Exciting New Ways To Cook Breakfast

Nutritionists will agree that breakfast is arguably the most important meal of the day.  It provides your body with the energy it requires to have a productive morning, initiates the digestive process after a long night’s sleep, and kick-starts your metabolism.

Eggs are a breakfast staple found across the dining tables of North America, providing people of all ages with the necessary protein, choline, iron, phosphorus as well as vitamins B and D they need to function at their best. The one drawback – it is easy to exhaust traditional recipes. There are, however, ways to creatively incorporate eggs into your meals, even when you’re using them every morning. Cook your eggs in an avocado for example – or in a muffin tin with slices of prosciutto, fresh basil and mozzarella cheese!

If you want to learn about Ontario Eggs and fun new ways to cook with them, check out this Egg Stuffed Tater recipe for an exciting wake-up call.  It’s got all your necessary proteins, carbohydrates, and goes great with a fruit salad at breakfast or green salad at brunch. To begin, preheat your oven to 450°F (230°C). While your waiting for it to reach the desired temperature, cook bacon in large, non-stick skillet until it gets crisp.  Then, remove the bacon itself, coarsely chopping, but leave approximately a tablespoon of fat to sizzle on the skillet.

Egg Recipe

At this point, cut your potatoes in half lengthwise, scooping out the flesh, leaving thick walls. Then, coarsely chop the flesh and arrange the potato shells cut side up on a baking sheet, brushing the inside with olive oil. Bake until they’re lightly browned, this will take about 10-12 minutes.

In the same skillet (using the bacon grease), cook the chopped potato flesh, adding salt and pepper to taste. When the mixture has browned, place it in a bowl.

In a separate bowl, beat four eggs with pepper then heat two tablespoons of butter in a medium size skillet.  Cook the eggs, stirring until set but still soft.

Add the scramble to the bowl of browned potatoes and toss in the chopped bacon. Mix in ¼ cup of shredded cheese and two chopped green onion stems (if using).  Fill the potato shells with the egg and potato mixture, sprinkling with remaining cheese to finish; bake until cheese melts and serve warm. You can even cook the bacon and potatoes the night before to make assembling quicker in the morning.

Give yourself the opportunity to change things up from time to time; rather than preparing the same plate of over-easy eggs and bacon that you always do, consider that there are many different egg-based recipes available online for you to experiment with, like the one above found on If breakfasts are becoming a bore, brainstorm how you can give them a face-lift. Incorporate your favourite flavours and ingredients, or read up on what others are doing to make mornings in their kitchen a little less ordinary.

Moms Recipes

Baked Caesar Chicken

Baked Caesar

This is one of the best chicken dishes ever and it is such a step up from ranch dressing for those that want a little bit more of a bite to their chicken! I’ve been making this recipe now for about six years and every time I do plates are cleaned and there are never leftovers!

It’s a huge hit with Rey and Brian and if I’m ever asked to bring a plate to dinner I’m always asked to bring my chicken!

It’s incredibly easy, takes very little prep work and dinner is ready in thirty minutes!

  • 4 boneless, skinless chicken breasts
  • 1 cup caesar dressing (yep ~ you can use fat free!)
  • 1/2 cup – 1 cup Panko bread crumbs
  • 1/2 cup seasoned bread crumbs ( I use Progresso Italian & Herb)

** For best results marinate the chicken in the caesar dressing overnight so it really absorbs the flavor


Preheat oven to 350. Grease the bottom of a 13 x 9 baking dish (or Pam some tin foil and cover your baking dish ~ This is the no mess method and I LOVE it!) Use a glass bowl to pour the caesar dressing in and coat each piece of chicken stabbing it with a fork so the dressing absorbs into the breast. Place the Panko bread crumbs and seasoned bread crumbs onto a plate and mix together. You can opt not to use the Panko bread crumbs but it gives more texture to the chicken. Take each chicken breast from the bowl and coat in the bread crumbs. Transfer to your baking dish and bake in the oven for about 30 minutes or until the meat thermometer reaches 170 degrees internally.

Serve with your favorite vegetable side dish! We love grilled asparagus with feta cheese!

That’s it ~ enjoy!


Margarita Shots For The Modern Mama


Margarita Shots Just For Mama

This recipe has been perfected by my husband after we made a trip to Stowe, Vermont and is the talk of the party when he makes them!

I’ve engineered it a little for the modern day mama and now it is genius because you can serve them in a lime and the best part ~ You only get one glass dirty!

  • Tequila ~ (if your’e spoiled like my husband use Patron Silver!)
  • Orange Flavored Liqueur ~ (again, if spoiled Patron Citronage)
  • Margarita Mix
  • Orange Juice
  • Margarita Salt (optional)
  • Limes

Make a margarita!!

Combine 1 to 2 shots tequila into a pint glass full of ice. The amount is up to your palette. Add 1 shot of orange liqueur. Add margarita mix and mix together. Top with a splash of orange juice. Cut your limes in half and scoop out the pulp (a spoon works really well.) To ensure your limes stand up cut a small circle into the bottom of each lime half (DO NOT CUT THROUGH THE PULP.)

Cut a small circle into bottom of each lime half so it stands up

If you like salt on your margarita pour the salt onto a paper plate and rim the limes by placing them upside down into the salt.

Pour your margarita into each lime half and serve!

Be careful as this is a highly toxic recipe and has been known to knock even the best drinkers down after a few shots!