This, my friends, is the light and veggie-licious and insanely delicious recipe I denied you last week. The kind of recipe that makes you forget that you’re eating vitamins and nutrients and all that good stuff because you’re so distracted by all the incredible flavors and colors and textures and amazingness.
It’s basically the Best Thing Ever and I can’t stop eating it.
Happy spring, everyone!!!
Just kidding. It’s 25 degrees out today with a snowstorm coming this week. Spring has NOT SPRUNG in Chicago.
I had planned to do a light, fresh, healthy recipe today to celebrate the official start of spring. But then I was like, you know what, screw it, I’m making some super-loaded banana muffins all jacked up with dark chocolate and toasted pecans. Because in this cruel hell in which it’s still sub-freezing and snowing in late March, bathing suit season just seems really, really far away. And banana muffins sound really, really good right now.
You know those mornings when you just NEEEEED an epic breakfast?
Like, 90% of the time, cereal is awesome. Oatmeal is just great. Scrambled eggs = easy. Done. But every so often, Sunday morning rolls around and the usual rotation is just not going to cut it. I need something decadent, ooey-gooey, and super hearty. Usually of the cheesy or chocolaty variety.
This croque madame is for these kinds of mornings.
We’re still in serious St. Patrick’s Day prep mode over here! On Sunday we took care of breakfast, and today we tackle dessert.
Hm…breakfast, beer, dessert. Those are the 3 most important meals of the day, right?