Baked Banana Strawberry Oatmeal Breakfast Cupcakes

breakfast, brunch, snack | March 3, 2016 | By

I don’t know how school mornings go at your house, but in mine it can be very rushed and hectic. The small window of opportunity between 5:30 am when the alarm clock rings and when the kids pile into the car seems to speed by.  I often feel like a broken record…saying the same things over and over.  “Hurry up!”  “Is everything in your book bag?”  “Did you pack your lunch?” and the infamous… “Did you put on deodorant?!?”    With all that craziness, I find little time to cook breakfast???  In addition, the kids ABSOLUTELY can’t stand school food.  That’s why over the years we have come up with creative ways to make tasty, quick, yet healthy breakfast options. 🙂  This recipe is one of Chef Fresh and Chef Jess’ favorite!  Although simple to make, it is full of flavor!

new oatmeal2

The beauty in this recipe is that you make it before, and can store it in the fridge for a few days!  Call them cupcakes, and you’re kids will think they’re getting over and having dessert for breakfast.  (lol)  Little do they know that this “cupcake” is actually healthy…yet tastes like a baked smoothie. 



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Best Pancakes Ever

bacon, breakfast, pancakes | November 8, 2015 | By









Bacon and Chocolate Chip stuffed Pancakes

 Need a breakfast/brunch inspiration?  Try these savory yet sweet buttermilk pancakes, stuffed with crispy bacon and chocolate chips.  Sooo incredibly fluffy!  Top them with homemade granola for a delectable crunch!  How many ways can you say yum????  (BTW..If you don’t feel up to making granola you can absolutely use store bought.  However, just know that it is super easy to make.)  🙂









Best Pancakes Ever
The most amazing fluffy pancakes stuffed with chocolate and crispy bacon.
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For Granola
  1. •½ cup brown sugar
  2. •½ cup honey
  3. •¼ cup coconut oil
  4. •4 cups old fashioned oats
  5. •½ tsp nutmeg
  6. •¼ tsp salt
  7. •1 cup dried cherries
For Pancakes
  1. •2 cups flour
  2. •3 Tbsp white sugar
  3. •1½ tsp baking powder
  4. •1 tsp baking soda
  5. •¼ tsp salt
  6. •2 cups buttermilk
  7. •1½ tsp vanilla extract
  8. •½ tsp ground nutmeg
  9. •1 egg
  10. •¼ cup melted butter
  11. •8 slices of cooked and rough chopped Bacon
  12. •1 cup Chocolate Chips
For Granola
  1. 1.Preheat oven to 250 degrees.
  2. 2.Combine brown sugar, honey and coconut oil in a small sauce pan over medium heat, and cook, stirring often until sugar is dissolved.
  3. 3.In a separate bowl, pour brown sugar mixture over oats and add nutmeg, dried cherries, and salt. Stir until oats are evenly coated.
  4. 4.Spread granola mixture over a cookie sheet (sprayed with pam) and press mixture down.
  5. 5.Place in oven and bake for 1 hour, stirring every 15-20 minutes.
  6. 7.Remove from oven and allow to cool completely before breaking apart and into pieces.
  7. 8.Store in air tight container.
For Pancakes
  1. 1.Melt the butter and set aside to cool down slightly.
  2. 2.To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well.
  3. 3.In a separate bowl, combine buttermilk, vanilla, nutmeg, and egg. Whisk to combine. Add melted butter and whisk again.
  4. 4.Slowly pour the wet ingredients into the dry ingredients. Add cooked bacon, and chocolate chips (leave a little of both for garnishing), whisking and stirring to mix it all together. Once it's combined, stop mixing. If you mix too much, the pancakes won't be light and fluffy.
  5. 5.Heat a large skillet or griddle over MED-LOW heat. Add a bit of butter to the preheated griddle and spread it out.
  6. 6.Use a ¼ or ⅓ cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle.
  7. 7.Let the pancake cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side.
  8. 8.Place the cooked pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve.
  9. Plate your yummy and fluffy pancakes by topping with crumbled bacon, chocolate chips, granola, and syrup.
  1. Make the granola days before and store. The kids can eat it as cereal for breakfast before school, or as a healthy snack. You will also have it handy to add to your most amazingly fluffy buttermilk pancakes on the weekend!
Together Three Chef
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Seared Scallops and Stuffed Shrimp with Cheesy Grits

Seared Scallops and Stuffed Shrimps with Grits
Comfort food at its best. Chef Fresh added
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For Grits
  1. •1 cup white corn grits
  2. •Kosher salt and freshly ground black pepper
  3. •4 tablespoons unsalted butter
  4. •1 cup cheddar cheese, grated
  5. •1 cup gruyere cheese, grated
  6. •1 lb shrimp, peeled and deveined
  7. •2 garlic cloves, minced
  8. •1 cup scallions, diced
  9. •2 tablespoons parsley , chopped
For Shrimp
  1. 10 tablespoons unsalted butter, divided
  2. 1 cup onion, chopped
  3. 1 cup green bell pepper, chopped
  4. 1 cup red bell pepper, chopped
  5. 1/2 cup dry white wine
  6. 2 cloves garlic, minced
  7. 2 ( 8 ounce) containers crab meat
  8. 30 round buttery crackers (like Ritz)
  9. 1/2 cup panko bread crumbs
  10. 1/2 teaspoon ground red pepper
  11. 1 teaspoon Old Bay Seasoning
  12. 1 teaspoon salt
  13. 1 teaspoon ground black pepper
  14. 24 large (jumbo) shrimp, peeled (tails on)
  15. 1 lemon
  16. A couple dashes...or more of Tabasco 😉
For Scallops
  1. •½ a pound of scallops
  2. •2 tbsp of butter
  3. •juice of half a lemon
  4. •salt and pepper to taste
For Grits
  1. 1. You will want to start your grits before the shrimp and scallops.
  2. 2. Bring 4 cups of water to a rapid boil, then slowly whisk in the grits. Cook 20-25 minutes over medium-low heat, until all the liquid is absorbed. Season to taste with salt and pepper. Stir in butter, cheddar and gruyere cheeses.
For Shrimp
  1. 1. Line a baking sheet with parchment paper.
  2. 2. Heat 5 tablespoons butter until melted.
  3. 3. Add onion and sauté until translucent.
  4. 4. Add bell pepper, remaining 5 tablespoons butter, wine and garlic.
  5. 5. Cook until tender (about 4 minutes).
  6. 6. In a large bowl, add crab meat, onion mixture, cracker crumbs, panko, red pepper, Old Bay, tabasco, and salt and pepper.
  7. 7. Stir to combine.
  8. 8. Cover and refrigerate for at least 1 hour to 24 hours.
  9. 9. Preheat oven to 350 degrees.
  10. 10. Using a sharp knife and staring at the tail end, butterfly each shrimp.
  11. 11. Place each butterflied shrimp on prepared pan, pressing to flatten.
  12. 12. Form about 3 tablespoons crab mixture into an ball.
  13. 13. Place on top of shrimp, pressing the shrimp tail over the crab.
  14. 14. Repeat with remaining shrimp and crab mixture.
  15. 15. Bake 10 to 15 minutes.
For Scallops
  1. 1. Make sure your scallops are dry.
  2. 2. Lay your scallops on a paper towel and season them with salt and pepper.
  3. 3. Heat frying pan with butter. 6.Once the butter is all melted and sizzling go ahead and place your scallops into the butter. DO NOT TOUCH THEM. Let them cook. Flip them when they can pull away from the pan. Flip them when they can to brown on the other side.
  4. 4. Remove the scallops and squeeze lemon juice on them.
  5. Plate the grits first, then lay seared scallops and stuffed shrimp. Garnish with scallions and parsley!
Together Three Chef
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