Posts tagged ‘breakfast’

November 27, 2012

Easy Home fries


I don’t typically eat a lot for breakfast. Usually I have a flavored greek yogurt paired with a few cups of coffee. But when I do have a large breakfast, I love the combination of crispy home fries and eggs. Give me scrambled, over easy, or an omelet – I’m not picky!

I used to make home fries with leftover, boiled potatoes because the process from starting with raw potatoes took way too long, OR SO I THOUGHT.


Heating the potatoes in a microwave to slightly soften them cuts a lot of cooking time. The bowl needs to be covered with plastic wrap and please be cautious when removing the plastic wrap from the bowl! The steam is incredibly hot. It’s a pretty obvious assumption, but I have yet to learn my lesson. Hopefully you are smarter than me.


I mentioned before that I prefer a small breakfast, but when we decide to put in the effort for a larger meal, we go BIG. A little too big. I wrote that this will serve 4 because that’s how much it probably should serve, but we just split the whole pan between the two of us! And then I took a nap. Big breakfast = a lazy day.


We were given the leftover veggies from a pizza night we had before Thanksgiving, so I threw them into an omelet. If you can call it that…I am still trying to figure out how to make an omelet. It doesn’t look so bad though does it? Don’t lie.


And YES this would taste great with bacon mixed in (and carrots). I’m trying to cut back on my meat consumption, and also trying to save money where I can. Lame.

Home Fries {adapted from Smitten Kitchen}
serves 2-4


  • 1.5 lbs potatoes, scrubbed and cut into 1/2” cubes
  • 4 tbsp butter
  • 1 onion, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder


Arrange potatoes in a large microwave safe bowl, top with 1 tbsp butter and wrap tightly with plastic wrap. Microwave until edges of the potatoes begin to soften, approx. 5-7 minutes. Carefully stir halfway. Steam will be HOT.

Melt 1 tbsp butter in a large skillet over medium heat. Add the onion and cook until softened and slightly browned, approx. 6 minutes. Transfer the onions to a bowl.

Melt remaining 2 tbsp of butter in the large skillet over medium heat. Add the potatoes and pack down with the spatula. Cook, without stirring, until potatoes begin to brown underneath, approx. 5-7 minutes. Flip the potatoes and again pack down with spatula, cooking until brown underneath, approx. 5-7 minutes. Reduce heat to medium low and continue cooking and mixing until brown and crispy, approx. 9-12 minutes.

Stir in the onions and seasonings. Serve immediately.

**Print this Recipe**

August 17, 2012

Blueberry Scones with Orange Zest



It’s been awhile since I’ve posted and I apologize. I wanted to take a little break and learn more of the how to’s and the do’s and don’ts before committing any further to the site (anybody else see the word “donuts” when they first read that?? Just me?).



I changed a few things, nothing too noticeable yet.

In order to really dive in and be more in control of what I can do with the site, I need to purchase my own domain name. Which isn’t a big deal, but I found out that my name is already taken! BOO!

I am hoping the current owner won’t renew it come October or else I’ll have to find out where they live and pay them a little visit…just kidding!

Kind of.

Oh so, what do you think of the site name anyway?? Should I just change it now because it’s lame? Or wait until October and hope I get it?

IMG_2592Don’t worry, I am getting somewhere with these random photos of scone dough. “Scone dough”. I don’t think I’ve ever said that out loud, until now.

We have had some blueberries in our freezer for quite some time now and I was in the mood to bake a simple treat. I really love scones, especially when they are served warm and along side a mug of hot coffee or tea. They have a little bit of a crunch on the outside and have a very soft, delicate inside. My husband said it’s a nice mix between a cookie and a biscuit. I suppose that’s a good way to describe it.


I love how versatile they are. You can add chocolate, fruit, nuts, maybe even a drizzle of some sort of icing on the top. Since I’ve only made scones one other time, I followed a recipe to make sure I didn’t mess them up (I don’t bake often). Apparently they came out pretty good because I brought some to work and someone was surprised I made them. He “thought they were from Starbucks or something”. That’s a compliment right?


Blueberry Scones with Orange Zest
Recipe here

2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1 teaspoon kosher salt

1 tablespoon grated orange zest

1 stick cold unsalted butter, grated

1 large egg, lightly beaten

1/2 cup cold heavy cream

1 cup blueberries, fresh or frozen

extra heavy cream for brushing the tops

raw sugar for sprinkling the tops


Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix flour, sugar, baking powder, orange zest, and salt.

Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy. Add the blueberries to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick.

Shape the dough into a square. Cut the square into quarters then cut again into eighths, diagonally, making triangles.

Brush the tops of the scones with heavy cream, sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.


**I am moving very soon into a place that has a ton of natural sunlight for photos, good counter space, and an oven that fits more than a single baking sheet. Maybe even an oven that cooks things evenly. I’m excited!

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