Comfort Foods and Indulgences

In the past I would make lots of mini quiches and freeze them for snack time or unexpected guests. These little baked egg cups have replaced those cute little quiches, no crust needed, thus no gluten. I prefer them purely vegetarian. Using up veggies from the previous nights meal (roasted asparagus, potatoes, broccoli, sauteed spinach, etc.) is right in line with my “no waste” philosophy. These are just another way to “re-purpose” staples and ingredients I already have on hand.

Generally, I like my eggs served with homemade salsa or onion marmalade on the side. Not only does it add so much more flavor, but it brings a bit of color to the plate. And think about the possibilities for your next brunch. Make these in advance, in a variety of flavor combos, leaving more room for Bloody Mary’s and conversation.

My favorite combo, so far, is this one or one made with blanced asparagus, goat cheese, and leeks. Make a double recipe. Keep them in the fridge for up to four days…that is, if they last that long.

As football fans gear up for Super Bowl Sunday, they'll buy more than 50 million pounds of avocados, almost all of which will be transformed into guacamole. How will all this guacamole get eaten? With chips, of course. 15, 000 tons of chips.

That's enough guacamole to cover a football field, end zone to end zone, waist deep.

Guacamole couldn't be easier to make, so skip the pre-made containers at the super market and make your own this year.

Though I love traditional guacamole, I'll be making my Roasted Tomatillo Guacamole Sunday, a palette-tingling concoction of silky avocado, tangy tomatillos, and hot serrano chili. Tomatillos (toh-MAH-tee-YOS), also known as green tomatoes, are a staple in Mexican cuisine, beloved for their tart, citric flavor, not unlike a Granny Smith apple. When selecting, look for smooth, crisp, papery skin and firm, brightly colored green fruit.

Who doesn't love crispy fried shrimp?  It's such a quick and easy meal to throw together.  I always keep a bag of frozen shrimp in my freezer, which makes serving this that much simpler. 

We are definitely shrimp lovers in our household, I know I've said that before.  What I like about using cornmeal is the coating doesn't become too thick and you can actually taste the shrimp and the seasoning as opposed to a mouthful of breading.  My kids really appreciate this.

Wow, what an awesome idea this is for breakfast, or breakfast for dinner...or a snack. It's like the whole kit and kaboodle in one bite. Do you know how hard it is to have the bacon, eggs and toast done at the same time? Well of course you do, you've tried. It's a challenge.

So I guess this post has now saved you from morning despair and frustration. Lucky you. Oh let's not forget how good these taste....the buttery toast, the salty bacon, the runny egg (or not depending on how long you cook it).

It's just fantastic and a perfect solution to making breakfast for a lot of mouths. Once they are in the oven, get the coffee goin' and you'll have to time to take the curlers out of your hair before you take the kids to school. They will be very happy for that.

And they easily pop right out of the tin. So perfect.