Breakfast is the one meal that I am not good about planning for and it can get really boring. I usually just make scrambled eggs, pancakes, or sometimes (I am embarrassed to say) I will feed my children…..pop tarts! I feel so guilty every time I do it. I want to start making breakfast more exciting around my house and healthier too! I can usually accomplish that when I get out of bed well before my kids, have my coffee, do my devotional, and prepare something before they are awake and it’s GO GO GO! Unfortunately, I don’t always get up as early as I would like, so these Baked Oatmeal Squares are the perfect healthy and easy breakfast that I can make ahead of time of quickly in the morning.
These Baked Oatmeal Squares use simple ingredients that I always have on hand and you can customize the toppings to your taste! This time I topped mine with shredded coconut, walnuts, dried cranberries, and chocolate chips. The chocolate ones being my favorite of course! Fresh blueberries and strawberries are also delicious on these.
I use my Pampered Chef Brownie Pan to make cute little squares that I can easily take for breakfast on the go or for a snack.
This recipe is very simple to make and only dirties one mixing bowl. All you do is mix the wet ingredients together and then add the rolled oats, baking powder, and cinnamon. Put 1/4 cup in each well of the pan or muffin tin and top with whatever you like! My kids love putting their own toppings on. Pop it into a 350 degree oven for 20-25 minutes until golden brown.
As we move into Fall, try substituting the banana in the batter for pureed pumpkin! Or how about using applesauce and topping them with diced apples and cinnamon sugar! The possibilities are endless!
- 2 eggs
- 1/4 cup canola oil
- 1 cup packed brown sugar
- 1/2 cup mashed banana (about 2 medium)
- 1 1/2 cups of milk
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 1 tbsp. ground cinnamon
- 3 cups rolled oats
- 2 tsp. baking powder
- Toppings: fruit, nuts, chocolate
- Preheat the oven to 350 degrees. Spray a Brownie Pan with nonstick baking spray. (You can also use a muffin tin).
- In a large mixing bowl, whisk together the eggs, canola oil, and brown sugar. Add in the bananas, milk, vanilla, salt, and cinnamon. Whisk until combined. Stir in the oats and baking powder.
- Add 1/4 cup of the mixture into each of the squares in the pan. Add your favorite toppings.
- Bake for 20-25 minutes or until set and lightly golden brown on the top. Let them cool for 5 minutes before eating or removing from the pan. Store in the refrigerator or freezer and reheat before eating.
Adapted from: The Wholesome Dish
You know those recipes you make a couple of times and then it gets pushed into the back of your recipe binder and forgotten about? Well, that’s exactly what happened to the following recipe! I cannot believe I ever forgot how delicious these Zucchini and Cheese Drop Biscuits are! I mean what is wrong with me? I haven’t made these in quite a while (sad face). I was going through my binder looking for ways I could use the zucchini from my garden and there these biscuits were, staring up at me from the page, begging me to make them. So let’s make them!
First, the flour, baking soda, and salt get whisked together in a large bowl. Next, cut in the butter until it resembles coarse crumbs. Now comes the good stuff! Mix in the shredded zucchini, cheeses, sundried tomatoes, and basil. Now you stir in the milk until just combined.
Drop the dough by 1/3 cupfuls into a greased 9X13 inch pan and bake for 22-25 minutes. I of course topped mine with a little extra cheese because that’s how I roll :).
Look how gorgeous these Zucchini and Cheese Drop Biscuits turn out! Doesn’t the sight of that just make you happy? The edges and tops get all crispy but the inside is super soft, thanks to all that butter. I am a huge sundried tomato fan and they add so much flavor to these biscuits while the zucchini keeps them moist. This is such a great way to use the squash that is in abundance this time of year. Whether you planted a garden or get yours from the grocery store, it’s everywhere!
These are of course a great side dish to any Summer time meal you prepare, but the leftovers are also great for making sandwiches! I love using these for the turkey and ham sandwiches I pack in my husband’s lunch. Another idea is to use them as a casserole topper. You could crumble the leftover biscuits on a casserole or put the raw dough right on top before you bake it.
I vow to never again forget about these Zucchini and Cheese Drop Biscuits!
- 3/4 cup shredded zucchini
- 1 1/4 tsp. salt, divided
- 2 1/2 cups all-purpose flour
- 1 tbsp. baking powder
- 1/2 cup cold butter, cubed
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded part skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 2 tbsp. chopped oil packed sun dried tomatoes
- 2 tsp. dried basil
- 1 cup milk
- Preheat your oven to 425 degrees. Place the shredded zucchini in a colander over a plate. Sprinkle with salt and stir. Let sit for ten minutes. Rinse and drain well. Squeeze the zucchini to remove the excess liquid.
- In a large bowl, whisk together the flour, salt, and baking soda. Cut in the butter until it resembles coarse crumbs. Stir in the zucchini, cheeses, sun dried tomatoes, and basil. Add the milk and stir until just moistened.
- Drop by 1/3 cupfuls into a greased 9X13 inch baking dish. Bake for 22-25 minutes or until golden brown. Serve warm or at room temperature.
Source: Taste of Home Magazine
A few weeks ago, my sister stumbled upon a farm market close by our house that we never even knew was there…..I love when that happens! Your Chef’s Table has an on farm market in Brookeville, Maryland where they are focused on sustainably growing healthy and delicious foods. At their market, you can find some of their beautiful produce, as well as their pasture raised chickens and their eggs! What really intrigued me about Your Chef’s Table was their Meal Kits. Every Thursday, you can drop by the farm and pickup a meal kit that is ready to take home and cook for your family. Want to see what they have to offer? Lucky for you I went and purchased two meal kits to give them a try!
I don’t know if you all know this about me, but I am a produce snob. For years I worked alongside my Dad at his store in the produce department. He taught me what to look for in different fruits and vegetables, how to tell if something is fresh, and we would never accept produce to the store that wasn’t up to his standards. Having my Dad’s “produce eyes” has made me extremely picky. So when I tell you that Your Chef’s Table has gorgeous produce, I mean it!
I love that on your way to the market you drive by the fields where the produce is grown and you can of course stop and say hello to the chickens!
Every week the chef/owner Russ Testa creates up to three different meal kit options based on what is in season at that time. They offer meat based meals and also vegetarian options! The week I visited, they were featuring a Tarragon Chicken with Couscous with Kale and Collard Confetti and Cucumber, Squash and Tomato Salad AND a Creamy Broccoli and Cabbage Soup with Spring Lettuce Salad.
The meal kit includes all of the raw ingredients you will need as well as step by step instructions on how to create the recipe. We wanted to try both recipes so we purchased one of each meal kit.
Now it’s time to head home and get cooking!
I have never tried a meal kit before and I LOVED this! I kept saying the whole time we were cooking that this is such a great idea! I might have been a little too excited about it ;). Total foodie here remember!?
The recipes were easy to follow and everything being grown right up the road from us made it really special. There are a lot (and I mean a lot) of different meal kit services out there. It has become quite a trend. I would prefer Your Chef’s Table over any other meal kit service for a few reasons. One, it is much more affordable than those other companies. Two, everything is local to me and I get to see where my food is coming from. Three, I love supporting a small business and local farmer! Four, everything was very fresh.
If you live in or around Montgomery County, Maryland I highly recommend you try these meal kits! If you can’t make it out to their farm on Thursdays, you can meet up with them at one of the areas Farmer’s Markets!
Here is the Cucumber, Squash, and Tomato Salad.
The Tarragon Chicken served with Couscous with Kale and Collard Confetti. So delicious!
The Creamy Broccoli and Cabbage Soup. This soup had such a rich and roasted flavor. We really enjoyed this!
I am so happy that I found out about Your Chef’s Table. I want to thank Russ Testa and his team for creating such a great experience for me and my family. I can’t wait to come back for another meal kit!
Your Chef’s Table
19715 Zion Road
Brookeville, MD 20833
I have mentioned before how much I love watching cooking shows on TV. I don’t know why, but whenever I see a new chef I don’t fully trust what they have to say until I try a recipe for myself OR until I hear them say something like “More butter is always better”. A couple months ago, I found Ayesha Curry’s cooking show and fell in love with it. She was making these Pulled Chicken Tacos and served them up in Seasoned Taco Shells! Why have I never thought to give some extra love to store bought taco shells? Well, I am glad she told me to because these are incredible! I gave the recipe a try soon after seeing that episode and we have eaten them countless times since.
These Pulled Chicken Tacos are a great weeknight meal because they don’t take long to throw together. Using a store bought rotisserie chicken cuts down on your prep time! They are also great for entertaining! Set up a taco bar with lots of delicious toppings. We like ours with Cotija cheese, red cabbage, avocado, and a squeeze of fresh lime juice.
The first step is to soften some sliced onions in a pan and then add in green chiles and lots of flavorful spices like: ancho chile powder, cumin, paprika, coriander, and oregano. The first time I made these I thought they were going to be too spicy for me BUT not at all! It’s the perfect blend of flavors. They add a nice smoky flavor that pairs perfectly with a little squeeze of fresh lime juice. After the onions, chiles, and spices have had time to mingle, it’s time to add in the tomato sauce and water. This simmers until thickened and then the shredded chicken joins the party.
While the chicken warms through, those ordinary store bought taco shells are ready for their transformation. Each side of the shell gets brushed with oil and then sprinkled with a blend of salt, ancho chile powder, coriander, and cumin. They bake in the oven for 6 minutes until nice and crisp. Now it’s time to serve!
These quickly became a favorite in my family and I know they will be in yours too! This also tastes great the next day as a taco salad piled high on a bed of romaine lettuce!
- For the Chicken:
- 2 tbls. extra virgin olive oil
- 1 medium onion, thinly sliced
- 2 cloves of garlic, finely chopped
- 4oz can chopped green chiles
- 2 tsps. ancho chile powder
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. ground coriander
- 1/2 tsp. dried oregano
- kosher salt
- 8oz can tomato sauce
- 1 tbls. light brown sugar
- 1 rotisserie chicken, skin removed and meat shredded
- For the Taco Shells:
- 2 tsps. ground cumin
- 2 tsps. ancho chile powder
- 1 tsp. ground coriander
- kosher salt
- 12 hard tacos shells
- 3 tbls. vegetable oil
- Red Cabbage
- Cotija Cheese
- In a straight sided skillet, heat the olive oil over medium heat. Add the sliced onions and cook until softened. Add the garlic and green chiles and cook for 1 minute. Add the ancho chile powder, cumin, smoked paprika, coriander, oregano, and a pinch of salt. Stir to coat and cook for 1 minute. Add the tomato sauce, brown sugar, and a cup of water. Bring to a simmer and cook for 5 minutes.
- Add the chicken to the sauce and let simmer for about 5 minutes. You want the sauce to coat the chicken and not be too soupy. While the sauce thickens, prepare your taco shells.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, combine ancho chile powder, cumin, coriander, and 1/2 teaspoon of salt.
- Arrange the taco shells in a single layer on the baking sheet and brush with oil. Sprinkle on the seasoning mix. Flip over and oil and season the other side. Bake until crispy about 6 minutes. Flipping them over halfway through.
- Fill the tacos with the chicken mixture and top with desired toppings. Enjoy!
Source: Ayesha Curry
Here I am once again to bring to you a “Tasty Place” that I have been LOVING. Come with me to downtown Westminster, Maryland and let’s visit JeannieBird Baking Company!
Inside a charming brick building, located right on Main Street, is one of the most amazing bakeries I have ever been to. Before I even walked in the front door, I knew I was in for something special. Many people I know have visited JeannieBirds and they all said the same thing, “You have to go there and put it on the blog”. So here we are! Let’s go inside!
Before we drool over all of the delicious food, let me tell you a little bit about how JeannieBird Baking Company came to be. Bernie Vogel met his wife Jeannie while working in the restaurant business many years ago. It was their dream to open up a place of their own one day. After getting married and raising their kids, it was finally time to pursue that lifelong dream. They opened JeannieBird Baking Company and it quickly became a favorite with college kids and locals by baking delicious pastries from scratch every day. Sadly, Jeannie passed away not long after the bakery opened. I never met Jeannie, but one thing is for sure, her spirit lives on inside JeannieBirds.
At JeannieBirds they bake everything the right way…..from scratch. You would be shocked to know how many bakeries out there don’t actually make anything in house. They bring product in frozen and pop it in the oven or just set something out to thaw. When I go to a bakery, I want something delicious that has been made from scratch in that very bakery. Sadly, sometimes that is to much to ask, but at JeannieBirds that is exactly what you will find. They make it a priority to use locally sourced ingredients and will highlight whatever fruits or vegetables are in season at the time. That means no fruit tarts in December people! When I asked Bernie if they truly made everything in house he said “Yes, of course!” and I followed that up with “Even the croissants?”….YES even the croissants! Now this is my kind of place.
If I lived closer to JeannieBirds, I am pretty sure you would find me there almost every morning ordering a freshly brewed cup of coffee and a croissant. Their Ham and Gruyere Croissant is one of my favorites. As I mentioned before they are made from scratch and you can truly taste how much love went into making them. So buttery and flaky! On my last visit, I went with a Chocolate Croissant…..now that’s Heaven.
In January, they brought in a savory pastry chef. You can now find things like Mushroom and Leek Hand Pies, Pizza, Shepherd’s Pie, and Savory Galettes. On one of my visits, they were featuring a galette with prosciutto, dates, and an herbed goat cheese. Wow! I could eat one of those everyday of my life.
If you find yourself there around lunch time, they also have a menu full of homemade sandwiches, soups, and salads. I haven’t actually tried anything from the menu yet…..why? Well, every time I go in I am so in awe over all of the glorious pastries that I completely forget about the made to order items! I do know that the sandwiches come on freshly baked bread and they even make their own English muffins for the perfect bacon, egg, and cheese sandwich. I guess I will have to make another trip to try them for myself!
JeannieBird Baking Company truly is a special place. From the moment you walk in you are treated like family and you are sure to have a delicious meal no matter what you choose.
Thank you JeannieBirds for serving such amazing treats and keeping everything from scratch……that keeps this foodie coming back for more!
JeannieBird Baking Company
42 W Main Street
Wesminster, MD 21157