Breakfast Cups (Whole30)

Breakfast Cups

We haven’t updated in a while because… well… we’re doing Whole30. No grain, no dairy, no sugar, no legumes, no alcohol for 30 days. There is a steep learning curve to Whole30, so we’ve been focusing on changing our usual cooking and eating habits to align with the program. I’ll update after we complete the 30 days with a Whole30 review, but I wanted to share a recipe that I love making for breakfast. I need something portable in the mornings that I can eat in the car or at work. Lately I’ve been taking hard boiled egg whites, but I ran across a version of these breakfast cups here, and thought it would make my morning meal way more exciting! Plus, I make them on Sunday and they last all week and heat up in less than a minute when I’m running out the door.

Why didn’t I think of this? It’s so simple. Just mix your eggs together with any ingredients you would normally put in an omelette.

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Then, spoon the ingredients in greased muffin tins. We cooked bacon to be added to our mix, so we used the bacon fat to grease the tins.

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Bake for 30 minutes and you have a delicious and flavorful breakfast on the go!

Breakfast Cups

Recipe Adapted From PaleOMG

Prep Time: 15 min. Cook Time: 30 min.

Ingredients:

10 eggs

1 cup spinach, chopped

8 oz. bacon, cooked and crispy

1 red pepper, diced

1/2 teaspoon salt

1/2 teaspoon black pepper

Preparation:

Preheat oven to 350°. Cook bacon according to package or until crispy. Reserve bacon fat. Beat eggs in a large bowl. Add all other ingredients and combine. Grease a muffin pan with the reserved bacon fat (or another fat… do NOT use paper cups). Fill each muffin tin 3/4 of the way full. Bake for 30 minutes or until cooked through.

Serve warm.

When In (r)Omaha #OmahaWeekend

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Neil and I have gone on road trips together since we started dating. We’d travel to visit friends, family, or just to go explore a city for the day. It had been a little while since we road tripped, and thought we were quite due to a weekend getaway. Since I had an upcoming music therapy conference in Omaha, we decided to make it our weekend road trip destination. Neil visited Omaha when he was little, and I don’t remember ever spending time there, so we were excited to explore. This post will feature some of the culinary, cultural, and otherwise fun things we loved about Omaha.

Stay

Hotel Element

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This hotel was everything we could ask for and then some. The entire staff is friendly, the rooms are clean, modern and stylish, and it brags being the greenest hotel in Omaha. We chose the studio style room, with oversized windows and a working kitchen, stocked with plates, bowls, a full fridge, microwave, and dishwasher. We could have easily made dinner for our whole family there. The bathroom was spacious and even had a rainfall shower head. Every morning there is a hot breakfast (the works!) and every evening there is a complimentary happy hour (free beer and cake? Sign us up.). It was in a district called “Midtown Crossing,” which is where our culinary journey began.

Eat

As part of the Omaha craft brewery tour, we stopped in at Farnam House Brewing. We literally walked through a snowstorm to get there….

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…but it was worth it. They have nitro beers and a great selection for any beer lover.

Then, we went to dinner, which ended up being our favorite place in Omaha: The Grey Plume. Farm to table, local ingredients, innovative menu and small touches made our experience there an A. Our meal started with a complimentary offering from the chef. Tastes of carrot, ginger, and other flavors to awaken our palate.

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Next, we split a charcuterie board with wild mushroom gelée, chicken liver, and mousse with black truffle. The flavors of this dish were so intense. Each aspect of the board was beautiful on its own, and came together in perfect harmony with the other elements.

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For an entrée, Neil had the pork tasting, featuring five different preparations of the pig. Served with pickled vegetables and sun choke puree.

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I ordered the trout, served with spätzle and vegetables. I finished an entire trout, folks. And it was amazing.

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After dinner we walked over to Grane, a whiskey bar with small pour dispensers and an impressive bar. The manager was amazing and rambled off the whole gamut of drinks to choose from.

M’s Pub: PACKED for lunch. But so good.

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Their menu overwhelmed me with options, but I think it’s a good thing because they’ve literally got something for everyone. I had a turkey and avocado sandwich on a fresh croissant, and Neil had the turkey reuben. All around a great place to meet up with folks and co-workers, or just grab lunch between your sight seeing.

Howlin Hounds Coffee: Neil wandered over here while I was in my conference. He liked the bar and the artwork, but most of all he loved the coffee and the people. Such a nice owner who was friendly and helpful, and recommended we check out Wilson & Washburn.

Wilson & Washburn: If we lived in Omaha, I think we’d be regulars here.

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The beer list, the atmosphere, and the friendly wait staff were all impressive. It’s a good place to people watch and try a local beer. I tried Infusion Brewing’s Vanilla Bean Blonde and was blown away! New favorite beer for the summer.

Just a walk up from Old Market, in more of the downtown section is a local favorite called Block16.

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Rumor has it Alton Brown has named this one of his top 5 burgers. By 6:00, the line was out the door. Of course, we tried the burgers.

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They were huge! And not to mention, cheap. We also had the poutine- the gravy was killer!

The Omaha Craft Brewery Tour: There are SO many good local breweries in this town. While we were there, we got to try Farnam HouseBrickway, and also had beers from Infusion BreweryLucky Bucket, and Nebraska Brewing Company. If you participate in the Brewery Tour, you get a free beer at eight different breweries. Once you visit all eight in the program, you get a free pint glass. Pretty sweet!

Play

Omaha’s Union Station is gorgeous. The whole building has a 1940s feel, and when you step inside you are immediately transported back in time.

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There is even an old fashioned soda shop inside. Downstairs, the building is host to the Durham Museum.

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Our favorite exhibit currently on display is the wardrobes of stage and screen of Katharine Hepburn. Reading about each of the shows she was in and what her character was while wearing the gowns was fascinating. Sadly, no photography was allowed in that exhibit. You’ll just have to go see it yourself!

Another museum we loved was the Joslyn Art Museum.

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Being huge Chihuly fans, we loved that some of his pieces were scattered about.

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They had one of my favorite statues “Little Dancer of Fourteen Years” by Degas. Their current exhibit was wonderful: American Moderns, 1910-1960: From O’Keeffe to Rockwell. Neil often uses modern American art when teaching jazz music to college students, so it was neat to see the pieces in real life.

Old Market: Funky shops and boutiques along a red brick street. There were lots of outdoor dining spots and it was full of white twinkle lights. We enjoyed strolling around this area.

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Midtown Crossing: This is where our hotel was located, along with the aforementioned The Grey Plume, Grane, and other cool restaurants. It’s a nice walkable area with shopping, dining, and night life.

Omaha’s Henry Doorly Zoo: Now, being from St. Louis I am bias in thinking that we have the best zoo in the world. BUT. The Omaha Zoo gives ours a run for its money.

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The desert dome was pretty awesome! It was just like stepping into the warm desolate desert and walking through spotting wildlife along the way. We really loved the indoor rainforest, where animals cohabituate and you walk under waterfalls, etc. I stood in front of these jellyfish for like ten minutes.

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Another thing I enjoyed about the Omaha zoo was how close you get to the animals.

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When in r(Omaha), you MUST go to the zoo.

Overall, Omaha is a wonderful city. I never knew how vibrant, cultural, and culinary focused the city is. We loved our weekend and will return again soon. If you live in the St. Louis, Columbia, or Kansas City region, it’s an easy drive. You won’t regret choosing Omaha as your weekend destination!

Visit Omaha sponsored our trip to Omaha, but all opinions are 100% our own.

Red Beans and Rice

Red Beans and Rice

About this time last year, I was visiting my dear friend in New Orleans. I had never been to the city, and was ready to drive 10 hours straight south to visit, explore, and eat. The flavors of New Orleans reflect the rich, unique culture of the city. I spent hours wandering the French Quarter, exploring funky boutiques along Magazine street, and marveling at the architecture around every corner. New Orleans is a place set apart from the world I live in. Maybe I had one too many beignets, but when I think about that trip to New Orleans, it’s almost like remembering a really good dream. A whimsical, carefree, musical dream fragrant with the aromas of the neighborhood crawfish boil. I long to visit that dreamy city again.

Red beans and rice is a classic New Orleans dish. I didn’t realize the complex flavors that go into red beans and rice. Layers of smokey bacon fat, spicy peppers, built on a foundation of the holy trinity (green bell pepper, onion, celery) and simmered for hours to thicken and develop even more complicated flavors. This is not a traditional recipe, but it tastes like it is one and it’s super easy to make. It will take some time to cook, so I suggest making it on a lazy Sunday afternoon and eating it throughout the week. To make it gluten free, simply serve over cauliflower rice.

Red Beans and Rice
Inspired By: Emeril Lagasse Red Beans and Rice
Prep Time: 30 min. Cook Time: 1 hour, 20 min.

Ingredients:

3 cans kidney beans, drained and rinsed
1 lb. smoked andouille sausage, sliced
4 celery stalks, diced
1 yellow onion, diced
6 cloves garlic, minced
2 jalapeños, deseeded and diced
1 green pepper, diced
1 quart chicken stock
3 tablespoons bacon fat
1 teaspoon paprika
1 pinch cayenne pepper (I like 1/2 teaspoon in mine)
1 teaspoon kosher salt
1 teaspoon black pepper

Preparation:

In a large dutch oven over medium heat, melt the bacon fat and add onion, jalapeño, green pepper, and celery. Cook for about 7 minutes or until tender. Add 1 teaspoon of salt and pepper, garlic, and continue to cook for 2 minutes. Add cayenne pepper, paprika, and sausage. Cook sausage until browned, about 10 minutes.

Add the beans and chicken stock. Bring to a boil, then reduce to a simmer for 1 hour. Smash 1/3 of the beans with the back of a wooden spoon and continue to cook for 20 minutes.

Serve over rice

Pull-Apart Pizza Bread

Pull-Apart Pizza Bread

While antiquing with my close girlfriend the other morning, we paused for a minute while admiring some old furniture, looked at each other, and she said, “Gosh, when did it become cool to spend the day antiquing?”  That night, I fell asleep around 9:00pm. Yes, it was Saturday night (the night when people do things). To top it off, I went to a potluck the other day. Antiquing? Falling asleep by 9? Potlucks? I am starting to realize how different my late twenties look than my early ones.

Let’s talk about potlucks. I realized the only food I really associate with potlucks are casseroles. Luckily, I remembered a recipe that my friend Rachel (HI RACHEL) made not too long ago when she had people over at her house, and thought it would be perfect to feed a crowd. I tried to recreate the flavors of that dish while also putting my own spin on it.

This pull-apart bread really is great for a party. It doesn’t last long though thanks to the cheesy, buttery, salty goodness. I love serving it with tomato sauce that people can dunk their pieces in.

Here is all you need to make this delicious savory bread.

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Cut the biscuits into fourths, flatten them with the palm of your hand, and place one cube of cheese and one pepperoni inside.

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Then, roll each biscuit up into a ball (yikes, pardon that manicure).

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Generously brush melted butter atop all the balls and sprinkle with Italian seasoning.

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Place them all lovingly in a bundt pan.

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Pop the bundt pan in the oven and bake until brown and cooked through.

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No matter how old you are, I’m sure you will appreciate this easy, fun, and tasty recipe.

Pull-Apart Pizza Bread

Adapted From: Jason and Shawnda

Prep Time: 50 min. Cook Time: 40-45 min.

Ingredients:

2 cans Pillsbury Grands Homestyle Biscuits

1 jar tomato sauce

1 pack of pepperoni (you’ll need about 50)

8 oz. mozzarella cheese, cubed into 1/2″ pieces

8 tablespoons (1 stick) butter, melted

2 teaspoons Italian seasoning

Preparation:

Preheat oven to 400°. Butter every nook and cranny of a bundt pan and set aside. Remove biscuits from each can and separate biscuits. Cut each biscuit into fourths. Using the palm of your hand, flatten the biscuit and place one pepperoni and one piece of cheese atop.

Seal the biscuit dough around the cheese and pepperoni and form into a ball.

Brush half of the butter on the biscuits and sprinkle seasoning generously atop the buttery dough. Place all dough in the buttered bundt pan and pour the other half of the melted butter on top.

Let the pizza balls rest for about 20 minutes before placing in oven. Bake for 40-45 minutes until the tops are brown and dough in the center of the bundt is cooked through. Allow to cool for 15 minutes, and run a knife along the edge of the pan to loosen the bread.

Carefully flip the bundt over and serve warm with tomato sauce.

Serves 12-15

Rosemary Cashews

Rosemary Cashews

I’ve only done the whole “give up something for Lent,” thing a few times in my life. In high school, I gave up Frappuccinos (rough, right?), in college, I gave up sweets. This year, I decided to give up something that I really love…snacks. I just don’t need those extra calories in my day, and so often when I snack, I grab something sweet or salty instead of a piece of fruit or something else healthy. So, no more between meal snacking for me.

Right before I decided what to give up, I made these cashews. Of course. So now I’m offering cashews to everyone that comes by our house so that I won’t eat them.

These salty aromatic little guys are pretty addicting. They’re great for game night, after school, or tossed in a salad. Also, I like to keep nuts in the refrigerator, partly because Ina Garten says to, and I will do almost anything she says. But really, it helps sustain the shelf life of the nuts due to their high oil content.

Enjoy some for me!

Rosemary Cashews
Prep Time: 5 min. Cook Time: 18 min.

Ingredients:

16-oz. raw cashews
3 teaspoons olive oil
3 tablespoons fresh rosemary, chopped
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon ground cumin (optional)
Sprinkle of cayenne pepper (optional)

Preparation:

Preheat oven to 350°. Combine all ingredients in a bowl and stir to coat the nuts. Place nuts on a silpat atop a baking sheet and bake for 18-20 minutes until golden brown. Cool completely before serving. Sprinkle with additional salt if desired.

Southwestern Soup

Southwestern Soup

Well, we got our first snow day of the year here in St. Louis. The only problem is that it landed on President’s Day. As the closings rolled in on the news, I could almost hear the sighs from the teachers across the city, as they already had that day off because of the holiday. Fear not, teacher friends! That just means summer break will be that much longer.

Isn’t it funny how we always want things the opposite of how they are? We want snow days, but we don’t want to work past Memorial Day. We want to belly up to a cheeseburger, but we want to fit into our new jeans. We want to travel the world, but we want to settle down and establish roots. The grass is always greener I suppose. Maybe the more important thoughts should be, “I’m glad I get so many days off,” or, “I’m glad I have the money to buy these new jeans,” or, “I’m thankful for the people around me now.” That’s a hard shift of thinking for me.

If you’re longing for warmer temperatures this week (as they plunge below zero), escape the cold by making this one-pot hearty soup. The preparation can’t be easier- simply place all ingredients in your trusty crock pot and forget about it for the day. I usually don’t like soups for entrees, but this one is super filling. It could easily be considered a chili. Check out the spoonage:

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If you’re going Paleo (and just healthier in general), skip the tortilla chips and cheese. I knew this recipe was a keeper when Neil finished his second bowl and said, “Oh yeah. Put this in the rotation.” Gladly.

Southwestern Soup

Prep Time: 10 min. Cook Time: 8 hours

Ingredients:

15-oz. black beans, rinsed and drained

28-oz. San Marzano tomatoes, with juice

1 lime, juiced

1 cup cilantro, chopped

2 cups roasted frozen corn (Available at Trader Joe’s)

1 lb. chicken breasts

2 jalapeños, seeded, deveined, and chopped

2 red onions, diced

1 quart low-sodium chicken broth

1 tablespoon ground cumin

1 teaspoon cayenne pepper

1 teaspoon garlic powder

Preparation:

Place all ingredients in a slow cooker and set on low for 8 hours. After 8 hours, remove the chicken, shred, and return to the soup. Add salt and pepper to taste. Serve hot with crushed tortilla chips, cheese, hot sauce, avocado, and additional cilantro as desired.