My Idea of The Breakfast Club

Ina Garten, also known as the Barefoot Contessa, is a popular author (recipe/cookbooks) and host of the Barefoot Contessa program on Food Network. She is a big fan of using the freshest ingredients possible - usually locally grown and purchased at farmer's markets - in the recipes she develops. "How easy is that?" is her motto as Ina demonstrates wonderful time-saving tips and techniques as she prepares the dishes featured on her show and in her cookbooks. I use many of the tips and techniques she shares in my every day cooking and they really do save time.

Here's a little Ina trivia:  did you know she was a nuclear policy analyst at the White House during the Ford and Carter administrations? She also has a pilot's license!

I've tried several of Ina's recipes - all with great success! She is one of my "go-to" chefs whenever I'm at a loss for what to make or find myself short on time. I've found many of her recipes to be quite simple as far as the ingredient lists and preparation go, but they all make for stunning presentations. Dinner guests always think the meal was much more difficult and time-consuming to prepare. Here are a few of the recipes I've already featured here:

Chicken Provencal

Linguine with Shrimp (or Chicken) Scampi

Roasted Parmesan Broccoli

And here's two more I know you'll love! They're wonderfully easy and deliciously tasty. How easy is that?

Ina's Country French Omelet

Courtesy of ABC's Good Morning America

3 slices thick-cut bacon, cut into 1-inch pieces

1 cup potatoes, peeled, 1-inch-diced

salt & pepper

5 eggs

3 tablespoons milk

1 tablespoon butter

1 tablespoon fresh chives, chopped (or 1 tsp. dried chives)

Preheat the oven to 350° F.

Heat a 10-inch ovenproof saute pan (or skillet) over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Beat the eggs until the whites and yolks are thoroughly combined. You should not see any whites. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

You'd be surprised just how filling this dish is. It would easily be the star of any breakfast or brunch served alongside fresh fruit and muffins - or maybe even some croissants. This omelet would also be fantastic at lunch or dinner with a fresh salad and a light vinaigrette.

Barefoot Contessa's Fruit Crunch Sundae

Courtesy of Food Network

• 1 cup quick-cooking (not instant) rolled oats
• 
  
• 1/2 cup sweetened, shredded coconut
• 
  
• 1/2 cup sliced or slivered almonds
• 
  
• 3 tablespoons olive oil
• 
  
• 2 tablespoons good honey
• 
  
• 8 to 10 strawberries, small-diced
• 
  
• 1/2 cup blueberries
• 
  
• 1/4 pineapple, small-diced
• 
  
• 2 cups vanilla yogurt

Preheat the oven to 350° F.

Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.

Remove the granola from the oven and allow to cool, stirring once.

Combine the strawberries, blueberries, and pineapple in a bowl. 

In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. 

Enjoy!

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