Chorizo Mexican Breakfast Sandwich

I've been home alone this weekend and getting a lot done around the house. When I'm home alone and working on projects, I tend to forget to eat until I realize that I'm ravenous. That's what happened this morning. I was up early for church and when I got home I dove right into the kitchen organizing project I started the day before. The next thing I knew, it was 11:30 and I realized I hadn't eaten yet. A quick check of the fridge to see what I had on hand, and this chorizo Mexican sandwich was born. It was a quick assembly and not much cooking. Chorizo is one of those staples I like to keep on hand because of it's intense flavor and versatility. An English muffin, some pepper jack cheese, and a little avocado and I was ready to eat. Here's what you'll need:

For 1 sandwich

  • 1 English muffin
  • 1 egg
  • a few slices of pepper jack cheese
  • 1/2 an avocado
  • 2 TBL cooked chorizo
  • chipotle mustard

I forgot to take a picture of the ingredients, so I thought I'd just show the completed sandwich. I told you I was hungry...

Star by splitting the English muffin in half and toasting it lightly.

Now spread on a title chipotle mustard.

Top each piece with some pepper jack cheese then heat until the cheese is melted. I used my toaster oven.

Now add the chorizo to one side and the sliced avocado to the other.

Fry and egg. I like the yolk to be runny on mine, but cook it to your preference.

Top the chorizo with the egg.

Put the 2 side together and devour.

Enjoy!

Lynn

Ginger Granola

Ginger is one of my favorite flavors. Really! I love gingerbread, gingersnaps, candied ginger....I could go on but I won't. I ran out of granola the other day and really started missing it. I love it for breakfast mixed with a little Greek yogurt. Anyway, I decided to make some, but I wanted to try a new flavor. Since it's still winterish outside, I wanted something with a spicy warmth and ginger fit the bill. I just used some of my favorite spices from ginger bread and added nuts and candied ginger and it hit the spot. I couldn't even wait for it to cool before I chowed down on a bowl. I don't like my granola to be really sweet, so if you're more of a sweet granola kind of person, I would just double the amount of maple syrup and it should be perfect. I used almonds and macadamias but you can substitute whatever nuts you like. I also thought a little flaked coconut would be good, but I was out and really didn't want to make a trip to the store. As you can see, like my healthy granola and my  pumpkin cranberry granola, there is room for personalization. That's one of my favorite things about granola--it's versatile! Here's what you'll need:

  • 6 C rolled oats
  • 1 C oat bran
  • 1 C almonds
  • 1 C macadamia nuts
  • 1 C applesauce (unsweetened for me)
  • 1/2 C maple syrup
  • 1/2 C molasses
  • 1/4 C coconut oil, melted
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 C water
  • 1 C candied ginger, chopped

Start by chopping the almonds and the macadamias. I like big chunks so mine are pretty much just cut in half.

Now it's time to start mixing. In a BIG bowl, combine the oats, oat bran, and nuts.

In a pourable measuring cup, combine the apple sauce, maple syrup, coconut oil, and the molasses.

Add in the ginger, cinnamon, allspice, cloves, vanilla, and salt and stir to combine. 

Pour this mixture over the oats and nuts and mix until incorporated.

Pour the water over the mixture and stir well. Divide the mixture between 2 rimmed baking sheets and spread out. Bake at 300 for 20 minutes. After 20 minutes, stir well and cook 20 more minutes. Continue to cook and stir until the oats are toasted. It usually takes me about an hour. remove from the oven and stir in the chopped ginger. let it cool then store in an airtight container. You can cut this recipe in half if you want to make less, but I'm more likely to double it next time!

Ginger Granola

  •     1 C oat bran
  •     6 C rolled oats
  •     1 C almonds
  •     1 C macadamia nuts
  •     1 C applesauce (unsweetened for me)
  •     1/2 C maple syrup
  •     1/2 C molasses
  •     1/4 C coconut oil, melted
  •     2 tsp cinnamon
  •     2 tsp ground ginger
  •     1/2 tsp ground cloves
  •     1/2 tsp allspice
  •     1/2 tsp salt
  •     1 tsp vanilla
  •     1/2 C water
  •     1 C candied ginger, chopped

Start by chopping the almonds and the macadamias.

In a BIG bowl, combine the oats, oat bran, and nuts.

In a pourable measuring cup, combine the apple sauce, maple syrup, coconut oil, and the molasses.

Add in the ginger, cinnamon, allspice, cloves, vanilla, and salt and stir to combine. 

Pour this mixture over the oats and nuts and mix until incorporated.

Pour the water over the mixture and stir well. Divide the mixture between 2 rimmed baking sheets and spread out. Bake at 300 for 20 minutes. After 20 minutes, stir well and cook 20 more minutes. Continue to cook and stir until the oats are toasted. It usually takes me about an hour. remove from the oven and stir in the chopped ginger. let it cool then store in an airtight container.

Enjoy!

Lynn

Creamy Pesto Shrimp Pasta

I was taking dinner to a friend and I wanted a one dish meal so they could just pop it in the oven, heat and eat. The problem was that I wanted something special and casseroles don't usually fall into that category. So I decided I'd start with shrimp. Then I added pasta because who doesn't love pasta? For some color I thought pesto and peas would work well and add the veg. I was onto something... Pine nuts, garlic, 1/2 & 1/2 and Parmesan were all I needed to gussy it up. They loved it! Here's what you'll need:

  • 1 lb shrimp, shelled and deveined
  • 1 box linguini
  • 2 C frozen peas
  • 2 cloves garlic, minced
  • 1/4 C basil pesto
  • 1 lemon, zested and juiced
  • 1 C freshly grated Parmesan cheese
  • 1/4 C 1/2 & 1/2
  • 1/2 C pine nuts, toasted
  • red pepper flakes
  • olive oil

Begin by cooking the pasta according to the directions, making sure to season the water with plenty of salt. While it's cooking, you can cook everything else, just make sure to keep an eye on it so it doesn't overcook. I set a timer just to be sure.

In a saucepan, add a little olive oil and the minced garlic and begin to sauté. 

After about a minute, add the shrimp and season with salt and pepper. 

When the shrimp just begins to turn pink, add the pesto. I used the frozen basil pesto cubes I made this summer.

Add the red pepper flakes to taste.

Pour in the 1/2 & 1/2 and stir to combine.

Add the peas to your serving dish. There is no need to worry about cooking them.

Your pasta should be ready now, so drain it and add it to the peas. Save some of the pasta water in case you need to thin the sauce later.

Toss to combine.

Pour the shrimp mixture over the pasta.

Add the pine nuts, lemon zest and lemon juice.

Top with the Parmesan.

Toss it all together.

Cover with foil and deliver (or eat!). If it needs to be reheated, put it in a 350 degree oven until warmed through.

Enjoy!

Lynn