a bean counter's food blog
Last weekend, I posted a super simple super quick recipe for the Ahmygawd Breakfast Sandwich.
Today, I made a repeat of that masterpiece with the addition of some Frank’s Red Hot:
I swear to you, this breakfast sandwich is eyes-roll-into-the-back-of-your-head delicious.
If you are a yolk lover like me (and a sausage lover for that matter) do yourself a favor and make this for breakfast. Immediately!
Stats on the life changer: 255 calories, 24g carbs, 10g fat, 20g protein, 3g fiber
Yesterday morning, I was the picture of perfection and actually woke up at the time I had intended and did NOT sleep through my alarm for a solid hour. Let’s hope I can keep this up all week!
I rolled out of bed, and headed straight to the gym for a 30 minute round-and-round on the hamster wheel… elliptical. Then, straight from the gym (in all my sweaty glory) to the grocery store to buy all my foods for the week. Silly me forgot to pack a Luna bar or nourishment of any variety for my grocery conquest.
Bad news bears.
Needless to say, I was FAMISHED by the time I got home, and I was unfortunately facing a dilemma. Issue #1: I wanted eggs. Hot and dippy with ooey gooey smooth-as-butter yolk. Issue #2: I was also craving sausage…. as in Mary’s special eggs. I wanted yolk, but I wanted sausage. And I’m not talking sausage on the side. I’m talking sausage all up in my yolk.
It was at this precise moment that I concocted my PERFECT breakfast sandwich. The best of both of my worlds.
The Ahmygawd Breakfast Sandwich.
First, I sautéed half of a Honeysuckle Hot Turkey Sausage link (casing removed) in a pan:
Hello sausage! Ima eat you.
THEN I cracked an egg right on top of this mound of sausage:
The egg white dribbled down around the sausage and formed a glue to hold the whole shebang together. Once the underside was cooked, I flipped her over:
Whattttttt????? Insane.
And once that side was cooked (though not TOO cooked –we’re going for oozy yolk here) I slid the egg/sausage combo onto a toasted whole wheat English muffin:
World = Rocked.
Ah.my.gawd.
Stats on the life changer: 255 calories, 24g carbs, 10g fat, 20g protein, 3g fiber
What you’ll need:
There is a small portion of the population out there that crave heat in their food. These are the people who actually enjoy the runny nose you inevitably get when eating something hot. The people who know when others say something is “hot” it won’t even phase them because of their extreme tolerance for heat. The people who’ve contemplated carrying around a bottle of hot sauce in their purse/bookbag/car. The people who have found a way to incorporate buffalo sauce in to breakfast, lunch, AND dinner. The people who constantly get asked “you put hot sauce on that?!”
You know who you are.
This recipe is for you.
I bring you slow-cooked buffalo chicken sandwiches:
When I first stumbled upon this recipe, I KNEW it was destiny. Buffalo chicken dip is a staple in my circle of friends and family, so how could a buffalo chicken sandwich NOT be amazing?
Simple answer. If you like hot food, you will love this sandwich.
The recipe was very easy to throw together.
Throw the following into a plastic baggie to marinate overnight:
The next morning toss the marinated chicken into a crockpot, and cook on low for 6 hours. Once the chicken is cooked, pull the breasts out of the crockpot and shred them up with two forks. Toss the meat back in and then add:
Cook for one hour more, and then serve on top of a toasted kaiser roll.
To make the sandwich even more amazing, add some pepper jack cheese.
Awwwwww yeeahhhhhhh.
WARNING: Things may get a little sloppy. But true hot sauce lovers like to become one with their food, am I right? 😀
Here’s a recap of our first day in the Big Easy:
Jarrod almost fell down the escalator in the airport. Sadly, I did not capture this on video.
We hopped in a cab and headed to the hotel, which is right on the border of the business district and the French quarter.
Our hotel is super old and super charming:
After we cleaned up, we headed to the French Quarter and stopped in at the first restaurant that caught our eye: Jean Lafitte Bistro… though oddly that wasn’t the name on the front of the building… Peculiar…
View from restaurant balcony:
Dinner!
This pasta sauce was RIDICULOUSLY amazing (though both of us weren’t impressed with the sausage).
I love the old-world charm of all of the buildings here:
After dinner we headed to drinks and some live music at the Blues Club:
Then drinks at the Beach:
Hello Bourbon Street!
Next stop, the Bourbon Street Blues Company
Cheese!
Annnnnd then we went back to the hotel and passed out! Long day of fun in the Big Easy!!
One of life’s true pleasures is a big ole plate of macaroni and cheese. I’m talking homemade oven-baked cheesy glory. Once fall rolls around, I start to get some serious cravings for comfort food. I’m sure you know what I’m talking about. Comfort foods. The foods that make you feel warm and cuddly from the inside out. The foods that make you want to hug your belly and sway side to side just because they taste so dang good. The foods that you’d like to pour into a giant tub so you could jump in and swaddle yourself in their heavenly gooey warmth…. What.. that’s just me?!
Anyway, tonight I decided to give healthified mac and cheese a go in an attempt to satisfy my comfort food craving. I remember seeing a recipe a while back on the Hungry Girl email blast, and that was the basis for my dinner (though I couldn’t find the email).
The main components of my mac and cheese were Carba Nada pasta and lightly sauced broccoli:
And 1 light French Onion laughing cow wedge:
Carba nada only takes 5 minutes to cook, so this meal was ready for chowing in no time! While the pasta cooked I also threw together a small salad with romaine lettuce, tomato, onion, and some Ken’s Lite Caesar dressing (LOVE that stuff).
All together:
The flavors were a little mild, so I added some red pepper flakes and black pepper on top:
Cheesy goodness:
Not too shabby! If you could get laughing cow in light cheddar that would take this dinner to a whole new level!
Stats on 1 serving mock mac and cheese: 235 calories, 32g carbs, 5g fat, 16g protein, 8g fiber
On a separate note, I’m debating on whether or not to join a gym for the winter. Twice in my life I had succumbed to signing up for a year-long gym membership, and BOTH times I stopped going after only a couple months… yet still had to pay for the entire year. I’m really not big on gyms… but without a gym, I see myself simply not exercising this winter. Any tips for making the gym FUN?