Ahhh, spring. It’s nearly here, you guys. I mean, in LA it’s been in the 80s, but its so much more than that – orange trees blooming, birds coming back (including my nemesis, mockingbirds), and getting out of work when it’s almost still light out. We’re counting the days until daylight savings, and in the meantime, we’re enjoying the beginning of March with a gusto. Enjoy this bright calendar as a sign of all the beginnings yet to come!
I love making breakfast. In case you don’t follow my Instagram, trust me when I say there’s nothing I love more than a fried egg with avocado, toast, and some sriracha. On Valentine’s Day this year, I made us French Toast for breakfast. My love language is food, and this dish was the most special love I could whip up – a warm, slightly crispy and sweet plate of toast? Yes, please.
French Toast is so easy and yet tastes so delicious. The hardest part is waiting to flip it and giving it the perfect crust of fried. You basically let bread soak in an egg and cream mixture (with cinnamon for good measure) for ten minutes on each side, to soak in all the eggy goodness, then cook it in butter. Does it get better?
I followed Martha’s recipe and I have to say it was pretty delicious. I used Trader Joe’s sourdough sliced bread, and it was the perfect thing to share for a special Sunday morning breakfast.
Served with some powdered sugar and real maple syrup, this was definitely a perfect breakfast. With a side of clementines, obviously, because we must balance our meals, am I right?
Happy Friday, chickens! What a week – my dad is in town, and my mom gets in to town this morning, which means a fun weekend ahead.
Last weekend we went to Big Bear, our annual ski trip, so that meant eating at Outback Steakhouse (it’s tradition…)
Saturday night, we made carne asada and steak tacos after our big day out skiing, and on Sunday and Monday nights, Jeff and I had leftover tacos. Tacos for days, we’re talking. For days.
On Tuesday night my dad arrived, so we went to Mercado and got a spread of awesome Mexican fare, including delicious blood orange margaritas.
On Wednesday we made Vodka Sauce with sausage and green beans. It wasn’t George’s family recipe, but someday I’ll make it for you guys (although his is AMAZING.)
On Thursday, it was random leftovers – we like to empty the fridge a bit before PIZZA NIGHTS which is what we’re doing tonight ;). As such, I had fried eggs with feta and spinach, with an English muffin and a piece of garlic bread. Keepin’ it real over here, folks.
What have you been eating? Any new recipes I should be eating? Comment or tell me on Facebook/Twitter, I’m all ears.
This post was originally from February 2015, when we had a delicious Grilled Cheese Week that was full of gooey cheesy and savory sandwiches. I’ve decided it’s high time we we remember that great week – enjoy!
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Alright, y’all. We have one more awesome recipe for you for the delicious week of the grilled cheeses. This one is one of our favorites, and it’s savory, sweet, and salty, which of course is the best of all of the worlds.
This grilled cheese we made with rye bread and suggest you do, too. This added a nutty flavor that we absolutely loved. Topped with gouda, caramelized onions, arugula, and fig jam, this sandwich is definitely to die for you guys. You should have it today. Please. Make me one, and I’ll come over and do the dishes!
Ingredients:
butter
2 slices rye bread
2 oz gouda
1-2 oz caramelized onions
fistful of arugula or similar green
1 tbsp fig jam
Directions:
1. Generously butter both sides of both slices of bread.
2. Over a medium high pan, put each piece of bread in the pan, and then layer on the cheese, onions, greens, and jam. Make sure to put cheese on the outside of both so that it melts and keeps the sandwich together.
3. Heat until cheese is melty and the bread is toasted as you prefer. Serve with soup of your choice!
We hope that you’ve enjoyed this week of delicious sandwiches – if you still have a craving for a type of sandwich we’ve yet to experiment with, let us know, and we’ll whip something up for you!
As you may know, I started eating bananas again last year because I was wanting for some fruit, but something easy that I could add to my breakfast and was semi-in-season, unlike buying blueberries in the dead of winter. Although bananas are not local, so it was breaking one of my food “rules”, but I figured it would be forgiven in the name of healthful eating.
Turns out, I like bananas a lot more in theory than in practice, and so I usually have a few past-ripe bananas lying around, ready to make into banana bread. Jeff occasionally opens the freezer and glares at me from across the room, reaching for a frozen girl scout cookie or ice pack and coming up with a blackened slightly freezer-burnt banana, instead. I think I’ll stick to eating clementines by the handful in the winter, throwing the occasional banana in for the variety, but I know a few people that’ll be happier when their are less black bananas on the counter.
This is a great bread to have lying around for breakfasts. I’ve been known to put chocolate and walnuts into my banana bread, but this plain is great, too. Re-toasted the next day with a smear of butter or jam is the remedy to any rough morning, that’s for sure. The full recipe is here.
Best of all, this will last two people breakfast for the week, if you play your cards right. (Which basically means not eating all of it the moment you take it out of the oven, and making sure to be fair in your slices.) Or you can double it and make two loaves and keep the second in the fridge, ready to pull out when number one is gone. Basically, the possibilities are endless.
Feel free to sub half the butter for avocado, if you have one of those lying around, and add any embellishments you want – raisins, cranberries, nuts, you name it – this bread only gets better. Happy baking, kiddos!
