Happy Fourth – Breakfast Edition

Happy Fourth – Breakfast Edition

I hope you all enjoyed the fourth! It was super hot and humid in NH this year, but we stuck by our family tradition of attending our lovely town parade.  Luckily, we found a great shaded spot to view from.  After the parade we napped and then headed to a friends house for a small cookout and pool time.  Perfect Fourth midweek day.

I wanted to share with you these cute Red, White, and Blue Pancakes I made for breakfast for a special Independence Day treat in case you are looking for some inspiration down the road.

I am very excited – I found this food coloring at Whole Foods a couple weeks ago when making my daughters favourite mint chocolate cake for her birthday.  I really wanted a green frosting, but refuse to buy artificial coloring dyes (you can roll your eyes at me).

These dyes were perfect! They weren’t too crazy in price and the colors were very bright.

Check out the ingredients in this one though! Simple. Natural. Perfect.  These worked great but of course you cannot buy just one color, so I used the blue and red ones for our festive pancakes.


I made red – chocolate chip, white – banana, and blue – blueberry! You can follow your favourite pancake recipe.  If you are looking for a new recipe, feel free to comment below and I would be happy to share mine with you!

When the batter is complete, divide it into three separate bowls and mix in a half packet of the red dye into one, and the blue dye into the second (you may need to adjust the amount of dye in order to get your desired effect).  Then, add a small scoop of whatever filling you choose after you pour your batter onto the griddle or pan, and cook as usual.  Easy Peasy.

Look how excited my son was for his red chocolate chip pancakes.


Here is the final product. Yum! I hope you enjoyed your fourth my friends, and make the most of the summer that is remaining 🙂


Quiche Rhiannon

Quiche Rhiannon

This quiche recipe is pretty tasty!  One of the things I love about it is that in its simplicity, yet very good flavour and texture, it is easy to do all sorts of variations for fillings.

Last night, we made one in our personal favourite way: with swiss chard, and summer squash (and it’s the ONLY way I will eat swiss chard!).  We also added a leek this time, as I wasn’t sure what else I might be using the leek for.  One time I brought this version to our monthly Sunday Morning Zeal Meal, a monthly sharing of a huge meal and relationship with one another at our church.  That particular morning, I threw a couple sliced mushrooms in the pan with the onion and OMG the compliments that morning were endless.  Quiche can be so fun, and creative! Goodbye, Lorraine.  Hello, Rhiannon!

This make one large quiche, so I would not go over the suggestions, and if your eggs are on the large side or you’re planning to add a lot of filling I would cut down to four or five eggs.

Quiche Rhiannon

Yield: 6 to 8 servings

Prep time: 20 minutes

Total time: 90 minutes


Single pie crust, either store bought or homemade is fine. If you want a simple homemade recipe, comment below!

1 tablespoon of butter

1 large onion, diced

2 cloves minced garlic

6 medium eggs

¾ cup of half and half (or milk product of your choice)

1 cup of shredded cheese of your choice

½ teaspoon each: salt, ground mustard

a scant ¼ teaspoon each: paprika, nutmeg, black pepper

Variations: I would add ½ cup to 1 cup per ingredient depending on how many I am adding

Diced ham, crumbled/cooked bacon, peppers, mushrooms, feta cheese etc


Preheat oven to 375

Place pie crust into an ungreased pie plate.

Sauté the onion in the butter over medium heat for 9 minutes, lightly sprinkle salt and pepper over the onion as cooking, and add the garlic in the last minute or two. Allow to cool.

Whisk together the eggs, and cream.

Add the onion, cheese, seasonings, and any other add-ins.

Pour the mixture into your pie crust.

Bake for 45 to 60 minutes until set. (this may vary slightly depending on what add-ins you have, ie. The more veggies the longer it may need to cook)

Allow to rest for 10 minutes before cutting.

This can be eaten warm, cold, or room temperature.  Voila! The beauty of quiche.

Serve with orange slices, a fresh garden salad, or bacon and potatoes.

Here is my swiss chard variation

Added Ingredients:

One small each: zucchini and summer squash, peeled and diced.

One bunch of swiss chard, stems separated from leaves.  Stems diced, leaves torn.

4 to 5 minced garlic cloves

¼ cup shredded parmesan cheese

Follow all previous directions but adding these:

After 5 minutes of the onion sautéing, add the chard stems and the squash.  Sauté for another 5 minutes. Add the chard leaves and sauté for 3 to 4 more minutes, until the leaves are soft and darkened.

When adding ingredients to the egg mixture, include the extra garlic, and the parmesan cheese.

Proceed as previously directed.




My Great Grams Crepes

My Great Grams Crepes

Good morning Friends! I was so happy when my children asked for crepes for breakfast this morning, because A. They are a simple treat to make, B. They are delicious and C. It gave me an amazing opportunity to share this recipe with you!

My maternal family is very French Canadian.  And I love that influence in my life, and in my cooking.  Crepes, and french toast, were the norm for breakfasts at Gram and Great Grams house.  Some of my earliest memories include these meals shared with family.  My mom and her two sisters will still bicker (in the loving way the french do) to this day about this recipe but its funny because in the end they all agree on it!

This morning my kiddos and I filled them with chocolate chips or we spread the with butter and sprinkled brown sugar before rolling them up! That was one of my Grams favourite ways to serve them.  just like my Gram did – butter and brown sugar.

I also like to serve this savory, my personal favourite, rolled up with scrambled eggs, a sprinkle of cheese, and salsa.  YUM!

My Great Gram’s Crepes

Yield: 8 to 10 crepes

Prep time: 5 minutes

Total time: 30 minutes



2 cups flour

3 eggs

2 cups milk

1/2 teaspoon salt

(If you want to cut the recipe in half, use 2 eggs and everything else can be halved)


Whisk together the eggs and milk.  Gradually add the flour.  Add the salt.  If the consistency seems a little too thick, such as pancake mix, add more milk slowly until you get a thinner consistency.

Heat a pan over medium heat.  You can buy a specific crepe pan but I just use an extra-large pan with room for the batter to spread.  Spray the pan with oil, or use shortening if you prefer them a more golden brown, like Gram did.  Tilt and rotate the pan to spread batter as thin as possible.

Use approximately ¼ to ½ cup of batter per crepe.

Depending on how hot the pan is, cook for one to two minutes per side, until browned.

These can be filled with savory ingredients like ham, turkey, cheese and spinach or sweet fillings like fruits, chocolates and ice cream.

Or serve them as is with butter, real maple syrup and powdered sugar on top.