BLOGGER TEMPLATES AND TWITTER BACKGROUNDS

Thursday, March 6, 2008

A Start

I decided to start a food blog, but have been putting it off until I get my kitchen spotless or I try an amazing new recipe that I gotta share with everyone. But that could take me months or years and maybe never happen! The reason I am doing this, is simply because I really enjoy cooking, and love trying new recipes. I feed my family about three to six new recipes a week, and they are good sports and eat almost anything I put in from of them, although I know their limits. So I am starting this as a fun project to share the food that I feed my family, the good and the bad, and have fun along the way. So, here's a start. Enjoy!


Since I have to start somewhere, I am starting simple. Tonight I got home late and have been procrastinating going to the grocery store all week, so I had to think of something simple and quick. I made the decision to make breakfast for supper. We ended up having scrambled eggs with sausage and cheese, toast, and pineapple mango blueberry fruit smoothies. For fruit smoothies I always try to have multiple bags of frozen fruit on hand so I can pick and choose how I want my smoothie. For liquid in the smoothie, I usually like orange juice the best but tonight I used milk and grape juice and they turned pretty darn good. Overall the meal was simple and delicious.


Scrambled Eggs with Summer Sausage and Cheese
Serves 2 (Zoe had leftover Chipotle)

Ingredients:
1 Tbs olive oil
1/4 onion,
chopped
2 - 1/4 in. slices summer sausage, cut into small cubes
3 eggs, lightly beaten
handful colby-jack shredded cheese

Heat skillet to medium with the 1 Tbs olive oil. Add onions and sausage and sauté for a few minutes, until onions are soft. Pour eggs into pan and scramble. When eggs are close to done, but still slightly runny, add cheese. Turn off heat and stir to finish cooking (if you have a gas range, don't turn off heat until eggs are done). I enjoy cheesy eggs more when the cheese is cut into small cubes instead of grated, so there are still little bits of cheese when done.


Food Tip: I freeze my bananas when they get brown with the peel still on, in a large Ziploc baggie. When I want to use a banana I take one out and put it in the microwave for about 15-20 seconds just to slightly soften it, cut off the end and squeeze the whole banana out. It's kinda gross looking, but so easy and simple. If I need the bananas for banana bread, then I microwave them longer until they are completely soft and not frozen at all.

2 comments:

Lucy said...

This is great, Meagan! Looking forward to seeing more...

Sutrannu said...

8/10. You can't beat breakfast, anytime. It just needed a pile of waffles and some biscuits and gravy!