Last year for my birthday, Naynie/Melissa picked out a 5 Ingredient cookbook for me. It's a great book, and I recommend it to anyone because really, who doesn't like recipes with 5 ingredients or less? This Breakfast Bake is possibly my favorite from that cookbook because we frequently have "Brinner" or breakfast for dinner. In fact, I've never actually made this for breakfast... but I'm sure it would be good.
Breakfast Bake
5 eggs, slightly beaten
1 cup of Bisquick (we use the new Heart Healthy stuff)
1 lb ground hot sausage
2 cups of milk
1-2 cups of shredded cheddar cheese (and you know we use closer to 2)
Brown the sausage in a skillet over medium high heat. Grease a 9x13 baking dish with PAM and pre-heat the oven to 350. Once the sausage is finished, spread it out over the bottom of the 9x13 baking dish and top evenly with the shredded cheddar (or cheese of your choice, really). In a mixing bowl slightly beat 5 eggs--break the yolk. Then add in the Bisquick and milk, blending together well. Poor the egg mixture evenly over the cheese, cover the pan, and bake for 35 minutes.
It makes a whole bunch and is great for leftovers!
Thursday, June 4, 2009
Tuesday, June 2, 2009
Summer Spinach Salad
Since I'm probably the only 25yr old that regularly reads Southern Living cover-to-cover, I feel it's my particular duty to pass along their recipes. This is a great side they put in their recent issue, or you could easily add grilled chicken if you wanted to make a whole dinner out of it. It also originally just called for Arugula, but I much prefer using Spinach (better for your eyesight), so that's my recommendation. But I promise this is great twist on a simple salad and Bobby was all but licking his salad bowl about 10 minutes after he questioned my use of feta cheese ("Eww why does it look like bleu cheese??" Just because it's crumbled doesn't make it moldy).
Simple Summer Spinach Salad
3 handfuls of washed and spun (or dried) baby spinach (this is an ideal amount for 2 people as a side, but use more if you're making a whole dinner out of it)
1 large zucchini
1/4 crumbled feta cheese
1/2 to 1 diced medium tomato
2 Tbs. chopped fresh mint
2-3 Tbs. lemon juice
2 Tbs. olive oil
salt and pepper to taste
Place all washed and spun/dried baby spinach leaves in a large salad bowl. Use a vegetable peeler to cut the zucchini lengthwise into very thin strips until you hit the seeds. Put skinless zucchini strips into the salad bowl. Add desired quantity of diced tomatoes. Add feta cheese crumbles and chopped mint (I recommend just using good kitchen scissors to finely cut the mint). In a separate small bowl combine the lemon juice, olive oil, and salt and pepper--mix well. Top the salad with the dressing. Toss and serve immediately.
We had this with Buffalo Chicken Paninis (which Taylor would not approve of me posting because he feels paninis are not recipes), and it was a great compliment to the spice of the Buffalo sauce. The short of a buffalo chicken panini is spread a thin layer of buffalo sauce on one slice of panini bread and a thin layer of fat free ranch or bleu cheese dressing on the other. Add 1/4lb sliced chicken (I'm a deli snob so I got buffalo marined sliced chicken from the deli that day) a slice of mozzarella cheese to each side of bread and 2-3 tomato slices.
Simple Summer Spinach Salad
3 handfuls of washed and spun (or dried) baby spinach (this is an ideal amount for 2 people as a side, but use more if you're making a whole dinner out of it)
1 large zucchini
1/4 crumbled feta cheese
1/2 to 1 diced medium tomato
2 Tbs. chopped fresh mint
2-3 Tbs. lemon juice
2 Tbs. olive oil
salt and pepper to taste
Place all washed and spun/dried baby spinach leaves in a large salad bowl. Use a vegetable peeler to cut the zucchini lengthwise into very thin strips until you hit the seeds. Put skinless zucchini strips into the salad bowl. Add desired quantity of diced tomatoes. Add feta cheese crumbles and chopped mint (I recommend just using good kitchen scissors to finely cut the mint). In a separate small bowl combine the lemon juice, olive oil, and salt and pepper--mix well. Top the salad with the dressing. Toss and serve immediately.
We had this with Buffalo Chicken Paninis (which Taylor would not approve of me posting because he feels paninis are not recipes), and it was a great compliment to the spice of the Buffalo sauce. The short of a buffalo chicken panini is spread a thin layer of buffalo sauce on one slice of panini bread and a thin layer of fat free ranch or bleu cheese dressing on the other. Add 1/4lb sliced chicken (I'm a deli snob so I got buffalo marined sliced chicken from the deli that day) a slice of mozzarella cheese to each side of bread and 2-3 tomato slices.
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