I hope you have a wonderful weekend! Here are my favorite recipes this week.
Jalapeño Popper Breakfast Scramble
c/o Cassie Craves
1 pound bacon, chopped
2 jalapeños, finely diced
2 tablespoons canola oil
4 cups shredded frozen hash brown potatoes
8 eggs
8 ounces cream cheese, softened
Salt and pepper to taste
1 cup shredded cheddar cheese
Directions
1. Cook bacon to desired crispness in a large skillet. Remove to a paper towel to drain. Add jalapeños and cook until just softened, then place the jalapeños in a large bowl.
2. Heat the canola oil in another large skillet. Add hash browns in a single layer, season with salt and pepper, and let them get crispy. After they're crispy, flip them over to let the other side brown.
3. Add the eggs, cream cheese, and a sprinkling of salt and pepper to the reserved jalapenos and scramble. The cream cheese will still be in chunks in the eggs, but that's fine.
4. Pour the scrambled egg mixture over the hashbrowns, add reserved bacon, and mix it all together until the eggs are cooked. Sprinkle the cheese over the top and cover to let it melt. Serve.
Roasted Red Pepper & Goat Cheese Alfredo
c/o Lauren's Latest
Ingredients
2 whole red bell peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup fat free half & half
4 oz. garlic & herb goat cheese
2/3 cup grated parigiano reggiano cheese
1/2 cup artichoke hearts (optional)
1/2 lb. linguine, cooked to al dente
salt & pepper, to taste
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup fat free half & half
4 oz. garlic & herb goat cheese
2/3 cup grated parigiano reggiano cheese
1/2 cup artichoke hearts (optional)
1/2 lb. linguine, cooked to al dente
salt & pepper, to taste
Directions
Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.
In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.
Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired.
In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.
Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired.
Zucchini Asiago Tomato Scones
c/o Skinny Taste
Ingredients
- 3/4 cup cold buttermilk
- 1 large egg, beaten
- 1 cup white whole wheat flour (recommend: King Arthur)
- 1 cup all purpose flour (recommend: King Arthur)
- 1 tbsp baking powder
- 3/4 tsp kosher salt
- 1/4 cup chilled whipped butter (must be cold), cut into small pieces
- 1 cup shredded zucchini, squeezed of all moisture
- 2.5 oz Asiago cheese, shredded
- 2.75 oz (just under 2/3 cup) sun dried tomatoes, minced
- 1-1/2 tbsp rosemary, chopped
- cooking spray
- 1 large egg white, beaten
Directions
Preheat the oven to 375°F. Combine the buttermilk and egg in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.
Combine the flours with the baking powder and salt, in a large bowl, stirring with a whisk.
Squeeze all the excess moisture from the zucchini with a paper towel, you should wind up with 1 cup after it's all squeezed. In a bowl combine the zucchini, sun dried tomatoes, cheese and rosemary.
Squeeze all the excess moisture from the zucchini with a paper towel, you should wind up with 1 cup after it's all squeezed. In a bowl combine the zucchini, sun dried tomatoes, cheese and rosemary.
Cut in the chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in the cheese, zucchini, sun dried tomatoes and rosemary. Add milk mixture, stirring just until moist, without overworking the dough.
Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 10-inch circle onto the baking sheet, about 3/4" thick, you may need to sprinkle a little more flour on top if it's too sticky. Using a knife, cut dough into 12 wedges all the way through.
Brush egg white over dough. Bake until golden, about 20 - 22 minutes, depending on your oven. Serve warm.
Brush egg white over dough. Bake until golden, about 20 - 22 minutes, depending on your oven. Serve warm.
