Ma What's For Dinner?

In honor of America’s birthday we decided to get a little  cheeky with breakfast this weekend.  Yes of course we made chocolate chip pancakes, it would hardly be a Fitzpatrick weekend without them…but we also whipped up some dutch babies dressed up 4th of July style with a our red white and blue topping.

Serves: 6  Prep Time: 10 minutes  Cook Time: 30 minutes

4 T butter

4 eggs

1 c. milk

1 c. flour

¼ sugar

1 t. vanilla

Preheat oven to 375 degrees.  Combine eggs, milk, flour, sugar and vanilla in a large bowl and whisk well.

Melt butter in a skillet over medium heat.  When butter has melted pour batter into skillet and transfer into oven.

Bake for 25-30 minutes.  Sides will be golden brown and puffy.  Remove from oven and serve immediately.  Top with our red white and blue topping…

Red White and Blueberry Topping

1 T butter

1 fuji apple cored and sliced

1/2 t salt

1 T sugar

1/2 t cinnamon

1 handful blueberries

1 T powdered sugar

While your dutch baby is cooking in the oven heat a small skillet over medium high heat.  Add the butter and allow it to melt.  Toss in your apples, regular sugar, salt and cinnamon and toss to coat.  Turn heat down to medium and allow to simmer and get all soft and yummy.  After about 10-15 minutes add in your blueberries and turn down to low.  Let it continue to cook while you wait for your dutch babies to finish.

Pour into the center of your dutch babies just before serving and sprinkle with powdered sugar.

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Serves: 6 Prep time: 20 minutes Cook time: 1 hr 5 minutes

1 package (about 3 cups) shredded hash browns

1 T extra virgin olive oil

3 T butter

4 eggs, beaten

1 cup half-and-half

1 lb bulk italian sausage crumbled

½ cup onions, diced

3/4 cup diced asparagus

1 cup shredded cheddar

½ t paprika

S&P

Preheat oven to 450 degrees F. Heat a large skillet over medium high heat. Add in your sausage and cook until browned, about 8-10 minutes. Remove sausage with a slotted spoon and place allow to cool on a plate. In the same pan add in the olive oil and butter. Once the butter has melted, add in your hash brows. Toss to coat well with butter mixture and season with paprika and S&P.

Grab a 9 inch pie plate and pour in the potato mixture Press them into the bottom and up the sides to form a crust. Bake until golden brown and just starting to crisp, about 25 mintues.

Meanwhile, in a large mixing bowl, combine the eggs, half & half, sausage, onions, asparagus, cheese, and season with salt and pepper. When your hash brown crust is ready ladle the egg mixture over the crust and return it to the oven. Drop the temperature to 350 degrees and bake for 40-45 minutes until golden and puffy.

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Serves: 6   Prep time:  30 minutes  Cook time: 15 minutes

1 ¾ c  All Purpose Flour

3  1/2 t  Baking Powder

¾ t        Kosher salt

3/4 t     cinnamon

1/2 t     all spice

1/2 t    ground nutmeg

3 T         Granulated sugar

1 1/2  c  Milk

1 large    Egg

1 t            Real Vanilla Extract

3/4 can real pumpkin puree

In a medium size bowl combine the dry ingredients.  Make a well in the center and add in the egg, milk, and vanilla extract.  Mix until smooth.

Fold in pumpkin puree being sure not to overmix, this will toughen the pancakes.  Let your batter rest for 15 minutes before you cook them.

Preheat your frying pan to medium heat.  You’ll know it’s hot enough when a drop of water skips along the surface.  Melt a bit of butter on the pan.  Using a ladle drop about 1/3 cup batter onto your buttered pan for each pancake.  When you see bubbles all over the top of the pancake, it’s time to flip.  Flip only once and don’t press down on your pancake or they won’t be light and fluffy.  When the second side is browned pull them off and keep them warm under some tinfoil on a plate.

Top with butter and syrup or sprinkle with powdered sugar.  The kids will devour these!  Mine do!

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Serves: 6   Prep time: 20 minutes  Cook time:  1 hr 5 minutes

1 package (about 3 cups) shredded hash browns

1 T extra virgin olive oil

3 T butter

4  eggs, beaten

1 cup half-and-half

½ polska kielbasa link sliced

½ cup scallions, diced

½ cup sliced mushrooms

1 cup shredded cheddar

½ t paprika

S&P

Preheat oven to 450 degrees F.  Heat a large skillet over medium high heat.  Add in your sliced kielbasa and cook until browned, about 5 minutes.  Remove kielbasa with a slotted spoon and place allow to cool on a plate.  In the same pan add in the olive oil and butter.  Once the butter has melted, add in your hash brows.  Toss to coat well with butter mixture and season with paprika and salt & pepper.

Grab a 9 inch pie plate and pour in the potato mixture  Press them into the bottom and up the sides to form a crust. Bake until golden brown and just starting to crisp, about 25 mintues.

Meanwhile, in a large mixing bowl, combine the eggs, half & half, kielbasa, scallions,  mushrooms, cheese, and season with salt and pepper. When your hash brown crust is ready ladle the egg mixture over the crust and return it to the oven.  Drop the temperature to 350 degrees and bake for 40-45 minutes until golden and puffy.

Tasty Tidbit:  Feel free to add lots of yummy veggie mixins to this one.  Try chopped broccoli or even spinach.  Delicious!

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Serves: 6   Prep time: 20 minutes  Cook time:  1 hr 5 minutes

1 package (about 3 cups) southwestern style shredded hash browns

1 T extra virgin olive oil

3 T butter

4  eggs, beaten

1 cup half-and-half

1 lb bulk sweet italian sausage, or just remove casing from link sausage

1 medium onion, diced

1/2 lb diced asparagus

1 cup shredded cheddar cheese

S&P

Preheat oven to 450 degrees F.  Heat a large skillet over medium high heat.  Add in your bulk sausage and cook until browned, about 9 minutes.  Remove sausage with a slotted spoon and place allow to cool on a plate.  In the same pan add in the olive oil and butter.  Once the butter has melted, add in your seasoned hash brows.  Toss to coat well with butter mixture and season with S&P.

Grab a 9 inch pie plate and pour in the potato mixture.  Or if you’re moving cross country and you’re already packed your pie plates, then just use the skillet you browned your sausage in!  Press them into the bottom and up the sides to form a crust. Bake until golden brown and just starting to crisp, about 25 mintues.

Meanwhile, in a large mixing bowl, combine the eggs, half & half, cooked sausage, onions, asparagus, and cheese, and season with salt and pepper. When your hash brown crust is ready ladle the egg mixture over the crust and return it to the oven.  Drop the temperature to 350 degrees and bake for 40-45 minutes until golden and puffy.

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