If you have been reading this blog for any length of time, you know how much I like to muffin-ize things. French toast, for example, and the middle of the cinnamon roll for another. So I guess it was only a matter of time before I muffined up a savory version, and what better way to start than with bacon and eggs? In this case, Canadian bacon, whose round shape is practically begging to be cooked up in a muffin tin. Ready to muffin your breakfast? Let’s make them!
This is most definitely a Thursday night recipe, and here’s what I mean by that. It’s Thursday. The weekend is so close, but so far. You’ve made your way through MondayTuesdayWednesday with a fair amount of energy, but by the end of Thursday, you are, well, TIRED. And every Thursday, the folks in your house are still expecting dinner. Sure, you could just scramble up some eggs…or you could turn to this recipe, which is quick, delicious, super-easy comfort food and a whole new spin on eggs for supper. Ready for a simple and simply delicious supper? Let’s make it!
This ready-in-20-minutes supper (yes you read that right) is one of my summertime favorites. It’s all kind of healthy, it involves the minimum amount of time in the kitchen when what you really want to be doing is enjoying the beautiful outside summertime, and most importantly, it is SCRUMPTIOUS. Tender flaky salmon, cheery asparagus, the bright flavor of lemon, all topped off with crunchy crispy breadcrumbs.
Ready for some salmon with toasted bread crumbs deliciousness? Let’s make it!
This recipe definitely ranks in the top ten of my favorites for entertaining, because it is utterly easy, utterly reliable, utterly delicious and takes a grand total of 15 minutes to cook up. Tender shrimp, sassy feta cheese, crispy crunchy breadcrumbs, served up with a sprinkle of parsley and a squeeze of lemon juice. We are talking supper heaven here. And ps, if you don’t have a dinner party in your immediate future, this is is just as good on a regular old weeknight. Let’s make it!
I will freely admit it – I can be annoying to go out to eat with. Maybe it is because I am a food blogger (although I kind of doubt it, because all my wonderful food blogger friends are amazingly nice, sweet, the opposite-of-annoying people. David and Robyn and Lori and Lindsay and Kristen and Joanne, I’m looking at you guys). Anyway, I can’t seem to get in and out of anywhere without psychoanalyzing the food…and it’s not only my own dinner. Nope, the Southern husband gets dragged into my crazy as well, which actually doesn’t work out badly for him because then I go home and start trying to reinvent whatever it was that he ordered.
Sometimes it doesn’t work out…well. Like the 25 times I crashed and burned trying to make chicken fried steak. Those were dark days. But sometimes…oh sometimes I manage to reassemble a recipe into something that we both agree is pretty dang great. That could of course be his self-preservation instincts kicking in, but in the case of this Steak Caesar Salad, I do think I may have added something to the Caesar salad pantheon. See what you think!
We aren’t eating a lot of pasta in our house at the moment, for the plain and simple reason that the Southern daughter is home for the summer, she’s completely into healthy high-protein/low-carb eating, and she is dragging us along with her. So whenever she is out with her friends, we sneak in a plate of pasta…but since they are now few and far between, I’m trying to be a little bit exotic. While still spending a minimal amount of time in the kitchen. Which is how this pasta with golden raisins and walnuts done got born.