Dinner Sisters

Right in time for the Fourth of July and the depth of grilling season, the Dinner Sisters have options that are a little more than the basic burgers and hot dogs but not too complicated for a beautiful weeknight evening. Crack open your summer beverage of choice and get grilling! This week in the Smorgasbord, Betsy and Kate talk about how to handle your summer bounty (one too many squash?). Support the show (https://www.patreon.com/dinnersisters)

Make Friends with Salad: Lemony Bulgur Salad with Shrimp and Spinach, Tomato-Chicken Salad, and Nicoise Salad with Anchovy-Lemon Vinaigrette Summer is finally here and the Dinner Sisters are celebrating its return with some light but dinner-worthy salads. Try a lemony-shrimp spinach and bulgur salad for dinner and great lunch leftovers. Or have friends over for dinner and serve a beautiful Nicoise salad with a lemony-anchovy vinaigrette. We especially loved the tomato- chicken salad with tangy feta cheese which, in all honesty, was put over the top when we served it over grilled bread. Wrap up your meal with refreshing treats from the Smorgasbord like a fruity agua fresca or granita. This week we cooked... Lemony Bulgur Salad with Shrimp and Spinach: Food and Wine Light but filling, this salad has poached shrimp, bulgur, and spinach, rounded out with a lemony dressing. Perfect to make ahead for dinner or lunches. Tips: If you plan to make this ahead, leave the spinach out of the dressing step. Instead, add the spinach just before eating. Poaching your own shrimp is likely less expensive but for a real no-cook meal buy precooked peeled shrimp.   Tomato-Chicken Salad : Southern Living Herby chicken, tomatoes, and feta are piled on top of grilled bread in this dinner salad. Or serve it over a bed of greens for a lighter meal. Familiar flavors make this an across-the-board hit for all family members or as a potluck dish. Tips: If you are short on time, use a rotisserie chicken instead of roasting your own. Make this at the same time as a cucumber salad and have two salads done at the same time. (Just keep slicing that cucumber!) Nicoise Salad with Anchovy-Lemon Vinaigrette: NYT Food A Nicoise Salad is a composed salad- a platter of tuna, olives, potatoes, green beans, cucumber and tomatoes dressed with a anchovy-lemon vinaigrette. A low-cook meal, just boil the potatoes and blanch the green beans, that is perfect for a summer night on the patio. (Or cooling off in the A/C.) Tips: Dress the potatoes while warm- they will absorb the dressing this way. Feel free to add or leave out any ingredients your crowd doesn’t like. Break out your nice platter, chill the rose and have a perfectly summery dinner party with this salad and a crusty baguette. Weeknight dinner party gold. From the Smorgasbord: Agua Fresca Recipes: Six Kinds of Agua Fresca and How to Make Them (Note: goes beyond just the fruit drinks. They all sound amazing!) Watermelon or Cantaloupe Agua Fresca Granita Recipes How to Make Granita from Any Fruit Coffee Granita Pairings for granita: Tequila + lime/citrus granita Rum + strawberry granita Irish Cream liqueur + coffee granita Gin + cucumber mint granita   Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

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Make Friends with Salad: Lemony Bulgur Salad with Shrimp and Spinach, Tomato-Chicken Salad, and Nicoise Salad with Anchovy-Lemon Vinaigrette Summer is finally here and the Dinner Sisters are celebrating its return with some light but dinner-worthy salads. Try a lemony-shrimp spinach and bulgur salad for dinner and great lunch leftovers. Or have friends over for dinner and serve a beautiful Nicoise salad with a lemony-anchovy vinaigrette. We especially loved the tomato- chicken salad with tangy feta cheese which, in all honesty, was put over the top when we served it over grilled bread. Wrap up your meal with refreshing treats from the Smorgasbord like a fruity agua fresca or granita. This week we cooked... Lemony Bulgur Salad with Shrimp and Spinach: Food and Wine Light but filling, this salad has poached shrimp, bulgur, and spinach, rounded out with a lemony dressing. Perfect to make ahead for dinner or lunches. Tips: If you plan to make this ahead, leave the spinach out of the dressing step. Instead, add the spinach just before eating. Poaching your own shrimp is likely less expensive but for a real no-cook meal buy precooked peeled shrimp.   Tomato-Chicken Salad : Southern Living Herby chicken, tomatoes, and feta are piled on top of grilled bread in this dinner salad. Or serve it over a bed of greens for a lighter meal. Familiar flavors make this an across-the-board hit for all family members or as a potluck dish. Tips: If you are short on time, use a rotisserie chicken instead of roasting your own. Make this at the same time as a cucumber salad and have two salads done at the same time. (Just keep slicing that cucumber!) Nicoise Salad with Anchovy-Lemon Vinaigrette: NYT Food A Nicoise Salad is a composed salad- a platter of tuna, olives, potatoes, green beans, cucumber and tomatoes dressed with a anchovy-lemon vinaigrette. A low-cook meal, just boil the potatoes and blanch the green beans, that is perfect for a summer night on the patio. (Or cooling off in the A/C.) Tips: Dress the potatoes while warm- they will absorb the dressing this way. Feel free to add or leave out any ingredients your crowd doesn’t like. Break out your nice platter, chill the rose and have a perfectly summery dinner party with this salad and a crusty baguette. Weeknight dinner party gold. From the Smorgasbord: Agua Fresca Recipes: Six Kinds of Agua Fresca and How to Make Them (Note: goes beyond just the fruit drinks. They all sound amazing!) Watermelon or Cantaloupe Agua Fresca Granita Recipes How to Make Granita from Any Fruit Coffee Granita Pairings for granita: Tequila + lime/citrus granita Rum + strawberry granita Irish Cream liqueur + coffee granita Gin + cucumber mint granita   Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloudSupport the show (https://www.patreon.com/dinnersisters)

Playing Favorites: Cauliflower with Almonds, Raisins and Capers, Chicken Enchiladas with Creamy Green Sauce, and Chicken Cacciatore We break out some recipes we have been making for years with two recipes Kate and Betsy found online years ago and a family favorite from their childhood. Smitten Kitchen’s Cauliflower with Almonds, Raisins, and Capers gets an update and Martha Stewart’s Chicken Enchiladas with Creamy Green Sauce does not disappoint. Betsy and Kate revisit their childhoods with Kitchen...er, Chicken Cacciatore. Lastly, we might have a few new magazines to read on the beach or anywhere with a spot of sun this summer. This week we cooked... Cauliflower with Almonds, Raisins and Capers (Original): Smitten Kitchen; Kate’s Simplified Version Cauliflower is roasted and then topped with crunchy, herby, tangy mixture of almonds, herbs, capers, and raisins. Smitten Kitchen started out with the original take on this dish and Kate simplified it for her sisters and listeners. Tips: This is a lovely vegetarian “main” dish or on the side of a light protein like white fish or chicken paillard (see Episode 3 for a paillard how-to) The original version is tasty but has a lot of moving parts. Read it through and decide if that or Kate’s version is more your speed. Chicken Enchiladas with Creamy Green Sauce: Martha Stewart Shredded chicken is wrapped in corn tortillas, covered in a creamy green salsa, topped with cheese and then baked up to comfort food perfection. Tips: Choose your salsa based on the taste buds of you and your family. A spicier salsa definitely adds dimension to the dish but could be too much for little mouths. Chicken Cacciatore: Schulz Family Recipe (card 1, card 2) The Dinner Sisters grew up with this family-friendly dish of chicken lightly browned and then slow-simmered with onions, garlic, herbs, and tomatoes. Serve with spaghetti and watch it disappear. Tips: Use chicken thighs and drumsticks here. Chicken breasts will just dry out. A slow simmer is key- try this on a night you have time to cook the sauce for an hour. Total prep and cooking time takes at least an hour and a half. The Dinner Sisters grew up eating this with spaghetti or other long noodles but polenta would also be nice here. From the Smorgasbord... Try world cuisine adapted for the home cook with recipes from a new magazine, Milk Street. And if you're interested, a bit of the controversy behind Christopher Kimball's exit from America's Test Kitchen.   Netflix's series, Chef's Table, showcases amazing food and the sacrifices people have made to be the best in their craft. The latest, Season Four, highlights pastry chefs. We really liked the Christina Tosi episode but all were worth watching. (Check out the gelato episode...oh man...) Shopping List Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

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Playing Favorites: Cauliflower with Almonds, Raisins and Capers, Chicken Enchiladas with Creamy Green Sauce, and Chicken Cacciatore We break out some recipes we have been making for years with two recipes Kate and Betsy found online years ago and a family favorite from their childhood. Smitten Kitchen’s Cauliflower with Almonds, Raisins, and Capers gets an update and Martha Stewart’s Chicken Enchiladas with Creamy Green Sauce does not disappoint. Betsy and Kate revisit their childhoods with Kitchen...er, Chicken Cacciatore. Lastly, we might have a few new magazines to read on the beach or anywhere with a spot of sun this summer. This week we cooked... Cauliflower with Almonds, Raisins and Capers (Original): Smitten Kitchen; Kate’s Simplified Version Cauliflower is roasted and then topped with crunchy, herby, tangy mixture of almonds, herbs, capers, and raisins. Smitten Kitchen started out with the original take on this dish and Kate simplified it for her sisters and listeners. Tips: This is a lovely vegetarian “main” dish or on the side of a light protein like white fish or chicken paillard (see Episode 3 for a paillard how-to) The original version is tasty but has a lot of moving parts. Read it through and decide if that or Kate’s version is more your speed. Chicken Enchiladas with Creamy Green Sauce: Martha Stewart Shredded chicken is wrapped in corn tortillas, covered in a creamy green salsa, topped with cheese and then baked up to comfort food perfection. Tips: Choose your salsa based on the taste buds of you and your family. A spicier salsa definitely adds dimension to the dish but could be too much for little mouths. Chicken Cacciatore: Schulz Family Recipe (card 1, card 2) The Dinner Sisters grew up with this family-friendly dish of chicken lightly browned and then slow-simmered with onions, garlic, herbs, and tomatoes. Serve with spaghetti and watch it disappear. Tips: Use chicken thighs and drumsticks here. Chicken breasts will just dry out. A slow simmer is key- try this on a night you have time to cook the sauce for an hour. Total prep and cooking time takes at least an hour and a half. The Dinner Sisters grew up eating this with spaghetti or other long noodles but polenta would also be nice here. From the Smorgasbord... Try world cuisine adapted for the home cook with recipes from a new magazine, Milk Street. And if you're interested, a bit of the controversy behind Christopher Kimball's exit from America's Test Kitchen.   Netflix's series, Chef's Table, showcases amazing food and the sacrifices people have made to be the best in their craft. The latest, Season Four, highlights pastry chefs. We really liked the Christina Tosi episode but all were worth watching. (Check out the gelato episode...oh man...) Shopping List Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloudSupport the show (https://www.patreon.com/dinnersisters)

Episode 14: BLT Pasta Salad, Roasted Chicken and Angel Hair Pasta, and Roasted Cauliflower Spaghetti It’s pasta night on the Dinner Sisters with recipes that go beyond just sauce and noodles. We’ll bake angel hair pasta with chicken, make a creamy cauliflower and mascarpone spaghetti and a pasta salad riff on the BLT. Each recipe is anything but a basic pasta dish. BLT Pasta Salad: The Kitchn Bacon, lettuce, and tomato are a killer classic summer sandwich and this pasta salad recipe evokes all the best parts. Tangy dressing is mixed in with crispy bacon, cherry tomatoes and spinach for a salad that is as great for dinner as it is for lunch the next day. Tips: Unless you are a huge garlic fan, consider using one clove of garlic instead of the suggested two. We two cloves to be too much. Pick any short pasta shape you like- we think raddiatore or penne are good choices here. This keeps well in the fridge for a couple days, making it a good recipe for houseguests or for taking for lunch. Roasted Chicken on Angel Hair Pasta: Simply Recipes Both a roasted chicken and angel hair pasta are dinner staples. Simply Recipes took the two and make a comforting baked pasta that will feed hungry dinner companions and be budget friendly. Tips: You can use all parts of the chicken but drumsticks and thighs tend to be economical and the most flavorful. Consider upping the oregano and adding a teaspoon of basil. Make sure to adequately salt the chicken before roasting. Underseasoned meat will be noticeable in this dish. Roasted Cauliflower Spaghetti: Sprouted Kitchen Mascarpone cheese makes a creamy sauce for roasted cauliflower and spaghetti. Roasting the cauliflower with nutmeg and smoked paprika gives the vegetable a subtle kick- one we would amp up when making again. Tips: Remember to reserve your pasta water to loosen the sauce- you will need it. We felt the sauce could use additional kick. Next time around we would double the spices and maybe add hot paprika to round out the flavors. From the Smorgasbord: Tackling questions and comments from our listeners; Tyler suggests adding mustard to the Kale, Apple and Cheddar salad from Episode 3. We think this is a great idea. Thanks, Tyler! Starving in the Bleachers asked, "Please help! I have 2 boys, age 6 and 9. Two nights a week they have swim practice followed by baseball. On a good night we have an hour at home in between to change clothes, eat dinner and head to baseball and sometimes we have to eat in the car between the two activities. Any ideas on what to serve them for dinner so we can stay away from fast food drive thrus??” Kate suggested buying a few medium sized plastic containers and using themfor homemade lunchables. Perhaps reheating the salmon patties from Episode 13  with some sliced cucumbers or pancakes with bacon from Episode 11. She also suggests store-bought dumplings would work really well.  Betsy suggests cooking a pound of pasta at a time and keeping it in a gallon plastic bag in the fridge for really busy nights. When boiling water takes too long, this could be a lifesaver.  Ana asked, "I made the BBQ meatloaf from Episode 3 in a loaf pan but I didn't know how long to cook it and it fell apart afterwards. What happened? Any tips?" Betsy makes a lot of meatloaf and did some research and found a few things: Most meatloaves take about 45 mins to an hour to cook. Good rule of thumb.  Use an 80/20 hamburger mix. This should keep the meatloaf together.  Alton Brown's Meatloaf Recipe has methods that many people swear by. Perhaps that's the ticket! Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

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Episode 14: BLT Pasta Salad, Roasted Chicken and Angel Hair Pasta, and Roasted Cauliflower Spaghetti It’s pasta night on the Dinner Sisters with recipes that go beyond just sauce and noodles. We’ll bake angel hair pasta with chicken, make a creamy cauliflower and mascarpone spaghetti and a pasta salad riff on the BLT. Each recipe is anything but a basic pasta dish. BLT Pasta Salad: The Kitchn Bacon, lettuce, and tomato are a killer classic summer sandwich and this pasta salad recipe evokes all the best parts. Tangy dressing is mixed in with crispy bacon, cherry tomatoes and spinach for a salad that is as great for dinner as it is for lunch the next day. Tips: Unless you are a huge garlic fan, consider using one clove of garlic instead of the suggested two. We two cloves to be too much. Pick any short pasta shape you like- we think raddiatore or penne are good choices here. This keeps well in the fridge for a couple days, making it a good recipe for houseguests or for taking for lunch. Roasted Chicken on Angel Hair Pasta: Simply Recipes Both a roasted chicken and angel hair pasta are dinner staples. Simply Recipes took the two and make a comforting baked pasta that will feed hungry dinner companions and be budget friendly. Tips: You can use all parts of the chicken but drumsticks and thighs tend to be economical and the most flavorful. Consider upping the oregano and adding a teaspoon of basil. Make sure to adequately salt the chicken before roasting. Underseasoned meat will be noticeable in this dish. Roasted Cauliflower Spaghetti: Sprouted Kitchen Mascarpone cheese makes a creamy sauce for roasted cauliflower and spaghetti. Roasting the cauliflower with nutmeg and smoked paprika gives the vegetable a subtle kick- one we would amp up when making again. Tips: Remember to reserve your pasta water to loosen the sauce- you will need it. We felt the sauce could use additional kick. Next time around we would double the spices and maybe add hot paprika to round out the flavors. From the Smorgasbord: Tackling questions and comments from our listeners; Tyler suggests adding mustard to the Kale, Apple and Cheddar salad from Episode 3. We think this is a great idea. Thanks, Tyler! Starving in the Bleachers asked, "Please help! I have 2 boys, age 6 and 9. Two nights a week they have swim practice followed by baseball. On a good night we have an hour at home in between to change clothes, eat dinner and head to baseball and sometimes we have to eat in the car between the two activities. Any ideas on what to serve them for dinner so we can stay away from fast food drive thrus??” Kate suggested buying a few medium sized plastic containers and using themfor homemade lunchables. Perhaps reheating the salmon patties from Episode 13  with some sliced cucumbers or pancakes with bacon from Episode 11. She also suggests store-bought dumplings would work really well.  Betsy suggests cooking a pound of pasta at a time and keeping it in a gallon plastic bag in the fridge for really busy nights. When boiling water takes too long, this could be a lifesaver.  Ana asked, "I made the BBQ meatloaf from Episode 3 in a loaf pan but I didn't know how long to cook it and it fell apart afterwards. What happened? Any tips?" Betsy makes a lot of meatloaf and did some research and found a few things: Most meatloaves take about 45 mins to an hour to cook. Good rule of thumb.  Use an 80/20 hamburger mix. This should keep the meatloaf together.  Alton Brown's Meatloaf Recipe has methods that many people swear by. Perhaps that's the ticket! Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloudSupport the show (https://www.patreon.com/dinnersisters)

Sandwiches! Broccoli Subs, French Dip, and Salmon Pita From a meat-eater’s french dip to a vegetarian’s dream broccoli sub, the Dinner Sisters find some new sandwiches and a classic for a weeknight dinner or even a party. Let’s go beyond a grilled cheese and find some fun sandwiches for a delicious handheld dinner. The Best Slow Cooker French Dip: Delish The delicious aroma of the roast beef braising might torture you, but the wait will be worth it!  A chuck roast cooks in a savory braise for hours to make a tender, melty-cheesy sandwich that works for parties or just a party of one. Tips: You can use a traditional slow cooker or the slow cook feature on the Instant Pot. This could also work in a low- 225 degree- oven. We haven’t tried this using the pressure cooker feature of the Instant Pot but maybe? Make the sandwiches with a bread that can stand up to the dip in au jus. A ciabatta roll or sturdy french bread. Skip baking and broil the cheese instead. You get your sandwich much faster, which is always a good thing. If you are reheating the sandwich, pop the meat in the microwave for 30 seconds before you broil. Herbed Salmon Pita Pockets: Andie Mitchell Canned salmon isn’t everyone’s pantry staple, but maybe it should be if you can make these tasty salmon patties. You stuff the patties in a pita with lettuce, cucumbers and tomatoes and top it off with an herby yogurt sauce. Tips: We thought these patties would be nice outside the sandwich- maybe the yogurt as a dipping sauce? Another idea- make them smaller and serve as an appetizer either on their own or in mini pitas. Check out the salmon- some is canned with skin and bones. Choose a brand or can without those. Garlicky Broccoli Subs: The Kitchn Here’s a sandwich where the sum is better than each of the parts. Roast broccoli and pile it on french bread with peppadew peppers, french fried onions, feta cheese, and a tangy sauce. Serve it warm or wrap well for a tasty, hearty vegetarian option. Tips: Serve it warm or wrap well for a tasty, hearty vegetarian option. Roast the broccoli ahead of time and assemble the sandwich when you’re ready. This sandwich travels well- wrap tightly in cling wrap or wax paper. Keep cool and you’ll have a lovely meal waiting for you. A party menu with these sandwiches and the french dip might just be the best of all worlds. We successfully made this dairy-free by eliminating the feta. Our taste-tester still loved it! You could go all the way vegan by using a vegan mayo and substituting coconut aminos for the fish sauce. From the Smorgasbord… The James Beard Awards are given every spring. Check out the awards for best restaurant (our want-to-visit Prune), Best Chef and Best Cookbook. The James Beard Foundation has a website, Instagram and Facebook page with interesting and informative posts. Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

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Sandwiches! Broccoli Subs, French Dip, and Salmon Pita From a meat-eater’s french dip to a vegetarian’s dream broccoli sub, the Dinner Sisters find some new sandwiches and a classic for a weeknight dinner or even a party. Let’s go beyond a grilled cheese and find some fun sandwiches for a delicious handheld dinner. The Best Slow Cooker French Dip: Delish The delicious aroma of the roast beef braising might torture you, but the wait will be worth it!  A chuck roast cooks in a savory braise for hours to make a tender, melty-cheesy sandwich that works for parties or just a party of one. Tips: You can use a traditional slow cooker or the slow cook feature on the Instant Pot. This could also work in a low- 225 degree- oven. We haven’t tried this using the pressure cooker feature of the Instant Pot but maybe? Make the sandwiches with a bread that can stand up to the dip in au jus. A ciabatta roll or sturdy french bread. Skip baking and broil the cheese instead. You get your sandwich much faster, which is always a good thing. If you are reheating the sandwich, pop the meat in the microwave for 30 seconds before you broil. Herbed Salmon Pita Pockets: Andie Mitchell Canned salmon isn’t everyone’s pantry staple, but maybe it should be if you can make these tasty salmon patties. You stuff the patties in a pita with lettuce, cucumbers and tomatoes and top it off with an herby yogurt sauce. Tips: We thought these patties would be nice outside the sandwich- maybe the yogurt as a dipping sauce? Another idea- make them smaller and serve as an appetizer either on their own or in mini pitas. Check out the salmon- some is canned with skin and bones. Choose a brand or can without those. Garlicky Broccoli Subs: The Kitchn Here’s a sandwich where the sum is better than each of the parts. Roast broccoli and pile it on french bread with peppadew peppers, french fried onions, feta cheese, and a tangy sauce. Serve it warm or wrap well for a tasty, hearty vegetarian option. Tips: Serve it warm or wrap well for a tasty, hearty vegetarian option. Roast the broccoli ahead of time and assemble the sandwich when you’re ready. This sandwich travels well- wrap tightly in cling wrap or wax paper. Keep cool and you’ll have a lovely meal waiting for you. A party menu with these sandwiches and the french dip might just be the best of all worlds. We successfully made this dairy-free by eliminating the feta. Our taste-tester still loved it! You could go all the way vegan by using a vegan mayo and substituting coconut aminos for the fish sauce. From the Smorgasbord… The James Beard Awards are given every spring. Check out the awards for best restaurant (our want-to-visit Prune), Best Chef and Best Cookbook. The James Beard Foundation has a website, Instagram and Facebook page with interesting and informative posts. Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloudSupport the show (https://www.patreon.com/dinnersisters)

House guests and breakfast can be a tricky combination. The Dinner Sisters offer three suggestions to serve for that first meal with your guests in the morning, including something to satisfy a whole bunch of coffee drinkers. Cold Brew Coffee : NYT Food Cold brew coffee is a hands-off solution for two to a whole bunch of guests. Make the concentrate a day ahead and have Tips: Plan a day ahead of time- it takes at least 12 hours to brew. You can make up to a gallon of coffee at a time, giving you up to 32 servings. Not necessary- you can make as much or as little as you like. Try a nice carafe for this- keep your eyes peeled at Ikea or thrift stores for nice but affordable options. Here's a smaller option from Ikea or if you're making a large batch use a beverage dispenser. Baked Challah French Toast: Food52 French toast for breakfast is delicious but takes a lot of time at the stove. Do a baked challah french toast for a one dish make-ahead wonder. Tips: Make this the night before and just bake in the morning. Give yourself time to bake in the morning- this takes about an hour from start to finish. But! It’s all hands off time. Round out the meal with some eggs baked in muffin tins. Check out a method similar to what Betsy uses here: Oven Baked Eggs. Heidi Swanson’s Baked Oatmeal: Food52 Baked oatmeal is another good recipe to make ahead and bake in the morning. Tips: Make this the night before and bake in the morning. You can get this on the table in 45 minutes. Let the baked oatmeal rest for at least 15 minutes or it will be soupy and sad. Use frozen berries if fresh aren’t in season. Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

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