Saturday, May 22, 2010


I love breakfast.

No, see, I REALLY love breakfast.

It really is one of my favorite things to cook.

Pancakes, eggs, corned beef hash, biscuits, hash browns, breakfast meat.  Sounds pretty regular I guess, but maybe that is the problem most people have with breakfast.  I don't do "regular breakfast."  Maybe that is a bit of a stretch, because I do regular breakfast, but get me to the weekend, or a morning with extra time, and this lady loves to have fun with her morning food.

And let me tell you, I do not use pancake or biscuit mixes.  Nope, not me.  Give me flour, butter, eggs and buttermilk any time.

This morning, I made boysenberry biscuit cobbler. It was tart and mildly sweet with perfectly browned homemade buttermilk biscuits floating on top, soaking in that bright purpley magenta juice.  Delicious.

This last week I made corned beef hash from scratch.  That stuff that most restaurants serve straight out of the can... blech!

I have been enjoying making all kinds of fritattas and Spanish omelets too.  Round up potatoes, onion, leftover veggies, whatever good cheese is in the house and some egg, cook and flip or bake and viola! Yumminess that can be enjoyed all day long.

Ah, breakfast, how I do love thee!

Monday, May 3, 2010

Pressure Cookers

So I have been using a pressure cooker lately.  In our frenetically paced environment, there is often a need for faster or easier ways to cook dinner.  I had never considered using one until recently because my only experience with pressure cookers is my grandmothers horribly overdone veggies.  Let's face it, she couldn't cook all that well anyway. (Side note: probably not her fault, more the generation).

Anyway, I was inspired by Iron Chef America.  So, I broke out the pressure cooker that my dad bought several months ago.  The results so far: awesome steamed artichokes in a third the time, a fall off the bone tender chicken thigh and veggie stew in about 20 minutes, and tonight will bring a whole chicken, shredded for bbq chicken sandwiches and enchiladas.

None of that is super gourmet, but it is yummy everyday food that takes less energy to cook, heats the kitchen less, and that can be done at the last minute.  So far, so good.