Category Archives: BREAKFAST

Fluffy Pancakes

Yield: 4 large pancakes, 6 if medium and/or 10-12 if small sizes

Craving pancake? Hungry for that “fluffy, light and yummy” one? This recipe is a must-try.


¾ cup milk
2 tablespoons vinegar
1 extra-large egg
2 tablespoons unsalted butter, melted
1 cup all-purpose flour
1 ½ tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pure vanilla extract
¼ teaspoon salt


In a small bowl, combine milk and vinegar and let set for 15 minutes. Add egg and melted butter into the milk and whisk well. In a medium bowl, place together the flour, sugar, baking powder, baking soda and salt. Pour the milk batter into the flour mixture and whisk until well incorporated, or lumps are gone.

Heat a large non-stick skillet over low heat, and coat the center lightly with (non-stick) cooking spray. Pour ¼ cupfuls of pancake batter onto the skillet and cook until bubbles appear on the surface, about 3-5 minutes. Flip with a spatula, and cook until golden browned on the other side. Serve with (peanut) butter, maple syrup, egg, bacon, fruits or anything you prefer to eat with it.

Note: They are addictively delicious so you may wanna double the recipe. Enjoy!


Spicy Pork & Beans with Green Chiles and Eggs Casserole

Taking a break from eggplant. Lol. So yesterday, I made this simple yet delightful spicy Mexican casserole for breakfast. Yum! 🙂

Ingredients bakedporkbean4

  • 2 tablespoons extra-virgin olive oil
  • ½ cup chopped yellow onion
  • 5 cloves garlic, chopped
  • 1 pound ground pork
  • 2 tablespoons tomato paste
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ Santa Fe chili powder
  • 1 ½ 14.5 oz cans No Salt Added diced tomatoes
  • 1 15 oz. can black beans, rinsed and drained
  • 1 can 8 oz. diced green chiles
  • Salt and black pepper, to taste
  • 4-6 extra-large eggs
  • 3 strips low-sodium bacon, cooked and diced
  • ½ cup low-fat Four Cheese Mexican Blend
  • ½ cup chopped fresh cilantro, for toppings


Preheat the oven to 410º F. Slightly spray a 13 x 9-inch round non-stick casserole dish. Set aside.

Heat the olive oil in a medium skillet over medium heat. Sauté onions and cook until translucent, about 2 minutes. Add the garlic, cook for another 2 minutes. Add the ground pork, tomato paste, cumin, chili powders. Stirring occasionally, cook for 5 minutes. Add the diced tomatoes with their juices, beans and diced green chiles. Season with salt and pepper and simmer for 30 minutes, or until the pork and bean mixture is 60% thicken. Adjust the seasoning, if needed.

Transfer the meat mixture to a prepared casserole dish. Break the eggs over, one at a time and making sure to line them in circle. Sprinkle the bacon, then the cheese. Bake for 10-12 minutes, or until the eggs are starting to look set but still fairly wet looking and soft. Do not cook the egg yolks all the way through.

Remove from the oven and let set for about 3-5 minutes. Garnish with cilantro, and serve hot with buttered crusted bread, or whole wheat flour tortilla to dip into eggs. Enjoy! 🙂

Note: A store-bought canned black beans is convenient, I know, but if you are trying to cut back your sodium intake, like us, I would recommend  a homemade one instead. Just boil 1 cup black beans for an hour and you’ll have a sodium-free, yet yummy beans ready to go. I also made my own diced tomatoes and green chiles. All fresh and sodium free. 🙂

→Mei’s Cookery

←Total Time: 1 hour 20 mins | Prep: 30 mins | Cook: 50 mins | Yield: 6 servings | Level: Easy→

Méi-Style Eggplant Omelette

Prep: 40 minutes | Cook: 35 minutes | Yield: 3 servings

Experimenting new recipe in the kitchen is always like a game. Win or lose, either way is a challenge that only the taste bud  is a “judge”. 😉 🙂


6 medium japanese eggplants, grilled
Salt and ground black pepper
3 strips bacon, chopped
3 tablespoons extra-virgin olive oil, divided
1 medium onion, or 2 small, chopped
3 cloves garlic, diced
½ cup sliced mushroom
¼ cup diced red bell pepper
2 jalapeños, thinly sliced
½ teaspoon homemade creole seasoning, recipe follows
½ teaspoon crushed red pepper
2 tablespoons chopped fresh chives
6 extra-large eggs
Fresh parsley, chopped, for garnishing


Using a grill pan, or stove, grill the eggplants over high heat, until the skins are well charred, about 3-5 minutes. Let cool for about 5 minutes. Remove the skin and arrange the eggplants on a clean flat surface. Using a fork, flatten the skinned eggplants, sprinkle salt and pepper over to taste and set aside.

In a medium skillet, slightly brown the bacon, about 3 minutes over medium heat. Discard the fat, add the ¾ tablespoon of the olive oil and onion, caramelized for about 2 minutes. Add the garlic, mushroom, bell pepper, jalapeños, season with creole seasoning and crushed red pepper, sauté for about 3-5 minutes. Add the chives, cook for 1 minute. Transfer the sautéed vegetables to a medium plate, dividing into 3 portions, set aside.

Put back the skillet in the stove, and add 1 ¼ tablespoons of the remaining olive oil. Beat 2 eggs in a small bowl. Transfer 2 of the eggplants together into a medium shallow plate. Add the beaten egg and dredge the eggplant well. Add to the hot skillet, reserving half of the beaten egg. Add 1 portion of the sautéed vegetables, pour the remaining egg over, and cook each side for about 3-5 minutes. Transfer to a large serving plate. Repeat the process with the remaining eggplants, eggs and vegetables. Garnish with parsley and serve.

Creole Seasoning;essence seasoning copy
2 ½ tablespoons paprika
1 teaspoon salt
2 tablespoons garlic powder
2 tablespoons cayenne pepper
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme

In a small plastic container (with lid), put all ingredients, shake well. Store the remaining seasoning in a cool dry place.

Egg Drop Soup


~Egg Drop Soup~

4 cups (unsalted) chicken stock, divided
½ teaspoon fresh ginger, finely diced
¼ cup organic firm tofu, (small) cubed, optional
2 tablespoons fresh chives, chopped, plus more for garnish
2 tablespoons corn starch
2 large eggs, plus 1 egg yolk
1 cup fresh spinach, coarsely chopped, optional
salt and ground white pepper


Reserve ¾ cup of the chicken broth. Pour the rest of the broth into a medium/large soup pot. Stir the ginger, tofu and chives into the saucepan, and bring to a boil. In a small bowl, stir the remaining broth and cornstarch together until smooth. Set aside. In a small bowl, whisk the eggs and egg yolk together. Drop the spinach, cook for a minute, and drizzle eggs a little at a time into the medium-heat boiling broth mixture. Stir in the corn starch mixture gradually, about 1 minute. Season with salt and pepper. Serve hot!

→Mei’s Cookery←

Flakey Buttermilk Cheddar Biscuits

Prep: 50 mins | Bake: 20 mins | Yield: 8 biscuits 

Ingredients yummybiscuits

2 cups all-purpose flour, plus more for kneading
1 tablespoon baking powder
¼ teaspoon salt
1 ½  sticks cold unsalted butter, diced
½ cup cold buttermilk
1 cold extra-large egg
1 ¼ cups grated sharp cheddar cheese
2 tablespoons chopped fresh chives
1 egg, beaten with 1 tablespoon milk


Combine 2 cups flour, baking powder and salt in the bowl. Add the butter and mix until well incorporated. Combine the buttermilk and egg in a small measuring cup and beat lightly. With the mixer on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. Fold in the cheddar cheese and chives, if using add mix until roughly combined.

Dump out onto a well-floured flat surface and knead lightly about 6 times. Roll the dough out to a rectangle 10 x 5-inch. With a sharp floured knife, cut the dough into half lengthwise, and then across, making 8 rectangle biscuits. Transfer to a baking sheet pan lined with aluminum foil or parchment paper. Brush the tops with the egg wash and bake for 20 minutes (center rack). Serve hot or warm.

Note: You can cut the dough to a smaller size to make 10 to 12 biscuits, if you wish but be sure to bake them 5 to 8 minutes less than the original cooking time. Otherwise they would come out dry and chewy.