Easy White Chicken Chili Recipe

I’ve been in a cooking rut lately.  As in, I haven’t done much cooking at all.  I make eggs for breakfast, sandwiches for lunch, and dinner…?  Well, dinner is usually the same boring chicken recipe I make or something equally as simple and not nearly as exciting and delicious as the recipe I have to share with you today.  So when the opportunity came about to review Lisa Leake’s newest cookbook, 100 Days of Real Food: Fast & Fabulous, I jumped at the opportunity!

100daysofrealfood

There’s a lot of things I love about this cookbook.  First, there are a ton of recipes to amp up my weekly meal cooking (or lack of).  The book is separated into ten sections:

  1. Supermarket Staples and Secrets
  2. Breakfast
  3. Lunch
  4. Salads
  5. Sides
  6. Snacks and Appetizers
  7. Soups and Stews
  8. Simple Dinners
  9. Special Treats
  10. Homemade Staples

The Supermarket Staples and Secret category includes cheat sheets for the grocery store, food prep ideas and storage, meal plans, and much more.  This is perfect for someone learning how to cut out processed foods and cooking more with real food.  The other sections are self explanatory, but what is so great about all of  them is that the recipes truly are EASY to make.  Time is not my friend (hello working full time and being a toddler momma!), so I need recipes that do not require tons of preparation.

As a cookbook ambassador, I get to share a recipe with you.  I am choosing the easy White Chicken Chili Recipe as it’s the first one I made and it’s awesome.  It’s hearty and fabulous for the cooler weather that is fast approaching.

white-chicken-chili

White Chicken Chili Recipe

This is an easy recipe that only requires 10-15 minutes of prep time, 30 minutes of cook time, and makes 4 servings.  It’s gluten-free and nut-free.  I highly recommend doubling the recipe, freezing some for later, and sharing with friends!

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1/2 jalapeño, minced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup frozen corn kernels (no need to thaw)
  • Two 15-ounce cans white beans (such as Great Northern or cannellini), drained and rinsed
  • 1 3/4 cups chicken broth
  • 1/4 cup heavy cream
  • Optional toppings: chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips

Directions:

  1. In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
  2. Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
  3. Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.

I knew this would be a winner, so I doubled the recipe.  A couple of other changes I made was using ground turkey meat instead of chicken and whole milk in place of heavy cream.  I topped mine with cheese, plain Greek yogurt, avocado, and cilantro.  I’ve eaten it for two days straight for lunch and dinner.  That has to tell you something!

cinnamon-glazed-bananas

My next recipe to try is the Cinnamon Glazed Bananas.  On top of some vanilla ice cream?  Yeah, baby!

What kind of recipes are you most in need of?  For me, it’s dinner!

easiest pot pies

Who loves comfort food?  <<raises hand>>  Maybe the real question should be who doesn’t love comfort food?  One complaint of comfort food that I hear often is that it’s not healthy.  Another popular complaint is that it takes too long to make.  Womp, womp.  Well, friends, I’ve got a solution for you today.  These are, by far and away, the easiest pot pies ever to make.  Yes, I said ever.  And they’re delicious.  And they come in the most perfect portions, so you don’t have to worry about overindulging.  One option is a beef pot pie made with garden vegetables and flaky pastry crust.

blakes beef pot pie

Want the recipe?  While I can’t quite give you that, I can give you the secret.  The secret is Blake’s.  Blake’s does all the hard work for you.  All you have to do is pop the pot pie in the oven (or microwave!), sit down, relax, and enjoy.  Their pies are made from scratch in small batches by wonderful happy people (not machine) and feature garden vegetables, potatoes, a savory signature gravy, and a flaky pie crust.  Home cooking has literally never been easier!

I’ve made these pot pies both in the oven and the microwave.  The microwave is easier, and I think they turn out great both ways.  I do like to pop it under the broiler for a few minutes to make the crust (best part) a bit crispier.  Blake’s pot pies come in beef or turkey, both the beef and turkey are raised without antibiotics.

blakes pot pie

Other noteworthy facts about Blake’s pot pies:

  • no antibiotics used
  • 0 grams trans fat
  • no artificial flavors
  • fed no animal by-products
  • no artificial colors
  • no preservatives

Yes, y’all, these are frozen meals.  No, I don’t rely on them for daily lunches or dinners.  However, sometimes I am in a pinch or sometimes I am craving something that I don’t feel like making.  That’s when Blake’s comes into the picture.  I feel good about eating these since there are only real ingredients used.  I also love how they are the perfect portions, so I don’t go crazy overboard with these delicious comfort food meals.  I try to compliment them with a fresh side, such as this kale salad I ate alongside the turkey pot pie.

blakes turkey pot pie

Blake’s pot pies are brand new and came to Meijer and Publix stores this month, with more to come over the summer and early in the fall including Sprouts and Acme.  There are many other organic, all natural, and family size meals that come in a variety of options.  Target, Walmart, Whole Foods, and local groceries are just some of the other stores that carry Blake’s.  (Check their store locator to see what’s by you.)  I always keep a few Blake’s meals in my freezer for those emergency, gotta have moments!

What’s your all time favorite comfort meal?  Mine is probably shepherds pie or macaroni and cheese, both of which Blake’s makes!

This post is sponsored by Blake’s.  All thoughts and opinions are my own.

Bacon Wrapped Cheesy Egg Biscuit Cups

I love breakfast.  It’s a meal that I could definitely eat three times a day and never get sick of.  The possibilities are just endless and breakfast foods are the best.  Simply put.  Lately, I’ve been getting sucked into those fast-paced videos on Facebook that show you how to make a recipe really quickly.  You know the ones.  Particularly from Buzzfeed’s Tasty are what impress me most, so I started following their Facebook page.  Well, one Sunday morning I watched one, and William and I headed to the grocery store.  At 6:00 a.m.  Seriously.

The videos always make recipes look so easy.  This one really was.  And then I had breakfast all week.  I made Bacon Wrapped Cheesy Egg Biscuit Cups and was pretty proud of it.  After Instagramming my masterpiece, I group texted my family who was instantly jealous.

bacon wrapped cheesy egg biscuit cups

So while I call them Bacon Wrapped Cheesy Egg Biscuit Cups, Buzzfeed called them “Bacon Egg Cups.”  (My name is much more descriptive. lol)  Original recipe can be found here.  Buzzfeed definitely photographed them better than I did, but I’ve never claimed to be a food blogger, so that’s alright.  Now I’m noticing they added chives and a dash of pepper.  Definitely prettier.  Noted for next time.  Anyway, here’s what I did:

Bacon Wrapped Cheesy Egg Biscuit Cups

Ingredients:

  • 6 mini refrigerated biscuits
  • 12 pieces of bacon
  • 12 eggs
  • cheddar cheese

Directions:

  1. Spray muffin tin and preheat oven to 400 degrees.
  2. Place HALF of one biscuit in each muffin cup.
  3. Line the muffin cup with bacon.
  4. Sprinkle cheese inside.
  5. Crack an egg in each cup.
  6. Bake for 25-30 minutes (or until bacon and eggs are fully cooked).

These Bacon Wrapped Cheesy Egg Biscuit Cups are so unbelievably filling.  After eating them for a couple days in a row, I decided I needed to be a liiiiittle healthier with what I’m eating most of the time.  Haha, I love splurging, but there’s nothing healthy about these.  Just being honest.  It doesn’t mean you shouldn’t make them though!  Give them a try for brunch when you have other people coming over to help you consume them…

linking up with peas & crayons for what i ate wednesday ‘

Last weekend, I went to check out Revel Kitchen with one of my foodie friends.  The St. Louis Cardinal’s nutritionist is the owner.  There are two locations in St. Louis, and we were excited to check it out.  We shared:

revel

  • Coconut Curry Butternut Squash Bisque: This was the BEST and definitely the hit of the meal.  It was so incredibly flavorful.  It makes me want to try to recreate it at home. (Anyone have a recipe for something similar?!)
  • Cali Club: This was your typical chicken, bacon, avocado sandwich.  Honestly, it didn’t do much for us.
  • Gotta Thai Try: We added shredded beef to it.  This bowl had a lot of potential as it was a mix of cabbage, edamame, carrots, bell peppers, scallions, toasted sesame seeds, but the Thai dressing was a little too salty for our liking.

Honestly, we weren’t quite impressed with Revel Kitchen as we’d hoped.  However, the soup was so good, that we’d definitely give it another shot and order different items.

The dinner I’m highlighting is sushi because I can’t ever have enough sushi.  Though I’ve never tried / don’t have an interest in making it, I could eat it all day long everyday.  Along with breakfast, of course. 😉  And in case you missed my Cucumber Crab Bites Recipe, those are perfect for sushi lovers who don’t want to make their own sushi!  Sushi for dinner from a couple of weeks ago:

sushi

All sushi is good, but especially if it contains cream cheese and / or tempura anything.

Soooo, these definitely weren’t the healthiest meals I highlighted today, but just a glimpse of some fun meals I’ve been eating lately.  Now to get back on track with eating a little healthier…

But before I do, I’ve got to finish my Spring Jelly Bean Trail Mix I still have left!

What’s the best not-healthy thing you’ve eaten lately? (Hey! It’s all about moderation, like I always say…)

still not cooking, but eating well

I enjoyed sharing my meals with you last week so much that I thought I’d do it again this week!  My goal lately is to meal prep and cook larger batches, so I have more easy food to grab and go or make meals from.  However, this week I have parent / teacher conferences, so my time is even more limited than normal. This would have been the ideal time to meal prep and batch cook, but that just didn’t happen.  Hey, sometimes life gets in the way of our goals, and that’s ok.  Please realize that the meals I’m posting and aren’t necessarily reflective of my everyday meals, just a snapshot of some of my better meals as of lately!  Though I’d have no problem eating sushi every night! 😉

To introduce you to today’s WIAW post (over at Sprint 2 the Table), I thought I’d show you a picture of William in his kitchen.  Yaya and Pops got William this Melissa & Doug kitchen for Chanukah, and he LOVES LOVES LOVES it!

kitchen

We have a few different Melissa & Doug kitchen sets (grill, pizza, and fruit).  I love Melissa & Doug since the toys are all wood.  William loves bringing “real” kitchen tools into his kitchen.  He loves baking and cooking and having me eat his food.  “Yummy in my tummy!” is what he often says when playing!

Breakfast

lgf hot oats

Love Grown Foods hot oats have saved me this week!  I love oatmeal and never get sick of it.  I think oatmeal is a quick and easy meal to make and there are a million mix-in options, so you never get sick of it.  LGF hot oats make mornings a no brainer since you literally just have to add water or milk and stick in the microwave!

Lunch

daveandtonys salad

Dave and Tony’s salad that my team at school ordered for lunch during conference week.  It was a nice mid-week treat among the business of conferences!  Dave and Tony’s is our favorite place that delivers to order from.  The build your own salad with the veggie burger (the best!) and corn, black beans, cucumbers, carmelized onions, and balsamic is faaaaantastic!

This picture is from a couple of weeks ago, but look how happy William is when Pops was reading to him during his lunch!

pops reading

Dinner

sushi

SUSHI!!! I love sushi so much and could literally probably eat it every night.

As a Nuby Parent Blogger, I was sent the iMonster Feeding Set to review.

nuby monster set

Nuby really has the best products, and they’re all so affordable, too.  This monster set is adorable and makes eating even more fun.

nuby monster plate

William was eating his goldfish before the monster did!  Do you see Zoey scavenging in the background?  While William does use the iMonster set to actually eat, whenever they’re clean, he brings them to his play kitchen; they’re always being used!

Note: I just proofread this post and realized I used the word “love” close to one hundred times (in a 500 word post).  Slight exaggeration, but just goes to show I share things I really do love enjoy. Or maybe I just need a thesaurus.

Have you been cooking or eating out lately?

801 Fish

The sun was out all weekend, and I’m pretty sure all of St. Louis got out to enjoy it!  If not, I’m so sorry because the weather was absolutely perfect and just what we needed!  It officially feels like spring is right around the corner.  This sunshine and warm weather needs to be here to stay!  The weekend was awesome, plain and simple.  When the weather is good, it makes everything better.  When you’re surrounded by people you love, well, life just doesn’t get better than that, and that’s what this weekend was all about!

William was ready for the weekend before the weekend even began.

sleep carseat feb16

He fell asleep on the way to school on Friday morning with his train signs in his hand.  Lately he’s been very into hoarding things in his hands while he plays and refuses to put anything down until he literally cannot hold anything else.

My nephew Jacob turned seven on Friday, so everyone went out to dinner to celebrate.  I didn’t get any cute photos of William, but he was enamored with his cousins, as always, and LOVED singing Happy Birthday over and over.  We went to Jacob’s birthday party on Saturday morning.  It was at an indoor soccer park and Star Wars theme.  Stephanie went above and beyond, just like she does for every event.  After the party, we came home for lunch and a nap before meeting my friend at the park.  The weather was almost 80 degrees, just perfect!

We enjoyed lots of time outdoors and took Zoey on a walk when we got home.  William was giddy in the sunshine and was laughing as he ran with the dog.

run smile feb16

I love that he loves the outdoors as much as his momma!

That evening, I went on a date to 801 Fish.  I had previously been to 801 Chophouse, but 801 Fish was newer to St. Louis.  Everything about 801 Fish was awesome – the decor, ambiance, and food; it did not feel like we were in St. Louis at all.  We ordered and ate enough food for an army and left very satisfied.

801fish

  • Grilled Oyster: The two times I had oysters previous to this, I wasn’t a fan of the texture.  However, grilling the oysters makes a HUGE difference!  They were seasoned three different ways.  We both agreed the butter Parmesan ones were the best!
  • Jumbo Shrimp & Crab Meat: Can’t go wrong here.
  • Lobster Bisque: We shared a bowl; I love lobster bisque, and theirs definitely did not disappoint.
  • Hushpuppies: These were served with honey maple butter and reminded us of breakfast!  The hushpuppies were good (the butter was the best lol), but we would probably try a different side next time.
  • Saffron Tomato Cioppino: Littleneck clams, jumbo shrimp, sea scallops, pei mussels, spicy tomato broth – This was his, and I was too full to try it.  He gave it two thumbs up and finished every bite.
  • Pan Seared New Bedford Sea Scallops: Parsnip puree, roasted butternut squash, hen of the woods mushrooms, crispy pancetta, cranberry gastrique – This was my entree, and oh my goodness it was fabulous!  I would definitely order it again, but without all of our appetizers, because I could only eat one and a half scallops by the time it arrived!  Everything about it was awesome.

I was STUFFED.  I said I couldn’t eat another bite.  But then dessert was ordered.

figgy toffee pudding

And I easily had another bite. Or twelve.  But who’s counting?  This was their figgy toffee pudding.  The homemade vanilla ice cream complimented the warm dessert.  It was gone in no time.

I would highly recommend 801 Fish.  Just recapping our dinner makes me drool.  Our server told us that they get all of their seafood within 36 hours of it being caught!  That’s pretty impressive for a place like St. Louis.

linking up with katie and erin 

Sunday was a little cooler than Saturday, but the sun was shining, so we were outside a lot.  We went to a friend’s house in the morning, so the little ones could play together.  Blowing bubbles, drawing with chalk, and kicking balls were the highlights!

bubbles feb16

William did really well with blowing bubbles and only licked the stick a couple of times!  The rest of Sunday included a Starbucks vanilla latte, a four mile walk around a lake, my first trip to Costco, meet up with girl friends, and family Sunday night dinner.  Couldn’t have asked for a better weekend!

Did you get outside this weekend?

a day late

A day late… or two or three.  I started this post on Monday with the intention of publishing it on Tuesday.  Clearly that never happened. I figure a day late (or three) of sharing some Valentine related activities is better than none at all.  I’m trying to get my act together.  I did make a Valentine’s Day breakfast a day late on Monday when I was off work.

valentine pancakes

I intended on making it for Valentine’s Day, but that just didn’t happen.  I followed this recipe, but added chia seeds to the yogurt topping, as well.  Clearly, I’m no food photographer.  This was the best of the several I took, and obviously nobody’s writing home about this one, ha!  They did taste good, too! William LOVED the pancakes!  And I doubled the recipe, so I’ll have pancakes to send with William for school this week.  Usually I make him French toast everyday to take for breakfast, but this will be one less thing I have to do in the morning.

For the second year in a row, Love Grown Foods sent my students individual boxes of Power O’s!  Instead of giving them cheapo candy for our Valentine’s Day exchange, I let them choose which flavor of Power O’s they want – chocolate, strawberry, or honey.

LGF poweros

Before I begin teaching them about LGF, I let them try a couple Power O’s of each flavor.  Then I shock them with the news: this cereal is made from BEANS!  They all start gasping, eyes wide, mouths open; they can’t believe it!  I show them the box and we talk about how eating healthy foods can taste really good!  (I also make sure to throw in that I love eating treats, cookies, ice creams, etc., just not all the time.)  Then they get to choose their box, take a coupon, and a pin that LGF so kindly sends.  This is how you get kiddos to eat beans for breakfast!

linking up with peas and crayons for wiaw 

I wasn’t quiiiite sure which direction this post was headed, but it has more food than I’ve showed lately, so I decided to turn it into a WIAW post.  The problem is, I don’t have a lunch to show you.  My lunch yesterday was leftover salad from the weekend and my lunch today is leftover dinner from last night… which I’m going to show you now.

dinner

This dinner was GOOD!  It was Greek salad, baked potato fries, and turkey burgers with sautéed mushrooms and onions.  And better yet is that I have leftovers for lunch for tomorrow!  When I do cook, I always try to make plenty for leftovers since cooking does take effort, especially with a toddler running around.  I have a playgroup moms dinner this evening, so I’m looking forward to that!

And I’ll end with a random photo.  Sometimes William plays in his crib for a few minutes in the morning while I’m getting dressed or doing my hair.  His latest game is throwing everything out of his crib, calling my name, and laughing hysterically when I walk in as he points to the ground saying, “Mess!  Mess!”

crib feb16

Check out that wild morning hair!  I love that dude and all his curls!

What have you been cooking for dinner lately?  I’m trying to get in the habit of cooking more than once a blue moon… Give me some ideas!

Snarf’s Super Bowl Specials

Snarf’s.  That a funny word, isn’t it?  That’s the nickname of the creator of Snarf’s Sandwiches who opened the first one in 1996 in Boulder, Colorado.  Now, the family-owned business has grown to nearly 20 restaurants in Colorado, Chicago, St. Louis, and Austin, Texas.  There are currently three here in St. Louis with another one opening soon.  I had an awesome opportunity to check our Snarf’s a couple of weeks ago prior to hosting a playoff football game party.

snarfs stl

I had never been to Snarf’s before, so I told Louie, the manager at the MX location, how many people would be in attendance and he put together an AMAZING spread!  Snarf’s makes catering crazy easy.  Not only is all their food delicious, but it appeals to everybody, the portions are humongous, and they provide all the serving supplies you need.  Here was our spread from the playoffs:

snarf's catering

We got two HUGE cases of an assortment of sandwiches, sauces, salad, cole slaw, potato salad, macaroni salad, pickle spears, and hot peppers and onions.  Literally, everything was awesome.  You know a place is good when people are talking about the pickles; yes, the pickles were even talked about!  The sandwiches are cut in half which is perfect because you don’t have to totally commit to just one kind.

snarfs catering

I was glad I left the ordering up to Louie because after looking at the menu, I knew I couldn’t decide what to get with all the options Snarf’s has.  Louie gave us something of everything, and from the moment I opened the box, everyone’s eyes were wide and mouths were drooling!  I mean you gotta get a close up:

snarfs sandwiches

Of the sandwiches I tasted that night, I think the Prime Rib & Provolone was my favorite, but it was not an easy decision.  I tasted at least six different sandwiches.  There were even a couple left over, and they were great toasted the next day.  (No, they did not get soggy!)

Another HUGE reason why I love love love Snarf’s is that the produce is sourced locally from Long Acres Farms and the bread is baked fresh daily from Fazio’s Bakery.  Local, fresh ingredients always taste better!

They even have dessert.  Brownies and chocolate chip cookies were eaten during half time by all, but the little ones were the only ones we made pose with their treats before we allowed them to eat it!

kids cookies

So through my partnership, I got to create a “Super Bowl Special” sandwich for the big game on Sunday!  Last weekend, I went back to Snarf’s to meet with Louie and discuss and try out my creation.  It was a fun challenge as I literally put all my favorite ingredients on one sandwich and Louie made suggestions based on his expertise.  We came up with….

snarfs turkey

Snarf’s Touchdown Turkey – Smoked turkey breast, low fat herb cream cheese, sautéed hot peppers and onions, mushrooms, topped with tomatoes, baby spinach, and fresh sliced avocado.  THIS IS MY NEW FAVORITE!!! GO GET IT WHILE THEY HAVE IT!!!

Other mouth-watering, ridiculously delicious specials that Snarf’s will be running through the weekend include:

buffalo chicken

Snarf’s Half Time Buffalo Chicken – Rotisserie chicken smothered in red hot ranch, aged swiss cheese, smoked bacon, and caramelized onions served on Snarf’s signature baguette.

ny deli

Snarf’s Super Bowl NY Deli – Hot pastrami and corned beef, aged swiss cheese, onions, and mushrooms, then finished with a creamy garlic aioli on Snarf’s signature baguette; served with a side of au jus.

I think I’ve officially tried everything on and off their menu.  I got to try each of these three Super Bowl special sandwiches (I may or may not have shared), and literally they’re all winners.  I know “classic” Super Bowl food includes pizza and wings; I have nothing against that, but something a bit different (and dare I say maybe a tad healthier?) would be Snarf’s sandwiches.  Go check out their menu, place your order, and impress your guests.  I’m going back for my Super Bowl order on Sunday which will be the third weekend in a row that I’ve been at Snarf’s.  I like this pattern, and I must say, it’ll probably continue…

Be sure to check out Snarf’s on Facebook, Twitter, and Instagram.  See ALL Snarf’s locations HERE.

What are you doing for the Super Bowl?

This post was sponsored by ALIVE Influencer Network on behalf of Snarf’s.  All thoughts and opinions are my own.

Ultimate Fried Egg Veggie Pizza with Cauliflower Crust

You guys.  I made something ridiculously amazing.  Like for real.  Like it should probably be on the menu of some cute, trendy restaurant.  And I ate half of it in one sitting.  It’s that good.  Obviously, as this post title name implies, it’s the Ultimate Fried Egg Veggie Pizza with Cauliflower Crust.  It does take a bit of prep work, but it’s definitely worth every minute.  It’s really not hard to make at all, and it can be modified based on your preferences and what you have in your kitchen.

ultimate fried egg veggie pizza cauliflower crust

How good does that look?

Fried eggs are all the rage right now.  Just the other night, I went out to dinner and ordered a burger that had a fried egg on top.  It was decent, but my pizza was WAY better.  Like by a landslide.  And oooobviously I used Eggland’s Best eggs.  Why?  Because compared to ordinary eggs, Eggland’s Best eggs stay fresher longer, have 10X more Vitamin E, 25% less saturated fat, have more than DOUBLE the Omega-3s, have 4X more Vitamin D, 3X more Vitamin B12, and 38% more Lutein. [more nutritional facts HERE]

All Eggland’s Best eggs are produced by hens that are fed an unique, all-vegetarian diet of healthy grains, canola oil, and an all-natural supplement of rice bran, alfalfa, sea kelp and Vitamin E.  The feed contains no animal fat, no animal by-products, and no recycled or processed food.  Eggland’s Best never uses added hormones, steroids, or antibiotics of any kind.

egglands best

I’ve been indulging quite a bit this lovely holiday season.  I enjoy every minute of it, but it’s not to say I still don’t try to make many healthy choices.  Swapping out regular pizza for this cauliflower crust pizza loaded with vegetables is one of them.  There are tons of cauliflower crust recipes out there.  I used a combination of this one and this one. (Make sure to add plenty of cheese and cook it long enough!)

fried egg veggie pizza cauliflower crust

After the cauliflower crust bakes, spread your favorite sauce, cheese, and add the veggies.  I sauteed baby portabella mushrooms (SO GOOD!) and added green pepper, red onion, and sun-dried tomatoes.  The combination was phenomoneal.  Then, of course, I topped it all off with three fried eggs (Eggland’s Best make the perfect fried eggs!).  Every bite was incredible.  I kept cutting the pizza and telling myself it would be my last slice.  However, it was so light and delicious I kept nibbling away!  Before I knew it, half the pizza was gone.  (Don’t worry, I shared the other half which was enjoyed just as much as it was by me!)

ultimate fried egg veggie pizza cauliflowercrust

So the next time you decide to make pizza for dinner, give this one a shot.  It’s much healthier than traditional pizza, yet packs way more flavor.  I promise whoever you decide to share it with (if you decide to share it, that is) will agree.  Mmm, I’m getting hungry all over again.

Are you a cauliflower crust pizza lover?  What are your favorite toppings?

This post is sponsored by FitFluential on behalf of Eggland’s Best.

not cooking

So I’ve been doing a whole lot of not cooking lately.  I know, I know.  Just yesterday I posted the Chipotle Cheddar Burgers, but those were made a few times in the weeks leading up to Thanksgiving.  Once my long weekend began (last Wednesday), I’ve only done baking in my kitchen.  That means I’ve gone out to eat A LOT, way more than usual.  Sure, I’ll make eggs in the morning, but that hardly counts as cooking; you know what I mean?  I thought it would be fun to put together a WIAW post for today since it’s been awhile since I’ve done that.

First though, let’s start with the little man.  He’s totally been digging his new cup.

nuby cup

As a Nuby Parent Blogger, I receive some of their new products from time to time.  He’s drinking from the Insulated Stainless Steel No-Spill™ Flip-it™ with 360 Weighted Straw.  I love it for several reasons.  First of all, it’s stainless steel and I prefer William not to use plastic whenever possible for drinks or food.  Second of all, the 360 weighted straw allows him to drink from any angle and reaches the water even when there’s not a lot left.  There’s the “Clik-it™” where you actually hear the “click” to know it’s locked.  It keeps water cool up to ten hours and it’s BPA free.  William loves playing with the flip it lid and opening and closing it.  Oh, and it’s survived several throw downs when William is in his high chair and decides he’s finished.

So that’s what William’s been into lately.  Now let’s talk about all the food I’ve been eating and not cooking.

Yesterday morning we had a lovely baby shower before school for a sweet co-worker and breakfast was served.  I helped myself to a piece of egg casserole and a muffin.

breakfast

With a cup of coffee on the side (and cake at lunch).

During Thanksgiving break, I had a nice girls lunch with one of my good friends.  We went to Crushed Red as they have phenomenal chopped salads.  I went with a large “Health Nut” salad and ate every last bite.

crushed red

It was good, but I should have added some more protein to it.  It included broccoli, edamame, carrots, almonds, cranberries, and chickpeas with spinach and romaine. Raspberry vinaigrette on the side.

The dinner I’ll highlight is from Crown Candy.  I mentioned it in Monday’s post, but it’s worth showing you for the dinner portion of today’s WIAW.  Crown Candy was featured on The Food Network for their BLT.

crown candy blt

Like a pound of bacon on it, for real.  BLT’s don’t do much for me, but if you’re into them then it’s worth ordering.  Crown Candy is a fun place to visit for the experience.  It’s old fashioned and has mini jute boxes on the table, a candy counter, and they’re also famous for their homemade shakes with real ice cream.  THAT did not disappoint.

crown candy milkshake

Chocolate marshmallow?  YES!  And they’re huge.  That large cup filled up three glasses.  We ordered a strawberry shake when we finished that, and William had his first milkshake experience.

crown candy

Slurps, smiles, and full bellies all around!

Have you been cooking a lot lately or going out to eat more?  I’ve got to get back in the kitchen!

Chipotle Cheddar Burgers

Popping in quickly today to share a recipe I’ve been all about lately!  But first, true confession time: until a month ago, I had never cooked with red meat.  Embarrassing, I know!  I like eating it, but I had never prepared it before.  It does kind of gross me out, and I didn’t feel confident enough to make something out of it.  You’ll usually find chicken or turkey in my kitchen, but I’m branching out now and so glad I did!  I’ve eaten A LOT of these Chipotle Cheddar Burgers (almost three pounds worth over the last month! Well, I did share some.) and don’t plan to stop soon!

chipotle cheddar burgers

Seriously, how good does that look?  Drool!

I was offered the chance to try Laura’s Lean Beef.  Before committing, I spent awhile browsing their recipes in order to get an idea of what in the world I’d do with that raw cow once I got it.  I decided on their Patty Melts.  However, based on what I like / had on hand / what I wanted to do, they turned into Chipotle Cheddar Burgers.  And I don’t have a real recipe to share with you since I literally threw ingredients together.  If you want to make these, I would look at the patty melt recipe to use as a reference, and then throw some of my extra ingredients in.  Yeah, that’s what I did and they turned out great!

chipotle cheddar burger

Let me tell you a little bit about Laura’s Lean Beef because this was a brand I was previously unfamiliar with.  In a nutshell, here’s [what I feel is] the important part about Laura’s Lean Beef:

Beef had developed a reputation for high total fat, saturated fat and cholesterol, and many health-conscious people had cut back or given it up completely.  Laura had these same concerns about food and health, but realized that as a farmer, she could make a difference. She began experimenting with lean, gourmet breeds of cattle like Limousin and Charolais and committed to raising them without hormones or antibiotics. She also believed that sustainable farming practices and humane treatment would produce happier animals and healthier food.

Laura’s Lean Beef comes in: Ground Beef, Steaks and Roasts, Grass Fed Organic, Deli Meats, Lean Beef Jerky, and prepared foods with lots of variety in each category.

Alright, so here’s what I used in the Chipotle Cheddar Burgers:

  • Laura’s 96% Lean Ground Sirloin, egg (one egg per pound), old fashioned oats, Worcestershire sauce, barbecue sauce, garlic powder, and pepper

I caramelized a yellow onion to top the burgers, mixed all the ingredients together, cooked them on the stove (it was raining out and nobody wanted to use the grill in the rain!), then melted a slice of chipotle cheddar cheese on top!  Make a couple healthy sides like roasted zucchini and baked sweet potato and a salad, and you’ve got yourself a delicious dinner!  Sorry it’s not more of a recipe; I literally just threw it all together, but hey, it did work out!  William even approved!

chipotle cheddar burgers recipe

How do you make burgers? What are your favorite ingredients / toppings?