potato+thyme frittata.

i thought you might get a kick out of the behind-the-scenes of this shot here.


and i know i promised you a certain limoncello cupcake recipe, but i wanted to be sure you all knew how to make an easy, tasty frittata to tide yourselves over until then.  😉

i make them differently every time, depending on my mood/ingreds on hand/etc.

this one was particularly tasty!

Potato + Thyme Frittata

[you will need a large, oven-safe skillet]

preheat oven to 375 degrees fahrenheit.

sautée 4 red potatoes [scrubbed but not peeled], quartered and thinly sliced, in olive oil until tender.

isn’t the word “sautée” such a pretty one?  i love saying “sautée”.


ok, i’m done now.  wait.



while the potatoes are in the skillet [sautéeing], whisk 8 eggs, about 1/4 cup heavy cream [or half & half], several cracks of black pepper, a few generous pinches kosher salt, and the leaves from three sprigs of fresh thyme.

once potatoes are tender, pour egg mixture over the potatoes and let cook for just a minute.

remove from the stovetop and place in the preheated oven.  bake for 15 minutes, or until golden and set.

i loooove to top my frittatas with crumbles of goat cheese and sometimes a drizzle of Sriracha.

frittatas make GREAT leftovers for lunch.  and dinner.  and for a snack in between lunch and dinner.


ok, now i’m really done this time.




simple things

simple things, originally uploaded by iamchanelle.

i have found the simplest things in life bring the greatest satisfaction.

this morning, i enjoyed an egg sunny side up with lots of freshly cracked black pepper, whole wheat toast with sweet cream butter, french press, an open window to usher in the beginnings of Autumn and some time with my guitar.

*happy contented sigh*

i hope you find something simple and lovely to enjoy today. you deserve it.


p.s. – my method for eggs sunny side up:

heat a pat of butter in a small skillet over medium high heat.  when sizzling, crack an egg into the pan.  cook for a minute or so until the white solidifies.  toss some kosher salt and freshly cracked black pepper over top, and cover with a lid.  fry about 2-3 minutes more until the yolk *just* begins to solidify around the edges, but is “wobbly” in the center.  remove immediately and enjoy.

magical buttermilk pancakes

magical buttermilk pancakes, originally uploaded by iamchanelle.


these are magical.

especially when topped with cinnamon cream syrup.
magical, i tell you.

these are the very same pancakes i told you about before – see how magical they really are? they can be blueberry, or plain, or chocolate chip, or even sprinkled with fairy dust. whatever you want.

Magical Buttermilk Pancakes
makes about 8 smallish pancakes.
i recommend tripling this recipe – these freeze exceptionally well if wrapped securely in plastic wrap (I love using that press&seal stuff).

1 large egg
1 cup unbleached all purpose flour
1 cup buttermilk
1 tablespoon sugar
2 tablespoons applesauce (or oil. but trust me, you cannot even tell the difference when you use applesauce! try it.)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
pinch kosher salt

* blueberries, chocolate chips, cooked and chopped bacon, etc. optional – about 1 cup.

heat a little butter in a large skillet over medium-high heat.
Beat egg in a large mixing bowl, then incorporate remaining ingredients just until smooth.

ladle about 1/4 cup batter onto skillet and cook about 1 minute before adding any of the optional ingredients (blueberries, choco chips…) over the batter. i just grab a handful and sprinkle over the top.
When edges are golden and cooked through, flip pancake over and cook about a minute more.
Place in a warm oven, on a cooling rack or in your face.

best served with generous pats of sweet butter and cinnamon cream syrup, or real maple syrup. i mean, in my opinion.

hope you enjoy the magic!


we ran out of muffins…

We ran out of muffins.
So I made Spiced French Toast.

With Blueberry and Cherry Cinnamon Compote.

Seriously, the best Saturday morning breakfast we’ve had in a long time, and all thanks to one of my Twitter pals mentioning what she was up to for breakfast….and it just sounded SO good I had to run and make some.

Good food makes me so happy!


Here’s the recipe for the compote I made – this would also be amazing served over yogurt, or ice cream…or eaten straight outta the bowl.

Warm Berry Cinnamon Compote

1 cup fresh or frozen berries

1/8-1/4 cup granulated sugar

small dash cinnamon

1/2 teaspoon fresh lemon zest

Heat all ingredients in a small saucepan over medium heat, stirring often, until berries soften and release their juices.  Serve warm, and store any leftovers in the fridge up to about a week.

And here is my Spiced French Toast recipe over at MomSpark!  While you’re at it, could you log in and vote for MomSpark here?  We were nominated for a “love this site” award, and it would be AWESOME if we won!  It would help us continue bringing great resources for moms all under one roof!  Thanks.

Happy weekend, everybody!