Tex Mex Breakfast Casserole
It is a truth universally acknowledged that I am a super lazy breakfast casserole maker. Which is why I basically refuse to try new recipes, because they all have, like, a billion ingredients (which makes them expensive) and require way too much prep work. So it’s pretty unusual for me to take on this recipe on a Thursday night for Friday morning department breakfast.
But boy, am I glad I did.
While this requires a tad more prep than my usual recipe (mostly cooking up the potatoes), it was super yummy and totally worth it. The prep probably only took 30 minutes total, and I was also getting a coffee cake in the oven as well so I could have cut that down a bit with some focus. The spice mix is awesome, and the tortillas add a great texture along with the black beans. This is definitely going into my regular breakfast rotation.
It’s also worth nothing that this is really doggone healthy as well. Full of protein and fiber, and weighing in at around 100 calories per serving (assuming a 15-serving pan…probably more like 130 calories per serving if you have hungry people). It was super filling and stuck with me all morning. I had a second helping for a late lunch, in fact.
I made a few changes to the original recipe, including omitting the bacon out of laziness—also, turkey bacon doesn’t quite have the same effect. I considered adding ground beef instead, but I was both lazy and cheap. And honestly it doesn’t need it. I also left out the cilantro (meh) and added cheese because…duh. There’s a lot of flexibility in this recipe, so if there’s something you’re dying to add or substitute, go for it. I’m not the boss of you.READ THE POST
Roasted Carrots & Fingerling Potatoes with Turmeric
Guys, I have been in a side dish rut. That’s a real thing.
Side dishes seem like So. Much. Work. I mean, I’ve already made a main dish and maybe a bread, and maybe a dessert. And now you want me to make something else entirely to go beside it?? Basically I always get overwhelmed and then make basic roasted veggies or shredded brussels sprouts and call it a day.
It has—rather embarrassingly—been over two years since I posted a true side dish on the site, excepting the kale and quinoa pilaf from a couple months ago. So I’m excited to bring this somewhat odd but delightful and super healthy side to you. I’d wanted to try it for a while but…well, I really haven’t been cooking much besides nachos. This was also my first time using turmeric, a spice used for millennia to combat inflammation and a variety of issues. And these veggies are crazy fast and easy, so as long as your oven is free it doesn’t add any stress or logistics to dinner at all.READ THE POST
Drunken Cheesy Bread
Question: what should one serve at a girls’ night with wine, tiramisu, and Magic Mike XXL??
Answer: drunken cheesy bread. If you answered anything else, you’re wrong.
This recipe has been burning a hole in my Pinterest board, but I felt like I couldn’t justify making it for just myself on a random Sunday night. So when my friend Casey came over for a long-overdue girls’ night, I knew what was on the menu.
In addition to be delicious and decadent-feeling, it’s also deceptively-simple and easy to prepare. It literally took five minutes to put together (and that was just how long it took to grate the gruyere), then we popped it in the oven, drank some wine, and 20 minutes later a bubbly, cheesy delight popped back out. The flavors together are AMAZING, and the wine soaks into the bread and creates a silky, almost custard-like texture.READ THE POST
Balsamic & Honey Grilled Chicken
You just can’t go wrong with a well-grilled marinated chicken breast. It is endlessly versatile—eat it fresh off the grill, re-heat with some veggies, throw it in a stir fry, make chicken salad.
This marinade is one of perfect simplicity…the balsamic vinegar helps slightly break down the meat, allowing the spices and garlic to really soak in, and the honey to make it super moist. But none of it overwhelms.
These suckers are so juicy and flavorful, but can go with just about anything!READ THE POST
Balsamic Chicken and Brussels Sprouts
That’s right, we’re still on a healthy kick! And it’s delicious!
This recipe had been calling my name for a while, but getting decent brussels sprouts is kind of hard right now, and I also kind of avoid chicken when I can. Chicken’s kind of boring.
This chicken isn’t boring at all—it’s got a richness from the balsamic, a crunch from the walnuts, and serious fiber from brussels sprouts. It came together super fast and made for great work lunches for a few days.
Throw in a side of spaghetti squash and butternut squash and you’re on healthy overload! Seriously, the whole thing is a 20-minute meal, was super easy, and totally delicious!READ THE POST
Crockpot Chicken Pot Pie with Drop Biscuit Topping
Last weekend I had a plan. I knew that I only had two days of work to get through before break, including two work lunches and a dinner with friends, so I didn’t need to cook enough on Sunday for leftovers. I also wanted to be healthy, so I had some brussels sprouts sitting around and I planned to pick up a salmon filet for dinner, call it a day.
Then this pot pie totally derailed my Sunday dinner plans.
See, last Sunday (and several days thereafter) was just relentlessly gray. Gray, misty, chilly. One of those days where the only then you want to do is curl up in your jammie jams on the couch and read a book, then watch TCM for hours. The kind of day where you get the idea of chicken pot pie stuck in your head and you’re unable to dislodge it despite your best efforts and lazier tendences.
The thing is, I’d never made pot pie before. And honestly, I like pot pie just fine (anything with “pie” in the name, really), my mom’s is good, but pot pie isn’t a thing I’ve ever really craved. Pasta-as-comfort-food is more my style. So I didn’t have a triend-and-true recipe that I was willing to undertake, since I definitely didn’t want to deal with pie crust. In my mind, I was picturing making the filling in a slow cooker, and then topping with a drop biscuit crust—seemed easy enough. Unfortunately I couldn’t find a crockpot chicken pot pie filling recipe I liked (that didn’t include cream of chicken soup) or even a biscuit-topped pot pie for cooking times and so forth, so I decided to make it up as I went, pulling bits and pieces from some recipes and just using my brain for the other parts.
This chicken pot pie is probably the best I’ve ever had. Okay, not probably, DEFINITELY. It’s warm and hearty and comforting and feels decadent, but is secretly really healthy and easy and basically perfect. It’s great as leftovers. The biscuit crust is amazing. I could just eat the filling as a stew (which is saying something because I’m not keen on stew). What I’m saying is that you need to make this pot pie now.READ THE POST
Salmon is one of my favorite simple, healthy dinners. It cooks quickly, is super versatile, and is such a nice break from boring chicken.
This recipe can be made either entirely on the stove or finished off with a nice broil in the oven. Besides the salmon, everything else in this recipe is a pantry staple, and you can throw it together in like 10 minutes total.READ THE POST