This is a sponsored post on behalf of Cost Plus World Market. As always all opinions are my own. 

Caramel Apple Oatmeal

Oatmeal. Do you love it or hate it? For years I hated it and just in the past 5 month’s I’ve been working on trying to embrace it. I’ve experimented all different ways trying to spruce it up and I’ve finally come up with a flavor combo that is out of this world and make oatmeal bareable to me. This caramel apple oatmeal is like fall harvest in a bowl for me. For those that don’t read regularly, I’m a breastfeeding mama and oatmeal is said to help produce milk production. So I’ve started bellying up to a bowl of oatmeal every morning. The things we do for our kids!??!

Caramel Apple Oatmeal

I found that I couldn’t do the texture in oatmeal so adding crunchy fresh ingredients has helped. And of course it doesn’t hurt to add a drizzle of caramel sauce on top. I’ve been eating this caramel apple oatmeal for the past few weeks and I can say that I feel like I’ve seen a boost in my milk supply (but then again maybe its just my mind making me think that).

Caramel Apple Oatmeal

I found the ingredients to my Caramel Apple Oatmeal recipe at World Market. You guy’s know I love to shop there. My mom, baby Ryder, and I went a few Friday’s ago. We had a lovely lunch together to fuel up our bodies to shop! I tend to stock up my pantry when I go there from fresh pastas, oils, and a few bottles of beer. This time I stocked up on the Modern Oats Apple Walnut Instant Oatmeal. They have a wide assortment of fall food & drinks think all things pumpkin and apple!

Caramel Apple Oatmeal

So if you aren’t fond of oatmeal I challenge you to give this recipe a try. I think my Caramel Apple Oatmeal will make you start to enjoy oatmeal more like me!

Katie Original Recipe

Caramel Apple Oatmeal

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Yield: 1

Caramel Apple Oatmeal

Ingredients

Directions

  1. Cook oatmeal according to package. While oatmeal is cooking, chop apples. Place half the apple pieces on the bottom of a bowl. Then add cooked oatmeal on top. Sprinkle half the remaining apples on top, followed by walnuts and drizzle with caramel sauce. Eat immediately and enjoy.

Notes

You may need to warm the Dulce de Leche sauce in the microwave for 15 seconds to allow it to spread evenly.

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Learn how easy it is to make this Egg White & Chive Soufflé recipe for your next brunch party!

Egg White & Chive SouffléI’ve loved egg whites from as long as I could remember. My mom tells me that she would serve me sunny-side up eggs when I was 3/4 years of age. I would eat around the yolk and only eat the egg white. So she finally realized that I didn’t like the yolk. And that’s how I began eating egg whites. It’s definitely not a decision I made at the ripe age of 4 to eat healthier. It was simply by taste. To be honest, to this day, the yolk repulses me. I finally learned how to make scrambled eggs in my 20′s. My husband will tell you it took me a lot of practice, because I refused to taste them. So I learned by him telling me what it needed. Now I can make mean scrambled eggs. Just in the past two years I’ve learned how to make eggs over medium or easy… my husband loves them and tries to make them he says he can never make them as good as I can. So I’ve totally mastered cooking the yolk filled eggs, but it’s just not my thing. When I was pregnant I pretty much stopped making my husband eggs because I would gag wayyyyy too much during the 2 minute cooking process. The yolk was repulsing me even more so than ever before. Even making egg whites would give me challenges some days.

Egg White & Chive Soufflé

So I was happy once I gave birth that I could finally eat some eggs! Egg whites to be exact.
The same morning I made my husband and cousin the ham egg and cheese breakfast casserole is whipped up two lovely egg white and chive soufflés. Light and fluffy and full of flavor. The best part is that I made an extra one and reheated the next morning for a quick breakfast. I’ve yet to make individual soufflés while entertaining but one of these days I plan too. They are so easy to make and seem fancy enough to impress others!

Katie Original Recipe

Egg White & Chive Soufflé

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2

Egg White & Chive Soufflé

Ingredients

  • 4 Large Egg Whites
  • 2 tbsp 2% Milk
  • 1 tbsp Chives
  • 2 tbsp White Cheddar Cheese
  • Salt & Pepper to taste
  • Cooking Spray

Directions

  1. Preheat oven to 400 degrees Farenheit.
  2. In a bowl, whisk together egg whites until bubbles appear. Then add in the 2% milk, chives, and salt and pepper.
  3. Coat ramekins with cooking spray. Then pour in the egg white mixture, and top each ramekin with one tablespoon white cheddar cheese.
  4. Bake for 400 degrees for 20 minutes until golden brown on top and egg whites have risen. Enjoy immediately, or cool to room temperature and reheat the next day to eat!
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Ham Egg and Cheese Breakfast Casserole
Before I gave birth to my son, I cooked a ham in the slow cooker. We had a delicious Sunday dinner with our neighbor, had tasty lunches the next day and the rest of the leftover ham I froze to enjoy when the baby arrived. Boy, was that the best idea ever. I had about 3 packages of ham (about 1/2lb each) and then one package of diced ham.
My cousin (whose like a second brother to me), came to visit for the weekend, a month after Ryder was born. When I have family in town I tend to cook like a crazy woman. It’s my way of showing them how much I love and appreciate them. I knew that this visit would be much different. I knew I wouldn’t have as much time to show my love through food with a one month old needing me 24-7.
Ham Egg and Cheese Breakfast Casserole
On that Sunday morning, I made my husband and cousin this Ham Egg and Cheese Breakfast Casserole. Super simple to put together. The night before I thawed one cup of the cubed ham that I had previously frozen. The next morning I used the leftover biscuits from the morning prior and diced them up, mixed in some eggs, shredded cheese, and of course the diced ham. In went the casserole into the oven and I went back to tending to my needy newborn.
This hearty breakfast comforted my favorite guys and filled my heart full of love. This Ham Egg and Cheese Breakfast Casserole made for a tasty reheated breakfast the days following. Perfect for a busy and tired new mom that still wanted to “make” my husband breakfast each morning.
Katie Original Recipe
Ham Egg and Cheese Breakfast Casserole

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 4

Ham Egg and Cheese Breakfast Casserole

Ingredients

  • 6 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheddar
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup ham, cubed
  • 2 cups biscuits, cubed
  • Cooking Spray

Directions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a large bowl, beat eggs with whole milk, cheddar cheese, Dijon mustard, salt, and pepper. Then add the two pieces of bread to the egg mixture (cut the bread in 1x1 pieces). Mix well with a spoon then add the cubed ham and biscuits to the egg mixture. Using an oven-proof 9x9 glass casserole dish-- spray with cooking spray. Then add the egg mixture to the casserole dish. Bake in the oven for 30 minutes at 400 degrees.
  3. Remove from the oven and serve immediately.
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Enjoy fresh Idaho® potatoes cooked in rendered bacon fat to create the ultimate breakfast side dish; Bacon and Onion Breakfast Potatoes!

Bacon and Onion Breakfast Potatoes #FWConWe love breakfast in our home. We also feel that a hot cooked breakfast is not complete without breakfast potatoes. Something about the starchy side that makes me feel like breakfast is complete. I’m attending the second annual Food & Wine Conference here in Orlando, Florida in just three short weeks. The Idaho Potato Commission has challenged attendee’s to develop a recipe using fresh Idaho® potatoes! Since we love potatoes and adore breakfast I knew this was one recipe contest I not only wanted to enter but needed to enter! 

Bacon and Onion Breakfast Potatoes

I have my traditional breakfast potato recipe that I make time and time again. I also make southern-style breakfast potatoes on occasion. While brainstorming the other weekend I brought up the contest to my mother in-law in hopes she would help me come up with a new breakfast potato dish. She told me how she makes her breakfast potatoes, loaded with bacon! I immediately thought that was genius. She fries up the bacon, uses the rendered bacon fat to cook her potatoes in it, caramelizes onions, and crumbles the bacon on top. I think she even takes it a step further and smothers cheddar cheese on top and pops it under the broiler for a minute or two.

The idea of Bacon and Onion Breakfast Potatoes in my mind are pure genius. Without knowing all the spices and measurements my mother in-law uses for her own recipe I went to work in my own kitchen. I decided to cut the potatoes thin. I love to use my OXO Hand-held Mandoline Slicer. It’s the best slicer that can be bought for just $15! I cut everything on it from cucumbers and tomatoes to onions and potatoes!  This recipe for Bacon and Onion Breakfast Potatoes is the perfect side dish to any breakfast item in town! I actually have also served this as a side with dinner the other night just because I couldn’t get my mind of this recipe.  I’m not sure if I’ll ever be able to cook my traditional breakfast potatoes again. Even my bacon hating husband LOVED these breakfast potatoes!

Katie Original Recipe

Bacon and Onion Breakfast Potatoes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4

Bacon and Onion Breakfast Potatoes

Ingredients

  • 4 Idaho® potatoes, scrubbed and thinly sliced (about 1.5 lbs)
  • 1 tbsp salt
  • 6 strips of Bacon + rendered bacon fat (about 2 tbsp)
  • 1/4 cup white onion, diced
  • 1 tsp Lawrys Seasoning Salt
  • 1/8 tsp Black Pepper
  • 1/4 tsp Smoked Paprika
  • 2 tbsp fresh parsley, minced

Directions

  1. Scrub and thinly slice about 1.5 pounds (4) Idaho® potatoes. Rinse in a pot with cold water three times until the water runs clear. Place on stove top, add one tablespoon of salt, and cook on high for 15-20 minutes or until potatoes are fork tender. Drain and place to the side.
  2. While potatoes are cooking, cook the six slices of bacon in a skillet on medium-high heat for 3-5 minutes (turning half way through) until golden brown and crispy. Work in batches if need be, and place the crispy bacon to the side on a paper towel. Make sure you keep all the rendered bacon fat in the skillet.
  3. Place the drained cooked potatoes and the diced onions in the skillet with the rendered bacon fat. Sprinkle Lawrys seasoning salt, black pepper, and smoked paprika on top of the potato and onions. Carefully flip potatoes to mix the seasoning (trying not to break the thin slices of potatoes). Cook on medium heat for 10-15 minutes until golden brown, flipping potatoes often to prevent burning. Once the potatoes are cooked to your liking place the minced fresh parsley in the skillet and crumble the bacon on top. Serve immediately.
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Disclaimer: I am not required to post a recipe for Idaho Potato Commission. This is a voluntary contest. Three winners will be selected and will win a cash prize. As always all opinions are my own. 


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Today, I’m excited to have my friend Brandy from Nutmeg Nanny sharing her recipe for Strawberry Mascarpone Stuffed French Toast. Brandy and I co-hosted Frozen Treat Week together last summer and although we haven’t met in real life (yet) we chat via email and Facebook messages like we’ve known each other forever.

Strawberry Mascarpone Stuffed French Toast Recipe from Nutmeg Nanny on KatiesCucina.com

 

Hi everyone! I’m Brandy from the blog Nutmeg Nanny and I’m super excited to be guest posting here on Katie’s Cucina! I wasn’t sure what to bring to the table but I finally opted on breakfast.

Breakfast is one of my favorite meals but the one I probably skip the most. I hate getting up in the morning and cooking for myself. I’m one of those “lounge for an hour before doing anything” people. If I won the mega lottery I would totally hire a personal chef. I know that might sound like a weird thing for a food blogger to say but sometimes it’s nice to have a break…am I right?

Strawberry Mascarpone Stuffed French Toast Recipe from Nutmeg Nanny on KatiesCucina.com

But, since I haven’t yet won the lottery. I’m still in the kitchen trying to muster the energy to figure out breakfast each morning. This totally over the top stuffed French toast is the perfect weekend meal. I used thick sliced challah bread and stuffed it with sweetened mascarpone cheese and fresh-diced strawberries. Let me tell you, strawberries in the middle of the winter make me so happy.

Strawberry Mascarpone Stuffed French Toast

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2

Strawberry Mascarpone Stuffed French Toast

Ingredients

  • 8 ounces mascarpone cheese
  • 1-2 tablespoons powdered sugar (depending on desired sweetness level)
  • 1 teaspoon vanilla bean paste
  • 1/3 cup diced strawberries
  • 4 thick slices challah bread
  • 4 tablespoons unsalted butter
  • Whipped cream
  • Powdered sugar

Directions

  1. In a medium sized mixing bowl stir together mascarpone cheese, powdered sugar, vanilla bean paste and diced strawberries.
  2. Lay out challah bread and spread 1 tablespoon butter on one side of each slice of bread.
  3. Flip two slices over and spread half of the mascarpone mixture on each slice of bread. Top with other half of bread, butter side up.
  4. Add to a large skillet or griddle set over medium heat. Heat until the underside is golden brown, flip and cook the other side till golden brown.
  5. Add to a large plate and top with whipped cream and powdered sugar.

Notes

If your challah loaf is not very wide you can make 4 sandwiches instead of 2.

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This post is brought to you by World Market.

Pineapple Stuffed French Toast with Coconut Syrup

Mother’s Day is two weekends away. What are you planning to do for your mom? When I was a teenager I started the tradition of taking my mom to the beach and enjoying a brunch picnic together; however, we haven’t been able to do that in years. And now that I’m a new mom I don’t think I can swing the beach this year, but I’m sure its a tradition we will start up next year with my little family. We typically go out to a big fancy brunch with my husband’s family and that evening have my parents over for a home cooked meal. Some years, if my mom isn’t working I’ll cook her brunch at our home.

I love cooking breakfast and brunch. One thing that I’ve done consistently since being a new mom is cook breakfast. 3 days home from the hospital and I was cooking breakfast for my husband and I! This is my first official recipe I’ve created since having the baby and I must say I think I’ve hit it out of the park!

When World Market asked me to create a recipe for their Mom In Paradise sweepstakes I knew exactly what I was going to make. I wanted to go along with the Hawaiian theme (dude, you can win a Hawaiian vacation), so I created a recipe for Hawaiian-style Stuffed French Toast. They have a rather large food and drink selection at World Market and a nice variety of Hawaiian products to help you host the perfect Hawaiian themed brunch this mother’s day!

Pineapple Stuffed French Toast with Coconut Syrup

My recipe for Pineapple Stuffed French Toast with Coconut Syrup consist of thick slices of french bread infused with coconut syrup, and slathered with a cream cheese-pineapple filling and topped with toasted macadamia nuts and coconut flakes oh and more of that decadent coconut syrup. If you’ve never had coconut syrup before, run don’t walk to your nearest World Market and pick up a few bottles. I could drink the stuff–it’s that good and quite addicting.

Pineapple Stuffed French Toast with Coconut Syrup

My mom has always dreamed of going to Hawaii and I know she’ll be entering the sweepstakes. I think of Hawaii as a great family destination and dream of having a big family trip their in a few years. Their are things to do for all ages! And of course the food looks and sounds amazing! So if you can’t treat mom to a Hawaii vacation this mother’s day why not create a Hawaiian themed brunch to make her feel like she is visiting the Big Island for the morning!And make sure you check out the Mother’s Day Shop at World Market! They have perfect gifts that everyone mom would enjoy!

Katie Original Recipe

Pineapple Stuffed French Toast with Coconut Syrup

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 4

Pineapple Stuffed French Toast with Coconut Syrup

Ingredients

Directions

    For the Topping:
  1. In a small frying pan toast coconut flakes and chopped Royal Hawaiian Sea Salt Macadamias until golden brown (on high 1-2 minutes, shaking continuously so they don't burn). Remove from heat set in a bowl and toss with 1 teaspoon Sweet Tree Organic Coconut Palm Sugar.
  2. For the Filling:
  3. Combine cream cheese, drained crushed pineapple and Flavors of Hawaii Coconut Syrup. Mix well and set in the refrigerator until your ready to plate the french toast.
  4. For the French Toast:
  5. Heat a skillet on medium heat, melt half the butter in the pan. Mix together the milk, eggs, 1/4 cup
  6. Flavors of Hawaii Coconut Syrup, nutmeg, and Sweet Tree Organic Coconut Palm Sugar. Place each piece of French bread into the egg mixture, flip on both sides, and then place on skillet. Cook on each side until golden brown (about 3-5 minutes). Place one piece of french toast on a plate, add 1 tablespoon of the cream cheese mixture to the top of the french toast then add an additional slice on top. Top with 1 tablespoon of macadamia/coconut flake mixture. Repeat until you have 4 servings. Serve with Flavors of Hawaii Coconut Syrup.

Notes

Use 1 tablespoon of butter per slice of french toast in the skillet.

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Mom In Paradise Sweepestakes

 

Mom in Paradise Sweepstakes; Enter for a chance to win a 6 day trip for 2 to Hawaii for mom courtesy of Tim’s Hawaiian Chips & Hilton Waikoloa Village Hotel!

  • Grand Package includes:
    • Airfare and Accommodations
    • Snorkeling, Paddle Boarding and Kayaking
    • Dolphin Quest interaction for 2
    • Spa Treatment for mom at Kohala Spa
    • $1000 World Market gift card
    • 3 Runner Up Prizes:  $500 World Market gift card

Participants can earn bonus entries for liking and sharing contest on FacebookTwitterPinterestInstagram pages for more chances to win.

Disclaimer: I was compensated to create this recipe and share about the Mom in Paradise sweepstakes. As always all opinions are my own.


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Today, I’m excited to have Marnely from Cooking with Books to share her recipe for Blueberry-Almond Granola! You guys know I love homemade granola. I can’t wait to make this recipe since its way different than the blueberry granola cereal I make!

————–

Why buy granola when you can make your own?! This Blueberry-Almond Granola takes 20 minutes to make and is swirled with vanilla bean and warm spices!

Blueberry-Almond Granola Parfait guest post from Cook with Books for KatiesCucina.com

Hello Katie’s Cucina readers! I’m Marnely from Cooking with Books. I’m so happy to be here today bringing you a homemade Blueberry-Almond Granola recipe that will have your tastebuds asking for more!

If you follow me on Instagram, you noticed that last month I spent an entire week with my best friend who has a one-month old baby girl and a 22 month old toddler. I had decided to visit for a variety of reasons, not only to meet the new addition to the family, baby N. My main reason for visiting was to stock up her freezer and pantry with easy meals, snacks, and baked goods so she could have more time to take naps and enjoy her new baby girl.

One of the many recipes made was a variation of this almond granola, only we quadrupled this batch and filled up a huge glass jar with it. Perfect for on the go breakfasts for her and her husband, as well as perfect as a midnight snack while she feeds the newborn.

Blueberry-Almond Granola Parfait guest post from Cook with Books for KatiesCucina.com

Since this recipe has very few ingredients, make sure to use the best. We used Bob’s Red Mill Rolled Oats as our base and dried blueberries from Oh Nuts for added texture and flavor. This is a great recipe for friends to bring over to new mom’s such as Katie – they’ll appreciate the thoughtfulness and secretly smile that it’s not another casserole dish!

Have a friend that just had a baby? Bring her a batch of this Blueberry-Almond Granola, a quart of your favorite yogurt, and a freshly made fruit salad. It’s a fresh idea and new moms (and dads!) will appreciate it. Other granola recipes on Katie’s site to get you inspired: Cinnamon-Maple Granola, Coconut Cherry Granola, and Pumpkin Pie Granola.

Blueberry-Almond Granola

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 cups

 Blueberry-Almond Granola

Ingredients

  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 2 cups rolled oats
  • 1 cup slivered almonds
  • 1 cup dried blueberries

Directions

  1. Preheat oven to 350F.
  2. In a microwave safe bowl, melt coconut oil (about 45 seconds). Whisk in maple syrup, cinnamon, nutmeg, salt, and vanilla.
  3. In a large bowl, stir together the rolled oats and almonds. Drizzle coconut oil mixture over oats/almonds and stir until combined.
  4. Spread on baking sheet and bake for 12-15 minutes, until almonds are toasted.
  5. Sprinkle dried blueberries into cooked granola and let cool for an hour, stirring occasionally.
  6. Store in airtight jar for up to two-three weeks.

Notes

This recipe is easily doubled or quadrupled, as well as simple to adapt to whatever you have in your pantry. Have pecans instead of almonds? Use them. Dried apricots instead of blueberries? Go for it! Make this recipe your own.

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Today, I’m excited to introduce the first of many guest bloggers that will be visiting Katie’s Cucina over the next month. This is an effort to help my husband and I try to adjust to this new concept for us called “parenting”. My first guest blogger is Jenna from Petitfoodie. We met at Mixed Conference in 2012. Jenna and I are very similar in the fact that we are both flexitarians. We love our veggies, and every now and then crave some meat. After your done reading about this recipe go check out some of the beverage and dinner recipes Jenna has created!

Tropical Parfaits with Coconut Lime Granola guest post from petitfoodie on KatiesCucina.com

Hi Katie’s Cucina readers! I’m Jenna from Petitfoodie. I’m super excited to be guest blogging for Katie while she takes some time off to welcome her little bundle of joy into the world. There’s nothing like becoming a parent for the first time and I hope she enjoys every second of it.

Today, I’m bringing you a bit of tropical goodness. Spring is not quite here yet, but I’m hoping this sunny yogurt parfait with coconut lime granola will pull you out of your winter slump. The coconut lime granola is the true star of this show. The lime flavor really intensifies when paired with yogurt and fruit. I chose to use vanilla Greek yogurt for these parfaits. It is a favorite in my house. You could really choose to plain Greek yogurt. I’m sure even a fruit flavored would be good.

Tropical Parfaits with Coconut Lime Granola guest post from petitfoodie on KatiesCucina.com

These tropical yogurt parfaits are a refreshing way to start the day, or the perfect mid-afternoon pick me up. If you need to get out of your winter rut you must try these tropical yogurt parfaits. Make some in advanced so you can enjoy them all week long. These make for the perfect grab and go breakfast. I hope you enjoy this recipe. Stop by my blog Petitfoodie for more delicious recipes. Let’s be friends on Pinterest| Instgram | G+ | Facebook | Twitter.

Tropical Parfaits with Coconut Lime Granola

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 3 cups granola 2 parfaits

Tropical Parfaits with Coconut Lime Granola

Ingredients

    Granola: (Makes 3 Cups)
  • 2 tbsp lime juice
  • 1 whole small lime, zested
  • ½ cup slivered almonds
  • ½ cup unsweetened coconut
  • 1 ¼ cups oats
  • 1/3 cup honey
  • ¼ cup canola oil
  • 2 tbsp brown sugar
  • Pinch of salt
  • ¼ tsp cinnamon
  • Parfaits: (Serves 2)
  • 2 cups vanilla Greek yogurt
  • 1 mango
  • 1 ½ cups granola

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a small pot heat honey, oil, brown sugar over med-low heat until combine.
  3. In a medium bowl combine lime juice, lime zest, almonds, coconut, oats, salt and cinnamon.
  4. Drizzle honey mixture over oats. Stir until all the oat mixture is well coated with the honey.
  5. Place granola on baking sheet and bake for 20-25 minutes. Watch closely this will burn easily. Toss ever 3-5 minutes. Remove from oven and let cool. Will keep in air-tight container for 2 weeks.
  6. Assembling the Parfaits:
  7. Place ¼ cup granola in bottom of small dish or glass. Add ½ cup yogurt. Top with a ¼ of the mango. Repeat this one time.
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Sausage Gravy

Learn how to make sausage gravy in minutes! from KatiesCucina.comYesterday, was my husbands 30th Birthday. I didn’t make him a sweet dessert or a fancy dinner this year. Instead, I woke up a little after he woke up at 5:45 am, packed his lunch, made his coffee, and made him a hot breakfast! He didn’t see me wake up–he was already out the door walking the dog, so when he got in he was beyond surprised. You see, before I was pregnant I was up with him every morning. Packing his lunch, making his breakfast, and coffee. And then I developed the craziest exhaustion I’ve ever experienced in my life with a healthy bought of morning sickness (which was really all day sickness) and the days of me getting up with him soon turned to Jon getting ready in the morning without me. He would also make me smoothies every morning, so that I had something to sip on before I even stepped foot out of bed. I know… he’s a keeper. Thankfully the morning sickness is long gone but the exhaustion still plagues me daily. So I “sleep-in” on work days and depending on if I’m working at home or have to go in the office will depend if I get to sleep until 6:30 or 7:30 am. So the fact that I got up to get him ready for work was a gift in itself to him. We splurged on a fancy dinner since this is the last Birthday we will share that we won’t need a baby sitter. I’m taking full advantage of this not needing a baby sitter thing while I can.

Sausage Gravy recipe from KatiesCucina.com

If their is one thing my husband, Jon, loves it’s breakfast. I’m pretty sure I’ve made that statement on here before. He LOVES breakfast and looks forward to having a sit-down breakfast every weekend (as well as sleeping in because who likes to get up at 5:30am, daily?). The other week after skimming the pages of my instagram feed I saw that my friend Jenna was having breakfast for dinner. I instantly knew I wanted to make breakfast for dinner. Forget the leftover chicken. Eggs and hash-browns and sausage patties were in my imminent future. I called Jon on his way home from work and asked him to stop for apple juice and sausage patties. I declared we were having breakfast for dinner. We had breakfast for dinner that night, and only used half of the ground sausage patties. I knew that we would use the rest of it over the weekend.

Fast forward 4 days later…

I woke up early that Sunday morning and knew I had a can of biscuits in the fridge and remembered that I had the half package of ground sausage to use up. I decided I would make Jon’s favorite breakfast food, sausage gravy and biscuits! I had all the ingredients on hand and knew he would be thrilled to wake up to smelling biscuits bake in the oven and sausage gravy simmer on the stove top.  We ended up inviting our neighbor over for an impromptu breakfast that morning thanks to the heating element breaking on our dryer. I was hoping she would be ok with biscuits and sausage gravy. Not everyone loves them. I will be the first to admit — it’s not my thing. I solely make this recipe for my husband. I paired the biscuits and sausage gravy with sunny side up eggs, home fries, baked bacon and a fruit salad. Everyone was in love with breakfast, and bellies were full by 9am. My neighbor proclaimed that she was beyond impressed that I’m still cooking breakfast being so pregnant.  We have to eat, and well I love breakfast too. It’s something that both Jon and I look forward to every weekend. She was shocked that we eat like this every weekend. Their is no such thing as cereal for breakfast in our house. I can whip up a hot breakfast in 15 minutes or less if need be. This one (because I photographed part of breakfast) was completed from start to finish in 30 minutes.

Katie Original Recipe

Sausage Gravy

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 cups

Sausage Gravy

Ingredients

  • 1/2 lb ground breakfast sausage
  • 2 tbsp salted butter
  • 2 tbsp white onion, minced
  • 1/4 cup flour
  • 1 cup whole milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • fresh minced parsley for garnish

Directions

  1. In a small sauce pan, add minced onion and breakfast sausage and begin crumbling sausage. Cook for 5-10 minutes until sausage is cooked through.
  2. Once the sausage is cooked through add butter and melt. Then sprinkle flour over sausage, mix well, sprinkle salt and black pepper on top and pour in the milk. Stir milk until the mixture is thick (about 5 minutes).
  3. Remove the sausage gravy from the heat, add a little fresh minced parsley to the gravy, stir, and then pour on top of biscuits. Top with additional minced parsley for garnish. Enjoy.

Notes

If you happen to have leftover sausage gravy feel free to freeze it in a freezer baggie. To cook frozen gravy, thaw one day before, reheat in sauce pan and add more milk if necessary.

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4 Ingredient Vanilla Almond Agave Granola from KatiesCucina.com

I love granola. I haven’t made granola my entire pregnancy. I think there are multiple reasons for this.

  1. I hate turning on my oven since it heats up my house like no one’s business and I’m already overheated to begin with.
  2. I haven’t really had the energy.

I actually purchased store-bought granola the other month when it was on sale for buy-one-get-one free. It didn’t make me feel as guilty buying it because it was on sale. Store bought granola can be crazy expensive. Considering I almost always have the ingredients on hand I can’t justify spending the money. But being pregnant has made me justify spending money on things I would never spend money on (and buying lunch out almost daily instead of taking leftovers into the office day-after-day).

I finally finished the store bought granola the other week, and just like that I found myself not even thinking twice.  I was making granola again! It was like old times–except I made the simplest granola I’ve ever made in my life… with just 4 ingredients! That’s it. No dried fruit, no multiple nuts, spices, etc… just 4 simple ingredients that I had on hand.

4 Ingredient Vanilla Almond Agave Granola from KatiesCucina.com

I wasn’t sure if it would turn out great, but I figured it would do its perfect and be added as a filler to my morning yogurt parfaits. It turned out amazing and those who I shared with felt the same way! Best of all, I’ve had homemade 4-ingredient vanilla almond agave granola for the past two weeks now. I’ve simply stored it in a ziplock bag. If you don’t have a sealed baggie a sealed container works just as well. I love being able to put a scoops in my morning granola and know everything that is in it and that I made it. So back to granola making I go… especially since this 4-ingredient variety is tasty and wasn’t difficult to make!

Katie Original Recipe

Vanilla Almond Agave Granola

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 5 cups

Vanilla Almond Agave Granola

Ingredients

  • 3/4 cup Agave Nectar
  • 1 tsp vanilla extract
  • 4 cups quick cooking oats
  • 1 cup sliced almonds

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a sauce pan, heat the agave nectar and vanilla extract on high for one minute, just until its warm (do not let it bubble). Set to the side.
  3. Place the quick cooking oats and sliced almonds in a large bowl. Pour the agave mixture on top of the oats/almonds. Mix well with a spoon until everything is coated with agave. Pour onto a parchment (or SILPAT) lined baking sheet. Bake for 20 minutes (mixing half way through).
  4. Store in an airtight container for up to 1 week.
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