Category: Main Meals

picture of caramelized onion and spinach breakfast strata

another breakfast bake – caramelized onion and spinach strata

Published on by Holly Spangler1 Comment

caramelized onion and spinach breakfast strata

picture of strata with caramelized onions and spinach

we’re all about the breakfast bakes right now apparently. mostly because i’ve been looking for more recipes that i can bake up at the beginning of the week and we can heat it up for multiple days. breakfast is one of the hardest meals for me, and it makes things so much easier when you have two toddlers to cook for in the morning, especially since ryan just left on a month long training. #militarylife. i love this caramelized onion and spinach strata because it’s easily customizable, you can add whatever you have on hand… next time ryan suggested i add potatoes and i’m definitely going to try that. eggs have so much nutrition, and it’s a fun way to get veggies in at the morning meal, as well as helping me use up yesterdays stale sourdough, which i always feel like gets wasted. homemade bread goes stale so fast because there are no preservatives, and casseroles are an amazing way to use that up. you can use whatever bread you have laying around! i find a crusty leftover loaf of bread works really well with this recipe though, because it stands up to the egg mixture and retains some chewiness rather than becoming all soggy in the casserole. hope you enjoy this yummy strata as much as we did! 🙂

ingredients

9 large eggs
1 1/2 cups milk
1/4-1/2 cup heavy cream
1 yellow onion, thinly sliced
1-2 cloves of garlic, minced
2 cups fresh baby spinach, chopped or just ripped into pieces
half a loaf of crusty bread, cut into 1 inch cubes (about 2-2 1/2 cups)
1 cup shredded cheese of choice
1/2 teaspoon salt
freshly ground black pepper to taste (about 1/2 teaspoon, but adjust based on your preferences)
1/2 teaspoon smoked paprika
1 tablespoon butter
1 tablespoon olive oil
cooking spray or extra butter to coat baking dish

instructions

preheat your oven to 350 degrees. slice the onion thinly, add the butter and olive oil to a non-stick skillet over medium-low heat. sauté the onions until they start to caramelize and brown, about 7-10 minutes. add the minced garlic and cook for one more minute, then take off the heat to cool slightly. honestly, you could caramelize these fully and it would add a more complex flavor, but i was being lazy and just got a little dark brown color on them knowing they would cook all the way through in the oven. while the onions are cooling, slice up your bread into 1 inch cubes, and set aside. whisk together the eggs, milk, heavy cream, shredded cheese, salt, pepper, smoked paprika and cheese. fold in the spinach and onion/garlic mixture and the bread cubes. spread evenly into a 9×13 baking dish that’s been sprayed with cooking spray or lined with butter. bake for 45-50 minutes, or until the bread is a golden brown, and it’s completely set in the middle. then enjoy for breakfast, brunch, lunch, or dinner!

make-ahead [or day of] breakfast

Published on by Holly SpanglerLeave a comment

mixed-berry baked oatmeal

this easy baked oatmeal honestly turned out way better than i expected it to and my kids were both big fans. especially delicious with a dollop of homemade whipped cream (or out of a can), it’s sure to be a crowd pleaser. this oatmeal can be made ahead and thrown in the oven the next morning, but honestly it’s super quick to whip up in the morning and takes only 35 minutes in the oven. i know a lot of people are in the camp of sugar is sugar, but i also love that this recipe uses coconut sugar, it makes me feel like i’m using a little bit of a more natural/less processed sugar option. i love the fresh burst of sweetness from the berries, but you could totally make it without them or substitute another fruit like peaches, apples, etc. it’s also really good warm or room temp. let me know what you think!

ingredients

3 cups old fashioned oats
1/2-3/4 cup of coconut sugar or brown sugar (depending on how sweet you like it)
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 cup frozen mixed berries
1 1/2 cups milk
2 eggs
1/2 cup melted unsalted butter
2 teaspoons vanilla extract

instructions

preheat your oven to 350 degrees and prep a 9×13 baking dish by spraying it with cooking spray, or coating with butter on the inside. whisk together the oats, coconut sugar, baking soda, cinnamon, nutmeg, and salt. add in the mixed berries and combine. in a separate bowl whisk together the milk, eggs, melted butter and vanilla. add in the wet ingredients to the oat mixture and mix until fully combined. pour the whole mixture into the 9×13 baking dish and bake for 35 minutes, or until fully set. serve warm or room temperature. enjoy!

make-ahead [or day of] breakfast – baked oatmeal

Published on by Holly Spangler2 Comments

easy mixed-berry baked oatmeal for breakfast

picture of mixed berry baked oatmeal with whipped cream
9x13 dish with mixed berry baked oatmeal

this easy baked oatmeal honestly turned out way better than i expected it to and my kids were both big fans. meals like this are great for breakfast or brunch with little ones because it’s quick to throw together and then we can have it for a few days in a row. especially delicious with a dollop of homemade whipped cream (or out of a can), it’s sure to be a crowd pleaser. this oatmeal can be made ahead and thrown in the oven the next morning, but honestly it’s super quick to whip up in the morning and takes only 35 minutes in the oven. i know a lot of people are in the camp of sugar is sugar, but i also love that this recipe uses coconut sugar, it makes me feel like i’m using a little bit of a more natural/less processed sugar option. i love the fresh burst of sweetness from the berries, but you could totally make it without them or substitute another fruit like peaches, apples, etc. it’s a great option for an easy breakfast or brunch, and it’s great warm or room temp. let me know what you think!

ingredients

3 cups old fashioned oats
1/2-3/4 cup of coconut sugar or brown sugar (depending on how sweet you like it)
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 cup frozen mixed berries
1 1/2 cups milk
2 eggs
1/2 cup melted unsalted butter
2 teaspoons vanilla extract

instructions

preheat your oven to 350 degrees and prep a 9×13 baking dish by spraying it with cooking spray, or coating with butter on the inside. whisk together the oats, coconut sugar, baking soda, cinnamon, nutmeg, and salt. add in the mixed berries and combine. in a separate bowl whisk together the milk, eggs, melted butter and vanilla. add in the wet ingredients to the oat mixture and mix until fully combined. pour the whole mixture into the 9×13 baking dish and bake for 35 minutes, or until fully set. serve warm or room temperature. enjoy!

picture of bbq beef flatbread with pickled onions and guacamole

restaurant-style at home

Published on by Holly SpanglerLeave a comment

bbq beef flatbread with pickled onions and guacamole

i’ve been dreaming about something similar to this ever since i got a pulled pork pizza with guacamole at a restaurant we visited in tampa when i was pregnant with emmett. it was so good that i finished all the leftovers when we got home that night… this recipe is easy in that you just throw the beef in the instant pot and let it do its work. there are a few steps, and you can always skip the onions and DEFINITELY use store bought guacamole if that’s your thing. i would recommend not skipping the onions though because to me, they make it 🙂 you can check out my reels on instagram for my method! i always use this recipe for quick pickled red onions from cookie + kate, and i love them. you can use them on burgers, tacos, flatbreads, quesadillas, etc. and they always add that little extra something. the barbecue sauce recipe is a modified version of this one from south your mouth, and this is the recipe and method i use every time i make barbecue chicken. always a hit with the family. and no need to fire up the grill. you will see i have modified a few of the ingredients to get a more barbecue flavor and leave out the spice since i have littles eating it. josie refuses to eat meat, but emmett loved this beef and equally likes the barbecue chicken. hope you enjoy this as much as we did!

ingredients

2-3 lb chuck roast, cut into 4 equal pieces
half a beer – any kind, i used sapporo because that’s what i had in the fridge
your favorite homemade or storebought guacamole recipe
storebought flatbread or naan
storebought bbq sauce
shredded cheese, any kind
bbq sauce
1/3 cup honey
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 tablespoon minced garlic
1 tablespoon worcestershire
1 tablespoon yellow mustard
pickled onions
1 red onion, thinly sliced
1/2 cup water
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 1/2 tablespoons honey
1 1/2 teaspoons sea salt or kosher salt
1/4 teaspoon red pepper flakes

instructions

mix up the barbecue sauce by whisking together the honey, ketchup, soy sauce, apple cider vinegar, garlic, worcestershire, and mustard. cut the chuck roast into four equal pieces, then heat a non stick pan to high heat, and sear the meat on all sides until brown and crusty, about 3-4 minutes per side. you could also do this on the sauté setting on your instant pot, but i find it doesn’t work as well or as fast as just doing it on the stovetop. place the meat into the instant pot along with the barbecue sauce and half the beer, just to add more cooking liquid. set on manual setting for 50 minutes. meanwhile, slice up your red onions and place them in a glass bowl or large jar. heat the water, vinegars, honey, salt, and red pepper flakes in a small pot over medium heat until everything is dissolved and the liquid is simmering. pour over the red onions and let it cool at room temp for at least 30 minutes. also if you are making your own guacamole, do this now! preheat your oven to 425. when the meat is finished, let the pressure release naturally for at least ten minutes, then you can manually release it. using two forks, shred the meat, and remove the larger chunks of fat. i usually don’t remove it beforehand because i’m lazy… put together your flatbread by spreading some of the storebought bbq sauce on your flatbread, arrange the beef and top with shredded cheese. place right on the oven rack until the cheese is melted and the bottom of the flatbread is a little crusty, about 7-10 minutes. keep your eye on it! then, remove it onto a pan using a fork and top with the pickled red onions and guacamole. cut into pieces and enjoy as an app, game day snack, or meal!

picture of bbq beef flatbread with pickled onions and guacamole

restaurant-style at home – bbq beef flatbread

Published on by Holly SpanglerLeave a comment

bbq beef flatbread with pickled onions and guacamole

Picture of bbq beef flatbread with pickled onions and guacamole

i’ve been dreaming about something similar to this ever since i got a pulled pork pizza with guacamole at a restaurant we visited in tampa when i was pregnant with emmett. it was so good that i finished all the leftovers when we got home that night… this bbq beef flatbread recipe is easy in that you just throw the beef in the instant pot and let it do its work. there are a few steps, and you can always skip the pickled onions and DEFINITELY use store bought guacamole if that’s your thing. i would recommend not skipping the onions though because to me, they make it 🙂 you can check out my reels on instagram for my method! i always use this recipe for quick pickled red onions from cookie + kate, and i love them. you can use them on burgers, tacos, flatbreads, quesadillas, etc. and they always add that little extra something. the barbecue sauce recipe is a modified version of this one from south your mouth, and this is the recipe and method i use every time i make barbecue chicken. always a hit with the family. and no need to fire up the grill. you will see i have modified a few of the ingredients to get a more barbecue flavor and leave out the spice since i have littles eating it. josie refuses to eat meat, but emmett loved this beef and equally likes the barbecue chicken. hope you enjoy this as much as we did!

ingredients

2-3 lb chuck roast, cut into 4 equal pieces
half a beer – any kind, i used sapporo because that’s what i had in the fridge
your favorite homemade or storebought guacamole recipe
storebought flatbread or naan
storebought bbq sauce
shredded cheese, any kind
bbq sauce
1/3 cup honey
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 tablespoon minced garlic
1 tablespoon worcestershire
1 tablespoon yellow mustard
pickled onions
1 red onion, thinly sliced
1/2 cup water
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 1/2 tablespoons honey
1 1/2 teaspoons sea salt or kosher salt
1/4 teaspoon red pepper flakes

instructions

mix up the barbecue sauce by whisking together the honey, ketchup, soy sauce, apple cider vinegar, garlic, worcestershire, and mustard. cut the chuck roast into four equal pieces, then heat a non stick pan to high heat, and sear the meat on all sides until brown and crusty, about 3-4 minutes per side. you could also do this on the sauté setting on your instant pot, but i find it doesn’t work as well or as fast as just doing it on the stovetop. place the meat into the instant pot along with the barbecue sauce and half the beer, just to add more cooking liquid. set on manual setting for 50 minutes. meanwhile, slice up your red onions and place them in a glass bowl or large jar. heat the water, vinegars, honey, salt, and red pepper flakes in a small pot over medium heat until everything is dissolved and the liquid is simmering. pour over the red onions and let it cool at room temp for at least 30 minutes. also if you are making your own guacamole, do this now! preheat your oven to 425. when the meat is finished, let the pressure release naturally for at least ten minutes, then you can manually release it. using two forks, shred the meat, and remove the larger chunks of fat. i usually don’t remove it beforehand because i’m lazy… put together your flatbread by spreading some of the storebought bbq sauce on your flatbread, arrange the beef and top with shredded cheese. place right on the oven rack until the cheese is melted and the bottom of the flatbread is a little crusty, about 7-10 minutes. keep your eye on it! then, remove it onto a pan using a fork and top with the pickled onions and guacamole. cut into pieces and enjoy as an app, game day snack, or meal!

weeknight skillet dinner

Published on by Holly SpanglerLeave a comment

chicken broccoli skillet with rice-a-roni

this semi-homemade skillet is so so easy and quick for a weeknight dinner, and it’s definitely a new family favorite. chicken and broccoli are perfect add ins for the wild rice rice-a-roni mix, and it’s ramped up with white wine, garlic, heavy cream, and cheese. chicken thighs would also be really good in this, and i think would retain a little more of their moisture. instead of the white wine, you could use a white wine vinegar or sherry vinegar (about 2 tablespoons), which i’ve also tried in the past and it turns out delicious. feel free to use any shredded cheese you prefer, but i tried the grated gruyere and swiss from aldi and it’s amazing! this meal is also totally toddler and baby approved, but my kids both love broccoli, it’s definitely their favorite vegetable. you could also add some mushrooms which emmett also loves but hubby isn’t a huge fan so i left them out here. hope your fam enjoys this one pan skillet meal as much as mine does!

ingredients

2 chicken breasts, cut into bite sized pieces
1 large head of fresh broccoli, cut into bite sized pieces (or 2 smaller ones)
2 cloves of minced garlic
1/2-3/4 cup of shredded cheese (depending on how cheesy you like it)
1/3 cup white wine (or a couple tablespoons white wine vinegar or sherry vinegar)
1/3 cup of heavy cream (or half and half)
1 2/3 cups of chicken broth
1 box rice-a-roni wild rice mix
1 tablespoon of butter
salt & pepper
smoked paprika
onion powder
2 tablespoons of olive oil + 1 tablespoon olive oil, separated

instructions

preheat the oven to 400 degrees, and then start by cutting the chicken breast into bit sized pieces. if you’re using thighs i think you could also just leave them whole and arrange the broccoli and rice around them. cut up the broccoli into bite sized pieces and set aside in a bowl. if you are mincing your own garlic i would also prep this and set aside in a small bowl. but if you’re lazy like me and use pre-minced garlic… you don’t have to worry about this. heat an oven safe skillet to medium-high heat, and add 2 tablespoons of the olive oil and half the chicken pieces. sprinkle the chicken with salt, pepper, onion powder, and the smoked paprika. just a pinch of each. brown on all sides, then transfer to a plate and do the same with the next batch. i do it in batches so it doesn’t crowd the pan and to make sure it browns instead of steaming. lower the heat to medium and add the last tablespoon of olive oil and broccoli into the pan for about 3-4 minutes just to get a little color on it, then add the garlic and cook for about another minute. transfer this all onto the plate with the chicken. with the pan on medium-low heat, add in the wine to deglaze and scrape all the brown bits up using a wooden spoon or rubber spatula. then stir in the heavy cream until everything is combined, and then the cheese. add the chicken and broccoli back into the cheese mixture and coat everything. you can turn off the heat or leave it on very low while preparing the rice. prepare the ricearoni by adding the rice, the seasoning packet, the tablespoon of butter, and 1 2/3 cup chicken broth to a medium sized pot and bring to a boil. once it has come to a boil, pour the entire thing over the broccoli and chicken mixture in the oven safe pan. use your wooden spoon or spatula to evenly distribute the rice around the pan, and then pop into the oven for 30 minutes. the rice should come out perfectly cooked, but if there were any pieces of rice on top of the chicken and broccoli, and not in the cooking liquid they may be crunchy. if you don’t like crunchy rice, just make sure it is all pushed down in the crevices in the cooking liquid. then enjoy your one pot meal! this would also be good served with a nice, crusty piece of bread 🙂


picture of egg and potato pie

savory breakfast pie

Published on by Holly Spangler1 Comment

egg and potato pie

i made this for the first time last christmas… josie was a newborn and it was our first christmas as a family of four. i prepped it the night before, added the eggs the next morning and popped it in the oven. it’s super easy to put together and store in the fridge overnight until ready to use or even just prep the morning of. great for breakfast or brunch, and usually a hit with the whole family (except my children who decided today they don’t eat potatoes or eggs).

ingredients

3-4 large yukon gold potatoes
1/2 yellow onion
6 large eggs
1/2 cup half and half
shredded cheese of choice, about 3/4 cup
1 tsp kosher salt, plus 1/4 tsp separated
1/4 tsp black pepper
1/4 tsp ground mustard
1/8 tsp smoked paprika
1 tbsp olive oil
butter or cooking spray to oil pan

instructions

preheat your oven to 350. wash and slice the potatoes thinly. a mandolin would make this step much easier but i don’t have one so i just sliced them by hand. thinly slice the onions, or dice them, whichever you prefer, and saute them over medium heat with the tablespoon of olive oil and 1/4 tsp salt until they soften and begin to turn golden brown, about 5-7 minutes then set aside. spray a pie pan with cooking spray, or butter and layer the sliced potatoes, onions, and cheese, making sure to end with potatoes then cheese on top. in a medium sized bowl whisk together the eggs, half and half, salt, pepper, ground mustard, and smoked paprika. pour the egg mixture evenly over the layered potatoes, cover with foil and bake at 350 for 1 hour. then increase the heat to 375, remove the foil and bake for 15 more minutes. the top should start to turn golden brown, and check the potatoes in the middle with a fork to make sure the potatoes are soft. if they are still crunchy, check after another 10 minutes.

picture of egg and potato pie

savory breakfast casserole – potato and egg pie

Published on by Holly Spangler2 Comments

egg and potato pie – easy breakfast casserole

picture of egg and potato breakfast casserole

i made this breakfast casserole for the first time last christmas… josie was a newborn and it was our first christmas as a family of four. i prepped it the night before, added the eggs the next morning and popped it in the oven. egg and potato pie is super easy to put together and store in the fridge overnight until ready to use or even just prep the morning of. great for breakfast or brunch, and usually a hit with the whole family (except my children who decided today they don’t eat potatoes or eggs).

ingredients

3-4 large yukon gold potatoes
1/2 yellow onion
6 large eggs
1/2 cup half and half
shredded cheese of choice, about 3/4 cup
1 tsp kosher salt, plus 1/4 tsp separated
1/4 tsp black pepper
1/4 tsp ground mustard
1/8 tsp smoked paprika
1 tbsp olive oil
butter or cooking spray to oil pan

instructions

preheat your oven to 350. wash and slice the potatoes thinly. a mandolin would make this step much easier but i don’t have one so i just sliced them by hand. thinly slice the onions, or dice them, whichever you prefer, and saute them over medium heat with the tablespoon of olive oil and 1/4 tsp salt until they soften and begin to turn golden brown, about 5-7 minutes then set aside. spray a pie pan with cooking spray, or butter and layer the sliced potatoes, onions, and cheese, making sure to end with potatoes then cheese on top. in a medium sized bowl whisk together the eggs, half and half, salt, pepper, ground mustard, and smoked paprika. pour the egg mixture evenly over the layered potatoes, cover with foil and bake at 350 for 1 hour. then increase the heat to 375, remove the foil and bake for 15 more minutes. the top should start to turn golden brown, and check the potatoes in the middle with a fork to make sure the potatoes are soft. if they are still crunchy, check after another 10 minutes.

easy overnight breakfast

Published on by Holly Spangler1 Comment

overnight oatmeal bowls with roasted strawberries

honestly… my kids didn’t go for the roasted strawberries and ended up having theirs with golden raisins. more for me 🙂 i am not an oatmeal person and every time i try to make myself eat it i end up hating it even more. however, i can do overnight oats if i eat them cold like cereal, and have yummy fresh toppings. the kids like theirs warm, so i just popped their serving in the microwave for a few seconds. this bowl is topped with juicy roasted strawberries mixed with a little strawberry jam, creamy peanut butter and some crushed up cheerios for a nice crunch. i would have done granola, but it’s what we had on hand. turned out amazing and super filling!

ingredients

overnight oats
2 cups old fashioned oats
2 cups milk of choice
1/4 teaspoon cinnamon
pinch of kosher salt
honey to taste (i used about 1.5 tablespoons)

roasted strawberries
1 lb of strawberries, all green parts removed and sliced in half
1 1/2 tablespoons coconut sugar (or regular granulated sugar)
1 teaspoon olive oil
pinch of salt
squeeze of lemon juice (about half a lemon)

instructions

mix together the oats, milk, cinnamon, salt and honey in a medium sized bowl the night before, cover tightly and put in the fridge. so easy! i also roasted my strawberries the night before so they would have time to cool in the fridge. mix together the strawberries, olive oil, coconut sugar, salt and lemon juice, and spread over a sheet pan covered in parchment or foil. roast them at 375 for about 15-20 minutes and store in an airtight container. in the morning enjoy the oats cold, or heated up with whatever toppings you like!

easy overnight breakfast – overnight oatmeal with roasted strawberries

Published on by Holly Spangler2 Comments

overnight oatmeal bowls with roasted strawberries, crunchy oat cereal, and peanut butter drizzle

picture of overnight oatmeal bowl with roasted strawberries and peanut butter drizzle

honestly… my kids didn’t go for the roasted strawberries and ended up having theirs with golden raisins. more for me 🙂 i am not an oatmeal person and every time i try to make myself eat it i end up hating it even more. however, i can do overnight oatmeal if i eat it cold like cereal, and have yummy fresh toppings. the kids like theirs warm, so i just popped their serving in the microwave for a few seconds. this bowl is topped with juicy roasted strawberries mixed with a little strawberry jam, creamy peanut butter and some crushed up cheerios for a nice crunch. i would have done granola, but it’s what we had on hand. turned out amazing and super filling!

ingredients

overnight oats
2 cups old fashioned oats
2 cups milk of choice
1/4 teaspoon cinnamon
pinch of kosher salt
honey to taste (i used about 1.5 tablespoons)

roasted strawberries
1 lb of strawberries, all green parts removed and sliced in half
1 1/2 tablespoons coconut sugar (or regular granulated sugar)
1 teaspoon olive oil
pinch of salt
squeeze of lemon juice (about half a lemon)

instructions

mix together the oats, milk, cinnamon, salt and honey in a medium sized bowl the night before, cover tightly and put in the fridge. so easy! i also roasted my strawberries the night before so they would have time to cool in the fridge. mix together the strawberries, olive oil, coconut sugar, salt and lemon juice, and spread over a sheet pan covered in parchment or foil. roast them at 375 for about 15-20 minutes and store in an airtight container. in the morning enjoy the oats cold, or heated up with whatever toppings you like!