Magic-in-a-Mug: Baked Sweet Potato & Egg White Oatmeal

 

Sunday morning check-list:
1.Wake up.  Much earlier than expected… after neglecting to turn off my weekly 615am alarm clock.
2. Lay in bed for 18 minutes, contemplating a host of life’s most significant & unanswered questions, such as:
     2a. Do sheep get static cling when they rub against one another?  I would think yes.  But, then again, I’m not sure?
     2b. Why do old dudes insist upon spending hours, naked as jay birds in gym lockerooms?!  Enough already.  Get your workout & go home.  No naked lingering.
     2c. Has anyone ever, literally, killed 2 birds with a single stone?
     2d. Is it possible to have an allergy to H2O?
     2e. If Wile E. Coyote was of such wealth to purchase hoards of Acme Weapons… all in the name of hunger, why didn’t he just save a few billion bucks & buy dinner instead?
3. Create relative disaster of Kitchen – Elbow-deep in tweaking (NOT twerking – significant difference) new recipes.
4. Spread about words of culinary wisdom & inspiration… Good morning, Ms. Julia.
5. Gaze out window upon winter’s bitter chill, entirely convinced I shall remain dressed in PJs.  All day.
6. Maintain work BlackBerry, unjustly, close at hand – It’s still the weekend, right?!
7. Unplug headphones & put surround sound on blast (Your welcome, Neighbors – I know we all love rocking a smidgeon of Huey Lewis & The News).
8. Conduct dietary winning – Devouring the photographed 5-minute magic in a mug – Baked Sweet Potato & Egg White Oatmeal.
     NOTE: 225 Calories, 2g Fat, 35g Carbohydrates, & 17g Protein. BOOM!
9. Light laptop keyboard on fire with velocity at which my fingers load new recipes through this Bachelor’s Blog.
10. Brew freshly ground hazelnut coffee beans, consume copious amounts of caffeine, repeat & proceed onward to making a resplendent Sunday happen.

 

Sweet Potato Egg White Oatmeal - Breakfast Like a Boss

Sweet Potato Egg White Oatmeal – Breakfast Like a Boss

 

Sweet Potato Egg White Oatmeal

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 1
Calories: 225kcal
Author: A Bachelor & His Grill

Ingredients

  • 1/3 cup old fashioned rolled oats
  • 1/3 cup skim milk plus additional to thin, as needed
  • 1/2 medium sweet potato sliced paper thin
  • 3 egg whites
  • 2 tablespoons whole-wheat flour
  • 1-2 teaspoons honey or to taste
  • 1/2 teaspoon canola oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1 pinch cayenne pepper
  • 1 pinch granulated garlic powder
  • sea salt & fresh ground peppercorn to taste

Instructions

  • Using mandolin slicer on it's thinnest setting, slice 1/2 sweet potato. Set aside.
  • In small mixing bowl stir together oats, flour, cinnamon, baking powder & 1 pinch salt.
  • In second mixing bowl beat eggs until soft peaks just begin to form.
  • Slowly fold honey & oil into eggs.
  • Spoon egg mixture into oat mixture, adding 1-2 tablespoons milk at a time until all ingredients well combined.
  • Add sweet potato shavings to egg / oat mixture.
  • Pour all ingredients into your favorite over-sized microwave-proof mug.
  • Cook in microwave for 3-4 minutes, stopping every 60-90seconds to brush top of rising oatmeal with milk to keep moist.
  • Remove from microwave & allow to cool for 1-2 minutes.
  • Dust top of oatmeal, salt, pepper, a pinch of cayenne & garlic.
  • Grab spoon. Devour directly from mug.

 

 

Mediterranean Lemon Yogurt Waffles

 

A hot, wholesome & delicious, protein-packed Breakfast on this gloomy, late fall morning.  Outside, 40-70 mile per hour winds bearing down up on the shudders & shingles of my place, tornado warnings ring & the splendid natural glory of Michigan’s winter settles across the landscape.  Yes, this is actually the condition of my surrounding environment.  On the other hand, indoors by fireside, the weather is but a backdrop for a morning that has forced me into the warmth of this Bachelor’s kitchen.  And, one-by-one, I devour these Mediterranean Lemon Yogurt Waffles, as if consuming the necessary volume of sustenance to last through a cold winter’s hibernation.

That said, these waffles are absolutely perfect for this chilly Sunday.  Whole-grains, Greek yogurt, fresh lemons, orange blossom honey, almond & a lite dusting of sugar.  Oh… and, a dollop (or 4) of pure northern Michigan maple syrup.

Now… beyond the warmth in my belly, I love these waffles for 3 reasons.

1. The recipe is easy breezy… Just whisk together 1 part whole wheat flour + 1 part Greek yogurt + 1 part this is the best thing I’ve ever put in my face before 10am.
2. These waffles are perfect for those that love their griddle cakes with a gentle, crisp & slightly caramelized exterior, while this slice of Heaven’s interior is light, fluffy & incredibly moist.
3. Loaded to the tilt with complex carbohydrates, healthy fats, & an imperial ton of protein, these bad boys are delivered from griddle to plate in less than 10min!!  Oh… and, no 8-syllable preservatives, concentrated levels of super-saturated fats, bull $hit artificial flavors, &/or mercury-laden high fructose gmo corn syrup.  A winner by all accounts!!

OK.  Enough chit chat from this guy.  Onward to get in where I fit in, articulate my temporomandibular joint in a fashion that supports smashing my mug around a second mantastic serving of this fantasticness, & then out to make a dynamite Sunday FUNday happen!

For this recipe, a bit of culinary debauchery & copious amounts of family-friendly, food-based pornography, click THIS LINK leading you back to the home page of my very favorite semi-dysfunctional food blog.  Cheers!

 

Mediterranean Lemon Yogurt Waffles

Mediterranean Lemon Yogurt Waffles

 

Mediterranean Lemon Yogurt Waffles

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 4 -6
Calories: 287kcal
Author: A Bachelor & His Grill

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 1/4 cup low-fat almond milk or skim cow's milk
  • 1 cup 0% greek yogurt lemon plain
  • 1/4 cup canola oil plus additional to grease waffle iron
  • 1/4 cup egg whites
  • 5 tablespoons honey
  • 2 teaspoons baking powder
  • 1 teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt
  • 1 large lemon juice & zest
  • confectioner's sugar optional
  • pure maple syrup optional

Instructions

  • In large mixing bowl sift flour, baking powder, cinnamon & salt.
  • In separate mixing bowl, until thoroughly combined, whisk milk, yogurt, oil, honey, almond & vanilla zest.
  • Gradually pour wet ingredients into flour mixture, mixing until thoroughly combined, but batter still slightly lumpy.
  • Note: If batter too runny, add 1 tablespoon all-purpose flour until desired consistency achieved.
  • In separate mixing bowl, beat eggss until stiff peaks form.
  • Fold stiffened eggs, lemon juice & lemon zest into batter until entirely integrated.
  • Over pre-heated & oiled waffle iron, scoop 3-4 tablespoons of batter.
  • Close lid & cook 5-7 minutes, or until waffles golden brown & edges slightly crispy.
  • Remove waffle from iron & place on cooling rack.
  • Repeating until all batter consumed.
  • To plate, stack waffles, dust with confectioner's sugar & drizzle with maple syrup.
  • Serve immediately. Stay hungry. Carry forth. Like a boss.

 

 

Roasted Asparagus & Sweet Potatoes with Homemade Bacon Bits

 

Roasted Asparagus and Sweet Potatoes with Homemade Bacon Bits, and Shaved Parmesan.

Roasted Asparagus and Sweet Potatoes with Homemade Bacon Bits, and Shaved Parmesan.

 

Roasted Asparagus & Sweet Potatoes with Homemade Bacon Bits

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side
Cuisine: American
Servings: 4
Calories: 270kcal
Author: David, A Bachelor & His Grill

Ingredients

  • 1 Pound Fresh Asparagus Root Ends Trimmed
  • 2 Medium Sweet Potatoes Peeled & Diced
  • 8-10 Strips Thick Center-Cut Bacon
  • 1-2 Cloves Garlic Minced
  • 3 1/2 Tablespoons Olive
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Cinnamon
  • 1 teaspoon Sugar
  • ½ teaspoon Nutmeg
  • 1 Pinch Cayenne or to Taste
  • Coarse Salt & Fresh Ground Peppercorn to Taste
  • Shaved Parmesan to Garnish

Instructions

  • Pre-Heat Oven to 400F.
  • Lay Strips of Bacon over Baking Sheet & Roast for 12-15 minutes, or until crispy.
  • Pull Bacon from Oven & allow Bacon to cool over Paper Towel.
  • In Food Processor pulse cooled Bacon for a few seconds & set aside.
  • In Small Mixing Bowl toss Sweet Potatoes, Cinnamon, Sugar, Nutmeg, 2T Olive Oil, Salt/Pepper, & Cayenne, to taste.
  • On a lined Baking Sheet, in a single layer, spread seasoned Sweet Potatoes.
  • Place in Oven for 20-25 Minutes, turning Potatoes after 15minutes, baking until tender with slightly crisp exterior.
  • Pull Sweet Potatoes from Heat & set aside to cool.
  • While Sweet Potatoes baking, in shallow Glass Baking Dish spread Asparagus evenly, in a single layer.
  • Drizzle 1 1/2T Olive Oil over Asparagus, add Garlic, Salt/Pepper, & toss to ensure even coating.
  • Roast Asparagus uncovered in Oven for ~12-15 minutes, or until Asparagus just tender, stirring intermittently in Olive Oil/Garlic.
  • Remove Asparagus from Oven & toss with Lemon Juice.
  • To Plate, lay Roasted / Seasoned Asparagus over serving dish, top with Sweet Potatoes, then Bacon, Shaved Parmesan, & additional Seasonings, to Taste.
  • Serve Warm & Enjoy!

 

 

Stuffed & Roasted Medjool Dates

Stuffed & Roasted Medjool Dates

Stuffed & Roasted Medjool Dates

 

Stuffed & Roasted Medjool Dates
Print Recipe
5 from 1 vote

Stuffed & Roasted Medjool Dates

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetiser
Servings: 4 -6
Calories: 206kcal
Author: David, A Bachelor & His Grill

Ingredients

  • 12 Large Medjool Dates Sliced & Pitted
  • 4-6 Ounces Pistachios Salted / Shelled & Coarsely Chopped
  • 4 Ounces Blue Cheese Crumbled
  • 6-8 Strips Thick Center-Cut Hardwood Smoked Bacon
  • 1 Tablespoon Extra Virgin Olive Oil
  • ---
  • Balsamic Reduction Glaze Ingredients:
  • 1 1/2 Cups Balsamic Vinegar
  • 3 Tablespoons Sugar
  • 1 teaspoon Honey

Instructions

  • Pre-Heat Oven to 375F.
  • Lay Strips of Bacon over Baking Sheet & Roast for 12-15 minutes, or until extra crispy.
  • Pull Bacon from Oven & allow Bacon to cool over Paper Towel.
  • In Food Processor pulse together Cooled Bacon, Blue Cheese Pistachios, & Olive Oil.
  • Intermittently scrap sides of Food Processor, folding back into Mix, pulse until well-combined & desired consistency achieved.
  • Liberally stuff Dates with newly formed Bacon/Cheese/Pistachio Mix.
  • Place stuffed Dates upon a lined Baking Sheet & in Oven for 15-20 minutes, or until Cheese is slightly melted & Dates tender.
  • Remove Stuffed Dates from Oven & lay over Cooling Rack.
  • Meanwhile, in a Saucepan over Medium-High Heat, bring to a low simmer Balsamic, Sugar, & Honey, stirring occasionally for 15-20 minutes, or until reduced to 1/3 Cup.
  • Remove Balsamic Reduction from Heat & allow to cool for 2-3 minutes.
  • Plate the Stuffed Dates, Drizzle with Balsamic Reduction, Serve & ENJOY!

 

Stuffed & Roasted Medjool Dates

Stuffed & Roasted Medjool Dates

Raspberry & White Chocolate Scones

Raspberry & White Chocolate Scones

Raspberry & White Chocolate Scones

 

Raspberry & White Chocolate Scones

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 8
Author: David, A Bachelor & His Grill

Ingredients

  • 2 1/2 Cups All-Purpose Flour
  • 1 Cup Heavy Cream + Additional for Brushing
  • 3/4 Cup Fresh Raspberries
  • 1/2 Cup White Chocolate Chunks
  • 1/3 Cup Sugar + Additional for Sprinkling
  • 1 Egg
  • 5 Tablespoons Unsalted Butter Cold / Diced
  • 2 Tablespoons Shortening
  • 4 teaspoons Baking Powder
  • 3/4 teaspoon Salt
  • 1/2 Lemon Zest
  • ---
  • LEMON GLAZE INGREDIENTS:
  • 2 Cups Confectioners' Sugar Sifted
  • 1/2 Lemon Juice
  • 1 Tablespoon Unsalted Butter Room Temperature

Instructions

  • Pre-Heat Oven to 375F.
  • In Large Bowl, thoroughly combine Flour, Sugar, Baking Powder, & Salt.
  • Cut in Butter & Shortening.
  • In separate Bowl whisk together Cream & Egg.
  • Fold Cream Mixture into Flour Mixture until Batter just formed (do NOT over-work).
  • Add Raspberries, Chocolate, & Lemon Zest.
  • Lightly Flour hands, rolling pin & work surface.
  • Knead Dough into a Ball over Floured surface.
  • With Rolling Pin lightly Floured, roll Dough to 3/4-1" thick.
  • Cut Dough into desired Shape.
  • Place cut Scone Dough over lined Cookie Sheet, brush with Cream, dust with Sugar, & Bake for 15-20 minutes, or until tops brown in color & Scone cooked through.
  • Pull from Oven & allow Scones to cool for 10 minutes before Glazing.
  • Meanwhile, briskly whisk together Confectioners' Sugar, Lemon Juice & Butter.
  • Drizzle over cooled Scones & Serve as soon as Lemon Glaze firms.