Southern Breakfast with a Flair

Every weekend I wake up slowly without an alarm and dream about what breakfast might be. This particluar morning I decided to go with my Southern roots, an egg sandwich with cheesy grits and homemade bread.

Firstly, I started off by cooking my grits, I added water to a sauce pan and once it came to boil I added grits, salt and waited for them to absorb. While that was cooking I took two links of chicken, feta and spinach sausage out of the casing and made a patty then I put that onto a bit of olive oil to cook. In the meantime the grits had absorbed the water, one of the best things about grits is it is so versatile. You can pretty much add anything to them and the flavors will blend in. I decided to make cheesy grits and grated up some colby jack cheese and stirred that into my grits.

Next I flipped my sausage patties and added two thick slices of homemade white bread to the pan to get a nice crispiness to it. Once the cheese melted into the grits I added some salt and pepper to taste and put them on low heat to keep warm. Once the patties were done and bread was crisp, I removed them from the flame and cracked a few eggs into the pan. After my eggs were ready to go I plated my bread, sausage patty then egg on top with my cheesy grits on the side. Poured a mimosa & ta da!

Enjoy xo! Lo

I'm turning Japanese, I think I'm turning Japanese I really think so

Take an edible tour into the Asian island of Japan with this delicious, nutrient-rich, flavor-popping meal. One Friday night my husband and I were craving Japanese but we didn't want sushi...what were our options? We found some sushi grade tuna that was encrusted with black peppercorns, we grabbed two tuna steaks and at home we had edamame and arborio rice to make risotto.

I kept the tuna steaks in the fridge to chill as I prepared the rest of the dinner items. Risotto would take the longest, I drizzle my dutch oven with olive oil then pour in a cup of arborio Italian-style rice, I toast the rice and then fill with half water (2 cups) and half chicken stock (2 cups). Cover the rice and let cook for five minutes, stir and add salt and pepper. Cook for another five minutes. Once the liquid starts to absorb in the rice you can add any ingredients you desire. I chose to add sliced mushrooms, onions and goat cheese. Cover once more and the goat cheese should melt into the rice adding a velvety, bold flavor.

Once the risotto is done, set on low heat to keep warm and add olive oil into a saute pan. Then add in the edamame with some salt and pepper. Allow the edamame to saute and become tender. Once the edamame is warmed throughout then plate the edamame with the risotto. Take the tuna steaks out of the fridge and plate. Create a soy, wasabi sauce by mixing a teaspoon of wasabi with each tablespoon of soy sauce. Dip your tuna into the Japanese sauce and enjoy!


Enjoy! xo Lo

Rockin' Ribeye & Fresh Veggies

My husband and I are definitely carnivorous people; after a long week we crave protein and iron. I purchased a beautiful ribeye from my local market and picked out some fresh veggies to pair it with. We had a big dinner the night before so we need something that wouldn't bog us down.

Ribeye is hard to mess up, you sprinkle with salt, pepper, drizzle with olive oil and throw it on the grill (or grill pan).

As for the veggies I sliced up some broccolini, onion, red pepper and garlic. Sprinkled them with salt, pepper and olive oil then sauteed them until nice and crisp.

This is an easy, healthy, five ingredient or less meal. Enjoy!

xo Lo

Whippin' up a snack!

While I was running around my home washing dishes, doing laundry, vacuuming the carpets my stomach started grumbling. I looked at the clock, and completely forgot to feed myself breakfast, during my cleaning frenzy.  So I took a break, peeked inside my fridge, to see what goodies I had, to whip up into something spectacular. I had recently made a loaf of homemade white bread, I had leftover cream cheese, fresh cucumbers and soft-boiled eggs.

Instantaneously, I knew I wanted to pile them all up together, into a delightful mid-morning snack. First I toasted my fresh bread on a grill pan until it was crispy and golden. Next, slice your cucmbers and egg. Lather on your luscious cream cheese, top with cucumbers and the slices of soft-boiled egg. Sprinkle with a touch of salt and pepper and voila! Dig in...you can thank me later :)

xo Lo