Posts Tagged ‘brunch dishes’

Croque Madame

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SandwichWithTheBest #CollectiveBias

A “Croque Madame” sandwich sounds fancy schmancy and difficult to make but with my recipe it’s super easy to make and ridiculously delicious! Just 6 ingredients and you have a total ‘WOW’ meal!

Anytime I hear well, anything French, I think about my high school French teacher – Mrs. E. She was one of those ‘cool’ teachers in school that let you be a free spirit in class, pass notes and even ‘share’ answers. She would take our desks and put them all in a circle so we could have one large discussion. The only rule was you were not allowed to speak in English at all. Anything you said had to be in French and had to be correct. Now when you’re a Freshman you learned the important things – “can I go to the bathroom? I need to see the nurse. I don’t understand” and with that she worked with you. But by senior year you had to speak French as well as well, a native French person. Lord help you if you forgot one of those important things like “I have to go to the bathroom”. LOL

One thing Mrs. E shared with us with her love of France was her love of French foods.  We’d often have ‘French food days’ in class where we’d all pitch in and she’d bring in homemade French foods or better yet, make them in class. She’d make crepes, chocolate bread sandwiches, escargot – yes she fed high school students snails (and they rocked!) and then she made us Croque Madames.

Now if you’ve never had croque madame or even heard of one all you need to know is that they are AMAZING and you need it in your life ASAP! Now I’ll get into what goes into these beauties but when I tell you that you need one in your life/belly trust me on this.
Get your fancy schmancy on with this seriously delicious sandwich!

Sunday Frittata – the most delicious way to use up leftovers!

Use up those leftovers in the most delicious way by transforming them into a Seriously Delicious frittata!  Customize it to your liking with just a few basic ingredients straight from the fridge! Make one and have breakfast for the week or brunch for the family!

So for as long as I can remember Sunday mornings meant sleeping in, lounging around a little bit longer in your pajamas, blueberry buttermilk pancakes for Mr. Fantabulous and a frittata for me. I love eggs in pretty much any fashion where dippy eggs are my most favorite however my 2nd favorite way is in a frittata.  Frittatas mean it’s a meal for me that last days. It’s great cold or straight out of the oven. You can slice it, cube it or even put it on toast to make an awesome breakfast sandwich (fyi… a slice of a frittata on an English Muffin with cheese and  dash of hot sauce.. EPIC!!!)

What I will do is make a big one on a Sunday morning then for the rest of the week I take a slice in with me to work.  This way I’m eating healthy and getting more protein. And it more importantly means I don’t have to grab something in the cafeteria – lord knows this child does NOT do drive-thru… ever! But yeah, frittatas are kinda like the most delicious way to clean out your fridge and re-purpose those leftovers.

So what’s a frittata you ask? So Frittata loosely translates from Italian to ‘fried’. Originally they started out in a hot skillet and were cooked low and slow – much slower than an omelet. It would contain at least one additional item and is never ever folded over like an omelet.  So then what’s the difference between that and an omelet?  Both are started out in a pan though frittatas are most often made in a well seasoned cast iron pan or an oven-safe pan. Omelets are cooked on top of the stove with the ingredients oven laid on top of the egg mixture then gently folded in half or rolled prior to serving.
Let’s use up those leftovers in the most delicious of ways!

Egg Stuffed Skinny Portabello Caps

Remember my Breakfast Avocados on the Half Shell I posted forever ago? Well I come to find out that not everyone likes avocados. Crazy I know, right?!  And also some are allergic to them (like my amazing TKW Facebook Admin, Paul). Talk about unfair!  To be allergic to something so truly amazing is just downright cruel!  So to those of you that don’t like them (even though I think you’re crazy and perhaps weird *wink*) or those that are allergic I decided to make this again but with a twist and use some ginormous portabello mushroom caps.

Egg Stuffed Skinny Portabello Caps10

When I went to make these I realized that it was ‘tween time.  ‘Tween time is that time between 2 major meals (breakfast and lunch for example) where you find yourself positively starving. Since I only had a protein shake for breakfast the buddah belly was rumbling something fierce.

Get in ma belly!!!

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