Skip to content

Posts from the ‘Breakfast’ Category

It’s Not Goodbye. It’s Hello.

I missed soooooooo many holidays. I missed soooooooo many possible posts. This chick was busy making some changes before 2016.

I know July was my last post; but I was busy saying, ‘Until we meet again’, to my favorite city, Chicago. I traded pizza, lemon pepper wings, and State Street for clam chowder, sourdough bread, and Market Street. I moved to East Bay area of California.

When I settled in the Bay Area, I had felt the need to visit Brown Sugar Kitchen, located on Oakland’s Westside.

Brown Sugar Kitchen

Brown Sugar Kitchen

Each time I visited Brown Sugar Kitchen there was a wait. And honestly, the food was well worth the wait. Chef Tanya Holland’s soul food creations will make your taste buds happy. My favorite item on the menu is the Cornmeal Waffle. The light and airy waffle served with brown sugar butter & apple cider syrup truly dissolves in your mouth with minimum effort.

Chicken & Waffles

Chicken & Waffles

Check out Brown Sugar Kitchen’s website for the hours & location. I have added a few pictures detailing my taste excursion.

Chai Tea Latte

Chai Tea Latte

Brown Sugar Kitchen

2 Eggs, Chicken Sausage, Toast, & Breakfast Potatoes

Breakfast Potatoes

Breakfast Potatoes

Brown Sugar Pop Tarts

Brown Sugar Pop Tarts

Breakfast: Buttermilk Biscuits & Salmon Hash

I have been so busy that lately I have been cherishing the moments I get to stay in the bed. I sleep late when I can because when I sleep I feel like my body, inside & out, is refueling itself.

Typically, when I sleep late, I miss breakfast. I truly love breakfast; but I love sleep more. If there was a fight between breakfast and sleep, I would cheer for sleep.

This past Friday, I told myself that I was going to take the time to cook myself a great breakfast. At first, I had planned to make salmon patties with some homemade buttermilk biscuits and smothered potatoes & onions. Salmon patties are such a typical dish for me to make. I figured I would try something new. That something new is salmon hash. I
Since I have been eating more seafood, simply replaced the corned beef with salmon.

Salmon Hash

Salmon Hash

I had some leftover baked wild sockeye salmon (seasoned with roasted garlic & a pinch of salt). With a fork, I removed the flesh from the skin.

Baked Wild Sockeye Salmon

Baked Wild Sockeye Salmon

Salmon Hash

1/4 heaping cup chopped onions
1/2 cup diced potatoes (I used fingerling potatoes; but almost any potato should work)
1 1/2 cups chopped cooked salmon
Approximately, 2 tablespoons extra virgin olive oil
1/4 teaspoon black pepper
Dash of salt

ONEHeat a skillet on low heat. NOTE: I love my cast iron skillet.
TWOAdd extra virgin olive oil to skillet.
THREEAdd onions to skillet. Cook onions for about 5 minutes.
FOURAdd potatoes, salt, and pepper. Increase heat to medium and cook for about 15 to 20 minutes.
FIVEAdd salmon to skillet. Cook mixture for approximately an additionally 10 minutes.
SIXDo not stir the mixture. Flip the mixture when it browns. If it begins to stick add a little more oil.

Makes about 2 small servings or 1 big serving ­čÖé

Homemade Buttermilk Biscuits

1 cup of unbleached flour
1/2 cup buttermilk
1/2 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons very cold butter cut in cubes
Approximately 2 dashes of baking soda

ONEPreheat oven to 450 degrees.
TWOCombine all dry ingredients in a bowl.
THREECut butter into dry ingredients until it resembles coarse meal.
FOURMix in buttermilk until it is just combined.
FIVEThe dough should be sticky & not dry. Add more buttermilk if the dough is too dry.
SIXAdd dough to floured surfaced, preferably a baking mat, waxed paper, or parchment paper.
SEVENPat dough into a 1/2 inch round. NOTE: Lightly dust dough with flour if it too sticky.
EIGHTFold dough about 5 times into a 1 inch thick round. Be careful to not over handle the dough. NOTE:Over handling results in tough biscuits.
NINECut biscuits with floured round cutter. Take any scraps and form into 1 biscuit if you can.
TENPlace on an ungreased cookie sheet or pan.
ELEVENBake for 10 to 12 minutes until golden brown.

Makes about 5 biscuits.

Homemade Buttermilk Biscuits

Homemade Buttermilk Biscuits

Breakfast is for Champions: Strawberry Pecan Oatmeal

There is nothing like a run on Chicago’s lakefront while the wind pushes you back (I type sarcastically.) When I made it home I was tired but I also was hungry out off my mind. I am not a big breakfast person. I don’t keep breakfast foods around. On any given day nuts, fruit, oatmeal, and eggs are stocked in my kitchen.

With limited breakfast options, I decided to eat some oatmeal. I pulled out the container of steel cut oats and to my dismay the cooking instructions said it would take 20 to 30 minutes to cook. I wanted to pass out at that moment; but as I kept reading, the microwave option said that my tummy would be smiling in less than ten minutes.

If you ever had steel cut oats, you know that when cooked alone, the dish does not send your taste buds soaring. I added brown sugar, fresh strawberries, chopped pecans, and ground hemp seeds (for added protein).

Oatmeal Ingredients

After the oatmeal was finish cooking in the microwave, I added brown sugar, chopped pecans, and topped it off with fresh strawberries. With one bite, my stomach was in a happy place.

Finished Oatmeal

Oatmeal:
NOTEMakes One Serving of Oatmeal

┬╝ cup uncooked Steel Oats
1 tablespoon ground Hemp Seeds

ONECook Steel Oats per package instructions.

TWOStir in ground Hemp Seeds fully cooked Steel Oats.

THREEAdd cooked Steel Oats and ground Hemp Seed mixture to a serving bowl.

Topping:
1 teaspoon Brown Sugar
┬╝ cup chopped Pecans
┬╝ cup fresh Strawberries (substitute Strawberries with your favorite fruit)

ONETop Steel Oats and ground Hemp Seed mixture with the toppings in the order they are listed above.