Egg Tomato Breakfast Sandwich Melts

This fun breakfast idea is quick enough for early work or school mornings and will put the standard scrambled egg mundane breakfast into a brilliant new light. Most ingredients you probably already have and you can easily adapt to fit each kiddo or adults taste buds. Highlight those last few summer fresh tomatoes from your local grocery store or farmers market with this easy simple breakfast recipe. This original recipe is adapted from skinnytaste.com. Head on over there to check out other healthy options as I rather unhealthified her version hahaha. What can I say, egg whites first thing in the morning isn't going to cut it in my household.

Crunch into something yummy. Perfect Breakfast for my kiddo while recovering on the couch. 

Similar to my banana breakfast this is plate, fork, spoon, & bowl free. So go ahead and make it, hand out paper towels, and eliminate those pesky breakfast dishes with these cute muffin open faced sandwich melts. Yeah, I am looking out for you :)

So I made this two ways. One with fresh spinach and the other without. Both were delish! Makes enough for 2-4 people. My three yr old ate one and was full so it depends on whom you are feeding. I ate two and felt full with some berries.




Next time I am going to do it with bacon. Bacon and tomatoes just taste so good together. I suspect you could try a good number of different veggies to hide under the cheese and it would taste good similar to veggies tasting inside omelets.

Ingredients:
2 whole English Muffins, split in half (she originally used whole grains - I definitely recommend that. I caved and got sourdough)
3 whole eggs
2 scallions/green onions chopped
1/4 tsp salt
1/4 tsp black pepper
1/2 cup or so of shredded cheese, I used a Mexican combo already shredded for easy breakfast
1 roma tomato, sliced into 4 beautiful rounds
1 tsp olive oil

Directions:
1.Preheat your broiler
2. Put the muffins on a cookie/baking sheet cut side up
3. Toast them for 2 minutes until they start taking on color, then pull them out and set aside
4. In a small-medium sized skillet saute the green onion with the olive oil for 2-3 minutes
5. While onions are softening, scramble your eggs in a small bowl
6. Add the scrambled eggs to the onions. Add salt & pepper to the onions and eggs.
7. Stir and cook the eggs until set, fluffy, and done. Low-Medium heat probably 3-5 minutes.

8. Divide the eggs among the English muffins and top with the tomato and the cheese.
9. Put the muffins back into the oven to broil for another 1-2 minutes or until the tops are melted and golden.

Easy fun breakfast. Any morning in which I don't have to remind my son 

to stop playing with his fork or spoon (as they like to turn into rocket ships at the table) 

is a good morning for me! Lol

The first way I followed the directions above exactly. The second way I added fresh baby spinach 1/4-1/2 cup roughly chopped. I placed the spinach on top of the eggs and pinned it down under the tomato and yummy cheese. The spinach was slightly heated in the broiler but not overheated and wilting.

Enjoy. Happy mornings to ya 

(after you drink some coffee maybe)! 

From my kitchen to yours!

Chipotle Pizza Casserole: make ahead meal

Here is a picture of a slightly spicy, stringy melted cheese, familiar pepperoni pizza flavors of tomato, and pepperoni all put together with a few hidden and not so hidden veggies into one easy pasta dish. Aka.. how to get your family to eat at least 3 veggies in one meal (or more if you use a homemade veggie tomato sauce).

When I saw this recipe I knew it would be a great vehicle to add in some extra veggies to my family's diet. I also liked the idea of having something that tasted like pizza! I was right. My son and husband gobbled this right down. Casseroles or anything with cheese is great for adding whatever veggie you want your family to eat. Cheese has magical powers. My son and husband are great veggie eaters but the mom part of me always wants to push it a little bit more. The original recipe did have the spinach but by adding some homemade pizza sauce (made with veggies) and some frozen broccoli - it makes the dish even that much healthier. The original recipe can be found here. We ate this while watching the Christmas Carole movie with George C Scott.... perfect. Something slightly spicy and comforting at Christmas. 


Ingredients:

1 pound or a whole box of tube pasta like ziti
1/2 pound of ground turkey
4 cups (28 oz) of homemade or store bought pizza sauce
1 Tbs olive oil
3 1/2 oz frozen broccoli
1/4 tsp salt
5 oz of frozen chopped spinach, thawed, and squeezed dry
4 tsp Italian seasonings
2 tsp minced garlic
3 oz of shredded jack cheese + 4 oz of shredded jack cheese + 1 cup shredded Parmesan cheese 
1/4 tsp garlic powder
1/2 tsp red pepper flakes
1/4 tsp pepper
1/2 cup of water
3 1/4 oz (1 package of pepperoni)
1 chipotle in 1/2 tsp adobe sauce, finely diced 
1/4 cup white wine
fresh basil (optional) for garnish
save a little handful of shredded cheese (optional) for garnish

Directions:

1. Cook pasta according to directions

2. In a skillet cook the ground turkey in the olive oil.... half way through cooking add the minced garlic. Deglaze the skillet with a 1/4 cup of white wine. Scrap up any bits of meat from the pan. 

3. In a large bowl combine cooked ground turkey, frozen spinach separated a bit with fingers or a fork, frozen broccoli, all the seasonings, pasta or pizza sauce, chipotle and 1 cup of shredded cheese

4. Drain the pasta, and fold it into the bowl with the other ingredients into the bowl. 

5. Preheat oven to 300 degrees

6. The orginal recipe said to spray the baking dishes but I didn't think this was necessary with nonstick cooking spray. Dump all the bowl's contents into 2 baking dishes or 1 very large one. I used a 8 inch square and rectangle glass baking dishes. Top each baking dish with the remaining cheese. 3 oz of cheese for the square, and 4 oz for the rectangle. 

7. Bake both dishes for 25 minutes uncovered, and then increase the heat to 350 for more 5 minutes 

8. Eat and enjoy. Let the pans cool completely if storing. Wrap with clear plastic wrap and foil or use a lid. Then fridge or freeze the second pan of pizza casserole for later in the week or month. Easy make ahead meal. 

Cheers for yummy winter casserole dishes and stuff you can make once and eat twice!
From my kitchen to yours! 

Veggie - Chicken Biscuit Stew

Yay it's December, my favorite season. We are far away from our families this year but Christmas is still special. It's been a crazy year and I think I need some calm relaxing time just at home. We adopted this year, changed/moved out of state, got out of the navy, and both got new jobs. There has been so much to think about and adjust to - I haven't posted new recipes as often as I ususally do. I have been really sick lately. Cooking when sick isn't fun, but eating comfort food is very much needed and wanted. Bring on the comfort. Bring on the veggie chicken biscuit stew. 

Veggie - Chicken Biscuit Stew 

serves approx 4 adults. the orignal recipe can be found here. 

Ingredients for the stew:

1/2 cup frozen peas (keep frozen until needed)

2 cups frozen brocoli pieces (keep frozen until needed)

6 oz cooked/frozen chopped spinach (defrost in the mirowave and drain throughally in a towel)

1 cup or half of a large onion, finely chopped

2 tsp minced garlic

2 boneless/skinless chicken breasts cut into bite size cubes

1 Tbs all purpose flour

4 heaping Tbs white wine* ( used pinot grigio)

1/4 cup of water

1/4 tsp salt

1/4 tsp pepper

1/4 tsp ground ginger

1/4 tsp ground cumin

1/4 tsp curry powder

1 TBS olive oil

3/4 cup plain (organic if you have it) yogurt

* You can taste the wine in this dish so please use one that you like to drink. It doesn't have to be expensive just tasty. The one I picked for this was $3.99 from the grocery store. The wine you pick elevates the dish by creating depths of flavors not usually seen in a standard casserole dish.  

Ingredients for the biscuits:

1 cup all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1 tsp dried chives

2 tsp dried parsley flakes

1/4 tsp salt

4 tsp cold butter, cubed

1/2 cup of plain yogurt

Directions: 

1. Heat olive oil in a large skillet

2. Cook the chicken in the skillet for approx 4 or 5 minutes each side stirring/flipping as needed until they are golden brown

3. Add garlic and onion to the skillet and continue cooking on low 2-3 more minutes

4. Preheat your oven to 350 degrees

5. Add the frozen veggies to the skillet and let them start heating up on low for several minutes (spinach, broccoli, and peas)

6. Prepare the thickening agent in a separate bowl or cup (water, flour & wine) and stir with a fork or whisk until smooth. Add that to the skillet. Increase heat to medium to bring the liquid to a boil and then return the temperature to low. Keep on low until ready to be put into baking dish.

7. Add everything else to the skillet (except the spinach) and stir to coat the chicken in the spices. 

8.  Next make the biscuits. In a medium bowl combine all the ingredients listed for the biscuits except the yogurt. 

9. Use your fingers or a pastry tool or a food processor to combine the cold butter into the seasoned flour. Once it is throughoully combined add in the yogurt. Use a spoon or flexible spatula to combine it into a very sticky doughy mound. 

10. Dump or scoop the contents of the skillet into the baking dish. Topping the chicken mixture is the spinach - use your fingers to pull some of the leaves apart. Top the spinach with several scoops of the sticky herb flavored biscuit dough. I made 9 individual circles so the green of the veggies could be seen through and pop with color. 

11. Cook for approx 30 minutes uncovered. Biscuits should be golden brown and the sides of the dish should be bubbly. 

enjoy & be well 

From my Az kitchen to yours! 

How to Make Green Colored Pasta

Every once in awhile I get obsessed with words (aka this blog), but a few nights ago I fixated on colors instead. I was obediently following a pasta recipe and thought it would be more fun to add in some other similar color elements. Successful fun! My son gobbled it down, and said "I like the green pasta, Mom". This recipe was adapted from the magazine recipe called "Spinoccolini Whole Wheat Pasta" (October 2007 issue of Everyday). For other recipes in the same issue try Perfectly Piquant Pumpkin Pasta or Fabulous (almost) Flawless Fish Sandwich and Fries. 

Warning: this recipe is extremely healthy but its fun too. Totally going to do this on Dr. Seuss Day - totally beats the green eggs & ham every single year! 

Ingredients:  

1 Tbs extra virgin olive oil

1 Tbs butter (unsalted organic)

2 shallots

2 oz fresh spinach chopped 

1/4-1/2 cup broth (I used beef but chicken or vegetable would work too)

Salt & pepper

1/2 tsp garlic powder (fresh chopped garlic would work well too)

1/2 tsp dried parsley

2 cups of frozen broccoli (fresh would be great here)

1/3 cup of frozen peas

1/4 tsp smoked sweet paprika

a pinch of nutmeg

1 & 1/2 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

How to make green pasta: 

1. Put a pot of salted water on to boil for the pasta

2. In a deep skillet heat up the olive oil with the butter. Add the shallot & garlic (if using fresh) and cook over med low until softened - about 5 minutes

3. Meanwhile, use a food processor to combine the broth, spinach, and parsley to make a thick sauce. Stir this sauce into the pan with the shallots and garlic. If you are using garlic powder like I did, add it into the pan now.  Cook until the sauce is heated - about 2 -3 minutes. 

4. Cook the pasta to al dente, according to directions on the box.

5. Add fresh or frozen small green veggies (like the peas) to the skillet to heat during the last minute of the pasta cooking. Add larger veggies (broccoli) to the pasta water to heat through.*Note any green veggie would work well in here like broccolini, zucchini, or asparagus pieces. 

6. Stir the nutmeg and paprika into the sauce. Add salt and pepper to taste.

7. Drain the pasta and pour the sauce into the pan to combine. Top with both kinds of cheese. 

8. Eat & Enjoy your funny colored pasta

*Disclaimer: while I did make this one while my husband was at work all night, since I didn't know how it was going to turn out, he did take the leftovers to work the next day and gave me his opinion. There is always a few things I make while my husband is gone for dinner. welll. um. Honestly, sometimes healthy really means its not going to taste good. I hate cooking for him without knowing if something was going to flop or not. He did admit the green sauce made him skeptical but it tasted good he just asked for more cheese. I am good with that. So there you go, I got my pizza loving, fast food eating husband stamp, check! 

Palate Pleasing Parsley Burgers

For a long time, I confess, I thought parsley was one of those garnishes only for beautifying a meal, either the side of a plate or on top of some deviled eggs. But recently (a year ago), I was reading about the health benefits of this incredible plant. So I have started adding them to burgers. They don't change the taste of the burger dramatically and add vitamin A, vitamin c, folic acid, all which aide in a healthy immune system.

Then something crazy happened! 

I was chopping up fresh green spinach super fine and I noticed it looked identical to parsley chopped up super fine. Did I tell my family about all the great nutrients I was adding when I started with parsley - nope. Did I tell him when I started adding small amounts of spinach in with the parsley - nope. You can't tell. You can't see a difference in ground meat. Green specks look green specks. Granted you have to be kinda sneaky but after 6 months of doing this... I think the cat is not coming out of this bag - well unless my husband reads my blog. Spinach as an enormous amount of nutritional value - what a great idea this was - all by some happy accident.

Here is my recipe (which gets vitamins, iron, and calcium into your family without even having to coax them to pick up a fork and eat all of their vegetables or finish their milk. Who doesn't love a good burger anyways?!

For 3-4 people you need: 

1 lb ground beef (whatever kind you prefer) 

2 Tbs dried parsley (use fresh if you have it) 

1 Tbs Salt ( I use kosher course salt) 

1 Tbs course black pepper 

1/2 Tbs minced onion ( I use dry just because easier) 

1 cup packed fresh spinach (organic if you have it), very very finely cut 

Steps 1-3 are simple. 

1. Measure out your meat and put it in a bowl. 

2. Dump your seasonings in on top. 

3. Then chop up your spinach and parsley together, if you are using fresh. I usually like to keep the dried parsley container out on the counter while I am chopping the spinach. It reassures them if they happen to pass through the kitchen, that it is the green they see is. (Sneaky right?)  When I say finely cut - go ahead and mutate it - get it as small as possible. Take all your aggression out!  

Step 4 is mixing it all together - take your rings off - its like making meatballs or meatloaf - play with your food! 

Step 5 & 6 - form them into patties and heat up the grill (at least in our house). In Arizona its finally time to grill outside without getting a heat stroke! Yay summer is starting in the middle of most people's fall/early winter :)  

First it looks like this - sure that could all be parsley, why not. 

Then it looks like this

Then You have a happy family eating cheeseburgers AND they have no idea. Go ahead serve them with chips take the veggie pushing night off.... or at least let them think you are! 

From my kitchen to yours

Enjoy

Stephanie