Breakfast – A Better Way to Start Your Day + HM #200

September is Better Breakfast Month! Recipe ideas to start your day the better way — with #breakfast . Plus, link up at #HomeMattersParty . #recipes

Breakfast – A Better Way to Start Your Day + HM #200

It’s Better Breakfast Month! The gals of Home Matters have some greaat ideas for healthy breakfasts that you can make-ahead, freeze, take on-the-go, and more. We hope you find many ways to start your day with a better breakfast. Enjoy!

 

21 Healthy Make-Ahead Breakfasts from Denise @ Sweet Peas and Saffron

 

Baked zucchini appetizers with cheese and herbs

10 Healthy Breakfasts On-the-Go Ideas from Dani @ Meraki Lane

 

20 Breakfast Freezer Meals from Jazmin@ Savor and Savvy

 

Avocado Eggs Florentine Toast Recipe from Lorelai @ Life With Lorelai

 

Breakfast – A Better Way to Start Your Day Blog Hop

Click through all the Hosts and Co-hosts blogs to see the complete Themed Roundup!

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A Home Matters Themed Roundup

Last Week’s Theme: Hot Dogs, Get Your Hot Dogs!

Next Week’s Theme: Fall Decor



Welcome to the weekly Home Matters Linky Party. A great place to come, share your blog posts, and make new friends. It’s our 200th Party and we are glad you are here to celebraate with us!

We would love to have you visit our blogs and follow us on social media!

Hosts

Lorelai @ Life With LorelaiFacebook | Twitter | Pinterest | Instagram

Kristen @ The Road to DomesticationFacebook | Twitter | Pinterest | Instagram

Co-hosts

Sahana @ VikalpahFacebook | Twitter | Pinterest | Instagram

Nicole @ Mom Always Finds OutFacebook | Twitter | Pinterest | Instagram

Emily @ Domestic DeadlineFacebook | Twitter | Pinterest | Instagram

Donna @ Modern On MonticelloFacebook | Twitter | Pinterest | Instagram

Nina @ Vintage Mama’s CottageFacebook | Twitter | Pinterest | Instagram

Ashley @ Sweetpea LifestyleFacebook | Twitter | Pinterest | Instagram

 

Check out more posts from the Hosts and Co-Hosts on our
NEW Pinterest Board, All Things Home Matters!
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Follow All Things Home Matters Board on Pinterest.

 

Each week, we like to feature some of the awesome posts shared at last week’s party. We hope you will be inspired by these creative and talented bloggers who share their best recipes, DIY projects, crafts, home decor, organization ideas, and more. Enjoy!

Check out this week’s features below.

 

Pumpkin Spice Bars from Lisa @ Cooking With Curls

PIN here.


How to Reuse Coffee Grounds Around Your Home from Nadine @ The Kindest Way

PIN here.


Caramel Apple Pie from Jen @ Cincy Shopper

PIN here.


Easy Melt & Pour Fall Scented Soap from Maura @ Happy Deal Happy Day

PIN here.


Container Decorating Fall Porches from Michele @ The Scrap Shoppe

PIN here.

 

Thank you to all who linked up at last week’s party. We look forward to seeing what you will be sharing with us this week!

Remember that every feature is shared on all Host’s and Co-Host’s blogs, as well as on the Home Matters Linky Party Pinterest Board! Don’t forget to follow…

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We are thrilled that you came by to link up today! Here are a few rules that hosts and co-hosts of the Home Matters Party follow, and we ask that you follow them, as well.

  1. Please link up no more than THREE posts each week–try to make sure that they are new links that you have not shared here previously. (Exception: Holiday/Seasonal specific posts may be shared once per year.)
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September is Better Breakfast Month! Recipe ideas to start your day the better way -- with #breakfast #recipes . Plus, link up at #HomeMattersParty Click To Tweet

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Thank you for joining in the fun and excitement at the Home Matters Linky Party. We hope you enjoy it as much as we do. We look forward to chatting with you in the comments.

 

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Avocado Eggs Florentine Toast Recipe

 

This shop, Avocado Eggs Florentine Toast Recipe, has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #GoldPeakLattes #CollectiveBias

Busy schedules got your life on the run? Avocado Eggs Florentine Toast is a quick and easy pick-me-up recipe for more energy and alertness.

 

Avocado Eggs Florentine Toast

A Quick and Easy Recipe to boost Energy and Alertness

 

So, here we are, back to school and heading quickly for the holiday season. And what does that mean? Extremely busy schedules, life on the run, and the need for quick and easy pick-me-ups that provide more energy and alertness. That is where this fantastic recipe and Gold Peak® Tea Lattes & Coffee come into play.

You’ve heard it before, breakfast is the most important meal of the day. But, still, you need lunch, dinner, and maybe even a snack. This delicious recipe is perfect for any time of the day. Avocado Eggs Florentine Toast is packed with protein and nutrients that make it a smart choice to help boost your energy.

 

Avocado Eggs Florentine Toast Recipe

 

Ingredients:

  • 1 – Avocado
  • 1 – Handful Fresh Spinach Leaves
  • 1/4 – Shallot
  • 1 – Roma Tomato
  • 4 – Eggs
  • Cracked Wheat Sourdough Bread
  • Salt
  • Pepper
  • Cooking Oil

Directions:

  1. Once you start cooking, things move very quickly, so have everything prepped and ready to go.
  2. Slice the Roma Tomato and Shallot, set aside.
  3. Chiffonade the Spinach, set aside.
  4. Separate 3 Egg Whites, add 1 Whole Egg (or you could use whole eggs), lightly beat. Set aside.
  5. Mash Avocado with a fork, set aside. (see my Avocado Tips & Tricks)
  6. Lightly spray skillet with Cooking Oil, heat skillet.
  7. Place 2 slices of Cracked Wheat Sourdough Bread (or your bread of choice) in the toaster to toast while you are cooking.
  8. Saute Shallots, then add Spinach, until wilted.
  9. Add Eggs to the pan and scramble soft, about 2 minutes.

 

Get your PRINTABLE RECIPE here!

5 from 1 reviews
Avocado Eggs Florentine Toast
 
This delicious recipe is perfect for any time of the day. Avocado Eggs Florentine Toast is packed with protein and nutrients that make it a smart choice to help boost your energy.
from:
Type: Breakfast
Cuisine: American
Serves: 2 servings
Ingredients:
  • 1 - Avocado
  • 1 - Handful Fresh Spinach Leaves
  • 1/4 - Shallot
  • 1 - Roma Tomato
  • 4 - Eggs
  • Cracked Wheat Sourdough Bread
  • Salt
  • Pepper
  • Cooking Oil
Directions:
  1. Once you start cooking, things move very quickly, so have everything prepped and ready to go.
  2. Slice the Roma Tomato and Shallot, set aside.
  3. Chiffonade the Spinach, set aside.
  4. Separate 3 Egg Whites, add 1 Whole Egg (or you could use whole eggs), lightly beat. Set aside.
  5. Mash Avocado with a fork, set aside. (see my Avocado Tips & Tricks - https://bit.ly/2eIn6wC)
  6. Lightly spray skillet with Cooking Oil, heat skillet.
  7. Place 2 slices of Cracked Wheat Sourdough Bread (or your bread of choice) in the toaster to toast while you are cooking.
  8. Saute Shallots, then add Spinach, until wilted.
  9. Add Eggs to the pan and scramble soft, about 2 minutes.
3.5.3226

 

Pick up Gold Peak Tea Lattes and Coffee Drinks

Whether it is first thing in the morning or a mid-afternoon snack, Avocado Eggs Florentine Toast is the perfect pick-me-up when paired with Gold Peak. Who needs the hassle of running out to the coffee shop for cold brewed coffee or tea lattes when you can find the convenient ready to drink coffees and teas at your local Walmart and have them right in your own home? You could even grab one for on the go. The Gold Peak Tea Lattes and Coffee Drinks come in a variety of new and exciting flavors to satisfy every taste.

Coffee Drinks

Made with only the finest of ingredients, Gold Peak Coffee features 100% Arabica Beans, real cream, and real sugar.

Tea Lattes

The Gold Peak Tea Lattes are made with real sugar and real tea.

My favorite is the Salted Caramel Coffee Drink, I am a sucker for anything caramel. LOL Rory loves the Vanilla Chai Tea Latte, but all of the flavors are delicious and a great way to perk up a midday slump.

 

 

What do you like to pair with Gold Peak?

 

 

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Creme Brulee Recipe + Uses For A Chef’s Torch

Impress your family and friends with this delicate and delicious Creme Brulee Recipe – a perfect dessert for entertaining. Plus get tips for using a Chef’s Torch.

Creme Brulee Recipe

Using My New Chef’s Torch

 

I haven’t said anything about any gifts I received at Christmas, but I have to tell about one Luke gave me. It was something I have been wanting for a long time, and I was super excited to open the package to find a chef’s torch! Fun, right?

I absolutely love Creme Brulee, and now I will be able to make my own at home… yum. There are lots of other things a chef’s torch will come in handy for around the kitchen too. And, the new torch will save on mess and potential danger as well.

This past Thanksgiving, I had my candied sweet potatoes in the oven to toast the marshmallows on top. When I went to pull them out of the oven, the caught on fire. I was gently blowing on them to dissipate the flame, when Luke’s nephew (who was carving the turkey), turned around did his imitation of the Big Bad Wolf. The flames went out, but about a third of the marshmallows sprayed all over the inside of my oven. We all had a great laugh, but it did add extra clean up for the oven. The remaining marshmallows were — shall we say — extra toasty. Had I a chef;s torch at that time, we would have enjoyed a perfectly toasted, fully covered marshmallow-topped sweet potato dish, but we would have lost this great family story.

Tips for Using  a Chef’s Torch or  Cooking  Torch:

A chef’s torch is a fantastic kitchen gadget. Here are some ways in which you can use a chef’s torch:

  • Give desserts and fruits a Caramelized Sugar Top
    • Creme Brulee, puddings
    • strawberries, peaches
  • Fire Roast or Char fresh fruits and vegetables
    • pineapple rings, grapefruit, apricots, strawberries
    • tomatoes, peppers
  • Toast toppings
    • marshmallows, marshmallow creme
    • meringue
    • cheese
  • Flambe desserts and dishes
    • Bananas Foster, Cherries Jubilee
    • Steak Diane
  • Crusting a Glaze on meats/poultry/fish and vegetables
    • ham, steak, salmon
    • root vegetables

So, now let’s get to the tasty recipe!

Crème Brûlée

Crème Brûlée is a silky smooth custard with a caramelized top. Crack through the shell for a delicate and delicious dessert. Impress your family and friends. Perfect for entertaining.

Ingredients:

  • 2 Cups – Heavy Cream
  • 4 Tablespoons plus 2/3 cup – Granulated Sugar
  • 4 – Extra Large or Jumbo Egg Yolks
  • 1 teaspoon – Vanilla Extract

Directions:

  1. Preheat oven to 300°F
  2. Prepare Boiling Water
  3. In a saucepan, combine Heavy Cream and 4 Tablespoons Sugar, Cook over medium heat, stirring occasionally until small bubbles appear around the edges of the pan — 5-6 minutes. Set aside.
  4. Place Egg Yolks in a large bowl, be sure to remove all whites from the yolks. Beat Egg Yolks and Vanilla Extract until smooth and light.
  5. Very SLOWLY, a little at a time (drips and drabs), add the cream mixture to the egg yolks, BEATING CONTINUOUSLY to temper the egg yolks and combine until well blended.
  6. Strain mixture through a fine sieve into a bowl or measuring cup with a pouring spout. Divide mixture among four 4-oz. shallow ramekins.
  7. Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill the pan with boiling water, CAREFUL not to splash any water into the custard mixture, until water reaches halfway up the sides of the ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, it should still have a slight wobble, about 25 minutes. Let cool at room temperature for 15 to 20 minutes; then, chill in the refrigerator for 2 to 3 hours.
  8. Sprinkle remain sugar evenly over the top of the cooled custards. Use the chef’s torch in a circular motion, moving the flame continuously over the custard surface until sugar melts and becomes golden brown and bubbly. Serve immediately or refrigerate for later use. Serving suggestion: serve with fresh berries or cut-up fruit.

**NOTE** Remember to follow the safety directions for your cooking torch. If you do not have a chef’s torch, you can use the oven broiler to caramelize the sugar topping. Watch very closely.

 

 

A Printable Recipe just for you…

5 from 1 reviews
Creme Brulee Recipe + Uses For A Chef's Torch
 
Prep time
Cook time
Total time
 
Crème Brûlée is a silky smooth custard with a caramelized top. Crack through the shell for a delicate and delicious dessert. Impress your family and friends. Perfect for entertaining.
from:
Type: Dessert
Cuisine: French
Serves: 4
Ingredients:
  • 2 Cups - Heavy Cream
  • 4 Tablespoons plus 2/3 cup - Granulated Sugar
  • 4 - Extra Large or Jumbo Egg Yolks
  • 1 teaspoon - Vanilla Extract
Directions:
  1. Preheat oven to 300°F
  2. Prepare Boiling Water
  3. In a saucepan, combine Heavy Cream and 4 Tablespoons Sugar, Cook over medium heat, stirring occasionally until small bubbles appear around the edges of the pan -- 5-6 minutes. Set aside.
  4. Place Egg Yolks in a large bowl, be sure to remove all whites from the yolks. Beat Egg Yolks and Vanilla Extract until smooth and light.
  5. Very SLOWLY, a little at a time (drips and drabs), add the cream mixture to the egg yolks, BEATING CONTINUOUSLY to temper the egg yolks and combine until well blended.
  6. Strain mixture through a fine sieve into a bowl or measuring cup with a pouring spout. Divide mixture among four 4-oz. shallow ramekins.
  7. Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill the pan with boiling water, CAREFUL not to splash any water into the custard mixture, until water reaches halfway up the sides of the ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, it should still have a slight wobble, about 25 minutes. Let cool at room temperature for 15 to 20 minutes; then, chill in the refrigerator for 2 to 3 hours.
  8. Sprinkle remain sugar evenly over the top of the cooled custards. Use the chef's torch in a circular motion, moving the flame continuously over the custard surface until sugar melts and becomes golden brown and bubbly. Serve immediately or refrigerate for later use. Serving suggestion: serve with fresh berries or cut-up fruit.
Notes
**NOTE** Remember to follow the safety directions for your cooking torch. If you do not have a chef's torch, you can use the oven broiler to caramelize the sugar topping. Watch very closely.
3.5.3226

 

Enjoy this dessert with family, friends, or a special loved one…

 

 

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Yo-Ho, Yo-Ho, Onion Seasoned Grilled Chicken Fer Me

from: The Orange County Register 9/17/2013

It be a fine day to

raise th’ Jolly Roger!

Aye, me hearties, it be officially Speak Like A Scurvy Pirate Day.

Way back in th’ beginnin’ ‘o ’tis blog, I did a message all in scurvy pirate shout, ‘n me thoughts were ‘o makin’ it a recurrin’ theme on Life wit’ Lorelai. All ye pirates seemed to have such a jolly ruckas wit’ Yo-Ho, Yo-Ho, A Treasure Find Fer Me.

So, here me be on ’tis grand day, brin’in’ ye another message from th’ salty sea.

It had be a long summer at sea without th’ comforts ‘o a wee sand in me boots ‘n some meat in me belly, when me ship finally sailed into Lorelai Lagoon to set anchor. Th’ pier swayed wit’ th’ tide, ‘n creaked ‘n groaned as we disembarked.

Yarr, t’was a warm summer evenin’ wit’ just th’ hint ‘o an autumn crispiness in th’ air as th’ sun set in all its glory. Me belly was a rumblin’ fer anythin’ that did no’ crawl out ‘o th’ bunghole. I scurried me way to Lucky Luke’s to scarper me some grub ‘n a bottle ‘o spiced rum.

Th’ barmaid was a beauty to be sure, ‘n offered me a late summer – early fall grub from over th’ fire. Pullin’ her atop me knee, I drew close to her ear, and told her as long as it did no’ come from th’ sea, it would be fine wit’ me. Th’ wench jumped up ‘n swished her skirts as she quickly went behind th’ bar fer me bottle.

After I swallowed down a couple ‘o snorts ‘o spiced rum, th’ barmaid came wit’ me skilly and duff. Th’ sight ‘n smells were beyond me imaginin’s–an onion seasoned chicken, baby red potatoes, ‘n apples grilled over th’ fire. She hoisted a tray full ‘o crusty bread ‘n fresh butter, tomatoes ‘n cucumbers from th’ garden out back. T’was times like these that gave me twisted thoughts ‘o bein’ a land lubber.

Bein’ th’ barnacle-covered scurvy pirate that me be, I managed to secret away wit’ a recipe. Now, I do no’ want to be known as selfish or greedy, so I gunna share it wit’ ye. ‘O course, if a few gold doubloons happen to fall into me pockets, well, who would I be to object to such a kind gift?

Onion Seasoned Grilled Chicken

Ingredients:

1-packet Onion Dip Mix

4-6 Boneless Skinless Chicken Breasts

Directions:

Rub cleaned Chicken with the Onion Dip Mix. Place in a ziplock bag and refrigerate at least 1-hour before using. Let chicken warm to almost room temperature before placing on the grill.

‘Tis makes fer a tasty treat indeed, when ye have be out at sea fer so long. I woe ye find it to ye likin’, me bucko.

‘N b’fore I be off, lift high ye glass matey in a toast to me ‘n thee.

“Here’s to ourselves, ‘n hold ye luff, plenty ‘o prizes ‘n plenty ‘o duff.” ~ A fair fine drinkin’ toast as recorded in Treasure Island by Robert Louis Stevenson.

What tickles ye whiskers on Speak Like a Scurvy Pirate Day?

Ye be havin’ somethin’ fancy fer skilly and grog?

On Another Note~

Don’t Forget to Join in the FUN of

A Pinteresting Halloween!

Click the InLinkz Link-up.

Follow me on

Ye best be leavin’ a Message, ye filthy bilge rat!

Or it be walkin’ th’ plank fer ye

~ Lorelai

 

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