Friday, September 30, 2016
Quick truth bomb: we've been eating oatmeal wrong our whole lives.
Don't run away. I have to be honest, I had my doubts about savory oatmeal. Don't we only eat oatmeal as a vessel for melty brown sugar, lots of cinnamon and crunchy granola? That was the case until I had a bite of this Savory Oatmeal with Crispy Apple Sausage and Drippy Egg and everything I thought I knew about breakfast went out the window.
This is the actual breakfast of champions. Warm oatmeal, seasoned just slightly with a bit of salt and cracked black pepper, is the base. It's hearty and healthy and comforting. Then comes the star of the show: crumbled apple chicken sausage is cooked over high heat until it becomes brown and slightly caramelized. The texture and slight sweetness is out of this world. A drippy, sunny side up egg, over-seasoned with cracked pepper and red pepper flakes binds the whole dish together and keeps us full for hours. For crunch and freshness, chopped scallions are just the ticket. Oh, and how could I forget the cheddar cheese! Salty, melty, a perfect compliment to the apple and egg.
I don't really know what to say. I just love this oatmeal so much! It is absolutely going to be a regular breakfast for me this fall. And the varieties are endless! Oatmeal is such a versatile base that really anything goes - bacon and caramelized onions with goat cheese? Broccoli and cheddar? Ham and swiss? Ah!
I'd love to know - have you had savory oatmeal before? What are your favorite toppings? If you haven't, are you willing to try it? I don't want to be a nag, but I insist that you should. Oh, also, this meal comes together SUPER quick, sooo...why limit it to just breakfast? This has quick weeknight dinner written all over it!
Here's what you need for Savory Oatmeal with Crispy Apple Sausage and Drippy Egg* (Print Recipe!)
2 cups water
1 1/2 cups rolled oats
1/8 teaspoon salt
1 tablespoon olive oil
2 links apple chicken sausage, casings removed (I used Al Fresco)
non-stick cooking spray
1/2 cup shredded cheddar
1 scallion, white and light green parts sliced thin
salt, pepper, and red pepper flakes to taste
Here's what you do
In a small saucepan, bring the water and salt to a boil. Stir in the oats and reduce heat to medium. Cook for 5 minutes, stirring occasionally until thick. I added a pinch of black pepper to the oatmeal as well. Set aside and keep warm until ready to serve.
In a non-stick skillet, heat olive oil over medium heat. Add the sausage and crumble finely. Cook, tossing frequently, for 5 to 7 minutes until the sausage is dark brown. Set aside.
Wipe clean the same skillet that the sausage cooked in and spray with non-stick cooking spray. Crack in one of the eggs and warm over low heat. Be careful not to break the yolk. Season with salt, pepper, and red pepper flakes for desired spiciness. Do not flip, but cover the skillet for a minute or two to set the egg whites without hardening the yolk. Repeat with the second egg.
To serve, ladle a generous portion of oatmeal into two bowls. Sprinkle sausage on top then carefully slide the eggs onto the oatmeal. Top with shredded cheddar and scallions. Serve at once.
*Gas Stove Girl Original Recipe
Wednesday, September 28, 2016
A round-up of my favorite bites and other food drama from the past few weeks
And Fudge Stripe Cookies...
It is officially FALL and that is something to celebrate. Whether you are obsessed with pumpkins, apples, winter squash, soups, stews, or casseroles, this is one of my favorite times of the year to cook and eat!
I have quite a few pumpkin recipes on the blog, some of my favorites being Pumpkin Oat Waffles, Pumpkin Snickerdoodles, and Pumpkin Martinis. This year, I want to experiment more with savory pumpkin recipes! In the meantime, I'm also going nuts with every pumpkin spice product the grocery store throws my way.
And Fudge Stripe Cookies...
Football season is in full swing and that always makes me crave a big pot of chili with all the fixin's. On opening day, I made a batch of my Mom's chili, but rather than cooking it on the stove I threw it in the Crockpot on high for 4 hours. For topping, I had plenty of sour cream, shredded cheese, cilantro, and tortilla chips on hand. Combine this with a win for my team (the New York Giants!) and it turned into a pretty great Sunday!
Chicken Cordon Bleu Panini
This is so random, but I have been on a grilled sandwich kick recently. On Snapchat a few weeks ago, I made Chicken Cordon Bleu Panini that were to die for! The key components: chicken tenders, deli ham slices, and swiss cheese with mayo! Nestle it all between two slices of bread, butter the outside, and cook in a pan until golden brown and melty. I also use a grill press to really bind the whole sammie together.
Sheet Pan Chicken Tikka a la Smitten Kitchen
I'm rather convinced that Deb can do no wrong. A true food blogging inspiration, I often find myself cooking a meal or two of hers every couple of weeks. This recipe for Sheet Pan Chicken Tikka is addicting! The spices are warm and comforting, while a dollop of greek yogurt cools the whole thing down. I had a few hearty helpings atop steamed white rice. Dinner bliss!
What are you cooking and eating and drinking this fall?!
Sunday, September 25, 2016
Well my friends, we've done it.
We've combined two of the best bread products into one. It is as miraculous as you'd expect. It is also much easier than you might think, and that is pretty great too!
Pretzel Bagels. I don't know if there is much more to say (...that won't stop me from gushing about these beauties, of course). Deep, golden brown crusts with a sprinkle of pretzel salt, soft and chewy centers. The taste of soft pretzels in a bagel suit. Ugh, yes. This is what dreams are made of.
In order to make this breakfast dream a reality, there are a few key things we need. First, for the bagel part of it all: yeast, flour, and patience. Yeast will get activated in a bit of warm water with some sugar. This will bring our bagels to life, allowing them to puff up in a hot oven. Although bread flour is more commonly used in bagels because of its higher protein content, all-purpose flour is perfect for our needs in this recipe. It will create a crumb that is a little softer than a classic bagel and more reminiscent of a traditional soft pretzel. The dough won't be as lofty, but that's OK.
For the pretzel parts, we need a good bit of baking soda, an egg wash and pretzel salt. The bagels will take a quick dip in a pot of boiling water combined with baking soda. The baking soda changes the pH of the water and helps speed up the cooking process, creating that deep brown color on the outside of the pretzel bagels. The egg wash will create a sheen on the outside, and also act as the glue that keeps that irresistible salt on top. It's science!
So now that we know we can in fact make pretzel bagels, what on earth should we do with them? Here are a few ideas:
--Eat them warm, straight, right out of the oven
--Cut 'em in half and smear a bit of cream cheese all over, with a sprinkle of garlic and chives for good measure
--Make a breakfast sandwich, heavy on the cheese
--Whip up a batch of tuna salad and pile it high
The options are endless, but the good thing is, there ARE options. Lots of 'em. No matter how to slice it, they're sure to impress
Wednesday, September 14, 2016
PUMPKIN! PUMPKIN! PUMPKIN!
It's September which means it's pumpkin season and don't even try to argue that I need to wait until September 21st because I WILL NOT!
I'm not sure when exactly it became a crime to love pumpkin flavored everything, but all I know is if that's so wrong I do not want to be right. Fall is my favorite time of the year and this Pumpkin Pie Martini is further proof of it's seasonal greatness!
My mom, fully supporting my pumpkin addiction, found a bottle of pumpkin vodka that is the perfect autumn addition to my bar cart. It is also exactly what I needed to create this wonderful pumpkin cocktail, which will be on repeat for the foreseeable future.
Since pumpkin and cinnamon go so well together, Rumchata seemed like the perfect addition to this martini. Creamy, sweet, and smooth. Of course, any pumpkin pie martini needs a little spice and this one is lucky enough to include a wonderful homemade ginger simple syrup. Making your own syrups can really change the world of cocktails at home. See Blackberry Mint Juleps for reference.
If you, like me, were first in line at Starbucks on September 1st fully prepared to order a pumpkin spice latte and if you, like me, are willing to try nearly any product that they make into a "pumpkin" version, then you most definitely need to whip up a batch of my pumpkin pie martinis! Cheers to thirsty Thursday!
Monday, August 29, 2016
Some of my favorite recipes tend to be accidental - recipes you put together because you need to clear your fridge and freezer, but then all of a sudden the most delicious creation emerges from your oven.
This...this is one of those recipes. A very happy, very tasty accident.
Here was the situation I found myself in this weekend. In addition to a grumbling stomach around 11 a.m. on Sunday, there was:
--One sheet of frozen puff pastry that was reaching it's prime hanging in the freezer
--Half a block of cream cheese that was close to it's last leg in the refrigerator
--Two big bags of chopped frozen broccoli
--A small nugget of parmesan cheese and half a ball of mozzarella in the cheese drawer
Individually, these aren't particularly bad situations to find oneself in. Combined, however, I started panicking. I didn't want to waste any of this food, so I knew I had to get creative.
And so goes the story of my Broccoli and Cream Cheese Breakfast Braid. This creamy. dreamy creation is perfect anytime of day. Having some girlfriends over for brunch? Need a quick, low maintenance dinner? Want to treat your family to a special Saturday breakfast? This recipe is just what you need for all these situations and more.
In reality, I should have foreseen the success this dish was going to be. Generally, anything wrapped in puff pastry will immediately have a gourmet touch. Then I went ahead and made a savory cream cheese base...who DOESN'T love warm, melty, rich cream cheese?! A couple of soft-scrambled eggs and chopped broccoli make this dish robust and fulfilling. Plus, you can customize this any way you want! Thinking about adding ham and cheddar cheese? Me too!
Did I mention that it's a showstopper? So gorgeous!
Tuesday, August 23, 2016
I adore this dinner. Simple, slow-cooked, tangy, and cheesy.
These are adjectives to live by!
Are you, like me, a fool who forgets all about her beloved Crock Pot in the summer? Why do we neglect the one device in our kitchen that cooks our food entirely without an oven?! Well today, we are fixing this problem.
This Crock Pot Italian-Style Beef with Cheesy Polenta is familiar yet intriguing. Comforting Italian flavors like oregano, parsley, and tangy crushed tomatoes meet boneless chuck steak, make a wonderfully rich ragu as they simmer away while we are at work, THEN get piled high atop a polenta packed with garlic, mozzarella cheese and cracked black pepper. What's not to love?
Oh, I nearly forgot, if you--this time, unlike me--are handy with your summer garden and find it overflooowing with fresh basil, please please PLEASE tear up a bunch and throw it on top. Please? Thank you.
So, here's how this all goes down:
The night before your delicious dinner: Set out your Crock Pot/slow cooker, the exact spices you need, a can of tomatoes, and honey so you don't have to fumble in the pantry early in the morning. Chop an onion and a clove or two of garlic, then stick them in the fridge in a zip top baggie.
The morning of: Dump onion, garlic, tomatoes, spices, honey, and olive oil in the bowl of your slow cooker. Whisk until combined, then nestle in the steak. Turn on low, go live your life for 8 hours.
Just before dinner: Prepare the most delicious, creamy polenta known to man. Shred up your beef. EAT!
It's meals like this that remind me why I l.o.v.e. food! Let's eat.
Thursday, August 18, 2016
It's Fri-YAY so I made red wine popsicles!!
Specifically, I made Mixed Berry Red Wine Popsicles to help us beat the mid-August heat.
P.S. Can I just say, real quick, how much I hate summer? I did a complete switch sometime after graduating college and now I simply cannot stand it. It no longer has the carefree, "school's out" joy surrounding it. I hate being hot, and sweaty, and uncomfortable, and dehydrated all the dang time! Enough! Give me cold weather now I say!!
At the risk of sounding dramatic, let's just talk about these popsicles. An adult spin on a childhood classic. No matter the flavor, popsicles have a way of brightening your day. Plus they can offer us a fleeting minute or two of chilly comfort in the late summer humidity.
Now, I made these popsicles with the intent of them really tasting like red wine, with just a hint of berries and orange juice in the background to give them a sort of sangria-like flare. Because of this there is more wine than other liquids in the popsicles, and--although they do indeed freeze solid--the melt time on these bad boys is preeetty quick. No worries though, just enjoy them with a small plate or cup underneath to catch any drips!
Dessert and drinks all in one? I'd say we are doing something right this summer.