Easy Saturday Breakfast

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I’m on a breakfast kick, y’all. On Saturday mornings I love to get up early and fix breakfast. It’s really the only day I can without being in a rush. When I asked J what he wanted, he said, and I quote, “Egg and cheese sandwich.” I’d never heard of such. I replied, “How about a ham, egg and cheese croissant instead?” He agreed and thank goodness. What the heck is a egg and cheese sandwich anyway!? These little babies were so delicious and so easy to make. You mostly just follow the instructions on the can and add in your toppings. Yum!

 Ingredients:
one Pillsbury crescent rolls (qty 4)
2 eggs
1/3 cup Hillshire Farms sliced ham
1/3 cup shredded Sargento cheese
3 tablespoons milk (depending on your preference)
salt + pepper

Directions:
Start by preheating a toaster oven to 350 degrees. Spray a small pan with cooking spray and lay out crescent rolls. Chop ham into small pieces. Crack eggs in medium size bowl and whisk together with milk and salt and pepper. Scramble eggs, leaving about a tablespoon of the mixture in the bowl for later. Add shredded cheese in pan. Mix together well until most of the cheese is melted. Add ham and mix some more. Using a spoon, portion out the mixture into each crescent roll. Roll it up starting with larger end as best you can. It’s hard to not let it all spill out! Gently wash the top of the roll with the remainder egg wash and bake for the amount allotted on the crescent roll package: 10 – 15 minutes until browned.

Enjoy!!


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Blueberry Lemon Steel Cut Oats

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I am a huge oatmeal fan. I recently discovered BetterOats Oat Revolution Steel Cut oats. They come in individual packets and are super easy to make. In the mornings, having something that’s quick and easy is a life-saver. I ran across this blueberry lemon oats recipe and had to give it a try. It is soo yummy and easily might be my go-to breakfast for the week.

 Ingredients:
one pouch of BetterOats Steel Cut oatmeal
3/4 cup milk
pinch of salt
1 tsp vanilla extract
1/2 tsp lemon zest
1 tbsp fresh lemon juice
1/2 tsp butter
1 tsp granulated sugar (optional)
blueberries
maple syrup

Directions:
Cook your oatmeal as the pouch explains. After it’s become a porridge consistency, add in the salt, butter, lemon juice, vanilla extract, and sugar. Stir until melted. Serve with blueberries and top with lemon zest and maple syrup. Enjoy!

Sarabeth’s

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Award-winning jam maker, acclaimed pastry chef and restaurateur, Sarabeth Levine, founder of Sarabeth’s, began making orange-apricot marmalade, her number one top seller, from her home kitchen from a 200 year old family recipe and selling it to local food shops. From that humble beginning, Sarabeth with her husband and business partner, Bill Levine, now own and operate a jam factory, a wholesale-retail bakery café and nine restaurants. It is a true American success story.

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Her orange-apricot marmalade is delicious with just about any meal: pork tenderloin, turkey or ham sandwiches, grilled chicken, little smokies, or simply with bread and butter.

My favorite, though, is her Blood Orange Marmalade. Since blood orange season has just ended, I was able to snatch up this special edition marmalade which is made only during the limited harvesting season of the rare California Blood Orange (Dec-May). Mmmm it’s so good. Blood orange is one of my favorite seasonal fruit; however, I’ve never made anything with it. I can hardly ever find it around the Birmingham area, so you can imagine how excited I was to see this. And it smells amazing.

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Sarabeth has other items on her website: cookies, tarts, preserves, beverages, specialty foods, soups, and souvenir items such as coffee mugs and books. I just love her gift box sets: they are perfect for when you just want a little bit of all of her favorites.

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You can order and of Sarabeth’s item from her website or you can check out these retailers:

Williams-Sonoma
Sur-la-table

Easy Breakfast Quesadilla

I love brunch, but I could eat breakfast food any time of the day for that matter. I made this quesadilla yesterday and it was just too good not to share. It was yummy and filling and was a great use of those extra tortillas I had left over from enchilada night.

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Easy Breakfast Quesadilla
via yours truly

Ingredients:
2 Johnsonville brown sugar and honey sausage links
1 flour tortilla
1/2 of shredded cheese
1 egg
dash of cinnamon
1/4 cup of milk
vegetable oil
1 tsp of butter

Directions:
First, heat a little oil in a skillet. Mix the egg, cinnamon, and milk in a small bowl. Scramble on medium heat until done. Set aside. (I rinsed the skillet and used it again.)Next, add a little more oil to your skillet. Cut your sausage links into bite-size pieces and cook on high heat until brown. Set aside. In a larger skillet, melt butter and spread all of skillet. Add tortilla and sprinkle with cheese. Warm for a minute or two. Then, add cooked sausage and egg on one side of tortilla. Fold over and smash to blend. Flip on both sides for a few minutes until tortilla starts to brown.

Extras: my boyfriend suggested we add peppers and onions and dip in salsa for a more spicier taste. I’ll definitely try that next time.

Enjoy!

A Healthy Duo

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I am the typical run-out-the-door kind of girl in the mornings. I barely have time to dress myself, much less make breakfast. As with the New Year, I like to change my eating habits, well all habits for that matter. Most days, I would run to McDonald’s some local chain and grab a coffee and a biscuit and feel bloated for the rest of the day.

That’s why my love for Naked juices and KIND bars is real.

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