Tag Archives: Breakfast

Eggtastic

This past week, all that I have been snapping pictures, making mental notes of things that need to go up here, and just never really biting the bullet and getting down to it. This week I ventured to Shreveport, LA for a meeting and spent my Tuesday and Wednesday in the airport. NOT FUN. Shreveport, by the way, is really out there. It’s the north west corner of Louisiana and is REALLY close to where Duck Dynasty is filmed.

We went on a St Patty’s Day run and had some green beer to celebrate. Then went to the St Patty’s Day parade in Southie in Boston. For everyone that isn’t from Boston, Southie is the area of Boston notorious for their Irish population. This is also the place, along with Charlestown, that you see in the movie, The Town. Phenomenal. (Pictures of all of this to follow.)

So, waking up this morning, I decided to start chipping away at my long list of things that I wanted to share. First, and yummiest, are these delicious Cajun Turkey Breakfast Cups. They are the easiest thing in the world to make, but look quite fancy.

Cajun Turkey Breakfast Cups

 

Ingredients:

6 Slices of Turkey 6 Eggs
Cajun Seasoning

Directions:

1. Preheat the oven to 325 degrees. Spray a muffin tin with cooking spray. In each cup, put a slice of turkey lining it.

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2. Crack an egg in it.

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3. Put it in the oven for 20 minutes or until the egg is cooked through. As soon as it comes out of the oven, tip it with cajun seasoning to your liking.

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I used the Louisiana Cajun seasoning that I had received as a gift. It tastes a bit differently than the cajun seasoning that you would get anywhere else. If you have ever had it, you know what I’m talking about. It’s got a bit of salt in the flavor as well.

But, this is the second time that I have made these and am already brainstorming on the different ways that you can spin this. I love how easy these are and how fancy they look. They would be perfect for a brunch or breakfast party. You can make a ton of them at a time and they are yummy.

What are some other ways that you can make these Breakfast Cups??

 

I’m thinking Ham and Cheese may be a good option.

Banana Almond Oat Bread

A few weeks ago when I made the Baked Cranberry Almond Oatmeal Brent had made the suggestion of making a cinnamon banana version of it. There isn’t a banana bread out there that he doesn’t like and I have to agree. Of all of the breads out there, it has be one of my favorites. So, when he suggested it, I obviously thought it was a fantastic idea, and went to work on creating one.

I like it better than the cranberry almond, and others liked the cranberry almond better. I guess it really is up to your own taste. But the best part I think, is the fact that it is gluten free, so my youngest sister Bridget can enjoy it along with the rest of us. Now, the directions for each of them are the same so if you do like the pictures that go along with it…just head over to the Cranberry Almond.

Banana Almond Oat Bread

Ingredients:

2 Cups Oats 1/2 Cup Chopped Almonds
2 Tablespoons Chia Seeds 1 Teaspoon Baking Soda
1 Cup Vanilla Yogurt 1/2 Teaspoon Vanilla
1 Cup Milk 1 Banana Chopped
2 Tablespoon Honey 1 Egg
1/2 Teaspoon Cinnamon

Directions:

1. In a bowl, mix the oats, almonds, chia seeds, baking soda and cranberries.

2. Add in the egg, honey, yogurt, milk and honey. Stir until consistent throughout.

3. Bake it at 350 degrees for approximately 40 minutes in a greased bread pan.

As soon as the edges as browned and the center looks cooked through, it is good to go. Really kind of a simple recipe but the outcome is fantastic. It’s really healthy and filling.

I’m not even going to lie, I enjoyed it with another latte.

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Ever since Maggie introduce me to to them, I can’t get enough of it. They are light, and really not difficult to make. They get a bed reputation because the clean up is supposedly difficult and time consuming, but I don’t really find it tedious. I think it’s completely worth it to whip these guys up.

What are your thoughts on an at home latte??

Bob’s Big Breakfast

This weekend, Brent and I went to my FAVORITE breakfast place of all time. I have been going to Bob’s ever since I could drive. My friends and I from high school would go over before school, after school, on the weekends. Whenever we got the chance.

When I was in college, I would meet up with some friends for our “Breakfast Club” every time we were home from school. We loved every second of it. Fantastic food and just a great little atmosphere. I have brought just about every one of my friends that has been to visit to this place, because I love it so much.

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Now, it isn’t anything fancy at all. In fact, I encourage you to roll out of bed in your sweatpants and plop down at one of their tables. It’s got a feeling of sitting in your own home, or a friends house just to hang out and have some good food. They’ve got pictures on the wall of the people from the town, little notes all over the walls, and just an inviting atmosphere.

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It is really just a small house that they have turned into a restaurant. Just three small rooms (the picture above is showing the entire wall there) and friendly people.

The other reason, and main reason we loved it was for Bob’s big breakfast. It is AMAZING.

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I remember it so clearly, it used to be 5.55 for all of that food. It was a STEAL! Four of us would go to Bob’s and be handed a bill for 24 dollars when our table wasn’t even big enough to handle all of the plates. Since then, it moved to 5.95 when I was in college, then 6.15 for a year or two. Jumped to 6.95 and now a whopping 7.55.

But I still stand and say, it is my favorite place to go for breakfast. I enjoyed a cup of coffee while we looked over the menu…not that Brent really had to…Bob’s Big Breakfast for him. I ended up changing it up a bit and getting a veggie omelet. Unfortunately…I don’t have the metabolism that I once did and can’t afford to eat 1 of everything on the menu anymore 😦

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Brent dove into his plate of pancakes first…and I may of may not have stolen a bite or two…or three.

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I LOVE this place…and Brent isn’t going to argue with going there ever.

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After finishing up, we headed out to run some errands. One of them took us to Walmart, where I stumbled into this gem:

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A Bee Pollen supplement. I have NEVER seen this anywhere and was really curious why anyone would take a Bee Pollen supplement…general health?? It wasn’t listed on the back and the only thing that I could think of was allergies. To help with allergies?? I have no idea.

Thoughts??

Do you have a favorite restaurant?? Why is it your go-to place??

Baked Cranberry Almond Oatmeal

Yesterday I woke up before everyone else. So I took Oreo out for a quick walk, and started to make some breakfast for everyone. I decided to get a bit adventurous and BAKE some oatmeal. I started by putting some oatmeal in a bowl…and just kind of went from there. The result was a low sugar, healthy breakfast bread that everyone just tore into. I ended up making a second loaf because the first one was eaten so quickly.

Cranberry Almond Oatmeal

Ingredients:

2 Cups Oats 1/2 Cup Chopped Almonds
2 Tablespoons Chia Seeds 1 Teaspoon Baking Soda
1 Cup Vanilla Yogurt 12 Teaspoon Vanilla
1 Cup Milk 1/2 Cup Cranberries
2 Tablespoon Honey 1 Egg

Directions:

1. In a bowl, mix the oats, almonds, chia seeds, baking soda and cranberries.

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2. Add in the egg, honey, yogurt, milk and honey. Stir until consistent throughout.

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3. Bake it at 350 degrees for approximately 40 minutes in a greased bread pan.

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When the edges are browned and the center is just cooked, it is finito. I thought it was delicious with some raspberry jam on top but some of my other family members really just enjoyed the flavor of it. It is only slightly sweet and really healthy!

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On the side, Maggie made some yummy lattes. She has been working about a week to perfect it and she is pretty darn good at making them now. She had shown me about a week ago and I burnt my hand in two different places. They still haven’t healed all the way.

As a little “Thank you for being an awesome Latte Maker and giving me some” Gift, I bought some cups and saucers. So while munching on the Cranberry Walnut Baked Oatmeal, we sipped on some lattes flavored with Irish Cream. OHH Yeeaaaa. Fantastic way to start off a Sunday.

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Sometimes I just like the feeling of having the coffee shop at home. I just find it so comforting to have some unique little pastries, muffins or breads with a nice warm latte. Especially when it’s such a treat.

What is something that you enjoy going out to do that you have brought home to you??

Crunchy Banana Chip Granola

This morning I took a bit of some Banana Granola that my sister and I made on Sunday night and threw it on some Vanilla yogurt and added a few chopped strawberries. I am LOVING this granola.

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I can’t take credit for the idea of this granola because it was maggie who came home with the banana chips and idea. I was the recipe behind the operation and really just snapped pics while I told her what to do next. We really just took the recipe for My Crunchy Granola, and put a banana twist on it…Every time I look at that post it makes me think about my near brush with T-swift…and by near I mean my sisters brush with T-swift.

Banana Chip Granola

Ingredients:

5 Cups Old Fashioned Oats 1/2 Cup Sliced Almonds
1/2 Cup Chopped Walnuts 1/2 Cup Chopped Banana Chips
1/3 Cup Pepitas 1/3 Cup Flaxseed Meal
1 1/4 Teaspoons Cinnamon 3/4 Teaspoon Salt
3/4 Cup Agave Nectar 1/2 Cup Extra Virgin Olive Oil

Directions:

1. Preheat the oven to 350 degrees. In a large bowl, combine all of the dry ingredients.

2. In a small bowl, combine the Agave Nectar and the Olive Oil. Then, pour the wet mix into the dry mix and stir until everything is evenly coated.

3. Spread out the granola mix on 2 cookie sheets making a thin layer.

4. Bake for 15 minutes. Take the pan out and flip the granola on the inside to the outside of the pan and visa versa. The outside oats will cook faster than the inside and you do NOT want this to burn. Bake it for an additional 10 minutes while keeping an eye on it.

Once the granola is golden brown throughout, it is finished. Let the pan completely cool before packaging it into anything or else it won’t crisp up nicely. As soon as it is completely cool, you will notice the crunchy texture we all love 🙂

YUMMY. This recipe makes a TON of granola, so you don’t have to worry about buying any for a while. I actually really prefer the home-made granola over store-bought because it has such a unique flavor. It really trumps anything you can find in the stores.

 

What is your favorite flavor of granola and how do you like eating it??