Last summer we went to our church’s Family Camp. All of the meals were provided, Ahhhhhh yes zen!! In the mornings they has several options including a baked oatmeal. Day 1, did not try, too scared of it. Day 2, convinced by the cook to give it a try. I scooped it up, just like he told me to, and poured a little milk over it. Oh man, so delicious! It’s like desert for breakfast. Here’s my tweeked version:
1/2 cup milk
1/2 tsp baking powder
1/2 cup sugar
1/4 cup melted butter
1 tsp vanilla
2 T oil
1 – 3/4 cups quick cook oats
In medium mixing bowl whisk egg. Add on remaining ingredients, except oats. One fully mixed, add oats.
Preheat oven to 350 degrees. Spray 8×8 cooking dish with non stick spray.
Pour mixture into pan and cook for 35 minutes.
Remove from oven after about 35 minutes when edges turn golden brown, let cool slightly. Eat eat while still warm. Scoop out a large portion into bowl. Add cinnamon, raisins or whatever you enjoy on regular oatmeal…..including a splash it milk.
This is a pretty quick and easy meal to prepare. I made it and my wonderful husband grilled it.
1 – 2 lb flank steak
2 minced garlic cloves
1 small shallot
3 T olive oil
2 T fresh parsley (I used the Gourmet Garden parsley in the tube)
1 T dry sage
4 slices prosciutto
4 slices aged provolone
First, beat the hell out of that steak! Get it at least 1/2″ thick if not thinner. Mix shallots, garlic, parsley, sage and oil in a small bowl. Spread that mixture over the steak evenly.
Layer prosciutto over herb mix then layer provolone. Tightly roll the steak away from you securing the “innards”. Secure with butchers twine every 2″. (I asked for the twine at the meat counter of Hy-Vee and he cut me what I needed…..free of charge.)
Grill on medium high until desired doneness is achieved.
Serve with garlic mashed potatoes and vegetable.