It’s cookie season and I am not immune to all of the delectable holiday baking and candy making. My girls and I recently made my all time favorite cookie, chocolate mint cookies and also made a few batches of toffee. This is the time of […]
This week my littlest little went off to kindergarten embarking on a new adventure for himself and spreading his wings. Of course, that makes me a little teary-eyed because the house feels a little too quiet but I welcome the change. I’ve been home with my kids for nine years so this is also a new adventure in freedom and opportunity for me to do the things that I’ve been putting off or just haven’t had time to do while I’ve had kiddos in the house full time. For example, this morning I went for a peaceful two-mile run. I hadn’t really been able to do that during the weekdays as I couldn’t leave my little guy unattended and he wasn’t yet fast enough on his bike to ride beside me. After my run, I immersed myself in the kitchen canning tomatoes and making other delectable items of my own choosing rather than dictated by the kids. Country breakfast sausage was one of those delightful items I enjoyed as a post-run brunch this morning with a berry smoothie eaten at a leisurely pace with a big cup of joe and a cat on my lap.
Country breakfast sausage is a savory blend of sage, thyme, pepper, coriander and paprika that I’ve fine-tuned to my liking. I often use a smoked salt to add a hint of smokiness to the sausage as well. This spice blend works well with ground pork as well as ground turkey or chicken. Breakfast sausage is one of my guilty pleasures. I love it more than bacon… and creating it homemade is a surefire way to avoid nasty additives and preservatives that can be found in a lot of commercially purchased breakfast sausage. Mixing the sausage up with your hands ensures that the spices are blended evenly throughout making each bite a perfect breakfasty morsel. After mixing, you can form the sausage into patties like I did or you can cook it as a crumble which I love to do over hashbrowns. Because these are savory instead of sweet, this country breakfast sausage also makes a killer sausage gravy!
Now while the kids are back in school and I have more free time, I’m looking forward to posting recipes here more often and focusing on my professional articles that I create for the athletes at Breaking Muscle. Perhaps I’ll even delve into creating another meal plan! Which by the way, if you haven’t checked it out yet, I have a recently published subscription site with a full month’s meal plan of clean tasty eats ready and waiting for you to try.
- 2 pounds ground pork, chicken, or turkey
- 1 teaspoon Himalayan pink salt or smoked salt
- 1 teaspoon dried sage
- ½ teaspoon black pepper
- ½ teaspoon ground coriander seed
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½-1 teaspoon garlic powder
- ¼ teaspoon thyme
- In a large bowl, combine ground meat and all spices. The best way to do this is with your hands to be sure spices are evenly blended.
- Form sausage into patties.
- Cook on medium heat about 15 minutes flipping a few times until cooked through with a nice crust and juices run clear.
The last nine months (or more?) have been really taxing my creative brain. That’s not a bad thing, but my cooking mojo is on a much needed vacation after creating a minimum of three new recipes each week for months while working on a way cool project. […]
It’s my darling husband’s 40th birthday today!! In honor of his big celebration, we had a huge yard party this past weekend with a taco and nacho bar which included fresh salsa, smoky guacamole, chipotle bean dip and chile con queso. We studded the yard with fun yard games, had some kickin’ karaoke in our garage and ended the night with a bonfire that went into the wee hours of the morning. We ended up having about 70 guests throughout the night and it was a GREAT time! All of the party prep and planning meant I’ve gotten a bit behind in my posting of awesome recipes for all of you but this one is sure to put me in your good favor again. Baked sweet potato egg nests are a perfect way to start the morning with a bit of protein, a bit of carbs and a splash of veggie value.
Shredded and seasoned sweet potatoes are lightly baked in a ramekin first to make the nest. Then I added a layer of spinach and cracked a beautiful farm fresh egg into each nest. Baked until the whites are set but the yolks are still runny makes the BEST gooey delicious breakfast treat. I topped them off with a sprinkle of chives and some fun chili pepper threads for good looks. These sweet potato egg nests are sure to be a new breakfast (or lunch) favorite!
- 1 sweet potato, peeled and shredded
- ½ teaspoon chili powder or Cajun seasoning
- Pinch of salt
- ¼ cup fresh chopped spinach (about a small handful of leaves prior to chopping)
- 4 eggs
- Salt and pepper, to taste
- 1 tablespoon fresh chopped chives or cilantro
- Dried chile threads, for garnish (optional)
- Preheat oven to 350 degrees.
- Toss shredded sweet potato, chili powder and salt together in a small bowl.
- Divide potato mixture evenly among 4 greased ramekins (or jumbo muffin pan) and press on bottom and up onto sides to make a nest.
- Divide spinach evenly inside potato nest.
- Bake 15 minutes.
- Gently crack an egg into each of the ramekins and sprinkle with salt and pepper.
- Bake an additional 13-15 minutes until egg whites are set but yolk should still be runny (if you prefer a firm egg yolk, bake a little longer until fully set).
- To plate the egg nests, gently run a butter knife along the edge and slide onto plate. Garnish with chopped chives and chile threads.
“Whoa, Mom! These are GOOD!” exclaimed my oldest daughter with her mouthful of Swedish pancakes. That was exactly the sentiment I was hoping for from my picky “dad-makes-the-best-pancakes” crowd. It occurred to me over a plate of huge fluffy pancakes this past weekend that I have […]
Oh sunshine, I have missed you!! I’ll ignore the fact that it is still really chilly and I had to pull out my winter coat only days after sitting outside in shorts and a tee shirt. I’ve learned to expect this sort of misbehavior from a Minnesota spring. With the warm weather from last week, I’m itching to get a garden together which may not happen to its full extent this summer since we’ll be moving in June. Gardens make me happy and eating their produce makes me happier. I’m planning to have a small asparagus patch somewhere in or close to my garden too. Those tender green spears of goodness have spring written all over them. Naturally, this has me thinking of light savory lunches that can be eaten on my patio, like these feta and asparagus crepes.
Just a few posts ago, I made these amazing triple berry banana crepes which I loved so much that I wanted to make a more savory cousin that would be just as tasty. Making the crepe out of banana seemed like it would be too sweet so I chose to use a ripe plantain instead for a plantain crepe. It worked fabulously! The method is simple, peel a very ripe plantain (the kind with dark brown spots) and combine with eggs, water and tapioca flour in a blender and blend until smooth. It should be fairly runny.
Next, grab your frying pan and heat it up with a dollop of coconut oil on medium low heat until the oil is hot. It’s very important to have a hot pan before you start pouring in batter and also important to have it oiled well or they will stick. You’ll then end up with little scrambled crepes rather than cute ones that can be filled with awesome yumminess, so keep it well greased. When your pan and oil are hot, pour about 1/4 cup batter into the pan and immediately swirl the pan to distribute the batter into a thin circular crepe. Let this cook for 3-4 minutes until the top appears dry. It is very important to be patient. If it doesn’t look dry, don’t try to flip it or it’ll fall apart. Just let it cook a little longer. With a thin spatula, flip the crepe over and let the other side cook 2-3 minutes. Lift out onto a plate and let cool while you make the rest with the same method. You will most likely need to add more oil between each crepe for them to not stick to the pan. You can make the crepes ahead of time and keep them in a sealed container after they have cooled or freeze them with layers of parchment in between.
Once your crepes are cooked, gently sauté the chopped asparagus with spinach and salt just until the spinach is wilted. The asparagus should be warmed through and the ends beginning to wilt but will still be tender crisp. Sprinkle feta in the pan and give it a good stir to incorporate and melt a bit of the feta. It doesn’t need to be completely melted in, just a touch so that it coats the asparagus and spinach. To plate the crepes, place a plantain crepe in the middle of the plate and spoon filling in center. Roll up both sides of the crepe and top with a sprinkle of feta and chives.
- 1 ripe plantain
- 2 eggs
- 1 tablespoon water
- 1 teaspoon tapioca flour
- pinch of salt
- coconut oil for oiling the pan
- CREPE FILLING:
- ½ pound asparagus, chopped
- 1 cup spinach, chopped
- ¼ cup feta cheese plus more for garnish
- chives, for garnish
- pinch of salt
- Peel plantain and add all remaining crepe ingredients to a blender and blend until smooth.
- Over medium low heat, heat up a frying pan or crepe pan with 1 tablespoon coconut oil.
- Once pan and oil are hot, pour ¼ cup batter into pan and immediately swirl pan to distribute batter into a thin circle.
- Cook about 3-4 minutes until top looks dry.
- Carefully flip crepe and cook on other side 2-3 minutes.
- Lift onto a place to cool and repeat for rest of crepes.
- For the filling, sauté the asparagus, spinach and salt until the spinach is wilted and asparagus is heated through and ends are beginning to wilt. Asparagus will be tender crisp.
- Add feta into the pan and let melt just until it coats the asparagus and spinach.
- Assemble crepes by placing a spoonful of filling in the center of each crepe and rolling up both sides.
- Garnish with additional feta and chives.
You can also freeze the crepes by layering parchment paper between them in a freezer proof container.
Breakfast, I think, is my favorite meal. I eat breakfast for lunch, or breakfast for dinner quite often. So many options!!! Plus, when you get ten dozen beautiful farm fresh eggs while heading back “home” for the Easter weekend, delicious protein rich breakfast gets to happen […]