Mouthwatering Mondays: Recipe Link-up

 

 

Hey guys.  Its Monday, and you know what that means. Mouthwatering Mondays!!

This week the girls are asking everyone to share a breakfast for dinner recipe.  I call it Brinner!

I'm excited to share this Spinach Feta Omelette Recipe with you and maybe you can have it for Brinner this week!

 

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Spinach Feta Omelette (makes 1 omelette)

 

What You'll Need:

1-2 ounces ready to eat cooking spinach

2-3 ounces crumbled feta

2 eggs

1 teaspoon water

1 teaspoon butter

 

Steps:

* Cook down spinach until soft for approximately 2-3 minutes and set to the side

* Crack two eggs into bowl

* Add 1 teaspoon water and whisk until yolks and whites are well blended

* Coat a non-stick pan with 1 teaspoon butter

* Before butter browns, add eggs to the pan

* Add cooked spinach and feta on top of the eggs immediately

* Cook 1-2 minutes, swirling the pan to loosen the eggs from the bottom (helps avoid burning)

 

After the omelet is cooked, it should slide out of the pan without a spatula.  There are endless possibilities for your brinner omelettes.  Feel free to spice things up a little and add your favorite hot peppers to the mix.  Yum!

 

Just like dinner you need some sides with Brinner.  I like to add fruit, home fries, or some oatmeal to make it extra filling. 

 

I wonder how many times I typed Brinner during this recipe?

 

Ha!

 

Hope you are able to have Brinner sometime this week and try this out!!

Mouthwatering Mondays {A Recipe Linkup}

Happy Monday Y'all!  Hubs and I had another packed filled weekend. We were able to do nothing but lounge on Sunday which was amazing. Love days like that!  

I'm linking up again with some ladies for Mouthwatering Mondays. This week we are sharing our favorite side dishes.   I'm going to share a corn and black bean salad recipe today. This is a new favorite and I love the extra kick it gives to any main dish. 

Ingredients 

• 1/3 cup extra-virgin olive oil 
• 1/4 cup balsamic vinegar
• 1 1/2 tablespoons fresh lime juice 
• 1 teaspoon paprika
• 2 (15 1/2-ounce) cans black beans, rinsed and drained
• 2 cups frozen whole kernel corn, thawed
• 1 large orange bell pepper, coarsely chopped
• 1/3 cup chopped fresh cilantro
• 2 small jalapeño peppers, seeded and minced
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

1. Whisk together first 4 ingredients in a large bowl. Add beans and remaining ingredients; toss well to coat. Cover and let stand 1 hour, tossing occasionally.

For me, the recipe calls for a lot of ingredients but the lack of preparation really makes up for that. 

Cheers to a (hopefully) great week!

Mouthwatering Mondays {Crock pot Roast}

Hey Y'all.  Its Monday and you know what that means.  Mouthwatering Mondays Linkup is back and I have one of my favorite recipes here for you.  This week the gals with Mouthwatering Mondays are sharing crock pot recipes. 
In my family, we have a ton of crock pot dinners.  It's quick and easy...and hard to mess up! I think my favorite part is being able to just throw in all the ingredients, leave for the day and come home to my house smelling Ahh.mazing!!!

My go to crock pot meal is Roast (I usually buy the beef bottom).  Its the Hubs favorite too!

What You'll Need:

* Beef bottom Roast
* 4-6 Red potatoes (cut in cubes)
* 1 bag of small carrots
* Any 2 cream of ___ cans
        *** I use 1 can cream of mushroom and 1 can cream of chicken (yes, chicken)  the flavor it gives it is mouthwatering.  I have used cream of potatoes with it too, but enjoy cream of chicken a bit better.Turn the crock pot on low and let cook for 6-8 hours.  Yum!  Told y'all it was fool proof!!  Try it out and you can thank me later. 

 

Just a side note.  I've just started using these liners over the past year or so and they are great for quick cleanup.  Something even the Hubs could do. HA.  I kid. 

 

 

 

 

Cheers to the first week of August!

Mouthwatering Mondays {Recipe Linkup}

Today I am linking up with a group of ladies for Mouthwatering Mondays.  Today they are featuring Favorite BBQ/ Picnic Recipes. 

Lately I have loved foods that I have never touched before, and Sweet Potatoes are one of them. This past week we had BBQ sliders and I knew I wanted to pair them up with mouthwatering sweet potatoes.
I found this recipe and saw that it was filled with creamy goodness and had to try it out on my
husband.


What You'll Need:
 (Serves 6)
* 4 cups sweet potato; cooked and cubed
* 1/2 cup white sugar
*2 eggs, beaten
* 1/2 teaspoon salt
* 4 tablespoons butter, softened
* 1/2 cup milk
* 1/2 teaspoon vanilla extract
* 1/2 cup packed brown sugar
* 1/3 cups all-purpose flour
* 1/2 cup chopped pecans (I omitted this)
* 1/2- 1 cup small marsh mellows


Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.

       

3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

 

4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
5. Take out of oven and add marsh mellows over top and place back in oven on BROIL until marsh mellows are golden brown.

Picture Source

 

Not only is this dish a must for summer BBQ's put it is a staple during Holiday dinners.  I have found that this is a side dish that has staple ingredients and is quick to put together. 
This recipe serves 6 but I had no left over after serving 4 people.  My motto is, "If the Hubs likes it, save the recipe and cook it weekly!"

What are your favorite BBQ recipes?

Strawberry Angel Food Trifle

Today, I am excited to link up with Katie from The Campbell's with her Mouthwatering Mondays.  This weeks topic is Summer Desserts. 

I feel like during the summer I can eat my weight in fruit, and nothing says summer time like ripe crisp strawberries.  If you have had rain for the past two weeks like we have and miss the sunshine, whipping up this quick and easy recipe will sure bring some brightness. 

Source

What You'll Need:
* 1 store bought angel food cake
* 3 cups vanilla pudding
* 24 ox. thawed strawberries, sliced with sugar added
* 16 oz. whipped cream

Steps:

1. Tear angel food cake into medium pieces
2. Start layering cake, strawberries, pudding and whip cream into large Trifle bowl
3. Continue to layer until bowl is filled
4. Top dessert with layer of whip cream only and add fresh strawberries for presentation
5. Place in fridge for 4 hours before serving

This recipe is so quick and easy.  There is plenty of room to "skinny" up this recipe for a more waist friendly dessert. 
If you haven't already go link up with Katie and share your favorite summer time dessert and be sure to come back every Monday for more fun!