Breakfast For One

Good morning!  I have been wanting to share my tips and tricks for Breakfast For One for a while.  I truly wanted someone else to take the pictures, mainly because I'm kind of busy during this process.  But alas, today is the day and it's up to me.  So here goes.

This Breakfast For One, as I call it, isn't because I'm single, because I'm not, but only because I cook breakfast for Shaun on the daily and I eat something else.  He needs a more "stick to your ribs" kind of start to his day.  So, I am sharing one of many breakfasts that I cook for him.  

This is for scrambled eggs, toast, and sausage gravy which today also features onions and mushrooms.

First... a tip.  It makes more sense to me to cook the eggs first.  Mainly because your pan is pretty full after the gravy.  So, I first get a bowl, pour some water in it and heat it on two minutes in the microwave.  When my eggs are cooked I pour the water out and put the eggs to rest in their warm bowl inside the microwave while I cook the sausage and gravy.

  Well thank goodness my microwave is semi clean.

Next I go ahead and chop up my onion and mushrooms while my pan is heating with a little butter in the bottom.  Even though I use a copper skillet I have little faith in "nothing" sticking, especially when I cook eggs.

And on to my next tip... I use a rubber spatula for this whole process.  It is so much easier to scrape around the sides of the pan.  And since I'm not flipping anything over it just makes more sense.

I always whisk my eggs with a little water in a measuring cup or bowl and pour them in when the pan it decently heated.  The spatula also helps to scrape around the sides of the eggs.  To scramble well I gently pull from the center while also working around the edges and turn over when necessary.  It truly only takes a couple of minutes to cook eggs.

 Look Ma!  I love my birthday mug from Cracker Barrel!!

When they're done, pour your water in the sink and place them in the bowl in the micro until you're ready to serve.

Now... on to the good stuff... gravy for one.

I precooked my mushrooms and onions in butter for just a minute then added my sausage.  I find it easier to twist the bottom of the tube of sausage and pinch off how much I need.  Let it cook until lightly browned.

You can see it really doesn't make a whole lot of grease if you use a decent quality sausage.

Here's what I use for my gravy, plus milk.

Toss in a tablespoon or a little more of flour right onto your sausage.

I like to throw in a pinch of chicken bullion and black pepper.  Toss it around with your spatula until you can't really see the flour anymore.

Then add your milk.

If I had to guess how much it's probably about a cup of milk.  Let it come to a boil.

Scrape around the sides.  I tried to get a picture of this next step.  Did not work.  When my gravy has begun to change colors to more of a tan than white and feels like it is thickening I like to take my spatula and drag it from the side inward.  When the gravy comes together slow then it's done.

Put your piece of toast on your plate next to your warm eggs and pour the sausage and gravy over the toast.  And WaaLaa!  Breakfast for one!

Kiss Kiss Hugs Hugs Have a good day!!

a peek inside my spell book

A peek inside my spell book.  Not so much spells... those are generally uttered silently and concocted when alone.  No evidence of them on paper.  These are more of natural recipes that I use or have used since I got my little book HERE.  I love her new one with the skull on it.  I figure it will take me years to fill this one up.  I created a new "Winter Tea Bath" this morning.  Since the heat in the house has been turn on my skin feels like  it went from a summer time plump grape to a shriveling raisin... itching all the way!  Even though I use very good lotion with argon oil and all the good stuff... it still isn't enough.  "Eat more fish" I am hearing in the back of my mind right now.  Hmmm that is a thought.

That is supposed to be tea BAG not back.  I do that a lot,  Write the wrong words.

Calendula tops from my garden.

Rose pedals from my rose bush.

My medicine cabinet.

I'm off to enjoy my bath!

beans about it

Hey y'all!  You know.. I was not a bean fan growing up.  I have liked green beans for years but not as a child.  The beans I am talking about are more of speckled, black eyed peas, butter beans... you know the kind.  In the last year I have mastered the way I make them.  Even Shaun likes them spoonful after spoonful.  My secret it in the bacon, onion and vegetable broth I use.  I don't just throw them in there.  First I put pieces of bacon and slices of onion in a pot and turn the heat up.  I don't cook the bacon all the way but enough to make some grease for the onions to semi-fry in.  Next I put in the broth and let it start heating up then add the beans, salt, pepper and about a tablespoon of parsley.  I put the lid on the  pot and keep the heat high until I see a good boil.  Then I turn it down to about 2 and let them cook for a while.  Most of the time it's about an hour.  I've let them go longer and I've took them off before the hour.  Just depends on when everything else is done cooking.  I don't add any more broth or water.  As long as the top is on they shouldn't dry up at all.  And I put almost the whole carton of broth.  If I had canned broth I would use the 15 ounce or whatever can and maybe add water.  The box of broth is 32 oz.  I hardly ever use the whole thing.  Just to make sure the beans are covered well with liquid.  I also have gotten used to using frozen beans and not canned.  I just like them better.  So there... my master bean recipe.  Loved round the world... or maybe just my world.  Love ya!

By the way... the secret to not getting the farts if using canned beans is to rinse them with water very well when you first open the can.  Just dump them in a strainer and rinse off the juice that they have been sitting in since they last saw day light.  That is the pooty stuff.  You still might get the toots a little bit but not near as bad.   :)

morning cravings

I woke up this morning thinking about blueberry and lemon pancakes.  I got on a crepe kick several years ago that involved lemon curd and fresh blueberry filling with just a sprinkling of powdered sugar on top.  Right as I sat down at the table with my laptop, coffee and bacon, egg, cheese and tomato sandwich I found a post on an old blog crush of mine for blueberry lemon pancakes.  Tomorrow.... tomorrow.

 

Found on adventures-in-cooking.com.

My little lemon crepes were a whole lot simpler.  Matter of fact it was a crepe mix and you made several at a time and kept them in the fridge.  So all I had to do was add the filling.  Lucky for me I have a grocery store visit today.

P.S. My new favorite summer time thing is to hold my hummingbird feeder out past the porch rail.  Within minutes they are getting and drink and flying all around me.  Sometimes six to ten at a time!

On The Menu

So.. we have a long weekend four wheeling trip coming up and I'm already in the planning stages.  Not like getting the four wheeler ready or packing clothes!  I'm thinking about food!  Last year, this trip to the big fall jamboree was just a boys trip.  This year, because I haven't been anywhere in a while and I do love to four wheel in the mountains, I decided to go.  I'm not the only chick going... I don't think.  It would be ok if I was the only girl.  I feel like I fit right in sometimes... they even call me Larry.  Not in an offensive way!  One of Shaun's buddies little girl can't say Laurie real good so she says Larry and Shaun.  Sweet thing!  Anywho... the boys trip last year didn't involve much food from what I've heard.  More of a "pork chop in a can" kind of trip.  All I can say is... not if I'm going... or at least not for me.  They can do what they want.  When we went for our Christmas vacation last year I cooked breakfast and planned suppers and such so the guys pretty much had a cook with them.  Nice huh?!?!  It's the shorter trips that the guys don't want me to worry about cooking and say "Awe.. it's no big deal".  But this girl's gotta eat!  When we've been on the shorter trips we usually get those frozen breakfast bowl things with the meat, eggs and gravy.  They're ok if that's all you've got but this time I've found a couple of recipe that I am going to make ahead of time, for quick breakfasts, that we can just heat up!  Brilliant!  And with the help of the internet I've found a few that I am going to try.  I might not even take my skillet with me.  I'm making a face.  No bacon??  Maybe I'll take it just incase.  (click on the name or picture to be directed to the recipe.)

Egg Muffins

 

Egg muffins look super easy and super good.  I can just see a whole Ziplock full of these cuties ready to go!  Found on hellobee

 

 

 

French Toast Sticks

I absolutely LOVE French toast sticks!  Back when I ate fast food, Burger King used to have some good fast French toast sticks.  All I will have to do it take along a little thing of syrup!  These will be made THIS weekend!  Found on iowagirleats.com

 

 

Refrigerator Oatmeal

I've been a big fan of overnight refrigerator oatmeal for a while now.  It's so easy and nutritious.  I don't know that I will lug jars of it four wheeling but these are some good variations and who knows... I might!!

 

 

Bacon Hashbrown Roll Ups

Ok no picture here but these sound very easy and delish.  I can't decide which to use!!

 

 

Make Ahead Breakfast Burritos

I am a fan of make ahead burritos in lots of styles and have taken lunch burritos four wheeling with us before.  These will probably be made and packed to go with us.  Too easy and good not to.

 

 

 

 

 



cucumber and onion

Hey guess what... I am a vinegar lover.  And this is one of my most favorite recipes.  Every time I walk into a meat and three (which is not so often anymore) I scour the menu for a side dish of cucumber and onion.  It is super simple to make, requires very few ingredients and surprisingly goes really well with just about any meal.  Especially meat and threes!  So if you've still got cucumbers growing like crazy in your garden like I do this is a great recipe to try.

 



Black Bean Soup

Hi Y'all.  Let me tell you... I love some black beans.  I even grew some on the garden a few years back and have already bought some new seed beans for this year.  This soup is actually made from canned black beans but you know it's not really a problem, with the proper equipment, to can them yourself in an afternoon.  Then you would have lots of jars to go to.  But they are pretty cheap in the grocery.  I prefer the organic kind and let me give you a tip... if you drain and rise the beans you will cut down on the flatulence dramatically.  If that's a problem for you.  I know when the word "beans" is brought up in certain circles, facial expressions can change in an instant.  That trick would probably work on any canned bean and it is well worth a try and the time and effort.  Here's a hearty and lovely winter time black bean soup recipe for you.  I don't have an end result picture as I got a little too excited and was hungry... both times I made it.  :)

Some ingredients are not pictured.  Like the garlic or the broth, or the carrots because I picked them out of the bag of frozen veggies that time.  I also added leftover chicken the the first batch.

The soup actually doesn't stay this color.  Once the black beans get cooked in good the soup gets darker.  I served ours with cheese quesadillas and another day with tortilla chips.  I froze the left overs to have for lunch.  Also you can use vegetable broth instead of chicken broth for a more vegan approach.  

Here are a few other black bean dishes I've shared in the past.

Black Beans and Rice

Black Bean Delish Side Dish

Canning Dried Beans

Cowgirl Veggie Burritos