Archive for February, 2012

Brunch has always been one of those mystery meals to me. Probably because I’m a creature of habit which means I like to eat my meals at “normal” meal times, and having brunch would obviously blow that all to hell. But since the husband worked all weekend and my church committee meeting meant we wouldn’t even get to have dinner together on Sunday, I threw caution to the wind and made brunch.

Originals:

Skinnytaste Baked Oatmeal with Bananas & Blueberries(pinned here)

 

Budget Bytes Crustless Spinach & Feta Quiche(pinned here)

Mine:

Baked Oatmeal & Quiche

 

Verdict

I need to make brunch more often. When I first suggested brunch, the hubs thought I meant go out to brunch and seemed slightly disappointed when I told him I’d be making it. Fast forward to Sunday morning when he repeatedly told me that it was “as good as anything you’d get at a restaurant”. As you can tell by the pictures taken after we had devoured half of everything, I was in agreement.

Alterations

Quiche

I skipped the mushrooms because I don’t do fungus. But I wanted to keep the garlic so I browned it in a bit of olive oil and added the garlic minus the olive oil to the egg mixture.

Oatmeal

None. I know. I can hardly believe it myself.

 

 

Original recipes are from Skinnytaste and Budget Bytes.

Have I ever mentioned the husband’s a ridiculously picky eater? There are several things he flat out refuses to eat – hamburgers, hotdogs, bacon. . .and fish. Over the last 4 years, I’ve converted him to a salmon eater, but tilapia? No go. So that’s why last Wednesday when he was working late, I decided to whip this up rather than my usual leftovers or can of soup.

Original:

Broiled Tilapia with Garlic(pinned here)

And mine:

Broiled Tilapia with Garlic

Verdict

Nailed it. You can’t go wrong with a Skinnytaste recipe. Seriously. Everything I’ve tried off her website has been delicious, and this was no exception. Of course, if you don’t like fish, you’re not going to like this because tilapia definitely has that “fishy” flavor.

Alterations

I actually baked it instead of broiled it – partly because I was roasting broccoli at the same time and partly because I’m terrified broiling it is going to result in more of a sushi outcome. I also skipped the lemon juice and parsley because I’m not a fan of either of those.

Where the crap did this winter weather come from? 33 and snow/freezing rain? Not cool, Mother Nature. Not cool. Although, I’d be more annoyed if a) it wasn’t supposed to get back up into the 50’s in 2 days, and b) I hadn’t been able to make this bacon potato chowder on Saturday – in the Crock Pot (my Crock Pot and I are having a serious love affair this winter).

Here’s what I stumbled upon on Pinterest:

(pinned here)

And here’s what I wound up with (please ignore my thumb in the picture which I just realized is there):

Verdict

Nailed it. I was a little afraid I had built this up too much in my head for it to be any good, but I really enjoyed it. The husband said he liked it, too, and when he went back for seconds, I knew he wasn’t lying (seconds is the only way I know it’s not just empty words coming from him).

Alterations

I used turkey bacon (tacon) instead of Canadian bacon, minced onion instead of leek, 2/3 cup evaporated milk instead of half and half (partially because I had no half and half and partially because I realized I was using the 1/3 measuring cup instead of the 1/2 after I was in too deep to do anything about it), and didn’t measure my spices.

Let’s talk toasted ravioli, shall we?

I saw this on Pinterest and promptly¬† had drool all over my keyboard. That combined with the fact that the husband’s borderline obsessed with the toasted ravioli at Spaghetti Factory meant that I had to make this. Had to.

So here’s the original:

(pinned here)

And here’s what I wound up with:

I know – it looks like a colossal, greasy fail. But I promise you it wasn’t. It just looks super greasy because this is the re-heated in the microwave version (it’s not grease so much as condensation). Obviously I’m going to have to get used to taking pictures when it’s fresh.

Anyway, I was reading through the comments to see if anyone recommended any alterations to the recipe and saw someone said they baked it instead of sauteed it. This sounded like a genius (i.e. easier) plan to me, so I went with it. I think the only thing I’d do differently next time is add some Italian seasoning to the Panko mixture.

Verdict

Nailed it. The husband and I found these really quite delish (he even took leftovers for lunch 2 days which is huge), and I would definitely make them again. I served them for dinner with grilled chicken and roasted green beans, but they’d also make an excellent appetizer.

Alterations

If using frozen ravioli, boil for half the recommended cooking time (about 2 minutes).

After all ravioli are breaded, baked at 425 for 20 minutes.

Serve with sauce of your choice. I used leftover marinara, the husband used barbeque (he’s an odd one, I know).