I woke up in a granola state of mind and decided to throw together this peanut butter and banana granola with just a hint of coconut. I love making homemade granola. It can be as basic or sumptuous as your pantry dictates and you get to control the ingredients and the amounts which are endless! The only two absolutes for me is the oats and honey.
Yesterday I got into one of my moods and started looking at the latest diet trends. I am not normally a fan of diets. I truly do believe everything in moderation (less the chips, cookies, soda, alcohol, etc.). But something about the ketogenic diet fascinated me for both good and bad reasons.
Shakshouka is a dish of eggs poached in a sauce of tomatoes and chili peppers, often spiced with cumin. I love this colorful dish. I make my shakshouka with green peppers (I can’t do heat) and a Za’atar spice mix that includes chili pepper and cumin to bring it around to a more traditional flavor. An addition of chickpeas and kale adds color, and more color means more goodness!
These berry pancakes are packed with chunks of juicy strawberries and delightful blueberries in every bite and so light and fluffy you’ll think you’re eating cake. What a great way to start the morning!
When I was a child I was a bundle of raw energy. How many times didn’t I hear my mother say, “Ella, sit, eat!”
“Can’t mom, I have volleyball practice, going to the beach, working today.”
I’d grab a piece of toast and run out the door.
This is one of my favorite dishes to serve. It is hearty, tasty, cooks up quickly, and makes a lot. I call it the Cowhand Scramble.
Growing up we always had pancakes that came from a box. There were flat, tasteless, and just not very good. It was on a trip to the South that I had, and fell in love with, pecan pancakes.
OMG!! I could not get enough. Every morning I ordered the pecan pancakes. I became obsessed. When we returned home I was determined to find a pancake batter that made the same light and fluffy pancakes. After a few failures, I finally found a batter that works well.
I was sitting downtown Nashville enjoying brunch at one of my favorite spots watching the servers carry out armloads of delicious, farm-fresh, dishes when I saw eggs served over a colorful plate of in-season vegetables. You ever do that, place your order and while you wait, enjoy the display of other dishes being served to only covet another’s order? Always after the fact, when it is too late to change your order.
It has been an interesting Spring this year with three major snowstorms in April. This has never happened in my neck of the woods. But, I think we have finally turned the corner and Spring, the real Spring with sunny days, warming temperatures, the necessary showers to bring on May flowers, is finally here!
I’m celebrating its fashionably late arrival with my favorite in-season vegetable, asparagus. For this week’s brunch, I am preparing an asparagus and tomato quiche using gruyere cheese, which melts up smooth and even with fruity notes.
I love the freshness of dill and there are two things that blend well with dill: eggs and salmon. Well, three if you include pickles. For today’s breakfast, I’m blending dill, smoked salmon, and eggs. I will leave the dill pickles for another time. This is a fresh and tangy breakfast that awakens the senses and gets your day off to a great start.