Like I’ve been saying, there’s a lot you can do with eggs…and baked eggs!
If you’re looking for a way to use up the last of your winter potato stash, then I’ve got just the thing.
This Baked Egg Hash recipe is simple and satisfying, and it only takes like 30 minutes to make.
You can do it with sweet potatoes, white potatoes, peppers, carrots- basically whatever you have laying around in the fridge or pantry. You just sauté those a bit with some onion and garlic, then crack a few eggs inside and finish off in the oven. We often do a nice hit of hot sauce as a finisher.
Here’s how you make it:
- Chop a large potato and 1/2 onion into a dice or cubes. Mince a clove of garlic.
- Heat a cast iron skillet on medium-high heat and add a few tbs. of oil.
- Cook the potato, onion and garlic, stirring occasionally until browned on outside. (You can add in peppers or spinach at this time, if using). Then, make a few wells for the eggs.
- Crack the eggs into the prepared wells and put in a 400 degree oven for 5+ minutes until eggs look cooked through.
- Top with any herbs you like and hot sauce and enjoy!
It’s about time for another quick, easy, no-recipe-card-needed Simple Saturday recipe.
If you follow me on Instagram, you might have seen this delicious baked Brie a few weekends ago.
My husband has been making this easy baked Brie for about a year, and it has totally upped our appetizer game.
Now, don’t get me wrong, I’m not going to say no to puff pastry or crescent dough and jam around my Brie. BUT, to be honest, you really don’t need it.
This simple, herb oil baked Brie is everything you want: quick (15 minutes), creamy and still classy.
Saturday is hereeeeee!
Want to know why I’m so excited?
- It’s been a productive work week.
- A big blogaversary is coming up soon (like in 2 days).
- I’m leaving for Paris with my husband in less than a week!
I hope you have a few things to celebrate, too!
At the least, we have these easy pizza dough cinnamon rolls. Mario Batali endorses them, so, what more do you need to know?
Buy your favorite pizza dough (or heck, make it if you’re into that) and then gather your butter, sugar, cinnamon, flour and all of your family and friends. It’s about to get really delicious!
Pro tip: Trader Joe’s pizza dough is good, but Whole Foods pizza dough is even better (but a little more expensive). Choose as you please.
Here’s how you make them:
- Preheat your oven to 375 degrees and butter a small cake pan.
- Roll about 1/2 lb. pizza dough on a floured surface, until it’s about 1/8 think. (I just made a half batch for mine).
- Melt 1/2 stick of butter and pour it evenly on top of the dough. Then, sprinkle 1/2 cup sugar and 1 tbs. cinnamon evenly over the dough.
- Carefully roll the dough away from you. Then, cut the dough into even slices, about 3″ thick. Place them in the cake pan, close together, and bake for 30-40 minutes (until lightly browned).
- While they’re baking, make the icing by boiling water and adding 1/4 cup to 2 cups of powdered sugar, mixing until the right consistency.
- Let the cinnamon rolls cool, then drizzle with icing.
People keep talking about how the summer is really ending.
Labor Day has come and gone, vacations have too (for some of us) and bloggers are typically trading tomato pies and zucchini bread for pumpkin anything and everything.
I was against it, until my favorite pumpkin beer came out. I might have already drank some…
In honor of transitioning from long days spent grilling and enjoying the porch to fall leaves, cinnamon and grandfather sweaters, I give you this Simple Saturday special: beer floats.
Whether you’re a beer lover (stout and porter lovers especially) or you just like some homemade ice cream, this is for you! Grab your favorite vanilla or peanut butter porter, Prairie Bomb or whatever is dark and rich with sweet or coffee notes, and throw in a scoop of the best vanilla ice cream you can find.
Just treat it like a normal float…but 100x better, am I right? It’s not just sweet on sweet like your traditional root beer or coke float, but it will have a little hint of bitterness and complexity.
There’s no wrong way to make fries, right?!
I mean any way you slice it (pun intended), fries take a potato and make it super tasty!
At our house, we don’t mess with making regular fries (we leave that up to Cookout), but we do like whipping up a batch of baked fries.
My husband is the master of cutting the perfect wedges or strips, and he’s even got his seasoning mix down pat. Cayenne and smoked paprika are the secrets.
So, he or I (I can’t quite remember) had the idea of grilling our fries. This way, they get that burger-ish flavor, they have a perfect crunch on the outside and soft, creamy inside.
If you’re still savoring the last of summer using the grill, then throw on some fries next time!
Here’s how you make them:
- Slice a few potatoes into strips or wedges and throw them into a large bowl of salted water. Let them sit for at least 10 minutes, then pat dry on a towel.
- In a medium bowl, toss potato slices with a few tbs. of olive oil, some salt and pepper, and a few pinches of cayenne and smoked paprika.
- Grill the fries on a 400 degree grill, turning until they have a little char on each side.
Even though it’s still a blazing 90+ degrees here in North Carolina, summer is coming to an end.
My tomatoes have just now started growing, but hopefully soon it will be time for cooler temps and less AC (hello, better utility bills).
I’m glad that we still have a bit of time to transition into the pumpkin breads and long cardigans. I’m still enjoying corn on the cob, grilled veggies and late summer salads just like this one.
If you’ve been doing some grilling (as I suggest), then maybe you have some leftover veggies like squash, corn and zucchini. And maybe you have some sort of cheese in the fridge like goat cheese or feta. You probably have some mixed greens, spinach or kale hiding back in that crisper drawer, too, right?
If so, you’re in luck because you have the makings of a fabulous late summer salad.
Summer is here!
I’m finding myself super thankful for fresh produce, that my tomato plants are finally growing and that we have air conditioning at our house.
What are you thankful for this summer?
Along with that fresh, local produce that I mentioned comes lots of veggies that are prime for pickling.
I’m definitely a novice “pickler,” but I’m started to get good at the overnight pickles. After listening to a Vinegar podcast from Spilled Milk, I was inspired to try out the rice wine vinegar pickles that they mentioned. If you don’t have rice wine vinegar, you can find it most grocery stores in the Asian food aisle.
These easy pickles go great with so many veggies. I put cucumber, rainbow carrots and onions in mine, and they are all delicious (and hanging out in a jar in my fridge as we speak).
Here’s how you make these 3-Ingredient Overnight Pickles:
- In a small jar (or large, if you want to double the recipe), combine 1/2 cup rice wine vinegar with 1/4 cup sugar and 1 tsp. salt, mixing until combined.
- Add in carrot, cucumber and onion slices (along will garlic, chilies or anything else you would like to add in).
- Screw on the lid and let sit in the refrigerator overnight. Then, enjoy on a hamburger, on your favorite salad or just as is.
Oh, spring and summer’s seasonal fruits. They are so exciting and delicious!
Take rhubarb for example, whenever it shows its raspberry and green colored stalks, you’ve got to jump on it.
Although I love a good rhubarb cake (recipe to come next week) or crisp, sometimes you just need something you can whip together quickly and easily.
Roasted rhubarb (cooked with a little honey and orange juice) is a fabulous topping for ice cream, cake, yogurt or really anything. It only takes a little chopping and a bit of waiting, and a healthy dessert is ready.
Here’s how you make it (for 2):
- Chop up a stalk of rhubarb into 1/2″ or so pieces.
- Mix the rhubarb pieces with a few tbs. of honey and a splash of orange juice. Bake at 400 degrees for 15-20 minutes until softened. Let cool and enjoy!
If Memorial Day weekend isn’t the time to grill out, invite some friends over and enjoy some delicious beverages, then I don’t know when is.
It’s also a great time to relax and enjoy all of those things, even if you’re the host.
Recently, my husband and I have been learning more cocktail tips and tricks at the Crude Bitters & Sodas Cocktail Classes. One thing that we’ve learned is the beauty of a batch of cocktails.
When you make a batch or pitcher of your drinks, you can whip up several cocktails in minutes, without breaking a sweat.
Also, having one of these big Ball mason jars will help you feel like a master mixer!
Here are some pitcher drinks that I recommend (click the links for the recipes):
This weather. Maybe it’s just because I’ve been on vacation for the past week, but I have been reveling in the crisp breezes and hints of sun this spring.
With spring will come the perfect days to enjoy a little picnic by yourself or with friends or family.
I think picnics are a great way to get out the day-to-day, be refreshed by nature and enjoy some tasty tidbits while you’re at it.
The only problem is that sun that wreak havoc on many foods. Let’s face it: Not every food is picnic-friendly. Chicken parm, no thanks. PB&J, too boring? Cheeseburger and fries, too heavy?
If you’re having trouble narrowing your picnic choices down, or you’re just looking for an excuse to sit in the sun, I’ve got a portable and healthy, picnic-ready Chickpea Salad for you.
I love the simplicity of this recipe. It’s so simple, that it’s great for today’s Simple Saturday.
All you have to do is smash some chickpeas with your fork, along with avocado, herbs (dill is nice), mayo, lemon juice, onion and seasonings. Wrap it in naan, put it in a pita or scoop onto some greens for a satisfying vegetarian picnic for 1 or 100.
Here’s how you make it:
- Empty 1 can of drained chickpeas into a medium bowl and mash most of them with a fork or knife.
- Mash 1/2 avocado in another bowl with a little mayo and lemon juice. Add to the chickpeas.
- Add in chopped green onion and dill (or parsley), mix together, and season with salt and pepper to taste.