Tag Archives: eggs

Celine’s Meatloaf

If you’re looking for a fancy, gourmet meatloaf, you’ll need to keep on a-googling.  This is the meatloaf my mom made back in the day.  The kind with just one kind of meat.  The kind with lots of onions.  The kind with a stripe of catsup baked right in.  The kind served with catsup (not pan sauce).  The kind that’s uber-super-extra yummy cold the next day as a sandwich.  Still with me?  May I present to you the meatloaf that is comfort food to me:

If you always have ground beef and onions in the house, you probably have the rest.

  • 2 lbs ground beef
  • 3-4 handfuls old fashioned rolled oats
  • 1 small onion, chopped
  • 2 eggs
  • salt and pepper to taste
  • catsup

Preheat oven to 350F.

Place all ingredients except catsup in a bowl.

Remove any bling you wear on your fingers and mix using your hands just until combined.  Move the mixture to a loaf pan, pressing to shape your loaf.  Using the pinky-finger side of your hand, form a little furrow lengthwise down the center.  Fill the furrow with catsup.

Bake for 1 hour.  Remove from pan and place on a cutting board.

Cut into slices, serve with potatoes and a vegetable and there ya go.  Midwest comfort food from back in the day.  I turned fingerling potatoes into Mom’s salt potatoes.  The darker potatoes sparkle with the perfect amount of crystallized salt.  Nice combo with the meatloaf.

Just like Mom used to make.  Yummy.  ❤

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Perfect Bread Pudding

I have to thank my sister for this post.  (Thanks Sissy!)  This week, she texted me for a bread pudding recipe.  I hadn’t made this in ages, but thought she’d enjoy the recipe with pictures, ala Somethin’ Yummy, rather than an emailed recipe.  So happy she asked, because now I have a whole muffin tin full of perfectly portioned bread puddings that filled the house with the yummy aromas of cinnamon, nutmeg, and vanilla.

I had everything I needed:

  • 2 eggs
  • 1/2 cup packed brown sugar
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • pinch of nutmeg
  • 1 1/2 cup heavy cream
  • 1/2 cup milk
  • 3 cups 1/2″ day-old bread cubes
  • 1 cup chopped/crumbled spiced pecans (Mom’s recipe–to be blogged soon!) or pralines

Wisk eggs, sugar, cinnamon, nutmeg, and vanilla together.

Wisk in cream and milk.

Fold in bread cubes and pecans.

Tap floating bread cubes with a spoon to submerge them as much as possible into the custard.  Cover and refrigerate for 2 hours.

Preheat oven to 350F.  Generously butter the 12 wells of a muffin tin with 1 TBSP butter.

Spoon bread and custard evenly into the 12 wells.

Bake for 30-35 minutes; until the centers are firm.

Serve with a spoonful or two or three of melted vanilla ice cream.  If you want to be all fancy, call this melted ice cream Creme Anglaise.  (They are essentially the same thing!)  The tops are crisp, the centers creamy and soft and yummy, with a lovely pecan crunch.

Michael and I enjoyed the fresh, slightly tart flavor of red raspberries with the yummy just-sweet-enough, cinnamon-y bread pudding.  I’m also loving the perfect portions created using the muffin tin; just enough to have that comfort food pampering, not enough to sabotage the efforts to eat more healthily.

I think just a bit of butterscotch or caramel sauce would also be yummy…or a scoop of ice cream….or strawberries….or with a late harvest riesling….or maybe just a quick zap in the microwave later for a midnight snack!  Hope you enjoy these, Sonia–did you notice Aunt Katrine’s plates?!  ❤

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Breakfast Pizza

Pizza is always a good choice for breakfast, no?  I love it when there’s leftover pizza in the fridge.  Sometimes I even heat it up.  But what to do when there is no (gasp!) pizza and you’ve got a pizza kind of cravin’ in the morning?  Make this super easy, fairly fast and yum-yum-yummy pizza with traditional breakfast-y flavors!  (This recipe is adapted from one featured on a package of Jimmy Dean Breakfast Sausage once upon a time.)

  • 1 tube crescent rolls
  • 1 pound browned sausage–breakfast sausage or Italian or whatever you like!
  • 1/2 can diced green chiles (optional)
  • 2 0r 3 handfuls frozen hashbrowns
  • 2 0r 3 handfuls shredded cheese
  • 4 eggs
  • splash of milk
  • salt and pepper
  • a sprinkling of parmesan

Preheat oven to 375F.

Open the crescents, separate them, lay them equally spaced on a regular pizza pan and smoosh them into a crust, complete with a lip on the edge. (This will keep your eggs from oozing over the side.  Do NOT use a pizza stone for this, unless you enjoy cleaning oozed, burned eggs from the bottom of your oven.  Trust me.  🙂 )

Brown sausage.

Drain sausage and spread evenly over the crust.

Add green chiles if desired.  This was the first time I’d used green chiles in this recipe; they are a nice flavor addition.  However, I used a whole can and it made the crust a bit soggy, so go with just the half-can if you choose to use them.

Sprinkle hashbrown shreds over the top–they can be frozen still.

Then layer on some cheese.

Beat eggs with a splash of milk, salt and pepper.

Pour eggs evenly over pizza, being careful near the edges.

Top with a sprinkle of parmesan.

Bake for 20-25 minutes; until eggs are done, cheese is melted and crust is golden.

Cut with a pizza cutter and enjoy!

Yummy!  Experiment with the idea: meat free, bacon instead of sausage, mushrooms, jalapeno slices, huevos-style with a sprinkling of black beans, top with avocado slices…..mmmmmm!

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Green Chile and Cheese Strata

The grocery store I shop most often has a couple of clearance areas.  One has dented cannned goods and seasonal leftovers, the other has baked goods nearing their expiration date.  I just can’t resist half-price artisan breads; so wonderful to have them on hand for soups and such.  Sometimes this results in leftover partial loaves, which are perfect for yummy breakfast stratas!

Stratas are super easy to make and are super flexible ingredient-wise, but must be put together the night before you plan to serve them.

For an 8×8 strata:

  • approximately 1/2 loaf leftover bread 
  • 1/4 cup finely chopped onion
  • 1 can chopped green chiles (I’d use two cans if you don’t use pepper jack cheese.) 
  • 5 eggs
  • 1 1/2 cups half and half
  • 2 cups shredded cheese (I used pepper jack–yum!)

Start by thinly slicing the bread.

Layer half of the bread, tearing it to fill in holes, in a buttered 8×8 pan.

Saute the onions in a bit of oil until translucent.

Stir in green chiles.

Spread half of the green chile mixture over the bread.

Next, spread half of the shredded cheese.

Follow with another bread layer, then chiles, then cheese.

Whisk together eggs and half and half.  Pour over the layers as evenly as possible.

Cover with plastic wrap.  The wrap needs to touch the surface of the strata.

Place another 8×8 pan on the plastic wrapped surface of the strata and weight with a couple cans of veggies or dried beans.  This allows the bread to become thoroughly saturated with the custard.  Refrigerate over night.

Preheat oven to 350F.  Bake strata 50-60 minutes, or until puffed, pulling away from the edges and golden.

Cut into squares and enjoy the melty, yummy wonderfulness.

Oh yeah.  The perfect breakfast bite. 

Stratas are great for overnight guests, great to take for a potluck brunch, and awesome left over.  Microwave cold pieces of baked strata for a quick breakfast the next day!

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Breakfast Birdnests

Our favorite coffee shop closed last summer, and ever since we’ve been on the prowl for a new one.  Our current favorite (fairly close, small, good coffee, good food, friendly staff) is Coffee Crumbs and Cones.  They have an outstanding breakfast item called a birdnest.  It’s a jumbo muffin-sized parcel of eggy hash brown-sausage-jalepeno yumminess; I haven’t been able to order anything else when we go there. 

The other day I saw a recipe for something that looked similar to a birdnest, and BING! I knew I could adapt the recipe to try and mimic the yumminess of a CC&C birdnest.  Michael thinks I got pretty close!  They are super easy and reheat beautifully in the microwave. Here are a few fresh from the oven this morning.

Here’s how I made them, but you can vary the “mix-ins” to suit your taste.

  • 1/2 a 30 oz package frozen hash browns, thawed. (That’s around 3-4 cups)
  • 1-1 1/2 cups mix-in  (I used ground pork browned with bell peppers, onion and jalepeno)
  • 2 cups shredded cheese, divided (Again, your choice–I used Mexican blend)
  • 3 large eggs
  • 12 tsp (4TBSP) butter for the muffin tin

Preheat oven to 475F.  Place 1 tsp butter in each well of a 12-muffin tin.  

Place tin in the oven for a minute to melt the butter, and then use a paper towel to swirl the butter up the sides of each well, leaving the majority in the bottom.

In a bowl, place hash browns, mix-ins of your choice, 1/2 the cheese, and eggs.

Stir until combined.

Divide evenly among the prepared muffin wells.

Schmush them (technical cooking term meaning press down on the hash brown mixture) a bit and top each with cheese.

Bake for 15 minutes, or until golden and sizzling!  Voila!  Quick, easy and yummy!

Use a knife to cut around the edge of each and lift from the pan to a plate.

Mmmmmm.  Have a bite.

These birdnests could be made smaller (less hash brown mixture per muffin well), baked for half the time, topped with an egg and baked for the remainder of the time.  They could be completely vegetarian by mixing in your choice of sauteed or steamed veggies–think about the veggies you like in quiche.  You could mix in ham or steak or…..you get the idea!  Whatever you think is yummy!

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Eggs Malagueña

Decades ago, a group of college friends and I traveled to Mazatlan, Mexico for spring break.  We drove from Alamosa, Colorado to Nogales, Arizona and continued by train to Mazatlan.  We stayed on the less expensive “Mexican” side of town in a quaint hotel across from the ocean.  Right next door was a tiny restaurant that soon became our daily breakfast place.  For breakfast every day?  Eggs Malagueña–an amazing dish of eggs, asparagus, shrimp, tomatoes and cheese.  I still remember it all this time later–it was that yummy!

This morning, DH decided he wanted scrambled eggs with the leftover fish from the other night.  My first thought was “ewwwwww!”  Then I wondered how in the world I could make that yummy, and Eggs Malagueña somehow came to mind.  I also had leftover steamed asparagus!  And tomatoes!  Let’s see if the recipe will be yummy with fish instead of shrimp.  And it was!

Here’s what you need for two servings:

  • 4 eggs
  • 1/8 cup milk
  • salt and pepper to taste
  • 1/2 cup steamed asparagus, cut into bite-sized pieces
  • 1/2-3/4 cup cooked mild fish, cut into bite-sized pieces  (Or shrimp!)
  • 1/2 cup diced tomatoes
  • 1/2 cup grated cheese
  • pinch of red pepper flakes

Place a skillet over medium heat.  Spray it with oil.  Whisk eggs and milk in a small bowl.  Add to skillet and cook until almost set.

Heat asparagus and fish in the microwave.  When eggs are nearly set, reduce heat to low and add asparagus, fish, and tomatoes.  Stir to combine.

Add cheese and red pepper flakes, stir and remove from heat.

Divide between two plates, top with green salsa and avocado….YUM!

(This is a salad-sized plate)  What a breakfast, and really no more difficult than plain ole scrambled eggs.  I personally prefer eggs over-easy, and I think (for me) this recipe would be even yummier with eggs that way–with the other ingredients melted together and served underneath the eggs. 

This was a super way to stretch leftover asparagus and fish–I just had a wee bit of each–not enough for anything else, really.  Next time you have a tiny bit of something leftover, think about breakfast!  Yummy!

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Buenos Dias, Huevos Rancheros!

DH and I had the yummiest Huevos Rancheros at the Palisade Cafe a few weeks ago.  Layered on a corn tortilla with beans and green chili and cheese….mmmmm!  I hadn’t really given them another thought until…Early this morning, I was laying in bed thinking about what to make for breakfast that all of us would enjoy.  I feel like weekend breakfasts should be a bit of a step-up from weekdays.  I started mentally taking inventory of the fridge and the pantry.  Still had a few leftover things from burritos.  Have eggs.  Part of a package of corn tortillas.  Grape tomatoes.  Green onions.  Hmmmmm…..HUEVOS!!! 

 Breakfast solved, I went back to sleep for a bit, until Pookie the Cat decided it was time for everybody to get up and tend to HIS needs.  He likes someone to watch him eat and help him select a toy to play with.  So, with the Pook happy for the time being I gathered up these ingredients: 

  • 2 eggs per serving
  • 1 corn torilla per serving  (I like the ones that are made with flour and corn flour–they have a more tender texture and are more yummy than traditional corn tortillas, in my opinion.)
  • about a 1/2 cup of leftover pinto beans  (I think black beans would be yummy as well as super pretty–people eat with their eyes as well as their mouths!)
  • 1 scallion per serving, chopped
  • 3-4 cherry or grape tomatoes per serving, quartered  (Cherry or grape tomatoes are your best buy during non-summer months.  They’re not as mealy as large tomatoes, and have more tomato flavor.)
  • about 1/2 cup green chili sauce  (Use your favorite kind!)
  • about 1/2 cup grated cheese  (This is white cheddar, but queso fresco or farmer’s cheese or monteray jack would be super yummy as well!)

Grate the cheese, chop the onions and tomatoes, set aside.

Warm the tortillas in a damp kitchen towel in the microwave and set aside.

Warm the beans and green chili in the microwave and set aside.

Cook the eggs however you like.  We like them over easy.  A little tip for flipping eggs:  spray oil on your spatula–top, bottom and edge; the egg isn’t as likely to stick and tear when you flip.

Lay a tortilla on a plate, top with cooked eggs, green chili, beans, cheese, tomatoes and onions.

It’s like having your very own fiesta for breakfast!  Ole!  So yummy and so easy!  Generally I have these ingredients in the house all the time, so huevos rancheros can always be a possibility for breakfast.  Make some for yourself–you deserve a breakfast celebration!

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