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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 11 March |
Now that you have my Italian version of huevos, here’s a recipe that’s mas o menos traditional. You can throw this together with leftovers from last night’s fish taco party with hardly any prep at all. Feel free to sub V8 for tomato sauce and add some cilantro or guac on there too! For the bean lovers, refried pintos might be another delicious side and are generally spread over the tortillas before topping with the eggs and sauce. This hearty breakfast is definitely cause to rise and shine!
| 10 March |
Who wants to get up early to slave over the stove, rising hours before your guests arrive to make brunch? Not I. This Italian variation on the Mexican Huevos Rancheros (soon to follow) can be made from leftover spaghetti sauce or store bought if slaving in general just isn’t your thing! The remainder of the ingredients can be kept on hand so a big breakfast or brunch are never out of your reach. Serve with prosecco juiced up with some peach nectar or Orangina.
| 9 March |
To all of the ladies who brunch, we offer up a collection of recipes sure to make your next soiree a hit–easy yet delicious, simple yet elegant, so you can spend time on the details that matter, such as picking out your perfect hostess dress. Enjoy!
| 20 November |
My roommate makes me these for brunch on the weekends after late nights out and about. They’re easy. You have these things on hand. If you don’t keep them around they freeze well. And last forever. So no excuses. Add these ingredients to your grocery list. They. Will. Save. You.
| 28 October |
Farewell Red October! And welcome winter?! I know October was coined red with the Russian Revolution, but I’m going to dare to say I deem orange more appropriate. Lest we forget that October brings changing leaves, pumpkins, and Halloween, the birthday of my orange haired friend! So in case it wasn’t already evident, you’re going to be on the receiving end of a multitude of recipes containing pumpkin, the first of which is already in your possession. Don’t fight it.
Pumpkin recipe #2 of the season comes as a result of a co-workers birthday which, in essence, means baking time. While I deliberated over the many usual birthday options – cake, cupcakes, well I guess that’s about it – I resolved to make something more diabetic-friendly and went with pumpkin breakfast bread. After some research I was more or less dissatisfied with the recipes on the many diabetic and diet sites so I took note of the necessary sugar substitutions, found my favorite recipe, and voila – a reduced sugar pumpkin masterpiece was made!
| 16 September |
Migas are kind of like chilaquiles with eggs. For those of you that don’t know, chilaquiles are a Mexican tortilla casserole of sorts. I’ll make mine, basically chicken, tortillas, and pico, and provide you with the recipe soon. Speaking of chicken, that might be an excellent addition to the migas. There’s just something about chicken and eggs… I wonder if they figured out which came first?
Anyway, if you’re like me and have restless Sunday syndrome, I always wake up early and get bored waiting for everyone else to stir, why don’t you try making brunch for your friends! There’s nothing like some cooking to keep you busy in the wee hours of the morning when only the unfortunate souls like me are up and at ‘em and everyone will thank you for it!
| 7 May |
The next best thing to biscotti must be scones. Not too sweet, not to salty, and the perfect compliment to my latest coffee beverage of choice cafe con leche or a misto if you’re asking Starbucks…Speaking of, I think Starbucks actually sells a maple pecan scone, but they most definitely cost at least $3 and they most definitely are not whole grain like mine are. I’d be lying if I didn’t admit that the only reason mine are whole grain is because I couldn’t find our white flour, but they were just as good, if not better, and you get your fiber. I’ll never eat oatmeal again!
Last week, post scones, I was walking around the mall during lunch when I had the realization that scones, like biscotti, are meant to be a part of my life. During the holidays and the associated yearly goal setting I conjured up a new business concept that included my first love, but on said lunch break it became apparent that scones were to be a main player in this venture. Said venture will remain undisclosed. Not that anyone threatening is actually reading this entry, I actually doubt that anyone at all has gotten this far, but I need a life dream and better safe than sorry.
| 12 April |
Sadly this is too late for your Easter brunch, but I thought I’d try actually posting something within 24 hours of making, or should I say baking, for once. I’ll admit that it’s quite enjoyable sitting here post Easter mass eating the tops off of all my muffins while sipping coffee at the kitchen table with my Dad.
Muffin tops have been weighing on my mind lately. No, not the same muffin tops that frequent conversations at work, but the actual tops of muffins that inevitably cause the other muffin tops that us women do not find quite so delicious. You probably recall the 155th Seinfeld episode where Elaine exclaimed the whole concept of eating only the tops to be a million dollar idea. Let’s be honest, it is. We all do it and it’s nice nice to know that this habit is now socially acceptable and even for sale at awesome establishments such as Panera. In my research I learned that they even sell muffin top pans! This is surely a purchase in my near future, but until then I’ll be publishing a series of muffin top experiments starting with these which are simply over-stuffed mini muffin tins.
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