Ginger and Fruit Muesli

Swiss physician Maximilian Bircher-Benner introduced Muesli around 1900 for patients in his hospital, which required a diet rich in fresh fruit and vegetables.  He had been served a similar dish when taking a long hike thru the Swiss Alps.   A healthy breakfast that sticks with you- yes please!

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I added ginger to get an extra layer of flavor, not to mention add nutritional values that ginger offers- digestive, sinus and more.  I am especially fond of a little kick start in my breakfast, like it gets the blood flowing and energy zipping!

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Ginger and Fruit Muesli

  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1 tablespoon orange juice
  • 2 tablespoon ginger
  • Pinch of kosher salt
  • 1 ½ cup milk
  • 1 cup greek yogurt
  • 2 cups raw oats- not instant
  • 1 apple, diced into ¼ inch cubes
  • 1 red pear, diced into ¼ inch cubes
  • ¼ cup raisins
  • 2 tablespoons chopped walnuts
  • 2 tablespoons sliced cranberries

Directions

In a small mixing bowl, mix together brown sugar, honey, orange juice, ginger and salt together.  Add in the milk and yogurt and mix well.  In a separate large mixing bowl combine the remaining 6 ingredients, and stir in the yogurt mixture.  Cover and allow to sit 4 hours or overnight.  Stir well before serving.  Garnish with fresh mint or berries.

Serves 6 guests.

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This is a healthy, make ahead, easy dish to throw together for quick, on the go morning meals that are so easy to skip.   I made a batch and we had a few breakfasts with it while the rest went into Tupperware.  Slowly the Tupperware got emptied by me sneaking a spoonful here and there when those hunger pains struck.  Both filling and satisfying!

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Make your own Muesli by changing the fruit, or even adding different juices, it is hard to mess up Muesli as longs as you keep the oats to “liquid” in proportion.   Play with flavors and create your own!

Breakfast Stuffed Biscuits- Alabama Biscuit King Copycat

Travel for our family often encompasses eating explorations, sure, history and local culture top the list too, but all of us can usually agree on getting to the locals only must eat store (eat-store, aka restaurant, coined by my nephew Sir Sully).  We recently dined our way thru a vacation in Lower Alabama.

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Gi-Normous, ugly and heavenly filled mouthwatering, belly aching irresistible biscuits are not to be missed on your next trip to LA (lower Alabama).  And they are born and raised all within view of the curious diners.  We visited the home of these ugly treasures, called Biscuit King Cafe in Fairhope, Alabama felt like we stroke gold, and as mentioned above, a small belly ache from over indulgence.   This small family business has something going for sure.

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After taking the first few bites the rest of meal was spent ogling what was going on in the kitchen.  When sheet pans went in the oven, how long until they came out.  What did the fillings look like, how did they stuff them.  We asked the ladies cooking a few questions, some of them laughing at us, in particular when we asked if any of the fillings were raw… “you caaan’t  put raw  food in a biscuit, thaaat’s just craaazy”.  Deep South stuffed biscuit etiquette explained…

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Happily we took enough away that I was able to recreate a similar recipe- Surely the Biscuit King reigns supreme, but until theirs and mine go head to head, I will stand by these are just as good!

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Ingredients Biscuit Filling

  • 6 ounces slice turkey or ham, julienned into strips
  • 6 eggs
  • ¼ cup milk
  • 1 tablespoon unsalted butter
  • 4 ounces shredded cheddar

Biscuit Dough

  • 4 cups all-purpose flour, plus more for dusting
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
  • 1 3/4 cups buttermilk, plus more for brushing

Biscuit Topping

  • 2 tablespoons butter, melted
  • Sea salt

Directions

In a frying pan, over medium heat with a small amount of oil, sauté the meat until caramelized with golden color.  Remove the turkey from the pan and take the pan off the heat.  Whisk together the eggs and milk until frothy, and return the pan to the stove.  Over medium heat add the eggs to the sauté pan and cook until softly scrambled before removing from the heat.  Make sure not to overcook as there will be carry over cooking and reheat in the oven.  Add the tablespoon of butter to the eggs and mix until melted and incorporated.  Refrigerate until ready to assemble the biscuits.  Keep the eggs and the meat separate.  Be sure they are both cool before assembling as it will eliminate chance of overcooking the eggs.

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To make the biscuit dough:

In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, and sugar together. Using a pastry blender or your hands, cut in the butter until the mixture resembles coarse crumbs with a few large clumps remaining.   The butter should be cold, and will leave some lumps.  If you prefer to use your hands be quick and make sure the butter is very cold so it doesn’t melt.  I like to use my hands so I can get the flour/butter mixture to crumb faster.

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Pour in the buttermilk and fold the flour until the liquid is incorporated.  The dough will stick together in a ball and be slightly tacky.  Do not overmix as this is when biscuits become rocks.  Allow the dough to sit for a few minutes before assembling the biscuits.

On a lightly floured surface, scoop out a half cup measure of dough and with floured fingers, gently pat the dough into a 6 inch circle.  The thickness should be about ¼ inch.  Repeat with another half cup portion of dough.

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To assemble and bake:

Preheat the oven to 375 degrees.

Spread a ½ cup of the chilled scrambled eggs over the surface of one biscuit disc.  Sprinkle a ¼ of the turkey/ham over the eggs and then follow with an ounce of shredded cheese.

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Gently lift the remaining disc and place on top of the egg and cheese filling.  Press the edges together and tuck the seam under the bottom of the disc.  Transfer the stuffed biscuit to a parchment lined baking sheet and brush with butter, followed with a sprinkle of sea salt.

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Repeat process three more times for a total of four stuffed biscuits.  Place each two inches apart, which may require using two baking sheets.  Bake at 375 for 40 minutes, rotating baking sheets half way.  The temperature of the center should reach 160 degrees.

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These can be held in a warming oven for about 30 minutes.  We had one leftover that we reheated in the microwave the following day which turned out was still pretty good.  Certainly best fresh from the oven, but I won’t be throwing out the one that doesn’t get eaten.

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It is a state that does many things right – Perfect color of Crimson, rows of pecan fields, perfectly drawn hounds tooth, National Championships, Silver Queen Corn, gardenia scented streets, and now… Stuffed biscuits.

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Roll tide, Roll Biscuits!

Roasted Peach Breakfast Bread Pudding

I’ve been walking thru the produce sections of the grocery stores and salivating over the smell of peaches.  It is stonefruit season and their perfume is overwhelming.  It radiates as strong as the ladies that obnoxiously dose themselves in bottled perfume, but with the natural, earthy, sweet scent that manages to make its way into my belly and switch on the I want to eat button.

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So far each week I have not been able to resist the tantalizing scent of the peaches and home they come!  Last week I found myself in with a familiar situation- ever had a lot of bread leftover from dinner? Or even just a half of loaf?  Maybe you have even had a walk in freezer full of leftover bread.  Luckily, the day old bread makes a great treat the next morning , especially when there are roasted peaches involved.

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Ingredients

  • 4 ounces sourdough, French or Italian bread, day old, 1 inch cubed (about 3 cups)    
  • 2 small peaches, diced in ½ inch cubes    
  • 2 tablespoons raisins or dried cherries    
  • 1/3 cup low-fat ready-to-eat granola cereal    
  • 3/4 cup low-fat or skim milk    
  • 2 tablespoons sugar    
  • 1 large egg 
  • 1/2 teaspoon ground cinnamon    
  • 2 tablespoons reduced-calorie pancake syrup  
  • 6 tablespoons unsweetened Greek yogurt 

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Instructions

The evening prior to serving, coat a 8 or 9 inch baking dish with pan spray.   In a mixing bowl combine the bread, fruit, and granola.  In another mixing bowl whip the milk, sugar, egg and cinnamon until combined.  Pour liquid into mixing bowl of bread and fruit and toss gently.  Pour all into prepared baking dish and cover, refrigerate overnight.

Turn oven to 350°F.  Bake the uncovered bread pudding for 30 minutes or until the bread is toasted brown. Serve warm with syrup and 1 ½ tablespoon Greek yogurt.

Serves 4

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The peaches are lovely in the breakfast dish, but fresh plums and nectarines are easily substituted. Any fruit can be swapped out if you prefer.  Skip the Greek yogurt and serve it as dessert one evening with a scoop of vanilla frozen yogurt.

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This is a healthy yet decadent way to start any summer morning, and  certainly a guilty free way to use up that leftover bread!