Make Ahead Breakfast: Egg Cups

As big breakfast people, my parents make these all the time. They take about 20 minutes, tops, and are good for almost a week’s worth of breakfast (depending on how hungry you are in the morning). I’m a huge proponent of eating breakfast (with a giant mug of black coffee, yum) right after you wake up– let’s get that metabolism going! I also wake up hungry, so the easier, the better!Having not had the chance to make these with my parents, I’m not sure where they got the original recipe, but they just kind of throw in whatever they have in the fridge at the time.  Continue reading

Glazed Little Red Meatloaf

You know what they say about invention being the product of necessity?  Well, I had a pound of ground beef, and some sorry-looking vegetables that were on their way out the door.  Something told me that a meatloaf was in order!  Continue reading

“Veggiestrone” Soup

As the weather cools down (I can’t wait for 60-degree-and-sunny days), I thought it might be a good idea to start putting together some fall-weather foods…like soup. So much soup.I LOVE some minestrone soup and, originally, I was going to apologize for messing with it (i.e. “Minestrone soup MUST have beans and noodles!”). However! Apparently, that is not the case, as traditional minestrone is made with vegetables, any vegetables, that are in season, usually including carrots, celery, tomatoes, and stock of some kind. Awesome!  Continue reading

Rise and Shine! Smoothie

It is Monday. Note my specific avoidance of the phrase “Happy Monday”.  I don’t want to be a downer, but Monday mornings are tough, and if you are like me, you are not fully yourself until well after lunchtime.Believe it or not, having breakfast is a big part of feeling ready to tackle your day.  It seems so easy to skip this meal in favor of sleeping in an extra 15 minutes, or grabbing some greasy breakfast sandwich at a fast food joint (I’ll admit this is a guilty pleasure on special occasions), but trust me, with either of these options, you are not doing yourself any favors.  Continue reading

Slow Cooker Pork Au Jus

In the early years of my culinary life, I wasn’t really one for slow-cookers, and in the early years of my whole life, the same could be said of pork.  Pork is dry, pork is flavorless, and pork chops are a poor man’s steak.  Right?Wrong!Believe it or not, pork is a unique meat that needs to be treated and cooked very differently than chicken or beef.  And when you get it right, oh how the magic does happen.  Magic like my slow cooker pork au jus.  Here’s what you need.  Continue reading

DIY Magnetic Spice Rack

Every once in a while, I plan to post really simple, quick DIY projects. This is one of them!
I had a plain, beat up, old magnet board laying around since, oh, 2005. After digging through my spice drawer(s) for 10 minutes (again), I’d decided I had enough.I’ve seen this done a TON for makeup, and thought: Why couldn’t I hot-glue magnets to the back of my spice tins? So I did. This board recently got an upgrade from metal sheet to pretty backsplash. For a super, super quick tute, see below:  Continue reading

Beef Stroganoff with Potato “Noodles”

Beef stroganoff, a Russian dish that originally consisted of just beef in a boullion and sour cream sauce, has its roots in the 19th century. Although beef stroganoff was present in the United States in the early 1940’s, it didn’t become widespread until after World War II, when the rationing of meat was lifted. At that time, it became the go-to recipe for gourmet chefs across the ‘States (according to–someone really loves this stuff). More recent permutations of the recipe include onions, mushrooms, and sometimes even tomato paste, but in my opinion the sauce is the only thing that really matters!  Continue reading

Ranch Potato Salad

At the risk of sounding like an imperialist, ranch dressing just may be the greatest invention our country has given to the world.  You’re welcome, world.Somehow in recent history, this humble condiment has gone from a salad staple to an accompaniment of chicken wings, pizza, French fries, you name it.  It’s a wonderful blend of tang and creaminess, herbs and onions…well, it should be in theory.  A lot of ranch sauces are insipid and heavy, or pretty bland, and while the original, Hidden Valley, is arguably the best bottled version out there, I’m hard pressed to think of a close second.  Continue reading