Archive for the ‘Breakfast’ Category
Thursday, August 23rd, 2012
Serves: 9 cups
Cooking Time: 1 hour
Ingredients:
1/2 cup light agave nectar
1/3 cup 100% pure maple syrup
1/4 cup light brown sugar
1/2 cup 100% Kona Coffee, ground
3 tablespoon vanilla
1 teaspoon salt
1/3 cup light olive oil
3 cups rolled oats
1 cup slivered almonds, blanched
1 cup walnuts, chopped
1 cup shredded sweet coconut
1 cup ground flax seeds
1 cup raisins
1 cup cranberries
non stick cooking spray
Directions:
Preheat oven to 325 degrees. In a small saucepan simmer the agave nectar, maple syrup, sugar, ground coffee, vanilla, and salt on low heat for 5 minutes and then set aside to cool. In a large bowl add oats, almonds, walnuts, coconut, flax seeds and olive oil. Next pour the agave & coffee syrup into a fine mesh strainer over the oat mixture making sure to strain out the coffee grinds. Toss granola mixture together. Spray a large sheet pan (13 by 18 by 1-inch) with non-stick cooking spray and spread out the granola evenly onto the tray. Bake for 35-45 minutes, stirring every 10 minutes to achieve a golden color. Remove the granola from the oven and let it cool. Finally add raisins and cranberries and store in an airtight container. Enjoy as a snack, in yogurt, or with milk for a new twist on breakfast.
Tags: Breakfast Recipe, Cold Breakfast Recipe, Covert Affairs Personal Chef, granola, Kona Coffee
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Sunday, May 13th, 2012
Makes: 12 Crepes
Total Preparation Time: 30 Minutes
Ingredients:
2 large eggs
1 cup all-purpose flour
1 ¼ cup milk
1/4 teaspoon salt
2 tablespoons butter, melted
1 teaspoon Cinnamon
1 teaspoon Vanilla
Cooking Spray
Filling
1 (13oz) Jar Nutella, chocolate hazelnut spread
1 quart Strawberries, Sliced
2 pints Blueberries
Directions
Directions:
For the batter place all ingredients in a blender and mix for 30 second until smooth, and set aside. For the filling slice the strawberries and combine the blueberries in a bowl and set aside. Heat a 9-inch non-stick pan on medium heat, coat lightly with cooking spray. Ladle a small amount (1/4 Cup or 2 ounces) of the batter onto the pan and then immediately tilt and swirl so the bottom is coated evenly with a thin layer of batter. Cook the crepe for about one minute, until the bottom is light brown. Loosen with a spatula, turn and cook the other for another minute. Stack finished crepes on a plate, Continue until all batter is gone. To assemble the crepes, spread about 1 tablespoon of Nutella on the crepe, add about 1/3 cup of fruit mixture, roll up like a burrito and serve.
View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: berr, Cold Breakfast Recipe, Covert Affairs Recipe, Holiday Recipe, Hot Breakfast Recipe, Strawberries
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Friday, May 4th, 2012
Serves: 4-6 people as a side dish or light lunch
Cooking Time: 30 Minutes
Ingredients:
2 cup quinoa
4 cups water
1 avocado – peeled, pitted and diced
1 cup cherry tomatoes, quartered
1 red pepper roasted, diced
1/2 cup red onion, diced
1/2 cup cilantro
1 clove garlic, minced
1 large lime juiced
1 Tablespoon Coconut Oil
1 Tablespoon Chili Garlic Sauce
Salt and pepper to taste
Directions:
Rinse the quinoa thoroughly before cooking to remove the bitter coating on the grains. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer for about 15 to 20 minutes until the quinoa is tender and the water has been absorbed. Once cooked let the quinoa cold down in the refrigerate. Once the quinoa has chilled, gently stir in the tomatoes, roasted pepper, onion, cilantro and garlic. Season with lime juice, coconut oil, salt, and pepper and mix together. Enjoy with your favorite poultry or as a light lunch.
View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: Cold Side Recipe, grains, KTA Featured Recipe, quinoa, Salad recipe, vegetarian
Posted in Appetizers, Breakfast, KTA - Published, Recipes, Salads, Sides, Snack | No Comments »
Sunday, April 8th, 2012
Serves: 6-8 people
Cooking Time: 1:20
Ingredients:
1 pack English muffin (6 whole muffins)
6 ounces ham, thinly sliced
15 shiitake mushrooms, stemmed, caps sliced
1 onion, diced
2 tablespoons butter
4 ounces goat cheese, crumbled (about 1 1/2 cups)
4 ounces Swiss cheese, grated (about 1 1/2 cups)
4 ounces Parmesan cheese, grated (about 1 1/2 cups)
1/4 cup chopped Basil
18 large eggs
2 1/2 cups whole milk
1 tablespoon Dijon mustard
1 teaspoon salt
cooking spray
Directions:
Preheat oven to 350°F. Melt butter in large nonstick skillet over medium-high heat. Add onions and mushrooms and sauté about 8 minutes until tender. Season to taste with salt and pepper. Let the mushroom and onions cool. Spray a 13x9x2-inch glass baking dish with cooking spray. Cut the English muffins in half, Line the bottom of the baking dish with 1 layer of bread (6 halves), Arrange half of ham evenly over bread. Sprinkle half of the goat cheese, Swiss cheese, parmesan cheese, basil, and mushrooms on top of the ham. Next add a second layer of English muffins. Layer remaining ham, goat cheese, Swiss cheese, parmesan cheese, basil, mushrooms and onions on top of bread. Whisk eggs, milk, mustard, and salt in bowl and a pinch of pepper. Pour egg mixture over bread and press down on the bread with a spatula allowing the bread to soak up egg mixture.
Bake about 1 hour until center is set and golden brown. Remove from oven and cut into squares to serve.
View Oahu Personal Chef Ryan Covert’s Recipes Featured in KTA
Tags: Brunch, Covert Affairs Recipe, Easter Recipe, Holiday Recipe, Recipe with Eggs
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Sunday, October 30th, 2011
Serves: Makes 8-10 (4-inch) Pancakes
Cooking Time: 25 Minutes
Pancake Ingredients
20 oz Box of Bisquick original pancake mix, 2 Cups
1 Cup of Quaker Oats
1 Cup of 2% Milk (or for lactose intolerant use Almond Milk)
1 Can 100% Pure Pumpkin, 1 cup
2 Egg
1½ Tablespoons of Vanilla Extract
1 Teaspoon of Pumpkin Pie Spice
3 Tablespoons of Brown Sugar
Pam Original nonstick spray
Maple Syrup Ingredients:
1 ½ cups of Maple Syrup
1 Orange, Zested
1 Teaspoon Vanilla Extract
Directions:
Preheat a sauté pan over medium heat. Meanwhile in a large bowl combined all the pancake ingredients and stir together well by hand or with a hand blender. Once the pan is hot spray it with the Pam and spoon about one 1/3 cup of pancake mixture onto the pan. Repeat until all the batter is used and you have 8-10 golden brown pancakes. Next take your favorite maple syrup and put it into a measuring cup and add the orange zest and vanilla extract. Place the measuring cup into the microwave and heat for 30 seconds or until hot. Serve pancakes with hot syrup for a Halloween or festive fall brunch.
Tags: Halloween Recipe, Hot Breakfast Recipe, KTA Featured Recipe, Pancake Recipe, Pumpkin
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Thursday, May 26th, 2011
Serves: 4-5
Cooking Time: 30 minutes
Ingredients:
16-ounce Marie Callender’s low fat original Corn bread mix
¼ cut whole ground Flax Seeds mill (“Bob’s” or self grounded)
½ cup Quaker Quick oats
2 Eggs
2 Tablespoon Vanilla
¼ Teaspoon Ground Cinnamon
1 cup Water
Pam Cooking Spray
Directions:
Place all ingredients into a mixing bowl. Stir together well. Preheat a Belgian waffle iron, spray with Pam and add 5 ounces (a little more than ½ a cup) of the waffle mixture. Cook until golden brown. Serve with organic blue Agave sweetener and fresh berries. Or, for a sweeter option use your favorite syrup.
Tags: Blue Agave Syrup, Corn Bread, Flax Seed, Hot Breakfast Recipe, Waffles
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Friday, April 15th, 2011
Serves: 4-6 people
Cooking Time: 35 minutes
Ingredients:
12 Large Eggs, Whites Only (3 eggs per person)
½ Small Red Onion, Diced
8 oz Package pre-shredded Kraft Italian style five-cheese blend
1 Package of Mushrooms, Sliced
1 Package of Portuguese Sausage (Hot, Medium or Mild Heat)
Pinch of Salt and Black Pepper
Nonstick Cooking Spray
Directions:
Preheat oven to bake at 400 degrees. Spray a 12-inch non-stick oven safe skillet pan with nonstick cooking spray. Heat pan over medium heat. Cut the Portuguese sausage into small pieces. Add the sausage to the pan and cook for 5 minutes. While cooking separate the egg whites from the yokes and discard the yokes. Place the egg whites into a bowl, add a pinch of salt and black pepper and whisk the egg whites together for 30 seconds or until foamy. Cut the onions and slice the mushrooms. After the Portuguese sausage is cooked blot away the excess oil on the pan with a paper towel. Add the onions and mushrooms and cook for a 1-2 minutes. Now add the egg whites to the skillet and place the cheese on top (do not stir the eggs). Place the skillet into the oven and bake for 15-20 minutes. Complete the dish by divide the frittata among plates evenly. Serve with toasted English muffins or whole-wheat toast.
View Other Honolulu Private Chef Ryan’s Coverts Recipes Featured in KTA
Tags: Egg Whites, Frittata Recipe, Hot Breakfast Recipe, KTA Featured Recipe, Recipe with Eggs
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Friday, March 11th, 2011
Serves: 4-6 people
Cooking Time: 45 minutes
Ingredients:
1 loaf (24 ounce) Cinnamon Raisin Bread (Or any bread)
6 eggs
1 cup whole milk
1 tablespoon vanilla
1 tablespoons Spiced Rum Captain Morgan’s (optional)
1 teaspoon cinnamon
1 stick of butter (to cook with and top French toast)
Banana-Cream Filling
1 box (8oz) Cream Cheese
2 Ripe Banana’s
1 Tablespoons Maple Syrup
1 ½ Tablespoons Granulated White Sugar
Directions:
Filling:
Add room temperature cream cheese to a large mixing bowl. Peal bananas and mash them into the mixture. Add maple syrup and sugar and mix well until smooth and set aside.
French Toast:
Remove precut bread from package and set slices side by side. Take the filling and spread 1 large tablespoon of filling on top of 8 of the 16 pieces of bread. Create sandwiches by piecing together the filled and empty slices. Once complete you should have 8 pieces of French toast sandwiches. Now mix the milk, vanilla, eggs, cinnamon and rum to a bowl. Lightly dip both sides of the sandwich and place onto a preheated sauté pan along with melted butter. Cook each piece well on both sides until lightly brown. Finish with favorite maple syrup and blueberries.
View Other Hawaii Private Chef Ryan’s Coverts Recipes Featured in KTA
Tags: Covert Affairs Recipe, French Toast, Fruit FIlling, Hot Breakfast Recipe, KTA Featured Recipe
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Friday, February 11th, 2011
Serves: 2 people
Preparation Time: 5-10 minutes
Ingredients:
1 Large Papaya
½ Cup Strawberries (or any Seasonal Berry)
½ Cup Blueberries (or any Seasonal Berry)
1 Cup of Low-Fat Vanilla Yogurt
2 Tablespoons Granola
Optional: Agave Syrup
Directions:
Cut the papaya in half and scrap out the black seeds and discard. Fill the inside of the papaya with the vanilla yogurt. Wash and cut berries and place them on top of the yogurt. Sprinkle granola to the top and if you want to add a little extra sweetness try some natural agave syrup. Enjoy for breakfast or a healthy lunch.
Tags: Berries, Breakfast Recipe, Cold Breakfast Recipe, Low Fat Recipe, Low-Fat Papaya Berry Yogurt Bowl Recipe
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Tuesday, November 16th, 2010
Serves: 4-6 people
Total Time: 25-30 minutes
Drink Paring: Covert Bellini
Ingredients:
12 Large Eggs, Whites Only (3 eggs per person)
6oz Smoked Salmon
1 large Vine Ripened Tomato, Diced
½ Small Red Onion, Diced
8 oz Package pre-shredded Kraft Italian style Five-Cheese Blend
2 Tablespoons Cappers
2 Tablespoons Fresh Dill, Chopped (optional)
Pinch of Salt and Black Pepper
Pan Spray
Directions:
Spray a 12-inch non-stick skillet pan with cooking spray. Heat pan over medium heat. Separate the egg whites from the yokes and discard the yokes. Place the egg whites into a bowl, add a pinch of salt and black pepper and whisk the egg whites together for :30 seconds or until foamy. Pour egg whites into skillet and cook for 2 to 4 minutes or until egg has set and looks firm. Now layer smoked salmon evenly over eggs, followed by diced tomatoes, red onions, cheese and cappers. Cover the pan with lid and cook about 5 min without stirring or flipping eggs until the whites are set (light brown on the bottom) and cheese is melted. To complete the dish add fresh dill to the top and divide the frittata among plates. Serve with toasted English muffin or favorite toast.
Tags: Breakfast Dish, Egg Whites, Recipe with Eggs, Seafood Recipe, Top Chef Hawaii
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