A Life in Food by real-life Chef Cheryl Bennett
Learn how to make crispy cheesy hash browns loaded with bacon and sautéed vegetables. Have you ever made hash browns that ended up a gluey mess? Never again. Make your favorite restaurant quality hash browns at home with a few foolproof tips. Easy, Cheesy Hash Browns are crispy, full of flavor and ready in under 30 minutes.
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A breakfast casserole is the perfect way to handle holidays. Whether it’s Mother’s Day, Christmas, Easter or even a family reunion weekend, it is the best bang for your buck. You can feed a crowd without standing in front of the stove for hours and the best part – it can be made ahead.
This last part is what seals the deal for me – getting everything prepared beforehand so you can simply slide it into the oven and go visit with your people.
Thank you to Idaho® Potatoes for sponsoring this post. As always, all opinions are my own.
I really enjoy making a great spread and sitting around the table for a couple of hours while sipping on coffee and picking on the bountiful feast in front of me. Mother’s Day is next weekend and if I were able to spend it with my Mom, this is what I’d make for her. If you would like to solidify your position as her “favorite”, make this for her and you’ll have it in the bag for good.
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The Bloody Mary. It is THE quintessential brunch beverage, yet I only have them at a restaurant. Brunch and Bloody Mary’s go hand in hand. We are going to make a restaurant-style bloody mary recipe at home. I made a killer batch of bloody mary’s last weekend and they were hands-down one of the best I’ve ever had.
First things first, we are making it from scratch. The difference is remarkable when you don’t use a store-bought mix. The drink tastes MUCH fresher and brighter, which if I’m being perfectly honest, can be dangerous. I’m usually a two drink max kind of girl and I had two drinks in no time flat. Consider yourself warned, because they go down Very Easily. This is the best bloody mary recipe and one you’ll want to make over and over.
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Baked eggs are the perfect brunch item. Put those baked eggs inside mini bell pepper cups and now it’s an adorable brunch item perfect for serving on special occasions. Make a few variations and your guests can help themselves, leaving you to enjoy your guests instead of being stuck in the kitchen. I had bell peppers on my list. Not these sweet little things, but the grown up kind. When I laid eyes on these, somehow the big guys lost their appeal. I’m a sucker for cute little things. …
Tall, flaky buttermilk biscuits with layers that can be pulled apart to be slathered in butter or honey. This is what we all crave when we imagine a good buttermilk biscuit. These biscuits would be great with a bowl of classic chicken noodle soup.
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This is the story of two sad bananas. They were gorgeous when I brought them home. Then they sat there as they watched the other bananas in their bunch get picked, only to be left behind. Their skin went from bright, sunny yellow to brown and spotty.
Once bananas pass a certain stage in their ripeness, I won’t eat them. It’s a texture thing, I don’t like mushy food and these were about as “mushad” as one could possibly get.
Normally I would freeze them for smoothies or wait until I had one or two more for banana bread.
But, I felt the need to rescue them and do something with them other than relegating them to the dark, frozen tundra that is my freezer.
Pancakes are not usually what I crave for breakfast. Generally I find them to be too filling, but these are not. After eating more than my fair share I am happy to report that I did not have that “blegh” feeling after eating. You know that feeling… Rewind back to Thanksgiving. Yeah, that one….