Soyrizo and Vegetable Egg Scramble

Wow. I have been MIA. We have been been house hunting every weekend and it has certainly kept us busy. Luckily this morning I had some time to pull together and delicious breakfast. I recently heard about Soyrizo, which is basically fake chorizo, and I was very intrigued. I read reviews from meat eaters who were obsessed with Soyrizo. I’m not a vegetarian and I don’t plan on becoming one, but I do try to eat healthy and a nice weekly vegetarian meal can help me achieve that.

Soyrizo (as much as you want, depends on how many eggs you’re cooking, but several tablespoons would be fine)
3 eggs
1/2 of a red pepper, diced
1/4 of an onion, diced
1 tablespoon of olive oil
1/2 an avocado

Heat the olive oil in a large pan over medium high heat. Saute red pepper and onion until soft, sprinkle with salt and pepper. Incorporate the Soyrizo and saute for several more minutes. While the Soyrizo cooks, whisk your eggs in a small bowl (you can add some milk to make them creamy if you want). Add the eggs to the pan and scramble everything together until the eggs are cooked through. Serve in a bowl, for easy eating, and top with sliced avocado. I also topped the finished product with several dashes of Texas Pete, because I pretty mush put Texas Pete on everything.

Soyrizo Egg Scramble

This was delicious. The Soyrizo did not disappoint. You get all the flavor and spices with none of the grease or fat. The red peppers and onions are flavorful and bring a freshness to this dish. Everything marries together to make a very satisfying breakfast. This kept me full through a tough workout and all the way through to dinner. I hope you enjoy!


Chicken and Sage Biscuit Pot Pie

Wow, this was a long week. Work was crazy and we also had a very long weekend. We went up to Albany to visit some friends and had an absolutely blast. We don’t get to spend as much time with these friends as we would like so it was wonderful getting to spend a couple days just hanging out and having fun. The beer and whiskey was flowing freely and I definitely need a nap.

I didn’t have a chance to get to the grocery store last week, but luckily I forgot to skip my Blue Apron delivery and actually had groceries delivered right to my door! What a happy accident. The week’s menu included: Italian Beef Grinders, Shrimp and Pineapple Fried Rice, and Chicken and Sage Biscuit Pot Pie. We both loved the grinders and the pot pie, however, the fried rice fell a little short. The shrimp just wasn’t fresh enough. Tonight, I review the Chicken and Sage Biscuit Pot Pie.

chicken and sage biscuit pot pie casserole

It was delicious. At first, I wasn’t sure about simply poaching the chicken. I didn’t think it would give it enough flavor. I was pleasantly surprised by how tender and flavorful the chicken was. The gravy was creamy and delicious. Don’t skimp on the sage, it add so much depth to the dish. I would also recommend adding some frozen peas if you have them. Jason and I both agreed that peas would have been a welcome addition. This recipe serves four and it comes together pretty quickly. Those biscuits only take 12 minutes in the oven and they come out a delicious golden brown. This is the definition of comfort food.

Chicken pot pie bowl

Dig in immediately! I hope you all have a wonderful week and check back next Sunday 🙂

Snowmaggedon and Thin Crust Pizza

Hello Friends!

It’s been way too long since I’ve updated my blog. I’ve been so busy, but that is no excuse! I write to you from my couch right after a delicious and early dinner of the best thin crust pizza. We had a huge snow storm come through this weekend, so what did I do? I cooked, cleaned, and played around on my yoga mat. I’ve been practicing yoga for several years, but just recently I’ve made it a part of my every day life. It feels so good to work towards a goal every day. I feel happier, healthier, and stronger. I’m slowly working towards inversions, starting with the tripod headstand. This past Saturday, we were snowed in, and I was growing restless. I combined pilates, barre, and yoga for an awesome workout and ended with my “almost there” tripod headstand. I’ll get there eventually.


This morning I woke up and felt rested and happy. The world was quiet and calm. Jason had to go into work early today, so I slept in and drowsily read my book until I was ready to leave my cocoon of blankets. I decided I should take a peek out the back door and see how badly my car was covered in snow. I knew it was going to bad, but I was NOT prepared for what I saw.

Snow before

I almost started to cry. However, I knew I had to get this done because Jason would be tired and worn out after having gone into work so early. Luckily a very nice man with a plow on his truck cleared away a lot of what you see behind my car. He took pity on me. I had been at it for about 30 minutes and only cleared a small semi-circle. Another nice man stopped by for a couple minutes and helped me shovel, but he eventually took off as well. I was all on my own and after 4 hours, I had it cleared! This is quite possibly the best workout I’ve had in a long time. My body is tired and wrists are sore but my heart is full and I feel quite accomplished.

Snow after

I spent the next hour practicing yoga and easing my sore muscles. Jason came home shortly after and I know he was pleased that he didn’t have to deal with that mess! An easy dinner was on the menu tonight. Red pepper and onion thin crust pizza.

I buy my crusts pre-made. I always chose organic, whole wheat, non-GMO. I topped this delicious thin crust with a bit of marinara sauce, fresh mozzarella, sliced red pepper and onion, and finely grated pepper jack cheese. I baked it in a 450 degree oven for 10 minutes and it was perfect. I topped it with a little salt, pepper, and garlic powder before serving.

Red pepper and onion pizza

It was perfect! Crunchy, salty, cheesey, and delicious. This pizza warmed us from the inside out and the red wine surely didn’t hurt either!

I hope you all enjoyed your snow day. xoxo.


Cooking Light: Buffalo Chicken Thighs

I found another delicious and budget friendly dinner from Cooking Light that I had to share with you guys. This recipe only costs $2.22 per person. WHAT?! It also only has 318 calories per serving, which is two thighs. And while it may be low on calories it’s definitely not low on flavor. Again, I shopped at Trader Joe’s for more cost savings; however, they did not have any bone-in chicken thighs. I had to get the kosher leg quarters, which is a thigh and a leg. It worked perfectly, but I did have to cook it a little longer.

First, remove all the skin from the chicken. This is a little time consuming but necessary. Then combine flour, salt, garlic powder, and red (cayenne) pepper in a large zip lock bag. Add chicken pieces to the bag one at a time and shake. Make sure every little nook and cranny is coated and then shake off the excess. Discard the flour mixture & bag. Heat olive oil in a large pan and add chicken. Brown on both sides (approximately 5 minutes each side). Transfer chicken to an oven safe dish and bake at 400 (recipe says 375 but I went with 400) degrees. I let mine cook for 45 minutes, even though the recipe only says 8, because the chicken pieces were so big. It was cooked perfectly. When the chicken is done cooking, microwave the butter and hot sauce for 15-30 seconds, until the butter is melted and then drizzle on top of your delicious chicken!

Buffalo Chicken Thighs

YUMMMM. I served this chicken with roasted potatoes. I tossed sliced fingerling potatoes with olive oil, salt, and pepper and roasted them in a 400 degree oven for about 30 minutes, flipping halfway through. I popped them back in the oven for about 5 minutes when the chicken was almost finished cooking to warm them back up. This was my take on healthier bar food, wings & fries! The chicken is deliciously spicy and really tastes just like a fried chicken wing. It was so delicious. The potatoes were cooked perfectly. This chicken would also be fantastic with a side salad topped with creamy ranch or blue cheese. Don’t hesitate. Make these after Thanksgiving!

For some fun Thanksgiving side ideas, see my earlier post on Sweet Potatoes and Brussels! I hope you all have a happy and safe Thanksgiving!


Cooking Light: Turkey Sausage, Mushroom, and Potato Gratin

Jason and I are in saving mode. We have a February trip in the works for our dear friend’s 30th birthday and we are also saving to buy a house, one day. That being said, I decided that I wanted to look for some budget friendly meals and Cooking Light came to the rescue! This Turkey Sausage, Mushroom, and Potato Gratin was the perfect Sunday dinner and it only costs $2.27 per serving. That is downright economical! I also shopped at Trader Joe’s which also helps your wallet. However, you can’t always find the right ingredients which can be frustrating. They didn’t have spicy Italian turkey sausage, they only had sweet Italian pork sausage, so I had to get creative. The pork sausage added some additional fat, I’m sure, but it ended up tasting delicious. I added quite a lot of red pepper flakes to achieve the spiciness that was missing and it worked perfectly.

First, prep all your ingredients so you really only have to throw everything in the pan. Dice the onion, slice the mushrooms, dice the potato, and shred your cheese. Pre-heat your oven to 400 degrees. Remove the casings from the sausage and brown in a large skillet (as the sausage was browning I added the red pepper flakes for some heat). Once the sausage is cooked through remove it from the pan and let it drain on a paper towel. Wipe out the pan and add a tablespoon of butter. Sauté the onion in the butter until soft and fragrant and then add your mushrooms. Cook for about 6 minutes and then add your potatoes. Cook for an additional 4-6 minutes or until the potatoes have browned slightly. They won’t be cooked through which is fine. Add your chicken stock and sausage to the pan and stir to combine. Pour the sausage mixture into a lightly greased casserole dish and top with Swiss cheese. Cover and bake for 30 minutes and then uncover and bake for an additional 15 minutes. I let this sit for a couple minutes which I would recommend because it is piping hot! Spoon into a dish and top with fresh thyme.

Turkey Sausage, mushroom, and potato gratin

This dinner was so satisfying and flavorful. The spiciness from the red pepper flakes was a necessary addition since I was using sweet Italian sausage. The mushrooms just soak up all that butter flavor and honestly I just love mushrooms and onions together. The perfect combo. This dinner takes a little while to cook, so I would recommend this for a weekend. I liked it so much that I’m planning to make it for my family the day before Christmas!

Thanksgiving Sides: Brussels and Sweet Potatoes

Thanksgiving is right around the corner and it’s definitely time to start planning your menu! I am not cooking this year, instead we are heading over to Jason’s brother’s house, which will be absolutely lovely. We will get to spend time with their kids and enjoy everyone’s company and not have to worry about too much 🙂 Don’t you just love being a guest?? However, for all of you that are cooking, I thought I would share two recipes that I recently tested out and loved. Roasted Sweet Potatoes with Honey and Cinnamon and Sautéed Brussel Sprouts with Bacon. Both of these dishes are fantastic for a regular dinner but also fancy enough to serve over the holidays. And to be honest, these sweet potatoes are my new favorite. I love the addition of honey!

Roasted Sweet Potatoes

They are sweet, filling, and warm. Sweet potatoes are essential for Thanksgiving cooking. Don’t forget to add a pinch of salt to bring out all the flavors.

Roasted Brussel Sprouts with Bacon

Several handfuls of brussels sprouts
4 slices of bacon
1 small yellow onion, diced
2 cloves of garlic, minced
Salt & pepper to taste
1 tablespoon of olive oil.

Bring a large pot of water to a boil. Blanch the brussel sprouts for approximately 3 minutes and then drain. Cook bacon in a large skillet, set aside. While the bacon is cooking, halve or quarter your brussel sprouts. Reserve 1 tablespoon of bacon drippings, discard the rest. Add 1 tablespoon of olive oil to the bacon drippings and heat. Sauté the sprouts for several minutes and then add your onion. Sauté for several more minutes until soft and add the garlic. Salt and pepper to taste. Once all the veggies are soft and slightly browned, add the crumbled bacon back to the pan. Serve immediately.

Brussels Sprouts

This is comfort food. Everything is better with bacon, that’s for sure. But Bacon and Brussels go together like Peanut Butter and Jelly. Perfection.

Cooking Light: Beer Braised Chicken Thighs

I was searching for a new Sunday dinner recipe and came across this Beer Braised Chicken Thighs recipe from Cooking Light. It was perfect because we have left-over Guinness in our fridge that we will never drink. This turned out pretty delicious, however, I’m not sure what the benefit of the flour is. I think it would have been delicious without that coating. To me it was just a little gummy, but I guess it’s all personal preference. The mushrooms and onions in this dish are TO DIE FOR. I could have eaten a whole plate of just those. And from the picture below, it kind of looks like I did…

Bone-in, skin-less chicken is required for this dish. You don’t want to use skin-on chicken because it will not crisp up. You also want to be sure to use bone-in so it stays tender and delicious. I had to buy bone-in, skin-on and just remove the skin myself. No big deal, just an extra step.

Start by cooking pasta to package directions (we actually used jasmine rice instead of pasta and it was perfection). Season the chicken thighs with salt and pepper. Add flour, thyme, and paprika into a large bag and toss the seasoned chicken thighs in the flour. Heat a tablespoon of olive oil in a large pan and brown the chicken on both sides. (5 minutes on the first side, 3 minutes on the other side). Set chicken aside, it won’t be cooked through. Add mushrooms and onions to the pan and sauté for several minutes. Add worcestershire sauce, chicken stock, beer, and chicken thighs back into the pan. Cover and cook for 15-20 minutes until fully cooked. Serve on a bed of egg noodles (or jasmine rice). Eat immediately!

Beer Braise Chicken Thighs

I apologize for the mediocre photo. It was dark!

This chicken has so much flavor from the beer, stock, and worcestershire sauce. It’s the perfect combination. The mushrooms soak up the velvety sauce which makes them so rich and comforting. I definitely spent some time prepping this, but it didn’t take too cumbersome. It was nice for a Sunday dinner. Enjoy!