cooking

Breakfast with Melinda’s Hot Sauce

Melinda’s Hot Sauce; Heat and Flavor is just what I need to add some kick into my breakfast! With a variety of flavors and sauces, there’s always a new taste to offer your dish.

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So who is Melinda? Melinda represents all of the women who have shared their passion for cooking and food and family. She symbolizes mothers and grandmothers all around the world who make food with love! In 1989, Melinda’s hot pepper sauces were introduced and they set the culinary world on fire! It was the first brand to truly balance fire and flavor. The first brand to introduce America to the habanero chile pepper, and the first to introduce a pepper sauce with a variety of heat levels.

Check out Melinda’s Hot Sauces at the links below!IMG_0676.JPGFullSizeRender-25.jpg

https://melindas.com

https://www.instagram.com/heatandflavor/

https://www.facebook.com/MelindasHeatAndFlavor/

Click follow and hit the like button to keep updated on new recipes!

-Mitz

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cooking

French Toast with Charlie’s Butter

Hi all! Hope everyone is having a fantastic Wednesday! French toast is always my go-to breakfast item at cafes but when I make it at home, I try to make it semi healthier. Everything about it is just so delicious. I was able to use Charlie’s Butter in my recipe and it couldn’t have tasted better. This recipe takes no time at all and is the perfect meal for breakfast. FullSizeRender-31.jpg

Ingredients:

  • 2 slices of bread
  • 2 eggs
  • Almond milk
  • Cinnamon
  • Charlie’s Butter

Directions:

  1. Toast 2 slices of bread. I placed the toaster setting on 5.
  2. In a bowl, whisk 2 eggs and a dash of cinnamon.FullSizeRender-30.jpg
  3. Add about 2 tablespoons of almond milk.
  4. Whisk together really well.FullSizeRender-36.jpg
  5. On a large skillet, turn on the heat to medium high.
  6. Dip one slice of bread in the bowl of the egg mixture and turn over to coat the other side of the bread.FullSizeRender-39.jpg
  7. Place on the skillet and let it cook for 2-3 minutes.
  8. Flip over to its other side and let it cook for another 2-3 minutes.FullSizeRender-43.jpg
  9. Flip over again and spread some Charlie’s Butter. I used the cinnamon flavor.
  10. Flip over again and spread Charlie’s Butter again. Let the first side cook for 2 minutes.FullSizeRender-41.jpg
  11. Flip and cook again for another 2 minutes.
  12. Repeat with the other slice of toast.
  13. Serve with maple syrup!FullSizeRender-38.jpgFullSizeRender-44.jpgFullSizeRender-45.jpg

Charlie’s Butter:

Charlie’s Butter is a collection of delectable artisan pasture-fed butters made from only the finest ingredients. It all starts with butter from a small herd of cows that graze on the lush California coastal grasses. Wholesome organic spices and herbs are then combined with the butter, culminating in an extraordinary flavor experience. FullSizeRender-23.jpg

Charlie’s Butter is Grass-fed butter, also known as pasture butter, is made from the milk from cows that only feed on natural grass vice a grain-based diet.  The milk of grass-fed cows is superior to that of grain fed cows because there is not the typically associated use of antibiotics and growth hormones. FullSizeRender-28.jpgFullSizeRender-26.jpg

Health benefits of grass-fed butter include: A naturally occurring fatty acid called Conjugated Linoleic Acid (CLA) and a balance of Omega 3 & 6 fatty acids. Compared to regular butter, grass-fed butter has less Omega-6 and more Omega-3, which is important because most people are already eating way too many Omega-6 fatty acids in their daily diets. Nutrient dense in vitamins such as A, D, E, K & K2.  K2 is great for bone strength and is also beneficial in the bone development of children.FullSizeRender-31.jpg

You can buy your Charlie’s Butter at the links below:

http://www.charliesbutter.com

https://www.instagram.com/charliesbutter/

https://www.facebook.com/CharliesButter/

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves 1 person.
  • You can add sugar to the egg mixture and serve up some whip cream.
  • Instead of regular bread, you can use challah bread however this is just what I had on hand!

Homemade french toast is just as delicious as restaruant french toast, but just half of the calories!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

-Mitz

cooking

Granola Oats Breakfast Muffin

Hi all! I hope everyone is having a better week than me- I am just recovering from a fever, sore throat, and all the sickness has to throw at me. I usually get sick twice a year, once in the winter and once in the spring. So I just have to ride this wave until it’s over.

With that being said, Granola Oats Breakfast Muffins are the perfect snack to bake ahead of time. That way you’ll have it ready to go for the week. It seriously takes 5 minutes to make and 20 minutes to bake. NO.TIME.AT.ALL. They’re super delicious, so warm and cozy, and a great add on to your breakfast. Let’s get started!

Ingredients:

  • 1/2 cup of milk
  • 1 egg
  • Vanilla extract
  • Baking powder
  • Cinnamon
  • Maple syrup
  • 1 cup oats
  • Granola

Directions:

  1. Preheat the oven to 350 degrees F
  2. In a large bowl, mix together the egg, milk, a dash of vanilla extract, and 3 tablespoons of maple syrup.FullSizeRender-11.jpg
  3. Then add a pinch of baking powder, a dash of cinnamon, and the oats. Mix well.FullSizeRender-16.jpg
  4. Spray a muffin tin with cooking spray.
  5. Pour batter evenly into each muffin tin.
  6. Top with granola.FullSizeRender-12.jpg
  7. Bake in oven at 350 degrees F for 20 min and broil on low for 5 minutes.
  8. Let them cool for a few minutes.FullSizeRender-18.jpg
  9. Serve and enjoy!FullSizeRender-14.jpgFullSizeRender-17.jpgFullSizeRender-13.jpgFullSizeRender-19.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This recipe makes 6 Granola Oats Breakfast Muffins.
  • Topping off with granola is optional. You can add whatever you like- chocolate chips, berries, chia seeds, etc.

This recipe comes in handy on days like mine when I’m feeling sick and have no energy to cook. Or they come in handy when you’re on the go and need something quick. OR they come in handy when you just want a simple yet delicious snack!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Stacked Eggplant Parmesan

Happy Wednesday everyone! I can’t believe it has almost been 2 months since I’ve started this blog and shared my take on recipes! Time does fly by and I can’t thank everyone enough for the positive feedback. Even if one person can take away some courage and try their hand in the kitchen, then my job here is done 🙂

This week, I decided to make Stacked Eggplant Parmesan. Italian cuisine is always my favorite. For me, you can never go wrong with lots of carbs and cheese. Although, eggplant parm has nearly half of the amount of cheese than in a regular Italian dish, it can still taste just as delicious. I decided to stack the eggplant slices in a stack of 3 or 4 just because I find it more appealing and fun. Oh- and you can always fry the eggplant slices instead of baking them. I’ll mention these at the end of this post. Let’s get started!

Ingredients:

  • 1 medium sized eggplant
  • 2 eggs
  • Italian seasoned bread crumbs
  • Tomato sauce
  • Mozzarella and/or parmesan sliced cheese
  • Italian seasoning, garlic seasoning, cayenne pepper
  • Sliced onion

Directions:

  1. First, slice the eggplant into round evenly medium-thick slices and place on a rack. Make sure the slices aren’t too thick or too thin.
  2. It’s best to leave the sliced eggplant out for a couple of hours so the water is extracted. The longer you leave it out, the better, but no more than a day!FullSizeRender.jpg
  3. Once the eggplant slices are dried, crack 2 eggs in a bowl and whisk to mix.
  4. Place a good amount of bread crumb in a separate bowl and place it next to the bowl with eggs.
  5. Preheat the oven to 380 degrees F and spray two baking sheets with cooking spray.
  6. Slowly place one eggplant slice in the egg mixture to evenly coat.
  7. Carefully place the same eggplant slice in the bread crumb bowl to evenly coat.
  8. Place back in the egg mixture to coat a second layer.
  9. Place back in the bread crumb bowl to coat a second layer.FullSizeRender-1.jpg
  10. Carefully place the eggplant slice onto a baking tray.
  11. Repeat with all of the sliced eggplant.FullSizeRender-8.jpg
  12. Place in oven at 380 degree F for 30 minutes.
  13. Take both trays out of the oven and carefully flip the sliced eggplant to their other side, using tongs.
  14. Place back in oven at 380 degree F for 20 minutes and then broil on low for 5 minutes.FullSizeRender-3.jpgFullSizeRender-2.jpg
  15. Let both trays cool for about 15 minutes.
  16. While the eggplant is cooling, slice the onion and gather the seasoning.
  17. In a bowl of tomato sauce, add your desired seasoning and set aside.
  18. Coat a baking dish with cooking spray and place one spoon of tomato sauce in a circle the size of the sliced eggplant.
  19. Place one round sliced eggplant on the tomato sauce in the baking dish.
  20. Place another spoon of tomato sauce on the sliced eggplant.
  21. Top with a few sliced onions and a sprinkle of mozzarella and/or parmesan cheese.FullSizeRender-5.jpg
  22. Add a second layer of sliced eggplant and top with a spoon of tomato sauce.
  23. Add a few sliced onions and a sprinkle of mozzarella and/or parmesan cheese.
  24. Repeat with one more layer of sliced eggplant.
  25. This is your first stack of eggplant parmesan.
  26. Repeat steps 19 – 24 with all of the remaining sliced eggplants until you have made about 5 or 6 stacks of three or four layers.
  27. Bake at 375 degree F for about 25 minutes and broil on low for 5 minutes.
  28. Plate and serve!
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Suggestions, Substitutions, Tips & Tricks:

  • This recipe yields about 5 or 6 stacks of eggplant parmesan.
  • You can omit adding onions. I just had them handy so I might as well use it.
  • Double coating makes the eggplant thicker and firm. I have make this with just coating the eggplant once in egg and bread crumbs, but found them to become slight soggy when baking. Of course, you can fry them, but baking is better.
  • Stacking the eggplant slices is like having your own little italian eggplant cupcake, weird, I know. If you’re not with that, feel free to coat the entire baking dish with some tomato sauce and then evenly place one layer of eggplant as the bottom layer. Then add more sauce, onions, and cheese. Add a second layer of sliced eggplant, and repeat. This will be more of a casserole style which is great for a potluck or a family style meal.

You definitely can’t go wrong with tomato sauce and cheese! A huge plus if you’re craving something moderately healthy but not all the way there yet.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz