Where you are always allowed to play with your food!
The weekend is coming up! What are you going to make for breakfast/brunch? Here are a few ideas:
Fritta:
https://funfoodiefamily.com/2013/08/25/his-and-her-breakfast/
Waffles:
https://funfoodiefamily.com/2013/08/31/buttermilk-waffles/
Freanch Toast and Amazing Scrambled Eggs
Good evening! We have not had this is so long! We used to make this all the time back when I was a vegan. I would make tofu and veggies in one pan, and my husband would make chicken and veggies in another pan. I still love tofu, but I haven’t yet introduced this one to the girls. They love all things protein, so I may have to try it one night. Anyways, this is super easy. You need these ingredients…
Cut your chicken into cubes and marinate it in equal parts of these and grate in some ginger…
Slice/slice up your onion, peppers, more ginger,
The next part is all dependent on how you like you veggies cooked.
In a wok, heat up some sesame and vegetable oil and put in onions, broccoli, and sliced peppers. Cook for a few minutes. Then add your cubed chicken and mushrooms. Cook for about 5 minutes. Then I add bamboo shoots and water chestnuts. Then cook for a few minutes. Lastly, add your snap peas and baby corn until warmed through. Add to cooked sushi rice and enjoy! 
So last night I was looking through my fridge to take stock of what I need to use and this is what I found; sad looking cauliflower, some cooked bacon, a few random pieces of garlic, and 2/3 of a container of this 
EPIPHANY! So I came up with this recipe.
I steamed the cauliflower in some chicken stock with the bacon and garlic until soft. Then I added about half of the beer cheese. Then I blended it with my immersion blender. You could use a regular blender if you don’t have an immersion one. Just add a bit at a time so you don’t spill or burn yourself. I blended it well, but left in a few pieces of cauliflower.
Y’all…seriously…
I took this recipe from Weeliciuos. I love this book so much and can’t wait to buy her new book soon…
the only thing I changed was the wheat flour. I don’t have that, so I just added extra all purpose flour.
1 3/4 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 medium ripe bananas, mashed
1 large egg, beaten
1/3 cup milk
Creamy peanut butter or almond butter
Jam or jelly, for topping- the original recipe says optional, but I think not…
1. Preheat the oven to 400 and grease your muffin pans\
2. Combine the flours, salt, and baking flour
3. In another bowl, mash the bananas. Add the eggs and sugar and stir to combine. I added in 1/2 cup of Quaker Instant Oatmeal. Add the oil and milk and mix until smooth.
4. Slowly add the dry ingredients to the wet ingredients and combine; do not over mix.
5. Using an ice cream scoop, add in to your muffin tins. Add 1 scoop of peanut butter in top. I left about 4 without peanut butter.
6. Bake between 15-20 minutes.
7. Cool. I tested one with a dollop of strawberry jam. YUM!!!!!
These muffins keep about a day on the counter and 4 days in the fridge.
I hope the title got your attention. Take a stick of butter and brown it up with a bunch of sage. I got the butter almost to boiling and then added the sage to fry it up a bit. I poured the butter on top. Then I salt and peppered it. I put some onion and garlic and other herbs (rosemary, oregano, thyme) inside the cavity. Then I put it in a 350 oven for 1 1/2 hours. Yes, that is pretty much all. Once I cut into it, I found it needed another 15 minutes, but otherwise, this is one of the best roasted chickens I have ever made. Moist, juicy, sagey, deliciousness!
Add with my white wine roasted risotto.. instead of portabello, I used button mushrooms. Instead of bacon pieces, I put 2 pieces of raw bacon into the pot to cook and add in the flavor the entire time.
Fun Foodie Family 