Breakfast

Featured on HGTV’s “If Walls Could Talk,” Honey House Bed and Breakfast in Phoenix was homesteaded in 1895. At one time there were 1,500 beehives on the property and the giant eucalyptus in front of the house was declared a "Great Tree of Arizona" in 2004.

The scrumptious recipe for Pankannugen, or Swedish Oven Pancakes is a favorite dish prepared by B & B owner Jeanette Irwin for her guests. Jeanette bakes her Pankannugen in a ceramic dish called a “pam.”

I tested it in a glass casserole dish and it turned out beautifully. It whips together in just a few minutes and will be as memorable as the Honey House itself!

(Visit http://www.travelguides.com/bb/honeyhouse. Ph: 602-956-5646)

It’s been a Sunday brunch staple and favorite Easter Sunday tradition in our family for years. Italian Crepes, also called Crespelle, are delicate, sweet and simple delights that are actually one of the most versatile recipes you can prepare with just a few ingredients you may already have on hand. The recipe is very similar to a Cheese Blintz except that this recipe uses olive oil rather than vegetable oil. Enjoy this mouth-watering Sunday treat with family and friends and Happy Easter, everyone!

As a little girl, I thought every family ate it several times a month just like we did.  It wasn’t until years later that I realized that this dish wasn’t at all a common item on every family’s meal plan like perhaps meatloaf, spaghetti or fried chicken.

In fact, the Joe’s Special was pretty much a San Francisco phenomenon. In our household, however, it was a staple. It’s a fabulous recipe to rescue because it’s the type of meal that we love to cook today-- hearty and healthful; quick and easy.

During the 1920’s, New Joe’s Restaurant became the very first exhibition style kitchen in the country with food prepared in full view of its customers. It was also the home of the Joe’s Special, a comfort food-style dish of sautéed onion, spinach, ground sirloin and eggs. My father, being a San Francisco butcher, worked for the company that provided the beef to New Joe’s. Dad had just married an Italian beauty whom would eventually become his partner in their own restaurant venture at Lake Tahoe. He loved to take my Momma to New Joe’s to experience the cooking exhibition, and to enjoy what is still today a San Francisco favorite.

There are many versions of Joe’s Special. It’s the perfect dish that you can build upon by adding your own flavors like fresh chiles. (The green chiles looked so fantastic in the store this week that I took the liberty to roast a couple, dice them up and toss them into the blend!)

It has been at least a decade since I’ve made the Joe’s Special and now that I have reacquainted myself with this childhood favorite, I’m going to make it a simple and satisfying regular once again!