Tag Archives: food

Jalapeño, Sausage, Jack, and Egg Breakfast Braid

Maybe you don’t like breakfast food and if not, too bad for you.  I’m going to cut right to the chase here – this Jalapeño, Sausage, Jack, and Egg Breakfast Braid is divine.  This delicious little package has eggs, cheese, turkey sausage, jalapeños and is full of flavor.  The recipe calls for chicken sausage with jalapeño peppers but I used hot turkey sausage instead.  The sausage combined with the peppers doesn’t overpower this dish at all but instead gives it just enough of a kick to keep eating another bite, and then another.  If you want to keep things a little more mild, you could use sweet turkey sausage here (or pork if you prefer).  I made this in June when my sister and 2-year-old niece were visiting and since I wasn’t sure if my niece would like the spiciness, I left out the jalapeños and used sweet turkey sausage.  It was just as delicious then but I really loved the fresh jalapeño pepper this time around.  This is a perfect breakfast to make for Christmas morning, in my opinion.  Go ahead and cut yourself a piece of this and see if you can keep from cutting another one.  It’s pretty much impossible.

The ingredients:

Cook onion and sausage in a skillet with the olive oil until sausage is fully cooked.

Add in slightly beaten eggs and cook until set.

Unroll the pizza dough and shape into a rectangle on a baking sheet.  Sprinkle cheese down the middle of the dough, leaving 2 inches on the sides.  Top the cheese with the egg and sausage mixture, remaining cheese, and chopped jalapeño.

Using a sharp knife, cut slits into the sides of the dough, about an inch apart.  Fold dough strips over the mixture diagonally, overlapping strips to look like a braid. 

Brush dough with egg white. 

Bake at 425°F for 15 minutes or until golden brown.

Additions:  None

Omissions:  None

Substitutions:

  • Hot turkey sausage for chicken sausage
  • Reduced-fat Colby-Jack cheese for Monterey Jack and cheddar cheeses

Overall Rating:  Love It

Source:  Cooking Light Magazine

Breakfast Sandwich with Mango Chutney

When I end up at the office late and don’t get home until 8 or 9pm, my usual go-to quick dinner is an egg sandwich. My mom used to make fried egg sandwiches on toast with a thin layer of mayonnaise and I wasn’t comfortable with straying in order to make this Breakfast Sandwich with Mango Chutney. But this blog is all about getting me out of my comfort zone, right? As I mentioned earlier this week, I had turkey Canadian bacon in my refrigerator and this is a perfect way to use it. English muffins are spread with a little bit of mango chutney before being topped with slices of ham or Canadian bacon, a fried egg, a handful of cheddar cheese and then broiled. I was worried the mango chutney would make this too sweet but it brought the perfect mix of sweet and spicy and complemented the Canadian bacon deliciously. To add a slight crunch, I’d recommend toasting the English muffins first. I just might make this for dinner again tonight!

The ingredients:

Heat a skillet sprayed with non-stick spray over medium-high heat. Cook slices of Canadian bacon until fully cooked. Remove from skillet.

Crack egg into warm skillet and cook until it’s cooked to your liking.

While egg cooks, place English muffin(s) on a baking sheet and spread mango chutney on each slice.

Top chutney with slices of cooked Canadian bacon, fried egg, and a small handful of cheddar cheese. Place baking sheet under broiler until cheese has melted.

Combine halves and enjoy!

Additions: None

Omissions: None

Substitutions:

  • Turkey Canadian bacon

Overall Rating: Love It

Source: Cooking Light Magazine

Pear Chutney Bruschetta with Pecans and Gorgonzola

This recipe for Pear Chutney Bruschetta with Pecans and Gorgonzola stopped me in my tracks when I first saw it. The original recipe uses blue cheese but as you may know, I’m not a blue cheese fan so I took a leap of faith and used gorgonzola (which I’d never had before) instead. This appetizer did not disappoint. It’s sweet yet savory, tart yet fresh. Slices of french baguette are toasted and topped with pears (cooked with shallots and dried apricots), toasted pecans, gorgonzola crumbles, and fresh thyme. I really loved the contrast between the sweet Bartlett pears and the tangy cheese. The addition of apple cider vinegar in the pear topping provides the slightest hint of bitterness which cuts through the sweetness of the pears and adds to the layers of flavors in this dish. The toasted pecans bring a delicious nuttiness and the thyme provides and herby freshness. I left out the chives from this recipe only because I didn’t have any but it doesn’t matter. I can’t rave about this bruschetta enough just the way it is!

Thanksgiving leftovers used: pear nectar, pears, thyme, shallots

The ingredients (I forgot the gorgonzola here):

Cook chopped shallots in olive oil until soft.

Add in chopped pears, dried apricots, sugar, cider vinegar, salt, and cinnamon stick. Bring to a boil and reduce to a simmer. Cook for 20 minutes and cool to room temperature.

Meanwhile, broil baguette slices in the oven until toasted. In a small pan or skillet, add pecans and toast on a low heat until fragrant.

Top toasted baguette slices with pear topping, gorgonzola crumbles, chopped toasted pecans, and fresh thyme.

Additions: None

Omissions:

  • Chives

Substitutions:

  • Gorgonzola cheese for blue cheese

Overall Rating: Love It

Source: Cooking Light Magazine

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