Sundays for me mean two things: football and good food. Today we’re hanging out at Mike’s Uncle’s house to watch the Eagles game.
When we get together at Uncle Brian’s we each bring something yummy and always else up having some sort of epic meal. Seafood lasagna, antipasto, steak, fresh caught perch and homemade meatballs to name a few.
Today, we’re having prime rib (!!!) so I decided to make a baked potato bar to go with it.
For the potatoes, I simply scrubbed them, poked a ton of holes in the skin, rubbed them with almond oil to lend a nice nutty flavor and sprinkled the skin with course sea salt and freshly ground pepper. Then I put them right on the rack in a 350 degree oven for 75 minutes. They were done a bit early so I turned off the oven and left them in there for an additional 30 minutes and they got nice and soft inside and crispy outside without burning.
I threw together a fixin’s bar using my glass chips-and-dip platter with sour cream, butter, chopped bacon, finely chopped chives and shredded cheddar cheese. Everything you could possibly want to top your spuds!
Now it’s time to eat. I hope you get the chance to relax and enjoy your family today.
Go EAGLES!! 🙂
Winter is in full swing on the east coast. And so is my lack of motivation. I’m sure you can tell by my absence here that I just haven’t been feeling very inspired lately. The difference between ‘try’ and ‘triumph’ is just a little ‘umph’, they say, but there’s no ‘umph’ to be found ’round these parts.
There are plenty of things on my to do list, but lately it seems like the only items that actually get crossed off are the bare essentials – just barely. There are closets to be organized, walls to be repainted, trim to be caulked, and a tricky elongated living room begging for just the right furniture placement that I haven’t quite come up with yet – not for lack of trying. I’m coming for you, 21×14.
It doesn’t help that our third snow storm of the winter just left town. My commute home from work on Tuesday was 4. hours. long. 4 HOURS to go 35 MILES! The snow started much earlier than predicted and by the time I got out of a meeting nearly an inch was on the ground. The swiftly falling snow compounded by the early rush hour that started around lunch time due to the fact that everyone and their mother was trying to make it home before the heavy stuff really hit made for the commute from H-E-double-hockey-sticks.
The snow is becoming less of a novelty and more of a schedule-ruining pain in the behind with each storm. I love working from home once in a while, but I’m starting to feel cooped up, and the more I sit at home the less motivated I become. It’s a vicious cycle that has me counting even the smallest victories as a win this week.
I kept the whole house clean, cooked homemade meals and had a nice dinner out with friends. Win, win and win. I mean, c’mon, who wouldn’t want poached eggs on a toasty slice of whole wheat baguette topped with mango salsa, Sriracha and cilantro for dinner on a Tuesday night? Amiright?!
It’s all about the small, wholesome, delicious little wins this week. And I’ll take it.
Work is back in full swing, and so is my attempt at prepping meals to get us back on track after a holiday season full of heavy food. Making three meals a day from scratch (two of which that are also portable enough to drag into work) is nothing short of a miracle. I’m trying to make an effort at providing us with three balanced meals to curb cravings and keep hunger pains at bay throughout the hectic work week, so I put on my thinking cap and came up with an easy breakfast that’s perfect for our busy lifestyle – using ingredients I had on hand, no less!
I’m sharing the deets of this genius idea with you, just in case you struggle with healthy meal planning like I do. Okay, maybe not genius (I’m sure there’s hundreds of pins on Pinterest with similar breakfast recipes), but I’m pretty proud of myself. These breakfast cups were inspired by a crustless quiche recipe that I got from my Mommom, but even more lightened up. I used a cupcake pan to make 12 yummy breakfast cups using just six eggs and three small links of sausage. A serving size for Mike and I will be two cups, so one egg and a quarter of a sausage link each, but they’ll taste yummy and curb our cravings for a heavier breakfast sandwich. The protein should stick with us throughout the day, too.
Here’s the recipe if you’d like to make them yourself:
- Small Sausage Links, sliced (3)
- Eggs (6)
- Garlic Powder
Preheat oven to 400 degrees. Spray a cupcake pan with nonstick cooking spray and set aside.
Heat a large skillet over medium-high heat. Cut the sausage links into very thin slices (or use ground sausage) and sauté in pre-heated skillet until cooked.
Crack six eggs into a medium-sized bowl. Sprinkle a generous amount of paprika, garlic powder and chives (dried or fresh) onto eggs and beat with a fork until combined. Feel free to add a little milk to this step for fluffier eggs if you’d like. I didn’t have any on hand, so I omitted it for this recipe. I also omitted adding salt and pepper to the eggs because the sausage would add enough seasoning combined with the other herbs and spices.
Divide cooked sausage slices among the 12 cups in the greased cupcake pan. Pour egg mixture over sausage until cups are half full. Place in oven and bake until eggs become fluffy, about 10 minutes.
Allow breakfast cups to cool in cupcake pan and divide into grab-and-go single-serve freezer bags. Freeze until ready to eat. Then, pop them into the microwave until warm and enjoy!
I know, totally gross, right? It actually wasn’t that bad, and Mike was proud of me for fulfilling a family tradition in his great grandfather’s footsteps to eat the eye of a fish when it’s served whole. The flavor tasted kind of salty like an oyster, but the texture wasn’t as benign. Think jell-o meets a contact. Not that I’ve eaten a contact lens, but that’s what I imagine it would feel like. Check out Mike’s vlog of our Christmas Eve celebration to see the deed go down. I take the fateful bite at around 6:30.
The fish eye was actually my second food adventure of 2013, preceded by my first taste of veal tongue about a month earlier. A true foodie takes risks, right? Hey, Anthony Bourdain espoused the deliciousness of the veal tongue at the EXACT SAME RESTAURANT where I tried it. I walked, er, ate in Bourdain’s footsteps. You have to give me some sort of foodie props for that, people!
Though I don’t think I’ll be trying fish eye again anytime soon, I do want to keep up my adventurous foodie momentum in 2014. What do you recommend I try next? What’s your most adventurous food risk?