It's good to be back! I know it's been a while since my last post, but I have exciting news. About a month ago, I was offered a job at Airbnb as a Creative Producer on their Design team. I'm so excited to be working for a company that is making a difference in the travel industry as well as standing for inclusiveness and connection.
Because of this change, though, I have been absent from The City Skillet for the last three months. 🙈 Part of it was busyness and getting used to this new life change. Another part was not having access to any of my photos. One weird/spoiled/interesting thing about working in tech is that you are usually provided a laptop by your employer. I keep my personal documents on an external hard drive, but when I left VSCO, I left my laptop. My external hard drive sat there, taunting me. A piece of plastic filled with things I wanted, but no way to get to them.
After all that context and excuse-making, this post is going to be very short, because this recipe is one of the easiest things I've ever learned to make. If you're a fan of chia pudding, but have never made it yourself, get ready for a laugh. You'll be delighted and probably a little embarrassed that you've ever purchased something so easy to do at home. If you can pour milk over some seeds, stir them around, and wait a while, you'll have a tasty breakfast pudding just like that.
Chilaquiles is something I almost always order if I see it on a menu. As far as savory breakfasts go, this one is top tier. It's like nachos + breakfast lasagna. Layers of chips and cheese and meat and beans, topped with whatever your heart desires. In this case, thinly sliced radishes, sunny side up eggs, avocado, cilantro, and green onions.
The best part about this recipe is that you won't be frying tortillas and you won't be hovering over a stove. This chilaquiles is baked, which makes them perfect for a crowd. They also make great leftovers (just store the toppings separately), so don't feel guilty if you make the entire thing for yourself and save most of it for later, which is what I did for this post.
Near my alma mater, Azusa Pacific University, there is a frozen yogurt shop called 21 Choices. Their frozen yogurt was the creamy kind, almost like soft serve. Although they have 21 different flavors of yogurt, they offer five each day that with toppings pre-mixed into the yogurt, yielding seemingly endless choices in their arsenal. You know it's a good day when one of the choices is their banana-graham-cracker, which tastes very similar to banana bread. I almost always add dark chocolate to it, which they chop from a bar. It gives you these great pieces of varying size throughout your yogurt.
So of course when I set out to make banana bread, I have to have those dark chocolate pieces in there. Mine is a little denser and more cake-like, which I prefer so that you can take it with you as an on-the-go breakfast or snack. It won't be crumbling in your hands as you try to eat it. Banana bread is very easy to make, so this will be quick and fun.
This is one of those "what can I make with all the bits and bobs in my fridge" recipes. I do the same to soups and frittatas. It's the weekend, you've cooked all your weeknight meals, and now you have ends of carrots, three leaves of kale, some cold rice, a potato, etcetera hanging out in your fridge with no purpose. Resist the urge to throw these things away! They can have another life as a frittata, a soup, or in this case, as fried rice.
Yesterday I finished being a jury member in a month-long criminal case. It was long, had difficult subject matter, and although an inconvenience to my life, it was a very meaningful experience. During deliberations (which lasted a week), other jurors brought in baked goods to lighten the mood and make the process more enjoyable. I decided to bring breakfast one day. I chose scones.
I love scones. They are one of my favorite breakfast pastries, and the flavor I always gravitate toward is blueberry. I knew I must learn to make it for myself. Now, to me, the best scones are not super sugary-sweet, so you won't find any frosting here. Another requirement for me is that they can't be too crumbly. I want to be able to pull it apart without a pile of crumbs in my lap.
Frittata is one of those dishes that looks way fancier than the effort put into making it. It's one of my go-to's for emptying the pantry and fridge of leftover items from the week, but it looks like something that took a lot of time, energy, and planning. Make it for breakfast, lunch, or dinner.
I'll admit it. Sometimes (read: more than I care to admit) I crave the McDonald's sausage mcmuffin. Thankfully I have some self-control, and have not fallen prey to its salty powers as often as I've wanted. While reading my monthly Bon Appétit magazine, I came across their recipe for a breakfast sandwich, with a homemade sausage patty. I couldn't resist trying one for myself.