This week Kristi featured her breakfast quiches as part of our Year of Making (#yearofmaking) challenge. We had a lot of questions & comments on social media so we thought we’d feature her recipe so you can make them too.
1 bag thawed frozen hashbrowns (20-24 oz)
2 Tbsp vegetable oil
2/3 cup milk (or water)
1/3 cup shredded cheddar cheese (plus extra to sprinkle onto the top). You can use your favorite cheese
1/3 cup chopped fresh spinach
1/2 cup chopped cherry tomatoes
1/2 cup chopped fresh mushrooms
salt & pepper
Take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1⁄3 c shredded cheddar cheese. Put then in a well greased muffin tin and make a well in the center. I ended up making 2 muffin tins (24 cups).
Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown.
Lower the oven to 350°F.
In a medium bowl beat eggs, then beat in milk (or water). Add chopped spinach to mixture and mix well.
Pour this mixture into the hashbrown “nests” leaving some space for add-ins. Then add tomatoes and mushrooms (or whatever you want to add) into each cup. try not to overflow egg mixture out of the muffin tin.
Top with shredded cheese.
Bake for about 13-16 minutes.
Gentle slide a knife along the edges, and gently pull up with a fork.
Put any leftovers in the freezer to be reheated for quick and nutritious breakfasts. Enjoy!
One of the best things about the winter is coming in from the cold to a cozy house and the smell of dinner coming from the crockpot. I thought I’d share one of my favorite soup recipes this week. It is very healthy; made from potato, squash and spinach. Even my kids love it. If you want to add an extra little something add Walnut-Gruyere Toast to your soup. This soup is great cooked on your stovetop or once you’ve cooked it you may put it in your crock pot and set it on low for up to 5 hours.
4 cups chicken stock (if you are going to put it in your slow cooker add an extra cup of stock)
1 cup finely shredded spinach (or 1 small package of frozen spinach)
¼ cup finely sliced green onions (green part only)
¾ tsp cider vinegar
Salt & pepper to taste
6 slices of Italian or French bread
2 cups shredded Gruyère cheese
1/3 cup freshly grated Parmesan cheese
¼ cup finely chopped walnuts (optional)
In large heavy saucepan, melt butter over low heat; cover and cook onions for 3 to 5 minutes or until softened. Stir in potatoes and squash coating evenly.
Pour in stock; cover and bring to a boil over high heat. Reduce heat and simmer for about 30 minutes or until vegetables are tender. Remove from heat. Mash vegetables lightly to thicken soup but do not purée. Stir in spinach, green onions, vinegar, and salt & pepper to taste.
Walnut-Gruyère Toast: Meanwhile, broil bread on one side about 4 inches from heat until toasted. Turn and sprinkle with Gruyère, Parmesan and chopped walnuts; broil until cheese is bubbly and nuts are toasted.
Ladle soup into bowls. Float 1 toast on each; garnish with walnut half (if using).
It’s foodie Friday and we don’t have a recipe for you but we do have a great place eat if you are in Kansas City. A couple of years ago The Brick was featured on one of my favorite Food Network shows, Diners Drive-In’s & Dives. I had the meatloaf sandwich with a spicy Chipotle Ketchup (yum!) and Kristi had the Pubby Burger with Bleu cheese crumbles, bacon, and topped with an onion ring…how could there possibly be anything wrong with that combination? The sweet potato fries with sea salt rocked, service was great…and we were thrilled to be eating in a one-of-a-kind restaurant instead of one of the big box restaurants that seem to have taken over.
The Brick is located in the Crossroads Arts District downtown Kansas City, Missouri. You can find them online at: www.thebrickkcmo.com. This is First Friday weekend so if you want to find some cool art or vintage finds head on down there and check it out!
Meatloaf Sandwich: Meatloaf, Pepper Jack cheese, spicy chipotle ketchup on wheatberry bread.
Slice baguettes in half and then lengthwise but don’t cut all the way through.
Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper. Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.
Wrap sandwiches tightly in parchment and slice in half. Pack away.
We will let you know if this sandwich is as good as it looks! If you’d like to take a peek at some of our creations that will be available at the Overland Park Fall Festival this Saturday you can visit us online at www.hangupsinkc.com.
The weather is cooling and it’s almost fall, our favorite season! This weekend we are heading to the Hillsboro Arts & Crafts Fair in Hillsboro Kansas, our very first show of the season. This is an incredibly busy show – which makes us very happy. The downside is that it is almost impossible to take a break long enough to pick up food. Our solution is to take our own lunch. As you know, Kristi and I love to eat so boring PB&J’s are not an option. Since Kristi provides the extra large van that transports all of our stuff from show to show I provide our food. This Chicken Cranberry Bacon Ranch Pasta Salad is one of our favorites. I just finished making it and thought it would be fun to share it with you. Add some yogurt covered pretzels, grapes, Sun Chips and carrot sticks to our picnic and we will be set for the day.
Anyone who knows Kristi and I knows that we L-O-V-E food. We love burgers, BBQ, stinky cheese, all varities of bread, fancy food, down-home cooking…it really doesn’t matter. Our food adventures are as much a part of our partnership as the jewelry.
Kristi is on her way back from France right now. She has spent two weeks touring a country known for great food and wine. I thought I would share some of the pictures that she has been posting online; allowing me to live vicariously through her. WARNING: if you are hungry, love bread, cheese and wine you are going to LOVE these photos!
Summer technically isn’t over yet so I thought I’d share one of my favorite salads. It is so simple – just 5 ingredients. Strawberries are still reasonably priced and fresh so try it out while you can!
Spinach & Strawberry Salad with Glazed Pecans and Blue Cheese Crumbles
Ingredients (per serving):
2 Tbsp of Blue Cheese Crumbles
1/4 cup of Glazed Pecans
2 Tbsp of Creamy Balsamic Dressing
To make this salad fill your plate with fresh spinach. Drizzle 2 Tbsp of dressing over spinach. Top with blue cheese crumbles, sliced strawberries and glazed pecans.
‘Tis the season for deck sitting, picnics, barbeques and other fun events with friends and family. I am always looking for a fun, fresh and homemade dish to snack on or take to potlucks. This recipe for guacamole is super easy and very delicious.
1 ripe avocado, peeled and cut into 1/2-inch pieces
1 tablespoon finely chopped yellow onion
1 clove garlic, minced
1 tablespoon minced fresh cilantro leaves
2 teaspoons fresh lime juice
1/8 teaspoon salt
In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with a fork until mostly smooth.
Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.
This is a very decadent pancake recipe that I make for my kids as a treat. I usually like to make a big batch when they have friends over so that I can sugar them up and send them home to their unsuspecting parents <insert evil laugh here>. In our house we have real Canadian maple syrup, which makes them even more sweet (as in better). My kids and their friends love them and I can see why – it’s kind of like pouring maple syrup over chocolate cake – a little reminiscent of Buddy the Elf. For those of you brave enough or with an exceptionally sweet tooth here is my recipe for Chocolaty Chocolate Chip Pancakes.
2 cups flour
3 tsp. baking powder
4 Tbsp. Nestle Toll House Baking Cocoa
½ tsp. salt
2 Tbsp. sugar
2 eggs, well beaten
2 cups milk
¼ cup oil
1.5 cups Nestle Toll House Milk Chocolate Chips
Mix dry ingredients together in a bowl and set aside.
In different bowl, beat eggs until fluffy. Add milk and oil.
Add in dry ingredients and mix well. Add the chocolate chips to the mixture.
Heat a non-stick griddle or frying pan, greased with a little oil.
When the pan or griddle is hot pour about a 1/4 cup of the mixture onto the pan.
When bubbles appear on the surface of the pancake and start to burst turn over and cook the other side.
Add a few chocolate chips to garnish and your favorite Maple Syrup and voila! You have chocolaty chocolate chip pancakes!
This recipe makes approximately 18 medium size pancakes.
Hashbrowns are one of my favorite comfort foods. They also make a great side-dish for barbecue’s or potlucks. This is another awesome recipe from my friend Kim Ziesmer. I’ve taken a some liberties and changed a few ingredients but the result remains a pan full of warm cheesy yumminess that will please even the pickiest eaters.
1 large pkg. frozen shredded hashbrowns
2 cups shredded cheddar cheese
24 oz sour cream (light sour cream works nicely)
1 can cream of chicken soup
1/4 cup of milk
2 Tbsp. butter
½ tsp. salt
½ tsp. pepper
Spread the hashbrowns in a 9X13 pan and let them thaw.
Meanwhile combine cheese, sour cream, soup, milk and salt & pepper and heat at medium until smooth creamy. Set aside.
Dot half of butter over hashbrowns. Combine creamy mixture with hashbrowns then on top with the rest of butter.