Are you looking for a quick meal you can put together that your family will love, regardless of the time of day? I’ve got you covered with this Easy Low Carb Vegetable Frittata. You can switch it up however you want, depending on what’s in your fridge.
French toast is one of the easiest breakfast dishes to pull together quickly. Think of it as bread soaked in scrambled eggs, then dolloped with butter and maple syrup. Using english muffins puts a simple twist on this traditional family favorite.
Krusteaz Meyer Lemon Pound Cake Mix makes it super easy to whip up a batch of these Lemon Raspberry Muffins. As one of the generous IFBC sponsors, I came home from Seattle with a box they gave me and immediately grabbed a mixing bowl.
When I get a hankering for something I’ve not eaten in awhile, I’ve just gotta have it. It can be so specific that I can taste it in my mouth. Sound familiar? In this case it was all about those sugary, spicy, fresh-from-the-oven muffins made in the bakery at one of those warehouse superstores that popped into my head. I just couldn’t shake the temptation.
After a much needed break and change in scenery, I returned home to find quite a stockpile of eggs. The old gals still have it. It’s amazing that they’re still laying considering they range from 3 to 5 years in age. Typically production would have dwindled by now. Maybe they heard rumor of new chicks landing on the scene next month.
Delight your family and friends on Easter Sunday by featuring this easy-to-prepare, delicous Savory Easter Pie as the main course for brunch or supper. Ricotta and mozzerella cheeses, garlic, peppers, ham, spinach and basil are encased in a flaky pie crust.
A recent look-see through a basket piled high with recipes I used to use all the time revealed this gem of a dish that brought back fond memories. Seeing my handwriting in the margin saying “This was a hit!” made me smile. I couldn’t help but dust it off and resurrect an old favorite.
Would you like less mess in the kitchen? Frying up bacon in a skillet with grease spattering all over the place is just not my thing. For several reasons. In case you don’t already know, there is a better way. I’m here to show you how to bake your bacon, rendering off the fat from the meaty strips. Once that’s done, I’m going to work up an easy 2 for 1 quiche you’ll want to save to your recipe box.
Firm, cheesy, eggy Bacon Artichoke Quiche.
Years ago Quiche Lorraine was the “in” food of choice. Remember? Many of you will. Quiche was popping up in every restaurant, and was served for any meal of the day. Breakfast, lunch, and dinner. Pie crusts evolved into being a catchall for all things eggs, meat, and veggies. Though it may not be in vogue these days, it’s still a popular dish in this house due to it’s ease of preparation, high protein and versatility.
If you ever bake muffins from scratch, do the tops fall flat? Do the berries fall to the bottom? Do they burn, or does the paper liner stick to the bottom and sides? Do you find it to be a messy process just getting the batter into the muffin tins? If you answered “yes” to one or more of these questions, please read on.
Whether you’re baking them from a box mix, or from scratch, either way can result in less than desirable results. It doesn’t have to be this way. After all, you just want to pull some muffins out of the oven that halfway resemble the kind from the bakery, right? With a few simple tips and tricks that you might not know about, you’ll be on your way to muffin success in no time.
Scaled down versions of regular-sized scones, these biscuitlike triangles of glory will awaken the senses to sleepy heads stumbling out of bed in the morning. Perfect with coffee, tea, or milk, these Christmas Morning Cranberry Orange Scones will surely open their eyes. And their mouths.
Whether it be sleepovers or drop-in guests, these little bites of wonder will help fill the hole of hungry souls. Once they sink their teeth into these feathery pillows filled with chopped cranberries laced with the flavors of orange and vanilla, they’ll be begging for more.
Being a lover of scones, I just had to make some pumpkin ones fitting of the season to enjoy with coffee over the weekend. What better way to take them over the top than with a bourbon-infused icing?
Fluffy, spicey, bourbony iced pumpkin scones. This is what I’m talkin’ about.
When you bite into one, the combination of spices taste as if you’re eating pumpkin pie. The sugar icing laced with bourbon pairs well with the other flavors going on. It’s a piece of pillowy heaven in your mouth.
Quiche is such a versatile dish. Breakfast, lunch, or dinner, it can be enjoyed at different times of the day in a variety of ways. Once you target in on the right egg filling, the sky is the limit. I’ve been dabbling with quiche recipes over several years. Some can be “cheesier” or “eggier” than others, which affects the consistency. In my pursuit to come up with a fluffy egg pie, I think I finally nailed it.
This quiche is full on flavor. The filling is pillowy. Feathery. Light. Just like I’ve daydreamed about.
So far the girls haven’t let me down in the egg laying department. The days are getting shorter, which means production will start to go down. We’ll enjoy them for as long as we can. It’s nice to have the freshness, especially when it comes to quiche.
The end of Summer is rapidly approaching. It was time for a last hurrah to make a fresh, fruity something with end-of-season berries.
Since I’ve been baking so many pies, I decided to turn to a rustic fruit danish for a change, using a traditional sweet roll dough.
I’m all about simple, and this was pretty simple to pull together. If you’ve ever baked cinnamon rolls, you can do this! If you haven’t, I’ll guide you with a few pointers to disspell any fears you might be harboring about yeast. The fact is, I was a total yeast-ophobe for years. I was paralyzed when it came to yeast. Feelings of failure errupted before I even attempted to work with it.
Lately there has been a lot going on around our house. The list of honey-dos is getting checked off one by one, thanks to a great group of talented young handymen (and women) that have agreed to stick around until the final project is complete. It’s such a relief to be getting all of the deferred maintenance taken care of before the hot weather hits. The last two years really put us behind with these things we would have normally taken care of ourselves. But life happens, and sometimes you just have to call in the troops for extra help when needed.
With the girls producing more eggs than we can eat on a daily basis, I decided to cook up a batch of burritos to feed the crew. I had picked up some beef chorizo at the market the other day, and thought that would give them a nice kick.
Did it ever. The chorizo gave these burros just the right amount of spank.
They start with eggs, beef chorizo sausage, bell pepper, and onions.
Aren’t these eggs beautiful? I’m just so darn proud of those girls.
To simplify and speed up the prep time, I quartered small red potatoes and put them in a pot of water to cook.
Cutting the potatoes in smaller pieces shortens the cook time needed for them to become fork tender. While they simmer away, the sausage can cook in a frypan.
Meanwhile, in another pan, saute the onions and peppers until tender, then add the cooked chorizo sausage to the mix. I just wipe out the pan I cooked the chorizo in with paper towels and use it to scramble the eggs. It reduces the amount of clean-up.
Once the eggs are done, add them to the chorizo, onion and pepper pan and stir it all together.
Now all that’s left is warming up the flour tortillas. Choose the method you prefer. I have a gas stovetop, so I heat them directly over the flame. After each one is heated, I put a heaping spoonful of the eggs and chorizo mixture in the center of the tortilla and roll them up burro style.
If you aren’t going to eat them right away, I suggest wrapping them in pieces of aluminum foil and keeping them warm in a low temperature oven (170 degrees). Or you can let them cool, store them in the fridge, and heat them up the next day.
In my case, I wrapped then stacked them on a platter and took them outside to be enjoyed. Um, devoured is the word.
Here’s the list of ingredients so you can give these a try.
- 1 pound small red potatoes, quartered
- 10 ounce package beef or pork chorizo sausage
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 green bell pepper, diced
- 8 large eggs
- ½ cup half and half or milk
- 8 medium sized flour tortillas
- salt and pepper to taste
- Place potatoes in a medium saucepan, then add water to cover. Place lid on pan.
- Bring potatoes to boil, then simmer for 20 minutes or until fork tender.
- In the meantime, place chorizo in a frypan and cook over medium heat.
- In another frypan, add the olive oil.
- On medium heat, add the peppers and onions to the oil.
- Cook until tender. Add the cooked chorizo to the peppers and onions.
- Keep warm while preparing eggs.
- In a medium mixing bowl, whisk together eggs and milk. Pour into frypan.
- Scramble eggs in pan until softly cooked. Add to chorizo, peppers and onions.
- Heat flour tortillas.
- Spoon egg and chorizo mixture onto center of each tortilla.
- Fold one end of tortilla over mixture, then fold sides in. Roll to tighten.
- Serve warm.
These are a great make-ahead meal for an easy grab-and-go breakfast during the week, or for when you plan on having a large group to feed. Feel free to double the batch! They will be enjoyed by all.
Happy Thursday everyone!
Being geographically challenged can sometimes cause a city girl like myself to feel deprived. Recently I’ve been having a craving for one of those tempting treats prolifically offered in quaint coffee houses and famous bakeries in more populated areas. Today was a day I wished I could go to my favorite cafe to sip on rich coffee and savor a baked good that someone else made. However, to do so would require a 160 mile drive each way to get there and back home. Somehow I couldn’t justify making that kind of a trip all for a few moments of self-indulgence.
It’s been quite some time since I’ve had a good scone. I mean a really good scone. And it’s been quite some time since I’ve even baked them from scratch. As I recalled, they only require a few ingredients that should be on hand. So today I decided to break out of the habitual baking mold and give a new scone recipe a try.
As always, I turned to my trusty online recipe resource, allrecipes.com. After sifting through the numerous options, I settled on what appeared to be a tried-and-true basic recipe with excellent user reviews. I love basic recipes because it leaves room for experimentation. Within reason, of course. I settled on Simple Scones.
They did not disappoint. They were everything I wanted, and more. Divinely yummy.
The texture and flavoring couldn’t have been more perfect. My tweaks included the addition of 2 teaspoons of almond flavoring, and a delicate glaze made up of 1/4 cup orange juice and 1 cup confectioners’ sugar whisked together. You can add more sugar depending on the consistency you wish to achieve. I drizzled it over the warm scones with a teaspoon and let them set for about an hour.
If you should decide to make these, be sure to use a food processor if you have one. Put your dry ingredients in first with the butter cut in to small chunks. Pulse until the butter is incorporated, then add the liquid ingredients. Continue to pulse until everything is just mixed. Don’t overdo it, or it will affect the texture. This makes preparation quick and easy.
Instead of catching up with your best friend or loved one at a noisy eatery, why not make it happen at home? Bake up a batch of these delightful scones for an intimate afternoon get-together. Serve up a unique coffee or tea blend to go along with them and savor the experience.
One-on-one time is so important and should be cherished. Take the hustle and bustle out of your time off. Invite that dear friend you haven’t seen in awhile over for a visit. The effort you make will be appreciated, and the time spent memorable.
Here’s the link to the recipe: http://allrecipes.com/Recipe/Simple-Scones/Detail.aspx.
Hope you all have a wonderful weekend!
When the early morning rush of life leaves you with little or no time for breakfast, get smart and stay healthy so you can keep your motor running at least until a mid-morning break or lunchtime. There’s nothing worse than starting the day on an empty stomach. Even it it’s just heading out to work in the garden or whatever it is you’re hurried to get on with your day about, a fruit smoothie is the perfect solution.
And talk about simple! With a few staples in your fridge and freezer, you can enjoy one of these protein packed, nutrient rich drinks in no time. At this time of year, beautiful fruits of the season are coming in that are perfect for concocting delicious blends of berry goodness. Take advantage of their availability if you can. But unless you eat them within a day or so, they start going south and shrivel up. In my case, they get tossed to the chickens if I don’t use them while they’re fresh.
Yes, chickens love fruit. In fact, they’ll eat almost anything that’s thrown their way.
The best thing to do is always have some good quality, frozen organic fruit on hand. My freezer is stocked with berry blends, tropical fruit blends, and various stand alone fruits that make creating a smoothie a breeze. This is a wonderful convenience, especially in the winter months when certain fruits aren’t available. Keeping a supply year-round is a good thing.
It’s also good to keep greek yogurt in the fridge, along with soy or skim milk. These foods are a great source of protein, in case you didn’t already know that.
Hopefully you keep a blender on the counter. Or if you’re one of those OCD-types that doesn’t like clutter, it will be hiding behind cabinet door number two. Pull it out and use it!
Here’s the super easy part. Place all of the ingredients in the blender like so.
Give it a whirl until blended thoroughly. And that’s it! Pour and enjoy.
There’s a simple formula that I use that’s easy to memorize and time and time again turns out delicious.
Start by pouring in one cup of milk to the blender. Then add your yogurt. Then add 2 cups of frozen fruit (if you are using fresh fruit, add a cup of ice). It’s good to add one banana to the mix to balance out the acidity. And a splash of honey for sweetness. These amounts will yield two tall glass or commuter-size tumbler servings.
Rinse out the blender and you’re ready to roll! How’s that for fast?
Here’s the short list of ingredients to make these. Enjoy!
- 1 cup soy or skim milk (or any milk of your choice)
- 6-8 ounce container greek yogurt, plain, vanilla or honey flavored
- 2 cups frozen organic fruit medley of your choice
- 1 banana
- Honey to taste
- Place all ingredients in a blender and blend until smooth.
- Pour into serving glasses and drink immediately.
April is the month to discover new recipes using Johnsonville brand sausages. As an Allrecipes Allstar Brand Ambassador, I am asked by various sponsors to sample and create dishes with their name brand products and recipes. The opinions expressed herein are solely those of The Log Home Kitchen. This is a volunteer position that gives me the opportunity to expand on my culinary and food photography skills, to be creative in the kitchen, and to show-off the end result by promoting these wonderful products through various social media channels. In return, I hope to some day be discovered by The Food Network or some other famous broadcast entity, publication, or name brand to work on their behalf.
So this morning I had the pleasure of working with Johnsonville Breakfast Sausage Links. It was fairly easy to whip up these little bundles. Full of protein, including meat, eggs, cheese, hash browns and diced red peppers, these gems are packed with flavor.
When they came out of the oven, it was all I could do not to dive into them.
This is the perfect “grab-and-go” breakfast for your busy family or lifestyle. Make them ahead of time, then all you have to do is nuke them a minute or so in the microwave and you’re off and running!
You can get the recipe by going to http://allrecipes.com/Recipe/Amazing-Muffin-Cups/Detail.aspx.
Be forewarned, once you get on the www.allrecipes.com website, you may never live a normal life again! You’ll be hooked. It will become your go-to reference source for all of your cooking and baking endeavors. And that’s the truth!
I personally think these would make a wonderful addition to a weekend brunch buffet.
Another thought that comes to mind is these would be great to pack in your cooler or RV if you go camping. Plan to make them before your trip, then wrap them in foil so all you have to do is heat ’em up over the campfire for a quick and delicious breakfast.
I’m confident you can come up with several ways to take advantage of this tasty recipe idea.
If you want to add the “Big Flavor” of Johnsonville Sausage to your recipes, go to www.johnsonville.com for more mouth-watering ideas.
This weekend I plan to make a large pan of lasagna using Johnsonville Italian Sausage. I’ll be sure to let you know how it turns out!