Rhode Island Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
The Kitchen is OPEN! Cooking Club - 7/31/12
The RI Nesties Cooking Club is officially - REOPENED!
This week's theme: Breakfast Bonanza
Whether it's your perfected method for poaching eggs, that do-ahead breakfast bake that makes Christmas morning so much easier, or an incredible frittata that doubles as "brinner" on busy nights, share your favorite breakfast recipes!
Also included here - easy make-ahead tips for weekday breakfasts that can be popped in a microwave to fuel us when we're in a rush.
I can't wait to hear what helps everyone get up and going, or lounging around on a weekend!
Wife, mom, attorney, blogger, runner - trying to learn to love all the good things in life!!
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
Re: The Kitchen is OPEN! Cooking Club - 7/31/12
I recently made this one when my parents were in town - the next time I make it I will modify it and throw a few more yummy things in there (onion, peppers, other omelet fillings), but it was so easy and delish! And I would def double it if you have more than 4 adults eating! We cleaned the pan out with 4 grownups and a 10 yo!
Breakfast Casserole
Ingredients:
1/2 ? 1 pound sausage
1 package crescent rolls
1 cup cheddar cheese, shredded
5 eggs
1/4 cup milk
1 Tsp oregano or rosemary
1/2 tsp salt
1/4 tsp pepper
Directions:
Preheat oven to 400 degrees.
Place a skillet over medium heat and add the sausage. Break up the sausage as it cooks, letting it brown completely.
Unroll the crescent rolls and spread them out in the bottom of a 9?13 pan, pressing the seams together to make one large sheet of dough.
Spread the sausage over the dough.
Sprinkle the cheese on top of the sausage.
In a medium bowl, whisk the eggs with the milk, oregano or rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.
Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
This one is INCREDIBLE - def not a quick weekday solution but fabulous for a special brunch or lazy Sunday breakfast:
Crispy breakfast pita
Giada De Laurentiis
Ingredients
6 (6-inch) pita breads
Extra-virgin olive oil
6 large eggs
3/4 cup (6 ounces) mascarpone cheese
Grated zest of 1/2 large lemon
Kosher salt and freshly ground black pepper
3 tablespoons fresh lemon juice
3 packed cups (3 ounces) arugula or baby spinach
8 ounces thinly sliced prosciutto
Preparation
Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with ? teaspoon olive oil and grill for 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes. Combine the mascarpone cheese, lemon zest, ? teaspoon salt and ? teaspoon pepper in a small bowl.
In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and ? teaspoon pepper until smooth. Add the arugula and toss until coated. Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.
Serving Size
6 servings
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
I've made this for brunch and for dinner. First time I followed recipe below, second time I wanted it to have more egg so I added 4 eggs and it needed to cook a little bit longer. Both times it came out good.
Italian Zucchini Cassarole
Pillsbury
Ingredients
2 tablespoons Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 Eggs, well beaten
1 cup shredded mozzarella cheese
1 can crescent dinner rolls
2 teaspoons yellow mustard
Heat oven to 375?F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Cracker Barrel Hashbrown Casserole
2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese,grated
1 teaspoon salt
1/4 teaspoon pepper
Directions: 1 Preheat oven to 350?F and spray an 11 x 14 baking dish with cooking spray. 2 Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.
I made this homemade pancake mix recipe that I found on allrecipes.com:
Homemade Pancake Mix
Ingredients
Directions
Michele, this is my go- to breakfast meal. I make it whenever we have brunch or when ILs come to visit. It is super easy and delicious!
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
My family all loved these pancakes. My only addition was about a tsp or two of vanilla extract. You can also use buttermilk instead of the soured milk (milk + vinegar). This made *just* enough batter for my family to enjoy breakfast. The pancakes were devoured! I'm going to double the recipe next time I make pancakes, and freeze some for quick breakfasts mid-week.
Fluffy Pancakes
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray
Directions
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
(Serves 4)
While my family loves pancakes, I prefer the thinner cr?pes. Got this recipe from my high school French teacher. I've made it savory, just by omitting the vanilla, and the addition of different herbs (I personally like dill).
Cr?pes
3 eggs
Directions:3/4 Cup milk
3/4 Teaspoon vanilla extract
3/8 Teaspoon salt
1 1/2 Teaspoons sugar
3/4 Cups flour
In a medium bowl, whisk together the eggs, milk and vanilla extract. Whisk in the salt, sugar, and flour. Set aside for 30 minutes, if you have got the time.
In a nonstick skillet, melt about 1/2 teaspoon of butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) of batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip the cr?pes, and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up.
Boozy Baked French Toast
(adapted from Smitten Kitchen)
1 loaf Challah bread in 1-inch slices
3 cups whole milk
3 eggs
3 tablespoons sugar
1/2 teaspoon salt
4 tablespoons Bailey's Irish Cream
2 teaspoons vanilla extract
1 cup chopped walnuts
1 teaspoon pumpkin pie spice, divided
3 tablespoons butted, chopped
Generously grease a 9?13-inch baking dish with salted butter.
Arrange half of the bread in a tightly packed layer on the bottom.
Sprinkle the bread layer with half the pumpkin pie spice and all of the nuts.
Arrange the remaining challah bread layer on top of the other.
Whisk milk, eggs, sugar, salt booze and extract together in a bowl. Pour over the bread.
Sprinkle the bread with the remaining half of pumpkin pie spice.
Dot the bread with chopped butter.
Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep.
Bake at 425 for 30 minutes, or until puffed and golden.
Serve with maple syrup, more butter, fresh fruit, or powdered sugar. The possibilities are endless!
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns