Breakfast Sausage Hash

An important staple in the kitchen is potatoes.   They can be the side dish to a main course, or the main course itself.  In our house, breakfast usually consists of eggs and a ridiculous amount of bacon.  While cleaning out the refrigerator, we found a few breakfast patties that needed to be used up.  We also found a third of a bag of Yukon Gold potatoes that would have to be thrown out by the end of the week if I didn't use them now.  We've been blessed with some pretty nice weather here in Michigan, and because of that I still have some herbs on our balcony. The addition of fresh rosemary really brought everything together to make a cohesive dish.  Clearly, I couldn't just feed Blake a bunch of potatoes, so I served mine with a wonderful over easy egg.  It would also be wonderful with a poached egg right on top, or scrambled eggs mixed right in! The best part of this dish is that everything goes into one big pan; meaning there's only one pan to clean! These hashbrowns will definitely be made again on another lazy Sunday morning.

INGREDIENTS:
3-4 Medium Yukon Gold Potatoes - diced
4-5 Breakfast Sausage Patties - crumbled
1/4 Sweet Onion - diced
1 Clove Garlic - minced
2 Sprigs Rosemary - minced
2 Tbs. Butter
2 Tbs. Water
Salt and Pepper to taste

1.  In a Large pan or Pot melt two Tbs. butter over Medium-High heat.  Dice the potatoes into bite sized cubes and add to the pan once the butter is melted.  Stir the potatoes covering them evenly in butter.

2.  Add in the diced onion and let the mixture saute until the onions begin to turn translucent.  This will take about 2-3 minutes.  Pour the 2 Tbs. of water into the pan and cover, letting the potatoes and onions steam for at least 4 minutes.  You want your potatoes to be almost completely cooked after steaming them.

3.  Break up the sausage patties and add to the center of the pan, crumbling them up as they cook.  Once cooked, stir the entire mixture and add the garlic and rosemary.  Continue cooking the hash until it is well mixed and the potatoes begin to brown.

Mustard Crusted Chicken with Bell Pepper Salsa

Hopefully Everyone enjoyed a wonderful Thanksgiving! Blake and I spent a wonderful Thanksgiving at his mothers house, and we ate until we could eat no more.  We also were blessed with plenty of left overs, but I could not handle another meal that included turkey and gravy.  Instead, I decided to cook the turkey's closest cousin, the chicken.  This meal was suprisingly light and I loved the honey mustard bell pepper salsa on top. It added just a little bit more flavor, and tied in the mustard throughout the whole meal.  I served this with a side of roasted vegetables, one of our favorites.  It would also be delicious with mashed potatoes or even sweet potato fries. 

INGREDIENTS:
1 lb. Chicken Tenderloins - pounded to 1/4''
1 Cup Panko Bread Crumbs
1/4 Cup Shredded Parmesan
1 Tbs. Dried Parsley
1/4 Cup Whole Grain Mustard
2 Tbs. Butter
1 Tbs. Olive Oil

1.  First, prep your ingredients.  Mix the Panko, Parmesan, and Parsley.  Put the Panko mixture on a plate and set aside until chicken is ready to cook.

2.  Put the chicken tenderloins into a large plastic zip lock bag.  Using a meat mallet, pound the chicken until it is about 1/4'' thick.

3.  Spread a generous amount of mustard on one side of the pounded chicken tenderloin.  Place mustard side down into the Panko mixture.  Mustard the other side and flip in the Panko.  Continue doing this with the other tenderloins.

4.  In a large skillet, heat butter and oil.  Cook each tenderloin 2-3 minutes on each side or until golden brown.  Set onto a paper towel to soak up any extra oil or butter.  Top with salsa and serve!

Salsa:
1/4 Cup Sweet Onion - diced
1/4 Cup Red Bell Pepper- diced
1/4 Cup Orange Bell Pepper - diced
1/4 Cup Yellow Bell Pepper - diced
1 Jalapeno- cleaned out and minced
1 Tbs. Dijon Mustard
1 Tbs. Honey
3 Tbs. Apple Cider Vinegar
2-3 Cloves mashed Roasted Garlic (Optional)
1/4 Cup Olive Oil
Salt and Pepper to taste

1.  For the Honey Mustard Vinaigrette, combine the mustard, honey, roasted garlic, vinegar, oil, and salt and pepper.

2.  In a medium sized bowl, add in all the diced veggies and mix with the dressing.  Set in the refrigerator until ready to serve; then pour generously over the chicken and enjoy!

S'more Brownie Sandwich

 

Instead of the same old boring pan of brownies, why not switch it up and enjoy a S'more cookie?  My mom bought a couple S'more kit boxes from Costco at the end of summer when they were on clearance this year, and Blake and I still haven't finished it.  Instead of letting it go to waste, I wanted to make a dessert with it.  Last week, I attempted to make a S'more brownie cupcake, however I wasn't satisfied with how they turned out.  My marshmallow pretty much disintegrated and you could hardly tell what kind of brownie it was supposed to be.  To me, the marshmallow is the best part.  I wanted it to be the star of the show, or at least equal to the brownie.  This recipe uses a boxed brownie mix with a few adjustments, and instead of having to wait 40 minutes for your brownies to finish in the oven, these take a mere 10-15 minutes! 

Did I mention my mom bought a few S'more kits???? Luckily she didn't go overboard.

INGREDIENTS:

1 Box of Brownie Mix

1/3 Cup Oil 

2 Tbs. Water

1 Egg

Large Marshmallows
Graham Crackers

1.  Begin by pre-heating the oven to 350 degrees.  Line two cookie sheets with tin foil and spray with non-stick spray.

2.  Do not follow the directions on the back of the Brownie Mix box.  Instead, in a large bowl combine the brownie mix with the oil, water, and 1 egg.  The mixture will be much thicker than normal brownie mix.  You want it to be that way, otherwise the cookies will be too thin and spread out too much when you bake them.

 3.  Roll mixture into 1" balls and place six on each cookie sheet.  Bake the Brownies for 10-15 minutes or until the tops no longer look wet.  Take the brownies out of the oven and let them cool on a metal rack.  Put half the cookies back on the cookie sheet and top with one marshmallow.

4.  Turn your oven on Broil and put the cookies back into the oven for 1-2 minutes.  I let mine stay in until they turned golden brown on top.  You want to get that known fire roasted look that everyone loves on the marshmallow. (I am not kidding when I say 1-2 minutes, you will be amazed at how quickly things can burn when you use the broiler!)

5.  Take cookies out and with half a graham cracker, squish the marshmallow down.  Cut another marshmallow in half, and put half the marshmallow on top of each graham cracker.  Put under the broiler again until they turn golden brown.

6.  Top with the other cookie, and squish down to create a sandwich.

Mamma Horn's Mac n' Cheese with a Twist

Mac n' Cheese is always a winner at the dinner table.  Kids and adults love it, and unless your lactose intolerant I cannot imagine why you wouldn't enjoy this meal.  Mac n' cheese is like cheesecake.  It is wonderful plain, but even more amazing when you add something more to it! The recent jalapeno poppers I made a few weeks ago were the inspiration for this particular mac n' cheese.  I added bacon and Serrano peppers to this to give it a little bite.  My mom got this recipe from Food Network a long time ago and she makes it all the time.  I have yet to be disappointed by it.  She also adds Panko bread crumbs to the top to give it a little crunch.  Of course I followed in tow and did the same.  The directions may seem daunting when you first look at them, but it's actually really easy.  I was pleasantly surprised that this only took about 10-15 minutes once the noodles were cooked.  

INGREDIENTS:
1 lb. box of your favorite noodles
8 oz. Velveeta Cheese
1 Cup Shredded Cheddar
1 Cube Chive Cream Cheese - They sell little personal packs of four now, and they're great!
2 Cups Milk
2 Tbs. Flour
3 Tbs. Butter
3-4 Strips Bacon - diced
1 Serrano Pepper - minced

1.  You're going to want to begin by cooking the noodles.  You can do this first and just keep them in the strainer while you get the rest of the ingredients ready.  Cook the noodles a few minutes less than the box says.  You want the noodles to be tender but still have a bite to them, since they will be baked in the oven too.

2.  Once the noodles are finished, in the same large pot melt the 2 Tbs. of butter.  Once the butter is completely melted, add the 2 Tbs. flour, stirring for about 45 seconds.  This is called a Roux (said Roo). It helps to thicken the cheese sauce. You want to cook the roux for 45 seconds to ensure the flour "taste" is cooked completely out.  Make sure not to burn this and do not cook for more than a minute.

3.  Warm up your milk for 30 -45 seconds, and dice the Velveeta cheese into cubes.  Add the milk to the pot once the rue is complete.  Stir to remove any lumps and let the milk thicken.  Once thickened, add the cubed Velveeta, shredded cheese, and cream cheese and stir until completely melted.


4.  Take the cheese sauce off the heat and add the noodles, bacon, and Serrano peppers to the pot.  Stir until the pasta is evenly coated.  In a non-stick sprayed baking dish, pour the noodle and cheese mixture.

5. For the topping, melt 1 Tbs. butter in a small bowl.  After melting the butter, add 1/2 cup Panko bread crumbs to the butter and stir until well coated.  Sprinkle on top of the mac n' cheese.

6.  Bake at 350 degrees for 25-30 minutes or until the Panko topping is browned and cheese is bubbly.

Baked Tilapia on top of Quinoa with Brown Butter Dill Sauce

 

I'm finally back in my kitchen.  Had a bit of a rough week last week and wasn't able to make dinner once!!!! Blasphemy, I know! Normally you see dill sauce on Salmon, however I'm in Graduate school and cannot afford that.  I don't want to say Tilapia is cheap, but it is.  The Tilapia I used for dinner tonight was from the frozen section and it was still delicious.  The Dill Sauce is super simple as well and I would most definitely make it again when I make fish.  I served this Tilapia atop Quinoa (my first attempt I might add!) and aside roasted sweet potatoes, asparagus, and squash. Frozen Tilapia has officially became a staple in my freezer.  It thaws super quickly and it needs only a little seasoning and a squeeze of lemon and you are good to go! 

Tilapia:

1.  Pre-heat the oven to 350 degrees.  Season each Tilapia fillet with your favorite seasoning blend.

 2. Place each Tilapia fillet on a large piece of aluminum foil.  Squeeze 1/2 Tsp. lemon juice on the seasoned Tilapia, and fold the foil over making a tent.  Make sure to fold the ends up as well so the juices don't run out and all over your oven.  

3.  Bake for 30 minutes, or until the Tilapia is white throughout and flaky. 

Dill Sauce:

1/2 Cup Heavy Cream 

1/4 Sweet Onion - finely grated 

3-4 Cloves Garlic - minced 

2 Tbs Butter - Browned 

1/2 Cup Fresh Dill - Minced 

1.  Begin by browning the 2 Tbs. butter in a pot over medium-high heat.  Once the butter is browned, add the minced garlic and grate the onion into the pot. Saute for a few minutes.  

2.  Add the heavy cream and dill and bring the mixture to a boil.  Let the Sauce simmer over medium heat until it thickens.  This will take about 10-15 minutes. 

3.  Remove from the heat and serve atop fish.  

Quinoa:

1. Rinse Quinoa thoroughly before cooking.  (This is important! Even though Quinoa is usually rinsed before packaging, it still needs to be rinsed before you cook it to ensure there is no bitter flavor)

2.  Cook Quinoa in a ratio of 2:1 (i,e: 1 Cup Quinoa to 2 Cups water).  

3.  After rinsing the Quinoa completely, add to a pot with the water. Quinoa quadruples in size, so keep this in mind when cooking.  I cooked 1/2 cup of Quinoa for Blake and I and it was more than enough.   

4.  Put the heat on high and once the Quinoa is boiling, bring heat down to medium.  Cover with the lid and let the Quinoa simmer for about 15 minutes, or until the water is completely absorbed. 

Roasted Veggies:

2 Yellow Squash 

1 Bundle Asparagus

1 Medium Sized Sweet Potato

1 Tbs. Olive Oil

Salt and Pepper to taste

1.  Pre-heat the oven to 350 degrees.  Wonderfully these veggies take just as long as the Tilapia, so you can put them in at the same time! 

2.  Cut up the Veggies into pieces that are around the same size and place flat on a cookie sheet.  Drizzle oil over the veggies and sprinkle with the salt and pepper.  

3.  Bake for 30 minutes, or until the veggies are tender. 

Sauerkraut and Apple Topped Pork - Crock pot

 

It may not look that pretty, but it is beyond delicious.  It is extremely rare for me to clean my plate, and tonight it only took me about 10 minutes.  This recipe is compliments of my future mother in law, and it was wonderful.  She isn't on Facebook and therefore has no idea about this blog, but she would be happy to know it turned out perfectly! Blake is the Crock Pot King in our household and I was very happy with how great this turned out.  This is my first Crock pot recipe, but definitely not my last.  I am currently envisioning myself as a young busy mother, plugging my Crock pot in and returning home after work to a wonderfully home cooked meal.  Whoever invented this magical machine most definitely has my blessing because it is a gift from the gods.  Not to mention, this recipe is perfect for fall with all those apples! The only thing this meal needed was a nice serving of corn or roasted sweet potatoes on the side.  Everyone should try this one, it is a winner.  

INGREDIENTS:

1/2 Pork Loin cut into 4-5 servings 

1 Large Jar Sauerkraut - split into 2 equal parts

3-4 Medium sized Apples - peeled and sliced

1 Cup packed brown sugar

8 Cloves Garlic

Salt and Pepper to taste

1.  Begin by slicing your pork loin into 4 or 5 even servings.  Cut slits into the individual chops and insert cloves of garlic.
2.  You are going to layer each item in the Crock pot.  Begin with half the jar of sauerkraut, and spread it evenly on the bottom of the Crock pot.  Then put a layer of sliced apples; followed by half of the brown sugar.  Make sure to spread the brown sugar evenly, and then top with all of the pork slices.
3.  To finish, you will then put another layer of apples then sauerkraut, and the rest of the brown sugar.
4.  Set your Crock pot to the 4 hour setting, wait, and then enjoy!

Jalapeno Poppers from Aisle to Aloha!

YUM! That is all I can say about this recipe.  A big thank you to Pinterest for letting me fall upon this fantastic treat! As an added bonus, I also found another wonderful blog to follow! Aisle to Aloha is a wonderful blogger who not only cooks but also paints! This is her recipe and it was a wonderful afternoon treat for Blake and I.  Blake felt I should have added a little bit more cream cheese, but I think it needed more bacon (surprise!).  As you know, I LOVE any recipe that is quick and easy, and it's an added bonus when there is less than five ingredients.  This appetizer recipe is wonderful and I absolutely love the combination of the creamy cream cheese and crunchy bacon! Click the link below to find the recipe on Aisle to Aloha's blog and enjoy!

Jalapeno Popper Recipe at Aisle to Aloha

Open Faced Ham and Gouda Sandwich with a Poached Egg

 

Thank you National Sandwich Day for the inspiration for tonight's menu! Also, I must point out how AWESOME Blake's camera is.  Look at the steam coming off that egg!!! Back to the topic at hand, sandwiches.  I must say, they are one of my favorite go to meals.  You can be completely creative or plain and boring, and a sandwich is still delicious. 

This particular sandwich was extra special because it was my first time poaching an egg.  It was definitely a success and I cannot wait to make Eggs Benedict next! This deliciously decadent sandwich is topped with avocado, sauteed onions, ham, Gouda cheese, and of course, a poached egg.  It was very yummy and a perfect way to celebrate National Sandwich Day!

Things You'll Need:

Thinly sliced ham  - 2-3 slices per sandwich: I sauteed my slices up for a few minutes ahead of time

1 Avocado sliced

1/4 Onion - sliced
Gouda Cheese
2-3 eggs - depends on how many you want on your sandwich
Any type of bread - 1 slice per sandwich

1.  Prepare avocado, bread, and ham ahead of time.  Slice the avocado and butter the bread in preparation for putting together your sandwich.  If you would like to saute the ham, do this ahead of time as well (It adds a bit more flavor).

2.  Begin by Sauteeing the onions in a medium sized pan on medium- high heat.  Set aside once finished.

3.  In a large non-stick pan on medium-high heat, place bread butter side down.  Top with avocado, onion, ham, and then cheese (in that order).  Place the pan cover on top of the sandwich to allow the cheese to melt.  Keep an eye on your bread, it can burn quickly! (I know from experience)


Poaching the Egg:
This seemed daunting to me.  I didn't want to break the yolk or screw anything up, and because of this have put off poaching eggs for years.  Surprise surprise, it was very easy!

1.  Bring a pot of water to a slow rolling boil.  Crack an egg into a small bowl to make it easier to drop into the water.

2.  Once the water comes to a slow roll, stir the water so it is moving in a circular motion. 

3.  Drop the egg into the center of the circle and if necessary stir again to ensure the egg continues to move.

4.  Let the egg cook in the boiling water for about 3 minutes and using a ladle, remove.

The only other thing you need to do is serve your poached egg on top of your favorite meal!