avocado

Easy Sunday Morning Breakfast

To quote the song, this recipe is “Easy Like Sunday Morning!” My husband and I have a weekend tradition of turning on CBS Sunday Morning and having breakfast in bed. I don’t want to miss a second of this wonderful show by slaving over the stove, yet we want something that’s a little special to go along with our little tradition. Last week, I came up with this idea, using some bits and pieces we had in the fridge. It was delicious!

avocado

Avocado Toast with Cheesy Egg – an easy way to make breakfast feel special and also healthy.

Cheesy Eggs on Avocado Toast

Ingredients:

1 egg per person
1 piece of toast of choice (I used a sprouted grain bread substantial enough to hold up to the avocado)
1 avocado half (or some guacamole)
About two tablespoons of a strongly-flavored, favorite cheese like cheddar, Asiago or Parmesan, grated
Salt and pepper to taste

Method:

Fry an egg sunnyside up in some olive oil or butter. While the egg is cooking, toast the bread. Spread half of the half avocado on the toast like it’s thick butter. Or treat the guacamole the same way.

When the egg is done, carefully lay it atop the avocado toast and sprinkle the cheese over the top to taste. You aren’t trying to smother it, just add a little something extra! Salt and pepper to taste.

Break the yolk and help it spread all over the avocado toast so that every bite has cheesy egg, avocado and toast in it. Yum!

Variation: You could also do a poached egg (if you are that talented, which I am not) or just a scrambled egg so that you could even pick it up and eat it like a slice of pizza. But then you don’t get that oozing yoke deliciousness. Your choice!

Chicken Pot Pies

Even Easier Chicken Pot Pies

I love chicken pot pies. Rather, I love to eat them, but not make them. The filling isn’t so difficult but the pie crust is intimidating. Pre-made pie crust works well and did, recently, when I made pot pies for the family. But then I found myself with extra filling and no more pie crust. That’s when I took advantage of some day-old Italian bread and came up with some really easy chicken pot pies!

Even Easier Chicken Pot Pies

Filling adapted from a recipe by Lucinda Scala Quinn in her book “Mad Hungry”:

1 Rotisserie chicken, diced up or torn into bite-size shreds

1/2 an onion, diced

1 carrot, copped

a pinch of salt

1 TBS flour

1-1/2 to 2 cups chicken or vegetable broth

1/4 cup grated Parmesan cheese

Saute the onion and carrot in a little butter or olive oil until both start to soften slightly.

Sprinkle the flour over the mixture and stir it around to make sure the vegetables are coated with the flour.

Pour in the broth and let it all cook until the broth starts to thicken.

Pour the broth and vegetable mixture over the chicken in a bowl. From here, you can continue to make the pot pies or, refrigerate the mixture the day before (it even freezes well).

When ready to make the pot pies, spoon the chicken mixture into oven-proof bowls or souffle dishes. Top with chopped bread cubes and drizzle olive oil over the top.

Place the baking dishes on a baking sheet and bake at 375 degrees for 20-25 minutes or until the bread cubes have become golden and toasted.

Chicken Pot Pie

Even Easier Chicken Pot Pies before…

Chicken Pot Pie

All done and ready to serve!

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Back-to-School Food Ideas By Edan Goode

In our last post, we asked you to send in your ideas for back-to-school breakfast, lunch and snacks that satisfy the kids, are healthy and keep them going. We’re still gathering ideas from readers and invite you to keep sending them in. Either reply to this blog in the Comment section or email us at ingoodtastedenver@gmail.com.

Meanwhile, here are some great ideas and recipes from our friends at LiveWell Colorado who are all about feeding kids right, in school and at home.

Breakfast:
Each of these breakfast ideas can be made ahead and reheated. The last two can even be frozen in individual serving sizes for a quick breakfast.

Creamy Harvest Oatmeal. Photo courtesy LiveWell Colorado.

Creamy Harvest Oatmeal. Photo courtesy LiveWell Colorado.

Creamy Harvest Oatmeal – Quick morning tip: Soak the oats overnight. Toss in healthy toppings, even if you don’t have everything the recipe calls for, such as nuts, fruits and spices. Each of these breakfast ideas could be made ahead and the following two can even be frozen in individual serving sizes.

Apple-icious Oatmeal Bake – With the idea of a coffee cake, this recipe is filling and healthy and could even be served as an after school snack.

Frittata – This is another make-ahead/freezer option for egg lovers. Get creative throwing in bits of veggies.

Lunch:

Fruity Kabobs. Photo courtesy LiveWell Colorado.

Fruity Kabobs. Photo courtesy LiveWell Colorado.

Chicken Panini Wrap – This recipe is kid-created and kid-approved.

Fruity Chicken Kabobs – It’s purely psychological, but it works – kids are more likely to try things (including fresh fruits and veggies) if they are on a pick or skewer.

Snack (or lunch accompaniment):

Beet Chips – Toss these chips in your child’s lunch for a healthier crunch than the standard chip fare.

Beet Chips. Photo courtesy LiveWell Colorado.

Beet Chips. Photo courtesy LiveWell Colorado.

Roasted Chickpeas – A make-ahead, protein-packed lunch addition that will help keep kids full for the rest of their school day.

Please continue to send us your ideas and be sure to look at the LiveWell Colorado website for additional ideas for healthy meals all day long and many other helpful resources.

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A Grown-Ups Brunch…with Kids By Edan Goode

Recently, we had a date night dinner at Second Home Kitchen + Bar in Cherry Creek, inside the JW Marriott Hotel. We were really impressed. But we were even more impressed when we found out that they have a brunch where kids eat free and are entertained so the grownups can really enjoy their meal. Brilliant! Read on to find out all about it.

A leisurely Sunday Brunch can be such a wonderful thing. Taking your time eating, lingering over a mimosa…so relaxing. Unless your

Kids having their own, fun brunch at Second Home's Pajama Brunch.

Kids having their own, fun brunch at Second Home’s Pajama Brunch.

kids are in tow. Then it can be something not quite so wonderful or relaxing. Second Home Kitchen + Bar in Cherry Creek has our backs, parents. They have a Pajama Brunch on Sundays from 7am – 2pm. Kids ages 8 and under eat free from the Brunch Menu which includes a pancake and waffle bar with toppings like sprinkles, candy, cereal and fresh fruit. In a special kids lounge, kids do arts and crafts such as Fruit Loop necklaces, play games and watch age-appropriate movies. The lounge is surrounded with sleeping bags and pillows with a grown-up overseeing the activities. Even the wait staff wears their PJ’s during this brunch.

While the kids are occupied, parents can partake of the grown-ups menu that includes Crab Cake Benedict, Chicken-Fried Steak, Bread Pudding French Toast, Steel Cut Oatmeal, bottomless mimosas and a Do-It-Yourself-Bloody-Mary-Bar.
Reservations are recommended and valet parking is free at Second Home. For reservations, call 303-253-3000 or visit www.secondhomedenver.com. Second Home Kitchen + Bar is located at 150 Clayton Lane in Cherry Creek.
Sweet potato "Couch Potatoes" (l) served with White Cheddar Sour Cream & Chive dip and russet "Ranch Potatoes" served with French Onion Dip are served at brunch as well as at dinner.

Sweet potato “Couch Potatoes” (l) served with White Cheddar Sour Cream & Chive dip and russet “Ranch Potatoes” (r) served with French Onion Dip are served at brunch as well as at dinner.

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