This post was updated September 2015 as part of the #ThrowbackThursday photography project where I add delicious new photos to older blog recipes. Enjoy!
It’s the weekend and we shall all celebrate with breakfast! Hooray! Being that the Godfather is not a morning person and, if I’m up really early in the morning I’m usually working, weekday breakfasts are on the simple side. Come the weekend though… oh, the lovely weekend… breakfast is an event! (more…)
The photos in this recipe were updated 6/18/2015 as part of the #ThrowbackThursday photography project. Pictures were shot in natural light using a Canon 40D with either a 50mm/1.8 lens or a 100mm macro. Original photo was taken on a phone… scroll down to the bottom of the post see the totally embarrassing original photo.
I just realized that I have only shared one sweet recipe on this blog! It’s only been in existence a short time, but the oversight seems almost inexcusable given how much I joke that I’m up to my elbows in sugar all the time. No matter though… we can fix this! And we can justify that this is really not even bad for you (because it isn’t) and it makes the house smell heavenly, like waking up in a chocolate shop.
This post updated Sept 2015 as part of the #ThrowbackThursday photography project where I add delicious new photos to already tasty recipes.
This past year, I had the pleasure of meeting a lovely group of similarly culinary-minded ladies (and gentlemen), through a Facebook group. From time to time, the members of the group get together to share food, recipes and a few good laughs. I attended one of these events recently, but instead of just bringing a Goodie Godmother dish (no recipe sharing there!), I decided to try my hand at modifying a pinterest recipe I found not too long ago for a savory stuffed bundt cake so that I could share the recipe! (more…)
Breakfast is a happy meal! For me, breakfast has a lot of memories attached. I remember the bustle of weekday breakfasts growing up with my mom trying to prepare three girls for school and send my dad off to work. Weekend breakfasts for the family that always included a crazy variety of items. If we had eggs, my dad would have his over easy, put ketchup on them and chop everything up and dunk toast in it.
The Godfather and I have our own little breakfast tradition. During the week, we make it a point to try and have breakfast together, even if it’s quick, and on the weekends we make a production out of preparing our morning repast. There’s always coffee – Cuban coffee or French Press – and something fun to eat, which never includes just “breakfast standards” without some sort of twist. Sometimes it isn’t even “breakfast” food at all!
Between a mid-week grocery stop and our CSA box, we found ourselves with an abundance of salad mix and I decided I really needed to figure out a way to incorporate salad into breakfast because it’s been too chilly at night to inspire me to make dinner salads. This salad was not originally intended to be a blog post, so there aren’t many pictures, but it was just too good not to share! As the Godfather would put it, “It’s not just breakfast, it’s breakFEAST!”
Inspired by Nigella’s Breakfast Salad
- 4 cups salad mix
- 4 slices of bacon
- 1/4 onion, diced
- 1/2 tomato (I didn’t have this on hand, but would have added one if I did)
- 2 eggs
- 1 tsp whole grain dijon mustard
- 1 tsp maple syrup
- 1 tbsp neutral-flavored oil
- 1 tsp balsamic vinegar
- dash of salt
- Place onion in a cool skillet. Cook over medium low heat, turning occasionally until desired crispness. Add onions to the skillet about mid-way through the cooking process.
- While the bacon is cooking, whisk mustard, maple syrup, oil, vinegar and salt (if desired) in a small bowl to make the dressing.
- Drain the bacon on a paper towel, set aside the onions, and increase the heat to medium and cook both eggs to desired done-ness.
- In a large bowl, toss the salad mix, tomato, dressing and onions. Divide between two plates
- Cut the bacon into bit-size chunks and sprinkle evenly over both salads.
- Place one egg over each salad and serve immediately.