Homemade Breakfast Sausage Patties

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One of my favorite childhood memories is Christmas morning with my family. The four kids would sit on the steps leading down to the family room to take a group picture. (By the way--looking back on these pictures present day is hilarious. It's a tradition I highly recommend doing with your own family!) Then we'd go down the steps, turn the corner, and be delighted by all the presents Santa brought us. After we were done playing with our new toys, we would enjoy a nice, big family breakfast. These breakfasts always included my Dad's Sausage McMuffins. They were (and still are) my favorite.

He would use packaged sausage to make his breakfast sandwiches, but this is an easy and healthy alternative to using already prepared sausage. I had some leftover ground pork in my refrigerator, so I simply added some sage, thyme and a few other seasonings to turn these into breakfast patties. These are great on their own or dipped in maple syrup. They would be great on a breakfast sandwich as well. Enjoy!

Printable Recipe

Ingredients

• 1 lb. ground pork
• 1/2 tbsp. dried thyme
• 1/2 tbsp. dried sage
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 tbsp. canola oil

In a medium bowl, combine pork, thyme, sage, pepper, salt, red pepper flakes, garlic powder and onion powder. 

Take 2 tbsp. of the pork mixture and roll into a ball. Flatten so it is about 1/4-inch thick. Repeat with remaining mixture.

Heat oil in a skillet over medium-high heat. Add patties to skillet and cook for 4-5 minutes per side. 

Serve with maple syrup. 

Tip: You can make the patties ahead of time and freeze them before the cooking stage for later use. When ready to cook, cook while frozen and add 2-3 minutes onto the cook time. You can also freeze already cooked patties and zap them in the microwave to reheat.

Source: SK Original

Red Quinoa with Toasted Pine Nuts and Shrimp (Gluten-Free)

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Since my mom is retired and I'm now a stay-at-home-mom, my mom and I typically get together at least 1-2 times per week. She loves spending time with her grandson (and her daughter!) and we love it as well. She also gives me some free time to do things around the house or run errands that can be difficult to do with an almost 6-month-old, so her visits are very much appreciated!

She usually brings over lunch, which often makes me feel guilty. If she's coming over, I should give her lunch, right? Sometimes we just do something easy like peanut butter and jelly sandwiches. But this past time I decided to make something a little more fun. This lunch was light and healthy, plus easy enough to make with Bradley in the background. It's a perfect girls snack since it's not too heavy, yet still enough to satisfy our appetites. Enjoy!

Printable Recipe

Ingredients

• 1 cup uncooked red quinoa
• 1/2 tbsp. plus 1 tsp. olive oil, divided
• 1/2 small onion, diced
• 1 tbsp. garlic, minced
• 1 1/4 cups unsalted beef broth, heated
• 1/4 tsp. salt
• 1/4 cup pine nuts
• 1/4 lb. shrimp, peeled and deveined
• 1 tsp. dried parsley
• 1/4 cup scallions, chopped
• 1/4 teaspoon freshly ground black pepper
• Extra olive oil, for serving

Rinse and drain quinoa. 

Heat a large saucepan over medium-high heat. Add 1/2 tbsp. olive oil to pan. Add onions and cook for 2 minutes, until tender. Add garlic and cook for 1 minute. Add quinoa and cook for 1-2 minutes to lightly toast. Add warm beef broth stock and salt and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until liquid is absorbed and quinoa is tender.

While quinoa cooks, heat a large nonstick skillet over medium heat. Add pine nuts to pan. Cook 4-5 minutes or until lightly browned, stirring frequently. Remove from pan and set aside.

After nuts are done, add 1 tsp. olive oil to the same pan. Season shrimp with salt and pepper. Add shrimp and cook for 2 minutes per side, until pink. Remove and set aside.

Once quinoa is done, add pine nuts, parsley, scallions, pepper and shrimp. Stir to combine. Drizzle olive oil over the top. Serve warm or at room temperature.

Source: SK Original

Mom's Amazing Eggplant Parmigiana

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If I were to tell you my mom's Eggplant Parmesan is the best, I'm sure you would think I was lying. Everyone titles their favorite foods as "the best" or "amazing" or "the world's greatest." But this time is different, guys. Her Eggplant Parmesan really is the best and amazing and the world's greatest. It's requested over and over again in our family for that very reason. It takes some time to prepare so it's sort of a delicacy around our house. She makes it for special occasions like birthdays and holidays, and anytime in between is just pure luck on our behalf!

She crisps up the eggplant, then layers it with her even more famous marinara sauce and lots and lots of cheese. Everything in the recipe is as the Italians say, "quanto basta," or as much as you need. If you need more breadcrumbs, use them. More cheese? Why not. The recipe below is a basic guideline, but don't be afraid to use more or less as you see necessary. But most of all enjoy this deliciousness because with other people around, I guarantee it will be gone before you know it. Oh, and it's even better the next day right out of the refrigerator! :)

Printable Recipe

Ingredients

• 3-4 large eggplants, peeled and cut into 1/4-inch slices 
• 1-2 cups canola oil, for frying 
• 3-4 eggs, beaten 
• 3-4 tbsp. water
• 3-4 cups Italian seasoned bread crumbs 
• 4+ cups marinara sauce, homemade or store-bought
• 1 1/2 cups Romano or Parmesan cheese, grated
• 4 cups Mozzarella cheese, shredded

Spray 10x13" pan and set aside. 

Crack eggs in a bowl and whisk them with the water. Put the breadcrumbs in a separate bowl. Dip each slice of eggplant in egg then breadcrumbs, shaking off the excess. 

Add canola oil to a pan over medium-high heat, making sure it generously covers the bottom. Fry until soft (some may be crispy on outside and soft on inside and that’s fine). Drain eggplant on a paper towel-lined dish. Repeat with remaining eggplant, adding more oil if necessary.

Preheat oven to 350 degrees F.

Spread 1 cup of sauce on the bottom of the prepared pan to prevent the eggplant from sticking. Layer eggplant on top of sauce, then cover with 1 cup sauce, 1/2 cup grated cheese and 1 cup Mozzarella. Repeat, starting with the eggplant, so you have 3-4 layers, ending with cheese on top.

Bake 1 hour or until cheese is melted and sauce bubbly.

Source: My Mom

{Tiny Tot Tuesdays} Homemade Organic Baby Rice Cereal

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Welcome to my first installment of Tiny Tot Tuesdays! Since I have a baby in the house and will be making a lot of homemade food for the foreseeable future, I figured I would share all of my recipes in case anyone is interested! So be on the lookout on Tuesdays to see if I have any new Tiny Tots recipes to share :)

I can't believe our baby boy will be 6 months in two weeks! Everyone asks me if time is flying by, and I'm always torn. The days seem to last longer than usual, but time as a whole is definitely going by too fast. It seems like just yesterday he was being taken home from the hospital.

Although I miss our little 6 pound baby, I'm having so much fun with him hitting a ton of new milestones. Holding up his head, giggling, playing with new toys, standing and sitting with support...it's all so exciting! And now we're on to a new phase: solid foods!! We started with homemade organic brown rice cereal and he definitely enjoyed it. Please consult with your pediatrician before feeding your baby any solids, though! Up next: oats!

Printable Recipe

Ingredients
Makes about 6 servings

• 1/4 cup organic brown rice
• 2 cups of water

In a food processor or Baby Bullet (or anything that has a milling blade), add rice and grind to a fine powder. It usually takes about 5 minutes in a food processor.

Add the rice powder to a pot with the water. Whisk so it doesn't clump. Cook until it boils, then cover and turn the heat to low. Cook for 20 minutes or until it reaches the consistency you want (should be a little thinner than applesauce). If it clumps, use an immersion blender to thin it out.

Pour the cooked cereal through a sieve to remove any lumps or chunks of rice.

Allow to cool then serve to your baby with a spoon. I recommend adding some breast milk or formula to the cooked cereal as well...this thins out the cereal and adds a flavor they already know and enjoy.

If saving for a later date, pour it into storage cups to freeze or refrigerate. You can refrigerate up to 3 days or freeze for 30 days. Make sure you label your cereal! Once you are ready to serve, heat the refrigerated or frozen cereal up in the microwave and allow to cool to just warmer than room temperature. Add breast milk or formula to thin it out.

Tip: You can grind up extra rice and store it in an airtight container for future use. 

*Consult your pediatrician before feeding your baby solid foods and to see what amount/type of food you should give your child.

Source: SK Original (although heavily adapted from doctor's recommendations)

Mardi Gras Kings Cake

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How did you guys spend your Sunday? Searching all over for a little plastic baby for your Kings Cake? I didn't think so. But that's what I was doing. Ash Wednesday is this week, which means tomorrow is Fat Tuesday. Time to eat up before the Lenten season begins! And that means Kings Cake!

The dough in this cake is so sweet and, besides the rising time, doesn't take too long to make. I love the filling combination of brown sugar, pecans and raisins. It kind of reminds me of a cinnamon bun or a sweet breakfast pastry. The cake is decorated in sugars of traditional Mardi Gras colors: yellow, purple and green. And of course, the plastic baby inside. Whoever finds it is guaranteed good luck for a year! So you bet your butt I was putting one of those things inside. My cute little niece was the recipient of this year's plastic baby, and it was so fun to watch everyone search their individual piece. I bet your family will have fun with this one, too. Enjoy!

Printable Recipe

Ingredients
Makes 2 cakes

Pastry:

• 1 cup milk
• 1/4 cup butter
• 2 (.25 oz.) packages active dry yeast
• 2/3 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 tsp. salt
• 1/2 tsp. freshly grated nutmeg
• 5 1/2 cups all-purpose flour

Filling:

• 1 cup packed brown sugar
• 1 tbsp. ground cinnamon
• 2/3 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup raisins
• 1/2 cup melted butter

Frosting:

• 1 cup confectioners' sugar
• 1 tbsp. water

Additional:

• Plastic baby, for inside (optional)
• Yellow, green and purple sugar, for decorating (optional)

Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.

When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.

Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.

Bake in preheated oven for 30 minutes. Push the plastic baby into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water. Sprinkle on purple, green and yellow sugar in 1-inch sections for decoration.

Source: All Recipes