Sausage & Egg Breakfast Tostadas

Happy Sunday!  I’ve been under the weather the last few weeks I was sick and I have a neck injury that has been dragging me down a bit.  I’m getting better slowly but it’s been taking longer than I’d like.  I have a few recipes ready to go so I’ll be sharing more regularly now, hopefully.

Breakfast is an important meal! I’m not a big fan of breakfast foods so I try and make breakfast more enjoyable with foods I do love.  That’s where these  breakfast tostadas come in.  It’s nothing new that I love tostadas but breakfast just got better with this recipe.  You can switch it up with all your favorite breakfast ingredients.

Give it a try!

Sausage & Egg Breakfast Tostadas
Servings: 6 Tostadas

Ingredients:
8 eggs
2 T water/cream
8 oz breakfast sausage. bacon or ham
1/2 cup shredded cheese
4 T cilantro, chopped
6 corn tostadas
Cooking spray or butter
salt, to taste
pepper, to taste

Additional Optional Toppings:
Salsa
Hot sauce
Avocado
Onion
Tomatoes
Guacamole
Sour Cream

Directions:

Heat a medium sauté pan on medium heat. Add in the sausage and cook until cooked through breaking up into pieces.  Once cooked through, remove from the pan and drain on a paper towel on a plate.  Set aside.  (If using bacon or ham, dice up and cook fully)

In a bowl, crack eggs and whisk together.  Add in the water or cream and whisk.  Heat same sauté pan over medium heat again and spray pan with cooking spray and add in the eggs.  Cook the eggs mixing often. Once eggs are completely cooked remove from heat and season with salt and pepper.

Now to assemble the tostadas, spread egg mixture down evenly over tostadas, top with sausage and cheese and any addition toppings and serve. You can make this recipe with bacon

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Seafood Medley in a Garlic Cream Sauce

Happy Friday! I hope everyone had an amazing week.  In honor of lent I wanted to share with you this seafood medley dish,  Even if you don’t partake in lent this is a wonderful meatless dish. It’s full of deliciousness.  It can be customized to your personal preferences.  If you don’t like one of the seafood in the list of ingredients below feel free to exchange out with something else, omit it all together or just double up on the ones you like.

Don’t let the words “Cream Sauce” deter you. This isn’t an ultra rich sauce. It’s actually very light. There isn’t too much cream in this dish.  If you are following keto, low carb or just trying to be healthier see the Chef Notes for more information.

This dish seems a little time-consuming but part of it can be done head of time. You can cook the shrimp and scallops ahead of time and just have ready to go.

I grew up eating mussels with my Dad.  He loved mussels. Every time he went back east to visit my family he’d get a pizza and an order of mussels from the pizzeria down the block.  Before he passed away he actually taught me how to clean and cook mussels.  I still remember him and I standing over the sink full of water and checking each and every mussel to make sure it wasn’t cracked or damaged in any way and make sure they were tightly closed.  If the mussels were opened most likely they are dead.  You can tap the mussel against the sink and see if the mussels closes. If it doesn’t the mussel is  dead and needs to be discarded.  I love that memory of my Dad and I.  I think about it often.  He was an amazing cook and I carry so many amazing things he taught me with me when I cook.

Ok, now on to the recipe.  It’s a great recipe and perfect for a dinner party.  I hope you enjoy it as much as I do!

Seafood Medley in a Garlic Cream Sauce
Servings:

Ingredients:
8 large sea scallops
1/2 lb uncooked shrimp, cleaned and deveined
1/2 lb fresh mussels, cleaned, rinsed and damaged or cracked shells removed
3 cup chicken broth
3 T fresh lemon juice
1/4 cup white wine (optional)
1 T parsley fresh or dried
2 t garlic powder
2 t onion powder
5 garlic cloves, minced
1 large onion, diced
1/2 large red pepper, diced
1/4 +2 T heavy whipping cream
5 T butter
2 t xanthan gum or 1 T flour
2 T olive oil
2 T chives, chopped

Directions: Rinse scallops and shrimp under cool water.  Pat completely try with paper towels.  Season scallops and shrimp with salt and pepper.  Heat a medium sauté  pan over high heat.  Add in 1/2  tablespoon of olive oil and let heat 2 minutes.  Add in scallops to the pan and cook on high heat for 3 minutes and turn over once the scallops have a golden crust.  Flip over and cook another 3 minutes.  Remove from the pan and set aside.

Add in another 1/2 tablespoon of olive oil and shrimp to the sauté pan.  Cook the shrimp stirring occasionally.  Cook till the shrimp is pink and opaque.  About 5-6 minutes.  Remove from the pan and set aside.

Next add remainder of oil and heat in pan.  Next add in the onion and garlic and cook for about 5 minutes stirring occasionally. Add in 3 tablespoons of butter. (Note: If you are using xanthan gum skip to the next step now. ) If using flour in with the butter a roux.  Cook for 5 minutes stirring once.  

Next add the chicken broth to the pan and mix.  If using xanthan gum add in now and mix until dissolves.  Add in lemon juice and wine (if using.)  Let mixture cook on high about 6-7 minutes as it thickens.  Add in heavy cream and mix and season with garlic and onion powder and parsley.

Reduce the heat to medium high and add in the scallops, shrimp and lump crab. Mix well. Add in the mussels and cover and cook on medium heat 8-10 until the mussels are cooked and opened.  (Note: Mussels are hard to give a cooking time for. Just make sure to keep and eye on the pan and once you see the mussels open they are cooked.)  Once they are cooked mix everything up one last time and season with salt and pepper to your taste.  Remove from heat and transfer to a large serving bowl.  Sprinkle with chives and serve.

Chef Notes: This can be served with any sides you choose. Pasta, potatoes or rice. Anything you like.  Make sure to serve with a nice chunk of crusty bread for dipping.  If you are keeping it low carb/keto use xanthan gum vs flour, omit the wine and serve along side cauliflower rice or veggies and no bread (Sorry).  Feel free to use half and half vs heavy whipping cream if you want it to be on the healthier side.

 

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My Affair With Tostadas!

It’s no surprise that I love tacos. But I have a confession.  I’ve been cheating on tacos with tostadas!  The last year my love for tostadas has grown so much.  I can’t tell you how much I love those crispy flat tortillas!! There have been times I felt like I was posting at least one tostada picture a week on my social media.

I thought I’d share some of my favorites on my blog.  It’s super simple to put together a delicious tostadas dinner.  I figured I’d share some tips!

First you need to start out with a crispy tostada shell.  I’ve only ever seen corn tostadas but if you see flour tostadas give them a go!  You next need to add a delicious protein.  This can be steak, chicken, shrimp or to keep it vegetarian you can add beans or even eggs.  Next is your choice of delicious toppings.  You can add onions, tomatoes, cilantro, jalapeños, avocado, sour cream, cheese, cheese sauce, guacamole or salsa. Breakfast tostadas are also a great idea.  Just add some eggs and chorizo, sausage or bacon and your toppings and you have successfully made a breakfast tostada!  Or be like me and just eat a regular tostada for breakfast.  No eggs required!! Ha, Ha!

I try and keep tostadas on hand because they have a long shelf life and it’s a great way to throw together a quick dinner.  Here are 4 of my tostadas below with the ingridents.  My favorites are #3 and #4 just because I love steak!!  Check them out! Leave your favorite in the comments! Each of these recipes will make 2 tostadas and you can obviously use more or less of the toppings to your likings.  Enjoy!

1# Spicy Chicken Tostada

Ingredients:
2 Tostadas
1 T diced onion
1 T diced jalapeños
4 oz cooked chicken
1/4 cup cooked refried beans
2 T queso sauce
2 T shredded cheese

Directions: Spread cooked refried beans over tostadas.  Top chicken, onions, jalapeños, shredded cheese and drizzle of queso sauce. Enjoy. 

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#2 Pulled Pork Tostada

Ingredients:
2 Tostadas
4 Oz leftover pulled pork
1/4 cup cooked refried beans
2 T diced onion
2 T salsa
6 slices jalapeños
2 T shredded cheese

Directions: Spread the refried beans over the tostadas.  Top with pork, onions and jalapeños and shredded cheese and drizzle over salsa. 

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#3 Skirt Steak Tostadas

Ingredients:
2 Tostadas
4 oz Skirt Steak, Cooked
1/4 cup guacamole
2 T chopped onion
1 T chopped cilantro
2 T queso fresco
2 T salsa
2 lime squeezes

Directions: Spread out guacamole over tostadas.  Top with skirt steak, onion, and queso fresco, drizzle salsa over tostadas and finish with chopped cilantro and squeeze of lime.

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#4 Filet Mignon Steak Tacos

Ingredients:
2 Tostadas
4 oz  filet mignon, cooked
3 T sour cream
2 T chopped jalapeno
2 T diced onion
2 T cilantro
3 T Chihuahua Cheese

Directions: Spread sour cream over the tostadas and lay out steak and continue with toppings, jalapeno, onion, cheese and then Chihuahua cheese.

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Buttery Garlic Portobello Mushrooms

I love mushrooms! They are so veresitle. You can stuff them, turn them into burgers, sauté them, fry them and pretty much anything else you can think of.

Funny story, I didn’t always like mushrooms. I would steer clear of them as much as possible. Then probably like 12 years ago I was having dinner at my then boyfriends house with his parents. His Mom asked if I liked mushrooms and my boyfriend chimed in and said “No, she hates them!” Knowing good and well that his mother just made mushrooms as part of dinner. I think my mouth fell to the floor. I couldn’t believe he called me out like that. I ended you putting some mushrooms on my plate because that’s just good manners. Much to my surprise I didn’t hate them.

After years of eating mushrooms now, I’ve been able to develop some amazing recipes. That’s where this recipe comes in. I almost wasn’t going to post because it is so simple. But I decided too because if you like mushrooms you’ll love this recipe. It’s very simple. Maybe a little more time consuming because it does take time to get to the golden mushroom we are looking for with this recipe since there is so much water in mushrooms. The mushrooms need to be cooked until the liquid is completely gone which may take some time. Trust me it’s worth it! Check it out and I hope you enjoy it!

Buttery Garlic Portobello Mushrooms

Ingredients:
16oz sliced Portobello mushrooms
4 garlic cloves, minced
1 T olive oil
3 T butter
2 t garlic powder
2 t onion powder
2 t dried parsley
salt, to taste
pepper, to taste

Directions: Heat a large sauté pan on high heat. Add in olive oil and let heat 1-2 minutes. Add in garlic and cook 2 minutes mixing constantly. Don’t let the garlic brown.

Next add in the mushrooms and cook several minutes. In order to get a golden mushroom you need to cook the mushrooms to the point where the liquid is completely gone. This will take a while. Probably about 15-20 minutes. You will need to stir every couple minutes.

Once the liquid finally starts to evaporate you will need to cook another 7 minutes or so to get the golden brown color on the mushrooms. Once the mushrooms start to get golden add the butter and mix a few times as the butter melts. Season the mushrooms with garlic and onion powder and parsley and season with salt and pepper. Serve hot.

Cook Notes: You can definitely use white button mushrooms as well in this dish. Feel free to try some different spices in this recipe.

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Crustless Sausage & Cheddar Quiche

Happy Sunday Funday! I am super excited to share some new awesome recipes with you all. Stay tuned for more!!!

I’ve been trying to eat food lower in carbs. So, I made this crustless quiche. I’m not a huge fan of eggs. I can only eat them every so often. The problem is eggs are a great food while doing the Keto/low carb diet. I need to change the texture and try and mask the flavor as much as possible to really enjoy an egg dish. Quiches and egg stratas are a great way to accomplish that.

That is where this recipe comes in. The star of this dish is definitely the sausage and cheddar cheese. I mean c’mon who doesn’t like sausage and cheese?

This quiche is definitely low in carbs because there is no crust. If you aren’t watching your carb intake or want to use a crust, feel free to do so. I’m sure it would just make this dish even better. If you want to spare some carbs, don’t worry this quiche is delicious without any crust at all.

This quiche is wonderful left over. Dare I even say better the next day! The flavors seem to intensify really well by the next day and makes this a great left over dish. It’s perfect to prep for breakfasts through the week. If you want to double this recipe, just make it in a larger baking dish and cut into squares to serve vs pie slices.

I hope you give it a try!

Crustless Sausage & Cheddar Quiche

Ingredients:
8 oz cooked breakfast sausage
1 medium onion, diced
1 ½ cup shredded cheddar cheese
1 ½ cup heavy whipping cream
6 large eggs
2 t salt
2 t pepper
1 t garlic powder
1 t onion powder

Directions:
In a medium sauté pan over medium heat cook the sausage and break up into small pieces. Cook until cooked through. Remove from heat and drain on paper towel to remove excess grease. Add diced onion to the sauté pan and cook on high heat mixing every so often until onion has softened.

Preheat oven to 350°. Grease an 8 inch pie pan with cooking spray. Spread the onion and sausage evenly on the bottom of the pie pan. In a medium bowl whisk together eggs and add the heavy whipping cream, whisk until fully incorporated. Fold in the cheddar cheese.

Pour egg mixture into the pie pan. Bake in the oven for 35-40 minutes. Insert a knife into the center of the quiche to make sure it comes out clean. The quiche shouldn’t be jiggly in the middle. If it is put back in for another 5-7 minutes. Let the quiche set 10-15 minutes before cutting to serve.

Chef Notes: To make sure the quiche doesn’t go over and make a mess bake it on a cookie sheet to catch any leaks of the egg mixture. Your oven will thank you.

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Chicken Parmigiana “Pizza” (Keto Friendly)

I hope everyone had a great weekend. I’ve been working on some new recipes lately so expect more coming soon. I’ve been feeling a little under the weather the last week or so and I am just playing catchup with some recipes.

That’s where this recipe comes in!! Who doesn’t like pizza or at least something that resembles pizza taste wise. Since eating low carbs while doing Keto I needed something that was like pizza. I made this chicken Parmigiana pizza. I wouldn’t really say this is like a pizza because you can’t pick it up and eat it. You will need to use a fork and a knife but it’s really a delicious take on it.

This recipe is simple to make and it’s a good way to stay low carb and get in your protein. You can mix up this recipe with your own toppings. I made this with just cheese but feel free to add some extras. This is definitely not the most eye appealing plate of food but it was so good!

Check out this recipe!

Chicken Parmigiana Pizza

Ingredients:

“Crust”
1lb Ground Chicken
2 t garlic powder
2 t onion powder
2 t Italian seasoning
4 garlic cloves, minced or grated
1 t salt
1 t pepper
¼ cup Romano or Parmesan cheese, grated or shredded
¼ cup grated mozzarella cheese

Toppings:
½ cup full fat ricotta
½ t Italian seasoning
½ cup marinara sauce, low carb/sugar
1 cup shredded Italian cheese of choice
Optional Toppings ideas:
Arugula
Pepperoni/Sausage
Chopped Veggies

Directions:

Preheat oven to 400°. In a bowl mix together all above ingredients for the crust. Use your hands to mix well. (Use some disposable gloves if you don’t like to get your hands dirty) Line a baking sheet with parchment paper. Spray the parchment paper with cooking spray. Evenly spread the ground chicken mixture on the parchment paper in a round circle. Try and make the mixture as even as possible for even baking.
In a small bowl mix together ricotta and Italian season and set aside.

Bake the crust in the oven at 400° for 15-20 minutes depending on the thickness of the chicken mixture. Remove from oven and drain any liquid from cooking. Let cool a few minutes. Then spread ricotta evenly over the chicken crust, next evenly spread the sauce over ricotta and finally sprinkle with shredded cheese. Broil for 10 minutes checking every few minutes to make sure it’s not over cooking. The broil will help get the cheese all nice and bubbly.

Remove from the oven and cut into pieces. Keep in mind this recipe doesn’t get the chicken crust crispy. When you take it out of the oven it’s going to be flimsy. You will definitely need a fork to eat this.

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Spinach Gratin (Keto Friendly)

I hope everyone had a wonderful weekend!  I’m now a week into doing Keto/low carb diet and so far it’s been pretty good.  I felt like this past week I had way more energy and I didn’t feel like I was craving sweets as much as I thought I would.

This past week has been pretty much protein in the form of some type of meat and than a vegetable side or a salad.  I’ve been trying my best to make veggies taste like something I’d want to eat more often.  So far it seems to have been working.

I made this spinach recipe this weekend and it came out phenomenal.  It was my first time making it and I’m pretty impressed.  Hey I’ll give myself a little pat on the back from time to time.

This recipe is simple to make and can be made ahead of time.  Perfect for a rather quick side dish. This is thicker than an average creamed spinach which is why it’s more of a gratin.  Give it a try!  I hope you enjoy it as much as I did.

Spinach Gratin (Keto Friendly)

Ingredients:

16 oz organic frozen chopped spinach, thawed and excess liquid removed
6 oz cream cheese
6 T full fat ricotta cheese
2 tablespoon butter
1/2 medium onion, diced
3 garlic cloves, minced
1/2 cup +2T  grated parmesan or Romano cheese
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon salt
1 teaspoon pepper

Directions:

Heat a medium sauté pan on medium high heat.  Make sure that as much liquid as possible is removed from the spinach.  You can do this by putting in a strainer and using a spatula to press down on the spinach to remove the liquid.

Add the butter to the sauté, once it starts to melt, add in the garlic and onion and cook for 3-4 minutes.   Next add in the spinach and mix.  To the mixture add in the cream cheese and break up and mix often.  Reduce the heat to low and stir occasionally until the cream cheese is fully melted.  Remove from the head and stir in the ricotta and all the seasoning.  Taste and add more salt and pepper to your liking.  Lastly mix in the grated cheese, save 2 T for topping.

Spread mixture in a greased oven safe dish and top with remaining 2 tablespoons of cheese.  Bake at 375 for 20-25.

Note: This dish Is perfect to make ahead of time. If you refrigerator make sure to add another 15 minutes or so to the baking time.

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Before going into the oven!

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After baking

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Close up!

 

 

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