Savory Roasted Broccolini Strata with bacon, caramelized onion and white cheddar is a make ahead dish perfect for brunch. Savory Strata – Packed with Veggies Roasted broccolini adds a savory nutty flavor to this make ahead strata. Combined with sharp white cheddar, sweet caramelized onions and smoky bacon for super easy one dish recipe that looks fancy on your brunch table. The best two things about this Roasted Broccolini Strata are the custard soaked pieces of bread that add SO MUCH TEXTURE because the corners get all crunchy from the oven…..AND the fact that this is not only a one dish recipe, but also make ahead. So, the next day…
-
-
Rustic Banana Bread is a simple recipe made with noticeable pieces of banana, topped with a caramelized slice of banana and toasted walnuts. This recipe celebrates the BANANA in banana bread and you know what that means…it’s a super moist Rustic Banana Bread because you get a banana in every bite. You definitely won’t have to wonder what kind of bread you are eating with this recipe. We’ve all had them…a bunch of bananas that we leave sitting on the counter in hopes that they will make it to our mouth as a healthy snack. And then they turn brown. Sometimes too quick and we’re left with few options to…
-
Buttery, flaky, over-sized cinnamon rolls oozing with brown sugar, cinnamon and raisins, topped with plenty of cream cheese frosting. These ooey gooey cinnamon rolls have been making a regular appearance on my kitchen table..in fact, my 17 year old son made a special request that I make them every week. YES! They are THAT GOOD! Think You Can’t Bake? You can SO do this! I’ve always been a great cook, but a horrible baker. And if I can do this – I know that you can. PLUS I made it super easy and bought cream cheese frosting in the tub, so all you have to do is mix up the…
-
This Dungeness Crab & Poblano Quiche is truly a Pacific Northwest favorite. Rich, buttery Dungeness crab in every bite with bits of mild fire roasted poblano pepper in an all butter crust. Dungeness crab is my FAVE and living in the Pacific Northwest we add it to everything from eggs benedict to quiche. It’s rich, buttery flavor goes well with nearly anything. This recipe is inspired by my mother who made crab quiche through out my childhood years. We would bring home buckets full of Dungeness crab from our many boating trips in the San Juan Islands. I remember my job was to crack all the crab and make sure…
-
Kick up your next brunch Mexican style with this Poblano-Chorizo Strata. It’s loaded with roasted poblano pepper, spicy chorizo and melty jack cheese plus bread and eggs for a winning combo that’s so easy to make. What makes this dish so fabulous is that you make it the night before AND it uses up that leftover loaf of french bread that’s nearly hard as a brick. Yes, we all have that leftover french bread and you can only make so many croutons with it, right? The next morning all you have to do is take it out of the fridge and pop it in the oven. Did I mention it…
