Saturday, February 21, 2015

A Breakfast Favorite

 Weekend breakfast is one of my favorite things. During the week I'm usually too busy getting the girls up and dressed to really mess with my own breakfast beyond a quick smoothie or breakfast "cookie."

So when Saturday rolls around I get pretty excited about slowly drinking coffee (!) with the husband while we enjoy a real breakfast.

One of our go-to options is the classic Eggs in a Basket. Some people call them Egg in a Hole but basket sounds cuter so that's what I stick with.

This simple but rustic breakfast is buttery, piping hot, toasted but yet soft and delicate in the middle. If you've never tried them before, you need to rush off to the kitchen here in a minute. They make a perfect late night snack too! 

Eggs in a Basket
2 servings
4 slices of bread
4 eggs
2 tbsp. butter
salt and pepper

Heat a large skillet over medium-high heat. Use a glass or round cookie cutter to cut out the center of each slice of bread. Add butter to the skillet; when the butter has melted, place the bread in the skillet and crack and egg into the middle of each piece. Sprinkle with salt and pepper. Allow to cook for about 2 minutes, flip the bread using a spatula. Cook for another minute and then serve! If you like your egg yolks cooked completely, you can cook it longer but I promise it tastes best when they're still a bit runny. 

Monday, August 4, 2014

Southern Banana Cream Pie Ice Cream Recipe

I grew up outside of Nashville, Tennessee, where Summer barbecues with friends always meant two things: hamburgers and banana ice cream.

Now, we're not talking that weird "banana ice cream" where you take frozen bananas and puree them until you've lost all faith in yourself as an adult and then try to convince yourself that you are enjoying your frozen baby food.

No. Just no.

If you're going to eat ice cream, please do it the right way.

This Banana Cream Pie ice cream is legit. It's slow-churned, insanely creamy and tastes like a Southern banana cream pie.

You start with a custard of half & half, egg, vanilla, and sugar. 

Then you mash two bananas and add them into your ice cream maker along with the custard. 

After a little while, you have this loveliness going on. 

I may have test-tasted a bite. Or two. 

Okay, four. 

It gets even better when you scoop the soft, fresh, creaminess into a waffle cone. 

Gosh darn it. I love this stuff.


Southern Style Banana Cream Pie Ice Cream
 2 cups of half & half
1 tsp. vanilla
1 cup sugar (I used turbinado)
pinch of salt 
1/2 cup cream
1 egg 
2 ripe bananas

In a saucepan, heat half & half, vanilla, sugar, salt and cream to a very low simmer. In a bowl, whisk the egg. Temper the egg by slowly pouring a 1/3 cup of the half & half mixture into the egg bowl, while whisking quickly. Then add another 1/3 cup, continuing to whisk. Finally, whisk the egg mixture into the saucepan. Continue to simmer until it begins to thicken and create a custard (think eggnog) consistency. 

Chill in the fridge for 2-24 hours.  Then mash the bananas. Stir into the custard and pour everything into your ice cream maker. Turn it on according to the appliance directions. 

When the custard has reached a soft-serve consistency, it's done! Serve immediately (the best!) or pack it into an air-tight container and freeze until you're ready to enjoy it.


Monday, July 21, 2014

The Good Stuff

Wow. It's been almost a year.

During past year I dove into my first year teaching. I got to spend every day learning with 22 of the cutest munchkins in the world; I love their little minds and how they see the world. Best. job. ever!

Also turns out when people say teachers work wayyy more than 8-3, they aren't kidding. I've never worked harder in my life or been more exhausted. But it was worth it. So worth it.

I've spent the past couple weeks enjoying Summer break, snuggling my kiddos, reflecting on things to change/improve for the upcoming year, reconnecting with friends (hi guys! sorry for being anti-social from August-May!) and cooking.

Cooking. With food. In the kitchen. Some days I get carried away and make breakfast, lunch, dinner and dessert. Because I can. Because it's Summer, yo!

One of my Summer favorites is grilled pizza. I've been making it for years and if you haven't tried it yet, do so. Like tonight.

The other night we had just gotten back from a trip and needed something quick and easy for dinner. Pizza was calling and I was feeling creative so I riffled through my fridge and compiled an assortment of toppings:

Sun-dried tomatoes, gouda, beef summer sausage and mushrooms.

Mozarella, arugula, turkey bacon and greek feta dressing (that stuff is my new favorite!)

Grilled pizza is the best. Be sure and lower the coals/heat because you want the cheese to melt before the bread burns. 


We really liked the bacon and arugula pizza. I can't wait to make it again! 

Go grab some toppings, knead up a batch of pizza dough and light up that grill. It's the perfect Summer-night-on-the-patio-meal.