In the Kitchen {Breakfast}

Breakfast has always been my most favorite meal of the day – both to eat and cook. None the less sometimes a little inspiration is needed and I’ve been finding The Art of Breakfast by Dana Moos full ideas and delicious recipes. I can only dream of having a full breakfast the inn she kept and served breakfast at.

DSCN3008Recently our mornings have been full of sweet crepes (with blueberry topping) and goats milk to cut the sweetness:

DSCN2883DSCN2889And various renditions of Sour Cream Coffee Cake. Dana’s recipe is for a large Bundt pan but we have been dividing it, based on the amount of ingredients I have on hand. First the boys and I tried a quarter batch filling it with a morning’s picking of blueberries (the ones that made it past our mouths and into the bucket). Everyone took turns adding the ingredients; then arguing over who got to lick clean the scraper.  It was a hot morning so we baked it in the toaster oven outside so it got a little over browned on top. Still delicious!

DSCN2859 We had another go this time making a half batch. Since I wanted to save some for our weekend camping trip I decided mini muffins would be the most likely to last.

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This time we used her pecan, cinnamon and sugar filling. My favorite! Everyone had a sample then I quickly packed the rest up for they disappeared.

DSCN3020One of these days I’ll be making a full batch (or two) I just love this coffee cake!

Also delicious from the Art of Breakfast is her recipe for Chilled Beets with Goat Cheese and Orange Vinaigrette. The goat cheese isn’t done yet but I’ve been enjoying the beets with the vinaigrette – which she also includes the recipe for – in the meantime.

Since my current favorite breakfast is Sour Cream Coffee Cake I’ll share the recipe with you. This is for a full batch.

Preheat oven 350F.

Combine 2 sticks of butter and 2 cups of sugar in a mixer, till creamy.

Add 1 cup of sour cream and 2 eggs. Mix till smooth.

Add in 1 Tlb vanilla extract, 2 cups flour,1/4 tsp salt, 1 tsp baking powder.

In a well-greased Bundt pan pour in half the batter.

Top batter with the following mixture: 1 Tlb melted butter,1 tsp cinnamon,3 Tlb dark brown sugar, 3 Tlb chopped pecans.

Pour the rest of the batter on top.

Bake 50- 60 minutes (until a toothpick comes out clean). Cool completely before removing from the pan. Muffins and partial batches takes less time. Regular sized muffins about 30-35 minutes.

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Chèvre Stuffed, Bacon Wrapped Chicken

I’m been meaning share more from Nourishing Traditions but lately most of the recipes I’ve been using from Nourishing Traditions have been simple and basic: sauté in butter, season to taste with salt and pepper and maybe a splash of lemon juice. Simple, good but not really enough for a post. But this chicken, stuffed with herbed chèvre, wrapped in bacon is definitely post worthy. I saw a similar recipe on Pinterest and later when it was time to get dinner going and I had some freshly made goat cheese and chicken on hand…well one thing lead to another.

First I pounded the chicken to make it uniformly flat and just a little bigger so it would be easier to roll up. Then I mixed up some of the goat cheese I made earlier with some oregano and rosemary I have growing in the kitchen and some salt and pepper. This time I made a simple goat cheese from some yogurt I made from our goats’ milk and strained until it was thick. It was a tad more soft and spreadable than the somewhat chalky bars of goat cheese sold at the supermarket. Store brought goat cheese will work too- just cut a few slices and season (or buy pre-seasoned). Then roll it up and wrap two pieces of bacon around each piece of chicken and secure with toothpicks. The bacon not only lends flavor but helps keep the goat cheese inside.

The next step is to brown it on the stove top- and preheat your oven to 350F. I love my cast iron and it works well for the transfer to the oven. Otherwise brown the chicken and transfer to an oven-safe dish. Bake in the oven till done.

Then serve. I made wild rice and green beans. As you can see in the photo below the goat cheese and herb is absorbed and infuses the chicken with flavor but there isn’t a separate layer inside like when chicken is stuffed with ham and cheese. And if anyone doesn’t like goat cheese you can always skip the goat cheese and just wrap with bacon. Although, in my opinion, they’d be missing out.

Enjoy!

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sharing with:

simple lives thursday, fightback friday, freaky friday, farm girl friday,homestead barn hop, monday mania, make your own! monday, melt in your mouth monday, fat tuesday, slightly indulgent tuesday, hearth and soul hop, scratch cookin, weekend gourmet carnivalclever chicks, ,real food wednesdaygluten-free wednesdaythis chick cookswildcrafting wednesday,healthy2dayfrugally sustainable,