Skip to main content

A Trio of Recipes from 'Breakfast for Dinner' {Cookbook Review}

I've been remiss at reviewing this cookbook from Quirk Books - Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth.* They are the culinary duo behind the blog Love & Olive Oil; it's a blog I already read regularly.

It's not that I was unenthused; on the contrary, I was overly excited about the choices. I wanted to make so many of the recipes! But today, I decided to finally select a few recipes and see how it went.

Breakfast for dinner. That's not a foreign concept in my household. When I'm in a rush, I will often whip up omelettes or use all my leftover veggies for a frittata. My husband's family used to eat pancakes for Sunday dinner when he was a kid. So, again, breakfast for dinner is a real thing for us, albeit a bit boring one.

However, Lindsay and Taylor take that concept, tweak it, turn it on its head, and offer some truly innovative ideas in this cookbook. It's, as they write, 'classic recipes with a twist' or using some traditionally breakfast foods in intriguing ways.

Since I slice grapefruits in half for breakfast at least twice a week, I decided to go with two grapefruit recipes from the book. And we have tea every single morning; so, I opted to make one of their tea-based desserts as a sweet treat.

Needless to say, I am impressed with these recipes. I will definitely be cooking from this cookbook more frequently.

Here's what I on the title to go to my original recipe post. Thanks for the inspiration, Lindsay and Taylor. And thank you, Quirk! I love this book.

*Note: I received a complimentary copy of the cookbook from the publishers for the purpose of reviewing it. However, all opinions are 100% my own and 100% accurate.


  1. Those mimosas look great! You should have incorporated this review with FnF this month. :)

  2. So glad that I managed to pick three new recipe for you to try for PtCBC!

    1. Yes, thanks for picking more great recipes to try! We're cooking tonight.


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce