Blueberry and Mascarpone Stuffed Brioche French Toast

August 29, 2015  /   /   //  1 Comment

blueberry_Mascarpone_stuffed_french_toast French Toast is a breakfast staple we all know and love, and today we have taken it up a notch. Blueberry and Mascarpone Stuffed Brioche French Toast. We used brioche rolls and stuffed them with a blueberry and mascarpone, then breaded them in butter crackers and then fried. This is an amazingly decadent breakfast recipe, and it’s worth every little calorie. You gotta try it!!! Happy weekend everyone, we hope you find some time to make this!
♥ Teri

Blueberry + Mascarpone Stuffed Brioche French Toast
Makes 4

1 cup fresh blueberries
1/2 cup sugar
juice 1/2 lemon
6 ounces mascarpone, softened
6 large eggs, lightly beaten
1 cup whole milk
1/2 cup light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt

4 large brioche rolls
30 butter crackers, crushed
3 1/2 tablespoon unsalted butter, softened

1. For filling: Place blueberries, sugar and lemon juice into a small saucepan and stir together. Place over medium low heat and simmer for 25 to 30 minutes, stirring occasionally. Remove from heat and allow compote to cool completely, about 1 hour.
2. Place compote and mascarpone into a mixing bowl and fold together until completely combined.
3. To assemble: Fill a piping bag or re-sealable plastic bag with the filling and cut the tip. Insert the piping tip into the top of each brioche roll and inject 1/4 of the filling into each roll. Set aside.
4. Place all the batter ingredients into a shallow baking dish and whisk together. Dip each roll into the egg batter and allow the rolls to sit for 2 to 3 minutes. Flip rolls over and allow them to sit for an additional 2 minutes.
5. Carefully dredge each roll in the crushed crackers.
6. Place a large skillet over medium heat and melt butter.
7. Place all rolls into the skillet (top side down) and cook for 4 to 5 minutes or until golden brown and crisp. Flip each brioche toast and continue to cook for 3 to 4 minutes.
8. Remove from heat and serve immediately with maple syrup.


Edamame Beet and Pearled Barley Salad

August 27, 2015  /   /   //  2 Comments

edamame_barley_salad We thought we would lighten things up a bit on the blog and share a salad recipe with you! We don’t have a large amount of salads on the blog, and when summer comes around we like to eat things on the lighter side. The issue I have is that usually my salads don’t have enough protein to keep me full. So we made this Edamame Beet and Pearled Barley Salad for you and then put a poached egg on top because a runny yolk makes everything even better. The “goodies” in this salad are so nice together, beets, edamame, and feta. It’s a really great salad to make a batch of and stick in the fridge for lunch. The barley holds up really well unlike lettuce would. Enjoy!
♥ Teri

Edamame Beet and Pearled Barley Salad
Serves 4

lemon vinaigrette:
2 large lemons, zested and juiced
2 garlic cloves, minced
1 1/2 tablespoons minced shallots
1 tablespoon plus 1 teaspoon honey
2 teaspoons Dijon mustard
1 teaspoon minced thyme
2/3 cups extra virgin olive oil
salt and pepper to taste

1 1/2 cups frozen edamame, thawed
2 large red beets, roasted peeled and chopped
1 cup cooked pearled barley
1/2 cup crumbled feta
yellow pea shoots or microgreens of your choice

4 poached eggs, optional

1. For vinaigrette: Place all ingredients, except for the oil, into a mixing bowl and whisk together. While whisking, pour the oil into the mixture in a slow and steady stream. Continue to whisk until all of the oil has been added and fully incorporated. Season with salt and pepper.
2. Pour edamame, beets, pearled barely, and feta into a mixing bowl and toss together. Pour vinaigrette over mixture and toss together until evenly coated.
3. Divide the mixture into 4 bowls and top each with a poached egg, pea shoots, adjust seasonings, and serve.

**To cook pearled barely: Bring 1/2 cup pearled barely and 1 1/3 cup water to a boil. Add salt, lower heat, cover, and simmer until all water has been adsorbed and barely is light and fluffy. Remove from heat and fluff with a fork. Allow pearled barely to cool, 15 to 20 minutes.



Green Chilaquiles

August 25, 2015  /   /   //  8 Comments

Green_Chilaquiles I love chilaquiles. It’s such a great, low maintenance, comfort food dish that’s great anytime of the day. It’s such a hardy dish, especially when shredded chicken or eggs (cooked how you like them) are added to them. I also really love that as long as you have tortilla chips and salsa, you can make chilaquiles; although I prefer to eat my chilaquiles the same way as my nachos, loaded.

For the longest time I was partial to chilaquiles in red sauce, but I recently had a chilaquiles dish that was drenched in the most glorious salsa verde and topped with spicy radishes and sharp cotija cheese…it was amazing. So today we have our own version of green chilaquiles, made with a simple roasted tomatillo salsa, and topped with a handful of fixings. Chilaquiles is such an inexpensive crowd pleaser, perfect for your next brunch or low key dinner party. Enjoy! xx, Jenny roasted_tomatillios Green_Chilaquiles_recipe

Green Chilaquiles
Makes 1 (12”) pan

Salsa verde:
1 lb. tomatillos, husked and cleaned
2 jalapenos, halved and seeded
5 garlic cloves
1 yellow onion, cut into chunks
2 tablespoons extra virgin olive oil
1/2 bunch fresh cilantro leaves
2 limes, juiced
salt and pepper to taste

1/2 cup chicken stock
8 cups tortilla chips
5 large eggs
salt and pepper to taste
1/2 cup crumbled cotija cheese
1/4 cup fresh cilantro leaves
3 radishes, thinly sliced
lime wedges
hot sauce, optional

1. Preheat oven to 375˚F.
2. Spread tomatillos, jalapenos, garlic, and onion onto a baking sheet and drizzle with oil. Season with salt and pepper and toss together.
3. Roast vegetables for 25 to 30 minutes, remove from oven and cool for 10 minutes.
4. Pour roasted vegetables into a blender and add cilantro and lime juice. Blend mixture until smooth. Adjust seasonings.
5. Pour mixture into a large skillet and stir in chicken stock.
6. Place skillet over medium heat and bring mixture up to a simmer.
7. Stir in chips, a handful at a time, until all chips have been added and coated in the verde sauce. Crack eggs into the skillet, over the chips and lower heat to medium-low. Cover for 5 to 7 minutes or until egg whites have set and the chips have absorbed some of the sauce.
8. Uncover and remove skillet from the heat. Top with cotija, cilantro and radishes. Serve with lime wedges and hot sauce.


Our Ice Cream Recipes We Love So Much!

August 22, 2015  /   /   //  0 Comments

ONE With it being so gross and hot in LA I love eating cold things. So many cold things. Jenny and I both love us some ice cream. Think of this post as a friendly reminder to all things ice cream you can get on Spoon Fork Bacon. :) Let’s get started:

1. Salted Cantaloupe and Ginger Ice Cream: Orange Julius meets a better and more refreshing version of itself and that is this recipe.
2. Salty Nuts Ice Cream: Hilarious name, but delicious ice cream. Peanut Buttery and nutty.
3. Sweet Corn Ice Cream: Delicious sweet corn ice cream that we stuff into Hawaiian Sweet Rolls. Honestly, its a really good idea to stuff any ice cream into Hawaiian Sweet Rolls.
4. Choco Tacos: Because ice cream in taco form is amazing. Plus, this is like a hand held sundae.
5. Crème Brûlée Frozen Custard: Crème Brûlée meets ice cream in this amazing frozen treat.
6. Homemade Waffle Cones: Because with this waffle cone recipe you can make our Choco Tacos, and obviously just eat ice cream cones all day.
7. Brown Butter Ice Cream: Because browned butter is the best, and this simple recipe is a good base to load your ice cream bowl (or sandwich) with lots of good stuff, like whipped cream, nuts, chocolate, everything!
8. Grilled Baby Banana Splits: A better version of regular banana splits. We used baby bananas, but you can use regular sized. Roasting them makes them warm and gooey and sweeter. YUM.

Enjoy the weekend everyone! We hope it involved ice cream. :)