Enjoying a Hearty Breakfast for Dinner

On February 24, 2021February 24, 2021 By Isobar ExpeditionsIn Recipes3 Comments

We have mentioned several times that we don’t often eat in the morning, but that doesn’t mean that we don’t enjoy eating foods that are typically served for breakfast. We have cooked several different styles of breakfast for dinner over the years and are sharing a few of them here. As you can tell, when we do have breakfast for dinner, it tends to be a little more decadent and heavy than perhaps what we would eat if we had it in the morning. One of the things that we enjoy about making breakfast for dinner as the meals are usually easy to make and don’t typically take a lot of ingredients. They also tend to be meals made from items that we already have in our refrigerator or pantry.

Croissant French Toast with Caramelized Apples

Croissant French Toast – This is a slightly upscale take on French toast with caramelized apples. It is absolutely delicious and could even be done as a dessert as well as a breakfast or dinner.

Classic English Breakfast – One of the things that we enjoy eating wherever we travel is a classic English or Irish breakfast. It is a unique combination of eggs, beans, sausage, ham, mushrooms, blood pudding, and tomatoes.

Breakfast Skillet – These are typically a combination of fried potatoes, eggs, cheese, and often a variety of vegetables. These can be modified to fit almost any style of food, but our version is Spanish in style.

Shrimp Frittata Just Before Putting It in the Oven

Shrimp Frittata – Frittatas are a wonderful way to take a variety of leftovers and turn them into something special. We used shrimp, which certainly made this more of a dinner than a traditional breakfast, but it was wonderful.

Poblano Pepper Scramble – Similar to a frittatas and omelettes, scrambles are another great way to add whatever fresh items you have on hand. They can also be modified to represent various parts of the world or country. This was definitely a Southwestern style scramble with use of the poblano peppers.

Regardless of what style of breakfast you like to have it is probably true that it can be converted to a hearty dinner. These are just a few of the ones that we have made and we certainly enjoyed them all. Do you ever have breakfast for dinner?

Moroccan Beef with Sweet Potatoes

On January 6, 2021January 6, 2021 By Isobar ExpeditionsIn Food, morocco, Recipes1 Comment

We purchased a decorative tajine during our trip to Morocco, but it was too small to use for actual cooking. Since we really wanted to try and recreate some of the meals that we ate, we ended up buying a full size tajine and have used it several times. We made our version of a Moroccan beef with sweet potatoes that had a nice spice and made for a wonderful meal. Although we cooked it in a tajine, a Dutch oven works just fine as well. The meat was very tender and the spices were warm and fragrant, but not spicy. It was an easy dish to make for a weeknight meal for the two of us, but could easily be done for a larger gathering as well.

INGREDIENTS

1 lb Beef Shoulder Roast – cut into 1 inch cubes
1 tsp Smoked Paprika
1/2 tsp Ground Cinnamon
1/2 tsp Salt
1/4 tsp Ground Ginger
1/4 tsp Cayenne Pepper
1/8 tsp Ground Black Pepper
1 tbsp Vegetable Oil
2 Shallots – quartered
2 Garlic Cloves – thinly sliced
1/2 cup Chicken Broth
1 can (14.5 oz) Diced Tomatoes – undrained
1 Large Sweet Potato – peeled and cut into 1 inch cubes

INSTRUCTIONS

Combine the paprika, cinnamon, ginger, cayenne pepper, salt, and black pepper in a bowl. Toss the beef cubes with the spice mixture being sure that each piece is evenly coated. Heat a skillet to medium-high heat and add the vegetable oil. Add the shallots and beef and cook for about 4 minutes until the beef is browned on all sides. Add the garlic and cook for another minute and then transfer the beef, shallots, and garlic to the tajine including all of the pan drippings (if using a Dutch oven, the beef can be browned in the Dutch oven). Add the sweet potato, chicken broth, and diced tomatoes to the tajine and stir to combine all of the ingredients. Place the lid on the tajine an place in the center of a pre-heated oven at 325 degrees Fahrenheit and cook for about an hour and a half or until the potatoes are fork tender. Serve as a stew or over a bed of rice.

Time of Year for Special Dinners

On November 18, 2020November 18, 2020 By Isobar ExpeditionsIn Food, Recipes2 Comments

With the holidays approaching, this is the time of year when we tend to make something a little more special for dinner. Although we will sometimes treat ourselves to some meats that are a little more expensive like lamb, prime rib, duck, or goose, it doesn’t have to be exotic. Sometimes it is simple as taking chicken and making a special meal out of it. Obviously, it is time for a big turkey or ham dinner here in the States, but the holidays can be an opportunity for something a little different. Here are some of our favorite meals to cook during this festive time of year.

Leg of Lamb with Gravy, Roasted Potatoes, and Sautéed Spinach

Roasted Leg of Lamb with Gravy – Even though it is more food than the two of us can eat, we love cooking a leg of lamb and enjoy making savory dishes with the leftovers. Even if you don’t like rare meat, leg of lamb is best when it is cooked to medium-rare at most, otherwise it can get a little tough.

Prime Rib with Yorkshire Pudding – This is definitely a holiday tradition for our family and something that we look forward to every year. As good as it is the night of the dinner, it is great for sandwiches for days afterwards. It is elegant and easy to cook, making it great for entertaining or just a dinner for family at home. Obviously, you don’t need to make the Yorkshire pudding, but if certainly makes for an extra special treat.

Roasted Duck with a Plum Glaze – We don’t understand why duck is so expensive here in the United States, but it certainly isn’t something that we get very often. Whether cooking duck or goose, it is important to render out the fat that is in the skin. We tend to cut the duck into breasts and thighs as opposed to cooking it whole so that we can control the cooking more easily. The best way to render out the fat is to start it, skin side down, in a cast-iron skillet and then transferring to the oven to finish cooking.

Tuscan Chicken with Green Beans and Bacon – Like most people, we have chicken on a regular basis. That doesn’t mean that chicken can’t be turned into an elegant dinner for the family to enjoy. By using fresh ingredients and adding a butter under the skin, it is not only delicious and moist, but makes for a great presentation. This is definitely not your boring chicken dinner.

Rack of Lamb – Although this is something that you might think of ordering at an upscale restaurant, it is something that you can cook for yourself at home. For the best presentation, the chops should be “French cut”, which is simply the technique of trimming the meat and fat from the bone tips. This is definitely a meal for a special occasion or when you truly want to impress your guests.

Do you have meals that you prepare for special occasions?