Monthly Archives: December 2014

Sausage, Feta, and Kale Frittata

December 29, 2014
Shannon
1 comment
eggs, food, kale, peppers, turkey sausage

I know the holidays aren’t technically over but food-wise, for me they are. After being pretty good at home before heading to my sister’s in Texas before Christmas, I had one good day where I stayed on track, keeping away from the cookies and watching my carbs. But then, poof! The next day was all downhill. Cookie after cookie went into my mouth and I couldn’t stop for days. And then I spent the entire flight home eating ALL of the chocolate that was in my stocking because I wouldn’t let myself eat it when I got home. So now I am home and watching everything that I eat. This Sausage, Feta, and Kale Frittata will be a good start to my mornings this week while I get myself back on track.

Leafy kale, crisp red pepper, spicy turkey sausage and tangy feta cheese make up this frittata which is so easy and quick to prepare. Frittatas are such a great option for breakfast because they take no time to make, are easy to portion out, and are quick to reheat when you are on the go. This frittata has some of my favorite veggies but spinach, onion, asparagus, broccoli and any favorite cheese could be substituted. I’m happy to have this for breakfast each morning. Although eating those cookies for breakfast was pretty fun too.

Preheat broiler to high. Combine egg whites, eggs, salt, pepper, and milk; stir with a whisk.

Heat a 9-inch cast-iron skillet over medium heat. Sauté kale in olive oil until tender. Layer in sausage and bell pepper.

Sprinkle with crumbled feta cheese.

Carefully pour egg mixture over cheese.

Cook over medium heat 5 to 6 minutes or until eggs are partially set; then broil 5 inches from heat for 2 to 3 minutes or until browned and almost set.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Grilled Tomato, Smoked Turkey, and Muenster Sandwiches

December 23, 2014
Shannon
0 comments
cheese, sandwiches, sourdough, tomatoes, turkey

I was talking with my friend the other day about how the best food to eat at a diner at 3am is a grilled cheese with tomato and French fries. I haven’t actually had such food in a really long time because I haven’t been to a diner, let alone at 3am, since I don’t know when. And that scenario at that time of night is the only time I will let myself eat such food. Since that conversation, I’ve had grilled cheese and tomato on the brain. It’s no wonder I found myself dying to make these Grilled Tomato, Smoked Turkey, and Muenster Sandwiches.

Slices of sourdough bread are smothered in a sour cream/Dijon mustard sauce, topped with turkey, tomato, and Muenster cheese before being buttered and browned until perfectly crunchy and oozing. This sandwich didn’t stand a chance with me. Fresh tomato with gooey cheese and yummy turkey? Sold! If only I had some French fries. And I was in a diner. And it was 3am.

Combine red onion, sour cream, Dijon mustard, and thyme in a bowl. Spread 1 teaspoon butter on one side of each bread slice.

Spread 2 tablespoons mustard mixture over unbuttered side of each of 2 bread slices; top each with 3 turkey slices, 2 tomato slices, 1 cheese slice, and 1 bread slice (with buttered side out).

Heat a large nonstick skillet over medium heat until hot. Add the sandwiches; cover and cook for 3 minutes on each side or until golden brown.

Additions: None

Omissions:

Red onion

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Gooey Pretzel Caramel Bars

December 19, 2014
Shannon
0 comments
almonds, caramel, chocolate, coconut, dessert, peanut butter, pretzels

I’ve already given away dozens of the cookies and treats I’ve featured this week but I still have so many left in my house. It’s killing me. I’m trying sooooooo hard not to eat them and for the most part, I’m doing pretty good. Or at least I was. But these Gooey Pretzel Caramel Bars are evil little magic waves of sweetness and they are torturing me. They appear in my dreams, whisper my name when I’m standing strong, and wrap their sweet scent around me everywhere I go. My knees are getting weak.

Inspired by traditional Hello Dollys, I changed things up by using pretzel crumbs in place of graham crackers, caramel topping instead of butterscotch, peanut butter filled morsels in place of plain chocolate, and almonds instead of pecans. The result is basically…well…crack. I was doing so good on watching my sugar and this week it’s all down hill. I know that’s what happens during the holidays but I thought I could keep it under control. This is the problem with working from home. I no longer have an office to take all these leftover cookies to so instead they sit in my kitchen. They taunt me. Make fun of me. Call me names. This weekend may turn into a real battle. Me against them. I have a feeling these layer bars will be the victor.

Gooey Pretzel Caramel Bars (adapted from Hello Dollys)

1/2 cup butter
1 1/2 ground pretzels
1 9-oz package Nestlé Toll House Milk Chocolate Morsels with Peanut Butter Filled DelightFulls^™(or 3/4 cup milk chocolate chips and 3/4 cup peanut butter chips)
1 12.25-oz jar caramel topping
1 cup sliced almonds
1 1/3 cup shredded sweetened coconut
1 14-oz can sweetened condensed milk

Preheat oven to 350°F. Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter. Spread pretzel crumbs evenly over bottom of pan. Layer morsels over pretzels crumbs followed by caramel topping and almonds.