Oven-Baked Eggs-the perfect way to make breakfast for a large group this holiday season.
I don’t know about you, but we always end up trying to make breakfast for a hungry crowd on Thanksgiving morning. Usually everyone wakes up in time for the Macy’s Thanksgiving Day Parade, and we all camp out and watch while eating brunch. My dad is a master egg chef, but it can get tricky to make a large number of eggs and have them done anywhere near the same time. They also don’t stay hot very well once they’re done, so, as much as I love my yolks runny, we typically end up making biscuits or a quiche so it will be done all at once. Yolk-lovers, you can now rejoice, because I’ve got you covered.
My mom gave this whoopie pie pan to me for Christmas a few years ago. Now, I like to bake, but I really don’t make that many whoopie pies, so I used it a few times for fun and then sort of forgot about it in the cabinet for a while. Then came the day when I had loaned out all my muffin pans to a friend so she could make cupcakes for a wedding and I wanted to bake eggs. I dug through the cabinet and pulled this pan out. After I cracked in the first egg and saw what a perfect fit it was, I got super excited! This is even better than a muffin tin! Now, if you don’t have a magical
whoopie pie baked egg pan, you can definitely use a muffin pan, I just find that it’s harder to get them out and clean the pan later.
You’ll notice in my photos that I’ve got oven-baked eggs 2 ways – scrambled and over… Continue reading
Vegan mashed sweet potatoes with caramelized shallots – a delicious, savory, and healthy Thanksgiving side dish.
Okay, don’t let the word “vegan” throw you. Would it help if I changed that to say “Paleo”? I think that’s the current food buzzword of the year. Over the last week, I have had 5 different recipe requests for mashed sweet potatoes, vegan mashed potatoes, savory sweet potatoes, potatoes, and paleo sweet potatoes, so I got the feeling that it was time to share this recipe here on my blog. (On a related note: I do take requests. If there’s something you’re dying to know how to cook, let me know and I’ll see what I can come up with.) These Vegan Mashed Sweet Potatoes fit in quite nicely with my simplify entertaining Thanksgiving theme because you can easily make them ahead of time and then just reheat them on Thanksgiving day. You can even make the shallots WAY ahead of time and freeze them until you’re ready to use if you’re so inclined. Doesn’t everyone keep frozen caramelized onions on hand? Is it just me?
I really love the simplicity of the sweet potato. You hardly ever have to doctor it up or add loads of butter, sour cream or cheese to make it yummy. It’s just sweet and packed with nutrients from the get-go. And it’s not that butter or cheese is bad – I love me some cheese – I just love that I don’t NEED them to enjoy the sweet potato like I do with white potatoes. These Vegan Mashed Sweet Potatoes with Caramelized Shallots play off of the natural, delicious creaminess of the sweet potato with minimal additions. They’re also healthy, super simple and pretty cheap, so I’ve been known to make a meal out of them every once in… Continue reading
It’s time to throwback with the Retro Re-pin Party!
Y’all, Thanksgiving is coming!!!!! I seriously can not WAIT for Thanksgiving. Just 9 more days!! As a food blogger, it’s pretty much our biggest holiday. I think November may as well be national food blogger month. (Anyone want to join me on that? We can just tell everyone that Thanksgiving is a feast in our honor and the parades are for us.) I am actually so excited for Thanksgiving that I couldn’t wait to start making my favorite dishes. On Monday I posted a recipe for Turkey and Stuffing Meatloaf Muffins with Cranberry Glaze. They’ll be perfect for using up your leftover stuffing next Friday. Today I posted a quick and easy recipe for Cranberry Salsa and Goat Cheese Crostini. The cranberry salsa just needs a quick chop or whirl in your food processor before you put together some of these beauties. You’ll look like Martha Stewart. You can thank me later.
On to the party! I’m hoping you’ll share your favorite Thanksgiving ideas and recipes, or indoor activities for when it’s too cold to go outside. Remember to pin your posts first and then link up that PINTEREST PIN to the party below so we can show it some extra re-pin love! (Pinterest ranks re-pins higher than pins.)
My favorite post from last week is:
These pear bites look like they would go great on an appetizer plate with some of my cranberry salsa crostini for Thanksgiving. I think I’m going to add them to my turkey day shopping list. You simply mix the cheese with herbs, scoop it onto a pear slice, and wrap it with some prosciutto. Easy and beautiful! Plus I think they’re… Continue reading
A quick appetizer of sweet and spicy cranberry salsa with creamy goat cheese on toasted baguette rounds.
If you’re like me, you can always use some more shortcuts for entertaining over the holidays. I often put too much on my plate (pun intended) and end up hanging out in the kitchen cooking all day and miss out on quality time spent with friends and family. Do you do that too? My goal for 2014 has been to simplify the way I entertain. This has resulted in more potlucks, a silverware basket that lives on the table so guests can help themselves, actually taking help when it’s offered to me, and good friends that now walk into my kitchen, know where everything is, and help clean things up at the end of a meal. It makes my heart happy when friends feel so comfortable in our home, and it sure takes most of the stress out of entertaining when it’s not some big one woman production.
To go with my theme of “simplify entertaining”, I’m sharing one of my favorite easy Thanksgiving dishes each day this week. Do you like recipes that are quick and easy? I love them. I especially love them if it looks like I put a ton of effort into making them when I didn’t. These Cranberry Salsa and Goat Cheese Crostini are one of those secret, fancy-with-barely-any-effort party recipes. You really just do a quick chop, stir, slice, smear, and dollop and you’re ready for the party to start. Better yet, you can make the salsa the night before and keep it in the fridge until you’re ready to dollop.
I always like to plan some sort of appetizer to serve while Thanksgiving dinner is cooking. My friend Erica shared this recipe with me a few… Continue reading
Your favorite turkey, stuffing, and cranberry sauce from Thanksgiving dinner come together in these easy, personal-sized Turkey and Stuffing Meatloaf Muffins with Cranberry glaze.
Who is ready for Thanksgiving? I know I sure am! As a food lover, it’s my absolute favorite holiday. I love that we get to make everything from scratch, pull out all the stops with the once a year secret family recipes, and bring everyone we care about together for a feast that leaves us completely stuffed. I pretty much live for the month of November each year. This year I’m super excited to be blogging my favorite Thanksgiving dishes. I’ve been working hard in the kitchen so I can post several new recipes for you this week.
Meatloaf muffins have long been a hit in my family. I’m always frustrated trying to cook meatloaf in a giant loaf. It seems like I carve into it, find out it’s not done, and end up returning it to the oven at least 3 more times. That’s never the case with individual meatloaves. They come out perfectly for me every time. (And who doesn’t love personal-sized food?) Just to be clear (because my friends were highly confused)- they aren’t actually muffins in the lets-eat-cake-for-breakfast sense, they’re just baked in a muffin tin, so they come out as meatloaves in a muffin shape.
I’ve been craving turkey and cranberry sauce since the cooler weather started, so when I needed a hearty group meal to serve before Bible study last week, I jumped on the opportunity to make this Thanksgiving-inspired dinner. The guys scarfed these down and then fought over the last few meatloaves left on the stove. They even suggested I share their fight in my blog post as a testament to how delicious they are. So there you go, these are… Continue reading