The most important meal of the day – Check out this amazing breakfast recipe combo by Joyce Doughty from “The Chef Within Breakfast Edition”
1-6 oz. can frozen orange juice concentrate
1 cup water
1 cup milk
½ cup sugar
½ tsp. Vanilla
12 whole ice cubes (about 2 full cups)
Combine all ingredients in a blender and whip until smooth!
1 cup flour (whole wheat flour or combination)
1 cup buttermilk
1 large whole egg
2 tbsp. vegetable oil
1 tbsp. sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
Combine all ingredients in a small bowl and mix together. Heat a griddle/ large frying pan to medium heat (350F). Grease with a food spray, butter or drizzle a small amount of oil onto the pan and spread the oil around with a spatula. Drop the batter onto the griddle or pan. As soon as the batter is on the griddle, drop a few pieces of pineapple, macadamia nuts, shredded coconut (raw or seared), cinnamon-sugar and oats onto the raw batter. Flip the pancakes over and cook the side with all the goodies added to it. Cook it for as long as you can before they get dark. When done, remove and serve with syrup or any topping you’d like!
Techniques for Cooking Perfect Scrambled Eggs with Bacon:
In a small bowl crack the number of eggs you intend to cook and beat them lightly with a fork. Add a teaspoon of water for each egg you use and beat that with the eggs. The water will provide the necessary moisture that will be lost during the quick cooking period and will help keep your eggs light and tender.In place of water you can use milk or cream… YUM!
Place your pan over medium heat to warm. Add a little oil or butter and swirl around the pan to completely coat the bottom and some of the sides.
Pour the eggs into a properly heated or greased pan and let them sit for a few seconds. As the edges start to cook, take a wooden spoon or a temperature-tolerant rubber spatula and move the outer edges of the eggs to the center of the pan.
Add your cooked, chopped bacon to the eggs. Let the eggs sit and repeat this motion until the eggs are no longer liquid.
Turn off the burner and let the heat of the pan finish cooking the eggs as you gently stir them. Serve immediately!
Meet Chef Doughty
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.
Chef doughty has released two cook books. The first, “The Chef Within, Breakfast Edition,” was made to help aspiring chefs learn the fundamentals of cooking and have fun experimenting in the kitchen. She aims to help develop a sense of culinary adventure and create easy, inspired dishes with your own flair and taste. Chef Doughty’s second book, “The Chef Within, Dinner Edition,” was released in March of 2021. Learn more and find the book here!