PEACH STREUSEL PANCAKE MUFFINS

September 9th, 2014 § 0 comments § permalink

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(RECIPE)

In my last post, I made chocolate chip pancake muffins. Since I had some pancake batter left over, I thought I’d try another flavor. I had some ripe peaches, so this recipe for peach crumble pancake muffins was born.
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Even though this recipe is just as easy as the chocolate chip, it has a few extra steps. I added fresh chopped peach and a bit of nutmeg to the pancake batter. I then topped the uncooked muffins with crumble, which is flour, brown sugar, cinnamon and butter. They were baked for 20 minutes and they were ready to be devoured.

Enjoy!
D I V A

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CHOCOLATE CHIP PANCAKE MUFFINS

September 7th, 2014 § 0 comments § permalink

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(RECIPE)

This a super easy recipe uses pancake batter in a new way. Instead of making pancakes the same old way, take them to a new level by turning them into muffins. Yes, muffins!! All you have to do is fill a cupcake tin with pancake batter and bake. It’s that easy.
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I added some chocolate chips to the batter and served them with a dollop of whipped cream. You’re kids will love for these and so will you! trust me.
Enjoy!
D I V A
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EGGS IN PURGATORY (eggs cooked in tomato sauce)

August 31st, 2014 § 0 comments § permalink

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(RECIPE)
I went to brunch recently with my husband and daughter. We went to a Italian restaurant in the West Village of Manhattan, NY called, “Rosemary’s.” It’s a “hot spot,” right now in NYC and rightfully so. It has a great energy and the food is next level. They have a roof top garden and make everything in house. You can’t get any fresher than that! Rosemary’s was a perfect spot for brunch that morning.

I’m not much of a breakfast person. Although, I will admit (please don’t judge) IHOP pancakes are one of my guilty pleasures. When we sat down, I scanned the menu and saw eggs in purgatory, which is simply eggs poached in tomato sauce. When I was a kid, my mother would occasionally make this for my father. I use to think it was so gross!! I couldn’t wrap my head around eating eggs in tomato sauce!! Now, that I’m SOMEWHAT older, I have eaten poached eggs on just about everything, salad, asparagus, steak, pizza, pasta and even a hamburger.
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When the server sat the dish in front of me, I could smell the seductive aroma of garlic and tomatoes from the sauce. Looking up from the plate, were these two perfectly round yellow yolks that seemed to be winking at me. I picked up a piece of crusty Italian bread and scooped up as much as I could. It was pure pleasure! I enjoyed it so much, that I decided to make it at home and share the recipe with you. In Diva’s version, I added a few ingredients that Rosemary’s didn’t have, such as pancetta, thyme and lots of grated parmesan cheese. Even though eggs in purgatory may be my new favorite breakfast food, IHOP will still be my guilty pleasure.
Enjoy!
D I V A
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PINEAPPLE EGG STACKS

May 6th, 2014 § 0 comments § permalink

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(RECIPE)
It’s time to honor Mom on her special day. Where father’s day is BBQ’s and power tools, Mother’s day is flowers and breakfast in bed. Here’s a deliciously easy recipe that’s good eaten in bed or at a more formal family brunch. Either way, it’s sure to impress.

I baked puff pastry rounds until golden. I then stacked a slice of fresh sweet pineapple, crispy country bacon, and topped it with a poached egg. To finish it all off, I drizzled the stack with extra virgin olive oil and a sprinkle of fresh thyme.

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You may think this an odd mix, but trust me, it all works. When you cut into the stack and take a bite, you get a mouth full of sweet, salty creaminess that’s enhanced by the drizzle of fruity olive oil.
The puff pastry is there to soak it all up.

Turn this recipe into a special meal for an extra special lady.

Happy Mother’s Day!
D I V A
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CINNAMON ROLL WAFFLES W/ CREAM CHEESE GALZE

March 28th, 2014 § 0 comments § permalink

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(RECIPE)
I have another use for that waffle maker that you used once and is now collecting dust in the way back of your cupboard. I’m going to tell you how to make CINNAMON ROLL WAFFLES WITH CREAM CHEESE GLAZE that your kids will love. Don’t worry, these waffles are easy to make. You don’t need to be an expert “cooker” or have any kitchen skills…at all. They’re literally as easy as 1,2,3.

All you need is
1) cooking spray,
2) a waffle maker
3) a can of Pillsbury Grand Cinnabon Rolls with Cream Cheese Glaze.

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Here’s how;
1) Go grab your neglected waffle maker and give it a good dusting. Plug it in, heat it up and give it a good coating of cooking spray.

2) Give the can of cinnamon rolls a good whack on the edge of the kitchen counter. If you’re like me, no matter how many times you open one of these canisters, you get startled. Once you compose yourself, separate the rolls and put one on each waffle form. Close the lid and wait 2 minutes.

3) Remove the waffles, put them on a plate, drizzle with warm glaze and dig in!

You can serve these for breakfast or dress them up with a scoop of ice cream for dessert.

D I V A
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CORNED BEFF HASH (paleo friendly)

March 17th, 2014 § 0 comments § permalink

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(RECIPE)
What are you going to do with all that left over corned beef from St. Patrick’s Day? Make hash, of course! CORNED BEEF HASH is one of those comfort foods that you see on every diner menu from here to across the pond. Each country has their own version and name for this hearty dish. In Denmark it’s known as biksemad: Austria, grosti; and in Malaysia, bergedil. Hash by any other name is still hash. No matter what country it’s made, the base is always the same…left over meat, onions and potatoes. Since hash is mostly eaten for breakfast, it’s only natural that it’s paired with eggs. Eggs and hash have had a long love affair, kinda like Elizabeth Taylor and Richard Burton or Joanne Woodward and Paul Newman. (you get the picture)

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Using corned beef is the most popular way of making hash here in the States. Although it’s considered a breakfast food, put it on a nice soft roll, top it with cheese and call it lunch or dinner. It’s more versatile than one might think. You can mix it in with rice, or noodles. You can even put brown gravy on it. Add other veggies like tomatoes and peppers and wrap it in a tortilla. But first things first. Before we can start thinking about other ways to eat hash, we need a great hash recipe. This is it. In my version of corned beef hash, I switch a few things up. I use yams instead of white potatoes. I also use onion, turnip, thyme, mustard seeds and dijon mustard to add a little kick.

Now that you have a great recipe to start, let your inner foodie come out and use corned beef hash in a new way…OR…Just brown it all up in a cast-iron skillet, top it with a fried egg and call it breakfast.
Enjoy,
D I V A
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Migas (eggs, cheese, peppers, jalapeno, & crushed tortilla chips

May 2nd, 2012 § 0 comments § permalink


I’ve never heard of migas (pronounced mee-gas) until recently. Almost every Saturday morning my husband & I go to Raymond’s for breakfast. Raymond’s is a restaurant in the town where we live, that is crowed 24/7. It’s a place to see & be seen. Since we’re early risers, we get to the restaurant as soon as it opens.
A few months ago Raymond added a few new items to his menu; migas was one of them. One of the cooks in the restaurant made it for the staff one morning. Raymond tasted it & decided that it had to be on the menu. Since it was new, I had to try it…of course.
It’s scrambled eggs with green peppers, onions, tomatoes, jalapeno, cheese & torn pieces of soft tortilla. It was served with a red & green salsa.(salsa verde) From the first bite I fell in love with migas. Actually, I can’t decide what I like better, the migas or the salsa verde.
Salsa verde is a sauce made from tomatillos, jalapeno, lime juice & cilantro; all the flavors I love. It’s bright & refreshing & it’s good as a dip or a condiment.
In Diva’s version, I made a few minor changes to the traditional migas. I changed the pepper to a poblano pepper, I used pickled red Jalapenos & I used tortilla chips instead of soft tortilla. I too served it with salsa verde as well as beans. Diva’s version is not the same as Raymond’s, but his will do on those Saturday morning visits when I’m not in the mood to cook.

Enjoy!
D I V A
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Breakfast pizza

February 22nd, 2012 § 0 comments § permalink


During the week my breakfast consist of a Greek yogurt & coffee. I think for most people, weekday breakfast is a grab & go meal. When the weekend rolls around, most people want something a little more satisfying & relaxing. I always try to think of something a little different on those days when breakfast is a sit down meal.
Here in New Jersey a “Taylor ham”, egg & cheese sandwich is the breakfast of champions. Taylor ham is a brand name for pork roll. It’s popular in NJ because it originated in Trenton the state capital & it’s still made there. I took this idea of New Jersey’s “state sandwich” & turned it into a pizza.
I took store bought pizza dough & roll it into individual portions. I pre-cooked the crust & then topped it with home fries of potatoes, onions & sprinkled with paprika. Precooked pork roll & grated jack cheese is placed on top of the home fries & popped back into the oven to warm up & to get the cheese all melted. I then put a fried egg on the pizza to finish it off. My favorite part about this pizza is when you cut into the egg, the yolk covers the potatoes & pork roll to give it a delicious creaminess. This breakfast pizza was a huge hit with my family, as I’m sure it will be with yours.
Enjoy!
D I V A
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Breakfast Tacos

October 9th, 2011 § 0 comments § permalink


Breakfast is not my favorite meal. I hardly ever make it at home.  During the week it usually consist of a Chobani pomegranate non-fat Greek yogurt. (my new obsession) or a cinnamon & raisin english muffin.  When the weekend rolls around my husband John & I go out for breakfast.
There are however, some occasions when I do make breakfast. Those are usually the times when I have an idea in my crowded little head that needs to be executed…like the breakfast tacos or the apple caramel pancakes & the fabulous breakfast pizza. These dishes are definitely worth staying home for, if only I can get someone to make them for me…and serve me in bed…with flowers…and champaign…open the drapes…rub my feet…draw my bath………………….
Enjoy,
D I V A
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Caramel Apple Pancakes

October 4th, 2011 § 0 comments § permalink

Diva Eats World lost it’s database & all the post are gone…never to be seen again.
Here I’m re-posting some of my more popular dishes.
Thank You
D I V A

Caramel Apple Pancakes


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