Tag: Breakfast

How to Juggle Breakfast at Home

by in How-to, Recipes, February 18th, 2017

The trickiest part of any meal is getting the timing right: delivering the many components of a meal on the table at the same time at their ideal temps, and while they’re still Instagram-ready. But timing is never more of a challenge than at breakfast, when you’re juggling hot coffee, perfectly-browned toast that must be buttered before it cools (and eaten before it turns soggy), and eggs that can go from warm and delicious to cool and congealed in the blink of an eye. Follow these steps to achieve a delicious, still-warm first meal every morning.

Step 1: Caffeinate Yourself

First things first: no one should have to pull off the balancing act that is breakfast without any caffeine in their system. Before you even think about anything else, start the coffee maker or put on the kettle for your French press or pour-over.

And, sure, you can dump in some cold milk in your coffee mug, and that’s what I do when I’m in a rush. But milk that’s been warmed and frothed elevates a standard cup of coffee without much effort (especially when it comes to non-dairy milks, which meld into coffee so much more seamlessly when heated. Nothing makes me sadder than when I add almond milk straight from the fridge to a cup of hot coffee and it instantly looks like a cup of miso soup with floating particles of the non-dairy milk). I instantly upgraded my usual breakfast when I picked up a Breville Hot Choc & Froth. Now on mornings when I’m not running around like a headless chicken, I spend the two extra minutes to make a quick café au lait dolloped with foam that feels like a total indulgence that doesn’t involve forking over $5 to a barista.

Step 2: Make a Game Plan Read more

Win Valentine’s Day with Chocolate for Breakfast

by in Holidays, Recipes, February 12th, 2017

Classic chocolate chip pancakes are an indulgence we all know and love, but there are many more ways to work chocolate into your breakfast, and what better excuse than Valentine’s Day to do so? Whether you’re celebrating with your one true love, your family, or your favorite comfort foods, here’s how to start the day on a sweet note. Read more

Breakfast Polenta, Morning Couscous and Other New-School Porridge Recipes

by in View All Posts, February 8th, 2017

Strawberry Couscous Breakfast BowlFor many of us, porridge is more of a concept than an actual dish – one that exists within the imaginary backdrops of fairy tales, nursery rhymes and childhood adventure stories. It’s the wholesome breakfast of choice for Goldilocks and the three bears; for Oliver Twist, it’s the base for a sad, watered-down dish known as “gruel” – a name so very fitting for the lumpy gray matter. As a kid, this split left me wondering whether porridge could be a source of nutrition and comfort, and simultaneously a vehicle for cruel and unusual punishment. Yet neither of these possibilities help to clear up the real question – what, exactly, is porridge? And how does it differ, if it all, from oatmeal?

Rest easy, because we have answers: Read more

7 Breakfast Smoothies That (Almost) Taste Like Dessert

by in Family, Recipes, January 18th, 2017

Fruit Fruit SmoothiesWe’re a few weeks into January, which means that by we’ve all seen those Facebook posts with the shiny green smoothies, looking up at us expectantly, just daring us to start the year with a big swig of kale. But if you’re not quite ready to face the day with a glass of bitter greens, start with something a little softer, a lot sweeter and definitely more decadent. These are our favorite dessert-inspired smoothies — no kale in sight.

If you like berry pies, try these Frozen Fruit Smoothies (pictured above).

It’s up to you to choose among frozen strawberries, raspberries or cherries to make this top-rated smoothie. It’s blended with a frozen banana, orange juice and some yogurt, proving you can transform everyday items into a healthy treat.

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The Pioneer Woman’s 15-Minute Eggs Benedict — Most Popular Pin of the Week

by in Community, December 11th, 2016

Eggs BenedictWe’re approaching mid-December, which means that you’re likely knee-deep in all things holiday treats. Whether you’re making fudge to give, truffles to pass or cookies to simply eat by yourself (no judgment whatsoever — we may or may not be doing the same thing), you may be reaching your limit of sweets. When that time comes, look to a satisfying breakfast to kick off the day on a hearty, decidedly savory note. In this week’s Most Popular Pin of the Week, The Pioneer Woman puts a quick-fix spin on a morning classic: eggs Benedict. Her secret for simplicity is a blender hollandaise sauce, which she brightens up with a squeeze of fresh lemon juice.

For more wake-up-worthy breakfast ideas, check out Food Network’s Let’s Rise & Shine board on Pinterest.

Get the Recipe: Eggs Benedict

11 Easy Thanksgiving Day Breakfasts to Make for Overnight Guests

by in Holidays, Recipes, November 14th, 2016

Overnight Oats: No-Cook Blueberry-Almond OatmealGot friends or family in for Thanksgiving? With a big day of cooking ahead, these are the easiest breakfasts to serve guests, with just the right mix of special and simple.

Overnight Oats: No-Cook Blueberry-Almond Oatmeal
Just mix up everyday ingredients like milk, rolled oats and blueberries, and let the mixture chill overnight. When you wake up, the oats will be tender and the flavors married. It doesn’t get easier than that!

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7 Ways to Get Your Morning Pumpkin Fix

by in In Season, Recipes, November 13th, 2016

The perennial fandom over a certain coffee chain’s pumpkin spice latte proves that pumpkin, as an ingredient, should not be reserved for pie. Instead of relegating the sweet squash to dessert only, incorporate pumpkin into breakfast for a sweet, warming start to the day. And if you’re still craving that PSL and want to save a few bucks, we’ve got a recipe to make one at home. Read more

3 Breakfast Smoothies That Will Transform Your Morning Routine

by in Recipes, Shows, October 22nd, 2016

Three Breakfast Smoothies That Will Transform Your Morning RoutineThe morning rush is rough for nearly everyone; we all know it’s almost impossible to cook up an elaborate breakfast when you have only five minutes to yourself. But that doesn’t mean you should skip breakfast altogether. Instead, use that little amount of time to prep a flavorful, satisfying smoothie — and that’s where this morning’s all-new episode of The Kitchen comes in. Today the co-hosts showed off a trio of cool, creamy blends, but instead of featuring the usual berry or banana base, they made the mixtures more decadent, opting for flavors inspired by autumnal desserts (think pie for breakfast). Sold yet? Keep on reading for more details and all the recipes.

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6 Super-Satisfying Make-Ahead Breakfasts

by in Recipes, October 6th, 2016

Cinnamon-Pecan Pancake Breakfast Casserole

Some mornings, you want more than a plain yogurt or cold cereal. You crave something warm and rich in flavor that can fill the kitchen with the smell of the perfect home-cooked breakfast. If you’re daunted by the idea of breaking out too many kitchen tools in the a.m., though, these breakfast casserole recipes offer a solution. Prep these dishes the night before, pop them in the oven the next morning and voila — you’ve got a full breakfast with all the fixings for the whole family.

Cinnamon-Pecan Pancake Breakfast Casserole (pictured above)

Pancakes are great. Letting them soak in a cinnamon-spiked custard overnight makes them even better. While you’re waiting for the casserole to bake in the morning, take five minutes to cook the pecans in maple syrup. Pour it all over this pancake masterpiece for flavorful bites that were made for fall.

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12 Big-Batch Breakfast Ideas That Make Mornings a Breeze

by in Family, Recipes, October 5th, 2016

Cinnamon Baked French ToastWith sweet and savory ideas, this collection of one dozen recipes features kid-approved ways to prep a hearty breakfast ahead of time, so all you need to do in the morning is slice, heat or, in some cases, grab and go.

The Pioneer Woman’s Cinnamon Baked French Toast (pictured above)
I’ve made Ree Drummond’s amazing French Toast for my brood many times, and I love that it’s such a large recipe — it works for at least two breakfasts. I like to prep the whole thing the night before, but I don’t bake it until the morning. When we’re done, I cover the leftovers with foil and store in the fridge for another morning that week. When it’s time to reheat the French toast, set the oven to 350 degrees F, and very slowly pour 1/4 cup of milk right over the top. Replace the foil and bake for about 20 minutes for a second helping! To make it more nutritious, I always use whole-wheat bread and love sprinkling a little wheat germ into the top layer of crumble.

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