RECIPE: THE LATEST COFFEE OBSESSION IS BANANA MILK COFFEE!

This is the newest coffee craze straight out of Brooklyn !#BananaMilkCoffee... Who knew? It is so rich and creamy-I love it! It isn't overly sweet or overly 'banana' either. And the perfect way to use that banana about to go bad. I used to have a smoothie with a banana in it for breakfast. Now, I put the frozen banana in my coffee and cut back on calories... You're going to want to try this! Bye, bye Latte!

You can add some different spices to it, if you want. I added some spice infused simple syrup and it was even better.

ICED BANANA MILK COFFEE

INGREDIENTS
1 mug of your favorite cold brew coffee or very strong brewed coffee ( I used Community Coffee Cafe Special), chilled with ice
1/2 frozen banana, sliced
1/2 cup milk (I used 2%)
1 tablespoon simple syrup ( make sweeter if you want)

DIRECTIONS:

Chill the coffee with ice cubes if you are using brewed coffee. (Make your coffee stronger than normal.)

Whip the banana, milk and simple syrup together using an immersion blender or blender to create a frappe' or to a frothy consistency. Pour over the iced coffee. That's it! (Took me 2 minutes- but I always have frozen bananas in the freezer.)

CLICK FOR MORE COFFEE RECIPES FOR NATIONAL COFFEE DAY....     Thanks, Community Coffee!

RECIPE: THREE CHEESE GRITS (SO EASY!)

Do you need something quick, easy, and comforting for breakfast or brunch during the holidays? This super fast grits recipe is perfect for Christmas morning or any holiday brunch because it's not only delicious, it's quick to fix and affordable, too.

I call these my 3G Grits; it is the Gouda, Gruyere, and Goat cheeses that take these grits from everyday to gourmet. You can use whatever combo of cheeses you have... it is the perfect way to use the leftover cheese you have hanging around in the fridge.

THREE CHEESE GRITS

INGREDIENTS

2 cups quick cooking grits or stone-ground grits; cooked to package instructions

2 tablespoons unsalted butter, divided

Kosher salt & fresh cracked pepper to taste

1/4 cup heavy cream

1/2 cup Gouda, coarsely grated

1/2 cup Gruyere, coarsely grated

1/2 cup goat cheese, crumbled

Pinch cayenne pepper (optional)

Smoked paprika (optional, to lightly sprinkle on top)

DIRECTIONS:

Preheat oven to 425 degrees Fahrenheit.

Generously butter a shallow baking dish with 1 tablespoon of the butter. Make grits according to package directions. Stir in butter, heavy cream as the grits are almost done. Add the peppers, and stir in the cheeses, reserving a bit of each for the top. Stir until the cheese is almost completely melted and pour into the buttered dish.

Bake at 425 for 12 minutes or until the top is golden brown. Serve immediately.

RECIPE: MAKE AN EVERYTHING IN THE FRIDGE FRITTATA

When I was growing up, my mom would often make breakfast for Sunday supper. It is something I like to do even now. Another thing I like to do is to find a way to clean out some of the odds and ends in the fridge so they don't go to waste. This recipe accomplishes both of those things... plus it is super simple! Why not look around your fridge, see what you have, and make a frittata for supper tonight? It is also a perfect dish for brunch or lunch- just add a salad.

The basics for this dish are eggs, potatoes, and vegetables... any kind. I always throw leftover potatoes into the frittata but if you don't have leftovers, dice the potatoes, toss them with olive oil, salt and pepper and then roast them a bit to soften them before you add them to the eggs. You can toss in asparagus, zucchini, squash, mushrooms, or any other vegetable you happen to have around.

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EVERYTHING IN THE FRIDGE FRITTATA

INGREDIENTS

6-7 eggs (the number of eggs depends on the size of your skillet. I have a large 10" cast iron skillet so it requires more eggs)

2 tablespoons olive oil

1/2 cup onion, diced small

1/2 cup red bell pepper, diced

1/2 cup green bell pepper, diced

1 medium potato, diced (use a pre-cooked potato or cook it before adding)

1 tomato diced or cherry tomatoes, halved

1/2 cup cheese + more for the top--use any kind of cheese, grated or crumbled (I often use several different kinds to use up the little bits left in the fridge)

Bacon, pancetta, or sausage, cooked

1 teaspoon kosher salt

1 teaspoon fresh thyme, chopped fine

1/4 teaspoon ground black pepper

DIRECTIONS:

Preheat oven to broil.

Beat the eggs until frothy. Set aside. Heat up the oil over medium-high heat in a cast iron or oven-proof skillet. Add the onion, veggies, and sauté until golden brown. Add the potatoes, if you've roasted them or had leftovers. Add the eggs. Swirl the eggs around the pan to make sure they evenly cover the other ingredients.

As the edges start to cook, loosen them with a spatula or butter knife to disperse the liquid in the center. After the eggs start to firm, put the pan into the oven and broil 3 minutes or so until the eggs are almost completely set. Remove the frittata and add a bit of cheese on the top, if you like... and who doesn't... return to the oven until it is golden brown, about 1 minute or less.

Remove and slice into wedges. Garnish with bacon crumbles, scallion, or anything else you've used in your frittata.