Backwards N High Heels

Balancing work and play while wearing many hats (I mean heels).

Leftover Open Face Breakfast Sandwich

I have never been a breakfast sandwich kind of girl. Now when I say that, it doesn’t mean I don’t enjoy eating them, I just tend to not make them. When Nathan gets in the kitchen during breakfast hours, it is all about mastering the ideal breakfast sandwich, which usually includes a fried egg, sausage patty or bacon and lots and lots of cheese. I will reiterate, lots and lots of cheese.

For me, an open face style sandwich is much more appealing during breakfast.

This recipe was born out of my need to clean out the refrigerator and use up some leftovers, but it was so delicious that I just had to share. The night prior, we had salmon for dinner. I baked three salmon filets in the oven at 450 degrees for about 10-15 minutes. I brushed the salmon with some olive oil and then seasoned with lemon pepper, garlic salt, pepper and dash of sea salt. We also had a random amount of asparagus stalks leftover from a previous weeknight meal. Does anyone else have the same problem as me? Asparagus that is pre-bundled is usually too much for two people but not enough for two separate meal sides? I always feel I throw away a few random stalks.

Don’t you just love how confident that asparagus is in the photo below?

Leftover Open Face Breakfast Sandwich

LEFTOVER OPEN FACE BREAKFAST SANDWICH:

Serves 2

  • 1/2 tsp of Olive Oil
  • Asparagus Stalks – Cut into thirds
  • 1 –  English Muffin – You can use wheat, whole grain, white, or switch it up to a bagel half. Anything your heart desires!
  • 1/2 Tbsp of Light Butter
  • 5 – Eggs or 7 – Egg Whites
  • Splash of Almond Milk – Original
  • 1 – Salmon Filet
  • Sea Salt and Pepper to taste

Start by prepping the Asparagus. Pre-heat oven to 400 degrees. Wash The Asparagus, snap the ends and cut the stalk into thirds. Coated with 1/2 a tsp of Olive Oil and season with pepper and sea salt. Bake at 400 for 10 minutes. Remove and set aside. Add 1/2 a Tsp of Light Butter to a sauté pan over medium-low heat. Beat eggs in glass bowl, add a splash of Almond Milk and season with pepper. Add eggs to pan. Let the eggs cook for a minute before you begin to push around mixture. Cut your English Muffin in half and toast both sides. Add eggs, salmon and asparagus to top of an English Muffin half.

Please Note: Salmon was a leftover in this recipe, so no cook time was needed for Salmon; however, if you make this recipe from scratch, bake a Salmon Filet at 450 degrees for 10-15 minutes. Season with Olive Oil, Lemon Pepper Seasoning, Garlic Salt, Pepper and a dash of Sea Salt.

Optional: Garnish with Salsa.

Enjoy!

Easy Beef Stir Fry

After a day of work I am beat. I mean beat. The kind of beat that when you jump in your car to head home and flip down the visor mirror just to see what your working with… you gasp. Hair awry, dark circles under eyes, make-up in desperate need of either a fresh bare face or retouch… you get the picture. Note to self – just don’t look in the mirror.

My day usually begins around 5:30 am when the alarm goes off, out the door a little after 7:00 am and into work around 8:00 am. I am blessed to have a lot of projects on my plate, meetings and deadlines to meet. The day goes by quick. By the time I walk in the door in the evening it is usually around 7:00 pm, and I still have to make dinner! So, what’s a girl to do?

Order Chinese and call it a day. THE END… I am going to bed. Just kidding,

The correct answer… make a quick, easy meal!

I have become accustomed to the work hours during the week, but I still have yet to perfect the quick, easy meal route. But, I try, boy do I try, and I am getting there. Every now and then I overestimate my time and energy and tackle a meal that would be better suited for a weekend night.  I distinctly remember cussing out my dinner at 8:30 pm one evening when I poured my soul into a stock pot of simmering soup and then read… “now transfer ingredients to a blender.”  I just wanted Broccoli and Cheese soup!  Other nights I succumb to my laziness and just order delivery.

Then other nights, I turn on my superwoman switch and make a meal from scratch that is delicious and homemade. I stuff my belly and then pat myself on the back, “you did good, kid, you did good.”

Meet my friend, Easy Beef Stir Fry.  And, really he is easy!

Quick And Easy Stir Fry

I promise if you Like, Pin and Share this recipe you will thank yourself, because one day it will come to you like a dream and you will think, “Man, I wish I had saved that one.” It is so easy and so good!

Start with some ingredients…

Stir Fry

I season both sides of the Top Round Sirloin with Pepper, Sea Salt and Garlic Salt .

Stir Fry

Then cut into very thin strips and add to skillet that has been heated up with some oil.

Stir Fry

The key here is to get the skillet on a nice medium high heat, and brown the steak slices quickly then toss.  I leave on no more than a minute in a half to two minutes and remove. I also do them in batches.  As the steak slices cook, remove and place on plate with a paper towel to drain the grease.

Once you have cooked the steak, add your chopped veggies to the same pan.  Notice those two cloves of garlic?  I add those babies in and toss frequently to infuse the flavor.

Quick And Easy Stir Fry

Don’t over cook those veggies!  No one likes gummy broccoli.  Add your steak into the mix and give everything a good toss. It should look a little something like this…

Quick And Easy Stir Fry

Lower the heat to low and now it is time I introduce you to a new food sport.  Have you ever gone garlic fishing?  You don’t need a license!  Dig through the goodness to find the cloves and toss out.  Now for the fun part.  I pour 3/4 of a cup of Tsang Classic Stir Fry Sauce over the veggies and steak.
Quick And Easy Stir Fry

Give everything a good toss.  Now for the really hard part.  Open a bag of 90-second rice and microwave.  If this was a weekend, I may make rice from scratch but again, this was a quick and easy night.  Then plate up some rice and a big spoon full of your stir fry and you got yourselves a delicious, simple no need to call take-out dinner! Enjoy!

EASY BEEF STIR FRY:

  • 1 Tbsp of Oil
  • 2 lbs. of Top Round Steak
  • Pepper, Salt and Garlic Salt to taste
  • 2 Cloves of Garlic
  • Any Vegetables you want!  I used two Broccoli Stocks, 1/2 of a Green Pepper, 1/2 of a Red Pepper, 1/2 of a Yellow Pepper and a handful of Snap Peas.
  • 3/4 Cup of Tsang Classic Stir Fry Sauce
  • 1 – Bag of 90-Second Rice

Add your oil to medium high heat.  Season both sides of your Top Round Steak with Pepper, Salt and Garlic Salt, to taste.  Slice your Top Round Steak thinly on an angle.  Add batches at a time of the sliced steak to the skillet.  Brown then toss for a minute and a half. Transfer cooked steak to a plate with a paper towel to drain grease.  Continue until steak is cooked.  Add vegetables to skillet and two garlic cloves for flavor.  Toss frequently.  Once crisp but cooked, add steak back into skillet.  Lower the heat to low and remove the two garlic cloves.  Add 3/4 of a cup of Tsang Classic Stir Fry and toss.  Cook 90-Second Rice in microwave according to directions.  Plate the rice and top with Stir Fry.