#this was inspired by this morning i had to eat a cheddar and chicken wrap and it was fucking nasty bc there was like a block of cheddar

[weaselishmcdiesel]

please don't fuck cheese

YAGO ADFSASDFKJHASDF

[jonasmaurer]

25 kid-friendly breakfasts, lunches, and dinners

Sharing 25 meals that my kids will eat, no matter what. It’s always hard to find kid-friendly recipes and home runs, so I’m sharing the goods in this post! 

Raise your hand if you’re SO sick of cooking right now. I’ve been in a cooking funk for pretty much all of ‘Rona (and yes, I’ve complained about it here on the blog quite a bit. I’m sorry for being a big ol’ whiner.). I think with everything else on the list (distance learning, trying to keep P from injuring herself, trying to shuffle in my own work and workouts amidst the madness), cooking just doesn’t feel like this fun leisure activity I used to enjoy so much. It just feels like a means to an end, and the end consists of me cleaning everything up before starting the process all over again. Thankfully, the girls are awesome eaters and are adventurous, so even when I have one of those clean-out-the-fridge nights to see what happens, they’ll try pretty much everything.

Please keep in mind that I’m not an RD, but here are some of the tips for feeding kiddos that I’ve found helpful:

– Always serve at least one thing you know they love. This way, if they’re not a fan of the meal, there’s something else on their plate that they enjoy. I always try to serve each meal with at least one fruit and one veggie so they’re getting in enough nutrients during the day.

– Encourage a polite bite. They don’t have to eat anything they don’t want to eat or try, but we encourage them to take at least one polite bite. Sometimes that means they end up loving it and finding a new fave!

– Respect kiddos’ intuitive eating. They’re really excellent at listening to their bodies; eating when they’re hungry and stopping when they’re full. We don’t tell them they have to eat “x” amount of bites or clean their plates. If they don’t eat much and I know they’re going to be hungry later, I just pop their dinner in the fridge to heat up if they’re begging me for a bar at 9pm.

– Switch up the greens rotation. It can get so easy to fall into the broccoli, green beans, and zucchini sides for a green vegetable but the girls get sick of them. I try to switch it up by picking up different things (like artichokes, Brussels sprouts, stir fries), making chopped salads with our entree, or the Caesar salad kit from Costco. The girls go crazy for it.

For today’s post, I wanted to share some of my go-to recipes that are home runs for the whole family. I feel like these are hard to find, so when you find a good recipe your kids love, you definitely want to keep coming back to it. I’d love to hear any of your kids’ favorite meals, too, if you wouldn’t mind sharing in the comments below. We can all share some ideas and inspiration with each other during a kind of blah cooking time.

25 kid-friendly breakfasts, lunches, and dinners

Breakfast:

French toast with berries and sausage. The kids LOVE French toast. They could probably eat it for every meal and be totally happy. I crack two eggs into a bowl and add a splash of coconut milk creamer or almond milk, some vanilla, lots of cinnamon, and nutmeg. I dip each slice of Dave’s Killer Bread (or brioche if I’m feeling fancy) into the egg mixture and cook on the electric griddle. I add more cinnamon before flipping. The kids have gotten really used to having French toast or pancakes most days of the week since we’ve all been home, but for busy school mornings, I make extra servings over the weekend and freeze them to heat when we’re in a rush.

Chia pudding with banana and peanut butter. This is an awesome make-ahead breakfast. I just add a cup and a half of almond milk to a jar, along with 4 tablespoons of chia seeds, lots of cinnamon, and some maple syrup to sweeten. I stir and let it sit in the fridge overnight. In the morning, I put it into two bowls and top with sliced bananas, peanut butter, cinnamon, and honey.

Avocado toast with a scrambled egg. I make sourdough over the weekends and freeze it to enjoy during the week. In the morning, I pop the bread into the toaster and then top each slice with mashed avocado, sea salt, and lemon juice, and serve with a side of scrambled eggs.

Egg burritos. Another fave on-the-go breakfast. I just scramble 3 eggs on the stovetop and add a handful of shredded cheese to the eggs when they’re done cooking. I spread butter onto warm tortillas, top with eggs, and roll up. If we take them with us in the car, I wrap each burrito in a paper towel and then foil so it stays warm until we leave.

Pancakes (of course) with turkey bacon or scrambled eggs. This is our go-to pancake recipe! Like most things, I make a ton and freeze them.

Smoothies! The girls LOVE smoothies for a quick breakfast or afternoon snack. If I’m making them on the fly, I’ll add almond milk, frozen bananas, frozen fruit, spinach, chia, MCT oil, honey, and peanut butter. Otherwise, they really love the Daily Harvest smoothies (code FITNESSISTA gets you $25 off your first box!).

Lunch:

Bagel with cream cheese, sliced apples, and veggies with hummus.

Turkey sandwich with cheese on Dave’s Killer Bread with Primal Kitchen Ranch dressing and cheddar.

Omelette with cheddar and a side of leftover veggies from dinner the night before, and jelly toast

Pizza on an english muffin. Even better = Papa John’s pizza. Let’s be real here.

Grilled cheese with sliced apples, and veggies with ranch or hummus.

Tuna salad with Simple Mills crackers and sliced avocado. This is my go-to tuna salad recipe.

Nachos!! Chips, top with cheese, melt in the microwave. Add black beans, salsa, guacamole, and boom. Lunch is served.

Dinners:

Egg roll in a bowl

Sushi roll bowl. This is one of our family’s very favorite easy dinners! SO satisfying and quick.

Ina Garten’s lasagna. This one is a bit more labor-intensive but a huge hit. It really is the best lasagna.

Super cheesy chicken enchiladas (I serve these with beans and rice).

Chicken and broccoli casserole with a side salad. <— I mentioned above that the girls LOVE Caesar salads so I’ve been buying the salad kits at Costco. Bonus: it takes 5 minutes to put together.

Steak, roasted asparagus and baked potatoes. The Pilot makes awesome steak on the grill and we all go crazy for it. (I have red meat once every couple of months or so.)

Turkey meatloaf with sweet potato fries and a salad.

Turkey chili with cornbread. I top the chili with cheese, avocado, and lime juice.

Chicken tortilla soup with avocado, lime juice, and sour cream.

This chicken and veggie soup with a piece of sourdough.

Any type of stir fry. I recently got one from Trader Joe’s that had tons of veggies and chickpeas, and sautéed it on the stove with red onion, salt and pepper. I added shrimp to the mixture to cook, and poured some Primal Kitchen teriyaki sauce on top. Everything was served on top of rice (cooked in the Instant Pot). It was awesome!

Easy pasta dish. While Banza pasta boils, I’ll take chicken sausage and sauté it on the stove with garlic, spinach, and add sun-dried tomatoes. When it’s done, I’ll add Banza pasta, some butter, and parmesan. It’s SO easy (like 15 minutes!) and the girls go crazy for it.

Some of their favorite snacks:

Perfect Bars (or any bars really).

Jerky. They especially love these maple jerky sticks.

Any fruit. I try to switch it up each week! We always have bananas, berries, apples, and usually grapes on hand, but I try to get at least one or two different things each week, like cantaloupe, watermelon, pomegranate arils, persimmon, pears, peaches, whatever the market has that looks good.

Applesauce pouches. I get the giant box of organic pouches from Costco.

Hard-boiled eggs.

Energy balls. You can play around with flavor variations depending on what you have in the pantry.

The infamous snack plate. This is a beloved afternoon snack and is like a kids’ version of a charcuterie board. I’l just add a bunch of snacks to one large plate and they’ll share while they play outside or watch a show. It usually has chopped bars, sliced fruit, berries, cheese, jerky, pretzels, trail mix, pickles, whatever I have on hand.

So there ya go! Some of the girls’ very favorite meals. I’d love to hear your family favorites and take all the inspiration I can get! Please share your faves in the comments below.

xo

Gina

My go-to healthy breakfasts, lunches, and dinners are here.

The post 25 kid-friendly breakfasts, lunches, and dinners appeared first on The Fitnessista.

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[loafseat0-blog]

Breakfast Fried Grits with Sausage, Onion and Cheddar Cheese

Looking for a make-ahead breakfast or brunch recipe? These breakfast fried grits are loaded with sausage, onions and cheddar cheese. (Jump directly to the recipe.)

It’s been like the 1990s are back in my household as of late. It all started when I realized all the bands and artists that I listened to in college were doing reunions and recording new albums or re-releasing 25-year anniversary version of their classic albums. From Liz Phair’s Exile to Guyville to the Breeders and Belly reforming in their classic lineup and releasing new albums, to the third act of Tracey Thorn’s musical career (she’s amazing) my playlist looks like the mix tapes I made back in sophomore year of college. Then I realized TV shows were doing reboots of themselves, from X-Files to Will and Grace to the rumored Mad About You revival (they better bring back Cyndi Lauper and Ursula Buffay). Soon you’ll see me wearing stone washed jeans and flannel shirts (actually I started wearing this exact outfit about two years ago when I started taking ceramics at my community college, so that ship has sailed).

So it only makes sense that I would start revisiting the food from my college. And no, I’m not talking about instant ramen and grilled cheese (though I still have a soft spot for individually wrapped sliced cheese but don’t tell anyone that). I’m talking about the food that I would get post going out to the bars and clubs like waffles, biscuits and gravy, southern style grits and bacon. Total diner food that is so bad for you but also so very good. I don’t eat it much (just like I don’t go out the bars and clubs anymore) but I still have a nostalgia for it.

Then I had my mom over for brunch. I rarely have anyone over because our apartment is tiny. “Entertaining” someone with a meal usually means setting up the card table in the middle of our living room and covering it with a tablecloth I found at Marshall’s. Because we’re fancy like that. But it’s my mom and I had been meaning to having her over for awhile. Making brunch also means making a Brunch menu plan. And thus, I ended up making updated versions of the food from my college days. But better. Because I’m not getting any younger.

One of my favorite dishes that I made included fried grits. They’re adapted from a recipe in the cookbook One Good Dish from David Tanis. His original recipe was inspired by scrapple, a pan fried meat dish found in the Midwest and the East coast. He interpreted it using Italian sausage and polenta. I took it back to its breakfast roots, using stone ground grits and breakfast sausage. It’s my new favorite breakfast/brunch dish because it is mostly made ahead of time, with a quick pan fry right before serving. Like Tracey Thorn’s latest album Record, it’s a new classic with old school roots.

The idea of griddle frying grits isn’t new. You can find it all over the internet and in restaurants and cafes in the South. The hardest part of making this dish is the time in cooking stoneground grits ahead of time. You might be tempted to use instant grits but I implore you to skip them as they have all the flavor of kindergarten paste. You can find stoneground grits at well stocked grocery stores as well as online. It may take longer to make but you’ll be rewarded with actual flavor.

Total Time 1 hour 20 minutes

Ingredients

1 cup stoneground grits not instant – see headnote above

2 cups chicken stock or broth

2 cups water

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

2 tablespoon unsalted butter

1 cup whole milk

1 tablespoon olive oil

2 medium garlic cloves minced

1/2 medium yellow onion chopped

3/4 pound bulk breakfast pork sausage or remove from casing if necessary

1/2 cup shredded Dubliner or Cheddar Cheese

1 teaspoon fresh thyme leaves

Salt and pepper to taste

To finish

2 to 4 tablespoons olive oil

Instructions

Place the grits, chicken stock, water, salt, pepper and butter in a medium to large pan. Bring to a boil, then reduce heat to a simmer and cover, cooking 30 minutes, stirring regularly to make sure the grits aren’t sticking to the bottom of the pan. Add the milk and continue to cook another 45 minutes, continuing to stir, increasing the frequency of stirring near the end of the cook time as the grits thicken. The grits porridge should be thick in the end, but tender and cooked completely through.

While the grits cook, place the oil in a pan with the garlic and onions. Cook on medium heat until the onions have softened and start to turn translucent, about 3 minutes. Add the breakfast sausage and cook until brown and no pink remains. Set aside to cool.

Once the grits are done cooking, removed from heat. Add the cheese, thyme and the cooked sausage, garlic and onion mixture to the grits. Stir to combine and taste (careful it will still be hot!) then add more salt and pepper to taste.

Lightly spray a 9 x 9 inch baking pan with cooking oil. Pour the grits into the pan and smooth out evenly. Let cool to room temperature then cover with aluminum foil and place in the fridge overnight.

The next morning, invert the pan onto a large cutting board. Cut into 9 square pieces (3 x 3) then cut each square in half into triangles. Heat 2 tablespoons of the olive oil in a large skillet until it starts to shimmer then carefully place half the grits triangles in the pan. Reduce heat to medium then fry until golden brown on one side, then flip over and fry the other side until the same color. Move to a warm plate, cover with aluminum foil to keep warm and repeat with the remaining triangles of grits. Add more oil if the pan looks dry while pan frying

Source: https://www.eatthelove.com/fried-grits/

[creekerror44-blog]

Breakfast Fried Grits with Sausage, Onion and Cheddar Cheese

Looking for a make-ahead breakfast or brunch recipe? These breakfast fried grits are loaded with sausage, onions and cheddar cheese. (Jump directly to the recipe.)

It’s been like the 1990s are back in my household as of late. It all started when I realized all the bands and artists that I listened to in college were doing reunions and recording new albums or re-releasing 25-year anniversary version of their classic albums. From Liz Phair’s Exile to Guyville to the Breeders and Belly reforming in their classic lineup and releasing new albums, to the third act of Tracey Thorn’s musical career (she’s amazing) my playlist looks like the mix tapes I made back in sophomore year of college. Then I realized TV shows were doing reboots of themselves, from X-Files to Will and Grace to the rumored Mad About You revival (they better bring back Cyndi Lauper and Ursula Buffay). Soon you’ll see me wearing stone washed jeans and flannel shirts (actually I started wearing this exact outfit about two years ago when I started taking ceramics at my community college, so that ship has sailed).

So it only makes sense that I would start revisiting the food from my college. And no, I’m not talking about instant ramen and grilled cheese (though I still have a soft spot for individually wrapped sliced cheese but don’t tell anyone that). I’m talking about the food that I would get post going out to the bars and clubs like waffles, biscuits and gravy, southern style grits and bacon. Total diner food that is so bad for you but also so very good. I don’t eat it much (just like I don’t go out the bars and clubs anymore) but I still have a nostalgia for it.

Then I had my mom over for brunch. I rarely have anyone over because our apartment is tiny. “Entertaining” someone with a meal usually means setting up the card table in the middle of our living room and covering it with a tablecloth I found at Marshall’s. Because we’re fancy like that. But it’s my mom and I had been meaning to having her over for awhile. Making brunch also means making a Brunch menu plan. And thus, I ended up making updated versions of the food from my college days. But better. Because I’m not getting any younger.

One of my favorite dishes that I made included fried grits. They’re adapted from a recipe in the cookbook One Good Dish from David Tanis. His original recipe was inspired by scrapple, a pan fried meat dish found in the Midwest and the East coast. He interpreted it using Italian sausage and polenta. I took it back to its breakfast roots, using stone ground grits and breakfast sausage. It’s my new favorite breakfast/brunch dish because it is mostly made ahead of time, with a quick pan fry right before serving. Like Tracey Thorn’s latest album Record, it’s a new classic with old school roots.

The idea of griddle frying grits isn’t new. You can find it all over the internet and in restaurants and cafes in the South. The hardest part of making this dish is the time in cooking stoneground grits ahead of time. You might be tempted to use instant grits but I implore you to skip them as they have all the flavor of kindergarten paste. You can find stoneground grits at well stocked grocery stores as well as online. It may take longer to make but you’ll be rewarded with actual flavor.

Total Time 1 hour 20 minutes

Ingredients

1 cup stoneground grits not instant – see headnote above

2 cups chicken stock or broth

2 cups water

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

2 tablespoon unsalted butter

1 cup whole milk

1 tablespoon olive oil

2 medium garlic cloves minced

1/2 medium yellow onion chopped

3/4 pound bulk breakfast pork sausage or remove from casing if necessary

1/2 cup shredded Dubliner or Cheddar Cheese

1 teaspoon fresh thyme leaves

Salt and pepper to taste

To finish

2 to 4 tablespoons olive oil

Instructions

Place the grits, chicken stock, water, salt, pepper and butter in a medium to large pan. Bring to a boil, then reduce heat to a simmer and cover, cooking 30 minutes, stirring regularly to make sure the grits aren’t sticking to the bottom of the pan. Add the milk and continue to cook another 45 minutes, continuing to stir, increasing the frequency of stirring near the end of the cook time as the grits thicken. The grits porridge should be thick in the end, but tender and cooked completely through.

While the grits cook, place the oil in a pan with the garlic and onions. Cook on medium heat until the onions have softened and start to turn translucent, about 3 minutes. Add the breakfast sausage and cook until brown and no pink remains. Set aside to cool.

Once the grits are done cooking, removed from heat. Add the cheese, thyme and the cooked sausage, garlic and onion mixture to the grits. Stir to combine and taste (careful it will still be hot!) then add more salt and pepper to taste.

Lightly spray a 9 x 9 inch baking pan with cooking oil. Pour the grits into the pan and smooth out evenly. Let cool to room temperature then cover with aluminum foil and place in the fridge overnight.

The next morning, invert the pan onto a large cutting board. Cut into 9 square pieces (3 x 3) then cut each square in half into triangles. Heat 2 tablespoons of the olive oil in a large skillet until it starts to shimmer then carefully place half the grits triangles in the pan. Reduce heat to medium then fry until golden brown on one side, then flip over and fry the other side until the same color. Move to a warm plate, cover with aluminum foil to keep warm and repeat with the remaining triangles of grits. Add more oil if the pan looks dry while pan frying

Source: https://www.eatthelove.com/fried-grits/

[ravencheck02-blog]

Breakfast Fried Grits with Sausage, Onion and Cheddar Cheese

Looking for a make-ahead breakfast or brunch recipe? These breakfast fried grits are loaded with sausage, onions and cheddar cheese. (Jump directly to the recipe.)

It’s been like the 1990s are back in my household as of late. It all started when I realized all the bands and artists that I listened to in college were doing reunions and recording new albums or re-releasing 25-year anniversary version of their classic albums. From Liz Phair’s Exile to Guyville to the Breeders and Belly reforming in their classic lineup and releasing new albums, to the third act of Tracey Thorn’s musical career (she’s amazing) my playlist looks like the mix tapes I made back in sophomore year of college. Then I realized TV shows were doing reboots of themselves, from X-Files to Will and Grace to the rumored Mad About You revival (they better bring back Cyndi Lauper and Ursula Buffay). Soon you’ll see me wearing stone washed jeans and flannel shirts (actually I started wearing this exact outfit about two years ago when I started taking ceramics at my community college, so that ship has sailed).

So it only makes sense that I would start revisiting the food from my college. And no, I’m not talking about instant ramen and grilled cheese (though I still have a soft spot for individually wrapped sliced cheese but don’t tell anyone that). I’m talking about the food that I would get post going out to the bars and clubs like waffles, biscuits and gravy, southern style grits and bacon. Total diner food that is so bad for you but also so very good. I don’t eat it much (just like I don’t go out the bars and clubs anymore) but I still have a nostalgia for it.

Then I had my mom over for brunch. I rarely have anyone over because our apartment is tiny. “Entertaining” someone with a meal usually means setting up the card table in the middle of our living room and covering it with a tablecloth I found at Marshall’s. Because we’re fancy like that. But it’s my mom and I had been meaning to having her over for awhile. Making brunch also means making a Brunch menu plan. And thus, I ended up making updated versions of the food from my college days. But better. Because I’m not getting any younger.

One of my favorite dishes that I made included fried grits. They’re adapted from a recipe in the cookbook One Good Dish from David Tanis. His original recipe was inspired by scrapple, a pan fried meat dish found in the Midwest and the East coast. He interpreted it using Italian sausage and polenta. I took it back to its breakfast roots, using stone ground grits and breakfast sausage. It’s my new favorite breakfast/brunch dish because it is mostly made ahead of time, with a quick pan fry right before serving. Like Tracey Thorn’s latest album Record, it’s a new classic with old school roots.

The idea of griddle frying grits isn’t new. You can find it all over the internet and in restaurants and cafes in the South. The hardest part of making this dish is the time in cooking stoneground grits ahead of time. You might be tempted to use instant grits but I implore you to skip them as they have all the flavor of kindergarten paste. You can find stoneground grits at well stocked grocery stores as well as online. It may take longer to make but you’ll be rewarded with actual flavor.

Total Time 1 hour 20 minutes

Ingredients

1 cup stoneground grits not instant – see headnote above

2 cups chicken stock or broth

2 cups water

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

2 tablespoon unsalted butter

1 cup whole milk

1 tablespoon olive oil

2 medium garlic cloves minced

1/2 medium yellow onion chopped

3/4 pound bulk breakfast pork sausage or remove from casing if necessary

1/2 cup shredded Dubliner or Cheddar Cheese

1 teaspoon fresh thyme leaves

Salt and pepper to taste

To finish

2 to 4 tablespoons olive oil

Instructions

Place the grits, chicken stock, water, salt, pepper and butter in a medium to large pan. Bring to a boil, then reduce heat to a simmer and cover, cooking 30 minutes, stirring regularly to make sure the grits aren’t sticking to the bottom of the pan. Add the milk and continue to cook another 45 minutes, continuing to stir, increasing the frequency of stirring near the end of the cook time as the grits thicken. The grits porridge should be thick in the end, but tender and cooked completely through.

While the grits cook, place the oil in a pan with the garlic and onions. Cook on medium heat until the onions have softened and start to turn translucent, about 3 minutes. Add the breakfast sausage and cook until brown and no pink remains. Set aside to cool.

Once the grits are done cooking, removed from heat. Add the cheese, thyme and the cooked sausage, garlic and onion mixture to the grits. Stir to combine and taste (careful it will still be hot!) then add more salt and pepper to taste.

Lightly spray a 9 x 9 inch baking pan with cooking oil. Pour the grits into the pan and smooth out evenly. Let cool to room temperature then cover with aluminum foil and place in the fridge overnight.

The next morning, invert the pan onto a large cutting board. Cut into 9 square pieces (3 x 3) then cut each square in half into triangles. Heat 2 tablespoons of the olive oil in a large skillet until it starts to shimmer then carefully place half the grits triangles in the pan. Reduce heat to medium then fry until golden brown on one side, then flip over and fry the other side until the same color. Move to a warm plate, cover with aluminum foil to keep warm and repeat with the remaining triangles of grits. Add more oil if the pan looks dry while pan frying

Source: https://www.eatthelove.com/fried-grits/

[weederfall18-blog]

Breakfast Fried Grits with Sausage, Onion and Cheddar Cheese

Looking for a make-ahead breakfast or brunch recipe? These breakfast fried grits are loaded with sausage, onions and cheddar cheese. (Jump directly to the recipe.)

It’s been like the 1990s are back in my household as of late. It all started when I realized all the bands and artists that I listened to in college were doing reunions and recording new albums or re-releasing 25-year anniversary version of their classic albums. From Liz Phair’s Exile to Guyville to the Breeders and Belly reforming in their classic lineup and releasing new albums, to the third act of Tracey Thorn’s musical career (she’s amazing) my playlist looks like the mix tapes I made back in sophomore year of college. Then I realized TV shows were doing reboots of themselves, from X-Files to Will and Grace to the rumored Mad About You revival (they better bring back Cyndi Lauper and Ursula Buffay). Soon you’ll see me wearing stone washed jeans and flannel shirts (actually I started wearing this exact outfit about two years ago when I started taking ceramics at my community college, so that ship has sailed).

So it only makes sense that I would start revisiting the food from my college. And no, I’m not talking about instant ramen and grilled cheese (though I still have a soft spot for individually wrapped sliced cheese but don’t tell anyone that). I’m talking about the food that I would get post going out to the bars and clubs like waffles, biscuits and gravy, southern style grits and bacon. Total diner food that is so bad for you but also so very good. I don’t eat it much (just like I don’t go out the bars and clubs anymore) but I still have a nostalgia for it.

Then I had my mom over for brunch. I rarely have anyone over because our apartment is tiny. “Entertaining” someone with a meal usually means setting up the card table in the middle of our living room and covering it with a tablecloth I found at Marshall’s. Because we’re fancy like that. But it’s my mom and I had been meaning to having her over for awhile. Making brunch also means making a Brunch menu plan. And thus, I ended up making updated versions of the food from my college days. But better. Because I’m not getting any younger.

One of my favorite dishes that I made included fried grits. They’re adapted from a recipe in the cookbook One Good Dish from David Tanis. His original recipe was inspired by scrapple, a pan fried meat dish found in the Midwest and the East coast. He interpreted it using Italian sausage and polenta. I took it back to its breakfast roots, using stone ground grits and breakfast sausage. It’s my new favorite breakfast/brunch dish because it is mostly made ahead of time, with a quick pan fry right before serving. Like Tracey Thorn’s latest album Record, it’s a new classic with old school roots.

The idea of griddle frying grits isn’t new. You can find it all over the internet and in restaurants and cafes in the South. The hardest part of making this dish is the time in cooking stoneground grits ahead of time. You might be tempted to use instant grits but I implore you to skip them as they have all the flavor of kindergarten paste. You can find stoneground grits at well stocked grocery stores as well as online. It may take longer to make but you’ll be rewarded with actual flavor.

Total Time 1 hour 20 minutes

Ingredients

1 cup stoneground grits not instant – see headnote above

2 cups chicken stock or broth

2 cups water

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

2 tablespoon unsalted butter

1 cup whole milk

1 tablespoon olive oil

2 medium garlic cloves minced

1/2 medium yellow onion chopped

3/4 pound bulk breakfast pork sausage or remove from casing if necessary

1/2 cup shredded Dubliner or Cheddar Cheese

1 teaspoon fresh thyme leaves

Salt and pepper to taste

To finish

2 to 4 tablespoons olive oil

Instructions

Place the grits, chicken stock, water, salt, pepper and butter in a medium to large pan. Bring to a boil, then reduce heat to a simmer and cover, cooking 30 minutes, stirring regularly to make sure the grits aren’t sticking to the bottom of the pan. Add the milk and continue to cook another 45 minutes, continuing to stir, increasing the frequency of stirring near the end of the cook time as the grits thicken. The grits porridge should be thick in the end, but tender and cooked completely through.

While the grits cook, place the oil in a pan with the garlic and onions. Cook on medium heat until the onions have softened and start to turn translucent, about 3 minutes. Add the breakfast sausage and cook until brown and no pink remains. Set aside to cool.

Once the grits are done cooking, removed from heat. Add the cheese, thyme and the cooked sausage, garlic and onion mixture to the grits. Stir to combine and taste (careful it will still be hot!) then add more salt and pepper to taste.

Lightly spray a 9 x 9 inch baking pan with cooking oil. Pour the grits into the pan and smooth out evenly. Let cool to room temperature then cover with aluminum foil and place in the fridge overnight.

The next morning, invert the pan onto a large cutting board. Cut into 9 square pieces (3 x 3) then cut each square in half into triangles. Heat 2 tablespoons of the olive oil in a large skillet until it starts to shimmer then carefully place half the grits triangles in the pan. Reduce heat to medium then fry until golden brown on one side, then flip over and fry the other side until the same color. Move to a warm plate, cover with aluminum foil to keep warm and repeat with the remaining triangles of grits. Add more oil if the pan looks dry while pan frying

Source: https://www.eatthelove.com/fried-grits/

[ohkaletryit]

Love At First Bite

Fresh, Delicious, Fast, Brotherhood, Family, and Love are just few of many words that come to mind when I think of the Holy Grill.

The HG is one of Calgary’s precious gems. Boasting two beautiful locations right in the heart of the city in downtown yyc. Not only has it’s been listed on an uncountable amount of many must try YYC foodie lists, it was also featured on the food networks “ You Gotta Eat Here”. Clearly why we just had to try it ourselves!

The Holy grill is run by a dynamic trio of brotherly love; Nick, Jon, and Andrew. These guys are no strangers to the kitchen! While the OG Grill has been around for 10+ years, these guys were cooking up a storm and familiarizing themselves with the restaurant industry since they were practically in diapers. Learning from non other than Papa Yee or as others like to call him “Guru Yee”. Their father had been in the Calgary food industry with his hands deep into 13 other successful city food joints, so it’s no surprise that’s these guys are following suit!

The HGrill is a place of love. You walk through doors and are instantly greeted and welcomed in to relax for a hot bite to eat. Effortlessly cool, it’s your go to for chilling with your friends, your loved ones, your s/o, or just stopping in on your own and allowing these guys to make you feel right at home.

With the sun beaming down on your face from the floor to ceiling windows, the fresh food hitting the grill and filling the air with some tantalizing eats, and some friendly smiles from the ��not too hard on the eyes” grill masters…you’re in for a great start to your day at the Holy Grill.

Her: Looking at this menu, it’s honestly really hard to pick just one. But I buckled down and finally committed myself to a mouthwatering panini called “The Farmhouse”.

Given the fact it was first thing in the morning, I was looking for something that was going to satisfy my breakfast palate and cure last nights libations. The Farmhouse did not disappoint. It was packed with fresh fried eggs, local farm picked tomatoes, smokey thick cut bacon, and topped off with some smooth cheddar. My tastebuds couldn’t get enough of this thing! Add a side of the HGrills killer fresh made sweet potato chips with a side of garlic, chili, and sour cream dip and you’re in for the best combo of your life.

These guys not only know how to make fresh, appetizing food but they know how to make it with pride. From the moment I placed my order to the time our food was delivered, everything about our experience at the Holy Grill was genuine and wholesome. If you haven’t tried this gem, you’ve been living under a rock.

Him: I ordered the “Nicmuffin” to kick off my Holy Grill inauguration, a classic fried egg, bacon, cheddar and tomato combination served on an English muffin. For a big eater like myself, this was a great way to induct my tongue into the divine wonders of the Holy Grill.

The terrifically toasted English muffin provided perfect parameters for this breakfast on-the-go inspired dish. The fried egg walked the tight rope of runny and rigid with enough yolk spilling out to glaze the bacon in baby chicken goo, but not too much to take away from the salty crisp sublimity in which the bacon was primed with. As a die-hard McDonald’s breakfast advocate I can say with confidence that the Nicmuffin meets and exceeds the “Mcthreshold” as the benchmark for English muffin based breakfast sandwiches - An absolute delight. As my main course I elected to go with the “Hot Chick Panini” which features Provolone, banana peppers, cappicola ham, two fried eggs and tomato, in a grilled wrap (hence Panini). When this dish arrived I shrieked inside “ut in ventris mei!” Which is latin for, “get in my belly!” The thin slices of provolone engaged with the cappicola ham, forming a ham and cheese harmony hurling itself onto my undeserving palate, with the hint of banana pepper providing a tangy zest that works seamlessly with the meat and cheese mix to create a celestial Panini adventure. The Holy Grill is much like its play on words namesake; a somewhat mythical and illustrious trinket of Calgary casual dining. This place would have put an end to Indiana Jones’ Last Crusade in the first 20 minutes. I’m not (quite) Jesus, and the Holy Grill isn’t a Christian relic with miraculous powers, but I would be happy to indulge in my Last Supper here.

[foursprouthealth-blog]

Make Ahead Breakfast Burritos

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Make Ahead Breakfast Burritos

These make ahead breakfast burritos are the perfect grab-n-go breakfast choice for your busy mornings.  They are packed with veggies and protein to keep your energy up all day. Make a double batch of these freezer breakfast burritos for an easy, healthy meal-prep breakfast you can enjoy all week long.

I say breakfast, you say burritos. Breakfast….BURRITOS. Breakfast…BURRITOS.

Hey guys, it’s Linley here. I am writing this post singing chants to myself that Lee and I would be chanting together, but she is in California on one of the best vacations ever. Lee and I have had totally opposite summer vacation schedule this year, so we have been working solo more often than usual. Sometimes it’s nice to have alone time. I love cozying up at a coffee shop or testing recipes while listening to the Dixie Chicks as loud as possible. However, what makes our job amazing is the chemistry we have on Team Fit Foodie. All recipe testing and day-to-day activities together are 100% better when Lee, Emily, and I are all together! For example, these breakfast burritos. TEAM EFFORT.

  MY OTHER VIDEOS

  These Make Ahead Breakfast Burritos were inspired by burritos that Lee, Emily, and I had on our trip to Moab (check out more details HERE of all the food we enjoyed in Utah). We had our first big hike and needed to eat a breakfast that would sustain us until lunch. We went to Love Muffin Cafe and ordered the breakfast burritos. [OMG] The combo of chorizo, potatoes, egg, and cheese blew us away. It sounds simple, but the proportions were ON POINT.

Though our freezer burritos are not as ginormous as Love Muffin’s, we stuck to what we liked and went with pretty similar ingredients. Please, feel free to add your favorite veggies or a different cheese. Our freezer breakfast burrito fixings are just what we like, but make it your own and TAKE A PICTURE and let us know what you did!

Grab-n-Go

The other goal we had with these burritos was to make them a grab-n-go breakfast! I am all about the savory breakfast, so I am always down with a quick make ahead breakfast burrito in the morning. Prep them at the beginning of the week and stick them in the freezer. When you get up in the morning, grab a burrito, unwrap, stick one in the microwave or oven while you’re brushing your teeth, and BOOM. It’s ready for you to devour quick before you leave or travel with you to work.

Re-Heating Instructions

If heating from frozen, unwrap and place on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot.

If heating from thawed, microwave on high for 60 to 90 seconds.

Make Ahead Breakfast Burritos

These make ahead breakfast burritos are the perfect grab-n-go breakfast choice for your busy mornings.  They are packed with veggies and protein to keep your energy up all day. Make a double batch of these freezer breakfast burritos for an easy, healthy meal-prep breakfast you can enjoy all week long.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Author: Linley Ricther

Yield: 10-12

Ingredients

Scrambled Eggs

8 eggs, large

2 tablespoons almond milk, unsweetened

salt and pepper, to taste

1/2 tablespoon of olive oil or nonstick cooking spray

Roasted Potatoes

2 large Idaho potatoes, cubed

1 tablespoon olive oil

1/4 teaspoon paprika

2 teaspoons garlic powder

salt and pepper, to taste

Breakfast Sausage

1/2 tablespoon olive oil

1/2 tablespoon garlic, minced

1/2 white onion, finely diced

1 lb. breakfast sausage (pork or chicken or chorizo)

Other

10 8-inch tortillas, plain or whole wheat

1 cup cheddar cheese, shredded

Instructions

Scrambled Eggs

Heat a large skillet to medium/high heat. Then grease with olive oil or cooking spray.

Crack 8 eggs into a medium size bowl and then add 2 tablespoons of almond milk, and season with salt and pepper. Whisk until combined.

Pour eggs onto heated pan and use a spatula to scramble until fully cooked. Set aside.

Roasted Potatoes

First, preheat oven to 400ºF and place a piece of tin foil on a baking sheet.

Prep potatoes by cubing into small chunks. Then place on baking sheet.

Drizzle on 1-2 tablespoons of olive oil and season with paprika, garlic powder, and salt and pepper.

Use hands to toss to make sure everything is evenly coated.

Roast for 30 minutes at 400ºF. Toss half way through. Set aside.

Breakfast Sausage

Heat 1/2 tablespoon of olive oil in a large skillet to medium/high heat.

Then, finely dice 1/2 a white onion and add to skillet along with 1/2 tablespoon minced garlic. Sauté for about a minute before adding breakfast sausage.

Use a spatula to sauté until fully cooked. Set aside.

Burritos

First, heat tortillas for a few seconds in the microwave (this will help with the folding process).

Then, get building! Add scrambled eggs, roasted potatoes, breakfast sausage, and a sprinkle of cheese on top of your tortilla. You should make around 10-12 burritos.

Make your burritos by folding two sides in and then rolling.

Tightly wrap each burrito in tin foil, making sure there are no pockets of air. Then, write the name and date on each burrito for later!

To Reheat

If heating from frozen, unwrap and place on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot.

If heating from thawed, microwave on high for 60 to 90 seconds.

Notes

Store in the freezer for up to 3 months.

Nutrition

Serving Size: 1/10

Calories: 299

Sugar: 4

Fat: 11

Carbohydrates: 40

Fiber: 4

Protein: 14

Other Fit Foodie Finds Burrito Recipes

[wittesworldtravelblog]

  Mary Bennett helping with the renovations

At the corner of Route 41 and Wadsworth Rd, in the Village of Wadsworth, IL, sits a quaint historical restaurant. According to Mary Bennett, owner of Route 41 Roadhouse, in the early 1960’s the building was named “A Bit of Sweden” and then in the 1970’s it became “The Buggy Whip”.  My husband remembers it was later named, “The Wadsworth Inn” and at one time was named, “Doug’s on 41”.   In 2008, Mary and Michael Bennett, bought the restaurant and changed the name to “The Savanna House”.  According to their Website, they based the name on the idea that the restaurant sits on a piece of property surrounded by the Wadsworth Savanna Forest Preserve.  The Savanna House, known for its southern cooking, like fried chicken, fried green tomatoes, Friday night fish fry, and their famous corn muffins with cinnamon butter, would become another piece of the restaurant’s history in January 2018.

Located at the corner of 41 and Wadsworth Road, Wadsworth, IL

It was about ten years ago that Mary and Michael opened as “The Savanna House” and in 2017 they thought the restaurant needed a change. After talking to their regular customers and much reflection they decided to be less of a fine diner and become a more casual roadhouse bar and grill.  In January 2018, Mary and Michael Bennett, changed the name of their restaurant to “Route 41 Roadhouse”, put a new sign out front, and started the remodeling of their restaurants interior.  Mary stated that they are excited about the new roadhouse theme and can’t wait for the changes to happen.

The, Route 41 Roadhouse, will feature an eclectic design with different metals as the main theme. In fact, while we were there they were replacing a wood textured wall with a large sheet of metal, it was exciting to see the changes taking place right before my eyes.  The inspiration for their metal theme is Michael Bennett, he is a metal design.  With their new name, theme, and interior design, the menu also was revamped to reflect the new theme.

Munchies and Burgers

Other Eats

As soon as we walked in the door, Mary was there with the new menu, you hear the pride in her voice.  She went over the the new Route 41 Roadhouse Menu and explained the menu is more bar and grill friendly.  It features more munchies for bar patrons.  Some munchies that caught my eye were their Award-Winning Chicken Wings, Fried Pickle Chips, Spinach and Artichoke Dip, Beer Batter Wisconsin Cheese Curds, Loaded Tots and if you can’t decide on one get the Sampler Basket (chicken strips, mozzarella sticks, black and tan Guinness onion rings, and jalapeno poppers).   For the grill they have 14 burger choices ranging in price from $10.00 to 13.00 dollars.  I will definitely be going back for their Flame Thrower, Bison Burger and the Mac Attack!  In addition, they have pizza, sandwiches, wraps, salads, and soup of the day (this will probably what I will get more than anything! Hopefully they have some good cream soups, my favorite!).  

If you want more of a meal they have a section on the menu titled, Other Eats, and it features some of their old favorites.  I was delighted to see they would continue to serve their Chicken Fried Steak, my favorite!  In addition, they have meatloaf, steak, fish basket (choice of walleye or cod), BBQ ribs, mac and cheese, and fried jumbo shrimp.  No matter what you are in the mood to eat, they have it for you!  

Breakfast Burger and Waffle Fries

Oh, so good!

Egg Video

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After reviewing the menu and knowing that we can’t eat too much we decided to get one of their burgers and one of their munchies.  Fred chose the Breakfast Burger, topped with cheddar, bacon, and a fried egg and a choice of side (soup, salad, mac and cheese, sweet potato fries, beer batter fries, waffle fries, or tater tots).  The burger was eight ounces, well seasoned, and cooked to perfection!  The egg on top was cooked to perfection and the yolk oozed out when Fred cut into it (see the video!).  It also came with lettuce, tomato, onion, and pickle.  The waffle fries were fresh and hot.  Fred thought the burger was simply amazing.  Fred can’t wait to try them all!

Cheesy Mile High Nachos

I have been in a nacho’s mood lately so I ordered the Mile High Nachos topped with melted cheese, lettuce, tomatoes, jalapenos, with a side of sour cream and salsa (add Chili or Chicken for extra charge).  Of course, I cannot eat tomatoes or lettuce on my nachos, I asked them to hold those and added chili and extra sour cream.  The nachos came on a large pizza pan, the chips were freshly cooked, there was cheese on every chip, and fresh jalapenos throughout were refreshing. The chili was full flavor, had plenty of beans and did not make the chips soggy (I was a little afraid it would).  The nacho platter was big enough to feed two people as a meal and probably four or more as an appetizer.  I will be getting this again soon! Needless to say we were satisfied with our choices!

Activities currently include slot machines, TouchTunes, and added two dart machines in the bar area of the roadhouse.  In the future they are planning on adding a pool table and an air hockey game. The best activity is the interaction with the other patrons of the bar.  While there were met so many nice people.  My husbands ancestors, Mr. Lux, were some of the original settlers to the area of Wadsworth, we reconnected with old friends and new found distant relatives.  

Couldn’t Finish it all! But It was YUMMY!

They do have desert, but opted for another glass of wine!

If you visit on a Wednesday, Friday, or Sunday morning say, “Hi”, to Keagan from us!  Any day you visit you will likely find Mary and/or Michael interacting with guests and making sure you have a wonderful experience (unless they are on one of their well deserved vacations).    

Be sure to like their Facebook Page to stay updated on their current and upcoming events and specials.

Route 41 Roadhouse Facebook Page

Go to their Website to view the menu and upcoming events!

Route 41 Roadhouse Website

How to get there:

Route 41 Roadhouse Getting There

  New Name – New Menu – New Decor – Route 41 Roadhouse – Wadsworth, IL At the corner of Route 41 and Wadsworth Rd, in the Village of Wadsworth, IL, sits a quaint historical restaurant.