I Have Snipped Your Wingspan, My Precious, Captive Swan

The recipe I’ll be sharing today is definitely not a healthy one.  It’s also not a very photogenic meal.  But it’s good.  Really good.


As I said, this isn’t exactly the prettiest meal I’ve ever made.  Personal photo.

The first time I ever had hash was at Bonnaroo last summer.  Corned beef hash always sounded really gross to me, but it was surprisingly good (and great camping food!).  I never made it at home, but I would sometimes find myself craving it.  (Hey, sometimes you just have random cravings.)

I really wanted to experiment a little, though.  I started searching for hash recipes online, and came across a Tex-Mex version.  It sounded delicious, but I wanted to experiment even more … And this was the result.

Chorizo Green Chile Hash

Recipe taken from The Way The Cookie Crumbles (www.crumblycookie.net)

Adapted by me!

Ingredient List:

  • 1 lb chorizo sausage
  • 5 Yukon gold potatoes, diced into cubes
  • 4 eggs
  • 3 tbsp olive oil, divided
  • 1 white onion, diced
  • 1 red bell pepper, diced
  • 2 4 oz. cans diced green chilies
  • 1 tsp sea salt, divided
  • 1 tsp black pepper


1.) Combine the cubed potatoes, 1 tbsp olive oil, and 1/2 tsp sea salt in a medium microwave safe bowl.  Cover and microwave on high for 1 minute.  Stir, then return to the microwave for another minute.  Repeat these steps until the potatoes are completely softened.  (I had to do this several times.)

2.) Heat the remaining 2 tbsp olive oil in a large nonstick skillet.  Add the chorizo, and cook until it’s completely browned, breaking it up as it cooks.

3.) After the chorizo is completely cooked through, drain as much grease as possible.  (If you’ve never cooked with chorizo, it’s a very greasy sausage … So be prepared to drain!)

4.) Add the diced onion and remaining 1/2 tsp sea salt to the drained meat, and cook for approximately 5 minutes over medium-low heat, stirring occasionally.

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It should look something like this at this point.  Personal photo.

5.) Turn the heat up to medium-high, and add the potatoes and black pepper.  Stir once to combine, then let cook for 2 minutes without stirring.

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Yum, potatoes!  Personal photo.

6.) Add both cans of green chilies and red bell pepper, stirring to combine.  Allow the mixture to cook for 3 minutes, stirring occasionally.

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It definitely looks more colorful after this step.  Personal photo.

7.) Using the back of a spoon, create 4 wells in the hash.  Crack an egg into each well.  (You can make more if you want, as long as space in your pan allows.  We wanted 2 eggs each, so that’s why we made 4.)

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As you can see, the wells don’t have to be incredibly deep.  You can probably also see that one of my egg yolks got a little damaged when I added it to the skillet.  Personal photo.

8.) Turn the heat down to medium, and cover the skillet.  Allow the hash to cook, without stirring, until the white of the eggs sets (about 6 minutes).

9.) Enjoy!  This was an incredibly filing meal, so I didn’t make any side dishes.  It made enough for leftovers, though, and we were able to reheat it in a large skillet and recreate the eggs in a well method.  It tasted just as good the second time around!


Infinity Overhead … And I Whisper, “Are You Listening?”

So I may or may not have left you hanging with my last Tasty Tuesday post.  I promised to share my favorite of the two breakfast dishes Eric and I made to celebrate our first full weekend together as a married couple, and then I didn’t deliver.

Until now.  (And I even have a ton of pictures for you!)


If you’re wondering, the answer is yes … The recipe I’m about to share with you makes amazing, delicious waffles!  Personal photo.

Pumpkin Chocolate Chip Waffles

Recipe taken from The Mother Huddle (www.themotherhuddle.com)

Adapted very slightly by me!

Ingredient List:

  • 2 cups white flour
  • 1 tbsp packed brown sugar
  • 4 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp sea salt
  • 1 3/4 cups milk (I used 1% and the recipe turned out beautifully.)
  • 2 eggs
  • 1/2 cup canned pumpkin (I may use a little more next time because the pumpkin flavor was pretty subtle.)
  • 1/3 cup vegetable oil
  • 1/2 tsp vanilla
  • 2/3 cup semi-sweet chocolate chips (This is an approximate amount, as we just poured a bunch in until it looked good!)


1.) Combine flour, sugar, baking powder, pumpkin pie spice, and sea salt in a large mixing bowl.


It doesn’t look like much to start, but it gets much better!  Personal photo.

2.) Add milk, eggs, canned pumpkin, oil, and vanilla.  Mix well until completely blended.


Personal photo.

3.) Gradually stir in chocolate chips.


Here’s a picture of Eric adding the chocolate chips.  Yum!  Personal photo.


Eric really wanted me to get some fun action shots for the blog, so here you go!  Personal photo.

4.) Plug in your waffle iron to preheat.  While waiting, spray the waffle iron with cooking spray to prevent sticking.

5.) Pour approximately 1/2 cup to 2/3 cup of the batter (depending on the size of your waffle iron) onto the hot iron and cook according to your waffle iron’s instructions (or until batter is cooked through and waffles are golden brown).

6.) Enjoy alone or paired with syrup!


Personal photo.

But wait … There’s more!

Homemade Caramel Pecan Syrup

Recipe taken from Too Many Hands On The Mixer (fragiletearz.wordpress.com)

Adapted very slightly by me!

Ingredient List:

  • 3 tbsp real butter (I used Land O Lakes unsalted butter.)
  • 1/4 cup white sugar
  • 1/4 cup packed brown sugar
  • 3 tbsp chopped pecans
  • Milk to thin to your liking (I only used 1 tbsp of 1% milk, and it was still pretty thick.  It was delicious, but I might use up to 1 additional tbsp next time.)


1.) Melt the butter slightly in a pan.

2.) Add white and brown sugars, stirring continuously until the sugar melts.

3.) Add the chopped pecans and stir until mixed thoroughly.

4.) Add milk 1 tbsp at a time until the syrup is thinned to your liking.

5.) Allow the mixture to bubble for about a minute, then serve over warm pumpkin chocolate chip waffles.

6.) Enjoy and be amazed that you actually made homemade syrup!  (I’d never even attempted making anything like this before, so I was definitely surprised it turned out as well as it did.)


If you’ve ever been to Village Inn for the pumpkin pancakes with caramel pecan syrup, you’ll know just how delicious this type of syrup is.  Although mine was just a little thicker than we would like, it still had that same flavor.  And oh man, that’s good stuff!  Personal photo.

The Sky Ablaze With Cannon Fire, We All Raise Our Voices To The Air

For our first full weekend together as a married couple, Eric and I decided to make a huge breakfast/brunch.  I’ll share one of the recipes with you now, but you’ll have to wait until next week to get the second.

I debated which recipe to share first, but I think I’m going to wait to share my favorite next week.  Don’t get me wrong, the recipe I’m sharing today is delicious (and easy!) … But I was beyond excited that the other recipe turned out so well.  I was so excited that I did one of the most annoying things you can do on Facebook … Posted a picture of it.  (In my defense, I don’t post every meal I eat.  I also don’t post random, not so extraordinary foods.  I mean, really … No one cares about your plain scrambled eggs and wheat toast!)


This is from the night before, right before I tossed it in the fridge to sit overnight.  I decided to bake it in a disposable pan since this was a “trial run” and I wanted everything to be made exactly the same way.  I planned to recreate this dish for a work potluck if it turned out well (and it obviously did, since I’m sharing the recipe on my blog).  I’m actually baking my second casserole as I type this!  Personal photo.

Southwestern Egg and Potato Casserole

Recipe taken from Taste of Home (www.tasteofhome.com)

Adapted very slightly by me!

Ingredient List:

  • 7 large eggs
  • 1 package Ore-Ida frozen Potatoes O’Brien with peppers and onions
  • 1 1/2 cups shredded Colby Jack cheese
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 12 oz. can evaporated milk
  • 1 4 oz. can diced green chilies
  • 1 tsp black pepper
  • 1/2 tsp salt
  • Dash of cayenne pepper
  • Salsa (optional, for serving)


1.) Mix frozen potatoes with peppers and onions with the diced green chilies in a large mixing bowl.

2.) In a second large bowl, whisk together eggs, evaporated milk, black pepper, salt, and cayenne pepper.  When fully mixed, add in approximately half of both the Colby Jack and sharp cheddar cheeses, stirring to blend well.

3.) In a lightly greased 9×13 inch pan, pour about half of the potato and chili mixture on the bottom.  Add the egg, milk, spice, and cheese mixture.

4.) Stir in the remaining potato and chili mixture, and mix well in the pan to ensure all components are evenly distributed.

5.) Sprinkle remaining cheese over the top of the casserole, then cover and refrigerate overnight.

6.) Remove from the refrigerator 30 minutes before baking.

7.) Bake, uncovered, at 350 degrees for 1 hour.  Remove from oven and let stand for 5-10 minutes prior to serving.

8.) Enjoy!  I tried some with and without a side of red salsa (I used my favorite, Herdez Casera Medium), and it was delicious both ways.


This was the finished product.  Delicious and simple!  Personal photo.

So Help Yourself To This Bitter Pill Or Somebody Else Will

Today’s recipe is incredibly simple.  In fact, I feel kind of silly even sharing it on this blog.  It was something that Eric and I just threw together one weekend morning when we were figuring out what to have for breakfast.  We were basically just trying to use up some stuff we had in our fridge, but it actually turned out really well.  (So well that I’ve made this for myself several times since!)

Unfortunately, I didn’t write down all of the instructions as I was making it.  This is one of those meals that I just sort of eyeball and can tell when it’s done, so all times are approximate.

I’m well aware that this isn’t the “proper” way to make an omelette … But it’s a perfectly acceptable way to make a delicious breakfast!


I love the bright colors, even if this isn’t the greatest picture.  Personal photo.

The Lazy Italian Omelette

A Can’t Believe How Strange It Is To Be Anything At All … original recipe

Ingredient List:

  • 2 tbsp olive oil
  • 3 eggs
  • 5 to 6 grape tomatoes, sliced in half
  • 1 oz. fresh spinach leaves (This is an approximate amount.  You can add more or less depending on personal taste.)
  • 1/4 cup shredded Parmesan cheese, divided
  • 1 tsp Mrs. Dash Italian Medley


1.) Heat olive oil in skillet over medium high heat.

2.) Mix eggs, tomatoes, spinach leaves, Mrs. Dash, and about half of the cheese in a small bowl with a lid (I just used one of the containers we typically use for leftovers).  With lid on, shake until all ingredients are mixed well.

3.) Pour egg mixture into skillet.  Cook until bottom is done (this should take approximately 3 minutes).  You should be able to easily slide a spatula underneath to flip it.

4.) Carefully fold the omelette in half.  Cook for another minute or so, then flip omelette.

5.) Sprinkle the top of the omelette with remaining Parmesan cheese and allow to cook until the cheese is melted.

6.) Enjoy!  This is a pretty filling meal, so I typically just have a cup (or 3!) of coffee with it.

But I Would Rather Be Alone Than Pretend I Feel Alright

I haven’t posted any breakfast recipes yet, which is actually kind of weird.  Breakfast/brunch food is one of my favorites!  I guess in reality I don’t make it at home very often, though … We usually either go out for breakfast/brunch or Eric makes it.  He’s the only one of us who can make a perfect over easy egg and hashbrowns that are perfectly crispy and golden.

I do occasionally attempt a breakfast recipe, though.  A few weeks ago, I decided I’d be somewhat healthy and try an oatmeal recipe.  Unfortunately, my idea of “healthy” oatmeal includes Nutella.  But seriously … How can you possibly go wrong with Nutella?  (The flavor is actually pretty subtle in this oatmeal, but it’s definitely there!)


Personal photo. 

This recipe as written makes quite a bit of oatmeal, so make sure you’re either really hungry or planning to serve it to someone else as well.  Otherwise, I’d cut the ingredients in half.

Nutella Banana Oatmeal

Recipe taken from Baking and Boys! (www.bakingandboys.com)

Adapted very slightly by me!

Ingredient List:

  • 1 cup oats 
  • 1 3/4 cup milk (I used 1%, but the original recipe calls for skim milk.)
  • 1 banana (You’ll want to cut the banana in half.  One half of the banana should be chopped into fairly small pieces.  The other half should be sliced to use as a topping.)
  • 2 tbsp Nutella chocolate hazelnut spread


1.) Over medium heat in a small saucepan, combine oats, milk, chopped banana, and Nutella; mix well, stirring occasionally.

2.) As the oat mixture comes to a boil, stir constantly for 1-2 minutes or until thickened.

3.) Spoon out desired amount of oatmeal and sprinkle with sliced banana.

4.) Enjoy!  This is a very filling breakfast, so I just paired it with a cup of coffee.