Have you ever found a cookbook that you can’t stop cooking out of? Like every week you open it and find new recipes to try? Well I’ve found it. The Skinnytaste Cookbook.
Although I LOVE cookbooks and have a ton (thanks mom), I generally prefer the ease of online recipes. I can pop open the computer or iPad and just go rather than maneuver a book around the kitchen. Most weeks I find my dinner inspiration from the hundreds of blogs I follow, but recently it has been from my new favorite cookbook.
Some recent favorites from her blog and the book:
Thai Chicken Peanut Lettuce Cups
Seattle Asian Salmon Bowls
Rustic Italian Gnocchi Soup (made with Tortellini in our case)
Slow Cooker Enchilada Soup
Coconut Chicken Salad with Warm Honey-Mustard Dressing
Deep Dish Chocolate Chip Cookie Pie
But seriously folks, every recipe is superb. I love the pictures, how her recipes are written and her healthy take on delicious food. Highly recommended!
I’m an oatmeal girl through and through. I’m either making oatmeal or a green smoothie before work each and every morning. Q on the other hand is a breakfast sammie guy. He loves his egg, cheese, and breakfast meat on English muffin sandwich. And I’ve been a bad wife recently and I’ve been letting him eat grocery story pre-made sandwiches! Oh the shame! So this weekend I took it upon myself to make him the best breakfast sandwiches ever.
These sandwiches are SO easy and can be frozen individually for a quick morning heat up on the way to work. I made a dozen sandwiches, half with sausage and half with bacon. I labeled the sammies so Q has his pick each morning.
Make-Ahead Breakfast Sandwiches
Makes 1 dozen
- 12 large eggs
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 slices bacon
- 6 frozen sausage patties
- 12 slices cheese, like cheddar, Monterey jack, or Swiss
- 12 English muffins
- Heat the oven to 375°F: Place one rack in the lower third and another rack in the upper third of the oven.
- Make the eggs: Whisk the eggs together with the milk and salt in a large mixing bowl. Spray a 9×13 baking pan with cooking spray, and pour the eggs into the pan. Place on the lower rack in the oven. Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.
- Make the bacon: Line a baking sheet with foil. Lay the bacon on the baking sheet in a single layer with no pieces overlapping. Turn up the edges of the foil to catch the grease. Place the bacon on the upper rack in the oven and bake until the bacon is crispy, 15 to 20 minutes. When finished, transfer the bacon to a plate lined with paper towels to drain. When cool, break each piece in half to make them easier to fit on the sandwiches.
- Toast the English muffins: When the eggs and the bacon are both finished, place the English muffins cut-side-up in the toaster oven, until the edges are toasted. If desired, you can brush the muffins with butter before toasting. You can also toast the muffins in the already warm oven for a few minutes.
- Cut out the egg rounds: Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut 12 rounds out of the eggs. I could get 8 perfect rounds and then used the scraps for the other 4 sammies. If you want perfect rounds, make two sets of the eggs.
- Assemble the sandwiches: Lay the bottom halves of the English muffins in a row on your counter. Top each one with an egg round, a slice of cheese, and 2 pieces of bacon or a frozen sausage patty. Finish by adding the muffin tops.
- Wrap the sandwiches for freezing: Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or container.
- Freeze for up to 1 month.
- Reheating instructions: Unwrap the frozen sandwich and place on a microwave-safe plate lined with a paper towel. (The towel helps absorb some of the melting ice so the bread doesn’t get soggy.) Heat at full power for 1 to 1 1/2 minutes, or until the cheese is melted and the egg is warmed through. (You can also toast the muffin top separately, if you’d like!)
Adapted from TheKitchn
It is my family’s tradition to have waffles every Christmas morning. Mom preps the batter the night before and as soon as we wake up on Christmas she starts up the waffle machine. We serve them with fresh berries, maple syrup, butter and whipped cream.
About once a month, Q and I make waffles for Sunday breakfast. I follow my mom’s tried and true recipe to a tee and it never disappoints. The only downside of this recipe is you have to prep the batter the night before so that it can rise. We use our Griddler with waffle inserts to make the waffles. My mom uses an old school Waffle Maker. Both turn out wonderfully (although mom’s always taste better).
Makes 20 waffles
- 1 (¼-oz.) package active dry yeast
- 2 cups milk
- ½ cup unsalted butter, melted, plus more for serving
- 1 tsp. kosher salt
- 1 tsp. sugar
- 2 cups flour
- 2 eggs
- ¼ tsp. baking soda
- Maple syrup, for serving
- Sliced strawberries for serving
- Fresh whipped cream for serving
1. Dissolve yeast in ½ cup warm water; set aside until foamy, 8 to 10 minutes. Add milk, butter, salt, sugar, flour, and eggs; whisk until combined. Cover with plastic wrap; refrigerate overnight.
2. Heat a nonstick waffle iron. Whisk baking soda into batter. Pour ¼ cup batter onto iron; let set for 30 seconds. Lower lid; cook until golden and crisp, 4 to 5 minutes. Repeat with remaining batter. Serve with maple syrup, butter, sliced strawberries and whipped cream.
*Keep uneaten waffles in the fridge and reheat in the toaster oven for a tasty next day snack.
Adapted from Saveur.
I like to call this chili “man chili” aka the opposite of “Koko chili.” “Koko chili” consists of lots of beans, broth, tomatoes, and then some meat thrown in. Examples of my kind of chili are Spicy Slow Cooker Chili or Easy Weeknight Black Bean and Turkey Chili- yes they have meat, but they have so much MORE. On the other hand, “man chili” is mainly meat, some beans and not a whole lot of broth. Yes, you can spice it up with some avocado, cheese and sour cream, but at its heart, it is man food.
For the Super Bowl a few weeks ago, I decided to make Q his “man chili” aka this Gelson’s Turkey Chili. I served it over brown rice and with some homemade corn bread. And Q could not stop talking about the fact that THIS is what chili should be like.
Gelson’s Turkey Chili
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 tablespoon chopped garlic
- 1 pound ground turkey
- 1 small bay leaf
- 2 tablespoons chili powder
- 1/8 teaspoon crushed red pepper
- 2 1/2 teaspoons salt, or to taste
- 3/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes in puree
- 1 (16-ounce) can kidney beans, not drained
- 1 1/2 cups tomato paste
- 1 cup chicken broth, more as needed
- 2 teaspoons apple cider vinegar
- 3/4 teaspoon Tabasco sauce
- In a medium, heavy-bottomed pot (like a Le Creuset), heat the oil over medium-high heat until hot. Stir in the onion and cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the garlic and cook until aromatic, about 1 minute. Add the turkey. Sprinkle with a teaspoon of salt and fresh ground pepper. Cook until the turkey is browned, 6 to 8 minutes, breaking up the turkey with a wooden spoon as it cooks.
- Stir in the bay leaf, chili powder, crushed red pepper, rest of the salt and black pepper. Continue to cook, stirring frequently, for about 5 minutes to marry the flavors. Stir in the diced tomatoes, kidney beans, tomato paste and 1 cup chicken broth. Add the vinegar and Tabasco sauce. Cover loosely and adjust the heat to maintain a gentle simmer.
- Continue to cook for 30 to 40 minutes to develop the flavors, adjusting the consistency of the chili if needed with additional broth. Taste, adjusting the spices and seasonings if desired. Remove from heat and chill if not using immediately; reheat before serving. The flavors will continue to develop and mature as the chili sits. This makes about 2 quarts chili, which will keep, covered and refrigerated, for up to 1 week.
Adapted from the LA Times