dash-of-vanilla:

“Placki” - not pancakes, not crepes, not doughnuts. You cannot get it in shops, nor can you find it in regular restaurants. It is a special you have to make at home. This is because you will need eggs, milk, fruit and long corridors through which the fruity-vanilla smell of dough will carry to…

socalfood:

L.A.’s Most Beloved Breakfasts

Though breakfast is an excellent meal any time of year, September is National Breakfast Month! These are some of KCET’s favorite breakfasts around Los Angeles, with pictures to prove they’re contenders for the “best Breakfast” title … more here!

(Source: kcetliving)

bitebybitela:

Restaurant Review : Boot’s & Kimo’s Homestyle Kitchen (Breakfast,lunch,Hawaiian) $$ *8 out of 10*

I was really, really skeptical.  I’m not a fan of pancakes, I don’t care if they are banana pancakes…I mean, how good can they possibly be?  I watched as plate after plate of pancakes passed me by feeling disgusted by the white saucy look of them.  ”Do we really have to eat this?  You know I don’t like stuff like this.” I tittered to my hubby.  When the pancakes finally arrived, I grudgingly took a bite.  I was seriously blown away.  ”These are the BEST pancakes I’ve ever had!” I exclaimed.  The banana pancakes were light and fluffy and packed with perfectly ripened bananas.  The white macadamia nut sauce that had turned me off from its appearance turned out to be heavenly.  It was slightly whipped and perfectly sweetened tasting of buttery maple syrup.  It was light and much more delicate than I would have ever expected.  ”Damn, I can’t believe it but this is good…”

We also ordered a Hawaiian smoked sausage breakfast.  This was mediocre and not worth getting again…the sausages were quite yummy, the eggs were overcooked, and the hash brown was dry.  Surrounded by football memorabilia, I still happily munched away. 

Boots & Kimos is open for lunch & breakfast only.  On the weekdays, they close at 2PM, and on the weekends at 2:30PM.  It’s a little expensive and they only accept CASH payments.  It also gets over-crowded and is strangely filled with Japanese tourists.  Expect a wait.  But the banana macadamia nut pancakes were THE BEST PANCAKES I’VE EVER HAD!  Hands down!

Boots & Kimo’s Homestyle Kitchen
151 Hekili St
Kailua, HI 96734
(808) 263-7929

theurbaneater:

Breakfast time!
Corned Beef Hash
A hearty way to start your Day!
 
Ingredients
2 tablespoons vegetable oil
8 ounces cooked corned beef, diced
1 white onion, finely chopped
1 bell pepper, finely chopped
2 medium baking potatoes, peeled and shredded (about 2 cups)
4 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground pepper
4 slices cheddar cheese (about 2 ounces)
Directions
Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

theurbaneater:

Breakfast time!

Corned Beef Hash

A hearty way to start your Day!

Ingredients

  • 2 tablespoons vegetable oil
  • 8 ounces cooked corned beef, diced
  • 1 white onion, finely chopped
  • 1 bell pepper, finely chopped
  • 2 medium baking potatoes, peeled and shredded (about 2 cups)
  • 4 tablespoons unsalted butter
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • 4 slices cheddar cheese (about 2 ounces)

Directions

Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.

Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.

Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

peegaw:

After trying it out for the last three post, I’ve come to the conclusion that watermarking is a heinous task. It’s tedious and I now personally deem it unnecessary. I might still be on the fence about enabling high-res images, but I’m definitely off it when it comes to watermarking every…

thahamburgler:

New Favorite Breakfast 

thahamburgler:

New Favorite Breakfast 

(Source: topdrawerfunny)

yackattack:

Who Needs Gatorade When You’ve Got This for a Hangover?!
If I told you that I had partied a little too hard last night  celebrating the start of Vegan MOFO, I’d be lying. Don’t get me wrong,  I’m obviously excited for it, but this was a case of karaoke bar+liquid  courage=grumpy/hungover Jackie. Oh, the repercussions for having a  hilarious and fun night. This is what leads me into this amazing  smoothie/shake; I found myself quickly “researching” ie. googling, foods  that cure hangovers and came across an article on How Stuff Works.  After glancing at it and seeing bananas, I knew that I had a mission to  complete and that mission was to make an amazing banana smoothie. One  so thick that you’d have to eat it with a spoon!

yackattack:

Who Needs Gatorade When You’ve Got This for a Hangover?!

If I told you that I had partied a little too hard last night celebrating the start of Vegan MOFO, I’d be lying. Don’t get me wrong, I’m obviously excited for it, but this was a case of karaoke bar+liquid courage=grumpy/hungover Jackie. Oh, the repercussions for having a hilarious and fun night. This is what leads me into this amazing smoothie/shake; I found myself quickly “researching” ie. googling, foods that cure hangovers and came across an article on How Stuff Works. After glancing at it and seeing bananas, I knew that I had a mission to complete and that mission was to make an amazing banana smoothie. One so thick that you’d have to eat it with a spoon!

fantasticedibles:

PUMPKIN CINNAMON ROLL WITH CARAMEL ICING
Recipe
…must. taste. this.

fantasticedibles:

PUMPKIN CINNAMON ROLL WITH CARAMEL ICING

Recipe

…must. taste. this.

eatyourchow:

Heading back to New York after a long weekend in DC

I was reunited with my love, homemade pop-tarts from Ted’s Bulletin. Make your own pop-tarts using this recipe

thegassyplum:

Gluten-free, Vegan Pumpkin Oat Bars (recipe adapted from Clean, Green, Simple

I’m on an autumn food bender it seems… just can’t get enough pumpkin. Thank God pumpkin is low FODMAP. I’ve adapted this recipe to be agave-free and a little less sweet. These are perfect for breakfast :) 

Ingredients: 

*For Crust* 

- 2 cups gluten-free, rolled oats 

- 1/2 cup all-purpose gluten-free flour (like King Arthur or Bob’s Red Mill) 

- 1/2 cup your favorite gluten-free flour (rice, amaranth, quinoa, etc) 

- 1/2 cup brown rice or barley malt syrup  

- 1/3 cup canola oil

- 2 tsp vanilla 

- 1 tsp salt 

*Pumpkin Filling* 

- 30z canned pumpkin (not the sweetened pie filling stuff) 

- 1/2 cup rice milk 

- 3 Tbsp real maple syrup 

- 2 tsp vanilla 

- pumpkin pie spices to taste (cinnamon, nutmeg, ginger) 

- salt to taste 

- Heaping 1/4 cup of arrowroot, corn, or potato starch 

Directions: 

1.) Preheat oven to 350 degrees. Mix up your crust and press into bottom of a greased, 9X13 pan. 

2.) Mix pumpkin filling and spread over crust. 

3.) Bake for 40-45 minutes (until a toothpick inserted in middle comes out mostly clean). 

4.) Let cool to room temperature and then refrigerate overnight. Sprinkle with cinnamon and enjoy with a big cup of chai tea. 

I think I found pumpkin heaven…

(Source: )