Tag Archives: Peet’s Coffee

Smoked Salmon Breakfast Burrito

27 May Smoked Salmon Breakfast Burrito and Coffee. Great breakfast!

I love breakfast. I also love to sleep. So having time to make more than just a couple of eggs or oatmeal in the morning is rare. But one Saturday morning I wanted to change-up my breakfast so I looked in my fridge to see what I had. I had some tortillas left over from my Oscar party (that post is still being written, sorry) so I decided to make a breakfast burrito. There were a few other leftovers from the party that I could throw into the eggs. It was super easy and threw some variety into my daily egg eating habit. The nice thing about breakfast burritos is they’re like omelets, you can add just about anything you want in them. What do you like putting in your burritos?

Smoked Salmon Breakfast Burrito Ingredients L-R: Goat Cheese, Eggs, Tortilla, Fresh Rosemary, Fresh Spinach (not pictured: smoked salmon, salt & pepper)

Smoked Salmon Breakfast Burrito Ingredients L-R: Goat Cheese, Eggs, Tortilla, Fresh Rosemary, Fresh Spinach (not pictured: smoked salmon, salt & pepper)

SMOKED SALMON BREAKFAST BURRITO (serves 1)

  • 2 Eggs
  • About 1 Tbsp of Milk
  • Cooking Spray
  • 1 Tortilla
  • Goat Cheese
  • Fresh Spinach
  • Smoked Salmon
  • Fresh Rosemary
  • Salt & Pepper To Taste

In a small omelet pan, coat with cooking spray over medium heat. Crack your eggs directly into the pan and add your milk. Scramble with a whisk or spatula.

Scramble the eggs directly in the pan.

Scramble the eggs directly in the pan.

Sprinkle in your goat cheese, smoked salmon pieces and fresh rosemary. Continue to scramble so all is mixed together.

Scrambling the eggs with goat cheese, smoked salmon and rosemary

Scrambling the eggs with goat cheese, smoked salmon and rosemary

When eggs are almost done add in your fresh spinach and salt and pepper to taste. Continue to scramble until finished cooking. They should remain nice and fluffy.

scrambled eggs, spinach, smoked salmon, goat cheese, rosemary

Adding in the spinach. Cook just long enough to wilt.

Lay out a tortilla on a plate and lay your eggs in the middle of the tortilla. Wrap it up and place it back in your pan with the open edges down first. Let cook for about a minute, then flip over and cook for another minute, just until it browns.

Smoked Salmon Breakfast Burrito

Warming the burrito all wrapped up so it stays together.

When finished return to plate and enjoy with a nice cup of coffee! Have a lovely breakfast!

Smoked Salmon Breakfast Burrito and Coffee. Great breakfast!

Smoked Salmon Breakfast Burrito and Coffee. Great breakfast!

Pumpkin Spice Biscotti

4 Feb Pumpkin Spice Biscotti

As I said last week, this year’s holiday baking became a pumpkin year. In addition to the Pumpkin Chutney Bread and Pumpkin Spice Cookies, I also made Pumpkin Spice Biscotti! This was the first time I made biscotti and I got the recipe from another blogger that I follow, at350degrees, who got it from the blog, Skies of Parchment. Last year my dad made biscotti for the holidays and it was really good so when I saw this recipe in November I left it in my inbox contemplating whether I’d make it myself. After I made the Pumpkin Chutney Bread and had leftover pumpkin puree, I checked the biscotti recipe and discovered I had enough so it was an easy decision to add to the holiday baking list.

pumpkin spice all the thingsThere are enough variations of biscotti that you can make a different one every month of the year. And like much of America, I get overly excited when Starbucks brings out their PSL in the fall (that’s Pumpkin Spice Latte for you non-coffee drinkers), so a pumpkin spice biscotti really got me excited.  Biscotti is twice baked, and the second time it’s overnight, so be sure to take that into consideration when you make your own. The next time I make this though I will add more spices as I felt it was a little under spiced. I also chose not to include the almonds. Adding the white chocolate frosting was a lot harder than it was written so I ended up spreading it on the biscotti. Below is the original recipe. Enjoy with your favorite coffee!

Pumpkin Spice Biscotti Ingredients L-R: Flour, Allspice, Ginger, Cinnamon, Nutmeg, Eggs, Salt, Pumpkin Puree, Baking Powder, Sugar, Butter

Pumpkin Spice Biscotti Ingredients L-R: Flour, Allspice, Ginger, Cinnamon, Nutmeg, Eggs, Salt, Pumpkin Puree, Baking Powder, Sugar, Butter

PUMPKIN SPICE BISCOTTI (about 24-36 pieces,depending on size)

  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin
  • 1/2 cup almonds, coarsely chopped & toasted (optional)
  • 1 Cup White Chocolate Chips (for frosting)
  • 1 Tsp Oil or Crisco (for frosting)

Preheat the oven to 300 degrees. In a medium mixing bowl combine all your dry ingredients and set aside.

Pumpkin Spice Biscotti Dry Ingredients

Pumpkin Spice Biscotti Dry Ingredients

In your stand mixer (or large mixing bowl if using a hand mixer), cream together your sugar and butter starting at a low-medium speed and speeding up to a higher speed to mix well. Stop your mixer and add in the eggs, vanilla and canned pumpkin and combine at a low-speed so as not to splash. Increase to a higher speed and be sure to scrape down the sides of the bowl and mix completely.

Pumpkin Spice Biscotti

Creaming together the sugar and butter.

Pumpkin Spice Biscotti

Mixing in the eggs.

Pumpkin Spice Biscotti, pumpkin purree

Pumpkin puree ready to be added in.

Pumpkin Spice Biscotti Wet Ingredients

Pumpkin Spice Biscotti Wet Ingredients

Once all the wet ingredients are combined start adding your dry ingredients about half a cup at a time with your mixer on the lowest speed. If you choose to add almonds, now is the time to add those with the rest of the dry ingredients. (I did not, lol.)

Pumpkin Spice Biscotti

Mixing all the ingredients in my kitchen aid stand mixer.

Pull out a large baking sheet and a large cutting board (preferably wooden) and some extra flour. Dust the cutting board with flour and your hands and form two logs from the dough, about 11″ long and 5″ wide, give or take an inch. They should both fit comfortably on your baking sheet. Once your oven is hot bake for 30 minutes, or until the top is firm.

Pumpkin Spice Biscotti

Getting ready to bake the biscotti logs.

Once done, remove from oven and reduce the heat to 200 degrees. Then cut logs into about one inch pieces. Once the oven is cooler and you’re ready to head to bed, stick the logs back into the oven and let bake overnight. They should be dry when you remove them from the oven. Let them finish cooling and then place on wax paper or on your baking sheet to frost.

Pumpkin Spice Biscotti

Pumpkin Spice Biscotti cut and ready to go back into the oven overnight.

To make the frosting melt the white chocolate chips and oil. If using a microwave, do in 30 second intervals 3 times, being sure to stir well. Be careful if using the microwave so the chocolate doesn’t cook. The recipe says to transfer to a plastic bag, making it airtight, then snipping one of the corners to create a pastry bag to allow for decorating. I had trouble making my biscotti look as pretty as the bloggers, so I ended up just frosting one side of each piece. I ended up with 34 pieces, keeping a few for myself that I enjoyed with a nice cup of Peet’s coffee. I hope you and your friends enjoy too!

Pumpkin Spice Biscotti

Pumpkin Spice Biscotti ready for dunking!

STRAIGHT OUTTA REHAB Film Shoot

1 Mar

Over the Martin Luther King Jr. holiday weekend, I had a great time shooting a short film. It was my first film that I would be getting paid for and I was one of the leads. Last December I got a message on Facebook from a friend, Ryan, from acting class at Lesly Kahn that he was doing a short film and the director wanted to use me as the female lead. I didn’t have to audition, the director/writer, Christopher Stewart, trusted Ryan’s judgement. That weekend I went to Chris’ house to meet him and the third actor to join us. It turned out to be a tree trimming party and I had a blast with everyone there. I read through the script as soon as I got it and was laughing out loud! I couldn’t wait to shoot in January!

Straight Outta Rehab Cast L-R: Sarah Allyn Bauer, Ryan Nolan, Matthew Steven Herrick

Straight Outta Rehab Cast L-R: Sarah Allyn Bauer, Ryan Nolan, Matthew Steven Herrick

I play Zoe, a Christian Fundamentalist who is hoping to get married before she turns 30, which is only two years away, but the man needs to be perfect. And from church. I go on a date with Paul (played by Ryan Nolan), who is fresh out of rehab run by my pastor, so I know he’s on the right path. Everything seems great, until our waiter, Danny (played by Matthew Steven Herrick), gets into our heads.

You Tube Trailer

A week before shooting we all met for a read thru and some rehearsal. Time was going to be tight at our location so we needed to be sure all blocking was set before we got there the following week. It was a 15 page script and the rhythm of the lines needed to be just right, so we ran through it a number of times that afternoon. We met one more time the following Saturday and we were ready and excited to start shooting the next day.

Timmy was hard at work making the pasta the day before. Photobomb by Ryan!

Timmy was hard at work making the pasta the day before. Photo-bomb by Ryan!

My alarm clock went off bright and early Sunday morning (ie. 6am) and after a quick shower and some fresh coffee from Peet’s (because getting up that early I definitely need coffee right away) I was on my way to my first day of shooting. We shot at a bar in Silver Lake, which was a mere 15 minutes from my apartment. And at 6:30 in the morning there is no traffic, a true rarity in Los Angeles. I had a fabulous make-up artist Austyn Cuccia to make me look pretty, then into wardrobe. I was the first shot of the day. Our fabulous Director of Photography (the DP), Matt Brodie, made us all look good on camera.  It was a great Sunday shoot and we were done at noon as another event was coming in for the afternoon. It was actually perfect because I had a rehearsal down in Hollywood at 1pm, so off I went.

My fabulous hair and make-up artist, Austyn Coccia, working hard.

My fabulous hair and make-up artist, Austyn Coccia, working hard.

Straight Outta Rehab

Our dinner table

Our dinner table

Monday morning came too quickly and once more my alarm went off before the sun came up. It was another great day of shooting and with all the cranberry juice Ryan and I drank (aka, fake red wine) it’s safe to say no UTI’s were happening, lol. We never had to eat the cold pasta so that was another upside. My favorite part was making sure all the wine bottles and candles in the background were in just the right spots. There was also fun in doing hair and make-up in partial darkness. But Austyn was fabulous and worked quickly when the lights could come back on in between takes. We wrapped on time and made plans to have a wrap party later in the week. There was extra snack and breakfast food that we got to take home with us. I grabbed whatever no one else wanted and have been passing out potato chips and individually wrapped danishes to the homeless of Los Angeles ever since.

Matt Brodie, our DP, setting up one of my close-ups.

Matt Brodie, our DP, setting up one of my close-ups.

Dave gives a thumbs up.

Dave gives a thumbs up.

Hard working PA Brent sitting in for Ryan.

Hard working PA Brent sitting in for Ryan.

Hard working PA Mo getting ready to hang a lantern.

Hard working PA Mo getting ready to hang a lantern.

Shout outs to the rest of our awesome and hard-working crew: Timmy Paul, fab producer; Stephen Parsey, awesome editor; Dave Beresford, stellar boom operator (and another Lesly Kahn student and friend), Colleen Nolan, amazing wardrobe; Mohamed El Emam and Brent Aronowitz, amazing PAs .

Straight Outta Rehab, Day 2 Wrapped

Straight Outta Rehab, Day 2 Wrapped

It was a fabulous two days. I recently got to see a first cut of the film and it looks great! It will be submitted to film festivals here in southern California as well as other festivals around the country. When you get to do what you actually love to do, a 6am alarm clock, cold pasta and lots of cranberry juice don’t seem to matter. For two days I got to be an actress. I got to shoot a short film with two other fabulous actors and an amazing crew. And I can’t wait for the next one!

Straight Outta Rehab, starring (L-R): Ryan Nolan, Sarah Allyn Bauer and Matthew Steven Herrick

Straight Outta Rehab, starring (L-R): Ryan Nolan, Sarah Allyn Bauer and Matthew Steven Herrick

Tomato and Cheese Omelette

7 Jan

Ah the omelette. A pretty easy, but sometimes frustrating, breakfast dish. It’s also one of my favorite ways to use up vegetables and cheese that are about to go bad. (The other way is soup, but alas, that’s a different post.) I say it’s a frustrating dish because making it look like they do at a restaurant, a perfect half circle without blemishes, can be a tricky thing. And while I’m just making it for myself, I do love seeing a perfect omelette on my plate.

Ingredients for my omelette (L-R): Large Eggs, 1% Milk, Tomato Slice, Shredded Mozarella

Ingredients for my omelette (L-R): Large Eggs, 1% Milk, Tomato Slice, Shredded Mozzarella

I tend to have shredded cheese in the fridge as it’s great on pasta, soup, chili, and in omelettes, so I always have cheese in my omelettes. I use two eggs, although if you wish you can use three. If you use more than 1/4 to 1/3 cup of add-ins then using three eggs is best, otherwise your omelette will fall apart. I’ve found that two ingredients work best for a two egg omelette when it comes to looking perfect. Otherwise it just becomes a “scramble”, lol. It all goes to the same place right? So don’t get too frustrated if your omelette doesn’t turn out right. I’ve had many omelettes turn into scrambles, as I’m sure other (more professional) chefs have also had happen. I also heated up one of my Banana Blueberry muffins and enjoyed a nice cup of Peet’s coffee. mmmm!

Tomato & Cheese Omelette with a Banana Blueberry Muffin

Tomato & Cheese Omelette with a Banana Blueberry Muffin

TOMATO & CHEESE OMELETTE

  • 2 Large Eggs
  • About 2 Tbsp Milk
  • About 2-3 Tbsp chopped tomato (Usually a slice or two of a medium tomato)
  • About 2-3 Tbsp shredded cheese (I usually have mozzarella or parmesan)
  • Salt & Pepper to taste
I pour the milk in and estimate the amount, but it's roughly 2 Tbsp

I pour the milk in and estimate the amount, but it’s roughly 2 Tbsp

Chop your tomato and set aside. In a small bowl (I use a soup or cereal bowl) crack your eggs, then pour in your milk and beat. You can use a fork or a small whisk. At this point I spray my omelette pan (it’s your small, 8″ pan) with cooking spray. I’ve used butter, but your eggs will stick more unless you use a couple of tablespoons. So for your waistline’s sake, use spray, but make sure you spray the entire pan. Turn the heat to medium. Add your salt and pepper, chopped tomato and your cheese. Beat once more. Make sure your pan is pretty warm before pouring your eggs in. Hold your hand over the pan, you should feel it warm up. The spray should also become clear. Pour your egg mix into the pan. I always make sure my chunkier add-ins are spread out, in this case the tomatoes. And if I don’t think there’s enough cheese, I’ll sprinkle a little more on at this point as well. mmmmm, cheese…..oh, sorry, got distracted.

Omelette just poured into the pan.

Omelette just poured into the pan.

Once the edges start to solidify, I test it by trying to slide my spatula under the eggs without breaking it. If the rest of the uncooked eggs don’t spill over, then I slide it under and flip the omelette onto itself (see picture below) so it’s a half circle. If your flip fails, don’t stress, just turn it into a scramble. I usually have to hold it on top of itself so it doesn’t slide back for about 20 seconds or so. Once it’s “sealed” itself (as in the eggs on the inside are now mostly cooked) on the round edge (about a minute or two), I flip it over. It might break a little, but that’s okay, if you can keep it in the half circle shape you’ve still got an omelette. Let it cook for another minute or so, then I turn the heat off and let it sit in the pan while I heat up my muffin in the microwave (20 seconds) or sometimes I toast a piece of bread. Slide your omelette (or your scramble) onto your plate and enjoy!

Flipping the first half of the omelette, not too messy-yay!

Flipping the first half of the omelette, not too messy-yay!

After flipping the omelette a second time

After flipping the omelette a second time, not perfect, but it will do!

Other add-ins for my omelettes have included: avocado, onions, sun-dried tomatoes, mushrooms, fresh spinach, feta cheese, brie cheese.
What do you like putting in your omelettes?

Pauper’s Breakfast

30 Oct

Breakfast….mmmmm…I get hungry just writing the word! As I’ve said before, I love breakfast, and most mornings I have oatmeal. But on mornings that I work from home, or weekends that I don’t have to go anywhere anytime soon, I love to make eggs. And I’ll make them lots of ways too. Scrambled, over easy, in an omlette, or au plat (thanks to my semester abroad in France). Eggs are another one of those great breakfast foods. Lowers your risk of cancer, good for the eyes, hair and nails, among other health benefits. Check out this article from Women’s Health. Oh, and did you know one egg is less than 100 calories? So my two eggs and a piece of toast with butter comes in at under 300 calories, but with enough protein to last me till lunch and it’s nice to my waistline. Hard not to be happy!

Two eggs au plat and buttered toast

EGGS AU PLAT AND TOAST

  • 2 Large Eggs
  • 1 Piece Whole Wheat Bread
  • Butter or Jam

Eggs about halfway done. You can see the edges are white and the area closer to the yolks is still semi-clear.

In a small skillet (I use an 8 inch skillet) spray with cooking spray (I use Pam) and put on medium heat. Or if you want something a little richer (and a few more calories) you can use about 2-3 teaspoons of olive oil or butter. When making an omlette I find that works a little better as there’s less sticking to the pan. But alas, I digress, for over easy/medium/hard (however you like your eggs) or au plat, spraying with Pam is the way to go. Once the pan is warm (I hold my hand over it and when I can feel the heat I know it’s ready, usually about 30 seconds or so), crack one egg and open over pan about an inch or two above, then repeat for the second egg. (If you like 3 eggs then repeat a third time.) I like to put my eggs near each other in the pan so they kind of act like a dam to each other and the ends don’t get too thin. The egg whites should go from clear-ish to white and look soft, and the edges should be slightly browned. I take a spatula and slide under the eggs and move around the pan a little bit, just to make sure they’re evenly cooked*. Then I remove from the pan to a waiting plate.

Once I crack the eggs I put my bread in the toaster. It’s usually done just before my eggs are done. Spread with butter or jam/jelly and it’s a delicious addition to my eggs. I love dipping my toast into my yolks-yummmm! Enjoy with a mug of your favorite coffee (mine is Peet’s) and enjoy your morning.

*If you want to do the eggs over easy/medium/hard, this is the point to carefully flip over each egg. I usually do mine over easy, so they only cook “over” for less than a minute. The harder you want the yolks, leave it longer until the yolks are cooked how you like them.

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