Chicago Food Blogger Gift Guide

Saturday Morning Skillet; A morning Whim

There is something about a Saturday that is like no other day of the week. Life changes pace with as much fervor as a Northeasterly wind coming out over the lake. So, with a Saturday always comes the desire to slow life down, enjoy the finer things and begin the day with a special breakfast. Monday through Friday I am lucky if I grab a yogurt, or a quick bread of some type. Coffee, always a coffee, but what else goes with it is the fast grab. But, Saturday, I escape into breakfast paradise! Today warranted a special treat. What is captured below is exactly that!
 I began with telling Steve that I would be making some eggs and maybe a little bacon and would he like some. His response was, "YES!" So, after my morning radio show, a walk on the treadmill I dug into the refrigerator. You see, I wake up dreaming about what I am going to cook. I create recipes as I awaken. I knew today would be eggs, but, what to go with, that is always a whim.

Today's creation? Saturday Morning Skillet!
 Ingredients:

• 4 eggs
• handful of fingerling potatoes
• 1/4 yellow pepper
• 1/2 medium red onion
• 2 tbsp olive oil
• 2 cooked strips of bacon
• 5 or 6 yellow cherry tomatoes sliced in half
• 2 oz of New York sharp cheddar cheese grated

Begin by slicing the fingerling potatoes into nice little slices. Not too thin as they will overcook. Too thick and the onions will. Dice the onion. Crumble the bacon. Dice the pepper. (in the future I would use either red or green as it is a nice color addition, but considering I cook on a whim, that would require pre-planning and that isn't the way I work typically!) Add the olive oil to a frying pan and begin to heat. Then add all of vegetables  to the oil. Stir lightly. Saute until you begin to see evidence of change in the color and texture of the vegetables.

Next, add the bacon! 

At this point of the cooking process, Steve typically enters the room to find out what is happening. Why? because this is the point in the cooking process when the wonderful aromas begin to be released throughout the house! 

My favorite point of the cooking process! Next, add prepare and add the tomatoes. (I only used a few. The remaining will be used in pasta later)

This is the point when you just let all the flavors meld together. Top the sauteed mixture together and top with the cheese. Break the 4 eggs over the top of the skillet, add a little pepper and top it with a lid. Leave it on high for 1 minute, then turn it down to medium heat until the eggs reach a nice poached consistency. 

Perfection! 

Mary's Apple~Yogurt Crepecakes

This Saturday morning is just like every Saturday morning. For as long as I can remember, the weekends bring about a desire to indulge in the breakfast realm. If I cannot go out and enjoy a wonderful breakfast somewhere, then I have to conjure up one of my forenoon delicacies. Today I wanted something with a little cinnamon apple-esque flair. From this desire came the following random, "a little this, a little that gastronomical satisfactory creation!" I bring you Mary's Apple~Yogurt Crepecakes! Served up right with a piping hot cup of Raven's Brew Coffee. This morning's brew? Ebony Pearls. Mary's Apple`Yogurt Crepecakes Main Ingredients 1 cup baking mix (I used Aldi's) 2 tbsp veg. oil 3 large eggs 1/2 cup milk 2 tsp vanilla 1 medium apple peeled and cored 1 tbsp cinnamon Filling Honey Yogurt (greek) Topping 2 tbsp Honey 2 tbsp pure maple syrup 1 tbsp cinnamon 2 tbsp butter Put all of the main ingredients into a blender (I used my bullet) and then blend to a very smooth, pour-able consistency. If for some reason it is not ultra smooth and the consistency of a nice gravy, then adjust mix/milk. Add ingredients in small amounts, remix. I took my large round, flat frying pan. Using my measuring cup, I scooped out 1 cup of the ultra smooth batter and poured it onto a very hot skillet that was pre-treated with cooking spray. Make sure that you smooth the batter all the way out to the edges. This will make one large pancake. When you see that there are bubbles all the way across the surface of your crepecake, then using a spatula gently go around the edges to ease up the sides. Turn your flame down (not easy with an electric stove, make modifications as necessary) There is no need to brown both edges, just make sure there is no runningness on the top. I have a metal handled pan so that I could place mine into the broiler on low for 1 minute to ensure a completed crepecake. Repeat this process. This recipe will give you a guaranteed 2 large crepecakes, with a possible smaller one. To remove them from the pan, (one at a time) take a plate and place it face down on top of the cooked crepecake, while still in the pan. Do a quick flip and your crepecake will land browned side up on the plate. Gently flip it so that the unbrowned side is facing up. Now, you will spread one tablespoon of yogurt (add more if you like it real creamy inside) and drizzle some honey over that. Next, gently roll up your crepecake. Set it aside until the other one is complete. In a small microwaveable container add the topping ingredients. Cook until the butter is melted. Place the crepes into the microwave for a little zapping warm up. Drizzle the topping over the crepes and serve! Enjoy your little forenoon treat!