Well, I am a little late with this one…but it was a really yummy meal, so I think I need to share! This Saturday Splurge took place while in New Orleans with Chris and Michelle. One night, we made pizzas and we had left overs. Sure, cold pizza for breakfast is always good…but next time you find yourself with half of a pizza left over from the night before…grab some eggs and give this little gem a try…
Scrambled Egg Pizza
Left over pizza
3 Eggs (for half of a medium pizza)
Sea Salt and Cracked Pepper
Preheat the oven to 425 degrees. Crack eggs into a bowl and whisk with a fork. In a medium skillet, sprayed with cooking spray, over high heat, pour in the eggs and season with salt and pepper. Cook the eggs for about 1 minute, until they just begin to solidify. Place your left over pizza on a cookie sheet. Pour the partially cooked egg mixture onto the pizza and bake until eggs cook all the way through and pizza is warm (about 5 minutes). Let the pizza stand for about 5 minutes before cutting.February 28, 2011 by LindsayTarquinio · 0 comments Read More
Brussel Sprouts are an often over looked little gem…these adorable baby cabbages are so yummy and so good for you…especially when they are braised! You may think you don’t like brussels, but I think you should give them another try! When these little guys are caramelized and then braised, this amazing sweet, comforting flavor comes out and they become a very lovely side dish…one of my absolute favorites!
Braised Brussel Sprouts
1 large onion, chopped
3 cloves of garlic, minced
1/2 teaspoon salt
Olive oil cooking spray
2 lbs brussel sprouts, cut into quarters
3 cups chicken stock
In a medium sauce pan coated with cooking spray, over medium heat sautee the onions and garlic for about 3 minutes.
Add the quartered brussel sprouts and sautee until they start to caramelize (turn golden in spots).
When they sprouts and onions are tender and golden, add the salt and chicken stock.
Reduce the heat to low, cover, and cook for about 20 minutes. They will get very tender and turn a slightly darker green. I like to top mine with another sprinkle of salt…or if you want to be really fancy, some chopped bacon or prosciutto! (serves 4)February 22, 2011 by LindsayTarquinio · 0 comments Read More
We try to eat really healthy Sunday through Friday. Lean protein, lots of veggies, and only satisfying, complex carbs…we have come to love and really enjoy eating this way…but one day a week, well, you gotta live a little! Every Saturday, my blog will be dedicated to, The Saturday Splurge! On Saturdays, all bets are off. You want a pizza, eat a pizza. You want a double cheese burger and fries…go for it!
This Saturday, our hearts desire, a classic Southern staple (probably one of my favorite things in the world)…biscuits and gravy…with some creamy cheese grits and perfect runny eggs on the side. YES PLEASE!
This morning, I feel like my Southern roots were put to the test…I have never made sausage gravy before, but I gave it a try, and I was totally shocked by how simple it is, and how good it turned out!
All you have to do is brown the sausage, put it in a bowl leaving the fat behind in the pan. Whisk a Tablespoon of flour into the fat, return it to medium heat, and whisk in about 2 cups of milk. Season with salt and pepper, and you have something quite amazing on your hands!
Because I am a pretty big grits snob (when you grow up having them every week, you learn what you like!) I get my grits from the Farmer’s Market. They are stone ground, white grits and they are made right in North Georgia! They take a while to cook, but they are DEFINITELY worth the wait…and shoulders about their quick cooking competition! For the grits, I bring one cup of water, 1/2 cup of milk and a 1/2 teaspoon of sea salt to a boil. Then, I stir in 1/2 Cup of grits. I reduce the temperature to medium and let the grits thicken, stirring frequently. Once they thicken, I add another half cup of milk and reduce to a simmer. Let them cook for about 35 minutes, stirring every 5 minutes…and you will have a very creamy, very yummy breakfast component on your hands! (We add a little cheddar cheese at the last minute too!)
All in all, this splurge was a delicious success! The moral of the story…don’t be afraid to try something new…and don’t be afraid to indulge every now and then!Posted on February 19, 2011 by LindsayTarquinio · 0 comments Read More
These “fries” are ok to love…unlike their ugly cousin, the french fry…these fries are packed full of vitamin C, fiber, folic acid, manganese, Riboflavin, Vitamin B6, Vitamin E and Vitamin A. They naturally have no fat, and above all of that, they are a very tasty treat…what exactly are they made of, you might ask? Parsnips and Carrots! You can make just one or the other, but I like to mix them together…the parsnips offer a little hint of bitterness and the carrots a nice sweetness…when mixed together, they are just lovely!
I have never really cooked with parsnips before, but I was walking through the farmer’s market the other day and saw a big pile of these “white carrots” (that taste nothing like carrots) and decided to give them a try…and they were pretty darn good!
These Faux Fries are really easy to make…all you need is:
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
Olive Oil cooking spray
Ketchup for dipping
Preheat the oven to 400 degrees. Peel the carrots and parsnips. Cut them into fry like pieces and arrange them on a cookie sheet sprayed with cooking spray…make sure that they are not touching each other because they wont be able to crisp if they are…and no body wants a soggy fry!
Lightly spray the tops of the fries with cooking spray and then sprinkle with salt and pepper.
Stick the cookie sheets in the oven for 35- 40 minutes, until the fries are starting to brown and get crispy. If you like a little extra crispness, cook them for about 30-35 minutes, then turn on the broiler and cook them for 1 more minute. Take them out of the oven, and serve with ketchup…or your favorite fry dipping sauce!February 18, 2011 by LindsayTarquinio · 0 comments Read More