B.E.S.T. Breakfast Sandwiches

I happened to have some left over bacon and was trying to think of what to use it for.  My initial thought was to use it for B.L.T's. My second thought was a bacon and egg sandwich.  Which one to choose, which one to choose...  Why not combine them both?   This is what I came up with, below.  I swapped out spinach for the lettuce as I thought spinach would go a little better with a warm egg sandwich, and it also gave me a great acronym: B.E.S.T. breakfast sandwich = Bacon, Egg, Spinach and Tomato breakfast sandwich.  That works, right?  Hope you enjoy this sandwich, which in my mind works well for breakfast, lunch or dinner. 

B.E.S.T. Sandwich
Makes: 2 Sandwiches

4 slices bread or 2 English muffins
4 slices bacon
2 eggs
2 handfuls of spinach
2 slices tomato
Mayo or ketchup, optional

Cook the bacon and then drain it on paper towels while you prepare the other sandwich components.  Once it's cool, cut each slice in half.  

 

Then cook the two eggs however you wish.   I prefer my eggs over hard when making egg sandwiches. 

 

While the eggs are cooking, toast the bread slices and chop up the spinach and tomato. Once toasted, lightly spread mayo or ketchup on two of the slices, if desired.  Next layer on the bacon, eggs, spinach and tomato slices. Cut each sandwich in half, diagonally and serve. Enjoy!

 

xoxo Melissa

Strawberry Sauce

After having such good luck with my blueberry sauce, I thought I would try out America's Test Kitchen strawberry sauce.  Here's my adaptation of their recipe below.  This sauce would be great on regular oatmeal or baked oatmeal, as I initially intended it to be for.  However, just like the blueberry sauce, I think it'd be great on a number of different foods like ice cream, pound cake, yogurt, pudding, etc. The options are really endless! It's so quick and easy to whip up, I'm sure you'll be finding all type of reasons to make it! 

Strawberry Sauce
Makes about 1 cup

2 cups strawberries, hulled and diced
2 Tbs sugar
pinch salt
2 tsp lemon juice

Put 1 cup of strawberries, the sugar and salt in a bowl and stir until combined.  Let mixture sit for about 30 minutes, stirring occasionally.  After 30 minutes, transfer strawberries and juices to a small saucepan.  Add additional cup of diced strawberries.  Stir mixture for about 6 minutes, until sauce has thickened.  Add lemon juice and stir.  Pour sauce into a serving bowl and let cool for about an hour before serving.  Enjoy!

xoxo Melissa

Blueberry Sauce

Shortly after discovering my new favorite baked oatmeal, I came across this blueberry topping recipe.  Although it was supposed to be a topping for waffles, I thought it sounded like the perfect pairing for baked oatmeal.*  This recipe is so simple and I cannot even explain how well it turned out. I could literally drink it, no joke!  While tasting the sweet sauce, which has a bit of tang from the lemon juice, I started imaging all of the things this could top - ice cream, bread pudding, cupcakes, pound cake, angel food cake, you get the idea.  This sauce definitely goes in the "keeper" file and will be used many more times in the years to come.  Make it, you won't regret it and your friends and family will think you're a genius in the kitchen.

*Recipe modified from America's Test Kitchen.

Blueberry Sauce
Makes: about 2 cups

Ingredients
4 cups blueberries
1/4 cup granulated sugar
1 Tbs lemon juice

Put 2 cups of the blueberries in a bowl and mash with a potato masher.  Add sugar and remaining 2 cups of blueberries.  Stir to combine.  Let sit for 30 minutes.  After 30 minutes, pour blueberry mixture, including all accumulated juices into a small sauce pan, over medium heat.  Stir frequently for about 6 minutes, or until sauce slightly thickens.  Remove from stove and let cool for 1 hour.  Serve!

*When using as an oatmeal topping, I modified my baked oatmeal recipe by removing the 1/3 cup brown sugar, apples and walnuts.

xoxo Melissa

Baked Apple-Cinnamon Oatmeal

I'm always looking for new breakfast ideas to change-up my usual english muffin and peanut butter routine.  While I really like my standard breakfast, it's good to switch things up every once in a while, right?  While browsing through an old Taste of Home magazine, I came across a baked oatmeal recipe.  I was looking to use up some extra milk and eggs and since I had all of the other ingredients on hand, I thought I'd give it a whirl.   The original recipe used a lot more sugar and walnuts and included raisins, which made each serving more caloric than I usually want for breakfast.  I reduced the sugar and walnuts and eliminated the raisins to make it more calorie-friendly. 

Recipe adapted from Taste of Home: Healthy Cooking

Baked Apple Cinnamon Oatmeal
Makes 6 servings

3 cups old fashioned oats
1/3 cup brown sugar
1 1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
2 cups milk
2 eggs
1 apple, cored and diced
6 tsp walnuts, chopped
maple syrup and additional milk for serving, optional

Pre-heat oven to 350 degrees.  Lightly spray an 8x8 inch pan with cooking spray.  Combine the first six dry ingredients together in a large bowl.  Whisk together the milk and eggs in a separate bowl.  Add milk mixture to dry ingredients, stir to combine.  Let mixture sit for 10 minutes.  Add diced apples and stir to incorporate throughout.  Pour into prepared pan and sprinkle 1 tsp chopped walnuts over each serving square.   Bake for 30-35 minutes. 

 

Remove from oven, cut into six servings and serve right away, drizzling with a little maple syrup and additional milk, if desired.   This also works great re-heated as a week-day breakfast.  I refrigerate individual servings of this oatmeal and take them with me to work and reheat in the microwave.  Enjoy!

xoxo Melissa 

Anytime Potatoes

I discovered this potato recipe many years ago.  I unfortunately have no idea where it came from.  However, I do remember making them before a home-coming dance in high school.  Two of my girl friends came over and we made dinner for our dates. How cute, right?  At the time I just baked them in a 9x13 inch dish.  However, since getting our cast iron skillet I always make them in there.  I suppose you could use another type of dish if you do not have a cast iron skillet.  I call them "anytime potatoes" because you could really make them "anytime." They work great at breakfast with eggs or at dinner with fish, chicken or anther main dish.  They are super easy to whip up and are great when you have a couple of left over potatoes around the house.  They're great for company too because they are so low maintenance.  One time Kevin bought a 5 lb. bag of potatoes at the grocery for one recipe, which only needed a few potatoes.  Needless to say we had many many potatoes left over.  These "anytime potatoes" were great at using up the potatoes we had left over.  I hope you find many uses for these potatoes just as I have! 

Anytime Potatoes
Serves: 3-4

Ingredients:
1.5 lb Potatoes*
2 Tbs Olive Oil
2 tsp Kosher Salt

* A note on the type of potatoes for this recipe. I used Yukon potatoes this time because I happened to have a some extra on hand.  I have to say that the typical "baking potato" or Russet potato works a little better. 

Pre-heat the oven to 350 degrees.  Wash and then cut up the potatoes.  Try to make them some what uniform in size to insure uniform cooking. I make mine in about a 1" dice. 

 

Put them in a the cast iron skillet and drizzle the olive oil and salt over them.  Stir to combine. Put the skillet in the oven.  Bake for about 30 minutes total, stirring every 10-15 mintues so all the sides get crispy.

 

xoxo Melissa

Better than McDonald's Breakfast Sandwich

Who doesn't love a breakfast sandwich first thing in the morning?  Breakfast sandwiches are a weekend breakfast staple for us and never get old since you can change the ingredients, depending on your mood.  I usually make ours with a combination of bread, cheese, egg and sometimes meat.  My standard sandwich is with 1 egg cooked over hard, 1/2 to 1 full cheese single on a whole wheat english muffin.  However, the bread, egg, meat and cheese options are endless!  Here are some suggestions, I'm sure there are many more!

Bread: sliced bread, english muffin, bagel, biscuit
Meat: Canadian bacon, real bacon, turkey bacon, sausage patty, turkey sausage patty
Cheese: cheese single, shredded cheese, cream cheese, feta cheese, goat cheese
Eggs: over hard, over medium, over easy, poached, scrambled, egg white
Other: spinach, sauteed mushrooms, sliced tomato, ketchup, hot sauce

It's probably self explanatory how to make your sandwich... but here's a quick explanation or how I make my usual breakfast sandwich.

Put the english muffin in the toaster. Spray a small non-stick saucepan with Pam spray.  Heat pan for about 2 minutes over medium heat.  I put my burner on 5 (out of 8).  For my usual over-heard egg, I break 1 egg into the pan and cook until it looks set, about 1-2 minutes.  Gently flip egg over.  It's okay if it breaks apart, just try to push it back together into a shape that will fit onto your bread.  If I was using meat, at this time I would place it in the other side of the saucepan. 

Cook egg for another minute or two.  Meanwhile, your bread has probably finished toasting.  I put it on the plate and put the cheese on one side and squirt a little ketchup and hot sauce on the other side. 

When the egg is done, I place it on top of the cheese, top with the other piece of bread and enjoy!  If I was using meat, I'd add that to the sandwich once it finished cooking, hopefully at the same time the egg is done. 

I hope this sandwich idea, whichever option you choose, brings a little joy to the start of your day, like it does to mine!

What are you favorite breakfast sandwich ideas?  I'd love to hear them!

xoxo Melissa

Breakfast Black Beans

I've always been a fan of Sandra Lee.  Maybe it's the similar name, Sandra Lee, Melissa Lee?  Maybe it's the cool tablescapes or fun cocktails she makes on her shows?  Who knows?  In any case, I'm generally a fan of her recipes, although I sometimes don't use all of her cooking shortcuts.  I came across one using refried black beans several years ago from one of her Semi-Homemade cookbooks.  I had never seen nor used refried black beans and thought I'd give it a whirl!   I modified it slightly a few years ago and do not remember her exact recipe any longer, however I think my version is pretty good and not to mention quicker and easier to make!  This recipe is a great side with some eggs and potatoes and makes for a hearty breakfast.  On occasion I will serve these beans for dinner with enchiladas, tacos or quesadillas. 

Breakfast Black Beans
Serves 3-4

1 can (14.5 oz) Refried Black Beans
1/4 cup Salsa
1/4 cup Chopped Cilantro
diced green chilies, optional
sour cream, optional

In a small saucepan, over medium-low heat, add beans and salsa.  Stir together.   Once incorporated, add almost all of the cilantro, saving just enough to sprinkle on the finished dish.  Stir occasionally until warmed through, about 5 minutes. 

I know it may not look delicious from this picture.  Give it a chance, it is refried black beans after all. I don't know if they were really meant to be a "pretty" food.  Spoon a helping onto a dish and serve with a sprinkling of cilantro.  If I happen to have a small can of diced green chilies, I might add a tablespoon or two and stir in with the salsa.  I'm pretty sure Sandra used this in her original recipe, however if I don't have any in the pantry I just go without and it's fine. If I also happen to have sour cream on hand, I might add a little dollop on top if I'm feeling a little luxurious.

xoxo Melissa

Banana Walnut Oatmeal

To continue the celebration of the start of my blog, I feel it's only appropriate to share another great start to my day: Banana Walnut Oatmeal!   This recipe may not have won over my anti-oatmeal husband, who finds oatmeal "too mushy," but this is one of my favorite variations.  It almost reminds me of the Jiffy-brand banana walnut muffins my mom used to make for us on special occasion mornings. I can remember as a child getting ready in the morning and smelling the wonderful just-baked muffin smell wafting upstairs to my bedroom and knowing it was going to be a good start to my day!  I hope you enjoy this recipe as much as I have!


Banana Walnut Oatmeal
Serves 2

3/4 cup Water
3/4 cup Light Vanilla Soy Milk
3/4 cup Quick Oats
1 Medium Banana, diced
1 tsp Brown Sugar
1/4 tsp Cinnamon
1/8 tsp Nutmeg
Dash salt
2 tsp Chopped Walnuts
Drizzle of Maple/Pancake syrup

Add water and milk to a medium sized saucepan over medium-high heat. Heat for a minute or two.   Do not let the milk boil.  Once it seems like it's getting pretty warm (you will see steam), add oats, diced banana, cinnamon, nutmeg, brown sugar and a dash of salt.  Reduce heat to medium-low and stir frequently for 2-3 minutes or until oatmeal has reached desired consistency.  I know some people like their oatmeal stiffer, some like more liquid.  I also try to mash up the bananas a bit while stirring so the banana pieces are smaller in the final dish.

Spoon into two bowls.  Sprinkle1 tsp of chopped walnuts on each serving. Drizzle with a little maple or pancake syrup, if desired.  After your first bite, you will not regret making this one!  Enjoy not only a healthy (in my opinion), but also a delicious and filling breakfast!

xoxo Melissa

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Nutritional Info per serving*:
Calories: 227
Fat: 4.3 grams
Fiber: 5.1 grams

* I have manually calculated this information, based on the ingredients I used. Your own recipe's nutritional information may vary, depending on the specific ingredients you use

Apple Pie Oatmeal

As my first recipe post, I thought it might be appropriate to start with the first meal of the day... breakfast!   I don't know about the rest of you, but I wake up hungry and my first thought is "hooray, time to eat!"  I often go through food kicks and my current breakfast kick is oatmeal.  I know, I know, oatmeal may not be the most glamorous food, but boy are there a lot of ways to pep it up and make it pretty darn delicious!  Today I will share with you my apple pie oatmeal.


Apple Pie Oatmeal
Serves: 2

3/4 cup Water
3/4 cup Light Vanilla Soy Milk*
3/4 cup Quick Oats
1 Apple, peeled, cored and diced
2 tsp. Light Brown Sugar, divided
1 tsp. Cinnamon, divided
dash of Salt
drizzle of Pancake or Maple Syrup

To make the "apple pie" portion, put the diced apple, 1/2 tsp of cinnamon and 1 tsp of brown sugar in a microwave safe bowl.

Microwave apples in 30-second intervals, until apples are slightly softened.  I microwaved mine for 2 minutes total.  Stir at each 30-second interval.  Let cool while you make the oatmeal.

To make the oatmeal, add the water and milk to a medium sized saucepan. Heat for a minute or two over medium-high heat.  Do not let it boil. Once it seems like it's getting pretty warm (you will see steam), add the oats, 1/2 tsp of cinnamon,1 tsp of brown sugar and a dash (or two) of salt.  Turn the heat down to medium and stir for 2-3 minutes, until oatmeal reaches desired consistency.  Once this happens, add the apples and stir to incorporate throughout.

Spoon into two serving bowls.  Drizzle with a little syrup.  When you take that first bite, incorporating the comforting oatmeal, a piece of cinnamon-y apple and sweet maple syrup, boy is it good!  You might actually forget for a moment that you're actually eating oatmeal!  Enjoy!

xoxo Melissa

*Recipe hasn't been tested with anything besides light vanilla soy milk. I would assume it'd taste just as good with another type such as skim, 2%, etc. I happen to have a lot of extra light vanilla soy milk around the house right now because hubby got on a soy milk kick and I bought a new 1/2 gallon while grocery shopping without him... got home and he's now off soy! Gotta find someway to use it up! After this soy milk is gone, I will probably substitute either skim or 2%.

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Nutritional Info per serving*:
Calories: 207.3
Fat: 3 grams
Fiber: 4.1 grams


* I have manually calculated this information, based on the ingredients I used.  Your own recipe's nutritional information may vary, depending on the specific ingredients you use