by jphilo | Mar 28, 2012 | Recipes
Work schedules and morning routines make hot, hearty breakfasts a rarity at our house. So I satiate the hankering for a good, old-fashioned farm breakfast by serving it for supper. One of our breakfast-for-supper faves is this skillet breakfast supper which I don’t make very often because it’s an artery clogger.
I wouldn’t have thought to post on this blog. Except for Hiram. The last time I put the hot skillet on the table, he said, “Aren’t you going to take a picture of it for your blog?” and refused to dig in until I did. So thanks to Hiram, enjoy the photo and the recipe for our favorite breakfast-for-supper dish.
Quite a guy, don’t you think?
Skillet Breakfast…Or Supper
6 medium potatoes
1/4 – 1/2 pound bacon
1 cup chopped onion
6 eggs
1/4 cup milk
1 cup shredded cheddar cheese
Peel the potatoes, wash, quarter and boil in water for 15 – 20 minutes until tender. Drain, cool, and slice or grate into hash browns.
While potatoes are cooking, slice bacon into bite-sized pieces. In an iron skillet, fry until crisp over medium-high heat. Put on paper toweling to drain. Pour off bacon grease, leaving 2 tablespoons in the skillet.
Break eggs into bowl. Pour in milk and scramble well.
Saute onion in iron skillet on medium-high heat for about 5 minutes. Turn heat down to medium and add sliced potatoes or shredded hash browns. Fry for 5 minutes, then flip potatoes with spatula. Pour eggs over all, turn heat down to low, and cover. Fry for 10 – 15 minutes, checking now and then to be sure bottom isn’t burning. If bottom is getting brown, flip the potato/onion/egg mixture with spatula.
When eggs are set, sprinkle top with grated cheese and cover skillet until cheese melts. Remove lid, sprinkle bacon on top, and serve.
by jphilo | Mar 22, 2012 | Three Thoughts for Thursday
A rocking case of laryngitis provided oodles of hours for quiet contemplation since last weekend. Thanks to all that introspection, you get to suffer through reap the rewards in this week’s three thoughts for Thursday.
- Adult children find speaker phone conversations with their parents get a bit draggy when the talkative parent has laryngitis and the quiet parent, whose vocal chords are intact, prefers nodding to speaking whenever possible.
- It’s parent-teacher conference week in our town, a stressful time for parents, teachers, and kids. As a parent, you can diffuse the stress by starting the conference with two simple words: thank you.
- My friend Clare at NanaClaresKitchen.com has joined my oatmeal-as-its-own-food-group campaign by posting a recipe for Chocolate Peanut Butter Oatmeal. She calls it a low-cal version of no bake chocolate oatmeal cookies. That’s my kind of breakfast. What’s yours?
by jphilo | Mar 14, 2012 | Recipes
A few weeks ago, I claimed to be done sharing new recipes we tried when the kids were all home for Christmas. But I forgot about this simple breakfast recipe – with oatmeal as its main ingredient – that was a big hit.
Again, it’s a recipe from the internet, chosen because:
- It made the right amount.
- It used evaporated milk, and there was a 1/2 can of the stuff in the fridge waiting to be used.
- It looked easy.
Without further ado, here’s the recipe whose main ingredient is oatmeal, the grain that deserves a food group all its own…
Old-Fashioned Oatmeal
2 1/2 cups water
1/8 teaspoon salt
2 cups dry, old-fashioned rolled oats
2 tablespoons sugar
1/2 teaspoon cinnamon
1 5 ounce can evaporated milk ( or slightly more than 1/2 cup)
3 tablespoons butter
2 tablespoons brown sugar, to taste
Bring the water to a boil in a medium sauce pan. Add salt.
Stir constantly while gradually adding oatmeal. Continue stirring while adding cinnamon and first 2 tablespoons sugar. Cook for one minute, then add evaporated milk. Continue stirring until mixture returns to a boil.
Pour into bowls. Top with butter and brown sugar to taste.
by jphilo | Aug 18, 2010 | Recipes
As the school year starts, one of the best things parents can give their kids is a good breakfast. Of course, that’s easier said than done with crazy schedules. But this recipe is so fun it might capture your kids’ interest and appetites, even on a busy school day. Or use it for a quick supper, breakfast after a sleep over.
I first encountered it at Family Camp this summer. It’s a great camp meal, too, and the cooks have these suggestions:
Use no more than two eggs per bag.
Use new Ziplock bags, not ones stored for a long time.
Squeeze all the air out of the bag while zipping it shut.
Since uncooked egg and melting cheese look similar, add cheese after cooking so it’s easier to know when the eggs are done.
If fixing these on a school morning, chop veggies, cook bacon, and shred cheese the night before.
Omelets in a Bag
Fill a large saucepan with water and heat to boiling. While water is heating, put two eggs in a Ziplock sandwich bag. Seal bag and smush up eggs. Open bag and add desired vegetables (chopped onion, pepper, tomatoes, mushrooms) along with meat (bacon crumbles, cubed ham or cooked, ground sausage). Seal bag shut, being careful to squeeze out as much air as possible. Put bag into boiling water and cook about 5 minutes, until egg is no longer runny. Remove bag with a slotted spoon directly onto plate. Open the bag and dump contents onto plate. Sprinkle with cheese and enjoy.
by jphilo | Jul 22, 2010 | Recipes
A couple days back, I blogged about eating Harold Walker’s biscuits & gravy at Family Camp…without Harold Walker. After posting it, several readers asked how to make it. With this being my first day home – jet lagged, knee deep in laundry, and too short on sleep to write creatively or be profound – copying out the recipe is a task I can handle. So here it is.
Harold Walker’s Biscuits & Gravy
According to Harold, you must use Jimmy Dean ground sausage.
Brown 1/2 pound of sausage and set it aside.
Whisk together:
1/2 cup flour
3 cups milk
Pour the milk mixture into the skillet containing a few tablespoons of the sausage grease. Stir and heat until it thickens. Add the sausage. Salt and pepper to taste. Serve over biscuits.
Maybe one of the camp cooks could leave a note about how many times they increased the recipe for 35 people. Also, I believe they used Bisquick for the biscuits. But if you need a biscuit recipe, leave a comment about that also, and I’ll post mine soon.
