We’re coming off an amazing season of fresh corn and peaches and this recipe for oatmeal features both of them! This recipe is great for breakfast or dinner. Creamy oatmeal with bites of fresh corn then topped with sweet peaches and creamy yogurt….it’s the perfect bite! This recipe makes four one-cup servings, but could easily be halved for smaller portions.
This breakfast ring is the perfect way to kick off the morning! Fluffy eggs are mixed with peppers and cheese than wrapped up with bacon and crescent rolls. This is a basic recipe that you could easily switch up the ingredients to what you have on hand. I’d love to try a greek version with feta, spinach and ground sausage. Another option would be use leftover ham from your Easter dinner in place of the bacon. The possibilities are endless with this simple recipe!
Do you find yourself with random ingredients in your fridge that need to be used? This is always me and I decided I’m going to try to use up things more, because we are throwing away too much food. Here’s my first recipe that used up some leftover strawberries that were on the verge of being too ripe and half a container of ricotta cheese.
These scones were tasty and the perfect treat for Madeline after school. Plus I used whole wheat flour to add some extra goodness. All you need to do is warm them in the microwave, slice and spread a little butter in the middle. You could also make a lemon glaze with lemon juice and confectioners sugar if you were serving them immediately.
I’ve mentioned it before, we’re big fans of breakfast for dinner and this Quiche did not disappoint! My kids gobbled it up and asked for seconds. I enjoyed it with the pieces of cheese and ham dotted throughout and plus it’s low-carb since it’s a crustless quiche. You could make it in a crust and it would be perfect too.
15-20 thin asparagus spears
5 eggs, lightly beaten
1 cup milk
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 cup shredded Swiss cheese
1/2 cup diced ham
Preheat oven to 350 degrees. Lightly spray a pie pan with non-stick cooking spray and set aside. Cut the woody ends off the ends of the asparagus and then cut the asparagus in half. Set aside the top halves of the asparagus and then cut the bottom halves in 1 inch pieces.
In a bowl, whisk together the eggs, milk and seasonings. Stir in the cheese, ham and small pieces of asparagus. Pour into the prepared pie pan and spread out the cheese, ham and asparagus through the Quiche. Place the long pieces of asparagus in a starburst pattern. Bake uncovered for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Allow to rest for 10 to 15 minutes before cutting.
Source: The Dinner-Mom
I’m excited to share this month’s Secret Recipe Club reveal with you. I’ve stalked this blog for years just waiting until the day I opened my email to see my assignment was Mangia! I immediately started searching for a recipe to make and stumbled across Chelsy’s recipe for Peach Breakfast Crumble. I knew it would be delicious and I loved the twist on a traditional crumble, plus it’s peach season. The original list of recipes I wanted to try started with over 20, so I needed to narrow it down and my kids helped make the decision. Don’t worry, I know I’ll be back this week to make another recipe.
The one thing I love about all the recipes Chelsy shares is that they’re unique and so different from how I’m use to cooking and baking. She has gluten-free, paleo, vegan and so many other recipes that has me ready to experiment in the kitchen. I know I’ll be able to find something that will work for me now that I’m doing low carb for the next 75 days or so.
Back to the crumble…. it was so delicious. The crumble is make with cashews and dates, it’s the perfect amount of sweetness and crunch. My daughter ate almost the entire container and keeps asking me to make it again for her. She topped her with a dollop of vanilla greek yogurt. It’s definitely going to be my new go-to fruit crumble. I bet it will be delicious with apples in the fall!
Every time my kids sleepover at my in-laws, my father-in-law makes them pancakes. Cooper had been asking for pancakes and I had some leftover buttermilk from another recipe, so it was the perfect excuse to make a batch of fresh pancakes. This recipe is so easy and came together quickly. My daughter told me that they where better than Pop-Pop’s pancakes and proceeded to eat TWO plates of them! Score!
It’s Secret Recipe Club time!! This month’s reveal crept up on me. As you’ve probably noticed, things have been a little quiet around the blog. I had several big work projects all happening at once and with Madeline having lacrosse practice on Tuesdays and Thursdays, our meals have been really quick. I was happy to have some time to take some time to check out my SRC assignment, Dessert Before Dinner and pick out a great recipe. How fun of a blog name is that?! Stephanie started her blog to keep track of her recipes
(sounds familiar) and enjoys making sweet and savory recipes. She’s got a super cute cat too! 🙂
After checking out Stephanie’s recipe index, I had narrowed it down to Bacon Cheddar Cornmeal Waffles, Ricotta-Spinach Stuffed Chicken Breasts and Cheddar Rosemary Walnut Crackers, but as you can see the hubby vetoed my other two choices and I went with waffles. It was our breakfast yesterday morning
(yes, I waited until Sunday before our reveal to make my recipe) and it was the perfect way to start the day! The bacon and cheddar in the waffle was the perfect combination and I loved the texture the cornmeal brought. I also liked that they were light and fluffy, not too dense like some other waffles I have made in the past.
I’m so happy to be back to the monthly Fill the Cookie Jar group. Things have been a little crazy around our house. I’ve been working on some big projects, my husband has been traveling more often and Madeline started lacrosse again. Practices started up for her last month and we’ve been running from her Girls on the Run practice, with a quick stop at home to grab some food and then she’s off to lacrosse practice. I’ve been enjoying the hour to walk the track and clear my head. Needless to say, that hasn’t left much time to spend cooking and baking.
I was searching for the right recipe this month for something different, when I stumbled across this recipe for scones. I haven’t made scones in a while and I liked these because they had ricotta – a unique spin on the traditional scone. They were so good. The perfect consistency and I loved the weren’t too sweet, perfect to enjoy with a cup of tea.
It’s that time of the month again for The Secret Recipe Club! I was so excited when I opened my email l an saw my assignment this month – The Heritage Cook! Jane has been part of the SRC since the beginning and I’ve seen so many great recipes that she’s shared and so many that have been featured. Jane features traditional and new recipes and since she’s been gluten-free for several years, she has a large amount of GF recipes. I had a hard time narrowing down a recipe and polled my friends on Facebook. It was a tight race between her recipe for baked buffalo chicken wraps, italian hot artichoke dip and orange breakfast rolls with orange frosting glaze. I polled my family and the breakfast rolls won out!
The recipe made a good amount of rolls so I ended up sending them to work with my husband, because I would have eaten them all before he got home from work that day. They’re not overly sweet and have the perfect amount of orange flavor. While these rolls took some time to make, it’s definitely worth it!
Having breakfast for dinner is one of our favorite meals and recently I’m looking for ways to sneak in veggies into our dinners. My kids have become picky and hate vegetables, but if I can sneak them into something there’s a better chance of them eating them. Anyone else struggle with this? I don’t know what happened. They used to be really good about eating veggies, but then a flip switched and they gag and refuse to eat them. I don’t fight the issue since dinner time falls in “witching hour” and we have enough other problems to work through.
This recipe did the trick and they both gobble it up. I served it with a side of roasted potatoes and some fruit. The squash and kale went perfectly together and made for great leftovers too!
l small acorn squash, peeled and cut into 1/2″ cubes (butternut squash would work well too)
2 Tbsp olive oil, divided
deep dish pie crust, frozen
1 cup diced onion
2 oz shredded kale
1 cup half and half
4 oz swiss cheese, shredded
Preheat oven to 425 degrees. Coat the squash with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20 to 25 minutes or until the squash is soft and slightly browned. Remove from oven and set aside to cool.
Reduce the oven temperature to 375 degrees. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Saute the chopped onion until softened and then add in the kale. Continue to cook until the kale has wilted. Remove from heat and toss in the roasted squash.
While the vegetables are cooking, whisk together the eggs and half and half. Season with salt and pepper. Stir in the shredded cheese.
Spread the vegetables on the bottom of the pie crust and then carefully pour the egg and cheese mixture over it. Spread out the cheese if it stuck together.
Bake for 35 minutes or until the top is light golden brown and a toothpick comes out clean. Allow to rest for 5 to 10 minutes before slicing.
Source: Taste and Tell