Italian Breakfast Sandwich

We were out and about again this weekend looking for an investment property.  That left very little time for breakfast.  But it is the weekend...and I love my breakfasts on the weekend!  So I needed to make something that was hearty (protein) and quick.

Eggs!  You can make them really fast, but you can also jazz them up so they don't taste so ho-hum.  I'm not that great of an egg eater, but I do eat them.  That's why I like to add things to them so I tend to like them more.  

This sandwich is the perfect on the go breakfast.  You can whip it up in about 15 minutes and take it on the go by wrapping it in foil.  Otherwise it makes a great presentation at the breakfast table.  We ate our with some fresh fruit.  I chose an Italian theme for this dish.  I love the flavors of tomato and basil, and who can't resist some melted mozzarella?   I know I can't!

Try something new for your breakfast next weekend and if you are in a hurry, like me, this is the perfect thing.

 
Enjoy!

Italian Breakfast Sandwich

1 egg
splash of milk
1/2 t dried basil
salt and pepper
1 oz mozzarella cheese
1 slice of tomato
5 spinach leaves
1 whole wheat English muffin, toasted


In a small bowl whisk together 1 egg, a splash of milk, and dried basil.  Cook egg in a skillet over medium heat, scrambling egg.  Add salt and pepper to taste.  When egg is almost done add cheese and cook 1 minute to melt.

To assemble:  Place toasted English muffin cut sides up.  On one muffin add the spinach, tomato, scrambled egg and top with other English muffin.  Serve warm.

General Tso's Chicken - Lighter Version

I love Asian Cuisine don't you?

On of my favorite dishes is General Tso's Chicken.  That sweet and spicy sauce gets me every time!  But...it's not very nice in keeping the girly figure.  Typically battered and deep fried it loads up on the fat and calories.  What's a girl to do?  Make a lighter version, that's what!

So I got out my trusty wok and set to work.  You can use a large skillet if you like, it works just fine.

So to cut the calories I decided to prepare the chicken in my usual fashion which is stir-frying it light oil with a coating of cornstarch on the chicken.  Once this is done you can add the General Tso's sauce and have the same flavors as the real dish without all the fat and calories.  Perfect!

This version is all about the chicken and the sauce with some added peanuts for crunch.  You can certainly add any vegetables you like to make it even healthier.  Just make sure to cook the chicken, remove, cook the veggies, then add the chicken back with the peanuts, then add the sauce until heated through.  It's more of a method than anything.  You can use this method with any stir-fry.

Stir-frys are easy to make and perfect for a weeknight meal.  So instead of calling for take-out try this version at home.  It's every bit as good as take out, if not better.

Enjoy!


General Tso's Chicken - Lighter Version




1/4 c chicken broth
1 1/2 T. tomato paste
1 T. soy sauce
1 T. rice vinegar
1 t hoisin sauce
1 t chili paste
1 t sesame oil
1 T. sugar
1 teaspoon cornstarch

½ 1b boneless skinless chicken breasts

¼ c. cornstarch

2 T. canola oil
1/3 c roasted, unsalted peanuts
brown rice, cooked
 
In a small bowl combine your chicken broth, tomato paste, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and cornstarch.  Stir to combine and set aside.


Cut chicken in to bite sized pieces.  Place cornstarch on a plate and roll chicken, covering all sides.  

Heat oil in a wok or skillet.  Add chicken and stir fry over medium high heat about 5-7 minutes until chicken is cooked through.  Add cashews and stir until they are toasted.  Add stir fry sauce and toss until ingredients are covered.

Serve over hot cooked brown rice.

Roasted Potatoes & Green Beans

 

Fresh in season vegetables are calling out to me!

I love going to the farmer's market and picking out fresh fruit and vegetables to use in a fabulous dish.  My problem is that I get so flustered from all the gorgeous looking items that I tend to want to over buy.  I mean really over buy, to the point I can't carry it out of the market to the car!

Talking to our local farmers is so interesting.  You can learn a lot about fresh veggies and how they are grown, picked at their peak, and even what their favorite cooking techniques are.  I found some wonderful green beans, potatoes, eggplant, and squash at one farmers stand.  I could just smell all the freshness around me and knew I had to have some for a quick dinner for MGG and me.  

Sometimes the simplest way to cook something is the best.  Roasting vegetables is easy, hands off, and brings out great flavor in your ingredients.  Add a little garlic to the mix and  you turn plain roasted green bean from ho-hum to fabulous!
Try it, you'll be pleased.

I made this dish to accompany my Chicken Cutlets with Almond Butter and it was just perfect.  Elegant yet simple.  Flavorful yet subtle.  

You decide...and make sure to let me know.

Roasted Potatoes & Green Beans

Serves 4

Time 30 min

1 lb red potatoes quartered

3 T olive oil, divided

2 cloves garlic minced, divided

Salt

8 oz fresh green beans, trimmed and halved

Preheat oven to 450 degrees.

Toss the potatoes with 1 ½ tablespoons of olive oil, and 1 clove of minced garlic.  Season with salt.  Spread in single layer on baking sheet.  Roast for 15 minutes.

Toss green beans with remaining olive oil and garlic.  Season with salt.  Add green beans to the baking sheet along with the potatoes.  Roast for 10 minutes.  Toss green beans and potatoes together before serving.