enter I was asked to make a breakfast for a Teacher Appreciation breakfast and this one that my sister-in-law makes came right to mind!
It was super easy and didn’t take me hours in the kitchen!
Even my little 4-year-old helped me whisk the eggs!
This also makes a great breakfast for dinner!
buy Lyrica online ireland Ingredients:
1 pound Jimmy Dean Sausage
1 package Simply Potatoes Diced Onions and Potatoes
1/2 yellow onion
1 Dozen Eggs
1/4 cup shredded cheese
buy viagra online with paypal in canada Directions:
Preheat oven to 350 degrees
In a skillet, brown sausage and set aside.
Sauté onions in olive oil.
Add potatoes in with onions and cook according to package (cover so the potatoes steam)
While potatoes cook, whisk up the dozen eggs with a little bit of milk, salt & pepper. Add in cheese.
Once potatoes are soft, pour the egg mixture over.
Cook on stove top for 5-6 minutes until the side begin to pull away from the pan (see my picture)
Transfer skillet to oven for 16-18 minutes or until set.
My husband is Jewish from Brooklyn, so needless to say, his love of Asian food is real.
We eat at hibachi places, sushi places and get Chinese take-out.
And after being pregnant twice in two years and not being able to have sushi, my love for sushi has come back full force.
Sushi is expensive, y’all! So, I found this recipe on Pinterest and decided to make it for our family!
We had most of the ingredients already: rice vinegar, sesame oil, avocado, cucumber, carrots, Sriracha, mayo, soy sauce
Like I said, my husband likes Asian
What I didn’t know how to make was sushi rice.
Oh, Publix Ethnic Food Aisle, you never disappoint.
I got two of these. They just need to be microwaved for 1 minute each! ONE minute!
This recipe has proved tried-and-true for our house.
I first made it TWO YEARS AGO in 2015. It was a HelloFresh recipe.
I had ordered a box when I knew my husband was going to be out of town.
This recipe was 30 minutes to make.
As a bonus, it was also meat free for Meatless Monday!
I still keep most of these ingredients in my house today (and when I have extra zucchini, I make either this or zucchini bread):
We had our first “at home” day in a while this morning.
The girls played dress-up, Lincoln Logs, rode bikes and scooters, colored with chalk, played on the playground…
Meanwhile, I did a load of laundry and a load of dishes…
Fed the chickens. Rescued one of the chickens from being eaten by the dogs…
Fed the tortoise…
And when it was time for lunch, I started cutting up an apple and some cucumber slices.
On a cutting board.
Then I got the brilliant idea to put all of our food on the cutting board.
And just let everyone eat what they wanted.
Hence, the Indoor Family Picnic Lunch was born.
We are *STILL* waiting for cold weather here in Florida, but something about fall/ winter makes me ant to eat. all. the. soups.
I have made three different soups in the last two months (which doesn’t seem like a lot, but still)
First, in October, I made a Crock Pot French Onion Soup. We took this one to Disney with us and made it in coffee mugs there. It was a little strong on the thyme for me, so next time I will dial it down to 1 teaspoon.
Anywho, here’s that recipe:
Crock Pot French Onion Soup
1 HUGE onion
1 tsp thyme
1 container Beef Broth
2 Bay Leaves
2 tsp onion powder
salt & pepper to taste
2 tbsp minced garlic
1 loaf French Baguette
Thick sliced cheddar cheese
Cook onion with EVOO and thyme until tender. Add to Crock Pot. Add beef broth and spices. Cook on low for 8 hours.
Place soup in coffee mug, place French baguette and cheese on top and broil for 5 mins or until cheese is nice and melty and brown.