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Soy Balsamic Slow Cooker Chicken
Soy Balsamic Slow Cooker Chicken

The ingredients must have come to me in my sleep. The more I use my slow cooker, the more I love it.

Cedar Planked Salmon with Cayenne Lime Butter

Cedar Planked Salmon with Cayenne Lime Butter

This salmon is so delicious on it's own. I decided to cedar plank the salmon on the grill, and drizzle it with some cayenne lime butter.

Slow Cooker Chipotle Chicken Tacos
Slow Cooker Chipotle Chicken Tacos

After having a bite of the Chipotle Chicken Tacos my coworker brought for lunch a couple of weeks ago, this was my dinner two days later.

Avocado Chicken Salad Sandwich
Avocado Chicken Salad Sandwich

If you know me you know I am a sucker for avocado and chipotle. I used a rotisserie chicken so it's super easy to make.

Egg, Prosciutto & Tomato Muffins
Sriracha Meatballs

I'm a big fan of savory muffins. These are pretty much mini omelettes in a cup. They are perfect for weekend brunch, and even better to make ahead for the week and then pop them in the microwave.

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Entries in Breakfast (27)


Ricotta Scrambled Eggs

Ricotta Scrambled Eggs

I had some leftover ricotta from when I made lasagna so I figured why not use it for breakfast. Can you think of a better way to start off your day than eating Ricotta cheese? I can't, well maybe if a bloody mary is involved, or some Bailey's in my coffee. I'll move onto the recipe, which my husband now asks for every weekend morning. Don't let him know that it's so quick and easy I could make it during the week.

1-2 teaspoons butter
4 eggs
1 teaspoon milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup ricotta cheese
2 slices of toast
chives, chopped

Melt butter over medium heat in stovetop pan. Meanwhile beat together eggs, milk, salt, and pepper. Pour eggs into pan once butter is melted. Let set for 1/2 minute to a minute until eggs begin to set. Then stir around until eggs are no longer runny, about 3 minutes. Remove eggs from heat and stir in ricotta.

Spoon eggs and ricotta mixture onto toast and garnish with chives. 


Spinach, Mushroom, & Onion Frittata

Happy Friday! I thought I would leave you with something you could whip up for brunch this weekend. As I mentioned in this veggie egg scramble post, I think breakfast is a great way to fit vegetables into your diet as well as use up some extra veggies you have on hand. That is what I did with this frittata that I made at the lake this past week. I used spinach, mushroom, onion, and pepper jack cheese to give it a little kick. I used a dozen eggs since I was feeding 8 people, it was enough for everyone with a couple leftover slices. You can easily scale this down to 3-4 eggs (which is what I normally do). Just like any omelette or egg scramble you can use any variety of vegetables and/or meat that sound good to you.  The recipe is below and have a nice weekend!

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Veggie Breakfast Scramble

Egg scrambles or omelette's are a great way to load up on veggies and get your day off to a healthy start. It's also a good use for any vegetables you want to use up before they spoil, which is what I was doing the morning I made this for breakfast. This egg scramble was packed with good stuff; avocado, tomato, onion, corn off the cob, and mushrooms. You can really throw whatever vegetables and/or meat you want into the egg scramble. To make it healthier you can use only egg whites, but I like to use a combination of whole eggs and egg whites. You can also always throw the egg scramble inside a warmed tortilla to make a breakfast burrito, yum! Keep reading to find out how to cook up this easy and nutrient filled breakfast this weekend.

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Soft Baked Fig Crumbles

My friend recently introduced me to Eat Live Run's blog and I'm hooked. There are so many recipes on her blog I want to try, and the added bonus is that she also blogs about travel and wine country, 2 things close to my heart.

I decided to make the soft baked fig cereal bars, as they looked like a healthy option for breakfast or for an afternoon snack. Also, because I love figs.  You're probably starting to notice that I love a lot of food. I didn't have the patience to put the love into rolling out the crumbly dough, so mine turned out more like soft baked fig crumbles, which worked just as well for me. I 'rolled' out the bottom rectangle straight onto the cookie sheet, covered it with the fig paste, and then pieced together the other half of the dough on top as crumbles. I also baked it as one big giant bar and then cut it into squares after it was cooked. Needless to say I had one for breakfast this morning, and I was sad I didn't bring an extra for an afternoon snack.

An added bonus is that I had a lot of left over fig paste and I can't wait to use that up with some other recipes. I'll keep you posted on what I end up using it for.


Strawberry Green Tea Smoothie


Smoothie's are such a refreshing summer breakfast, drink or snack. Almost as refreshing as an ice cold beer on a nice summer day, and definitely healthier. Smoothies are a great way to use up fruit that is on the verge of going bad, which is exactly what I did here.  I'll be adding this strawberry green tea to my smoothie rotation, changing up the fruit depending on what I have on hand.  One of my other favorites is my peanut butter banana, yes it's as good as it sounds and I'll be posting about it here at some point.

I also completed the Philadelphia Triathlon, ate a Pat's Cheesesteak, and had a lot of fun with friends this weekend, which is my excuse for taking the easy way out and posting an easy baked sweet potato and smoothie recipe in a row.  Don't get me wrong they are both delicious, but I'll be honest, it's my filler for not cooking in the past 5 days.  Keep reading for the smoothie recipe, and keep in mind that you can substitute any fruit you have on hand for the strawberries and peach.

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