QVC PRESENTATION - BREAKFAST
Breakfasts:
Grits Southern Style – Stove Top
Holiday Apple Spice Cake – Oven
Spring Frittata – Stove Top/Oven
Steel-Cut Oatmeal – Stove Top
Vegetable Frittata? – Stove Top High/Oven
Breakfasts:
Grits Southern Style – Stove Top
Ingredients:
½ medium yellow onion, finely diced
3 slices thick-cut bacon, finely diced
3 tablespoons pure maple syrup
4 cups water1 cup white corn grits
¼ teaspoon salt
1 cup low-fat cheddar cheese, shredded
Directions:
Set pot to Stove Top High. Add onion and bacon and sauté 8-10 minutes, stirring occasionally.
Add maple syrup and cook 5 minutes, stirring occasionally. Remove bacon and onion and keep warm.
Add water, cover with lid, and bring to a boil. Add grits slowly, stirring the whole time. Stir in salt.
Set pot to Stove Top Low, cover and cook 15-20 minutes, stirring occasionally.
Add Cheddar cheese and blend ingredients, then serve immediately.
****
Holiday Apple Spice Cake - Oven
Ingredients:
2 tablespoons maple syrup
1 Honeycrisp apple, peeled, cored, and sliced very thin
1 cup all-purpose flour
½ teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon ginger
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter
2 eggs
1 teaspoon vanilla
½ cup buttermilk
Directions:
Spray the inside of a loaf pan with nonstick spray and pour maple syrup over the bottom, coating evenly. Arrange apple slices along the bottom of the pan with some overlapping to create a scale pattern.
In a medium bowl sift together flour, cinnamon, allspice, ginger, baking soda, baking powder, and salt.
In a large bowl, use an electric mixer at medium-high speed to mix the butter and sugar 5 minutes until light and fluffy.
Add eggs to the butter and sugar mixture one at a time, mixing well after each addition. Add vanilla. Reduce speed to low and alternate adding the flour mixture and the buttermilk in batches until fully blended. Spoon batter into loaf pan and smooth the top.
Pour 4 cups water into the pot and place the loaf pan on the rack. Set Oven to 350°F and bake until a toothpick comes out clean, about 40 minutes.
Cool cake in pan on a rack 10 minutes and invert onto plate before serving.
****
Spring Frittata – Stove Top/Oven
Ingredients:
12 eggs
salt and ground black pepper
2 tablespoons butter
1 tablespoon canola oil
1 large onion, thinly sliced
1 tablespoon chopped fresh thyme leaves
1 cup asparagus tips, cooked
1 small cooked potato, cut into ¼-inch slices
1 ½ cups grated Gruyere cheese
Chopped fresh chives
Directions:
Beat eggs in bowl. Season with salt and black pepper.
Place butter and oil into the pot. Set to Stove Top High and heat until butter is melted. Add thyme and onion in pot and season with salt and black pepper. Cook uncovered 20 minutes or until onions are deep brown and tender, stirring occasionally.
Stir eggs in pot. Cook 1 minute. Stir in asparagus, potato, and cheese. Set Oven to 325°F for 10 minutes. After 3 minutes, gently stir mixture to get uncooked eggs to bottom of pot. Cover and cook until egg mixture is set.
Invert frittata onto serving platter. Sprinkle with chives.
****
Steel-Cut Oatmeal – Stove Top
Ingredients:
4 cups water
1 cup steel-cut oatmeal
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup golden raisins
¼ cup chopped pecans
Directions:
1. Add water to pot and set to Stove Top High. Cover with lid, and bring to a boil.
2. Add steel-cut oatmeal, salt, and ground cinnamon, then stir gently.
3. Set pot to Stove Top Low, remove lid, and cook 25-30 minutes.
4. Stir in golden raisins and chopped pecans. Serve immediately.
****
Vegetable Frittata – Stove Top High/Oven
Lots of fresh vegetables and a surprise of sweet potatoes make this frittata an original!
prep: 15 minutes • cook: 30-40 minutes • servings: 4-6
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 red pepper, diced
1 medium sweet potato, diced
2 cups baby spinach
8 large eggs
1 cup milk
Salt and pepper to taste
1 cup shredded Cheddar cheese
Directions:
1. Set pot to Stove Top High and add oil. Add onion, red pepper, and sweet potatoes. Stir once, cover, and cook 4 minutes.
2. Add spinach and broccoli to pot and sauté 1 minute to wilt, stirring the whole time. Remove cooked vegetables and keep warm.
3. Whisk together eggs and milk and season with salt and pepper. Add cooked vegetable and Cheddar cheese. Carefully pour egg mixture into pot, and set Oven to 350°F. Bake for 30 minutes.
4. Remove roasting pan from pot and divide frittata among six plates. Serve immediately.
Serving Tip:
Not into sweet potatoes? Try Yukon Golds.
****
Grits Southern Style – Stove Top
Holiday Apple Spice Cake – Oven
Spring Frittata – Stove Top/Oven
Steel-Cut Oatmeal – Stove Top
Vegetable Frittata? – Stove Top High/Oven
Breakfasts:
Grits Southern Style – Stove Top
Ingredients:
½ medium yellow onion, finely diced
3 slices thick-cut bacon, finely diced
3 tablespoons pure maple syrup
4 cups water1 cup white corn grits
¼ teaspoon salt
1 cup low-fat cheddar cheese, shredded
Directions:
Set pot to Stove Top High. Add onion and bacon and sauté 8-10 minutes, stirring occasionally.
Add maple syrup and cook 5 minutes, stirring occasionally. Remove bacon and onion and keep warm.
Add water, cover with lid, and bring to a boil. Add grits slowly, stirring the whole time. Stir in salt.
Set pot to Stove Top Low, cover and cook 15-20 minutes, stirring occasionally.
Add Cheddar cheese and blend ingredients, then serve immediately.
****
Holiday Apple Spice Cake - Oven
Ingredients:
2 tablespoons maple syrup
1 Honeycrisp apple, peeled, cored, and sliced very thin
1 cup all-purpose flour
½ teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon ginger
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter
2 eggs
1 teaspoon vanilla
½ cup buttermilk
Directions:
Spray the inside of a loaf pan with nonstick spray and pour maple syrup over the bottom, coating evenly. Arrange apple slices along the bottom of the pan with some overlapping to create a scale pattern.
In a medium bowl sift together flour, cinnamon, allspice, ginger, baking soda, baking powder, and salt.
In a large bowl, use an electric mixer at medium-high speed to mix the butter and sugar 5 minutes until light and fluffy.
Add eggs to the butter and sugar mixture one at a time, mixing well after each addition. Add vanilla. Reduce speed to low and alternate adding the flour mixture and the buttermilk in batches until fully blended. Spoon batter into loaf pan and smooth the top.
Pour 4 cups water into the pot and place the loaf pan on the rack. Set Oven to 350°F and bake until a toothpick comes out clean, about 40 minutes.
Cool cake in pan on a rack 10 minutes and invert onto plate before serving.
****
Spring Frittata – Stove Top/Oven
Ingredients:
12 eggs
salt and ground black pepper
2 tablespoons butter
1 tablespoon canola oil
1 large onion, thinly sliced
1 tablespoon chopped fresh thyme leaves
1 cup asparagus tips, cooked
1 small cooked potato, cut into ¼-inch slices
1 ½ cups grated Gruyere cheese
Chopped fresh chives
Directions:
Beat eggs in bowl. Season with salt and black pepper.
Place butter and oil into the pot. Set to Stove Top High and heat until butter is melted. Add thyme and onion in pot and season with salt and black pepper. Cook uncovered 20 minutes or until onions are deep brown and tender, stirring occasionally.
Stir eggs in pot. Cook 1 minute. Stir in asparagus, potato, and cheese. Set Oven to 325°F for 10 minutes. After 3 minutes, gently stir mixture to get uncooked eggs to bottom of pot. Cover and cook until egg mixture is set.
Invert frittata onto serving platter. Sprinkle with chives.
****
Steel-Cut Oatmeal – Stove Top
Ingredients:
4 cups water
1 cup steel-cut oatmeal
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup golden raisins
¼ cup chopped pecans
Directions:
1. Add water to pot and set to Stove Top High. Cover with lid, and bring to a boil.
2. Add steel-cut oatmeal, salt, and ground cinnamon, then stir gently.
3. Set pot to Stove Top Low, remove lid, and cook 25-30 minutes.
4. Stir in golden raisins and chopped pecans. Serve immediately.
****
Vegetable Frittata – Stove Top High/Oven
Lots of fresh vegetables and a surprise of sweet potatoes make this frittata an original!
prep: 15 minutes • cook: 30-40 minutes • servings: 4-6
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 red pepper, diced
1 medium sweet potato, diced
2 cups baby spinach
8 large eggs
1 cup milk
Salt and pepper to taste
1 cup shredded Cheddar cheese
Directions:
1. Set pot to Stove Top High and add oil. Add onion, red pepper, and sweet potatoes. Stir once, cover, and cook 4 minutes.
2. Add spinach and broccoli to pot and sauté 1 minute to wilt, stirring the whole time. Remove cooked vegetables and keep warm.
3. Whisk together eggs and milk and season with salt and pepper. Add cooked vegetable and Cheddar cheese. Carefully pour egg mixture into pot, and set Oven to 350°F. Bake for 30 minutes.
4. Remove roasting pan from pot and divide frittata among six plates. Serve immediately.
Serving Tip:
Not into sweet potatoes? Try Yukon Golds.
****