Grown-Up Pigs in a Blanket

If you haven't noticed yet, I dig finger food. I dig it a lot. In fact if you are a frequent follower [bless you] you've seen quite a few finger food recipes poppin' up on this deelightful site. I think I'm such a fan of finger foods because they're just so easy and always a crowd pleaser. You can sit or stand or prance around [my movement of choice] while eating. It's fun, ok??! It makes me feel like a kid again. You know, when I'd practice my latest and greatest ballet moves around the kitchen table while stuffing chicken nuggets with honey in my mouth [totally safe]. I never let a silly thing like dinner get in my way. No no! The show must...go on. 


Anywho...here is my version of the classic "pigs in a blanket." Around here we're pretty big Capitol's fans. And unless ESPN is one of your go-to channels in your household, you might not know that they are currently in the playoffs. [COME-ON BOYS!!] So, one lovely CAPS game-day, I decided finger food was in order. I scoured the fridge and found leftover chicken sausage + biscuits. Done. The rest was history. Let it be known, from that day forth a new finger-food was found and loved by all [or just us Weis'...and maybe you? wink-wink, nudge nudge].

Grown-Up Pigs in a Blanket

• 1 Pilsbury container of regular biscuits (10)
• 2 Italian chicken sausage links, sliced 1/2 inch thick
• 1 egg, for egg-wash
• 2 tbsp Italian seasoning 
• Jarred honey-mustard 

1. pre-heat oven to 375 degrees.
2. pop open biscuits. place on cutting board. slice in half. using one half, wrap around sausage slice. make sure the ends touch and are secured together.[otherwise you'll have a pig in a...towel?!] continue with all biscuits and sausage slices. place evenly spaced on a foiled lined baking sheet with seam facing up. 
3. brush with egg wash and sprinkle with Italian Seasoning. bake in oven for 10-12 minutes or until sausage is cooked and biscuit is browned. 
4. remove from oven. place on serving plate and drizzle with honey mustard. 

the CAPS won that night...thanks to these little guys. 

[curtsey] 

Country Club Chicken

This is one of those Pinterest recipes I've seen circling around being pinned + repinned 27+ times! Every time, I think to myself..."mmm that looks so good!" So I finally got around to making it...my way. Made a lot of alterations but the basis stayed pretty much the same. For once I opted out of using bacon [gasp!]. Primarilly because instead of using a mushroom condensed soup, I made low-fat [seriously] white sausage gravy to top the chicken with. This sausage gravy is not to be believed. I've used several variations of this gravy on tons of different dishes. Including country-fried steak [say whaaat?!]. This drool-worthy gravy comes straight to you [through me] from celebrity chef + cookbook author Rocco Dispirito. I've mentioned before and I'll remind you again about his fabulous book "Now Eat This!". It's chock full of 150 recipes that are under 350 calories. Seriously. Including this gravy recipe! Check. It. Out.

This country club chicken recipe inspiration comes from the Kayotic Kitchen, which may be one of my new fave-follows. And I am pleased to report this dish turned out great! It's not one of my "quickest" meals...but definitely worth a little extra time and effort. And as always you could alter it to fit your tastes and time constraints!

such a fabulous tool to have! thanks Stark family :)

[if you haven't noticed yet...I like to play with my food]

Country Club Chicken
serves 4
adapted from Kayotic Kitchen 

• 2 chicken breasts, halved 
• 1 apple, skinned and chopped
• 1 medium onion, chopped
• 8 oz of baby bella mushrooms, sliced and cleaned
• 2/3 cup dry white wine
• 1 tsp cornstarch + 1 cup chicken broth
• 1 cup Greek yogurt
• 2 Italian chicken sausage links, casings removed 
• 1-2 tbsp freshly chopped parsley 
• 2 cups mozzarella cheese, separated 
• 1 tsp nutmeg 

white sausage gravy---> step-by-step 

[starting in the upper left photo-going around clockwise]

1. brown Italian chicken sausage over med-high heat. mince the meat as it cooks. [karate-chopping skills are helpful] 
2. once sausage is browned, add chicken broth + corn starch mixture.
3. bring to a boil. sauce will begin to thicken, 2-3 minutes. 
4. remove from heat and add Greek yogurt, nutmeg, and salt + pepper to taste. 
5. set gravy aside until it's time to add to the chicken. 

cue chicken! 

1. pre-heat oven to 375 degrees.
2. tenderize chicken using meat mallet or frying pan. [need a stress reliever?] 
3. season with EVOO and salt + pepper.
4. place chicken in a large frying pan, over high heat. your goal is to get a quick sear on both sides. when both sides are browned, place in oven-safe casserole dish. [chicken will not be cooked through, it will finish cooking in the oven]
5. meanwhile in pan, add onions, mushrooms, apples, and wine. bring to a simmer, until mushrooms and onions are tender and soft. 
6. add sausage gravy and 1 cup of shredded mozzarella. stir well!
7. pour combined mixture over chicken in casserole dish. top with remaining mozzarella cheese.
8. bake in oven for 10-15 minutes or until cheese is melted and sauce is bubbling.  
9. serve over your pasta of choice + sprinkle with parsley! 

sweet aaaand savory, this is one dish you + your loved ones are sure to enjoy!

Sweet Italian Sausage Orzo Salad

spring is popping out all over! this weekend was glorious. warm, sunny, and colorful! it had me hungry for something light + fresh. orzo to the rescue! check out this easy- low calorie- delicious recipe I came up with to celebrate the start of my favvvvorite season. 

springy pretty-ness. coming out of the gray months - color is such a welcomed change!

 Sweet Italian Sausage Orzo Salad 

ingredients:

• 6 oz orzo, cooked 
• 5 links [or one package] of Sweet Italian Chicken Sausage, pre-cut
• 1 medium onion, halved + sliced
• 1 cup shredded carrots
• 1 cup grape tomatoes, sliced
• 2 tbsp pesto
• 1 tbsp chili garlic sauce
• 4 tbsp goat cheese

directions:

1. cook sausage, onions, and carrots over med-high heat. season with s+p to taste. 
2. put pesto + chili garlic sauce in large bowl. add orzo + mix well. 
3. add sausage mixture to orzo and stir. 
4. finally, add tomatoes and goat cheese [pinched into small chunks] and gently stir.

serve over your choice of greens + dig in. you won't be sad ya did! :)

Oh - that Oprah. 

xoxo

Quiche!

there's something about the word quiche - that makes me want to chant...QUICHE! QUICHE! QUICHE! not sure why. but just thought you should know what goes through my head when I think of one of my favorite breakfast foods. 

Savory + Spicy Quiche 

serves 4

• 6 eggs
• 1 cup almond milk [or your dairy of choice]
• 2 cups pepper jack cheese, shredded
• 3 chicken sausage links, sliced
• 1/2 cup green onions, chopped
• s+p, to taste
• 1 [pre-made] pie crust

1. heat oven to 425 degrees.
2. roll pie crust into pan, push down sides and prick bottom with fork
3. bake for 8-10 minutes, or until pie crust begins to brown
4. meanwhile, mix eggs, milk, cheese, onions, sausage and s+p
5. pour egg mixture into cooked pie crust
6. reduce heat to 375 degrees and bake for 25-30 minutes 
7. quiche is finished when you can place a tooth-pick in the center and it comes out clean! 

serve with fresh fruit + a hot cup-a-joe! 

xoxo

* using almond milk reduces the fat + calories like whoa! give it a try if you're interested in making a breakfast classic with figure-friendly twist.