Monday, July 28, 2014

Sausage Skillet Scramble

Sausage Skillet Scramble: Savory Sweet and Satisfying

I enjoy cooking a special breakfast for my family on the weekends, however with our busy lives time is always an issue. So when I find a recipe that does not take a lot of time, and does not require a lot of ingredients I am happy.

This recipe fits those criteria, plus it is cooked all in on skillet which makes clean up easy and lets not forget is happens to be delicious and filling.

Sausage Skillet Scramble
6 eggs
1/3 cup milk
12 ounces spicy hot sausage
1 1/2 cups frozen cubed O'Brien hash brown potatoes, thawed
1 tablespoon unsalted butter
1 cup shredded cheddar cheese

In a large bowl whisk together the eggs ad milk. Set aside.

In a large non stick skillet, over medium heat, cook the sausage until cooked through. Remove the sausage from the skillet and drain.

In the same skillet cook the potatoes for 5-7 minutes or until tender. Remove from skillet.

Add the butter to the skillet and melt. Add in the egg mixture stirring and cooking until almost set. Mix in the sausage and potatoes. Sprinkle with the cheese. Cover and cook for 1-2 minutes or until cheese is melted.


Serves: 6
Calories: 381
Total Fat: 28.2g
   Saturated: 10.8g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 280.3mg
Sodium: 599.8mg
Potassium: 126.9mg
Total Carbs: 9.3g
   Dietary Fiber: 0.7g
   Sugars: 1g
Protein: 20.9g
Vitamin A: 13.9%
Vitamin C: 0.1%
Calcium: 18.7%
Iron: 6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Real Mom Kitchen.

Friday, July 25, 2014

Key Lime Pie Ice Cream

Key Lime Pie Ice Cream: Savory Sweet and Satisfying

I had my first taste of key lime pie ice cream way back in high school and it was love at first bite. That is why when the ice cream shop stopped carrying it I was crushed. However several years later I discovered it again at a different ice cream shop and was beyond excited, until I learned that they do not always carry it. Their key lime pie ice cream is on a rotation with several other flavors.

Well now it does not matter because I can make key lime pie ice cream myself anytime I want. Creamy, key limey delicious ice cream.

Key Lie Pie Ice Cream
2 cups half and half
2 cups heavy cream
1- 14 ounce can sweetened condensed milk
3/4 cup key lime juice
4 whole graham cracker sheets

Place freezer safe container, for storing the ice cream, in the freezer.

In a large bowl stir together the half and half, heavy cream, sweetened condensed milk and key lime juice.

Pour mixture into an ice cream maker and churn according to manufacturer's directions.

While the ice cream is churning roughly crush the graham crackers leaving chunks. Add the crushed graham crackers to the ice cream during the last few minutes of churning time.

Remove the storage container from the freezer and transfer ice cream into it. Cover with lid and freeze.


*Adapted from Dessert Now Dinner Later.

Thursday, July 24, 2014

Omelette Roll Up

Omelette Roll Up: Savory Sweet and Satisfying

I have never had much luck making omelettes, so I just stop trying. That was until I discovered this super easy way of cooking it in a pan and then rolling it up. Not only is it easy, but it is delicious as well. And lets not forget how customizable it is. You can add in anything that you would like and even use different types of cheese. The possibilities are endless.

Omelette Roll Up: Savory Sweet and Satisfying

Omelette Roll Up
9 large eggs
3/4 cup milk
1/4 cup all purpose flour
8 slices turkey bacon, cooked and crumbled
black pepper
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 350º F. Spray a 11x17 jelly roll pan with cooking spray. Line pan with parchment paper leaving some hanging over the edges and spray with cooking spray.

In a large bowl whisk together the eggs, milk, flour, bacon and desired amount of black pepper.

Pour mixture into prepared pan and spread evenly. Bake for 10 or until the eggs are just cooked. Top with cheese and bake for 2 more minutes or until the cheese is melted.

Remove from the oven and immediately start to roll up the omelette. Starting at one of the short sides grab the parchment paper and roll forward. Continue rolling forward using the parchment paper until you reach the other end. Cut into sections and serve.


Serves: 8
Calories: 231
Total Fat: 15.1g
   Saturated: 6.4g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 246.4mg
Sodium: 382mg
Potassium: 62.8mg
Total Carbs: 3g
   Dietary Fiber: 0g
   Sugars: 1.9g
Protein: 15.4g
Vitamin A: 14.3%
Vitamin C: 6.3%
Calcium: 21.2%
Iron: 4.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Family Food and Finds.

Wednesday, July 23, 2014

Homemade Nacho Cheese Sauce

Homemade Nacho Cheese Sauce: Savory Sweet and Satisfying

One of my favorite snack foods has always been chips and cheese. When I was pregnant with my first child I craved chips and cheese several times a week, but not just any chips and cheese, 7-Eleven chips and cheese. Thankfully I had a wonderful husband who would get them for me.

Homemade Nacho Cheese Sauce: Savory Sweet and Satisfying

After that pregnancy 7-Eleven became my go to place whenever I wanted chips and cheese. However, I got tired of the cost of those and decided to make my own. I found some recipes that I really enjoyed, but they all used Velveeta and once I majorly reduced my use of processed foods I longer used Velveeta. So the search began for a new recipe.

I found a very promising recipe and after making it and tweaking it, it was everything I was looking for. A smooth, spicy and delicious cheese sauce with no Velveeta.

Homemade Nacho Cheese Sauce
1 1/3 cups shredded pepper jack cheese
1 1/3 cups shredded cheddar cheese
1 tablespoon cornstarch
1- 12 ounce can evaporated milk, divided
2 Tablespoons hot sauce

In a medium size saucepan stir together both cheeses and cornstarch until evenly coated. Stir in evaporated milk and hot sauce. Cook, stirring often over medium low heat, until cheese is melted and sauce is smooth and thickened.


Serves: 6
Calories: 307
Total Fat: 22g
   Saturated: 8.5g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 27.5mg
Sodium: 529.2mg
Potassium: 0mg
Total Carbs: 8.9g
   Dietary Fiber: 0g
   Sugars: 7.7g
Protein: 19.7g
Vitamin A: 9.3%
Vitamin C: 0%
Calcium: 18.2%
Iron: 0%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Kitchen Simplicity.

Tuesday, July 22, 2014

Caprese Pasta Salad

Caprese Pasta Salad: Savory Sweet and Satisfying

A light and easy pasta salad that tastes delicious. This salad come together very quickly and taste great either room temperature or cold the next day.

Caprese Pasta Salad
16 ounce rotini pasta
3 tablespoons olive oil
2 teaspoons minced garlic
36 grape tomatoes, cut in half lengthwise
1/3 cup chopped basil leaves
8 ounces block mozzarella cheese, cut into cubes

1 clove garlic, minced
1 1/3 tablespoons light mayonnaise
1 tablespoon lemon juice
1/2 tablespoon dijon mustard
1/2 tablespoon granulated sugar
1/4 cup balsamic vinegar
1/3 cup olive oil

Cook pasta according to package directions. Drain and rinse with cold water.

In a medium bowl whisk together all of the dressing ingredients.

Transfer pasta to a large bowl and toss with olive oil, minced garlic, tomato halves, chopped basil and cubed mozzarella until everything is evenly mixed.

Add in half of the dressing and stir to mix. Add in more if desired.


If you have any leftovers you will want to add in the remaining dressing before refrigerating because the pasta will absorb some of the dressing.

Serves: 8
Calories: 356
Total Fat: 22.1g
   Saturated: 5.4g
   Polyunsaturated: 1.8g
   Monounsaturated: 10.4g
   Trans: 0g
Cholesterol: 44mg
Sodium: 198.9mg
Potassium: 57.6mg
Total Carbs: 27.1g
   Dietary Fiber: 2.7g
   Sugars: 3.4g
Protein: 12.6g
Vitamin A: 11.4%
Vitamin C: 20.8%
Calcium: 21.9%
Iron: 10.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Chef in Training.

Monday, July 21, 2014

St. Louis Style Pizza

St. Louis Style Pizza: Savory Sweet and Satisfying

When I first decided to make this pizza I had no idea what a St. Louis style pizza was or what made it unique. All I knew was there was no yeast in the dough, which meant no long rise time, and the crust was going to be thin.

After I made the pizza I decided I should look up what exactly made up a St. Louis style pizza. Here is some of what I found out via Wikipedia. The definitive characteristics of St. Louis style pizza are a very thin crust made without yeast, the common (but not mandatory) use of Provel processed cheese and pizza cut into squares or rectangles instead of wedges. Provel cheese is a trademark for three cheeses fused to form one (provolone, Swiss and white cheddar). The cheese is not widely available outside the St. Louis area but can be made by combining Swiss, sharp cheddar and smoked provolone cheeses.

The super thin crispy crust on this pizza was amazing. I am definitely sold on this pizza.

 When I made this pizza I left one plain like the original recipe had and added some toppings to the others. My family and I definitely preferred the one with toppings better.

When I made this pizza I used mozzarella instead of smoked provolone. I had mozzarella on hand and did not want to try and find smoked provolone and buy it just for this pizza. You can use which ever one you would like, it will still be delicious. Same goes for toppings, use whatever pizza toppings are your favorite.

St. Louis Style Pizza
2 cups unbleached self rising flour
2 tablespoons olive oil
6 tablespoons water
2/3 cups pizza sauce
1 cup shredded sharp white cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
dried Italian seasoning
pizza toppings of your choice (not included in nutritional info)

Preheat oven to 425º F. Lightly grease two large baking sheets.

Mix together the flour, oil and water using a spoon. Then use your hands to gather it all together and form into a ball. Divide the dough into two and form each half into a round disk. Cover with saran wrap and allow to rest for 10 minutes.

Grease a board or counter top and roll the dough out until very thin (1/8 inch or less). Place the dough on prepared baking sheets. Repeat with second dough.

Top each pizza with 1/3 cup of sauce.

Mix all three cheeses together and sprinkle each pizza with half of the cheese. Sprinkle desired amount of Italian seasoning over the cheese. Top with your desired pizza toppings.

Bake for 9-12 minutes or until the cheese is melted and the crust is golden brown.

Remove the pizza from the oven and let rest for 5 minutes. Cut into squares and serve.


Serves: 8
Calories: 215
Total Fat: 7.6g
   Saturated: 2.7g
   Polyunsaturated: 0.7g
   Monounsaturated: 3.5g
   Trans: 0g
Cholesterol: 12.1mg
Sodium: 578.5mg
Potassium: 56.7mg
Total Carbs: 28.3g
   Dietary Fiber: 1.3g
   Sugars: 1.5g
Protein: 7.8g
Vitamin A: 4.1%
Vitamin C: 0.7%
Calcium: 23.5%
Iron: 10.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cinnamon Spice & Everything Nice.

Friday, July 18, 2014

Cherry Cordial Ice Cream

Cherry Cordial Ice Cream: Savory Sweet and Satisfying

I have always been a fan of cherry cordials. In fact for many, many years my mom always put a box in my christmas stocking. So when I was searching for some new ice cream recipes to make and came across one called Cherry Cordial Ice Cream, I knew I needed to make it.

This ice cream was excatly what I was hoping for, creamy with just the right amount of cherry and chocolate flavor. Another delicious ice cream to add to my growing list yummy ice creams.

Cherry Cordial Ice Cream
2 cups half and half
2 cups heavy cream
1- 14 ounce can sweetened condensed milk
1/2 cup maraschino cherry juice (from the drained jar of maraschino cherries)
2 teaspoons almond extract
1- 10 ounce jar of maraschino cherries, drained and chopped
1 cup mini chocolate chips

Place freezer safe container, for storing the ice cream, in the freezer.

In a large bowl combine the half and half, heavy cream and sweetened condensed milk. Add in the maraschino juice and almond extract.

Pour into an ice cream maker and churn according to manufacturer's directions. During the last 5 minutes of churn time add in the chopped maraschino cherries and chocolate chips.

Remove storage container from the freezer and transfer ice cream into it. Put on lid and freeze.


Adapted from Clever Crafty Cookin Mama.