So you already know how much I loved Chrissy Teigen’s first book Cravings. I made quite a few recipes from it which resulted in a few favorites (like this dish and these). For months, she teased another book and I was sitting like a little puppy, anxiously waiting for a release date. Lucky for me, when the date was released, I have such a sweet husband and he pre-ordered it for me (swoon). I squealed with glee when it arrived l and I’ve been into it ever since. It’s called “Cravings Hungry for More” and I’m taking it section by section.
A while ago, I asked my followers on Instagram if I should make every recipe from Chrissy’s new book and blog about it. The results were are resounding YES. That was exciting. Until, I saw how many recipes were in the book (sheesh). So I took a step back and thought about how I could make this work without burning out from cooking. EUREKA!
Let’s take each section, write a little about it, make some of the recipes and call it: Hungry for Moore (John’s last name). DUH! I love documenting my cooking adventures on my Instagram stories so I’ve added a new series called #HungryForMoore. Obviously, it documents my time as I cook my way through this cookbook. It’s going to take me a while – so bear with me but this will be fun. Be sure to follow me on Instagram if you want to see more/Moore – and of course you do, right?
Hungry for More: Breakfast & Brunch
I love breakfast and brunch. Breakfast foods are delicious and comforting while brunch involves those same foods but gives me permission to have a cocktail; it’s a win-win. So the breakfast & brunch section of the cookbook has 14 recipes in it – all of which sound so good.
There are recipes like French toast with whipped honey ricotta topping, avocado with toasty crumbs, cheesy polenta and everything bagel cream cheese bake.
Wait. I forgot to mention something. I’m letting John pick a recipe he’d like me to make from each section (his idea). OK back to the subject at hand…
So from this section, here’s what we made:
- Blueberry cream cheese pancakes
- Black bean & mushroom enchilada casserole (John’s pick)
- Tomatillo sauce (to go along with the enchilada casserole)
- Pepper’s garlicky bacon scramble (Pepper is Chrissy’s mom)
Here’s something fun to know about me: I’ve never liked mushrooms. The texture is always off-putting for me BUT I’m so glad I made the enchilada casserole – it was delicious. Cooking the mushrooms *may* have been my favorite part because they smelled so good! If you’re having people over for breakfast, the casserole would be a great choice to try.
OK, the scramble: most of us know how to make scrambled eggs and we don’t need a recipe on how to make them but hear me out. Pepper’s garlicky bacon scramble is for sure my new favorite way to eat scrambled eggs. It’s so flavorful and the bacon adds some extra savoriness (is that a word?) to the eggs, which I didn’t even know I needed. Geez, these are good. Regular scrambled eggs seem pretty basic now. I’ll share the egg recipe below but you’ll have to buy the book for the rest of these.
Before I go, the pancakes. I’ll admit, I generally do not make pancakes from scratch because I’m too lazy to do it. Give me a box of Aunt Jemima and call it a day. These pancakes were pretty damn delicious. Between the little bursts of juice from the blueberries paired with the cream cheese bursts, I’m already plotting on the next weekend I can make these. I could see these pancakes with a little lemon zest in it too.
Overall: Hungry for More, breakfast & brunch
I’m nowhere near done exploring this book but this section really made me excited for the rest of it. Next up on my #HungryForMoore list is SOUPS! You can keep an eye out on my Instagram stories for updates and come back next month for the full write-up on the soup section.
So what do you think – will you buy the book? Do you have the old one?
Hungry For More: Pepper's Garlicky Egg Scramble
Ingredients
- 4 eggs
- 2 tbsp whole milk
- 2-3 slices of bacon, finely diced
- 1 small shallot (or onion), finely diced
- 1 small garlic clove, finely minced
- 2 tbsp fresh cilantro leaves
- Kosher salt & black pepper
Instructions
- In a small bowl, whisk the eggs and milk together.
- In a skillet, cook the bacon until lightly crisped (not too crispy though).
- Add the shallot and garlic and cook until softened - about 2 minutes.
- Reduce the heat to low then add in the eggs, cilantro and a good amount of salt and pepper. Cook, pushing the eggs around occasionally until large curds form and the eggs are no longer wet and shiny (2-ish minutes).
- Transfer the eggs to a plate and serve!
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