Breakfast Pizza

Breakfast Pizza

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Woot Woooooot it’s friday! Let me tell you- the first full week back at work after all the holiday shenanigans is H.A.R.D.

fo realz- I barely made it through. Especially since my teacher hubby-to-be had a snow/cold day off of school on Wednesday and it was sooo hard to wake up and go out in the -30 degree temperatures and drag my butt to work that day.

Jake and I have been KICKING BUTT on the wedding checklist this week! For those of you who may not know, I’m getting married this up coming June and I’m reaching the point I can no longer push things off until later and need to get them done now! Tuesday we shopped around for the guys suits and think we found what we are going to do, just need to try on a size (which they had to send to a location near us) on Monday and then most likely order those. Wednesday we shopped around for wedding bands and 90% sure we found what we like and will buy. We also created and added (some not all) items to our gift registry and I almost, almost booked a hair/makeup person for myself and my ladies for the big day of the wedding but even though I’d reached out to the person over a month ago (and she only got back to me a week ago) and we’d been talking all week, she wrote to me (5 hours after I told her I wanted to book her) that she’d just booked someone else for that day. Talk about frustrating!!! Seriously?!? how about a courtesy call or text saying “hey someone else is interested in your day and I just want to know your answer before I talk to this person. You know, since we’ve been talking for over a week”…….

I’m frustrated about it, mainly because a) that’s rude b) I’m super picky about make-up and hair and I’d FINALLLLLLY found someone willing to travel to my wedding place and who I thought was talented. So the search begins again. Buttttt- enough complaining! We got so much done this week and things are really coming together and I’m getting VERY excited for June to be here! Not mention my Italian adventure afterwards 🙂 I plan on sharing more wedding related ideas and details in the coming months buttt….before I do, I have to share this amazingly delicious and fast breakfast (or anytime of the day:) ) pizza with you!

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Breakfast Pizza
Ingredients:
– Pizza Crust (Homemade or store bought)
– 1 cup jarred Alfredo Pasta Sauce (I like this one)
– 1 package breakfast sausage
– 6-10 eggs
– 3/4 cup mozzarella cheese
– desired pizza toppings (I like mushrooms, peppers, onions, tomatoes….really anything!)

Instructions: 
– Preheat oven to 400 degrees (or whatever your pizza crust directions say)
– Cook breakfast sausage according to package directions until browned and broken into small-ish pieces. Drain fat and set aside.
– Crack eggs into a bowl and whisk to combine. Pour into a nonstick (or greased) frying pan and scramble. Don’t break into tooo small of pieces. Set pan aside.
– Spread the Alfredo sauce over the pizza crust and top with your eggs, sausage and whatever toppings your heart desires and finally sprinkle some cheese on top.
– Bake for about 10-15 minutes (depending on your pizza crust) until golden brown and crispy. Remove and let cool for about 5 minutes before digging in!

Isn’t that so easy? It’s the perfect quick thing to make for guests on the weekend too! Serve with some fruit and you’re like a rock star. My mom usually makes this a couple of times throughout the year on a Sunday morning when all the kids are home and there’s no way waffles or pancakes is happenin’

DSC_7890Also loving how these pictures turned out! Nothing beats bright natural light! Hope you have a fabulous weekend! Stay warm if you’re in the Midwest (brrrrrr so cold right now). Thanks for checking out the blog!

 xoxo

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Goat Cheese, Sausage, and Arugula Stuffed Peppers

Goat Cheese, Sausage, and Arugula Stuffed Peppers

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Wowza you guys. This recipe is sooooo freaking good. simple. delicious. fresh. healthy. did I already say delicious? Because it is.

It probably doesn’t hurt that I am OBSESSED with Arugula. Something about that taste just gets my every time. Spicy. Nutty. A tiny bit bitter. Loveeee it.

This dish does a great job highlighting those flavors. And it has goat cheese. So, what’s not to like?

Ingredients:

3 medium bell peppers of any color, halved lengthwise, seeds and ribs removed
2 teaspoons olive oil
4 links sausage of your choice, casings removed (I used spicy italian)
1 onion, diced
4 ounces goat cheese, softened or just buy the pre-crumbled stuff
2 large handfuls of arugula (about 1½ ounces) *Rocket for all you non USA folks 🙂
Salt, pepper and/or red pepper flakes, to taste
1/4 cup  freshly grated Parmesan (or mozzarella)

Instructions:

Turn on oven to 400º. Place the prepped peppers in a baking dish and set aside.

Heat olive oil in a medium skillet set over medium-high heat. Add the sausage and cook until it browns, crumbling with a wooden spoon as it cooks. Drain the sausage and return to heat. Add the onion and cook until softened. Reduce heat to low and stir in the arugula and goat cheese until the cheese has melted and the arugula is wilted. Taste and add salt, pepper and red pepper flakes.

Spoon the filling into the peppers and sprinkle each half with Parmesan. Bake for 12-15 minutes, until the peppers have softened slightly. Hit with the broiler for about a minute to get the golden cheese on top and serve!

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I tried some with and without cheese on top

So I tried baking both with cheese on top and without. Honestly, the cheese sort of helped hold everything together but it’s one million percent possible to make this without the extra cheese on top. Just as delicious, just slightly messier.

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so pretty too!

Hmmmmmmm seriously sooo delicious. This meal was so quick to make and the flavors were aaaaaammmazing. I could have eaten the pepper “stuffing” by the spoonful out of the bowl.

Ok, I did that.

Don’t judge. It was soooooo good. You could serve this as a side or meal by itself! You need to make this pronto!

Also I just wanted to share that I’ve created some social media pages dedicated to the blog, check us out on Twitter and Facebook!

Thanks!

xoxo

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Thai Peanut One Pot Pasta

Thai Peanut One Pot Pasta

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3 words. One pot pasta- If you haven’t tried it, you need to. This is the second rendition of this ‘method’ that I’ve tried. First it was an Italian version- check that out HERE.

If someone asked me what my favorite ethnic found group was- I would be hard pressed to say Thai; and make it extra spicy 🙂 This dish isn’t spicy but it is delicious. This is totally versatile too and you can remove/add anything you want. For instance I am obsessed with hot sauce so I added about half a bottle of Siracha to mine……. 🙂

Hope you enjoy this easy delicious dinner!

Ingredients: 

12 ounces whole wheat linguine (or any long pasta)
4 cups water (or vegetable or chicken broth for extra flavor)
3 cloves garlic, thinly sliced
1 tablespoon curry paste (I love green curry paste)
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes or minced hot pepper (jalapeño, Serrano, etc…)
2 inches of a ginger root, grated. Which makes it almost paste like.
2 carrots, matchsticked
1 red bell pepper, thick julienned
4 green onions, roughly chopped into 1 inch pieces
2 tablespoons peanut butter

Add at the end of cooking:
About a 1/2 cup of cilantro
Juice of two limes

Optional garnishes:

Chopped peanuts
Mung bean sprouts
Jalapeño slices
More Cilantro

Directions:

Place 3 1/2 cups of the water and all other ingredients except cilantro and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring often. Cook until pasta is al dente and almost all liquid has evaporated – this is where you can add more water if you need to.

Remove from heat. Then stir in the cilantro and lime juice. Season to taste with salt and pepper if you want , sprinkle on garnishes as desired and eat!

YEAH, it’s that easy. Like I said above, I’m in love with spicy food so I added jalapeños and hot sauce to mine- but you can make this a 100% non spicy dish. It’s packed full of flavor and ummmmm could it get easier??!?!? No. The answer is, no it could not.

Hope you enjoy!!

*If you like this recipe make sure to check out my tomato basil version!

xoxo

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Roasted Veggie & Black Bean Burritos

Roasted Veggie & Black Bean Burritos

 

Heyyy-o! It’s fridayyyy friiiidaaay (you’re welcome that song is now stuck in your head). But seriously I pretty pumped that it’s the weekend! The weather is starting to look up around here (high of 66 today!) and I am visiting a old roomie from my college days tonight. Life is good.

I was browsing through my dashboard (basically like the settings portal of my blog) here on WordPress and saw that I didn’t ever publish this recipe! I made a quite a while ago and it was deeelcious but must have spaced on the publishing part.

This would also work great as a gluten free option to just make the “stuffing” part of the burrito and put it over rice or or quinoa or any grain you want etc…

Hope you enjoy this tasty meal and also the helpful burrito rolling tip below 🙂

INGREDIENTS:
2 whole Sweet Potatoes, peeled And cubed small
2 whole Jalapenos diced
1 whole Red Pepper, diced
1 whole Red Onion, diced
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
2 cups cooked Black Beans (or 1 15 oz can rinsed and drained)
½ cups Fresh Cilantro, chopped
2 teaspoons Fresh Lime Juice
1 cup Shredded Cheddar
1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count) but really any tortilla will work.

INSTRUCTIONS:
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.
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Let cool. Add your roasted veggies to a cans worth of rinsed black beans. Add cilantro and squirt of fresh lime juice. Combine gently. At this point, mixture can be stored for later use if want to make this part ahead of time.

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Warm your tortillas of choice in microwave for about 30 seconds (so they are easier to handle and roll). Spray a casserole dish with nonstick spray or olive oil spray.
Add few heaping spoonfuls of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold in sides, and then roll up to complete(see pic below).Place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.
Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. It’s up to you if you want to sprinkle with cheese or not, I just thought it would look a little ‘prettier’.

** Tip: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!

Burrito Rolling 101:

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This is how my mom taught us to roll up our tortillas. I have been doing it this way since before I can remember. It blows my mind to see people do it any other way. I mean your “stuffing” is falling out all over the place and you, more likely than not, end up with food all over you! All I do is fold in the sides of the burrito like the the top left picture and then roll up(tucking in the ‘insides’ while you go) to complete it! Super simple and it all stays inside.

Hope you guys enjoy this one. It is a healthy, filling, tasty dinner!

xoxo

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Chicken Lettuce Wraps

Chicken Lettuce Wraps

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These little guys are a fast and healthy dinner for a family on the go. Don’t let some of the ingredients scare you! They come together for a delicious combination. These would be great in tortillas if you’d prefer but the crisp lettuce sort of ‘makes’ this dish. It’s healthy and crunchy and allows for you to really taste the chicken mix. I was inspired by PF Chang’s lettuce wraps which are so good! I didn’t have any of those crunchy fried noodle things they serve or any of their sauces. I doused mine in Siracha, because as I think I’ve mentioned before….. I have an addiction.

I had the lettuce wraps at PF Changs for the first time this past fall (I don’t get out much). I loved them. I was doing my normal activity of browsing Pinterest(shocking, I know) and came across a couple of “copy cat” recipes. A lot of them were terrible. Just from reading the ingredients I could tell that was NOT was PF’s was serving up. I sort of adapted a few of them and came up with this. It’s pretty darn close, I think!

Here’s my recipe!
Ingredients
  • 1 tablespoon sesame oil
  • 1 pound ground chicken or turkey
  • 1 large onion, chopped small
  • 2 tablespoons garlic, minced or pressed
  • 1 tablespoon soy sauce
  • 1/4-1/2 cup hoisin sauce
  • 2 teaspoons fresh ginger, minced small
  • 1 tablespoon rice wine vinegar
  • 3 teaspoons sriracha sauce
  • 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
  • 1 small bunch green onions, sliced
  • 1 teaspoon sesame oil
  • Iceberg, or butter lettuce leaves, rinsed and drained
  • Sriracha sauce, wasabi, spicy mustard sauce for dipped (optional)
  • Roasted peanuts, chopped (optional)
  • Fried bean noodles (optional)
Directions
  1. In a medium skillet on medium heat, warm 1 tablespoon sesame oil. Add the ground meat and cook until it is cooked through. With a spatula, break it up into small chunks as it cooks (it will resemble ground beef).
  2. Stir in the onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha sauce until completely coated. Remove from heat.
  3. Fold in water chestnuts, green onion, additional sesame oil. Salt and pepper to taste.
  4. Serve wrapped in a leaf of lettuce. Top with any of the optional additional toppings.
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I’m fully aware this looks like a turd. But I promise it doesn’t taste like one.

Give it a try and hopefully you like too! I know these aren’t the greatest pictures but it is SUPER delicious and healthy!!

xoxo

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