Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts

Tuesday, February 28, 2012

Breakfast Burritos for Dinner

sometimes i feel like giving up on feeding my family healthy meals. someone is always complaining and i won't lie - sometimes that person is me. i wouldn't file this recipe under healthy per se, but it isn't completely horrible either. well, we could have done without the hashbrowns i suppose. i only have a handful or two of recipes that are really healthy AND taste really good AND everyone likes it.

 and so my search continues for the perfect recipes for my family. in the meantime...

8 eggs
8 flour tortillas

these are the necesary ingredients. and then add whatever your family won't hate you for!

spinach, green pepper, ham, mushrooms, cheese, green onions, salsa, tomatoes, sausage - whatever!

i used diced green onions, diced ham, and cheese.

serves 4-6

scramble your eggs with your chosen ingredients and add salt and pepper. once the eggs are scrambled, set aside. use about 1/4 cup egg mixture for each tortilla. place mixture on one end of tortilla, fold the sides in and then roll up. place in an oven-safe dish and top with cheese. put in oven until warmed through - about 10-15 minutes.

serve with potatoes and cut up fruit. don't forget the chocolate milk! ...and ketchup. i totally forgot to buy ketchup and the boys were not happy. but ketchup is nasty, so i try not to buy it until summertime when we grill hotdogs and hamburgers. right?! who's with me on this?!

Monday, October 25, 2010

Chicken and Dumplings, Baby.

My good friend Jamie gave me this recipe back in the Spring and it will make you die on the spot. I won't lie, I think it was better when she made it and brought it to work to share. You know, the whole I-didn't-cook-it-so-it-tastes-better kind of thing.

It is a perfect "cool weather" kind of meal, which is really why I shouldn't make it for dinner tonight because the high today is eighty-freaking three. Now my bestie down in Florida says, "Don't complain...when it is freezing to death up there you'll be glad you had an extra 80 degree day"...but yeah right. First of all, she doesn't have the luxury of switching out summer clothes for fall/winter clothes every season and she doesn't even have to wear a winter coat if she doesn't want to and can go to the beach in December because Florida is Heavenly like that. So, whateves.

I am rebelling against the 80 degree day and making this for dinner, anyway. Maybe I will turn the thermostat down to 60 and wear a sweatsuit. When the weather starts messing with you, you get all crazy like that.

Anyway, here's the recipe..

Chicken, I have used a whole chicken and also shredded chicken breast. Use however much you want (for a family of 4 I would use 3 breasts)
4 C. flour
2 eggs
1/2 stick butter
salt & pepper, to taste
2 T. Chicken Bouillon Powder

Okay, so these directions that my friend wrote down are kind of confusing the first time you make it. Bear with me.

First you need to decide how much water you want. Obviously, enough to cover the chicken in the pot, but you'll have to decide if you want a thick chicken and dumplings kind of meal or a soupy one. I like it on the thicker side, so I usually do about 4 cups of water to start with. And remember, you'll have to remove 2 cups of water to make the dumplings. Also, you can always add more later if you decide you need it.

Boil chicken in water until done. Remove chicken, but keep the water and add the Bouillon and let boil on low. Add butter to water until melted and then remove 2 cups of the seasoned water. Shred or cut up the chicken and place back into pot and mix well. Keep chicken at a low boil.

Add this 2 cups of seasoned water to the 4 cups of flour along with the 2 eggs and mix well. This is going to be your dumplings. If it seems to thick, just add more water.

Knead the flour and roll out on table. Cut into strips with a pizza dough cutter (or a knife) and drop dough into pot (with the chicken and seasoned water). Make sure it is still  boiling before you drop your dough.

Let cook on Med-Low, then sprinkle salt and pepper over top before serving.     

Yum. Yum. Yum. Yum. Yum.

Now, let's talk about this election.

We have just 8 measly days until D-Day. Here's a few facts....

Travis has A LOT of support from both parties. Obviously, all the Elephants are thrilled that he is running and, like I said, a lot of the donkeys, too.

We went through over 500 signs (that most people asked to have...others we asked if we could put them out), a billboard with his pretty little mug, a ginormous postcard that got mailed to 8,000 homes in Posey County (with all our pretty little mugs), over 10,000 brochures with all his information that went out to 4,000 homes that Travis personally walked to. 200 lucky ducks have a Travis Clowers t-shirt, and we see them frequently around town. A bazillion dinners and events were attended and we rubbed shoulders with the best of them...and by this I just mean we met a lot of nice people and ate a lot of pork chops. We attended private events, fundraisers, ect for our fellow candidates. Festivals, parades, and booths were the highlight of the summer and early fall months. Travis has had the opportunity for a few speaking engagements and had a few spots in the local papers.

We're tired.

A judge told Travis that when it came to the end he wouldn't care if he won or lost, he would just be glad it's over.

We care, but yeah. I totally get that.

So, if you would, say a few prayers. Ones of peace and humbleness. Because when it comes down to it, if the Lord has this plan for Travis, then he will win. If not, he won't and something else is in store.

Ya know? I'll let you know...

Wednesday, June 23, 2010

This Morning.

I woke up this morning at 6:37 a.m. to the sound of heavy panting. It sounded exactly like an exhausted dog. Except it wasn't, it was my Bryce staring at me and then when I finally opened my eyes, he laughed, LOUD, and then hit me in the head with his Crocs.

"Put my shoes on, mom," he sang. "Put my hat on, mom," he bellowed.

And I, as his mother, just rolled over and pulled the covers up over my head.

(and if you know my children, you would know this only entices even more. He came to the other side, got on the bed, and jumped all over me and yelled out, "G-ET U-PP, MOOOOMMMMMM" until I was up. Mothering is hard. )

This is kind of  what he looked like at my bedside.

So, I got up. And this is what I made them for breakfast:

This may just look like scrambled eggs. But this is actually cheesy scrambled eggs and there is a trick to it that I learned just last week. Usually Travis makes these eggs because cleaning that cast-iron pan is on my 'least favorites list'. But, since they are my kid's favorite, I decided to get over the pan and just make the dang eggs.

Everyone knows how to make scrambled eggs. And cheesy eggs, too, I would imagine. I would just add the cheese as soon as  I put the eggs in the pan and it would cook together and become this big gooey jumble. It  warranted lots of whining from my kids that "there was no cheese on the eggs" AND  "Dad did it better". Not cool.

So I watched the next time Travis made the eggs and 'lo and behold' he put the cheese on AFTER the eggs were cooked, but BEFORE they were on individual plates and what he had was a beautiful combination of eggs and cheese. And they did taste better and you could see the cheese! Hooray! (He also uses butter, which always helps taste, no?)

And that is the trick to these lovely Cheesy Scrambles, my friends.

You're welcome.

Wednesday, July 22, 2009

Breakfast Casserole

My family goes crazy for this. It's a family recipe that we picked up in Tennessee. It started out as a Holiday breakfast, but has worked its way into dinner on a week night. I've also made it for several brunches, especially good for showers.

1 lb. breakfast sausage
4 eggs
2 cups shredded Colby-jack or cheddar
1 package crescent rolls

Preheat oven at 350. Open crescent rolls and layer the bottom of an 8 x 8 pan with 2 triangles. Try to stretch crescent rolls to cover bottom. Place in oven until rolls start to puff. Set aside. Meanwhile, cook sausage according to package, drain, set aside. Crack eggs in medium sized bowl and beat until you have a consistency like you were making scrambled eggs. Add cheese and mix well. Combine with sausage and mix well. Pour sausage mixture into pan on top of puffed crescent rolls. Place remaining crescent rolls on top and bake until top is golden brown, 20-25 minutes.

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