2 Unique Uses for Hot Dog Buns

I think most people find themselves with the dilemma of having leftover hot dog buns.  It's one of life's great mysteries why the amount of hot dogs in a package do not match the number of buns in a package.  So lately instead of letting the buns become a science experiment in my bread drawer I have been trying to use them in other ways besides just holding my hot dog.  So far this is what I have some up with, please if you have more ideas share them!

1. Surpising the hot dog buns make wonderful french toast.  They soak up the butter that they are cooked in and are light.  Simple make a mixture of egg, little bit of milk, spinkle or two of cinnamin and a splash of vanilla.  Dip the buns in the mixture and cook them on a buttered griddle.  To make a complete meal you may leave the buns connected when cooking and place a sausage link or bacon inside to make a breakfast sandwich.
2. Recently I made a pot of soup and was looking for some bread to dunk in my bowl.  Again staring at me from the counter were some leftover hot dog buns.  I decided to turn them into crispy flavorful croutons to place in my bowl.  I cut up the buns into chunks and tossed them in a bowl with italian seasoing, garlic powder, onion powder, and olive oil.  Lay them flat in one layer on a baking sheet  and toast in a 375 oven until golden brown. 

Ricotta Pancakes

Recently my husband made his own ricotta cheese, and one afternoon I bought a container of ricotta cheese forgetting we had homemade in the fridge.  So now we had a lot of ricotta and what to do with it all.  After browsing a few different recipes on pinterest I decided to try and make ricotta pancakes.  It seemed like perfect timing for a Sunday morning, and a uneventful one also.  I have to say I love these pancakes.  They are very light and fluffy.  And perfect with fresh fruit on top.  We found too that no butter  was needed as they are cooked with some.  I was also amazed how easy they were to cook.  Nothing stuck and since they are so light they were very easy to flip.  And being that it is just the two of us We made all the batter and I am freezing them, hopefully they will taste just as good during the week!

1 1/3 cup ricotta (I threw whole 15 oz container in)
1 cup flour
4 eggs separated
1 tsp baking powder
1 pinch of salt
3/4 cup milk
zest of one lemon
Fresh fruit and maple syrup to serve

Mix together egg yolks and milk in a large bowl.  Add in the flour, baking powder, and salt. Mix
Beat egg whites until stiff peaks form, and fold into the batter. Add the lemon zest and ricotta cheese, mix.  Make sure not to over mix some lumps of cheese are good.  Heat a griddle with butter and using 2 tablespoons of batter for each pancake cook about 2-3 minutes on each side or until golden.


**I made all the batter then laid the extra pancakes on a sheet pan on top of a silicone mat. I placed the pan in the freezer and froze pancakes.  Separate each pancake with parchment paper and store in a container.  Reheat in the toaster.

Banana Rum Sauce with Waffles

I made these awhile ago and forgot about them.  They had been a birthday breakfast for my husband Joe on his birthday. He is a big fan of rum and tropical flavors.  In the past I had made this mixture before for french toast this was the first time I threw in the rum.  So it tastes great either way.  I admit the waffles were from a mix in our waffle iron.  This post is all about the sauce!

Banana Rum Sauce:

1-2 two bananas depending on size, sliced

1/4 cup brown sugar

3 tablespoon of butter

1 oz of rum

Heat butter in a skillet.  Add the brown sugar and mix until dissolved.  Add the rum and let cook about 5 minutes.  Add the bananas.  Cook until the bananas started to soften, about another 5 minutes.  Serve on top of waffles.  Or pancakes.  Or french toast. Or ice cream!

Brunch for Dinner: Asparagus Mushroom Fritatta and Cinnamon Chip Waffles

I have to say that my favorite breakfast is one someone else makes for me! Not that it happens very often.  This fell into our weeknight rotation since I was in the mood for a good breakfast but schedules being what they are my husband and I rarely get to have a leisurely breakfast together.  So why not just put breakfast later!  I did cheat with some pre-made items such as the potatoes, they are Baby Cakes from McCain, we love them.  And the breakfast sausage was just heated.  But the rest of the meal was made from scratch (well almost) including the mushroom asparagus frittata, and the cinnamon chocolate chip waffles. Served with coffee and orange juice of course!

Frittata:

5 eggs

2 tablespoons of milk

1 tablespoon olive oil

3-4 stalks of asparagus sliced

4-5 baby bella mushrooms

1/4 onion chopped

1 teaspoon of Italian seasoning

1/2 cup shredded cheese (I used a blend of 5 Italian Cheese)

Preheat oven to 375 degrees. In pan heat olive oil.  Cook onion until soft and golden add the asparagus and cook another 2 minutes.  Add the Italian seasoning and mushrooms and cook until mushrooms begin to soften.  Remove from heat. 

In a bowl beat together eggs and milk. Season with salt and pepper. Heat an oven proof skillet over medium high heat and spray with cooking spray.  Pour egg mixture into pan add the vegetable mixture to the eggs.  Sprinkle cheese on top, allow bottom to set then place in oven and cook about 25 minutes or until eggs are set in the center.  Remove from oven loosen with a spatula and slide on to a plate or place plate over pan and flip frittata out.

Cinnamon Chip Waffles:

waffle mix

1 tablespoon cinnamon

1/2 cup mini chocolate chips

1/2 chopped nuts (pecans or walnuts)

I cheated and used box mix.  Prepare box mix according to package.  Add in 1 tablespoon of cinnamon, 1/2 cup mini chocolate chips, 1/2 chopped nuts (pecans or walnuts) mix and prepare according to package.  The waffles smelled amazing cooking and tasted great.

Leftovers-Corned Beef Hash Breakfast

This morning the current temperature outside is a frigid 19 degrees with wind chill that is making it feel like 5 degrees.  I just came in from the gym where I am currently working on a couch to 5K program to get in shape for my first 5K.   I am not a runner I prefer kickboxing or cycling at the gym.  I have shed about 25lbs over the past two years and have plateaued so signing up with friends for a 5K has helped me push past and stat to lose again.  I look forward to participating in The Color Run in July!  So being sweaty out this cold is just brutal.  I was quite happy to come home to and use my leftover corned beef dinner and make some hash.  I think my husband enjoys this more then the actual corned beef dinner, he loves the letting the yolk run all over the hash.  Basically the hard part has been done the night before.

Hash: (using leftovers from night before of a corned beef dinner)

Corned beef chopped into pieces
Cooked potato chopped into pieces
Cooked carrots chopped
Cooked cabbage chopped (little less then other items)
1 tablespoon of olive oil
salt and pepper to taste
1 egg
rye toast (to serve with)

In a frying pan heat olive oil over medium high heat.  place corned beef, carrot, potato, and cabbage in pan in one equal layer.  Allow to cook for a minute or two.  Flip mixture over and cook again in an equal layer.  Allow a crust to form on the potato mixture.  Season with salt and pepper to taste.  Place on a plate.  Wipe pan out.  Heat pan again crack egg into pan season with salt and pepper flip egg after 1 minute.  Cook another minute or two or until desired doneness.  Place on top of hash.  Served with butter rye toast on the side.

Fuel Filled Breakfast: Peanut Butter Banana Roll-Up

Mornings are hard for everyone.  Even harder to think about getting breakfast on the table.  It definitely has to be quick. Breakfast also needs to be something that will keep me until lunch, and give me energy for the morning.  One of my favorite things in the world is peanut butter.  This peanut butter banana roll up is also great to prepare and take with you on the go.  This breakfast definitely fills me up and keeps me full all morning!

* I have since updated this with a couple of variations at the bottom.  After making this a few times and a little different each times I have some suggestions.  Definitely slice the banana, something I did not originally  do.  Add some berries, either sliced strawberries or blueberries add a great flavor and helps to not have everything stuck to the roof of your mouth.  I love the combination of apples and peanut butter so I think that sliced apples would also be great.  After a recent trip to the  Peanut Butter Company we have a bunch of different flavors of peanut butter so we have been using them also, along with my husband's favorite...Nutella! But I am sure anything you can enjoy with peanut butter will work with this, it's just a quick very filling breakfast that can be eaten on the go.  I would even roll these in some foil and take it with me for lunch.

Peanut Butter Banana Roll-Up:

1 large tortilla
1 banana
1 tablespoon of peanut butter
1 tablespoon of granola

Warm tortilla to make it easy to work with. Spread peanut butter over center, place banana in center and sprinkle with granola.  Roll like a burrito, cut in half and enjoy.

Variations:

#1:  Using cinnamon raisin swirl peanut butter with sliced banana, blueberries, and granola.

*adding the blueberries give its a nice touch a little moisture so everything is not so sticky in your mouth! Strawberries would also be great.  Acting as the jelly in PB&J.

#2: Nutella, cream cheese, blueberries, and granola.

This was my husband's idea and variation.  The nutella and cream cheese work very nicely together alongside the blueberries.

Sunday Brunch: Couscous Salad, Baked French Toast, Mini Fritattas

Sometimes there is nothing better then a get together with just the girls.  For some being able to leave the little ones behind and get some grown up time with friends is very much needed.  For others its a great excuse to catch up with each other.  Sunday brunch for me is something that is always delicious.  Something about that combination of the best breakfast items with lunch food is outstanding.  I found a wonderful mix of items for today's brunch.  My menu was as follows: Ham & Asparagus Mini Fritattas,  Couscous Salad, French Toast Bake, Tropical Fruit Salad, mini muffins and mini Bagels.

I think brunch food should be laid back and easy.  Mini muffins and mini bagels allow everyone to have a bite or two without filling up so that they can enjoy the full array of all that is offered.

Couscous Salad:  (adopted from McCormick Gourmet)

3 green onions
7 tablespoons olive oil
1 can (14.5 oz) chicken broth
1 teaspoon Cinnamon
1/2 teaspoon black pepper
1/4 teaspoon red pepper flake
1/2 teaspoon cumin
1 package (10oz) pearled couscous
3 tablespoons of white wine vinegar
3/4 teaspoons salt
1 can of rinsed/drained chickpeas
1 cups shredded carrots
1 cup dates pitted and chopped
1 cup of apricots chopped
1/4 cup pines nuts toasted
2 tablespoons chopped fresh cilantro

Finely chop white part of green onions.  Slice green parts: reserve for later.  Heat 1 tablespoon of the oil in medium saucepan on medium heat. Add white onion pieces, cook for 5 minutes.  Stir in chicken broth, cinnamon, cumin, 1/4 teaspoon of black pepper and red pepper.  Bring to a boil. Add couscous: cover.  Remove from heat and let stand.

Mix remaining 6 tablespoons of olive oil, vinegar, and 1/2 teaspoon of salt in small bowl with a whisk until well blended.

Fluff couscous with fork, spoon into a large bowl.  Toss in sliced green onions, chickpeas, dates, carrots, apricots, pine nuts, and salt and pepper.  Add vinaigrette toss. Serve with fresh cilantro on top.

Cinnamon Roll French Toast Bake:

1/4 cup melted butter
2 cans refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy cream
2 teaspoons ground cinnamon
2 teaspoons of vanilla
1 cup chopped pecans
3/4 cup syrup

Preheat oven to 375 degrees.  Pour melted butter in ungreased baking pan.  Separate buns putting icing to the side.  Cut each bun into 8 pieces.  Place pieces on top of butter in pan.  In a medium bowl beat eggs.  Then beat in the heavy cream, cinnamon, and vanilla.  Gently pour over the bun pieces.  Scatter chopped pecans over the top. Drizzle maple syrup over the top.  Bake for 20 to 28 minutes or until golden brown and center is set.  Cool for a few minutes.  Microwave icing on medium for 10-15 seconds and drizzle over the top of French Toast Bake.  Serve with additional maple syrup.

Ham and Asparagus Fritattas:

8 eggs

1/2 cup milk

salt and pepper to taste

1/2 lb. asparagus

1/2 cup chopped ham

1/2 cup shredded cheddar cheese

Preheat ove to 350 degrees.  Spray muffin tins with nonstick spray.  Boil water and blanche asparagus. Chop asparagus and ham.  Beat eggs in medium bowl and add milk beat with wire whisk.  Add in asparagus and ham.  Add salt and pepper.  Mix in cheese.  Ladle egg mixture prepared muffin tins until full.  Bake 20-25 minutes until set and golden.

Mini Asparagus and Ham Fritatta

This is a great make ahead for breakfast during the week. Or to serve at a brunch.  These little fritattas are the perfect single serve size.  And can be made and stored in an airtight container for a few days.

Ingredients: (6 fritattas)

4 eggs

1/4 cup milk

1/4 cup of blanched asparagus chopped

1/4 cup chopped ham

1/4-1/2 shredded cheese, cheddar or pepper jack or goat cheese (to your taste)

Beat eggs, add in milk.  Add salt and pepper to taste.  Add in rest of the ingredients.

Ladle into sprayed muffin tin.  Fill.  Place into a 350 degree oven and cook for 18-20 minutes until set and golden.  Slide a butter knife around each and remove from tin.  

Roasted Vegetable Fritatta

Since I was dining alone this evening I was tempted to just make a pit stop on the way home and pick something up quick, but then my inner health conscience kicked in and screamed at me.  Plus I had just left the gym all was all sweaty how would that look going in to Five Guys for a burger and fries.  So instead home I went and opened and stared at length at the contents of my fridge.  Not much was in there.  I found a half of a bell pepper, some mushrooms, asparagus, and spinach.  This led to the decision of a fritatta.  Since I absolutely love roasted vegetable I started with cutting the vegetables and placing them on cookie sheet to get in the oven to roast.  Then prepared the egg mixture.  A glass of white wine was the perfect compliment to this.  And since it was only me for dinner I will enjoy some leftovers for lunch tomorrow at work.

Ingredients: (honestly I did not measure ingredients just used what was on hand, use any combination of vegetables you have.)

Half of bell pepper

Half a bunch of asparagus

Three small button mushrooms

Handful of fresh chopped spinach

Half of zucchini sliced (1/4 inch thick)

5 eggs

1/4 of milk

1/4 crumbled feta cheese

Place all vegetables onto a cookie  sheet in a single layer.  Sprinkle with salt, pepper, and herbs de provence (or Italian seasoning) Drizzle with Olive oil.  Roast in a 375 degree oven for about 20 minutes.  Until vegetable begin to be tender.

In a bowl beat egg and milk.  Add salt and pepper to taste.  When vegetable are ready take out of oven. Heat oven proof skillet on medium.  Add egg mixture, add roasted vegetables, fresh spinach and feta cheese.  Cook about 5 minutes until bottom is set.  Place in oven and cook about 20 minutes until eggs are set.  Turn out onto a plate and enjoy!

Almond Crusted French Toast

So on a whim this morning I decided to change up our usual french toast.  And as usual my husband was a little skeptical at first.  Just as he was when he arrived home to other evening to the kitchen table in a new position.  I guess you can say that although I like routine every now and again you just have to shake things up. I had used some sliced almonds the night before when cooking some green beans to go with dinner and the leftover bag of them was still on the counter, you can say it inspired this breakfast.  After one bite my husband was now longer in doubt that this was going to be a good meal!

French Toast: (serves 2)

6 slices of pepperidge farm cinnamon raisin bread
2 eggs
2-3 tablespoons of milk
1 teaspoon of vanilla
1 teaspoon of almond extract
dash of cinnamon (more is plain bread)
cup of sliced almonds

In a medium shallow bowl whisk eggs, milk, cinnamon, vanilla, and almond extract.  Heat a grill pan over medium heat and melt butter on pan.  Dip bread one piece at a time into egg mixture, let excess drip back into bowl.  place almonds on a plate and dip one side of egg coated bread onto almonds.  Place bread on grill pan and cook 3-4 minutes on each side or until golden.Careful with almond side not to leave too long or almond will burn.  Cook french toast in batches as to not overcrowd the pan. Add more butter to pan in between each batch.

Ultimate Breakfast Sandwich

Growing up on Long Island in New York a weekend tradition is the classic egg sandwich from the local deli or bagel store.  As I have grown my tastes have changed as to what should be included on that sandwich.  When I was young it was simply bacon, scrambled egg, and cheese and a plain roll.  As I have grown the roll has changed to an onion roll, or an everything bagel.  Recently one weekend I came up with the most delicious version to date.  It included items that I have come to love as an adult, avocado, sun dried tomatoes, and various herbs.  This new and improved version is sandwiched between a lightly toasted onion roll.  My adult egg sandwich is simply scrambled egg with herbs (italian seasoning) and bits of chopped sun dried tomato.  Then a piece or two, ok three, crispy strips of bacon.  This followed by slices of fresh avocado and topped with some sharp cheddar cheese.  This with a robust cup of coffee and a fresh glass of orange juice, along side the Sunday paper makes for a perfect lazy weekend morning.

Ultimate Breakfast Sandwich: (makes two sandwiches

2 rolls (I used fresh onion)

3 eggs

splash of milk

1 teaspoon of Italian seasoning

2 or 3 sun dried tomato chopped

6 strips of crisp bacon

1  avocado thinly sliced

4 slices of cheddar cheese

salt and pepper to taste

In a bowl scramble eggs and milk together.  Add in Italian seasoning and salt and pepper to taste.  Next whisk in chopped sun dried tomato.  Cook egg mixture over medium heat in a pan lightly greased.  Meanwhile toast rolls, when near done toasting place a slice of cheese on each side of roll to melt.  Place eggs on roll and top with bacon and avocado slices.  enjoy!

**I crisp bacon easily in a 375 degree oven.  Place bacon strips on a aluminium foil lined cookie sheet. Bake till crisp (about 15 minutes) Once done place bacon on paper towel to absorb oil.

Quick Breakfast Ideas

Recipe Idea of the Week:

A Week's Worth of Quick Breakfast Ideas:

1. Toast a whole wheat english muffin, spread peanut butter on top, slice bananas on top, and drizzle a little honey over.
2. Create an easy egg burrito- scramble an egg, quickly heat precooked breakfast sausage. Warm a tortilla, place eggs, sausage, shredded cheese, and salsa on top and roll up.
3. Spread nutella on toasted bread, add some blueberries or sliced strawberries on top.
4. Slice apples into rings, spread with peanut butter and top with raisins and granola.
5. On a piece of crusty bread or toast spread ricotta cheese, top with honey, and fruit. (or spread with some jam)
6. Build a yogurt parfait. Spoon greek yogurt into a bowl and top with fresh fruit and granola.
7. Egg in a cup!Spray a mug with your favorite oil spray. Scramble some egg, cream, salt and pepper in a mug and microwave for 30- 45 seconds. (Add ins- fresh herbs, shredded cheese)