Sweet Potato Crusted Quiche


Paleo approved breakfast quiche?? Yes please!

Ok, so I lied.

It isn’t technically Paleo because it has blue cheese in it. This girl got herself some Maytag Blue Cheese from her mother in-law and there’s no way she can turn that down!

So, if you want to be all hardcore Paleo about it, you can omit the cheese part, but let’s be honest, what’s a good quiche without cheese?!

To tell you the truth, if you’re looking for a nice crispy bread-like crust, you won’t find it here, but that doesn’t mean this version isn’t good! In fact, I prefer this crust instead of the normal flour filled crusts. I’m a huge sweet potato fan, and to seal the deal with why I liked this quiche so much, I love anything sweet and savory.

Sweet potato + bacon + kale + blue cheese = sweet & savory!

If you like chicken and waffles, or you tend to dip your bacon and sausage in your maple syrup, (seriously, who doesn’t?!) then you will love this dish!

 Preheat your oven to 400°. Let’s start by peeling then slicing your sweet potatoes as evenly as possible, or use a mandolin if you have it. Make sure they are thick enough to make a nice crust. Once sliced, arrange your sweet potatoes in a greased casserole dish as evenly as possible and covering the bottom and sides of the dish. As pictured below.


Bake for 25-30 minutes or until they are nice and golden brown.


While the potato is baking, start on your bacon and filling.

I really shouldn’t have to tell you how to cook bacon! Get it nice and crispy.

Sauté your onion and garlic for 5 minutes on medium heat, then add your kale and sauté a few more minutes until it’s soft and wilted.

In a medium sized bowl, whisk your eggs, blue cheese, spices, and water. Add your veggies and crumbled bacon until mixed evenly (careful not to over mix the eggs). Pour the mixture into your dish and gently shake it to evenly distribute the mixture.


If you love cheese, like me, add a little shredded cheddar on top. (C’mon you know you want to!)


Turn your oven down to 350°. Bake for 30-40 minutes (depending on your oven) or until the cheese is slightly browned and bubbling.


Let sit for 5-10 minutes (if your taste buds will let you) and serve!



What you’ll need:
2-3 sweet potatoes (I only used 2 but my dish was rather small)
butter to grease the pan, or PAM

½ lb of bacon, center cut 
½ diced sweet onion
2 cloves of garlic, minced
½ bunch of kale, omit the stems and tear the leaves off into smaller pieces 
¼ wedge of blue cheese, crumbled (Maytag brand if you want to go all out!)
4 eggs
(this is my go to mixture for any scrambled egg type of recipe, it’s the best!)
1 tsp pepper 
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cajun
2 tsp parsley
1 tbsp water (this helps the eggs get fluffy)
I omitted salt since blue cheese and bacon are already very salty on their own!
Shredded cheddar cheese, just enough to cover the top





Chorizo Chicken Burgers


Can I just say, this burger may not be made from angus or kobe beef, but it is so good! By far the best chicken burger I’ve ever had! I took the original recipe from my favorite food blog annie’s-eats. I added a few more ingredients to make it my own, and to give it more flavor and spice! What I love about burgers is you can make so many unique flavors, for this recipe if you want more heat you can add more jalapeño, or leave it out for a more mellow taste. The chorizo and green chilies I added produce a lot of heat and flavor! I also mixed things up and used a pretzel bun. I found them in the bread aisle, it’s aunt millie’s brand and they turned out great! There’s also a cheese and buffalo brand i will try soon.


To get started, mix together all of the ingredients in a medium sized bowl. Be careful not to over mix and make sure the ingredients are mixed evenly. The chorizo tends to stick together in clumps so try to get those separated. I find it’s best to use your hands! It may be gross, but it’s the best way to mix the ingredients!

Take a grill pan or non stick skillet and spray lightly with PAM. You do not need to use any oil, the chorizo is oily enough for the burgers to not get stuck in the pan. Cook on medium-high heat for 4-5 minutes on each side. Flipping once to prevent any loss of juices and flavor. With a few minutes left of cooking, add your sliced cheddar cheese and place a lid over top to melt the cheese. I found my burgers to be a bit on the oily side when they were done cooking, so I laid them on paper towels to soak up some of the oil.


Assemble with toasted pretzel bun, homemade guacamole (here is the link for my holy guacamole! recipe), and salsa! Serve and let your tastebuds go to a happy place!

This recipe makes 4-5 burgers.

What you’ll need:
1 lb. ground chicken
2 links of chorizo, casing removed
½ yellow onion, diced small
1/3 cup minced fresh cilantro
2 cloves garlic, minced or pressed
1 jalapeño, seeded, cored and minced well
2 oz.(half a 4oz. can) mild green chilies (I like La Preferida brand comes roasted, peeled, and diced)
1 tsp. cajun seasoning 
1 tsp. cayenne pepper
1 tsp. ground cumin
1 tsp. paprika
Juice of ½ lime
1/3 cup shredded cheddar cheese, plus more for topping
½ tsp. kosher salt
½ tsp. pepper
Pretzel bun, or your bun of choice
Sliced cheddar cheese
Holy Guacamole!


Italian Meatball Sliders

Football time is here! This calls for some hearty warm soups, cheesy fattening dips, and yummy appetizers! I made these sliders for a perfect addition on a Sunday filled with football. Messy, cheesy goodness that you eat with your hands, nothing gets any better! I basically took a favorite meatball recipe and added a cube of fresh mozz in the middle. Made the meatballs super large and turned them into sliders! I was able to use my favorite sauce, LaRosas! This meal is super easy to make, and for a lighter finish serve with an italian salad with some feta cheese, tomatoes, and italian dressing.

To get started preheat your oven to 400°. Take a large bowl and combine the onion, seasonings, Worcestershire, egg, parsley, ketchup,  and bread crumbs. Mix together well (i like to use my hands, washed of course!) and form into large fist sized meatballs. Once formed, take a cube of mozz and place in the middle, then form the meat around the cheese placing the cheese in the center. Repeat this until all of your meatballs are formed. Take a  baking sheet and place parchment paper on top. Place the meatballs on the parchment paper. Bake in the oven for 15-20 minutes or until browned on the outside and cheese is melting out.

While the meatballs are baking, place your favorite sauce in a saucepan and heat on med-low. Prevent boiling because it will make a mess! Stir occasionally. Take your slider buns and brush with some olive oil. Sprinkle garlic powder and parsley flakes on both sides. At the last 5 minutes of baking place the buns in the oven to toast them.

Assembly is super easy! Take your bun, add your meatball, top with sauce, then a slice of mozz, then a piece of basil and top with the other side of the bun! And it’s that easy, and sooo good! You’re going to need a whole lot of napkins with this meal! But I find that the messiest  sandwiches are always the yummiest! So next football game, sit back, relax, grab a beer and chow down!

What you’ll need:

1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley
2/3 cup grated Parmensean cheese
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
16 ounces ground beef
2 ounces smoked mozzerella cheese, cut into 16 (1/2-inch) cubes
slider buns
your favorite spaghetti sauce
basil leaves

(*beer and football is optional)

Flank Steak with Herb Chimichurri & Tomato Galette

So you’re thinking..”What’s a Galette??”

I have no idea, but the picture looked good, so I made it! And let me tell you, it was better than good, more like amazing! But because I am curious too: Per Wikipedia: Galette is a term used in the French Cuisine to designate various types of flat, round or freeform crusty cakes.

This particular galette is made with cornmeal, giving it a buttery cornbread-like taste. Add the tomatoes, goat cheese, and basil and you’ve got yourself a tasty side dish! I went with flank steak because my husband loves steak and I thought I could bargain with him, he tries my galette and I make him steak! I think it turned out pretty well!

I started with the galette because you have to chill the dough for 30 minutes, then bake it. First bring out your food processor and add the flour, cornmeal, butter, and salt. Then, process until it resembles coarse meal. Slowly add the ice water until just combined, do not let it turn into a ball. Take out and gently press into a 4 inch circle onto a plastic wrap, cover and chill for 30 minutes in the refrigerator. 

Next preheat your oven to 425°. After chilling, take the dough out and cover a rolling pin with flour, as well as your flat surface. Then take the dough and place it over the flour to prevent from sticking. Roll the pin until about 13 in or so circle and about an inch to 1/2 inch in thickness.

Carefully place the dough on parchment paper and place the tomatoes evenly cut side up, on the dough leaving a 1-1/2 in border. Sprinkle with salt and pepper. Gently fold the edges of the border over top of the tomatoes and place in the oven on a baking sheet for 25 minutes or until golden brown. Sprinkle with cheese and place back in the oven for another 5 minutes. Let cool for 5 minutes, then sprinkle with basil leaves.

The original recipe called for feta, but I love goat cheese, and I thought it would taste better with tomatoes and steak! You know I’ll always have to add my own little touches 😉

This flank steak is so easy to make! Just rub with spices and slap on the grill pan! For a medium rare steak, it grills for 4 minutes on each side. But before you grill, go ahead and make your chimichurri sauce. I received this mortar hand made from Afghanistan, a gift from RJ’s dad when he went overseas to serve our country, such a cool gift!! Roughly chop your parsley, rosemary, and garlic. Add your salt and garlic to the mortar. Grind and mash for a few minutes until you start to make a paste. Add your herbs and mash for a minute or two. Lastly, add your lemon juice, pepper, and olive oil. Mash and grind for another minute, or until desired consistency. You will need to taste to make sure it is what you like, you may need to add more seasoning or juice. This is supposed to taste very strong by itself, but with the steak it tastes great!

Take your steak and combine all of your spices in a bowl, brush the steak with olive oil, then rub spices on both sides of the steak. Turn on your burner to medium-high and do not place the steak on the grill pan until it’s hot. Coat with cooking spray, then grill 4 minutes on each side.

Let stand for 5 minutes to let the juices marinate the steak. You’ll want to cut thin diagonally along the grain of the steak. Serve with the chimichurri sauce (I added goat cheese as well!) and galette.

What you’ll need:
For the Galette:
3/4 cup all-purpose flour

1/4 cup yellow cornmeal
3 1/2 tbsp chilled, unsalted butter, cut into small cubes
3/4 tsp salt, divided
3 tbsp ice water
1 pint of cherry tomatoes, cut in half lengthwise
Ground black pepper
Herb flavored goat cheese (I use Chevre)
Small basil leaves
For the Chimichurri:
3 cloves garlic, coarsely chopped
1 tsp salt
1/2 bunch of fresh parsley, coarsely chopped
1 sprig of fresh rosemary, stem removed, coarsely chopped
Juice of half a lemon, or more to taste
2-3 tbsp olive oil
Black pepper, ground
Goat cheese over top, on steak, if desired
For the Flank Steak
1-1 1/2 lbs flank steak
1 tsp garlic powder
2 tsp ground cumin
2 tsp paprika
1 tsp chipotle
1/2 tsp cinnamon
Ground black pepper and salt
Extra virgin olive oil
Cooking spray 

Some of these recipes are adapted from Cooking Light.