Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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47 posts tagged breakfast

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Palacinka These Hungarian pancakes are so delicious. This is my version of a German / Hungarian pancake my Nana used to make. I made these using whole wheat and brown rice flour because I was out of all purpose flour. You can use any flour you have on hand to make these yummy crepes. The key is to get the batter very thin and spread it out thinly on the griddle once you pour them. They cook in about a minute and are super easy and soooo delicious. In a blender: 1 cup milk, 2 tablespoons sugar, 1 cup sifted flour, 1/2 tsp salt, 1 tsp vanilla, 3 eggs, 1 tblps melted butter, melted coconut oil or any cooking oil. Blend until smooth. Pour 1/4 cup onto a hot griddle and gently spread out thinly, I used a pie spatula for that task and it worked great. Cook for one minute, flip and cook for an additional few seconds. Roll up with a little jelly or jam and cut up fresh fruit. Serve with powdered sugar and whipped cream, sour cream or yogurt. We used plain Greek Yogurt and it was very delicious. Yum

Palacinka

These Hungarian pancakes are so delicious. This is my version of a German / Hungarian pancake my Nana used to make. I made these using whole wheat and brown rice flour because I was out of all purpose flour. You can use any flour you have on hand to make these yummy crepes. The key is to get the batter very thin and spread it out thinly on the griddle once you pour them. They cook in about a minute and are super easy and soooo delicious.

In a blender: 1 cup milk, 2 tablespoons sugar, 1 cup sifted flour, 1/2 tsp salt, 1 tsp vanilla, 3 eggs, 1 tblps melted butter, melted coconut oil or any cooking oil. Blend until smooth. Pour 1/4 cup onto a hot griddle and gently spread out thinly, I used a pie spatula for that task and it worked great. Cook for one minute, flip and cook for an additional few seconds. Roll up with a little jelly or jam and cut up fresh fruit. Serve with powdered sugar and whipped cream, sour cream or yogurt. We used plain Greek Yogurt and it was very delicious. Yum

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Smokey Chipotle, Mushroom & Chard Frittata  This was delicious, quick and easy. The combo of chipotle chili powder and cinnamon give it a smokey, slightly spicy and delicious flavor. In a cast iron skillet, saute 10 or so sliced mushrooms and some chopped shallots in butter or olive oil until they caramelize. Add chopped chard. Season with celery salt and pepper, a grating of nutmeg, 1/4 tsp skoked paprika, 1/8th to 1/2 tsp chipotle chili powder to taste, (if you don’t like it spicy,  just give it a tiny sprinkle for smokiness), and a little cinnamon.  Cook a minute until the greens are wilted. Heat the broiler to high. Scramble 3 to 5 eggs. Pour eggs over the sauteed vegetables. Cook over medium heat just until it starts to set. Add grated cheese, whatever you have or your favorite. I used cheddar and parmesan. Put the pan under the broiler for a few minutes to melt the cheese. Serve with fruit and toast.  Yum!

Smokey Chipotle, Mushroom & Chard Frittata 

This was delicious, quick and easy. The combo of chipotle chili powder and cinnamon give it a smokey, slightly spicy and delicious flavor.

In a cast iron skillet, saute 10 or so sliced mushrooms and some chopped shallots in butter or olive oil until they caramelize. Add chopped chard. Season with celery salt and pepper, a grating of nutmeg, 1/4 tsp skoked paprika, 1/8th to 1/2 tsp chipotle chili powder to taste, (if you don’t like it spicy,  just give it a tiny sprinkle for smokiness), and a little cinnamon.  Cook a minute until the greens are wilted.

Heat the broiler to high.

Scramble 3 to 5 eggs. Pour eggs over the sauteed vegetables. Cook over medium heat just until it starts to set. Add grated cheese, whatever you have or your favorite. I used cheddar and parmesan. Put the pan under the broiler for a few minutes to melt the cheese. Serve with fruit and toast. 
Yum!
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Chipotle & Cinnamon Kale Hash and Eggs This was our delicious breakfast this Halloween morning. My husband and I got up early to go to work. I made this hearty breakfast so we won’t have to think about having lunch until much later today. And by “lunch” I mean candy. In a cast iron skillet, 1 diced sweet onion and 2-3 diced potatoes with 1 tblsp butter and a drizzle of olive oil. Season with salt and pepper, add a big sprinkle of cinnamon and a pinch of Chipotle powder to taste. Crush and mince 1 garlic clove and add that to the skillet. Cook until the potatoes are golden and crisp up, about 10 minutes. Wash, stem and chop a big handful of fresh kale. Add it to the skillet with the potatoes and cook until wilted. Once everything is cooked, scoot the potatoes to the sides and make 3 or 4 openings in the potato mixture, add a tiny bit more butter in each one, and crack one egg into each of the openings. Let the eggs cook to desired doneness.  Serve with coffee and juice. Yum! Happy Halloween!

Chipotle & Cinnamon Kale Hash and Eggs

This was our delicious breakfast this Halloween morning. My husband and I got up early to go to work. I made this hearty breakfast so we won’t have to think about having lunch until much later today. And by “lunch” I mean candy.

In a cast iron skillet, 1 diced sweet onion and 2-3 diced potatoes with 1 tblsp butter and a drizzle of olive oil. Season with salt and pepper, add a big sprinkle of cinnamon and a pinch of Chipotle powder to taste. Crush and mince 1 garlic clove and add that to the skillet. Cook until the potatoes are golden and crisp up, about 10 minutes.

Wash, stem and chop a big handful of fresh kale. Add it to the skillet with the potatoes and cook until wilted. Once everything is cooked, scoot the potatoes to the sides and make 3 or 4 openings in the potato mixture, add a tiny bit more butter in each one, and crack one egg into each of the openings. Let the eggs cook to desired doneness. 

Serve with coffee and juice. Yum! Happy Halloween!

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Cheesy Eggs Baked in Tomatoes with Pita Toast It finally got cool here and we can turn the oven on. Yay Autumn! This is a delicious, cheesy and very easy dish. It also looks very pretty if you’re having people over for breakfast. Cut around the core of the tomato and discard. Cut a wide-ish circle into the tops of however many tomatoes you’re cooking and scoop out some of the tomato, creating an opening big enough to hold an egg. Chop the parts you scooped out and mix with slivers of garlic, salt & pepper, basil and olive oil. Drizzle some of the juice from this garlicky mixture into the cored tomato to give it flavor as it bakes. Place the chopped mixture in the bottom sides of a small oven proof dish, one oven proof dish per tomato. Place the cored tomato in the center and bake at 400 for about 15 minutes. Remove from the oven and crack an egg in the center. Top with shredded cheddar cheese and julienned basil. Return to the oven and bake an additional 10 or 15 minutes until the egg is cooked, cheese is melted, and the tomato is soft and bubbly. Add pita bread to the oven for the last 3 or 4 minutes of baking to toast. Yummy!

Cheesy Eggs Baked in Tomatoes with Pita Toast

It finally got cool here and we can turn the oven on. Yay Autumn! This is a delicious, cheesy and very easy dish. It also looks very pretty if you’re having people over for breakfast.

Cut around the core of the tomato and discard. Cut a wide-ish circle into the tops of however many tomatoes you’re cooking and scoop out some of the tomato, creating an opening big enough to hold an egg. Chop the parts you scooped out and mix with slivers of garlic, salt & pepper, basil and olive oil. Drizzle some of the juice from this garlicky mixture into the cored tomato to give it flavor as it bakes. Place the chopped mixture in the bottom sides of a small oven proof dish, one oven proof dish per tomato. Place the cored tomato in the center and bake at 400 for about 15 minutes.

Remove from the oven and crack an egg in the center. Top with shredded cheddar cheese and julienned basil. Return to the oven and bake an additional 10 or 15 minutes until the egg is cooked, cheese is melted, and the tomato is soft and bubbly. Add pita bread to the oven for the last 3 or 4 minutes of baking to toast. Yummy!

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Sweet Potato, Cinnamon Apple Hash served with Brown Butter Cheddar Eggs The Chicago Bears are on and that means that it’s officially Fall! I love Fall. September is my birthday month, it’s back to school time, football season starts, and Halloween is coming up! This is the best time of year. It’s time to cook delicious Fall flavors. Apples, cinnamon and sweet potatoes are so good together! This delicious breakfast hash is easy and inexpensive, and it’s the perfect thing to make  on a crisp autumn morning when you’re super hungry.  Dice one organic sweet potato, one red potato, and one onion. Saute in olive oil, flipping and stirring for a few minutes. Add one diced apple and 3 chopped celery stalks. Season with celery salt and pepper, a sprinkle of coriander powder, a pinch of smoked paprika, 1/2 tsp cinnamon, a dash of onion powder and a shake of garlic powder. Cook, flipping and stirring, until caramelized and cooked through, about 15 to 20 minutes. Taste it when it’s done and add more celery salt and pepper if it needs it. Remove the hash from the skillet. Scramble 4 or 5 eggs with 1/4 cup white cheddar cheese, grated.  Add 1 tblsp butter to the skillet. Let it sizzle & turn a little bit brown, on med heat, for about 30 seconds to 1 minute. Add the scrambled eggs. Stir and fold gently until cooked through, about 1 minute. Garnish with smoked paprika.

Sweet Potato, Cinnamon Apple Hash served with Brown Butter Cheddar Eggs

The Chicago Bears are on and that means that it’s officially Fall! I love Fall. September is my birthday month, it’s back to school time, football season starts, and Halloween is coming up! This is the best time of year. It’s time to cook delicious Fall flavors. Apples, cinnamon and sweet potatoes are so good together!

This delicious breakfast hash is easy and inexpensive, and it’s the perfect thing to make  on a crisp autumn morning when you’re super hungry. 

Dice one organic sweet potato, one red potato, and one onion. Saute in olive oil, flipping and stirring for a few minutes. Add one diced apple and 3 chopped celery stalks. Season with celery salt and pepper, a sprinkle of coriander powder, a pinch of smoked paprika, 1/2 tsp cinnamon, a dash of onion powder and a shake of garlic powder. Cook, flipping and stirring, until caramelized and cooked through, about 15 to 20 minutes. Taste it when it’s done and add more celery salt and pepper if it needs it.

Remove the hash from the skillet. Scramble 4 or 5 eggs with 1/4 cup white cheddar cheese, grated.  Add 1 tblsp butter to the skillet. Let it sizzle & turn a little bit brown, on med heat, for about 30 seconds to 1 minute. Add the scrambled eggs. Stir and fold gently until cooked through, about 1 minute. Garnish with smoked paprika.

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Breakfast Tacos I made these delicious vegetarian tacos for breakfast after having too much meat on vacation, and after going all the way to Texas and not enjoying any Mexican food while I was there. Short vacations are hard because you don’t have time to do all the things you want to do. I crave Mexican food, so hopefully I’ll get to go to Austin again soon and enjoy some authentic flavors. Until then, I’ll keep making my own and going out to my favorite southern CA Mexican places. These tacos are made with crisped potatoes, sweet garden tomatoes, savory spices and crunchy lettuce. Yum! In a skillet, Add 1 or 2 tblsp olive oil and 2 or 3 diced organic red potatoes, depending on how many you’re cooking these for. Add 1 diced sweet onion, season with celery salt and pepper. Saute the potatoes and onions until crisp and cooked through, about 15 to 20 minutes. Add 1 crushed garlic clove, a pinch of smoked paprika, 1/4 tsp Ancho chili powder, a sprinkle of coriander powder, and a dash of cumin.  Slice tomatoes and avocados, grate cheddar cheese, wash and slice lettuce, chop cilantro. Heat taco shells in a low  325 oven for 3 or 4 minutes. Serve your potato tacos with plain yogurt, olive garnish, lemon wedges and hot sauce. Yum!

Breakfast Tacos

I made these delicious vegetarian tacos for breakfast after having too much meat on vacation, and after going all the way to Texas and not enjoying any Mexican food while I was there. Short vacations are hard because you don’t have time to do all the things you want to do. I crave Mexican food, so hopefully I’ll get to go to Austin again soon and enjoy some authentic flavors. Until then, I’ll keep making my own and going out to my favorite southern CA Mexican places.

These tacos are made with crisped potatoes, sweet garden tomatoes, savory spices and crunchy lettuce. Yum!

In a skillet, Add 1 or 2 tblsp olive oil and 2 or 3 diced organic red potatoes, depending on how many you’re cooking these for. Add 1 diced sweet onion, season with celery salt and pepper. Saute the potatoes and onions until crisp and cooked through, about 15 to 20 minutes. Add 1 crushed garlic clove, a pinch of smoked paprika, 1/4 tsp Ancho chili powder, a sprinkle of coriander powder, and a dash of cumin. 

Slice tomatoes and avocados, grate cheddar cheese, wash and slice lettuce, chop cilantro.

Heat taco shells in a low  325 oven for 3 or 4 minutes.

Serve your potato tacos with plain yogurt, olive garnish, lemon wedges and hot sauce. Yum!

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Buckwheat Waffles Yum! This was our delicious breakfast today. I used a combination of Organic Buckwheat waffle mix, whole wheat flour, and fine pastry flour. I also added a little bit of corn starch to make them nice & crispy. You can serve these with fried chicken, fresh fruit, butter and maple syrup, or make them into a breakfast sandwich with eggs.  Here’s how: Heat waffle iron to med-high. Sift together dry ingredients: 1 cup buckwheat flour or buckwheat waffle mix, 1/2 cup whole wheat flour, 1/2 cup pastry flour, 3 tsp baking powder (only 1 tsp if you’re using waffle mix), 1 tsp corn starch, 1 tsp salt, and 1 tblsp sugar. Mix wet ingredients, 2 cups milk, soy milk, water or almond milk, 2 eggs, 1 tblsp olive oil, 1 tsp vanilla extract, and 1 tblsp honey.  Mix dry ingredients into wet. Spray hot waffle iron with olive oil spray or non stick spray. Pour in just enough batter that your waffles touch the iron on both sides, but not so much that waffle batter erupts like a volcano out the edges of the waffle maker, like I did.  Cook until the little green light come on, about 3-4 minutes. I served ours with mangoes and 1 strawberry from the garden. My cousin Katie got to enjoy this dish. She said that that tiny little garden strawberry had more strawberry flavor than she’s ever had.

Buckwheat Waffles

Yum! This was our delicious breakfast today. I used a combination of Organic Buckwheat waffle mix, whole wheat flour, and fine pastry flour. I also added a little bit of corn starch to make them nice & crispy. You can serve these with fried chicken, fresh fruit, butter and maple syrup, or make them into a breakfast sandwich with eggs. 

Here’s how:

Heat waffle iron to med-high.

Sift together dry ingredients: 1 cup buckwheat flour or buckwheat waffle mix, 1/2 cup whole wheat flour, 1/2 cup pastry flour, 3 tsp baking powder (only 1 tsp if you’re using waffle mix), 1 tsp corn starch, 1 tsp salt, and 1 tblsp sugar.

Mix wet ingredients, 2 cups milk, soy milk, water or almond milk, 2 eggs, 1 tblsp olive oil, 1 tsp vanilla extract, and 1 tblsp honey. 

Mix dry ingredients into wet.

Spray hot waffle iron with olive oil spray or non stick spray. Pour in just enough batter that your waffles touch the iron on both sides, but not so much that waffle batter erupts like a volcano out the edges of the waffle maker, like I did. 

Cook until the little green light come on, about 3-4 minutes.

I served ours with mangoes and 1 strawberry from the garden. My cousin Katie got to enjoy this dish. She said that that tiny little garden strawberry had more strawberry flavor than she’s ever had.

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Spicy Cheddar Scramble This was our delicious lunch! The potatoes, kale and strawberries were from our garden.  I like this dish a lot because it’s delicious, cheap and easy. In a skillet, 2 tblsp olive oil, add two or three diced potatoes and 1 minced shallot. Season with celery salt and pepper, and let them cook together until the potatoes start to get some color, about 3 or 4 minutes. Add 1 diced celery stalk, 1 diced red jalapeño pepper, 1 cup of fresh chopped kale. You could use any other veggies you might have on hand, like zucchini, onions, broccoli, cauliflower, carrots or summer squash. Cook until the potatoes are tender and other veggies are done to your liking. I like my potatoes cooked through, but the other vegetables crisp-tender.  Scramble 2 eggs per serving, add grated cheddar to the eggs. Push the vegetable hash to the side of the pan and add the eggs. Cook, stirring with a spoon or spatula, until they firm up and come together, then incorporate the veggies. Garnish with grated cheddar, paprika, fresh ground pepper and maybe a side of fresh fruit.  Yummy!

Spicy Cheddar Scramble

This was our delicious lunch! The potatoes, kale and strawberries were from our garden.  I like this dish a lot because it’s delicious, cheap and easy.

In a skillet, 2 tblsp olive oil, add two or three diced potatoes and 1 minced shallot. Season with celery salt and pepper, and let them cook together until the potatoes start to get some color, about 3 or 4 minutes. Add 1 diced celery stalk, 1 diced red jalapeño pepper, 1 cup of fresh chopped kale. You could use any other veggies you might have on hand, like zucchini, onions, broccoli, cauliflower, carrots or summer squash.

Cook until the potatoes are tender and other veggies are done to your liking. I like my potatoes cooked through, but the other vegetables crisp-tender. 

Scramble 2 eggs per serving, add grated cheddar to the eggs. Push the vegetable hash to the side of the pan and add the eggs. Cook, stirring with a spoon or spatula, until they firm up and come together, then incorporate the veggies.

Garnish with grated cheddar, paprika, fresh ground pepper and maybe a side of fresh fruit.  Yummy!

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Tomato Poached Eggs This is my favorite summertime breakfast. I posted this recipe a long time ago, but recently told my friend Molly about it because she was looking for something easy and healthy. She tried it and loved it, so I’m sharing it again. The simmering tomato liquid poaches the egg and makes it taste fantastically delicious! This is so easy, takes only about 4 ingredients, and uses up all those garden tomatoes. Heat oven to 375. Chop any fresh tomatoes you have on hand, about 1 cup, and place them in a small casserole dish. Add 1 minced garlic clove. Drizzle with olive oil, season with salt and pepper, and toss it all together.  Bake until bubbly, about 10 minutes.  Remove the dish from the oven and scoot the tomato pieces to the edges. Crack an egg into the center, add fresh chopped basil, (optional). Bake for an additional 5 minutes or so until the egg is done to your liking.  Serve with crusty sourdough toast to soak up all those stewed tomatoes. Yum!

Tomato Poached Eggs

This is my favorite summertime breakfast. I posted this recipe a long time ago, but recently told my friend Molly about it because she was looking for something easy and healthy. She tried it and loved it, so I’m sharing it again. The simmering tomato liquid poaches the egg and makes it taste fantastically delicious!

This is so easy, takes only about 4 ingredients, and uses up all those garden tomatoes.

Heat oven to 375.

Chop any fresh tomatoes you have on hand, about 1 cup, and place them in a small casserole dish. Add 1 minced garlic clove. Drizzle with olive oil, season with salt and pepper, and toss it all together.  Bake until bubbly, about 10 minutes. 

Remove the dish from the oven and scoot the tomato pieces to the edges. Crack an egg into the center, add fresh chopped basil, (optional). Bake for an additional 5 minutes or so until the egg is done to your liking. 

Serve with crusty sourdough toast to soak up all those stewed tomatoes. Yum!

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Vegetarian Breakfast Sandwich with Tomatoes and Basil This was a delicious breakfast! The carrots & basil were grown in our back yard. Cook veggie sausage, fry an egg, top the cooked egg with a little grated cheddar cheese and let it melt. Toast some sourdough bread or any kind of bread you have. Serve with tomato slices and fresh chopped basil, salt and pepper. Garnish with carrot sticks and more basil. Yum!

Vegetarian Breakfast Sandwich with Tomatoes and Basil

This was a delicious breakfast! The carrots & basil were grown in our back yard.

Cook veggie sausage, fry an egg, top the cooked egg with a little grated cheddar cheese and let it melt. Toast some sourdough bread or any kind of bread you have. Serve with tomato slices and fresh chopped basil, salt and pepper. Garnish with carrot sticks and more basil. Yum!

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Homemade Blueberry Waffles  This morning my husband was looking for something to eat. He opened the fridge and the pantry, and finally said, “I wish we had some waffles.”  You want some waffles baby? I can make you some waffles. The waffle iron lives in a cabinet in the dining room. Our friend Dee gave it to us for a wedding gift. I hardly ever break it out because I don’t often cook sweet things as much as I love cooking savory. But today is a new day! I’m going to be making waffles more often now that I’m reminded how easy and delicious they are. The waffles in this photo only took about 10 minutes to make. Here’s how: Heat up the waffle iron to medium hot.  In a large bowl, whisk 2 cups flour, 1 tsp salt, 4 tsp baking powder, 2 tblsp sugar. In another bowl whisk 3 eggs with 1 cup milk, 1 tsp vanilla 1 tsp vegetable oil ( I used olive oil) Add the wet ingredients to the dry and mix until just combined, do not over mix. Fold in 1/2 cup blueberries, optional. Pour into a waffle iron and bake for appx 3 minutes or until the little light comes on.  Serve with butter and syrup, jam, powdered sugar or just plain. I hear these are great with fried chicken too, I might have to try that soon. Yum!

Homemade Blueberry Waffles

 This morning my husband was looking for something to eat. He opened the fridge and the pantry, and finally said, “I wish we had some waffles.”  You want some waffles baby? I can make you some waffles.

The waffle iron lives in a cabinet in the dining room. Our friend Dee gave it to us for a wedding gift. I hardly ever break it out because I don’t often cook sweet things as much as I love cooking savory. But today is a new day! I’m going to be making waffles more often now that I’m reminded how easy and delicious they are. The waffles in this photo only took about 10 minutes to make. Here’s how:

Heat up the waffle iron to medium hot. 

In a large bowl, whisk 2 cups flour, 1 tsp salt, 4 tsp baking powder, 2 tblsp sugar.

In another bowl whisk 3 eggs with 1 cup milk, 1 tsp vanilla 1 tsp vegetable oil ( I used olive oil) Add the wet ingredients to the dry and mix until just combined, do not over mix. Fold in 1/2 cup blueberries, optional.

Pour into a waffle iron and bake for appx 3 minutes or until the little light comes on. 

Serve with butter and syrup, jam, powdered sugar or just plain. I hear these are great with fried chicken too, I might have to try that soon. Yum!

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