I’ve learned this weekend that when it is cold outside – I want warmth to eat – and I’m doing a juice/smoothie fast – for the most part – and all I want is warm anything. But, pressing on! Until tomorrow night!
The other exciting thing for the home is coming this week for 7 days. The boys and her son will love that. So, I’m cooking a bit for that. I’m taking a little trip so I like to leave my family well-stocked with what they will love while I’m gone.
Baked Ziti PW style. I’m actually doing this in two batches so I can freeze one of them.
Happy Saturday yall. If you are on the east coast – pretty much means you got some snow – or you are enjoying balmy beach weather like my friends in FL and the lower coast beaches. Oh the life. We got a heavy dusting here in the ATL area – but what that means is now it is cold and windy and we are going to stay inside. Everyone hit up the grocery stores yesterday (including me for fruits and veggies) and we are in for tonight – with my favorite men and a fire!
So I wanted to give yall some link love to have a happy time surfing tonight while you sip something warm and prop up your feet by a fire, or watch Frozen for the 50th time, or just snuggle under a blanket.
Oh because you always need a great breakfast when you are snowed in – or really anytime.
Whoever was the first person to eat brunch or brinner – they were genious. I love eating breakfast foods at different times of the day – other than breakfast of course.
And if you are trying to watch your carb intake – then this is a perfect recipe for you!
Roasted Broccoli and Spinach Frittata
Recipe Type: Breakfast
Cuisine: Eggs
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 6
Eggs and vegetables – great combination
Ingredients
1 head of broccoli, chopped and roasted (in directions below)
1 handful of fresh baby spinach
7 eggs
1/3 cup whole milk plus 2 T whole milk
3/4 cup sharp cheddar, grated
salt and pepper to taste
1/2 tsp dijon mustard
Instructions
Before you make the frittata, you have to roast the broccoli. This is my favorite way to eat broccoli. Chop one head of broccoli, using the florets, spread out on a sheet pan. Drizzle with olive oil, red pepper flakes, salt and pepper. Roast at 425 for 20 minutes. Let cool.
Whisk together eggs, milk, spices, and mustard.
Add in vegetables and cheese.
Bake in a pie pan (I have a deep dish one) for 30-35 minutes at 350.
As a mother of two – a preschooler and a toddler – life in my kitchen has gotten really slim. Meaning – I used to love being in my kitchen. But, now I’m multi-tasking and keeping an eye on the kids and an eye on the stove – its a wonder I don’t burn dinners and chop off my thumb in the process.
My friend Kristin over at Dine and Dish (you so have to check out her blog for everything) did an enchilada casserole. I had been trying to make it for two weeks but kept either using an ingredient for something else, or forgetting an ingredient. So, I just changed the recipe. Thanks for the inspiration!
And my family loves some Mexican food. Wait, I love Mexican food. Therefore, I impose it on my family. I hope they don’t mind. This dish took 20 minutes to put together, takes 25 to cook, and it is great for leftovers. I call that a win – win – win. And it is only made better by avocados and more cheese – that has to be a good dish.
Mexican Lasagna
Recipe Type: Main Dish
Cuisine: Mexican
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 8-10
Easy layered Mexican lasagna perfect for any time of the year
Ingredients
3/4 lb ground chuck (or whatever ground beef or turkey is cheapest)
1 onion, chopped
2 cups black beans (I used dry beans and cooked them down)
1 can whole kernel corn (frozen would work too)
juice of half lime
1 14 oz can of diced tomatoes
1/2 tsp salt
2 1/2 tsp taco seasoning
6-8 flour tortillas, soft taco size
1 bottle green salsa (I used Trader Joes because it is Whole30 compliant)
1 can refried beans (or you can make them yourself)
Mexican blend cheese
Instructions
Preheat oven to 350.
Cook the meat until almost done. Add onion and cook until meat is done. Drain. (This is a good tip. You can buy cheaper meat with higher fat – just drain it really good when its done cooking.)
Put the meat and onion mixture back in the pan. Add corn, lime, beans, tomatoes, and seasoning. Let simmer for 3-5 minutes.
Start your lasagna with 2 tortillas in the bottom of a 11×7 pan. Then spread those with 1/3 of the can of refried beans. Then scoop up some meat mixture and layer that on top. Top with cheese then salsa. Then repeat.
I left mine topped with cheese (just because I ran out of tortillas).
Bake at 350 for 25 minutes.
Eat it with a green salad. You can also serve tortilla chips if you want crunchiness and sour cream and more cheese and avocado are a must!
Ok – little known fact about me – I really love brunch food. Savory, sweet, eggs, bacon, really good bread, fruits, syrup. I mean – what’s not to love? And I love sipping warm drinks with ones you love. I love the relationships that come with brunch!
But, seriously – who wants to get up for all that good stuff at 6am and cook it to eat it that early? I think that is why brunch is spectacular. You can have all the food you love – just at a normal hour.
And I have two fave male chefs on Food Network: Bobby and Tyler. And this blog post is all about Bobby’s new book, Brunch at Bobby’s – which I got from Blogging for Books.
I could make every seriously make every single recipe – and I so want to. So, who is the first person coming over? The pictures are great, the recipes are unique (and some normal favorites with a Bobby spin).
So, here are some ones that are right at the top of the list:
Chilis Rellenos
Caramelized Onion, Spinach and Gruyere Strata
Gingerbread Pumpkin Waffles (gotta make these quick before we get to spring)
Citrus Blueberry Salad
Cast Iron Potatoes
And many more…need more opportunities to cook brunch!
