Well, it’s been awhile since we shared our latest kitchen creations but we’re back and better than ever. I suppose we have an excuse with a move across the country, a wedding, a baby and new jobs between the two of us. We have lots of recipes to share that we’ve been cooking up over the past few years. Let’s kick it off with some healthy huevos rancheros!
This started as a breakfast experiment when I was craving huevos rancheros but was too lazy leave the apartment to either find it at a restaurant or to go get the proper ingredients. Instead, I used what I had on hand which was probably for the better given it turned out to be a healthier version of the classic.
Ingredients (makes 1 portion):
- 1 corn tortilla
- Trader Joe’s Fat Free Spicy Black Bean Dip (see image below, though I’m sure you could use something similar from another brand). Will need enough to spread on top of the tortilla.
- 1 egg
- 1/2 avocado
- 2 Tbs. shredded lite mexican cheese blend
- cilantro (for garnish)
- hot sauce (for garnish)
- non-stick spray
Black Bean Dip
First, pre-heat to oven to 400 degrees. While it’s heating up, spray a small cast-iron skillet with non-stick spray. You could probably use a regular pan but the cast-iron keeps the food sizzling hot while you eat it. Place a corn tortilla flat in the pan and spread the black bean dip on top of the tortilla. Sprinkle the cheese on top and stick in the oven until cheese just starts to melt (about 3 minutes).
Remove the pan from the oven (careful – it’s very hot!) and crack the egg into the center of the pan. Place back into the oven until eggs sets (about 5 minutes) and remove again. Garnish with avocado, cilantro and hot sauce then it’s ready to eat. Bon Appetit! Or should I say, disfruta!
Healthy Huevos Rancheros
Even though it is in the 90s today in Washington DC and Virginia, fall is upon us and that means it is apple season. We love apple season as it gives us an excuse to not only bake apple pies and apple crisp but also apple pancakes.
When the Savory Sisters were growing up, we frequently would wake up on weekend mornings to the sweet smell of cinnamon and butter. The minute we smelled it we could not bring ourselves to go back asleep as the smell wafted throughout the house. Instead, we would go downstairs and wait with salivating mouths for our mom’s special apple pancake to come out of the oven. Oh the torture but so worth the wait.
A sort of breakfast apple pie, apple pancake is a baked breakfast dish made up of apples, cinnamon and butter mixed into a slightly sweet batter. Our family recipe is derived from a somewhat sweeter version created by the Walker Brothers Restaurant located a couple of miles from our mom’s hometown outside of Chicago.
The recipe is as follows:
1/2 cup milk
1/2 cup flour
3 eggs beaten
pinch of salt
1-2 apples, peeled and sliced.
Saute the apples with a tablespoon of butter until soft but not soggy. Mix the rest of the ingredients together and add the apples. Pour into greased 9 x 13 pan or a pan of similar size. Bake at 500 degrees for 15 minutes. Dot with sugar and butter and sprinkle with cinnamon. Place back into the oven for another 5 minutes. Drizzle with maple syrup and you have delicious breakfast treat! Enjoy!
Photo Courtesy of The Pioneer Woman
Looking for something to do this weekend or do you just want to try the most amazing cinnamon bread in the world? If yes, do yourself a favor and make The Pioneer Woman’s homemade cinnamon bread.
I’m not sure how many of you have heard of the The Pioneer Woman. She is basically my hero as she combines my two loves, food and photography, into a witty blog that is truly inspiring. If you haven’t already, I highly recommend checking out her blog at http://thepioneerwoman.com/ and also check out this post http://thepioneerwoman.com/blog/2009/06/a_hobby_of_mine/ for an afternoon smile.
After salivating over The Pioneer Woman’s recent post on homemade cinnamon bread (http://thepioneerwoman.com/cooking/2010/08/homemade-cinnamon-bread/) I decided to try making it myself. It was a good six hour process, as you have to let the dough rise for a total of 4 hours, so don’t start making this recipe late at night. However, it is totally worth the time and effort as the bread is truly life changing. Toast a slice of this bread and then spread some butter on top and I am pretty sure you will enter food euphoria. Just try it.
I’m not going to re-write The Pioneer Woman’s recipe as it is all on her website and she already does a fabulous job explaining all the steps. Instead, I’m just going to post some photos of my cinnamon bread making experience.
Melting butter with milk. The Pioneer Woman says she feels like a rebel cooking with whole milk. I feel like a rebel cooking with 2%.
Watching my Kitchen Aid work its magic.
That looks better
Now it is rising time. I hope the yeast likes my kitchen.
Yup, the yeast clearly likes my kitchen. Yay for hot humid Virginia and being too cheap to keep the AC turned up high :).
Mmmmm cinnamon & sugar
Rolled up and risen
Time to coat in an egg milk mixture
ok, so I'm a little messy when I bake.
yum yum yum
Taking a slice to my hubby on the ship because I'm a pretty awesome wife :).
There is nothing that reminds me more of home than my mom’s banana bread. It is moist, sweet, and just utter perfection. My mom would make her banana bread often for us growing up and I have continued to make it whenever I find myself with overly ripe bananas or when I’m just craving its deliciousness. This recipe has been a family secret for years but my mom was gracious enough to let us share it this one time with our Savory Sisters readers. Enjoy!
Ingredients (for one loaf):
1 cup granulated sugar
1/2 cup unsalted butter
3 very ripe mashed bananas
2 eggs well beaten
1 1/4 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
Now let’s make the world’s best banana bread!
Cream together sugar and butter. Add banana, eggs and vanilla.
In a separate bowl mix flour, salt and baking soda.
Blend flour mix into banana mix but don’t over mix.
Turn batter into a greased 9x5x3inch pan. Preheat oven to 350. Bake for 55 minutes or toothpick test.
Ladies and gentleman, let me introduce you to the world’s best banana bread! So my mom’s recipe says to turn out the loaf and let it cool completely. But I don’t have the patience for that. I’ve already spent the past 55 minutes just staring at the oven. There is no way I am waiting any longer for banana bread. So I cut myself a slice.
And yes, it is falling apart because I didn’t let it cool but I am going for taste and not presentation. The bread is so moist and the chunks of banana are warm gooey goodness. A slice of this bread and a cup of coffee…I’m in heaven. Thank you mom for the recipe!
In the market for a new breakfast dish? This past weekend the Savory Sisters made Finnish pancake for breakfast for friends and since then have received many requests for the recipe. A cross between an omelet and a pancake and served warm with maple syrup, a Finnish pancake is a moist dish with the perfect amount of sweetness and heartiness.
Us Savory Sisters first discovered the deliciousness of Finnish pancakes when we were little girls at the Big E, which is basically a state fair except it covers all of New England. Ever since then our family has been baking Finnish pancakes for breakfast or brunch whenever we can. It is very easy to make and most likely you already have all the ingredients in your kitchen. So the next time you can’t decide whether you want eggs or pancakes or you simply want to try something new that is amazingly delicious for breakfast/brunch, check out our Finnish pancake family recipe below:
Finnish Pancake (serves 4)
2 tbsp. sugar
2 cups milk
1 tsp. vanilla
1/2 stick butter
1/2 tsp. salt
1/2 cup flour
Preheat oven to 450. Mix all ingredients together except the butter. Melt butter in a 13×9 inch pan in the oven. Once melted pour mixture on top. Bake for about 30 min or until lightly golden brown. Serve immediately with maple syrup.