I hate oatmeal. Seriously, something about the gloppy texture just makes me want to gag. Unfortunately, oatmeal is really good for you, so I forced myself to eat it as often as I could while I was pregnant and especially while breastfeeding. In retrospect, eating it covered in a metric ton of brown sugar and butter probably canceled out the health benefits, but that was the only way I could choke it down.
I was really glad to put that cardboard canister on the shelf and forget about it… but when O started eating solids I found myself reaching for it again. Luckily, O will eat just about anything you put in front of him. He got it from his mama.
I felt bad giving him the oatmeal, though… By the time it was cool enough for him to eat it was a lumpy, congealed, sticky mess. Gross.
Not to worry, Pinterest came to the rescue. I remembered scrolling by a recipe (if you can call it that) for refrigerator oatmeal… It was really simple and didn’t require heating. After some experimenting, I found a way to do it that I really liked…As in, I would gladly eat this for breakfast every morning. It’s that good.
So for each toddler-sized serving I use:
About 1/4 cup raw oats
1 container of vanilla yogurt
About 1/4 cup frozen blueberries (or any fruit, probably***)
Combine all ingredients in a container with a tight-sealing lid. Cover and refrigerate overnight. That’s it!
I kind of feel like a cheater, because this is so easy. If you have older kids they could even make their own.
O sometimes eats the whole thing, and other mornings he’ll eat about three quarters of it… I don’t know if it holds up well for another night in the fridge because when O leaves some in the bowl, I just finish it.
Sometimes being a mama is rough.
I think the trick is to make sure to have more yogurt than oatmeal, so if you need to increase the amounts just keep that in mind.
***Check with your pediatrician before introducing strawberries, as they are a potential allergen.
I love fall…I adore hooded sweatshirts, I’ve recently discovered tights (so what if mine are my maternity tights?), and if I could live in tall boots I totally would. Except on the days I wanted to wear stilettos.
Random weirdness: I kept hearing about how my feet were going to get bigger when I had O…but mine actually are smaller. Half of the shoes in my closet are too big for me now. Along with all of my clothes. Go figure.
With cooler fall weather comes an intense desire for comfort food. Lately I’ve been wanting thick stews and chowders, potatoes, and eggs in just about any form. Saturday morning I had a rare opportunity to fix myself something for an early lunch (instead of just eating a handful of O’s Cheerios). I scrambled up some eggs, and after taking the first bite I thought, “I can make this better.”
Oh man, did I ever. I’m not sure I’ll be eating regular old scrambled eggs anymore.
If you would like to have cheesy baked scrambled eggs in your life (um, you do), here’s how:
Assemble the following:
2 tablespoons butter (ish)
About 1/4 cup onion, diced
2 cloves garlic, diced
Splash of milk
Salt and pepper
About a handful of your favorite cheese, shredded
1 tablespoon butter (melted)
About 1/4 cup of Italian bread crumbs (or less, if you aren’t a fan of the topping)
Parmesan cheese to taste
Preheat your oven to 400 degrees.
Over medium heat, melt the 2 tablespoons of butter and add onions and garlic. Let that cook and make your kitchen smell wonderful while you whisk together the eggs, milk, salt and pepper. Sometimes I like to get a little crazy (or, as the kids say these days, CRAY CRAY) and add a little Sriracha or regular ol’ hot sauce. Feel free to add any other spices or herbs you’d like.
Pour the eggs into the pan and sprinkle the cheese on top. Let it sit for a couple of minutes, then begin to scramble by stirring gently. Cook until the eggs are set to your liking, but remember that you’ll be baking them. Don’t let them get too done, or they’ll get rubbery.
Butter a ramekin or oven-proof bowl lightly. Pour eggs into bowl. Mix breadcrumbs, melted butter, and parmesan cheese, then sprinkle over eggs. Bake for 15 minutes, or until the crumb topping has browned.
Feel free to increase the number of eggs if you want to feed more people…Just use a cookie sheet to hold all of your bowls or ramekins.
Eggy, cheesy goodness. Oh my.
I lived in south Texas (Corpus Christi, to be exact) for two years and there are so many things I miss… The ocean, HEB grocery stores, the people, and definitely the food.
Oh, the food…
There was the tamale lady… She drove around selling her homemade tamales out of the trunk of her car. I was skeptical at first, but then I tried one. They were amazing. Nothing you get in a restaurant would hold a candle to her tamales.
There were the baskets overflowing with fresh fruit that used to be delivered to our store… Pineapple, mango, watermelon, wedges of lime,slivers of fresh coconut… and nestled into the bounty of fruit was a container of chili powder. If you haven’t dunked a chunk of watermelon into chili powder and salt, you haven’t lived. I recently found Tajin at Wal-Mart and my heart sang.
Morning meetings at work meant breakfast tacos. Pillowy soft, thick flour tortillas filled with all manner of delicious things. Chorizo, potato, egg and cheese… Potato, egg, and cheese…Carne guisada…
When I had a weekend off (or a late Saturday shift) my friends and I would meet at a little cafe for what we called “hangover breakfast”. This place had the absolute best migas around. A big plate of migas paired with endless coffee refills would at least dull even the most raging hangover.
This morning, the BF and I woke up to O babbling to himself in his crib. After the morning diaper change/bottle/ make a pot of coffee routine, the BF headed out to a job. O was playing quietly so I sat with my coffee and thought about what I could have for breakfast. I was remembering my Texas hangover breakfasts when I decided to attempt making some migas of my own.
2 tablespoons canola oil plus about 1/2 tablespoon butter
4 small corn tortillas, cut into strips
About 1/4 of a medium onion, roughly chopped
3 large cloves of garlic (or less if you aren’t obsessed with garlic), sliced or chopped
About 1/2 cup of your favorite salsa
Splash of milk
Salt and pepper
Hot sauce (if you like things spicy)
Handful of shredded cheese (I had Italian blend on hand but anything would work)
Heat oil over medium… when it’s almost hot enough, add butter. When the pan is good and hot, add your tortilla strips.
Fry the strips until they start to brown, then toss in the garlic and onions.
Let cook until the onions and garlic soften, then add your salsa.
Stir and cook for a couple of minutes. Beat eggs with milk, salt and pepper, and a dash or two of hot sauce (if using). Pour over tortillas and salsa.
Let that sit for a couple of minutes, then stir and cook until eggs are just set. Top with cheese, then cover and cook for about 2-3 minutes, or until eggs are cooked through and cheese is melted.
Serve with extra salsa. Chopped cilantro, guacamole and sour cream (or Greek yogurt) are also good additions, but I didn’t have them on hand.
And there you have it: Saturday morning migas, minus the hangover. The perfect breakfast to start my very busy weekend.
Happy weekend, y’all!
My heart healthy lasagna post is still viewed a handful of times a day… In fact, it’s one of the most common searches that brings new readers to my blog. I like that people are interested in making healthier versions of their favorite foods… So when my mom told me about this better version of pie crust I knew I had to share it with my readers.
I like this pie crust because it’s super easy, quick, and cleanup is a breeze. It’s just as flaky as your typical pie crust and it tastes so good you won’t miss all of that hydrogenated oil.
1 3/4 cup flour
1/2 cup oil (I use canola)
1 teaspoon salt
4 tablespoons ice cold water
Seriously, couldn’t be easier. Preheat your oven to 375. Mix all ingredients in a bowl… I use a fork and save the water for last. You may have to use more water, so if your dough doesn’t come together add any additional water a tablespoon (or less) at a time.
Roll your crust out between two sheets of parchment paper. This really cuts down on the mess and makes it easier to move into your pan. I wouldn’t recommend rolling it on a floured surface because you’ll end up with a tough pie crust.
I made this crust specifically to eat with macerated fresh strawberries, so I simply transferred it (still on the parchment) to a baking sheet, poked some holes in it, and stuck it in the oven. If you’re doing the same, or if you’re blind baking the crust for a pie, bake it for 13 minutes or until it’s golden brown. Otherwise, follow the directions of your pie recipe.
I had strawberries and pie crust for breakfast this morning and it was delicious. I can’t wait to try this crust in a pie!
Oui monsieur bonjour coquette,
Uh huh croissant e chevy corvette,
Maurice chevalier effeil tower,
Oh oui maria bagette bon soir,
FRENCH TOAST! FRENCH TOAST!
-The Toast Song, Heywood Banks (Heard on Bob and Tom)
Remember how yesterday I said I made French toast with my bread?
Believe it or not, in the middle of beating my egg I realized that I had no syrup. I did have some brown sugar, so I decided to use that…It was possibly the best French toast I’ve ever had. Here’s how to make it:
Mix an egg or two (depending on how many bread slices you’re making) with some milk or cream, cinnamon, and a bit of vanilla extract.
Meanwhile, melt some butter in a pan.
Dunk each bread slice in the egg mixture…Make sure each side soaks up some eggy goodness. Don’t let it get too soggy or it’ll take forever to cook.
Once the butter is melted and the pan is good and hot, add your bread. Let it cook for about 5 minutes, then flip.
Place a bit of butter on each slice of toast, then sprinkle on some brown sugar. Use as much or as little as you like, just keep in mind that it will take time to melt. Put a lid on the pan and let everything cook for another five minutes. You might have to turn the heat down a bit so things don’t burn. Burnt brown sugar is sad brown sugar.
I was way too impatient, so the brown sugar didn’t melt quite enough to get to a syrupy consistency. It was still amazing.
I suppose you could use store-bought bread and it would still turn out nicely…Though I would recommend getting a nice fresh French loaf from the bakery rather than regular old white bread in a bag.
Don’t forget to like my page on Facebook and share it with your friends! As soon as I hit 500 Facebook likes I’ll be hosting a neat-o giveaway. Free stuff, hooray!
For those that haven’t heard the Toast song: