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!

Restaurant Review: Raymond’s Montclair

Well I didn’t really cook too much this weekend, but I did eat. Jason and I woke around 7:30 AM on Saturday. Wait, no. Only Jason woke up that early, but misery loves company, so alas I awoken too.

We decided there was nothing edible in the house and would therefore have to procure nourishment at a public establishment. We settled on Raymond’s because we had never been and this restaurant is always packed. However, it was 8:00 AM on a Saturday and we didn’t expect there to be too many people waiting for a table that early. We were right! We sat outside and enjoyed the rain-less morning over some delicious eggs and avocado toast.

Jason ordered the Eggs Benedict, which looked delicious, but I didn’t pay too much attention to it because this Avocado Toast was everything. The eggs were poached perfectly. The avocado was creamy with a bit of freshness from the citrus and topped with a delicious pico de gallo. The dish was also served with several sauces and relishes. I tasted them but deemed my meal perfect so I mostly ignored them.

Raymonds Avocado Toast

If you every find yourself in Montclair, NJ you can’t miss Raymond’s. Go early, beat the crowd, and leave with a belly full of happiness.

Stay tuned later this week for some more Blue Apron dinners. I can’t wait to try these recipes!

The one where the taco truck took forever…

There is this delicious little taco truck that sits at the Farmer’s Market in Montclair each Saturday. They serve little bites of happiness. There are few things that I love more than a taco, maybe my cats and my husband. That’s it. This past Saturday I strategically drove by the Farmer’s Market on my way home from Kettle-bells class just to see how long the line was. My heart fluttered when I saw there were only 3 people in line! I sped home to meet Jason so we could walk back together and stuff our faces with Mexican street food.

When we finally arrived the line was slightly longer, but it wasn’t terrible. I thoughtfully browsed the menu and oh so very carefully made my choices: Short-rib, Carnitas, Pollo. Done.

I begin to realize that we have been waiting in this standing line for quite some time. I investigate and discover that they want to send some orders out before they place any more. Fine. I can wait a couple more minutes…ten minutes later and nothing has changed. My anxiety picks up. I start to shoot the employees dirty looks. They pretend not to notice me, but they see me. I see them.

The line still didn’t move. Finally one of the girls comes out of the truck, walks to the chalkboard menu and ERASES Short-rib. WHAT? Nooooooooooo. I express my unhappiness with a series of sighs, grunts and more dirty looks. Jason is truly embarrassed at this point but he is equally unhappy with our present situation so he mostly ignores me. FINALLY they take someone’s order!!! Only to immediately stop, again. At this point I have given up. I will never eat again. I will die here.

Jason eventually drags me, kicking and screaming, away from the motionless line and into a nearby restaurant where we proceed to devour various brunch items. But I never got my tacos…

I suggest you try one of my taco recipes to avoid similar troubles and ensure that your belly is always full! I have previously blogged about my Salsa Verde Chicken Tacos and Short Rib Tacos. Now I bring to you, the Chorizo Taco. You’re welcome.

1 package of chorizo sausage, casing removed
2 small onions, diced
1/2 of a red pepper, diced
2 cloves of garlic, minced
Corn Tortillas
1/2 of a cucumber thinly sliced
Juice of 1/2 a lemon
1 teaspoon lemon zest
1 tablespoon olive oil
2 tablespoons of white vinegar
1/4 teaspoon of crushed red pepper
Salt & pepper, to taste

Mix together the olive oil, white vinegar, lemon juice, lemon zest, crushed red pepper, salt & pepper. Marinate the cucumber and 1 diced onion in the dressing for a couple hours before dinner time.

Brown sausage in a large skillet over medium heat. Try to break it up as much as possible. Drain fat, reserving a teaspoon in the pan. Add onion and red pepper and saute until vegetables start to get soft. Add the garlic and saute until fragrant and tender. Sprinkle with salt & pepper but be careful not to over salt as the sausage is already very seasoned. Microwave corn tortillas between two paper towels for 30 seconds. Plate two tortillas per person and top with Chorizo and Cucumber Slaw.

Chorizo Tacos

I was very pleased with how this turned out. The cucumber cools down the spicy chorizo and the flavors meld together nicely. I love that you don’t need to add a lot of seasoning to the chorizo because it is already very flavorful. Enjoy!

Eating my way through Italy


Italy was amazing. It was warm, beautiful, and intriguing. We explored Rome, Sorrento, Pompei, and Capri. Capri was by far my favorite place. I just loved the stone walkways throughout the whole city. Sometimes we would just follow them until we figured out where we were. This also resulted in us walking down the mountain only to have to walk back up…. The history and ancient ruins that we saw were breathtaking. The Colosseum and Pompeii were particularly amazing.

Now, the food. I have to be honest, I was not impressed by our meals in Rome. I think that we must have been in the wrong places. This was our first time to the city, so naturally we wanted to see all the tourist attractions which led us to make some bad restaurant choices. However, my favorite pizza (pictured below) was served in Rome right beside the Collesium, so I guess you never really know what you’re going to get!

1st Pizza

The pizzas are smaller than what we are used to but perfect to share for lunch. The crust was crispy and the cheese was gooey and the sauce was perfect. It really was the best pizza.

Now, the pasta…oooh the pasta. The pasta is served more al dente than I was used to; however, that did not bother me. There was homemade pasta everywhere! Below is a picture of Scialatielli with Lobster in a White Wine, Garlic, and Fresh Tomato sauce. This.Was.Delicious. It’s an absolute must to soak up that sauce with a slice of bread. We paired this dish with a glass of their local white wine, which was also delicious. Semi-sweet and crisp with fruity undertones.


Finally, the Eggplant Parmesan. This was probably Susan’s favorite appetizer to order. I do not love Eggplant Parmesan, as it’s a classic dish that is prepared the same way at each restaurant. I prefer to try new dishes. The presentation was adorable and while it wasn’t my favorite, it was still delicious.


My favorite restaurant ended up being the Panorama. It was just outside of Sorrento. We shared a delicious quattro formaggi (four cheese) pizza to start and then split an amazing scialatielli pasta with fresh vegetables, garlic, and white wine. We also split a local fish entree that was outstanding. The restaurant was a small “mom & pop shop” and didn’t look like anything special. The owner was our waiter and he basically made these dishes just for us. It made the experience very special. We also shared a bottle of their own white wine. I unfortunately only took a picture of the pizza because I couldn’t help myself from digging right in to the other 2 dishes!

Panorama Pizza

This was a once in a lifetime trip. I am so fortunate to have been able to spend this time with my sister. I will never forget it.


I have a travel bug and have already thought about my next trip…Ireland and Scotland are calling my name!

Until next time…

Slow Cooker Breakfast Casserole

Look at this! Another breakfast post! Who knew…

For my 30th birthday trip we headed to Charlottesville, VA with some of my absolute favorite people. They made me feel so special and loved. I couldn’t ask for a better group of friends. The weekend was full of delicious dinners, wine tasting, beer flights and a cake that featured a Unicorn pooping sparkles!

Unicorn Cake

I knew we would be spending a lot of money this weekend so I wanted to make breakfast one day to try to cut back on the cost a little. I decided that a Slow Cooker Breakfast Casserole was the best option for breakfast for a group. I put everything together right when I got into town and then before we went to bed I whisked the eggs and added the cheese! All you have to do is hit start and you wake up to a delicious and easy breakfast.

10 eggs, whisked
1/2 a cup of milk
1 package of spicy turkey breakfast sausage, casings removed
1 red pepper, diced
1-2 red potatoes, diced
1 cup of shredded cheddar cheese
salt & pepper

Brown sausage in a large skillet with a little bit of olive oil. Drain any extra fat/oil. Add potatoes to the bottom of the slow cooker with sausage on top. In another layer add the red pepper and cheddar cheese. Toss to combine. In another bowl whisk the eggs, milk, salt & pepper together. Pour the egg mixture over all the ingredients in the slow cooker. Cover and cook on low for 8 hours.

Slow Cooker Breakfast Casserole

This turned out great! It was perfect to grab something easy in the morning before we hit the road for wine tasting. If you ever find yourself in Charlottesville, VA I highly recommend trying Kings Family Vineyard. It was beautiful and I can only imagine how lovely it will be during the warmer months.

Kings Family Vineyard
My wonderful husband, Jason 🙂
Friends at Kings Family Vineyard
Love these ladies!


Irish Soda Bread

Well Saint Patrick’s Day is right around the corner and I decided that I wanted to try to make homemade Irish Soda Bread. Jason and I both LOVE Irish Soda Bread, and I figured it couldn’t be too difficult. I found a delicious recipe from Ina Garten, who I absolutely love. My first attempt was successful but I did learn a couple of things along the way…

First you combine all your dry ingredients (flour, sugar, baking soda and salt) and then add 1/2 a stick of cold unsalted butter. The recipe tells you to use a stand mixer with the paddle attachment. I however do not own one of these so I attempted to make this with a hand mixer. I promise you, it makes it very difficult! Clearly it can be done, but it was not easy. In fact it was very sticky and very messy. Once you combine the dry ingredients and butter you beat together the buttermilk, egg and orange zest. Slowly add the wet ingredients to the dry and then add your currants (I used raisins) mixed with a tablespoon of flour. This is where I had the most trouble. My raisins did not want to mix in. I ended up just kneading them in, which seemed to be okay. Finally knead your dough a couple of times on a floured surface and shape into a circle loaf. Place the loaf on a cookie sheet lined with parchment paper and bake at 375 degrees for 45 minutes.

Irish Soda Bread Slice

Serve warm slices with a bit of butter and enjoy!! I hope you all have a happy and safe Saint Paddy’s Day!

Stay tuned later this week for a slow cooker breakfast recipe and a delicious and healthy chicken dinner from Southern Living.

Egg Scramble with Mushrooms, Onions and Gruyere

Well today has been…interesting. We have some pretty heavy snowfall happening in the NYC Metro area, so I decided to stay home and avoid the headache of NJ Transit. Sounds like a good idea, right? Wrong. I had WiFi and computer problems all day. Finally this day is ending and I figured I should get a post in before the weekend! We are heading to Charlottesville, VA tomorrow for the weekend. Two of my best friends and their significant others are driving up from North Carolina to join us. What’s the  occasion you ask? Just turning 30, no bid deal.

Egg Scramble with Mushrooms, Onions and Gruyere Cheese

3 eggs, whisked with a tablespoon of milk
3-4 white button mushrooms, sliced thinly
1/2 an onion, chopped
1 clove of garlic, minced
1/4 cup of gruyere cheese
1 teaspoon of butter
Salt & pepper

Melt butter in a large saute pan. Saute mushrooms, onion and garlic until cooked down and soft. Sprinkle with salt & pepper. Season eggs with a little bit of salt & pepper and then pour over the mushroom mixture in the same saute pan. Sprinkle with gruyere cheese. Scramble the eggs for about 3 minutes or until fully cooked. Garnish with a little bit of shredded gruyere. Serve immediately!

Egg scramble

This was a delicious breakfast on a snowy day. It hit the spot. I love the combination of mushrooms, onions and cheese. This cheese is especially buttery and nutty in flavor which pairs perfectly with the mushrooms and eggs! So simple to throw together but it tastes like it took a long time to cook.

Egg scramble with mushrooms and gruyere cheese

Enjoy! Have a lovely weekend!

Yogurt Topped with Blackberries and Honey

I hardly post breakfast recipes. I’m pretty basic when it comes to breakfast. When I’m looking for something filling but light I look to yogurt. I recently read an interesting blog on about what yogurts are best for you. She recommends choosing a plain organic yogurt and adding your own toppings. I thought this was a GREAT idea and found my new favorite combination of simply blackberries and honey.

Yogurt with Blackberries and Honey

I love honey. It’s a natural sweetener and it’s just so delicious. It mixes perfectly with the tart yogurt. You can really add whatever fruit you want. Blackberries are my favorite berries but I also think that bananas would be a delicious addition. You could even add some raw chopped nuts for added protein. This keeps me full all the way to lunch. However if I’m super famished, I might gobble down a hard boiled egg too. What do you like to start your day with?

Christmas Brunch: Sausage-Hash Brown Breakfast Casserole

Oh my goodness. This has been a LONG week down in North Carolina. I’m sad that it has come to an end; however, I am very happy to be home. I think the kitties are happy too, they won’t leave us alone… This past week was spent with some of my most favorite people in the world. I am feeling very blessed this Sunday evening to have so much love and laughter in my life :).

This Christmas I wanted to cook brunch for my family. I always help my lovely mother with the big Christmas dinner, but this year I wanted to do brunch on my own and she was more than happy to oblige. I looked through a couple of breakfast casserole recipes and settled on the Sausage-Hash Brown Breakfast Casserole from Southern Living. This was so easy and so delicious. I was cooking for 5 and this recipe serves 10 which was actually perfect because we ate leftovers the next morning. This re-heats very well. The eggs are not rubbery at all. The best part about this casserole is that it is so simple!

Breakfast Casserole

You simply brown the sausage in a large skillet while also cooking the hash browns in another large skillet. Drain the grease from the sausage and mix the hash browns, sausage, and 1 cup of cheddar cheese (I also think that pepper jack would be fantastic) in a large bowl. Pour into a large oven safe dish and then pour the beaten eggs and milk over the top! Bake at 350 degrees for 35 – 40 minutes. Easy!!! I would highly recommend using an organic chicken or turkey sausage instead of pork as it will cut down on a lot of fat. I served this casserole with toasted English Muffins, Avocado and a delicious Mimosa!

Breakfast Casserole Plated

Perfect breakfast casserole for Christmas or New Years Day. I hope everyone had a lovely holiday and is looking forward to a healthy New Year!

Later this week I will be posting another recipe review of the yummy Cilantro Lime Chicken and Rice that I whipped up for us tonight.

Happy Eating!

Black Bean Cakes

About a year ago Jason and I decided that we wanted to try to be vegetarians for a month, in an effort to be healthier. Surprisingly, it was Jason’s idea. The even more surprising part is that I think I was the first one to break our pact – after approximately 2 weeks. I remember it clearly. I was sitting at Sidecar in NYC with a couple of lovely ladies that I used to work with and the bartender placed a beautiful plate of bacon covered dates in front of us. It was all over. I couldn’t help myself. I am very impressed with people who can resist bacon. I just simply cannot survive without meat. I envy people who can, but for me it was really difficult and I actually felt unhealthy & sick. That being said, I do enjoy vegetarian dishes and love a Meatless Monday! After all the heavy food we’ve been eating lately, it was definitely time to bring back a Cooking Light favorite. My dear friend, Kennan Hester (check out her awesome blog when you have a minute, it’s all about home ownership and home improvement), sent me a recipe from Cooking Light a few months ago for Black Bean Cakes and I instantly fell in love with this recipe and have made it many times since.

I used organic ingredients and made the following changes:

I used olive oil instead of canola oil. I’ve heard negative things about all vegetable oils including canola oil, so I try to steer clear of it.

I left off the cilantro, simply because I didn’t have any but I believe it would only improve the recipe.

I used a small yellow onion instead of green onions

I added a finely chopped red pepper. Red peppers are one of my favorite vegetables and I try to add them to almost everything I cook.

I made my own balsamic vinaigrette, details below.

I only used 3 eggs as there were only two of us.

Black bean cakes

Balsamic Vinaigrette
1/3 cup of olive oil
Organic Balsamic Vinegar
Salt & Pepper to taste

Emulsify the olive oil and balsamic vinegar. To do this gradually add the olive oil to the balsamic vinegar while whisking it together. I usually start with 3-4 tablespoons of vinegar and add more if necessary. Taste test while doing this until you reach the perfect amount. Add a bit of salt & pepper to taste and mix well. You can also add a squeeze of lemon to brighten up the flavors. A super simple and easy dressing that is much healthier than the store-bought version.

Let’s take a closer look at that Black Bean Cake….

Black Bean Cakes Close Up


Dinner was delicious and everything we were craving! The Black Bean Cakes were filling without being heavy. You don’t even miss the meat, especially because there is an egg for added protein.