Breakfast Egg Rolls

These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.

Breakfast Egg Rolls
SkinnyTaste’s Breakfast Egg Rolls

Breakfast Egg Rolls

★★★★★

Breakfast, Make Ahead, TO TRY

INGREDIENTS

6 large eggs

1 tablespoon water

1/4 teaspoon kosher salt

black pepper, to taste

1/2 pound chicken or turkey sausage

2 tablespoons chopped green onions

2 tablespoons diced red bell pepper

olive oil spray

12 egg roll wrappers

salsa, optional for dipping

DESCRIPTION

These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.

DIRECTIONS

Beat eggs with water, salt and black pepper.

In a medium nonstick skillet, cook sausage over medium heat until no longer pink, 4 minutes, breaking into crumbles; drain.

Stir in scallions and peppers and cook 2 minutes. Set aside on a dish.

Heat the skillet over medium heat and spray with oil.

Pour in egg mixture and cook stirring until eggs are fluffy and cooked. Stir in sausage mixture.

Place 1 eggroll wrapper on a clean, dry work surface with corners positioned like a diamond.

Add 1/4 cup of the egg mixture on the bottom third of the wrapper.

Carefully lift the bottom point nearest to you and wrap it around the filling. Dip your finger into a small bowl of water and run it along the edges of the wrapper.

Fold the left and right corners in toward the center and continue to roll into a tight cylinder.

Repeat with remaining filling and wrappers.

Spray all sides of the egg rolls with oil and rub with your hands to evenly coat.

Preheat air fryer to 370F.

Cook egg rolls in batches for 10 minutes, turning halfway or until golden brown and crisp.

Serve immediately with salsa, if desired.

Egg Roll Oven Recipe:

Bake 400F in a preheated oven 12 to 16 minutes, flipping halfway.

From frozen, 375F 18 to 20 minutes, flipping halfway.

NUTRITION

Serving: 2egg rolls, Calories: 240kcal, Carbohydrates: 24.5g, Protein: 17.5g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 221.5mg, Sodium: 585mg, Fiber: 1g, Sugar: 1g Blue Smart Points: 4 Green Smart Points: 6 Purple Smart Points: 4

Virgin Bloody Mary

Virgin Bloody Mary

★★★★★

Craving a Bloody Mary but doing a dry challenge? Make this Virgin Bloody Mary, also known as the Virgin Mary, and you won’t miss the vodka!

BEVERAGE

INGREDIENTS

2 cups prepared tomato juice, preferably low sodium

1/4 cup dill pickle juice OR olive brine

2 tablespoons fresh lemon juice

1 tablespoon prepared horseradish

1 teaspoon hot sauce, such as Franks

1 teaspoon Worcestershire sauce

1/4 teaspoon celery seeds

1/8 teaspoon cayenne pepper

4 small celery heart stalks with leaves, for serving

4 lemon wedges, for garnish

12 large olives, optional for serving

DESCRIPTION

Craving a Bloody Mary but doing a dry challenge? Make this Virgin Bloody Mary, also known as the Virgin Mary, and you won’t miss the vodka!

DIRECTIONS

Combine tomato juice, pickle juice, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery seeds, and cayenne in a large pitcher.

To serve, pour about 2/3 cup into 4 ice-filled glasses. Garnish each with a celery stalk, olives and a lemon wedge.

Can be made 4 days ahead; keep chilled.

NUTRITION

Serving: 2/3 cup, Calories: 33kcal, Carbohydrates: 7g, Protein: 1g, Fat: 0.5g, Sodium: 295mg, Fiber: 1.5g, Sugar: 4.5g Blue Smart Points: 1 Green Smart Points: 1 Purple Smart Points: 1

Satisfy your Sushi Cravings with Spicy California Shrimp Stacks

Spicy California Shrimp Stacks

Spicy California Shrimp Stack

★★★★★

Asian, Seafood

INGREDIENTS

1 1/3 cups cooked short-grain brown rice, from 1/2 cup uncooked

2 tablespoons rice vinegar

8 ounces cooked shrimp, peeled and tails removed

1 cup diced cucumber, about 1 small

1 teaspoon chopped fresh chives

1/2 cup mashed avocado, about 1 medium

4 teaspoons Furikake, such as Eden Shake or use sesame seeds

4 teaspoons reduced-sodium soy sauce, or gluten-free

4 teaspoons mayonnaise

1 teaspoon sriracha sauce

DESCRIPTION

These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

DIRECTIONS

Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.

Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.

Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.

Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.

Repeat with remaining ingredients.

NUTRITION

Serving: 1stack, Calories: 225kcal, Carbohydrates: 23g, Protein: 10g, Fat: 11g, Cholesterol: 73mg, Sodium: 662mg, Fiber: 4g, Sugar: 2g Blue Smart Points: 5 Green Smart Points: 5 Purple Smart Points: 3 Points +: 6

DELICIOUS 😋

O Christmas tree, O Christmas tree 🎄

Cheesy Garlic pull-apart Christmas Tree 🎄





Cheesy Garlic Pull-apart Christmas Tree

1 lb. raw pizza dough
Egg wash (1 egg mixes with 1 tbsp water)
7 mozzarella sticks
1/4 c. melted butter
1/2 c. finely grated Parmesan
1 tbsp. Thinly sliced basil
1 tbsp. chopped parsley
1 tbsp. chopped rosemary
1 large clove of garlic minced
Marinara, warmed (for serving)

Preheat oven to 450°. Line a large baking sheet with parchment paper. Cut mozzarella sticks into 1” pieces and set aside.
On a floured surface, divide pizza dough into two pieces. Stretch and roll each piece of dough into a long rectangle, then cut dough into 2” squares (you’ll need 33 total).
Wrap a dough square around each piece of mozzarella, forming a tightly sealed ball. Place balls seam-side down on the baking sheet in the shape of a Christmas tree (they should be touching). Brush egg wash on dough balls and bake until golden about 20 minutes.
Meanwhile, whisk together melted butter, Parmesan, garlic and herbs. Brush on baked pizza balls. Serve warm with marinara for dipping.

Even dinner’s starting to look a LOT like Christmas 🎄

Pepper Steak Stir Fry


Pepper Steak Stir-Fry

★★★★★

Asian, Stir Fry

INGREDIENTS

1 lb. beef round (I just use one steak, no matter the size)

1 clove fresh garlic, minced

¼ cup soy sauce

 teaspoons fresh ginger, minced

¼ cup peanut oil

2 green onions, sliced thin

2 celery stalks sliced in 1″ squares

1 green pepper, sliced in 1″ squares

1 red bell pepper, sliced in 1″ squares (optional but sure gives nice color)

1 tablespoon corn starch

1 cup water

DIRECTIONS

Cut beef across the grain into thin strips.Combine soy sauce, garlic and ginger in bowl, add beef. Toss and set aside while preparing veggies.

Heat oil in wok (or large non-stick skillet). Add beef and stir fry til browned. Turn heat up and add vegetables and stir fry til tender-crisp (about 10 minutes).

Mix the cornstarch with the water; stir and add to pan. Cook and stir until thickened. Serve over hot rice.

47 Years ago TODAY I fought for my Life … and WON

I’ll let the clippings speak for themselves, although I WILL say that HAD I BEEN handcuffed to a radiator or a chair (instead of to myself) that the story would have ended quite differently.

I saw my chance for freedom and took it. Grabbing the gun but unable to fire it, we struggled until he was able to recuff the hand I’d gotten free. It was then I kicked for all I was worth to his groin with my wooden soled platform SANDALS (in the dead of winter). He sputtered and stumbled to the floor. Dead.

I made my way over to the draft I felt on my feet. He had taken me to a workshop area above his garage. The shelves were filled with jars and jars of … things in murky liquid. He’d been threatening me the whole time to cut me up.

Being handcuffed behind my back and not fully realizing he was dead, I kicked the source of the draft ( a floor level boarded up window) out further – until there was enough space to get my head out to scream. Oh did I scream.

My waist long hair hung out from the opening. I could barely see. My tears had plastered my hair to my face. I was facing the alley and a man walking his dog stopped, but he didn’t know what to make of me. I begged him to wait until I could turn around and show him my handcuffed hands.

He waited and he got the police ( not even 2 blocks away?!!) to come and they broke down the door. That was at 10:30pm.

It all started on Devon Ave at 5:30pm where he had pulled up to my bus stop to ask for directions. When I couldn’t understand him he caught my head in (new to me) electric car window and knocked me out with his black jack.

When I came to I was sitting in the passenger seat. Handcuffed (tightly) behind my back. He ignored my screams and there were a lot of stoplights between Devon and where he took me. No one reported me screaming incessantly.

We pulled into his alley and directly into his garage. It was there he forced me by gunpoint to climb the stairs to the workshop. He unlocked the door and threw me into an overstuffed but rotting armchair.

My hands had gone numb and I asked him to loosen the cuffs. When he did that he inadvertently cuffed my watch and not my wrist. Having that freedom helped me regain some composure and I started to plot my escape.

He was clearly unwell. Sweaty, although it was cold, and breathing heavily. I noted a bottle of Southern Comfort on the desk/table behind him. He was seated on a folding chair directly in front of me.

I thought I would kick him over on that folding chair, grab that bottle, and hit him over the head with it.

When I knocked him over his coat flew open and I saw the gun and grabbed it. I grabbed it with two hands and didn’t realize my finger was preventing me from firing it. We struggled until he was able to rehandcuff me. I was more afraid of losing consciousness again as he kept hitting my head.

It was after he recuffed my wrists (tightly) that he bent down to cuff my ankles, that I got in the kicks that (ultimately) killed him.

I wasn’t harmed save for my psyche and the blows to my head along with wrist burns from the cuffs.

There were many blessings in seeing to it that I survived this and I will ALWAYS be grateful for them 🙏🏻🙏🏻

My mom had given the press all these AWFUL pics of me (still in braces?!!) so I guess I did this to this clipping

Mongolian Beef 🥡🥢

“Forget the fast food–this take on Mongolian Beef delivers all the flavor without the insane sodium and fat levels. This vibrant, Asian-inspired dish brings just the right amount of spice to the plate.” – Cooking Light

Mongolian Beef

Mongolian Beef

Asian, Main Dish,

INGREDIENTS

2 tablespoons lower-sodium soy sauce

1 teaspoon sugar

1 teaspoon cornstarch

2 teaspoons dry sherry

2 teaspoons hoisin sauce

1 teaspoon rice vinegar

1 teaspoon chile paste with garlic (such as sambal oelek)

¼ teaspoon salt

2 teaspoons peanut oil

1 tablespoon minced peeled fresh ginger

1 tablespoon minced fresh garlic

1 pound sirloin steak, thinly sliced across the grain

16 medium green onions, cut into 2-inch pieces

DIRECTIONS

Combine first 8 ingredients, stirring until smooth.

Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

NUTRITION

237 calories; fat 10.5g; saturated fat 3.5g; mono fat 4.3g; poly fat 1.1g; protein 26g; carbohydrates 9.1g; fiber 1.7g; cholesterol 60mg; iron 2.7mg; sodium 517mg; calcium 67mg.

Grilled Shrimp 🍤 using a Sur la Table Cast Iron Shrimp Pan

I’ve been wanting to try this new cast iron pan that was designed to grill (and serve) shrimp ever since I bought it. Friday’s delivery of Alaska Spot Prawns from Sitka Salmon Shares sealed the deal.

Cast Iron Shrimp Pan

But first, the pan needs to be seasoned. I followed these instructions:

“I scrubbed my pan thoroughly with plain water, dried; then used paper towels to cover the entire pan with a light coating of vegetable oil. If the oil pools, wipe up the excess. Bake for 60 min. in 350-degree oven: Turn the pan upside-down on the oven rack, over a drip pan or big sheet of aluminum foil. After 1 hour, turn off oven and let pan cool.”

Decided on this recipe for the marinade:

Grilled Shrimp Skewers

GRILLED, Seafood

INGREDIENTS

1 pound large shrimp peeled and deveined (you can either leave tails on or remove them)

1/4 cup olive oil

2 tablespoons lemon juice

3/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon Italian seasoning

2 teaspoons minced garlic

1 tablespoon chopped parsley

lemon wedges for serving

DIRECTIONS

Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.

Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.

Marinate for at least 15 minutes or up to 2 hours. You don’t want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.

Thread the shrimp onto skewers. Heat a grill or grill pan over medium high heat.

Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.

Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.

Sprinkle with parsley and serve with lemon wedges.

NUTRITION

Calories 206kcal
Calories: 206kcal | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 1317mg | Potassium: 90mg | Vitamin C: 7.6mg | Calcium: 172mg | Iron: 2.7mg

Pics to come prior to dinner being served 🍽

Grilled shrimp 🍤

Savannah Bee’s Lemon Pound Cake with Whipped Lemon Honey Frosting

I already have a to-die-for Lemon Cake recipe but I’m REALLY tempted to try this:

Granny P’s Pound Cake with Whipped Lemon Honey Frosting

Cakes

INGREDIENTS

Cake Ingredients:

12oz jar of your favorite honey

1 1/2 cups sugar

3 cups flour

1 stick butter

1 cup shortening

7 large eggs

1/3 cup fresh orange juice

1 1/2 Tbsp. almond extract

1 Tbsp. salt

Frosting Ingredients:

Whipped Lemon Honey

1 cup (stick) of Philly Cream Cheese

DIRECTIONS

Preheat oven to 300 degrees.Cream together sugar, honey, butter, and shortening.

Add in flour and salt.

Combine wet ingredients (eggs, almond extract, orange juice) and add into the mix.

Pour into greased and floured pan.

Bake at 300 for 90 min.

Let pound cake cool for 10 min.

Place plate over baking dish and flip cake onto plate – you may have to go around the edges with a rubber spatula carefully pulling the edges off of the dish.

Using a different plate, flip the cake once more so the cake is upright. The top forms a crunchy candy shell that’s always everyone’s favorite. (If you leave the cake in the pan, the cake will continue to cook and sink in the middle).

FROSTING:

Cream together 1 cup of Philadelphia Cream Cheese with 1/2 cup of Lemon Whipped Honey (about 1/2 of the large jar).
Drizzle over cake and sprinkle with lemon zest (optional).

Drizzle over cake and sprinkle with lemon zest (optional).