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Breakfast

Healthy Quinoa Breakfast Bowl

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This healthy and filling Breakfast Bowl with quinoa, eggs, and fresh fruits and veggies is a great meal to start the day. 

This healthy and filling Breakfast Bowl with quinoa, eggs, and fresh fruits and veggies is a great meal to start the day. 

Over the past year, I have cleaned up my diet for various reasons but nearly all of them could be categorized under “improved overall health”.  Earlier this year, I committed to a diet that spanned over a period of weeks, with the most strict portion lasting for approximately one week.  During the peak of the diet, I abstained from salt, refined sugar, alcohol, red meat, pork, animal fats, saturated oils, and hot spices.  This was no easy task, trust me, but the results were shocking!  

Forty-eight hours in, I started to exhibit some pretty significant detox symptoms that had me feeling rough.  What had I been “fueling” my body with!? Once I broke through the withdrawal barrier, I began to notice something.  I felt great!! Not just physically, but mentally, too. Almost as if I had been given a shot of youth. I felt more springy and upbeat.  Discussions with some friends that had undergone the same dietary rigors, led to the topic of our “second brain” and the relationship between digestion and mental health.  If you are unaware of this connection, I encourage you to look into it.  

I have yet to return to my previous dieting habits but my love for food may never allow me to completely omit certain items.  So I maintain a rather healthy diet with minimal unnecessary additives and splurge when my crave meter gets into the red.  I still feel great and my splurge meals are just that much more enjoyable.

Quick, Easy, Healthy

Now, this meal can be prepared fresh in about twenty minutes if you chop the fruit and vegetables and cook your eggs while the quinoa is simmering.  However, if you prepare the quinoa ahead of time (let’s say Sunday evening), then you can reduce the cook time to the 4-6 minute range depending on how you like your eggs.  My wife and I do this pretty much every week.  Reheat the quinoa, chop the fruit/veggies while the eggs are frying, and we’re at the table in no time.  Eggs, quinoa, lime, and avocado are the staples but we often add tomatoes, too.  Occasionally, I’ll toss in some onion or jalapeno slices to shake things up a bit. What will you add?

Healthy Quinoa Breakfast Bowl

This healthy and filling Breakfast Bowl with quinoa, eggs, and fresh fruits and veggies is a great meal to start the day. 
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 4 eggs
  • 1/2 avocado
  • 1/2 lime
  • Optional:
  • Jalapeno (diced)
  • onion (diced)
  • tomato (diced)
  • salt & pepper

Instructions

  1. Bring the water and quinoa to a boil. Then, reduce heat and cover. Simmer for approximately 15 minutes, or until water is absorbed. (Remember, making the quinoa prior and reheating will reduce your time significantly).
  2. While the quinoa is cooking, place a skillet over medium-high heat. Fry the eggs to your likeness. We stay somewhere between over-easy and over-medium for this recipe.
  3. Slice the lime into wedges. Halve and pit the avocado. While still in the skin, make your preferred size of vertical slices. Once you've sliced the avocado, run a spoon between the flesh and skin to remove the edible part.
  4. Place the eggs and avocado over the quinoa, squeeze your lime wedges over the top, and enjoy!
  5. Optional: We add fresh diced tomatoes pretty regularly and, occasionally, jalapenos and onions. If you choose to do the same, I recommend squirting some extra lime over the fruits/veggies before you add them to the mix.

Notes

Want a little salt & pepper? Check out Flavorgod Himalayan Salt & Pink Peppercorn.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 372mgSodium: 152mgCarbohydrates: 26gFiber: 6gSugar: 2gProtein: 18g
© Cody

Fried Apples

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These quick and easy fried cinnamon apples are a staple that can be enjoyed with oatmeal, on a burger, in a burrito, or as a stand alone side.

These quick and easy fried cinnamon apples are a staple that can be enjoyed with oatmeal, on a burger, in a burrito, or a as stand alone side.

Fried apples are delicious as a side or dessert,

These quick and easy fried cinnamon apples are a staple that can be enjoyed with oatmeal, on a burger, in a burrito, or a as stand alone side.

or mixed in oatmeal for breakfast,

The Funky Java burger is stacked with bleu cheese, cinnamon apples, caramelized red onions, and espresso rub to create an explosion of flavor!

and even on a burger!

Fried Apples

These quick and easy fried cinnamon apples are a staple that can be enjoyed with oatmeal, on a burger, in a burrito, or a as stand alone side.
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

Ingredients

  • 4 granny smith apples (sliced or chopped)
  • 4 tsp cinnamon
  • 2 tbsp sugar
  • 4 tbsp butter
  • 4 tbsp water

Instructions

  1. Melt the butter in a large saucepan or skillet (with lid) over medium heat.
  2. Core and slice/chop the apples. Mix the cinnamon and sugar well. Liberally cover the apples and place them in the skillet. Add water, stir well, and cover.
  3. Cook for 10 minutes, or until the apples are soft and golden brown. Give them a good stir halfway through.
© Cody

Easy Breakfast Corn Dogs

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These easy to make, 4 ingredient Breakfast Corn Dogs are a kid favorite combination of pancakes and sausage!

These easy to make, 4 ingredient Breakfast Corn Dogs are a kid favorite combination of pancakes and sausage!

 

The Keys to Ease 

There a couple of key things that help this recipe not turn into a kitchen disaster.  They are also pretty common items (in our house at least): a cup and toothpicks. To make a more traditional corn dog, stick the popsicle sticks about halfway into one end of the sausages before baking.  The problem here is that I, personally, seem to never have popsicle sticks in the house when we want them.  So, we’ve found that toothpicks work just as good, if not better, and are easier to handle in the fryer.  We stick the tooth picks in the sausages, dredge and batter, then slide them off of the toothpick and into the fryer.  Out comes little golden dippers comparable to the mini freezer corn dogs you can get at the store.

After mixing the pancake batter, pour it into a cup for dipping. This is WAY easier than using the mixing bowl.  Simply take the dredged sausage on a stick and dunk it into the cup, being sure to slightly twist as you remove it from the batter.  As the amount of batter lessens, just refill the cup. 

The Ingredients

Pretty much any breakfast sausage link and pancake mix will work here but we definitely have our favorites.  For this recipe, maple sausage links are the best! I mean they’re dipped in pancake batter so it only makes sense, right? As far as the pancake mix goes, the below recipe uses the instructions from the Krusteaz Protein Pancake Mix box. Like I said, though, pretty much any mix will work.  Just make sure that the batter isn’t too runny! We usually start with 4 servings, according to the nutrition facts on the back of the box, and end up with 1-2 pancakes worth of batter left in the cup when all is said and done. 

Easy Breakfast Corn Dogs

These easy to make, 4 ingredient Breakfast Corn Dogs are a kid favorite combination of pancakes and sausage!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 1 1/3 cups water
  • 2 cups Krusteaz Protein pancake mix
  • 1 package maple sausage links
  • oil for frying

Instructions

  1. Preheat the oven to 400 degrees and the oil in fryer to 350.
  2. Place the sausages on a roasting pan and bake for approximately 10 minutes. Turn the links over and bake for an additional ten minutes. Remove and let cool.
  3. Mix your choice of pancake mix per the package instructions and pour some extra dry mix on a plate for dredging.
  4. Stick toothpicks about halfway into the sausage link through one end. Roll the sausage in the dry pancake mix, then dip into the pancake batter (using your preferred method from above). Make sure that the sausage is fully coated. Drop in the fryer until golden (2-3 min).
  5. Enjoy with your favorite syrup.

Notes

Required: Deep fryer, roasting pan, Popsicle sticks or toothpicks

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 301Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 758mgCarbohydrates: 47gFiber: 2gSugar: 10gProtein: 8g

may vary depending on your choice of ingredients

© Cody
Category: Breakfast

Salmon Hash

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Try some fish for breakfast with a hearty helping of Salmon Hash!

Try some fish for breakfast with a hearty helping of Salmon Hash.

Multnomah Falls, Oregon 2019

It’s been cold and/or rainy here for the past several days. Cold, early mornings ignite a crave for warm, hearty breakfasts. I got to thinking about last spring’s trip to Oregon.  The wife and I left Portland well before sunrise in attempt to have an uncrowded experience at Multnomah Falls. The early departure definitely paid off.  We had been up and down the trail with plenty of pictures before the crowd really started to emerge.  It was cold and misty, so we decided to grab breakfast at the Lodge before hitting the other nearby trials.  

My wife’s sweet tooth found luxury in their silver dollar pancakes (with marionberries) and I went with the smoked salmon hash. The portions were filling, to say the least. 

Salmon hash and the Trailblazer at Multnomah Falls Lodge

Until that time, from what I remember at least,  I had never had salmon for breakfast.  Crabs Benedict and lobster omelettes? Sure! Never salmon, though.  I am glad I did because it was delicious! As much as I would like to up and fly to Oregon every time I got the itch, it’s just not feasible.  So, here we are again, I tried to bring part of it back with me to the kitchen.  While I recommend (highly) to experience the location, and other parts of the Pacific Northwest, for yourself; if you’re curious about sizzling salmon first thing in the morning, give this a go.

The Fish & Potatoes

If you prefer to cook your own salmon, by all means, please do.  Canned red salmon also works. The main point is to flake the fish into small/medium size chunks.  Large chunks: 1) make it harder to hold the hash browns together 2) help prevent or minimize “separate” bites as if you were eating a fillet with potatoes.  

Similar to the salmon, a bag of pre-shredded potatoes will work and makes the preparation easier (overall). However, if you prefer to shred your own, there are a couple of important things that you need to know (not covered in recipe below).  Trust me, it’s not as simple as shredding potatoes and throwing them into the skillet.  Tried that, they weren’t very good, and nobody likes to eat things that aren’t very good.  (FYI, “They’re okay” and “they’re not that bad”, means they’re not good and you need to do something different……for everyone.) So, ensure the potatoes are rinsed thoroughly until the water runs clear, indicating that the starches have been removed. After they are thoroughly rinsed, spread them over a clean towel and press/pat with another towel.  Paper towels can work, but it takes a large amount and should be considered as a last resort. Then you are ready to start cooking!

 

Salmon Hash

Try some fish for breakfast with a hearty helping of Salmon Hash.

Ingredients

  • 8 oz red salmon
  • 2 eggs (optional)
  • 1 lb of shredded potatoes (russet)
  • 1/2 cup shredded cheddar cheese
  • 2 green onion stalks
  • 1/2 stick of butter
  • salt and pepper to taste

Instructions

  1. Chop the green onions, discarding the bulb.
  2. Combine the potatoes, salmon, green onions (save some for garnish), and cheese in a bowl. Mix well. Be careful with the cheese......the more you add, the more of a (negative) impact it has on how your hash browns result.
  3. Clarify the butter by melting it in a saucepan or pot. Bring the butter to a boil over medium-low heat and allow the fat to form a foam on the top. Carefully scrape as much foam off as you can without sacrificing butter. Remove from heat. Using a coffee filter or cheese cloth, strain the remainder of the liquid. Now, you have clarified butter.
  4. Heat clarified butter in a cast iron skillet over medium heat. Firmly press a "patty", or patties, of the hash mixture that is approximately 1" thick. Place into the skillet and cover for about five minutes, or until the bottom is crisp and golden.
  5. Flip the hash brown and cook the other side. Cooking for approximately 3-5 minutes, with the last minute or two uncovered.
  6. Serve with two fried eggs (prepared to your liking) over the top and garnish with the remaining green onions.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 80mgSodium: 667mgCarbohydrates: 21gFiber: 2gSugar: 1gProtein: 18g
© Cody
Category: Breakfast

Blackberry Jalapeno Waffles

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Spice things up a bit with these quick and simple Blackberry Jalapeno Waffles!

Spice things up a bit with these quick and simple Blackberry Jalapeno Waffles!

I was chowing down on some chicken and waffles with a friend one afternoon.  They were gluten free so the waffles had a bit of a sweet cornbread vibe.  The chicken had some spice and the plate was garnished with thin jalapeno slices.  It was delicious!! Fast forward a couple years to when we had a bunch of extra jalapenos from the garden.  Looking for some alternative methods, my mind went back to those little jalapeno slices that came with that chicken and waffles meal. For reasons still unknown, Blackberry Jalapeno just seemed to be “it”.  I played around with the recipe for a bit and, three waffle makers later, I’ve got it pegged.  

Waffle Makers

My wife and I received a waffle maker as a wedding present.  We loved it!! And we used it until it literally fell apart.  It’s demise was inevitable and really had nothing to do with the quality, in my opinion ( I just wish I could remember the name).  The next one we purchased was terrible! After the first attempt, we were skeptical. On the second, it got tossed.  On the brink of a waffle depression, we came across our current waffle maker.  So far, I’ve enjoyed it and we are back to making our waffles at home.  The moral of the story is that there are good ones and bad ones but  don’t let an awful waffle lead you away from golden crispy glory!

The Mix

You can use any store bought pancake mix here but, make sure you follow the instructions for waffles! We typically use Kodiak Cakes or Krusteaz. 

Blackberry Jalapeno Waffles

Blackberry Jalapeno Waffles
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes

Ingredients

  • 1 cup of pancake/waffle mix
  • 1 tbsp oil
  • 3/4 cup of milk
  • 1/4 cup of muddled blackberries
  • 1/4 jalapeno
  • 1-2 tsps of sugar (optional)
  • Toppings: Honey or Maple syrup

Instructions

  1. Turn the waffle maker on and allow to heat.
  2. Rinse blackberries and jalapenos. Pat dry.
  3. Mince the jalapeno starting at the bottom of the pepper. 1/4 of the pepper should stop you short of reaching the seeds. Muddle the blackberries.
  4. Combine mix, milk, oil, jalapenos, and blackberries in a bowl. If you prefer, add a teaspoon or two of sugar to the mix. This can help balance the flavors, especially when dealing with some tart berries.
  5. Pour batter into waffle maker and let cook until golden and crispy. Your machine should let you know when it's done with either a light or beep.
  6. Drizzle with honey or maple syrup. Enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 484Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 100mgSodium: 737mgCarbohydrates: 51gFiber: 1gSugar: 1gProtein: 14g
© Cody
Category: Breakfast

Shrimp & Grits

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A Southern staple, this flavorful Shrimp and Grits can be enjoyed at any meal!

The thick, creamy, stone ground grits are spooned over a Cajun hot sauce and topped with shrimp, Andouille sausage, and bacon.

 

This is my spin on the classic favorite.  The thick, creamy, stone ground grits are spooned over a Cajun hot sauce and topped with shrimp, Andouille sausage, and bacon. Anywhere I’ve been that served grits, I tried them.  Some were good, some weren’t, and some were so inconsistent that the quality depended on the day.  I like my grits thick, sweet and buttery, yet salty and savory!! I don’t want them bland and runny to the point of watching little particles spin in the liquid every time the spoon hits.  Also, I don’t enjoy fishing for solo shrimp in a sea of grits.  There’s a reason those things are caught with nets! So, this version provides ample opportunity to ensure each bite is full flavor; rather it be from the meats, shrimp, cheesy grits, sweet bursts of tomato, or the crisp pop of green onions. 

Shrimp & Grits

Shrimp & Grits

A Southern staple, this flavorful Shrimp and Grits can be enjoyed at any meal!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 lbs of Large or Jumbo Shrimp (peeled, tail off)
  • 4 slices of bacon
  • 2 Andouille Sausage links
  • 1 cup shredded cheddar (medium/mild)
  • 1/2 cup yellow stone ground grits
  • 1/2 cup white stone ground grits
  • 2 tbsp sun-dried tomatoes, chopped
  • 1 green onion stalk, chopped
  • 1-2 tsp Zatarain's Cajun Hot Sauce
  • 2 tbsp butter (optional)
  • 1 tsp salt (optional)

Instructions

  1. Fry bacon in skillet over medium heat.
  2. Bring 1 quart of water and a teaspoon of salt (optional) to a boil in a separate pot. Slowly stir in grits, reduce heat to low, and let cook (covered) for approximately 12 minutes. Stir often.
  3. Remove cooked bacon from skillet and let cool. Add chopped Andouille sausage to the same skillet over medium heat. Prepare the sausage to your likeness and remove from skillet.
  4. Using the same skillet that you cooked the bacon and sausage in, saute the shrimp over medium high heat for about three minutes per side, or until done. For extra flavor, immediately add 1 tbsp butter once removed from heat, sprinkle some Cajun seasoning, and toss; allowing the butter to melt and coat the shrimp.
  5. Return to pot and remove grits from heat, add 3/4 cup of cheese and butter (optional), stir well, and cover.
  6. Chop bacon, sun-dried tomatoes, and mix with Andouille sausage.
  7. On the plates, drizzle hot sauce in the shape of a 'z'. Spoon the grits onto the center of the plate. The grits should spread, pushing the hot sauce along with it.
  8. Add the bacon, sausage and tomatoes.
  9. Top with shrimp. Garnish with green onions and remaining cheese.

A Southern staple, this flavorful Shrimp and Grits can be enjoyed at any meal!

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 425mgSodium: 2189mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 53g
© Cody

Iced Hazelnut Coffee

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This iced hazelnut coffee is a cool, refreshing pick-me-up for the warmer days.

This iced hazelnut coffee is a cool, refreshing pick-me-up for the warmer days.

 

As much as I love coffee, to be honest, there are just times where a steaming cup of joe won’t cut it.  Like right after an early morning run or in the middle of a hot afternoon, for a couple of examples.  So, I supplement with this chilled version during those times to keep me going.

I have never been big on flavored coffee blends.  Especially when it comes to hot coffee.  But with cold coffee, its a different story! Hazelnut Iced Coffee is one of my absolute favorites.

How to Make Hazelnut Iced Coffee

Make Cold Brew Coffee. Pick your favorite Hazelnut Coffee blend and make your cold brew using your preferred method.  For steps on how to make Cold Brew Coffee, click here.

Pour over ice. Fill your cup of ice about 2/3s of the way full with cold brew hazelnut coffee.

Top with Milk.  Fill the remaining 1/3 of the cup with your choice of milk

This iced hazelnut coffee is a cool, refreshing pick-me-up for the warmer days.

Can You Use Almond Milk with Iced Coffee?

Absolutely! And, unlike hot coffee, you don’t have to worry about curdling.  In the recipe below, I actually use Vanilla Almond Milk to add a touch of sweetness.  Cashew milk, oat milk, macadamia milk and coconut milk are also good substitute options for dairy.  If you do choose any of these, make sure to shake the carton before you pour because they have tendency to settle. When I’m drinking iced coffee, it is typically mixed with one of these as they seem to sit a bit lighter on the belly in comparison to regular milk.  

Iced Hazelnut Coffee

This iced hazelnut coffee is a cool, refreshing pick-me-up for the warmer days.

This iced hazelnut coffee is a cool, refreshing pick-me-up for the warmer days.

Ingredients

  • 8-10 ounces of cold brew hazelnut coffee
  • 2-4 ounces of vanilla almond milk

Instructions

    Simply fill your cup with ice, pour the desired amount of cold brew over ice, and top with your preferred amount of milk (for this one, I prefer vanilla almond milk).  This is similar to the Jack & Coke concept.  The perfect ratio depends on the person drinking it, so play around and find yours. For starters, try this one.

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© Cody

Cold Brew Coffee

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This thirst quenching cold brew coffee provides the same pick me up as it’s steamy ancestor and is great for those hot summer afternoons. 

This thirst quenching cold brew coffee provides the same pick me up as it's steamy ancestor and is great for those hot summer afternoons. 

 

One of my very first coffee drinks that wasn’t from my grandfather’s Stanley thermos, was actually recommended by the very same person who has helped start my blogging adventure.  We were visiting a college campus and took a break near the campus Starbucks. I was 17, and knew nothing about coffee and she was like, “you’ll probably like this”.  Two Mocha Frappuccinos later, I had enough energy to read the library, take the GRE, and apply to Grad School all before lunch.  P.S. I did not attend college that following year.

That is where my love for cold coffee began.  As much as I love coffee, to be honest, there are just times where a steaming cup of joe won’t cut it.  Like right after an early morning run or in the middle of a hot afternoon, for a couple of examples.  So, I supplement with this chilled version during those times to keep me going.

The Best Coffee for Cold Brew

As with most coffee recipes, the type of roast used depends on your personal preference.  For the best cold brew, I typically stick with medium to dark roasts.  That doesn’t necessarily mean that you have to do the same.  In choosing the perfect roast for you, things to keep in mind are acidity, flavor, and brew time. The general rule of thumb is the lighter the roast, the higher the acidity, and the longer the brew time (for cold brew).  

This thirst quenching cold brew coffee provides the same pick me up as it's steamy ancestor and is great for those hot summer afternoons. 

How to Make Cold Brew Coffee

Brewing cold coffee couldn’t be any easier.  The easiest way is to use a cold coffee maker.  Toddy and Takeya are both good options with the latter being my favorite for reasons of simplicity. I recently bought a cold brew infuser from World Market that works great. If you don’t have a cold coffee maker, no worries!  I spent years just putting coffee and water in a glass container to strain into my cup when I was ready to drink.

Tips for the Best Cold Brew Coffee

Choose the right roast for you.  As mentioned above, I would recommend a medium to dark roast but that is not an “etched in stone” rule.  By all means, choose whatever your taste buds prefer.  If you do choose a light roast, however, make sure you increase the brew time to about 24 hours.

Consider flavor blends.  When it comes to hot coffee, I’m typically not a fan of flavor blends. But with cold coffee, it’s a different story! Iced Hazelnut Coffee is one of my favorites. I’ve used other blends, such as a Vanilla, that also produce some pretty tasty beverages.

Add milk or a non-dairy substitute.  While I enjoy the occasional latte or cappuccino, I usually drink my coffee black.  Again, with cold brew, my preferences are different.  2-3 ounces of milk helps create a creamy texture and provides a touch of sweetness that helps balance the drink. Almond, cashew, macadamia, or oat milk are great substitutes here.

Mind the grind.  If you are grinding your own beans.  Make sure not to go too fine, or you could end up with a bitter brew.  A medium to coarse grind is ideal for cold brew.

These are two of my favorite cold coffee drinks:

Iced Hazelnut Coffee

Frothed Cold Brew

Cold Brew Coffee

Cold Brew Coffee

Ingredients

  • 12-14 tbsp of ground coffee
  • 1 quart of water

Instructions

  1. If you’re using a specific cold brew device, follow those
    instructions. If you’re doing your own thing, then this should produce some
    tasty cold brew:
  2. Place 12-14 tbsp of ground coffee into approximately 1 quart of water.
  3. If the grinds aren’t in an infuser, give it a quick stir.
  4. Place in refrigerator for 8-12 hours.
  5. Then, you’re ready to enjoy.

    I typically make this in the evening and let it sit overnight.  I recommend enjoying this within 7-10 days.

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© Cody

Espresso Con Panna

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This Espresso Con Panna is a delicious, creamy coffee drink that is small in volume, big in flavor, and bold in strength. 

This Espresso Con Panna is a delicious, creamy coffee drink that is small in volume, big in flavor, and bold in strength. 

 

Espresso Con Panna Recipe         

             One night in Bahrain, while waiting in the terminal for a late night pick up, I discovered Espresso Con Panna. Which is simply espresso topped with whipped cream.  From first sip, I was stuck!  For months, whether it be swinging by the corner café before early morning movements or waiting in the cool air terminal at random hours, this sure shot of life became my new go-to and remains in my top rankings of coffee drinks today.

              The reason I am sharing this easy concept is because, as one of my go-to drinks, you wouldn’t believe some of the faces I get when trying to order one.  It typically goes like this:

              Me: “Espresso Con Panna, please.”

              Employee: Stares at my face as if it’s changing like Pinnocchio.

              Me: “Do you have whipped cream?”

              Employee: “Yes” – if no, obviously my order changes. This has happened a few times, too.

              Me: “can you just put some on top of a double espresso for me?”

              Employee: “Oh!! Yea I can do that!”

              Me: “Thank you!!”

This has happened way more often than not.  I’ve honestly been kind of shocked that it’s so unknown in some of the places I’ve been. Vice versa, there has been a time or two where I tried to head this off and just asked for a double shot with whipped cream. The response was, “so espresso con panna?” 🙃

              Side note:  I once got made fun of by a guy for ordering such a tiny little cup.  He was ragging on me like, “Pshhht, I can’t believe you’re drinking such a tiny little cup of coffee.” FYI, your average Grande latte has a double shot in it; with the rest being steamed milk and possibly flavoring. This was the exact case for his snickerdoodle latte! 🤨

What is Espresso Con Panna?

              Espresso Con Panna literally means “espresso with cream”.  So, in a nutshell, it’s your desired amount of espresso topped with whipped cream.  The amount of espresso used is totally up to you and can range from single to quadruple shots………yes, I’ve ordered a quadruple espresso before……..although single to double is the standard.  Double is my preference for this drink, though.

Ingredients needed for Espresso Con Panna

              You only need two simple ingredients to make this easy Espresso Con Panna. As with most simple recipes, quality really matters so be sure to use fresh, flavorful ingredients for the best results. To make this espresso drink you will need:

  • Espresso: freshly ground coffee beans make the best espresso. Typically, you want to go with a dark or espresso roast.  Black Rifle Coffee Company’s AK-47 Espresso Blend is my favorite blend for this recipe.
  • Whipped Cream: you can use freshly whipped heavy cream, or store-bought cream if you prefer.

How to make Espresso Con Panna:

In terms of espresso drinks, this is the simplest to make.  All you have to do is:

  • Brew the espresso.
  • Pour the espresso into your favorite cup.
  • Top with whipped cream

That’s it! But, the deliciousness is in the details.

Tips for the Best Homemade Espresso

If you have ground coffee, that will technically “work”. However, it will likely be too coarse and make a weaker shot. If you want the best, freshly ground espresso beans are the way to go.

This Espresso Con Panna is a delicious, creamy coffee drink that is small in volume, big in flavor, and bold in strength. 

Grinding the beans is a very important step.  As mentioned above, too coarse of a grind can lead to a weaker, watered-down shot. A grind too fine, though, could result in a bitter shot. So, you want to dial to somewhere in the middle for your perfect grind.

This Espresso Con Panna is a delicious, creamy coffee drink that is small in volume, big in flavor, and bold in strength. 

Once you’ve ground your beans, add them to the portafilter basket, and tamp.  Tamping is another important step.  You want to apply 25-30 pounds of pressure. A calibrated tamper is super helpful, here.  The key is consistency.  So, if you brew (or cook) with soul rather than science, just apply the same amount of pressure each time. Remember to give the tamper a slight twist as you pull off.  Check out this video for some quick tips!

This Espresso Con Panna is a delicious, creamy coffee drink that is small in volume, big in flavor, and bold in strength. 

Brew the espresso following your machine’s settings.

Flavored coffee is a great way to switch things up!! Community Coffee has a new Irish Coffee Blend that works great with this recipe!! With cream (con panna) and a little sugar, it’s a perfect mini version of Irish Coffee….minus the whiskey. This Espresso Con Panna is a delicious, creamy coffee drink that is small in volume, big in flavor, and bold in strength. 

Con Panna: Tips for the Best Homemade Whipped Cream

What you need to make your own whipped cream:This Espresso Con Panna is a delicious, creamy coffee drink that is small in volume, big in flavor, and bold in strength. 

  • Heavy Whipping Cream or alternative
  • 2 tbsp sweetener
  • ½-1 tsp vanilla extract (not artificial!)
  • Hand mixer or stand mixer

Make sure everything is cold! I typically chill the mixing bowl and blending attachments prior to starting the process. Add all ingredients to the chilled bowl and blend until peaks form.

If you are dairy free, use coconut milk or coconut whipping cream in place of the heavy whipping cream.  My wife actually prefers coconut milk in her lattes.  You can also sub your favorite syrup for the vanilla if you have a special flavor that you enjoy.

Other Coffee Drinks:

Cold Brew Coffee

Keto Coffee Frappuccino

Keto Hot Cocoa with Espresso Whipped Cream (keto + low carb)

Iced Hazelnut Coffee 

Recipes with Espresso:

The Funky Java Burger

Espresso Con Panna

This Espresso Con Panna is a delicious, creamy coffee drink that is small in volume, big in flavor, and bold in strength. 

Ingredients

  • Espresso (double shot)
  • Whipped Cream

Instructions

    Now, I’m no barista and there is a plethora of information on brewing espresso out there. You can start here. Also, the steps you take to make this caffeine packed hotshot are going to vary depending on your machine and I only have experience on Delonghi machines.  In terms of espresso, the only other brewing experience I have is with the Aeropress and that thing is one of the best accessories that I own for backpacking/backcountry trips!!! So, this is more of a generalized concept of how to go about it with some attached links that are very helpful and
    informative.

Grind your beans. Typically, you want to go with a dark or espresso roast but, you do you. Grind matters!  Too fine and you will see an increase in bitterness (over extraction), but too coarse and it’ll be watered down (under extraction).


Fill the portafilter basket with your desired amount of ground coffee.


Tamp. Ensure you have an even and consistent tamp. 


Brew the espresso. 
How you do this depends on your machine (assuming you are using an espresso machine; if not, click here), but I simply push a button or turn a knob.


Top your freshly brewed espresso with whipped cream.

© Cody
Category: Coffee

Jon’s Stuffed French Toast

by

There’s a whole lot of history behind this scrumptiously sweet and simultaneously filling Stuffed French Toast.

There’s a whole lot of history behind this scrumptiously sweet and simultaneously filling Stuffed French Toast.

Stuffed French Toast       

 Several years ago, on one of my trips abroad, I met this guy named Jon.  He was an interesting, humble dude with so much salt that he had to push super sweet meals like this to counter.  We worked together and ended up living next door to each other for several months. One morning, I saw Jon feeding another co-worker by the front entrance.  I grinned and began walking towards the two wondering what he was doing, which is exactly what I asked once I made it to them.  He responded with, “this French toast I made, want a bite?” I declined at the time. But shortly after, Jon and a few guys were at my place indulging in one of the best French toast meals that I’d ever had.

              Jon also enjoyed cooking, or at least seemed to, so there were several “science project” type meals that were created in our kitchens (like Reese’s pancakes with chocolate syrup).  One of his Cajun meals actually inspired a chicken and rice recipe that you can find here.  I think it’s fair to say that some of my kitchen creativity was created during this time, as well as some of my skills and tricks; especially considering the amount of food network that I binge watched while there. 

Why this Stuffed French Toast is a game changer

              Fast forward to my return home, where I decided to throw a party.  A girl showed up that instantly, for reasons still unknown, became the center of my world.  The biggest problem was that, for reasons definitely not related to alcohol consumption, I could not, for the life of me, remember her name! Luckily, our paths crossed again a few weeks later.  We began dating and the very first thing I ever cooked for her was this recreation of a delicious stuffed French toast that I had recently learned to make through a friend (Jon).

              On our fifth wedding anniversary, I decided to call Jon and tell him that his French toast recipe (with a little help from my Boston Terrier) helped me convince this angel to marry me. Today, it is still one of my wife’s favorite breakfast meals.

  There’s a whole lot of history behind this scrumptiously sweet and simultaneously filling Stuffed French Toast.

How to make Stuffed French Toast

Stuffed French Toast is essentially a sandwich that is battered and fried like French Toast.  You spread cream cheese on one slice of bread, fruit preserves on another, then place the slices of bread together just like you would a PB&J.  Dip the “sandwich” in  the egg mix, toss it in the buttered skillet until golden brown, and enjoy!

Ingredients for Stuffed French Toast

This Stuffed French Toast recipe is incredibly simple but, as with most easy recipes, the result depends on the quality of ingredients. You will need:

  • Bread
  • Cream Cheese
  • Jam/Preserves
  • Cinnamon
  • Sugar
  • Eggs
  • Butter or Oil

What bread do I use for French Toast?

In this house, we typically use whatever we have for French toast, but brioche or homemade sourdough are by far our favorites for this recipe. While I love sourdough and it is my overall favorite bread, brioche has the edge here.

There’s a whole lot of history behind this scrumptiously sweet and simultaneously filling Stuffed French Toast.  

Tips for Making the Best Stuffed French Toast

The best part about this dish is that it is only limited by your creativity.  You can change the bread type and/or the flavor of preserves to give this thing your own vibe.  We like to use brioche or homemade sourdough stuffed with whipped cream cheese, fresh fruit, and homemade preserves.  And we’ve used almost any type of jam/preserve that tickle our fancy…..apricot, strawberry, raspberry, blackberry, elderberry, blueberry, you name it!!!

There are a few tips to keep in mind when making this recipe that can drastically impact the turnout:

  1. Stir the eggs, cinnamon, and sugar before every dip. If not, you’ll find that some of your French Toast will be full of flavor and others will have a dominant egg taste.
  2. If you do choose a bread such as brioche or sourdough, soak for approximately 5 seconds. This type of bread just works better, trust me.  If you use any other bread, which is fine, just make sure to not soak it in the egg mix for as long.  This will help avoid over-saturation.
  3. If homemade jams/preserves aren’t an option, give these brands a try: Dickinson’s Preserves, Santa Cruz, Stonewall Kitchen, Polaner.
  4. Don’t be afraid to rotate the toast. I know plenty of people that are “one and done” when it comes to flipping food.  With this Stuffed French Toast recipe, I find that three flips are the number of flips for me, with thirty seconds between each flip. It helps prevent burning the toast and provides a more even, through cook.  
  5. Top with fresh fruit and powdered sugar.

Stuffed French Toast Fillings to Try

Freshly sliced  or muddled fruit between the whipped cream cheese and preserves will crank the sweetness up a bit as well freshen up the dish. They work great as toppings, too!  You can also fry bananas, like in the Banana Burrito recipe, and use those with cream cheese as filler. 

There’s a whole lot of history behind this scrumptiously sweet and simultaneously filling Stuffed French Toast.

Syrups for Stuffed French Toast

While the girls could give Buddy the Elf a run for his money (or in this case, syrup), I tend to shy away from it for this Stuffed French Toast.  It is sweet enough as it is, especially when topped with powdered sugar, fresh fruit, and a touch of honey. If you do use syrup though, a little maple syrup should do the trick. If you are just using blueberries, try this blueberry maple syrup. Caramel syrup is amazing over Banana Stuffed French Toast.

Other Breakfast Recipes:

Easy Breakfast Corn Dogs

Salmon Hash

Healthy Quinoa Breakfast Bowl

Mexican Hash

Yield: 2

Jon's Stuffed French Toast

There’s a whole lot of history behind this scrumptiously sweet and simultaneously filling Stuffed French Toast.

There’s a whole lot of history behind this scrumptiously sweet and simultaneously
filling Stuffed French Toast. 

Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 2 minutes

Ingredients

  • 4 slices of bread
  • 2-4 tbsp whipped cream cheese
  • 1-2 tbsp fruit preserves
  • 3 beaten eggs
  • 1 tbsp cinnamon
  • 1 tbsp brown sugar
  • 2 tbsp butter

Instructions

    1.  Set up your station. Beat egg, cinnamon, and brown sugar in a square bowl that is large enough to fit your sandwiches.

    Tip: Make sure to stir immediately before dipping the bread in or all your flavor may go to the first one and leave you with a fluffy fried egg taste on the rest.

Place the skillet on medium heat, add 1 tbsp butter. Allow butter to melt and spread over skillet. You will repeat this step for sandwich number two.

2. Make your sandwiches:

Think of this like you're making a PB&J except you're subbing whipped cream cheese for
the peanut butter.  Spread the preserves
on one slice and the cream cheese on another. 
Put those two slices together and……. Voila!!!

3. Place your sandwiches in the egg mixture,
letting each side soak for about 5 seconds on each side.

4. Remove from egg mixture.

5. Add sandwich to skillet and cook each side to
golden brown. 

6. Move sandwich to plate and cut in half,
diagonally.  Sprinkle with powdered sugar and top with fresh fruit or
drizzle with your favorite syrup (optional).



Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 744Total Fat: 35gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 350mgSodium: 643mgCarbohydrates: 90gFiber: 4gSugar: 43gProtein: 19g
© Cody