Prosciutto, Mozzarella & Basil Bites

July 12, 2015

This may be one of the world’s easiest appetizer recipes. An oldie, but a goodie in our home. Pre-baby dinner-in resulted in a highly orchestrated meal. We did it right let me tell you. Multiple appetizers, wine in glasses, music on and general bliss as we talked about our day, joked and cooked dinner together. It was truly an evening affair. Post-baby, goes a little like this: Feed baby dinner, which now-a-days ever since baby has learned the fabulous art of raspberries consists of blowing pretty much half of the food that enters her mouth back out on me; immediately dunk baby in bath to further the destruction of the baby food which is wedged up her nose holes and in her ears; dry and dress baby for bed, which turns into a wrestling match now that baby is rolling and hates clothing after a bath; feed baby bottle and rock baby to bed… who is hungry?

Pretty much any simple recipe I had pre-baby has made the cut… no, survived the new madness. Kind of like us!

Why I like this recipe? You get the salty from the prosciutto, the creaminess from the Mozzarella, the kick from the basil and the sweet from the balsamic and now a blogger who sounds like Giada De Laurentiis.

Prosciutto, Mozzarella & Basil Bites
Serves 2 – 4

1 – Package of Sliced Prosciutto
1 – Ball of Mozzarella
Fresh Basil Leaves
Balsamic Vinegar to taste

Slice the prosciutto slices into long strips and set aside. You will use the strips to wrap the ingredients and hold everything together. Slice the Mozzarella Ball into bite-sized strips. Assemble by gathering a Mozzarella slice and a piece of basil. Wrap the ingredients with the strip of prosciutto. Drizzle your favorite balsamic vinegar across the bites and voilà, there you have it! Enjoy!

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Southwest Scrambled Eggs

June 20, 2015

Have I told you before? Yes, I know I told you before. Nathan, does most of the breakfast cooking in our home. (Actually lately, he has just been doing the cooking in general).

Breakfast has always been his specialty. What it really is though is timing, and let me tell you has this mastered. Just as he is plating the eggs, he removes the breakfast meat from the stove, pours us cups of Orange Juice or refills our coffee and the I hear a DING! and the toast is popping up from the toaster. Master, I say.

Although, while I will give full credit most mornings. I am taking the credit for these.

SOUTHWEST SCRAMBLED EGGS:

1 Tbsp of Light Butter
6 Large Eggs
1 – Can of Black Beans
Splash of Milk
Red Onion – Diced
Yellow Pepper- Diced
Red Pepper – Diced
2 Slices of Monterey Jack Cheese
Salt and Pepper to taste
Salsa to taste

Heat 1 Tbsp of Light Butter in skillet on medium high. Add the diced Red Onion,Yellow Pepper and Red Pepper to the skillet and cook until soft. In a separate bowl beat eggs, add a splash of Milk and season with pepper. Add eggs to pan. Let the eggs cook for a minute before you begin to push around mixture. Once the eggs begin to fluff up, add in the two Monterey Jack Cheese Sliced broken a part. Flip the eggs, melting the cheese. Salt and pepper the eggs to taste. While you are cooking the eggs, heat the black beans on the stove.

Plate the eggs and serve the black beans along the side.

Add a spoonful of eggs and black beans to your plate, top with salsa to taste and serve alongside your favorite breakfast meat. Notice my picture below has no toast? Yeah, I am not the master of timing!

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Leftover Open Face Breakfast Sandwich

April 5, 2014

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:

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!

Breakfast Experiment Success and a Twofer for you!

February 15, 2014

I am officially over winter! “Hey, Mother Nature… I am not sure what we did to make you so angry, but I am sorry! Now please make it stop!” In general, I really like Winter, but only in the beginning of the season. Since it started snowing here in October… I am done! It also doesn’t help that my husband’s Landscape company plows in the Winter, and with the winter we have had, I feel like I don’t see him anymore.

He was up again this morning at 5 am, which means so was I. As I laid there staring at the ceiling hoping to return to sleep I realized it just wasn’t going to happen and began planning my day. I always find myself more adventurous with breakfast than with any other meal. I am not sure why, but I kind of feel like I have never really been a true breakfast person. It is my least favorite meal of the day. So, I guess my thinking is if I try something new and mess it up… well, no big loss, I will just move on with a cup of tea or coffee. (I know, it is the most important meal of the day, blah, blah, blah – I am trying, people).

This morning was one of those days. A day where I made a complete mess as I concocted not one but two – yes, two new breakfast recipes. Let’s begin…

Blueberry Banana Breakfast Smoothie & Avocado and Egg White Open Face Sandwich

Blueberry Banana Breakfast Smoothie & Avocado and Egg White Open Face Sandwich

Pretty yummy looking, right? Well it was, so I have to share my breakfast recipe experiment successes (noticed that – “successes” is plural, because again I am giving you two recipes today!) You, can thank me later at once or I will accept two separate “thank you’s” when you make each.

Let’s begin with what I am calling the Blueberry Banana Breakfast Smoothie. I mean, I just limited this poor creature! Don’t let the name fool you… have it any time of day.

BLUEBERRY BANANA BREAKFAST SMOOTHIE:

Blueberry Banana Breakfast Smoothie

Serves 2

1 Cup of Frozen Blueberries
1 Banana
1 tsp of Vanilla Extract
1 Cup of Almond Milk – Original
1/3 Cup of Ice
1 – 6 oz. Cup of Yoplait Very Vanilla Light Yogurt

Combine the the blueberries, banana, vanilla extract and almond milk in a blender and mix until well blended. Add ice and yogurt and blend. Serve up!

AVOCADO AND EGG WHITE OPEN FACE SANDWICH:

Avocado and Egg White Open Face Sandwich

Serves 1

1/2 – Everything Bagel – You can use whatever bread option you would like! Try it with whole wheat toast or an English Muffin.
1/2 Tbsp of Light Butter
3 – Egg Whites
Splash of Almond Milk – Original
1/2 – Avocado
2 Tbsp of Salsa
Red Pepper Flakes to taste
Salt and Pepper to taste

Add 1/2 a Tbsp of light butter to skillet heated to medium. Whisk three egg whites, add splash of Almond Milk and salt and pepper to taste. Add egg whites to skillet. Once near completion, season with salt, pepper and red pepper flakes to taste and cook until done. Toast bagel. Mash half of the Avocado 1/2 in a separate bowl and smear on bottom of bagel. Add egg white scramble to top, the 2 Tbsps of Salsa and the other half of the Avocado sliced. Season with salt and pepper. Note: I always use Sea Salt with Avocado. It gives it a great taste.

Enjoy!