Bring the Diner Home: A Breakfast Hash For Two

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Musings over Coffee

There’s such a meditative feeling to an early Saturday. Maybe it’s the way the sun comes up or enjoying a really great cup of coffee. I feel awake, well rested, and practicing the art of do NOTHING. It’s such a wonderful feeling.

Another favorite weekend pastime illustrates making a, ”fancy breakfast,” with my husband. Here’s a recipe we made back to back weekends. I tried to mimic a breakfast hash found at diners. It’s very easy and I always recommend chopping, cutting, and cracking all eggs before you get started.

Breakfast Hash For Two

1 cup shredded potato frozen (or rinsed fresh*)

½ yellow onion

4 medium sliced cremini or button mushrooms

½ cup shredded spinach

½ cup shredded cheese or one slice of cheese

1-2 eggs per person, made your way

1 tablespoon butter

Dash of paprika

Salt and pepper to taste

As always, chop all vegetables and crack eggs into a separate bowls before you begin.

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Take ½ of the butter and crank the heat to medium high on a non-stick skillet. Once the butter is melted, add the potatoes and let it rest for 4 minutes. Do not stir the potatoes! You want it to form a nice brown crust. Then, flip potatoes and repeat.

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Heat a small skillet and add the onion and mushrooms. After a few minutes and once these have softened, add vegetables to the potatoes.

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In the last 30 seconds, add your shredded spinach and stir. Do not cook to long! You want to preserve the green freshness. Remove mixture and divide between two plates. Add shredded cheese and salt and pepper to taste.

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If using same skillet, turn heat to medium and let cool. A very hot pan will scorch the eggs. Melt remaining butter and cook eggs your way. We prefer fried, over easy with a runny middle.

Add eggs over the hash and sprinkle with paprika. Don’t like paprika? Try chili powder. Enjoy!

Breakfast Hash For Two

Breakfast Hash For Two

*Fresh or frozen? The best results come from frozen shredded potatoes. They brown perfectly. However, you can use a fresh potato. But, you will need to plan ahead and I recommend the following:

First, shred your potato with the skin on. Next, the starch must be washed off. Place in a bowl, fill with water, and let it rest at least 20 minutes. Strain the liquid and rinse thoroughly. Place on a clean towel or paper towels to dry. This could take up to an hour. Once dry, go ahead and use.

Yes, fresh potatoes are tedious. Failure to rinse the starch results in a sticky, mushy, slimy mess. A few more steps will ensure your potatoes turn out just right.

Penny Tails: Lots of love from her corner. Busy chasing those spring squirrels leaves a sleepy pup. I love to wrap her into a burrito pug. They are the snuggliest!

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Grilled Mahi Mahi Tacos With Citrus Slaw

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I’m dreaming of warm place of times gone by. This chilly weather has long outlived its stay. Let’s make a meal requested by my husband: Grilled Fish Taco’s. More specifically, tacos from San Diego.

A few years ago, we attended a wedding in Carlsbad. In our very small and compact economy car, we barely made it up the hill to the beach.

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But, the beaches, food, weather was so wonderful we didn’t car about our egg mobile! We keep enjoying these amazing tacos with lobster, shark, fish, and any seafood you could think of. It was time to make a recipe I had collected and completely forgot about.

Here goes…Mahi Mahi Tacos with Citrus Slaw

Ingredients

  • juice of 1/2 orange
  • juice of one lime
  • 2 tablespoons Greek Yogurt
  • kosher salt and black pepper
  • 1/4 small cabbage shredded
  • 1/2 yellow onion diced
  • 1/2 cup cilantro chopped
  • 1 cup corn cut from 1 ear corn
  • 1 jalapeno minced (optional)
  • 1 pound mahi mahi fillet
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 8 small tortillas, warmed

Directions

In a small bowl, whisk the orange and lime juices, Greek Yogurt, salt, and pepper.

In a large bowl, add the cabbage, onion, corn, cilantro. Pour dressing over slaw and toss to combine.

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Meanwhile, heat the grill pan or non stick skillet over medium-high heat.

Season the fish with onion powder, garlic powder, and cumin. Cook until opaque and flakes with a fork 2 -3 minutes per side

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Warm your tortillas in a non stick skillet for a few seconds per side.

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Serve the fish with the tortillas and the slaw. Feel free to garnish with your favorite taco toppings. We love to garnish with pico de gallo, cheese and an avocado slice.

Enjoy!

Peanut Butter Cup Dip

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Running tales: On my jog yesterday, I found a flock of wild turkeys. Never seen this before in my neighborhood!

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But, with all this running around, I’m in need of some protein and sweets. How about peanut butter cup dip? Yes please! This four ingredient fix was so divine…I ate most of it in one sitting! Which I do not recommend. But, l I do advise trying it! A half cup serving is about 170 calories. Pair with granny smith apple slices and a ripe green pear.

Peanut Butter Cup Dip

  • 1 cup low fat Greek Yogurt
  • 1/4 cup honey
  • 1/2 cup peanut butter
  • 2 tablespoons cocoa powder

Whisk together first 3 ingredients until well blended. Finally, add the cocoa powder. Blend well and serve. Pair with granny smith apple or green pear.

Alternatives: to reduce calories cut the peanut butter in half. The taste will not be as intense but your waistline will love you.

Enjoy!

Need Help Planning Meals During the Week? We have tips and tricks to help!

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It happens to the best of us, come home and no idea what to make? The trick to eating healthy and saving money is meal planning. The Yellow Brick House wanted to share with you simple tips to help you stay on track.

  1. Always make a plan before the work week starts. This includes buying groceries and recipe planning.
  2. Only buy food you want to eat. It’s a waste of money to buy food you don’t like.
  3. Keep the recipe simple. 45 minutes or less for preparation and cooking time. Otherwise, do prep work the night before or save the recipe for your day off.

Our work week is a traditional Monday to Friday. That’s 5 breakfasts, 5 lunches, and 5 dinners to plan. Not so fast! Here’s how we look at our meals.

    • Breakfasts are easy here. We have oatmeal at work and drink a glass of fresh vegetable juice.
    • Lunches are prepared from left overs. We have our reusable Tupperware containers, fill with left overs, and stack in the freezer. Pasta and bone in chicken thighs reheat well. Better than a frozen dinner.
    • Dinners. Surprisingly I only plan three dinners for the five days. This allows flexibility to eat out with friends or sneak in a date night. However, if we are not in the mood for cooking, we dig out a lazy dinner.***

***What’s a lazy dinner? Lazy dinners are frozen or quick easy foods we always have on hand.

      • Here’s our most popular lazy dinners: grilled cheese and salad, omelets or breakfast foods, and pasta.
      • Freezer must haves: frozen turkey burgers, supreme pizza with salad, or a pre made skillet dinner.

Do you have an example of you work week meal plan? Yes! Here’s what we have planned this week:

Salads and Vegetables, We always have 2 or more prepared salads/vegetables for the week.

      • Spinach Sweet Salad
      • Pico De Gallo with shredded lettuce
      • Baked Sweet Potatoes

3 Meals

      • Buffalo Sloppy Joe’s with baked sweet potato and salad
      • Fish Tacos with citrus slaw, pico de gallo, and rice
      • Whole Wheat Pasta with Pesto and salad

Lunches

      • On Sunday prepare roasted chicken thighs and sweet potatoes
      • Left Overs

Snacks/Sweets

      • Sliced Apples/Pears with Fruit Dip
      • Homemade chocolate pudding
      • Hummus and pita chips

Did you find this post helpful? Please let us know what you think!

St. Louis Date Night at Water Street

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Located in Maplewood, MO, the Water Street restaurant was a gem to find. I can’t believe I haven’t heard of it yet! To simply describe this restaurant: cozy, vintage, and delicious. Best known for their awesome cocktails, the food is not far behind.

Neat Features: Great Happy Hours both after work and late night. Friday nights they feature films at 10:30 pm. Check out what’s playing.

Here’s what we ordered.

  • Drinks:
    Basil Rathbone
    Vieux Carre
  • Starters:
    Crawfish Dip with crostini
    Chicken Pate with crostini
  • Dinner:
    Grilled Polenta
    Bacon Layered Trout

Recommendations: Chicken Pate
Surprisingly accommodating: Server offered to bring sliced pear in place of bread. I am on a white flour free diet and the sweet and salty mix was divine. How great was she?

Want to try it? Reservations are recommended. This place is smaller but every table was filled from the time we arrived till we left.

7268 Manchester
Saint Louis, MO 63143
http://www.waterstreetstl.com

Did you know Saint Louis had 6 chefs for the James Beard semi finalists? Not to brag but our city definitely has some amazing food.

Simply Light Cooking: Shrimp A La Provencale

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It’s official, the husband and I are both signed up for the Innsbrook Triathalon. This rookie is nervous, excited, and just praying I cross that finish line. And, I have some snazzy new shoes to build my confidence!

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But for other simple things…here’s a surprisingly easy French recipe courtesy of Richard Grausmans, French Classics. If preparing the night before, this recipe will only take 10 minutes. I was just astonished at how healthy and easy this was!

Shrimp A La Provencal

For night before preparation: ***Peel, seed, and chop tomatoes. Also, shelled and deveined medium to large shrimp.

  • 3 tablespoons olive oil
  • 1 pound medium to large peeled and deveined shrimp (fresh or thawed frozen)
  • 2 pounds fresh tomatoes, peeled, seeded, chopped* or 1 28 ounce can of drained diced tomatoes
  • 4 cloves minced garlic
  • pinch of salt
  • 1/4 cup fresh chopped parsley or 1 teaspoon dried parsley

First prepare your sauce. Add 1.5 tablespoons of oil to a large non-stick skillet at medium high heat. Once oil starts to smoke, add tomatoes and garlic. Careful of the hot oil and cook down liquid for about 5 minutes. Remove from heat. Add salt and parsley. Stir all in ingredients until well incorporated.

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Next, add remaining oil to another non-stick skillet at medium heat. Add shrimp and sauté for 3 minutes about 1.5 minutes per side of shrimp. They should be pink and begin to curl. Watch out, these cook very fast.

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Transfer shrimp onto a platter and pour sauce over shrimp. It’s time to eat. Enjoy!

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***How to Peel Fresh Tomatoes

Fill a large saucepan halfway with water. Bring water to a boil then reduce to a simmer. Add a few tomatoes and simmer for about 1-2 minutes. The skin will crack when ready to remove. However, remove after two minutes for tomatoes will turn mushy if cooked too long.

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With a slotted spoon transfer tomatoes to a bowl of ice water to cool. Repeat with remaining tomatoes.

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When cooled, skin will peel easily off of flesh. Now feel free to prepare as needed.

Penny’s Corner: Never too late for another afternoon nap with daddy. I think the paparazzi woke her up.

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Till we meet again! Au Revoir!

 

Learn to Love Your Vegetables: How to Prepare a Brussels Sprout Salad

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Monday Musings…

I live for a day off, just like today. The day begins early but well rested. I’m able to take my time getting ready and plenty of time to juice in the morning (juicing has become the new “thing” at the house). So sad the three day weekend must end!

Favorites of today:
Brunch with my Momma at The Mud House in Benton Park: French Toast and a Chorizo Quiche – Thank you My Weekly Bite for the Recommendation.

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Learning to Sew a Handbag with My Momma.
And….Sharing a New Recipe!

Back to your vegetables, I love to find yummy recipes which makes us fall in love with our veggies. Better yet, Aldi’s had a package of Brussels sprouts for a $1.29. Mix some lemon with these beauties and you have a new salad to try!

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Love this recipe and encourage you to try it too!

Brussels Sprout Salad

  • 20 Brussels sprout heads thinly sliced and cored*
  • 1/4 medium red onion thinly sliced
  • 1/3 cup sliced almonds
  • 1/2 cup parmesan cheese
  • 1/4 cup cranberries
  • zest and juice of one large lemon
  • 2 tablespoons of honey
  • 1 tablespoon olive oil
  • pinch of salt

Combine the first five ingredients in a bowl.

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For the dressing, vigorously whisk together the zest, juice, honey, oil, salt. Pour over your salad and mix with your hands until dressing is evenly coats the vegetables. Chill at least one hour until serving. I prefer the salad sits overnight before serving.

*How to slice Brussels sprouts. First slice in half and cut the core out with a V shape. Then proceed to chop/slice to your desired size.

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Penny’s Corner: It’s been incredibly icy and Penny took her momma out. She pulled so hard I fell onto the ice and dragged me into the street. Mind you, she is 18 pounds. How this happened, we may never know. But, she gained some magical strength from seeing a squirrel.

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