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    Home / Recipes / Course / Breakfast

    3 Mar 17, 2017 Breakfast  |   Jump to Recipe

    Instagram Recipes #1

    Each month, I share a number of recipes on Instagram that are not featured here on Kitchen Konfidence.  This post is a round up of some of my favorites.  Enjoy!

    This post may contain affiliate links.

    The Curious Carrot

    This first recipe, The Curious Carrot, is a fresh spring cocktail made in partnership with Olmeca Altos Tequila.

    The Curious Carrot

    The Curious Carrot

    by Brandon Matzek
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Servings 1 cocktail

    Ingredients
      

    • 2 ounces fresh carrot juice
    • 1 ounce fresh orange juice
    • 1 ounce Olmeca Altos Plata Tequila
    • 1 ounce simple syrup
    • 1/2 ounce lime juice

    Mint springs, to garnish

      Instructions
       

      • Add carrot juice, orange juice, tequila, simple syrup and lime juice to a shaker with ice. Shake until well-chilled. Strain into a chilled glass and garnish with a sprig of mint.
      Tried this recipe?Tag @brandiego on Instagram so I can check it out!

      Asparagus and Herb Frittata

      Next, an Asparagus and Herb Frittata perfect for breakfast, lunch or dinner.  Each month, I work with Ralphs, a SoCal grocer, to create fun recipes.  This month, they challenged me to make a simple and affordable meal, using deals from their weekly ad.  This is what I came up with.

      Asparagus and Herb Frittata

      Asparagus and Herb Frittata

      by Brandon Matzek
      No ratings yet
      Print Recipe Pin Recipe
      Servings 4 servings

      Ingredients
        

      • 1 bunch asparagus, tough ends trimmed
      • Olive oil
      • Kosher salt
      • Freshly ground black pepper
      • 8 eggs
      • 2 tablespoons whole milk
      • 1/4 cup finely grated Parmesan cheese, plus more for grating
      • 1/4 cup finely chopped soft herbs, parsley, dill and chives used here, plus more for sprinkling
      • 1 tablespoon unsalted butter

      Instructions
       

      • Preheat an oven to 425°F.
      • Place asparagus on a baking sheet, and drizzle with olive oil, salt and pepper. Roast until tender but not falling apart (about 12 minutes), shaking the pan halfway through. Let cool a moment then chop into bite-sized pieces.
      • Preheat a broiler to high.
      • Whisk together eggs, milk, 1 teaspoon kosher salt, Parmesan, herbs and a few turns of black pepper. Stir in asparagus.
      • Warm butter in a 10-inch oven-proof skillet over medium heat. Pour in eggs and scramble for 2 minutes. Let cook untouched for another 2 minutes until the edges set. Grate more Parmesan over the top, then pop under a high broiler. Cook until the top is firm and golden (about 2 minutes more).
      • Transfer frittata to a cutting board, cut in wedges and serve with more fresh herbs!
      Tried this recipe?Tag @brandiego on Instagram so I can check it out!

      Cinnamon Yogurt Pancakes with Berries & Cherries

      Here’s a recipe from last year that deserves a second look.  These cinnamon-laced pancakes are light and fluffy.  Perfect with sweet-tart cherries and berries.

      Cinnamon Yogurt Pancakes with Berries & Cherries

      by Brandon Matzek
      No ratings yet
      Print Recipe Pin Recipe
      Servings 4 servings

      Ingredients
        

      • 3 cups all purpose flour
      • 3 tablespoons sugar
      • 2 teaspoons baking powder
      • 1 teaspoon baking soda
      • 1 teaspoon ground cinnamon
      • 1/4 teaspoon fine grain sea salt
      • 4 eggs
      • 1 1/2 cups plain whole milk yogurt
      • 1 1/2 cups whole milk
      • 4 tablespoons melted and cooled unsalted butter, plus more for brushing

      Fresh blueberries, raspberries, strawberries and cherries, for serving

        Maple syrup, for serving

          Instructions
           

          • In a large bowl, whisk together flour, sugar, baking powder, baking soda, ground cinnamon and salt. In a medium bowl, whisk together eggs, yogurt and milk. Stir the wet ingredients into the dry until evenly incorporated (don't overmix though!). Stir in butter. Let batter rest for 15 minutes.
          • Preheat a skillet or griddle over medium-high heat, and brush lightly with butter. Ladle pools of batter on to the hot skillet and cook until you see bubbles forming on the surface of the pancake. Flip and then cook for 1 to 2 minutes more. Repeat with remaining batter.
          • To serve, top each stack of pancakes with fresh blueberries, raspberries, strawberries and cherries. Enjoy with plenty of maple syrup!
          Tried this recipe?Tag @brandiego on Instagram so I can check it out!

           

          3
          Brandon and Federico
          Brandon

          I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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          Categories: Breakfast Tags: asparagus, baking powder, baking soda, black pepper, blueberries, butter, carrot juice, cherries, chives, cinnamon, dill, eggs, flour, kosher salt, lime, maple syrup, milk, mint, olive oil, orange juice, parmesan cheese, parsley, sea salt, simple syrup, strawberries, sugar, tequila, yogurt

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          Brandon and Federico

          I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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