{Green} Eggs & Bacon Breakfast Sandwich

{Green} Eggs & Bacon Breakfast Sandwich

Sunday Brunch is my favorite meal of the week, whether it’s a boozy brunch that turns into lunch with friends or a simple homemade breakfast sandwich while watching football, I love how easy Sunday morning meals are. You’re not slaving over the stove and counting down the seconds before you’re late for work. It’s one of those meals you can actually so at your own pace because Sunday morning is the last golden kernel of the weekend, before you’re battling dozens of grocery store goers trying to stock up for next week. Or at least that’s how I feel must Sundays…

{Green} Eggs & Bacon Breakfast Sandwich

ingredients:
2 English muffins
3 eggs
1 green onion, chopped
1 tbsp milk
your choice of cheese, I used pepper jack on one and mozzarella on the other
4 slices pepper bacon, baked
alfalfa sprouts, to top
salt and pepper, to taste

{Green} Eggs & Bacon Breakfast Sandwich

directions:
Using a grill pan or panini press, toast english muffin halves. Top with cheese of choice, continue to toast until cheese is melted and bubbly. Set aside.

Whisk eggs, green onions, milk, salt and pepper together in a small bowl. In a pan coated with cooking spray over medium low heat, add egg mixture, stirring until desired scramble consistently is reached.

Top English muffins with bacon, scrambled eggs and sprouts. Serve with hot sauce, if desired.

Serves 2.

{Green} Eggs & Bacon Breakfast Sandwich

Chicken Pesto Panini

Chicken Pesto Panini

Whenever given the choice of leftovers (no matter how delicious) and a sandwich for his work week lunch, Bill always opts for the sandwich. In an effort to add variety to an otherwise consistent lunch choice, I’ve been trying to mix it up with different protein options, coupled with the sandwiches toppings I always keep stocked. Since I was already making shredded chicken for my favorite pot pie recipe, I decided to set aside some extra and create an epic pesto chicken panini. Seriously, who doesn’t love melted cheese, hearty chicken seasoned with basil pesto all served on some whole grain bread? What are some of your go to sandwiches?

Chicken Pesto Panini

ingredients:
2 slices of whole wheat bread or roll
1/2 cup shredded chicken
2 Tbsp basil pesto, divided
1 slice pepper jack cheese
2 slices tomato
handful of arugula

Chicken Pesto Panini

directions:
Preheat panini press or warm a grill pan over medium high heat.

Toss shredded chicken with basil pesto and set aside. Dress once side of each slice of bread with remaining pesto. Layer pesto chicken on one side and pepper jack cheese on the other. Top chicken with tomato and arugula and top with the other half.

Place sandwich on panini press and close until bread is toasted and cheese is melted, about 2 minutes. Alternatively, place the sandwich on a grill pan, using a spatula add pressure. Flip after 90 seconds and repeat until cheese is melted and bread is a golden brown.

Cut in half and serve immediately.

Chicken Skewers with Cucumber-Garlic Yogurt Sauce

Chicken Skewers with Cucumber-Garlic Yogurt Sauce

If you’re a tzatziki flavor fan, you will gobble up this cucumber pine nut sauce. Not only is the sauce light and healthy, but I love the texture the ground pine nuts add to an otherwise traditional cucumber yogurt dressing. As I’m sure you know, I’m all about mixing things up and adding new dimensions to your favorite recipes, which is why I love making any type of chicken skewers in the first place. You could easily add the chicken and sauce to a pita and top with lettuce and tomatoes for a fantastic gyro or add your favorite salad ingredients (hello, easy Greek salad- red onion, feta, cucumbers, oh my!) and you’re eating a completely different meal with those already yummy leftovers.

Chicken Skewers with Cucumber-Garlic Yogurt Sauce

ingredients:
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon white vinegar
2 tablespoons lemon juice
2 garlic cloves, minced
¼ teaspoon dried thyme
¼ teaspoon Italian Seasoning
salt and fresh ground pepper, to taste
wooden skewers

Chicken Skewers with Cucumber-Garlic Yogurt Sauce

sauce:
1 cucumber, finely diced
3 garlic cloves, minced
½ teaspoon salt
1 cups non-fat plain yogurt
½ cup pine nuts ground
2 tablespoons extra virgin olive oil, divided
1 teaspoon fresh chopped mint

Chicken Skewers with Cucumber-Garlic Yogurt Sauce

directions:

Cut chicken lengthwise into 12 to 16 strips and place into a ziploc bag and combine with olive oil, vinegar, lemon juice, garlic, thyme, Italian Seasoning, salt and pepper; toss and knead bag until contents are well combined.

Refrigerate for 2 hours, or overnight. Remove chicken from bag and discard excess marinade. Thread chicken onto wooden skewers and heat a grill pan over medium heat.

Place skewers on the grill, directly over heat. Grill for 10 minutes, or until chicken is no longer pink, turning the skewers once during cooking.

In the meantime, prepare the sauce. Dice the cucumbers and try to absorb as much of the moisture as possible by drying off the cucumber pieces with a paper towel.

Place cucumbers and minced garlic in a bowl. Sprinkle with salt and 1 tablespoon extra virgin olive oil; mix it all together.

Stir in the yogurt and ground pine nuts. Drizzle the remaining extra virgin olive oil on top, sprinkle with remaining ground walnuts and add the mint.

Serve chicken with sauce on the side or drizzled over.

Recipe adapted from Diethood.

Chicken Skewers with Cucumber-Garlic Yogurt Sauce

Curry Cauliflower Couscous

Curry Cauliflower Couscous

If I could only eat at one restaurant for the rest of my life, it would probably be Mendocino Farms – they have so many different sandwich options, plus salads, don’t get me started on their sides, and of course you can’t forget they also make a few soups daily. With as many diverse and tasty options as they have, you would expect there to be more copycat recipes available online. I’m just saying, if I could find a recipe for the “Not So Fried” Chicken sandwich I would probably never make another sandwich ever again… Alas, there is no copycat to be found, at least I couldn’t find one, so I opted to make my next favorite thing – the curried cauliflower couscous. I love the flavor of this side dish, it’s got just enough spice to clear your sinuses, but it’s balanced with tons of yummy crunchy veggies to keep you eating until it’s gone. Half a sandwich and half a cup of this side and I am a happy camper. What are some of your favorite Mendocino Farms options?

Curry Cauliflower Couscous

ingredients:
1 (1-pound) box Israeli couscous or orzo
1 head cauliflower, florets broken into pieces
1 tablespoon curry powder
1 tablespoon turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons salt, more to taste
1 teaspoon cayenne pepper, more to taste
3 tablespoons light brown sugar, more to taste
3 tablespoons oil
2 small carrots, peeled, finely diced
1 cup mayo
1/2 bunch cilantro, chopped
1/2 lime, juiced

Curry Cauliflower Couscous

directions:
Cook the couscous according to the instructions on the package. Rinse in cold water, drain well, put in a bowl and set aside. Heat the oven to 450 degrees.

In a separate bowl, toss the cauliflower with the curry powder, turmeric, cumin, coriander, salt, cayenne, brown sugar and oil. Spread out on a foil-lined rimmed baking sheet and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Remove just the cauliflower and put it in the bowl with the pasta.

On the same rimmed baking sheet, place the carrots and, using a spatula, toss the carrots with the leftover spices and oil. Roast the carrots until brown around the edges but still crunchy, about 8 minutes. (If you find that the spices and oil are a little overly browned from roasting the cauliflower, toss the carrots using the same proportion of new spices, salt, sugar and oil.) Add to the couscous.

Fold in the mayo, cilantro and lime juice with the pasta. Taste, and adjust spices and seasoning if desired. Refrigerate, covered, until ready to serve.

Curry Cauliflower Couscous

Serves 10 // 390 calories

Curry Cauliflower Couscous

Peach Cobbler

Peach Cobbler

I’ve been at my current company for over a year now, and one of the first requests I received when my co-workers found out that I like to bake was for a peach cobbler. It’s important to note, that while I love baking, I have actually never baked a cobbler, until now. When it came time to boil and peel the peaches, I was definitely out of my element. Don’t worry I made it work, but be forewarned, peeling, coring and slicing peaches sounds easy peasy but when they are slippery and sliding every which way in your hand, it takes extreme concentration not to slice off the tip of your finger. Back to the recipe, I love the fact that this recipe calls for alone peach cooking time, the result is a rich, delicate peach filling that literally melts in your mouth. Pair those perfectly baked peaches with a not too sweet crust and a scoop of vanilla ice cream and you’ll never crave another dessert again. Seriously, this might be the best baked good I have ever made. So good, I made individual ramekin cobblers a few days after bringing in a 9”x13” sized dish to work for a coworker’s birthday.

Peach Cobbler

ingredients:
8 fresh peaches, Peeled, Pitted and Sliced into Wedges
1/4 cup white sugar
1/4 cup brown sugar
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1 Tsp fresh lemon juice
2 Tsp cornstarch
2 Cups flour
1/2 cup white sugar
1/2 cup brown sugar
2 Tsp Baking Powder
1 Tsp Salt
12 Tbsp Cold Unsalted Butter, Cut into Small Pieces
1/2 Cup Boiling Water
3 Tbsp White Sugar

Peach Cobbler

directions:
Bring a large pot of water to a boil. Using a sharp paring knife make a small X on the bottom of the peach just through the skin. Drop the peaches into the boiling water one or two at a time for about 1 minute. Remove with a slotted spoon.

Plunge peaches into a bowl filled with ice and water. Using the tip of the paring knife, grab the edge of the skin at the X and peel.

Preheat oven to 400 degrees. In a large bowl, fold the peaches, 1/4 cup each white and brown sugars, cinnamon, nutmeg, lemon juice and cornstarch until all ingredients are well combined. Pour fruit mixture into a 9X13 inch baking dish.

Place in preheated oven and bake for 10 minutes. While peaches are in the oven, add all the cake topping ingredients, except the boiling water, to a blender. Combine until the mixture looks like coarse meal. Pour in the boiling water and pulse until the mixture comes together and is just mixed through.

After the peaches have baked the 10 minutes, pull them from the oven and drop large spoonfuls of the dough topping over peaches. Sprinkle the top of the dough with the 3 tablespoons of sugar evenly. Place the baking dish on a cookie sheet, in case the cobbler bubbles over and drips, and bake for 30 minutes or until the topping is golden and baked through and the peaches are tender.

Serve warm with ice cream.

Peach Cobbler

Yields 1 9×13 pan or 8 individual sized ramekins.

Peach Cobbler