Salsa-Cheddar Omelet with Pickled Onion

Beating eggs with salsa instead of water or milk is one of Alyce’s tricks that you absolutely need in your kitchen. This omelet also features an extra-easy cooking method you’ll want to try if omelet-making has been baffling you.

When people talk seriously to me about why they don’t cook or why they dislike cooking, there are a few oft-repeated reasons. One is the time it takes. (So does getting to a drive-through.) Another is “too many ingredients.” (Buy Jamie Oliver’s 5-Ingredients Cookbook.) Third is not knowing what to cook. (Food and Wine: Meal Planning 101.) A fourth favorite is, “I hate the mess.” (That’s why God made dishwashers.) The other day on Twitter, there was a thread that began with a comment that went something like this, “If I had known that as an adult I’d have to come up with something for dinner every night the rest of my life, I’d never have grown up.” A multitude of responses intoned the same lament. While those feelings indicate any number of problems (“That’ll be 5 cents, please.), cooking truly needn’t be one. Devoting a little time to planning, shopping, and learning how to cook your favorite meals solves a lot of it. One can’t just show up in the kitchen at 6:30 a.m. or p.m. and hope for divine inspiration. Unless, that is, you’re counting on breakfast for dinner (or breakfast!) and know you have eggs in the fridge — or, if you’re elsewhere in the world — on your counter. In that case, you have a million options. And my Salsa-Cheddar Omelet with Pickled Onion is just one. You can come up with the other 999,999.

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Easter Monday — The Leftovers.

Add a little chopped boiled egg on top for garnish so everyone knows what this is — or even paprika a la grandma.

DEVILED EGG DIP–Leftover boiled eggs are whirred up with typical deviled egg ingredients for a yummy, addictive dip! Lovely for those attempting to make deviled eggs, but have found the eggs are not happy being peeled. Also perfect for those just too lazy to make deviled eggs or who can’t find their deviled egg platter. Same great taste/less hassle.

Yesterday was a long day. While Easter is always Easter, it can be many other things as well. Stuff on opposite ends of the teeter-totter. There are worship services; there are egg hunts. Kids eat chocolate bunnies; adults feast on deviled eggs. Tulips adorn tables; lilies are carried to hurting friends. Children are born; others folks cross the river, as my nephew’s wife did in the early part of the day. Some are buried, as was my mom in the Easter of ’85.


I think the thing about Easter holidays in particular is you don’t know what the weather’s going to be like.
Read more at https://www.brainyquote.com/topics/easter-quotes_2

Kate Garraway

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Christmas Breakfast Casserole with a Za’atar Bloody Mary

Turn on a “Cozy Christmas Coffee Shop … Christmas Jazz Music…” while you read.

Christmas breakfast should be, without a doubt, nearly carefree. That being said, it must also be delectable, desirable, and delightful all the while taking care of itself while you open gifts, listen to A CHRISTMAS CAROL, or zoom with the family or friends. Egg breakfast or brunch casseroles — also known as stratas — fit the bill perfectly and are endlessly adaptable to ingredients on hand. This bacon (ham? sausage? veggie crumbles? chorizo?) version topped with brightly colored chopped peppers (mushrooms? tomatoes? jalapeños? zucchini? fennel?) provides six or eight servings but is also perfect for a smaller group who also might enjoy leftovers. That would be us. Though we are rarely at home alone for Christmas, we are this year as are many people all over the world. We’ll make our brunch dish a day ahead, of course, bake it on Christmas morning, and enjoy it over the whole weekend. We might even freeze a couple of pieces for an easy weekend brunch in January.

Serving one? Halve the recipe, which works perfect in an 8 or 9-inch square casserole dish. Relish for a couple of days, share, or freeze.

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Father’s Day: Dave’s Easy Huevos Rancheros with our CHEEP A** BLOODY MARYS.

When my husband Dave and I became empty nesters several years ago, we began to eat brunch out on Sundays after church and rarely cooked it at home except on holidays or special occasions. Then came COVID-19. No church except online. No restaurants open until recently. (We’re still not going, though we did go to our local dive drive-in for ice cream the other day.) We immediately hopped to and began cooking brunch at home again–just like in the old days. We shared the work–Dave making eggs, etc. and me happily baking a goodie like the Blueberry Buckle below, which I hadn’t been doing in eons. We’ve taken turns on what we now call our Cheep A** Bloody Marys (more on that later) and now eat brunch BEFORE church for the most part. We’ve even gone way old school and made Dave’s mom Lorna’s comforting egg casserole a time or two as it provides excellent lunch leftovers. (Recipe in photo below.) Could we ever have imagined all this? No. You probably hadn’t either.

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Black Friday Breakfast Turkey Stack

This version includes the cheese sauce. Sure, we need just a little more gooey cheese the day after Thanksgiving. You know it!

Working ahead on Thanksgiving food is truly a happy, hearty, fulfilling, and filling part of my job as a food blogger. That activity usually includes coming up with something new to do with Thanksgiving leftovers. It’s a fun occupation that keeps me, and, of course my husband Dave and the babies (see below), right on top of our game this week.

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Tomato and Chive Yogurt Scrambled Eggs

0 WW SmartPoints

Last post for a a couple of weeks. The blog, Dave and I are going on vacation. See you soon!

QUESTION: How many eggs do you eat in a week, Alyce?

ANSWER: As many as I can!! (Not really.)

It seems every year there’s a new answer to the old egg question, “How many eggs should I eat each week?” Just like several other questions about diet and health, this can be a confusing one. I refuse to let it be.

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Crustless Shrimp+Green Chile Quiche

If you are a cook anything like me, you’re always on the lookout for something new for brunch–that lazy, laughingly-slow, boozy late morning meal reserved for special occasions or holidays. Even my husband, visiting his folks a few weeks back, texted me to say, “Anything new on the brunch front?” I guess he or his parents were a little tired of their go-tos and that’s a bit on the odd side because most people in the world are very attached to their breakfasts, if not their brunches.

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Deviled Egg Dip

1 SmartPoint (WW) per 2 tablespoon serving–see recipe notes for details

Just a quick post this morning…

There’s always something precious stowed away in the fridge after a holiday. I won’t dare call them leftovers, as that word has a nasty connotation to a lot of people who, in fact, frequently state, “I don’t like leftovers.” Think about a ham bone that will soon grace a pot of bean soup, Thanksgiving pumpkin pie waiting for Friday’s sweet breakfast, or the Christmas roast beast chilled and ready for late night sandwiches.

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