To me there is nothing more delightful or rewarding than a classic Sunday brunch! It feels so all-American to take some time on Sunday to slow down and enjoy a protein packed brunch along side your paper.
This Sunday I was transported with the help of Applegate Farm’s Chicken and Sage Breakfast Sausage. These guys come frozen and fully cooked – so all you have to do is warm them up in the microwave, or my preferred method, in a pan with your choice of veggies (chopped asparagus).
Per my usual omelet method, I pulled out the sauteed ingredients and laid down my omelet base. Instead of adding Sunny Paris or another blend of spices to the egg mix I decided to go straight old-school and let the sage sausage really shine! In addition to asparagus and sausage the only other ingredient was a sprinkle of crumbled feta cheese to add some creaminess as well as a little bit of bite.
Using my favorite edge of the pan trick and voilà, a lovely little omelet!
It’s amazing how flavors and smells can create an experience or bring back a memory. To me that is the biggest reason to take the time for classic Sunday brunch – what better way to end the week than to slow down and take a trip back in time!
I am a big believer that anyone can throw together a quick and healthy dinner in next to no time flat. Although, like everyone, some nights I simply lack the creativity and motivation to create a meal from nothing. Fortunately the world is filled with shortcuts! One of my favorites builds off the idea of “semi-homemade” – by using pre-made deli salads as a base for stir-fry!
Of course I’m not talking about just any deli-salad, my favorite is Fresh Direct’s Italian White Bean and Pearl Pasta Salad. It’s a mixture of white beans, Sardinian toasted pearl pasta called fregola, diced zucchini, roasted tomatoes and kalamata olives with a white balsamic vinaigrette.
To elevate the pasta salad into a meal I simply stir-fried about 1/3 cup of asparagus sliced cross-wise (4 large stalks) in 1 tsp of olive oil for about 4-5 minutes until soft. Then I added a heaping 1/2 cup of pasta salad with half a sliced grilled chicken breast and sauteed until warm. I “grill” my chicken on a George Foreman grill (no joke), but however you decide to prepare your protein be conscious of overcooking it during this second saute.
What’s so great about this dish is not only that you can add really any vegetables and protein you have on hand but also that the pasta salad flavors the whole dish – no additional seasonings (or thought) necessary! In my opinion there is nothing more mindless that I can throw together – and it beats the pants off Lean Cuisine any day!
At $6 a pint Fresh Direct’s pasta salad is decent deal to boot. I use it not only as an addition to salad’s and stir-fry’s but also plain as a healthy afternoon snack. Of course this idea can be leveraged with any pre-made bean/pasta/grain salad – use your imagination at the supermarket and you could be thanking yourself later in the week!
After lots of work and a fair amount of procrastination I have finally made the leap and launched my Etsy store! It went live on Sunday with 8 throw pillow covers that make up my Spring 2011 collection:
Not only am I so excited to have compleated this step but amazingly the feeling of accomplishment is driving me to actually want to make more!
Here is to a busy spring filled with the whirling sound of the sewing machine!
By this point I think it’s clear that I love eggs and everything breakfast inspired. So, here are two tips to help you make an omelet that may spark some love of your own!
Here are the ingredients:
- 2 eggs beaten with 1 Tbs water and 1 tsp Penzey’s Sunny Paris Seasoning
- 4 Asparagus stalks sliced cross-wise
- 3 Aidells Chicken & Apple Mini Sausage, cut into rounds
- 1 Slice Deli Swiss
- 1 cup baby arugula
The first big tip is to saute any appropriate ingredient not only to get a good looking brown but also to help heat your omelet from the inside. After the sausage is warm and asparagus is starting to soften set to the side and continue to use this one pan.
The next tip is to not worry so much about keeping your ingredients to half the pan in preparation for flipping your omelet. After the eggs have just started to set in the pan I layered in the sauteed sausage and asparagus followed by the slice of Swiss and topped with arugula. Once it comes time to flip, push your omelet into the rounded edge of your pan with a large spatula. As you flip allow all your ingredients inside to shift and use that spatula to press the whole thing down into a perfect omelet crescent!
I know that’s not the clearest explanation but I swear, use that rounded edge and you’ll get a perfect omelet every time!
Last night I finally finished the 8 throw pillow covers that comprise my first ever Etsy collection! After I get the shipping costs figured out I’ll launch the store, hopefully later this week!
When I saw the pile of 5 covers above, basking in the warm sunset light, I couldn’t help but take a picture. Unfortuantely the same light posed quite a challenge for the attempted product shoot!
Similar to my reinterpreted ham and swiss wrap, this version with honey mustard, deli sliced chicken, swiss and spinach definitely pleased. With a side of carrot chips and hummus in the background my lunch was made!