To make strawberry baked oatmeal all you need are basic pantry items and frozen or fresh strawberries! It’s a simple and tasty homemade breakfast.…Read More
Breakfast & Brunch
Breakfast Risotto With Bacon And Thyme is a hearty dish perfect for slow Sunday mornings and brunch gatherings. You can make the risotto the day before if you want. Just reheat it in the oven, then crack the eggs on top, and cook to your preferred yolk-doneness.
This post was first published on January 12, 2016 and was last updated September 14, 2019.
This strawberry rhubarb bread pudding recipe is so easy to make and doesn’t contain any eggs or milk. Instead, sourdough bread is tossed with maple syrup, melted butter, and a little sugar and left to soak for a short time. Bread pudding is a go-to recipe in our house and we switch out the fruit based on what’s in season during the spring and summer. Rhubarb, strawberries, raspberries, and peaches all taste terrific in bread pudding – consider mixing them together – while apples and cranberries are great options for the colder months.
This post was sponsored by Atlantic Superstore, however all views and opinions are my own. I will never endorse anything I don’t use or love! Thank you for supporting brands that help make kellyneil.com possible.
My three year old daughter Elodie and I recently experimented with making Homemade Salmon Gravlax together! I’ve had her in the kitchen cooking and baking almost daily, since she was 15 months old. We used a small portion of salmon as a test. It would be perfect at brunch or lunch for two.
MAKE HOLIDAY PREP EASIER
You know what I love? Anything that makes my life easier.
When I was brainstorming recipes for Rogers Grains, one thing I kept coming back to was – how can I make holiday prep easier? And ta-da! The recipe for my Make-Ahead Savoury Breakfast Bake with Rogers Original Porridge Oats & Healthy Grains was born.
ESSENTIALLY RISOTTO WITH OATS INSTEAD OF RICE
With butter, parmesan, cooked crumbled sausage, cherry tomatoes, and fresh rosemary, they are so simple to make and, you only use one pot and a muffin pan. Less dishes definitely makes my life easier.
MAKE AHEAD THE NIGHT BEFORE
Just spoon the cooked mixture into the greased muffin pan, cover it in plastic wrap, take it out of the fridge the next day whenever you’re ready, and bake.
WE’VE BEEN EATING THEM EVERY MORNING
After they’re baked, they freeze beautifully. Each morning, I take one of the individual bakes out of the freezer, re-heat it, and serve it as a side with my daughter’s scrambled eggs.
Saving time and prepping ahead is, in my opinion, a key component for a stress-free holiday season. Make these versatile little guys ahead of time and fire them in the oven for Christmas Day breakfast with scrambled eggs and coffee, on a platter for Boxing Day brunch gatherings, or, as a New Year’s Eve appetizer.
LET’S MAKE YOUR LIFE EASIER SHALL WE?
Make-Ahead Savory Breakfast Bake with Original Porridge Oats & Healthy Grains, Sausage, Cherry Tomatoes, and Fresh Rosemary
1 ½ cups (375 mL) uncooked pork sausage
4 cups (1 L) chicken stock (no-added salt chicken stock optional)
2 cups (500 mL) ROGERS ORIGINAL PORRIDGE OATS & HEALTHY GRAINS
½ tsp. (2.5 mL) salt
½ cup (125 mL) Parmesan cheese, grated
3 tbsp. (45 mL) butter
1 cup (250 mL) cherry tomatoes, quartered
1 tbsp. (15 mL) fresh rosemary, chopped
Cooking spray or butter to grease muffin pan
Generously grease a 12-cup muffin pan with cooking spray or butter. Squeeze sausages out of their casings into a large, heavy-bottomed pot, breaking up with a spoon. Cook sausage pieces over medium-high heat until browned, about 10 minutes. With a slotted spoon, remove sausage from pot and set aside.
To the same pot, add chicken stock and turn heat to high. Bring chicken stock to a boil then add Rogers Original Porridge Oats & Healthy Grains and salt. Cover, reduce heat to medium-low, and cook oats 8-10 minutes or until chicken stock is absorbed. Remove from heat.
Add Parmesan cheese and butter to cooked oats. Stir a few times until cheese is mixed through and butter has melted.
Add cooked sausage, cherry tomatoes, and fresh rosemary to oats. Stir well to combine. Divide oats evenly between prepared muffin cups. Cover muffin pan with plastic wrap and place in refrigerator overnight.
The next morning, preheat oven to 350º F (180º C) and bake, 23-25 minutes. Serve warm. Store leftovers in an airtight container in refrigerator or freeze for later use. Baking option – Bake oats family-style in a 9×13 oven-safe dish instead of a muffin pan
Prep time : 10 minutes
Cook time : 45 minutes
Servings : 12
*I was compensated financially by Rogers Grains for my recipe, photographs and blog post, however, that being said, I truly enjoy their products, as does my daughter Elodie, we truly have been eating the Make-Ahead Savoury Breakfast Bake cups every day!Read More
Roasted Squash, Chorizo, And Blue Cheese Strata is a recipe written by my friend Kathy Jollimore. She and I wanted to collaborate on a project for a long time, and finally, last Sunday, we got together to make this gorgeous breakfast strata. With Chorizo sausages from Ratinaud, Chef Jason Lynch’s Dijon mustard, and Blue Harbour Cheese’s Urban Blue, it’s a simple breakfast or brunch recipe showcasing some of Nova Scotia’s best ingredients.
This post was first published on December 2, 2014 and was last updated September 25, 2019.
Homemade Granola with Honey And Sesame Oil is one of my favourite large batch-snacks to both make and eat. When I’m busy and on the go I eat it by the handful. When I have time in the mornings I add a dollop of apple butter or plain yogurt, or a splash of milk and eat it like cereal. The recipe makes a large amount, however it stores well in a large airtight container in the cupboard for up to one month. The recipe is also customizable for any nuts or dried fruit you have on hand.
This post was first published on September 28, 2014 and was last updated July 27, 2019.
My friend Gabby Peyton and I recently drove to Dempsey Corner Orchard in Aylesford, Nova Scotia to pick peaches. Feeling inspired by the peach orchard, Gabby wrote a short essay about our visit; I wrote a recipe for Peach Bourbon Bread Pudding With Vanilla Bean. The bread pudding recipe is super simple, and takes less than 25 minutes in the oven. It’s also egg-free, with a rich, crispy texture from butter combined with white sugar. Feel free to swap out any other summer fruit you like, but don’t skip the bourbon or vanilla bean unless you absolutely must.
This post was first published on September 5, 2014 and was last updated July 31, 2019.
I made this Prosciutto, Asparagus, Fontina Quiche With Honey-Roasted Tomatoes post in partnership with my friend Gabby Peyton. Gabby and I have both visited France and Italy so we thought baking a French and Italian-inspired quiche would be a delicious and fun way to spend a day together. I had always wanted to make quiche but never made one from scratch. My heavens it was tasty! Salty, creamy, buttery, and cheesy, it was everything I hoped for. Be sure you leave yourself an extra two hours to make the honey-roasted tomatoes. They are amazing!
This post first appeared on July 15, 2014 and was last updated on July 26, 2019.
I’m a big fan of using Arborio Rice in place of pasta. You literally cook it the same way you would cook any dry pasta, in a pot a well-salted boiling water, for about 11 minutes until al dente, and then drain.
Feel free to double the recipe (when I double the recipe I use three eggs), which will make enough for two people, plus leave you with leftovers for lunch the next day.
1 C Arborio Rice
1 Tbsp olive oil
1 clove garlic, finely chopped
pinch chili flakes
4 strips of bacon, cut into 1/2-inch pieces
salt and pepper, to taste
Parmigiano, grated, to taste
– bring a large pot of well-salted water to a boil – add Arborio Rice and cook 11 minutes, or until al dente
– while rice is cooking, heat olive oil in a pan – add garlic, chili flakes and bacon – cook until bacon is almost crispy
– while bacon is cooking, whisk egg, salt and pepper in a bowl
– drain rice and add it to the pan with the bacon – *DO NOT DRAIN FAT* – mix well – you want to coat all of the rice with bacon fat – add the bacon/rice mix to the bowl with the whisked egg – stir well to coat evenly with egg – add a couple of handfuls of grated Parm and mix well – serve hot with more grated cheese on top
*It may sound kind of gross to leave the bacon fat in this dish but, I’m sorry to say, it’s a key ingredient (I’m not really sorry to say that). The hot bacon fat emulsifies with the raw egg, turning it into a glorious, silky, delicious sauce. Just go to the gym one extra time and you’ll be fine.Read More
We’ve been pretty lucky weather-wise here in Halifax this summer. Nothing but full blown sunshine until today.
Today it is damp and gloomy and grey.
It’s a Rice Pudding kind of day.
Warm, straight from the pot with a good shaving of fresh nutmeg and cinnamon on top.
Rainy Day Rice Pudding
1 Tbsp butter
3/4 C Arborio rice
1.5 C water
1/4 tsp salt
1.5 C milk + 1/2 C
1/2 C sugar
1 tsp vanilla
melt butter in medium sized saucepan – sautée rice in butter 1-2 minutes – add water and salt – bring to boil – lower heat and simmer 20 minutes until water is absorbed
add 1.5 C milk – bring to simmer – cook 20 minutes until thick and creamy – add sugar
in small bowl whisk remaining 1/2 cup milk and the egg together – slowly add some hot rice to the milk/egg mix, a little at a time, whisking constantly until you’ve added 1/2 C hot rice
pour tempered egg/milk mix into pot of rice – cook 3-4 minutes, stirring constantly, until thick and creamy
remove from heat – add vanilla
garnish with fresh grated nutmeg, cinnamon, a drizzle of honey, maple syrup, shaved chocolate or anything else you like
(recipe adapted from here)Read More