers (unless you like it really hot). this way the hot pepper won't overpower the smokey bacon goodness.

now the little bit of work happens… totally worth it work. work that gets rewarded with bacon vodka in the end. strain your cloudy mixture through a fine mesh sieve and put it in a clean container and into the freezer. the freezer portion is key here. nobody likes greasy vodka, nobody. fat + drinks don't equal awesomeness. although it sounds like it could work, trust me, it doesn't. freeze your vodka for a minimum of 5 hours, 1 day is ideal. take a coffee filter or cheesecloth and place it into a fine mesh sieve on top of a medium sized bowl. pour your frozen vodka into the strainer and place in the refrigerator. after about 2 hours, the mixture should fully strain through, separating the fat from the liquor. 

bacon + hot pepper vodka is ready! store in the refrigerator or freezer. use to make the best bloody mary's or fancy, kicking cocktails. 

improv style:

you can leave out the hot peppers if you're not into spicy. if you're into heat but not HOT, use a milder pepper or peppercorns. candied bacon would be interesting… all types of bacon will affect the mixture - smokey bacon would be really great here but use what you can find! vodka is a neutral flavor but what about gin? bourbon... that could be REALLY interesting. 

green machine

I had one of those work weeks where I didn't have a second to breathe, let alone grab lunch. After 4 days in a row of catered pizza for lunch, pizza for dinner and the occasional greasy chinese takeout I was feeling sluggish and run down.

There was a time when I did 80-90 hour work weeks and it was just fine. I'm now officially old because that 82 hour work week KILLED me. Saturday morning on my way to the office I walked past a restaurant called Protein Bar - their tagline stated "We do healthy healthier". Feeling run down from the long hours and pizza, I went in for some breakfast. I ended up getting a "green juice" - my body craving something fresh. This juice was composed of spinach, kale, lime, cilantro and pineapple. I was nervous and excited all at the same time. I'd heard great things about green smoothies and juices but quite honestly I considered it food for health crazed people, not for people like me, who worship butter and salt.

Call me a health nut but this juice changed me. It might have been because I was delusional and overworked but it was exactly what I needed. I felt energy for the first time in days and it made me feel good from the inside out (if that even makes sense). I was hooked after my first one. 

I've been making green smoothies almost every morning for the past 2.5 months now. I've had some that were ok and most that were fantastic. I've joined the "health crazed" people while maintaining my love of butter and salt. It's all about balance, right?! I love the beautiful green smoothies I have for breakfast. They're vibrant and so perfect for Summer. They don't taste like gross veggies, they actually have a subtle sweetness (which can be adjusted based on preference). I've learned the secret to a good green smoothie thanks to my friend Natalie from college - unsweetened vanilla almond milk. I tried this stuff back on the detox and HATED it. It was gelatinous and just plain gross in my cereal. If you, like me had a bad first experience with almond milk, please give it a second chance. I did and it completely transforms this smoothie! 

A few things about green drinks… I had a hard time deciding between blending and juicing. Ultimately, I went with smoothies so I could get all the fiber and nutrients from the fruits and veggies. Once I decided on smoothies, I had to pick a blender. Lots of friends recommended a Blendtec or Vitamix but if you, like me don't have $500+ to shell out for a blender, you'll go a more reasonable rout. I did a lot of research and finally ended up choosing a kitchen aid 5-speed blender. This sucker cuts through kale and apples like nobody's business. There's never any chunks in my smoothie and I'm very satisfied with my purchase. Plus they sell it at Macy's and there's always some sort of sale or discount you can apply to it. For $180 full retail, it's much more cost effective than the high end blenders. Hopefully one day I'll own a fancy blender but until then, my kitchen aid works just fine. 

On to actual smoothie making… there's a million variations and things you can add to make a great smoothie. I've recently discovered chia seeds (again, thanks to my friend). They're flavorless and honestly, I don't notice them in my smoothie because they get pulverized - BUT, they're full of OMEGA 3 and antioxidants so I toss some in with my smoothie and I feel better knowing I'm getting some extra nutrients. I know they probably sound scary, but they're really not. If you're not down with going extra healthy (I don't blame you), you can leave them out no problem. I've added in some Emergen-C when I was feeling on the verge of sickness and that worked nicely too. TONS of improv suggestions below, just wanted to share some disclaimers before you read the recipe and went running for the hills when you saw chia seeds. Can't find them at your grocery store? You can get them on amazon, I use this brand. Seriously, don't be scared by them, they're secret health.

green smoothie

yields about 24 oz (one large smoothie or 2 small ones)

ingredients:

2 handfuls of spinach (about 2 cups slightly packed)

1 handful of kale leaves (i usually do dinosaur kale)

1½ c. unsweetened vanilla almond milk

1 T. chia seeds

1 c. frozen pineapple chunks

Combine all ingredients in a blender until smooth. Pour and enjoy… it's that easy! This isn't rocket science, just dump and pour and adjust to your taste! 

improv suggestions:

any combination from the various categories will work, use your favorites! also, if you're new to green smoothies, start with spinach as it's the most mild. Avoid greens that don't have nutritional value like iceberg and romaine. if your fruits aren't frozen, add about 5-6 ice cubes to the mix. 

greens (about 3 c.): 

spinach, kale (any variety), arugula, collard greens, mixed spring greens*, ½ an avocado


*you want a green that has a lot of nutritional value so skip the iceberg and stick to the darker leafier greens

frozen or fresh fruits (about 1 - 2 c):

pineapple, apple (with peel, it gets blended up), raspberries, blueberries, blackberries, cherries, bananas, orange, lime, lemon, peaches, kiwis (2), plums

liquid base (about 1 - 2 c):

milk, almond milk, soy milk, coconut milk, goat milk, rice milk, brewed iced tea (black, green, herbal), water, yogurt, orange juice, lemonade, grapefruit juice, iced coffee, carrot juice, apple juice, cranberry juice

extras (about 1 - 3 T.):

peanut butter, almond butter, unsweetened cocoa powder, espresso powder, cinnamon, cayenne pepper, chia seeds, flax oil, protein powder, powdered vitamin packs, emergen-c or airborne, oatmeal

a little sweeter, please (to taste):

stevia sweetener (i like truvia), honey, agave nectar, sugar, molases, any artificial sweetener of your preference


Matt's favorite green smoothie (more brownish, but still):
1 frozen banana
3 c. spinach
1½ c. soy
1 giant spoon of peanut butter
1 T. chia seeds
1 T. espresso powder
1 packet truvia or a big squirt of honey

what's your favorite combination?! 

feliz dia de las madres!

I was in Peru this year for Mother's day and had the best of intentions to get this post out while abroad and, well, that didn't happen. For this I apologize. BUT… this recipe is good, so good I must share it with you almost a week late. And I'll be sharing some recipes inspired by Peru too... I just need time to play in the kitchen, so get excited!

Every year for Mothers Day we make my mom the same brunch. About 18 years ago I stumbled upon a cookbook in my mom's collection. I was searching for a special recipe I could make my mom for breakfast. It just so happens that on the cover of the Pampered Chef book she had, a Mother's day recipe was featured (I was so original and creative back then). Baked apple french toast sounded right up my mom's alley - she loves french things. 

So I set out and got all the groceries, sides, fruits, etc… and planned my Mother's day breakfast in bed. I got the recipe all ready and in the oven. I started making my bacon (extra crispy), cutting my fresh fruit, fresh pot of coffee brewing, and assembled a beautiful tray to present my mom with. The recipe said bake 35 minutes so when I pulled it out and it looked soft and jiggly, I freaked out. 5 more minutes I thought, then it will be ready. This continued every 5 minutes for about 30 more minutes. My mom was getting ancy and kept asking me if I needed help. "NO, I'm fine". 20 minutes later, I finally I burst into tears upstairs and told my mom I wasn't sure why the dish wouldn't cook and will she PLEASE come help me. 

As most mother's do, she gently calmed me down and lovingly went to check out the problem. "It looks done to me" she replied. "Really?! but it's not golden and brown". She then explained to me the difference of baked french toast and griddled french toast. I was so relieved. To this day I don't know how I managed not to completely burn the dish considering I cooked it 25 minutes too long. Needless to say, this is a very forgiving recipe.

It's soft and chewy with slightly firm, caramelized apple bits on top. It's got a hint of cinnamon but not so much that the apples don't shine on their own. The custard softens up the bread but the crust gives you a bit of slightly crunchy chew. It's a simple and tasty brunch food. 

It's become sort of a tradition in our house to make this dish every year. It's funny too, because as an adult, I realize my mom isn't a big breakfast person. She likes to eat HOURS after she wakes up. In fact, she prefers to eat about 1½ pots of coffee in. And I'm the same way (minus the coffee - i do tea). But as a child, to me, being woken up with breakfast in bed seemed like the ultimate way to be pampered. So that was my mission.

Thanks ma for being an understanding, loving, compassionate, hardworking, dedicated and the most bad ass role model a girl could ask for. I don't know what I would do without you. I love you.

baked apple french toast

adapted from the pampered chef cook book

yields 12 servings

ingredients:

1 large loaf of french bread

8 eggs

3 c. milk

¾ c. sugar

1 T. vanilla extract

4 granny smith apples

1 t. cinnamon

2 T. butter

Preheat oven to 400º F. Spray a 9x13" glass baking dish with non-stick cooking spray (or butter it). Cut your bread into 1½"  slices and layer in your baking dish.

In a medium sized bowl, combine your eggs, milk, and ¼ c. sugar and mix. Set aside. Peel, core and slice your apples. I like mine on the thinner side but go as thick or thin as you like. An apple slicer peeler corer is VERY helpful, but not necessary. If you don't have one, just do it the old fashioned way with a knife. 

Place the sliced apples over the bread and gently pour the egg mixture on top. In a small bowl, mix the remaining ½ c. sugar and cinnamon in a bowl and stir to combine. Sprinkle on top of the apples and finish with a dot of butter on each slice. Bake for 40-45 minutes until egg mixture is absorbed and firmed up, and the apples have browned a bit. 

I use the apple peels to garnish (just set in a bowl with water and a little lemon juice to prevent it from browning). You could also top with fresh berries. I like mine plain but some good ole maple syrup or caramel sauce would be great with these too. 

improv style:

this recipe can be made mostly in advance. if you pre-slice your bread and keep your egg mixture separate, you can assemble the dish in the morning - only having to slice apples day-of. You can cut the recipe in half and bake it in a smaller dish.

don't have granny smith apples? you could use gala or any baking apple. golden delicious or red apples will be too grainy/soft for the dish but anything else will probably work. 

you can use any kind of bread you prefer. if it's thinner pre-sliced bread consider using less of the egg mixture. challah, whole wheat baguette, or brioche would be fantastic. also, a day or two old is better because it will absorb more of the liquid without turning to mush. 

i'm not a big cinnamon fan so i used half in this recipe. if you love it, add more. a touch of nutmeg or allspice would be a nice addition. perhaps a little lemon zest would be nice too. 

add as much or as little sugar as you like. i'm not a big fan of overly sweet breakfast so i keep it to a minimum. 

family traditions

Where did the last 2 weeks go? I swear I had all of my posts lined up ready to share with you guys. Easter's coming up and Passover too… In my family we celebrate both. I wanted to share some of our family recipes with you guys and then things got crazy, like INSANELY crazy. I started a new job and I've been working like a madwoman. AND last week my little sister was in town. It was great, except I forgot to share my awesome family recipes with you guys… so sorry! So I'll overload you this week to make up for it, k?

Every family has their own traditions. In my family, early morning before a special holiday, we have Aunt Bobbi's Buns. We don't have an Aunt Bobbi, I have no idea who she is - but I'm thankful for her buns!!

It's an insanely easy recipe to make and the best part is it only requires you to turn on the oven in the morning. The rest of the prep is done the night before (if you can really call it that). Some people call this monkey bread and I'm sure tons of people have their own spin on it. This is how my family does it. For us, everyone fights over the center pieces (the extra soft, gooey pieces). My sister Carolyn and I always fight over our other sister's pecans (they're not into the nuts). I usually win - the joys of being the oldest sibling. 

What are your family holiday traditions?

aunt bobbi's sticky buns

my mother's recipe adapted from a newspaper clipping from long ago but I found it online here

yields 8 servings

ingredients:

1 package Rhodes frozen dinner rolls

1 box Jello cook-n-serve butterscotch pudding mix

¼ c. melted butter

½ c. packed brown sugar

½ c. pecan halves

¼ t. cinnamon

the night before:

Spray a bunt pan with non-stick cooking spray (I use PAM). Sprinkle nuts into the cake pan and then top with 14 - 18 of the frozen rolls. Enough to fill the pan but not so many that the balls overflow the pan. Pour the pudding mix over the frozen rolls.

In a small bowl, mix butter and brown sugar together and then pour over dinner rolls with pudding mix. Finally, sprinkle with cinnamon, cover with plastic wrap,  and set it in a cool oven overnight. I know this sounds crazy, but trust it… it works and it's awesome. 

in the morning:

Pull out your cake pan (this is REALLY important, don't forget like I have before). Preheat your oven to 350º F and bake your bobbi's for 18-20 minutes until the frozen dinner rolls are cooked. They should sound slightly hollow when tapped (you know what a cooked dinner roll should look like - you eat them). Place a large plate over the top and invert and let sit for a few minutes. Pull the pan off and you have yourself a gorgeous and EASY special breakfast! 

I hope you enjoy it as much as my family does!!

improv style:

i'm sure you could use any type of frozen dinner roll as long as it was a basic dinner roll and not a crescent, etc… if you try another brand, let me know how it works! maybe try a whole wheat brand? unfortunately, the pudding mix is kind of essential to this recipe but if you're trying to be healthier (calorie wise), you could use margarine instead of butter. i don't recommend this. and finally, how do you feel about nuts? not a fan? leave it out… only have walnuts, substitute it! i bet some crumbled dried fruit would be a nice addition as well. maybe a little drizzle of rum (2 - 3 T.) would give it an extra holiday kick?! 

dreaming of the weekend, already

Breakfast is one of my favorite meals. Let me clarify that... breakfast foods are some of my favorite meals. I don't like to eat before at least 10 a on weekdays and 11 on weekends. I'm not what you call a morning person. Since starting this 90 day detox/diet thing I've been missing my favorite morning meals. I wanted to come up with a dairy, gluten, blah blah blah free breakfast that wasn't Chex with soy milk. 

I whipped up this hash one morning a few weeks into the detox and Matt has been requesting it ever since. It's got the whole sweet/savory thing going for it - nice crunchy little brown bits of sausage, soft and sweet from the potatoes and a burst of freshness from basil leaves.

I highly recommend you try this for your next lazy weekend breakfast (or brunch if you're like me). It's so easy to make and full of vitamins. Top it with a poached egg and you'll be in heaven! It's Monday and I'm already dreaming of the weekend... hope you guys have a good week! 

sweet potato + sausage hash
yields 4 servings


ingredients:
4 sweet potatoes (about 4 cups diced)

1 mild italian sausage link

2 spicy italian sausage links

1 onion diced
1 garlic clove chopped
1 t. onion powder
½ t. garlic powder
8 basil leaves
4 T. olive oil
salt + pepper


Preheat oven to 400º F. Dice sweet potatoes to your preferred size. Drizzle 3 T. olive oil and salt + pepper to taste over the potatoes and place on baking sheet. Roast potatoes for about 20 minutes while you prepare the rest of the dish. 


Heat a skillet on medium and add 1 T. olive oil and the sausage links (casing removed) crumbled. Cook until browned. Next add onion and cook until translucent. Add in garlic and seasonings and cook for 1 - 2 minutes. Pull your sweet potatoes out of the oven and add them to your pan. Cook for an additional 2 minutes. Tear basil leaves and sprinkle over the top of your dish before serving. 


improv style:
there's a million ways you can improvise this dish. don't have sweet potatoes? you can use any kind you like: yams, yukon gold, red, fingerling, you get the idea... same goes with the sausage: breakfast, all mild, all spicy, chorizo, pork, chicken, jalapeno chedar. not a fan of sausage? bacon, canadian bacon, diced ham, or pancetta would all be lovely substitutions. this is a throw what you got in a pan and make it kind of hash. add in your favorite herbs. think oregano, chili powder, thyme, parsley. i think it would be even better if you topped it with a poached or fried egg with a slightly runny yolk (no eggs for me for another 23 days - sigh). also, you can cook the potatoes in the skillet if you prefer. i like the oven because i can get everything else prepared faster while the potatoes get nice and soft in the oven. 

strawberry dream supreme

I have a bad habit of buying beautiful fresh berries and then being so excited about it that I want to savor them. So I eat one or two a day and before I know it I'm left with a pile of moldy berries. This happens more often than I would like to admit. I could eat a whole pint of raspberries, blackberries or strawberries while standing at the counter... I LOVE them. Every time I try to control my urge to gobble them up, I end up crying a little bit inside when I open up the fridge to find they've gone blue and fuzzy. This time I was determined not to let that happen! 

The grocery store had some gorgeous strawberries the other day and I couldn't resist. I decided to put those babies to work at one of my favorite meals... BRUNCH! In true improv kitchen style I looked in my fridge and worked with what I had. Mascarpone, lemons, strawberries, eggs, half a loaf of challah bread leftover from a bread pudding I had made... stuffed french toast it is! HOLY MOLY was this AH-mazing!

This dish sounds complicated and fancy but it couldn't be farther from the truth! I was surprised how quickly it all came together. When you're trying to be good and not eat out, I definitely recommend this for brunch. It tastes better than most breakfast places and only took 20 minutes to make! 

Strawberry + Mascarpone Stuffed Challah French Toast

yields 5 - 6 servings

ingredients:

1 loaf challah bread cut into 2" slices

1 pint fresh strawberries

6 oz mascarpone cheese

1 t. vanilla extract

3 t. lemon juice (about a half of a lemon squeezed) + zest of whole lemon

3 T. powdered sugar

4 eggs

1 c. milk

1 t. vanilla extract

butter or cooking spray for the pan

In a bowl, mix together mascarpone, vanilla, lemon juice + zest, and sugar. I used an electric mixer to make sure everything was really smooth and creamy. Place the mixture into a ziplock bag and set aside. Slice your strawberries any way you like and place in a bowl. If the berries are a little tart, you can add a little sugar over the top and macerate them (the sugar breaks down the berries a bit and creates nice juices). 

Next, slice your challah into 2" thick slices. Very carefully, slice a 3" cut into the side of your bread. I do mine at the bottom of the loaf because it's most stable there. This will allow you to place the filling into the slices of bread. Before you do that though, get your dipping batter ready. Combine eggs, milk, and vanilla extract in a shallow bowl and beat together. 

Now you're ready to assemble! Cut a hole in the tip of you ziplock bag so you can squeeze the filling into your bread. I stick my finger into the hole and gently make the space a little bigger so I can maximize my filling. If a little oozes out, don't worry. Everything will turn out fine. Once you've filled up your slices, dip your bread into the egg/milk mixture and griddle* those babies up! You can use any cooking method you prefer. I don't have a griddle pan so I just use 2 sauté pans with a little butter in the bottom of the dish. Cook over medium heat for about 2 - 3 minutes per side. Top with fresh sliced strawberries and any extra cheese mixture if you have it. 

*If while you're cooking your french toast the sauce seems to be gushing out, just use a knife to scrape off the excess so it doesn't burn in the pan. You will still have filling on the inside, don't worry! Plus you can always use the extra mixture to place on top of the finished product! Just make sure you're not pressing your french toast with the flat end of the spatula... you want to keep as much of that sauce in there, that's the good stuff!

improv style:

you can use any soft cheese berry combination you like... think raspberry goat cheese with orange zest, or blackberry cream cheese with lime zest... just keep the portions the same. you could even do banana with nutella... mix the nutella with some mascarpone and orange zest for a creamier filling... you really can't go wrong here! you can also substitute fresh berries for frozen if they're out of season or too expensive. if you do use frozen make sure you thaw them and drain before using so it doesn't make your french toast soggy!