Leftover Remix: Pumpkin Pie

By the time dessert was served we were sooooo full at Friendsgiving, that barely any of the pumpkin pie was ate.  This was great because it gave me a lot of pie to work with.  I thought the combination of the pumpkin pie filling, whip cream and crust blended with eggs would be a great baked french toast mixture.  So I gave it a try and I would say it was quite the success.   

Pumpkin Pie Baked French Toast

1. Preheat the oven to 350.  

2. Take the leftover Pumpkin Pie and blend it in the bender until smooth. 

3. Chop up bread. 

4. Crack eggs to add to the blender (I do it in a separate bowl, just incase you loose a shell)

5. Add eggs to blender and keep on low speed just to evenly blend with the pumpkin pie puree. 

6. Pour the egg and pumpkin pie mixture over the bread.  Bake at 350 for 40 min. 

7. Serve and eat.  I wish I had extra whip cream to top it off with but I blended it with the pumpkin pie, but you can also top with syrup.  

Please note I did not include measurements because leftovers vary.  For this recipe I used 2/3 of the pumpkin pie. 

Banana Muffins...OMG!

Wow, these are good!!!

I have been waiting and waiting to make these muffins, and I can't believe I waited for so long.  They are absolutely delicious! See recipe here at Today's Letters.  

Ingredients

Blend Cashews & Coconut Oil (I used instead of Walnut Oil)

Add Bananas

Blend.  This was so good, I think I could eat spoonfuls, or spread on this bread.

Whisk eggs, add banana cashew butter and all other ingredients. 

Put in muffin pans, cook at 375 degrees for 12 minutes. 

EAT!

Whole 30 plan here!  I am not full on Whole 30, but I am trying my best to follow the rules most of the time.  The best part, I have been introduced to some pretty amazing grain-free, gluten-free, and sugar-free recipes.

2nd Time is a Charm: Home Made Sausage

 This guy is awesome and he knows how to cook, and cook well.  I am trying out this paleo/REAL FOOD thing, I mean not exclusive, but most of the time and I have found some great recipes.  Two of them from Mark's Daily Apple through Today's Letters, one of my favorite blogs. 

I initially thought making home made sausage was easy, I would just grind any meat, add spices here, add spices there and it would turn out right... oh man was I wrong and I made the nastiest chicken sausage.  I made almost 3lbs and threw it all out, it was that bad! So Attempt #2 was about to happen and I was going to look at a recipe.

AMAZING NEWS, it worked and it was sooooo goood!!!!  I think a few keys to my success were chicken thighs not breasts, don't forget the red wine vinegar, and don't use too much garlic.  Here is how I made my Home Made Fresh Herb Sausage and Sausage & Egg Casserole. 

Fresh Herb Sausage

• 2 pounds of raw chicken thigh meat, cut into 1-inch chunks (include all fat)
• 2 teaspoons kosher salt
• 1/4 cup finely chopped fresh basil
• 2 garlic cloves, finely chopped
• 1/2 teaspoon black pepper
• 2 tablespoons red wine vinegar or red wine

Read More: http://www.marksdailyapple.com/how-to-make-homemade-sausage/#axzz1x4aI8qJQ 

 

 

Sausage & Egg Breakfast Bites

• 1 12oz bag of spinach
• 1/2 of the Fresh Herb Sausage above. 
• 8-10 eggs
• Salt & Pepper

Read More: http://www.marksdailyapple.com/sausage-egg-breakfast-bites/#axzz1x4aI8qJQ

Smoothies are the new black!

Summer is almost here and getting in shape is a must.  I have been very good at working out, Pilates at least 4 days a week, plus a little running and cycle here and there, but it isn't doing the job.  Most people say 80% of weight loss is your diet.  So I guess eating bone marrow, pizzas, cupcakes, croissants, and fried fish isn't helping me get ready for beach wear! So bring on the smoothie!

Now this isn't the smoothie you pick up at one of those places that could be filled with sugar, this is made right at home, and it is simple, quick, cheap, and easy! 

Banana Coconut Green Smoothie

1 frozen banana

2-4 cups of fresh spinach

1/4-1/2 cup of light canned coconut milk

1/4-1/2 cup of water

Place all into a blender. 

Blend until completely smooth.  

Viola!  Drinking 4 cups of spinach in a delicious smoothie is much easier than eating it!   

  

Quinoa Quest: Breakfast Muffins

Ham & Cheese Quinoa Breakfast Muffins

My sister was introduced to Iowa Girl Eats by an co-worker not too long ago.  She was very quick to let me know because she knew I was on a Quest to find delicious Quinoa options.  This girl has a ton, and I can't even begin to express how excited I am to try her recipes.  The first on my list is the Ham & Cheese Quinoa Breakfast Muffins.

Theses were so easy to make and they are going to be even easier in the morning! Great breakfast for Andrew to grab in the morning on his way to work.

 
1. Shred zucchini and sharp cheddar cheese, and slice ham. Combine into a bowl with 2 eggs and 2 egg whites. (I did extra for a bigger batch.)

2. Spray pan with non-stick spray and scoop mixture into cupcake spots.

3. Bake for at 350 for 25-30 minutes if you are going to use a standard cupcake pan.

4. Removed once they are browned around the edges. 

5. Serve, or put in plastic baggies for an On-The-Go Breakfast! Microwave when ready to eat.

Thank you girl from Iowa... You have such great ideas for my Quinoa Quest!

Courtyard Brunch

This breakfast/lunch place is hidden in the Victoria Courtyard, but don't discount it for its not so prime location. It is a good thing, because it has about 10 tables inside and only 6 by the fountain in the courtyard.  It is absolutely adorable, and I was so excited to try it.

We started off with fresh squeezed grapefruit juice and an Arnold Palmer, which were very refreshing.  While we were waiting for our dishes, we were served a amuse bouch, LOVE the idea, but wasn't a huge fan of the chipotle fried chicken skin.  It was really spicy and had little flavor.

I ordered the chilaquiles (a favorite breakfast meal of mine) with over medium eggs with homemade chorizo.  Under the eggs sat perfectly grilled onions, chiles, and the chorizo. The flavors were delicious, slightly lacking quantity of toppings compared to the number of chips served.  I just wanted more of the flavor, less of the chips, not a bad thing.  Andrew ordered Gallons de Madre, an open faced breakfast sandwich with ham, bechamel, brioche, and poached eggs.  

We really wanted to try the maple bacon biscuit, but we did not make it before they were sold out.  (Arrive before 2pm). So we ordered the fresh baked cinnamon roll.  We were way too full to eat the cinnamon roll, so we took it home for a late afternoon dessert.  It was good, but had nothing on my grandma's.

Overall it was a great afternoon spot.  Like most of the Yelpers said, the service wasn't great, but I can deal with that as long as the food is good.  Hopefully, the word will spread and waiters will put a smile on, a smile will never hurt.

Quinoa Quest: Quinoa Roasted Strawberry Parfait

I am constantly looking for great Quinoa Recipes, when I stumbled upon Baked Bree who recently posted about roasted strawberries.  While her blog was about strawberries, she photographed these adorable and delicious looking little parfaits.  It was Quinoa and Greek Yogurt topped with her roasted strawberries.  I had to try these and the best part was they looked so simple and quick.  Find her recipe here. 

1. Rinse

2. Cut

 

3. Place in a oven safe dish. 

4. Drizzle with sugar and balsamic vinegar.   By the way look at those cool magnetic measuring spoons above my mom just got me (From Crate & Barrel)

5. Roast in the oven at 375 for 10-15 minutes

 6. Build the Parfait.  Quinoa, Greek yogurt, Roasted Strawberries. Enjoy!

Find other Quinoa Quest treats here!