Weekly Recipes For Your Inbox!

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Feb 072017
 

Looky, Looky; look who I found! After taking way too much time off, due to a mental breakdown in the kitchen, ha ha, I figured I better get back to work. But seriously, I really have not felt like being in the kitchen that much let alone coming up with new things to try. It’s also due to the fact that Husband and I have shaved back on how much we eat as the weight has piled on a little much! During my absence I did manage to do a couple of things and this meatloaf was one; I also have a couple of others simple recipes to get out in the near future and a few more ideas in mind. The holidays also had a big factor in posting as we have slowed down in getting all the decorations up, down and the house back to normal until next year (OLD AGE stinks!)…. This recipe was not originally meant to be a breakfast food but after making it for supper, all Kenny and I could think of was how it would taste as a compliment to our eggs in the morning and that’s how we finished the rest of it off. We sliced it and then tried to brown it, only problem we had was it kind of fell apart in the frying pan but it sure didn’t take away from the flavor, no sireeeeeeeeeeeeee!

Breakfast Meatloaf
 
Author:
Ingredients
  • 1 lb lean ground beef
  • 2 medium size baking potatoes or enough to make one pound
  • ½ cup shopped onion
  • 1 egg
  • ⅔ cup dried bread crumbs
  • Salt and pepper to taste
Instructions
  1. Shred potatoes on a medium size grater, blot with paper towels to remove excess moisture.
  2. Mix together with the remaining ingredients.
  3. Shape mixture into loaf and place in a loaf pan sprayed with cooking spray.
  4. Bake in a 350 degree oven for 1 hour or until nicely browned.
  5. Let sit for 10 minutes before slicing.

Simplicity at one of its best for sure, especially for breakfast! I mean you got your meat and potatoes all in one dish, just add eggs and toast!!

I’d also like to share that our daughter just graduated form WHU (Waffle House University) and is now a manager who will be running her own store starting this week! So proud of her!

Well I hope you enjoy and will forgive me for not being around in such a long time, later………Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

 

May 132016
 

Baked Italian Zucchini Nibblers

Hope everyone had a nice Mother’s Day! As I mentioned, it was the first year that I got to have my daughter with me and it was so nice. Kenny cooked up my omelet and then topped it off with a steak on the grill,,,,,,,,,,,Yum!

tiller and fritta 015
Now let me share this delicious recipe with you. I’m sure most of you out there would call this a frittata but I just prefer to call em as I see em! I found this recipe in one of my old cookbooks (probably before the word frittata even existed, ha ha) and with some alterations to the original recipe, they came out pretty damn good, even if I say so my own Selph?  That was just a little pun on our last name and my computer is telling me I need to do a spell check, as if I didn’t know how to spell my last name, really now……….. Even my daughter thought they were pretty tasty. We had them with some of my homemade spaghetti sauce and I think the next time, I will just make a basic pizza sauce for our dipping pleasure! So with that, here we go:

tiller and fritta 006

 

Baked Italian Zucchini Nibblers
 
Author:
Ingredients
  • 3 cups zucchini, large grated
  • 1 cup biscuit mix
  • ½ cup minced onion
  • ½ cup vegetable oil
  • ½ cup Parmesan cheese
  • 2 tbsp parsley
  • ½ teas oregano
  • ¼ teas basil
  • Generous dash of garlic powder
  • Salt and pepper to taste
  • 4 eggs beaten
Instructions
  1. Combine all ingredients and mix well.
  2. Spread mixture onto a greased, rimmed cookie sheet.
  3. Bake in a 350 degree oven for 25 minutes or until golden brown.
  4. Cut into bite size pieces and serve with your favorite spaghetti or pizza sauce.

Off to a fish fry tomorrow at our granddaughter’s new home and I’m making a new dessert to take and hopefully will be sharing with you next week! Have a nice weekend and enjoy………..Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

What eggs?

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