It’s time to put those cutting boards to good use and get to chopping!
Spring and summer practically demand a switch up of your eating routines. Let those weighty huge breakfast platters from the winter season go and lighten things up with a breakfast or lunch delicious smoothie! It’s filling, tasty, and great for you.
All you need to do is add the following in a blender and enjoy!
Spring is in the air, flowers are blooming and we are LOVING this brunch go-to breakfast burrito!
While visiting Mern (Marian Stepter) pulled out this amazing zesty recipe along with so many others that had us all screaming for more. Brunch is one of my favorite meals to plan for while hosting, and I am so glad to add another delicious meal to the list!
It’s a crowd-pleaser because while preparing the meats and items separately, everyone gets to create their own, adding to the total experience of togetherness and tastiness! Sometimes it’s hard to feed so many people at once and this is a great way to accomplish that in a deliciously creative way!
Happy Birthday, Beautiful Mern, and Thank you for this amazing recipe!!
Chorizo Breakfast Burrito
1 pound chorizo sausage pork or beef
3/4 pound of regular sausage
Frozen diced potatoes with Peppers 20 oz bag
6 eggs
2 cups of shredded Mexican cheese
12 flour Tortillas
Your favorite salsa
Avocado
Hot sauce
Step 1
Coat a frying pan with cooking spray. Cook and stir sausage in a pan over medium heat until well browned and crumble. Set aside
Step2
Coat the same frying pan with 2 tablespoons of oil cook potatoes until done and a little crispy. Set aside
Step 3
Beat eggs and scrabble in a little butter (or however, you scrabble your eggs. Set aside
Here’s the perfect non-alcoholic holiday party drink that everyone will love.
It takes only minutes to make and looks and tastes so festively delicious!
What you need:
1 bag cranberries
1cup cider vinegar
1/2cup water
1/2 cup sugar
1 tbsp cinnamon
1 (1 1/2-inch) piece peeled and sliced fresh ginger
4 cinnamon sticks
Ice and club soda (or Sprite), for serving
What you need to do:
Just combine cranberries, vinegar, water, sugar, ginger, and cinnamon in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until berries start to break down, 10 to 15 minutes; cool completely. Strain through a fine wire- mesh strainer, mashing mixture to release liquid; discard solids and chill. To serve, pour 1 oz. over ice and top with club soda or Sprite (optional).
Thanks Mern for making my new favorite salad!! So glad you recreated the recipe from your friend Christian and they were generous enough to pass the recipe along! The salad was hearty and filling while still coming off very flavorful and light. It managed to hit absolutely every single one of my taste buds and left me completely full happy about the caloric intake at the same time. Total Win/Win! For my version of this winner I also added pears and a dash of mint and ….bam, pow,Wow!!
So often, we are scrambling for a great meal to serve for larger gatherings, and end up selecting options that are delicious yes, but are way too fatty, fried and fattening. But Mern, served up the most amazing meal of perfectly cooked salmon with a sweet and tangy crunchy salad that forced me to return for seconds!! And then we were still light enough on our feet to hit the beautiful Aurora Reservoir trail and walk 10 miles.
Follow the recipes below and you’ll add this number to your regular kitchen rotation like we did!!
First up the Apple Cider Vinaigrette ingredients:
1/2 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons honey
1 teaspoon dijon mustard
1 small garlic clove, peeled and minced
6 mandarin oranges juiced
a pinch of salt and pepper
All you have to do is whisk all of the above together in a bowl and chill for about 10 minutes while preparing the greens..
As for the rest you need
Spinach
Mixed Greens
Roasted Pecans
Dried Cranberries
Crumbled goat cheese
freshly chopped mint
1 thinly chopped shallot- once sliced rinse under cold water
chopped apples
chopped or sliced pears (preferably softened or you can use from can)
Run cold water over the apples and pears for about 1 minute and drain.
Then just combine all ingredients and if you like, top it again with the crumbled goat cheese and mint cloves for garnish.
It’s March & there is definitely some madness in The Loft Kitchen. Not basketball this time though. No, it’s time for our Annual Shamrock Shake Fest!!! Something the boys start looking forward to in February, just as their Valentines Day sugar comas are wearing off.
We like to mix it up together and see who can come up the most creative entry each year, but for all you Shake Club first timers out there, here is a simple and quick recipe that will deliver all the boys to your yard….(if that’s what your looking for).
INGREDIENTS: (for each shake you plan on shaking)
3 large scoops vanilla ice cream
1/4 cup heavy cream
1 cup whole milk
1/2 tsp mint extract (mint, not peppermint)
6 drops GREEN food coloring (very important it’s green)
Whipped cream for topping
DIRECTIONS:
Blend ice cream, heavy cream, milk, extract and green food coloring together until rich and creamy.
