Here is a super easy breakfast recipe that you can certainly eat whenever you want. It is fast and used ingredients I already had on hand.
I’ve made these before and this one is probably my favorite so far. I liked the flavor of it, and it didn’t require a blender, which would have been nice back when the Chiplet was a baby and doing naps around lunchtime when I’d want to make brunch.
The days after Thanksgiving…what do you run out of first? We always are left with lots of starches and run out of turkey first. Part of the “problem” is that we make lots of starches and only the one turkey breast. So, what to do? Well, rolls are great for a lunch sandwich to switch things up a bit. Mashed potatoes can go with lots of proteins. But what about stuffing? It is generally best with poultry, but this year I decided to casserole-it. It already had sausage in it, so I figured I would turn it into a breakfast casserole.
Let’s start off the year with something easy and customizable. I have been branching out with different stir fry recipes but haven’t been sharing on here because it seemed repetitive. But at the same time, they have been getting slightly modified with changes to perfect them, so it might be nice to document the process.
When I was planning out the Chiplet’s second birthday party, I came across an idea for using Entenmann’s doughnuts as “spare tires” which I liked. I was planning on buying some, and then decided to try baking some. It ended up being pretty easy and is a dish you can make ahead since they freeze really well.
I’ve talked before about how I like cooking seafood sous vide style because it helps keep the food tender and still tasty. When I was visiting one of our special grocery stores I saw they had shrimp on sale. I wasn’t planning on getting any originally but decided to get them with the sale. But, this meant that I needed to have a recipe for them.
Last minute I changed my mind from making a recipe I had made before and instead tried this one. It was so good and makes shrimp scampi super easy. The shrimp tastes like lemon and garlic, but also has a strong shrimp flavor. AND it isn’t overcooked!
I spent a decent amount of time trying to look for this recipe on here. I thought I had written it up, but I guess I was thinking of when I redid the liege waffle recipe for the Chiplet, too.
Hence the pictures aren’t great since I thought I had already done this…but I hadn’t, so here it is. And what is it?