Friday, January 16, 2015

Red Potato Bacon Hash topped with Fried Egg

There are  days that I love paleo it allows me to show off my culinary prowlness .By modifying family favorites to be paleo friendly and still retain their familiar flavors, or being able to scan a recipe from one of the blogs I follow and know if it is a flavor we would like and some days just coming up with something new on the fly. There are other days when the thought of making a dish from scratch using fresh whole foods just turns me off. I just want to be lazy and eat a bowl of cereal and call it good.  This recipe is kinda in between super simple not to much prep time or standing over the stove time.  I LOVE hashbrowns extra crispy and when I usually make them they become so unhealthy.  I always use a frozen hashbrown a certain name brand in the red bag which they add so much junk too it is actually stunning.  I then fry them in vegetable oil until dark and crunchy standing near the stove to stir often so they do not burn and it takes anywhere between 30-45 min.  Once they are finally ready I smother them in ketchup. mmmmmmmmmmm. Oh how I loved these little crunchy smothered nuggets of potatoes and ahem chemicals.  Let's face it may have been so very tasty but not for my body.  Obviously this way of making hashbrowns this way was out when I have made the commitment to myself to only eat the best whole fresh food  I can. I also did not to have to commit so much time to making hashbrowns like this anymore.  I was able to whip something up one morning they have truly become my favorite. Now granted they still take 30 min but while they cook in the oven I can do 20 min on the treadmill or get dressed or read emails.  I will hands down take these over the old way I made them any and everyday. The potatoes crisp in the oven, the bacon adds some savory meatiness and the yoke of the egg runs down over the hashbrowns to coat them with a savory delicious texture.  Don't skip the green onions they add a beautiful freshness to the meal.  

3/4 cup diced red potato (1-2 potaotes depending on their size)
2 slices thick cut bacon 
2 eggs 
2 green onions finally diced including the green tops
salt and pepper 
2 tsp olive oil

Pre heat oven to 450 Line a baking pan with foil if you can use non stick foil the better. Lay diced potatoes on the pan drizzle with olive oil and a good amount of salt and pepper toss everything together well spread the potatoes out so they are not touching each other.  Put in oven 25-30 min checking the last 5 min remove them when they are brown and crisp.  When there is 10 min remaining on the baking of the potatoes heat a pan over med high heat dice the bacon add to the pan and saute until brown and crisp.  When bacon is done remove from pan and drain on paper towel.  Pour off the bacon grease leaving a small scant of grease in the pan.  Potatoes should be done remove from oven top with bacon and 3/4 of the green onions toss everything together and put on your plate.  Return pan that you cooked the bacon in to the med high heat add the eggs salt and pepper cook the egg either sunny side up or over easy until just set you want the yoke runny.  Serve the eggs over the potato bacon hash topped with the remaining green onions. 

Saturday, December 27, 2014

Southwest Inspired Egg Bake

I saw a delicious looking recipe on Pinterest the other day Sweet Potato Kale and Chorizo Hash topped with a fried egg.  I definitely pinned that, but then started to think that my husband would like this too but he eats breakfast at work so a fried egg would not work for him.  I turned it into an egg bake adding a few more veggies in along the way.  It turned out delicious and a new favorite in my paleo breakfast arsenal. This is a power house with good for you veggies and healthy fat.

Southwest Inspired Egg Bake

10oz Chorizo sausage buy a good quality Whole Foods has a great one
2 c Sweet Potato peeled and shredded
1 med onion diced 
2 lrg cloves garlic smashed and diced
1 bell pepper diced 
1 jalepeno seeded diced 
2 c kale washed stems removed and rough chop in bite size pieces 
3 tbl coconut oil divided
3 lrg eggs
6 lrg egg whites
1 1/4 tsp salt divided
1/2 tsp cumin 
1/2 tsp cayenne pepper 
1/2 tsp black pepper divided

Pre Heat oven to 350 In a large saute pan over med heat melt 1 tbl coconut oil swirl around pan add sweet potatoes sprinkle with 1/2 tsp salt.  Cook 5-8 min until light brown flipping often.  Remove from pan into large bowl.  In the same pan melt 2 tsp coconut oil add onion jalapeno and bell pepper saute 2 min then add garlic saute 2-3 min more until garlic fragrant.  Add kale toss with veggies add 1/2 tsp salt saute 3 min until kale starts to wilt.  Remove from pan add to the bowl with the sweet potaotes.  Back in the pan wipe with paper towel to remove any veggie bits add chorizo to the pan breaking up with a spatula cooking until light brown and mostly cooked through.  Remove from the pan to a paper towel lined plate to drain any fat.  In a large bowl add all the eggs 1/4 tsp salt cumin cayenne pepper and black pepper whisk until blended well.  Add chorizo to the bowl with the veggies toss together very well.  In a 9x9 glass pan grease the bottom and up the sides with 1 tbl coconut oil.  pour in the veggie chorizo mix in spread evenly pour whisked eggs evenly over the veggie mix.  Cover pan with aluminium foil place in oven to bake for 30 min.  After 30 remove foil and check for doneness if needed return to oven uncovered and bake until just set checking every 5-10 min you do not want to over cook or you will have dry eggs.  Remove from oven let rest 5 min slice into squares and serve,  Serves 6

Amount Per Serving
Calories from Fat 
% Daily Value*
Total Fat 
Saturated Fat 
Trans Fat 
Total Carbohydrates 
Dietary Fiber 
Vitamin A 194%Vitamin C 38%
Calcium 3%Iron 8%

Wednesday, November 27, 2013

Quick Thanksgiving Breakfast or Truly Any Day That Ends in Y

Sorry side ways 

Most people I know think that if you skip breakfast you will have more room for a huge lunch.  When in reality if you eat a small breakfast you will wake up your metabolism and you will be ravenous come lunch time and you will enjoy your big lunch more.  Plus if your house is like mine and  full of young people skipping breakfast is not an option or they will eat your arm off, or at least the cat's food.
This recipe comes again from Pioneer Woman ( I am only a tiny bit obsessed hay she makes good food) over at Tasty Kitchen.  These little babies are simple to prepare a day or two ahead, simple to put together the morning you are going to eat them and they are delicious.  If you are severely adverse to warm mayo take in two points into consideration before you do not try them.  1 the mayo is just a binder once everything is mixed together it doesn't even taste like mayo. 2 if it still grosses you out consider eating the spread cold on a toasted english muffin.
This recipe is easily halved however it hold well in the fridge if you don't eat it all in one day.  These are perfect on school mornings also.

Make-Ahead Muffin Melts
  • 12 whole Hard-boiled Eggs, Peeled And Chopped
  • 2 cups Grated Cheddar Cheese
  • 1 cup (Real) Mayonnaise
  • 12 slices Bacon, Fried And Crumbled
  • 1 Tablespoon (heaping) Dijon Mustard
  • ½ teaspoons Garlic Powder
  • 3 dashes Worcestershire Sauce
  • 6 whole English Muffins Split

Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.
Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)
Serve immediately!
* Extra kick try pepper jack instead of cheddar
* Try sprinkling with hot sauce
* Add a 1/2 tsp cayenne pepper to the mix 

Monday, November 25, 2013

Sweet Potato Bake

I am typically I am not a fan of sweet potatoes all gussied up.  I like them roasted, split open, and covered in butter and not much else maybe a tiny bit of brown sugar.  Or just pan fried with a little chipotle powder but I have never made them  in the traditional baked casserole way.  But for tradition sakes this year I thought I would try them.  I am so glad I did this will go in the usual rotation of Thanksgiving and everyday meals.Now this was the last recipe I made yesterday and I again forgot to take pictures sorry.  Thankfully Pioneer Woman whom I got the recipe from has photos of all her recipes over on her blog which you can check out over here.  If you can go without your eyes tantalized before making a recipe here is recipe. In the original recipe she calls for 1 cup of sugar I cut it down to 1/2 cup and thankful I did so it was not sickly sweet.

  • 4 whole Medium Sweet Potatoes
  • 1/2 cup Sugar
  • 1 cup Milk
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Salt
  • 1 cup Brown Sugar
  • 1 cup Pecans
  • ½ cups Flour
  • ¾ sticks Butter

Preparation Instructions

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.
Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.
Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown.

Terrific Turkey Brine, and Yes I Roast My Turkey Upside Down.

Why in the world would I roast my turkey upside down?  In this family there is a fist fight over dark meat every time we have poultry, most times I only purchase thighs and legs so there is no blood shed. A thanksgiving of just turkey legs does not sound good to me.  I once read on a blog that roasting a chicken upside down will have all the juices settle into the breast meat causing it to be a moist as dark meat.  I thought what the heck and I tried it.  It turned out perfect I had never seen my husband down breast meat without a complaint.  It is the standard way I roast my chickens now.  So why not give it a try with a turkey?  It was great!  
I always feel that the thanksgiving turkey was missing a flavor boost.  Typically I do not even eat turkey on thanksgiving I load up on all the side dishes and then make a rosemary turkey sandwhich the following day to get my turkey in.  I have seen turkey brine recipies floating around my favorite blogs and food shows for a couple years.   As I mentioned in a previous post that I have recently purchased the Pioneer Woman Cooks A Year of Holidays cookbook and lo behold there was a turkey brine recipe in it.  A sign from the cooking gods this was the year I was going to try a brine and this was the recipe to use.  I will never make an unbrined turkey again !! I forgot to take picture of making the brine so if you want a picture tutorial you will have to flip over to Pioneer Woman to see her pictures.  If not here is the recipe.


  • 3 cups Apple Juice Or Apple Cider
  • 2 gallons Cold Water
  • 4 Tablespoons Fresh Rosemary Leaves
  • 5 cloves Garlic, Minced
  • 1-½ cup Kosher Salt
  • 2 cups Brown Sugar
  • 3 Tablespoons Peppercorns
  • 5 whole Bay Leaves
  • Peel Of Three Large Oranges

Preparation Instructions

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.
When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

Here is my turkey in the brine solution before I drained and rinsed it.  
Here is it getting it's bath.  Pioneer Woman warned against using a previously frozen turkey due to the sodium solution all ready injected to the turkey making it to salty to eat.  However all I had was  a previously frozen turkey so when it was time to soak it in clear water for 15 min half way through I changed the water.  It worked perfectly it was not salty at all. 

Cranberry Sauce Not in the Shape of a Can

Don't get me wrong I have eaten plenty of can shaped cranberry sauce so I am not judging if you do too.  However I find it odd that my family does not have a tried and true recipe for homemade cranberry sauce seeing how at one point in time we owned one of the biggest cranberry farms in the state.  I am sure that we did have a recipe but it was lost over time.  So this one comes from Pioneer Woman Ree Drummond over at Tasty Kitchen.  I have been a fan for a couple years now even before she had her show on Food Network.  I was super excited to purchase her new cookbook The Pioneer Woman Cooks a Year of Holidays.  For this year's thanksgiving this cookbook was the star most of the dishes were from the book.  Including this one which you can see over here at Tasty Kitchen.  Now the one at Tasty Kitchen is a little diffrent from the actual book I will write that one here because that is what I used.

The Players in this saga.
12oz fresh cranberries 
2 lrg oranges
1c PURE maple syrup NOT pancake syrup 

In a med bowl pour in cranberries and pour over water to rinse well.  Cranberries should float any sinkers should not be allowed to party any more.  

Zest the two oranges being careful to not zest to far in the fruit and scraping in the white pith eww so gross.  
After zesting roll the oranges between your palm and the counter cut the oranges open and juice. If you do not have a juicer just squeeze the orange halves juicing into a small sauce pan.  

In a small sauce pan add the drained cranberries, orange zest, orange juice, and maple syrup.  Turn the heat on to med high and bring the mixture to a gentle boil.  Reduce the heat to low and simmer for 10-15 min until juice is thick.  Remove from heat a pour into a small bowl.  You can leave on the counter and serve room temperature if eating the same day or cover and place in the fridge until ready to serve.  You could make this a couple days ahead of time.  

Is it Stuffing or Dressing? In this house it is Stufessing.

The controversy of calling this dish stuffing or dressing is as old as Thanksgiving.  My best understanding is when you cook it in the bird it is stuffed in the cavity therefore it is stuffing.  When it is cooked in a different pan it is called dressing as in you are dressing the table with food. Typically stuffing in the bird is more moist having sponged up the juices of the turkey. The dressing in the baking dish is a little more dry and I don't mean to say it is inedible but it has not soaked in all the juices of the turkey.   
In our family we called it stuffing, cooking half inside the bird and half in a separate baking dish. When the bird is done we unstuff it mixing into the dressing in the baking dish. You get this beautiful combination of the juicy and peices and crunchy bits. SO GOOD.  Today I am trying a little experiment by doing the baking dish portion in the crock pot saving oven space.  

The cast of characters 
1 roll Pork Sausage 
1 c celery diced
1 onion diced 
4-6 c chicken stock
2 bags herb seasoned stuffing cubes 
2 tbl butter
1 tbl olive oil
salt and pepper

Heat a medium size saute pan over med high heat.  Break the sausage up into small pieces into the pan doing this while it is still raw will make your life easier as it cooks.  

Cook until browned breaking up the sausage even more as it cooks

Remove the sausage from the pan in to a bowl or plate which ever you have handy.  Leave as much as the sausage gresse as you can.  Return the pan to the heat add the 1 tbl olive oil and the 2 tbl butter heating until the butter is melted.  

Add the diced celery and onion sprinkle with about 1/4 tsp salt and a couple shakes of pepper.  Cooking for about 10 min until heated through but the celery should be crisp tender.  

In a extra large bowl (I used my tupperware that's a bowl) Pour in your seasoned bread cubes followed by the sausage, celery and onions mix well.

Carefully pour in 4 cups of the chicken broth while stirring the stuffing mix.  

Pour everything into a crock pot ( yes in my picture that his a chunk of ice.  I had homemade chicken stock in the freezer I thawed most of it but this one chunk was not melting so i just threw it in and it melted into the stuffing) setting the temp to high for one hour then reducing to low for 3-4 hours stir every hour or so.  

As the cook time goes on and you feel you need more chicken stock feel free to pour in a little more until till you reach the consistency you like.  You could also add more aromatics if you wish such as carrots mushrooms.  However I can not vouch how the flavor would be we are very picky in our house about stufessing the year my mom tried to add extra stuff we nearly took her out back and strung her up a tree.