Hi friends!
First off, some exciting news….Gourmet Rooster will be
introducing five new products over the next couple of weeks. The labels are being printed as we speak, and
they will go into production at the end of this week. Once I receive the products, I just need to
take their pictures and have them added to my website. So yeah, a couple of weeks;) The five new products are Strawberry
Champagne Spread, Cherry Amaretto Spread, Grandma’s Celery Seed Dressing,
Strawberry Balsamic Dressing (fat free!) and finally….Spicy Lime Catsup! I am so freakin’ excited! I can’t wait for you guys to try all of
them! I will totally run a special for
all of my FB friends.
So Addy is back to school, as of yesterday. Paisley starts Tuesday. Do you have trouble feeding your little
lovelies in the morning? My girls don’t
even start school until 9:30, so it isn’t like they have to get up at the crack
of dawn…yet I still struggle to get food in them in the am. Addy prefers a hot meal, diva that she is,
and Peepers is happy with a smoothie.
Today, I am going to show you a quick and easy Breakfast Empanada that
can made on the weekends and re-heated on weekday mornings and a PB&J
Smoothie that Paisley loves. Let’s start
with the smoothie.
This smoothie is protein packed. Paisley is a lot like me and needs protein to
get her through the day. This smoothie
is jam packed with Greek yogurt and peanut butter which are both kick-ass
sources of protein.
I used a 5.3 ounce of light, non-fat Greek yogurt, vanilla
flavored. I also used reduced fat peanut
butter and strawberry jelly.
In my Magic Bullet, I have ½ a cup of 1% milk and ¾ a cup of
crushed ice.
This smoothie will make enough for one adult or two wee ones……
I scooped my yogurt into the bullet, right on top of the ice
and milk. Then, I added 2 tablespoons of
peanut butter. A banana would be amazing
in this, but Paisley prefers her sans banana.
I blended this until smooth.
I feel like the crushed ice helps this process a long, but that might be
all in my head.
I top the smoothie off with a swirl of strawberry
jelly. It will pretty much “melt” right
in to the smoothie. I used a jelly which
is smooth. If you use a preserve or jam,
it won’t be as smooth.
Peepers loves it! The peanut butter is salty and delicious
and the yogurt gives this smoothie sweetness and tang. Yum!
Isn’t she pretty??
She is growing out her bangs….Such a fashion plate!
As for the empanadas….Do you know what an empanada is? An empanada is a typically Spanish/Portuguese
thing….It is a pastry stuffed with meats or sweet fillings. They are usually pretty small, you know,
hand-held. I like “stuffed” anything, so
I decided to give it a go, for Addy.
I used a canned biscuit for my pastry. I used big ones…..”Grands”. They will be rolled out later, so the bigger,
the better.
I also used bulk breakfast sausage, diced potatoes, hard boiled
eggs, onion and golden raisins which are a typical empanada filling. For some reason golden raisins are a hit with
empanada lovers….they do add a really yummy sweetness that works well in these.
Like I said above, these can easily be made ahead of time,
and frozen for easy weekday morning breakfasts.
I will let you know which point to pop these in the freezer.
I started by sautéing the onion and potatoes in a bit of
oil.
I chose potatoes that you get in the fridge section of the
grocery store. They are typically used
for hash browns…..you get them by the eggs.
This means I didn’t have to peel or chop any potatoes. Score.
I sautéed these together for a few minutes, over medium
heat. I also added some salt and smidge
of pepper.
Next, I added my sausage and cooked this until the sausage
was browned, about 7 more minutes.
Once my sausage mixture cooled a bit, I added it to a bowl
that already contained the raisins and hard boiled eggs. I had smooshed the eggs up with my hands as
opposed to chopping them. I feel that I
get the same result with boiled eggs whether I chop of smoosh. They fall apart no matter what.
I mixed this all up gently.
The filling is ready! Taste it to
check for salt and pepper though.
As for the biscuits, I popped open the can and rolled out
each biscuit on a floured board. I
wanted each biscuit about 4 inches across and ¼ an inch in thickness.
I added a rounded tablespoon of filling to one side of the
flattened biscuit. Then, I folded it
over and pinched to seal.
I used a fork to crimp my edges and really make sure they
are sealed.
At this point, go ahead and wrap these up individually and
freeze them if you are making them ahead of time. Take one out to defrost in the fridge the
night before you want it. In the am, let
it sit on the counter while your oven preheats to let the filling come to room
temperature. Bake as directed below.
Right before I baked these, I cut a slit in the top to let
the steam escape.
I baked these according to the biscuit package directions,
which was 15 minutes at 350 degrees.
This was as I was pulling them out of the oven. They smelled so good! And they are the perfect size for a kid. They are packed with protein and carbs for energy!
These are such a yummy weekday quick breakfast! The sausage and eggs work so well together
and the raisins are the best part! They
are an unexpected sweet little treat in there!
These are super filling and hearty……An am must!
Addy wouldn’t let me take a picture of her eating it because
she wasn’t dressed yet. Total teenaged
girl. Too bad she is only 7.
PB&J Smoothie
¾ cup crushed ice
½ cup 1% milk
5 ounces vanilla Greek yogurt, light and fat free
2 tablespoons peanut butter, reduced fat
2 tablespoons strawberry jelly
In a blender, blend together ice, milk, yogurt and peanut
butter. Pour into serving glass and swirl
in jelly.
Serves 2 kids.
Breakfast Empanadas
1 can “Grands” Biscuits, canned
1/3 cup onion, chopped
1/3 cup potato, peeled and chopped (bagged is best)
½ pound breakfast sausage
1/3 cup golden raisins
3 hard-boiled eggs, chopped
Salt and pepper to taste
Preheat oven to 350 degrees.
Sauté onions and potatoes over medium heat for about 5
minutes, over medium heat. Add sausage
and cook until sausage is browned, about 7 more minutes. Season with salt and pepper.
Add cooled sausage mixture to a bowl containing raisins and
chopped eggs. Mix gently.
On a floured board, roll out each biscuit until it is about
4 inches in diameter. Add 1 tablespoon
filling to each biscuit, fold in half and press to seal. Use a fork to crimp the edges.
Bake at 350 for 15 minutes, or until tops are golden brown.
Makes 10.
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