I’m on a bfast quest for some weekly fun not sweet breakfasts and these were so fun! I prepped them Sunday night and they were so perfect to quickly warm and have something delicious to start the day with. These breakfast bowls had bacon, hard boiled egg, everything-bagel-spices, and cracked wheat.
Bacon, Egg, & Grain Bfast Bowl (4-5 servings)
1 cup cracked wheat/rice/lentils/barley
1/4 tsp dried onion
1/4 tsp sesame seeds
1/4 tsp poppy seeds
1/4 tsp garlic powder
salt & pepper
3 strips of bacon
4 eggs, hard-boiled
Cook the cracked grain according to the package. (Mine was cracked wheat).
While the grain is cooking, pan fry the bacon and hard boil the eggs.
In a dry pan over medium low heat, toast the spices, stirring regularly.
Drain the bacon onto a paper towel, saving 1 tsp of the bacon drippings. Add the drippings and the bacon into the cooked grain.
Stir the toasted spices into the grain too.
Chop the hard boiled egg and add that into the grain.
Serve and enjoy!
I was going to add in some cheese, but I ended up thinking it didn’t even need it. This was so good. The grain makes it really filling! I split it into 4 servings and I mini serving of the cracked wheat for the little guy. The everything-bagel totally amped up the flavor and I looooved that addition. These would pack up really easily if bfast travels with you to work too. Yum. This is where good morning comes from.
This is such a winner for a quick dinner that feels wayyy different than others during the week. Hallelujah for naan. I love it for individual pizzas and the naan gives good options for a soft, doughy base or a crisp thin-yet-even pizza crust. I went with the latter. This flatbread has hummus, mozzarella, feta, chicken sausage and is topped with arugula or you could have the arugula salad on the side. I like the freshness and crunch.
2 chicken sausages
1/2 cup hummus
1 cup mozzarella
1/2 tsp dried oregano and dried thyme
1/4 cup feta
2 cups arugula, chopped
Preheat oven to 400-degrees and place the naan directly on the oven racks for 5-10 minutes (towards 10 minutes for a crisper crust).
Pan-sear or grill the sausages until caramelized and crisped. They come fully cooked so cooking the exterior is for taste.
Spread the naan with hummus, then top with cheese and dried herbs.
Slice the sausage at an angle and place a few slices on each naan.
Sprinkle with feta, then bake for 5-7 minutes – just until the cheese melts.
Top with fresh arugula, slice, and enjoy!
I loved these. The hummus as “sauce” was so great, such a creamy element with very little mozzarella. This flatbread was a great way to use only a small amount of the chicken sausage, a small amount of cheese, annnnd a small amount of feta. I loved the cracker-ish crunch to the naan but it is so perfectly chewy when barely cooked.
This is such a fast one that I’m sure I’ll repeat it soon. I love to make dinner most nights but there’s such a short window of time from getting home at 6 with the babe to fit in his dinner, a tub, playing, and his 7:45 bed time. This was a dinner I could be super quick with so we could all have dinner together, plus one leftover for Mr. J’s lunch the next day. Hooray!
So I felt a little guilty even sharing hummus & cukes on English muffins but instagram didn’t seem to mind and I’m on a bfast quest for some weekly fun not sweet breakfasts. This week was all about these savory biscuits to go with a green smoothies. These were just what I needed for some toasty savory bites in between sips of a greens/cranberry/citrus smoothie. I don’t like just drinking my breakfast. The smoothies leave me wanting to chew something too.
I mixed up some regular biscuit mix with chopped fresh spinach (frozen would make it all green) and some grated parmesan.
Biscuit mix (mixed according to package)
2 cups fresh spinach, chopped
1 cup grated Parmesan
Mix up the biscuit mix with spinach and parmesan.
Roll out the dough on a floured surface.
Cut the biscuits with a round cutter, jar, or juice glass.
Bake according to the package.
Optional: brush with melted butter.
Cool and enjoy!
I liked these, especially for the 10 minutes they took to mix up and the 10 minutes to bake. So easy. I’ll probably toss a few in the freezer once I’m over them and onto the next bfast quest. The parmesan is a light salty touch but these are fresh and fluffy. There are more quick breakfasts, comin’ up!
The cutest & tastiest taco joint just opened near my work. The owners are so lovely and the tacos are getting RAVE reviews. I’ve had shrimp tacos, chicken tamales, and a pork torta. All have been fantastic…I dream of the torta. I saw their special for a Mexican-inspired BLT and totally copied the idea. Theirs also had an egg and avocado, which would be great, but I was on a mission for a fast dinner. Thanks Chilicates!
Mexican BLTs for 2
bread or rolls
2 tbs mayonnaise
1 tsp taco seasoning
~4 tbs refried beans
3-4 slices of bacon, halved
1 large tomato
butter lettuce or greens
Preheat the oven to 400-degrees.
Bake the bacon on a sheet pan, with a (non-stick sprayed) wire rack on top of it. Bake 15 minutes, or until crispy.
While bacon is cooking, slice tomatoes, lettuce, and toast the bread. Then mix together mayo with taco seasoning.
Spread one slice of toast with refried beans and other side with Mexican mayo.
Assemble the BLTs.
I loved the slight tweak on this BLT. Do you bake your bacon? It makes cooking it sooo much easier, plus it cooks totally flat! The bacon grease is well contained and you don’t even have to flip it. This is definitely my preferred method. I love not needing to babysit the bacon.
‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
Seriously, I feel guilty sharing something as basic as this breakfast, but I am seeking inspiration. I’m on a bfast quest for some weekly fun not sweet breakfasts. Come along!
Why does all the breakfast have to be a) sweet or b) eggs? Answer: it doesn’t. I’m making myself get creative and vary week-day breakfasts that aren’t sugary.
I layered my English muffin with hummus and a couple slices of English cucumber. I love the English ones because they’re not as seedy as regular one. I can see myself eating this before/after a morning workout or as a light late dinner after a work event too. I like the creaminess of this while not being cheese. I wasn’t striving for dairy-free but this fits that bill if you’re needing that. On the other hand, a sprinkle of feta on top would add some salt if you wanted more flavor!
Avocado toast would probably be my daily breakfast of choice but avocados are so dang expensive on this side of the country. Plus, they sometimes escape me and are brownish mush.
Disclosure: My real-life breakfasts are often eaten right off the cutting board while I buzz around getting ready. Breakfast-on-the-go is for real. This would easily sandwich-ize if you were taking it out the door with you. I have a new car so I do not take my breakfast on the go anymore!
HAP-py New Year! I didn’t exactly make it to midnight. I kept dozing, Mr. J dutifully would gently wake me and I was drowsy/cranky/confused. Dec 30th (a “school-night”) and Jan 1 I had no trouble at all getting to being awake at midnight. Ohh well. Christmas is packed away and the little one now points and says “oooo” at the snowmen I pop into place where Santas once stood. 2016 is going to be fun & tasty, I can feel it.
Ohhmygosh. I’m so excited. I got a pressure cooker for Christmas and I broke it out the other night for risotto. I know, I too thought they were only helpful for big pieces of meat until talk at lunch enlightened me. Risotto in 6 minutes? Sign me up! Spoiler: it was awesome…slightly longer than 6 minutes, but I pretty much dumped it in and let it do the work. Isn’t she pretty? This risotto would work perfectly in a pot on the stove as well. It has Parmesan cheese, corn, and chopped arugula.
Sweet Corn Risotto with Arugula (serves ~4)
2 tbs butter 1 tbs garlic, smashed or chopped 2 cups arborio rice 2 cups chicken broth (or vegetable broth) 3 cups water (or sub white wine) 1/2 cup grated Parmesan 1-2 cups Arugula, chopped 1-2 cups corn
In a pressure cooker (see below for stovetop directions*), saute the garlic in the butter for 1-2 minutes. Add in the rice and stir well, cooking for about 2 minutes until the rice gets a bit more opaque than white. Add in the broth and water and season with salt and pepper. Cover and cook on high pressure for 6 minutes. While rice is cooking, cook the corn and chop the arugula. Release the pressure. Stir in parmesan, corn, and arugula. Enjoy! *For stovetop risotto: In a medium pot warm the broth and water over low heat. Melt the butter and cook the garlic over medium heat. Add in the rice and cook for a few minutes- until the rice gets opaque versus white. Add in the liquid 1 cup at a time. Wait for it to absorb and then add another cup. Repeat for all the liquid – likely 30 minutes.
I loved this. It was cooked PERFECTLY. It was creamy but not mush. The corn was living in my freezer but had been cut off the cobb awhile back. The chunks still connected make me smile…like finding a double Cheez-it! I chopped the arugula really well partly because the baby was going to eat it too, and partly because I love using it like an herb! I’d use wayyy more next time.
The baby loved the risotto! He ate quite a lot. Mr. J and I did a his/hers entree and shared risotto. He had grilled steak and I had grilled salmon with some dijon/lemon/garlic/salt/pepper. Poof. Insta-dinner.
Or moreso lounging in the new year. I’m not so into New Years, and never really have been. I was happy to earn $100-bucks babysitting back in the day for NYE. #highschoolfortune This year I’ll be enjoying sliders & shakes at home in my yoga pants. That worked out so well last year we decided it must become tradition! Though, last year I was about to pop myself and this year it can be a boozy shake! I cannot fathom why people stand out in Times Square alllll day to keep their spot. Or those who will be spending $400 for Olive Garden (no bottomless breadsticks). Both options are beyond me.
What do you do? Party? Get fancy? Go away?
An Apps & Zerts party is fun, a la Tom Haverford
A PJs & Pearls Party a la Carrie Bradshaw?
2015 was so wonderful and though I’m excited for what’s to come, it’ll hold a special place in my heart and I’ll be sad to see it end. The little is asleep by 8 so it’ll just be another day to him, maybe it should be to us all. I love to set goals for the year. I think there’s always room for improvement and I definitely need the reminder of the goals so it isn’t suddenly July before I remembered things I wanted to do.
The Year of the Earring: always a favorite yearly item.
make more salad dressings: this was my best goal of the year.
factor more time into how long every-day tasks/trips will take: this is an on-going quality for me to improve on
recreate restaurant menu items: ehh. I didn’t do this every month, but it’s a fun one when you’re needing a whats-to-make moment
be more adventurous with my reading selections: I read more than I thought I would. I learned I need a book or too much time passes before I seek one out.
use the crockpot more: This didn’t make me love the crockpot more, but I made a few things.
seafood once a month: I should be eating more fish.
So, what’s up for 2016? The little one turns 1 in a few weeks! Hello, theme party! He’s walking all around the house, from room to room. He feeds himself and eats pretty much everything. I love to see his little personality more and more. He’s a curious, determined, and giggly guy.
The Year of the: Seasonal Decor
do something a different way
drink more water
make more interesting side dishes
cook more soups & sauces
watch more movies
make working out a higher priority
Catch ya in 2016! I got a pressure cooker and the pasta attachment for my stand mixer…watch out world!
Don’t be sad that Christmas is over. I have the perfect use for your leftover holiday ham. This is ideal if you’re in weird limbo of brunch/lunch/dinner over the next few days.
I love the holidays but now I can’t even comprehend that there’s only 3 weeks until my little one turns one. Crazy. I need to catch my breath over here. How do I have a one year old? Sometimes when I go into his room I picture my burrito-wrapped-babe and there he is standing up lifting his arms to get picked up. Anywho, I can’t wait for his birthday. CAKE!
These ham spirals go together quickly and feature salty ham, buttery puff pastry, and mustard. It is definitely a perk of this that you only need a small amount of ham and a small amount of cheese…whatever is leftover from your apps and your ham!
Ingredients: (3-4 meal servings, ~6 appetizer servings)
1 sheet puff pastry
2-3 slices of ham, chopped into cubes
1 cup shredded swiss/cheddar
1/4 cup grain mustard
1/4 cup cream cheese
2 tbs butter
1-2 tsp poppy seeds
Defrost the puff pastry sheet at room temperature (40 min) or in the refrigerator (4 hours).
Preheat the oven to 375 degrees.
Roll out the puff pastry and top with cheese and ham- being sure to get the filling all the way to the edge.
Roll the puff pastry and pinch the end to close the roll. Then slice into 1-inch pieces.
Spray a baking dish with non-stick spray and lay the pinwheels face up. Leave some room for them to puff up and expand.
In a small pan, over medium-low heat, heat mustard, cream cheese, butter, and a splash of water (about 2 tbs or more if needed).
Pour the sauce over the pinwheels and sprinkle with poppy seeds. Then bake for 30-40 minutes, until toasty and puffed up.
Serve & enjoy!
These were dinner one night but the ham has me thinking they’d work well for brunch too. You could put each one into a muffin tin for individual servings.
I don’t know why Green Goddess may have been a thing of the 70s. I made it with some leftover herbs and it was such a hit. The secret ingredient is totally what separates good homemade dressing from the ehhh-home-made dressing. The next time you buy some herbs for something, plan to whip up some Green Goddess dressing. Diversify your veggie tray for a gathering or make dip for 2, like I did!
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup parsley
1/4 cup chives
3 tbs tarragon
1 tsp chopped garlic
1 tsp lemon juice
1 tsp anchovy paste
salt & pepper
Blend everything together.
Serve or chill then enjoy!
The anchovy paste is such a secret ingredient. Seriously. Everyone loves my mom’s Caesar dressing and that is absolutely what makes these dressings taste better but it is a flavor you just can’t quite put your finger on. I wasn’t feeling the salad so I served this as a dip alongside dinner. It was so much more fun than salad!
Happy Holidays! I’ll be back after Christmas with a perfect use for some leftovers. I can’t wait for our 2nd family Christmas and then Christmas morning at home. I’m still working on the menu for Christmas day. Enjoy!
On very rare occasions I venture out for lunch. I’m lucky to get homemade lunch & salad every day at work. I know. So lucky. I have to realllly be in the mood to spend $8 on a sandwich when there’s free & delicious homemade lunch at work. The local coffee/sandwich shop has very delightful, yet very expensive, panini with cheddar, apple, bacon, and pumpkin butter. I recreated at home using apple butter. This isn’t THAT different than one I’ve made before, but apple + cheddar in a panini is just goooood.
4 slices of good bread
2 tbs apple or pumpkin butter (sub pumpkin puree if you don’t find one of the butters)
2 tbs stone ground mustard
3 slices sharp white cheddar
2 slices of American cheese
1 green apple, sliced
Preheat the panini press, grill pan, or griddle to medium heat.
Assemble the sandwiches with apple butter on one side and mustard on the other. Top with cheese, apple, and other cheese.
Spray the panini press with non-stick spray or a brush of olive oil.
Cook about 4 minutes, or until cheese melts and outside gets crisp.
Slice & enjoy!
I can’t believe I forgot to put the bacon in it. That’s such a great touch on the panini from the restaurant. I think it was still good. The apple butter was so great with crisp apples and melty cheese. I think that a little bit of American cheese made this ohh-so-gooey and delicious.