Wednesday, April 23, 2014

Canadian Bacon, Egg, and Cheese Breakfast Sammich

So, this is one of those "recipes" that doesn't take a lot to make. It's quick, it's simple, and it's delicious. And, a great meal to start the day. I'm sort of hit or miss when it comes to breakfast, but J is really good about eating it every day. During the week he usually eats cereal and I try to make breakfast (bacon and eggs, sausage and eggs, quiche, etc.) on the weekends for him, but I knew that his weekday cereal routine was getting old and I tried to think of what I could do to give him another option.

Canadian Bacon, Egg & Cheese Breakfast Sammich

First I made a batch of sausage, egg, and cheese breakfast sandwiches and froze them, so he could take one out and heat it up if he didn't want cereal. Then, after those were gone, he asked if the next batch could be with Canadian bacon. Why, of course it can! And let me just tell you...these are quick enough to make that I can make it before I leave for work in the morning and there is no freezing or reheating necessary. So, before he leaves for work he gets a nice, hot breakfast sammich that will tide him over just a little longer than a bowl of raisin bran or granola will. 

I think it takes a total of 5 minutes, if not less to make this. How much easier could a hot breakfast be?? Cook the egg, warm the meat, toast the muffins and throw it all together. ba-da-bing, ba-da-boom. Serve it with a side of fresh fruit and you've got one healthy breakfast!

Canadian Bacon, Egg, and Cheese Breakfast Sammich

  • 2 eggs
  • salt and pepper, to taste
  • 4 slices of Canadian Bacon
  • 2 slices of cheese (I like pepper jack) 
  • 2 whole wheat English Muffins
  1. Spray a skillet with cooking spray and heat over medium heat
  2. Crack the eggs in the skillet and sprinkle with salt and pepper. Use a spatula to break the yolk and cook until mostly white (not runny or translucent), about 2 minutes, then flip and cook an additional minute. 
  3. Meanwhile, toast your English muffins and set on a plate. When the eggs are done, place one egg on the bottom bun of each muffin then top with a slice of cheese. 
  4. Place the Canadian Bacon in the pan and heat about 30 seconds per side. Remove from the skillet and place two slices on top of each egg, and then the top bun of the muffin. Voila! Breakfast perfection. 
  5. Serve with your favorite fresh fruit or wrapped in a napkin if you're running out the door to get to work!

Saturday, April 19, 2014

Sammich Saturday: Turkey Burgers with Creamy Gorgonzola and Chili Garlic Slaw

Happy Easter Eve (Holy Saturday) friends! J and I went to a big Good Friday service/concert last night for, and that was just the start of our very busy weekend. Today we will be going to birthday parties for two of his great-nephews...such sweet little boys they are. Then, tomorrow we will go to Easter service at church and the to one of his sisters' houses for lunch with the family. I love that his family is close enough that we can see them fairly often. I wish mine were closer so we could see them too. But, such is life, right??

Did I mention I'm making desserts for the Easter lunch?? Can't wait to share a couple of those with y'all. But for now, you'll have to settle for this burger.

Turkey Burger with Gorgonzola Sauce 2

Let me preface this by saying that I am not a fan of blue (bleu?) cheese all. But J likes them and when I saw this burger I knew it would be right up his taste-bud alley. I was right. He love, love, loved the creamy Gorgonzola and piled it high on his burgers. I skipped it altogether because it's just not my thing...But I did enjoy the chili garlic slaw! And the turkey patty itself was quite delicious. So, if you are a fan of the blue (bleu?) cheeses, you will definitely love this burger, and you should make, yesterday!

I hope you all have a very blessed Easter weekend and I'll be back next week with some delicious dessert posts!

Turkey Burgers with Creamy Gorgonzola and Chili Garlic Slaw
As seen on How Sweet It Is


For the chili garlic slaw
  • 2 cups angel hair cabbage
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp chipotle chili powder
  • 1 1/2 Tbsp brown sugar
  • 1 tsp sriracha or hot chili sauce
  • 1 lime, juiced
For the burger patties
  • 1 lb lean ground turkey 
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp smoked paprika
  • 2 garlic cloves, minced
  • 2 green onions, sliced
  • 1 Tbsp olive oil
  • 4 whole grain buns, toasted
For the creamy Gorgonzola
  • 1/3 cup plain Greek yogurt
  • 4 oz Gorgonzola cheese, crumbled
  • 1 Tbsp olive oil
  • 1/8 tsp salt
  • 1/8 tsp pepper

  1. To make the chili garlic slaw, heat a large skillet over low heat and add the olive oil. 
  2. Add the garlic and cabbage, stir to coat, and cook for about 1 minute still stirring. 
  3. Add the chili powder, brown sugar and sriracha, stirring to combine. 
  4. Remove the cabbage and place it in a large bowl, add the lime juice and stir again to coat. Place the bowl in the fridge until ready to serve.
  5. To make the burger patties, combine the ground turkey, salt, pepper, smoked paprika, garlic cloves and green onions in a large bowl and mix until just combined. 
  6. Heat a large skillet over medium-high heat and add olive oil. Form the burger mixture into 4 equal-sized patties, add to the skillet and cook until brown on both sides, about 5 minutes per side. 
  7. To make the creamy Gorgonzola, combine the yogurt, 4 ounces of the Gorgonzola, oil, salt and pepper together in a bowl and stir and mash until combined. 
  8. Place 1 burger patty onto a toasted bottom burger bun, spoon a bit of the Gorgonzola mixture on top of the patty, and top with a generous spoonful of the chili garlic slaw. 

Wednesday, April 9, 2014

Baked Honey Lime Chicken Taquitos

A couple of nights ago, contrary to the amazing sunshine and warm weather we've been having, we had a torrential downpour accompanied by some insane winds. Granted, we didn't get all the hail or any tornadoes like some of the surrounding cities did but it was rough there for awhile. The big, heavy BBQ pit on the back deck was blown all over the place, chairs flew off the deck into the yard, and trees were blown down on the roads leading out to our house. J and I both stared out the window, watching the sky and wondering if there was a chance a tornado was headed our way. Thankfully that was not the case, but geez-Louise...that wind was a crazy beast.  

Honey Lime Chicken Taquitos

You may be asking yourself what in the world the weather update has to do with these pretty little thangs right here? Well...nothing, really. Except...wait for it...they're a whirlwind of flavor in your mouth! 

Wait, wait!! Don't close the screen, rolling your eyes in disgust. It was cheesy, I know. But some days I just can't help myself!! Forgive me?

It's no secret that I love all things tortilla. Tacos, burritos, enchiladas, and of course...taquitos!! I'm not fond of the fried variety or those made with corn tortillas (by me, anyway - I never get them right) but wrap up some great ingredients in a soft wheat tortilla, throw it in the oven to crisp up a bit and I am IN! But, you can't have taquitos without a good dipping sauce. It's just not right y'all. 

It's like peanut butter and je...  no, no... I won't do it to you again. You get the gist though, right? 

And these taquitos are definitely a great addition to my taquito arsenal. My arsenal of 4 recipes. How is that possible?!?! People - get me some new taquito recipes - STAT!!!

In the mean time - you definitely want to try these out. The chicken is mixed with honey, lime juice and spices to give it a sweet/sour/spicy kick and the sauce -'s creamy, tangy deliciousness and I wanted to lick the edges of the bowl when it was gone. I didn't. But the thought crossed my mind. You can if you want, I won't judge. 

Baked Honey Lime Chicken Taquitos


  • 3 cups cooked, shredded chicken (2-3 chicken breasts)
  • 2 Tbsp fresh lime juice
  • ⅓ cup honey
  • 1 Tbsp chili powder
  • ½ tsp garlic powder
  • 2 cups shredded cheese
  • 10 tortillas (we use these artisan corn/whole wheat blend)
  • Cooking spray

Cilantro Lime Cream

  • 1 cup plain Green yogurt
  • ⅓ cup green taco sauce (mild)
  • 1 tsp fresh lime juice
  • ¼ cup fresh cilantro


  1. Preheat oven to 350 degrees, line a baking sheet with foil, spray with cooking spray and set aside. 
  2. In a large bowl, combine the chicken, lime juice, honey, chili powder, and garlic and mix to coat.
  3. Drop a couple of spoonfuls of the chicken mixture onto the center of each tortilla, top with a sprinkle of cheese and roll them up tight.  
  4. Place them on the prepared baking sheet and bake for about 10 minutes, or until slightly browned. 
  5. Meanwhile, prepare the cilantro lime cream. Combine the Greek yogurt, taco sauce, lime juice and cilantro in a food processor or blender and pulse until smooth. 
  6. Serve the taquitos with a side of the cilantro lime cream!

Saturday, April 5, 2014

Sammich Saturday: Pork Tenderloin Slider with Mango Slaw

Happy first Saturday of April, y'all!! How is the weather in your area? Getting warmer, I hope. It sure is around here and I am LOVING it!! The garden is doing well, and we *think* there are a few plants starting to sprout...exciting!!! I know it will be a few months before most of the plants to produce, but I am just so looking forward to having those fresh veggies right in my yard! I'm also looking forward to grilling and having friends over for some backyard barbecues. Warm weather = fun to be had!!

These little sliders here are definitely a good warm-weather meal. The mango slaw all but screams summer!

Pork Tenderloin Sliders

Aaaaand...since it's grilling weather, you could even make the pork tenderloin on the grill instead of in the kitchen...add a nice smoky flavor to it!! But whichever way you decide to cook it, you'll be glad you did - it's a great little slider!

Pork Tenderloin Slider with Mango Slaw
Adapted from The Novice Chef

  • 1/4 cup red wine vinegar
  • 2 Tbsp Worcestershire sauce
  • 1 tsp minced garlic
  • 1 tsp thyme
  • 1 tsp garlic salt
  • 1 lb pork tenderloin
  • 2 cups shredded cabbage
  • 1 mango, thinly sliced
  • 1/2 cup chopped cilantro
  • 2 Tbsp olive oil
  • juice of 1 lime
  • sriracha to taste (I used about 2 teaspoons)
  • pinch of salt
  • 8 slider buns

  1. Combine the vinegar, Worcestershire sauce, garlic, thyme,and garlic salt in a resealable plastic bag and mix well. Add the pork tenderloin, refrigerate and marinate for at least 20 minutes, up to 24 hours. 
  2. Preheat oven to 350 degrees F,  line a baking sheet with foil, spray with cooking spray and set aside. Remove pork tenderloin from bag to prepared baking sheet and discard the remaining marinade. 
  3. Bake for 25-30 minutes, or until cooked through (little to no pink in the middle, or internal temperature reaches 155 degrees F.) Remove to a cutting board and allow to rest for 10-15 minutes before slicing into 1/2" rounds. 
  4. Meanwhile, combine the cabbage, mango and cilantro in a medium bowl.
  5. In another, small bowl, whisk together the olive oil, lime juice, sriracha and salt. Pour over cabbage mixture and toss to coat.
  6. To assemble the sandwiches, place a couple of rounds of pork on the bottom slider buns, top with a spoonful of the mango slaw and the top buns.

Tuesday, April 1, 2014

Taco Tuesday: Chile Spiced Shrimp Tacos with Avocado Salsa

Yep, you read that title right...Taco Tuesday!! It's been awhile, I know...but boy do I have a good 'un for you today!! I actually had these on the menu for weeks and it just kept getting pushed back over and over and...well, you get the gist. But finally I got them made and thank goodness I did!!

Chile Spiced Shrimp Tacos 3

Who doesn't like a slightly spicy shrimp taco, topped with a creamy, refreshing avocado salsa? No one I know, that's for sure!! And I love how the spices actually, visibly stuck to the shrimp. I've made some in the past that didn't quite have the flavor stick and it was very disappointing. Not these, though. Not a hint of disappointment. Only lots of yummy flavor and deliciousness.

Chile Spiced Shrimp Tacos 2

And no, this isn't an April Fool's joke...they really are delicious. I wouldn't  joke about food, y'all! So, in honor of a long overdue Taco Tuesday post, I think you all should make these tacos tonight!! Then let me know how much you love them, too!!

Chile Spiced Shrimp Tacos with Avocado Salsa


Red Chili Paste
  • 2 dried Ancho chiles
  • 4 cloves garlic, roasted
  • 1/8 tsp cinnamon
  • 1 bay leaf, crushed
  • 1/2 tsp cumin
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/2 cup red wine vinegar
  • 1 lb shrimp, peeled and deveined
  • 1/3 cup red chile paste
  • 1 Tbsp olive oil
  • 1 avocado, peeled and diced
  • 1 tomato, chopped
  • 1 jalapeno, seeded and diced
  • 1 Tbsp lime juice
  • 2 Tbsp cilantro, chopped
  • Tortillas (we use a corn/whole wheat blend)

  1. To make the Red Chile Paste - Cut the chiles into flat pieces, remove the seeds and veins. In a skillet over medium, heat for about 3 minutes, turning half-way through, until they start to soften. 
  2. Place chiles in a blender, cover with boiling water, and let sit for 30 minutes.
  3. After 30 minutes, pour out the water leaving the chiles in the blender. Add remaining ingredients. Plus until smooth. Add water, a little at a time, to thin out as necessary.
  4. Place the shrimp in a bowl or resealable plastic bag and pour 1/3 cup (or more if you want) of the red chile paste over the top. Mix the shrimp so that all are coated and marinate for about 30 minutes. 
  5. Heat olive oil in a skillet over medium-high heat. Add the shrimp and cook for 3 minutes per side, or until cooked through.
  6. Serve shrimp in warmed tortillas topped with avocado salsa.

Monday, March 31, 2014

Beef and Black Bean Enchiladas

Boy-oh-boy did the past week just fly on by. You may recall me saying that I'd be on staycation, with a to-do list five miles long and all the confidence that I would get it all done, with days left over to just relax and do...well, nothing. It didn't turn out quite like I'd planned, but with J's help, I got to check off most of my list. At the top of that list was getting the garden planted. J has been working on it, tilling his heart out for a couple of weeks. Let me just tell y'all...the clay-dirt mixed with hundreds of rocks we have here is not tiller friendly and he worked his arse off to get it done. And now we have a 10' x 33' garden with lots of delicious little goodies planted. Among those goodies are delicious cherry tomatoes, like you see cut up in the picture below. 

Beef Enchiladas 2

I can't wait until we get to pick the first ripe veggies...the waiting is going to drive me crazy. I'm not good at waiting, for most things. But I know that the garden is going to be amazing, and well-worth all the hard work and waiting. 

Beef Enchiladas

But not all good things require lengthy wait these enchiladas. Holy mother of pearl are these good. Now, I have probably mentioned in previous posts that my Mama is an amazing cook and that I refuse to eat beef enchiladas anywhere but her house, and that I was too scared to try making them myself. Well, the latter is still true. I could never make her version and have it turn out as good. It's just fact my friends. I will say, however, that these are good enough that I would make them for my Mama. And she would love them. As will you. Just like J does. They're already on the menu again in a week or so.  

Beef Enchiladas 3

30 minutes and these are on your table. Throw some homemade salsa on top and you're set!!

Beef and Black Bean Enchiladas
Slightly modified from Damn Delicious

  • 2 1/2 cups enchilada sauce, divided
  • 1 Tbsp olive oil
  • 8 oz ground beef
  • 1 Tbsp chili powder
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 1 (4.5-ounce) can diced green chiles
  • 1 can black beans, drained and rinsed
  • 2 cups Mexi-blend cheese
  • 12 (6-inch) flour tortillas, warmed
  • 2 Tbsp chopped fresh cilantro leaves
  • 1 avocado, halved, seeded, peeled and diced
  • 1 tomato, diced

  1. Preheat oven to 375 degrees F. Pour 1 cup of enchilada sauce in the bottom of a 9×13 baking dish and set aside.
  2. Heat olive oil in a saucepan over medium high heat. Add ground beef, seasonings, and green chiles  and cook until browned, about 3-5 minutes, using a spatula to crumble beef as it cooks. Remove from heat and drain any excess fat or liquid. 
  3. Add beans and 1 cup of cheese to the beef mixture and stir to combine.
  4. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheese.
  5. Place into oven and bake until cheese and sauce are bubbly, about 20 minutes. 
  6. Top with cilantro, avocado and tomato and serve immediately.

Friday, March 21, 2014

What's Baking: Irish Cream Cheesecake Swirl Brownies

You guys. I mean, seriously, you. guys.

I have, admittedly, been slacking severely on my participation in the What's Baking group the past few months for no real reason other than not having (or making) the time to do it. Which is sad because I've missed out on some great themes and I really do love to bake. So this month, I was determined to get back into it and what better theme than Baking with Irish Cream?? Our host for March is Coleen from The Red Head Baker, and what a great theme for St. Patrick's Day!!

These brownies are some sort of amazing.

Irish Cream Cheesecake Swirl Brownies

As soon as I came across the recipe, I knew they'd be great, but I had no idea just how great. I mean, I love me some Bailey's, but in a Just wow. Mine came out a little more cake-y than the picture from the recipe, but they were soft and moist, and delicious so I can't complain. 

J had a serious workout day when I made these, came home and ate three squares of these brownies. Keep in mind he doesn't really eat sweets. Like, ever. But I guess after three hardcore workouts in a row, in one day, that he can afford that kind of sugar intake, and they must have been damn delicious for him to eat more than one (I cut them into small squares, but still!) And my co-workers, who of course received all the rest of the brownies, gobbled them right up too. 

So you, my dear friends, need to experience the joy and bliss that are in these brownies. Like, now. And it doesn't use a lot of Irish cream, so you'll have the rest of the bottle to enjoy...other ways. Coffee, chocolate martini...whatever you fancy my dears, but make these brownies first!! And keep an eye out on Coleen's blog for the round up at the beginning of April!

Irish Cream Cheesecake Swirl Brownies


For the brownies:
  • 1 cup unsalted butter
  • 1/3 cup Special Dark Chocolate Cocoa
  • 1/3 cup semi sweet chocolate chips
  • 1 3/4 cup granulated sugar
  • 4 eggs
  • 2 1/2 Tbsp. Bailey's Irish Cream liqueur
  • 1 cup all purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
For the cheesecake layer: 
  • 1 (8 oz.) package cream cheese, softened
  • 2 1/2 Tbsp. Bailey's Irish Cream liqueur
  • 1 egg
  • 1/4 cup sugar
  • 1 tsp. flour

  1. Preheat your oven to 350 degrees and line a 9 x 13 baking dish with foil, or spray with cooking spray, and set aside.
  2. In a large saucepan, melt the butter on low heat until you hear a little sizzle sound, but it's not burning.
  3. Remove from heat and add the chocolate chips and sugar, and stir until melted. Then stir in the cocoa. 
  4. Add the eggs, one at a time, beating into the batter after each addition, then stir in the Irish cream. 
  5. Finally, stir in the flour, baking powder, and salt until well combined. 
  6. Pour the batter into the baking pan.
  7. In a small mixing bowl, combine the cream cheese, Irish cream, egg, sugar, and flour for cheesecake layer and beat on medium speed until well combined and smooth.  .
  8. Evenly drop spoonfuls of the cheesecake filling on top of the brownies (4+ spoonfuls per "row", at least 6 "rows" for even cheesecake layer distribution).
  9. Run a knife through the batters, longways and lengthwise, creating a marbled, swirled effect.
  10. Bake for 30-35 minutes, or until the brownies look set and a toothpick inserted into the brownies comes out clean or with moist crumbs, not raw batter.
  11. Allow to cool before cutting into squares. 
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