Overnight Oats

Have you discovered this yet?  I'm a little late to the overnight oats party, but man oh man what a tasty, easy breakfast.

I like the texture of overnight oats better than oatmeal prepared traditionally.  It's almost like an al dente version of oatmeal. 

I usually add bananas, but I was out when I took this picture

 I've been fixated on this particular concoction lately that's packed with flavor and lots of protein.  It's a recipe for peanut butter overnight oats, and it's fabulous.

It's really versatile, too.  You can easily tweak the recipe by adding whatever floats your boat.  Almond butter instead of peanut butter, walnuts instead of almonds, blueberries instead of banana.  Whatever you like!

All I know is I've been eating it weekly since I discovered it!  The above recipe is enough for 1 serving, and you can eat it cold right from the fridge or pop it in the microwave if you prefer it warm.  (which is also delicious) Cold in the summer is perfect and refreshing.  Also, the chia seeds really bulk it up, so I'm usually full until well after lunch.

How bout a little overnight oats experimentation? It's a tasty, healthy little breakfast!

Ta-ta for now.

Savory Oatmeal

I have to admit, the first time I read about savory oatmeal, my first thought was some version of "ew."  Now that I got over my initial reaction and dove in to try it, I'm more like, "Where have you been all my breakfast life??"

It was so unexpectedly delicious, and such a filling, hearty breakfast.  I stumbled on the recipe in an unlikely spot - on the Crate & Barrel blog in their recipes section.  Strange, right?

You can check out the recipe here - and I wholly recommend that you do.  Even though it sounds weird, trust me - it's unforgettable & well worth the effort.

There's so much flavor going on between the soy sauce and the sesame oil.  And the poached egg just ties it all together and gives it a richness that's just damn good.

By the way, if you've ever struggled with getting your poached eggs just right, you need to go here.  I've been following Alton's tips on poached eggs for years and I haven't had a bad one since.  Whirlpool method, baby!

I threw some kale into the savory oatmeal too because we had some, and it was a nice touch.  It's always a plus when you can easily add some veggies to breakfast.

I was full until about 4pm that afternoon after this meal!  It's an excellent contender for a pre-hike breakfast that'll dole out all the energy you'll need.

I'm telling you.  Savory oatmeal.  Go make it!

Ta-ta for now.

Bacon Egg Cups

I get into breakfast ruts every so often.  I've been in a mini-one lately.  So, I tried a new egg recipe the other day, courtesy of a blogger/business woman I discovered named Wellness Mama.

She's a little nutty in some of what she puts out there, but her recipes are generally more mainstream than some of her more unconventional posts.  I've found plenty of her tips and tutorials invaluable, but I wouldn't jump feet first into everything she recommends!

Anyway, enough about the slightly wacky Wellness Mama.  I was intrigued by one of her egg recipes and decided to try it out a few days ago.  It helped me climb out of my breakfast rut, and it was easy & tasty.

Mostly because bacon.  It's easy to put together, and you can make a little more than what you plan to eat in one sitting to reheat during the week.

The gist is this.  Chop up some onions and peppers, (or whatever veggies you prefer) line a few sections of a muffin tin with bacon, & put the vegetables in the bottom of each muffin cup.  Beat however many eggs you're using with a little bit of milk and salt and pepper. (one egg per muffin cup - so I used four)  Last, add the egg mixture to each muffin cup.

Raw and ready for baking

Bake at 375 degrees for 30 minutes or until the eggs are set.  I topped ours with cheddar in the last five minutes of baking for a little cheese love.

Hot & bubbly, right out of the oven

They really puff up in the oven.  The eggs got surprisingly fluffy, sort of like a quiche.  And the bacon really makes it.

How about this love?

You might also like this baked egg recipe I wrote about not too long ago.  If you find yourself in a breakfast rut, consider one of these as a remedy - It worked for me! 

Ta-ta for now.

My "Fancy" Breakfast

It's not really fancy.  It just feels that way when you get a taste of it!  Ever tried baked eggs?  I don't remember where I first read about them, but I've been experimenting with all sorts of baked egg recipes over the last year or so, and it's become one of my favorite leisurely weekend breakfasts.

Baked eggs are all about layering.  And good cheese.  I recommend using smoked Gouda or smoked Gruyere, along with the king of cheese, Parmigiano-Reggiano...but I'm getting ahead of myself.

Alright, first things first.  I always start my baked eggs with some kind of leafy green.  Either spinach, swiss chard, or kale.  I find myself starting so many meals in this way, and the baked eggs are no exception:  good extra virgin olive oil, freshly ground sea salt and freshly ground pepper, crushed red pepper flakes, and garlic (either a dried spice variety or fresh - when I use a dry spice I use Tastefully Simple Garlic Garlic Seasoning Blend that someone gave me as a gift.  It's pretty good)

Once I get the pan heated up with the olive oil and spices, I wilt the greens over medium heat, and add just a splash of either white wine or chicken broth and cook it off at the very end for flavor.  Depending on what I have on hand, I'll add onions or peppers to the greens, too.  I've also added very thinly sliced mushrooms or shallots.  Whatever's in the fridge!

Kale, yellow peppers & onions

Meanwhile, you'll want to butter your ramekins.  I know it's not a standard kitchen accessory, but they actually come in surprisingly handy - I've used them often.  If you don't have any ramekins, you could also use a muffin tin.  Once the veggies are done and the ramekins are buttered, pile all the veggies in.

Then, just layer it up!  On top of the veggies, you'll want to add your cheese, and I like to add a little dollop of Greek yogurt here, too.  Like I mentioned before, a quality smoked cheese and grated Parmigiano-Reggiano work well.  I also sprinkle a little bacon bits or fresh bacon crumbles on top of the cheese.  Because, duh.

Next up is to crack the egg.  Grate a little more Parmigiano-Reggiano on top, along with salt and pepper & you're ready for the oven.

Left: Veggies in the buttered ramekin         Right:  Egg ready to go in the oven

Pop your eggs into the oven on 400 for about 12 minutes.  The goal is to have set whites and a runny yolk.  This probably won't be your cup of tea if you're not into egg yolk.  But if you are, I'm telling you, this is such a flavorful breakfast!  So much going on with the greens, cheese and yolk.

I usually serve it with either a toasted crusty bread if I have it, or whole wheat toast or English muffin.  It looks pretty when you take it out of the oven, but I like to mix it all up inside the ramekin to get all the flavors and yolk all melded together.  I top little bits of the mixture onto my toast and it's fabulous.

C'mon!  You know want to give some fancy breakfast a try!

Ta-ta for now.

Ever Heard of an Egg in a Hole?

Since our PCS to lovely and remote Kodiak, Alaska, I've been in that inevitable post-moving unpredictable transitional time.  Also known as unemployed.  Isn't that a nice little euphemism for unemployed? Unpredictable Transitional Time.  And I made that up all on my own - Has a nice ring to it, no?  Ha.

It's not the first time, and it won't be the last.  The whole frequently getting uprooted factor - from friends, to your routine, to your job, to your favorite haunts you'll leave behind - it's probably the most difficult part of being a military spouse.  It's challenging to let go sometimes, but also part of the fun & somewhat erratic nature of this kind of lifestyle.  Grand Adventure, right?  Wheeeeee!  A relevant job and regular income will come in time like it always does, and I'll find new routines, friends and favorite spots. If I've learned anything so far, it's that!  With that little tid-bit off my chest, I'm sure at this point you're wondering what any of this has to do with an egg in a hole.

Well, being my hopefully short-term unemployed self these days, I've become even more of Food Network whore than I was before.  Alright, maybe that's a little harsh.  I've always loved The Food Network, but I've discovered a gold mine of Food Network shows I never knew existed.  Alright fine, gold mine is a little much, too.  Maybe I'm channeling the dramatic again today.

The point is - The Pioneer Woman!  It's this hokey show I've been tuning in to on Food Network.  It's about this gal named Ree Drummond, who lives on a working cattle ranch with her husband and kids somewhere out in the country.  It's funny, she doesn't specify exactly where it's located, she just says it's "out in the middle of nowhere."  On one of the episodes I caught, she made an egg in a hole for breakfast.  I wasn't at all familiar with what an egg in a hole was, and I'm a sucker for eggs, (especially the soft, yolky kind) so I had to give it a try myself when I saw what it was all about.  Hubby has a tendency to call soft egg yolk recipes elephant snot.  Gross, right?  I blame his dad for that lovely turn of phrase.  :)  And I can actually hear my father-in-law saying it in my mind as I'm writing this.  Once I tried my hand at making an egg in a hole, I'm pretty sure I made it for breakfast twice a week or more for a few weeks!  It's really good.  You can get the recipe HERE.

Gettin' toasty!

Granted, the butter factor is a tad high on this one, but it's oh-so-delicious.  Probably not something you want to eat every week, but maybe a little splurge every so often. Kind of like my take on eating biscuits with sausage gravy.  I only let myself indulge in that evilness once a year.  I usually end up caving before the end of January because it's too damn good and I know I've waited patiently all year long.  You probably don't have to be that strict with egg in a hole, though.  It's not quite as heart attack and cellulite inducing as biscuits and sausage gravy!

So, I guess little things like whipping up a simple, flavorful breakfast can be that needed boost when you have those less than stellar moments during the process of adjusting to a new home.  Or anytime you're going through difficulties, really.  The whole cooking process, from methodically chopping vegetables and prepping, to the enticing scents that fill the house, to the delicious end result of a hot meal is most definitely cathartic for me.

I forgot how BIG her ears were!

Food is and will always be comforting.  I remember on the day I found out it was time to put my 11 year, old 75 lb Shepherd mix Sammi to sleep because her kidneys were failing - I didn't know what to do with myself, so I cooked a big pot of meatballs.  Food = comfort.  Throw in a glass of red and I'm in heaven!  Well, except with breakfast.  That obviously calls for Mimosas or Bloody Marys.

But ya gotta limit those biscuits and sausage gravy - once a year, I tell ya!  Which reminds me.....I only have two more months until I can pull that trigger again.  Let the sausage gravy countdown begin!

Ta-ta for now. 

Ta-da!  Delicious Egg in a Hole