Spinach and Egg Strata

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Today's SRC post comes from Ashley at Rainstorms and Love Notes. I was excited to get her blog this month because I haven't had a chance to blog in a while (ya know, with a newborn and all), so finally getting online and checking out the abundance of yummy recipes Ashely had lined up made me even more excited to get in the kitchen and make something new.

I love strata recipes because they're kind of like a glorified french toast…without all the extra work, of course. You throw the bread and milk into a ramekin with yummy spices, add some spinach for extra flavor and texture, and then top with delicious Mozzarella cheese. A super simple breakfast that is packed with flavor (and vitamins) and will keep you full until lunchtime. Enjoy!

Printable Recipe

Ingredients

• 4 slices of bread
• 2 handfuls of fresh spinach
• 2 eggs
• 3/4 cup milk
• 1 tsp. minced garlic
• 1/2 tsp. oregano
• Pinch salt and pepper
• 1/2 cup Mozzarella cheese

Preheat oven to 375 degrees F.

Tear the bread into small pieces and divide evenly in the ramekins.

Chop the spinach and place on top of the bread.

Whisk together the eggs, milk, garlic, oregano, salt, and pepper.

Pour the milk mixture evenly over the bread and spinach.

Top with the cheese, cover with foil, and bake for 20 minutes.

Remove the foil and back for another 15 minutes, until the cheese is starting to brown.

Source: Rainstorms and Love Notes

An InLinkz Link-up

Slow Cooker Hoisin Pulled Pork

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Hey all! I know it's been awhile, but I'm back for Secret Recipe Club this month. I've been cooking lots, but it's hard to get some time on the computer with a newborn and toddler running around! Once I get in the swing of things, I promise I'll be back! But for now, expect sporadic recipe posts!

This month's SRC assignment was Sashi's blog over at Get Off The Couch and Cook. I'll admit there were a ton of recipes I bookmarked to try out, but these days new slow cooker recipes always grab my interest! The easier, the better :) My family loves pulled pork sandwiches, so I was excited to try out a new flavor profile other than traditional BBQ. These Asian-inspired sandwiches were scrumptious and were so easy to make. We love Asian dishes in our household so this was right up our alley! The pork was tender after a few hours and was falling apart. Enjoy!

Printable Recipe

Ingredients

• 1/2 cup pineapple juice
• 1/2 cup reduced sodium soy sauce
• 1/4 cup natural peanut butter (creamy or crunchy)
• 2 tbsp. honey
• 2 tbsp. jarred minced garlic
• 1 tbsp. rice vinegar
• 1 tbsp. sesame oil
• 1 tbsp. sweet chile sauce
• Freshly ground black pepper to taste.
• 3-4 lb pork loin
• Hamburger buns, for serving

In a small bowl, whisk together everything but the pork until well blended.

Place the pork loin in a 4-qt slow cooker and pour the pineapple-hoisin mixture over the pork.

Cover and cook on low 6-7 hours or on high 3-3.5 hours.

Shred in the slow cooker, removing any large bits of fat.

Serve on hamburger buns.

Source: Get Off The Couch and Cook

An InLinkz Link-up

Homemade Pizza Sauce

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Bradley's favorite thing to do (by far) is play with his toy kitchen and pretend to cook us food. When he wakes up in the morning, the first thing he asks is to go downstairs and cook, so I find it super important to let him help me out in the kitchen wherever he can. It's fun for both of us and is a good tool to teach him healthy eating habits! 

His favorite thing to make is homemade pizza since he loves spreading on the sauce and sprinkling on the cheese. I made a big batch of this homemade sauce and keep frozen dough on hand (and let's be honest…I always have cheese on hand), so we can easily whip up some homemade pizza whenever the craving calls. It's a fun activity for the whole family. Enjoy!

Printable Recipe

Ingredients

• 1 (29 oz.) can tomato sauce
• 1/4 cup tomato paste
• 1/4 cup plus 2 tbsp. Parmesan cheese, grated
• 1 1/2 tsp. garlic powder
• 1 tsp. basil leaves
• 1 tsp. oregano
• 1 tsp. sugar
• 1 tsp. onion powder
• 1/2 tsp. red pepper flakes
• 1/2 tsp. salt
• 1/2 tsp. pepper

Combine all ingredients in a bowl. Allow to sit at room temperature for 30 minutes. Use as desired.

You can freeze this sauce for up to 6 months.

Source: SK Original

Asian Beef Stir-Fry with Mushrooms and Snow Peas

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Are you trying to start the New Year off right…beginning with a healthy diet? Stir-fry recipes are the way to go if that's what you're aiming for. Just pick a protein and a ton of vegetables, and you've got yourself a filling and health-conscious meal. Soy sauce-based stir-fries are my favorite, so I usually tend to go that way with the sauce. Plus it's something I always have on hand, so not only is it delicious, but it's convenient. Enjoy!

Printable Recipe

Ingredients

Sauce:

• 1/2 cup low-sodium soy sauce 
• 5 tbsp. brown sugar 
• 6 tsp. garlic, minced 
• 1/4 tsp. ground ginger 
• 2 tsp. seasoned rice vinegar

Beef:

• 10 oz. snow peas 
• 4 tbsp. olive oil, divided
• 10 oz. mushrooms, sliced thinly 
• 1 lb. beef, thinly sliced (sirloin steak strips, flank steak, or any other steak) 
• 2 cups cooked rice, for serving

Combine all the sauce ingredients in a bowl and whisk to combine. Set aside.

Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.

Add 2 tbsp. to a large skillet over medium heat. Add mushrooms and cook until tender. Remove and place in a bowl.

In the same skillet, heat the remaining 2 tbsp. oil over medium-high heat. Add the meat in an even layer (you might need to do this in two batches). Cook for 1-2 minutes until nicely browned, then flip and brown the other side. Remove from skillet and repeat with the remaining beef.

Return all of the cooked meat back to the skillet. Add the snow peas, mushrooms and sauce. Cook for 1 minute or until heated through.  

Serve over rice.

Source: Adapted from Julia's Album

Slow Cooker Brisket with Brown Gravy

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Pardon the picture (getting dark at 4:30pm does NOTHING for my dinner pictures), but I just had to share this recipe with you. I love simple slow cooker recipes that taste like you spent hours in the kitchen. The hardest part of this recipe was spending 10 minutes searing the beef (if you even count that hard). Other than that, you basically throw everything in the slow cooker and a few hours later you get tender brisket and vegetables with an incredibly flavorful gravy. Ideal for these chilly winter nights. Enjoy! And HAPPY NEW YEAR!!

Printable Recipe

Ingredients

• Canola oil, for searing
• 1 (2 1/2 to 3 lb.) brisket
• Kosher salt
• 1 bunch parsley, stems reserved and leaves chopped
• 2 stalks celery with leaves, chopped
• 1 bay leaf
• 1 (14.5 oz.) can beef broth
• 2 cups red wine
• 2 tbsp. tomato paste
• 1 (.87 oz.) packet slow cooker pot roast seasoning
• 2 medium onions, chopped
• 2 cups baby carrots
• 2 (8 oz.) packages sliced baby bella mushrooms
• 1 (.87-ounce) packet brown gravy mix
• 1 cup cold water

In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side.

To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on high for 4 to 6 hours or low for 8 to 9 hours, until the meat is fork tender. Halfway into cooking, add the carrots. One hour before the brisket is done, add the mushrooms.

Remove the meat, onions, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. 

In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk the gravy mixture into the brisket liquid. Cook until thickened, about 2 minutes. Skim any fat off of the top.

Slice the brisket and arrange it on a serving platter. Serve it with the onions, carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.

Source: Adapted from Food Network