Impossible Breakfast Pie with Bacon, Mushrooms, and Orange Bell Peppers (recipe by “Oishii!”)
My notes: One of my dreams is to own and operate a bed and breakfast. I’m not sure if I’ll ever amass the capital to make it happen someday, but in the interim I have been quietly collecting favorite recipes. This is my no fail brunch dish, and it easily doubles, so I usually make two or more “pies” at a time. You might as well if you are going to turn on the oven, right? The orange bell peppers give it a nice punch of color.
This recipe is inspired by a recipe published in “The American Country Inn and Bed & Breakfast Cookbook,” by Kitty and Lucian Maynard. The original recipe came from the Sleepy Hollow Farm: Bed and Breakfast in Gordonsville, Virginia.
Ingredients
- 1 cup bacon, fried and cut into bite sized pieces
- 1 cup grated cheddar cheese
- 1/3 cup chopped onions
- 1/3 cup diced mushrooms
- 1/3 cup orange bell pepper, diced
- 3/4 cup 2% milk
- 1 1/2 cups baking mix (I use Bisquick)
- 3 large eggs
- freshly grated pepper
- kosher salt
Preparation
Preheat oven to 400° F.
Grease a 9″ pie plate with butter. Add cooked bacon, cheddar cheese, onions, mushrooms, and orange bell peppers to the bottom of the pie plate.
In a large mixing bowl, add the milk, baking mix, and eggs. Beat together with a hand mixer until smooth, and pour into the pie plate. Season to taste with freshly grated pepper and kosher salt.
Bake in oven for about 30 minutes or until golden brown. Let it rest 5 minutes before serving.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.
Now it’s your turn. What is your favorite brunch dish? We would love to hear from you if you enjoyed this post. -Michael
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Michael’s Maple-Pecan Granola With Dried Cherries and Blueberries (recipe by “Oishii”)
<This recipe was originally posted on 4/28/10>
My notes: Here is one of my all-time favorite recipes and I’m proud to say it was published in “Galena Local Favorites” cookbook back in 2010.
When we lived in the Andersonville neighborhood in Chicago, I had a lot of fun experimenting making granola with a variety of dried fruits sold at a wonderful Middle Eastern grocery store located there. Endless inspiration was found with their apples, strawberries, peaches, pears, cherries, blueberries, raisins, apricots, figs, prunes–you name it. I came up with this healthy and delicious granola, which is chocked full of pecans, dried cherries and blueberries, and contains no oil.
Serve the granola over yogurt or with milk.
Ingredients
- 1 1/2 cups (packed) brown sugar (divided)
- 1 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 4 large egg whites
- 7 cups old-fashioned rolled oats
- 1 cup oat bran
- 1 cup pecan halves
- 1 cup dried blueberries
- 1 cup dried sour cherries
Preparation
Position rack in bottom third of oven and preheat to 350°F. Lightly grease a heavy-rimmed baking sheet with butter. Stir 1 cup of divided brown sugar and 1 cup maple syrup in small heavy saucepan over low heat until sugar dissolves. Pour into large bowl; cool to lukewarm. Whisk in vanilla, cinnamon, and egg whites. Add rolled oats, oat bran, and remaining 1/2 cup brown sugar.
Spread mixture in even layer on prepared baking sheet. Bake 8 minutes. Using wide metal spatula, turn granola over. Bake another 8 minutes. Mix in pecans, dried blueberries, and cherries. Turn granola again with spatula. Bake a final 8 minutes or until golden brown. Turn granola once more and cool in pan. Remove from baking sheet with metal spatula.
Similar Recipes
Also try my honey-pear granola with pistachios and peanut butter granola with honey, dates, and raisins.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.
Now it’s your turn. Do you make granola? What do you like to put in it? We would love to hear from you if you enjoyed this post. Don’t be shy! Leave a comment below. -Michael
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Purple Berry Smoothie
January 31, 2012
Purple Berry Smoothie (recipe adapted from “Smoothies: 50 Recipes for High-Energy Refreshment,” by Mary Corpening Barber, Sara Corpening, and Lori Lynn Narlock)
My notes: Last month I was on a smoothie kick, nourishing my David back to health. You could call this one the “Get Well David Smoothie.” It is my favorite smoothie of all time. I love all the berries, which are rich in antioxidants, combined with the grape juice and vanilla yogurt. It’s smoothie perfection–well that is if you don’t mind a few seeds. Another thing I love about this drink is that I can find ingredients for it year round. When fresh berries are not available, they can be easily purchased in the frozen section of any of my grocery stores.
Special thanks to our friend Charissa who sent granola bars (pictured next to the smoothie) as part of a care package for David. When somebody loses his appetite and must take food with medicine at all hours of the day, these kinds of “super foods” are lifelines.
Ingredients
makes 2 servings
- 1 1/2 cups (7 ounces) frozen blueberries
- 1 cup (4 ounces) frozen blackberries
- 1 cup vanilla yogurt (I like Dannon brand)
- 1 1/4 cups grape juice (100% fruit juice)
Preparation
Process all ingredients in a blender. Divide between two glasses.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.
Now it’s your turn. Do you make smoothies? Share a link to your favorite recipe in the comments section below. We would love to hear from you if you enjoyed this post. -Michael
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Omuraisu (Japanese-Style Omelet Stuffed with Chicken and Rice)
September 27, 2011
My notes: For those of you unfamiliar with Japanese home cooking, I offer you omuraisu (オムライス or omurice), a Japanese-style omelet commonly stuffed with a chicken-rice filling, and flavored with ketchup. The name of this popular fusion dish is a contracted form of the words omelet and rice. It’s enjoyed by children of all ages everywhere in Japan, and is found in endless variations. The combination of eggs and rice is surprisingly delicious and satisfying, and these omelets, like their “western” counterpart, can be eaten any time of day.
This recipe is inspired by Cooking With Dog, the Japanese cooking show hosted by no other than Francis the poodle.
Omuraisu (Japanese-Style Omelet Stuffed with Chicken and Rice) (recipe by “Oishii!”)
Makes 4 omelets
Ingredients
- 3 tablespoons and 2 teaspoons vegetable oil, divided
- 1/2 cup onion, finely chopped
- 8 ounces chicken breast, finely chopped
- 2 large cloves garlic, minced (about 1 tablespoon)
- 3 large button mushrooms, finely chopped (=2/3 cup after chopping)
- 1 tablespoon white wine
- 2 cups steamed rice (Japanese brands such as Kokuho Rose, Botan, or Nishiki)
- 1/3 cup ketchup, plus extra for garnishing
- kosher salt
- freshly ground pepper
- 8 eggs, beaten
- 2 1/2 tablespoons half and half
Preparation
Make the filling: Heat a tablespoon of vegetable oil in a large (12″) non-stick frying pan over medium heat. Sauté the onion until it softens. Mix in the chicken and garlic, and brown the chicken. Add the mushrooms and continue frying. Add the wine and deglaze; cook until it evaporates. Turn off the heat, and spoon in the rice and ketchup. Toss the mixture with a pair of heat resistant silicone spatulas (or spoons) until well combined. Season with kosher salt and freshly ground pepper to taste. Divide omelet filling evenly among four small bowls and set aside.
Make the omelets: In a medium sized mixing bowl whisk together the eggs and half and half. (Alternatively whisk together 2 eggs and 2 teaspoons of half and half in four separate bowls.) Heat a medium sized (10″) non-stick frying pan over medium heat. Add a teaspoon of vegetable oil and swirl it around the pan. Pour in 1/4 of the egg mixture. Once egg is nearly set, add one bowl of filling on top of the egg, and fold the egg over to seal the edge. Tuck the sealed edge under and carefully slide out of pan onto a plate. Repeat this three more times for remaining omelets. Garnish each omelet with additional ketchup. Feel free to get creative and write something with the ketchup such as a smiley face, a heart, or a child’s name!
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
Have you ever had some interesting omuraisu variations before? If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael
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Raisin, Walnut, and Pecan Bread
December 17, 2010
Raisin, Walnut, and Pecan Bread (adapted from Bon Appétit, April 2010)
My notes: Baking bread can be so rewarding, especially when the loaves come out of the oven looking as gorgeous as these. They made me feel like a professional baker, which I am not! The recipe appeared in Bon Appétit’s R.S.V.P./readers’ favorite restaurant recipes column back in April and is from Del Vecchio’s Bakery in Fenwick Island, DE.
Serve it warm with butter and cinnamon-sugar sprinkled on top. It would be a wonderful addition to a brunch. Great comfort food! Also try it with dried cherries or blueberries.
Ingredients
makes two loaves
- 2 cups warm water (100°F-110°F)
- 3 1/4-ounce envelopes active dry yeast
- 1/4 cup vegetable oil
- 2 1/2 tablespoons sugar
- 1 tablespoon salt
- 5 1/2 cups (or more) bread flour
- 2 cups raisins or other dried fruit
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
- 1/4 cup (packed) golden brown sugar
Preparation
Add 2 cups of water to a large glass measuring cup. Heat water in microwave to 100° – 110°F (lukewarm). Stir yeast into water until smooth. In a large bowl of an electric mixer, combine yeast-water with oil, sugar, and salt. Mix in the flour. If dough is sticky, add more flour until it is soft. Use the dough hook on the electric mixer and knead for 8 minutes. Add dried fruit, nuts, and brown sugar, and mix. Oil another large bowl. Place dough in bowl and turn to coat. Cover with plastic wrap and chill overnight in the refrigerator.
Line a heavy-rimmed baking sheet with parchment paper. Divide dough into two equal pieces. Form each one into a round. Space rounds apart on baking sheet. Cover with a kitchen towel and let rise about 2 hours until doubled.
Preheat oven to 350°F. Bake bread until golden brown and bread sounds hollow when tapped, about 45 minutes. Adapted from Del Vecchio’s Bakery.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
Michael’s Peanut Butter Granola with Honey, Dates and Raisins
December 12, 2010
Michael’s Peanut Butter Granola with Honey, Dates and Raisins (recipe by “Oishii!”)
My notes: I love peanut butter! As a kid I used to like Cap’n Crunch’s peanut butter cereal, even though it quickly got soggy and produced putrid peanut butter milk in the cereal bowl. Anyway, that was my inspiration for creating an adult peanut butter cereal, which is the latest in my granola recipe series. I think the dates in it have a natural affinity for the peanut butter. I also added a 1/2 cup of flaxseed, which is high in omega 3 fatty acids. Note that you must grind the flaxseed to get the health benefits out of it. If you opt out of the flaxseed, just add an additional 1/2 cup of rolled oats or another dry ingredient.
Serve granola over vanilla yogurt.
Ingredients
- 1 1/2 cups smooth peanut butter
- 1 1/2 cups honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 4 large egg whites
- 1/2 cup whole grain flaxseed
- 7 cups old-fashioned rolled oats
- 1 cup oat bran
- 1 cup roasted cashews, chopped
- 1/2 cup dates, chopped
- 1/2 cup raisins
Preparation
Preheat oven to 250°F. Grease a heavy rimmed baking sheet with butter.
Stir peanut butter and honey in a medium heavy saucepan over low heat until peanut butter melts. Pour into extra large mixing bowl. Cool a bit and mix in vanilla, cinnamon, and egg whites.
In a food processer, whirl the flaxseed. Add flaxseed, rolled oats, and oat bran to the peanut butter mixture. Stir with a thick wooden spoon.
Spread granola in an even layer on prepared baking sheet with a rubber spatula. Bake 1 hour 30 minutes, turning granola over every 15 minutes with a wide metal spatula. Mix in cashews, dates, and raisins after baking 45 minutes. When granola is light golden brown take out of oven. Leave on baking sheet, place on top of wire rack, and let cool. Store in airtight container or freezer bags.
Ideas: Also try my honey-pear granola with pistachios and maple-pecan granola with dried cherries and blueberries.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
Lori’s Rhubarb Bread
November 17, 2010
Lori’s Rhubarb Bread (recipe adapted from Lori Murphy)
My notes: I come from a family of rhubarb lovers. One of my favorites is strawberry-rhubarb pie. Rhubarb is not in season now, but I still wanted to share this recipe for future reference. I had some rhubarb to use up in my freezer and it went to a good cause!
This gem comes from my friend Lori of Murphy’s Gardens, my favorite nursery in Galena, Illinois. The rhubarb bread comes out incredibly moist and has a crunchy cinnamon-sugar crust on top. The recipe makes a generous two loaves.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups brown sugar
- 2/3 cup vegetable oil
- 1 cup buttermilk
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups rhubarb, chopped into small pieces
- 1/2 cup pecans or walnuts, chopped
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1 or 2 tablespoons unsalted butter, cut into small pieces
Preparation
Preheat oven to 350°F. Grease with butter and flour two small loaf pans.
In a medium bowl whisk together the flour, baking soda, and salt.
In the bowl of an electric mixer cream together the brown sugar and oil. Add the buttermilk, egg, and vanilla. Mix in the dry ingredients, rhubarb, and nuts.
In a small bowl mix together the sugar and cinnamon. Divide batter among loaf pans. Sprinkle cinnamon sugar on top of breads and dot with butter.
Bake in oven for 45-55 minutes. Breads will be finished when an inserted toothpick comes out clean.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
Michael’s Honey-Pear Granola With Pistachios
February 20, 2010
Michael’s Honey-Pear Granola With Pistachios (recipe by “Oishii”)
My notes: I searched in vain for a granola recipe I loved, and ultimately developed a few of my own. Having experimented with a variety of fruit and nut combinations and sweeteners, I can say this one is a winner. It is inspired by baklava, the Middle Eastern pastry with honey and pistachios, and contains no oil. Try it over yogurt.
Ingredients
- 1 1/2 cups (packed) brown sugar (divided)
- 1 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cardamom (optional)
- 4 large egg whites
- 7 cups old-fashioned rolled oats
- 1 cup oat bran
- 1 cup unsalted dry roasted pistachios
- 10 ounces (2 cups) dried pears, chopped
Preparation
Position rack in bottom third of oven and preheat to 350°F. Lightly grease heavy rimmed baking sheet with butter. Stir 1 cup of divided brown sugar and 1 cup honey in small heavy saucepan over low heat until sugar dissolves. Pour into large bowl; cool to lukewarm. Whisk in vanilla, cinnamon, nutmeg, cardamom, and egg whites. Add rolled oats, oat bran, and remaining 1/2 cup brown sugar.
Spread mixture in even layer on prepared baking sheet. Bake 8-10 minutes. Using wide metal spatula, turn granola over. Bake another 8-10 minutes. Mix in pistachios and dried pears. Turn granola again with spatula. Bake another 8-10 minutes or until golden brown. Turn granola once more and cool in pan.
Store in airtight container or freezer bags.
Similar Recipes
Also try my maple-pecan granola with dried cherries and blueberries and peanut butter granola with honey, dates, and raisins.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
