Hi everyone! I’m Brandi from BranAppetit! First, I just want to thank Zesty for the chance to guest post – he has some amazing recipes and I’m a bit intimidated to post mine. Since the holidays are coming up, I keep thinking of possible breakfast items to have with family. Typically, the lunches and dinners are planned down to the smallest detail, but breakfast is often left out.  I don’t know about you, but breakfast is my favorite meal of the day!

I would rather have a big and satisfying breakfast than go through the day hungry, just waiting for that 10 course dinner. My family has some traditions for breakfasts, but mostly at Christmas. My mom and her best friend, Jill, always make their own breakfast casseroles – a mix of crescent rolls, sausage, cheese, and eggs – and we have that along with fruit, coffee, and juice when we’re opening presents together.

I’m not sure what will be on the breakfast table this holiday season as our schedule is changing, but I’ve been thinking of a few things I’ve made lately that would be perfect for a family breakfast or brunch.

Whole Wheat Cinnamon Rolls

I actually found this recipe through Cooking Light and made a few changes by only using  ½ cup regular flour (the rest was whole wheat) and they turned out great! I had never made cinnamon rolls before, but this recipe really was easy to follow. I prepped them the night before so the only thing we had to do in the morning was bake them. Plus, they taste sinful and you can still feel good about eating them.

Pumpkin Stuffed French Toast

This is so tasty and so easy. It encompasses all the great flavors of fall, and it’s a great thing to make for a large crowd, too. It doesn’t take any longer than regular French toast, so as long as you have the filling ingredients, you’ll have this made in no time.

Frittata

One of the easiest things to make, really. As long as you have eggs, some veggies and some cheese, you’re set! The best thing about frittatas is that you can use leftovers to make an awesome breakfast. Roasted veggies? Toss them in. Kale and scallions? Go ahead. I think everything tastes better with eggs and cheese.
Do you have any family breakfast traditions for the holidays?

Zesty Here…

Thanks Brandi (BranAppetit) for some great breakfast food.  Everything looks very good.  I would definitely love to be sinking my teeth into that breakfast.  However I am sinking my teeth into a Holiday Inn Express Breakfast nonetheless.  I hope you have a great day.

Take care

zesty

Hi ZestyCook readers! I’m Mara from What’s For Dinner? I started my blog in October 2008 with the hope of sharing some of my simple and healthy recipes with the public. Little did I know that so many people would benefit from recipes that are both healthy and delicious.

Back in March, in a shopping trip to my local produce market, I found frozen small shrimp on sale. I live in the Chicago land area. This means that while fresh produce is available year-round, it’s so cold that all I want are baked sweet potatoes and turkey. With the find of these shrimp,  I perused the produce section (which is about ¾ of the store!) and grabbed the ingredients that looked the freshest and most “Spring-like”. (I get major Winter blues, and the minute it starts getting warmer, I crave produce!)

I also found, in the Asian foods section (two whole aisles, and I swear I’ll lay off the parenthesis) some wonton wrappers that were a calorie bargain. I had a thought.  Wonton wrappers don’t necessarily have to be wontons! I got home, rummaged in the cabinets a bit, and created this recipe. It’s a favorite around here, and I can’t wait to make it again!

Shrimp Salad in Wonton Bowls

Ingredients

Salad

• 1 lb. small cooked shrimp, shell-off, tail-off
• 1 red pepper, diced
• 1 cucumber, diced
• 1/3 head cabbage, cut into small strips
• 3 small scallions, chopped
• 1/4 c. sliced almonds, toasted
• big handful of cilantro, chopped

Dressing

• 1/4 c. sugar free apricot preserves
• 2 Tbsp. soy sauce
• 2 Tbsp. lemon juice
• 1/4 tsp. sriracha or other hot sauce
• 1/4 tsp. ground ginger
• Salt and pepper to taste

Instructions

1. Liberally spray a large-size muffin tin with cooking spray.
2. Take pre-made wonton wrappers and press the center into every other muffin tin space.
3. Liberally spray each wrapper cup with spray, and bake at 350* until golden brown, about 15 minutes.
4. Mix all salad ingredients in a bowl.
5. Place the preserves in a small, microwave safe bowl.
6. Microwave until preserves have melted.
7. Stir other ingredients except S&P into the preserves, then pour it over the salad.
8. Season with salt and pepper to taste.
9. Allow to chill about 30 minutes before serving in wonton bowls.
10. ENJOY!

What’s the best part about this recipe? The presentation makes it look fancy and “gourmet” when, in reality, the recipe is really simple! Of course, the dressing and salad ingredients can be varied to suit your own tastes, and the same salad is excellent without the shrimp, or even with shredded chicken.

Thanks again, Zesty!

Zesty’s Commentary

Mara (What’s For Dinner), thanks so much for a great recipe.  I have never tried this before but it does look so fancy and tasty.  I will have to try these when I need to impress someone.  Day 2 in “The Golden State went well.  Lets hope for a good day 3.  I will talk to you tomorrow.

Take care

zesty