This is all I need in life for breakfast. Well, maybe this biscuit with a runny-yolked egg as well. The bacon, cheddar cheese, and chives are so great in a fluffy buttery biscuit instead of just being on a biscuit as a bfast sandwich.
Yum. These would be so great with an egg. Or as a breakfast sandwich, or on the go. Seriously so good any way you eat them. I was so impressed how fluffy and puffy the biscuits got. I froze some others before they got stale so I’ll have to report back how they are out of the freezer.
biscuit mix, prepared according to the package
2 strips of bacon
1 cup of shredded cheddar
2 tbs chives, chopped (or green onions)
Fry the bacon until crisp and let excess fat drain. Then chop it into small pieces.
Mix up the biscuits according to your package, adding in the cheese, bacon, and chives.
Flour the counter with biscuit mix, and need them a few times. Flatten the dough out to 1/2 inch thick and cut out the biscuits with a biscuit cutter, a jar lid, a juice glass, etc.
Bake according to your mix.
Right at the end, brush with some melted butter.
Serve & enjoy!
You can thank me later. I couldn’t get over how fluffy these are! They were so quick to mix and bake. I had everything cleaned up before they were out of the oven and then I fell in love….probably smart that I did the dishes first because once I ate these I was really loving them. So good!
‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
It was an anything-goes dinner night here…I think we ate too much guac & chips after swimming that afternoon to warrant wanting dinner. I wanted something. But what? I ended up tossing together a really quick salad and it was just such a reminder that the simplest salads can be the best…either that or the salads with all the stuff.
honey mustard dressing
Chop, dress, toss, and enjoy!
Make your own honey mustard…it’ll take 2 seconds and you can make just enough for this or you can have it around for your next salad.
Peaches will work, if you can stand the fuzz. I cannot so I’ll stick with my nectarines. #thankyouverymuch I loved the combos here. I made my honey mustard heavy on the mustard so it had quite a zing! The lettuce was from the farmers market, the feta was leftover from a Greek-ish salad and the cuke was from our garden. It was perfect. A restaurant would charge $18 for this guy.
I threw it together on a whim and it was everything I wanted. Sweet (nectarine), tangy (honey mustard), salty (feta), and crunchy (cucumbers).
My ratios were a touch off, but his breakfast burger was so fun. What’s more breakfast than bacon, an everything bagel, cheddar cheese, and a sunny side egg?! The bagel is pretty huge making an already small-ish burger look tiny but this one is a winner.
I mixed up some maple mustard for a touch of sweetness and a little mustardy tang. That and the egg yolk are the only condiments needed!
I made breakfast burgers on english muffins with bacon jam that were really incredible. Breakfast for dinner is the best!
Get ready for some herby cocktails! Thanks to the family in Florida, we got a great spread of different herbs which are flourishing in our garden! I’ve been using them to cook with but there’s plenty so now I’m introducing a few cocktails! This is perfect for your labor day menu! Make a pitcher!
I started with lemonade and citrus vodka, and then added a sprig of rosemary and dropped a few frozen blueberries on top. So good!
1 shot citrus vodka
4 shots lemonade
1/2 shot lemon juice
1 sprig fresh rosemary
Add some ice to a glass with a sprig of rosemary.
In a cocktail shaker, add 2 ice cubes, lemonade, vodka, and lemon juice.
Shake shake shake.
Serve over the ice and rosemary. Top with a few blueberries.
I loved this. The lemon juice really balanced the flavor from being too sweet since my lemonade was Crystal Light, not a tart lemonade. The rosemary was perfect. It wasn’t too much…I didn’t want it to become woodsy. I might not buy rosemary just to make this, but it is a perfect use for rosemary if you have it from something else.
Get your hands on some rosemary to make these…just not all at the same meal with the cocktail:
Rosemary in white beans, then top with something deliciously grilled
Rosemary in the Parisian Burger, seriously favorite burger of all time
Rosemary & Truffle oil on some baked french fries or homefries
I’m never sad for August to be over. I really love September so I’m ready, bring it on. I really had a lot of favorites this month so it was a good month in the kitchen while still keeping most meals quick, flavorful, and fresh. The babe is so active and the bewitching hours are 6-7:30 so dinner is sometimes a scramble right now.
Some of my sangrias have been hit or miss in the past but this insta-sangria really was awesome with barely any time required! I think my Quick Sangria white cranberry strawberry juice was the right sweetness with a touch of tart to then pair nicely with white wine.
I try to bring out the panini press during the hot nights that I want something quick without heating up the whole house. I made a ham & havarti melt that was perfect and just a touch more special than the average ham & cheese.
Pair that sangria with a burrata bar and poof, instant party.
Yum. I’d be happy eating grilled bread, burrata, tomato, and basil daily. Daily. Day-ly.
Then I tried a new grain and I’m so glad I did. I made Cracked Wheat with Greek Flavors Topped with Grilled Chicken. It was awesome and I’ve already made more since then. It cooks quickly, similar to rice but with much more nutrients. Cracked wheat is a wheat berry “cracked” into smaller pieces for quicker cooking, bulger is the next step being par-cooked.
The Little Man:
This guy. I can’t believe how big he is. He’s crawling and standing. Craziness. Where’d my little baby go? This month more than ever I feel like he’s a little person instead of a baby. The monthly photos might go by the wayside. This one took 2 days of outtakes. He just wants to move. He’ll be on his back for .5 seconds and then he’s rolling over and up to crawl away.
He loves swimming and crawling. He’s so proud when he pulls up to standing. He eats anything we give him and is 4th tooth is on the way! Thomas LOVES straps: the adjustable straps on his highchair, his backpack for daycare, on our totebags, anywhere. He sleeps like a champ at home and less so at daycare.
Progress on this year’s goals:
The Year of the Earring: Yup! Got ‘em in August with an instagram discount code
make more salad dressings: Yes! Make honey mustard and you can thank me later.
factor more time into how long every-day tasks/trips will take: I’m doing OK. Getting things ready in advance is becoming more of a habit.
recreate restaurant menu items: ehh. not this month I guess.
be more adventurous with my reading selections: I was a bit over eager for the beach and loaded up 3. Well, with the baby at the beach I didn’t quite read much. I read Mrs. Hemingway and looooved it. Now I’m into Flight Behavior which is turning out to be captivating after a slowish start.
use the crockpot more: Nope. I do have my next plan though!
seafood once a month: I made some lobster cakes that were really good. The breading is only on the outside so the inside is all lobster!
I made some lobster cakes as a play on a crab cake. They were so good and though I plopped mine onto a salad, they would be great as an appetizer too!
1 cup lobster meat, chopped
2 tbs mayo
1 tbs grainy mustard
1 tsp minced garlic
4 chive sprigs minced
1 green onion, chopped
1/2 cup panko breadcrumbs
1/2 cup seasoned breadcrumbs
Mix together the lobster meat, mayo, mustard, and garlic gently to not pulverize the lobster.
Add in the chives and green onion stirring gently.
Heat a large skillet with vegetable oil to medium heat.
Form the mixture into 2-3 patties and roll them in the mixed breadcrumbs.
To check the oil temperature, drop a few breadcrumbs into the oil and see if they sizzle immediately. If they do, then add the patties in to cook for about 3-5 minutes on each side. Try to let them really crisp on the bottom before flipping so you only have to flip it once.
Remove from the oil and let them drain on paper towel to get rid of the excess oil.
Serve on their own or on top of salad! Enjoy!
This is the best lazy-man’s lobster. It gets crunchy on the outside but is all lobster on the inside. There really isn’t much filler in these bad boys. I ended up adding a 2nd to my plate. I couldn’t resist!
Can you believe I fried them? I never fry things! They’d be good in the oven, if it isn’t too hot to have your oven on.
I served it with honey mustard dressing that is just so easy and worth making yourself:
2 tbs honey
2 tbs dijon mustard
tiniest dab of butter (tiny as in 1/2 teaspoon – this makes all the difference)
shake it up and enjoy!
Make your own honey mustard dressing. It is perfect to make a tiny bit for one or two servings or double/triple/quadruple this and have enough for a while.
This dinner is one to make immediately. I was inspired by all the different grains that are served at work. I chose cracked wheat because a) it is such a healthy grain b) it was much cheaper than some others c) it cooks just like rice. To keep it summery, I didn’t try to serve it really warm. The cracked wheat cooks quickly while the chicken was grilling and while I chopped everything else.
3-4 chicken thighs marinated in Italian dressing.
1 cup cracked wheat
2 cups tomatoes
1/4 cup crumbled feta
1/4 cup fresh oregano & mint
3 tbs olive oil
1 tsp lemon juice
1/2 tsp crushed garlic
1/2 tsp dijon mustard
1/2 tsp dried oregano
Marinate the chicken at room temperature while the grill preheats.
Cook cracked wheat according to package. Mine said 40 minutes but was definitely tender when I fluffed with a fork at 25 minutes.
Chop tomato, feta, and fresh herbs. Add into a bowl with the cracked wheat.
Grill the chicken until fully cooked through, at least 165 degrees.
Shake together the dressing in a jar – olive oil, lemon juice, mustard, dried oregano, garlic, and pepper.
Mix the cracked wheat and everything together with the dressing.
Serve the chicken on top of a bed of the grain salad.
I loved this. We had plenty of tomatoes, oregano, and mint so I was thinking I should do something Mediterranean. The cracked wheat was awesome! It has more of a nutty flavor and I loved knowing it was a better choice than rice or couscous. I forgot that I had some zucchini which would have been good in this, or raw cucumber.
This was so easy and had great flavor. We both loved it and I’m glad we tried something new with flavors that are sure to be a hit.
My August event is a lovely Garden Party. I wanted the burrata bar but got out voted for a raw bar. Bahh. That isn’t my thing but I couldn’t get the burrata bar out of my head! I was all too happy to bring home a little buratta-ball-baby to become the star of dinner.
I could have gone on and on with toppings but decided it needed to be somewhat reasonable. This would be so fun for easy prep for happy hour party.
Prosciutto wrapped melon
African blue basil
Mr. J lightly grilled the bread and it was go-time.
Besides the buratta being amazing on its own, I absolutely loved buratta with tomato, basil, and balsamic.
The melon with the prosciutto didn’t really need to go on crostini but the salty and sweet and crunch is so lovely with a schmear of herbed butter.
I mixed butter, garlic, fresh oregano, and fresh thyme. This is also perfect for garlic bread or to jazz up the outside of a grilled cheese.
I haven’t made a fun smoothie is such a long time. This was so different than my other smoothies purely because I didn’t use fruit in this one! I went light on the coconut and chocolate and moreso focused on the almond/oaty flavors. The mini chocolate chips were the perfect ending fitting nicely with my aluminum straws.
I put in a bunch of grains and ice…it worked out really well! I used coconut yogurt but it’d be so great with coconut almond milk. I only used chocolate as a tiny touch but it was all the smoothie needed to also function as breakfast.
5.3 oz coconut Greek yogurt
1 cup ice
3 tbs oatmeal
3 tbs almonds
1 tbs flax seed (optional)
1 cup milk
1 tsp mini chocolate chips
In a blender, add in the yogurt, ice, oatmeal, almonds, and flaxseed.
Add in the milk and blend until smooth.
Top with mini chocolate chips (or a swirl of chocolate sauce).
I wonder what my 75-year old neighbor things when I’m outside on the deck photographing a smoothie on a random weekday morning. Ohh well, this one was worth it.
‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
My grocery store started carrying pretzel rolls back in April and I was so excited! I got some when I was making Smokehouse Burgers with caramelized onions, smokey aoli, mustard, and havarti cheese. Yum. That’s a repeater, for sure.
The bakery still had had long shaped ones that I hadn’t gotten yet! I thought were just calling out for hot dogs, then I decided maybe they were too hefty for dogs so I went for grilled sausages. They were perfect!
Sausage, peppers, and onions with dijon screams summer-baseball park-easy dinner to me. This isn’t rocket science, just a reminder that some things (i.e. rolls) need further thinking for the best fit (i.e. sausages versus hot dogs).