Posts tagged ‘breakfast’

May 7, 2013

Easy Breakfast Cookies

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These banana cookies are so simple to make, I couldn’t believe it. I only used bananas, oats, chocolate chips and cinnamon. You could also throw in nuts or dried fruit. Just try not to add too many ingredients or the cookies won’t hold.

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This isn’t a very long post at all! Oops.

The sun is shining and we are headed down to the water to soak in some sunshine and spend some time with our 3 year old niece.

I think there will be some grilling as well! Have a great day!

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Easy Breakfast Cookies {adapted from here}

INGREDIENTS:

  • 2 old bananas
  • 1 cup quick oats
  • 1 handful of chocolate chips
  • 1-2 tsp ground cinnamon

DIRECTIONS:

In a bowl, mash bananas with a fork and add in the quick oats. Mix well.

Stir in the chocolate chips and cinnamon.

On a greased baking sheet (important!) spoon out ~12-15 cookies and bake in the oven at 350 for 15 minutes.

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April 21, 2013

Toasted Almond Granola

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I wanted to update my site many times last week but I could never bring myself to do it. I was watching the news a lot and following the Boston coverage, feeling happy that we were no longer Boston residents but also sad that we were no longer Boston residents. I would have loved to have been back in the city, witnessing all the compassion and strength. I am really really glad that my husband and I had a chance to live in that fantastic city. I wish it had been longer than a year, but I will never forget the fun we had and all the amazing people we met! Fortunately, no one I know was harmed but my heart breaks for those who were killed and are currently in critical care.

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I also did not update because I have been sick with a terrible head cold all week. Headache, coughing, sore throat, etc. Not cool.

I am still feeling a little under the weather but I did not have to work today so I was able to spend the majority of my time on the couch, watching the Red Sox game (and missing most of it because I fell asleep!).

Now I have poured myself a hot cup of honey, with a splash of tea (kidding) and wanted to stop in and say hello!

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Who knew how easy granola was to make! I made Shutterbean’s Killer Granola a few months ago and it was fantastic. After trying out two great recipes and realizing how simple they are, I think I could maybe create my own next time! Could you imagine?! ME making my OWN recipe…

I’m so funny.

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All mixed up! I love the combination of sliced almonds and whole almonds. Since almonds are expensive, I went to the bulk section at my local grocery store and scooped out a cup of each, so much cheaper!

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This made quite a lot, so I have been eating it all.week.long.

I am happy to report that I never got sick of it! Neither did my husband! 

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Toasted Almond Granola {adapted from Joy The Baker}

INGREDIENTS:

  • 4 cups old fashioned oats
  • 1 cup sliced, raw almonds
  • 1 cup whole, raw almonds
  • 1/2 cup sweetened shredded coconut
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 tbsp butter
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 1/2 cup light brown sugar (what I had on hand)
  • 1 tsp pure vanilla extract

DIRECTIONS:

Place a rack in the upper third and middle of the oven and preheat to 325°F. Line two baking sheets with parchment paper and set aside.

Whisk together oats, whole almonds, slivered almonds, coconut, cinnamon and salt. Set aside.

In a medium saucepan, melt butter, oil, honey and brown sugar until the sugar is dissolved and mixture begins to boil. Carefully whisk together so it’s well incorporated. Add the vanilla extract. Pour the warm mixture over the oat and almond mixture and toss together with a wooden spoon, making sure all of the oat mixture gets moistened by the sugar and oil mixture.

Spread the mixture onto the prepared baking sheet. Bake for 25-30 minutes, removing oats to stir and toss on the pan twice during baking. Remove from the oven and let cool. Once cooled, store in an airtight container for up to two weeks.

*Print Recipe

April 9, 2013

Huevos Rancheros

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What a fantastic name for a meal…HUEVOS RANCHEROS! So fun to say, right?

I hope you are saying it out loud right now.

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Well I am excited to be blogging again! Man, I really dislike the word blogging. Anyway, I have a lot of photos saved on the computer so I will try and post on a more consistent schedule. I have a lot of fantastic recipes and I can’t wait to share them!

I am trying not to continuously remake recipes from other sites but I can’t help it! My Pinterest is FULL of awesome recipes and I want to make all of them. I have to learn to be a better cook somehow right?  I do have a few ideas of my own that I will try to incorporate as soon as I can and my husband comes up with the coolest ideas, so that is helpful.

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This is my new favorite breakfast recipe I have ever made, which actually doesn’t say much because my breakfast usually consist of pretty boring food such as toast, fried eggs, scrambled eggs, yogurt with granola or the occasional Dunkin Donuts. My husband really loved this meal (huge bean fan!).

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It’s very easy to make and so very good. It was one of those fantastic situations where I was making a grocery list and was thinking to myself that I hadn’t tried a good breakfast recipe in awhile and BOOM this recipe appeared right before my eyes and I knew I had to make it ASAP.

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It would be great for dinner as well, it’s 10pm and I’m craving one right now!

Huevos Rancheros  {adapted from Bev Cooks }
Makes 4 Rancheros

INGREDIENTS:

  • 2-3 tbsp extra virgin olive oil, divided
  • 4 corn tortillas
  • 1 cup black beans (1 can, drained and rinsed)
  • 2 cloves garlic
  • 3-4 tsp chili powder (OR 2 tsp chili powder, 2 tsp cumin. I didn’t have cumin on hand)
  • 4 tbsp salsa
  • 4 eggs
  • Fresh cilantro, for garnish
  • Coarse salt and freshly ground pepper

DIRECTIONS:

In a food processor, add the beans, garlic, chili powder, ~1 tbsp oil and a pinch of salt and pepper. Blitz until you get a puree, adding more oil if needed. Transfer to a small sauce pan and set it on a low heat. Stir until mixture is heated through. Remove from heat.

Put a small skillet over the heated burner and add the tiniest bit of oil. Lightly toast each tortilla until slightly browned and bubbly. Transfer to a plate.

Add ~1 tsp of oil to the skillet and crack your first egg in. You can also use a bigger skillet to fry more than one egg at a time. Continue to fry eggs until the whites are set but the yolks are still runny.

In the meantime, spread the bean mixture over each tortilla, followed by a thin layer of salsa. Then top each with an egg. Dollop with a little more salsa, cilantro and black pepper.

*Print Recipe

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