Can you tell that I love breakfast yet!?! Well…..I love breakfast for dinner at least. For some reason, at breakfast time I usually crave something like pizza or nachos or some other dinner-ish type of food. This week’s been all eggs and pancakes for dinner and I love it!!
I don’t think I’ve ever eaten so much pumpkin in my life as I have this fall, but that’s ok because it means we’re finally getting through some of the cans of pumpkin puree I bought last year in preparation for pies that never came about. And that’s a good thing because otherwise these pancakes may never have existed in my life, and I love these. We’ve had them about once a week for the past three weeks. It’s like pumpkin pie in pancake form!
I love topping these with just a bit of butter, a banana, and maple syrup! The salt from the butter really brings out the sweetness from the pancakes, and maple syrup is just a must. You could even top these with candied pecans if you had any. It would be like fall heaven…sigh now I wish I had some candied pecans handy. Go make these!! Right now! You have to enjoy fall while it lasts because before you know it winter will be here.
Add a comment
I’m one of those people who begins to plan for the holidays months in advance. I don’t mean that I decorate or put up a tree or anything like that, but I like to have all my shopping done before December. I’m already trying to plan when we’ll be where and what I should make for which family gathering. I’m also trying to figure out what gifts to give everyone. Why are people so difficult to buy for?!?! I’m really trying hard not to stress over it, but sometimes it gets the better of me. Please tell me the holidays are also on your mind. No! It’s just me!? Oh well…I’ll just start my holiday meals a little earlier this year. Not such a bad thing when I think about this breakfast casserole.
Early morning gatherings are a tough one. Desserts are too sweet for that early in the morning. Luckily, I’m prepared with this super easy dish! I get my coffee while it’s baking in the oven. I also bought frozen hashbrowns to help cut down the prep time. I am not fully aware of my surroundings in the morning, so the less I have to do the better. Next time, I might also buy precut veggies, but that’s slightly pushing it.
Normally, I’m kind of weary about breakfast sausage since there are some that use a certain seasoning that I’m just not that fond of, but I really really really wanted to add sausage to this casserole. We ended up buying Bob Evan’s Natural Sausage, which turned out perfect! It’s really hard to find sausage without a lot of additives, but this one had a fairly decent ingredient list. Since the sausage itself has so many spices already included, you really don’t need to do much else to make this a flavorful dish. I did add just a bit of paprika, salt, and pepper to the eggs just to give it a slight boost.
Now that I’ve got breakfast covered, bring on the early morning guests! Or maybe, I’ll just save this for myself.Add a comment
This stew is nice, thick, and perfect for warming you up during those chilly nights. It’s a bit of a lengthy process, but it’s totally worth it. The beef becomes incredibly tender and just melts. I saw a bag of mixed “gourmet” potatoes at Costco, and wanted to try them out in this. They worked well, but don’t worry any potatoes would do.
It’s definitely becoming stew weather. Days are getting shorter and there’s a chill in the air when I wake up. This is so comforting to eat in the evening when all I want to do is curl up in a blanket and read a book. Sometimes, I even read in front of our fireplace! That’s right…our new apartment has a gas fireplace!! I’m super excited about this, and love to turn it on to warm up the place.
Anyways, I can totally see myself coming back to this stew time and again during this winter. I hear it’s going to be a cold one, but I’m just hoping that it’s not as crazy as the last one. If nothing else, I’ll have delicious stew to help see me through any future snow days.
Add a comment
Apple season is upon us and I love it! They're one of my favorite fruits, and I’m not ashamed to say that I am picky when it comes to the varietes that I’ll eat versus varietes that I bake with. I will judge you if you bake with red delicious…or gala…or fuji…or any other sweet apples. Those apples are meant to be eaten plain, as is, and with no doctoring involved. Baking apples should be tart, and I almost always prefer to use Granny Smiths.
However, when I went to the awesome farmer’s market downtown, they were selling a variety called Northern Spies. Apparently, there’s a saying out there that goes something like “Spies for pies.” When I asked about them, the lady just kept assuring me that they’re the best to bake with. So I said, what the heck let’s give it a try. And you know what?! They do make an incredible apple crisp!!
I was told that these are a harder to find variety since many farmers are no longer selling this type anymore, so if you can’t find it, don’t fret. Granny Smiths or any other tart apple will work just as well. Always top off with some vanilla ice cream and you’re all set. You can also double the crumble topping if you wish. My mom always did so since it’s our favorite part.Add a comment
This is the perfect time of year to enjoy chicken soup. The leaves are turning, it’s chilly in the morning, and everyone around you seems to be catching a cold. Prepare yourself with some homemade therapy!!
Any time someone got the sniffles growing up, chicken soup was (and still is) my mom’s go to cure-all. So when I got sick a few weeks ago, she told me to make some chicken soup. Well…I might’ve waited until after I started feeling better before making this, but it turned out so tasty that I’m thinking of making another batch to freeze just in case I come down with a winter cold (or just to have a quick go to dinner for those lazy days).
I think that dill is the most important spice and you should never ever ever for any reason leave it out. It’s so important that I made a special trip to the grocery store for it. The dill just gives is an extra depth and a bit of freshness that really makes the taste sparkle. And of course, you can never have too many carrots. Throw in a whole bag if you want. You can’t go wrong with dill and carrots.Add a comment
Hi! I’m Alexis, a 20 something college grad from the Midwest. I began to step into the kitchen when I wanted to learn how to make Korean food, and noticed that dishes which looked complicated turned out to be simple to put together (most of the time!). It’s also easier on my wallet, which is always an extra bonus. Thank you for visiting!