At Home with Kristi

I make Matthew breakfast every night for the next morning.  This is what I usually make.

First saute some onions and peppers

pour in about 3/4 cup of egg beaters and add some salt and pepper

Take a wrap or burrito and place it on some plastic wrap, I use this kind

Slide the eggs onto the wrap

Throw on a few slices of pre-cooked bacon

Wrap it up burrito style

When you’re done wrap it up in the plastic wrap and stick it in the fridge til morning.  Stick it in the microwave for about a minute and a half before eating

First of all, no judgment on all of the pork in my blog, okay?  We like the pig!

I started making this dish a couple months ago and we both love it.

This stuff is your best friend, its delicious!  Lysanders pork rub.

Rub that generously all over your pork loin.

Then sear it on all 4 sides in a hot pan.

Then cut up some potatoes.  It dosen’t even matter if you have messed up and get some that are PURPLE inside!!!

Next, wrap some bacon around the seasoned pork loin thusly

Toss the potatoes with a dash of olive oil and some of the Lysanders and then throw them in the pan with the pork

Bake at around 375 for 35 minutes or so until the pork reaches between 145 and 170 degrees.

The last 10-15 minutes I like to take the potatoes out and crisp them up on a separate pan.

And its done!

Printable Recipe

I woke up mid-morning today hungry (what’s new about that). A quick scan of the refrigerator contents led me to make egg pop-overs for brunch.

Here’s how.

Saute some onions in a bit of butter (or Brummel and Brown like I used)

Open a can of reduced fat crescent rolls

Fry up a few slices of center cut bacon (this is my favorite kind)

Squish the crescent rolls into muffin cups (I used the jumbo size muffin tin), and poke a few holes in the bottom

Chop up the bacon, put the bacon and onions in a bowl, add some egg beaters.

How much egg…well I don’t know,enough to fill up 4 jumbo muffin cups!  I’d say maybe a cup and a half.

Add some salt and pepper, mix well and pour into the cups.

I overfilled mine a bit and the ran over during cooking…so a bit less full than you see  here.

Sprinkle a bit of cheese on the top, I used low-fat mozerella, use whatever you like.  I considered placing a blob of some garlic cheddar I had in the fridge in the center of each one, but decided against it, maybe next time.

I sat my muffin pan on a sheet pan, because I knew the were going to spill over due to their over-fullness… I was right!

Bake at 375 for about 35 minutes or until set.  Pop out of the muffin plans and place on a plate

Enjoy!

Our friends Jocelyn and Nancy came over tonight and all four of us made dinner together.  Pork Wellington, Crash Hot Potatoes and Chocolate Lava Cake.  I can’t take credit for any of the recipes, I borrowed all of them.

It was a lot of fun and all of the food was great.

For the Pork Wellington, you saute mushrooms and onions, stuff them inside a pork loin then roll that in prosciutto

.

Then that whole thing is wrapped in puff pastry dough.

Meanwhile, the potatoes are boiling and once those are done we SMASH them (sorry this was too intense for pictures)

Once we get the dinner items in the oven we start the batter for the chocolate lava cakes

You have to separate eggs

Melt chocolate into butter

Mix in some sugar and flour

Put it in the greased cups

Have a little pink wine out of a tumbler

Snack on some sausage and cheese

FINALLY the food is ready to come out of the oven. But the wellington has to rest for 10 minutes!

But finally, its dinner time

NOM! NOM! NOM!

Throw the lava cakes in the oven while eating.

If the lava cakes won’t come out of their ramekins intact, that’s okay, spoons work!

Matthew, do you like chocolate?

Play an enthusiastic game of Farkle to work off some calories

And round off the evening with a bit of snow

I will post the Pork Wellington recipe I used soon.

Printable Recipe

Ingredients

• 1 pound ground turkey breast
• 6 slices center cut bacon
• 1/2 medium onion, chopped
• 4 slices low fat provolone or cheddar cheese
• 1/4 cup egg substitute
• 1/8 cup breadcrumbs
• salt & pepper to taste
• 1 tbsp Worcestershire sauce
• 1/4 cup water
• 4 healthy life buns, toasted

Directions

1. Fry bacon
2. Move bacon to paper towel to drain
3. Remove all but 1tsp of bacon grease from pan
4. Saute onions in bacon grease
5. Chop the drained bacon
6. In a large bowl place the turkey, bacon and onions
7. Add egg and bread crumbs
8. Add salt and pepper (and any other spices you like)
9. Mix well
10. On a sheet of wax paper portion out the mixture into 8 equal portions
11. Flatten out 4 of the 8 portions
12. Break each slice of cheese into 4 pieces & place in the center of each of the 4 patties
13. flatten out the remaining 4 pieces of mixture and place one on top of each of the cheese topped patties
14. Squish it up around the edges so the cheese is totally enclosed
15. Heat the same pan you used to fry the bacon and onions  (medium-high-ish)
16. Place the patties in the pan
17. Cook about 7-8 minutes, then flip and cook another 7-8 minutes
18. Mix the Worcestershire & water and pour into the pan.
19. IMMEDIATELY cover with a lid
20. Cook an additional 4 minutes on medium heat (you can be toasting your buns at this time)
21. Check the temp of the burgers, needs to be at least 165!
22. Move from the pan to the toasted buns

Nutrition (approximate based on MY ingredients, yours may vary!)