I’ve been M.I.A. lately. This elusiveness is largely due to the fact that we FINALLY moved into our new home, after dealing with a closing delay and some much-needed home improvements. I have felt quite disheveled going back and forth between my in-laws’ house and our house while we were waiting to move in. I’m starting to feel a little more settled, as we work through the boxes, and become reunited with some favorite possessions that I haven’t seen in over two months. I look forward to becoming acquainted with my new kitchen now that my Thanksgiving trip to Iowa is over. Speaking of my kitchen, it’s nothing fancy, and it doesn’t come close to resembling the dream kitchen that I’ve designed in my head…but I will say, there are a couple of nice features that I’m finding very useful. Here are a few things that I’m loving in my new kitchen:

Built-in spices organizer

Compartments for baking sheets and muffin tins

Lazy Susan that still needs to be stocked

So happy to see some of my colorful dishes

Thanksgiving in Des Moines was amazing. I got to spend quality time with my family and friends that I haven’t seen in quite some time. Some of said family members often comment that they wish we lived in the same city, if for nothing else, to reap the benefits of my frequent cooking. Since Thanksgiving is a time to feast, it was expected and required that I produced a meal or two. For the morning of Thanksgiving, I made an Egg and Hash Brown Casserole. I loved that this recipe, which I adapted from Cooking Light, combined eggs, potatoes, veggies, and bacon, all in one. It was a no-brainer being able to prepare this the night before, leaving little work to be done in the morning. Not only did everyone enjoy starting their Turkey Day with this delicious breakfast dish, but it also allowed me to finally share my cooking with those family members that don’t leave near by.

I hope you had a fabulous Thanksgiving!

Egg and Hash Brown Casserole

Source: Adapted from Cooking Light

What You Need

  • 8 slices of uncured turkey bacon
  • 1 1/2 cups chopped onion
  • 3 garlic cloves, minced
  • 2 cups shredded hash brown potatoes (such as Simply Potatoes)
  • 1/4 cup no-salt-added chicken stock (such as Swanson)
  • 5 cups fresh baby spinach
  • 2 tablespoons thinly sliced fresh basil
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 ounces reduced-fat Swiss cheese, finely chopped
  • Cooking spray
  • 1/2 cup non-fat milk
  • 6 large eggs, lightly beaten

What To Do

  1. Cook turkey bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, cool, and chop in small pieces. Increase heat to medium-high. Add onion and garlic to drippings in pan; sauté for 6 minutes. Add potatoes and stock; cook 6 minutes, stirring frequently. Add spinach, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Stir in turkey bacon and cheese. Place potato mixture in an 11 x 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight.
  2. In the morning, preheat oven to 350°.
  3. Uncover dish. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and eggs in a medium bowl. Pour egg mixture over mushroom mixture. Bake at 350° for 28 minutes.
  4. Preheat broiler to high; remove dish while broiler preheats. Broil 3 minutes or until top is browned and just set. Let stand 5 minutes.

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