Eggs In A Hole

Eggs in a hole, this is always a favorite in our house! Especially when we are camping and in the mood for eggs and toast. But lets get real the kids would eat this every day if they could! The best part of  the meal according to the kids is you don't even need to butter the toast! My sweet husband made this, this morning and took the pictures isn't he super sweet guy! Yes he is a keeper! 

This recipe is so easy even the kids have made it.

9

Strawberry Blueberry Chicken Salad With Orange Vinaigrette

Strawberry Blueberry Chicken Salad With Baby Greens And Orange Vinaigrette topped with Pecans and Feta Cheese. Does life get any better then this? The weather's been hot so cooking around our house has been at a minimum along with a long list of things happening, one of them being my lap top updated and now doesn't want to load. So I have been MIA but I want you all to know you are FABULOUS and I am so thankful for each and everyone of you who stop by.. 

Ok, now then back to the salad.. My husband loves a salad very similar to this at Panera Bread Company. It's a staple he always orders and then I order something different and then I drool over his salad and then he shares because he just loves me that much. 

So go I know you have all the items in your fridge since it's summer and toss this together for dinner or lunch because it is truly a fabulous flavor  combination. 

10

Happy Birthday!!!

Happy Birthday to the most fabulous Husband ever! He's such an amazing man! The picture above was taken at Canlis last year for our Birthday, if you never been it must be put on the bucket list because the view and service where impeccable! 

Yes, you heard right it was taken on our Birthday last year! Colt and I share the same fabulous day 6 years apart! Who would have thought the man of my dreams could have the same Birthday! I remember when he first told me his Birthday I was sure my girlfriend had already told him my Birthday and it was some kind of hokey pick up line! I mean what where the chances this gorgeous man could have my Birthday, he was the first person I ever met to share the date. I even went as far as to check his I.D., the poor guy received the royal interrogation.. I knew he was a keeper after surviving that and kept him I have! 

So Happy Birthday To You I love you more everyday! You truly are an amazing man!

10

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes, Potatoes Au Gratin call them what you will but they are simply heaven on a fork. The leftovers are always fought over at our dinner table. I mean who doesn't like creamy cheesy potatoes? Pass the fork and move out of the way! I reduced the calories in the potatoes a bit by using chicken stock, it also added a fabulous flavor to the potatoes. Simply divine.

7

Cast Iron Pan Cleaning 101

I gave away a cast iron skillet awhile back and I've been meaning to have a little cast iron cleaning session 101. 

I remember when we first became married we had a cast iron skillet and at the time I felt everything needed to be soaped to be clean. I truly struggled for a long time with the thought of not soaping a pan and how could it ever be clean.  That pan is long gone and I swore I would never use a cast iron pan again. I mean after I totally destroyed the pan I just couldn't understand why anyone would want to own a cast iron pan. Everything stuck and I never could seem to get it clean!

Fast forward to about a year ago when we decided a cast iron skillet was the way to go for camping. I really didn't want to lug around my all clad to the camp ground and after doing a little research decided cast iron was the way to go but I would have to conquer my obsessive compulsive disorder with the soap. It was baby steps to begin with. 

Then one day I gave in and accepted the fact soap would ruin my new pan I was not going there again! 

Now I use my cast iron more then my all clad dependent on what I am cooking and it has a home in the oven.

8

Nothing says summer time like potato salad. 

Today's potato salad has russet potatoes, hard boiled eggs, dill pickles, dill, dijion mustard, greek yogurt, and mayo.. I love the dijion for the little bit of a kick, and the greek yogurt helps to reduce the calories..

The salad is long gone ,and lasted less then a day in our house. 

We had taken it on a picnic to the beach along with some tasty cold fried chicken. By the time we came home the hubby had already grabbed a fork, and polished off the last of the potato salad..

I'm some how missing pictures so we will just have to pretend we have a few more pictures. Hard boil eggs and cool in cold water. Peel and dice.

Cook russet potatoes in boiling water until soft when poked with a knife. Drain and allow to cool. Peel and cube potatoes.

(Pretend picture here of  cubed potatoes, diced eggs, chopped celery, diced dill pickles and red onion.)

Mix greek yogurt, mayonnaise and pickle juice.

Add sea salt, dill weed, granulated garlic, fresh ground pepper and dijion mustard.

Pour dressing over the top of the potatoes.

Mix well and refrigerate.

Enjoy!

yield: 10 Servings

Nutrition facts: 217 calories, 6 grams fat

Author: Serena Bakes Simply From Scratchprint recipe

Dill Potato Salad

Dill Potato Salad with step-by-step instructions, and photos from Serena Bakes Simply From Scratch.

5 out of 5 based on 1 user ratings

prep time: 20 MINScook time: 30 MINStotal time: 50 mins

INGREDIENTS:

• 9 whole Russet Potatoes Medium Sized, Boiled With Skin On, Peeled And Cubed
• 10 whole Hard Boiled Eggs, Peeled And Chopped
• 5 stalks Celery, Diced
• 2 cups Dill Pickle, Chopped
• 1/4 whole Red Onion, Diced
• 1 1/2 cups Greek Yogurt
• 3/4 cup Mayonnaise
• 1/2 cup Pickle Juice
• 1 teaspoon Sea Salt
• 1 teaspoon Dill Weed
• 2 teaspoon Garlic Powder
• 1 teaspoon Fresh Ground Pepper
• 1 1/2 tablespoons Dijion Mustard

INSTRUCTIONS:

1. In a large bowl combined potatoes, hard boiled eggs, celery, dill pickles, and red onion.
2. In a small bowl combine greek yogurt, mayonnaise, pickle juice, sea salt, dill weed, garlic powder, ground pepper and dijion mustard.
3. Pour sauce over the top of the potatoes and stir until well combined. Refrigerate for at least 6 hours or until cold.

http://www.serenabakessimplyfromscratch.com/2012/07/dill-potato-salad.html

© 2012 Serena Bakes Simply From Scratch

Created using The Recipes Generator

8

Caramel Pineapple Sauce

In celebration of summer I bring you caramel pineapple sauce the perfect topping for french toast or ice cream. I wasn't originally going to post this because it was sort of a last minute throw together but the fabulous hubby grabbed the camera and insisted once again that I share this with all my wonderful people, so I'm missing the step by step pictures but this was super easy and tasty too!  

Now go, go make this now it's a quick taste of the islands right in the middle of the northwest!

Add brown sugar and butter to a skillet and stir until brown sugar melts and starts to bubble. Add cream, vanilla and pineapple. Stir well and turn heat to low. Cook another 10 minutes over low to heat pineapple and flavor the sugar mixture.

Pour over the top of anything needing a tasty shot of the tropics. French toast, ice cream or even a white cake would be super tasty!

 

Caramel Pineapple Sauce

Recipe by Serena Bakes Simply From Scratch

Caramel Pineapple Sauce. A wonderful breakfast treat over waffles, pancakes, or french toast or for dessert over ice cream. Recipe includes step by step instructions with pictures.

Prep time: PT5M
Cook time: PT15M
Total time: PT20M
Yield: 5 Servings
Ingredients

• 1/4 cup Butter, Softened
• 1/3 cup Brown Sugar
• 1/4 cup Cream
• 1 teaspoon Vanilla
• 1 whole Pineapple, Peeled, Cored and Diced

Cooking Directions

1. Melt butter in a saute pan and add brown sugar, cook over medium high heat.
2. Mix until sugar is dissolved, hot and bubbly.
3. Add cream, vanilla and pineapple. Stir well and reduce heat to low.
4. Cook mixture 10 minutes until pineapple is hot and sugar is infused with pineapple flavor.
5. Use to top french toast, ice cream, white cake or anything else your heart desires.

13