I love Sunday mornings. It’s the one day out of the week we all sit down to a family breakfast. Without fail, we always have a Sunday breakfast. So, I am challenged to find new recipes to cook for our family.
This Sunday we are having a simple breakfast casserole that takes minimal prep time but max flavor. This Bubble Up Breakfast Bake is so tasty and so easy to put together.
1 package of breakfast sausage
1 jumbo container of refrigerator biscuits
1-1/2 cups of cheese
1 small can of diced chilies
1/4 cup of milk
Salt and pepper to taste
Heat oven to 350 degrees. Spray a 9×13 pan with cooking spray. Cut each biscuit into 8 pieces. Layer the bottom of the pan.
Cook sausage over medium heat until no longer pink. Top biscuits with sausage. Add cheese and green chilies.
In a separate bowl, whisk eggs, milk, salt and pepper. Pour over the sausage mix.
Cook for 30 minutes or until knife comes out clean. We topped ours with salsa. For a family of five (three of them are teenagers!) there was more than enough.
Enjoy your Sunday!!
Dang it’s been cold here in Florida! Today was a dreary, cold day. After all the Saturday chores were done, breakfast for dinner sounded like a fantastic idea.
I love breakfast food, just not always at breakfast time! French toast is one of those easy meals that can look so fancy. I took The Pioneer Woman’s French toast recipe from The Pioneer Woman Cooks: Come and Get It and modified it according to the ingredients I had at home and the timeframe I had to cook.
12 slices of bread (any kind of bread you want works)
1/2 cup of milk
1/2 teaspoon of Vanilla
1/2 teaspoon of cinnamon
1/3 cup of sugar
1-1/2 cup of Honey Nut Cheerios
Heat a skillet on medium heat.
Scramble eggs in a pie plate. Add the milk, vanilla, and cinnamon. Mix well.
Slice bread into three sticks per slice.
While the skillet is heating up, pulse the cereal until it is ground up but not too fine. Place in a different pie plate. Mix in the sugar.
Soak break in the egg mixture, then coat in the cereal.
Coat the skillet in butter. Add the bread and cook until both sides are golden.
Serve with sprinkled powdered sugar and top with your favorite syrup. 🙂
Breakfast is good any time of the day!
Starting off the week with a bang! The first recipe I tackled from The Pioneer Woman Cooks: Come and Get It! was breakfast. We love Mexican food and it’s good anytime of day.
I took the recipe from pages 8-9 and modified it for our family.
Corn tortillas (cut into triangles)
Coconut oil (for frying)
Ground breakfast sausage
1 chopped green bell pepper
Taco Seasoned Shredded Cheese
Salsa for toppings
Heat enough coconut oil in a pan to fry the tortilla triangles. You can cut as many as you want for each plate. Fry in the oil about a minute on each side, just until almost brown. Season with salt and set aside.
Use the remaining coconut oil to sauté the peppers until soft. Set aside.
Brown sausage. When no longer pink, toss in the peppers to mix. Set aside.
Using the leftover oil from the sausage, fry your eggs. I like the flavor the eggs get from the sausage pieces leftover.
How to assemble:
Place tortillas on a plate. Top with meat mixture then your eggs. Sprinkle cheese.
*You can add enchilada sauce (like the cookbook recipe does) or any other toppings you like. You can also add more veggies and omit the meat for a vegetarian style breakfast.
My picky boyfriend and kids loved it! We will definitely be cooking this one again.
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I got the Ree Drummond cookbook from my honey for our anniversary. I love cooking and and The Pioneer Woman products. So, of course I must try all the recipes!
This year I’m going to attempt her recipes with some variations of my own. I plan on spending more time talking about travel and tips when traveling with kids and the best and worse of Panama City Spring Break travel.
So please join me weekly for new attempts of cooking like The Pioneer Woman, getting out into the world some and how to sane while doing it!
It’s actually cold enough for frost to cover the ground here in the panhandle of Florida. And between work and Christmas shopping and baking, this family needed some good ole southern comfort food. My boyfriend loves chicken and Dumplings. He found a video on Facebook (Suzy Shirey Tidwell: Hoyt Tidwells Chicken and Dumplings video) and we followed that recipe. If you can’t find it on Facebook it is below. It’s simmering on the stove right now and I can’t wait to dig in.
The few things we did differently is we took 4 split chicken breasts and one large container of chicken broth and slow cooked them in the crock pot overnight. Leave the skin on the meat to make the broth richer.
Save the broth from the chicken to use as the base for the chicken and Dumplings.
Set aside the deboned, shredded chicken and save until ready.
Add 10 chicken bullion cubes to the broth and bring to a bowl.
Mix up: (by hand. DO NOT USE A SPOON)
3 cups of flour
1/4 cup of shortening
1 cup of water
Add more flour as needed to make a stiff ball of dough.
Sprinkle flour on a pastry sheet and roll each ball out until thin. Using a pizza cutter, cut dough into long strips lengthwise and width wise. When the broth is boiling, add the Dumplings one mound at a time. Add pepper to taste.
Each time you add a mound of dough, shake the pot. Do not use spoons.
After all dough is added, shake one more time, reduce heat, cover and simmer for about 30 minutes.
Add chicken and stir with a wooden spoon. Simmer for about 20 minutes. Serve with your favorite bread and enjoy!!
One of the benefits of feeding a large group of people is leftovers! Leftover potatoes can be used for many different recipes. One of our favorite uses is Potato Cakes. I used the leftover potatoes from our Shrimp Boil to make this recipe. However, you can use leftover mashed potatoes or sweet potatoes.
Leftover mashed potatoes
2 tsp Cajun Seasoning
1 egg beaten
2 Tbsp Flour
1/2 cup shredded cheese
2 Tbsp Oil
Flour for dusting
Mix cold mashed potatoes with all ingredients except the oil. Roll into balls, roll in flour on a cutting board and pat into Cakes. Heat oil in a skillet until hot. Add Cakes and cook on each side for about 5 minutes or until golden brown and heated through. Serve with shredded cheese and your choice of toppings.
Side note: I use Yukon Gold potatoes for a more creamier flavor and the yellow color. But any type of Potato will work.
We love finger foods. And the kids are a sucker for tacos. These cups are easy to assemble and extremely tasty!
Southwest Chicken Cups:
2lbs of ground chicken
1 can of corn (drained)
1 can of black beans (drained and rinsed)
1 can Rotel (drained)
1 package of taco seasoning
1/2 package of wonton wrappers
Cheese for topping
Preheat oven to 350. Prepare a muffin tin with wrappers. I use two in each cup, with the corners overlapping in the bottom of the cup.
Brown ground chicken. Add in beans, corn and Rotel. Do not drain any of the liquid. Add in taco seasoning. Bring to a low boil and reduce heat to simmer for about 5 minutes.
Fill Cups with filling and top with cheese. Bake at 350 degrees for 15 minutes. Top with your favorites like sour cream and salsa. A variation of our favorite food…tacos!!
Christmas is my favorite holiday. I love the lights, the sound of snow falling, the smell of the evergreen trees, and the joy my children have for the holiday. For our traditional viewing of “How The Grinch Stole Christmas”, I made Christmas popcorn. This is a very easy recipe and can whipped up very quickly. Here is a very basic recipe that can be easily modified for your family.
5 cups of popped popcorn
1 bag of red and green M&Ms
1 bag of mini marshmallows
1 bag of chocolate covered pretzels Christmas trees
Pop your popcorn. I do mine on the stove in a popcorn pan. However, lightly buttered microwaveable popcorn works as well. Mix all ingredients into a large brown bag and serve.
Very easy yet a fun treat for your holiday movies. This time of year is stressful enough, the treats you have with your family shouldn’t be.
Fall is in the air….well somewhere else anyways. This is Florida after all. But, here in the south it is football season. One of my favorite meals is green chili. You can serve it over rice or burritos or whatever else you desire! This recipe is easy and very flavorful! Spice it up or tone it down depending on your taste.
Pork Green Chili:
2lbs boneless pork roast cut into chunks
Cilantro (I use dried and add as much as needed for flavor)
2-1/2 cups Chicken Stock
2 cans diced green chilies
4 garlic cloves crushed
1/2 onion chopped
1 jalapeño (more if you want more kick)
1 tsp cumin
1 tsp pepper
1 package of Green Chili Enchilada Sauce
2 tbsp oil
2 tbsp flour
Heat oil in medium-high heat. in large pot. Sautée onions, garlic, and jalapeños until onions are opaque and jalapeños are tender. Add pork roast, season with pepper, cilantro, and pepper, and cook until browned. Add chicken stock, green chilies and flour. Mix well. Bring to a boil. Then reduce to low heat and simmer for 2 hours. 30 minutes before serving, add sauce. Mix and continue to simmer for an additional 30 mins.
Serve! We had ours over rice but it’s great over bean and cheese burritos as well!
I love birthdays. I really love summer birthdays. Especially mine! I like to create a new alcoholic beverage for all the adults at my parties. This year was Mermaid Water. Because those that know me, know I’m part mermaid. 😉 This drink made a nice size pitcher and even those who don’t really drink (like my mom) even found it to be refreshing. We enjoyed ours lounging by the pool.
3 shots of Spiced Rum
3 shots of Coconut Rum
3 shots of Blue Curaçao
1 bottle of Pineapple Juice
3 limes, sliced
1 lime juiced
Place a half the sliced limes along the bottom of the pitcher. Full halfway with ice. Add the shots of both spiced and coconut rum. Add 3/4 of the bottle of pineapple juice. Add the juice from the limes. Top with remaining pineapple juice. Add three shots of the Blue Curaçao. Garnish glasses with limes, add ice and serve!
You can always adjust the amount of alcohol and pineapple juice to fit your taste. As always, drink responsibly! 🍹 Cheers!!
Next drink up will be my newest favorite: Dirty Shirley Temple!