Archive for March, 2010

Vaquero Pot Pie


“The land of cowboys and buckaroos all the same, a place where vaqueros roamed and life was lived untamed.” ~ The Real Wild West by ALG

I have had the Wild West on my mind lately.  Ya know, I often think I was born in the wrong century, then I think… well, if I had been born in 1907, I wouldn’t be able to write for y’all!  So, I will be content to live in the 21st century, but I will continue to dream of the West; of a bedroll under a blanket of stars, boiled coffee over an open fire and the best food you could ever eat cooked on the range.  I was thinking of the West when I came up with this idea.  I thought to myself, I need to create more recipes that are simple, delicious, filling, composed of items easy to keep on hand, and cooked in one pan.  Amy wanted something home-style and told me of an old recipe she used to make with a croissant top, a pot pie of sorts, so I thought about my favorite things kept in the pantry and the result, a recipe so very me, Vaquero Pot Pie!  Think about it, ground beef, green chilies, RoTel tomatoes, purple onion and cheese!  How could it be bad right?  I made a mad dash for the house (ideas stewing in my mind) and got creative in my kitchen.  I have the best luck creating new recipes in my own kitchen because I am surrounded by inspiration; barbed wire on the walls, campfire coffee pot on the stove, cast iron skillets, surrounded by my favorite pieces of rusted enamelware and the six words “With Faith, All Things Are Possible” on a tile above the stove.  There is no better place in Stillwater, America for me to think up new recipes than in my kitchen, dancin’ around barefoot, singin’ to my favorite songs (last night’s choice…Old Time Vaquero by Adrian)

This recipe is quick and easy to prepare, great for moms on the go or busy college girls like us!  It also makes light work of cleaning the kitchen because you only need one cast iron skillet.  (You can also use a regular skillet and a 9 in. pie dish)  One of my favorite things about this recipe is that it is so simple and all of the ingredients are easy to in the pantry for that last minute dinner to take to a neighbor, or quick meal to fix for a crew, it can even be that meal that you make when you are entirely out of ideas!

So turn up your favorite music, kick off your shoes and get to dancin’ and creating in your kitchen!

Vaquero Pot Pie
1 lb ground beef
1 medium – small purple onion (chopped)
1 large can diced green chilies
2 cans RoTel tomatoes (Original)
1 T minced garlic
½ C Cheddar Cheese
1 Roll Wop & Pop Crescent Rolls
Salt & Pepper

 

In your medium size cast iron skillet (any skillet will do) brown ground beef, and add chopped onions, minced garlic and salt and pepper to taste.  Once the onions have begun to caramelize, add the can of green chilies and stir.  Once the meat is completely browned remove from the heat.  (At this point, preheat your oven to 375˚)  If you are not using cast iron, now is the time to transfer the meat mixture to a 9 in. baking dish.  Otherwise continue to prepare in the cast iron skillet, stir in ¼ C of shredded cheddar cheese.  Next, pour both cans of RoTel on top of the meat and spread evenly, this should cover the top of the meat.  Next top with ¼ C shredded cheddar cheese.  Now the fun part, wop and pop the roll of crescent rolls.  Unroll the dough, it will be in triangle shapes.  Next place the dough on top of the layered mixture with the pointy ends towards the center of the pan.  There should be eight triangles, and if you used a medium sized cast iron skillet or a 9 in baking dish, the crescent roll dough should cover the pie entirely.  Next bake for approximately 10 min, until the top of the pie is golden and crispy. Because Amy and I are always pressed for time, we eat this one pan dish by itself, but it could be served with salad, ranch style beans, corn or even cottage cheese.  I also discovered that the leftovers are great for breakfast served with a fried egg. 

Cost of Vaquero Pot Pie
1 lb ground beef – $0.99
(We found this on mega sale and froze it!)
RoTel Tomatoes – $1.76
Purple Onion – $1.10
Green Chilies – $0.97
Cheese – $0.40
Great Value Crescent Rolls – $1.86
Total Cost – $7.08 (Serves 3)
Cost Per Person – $2.36
 

Dish up this southwestern style delight and enjoy dreaming of the Wild West.

Keep dreaming… Happy Trails ~ Anna-Lisa

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Country Ribs and Eggs


Good morning Y’all!

This is our final Beefs what’s for Breakfast Monday, April is two days away and I think everyone is going to love what Miss Anna-Lisa and I have coming up next Monday. So make sure you come back by, because when you get these two girls together cooking, inventing and laughing, things happen! 🙂

Before I get to the recipe today, I have to let y’all know that Saturday found Anna and I having a new experience. Imagine this – two ranch girls on a farm in Oklahoma in front of camera talking. Well talking for us is not new, but in front of a camera, y’all it’s a little intimidating! I have been known to talk without thinking before- now it is forever on tape, Amy bloopers 101 happened!

However, our great videographer Mitch Acala is working his miracles and cutting our 30 minutes of talking down to 5, poor guy, so sometime in the coming days you will finally get to see us, and hear this southern girls voice and Miss California’s accent. I am excited, and terrified all at the same time, and I cannot wait to do it again and improve on last time!

I was shopping last week and found beef short ribs on sale, and wanted to try them out. I had never cooked these before, but they turned out AWESOME. Yummy, makes me hungry just thinking about it. Our friend Lin came for ‘breakfast for supper’ tonight which was super fun, friends are one of the best things the good Lord ever made!!!  🙂 So, loosin’ up your belt and enjoy some country goodness!  

Country Ribs and Eggs

1 lb. Short ribs thawed
2 T. Beef Bouillon, granules
Rib Rub
4 Eggs
¼ Butter
Salt and Pepper

Ok, I have to let you in on a secret – short ribs are tough and you have to cook them a long time for them to get tender. So you can’t hurry these for breakfast, but think ahead and cook and re-warm for breakfast. Which in the words of my wise mom  “planning breakfast the day before is better anyway.” In a large soup pot fill 2/3 full and add the beef bouillon granules, heat to a rolling boil. Add the ribs and cook on medium high heat until tender, this could take up to 3 ½ hours. Keep adding water if needed.   
If I had a crock pot I would have used it, but I don’t here at school. However it would make it the easiest, because you could put the ribs in water and let them simmer on low all night long and wake up to the smell of beef cooking.

When ribs are tender, take out of water and sprinkle with rib rub. Store in refrigerator until you are ready to use them.

Heat a skillet, add ¼ stick of butter (or olive oil) and pan sear the ribs on both sides until browned.

Plate and serve with fried eggs and toast if you like, (and if you are really special homemade wild plum jelly on warm flaky biscuits! My mom makes the best!) This will truly get you going in the morning. Don’t be afraid to try different beef cuts for breakfast. It adds interest and keeps your family from getting bored.

Have a great week everyone – remember keep LAUGHING!

~Amy

Cost of Country Ribs & Eggs
Ribs – $4.48
Eggs – $0.56
Butter – $0.11
Total Cost – $5.14
Cost Per Plate – $2.52

The Skinny On Beef’s Health Benefits


“It’s a great day to be alive, I know the sun still shinning when I close my eyes…” 

I hope that it is as beautiful wherever you are, as it is in Stillwater, America on this Friday afternoon.  The sun is shining, there isn’t much wind, and the grass is starting to green.  On days such as this I can’t help but to think of spring and summer on the ranch, the sun’s warmth on my face and the joy of trading in my boots for flip-flops on a lazy afternoon.  It seems to me that as the weather starts to warm and old man winter says goodbye, more people become concerned with their weight, their health, and their tans.  I know that I do, all minus the tan (I just burn!).  Amy and I believe that healthy living is an everyday life choice, and we love to eat healthy each day as well.  A great way to eat healthy is to keep beef on your menu daily.   Today with the help of the Texas Beef Council, we are going to dispel some myths about beef, look at some of the nutritional benefits of eating beef, and look at how beef stacks up to the competition.

Myth #1 – Beef is too fattening, it contains too much fat to be even considered in a healthy diet and leads to obesity.

Fact #1– According to research compiled by the Texas Beef Council, beef is ounce for ounce just as lean as chicken.  On average 3 oz of lean beef contains only 6 grams of fat.  By the way, that is less than a tablespoon of olive oil, and fewer calories than a bagel or soda.  Let us also keep in mind that the American Dietetic  Association does not recommend the elimination of fat in the diet, as it is a necessary nutrient needed for energy and the transport of nutrients, but instead warns us just not to overdo it!

Myth #2 – Chicken always contains less fat than beef.

Fact #2 – There is a huge difference between a chicken breast and a chicken thigh.  Let’s look at how the seven skinny cuts compare to chicken.

Figure 1 – Texas Beef Council Research

As you see in this chart.  There are major differences in fat content between a chicken breast and a chicken thigh.  Not only can you realize the benefit of eating beef in place of chicken thighs for a healthier, lower fat protein source, but did you know that beef contains greater levels of other nutrients that make it nutritionally superior as well?

Myth #3– All protein sources are created equal.

Fact #3 – Calorie for calorie, lean beef has more nutrients than any other food source.  Beef is packed with necessary nutrients.  A great example is Iron.  This vital mineral is found in several foods, and is very necessary to health.  Iron helps to deliver oxygen to your cells and muscles, which gives you the energy you need to make it through that afternoon class, chase your children around, or to spend a day in the saddle.  On average beef contains 3 times more iron than chicken, maybe this is why they say the west wasn’t won on chicken?  Beef is most certainly one of the best dietary sources of iron and helps to prevent anemia.  These are your choices…

Figure 2 – Texas Beef Council

Next time you decide to head to the kitchen remember that beef is a great option for eating healthy and that you too can trim down and tone up, one delicious and low carb meal at a time.  For low carb recipe ideas check out Southwestern Stir Fry, Traditional Beef Tomato Gravy With Spaghetti Squash, Anna-Lisa’s Italian Eggs, A Cowboy’s Pot Roast, Beef & Veggies, Just in Time for Spring, Amy’s Beef Breakfast Casserole, or Sunday Steak.

Enjoy this glorious day and have a relaxing weekend!

Happy Trails ~ Anna-Lisa

Traditional Beef Tomato Gravy With Spaghetti Squash


Good Evening!

I am so excited to be writing this post!  The past week has been crazy slammed for me and Miss Amy has been doing most of the posting, but look out, I’m back! You got a little taste of Amy’s heritage last week with her southern dish, which by the way looked amazing!  This week we are gettin’ a little western and this Swiss – Italian girl is cooking home-style!  I decided that there is nothing that says Swiss-Italian tradition like ravioli and tomato gravy, the slight problem… I gave up pasta for Lent!  My family is not Catholic, I was raised in the Covenant Church with a lot of Lutheran tradition and as a family we celebrate Lent.  I chose to give up processed carbs and sweets, it has been a little rough, but it’s supposed to be right?

This tomato gravy recipe is derived from Grandma Joses recipe.  Grandma Joses was very influential in my life as well as the lives of my parents, and it is her recipe that I used to create my own.  Grandma Joses was truly an amazing woman, she helped to run the ranch, she always had a smile, and she loved to feed a crowd.  She captured the heart of our heritage, always making the kitchen a place for family, and she sure knew how to mend the heart and soul with just the right dish.  I sadly don’t remember her very well anymore, she passed away when I was young, but aside from her recipes, I have memories of her crochet house shoes, her huge rolling-pin, and her sweet smile, not to mention the fact that we could wear shorts and tank tops year round in her house, she kept the wood stove loaded to say the least!  Grandma Joses served tomato gravy with homemade pasta, but most of the time ravioli… It is not really a sauce, it is very thick and meaty, just perfect for this girl!  I adjusted her recipe a little, I left out the secret ingredient (if you knew her, you know why! )  and I added a little bit of wine, because well, I love a tomato gravy cooked with wine.  So without any further jabber, kick off your boots, pour yourself a glass of red wine, turn up some Chris LeDoux (I was dancin’ around the kitchen to… Settin’ the woods on fire!), and head to the kitchen.

Traditional Beef Tomato Gravy

1 Medium size can of diced tomatoes
(home-grown and canned are my favorite)
1 Small can of tomato sauce
3 Small fresh tomatoes diced (they add that just picked flavor)
¼ Cup of red wine (optional, any kind will do, homemade if you have it)
½ Stick of butter
1 white onion
1 lb ground beef
4 T minced garlic (I buy it in the jar, way easy!)
1 t sugar
Oregano, Thyme, Basil, Salt, and Pepper to taste
Additionally, you will need a spaghetti squash or your favorite pasta.

Start the base for your gravy first; it will need to simmer for a bit.  So combine the canned tomatoes, the tomato sauce, the fresh diced tomatoes, butter, red wine, and seasonings in a large skillet pan with a lid.  Cover it and let it simmer on medium heat for 20 min.  While it is simmering, chop up the onions, and brown them with the ground beef and the garlic.  I choose to drain the meat and onions in a colander if it is real greasy.  While the ground beef is browning, it is time to prepare the spaghetti squash.  Pierce the rind with your knife (be very careful) and put the entire squash in the microwave on high until the rind begins to dent in (Approximately 12 min).  Then slice it in half, spoon out the seeds, and use a spoon to put the inside of the squash into a bowl.  Next, add a slab of butter, a dash of salt, and a dash of sugar, stir and let sit for a minute.  Prior to combining the meat and tomato mixture add 1 t sugar to the tomato mixture and stir, then, add the meat and onion combo.  Stir around and let simmer together on low heat for a few minutes.  Next serve the tomato gravy on top of the spaghetti squash!

I served this with spaghetti squash which is delicious but is not quite a substitute for pasta.  See growing up, pasta was its own food group!  Like I said we eat a lot of Italian style food, and a lot of pasta.  Pasta is hard to beat, but homemade pasta is to die for!  After Easter, I plan to post my great grandmother’s ravioli recipe and you will be able to learn how to make your own pasta at home, so much fun and great for the kiddos to help with, but it truly is an all day event!

Cost of Traditional Beef Tomato Gravy With Spaghetti Squash

Tomatoes – $0.30
Diced Canned Tomatoes – $0.92
Tomato Sauce – $0.30
Onion – $0.46
Ground Beef – $0.99 (we found this on sale!!!!)
Spaghetti Squash – $3.11
Total Cost = $6.08 (Serves 4)
Cost Per Serving = $1.52

I hope that you have enjoyed this taste of my Swiss-Italian heritage, this girl sure enjoyed sharing it with you!  Gather up your family, head to the table and enjoy a great meal, this beautiful weather, and always to remember to count your blessings; we have so much to be thankful for!

 Take Care Friends,

Anna-Lisa

Spinach Quiche with Beef!


Good Monday Morning to you!

I am back at school and had a wonderful spring break with my family! It was a blast and went by way to fast. I was so glad that I got to go to three rodeos and see the kiddos do great! That is always a highlight of my time at home, seeing how much each one has improved since I saw them compete last. I am getting old; my siblings are getting so BIG! Time truly does ‘march on’ J

Today is Monday, that day of the week that seems to either be the start of a very productive and fun week or that downer, hectic day that seems to sets the precedent of downward spiral week. I sure hope that all of us have a splendid week, because I can’t handle a downer! 😉

Beef for Breakfast Mondays has been fun for Anna-Lisa and I, and we truly hope it has given you inspiration for ways to incorporate beef into your breakfast routine. However, both of us feel that each month we want to have something new and fun on Mondays. So, you have two more Beef for Breakfast Mondays before a new theme starts for April. This is where you come in, we are going to be polling this week for ideas that you, our readers would like to see next month. We want to know the ‘budget friendly buys’ that you are finding at the grocery store, but are running out of ideas to use that cut of beef. So please bring on the comments, ideas, and well frankly anything that is on your mind, we are ready to help you out any way we can!

While at home, mom and I made two awesome quiches, and I wanted to share one with all my dear readers. It was fantastic and extra yummy, plus it was made with Beef bacon!

 I know that many of you have never heard of Beef bacon, or know where to buy it. My family’s Beef processing plant Clint and Sons in White Deer, Texas smokes Beef bacon for us, and y’all I am here to tell you, it is heavenly! Oh my word, trust me! I really want to get Beef bacon in stores across the country because everyone should have access to such a delicacy! I’ll let you know when I succeed at that venture, one thing at a time and I need to post regularly for y’all and graduate before I start that, but a girl can dream and plan! 😉 So in the mean time, start asking your butcher if they will make Beef Bacon, and if you are fortunate enough to find it, awesome and if not you can use  beef pastrami from the deli.

Spinach Quiche with Beef … can’t wait for y’all to try this!

1 pie crust, homemade or bought does not matter
½ cup chopped onions
6 slices of Beef bacon
8 beaten eggs
½ cup sour cream
½ cup milk
¼ tsp. salt
¼ tsp. pepper
3 cups packed fresh spinach
1 ½ cup grated cheddar cheese
4 slices provolone cheese

Sauté onions and chopped Beef bacon together, until onions are caramelized and Beef bacon is starting to get crispy, drain on paper towels. Meanwhile prepare your pie crust of choice, and bake in a 450 degree oven for 10 min. until pie crust is set and dry. Reduce oven heat to 350 degrees.

In a bowl, whisk eggs, milk, and sour cream together, add spices and fold in grated cheese, spinach and onion mixture.

Pour into hot pie crust and bake at 350 degrees for 40 to 50 min or until top starts to golden and a knife inserted in center comes out clean.

Top your quiche with provolone and allow to brown for 3 min. Let stand for a few minutes before you slice in pie slices.

This is great served with fresh fruit and poppy seed dressing! It is also easy to make ahead and warm desired slices for the morning in the microwave, making breakfast fast, filling and quick!

Total Costs
 Pie Crust $1.89
1/2Chopped onion $0.89/2 = $0.44
Bacon $0.87
8 Eggs 1.38/18 = $0.61
½ c sour cream $0.89
½ cup milk $3.10/16 = $0.10
3 c ups spinach $1.68
1 ½ Cup Cheddar Cheese $3.59 / 4 = $0.89
4 slices provolone $0.40
Total Cost = $7.77 /4
Cost Per Plate = $1.94

 Hope you enjoy and don’t forget to come back and vote in our poll next week!

Happy Week everyone!

~Amy

Southern Comfort Beef


Good Evening!
I am so excited to share this meal with all of y’all! I had so much fun cooking it along with my siblings, Ike 4, Amanda 11 and Lydia 13 in the kitchen that houses so many sweet memories of my teen years. The counters and stove where I cooked for hungry cowboys; got wild ideas for new recipes and cried and laughed at ideas that worked, and then those that flopped. Stayed up late on summer nights cleaning up the kitchen at 11 p.m. because we’d all been at the arena until after dark and all of us were starving and needing something good to eat. Yes if this kitchen could talk the stories it could tell.

This meal will be a crowd pleaser, especially a ‘guy pleaser’ I promise. When I asked what anyone wanted for lunch, brother Griffin asked for chicken fried steak, so I decided he needed a lil’ spoilin’! Since this beefonabudget, well I’m DROPPING the chicken and just calling it “Easy Fried Steak”. Chicken really does not need to be in my vocabulary! Another twist, besides changing the name, is not serving it with mashed potatoes. Everyone and I mean EVERYONE eats that combo, and well frankly I’m ready for something different. So quick trip to the family pantry, and beta carotene comin’ up!

I grew up very southern; it is evident by my southern voice, and the foods I love to cook like, sweet potatoes, hominy, green beans, gravy and many more down home southern comfort foods. This is one of the many ways that Anna-Lisa and I differ; she grew up in a Swiss-Italian heritage, with many dishes that I have never heard of, and some of the things that I cook and crave to eat, she has not heard of. Both of our heritages are very important to Anna-Lisa and I. Because I feel where you come from, the traditions you grew up define and mold you and how you go about life. Food plays a major role in how we carry out  our family heritages in my family, and I would  love to know what foods keep you and your family connected to your heritage. Comments make my day and I would love to hear about them!

So enjoy the piece of heaven that I got to enjoy today with the people I love most!

 

Easy Fried Steak | Never Fail Gravy | Sweet Potato Chips | Southern Green Beans | Apricot Bars

EasyFried Steak

1 pound Tenderized Round Steak
Flour
2 Eggs
Milk
1 T. Montreal Steak Seasoning
2 small casserole pans
Hot Griddle
Oil


Okay, this is easy I promise, because if it was not, I’d not cook it! No measuring in this, you do enough bread the meat. In one casserole add milk and eggs, whisk together. In another bowl add flour and the Montreal Steak Seasoning, and stir together. (This gives it a neat taste that I really think you will like. If you do not have it on hand you can simply add salt and pepper or omit it all together.)


 Take your steak, dip completely in the milk and egg mixture, and transfer to the flour and Montreal, cover completely. I like to cook this on a griddle because it is easier and does not take as much time. Heat your griddle to medium –high, pour 1-2 tablespoons of oil onto the hot griddle.

Place your meat on the griddle and turn after a 2-4 min and cook for the same amount of time. Because the meat is thin it does not take a long time to cook. When you take steak of, lay on a plate lined with paper towels, salt to taste.

Never Fail Gravy

I swear by this ratio. I promise you will not mess this up, if you follow my directions you will make great gravy, you can do it, have Faith!
2 T. Flour
2 T. Butter or Oil
1 cup Milk
Salt and Pepper to taste
(this recipe can be doubled or tripled to make the amount you need)
In a large skillet, melt butter or oil, add flour. With a whisk completely whisk together to make a rue. Cook for a couple of min until it gets bubbly and has browned slightly.

Pour in you milk and stir until the thickened to your liking. I promise it works everytime!

 

Sweet Potatoes Chips


These are so easy and are yummy goodness! 
3 large sweet potatoes, cut thin ¼ inch if you can
Oil
Mrs. Dash

Be careful when you slice these, you need a sharp knife on a cutting board. Just don’t cut your fingers! Slice as thin as you can get them and arrange on a cookie sheet, brush with a generous amount of oil and sprinkle with Mrs. Dash.

Cook at 450 degrees for 30 min, or until crispy, some will get crispier than others, but just don’t let them burn. These would make great appetizers, and fun to eat. Something different, but still has the sweet, sweet potato taste. 

I truly doubt that you’re kitchen help is this cute!!! 😉

Southern Green Beans


2 cans French Style Green Beans, drained
¼ cup minced Onions
1 T. dried minced Garlic
3 T. Butter
½ cup water, vegetable broth|
1 T. Brown Sugar  
Salt and Pepper
In a iron skillet preferably, but any skillet will do. (I just like how an iron skillet cooks food.) Caramelize the onions in butter until they are transparent, add the garlic and the brown sugar and stir well. (This seals the deal, making even picky boys love there green beans!)Pour in your broth and green beans and salt and pepper to your liking. Simmer on low for 8-10 min and serve hot.

 

Apricot Squares
Your in luck, these were invented by the Brown girls this morning – History in the making, people!!! 🙂

2 cups flour
2 sticks butter melted
½ powdered sugar
21 oz. can apricot pie filling
2 eggs
½ cup sugar

Heat the oven to 350

   

Mix thoroughly flour, butter and powdered sugar in a small bowl. Press evenly in bottom and about     5/8 inch up sides of an ungreased square pan, 10X10 pan. (If dough is sticky flour fingers, or simply spread with a spatula into pan.) Cook for 20 minutes.

Beat remaining ingredients in a medium bowl on medium speed until light and fluffy. Pour over hot crust and spread evenly. Bake for 35-40 min until the fruit is firm, and does not jiggle when you shake the pan. Sprinkle with powdered sugar and let stand until cool and cut into about 1 ½  inch squares.

Total Cost
Sweet Potatoes = $1.33
Green Beans =  $2.30
Onions = $o.39
Butter = $1.50
Eggs = $0.28
Apricot Preserves = $3.18
Milk = $1.55
Steak = $3.54
Serving for 3 = $4.75/plate

Anna-Lisa’s Italian Eggs


Good evening!  It’s once again Monday, you know what that means….. Beef For Breakfast Monday!  What a WILD (Working  Intently to Live my Dreams) Monday this one has turned out to be.  As Amy mentioned Friday, I have been in Oklahoma City for the OYE this past weekend.  I made a quick run to Stillwater this afternoon to post, grab some forgotten things, and prepare mentally for the rest of the week.  In the morning I head back to OKC to help put on, “This One’s For The Girls”, an event hosted by the Diamond Hats at the OYE, and the rest of the week will be Showmaster filled, of course I will be sprinkling in BeefonaBudget.com and Mary Kay along the way.  When I was driving home this evening running through a list of all the things I needed to get done, I was very overwhelmed.  This laundry list of things to get done before sunset is not new, because let’s face it Amy and I always have quite a few irons in the fire.  In times like this it is important for me to examine my motives.  Why do I do the things I do?  Simple, I am passionate about them.  I am passionate about enriching youth through companies like Showmaster and activities like the OYE and the Diamond Hats Organization, I am passionate about helping women to feel confident, and I am passionate about promoting beef and helping consumers to use it every day! 

This recipe was inspired by my need to create something full of protein, iron, calcium and I wanted to feel like I was home.  My family is Swiss-Italian, Italians often cook with spinach and tomatoes, so I decided to combine some of my favorite things and create an Italian breakfast dish that is delicious and you can recreate in a snap!  I got home, kicked off my boots, turned up some Chris LeDoux and headed for the kitchen.  The result…. Anna-Lisa’s Italian Eggs! 

Anna-Lisa’s Italian Eggs
½ lb Beef breakfast Sausage
½ Medium Sweet Onion (coarse chopped)
½ Cup Cherry Tomatoes (sliced in half)
½ Cup Fresh Spinach (Swiss chard if you have it)
½ Cup cheese (I used cheddar but any kind will do)
1 T minced garlic
6 Eggs

Note - We cook meat with wooden untencils, if this is your preference they should be washed in the dishwasher to avoid housing and spreading germs.

In a large skillet brown the beef sausage (I used homemade, from Dad’s recipe, but sometimes it can be found in the grocery store).  Next, chop the onions and add them and garlic to the browning meat.  Let the onions begin to caramelize then add the tomatoes.  Let the tomatoes begin to reduce.  At this time you can scramble your eggs with a whisk in a bowl.   When the tomatoes are beginning to wither, add the spinach and let it wilt.  Once the spinach has wilted, add the eggs.  Continue to cook on medium heat (no hotter, or eggs will scorch, yuck!) until the eggs are done to your liking.  At this time add some cheese and allow it to melt.  Remove from heat and serve.  

Anna-Lisa’s Italian Eggs Costs
Beef Sausage – $1.27
Onion  – $0.53
Tomatoes – $1.04
Spinach – $0.64
Cheese – $0.30
Eggs – $0.55
Total = $ 4.33 (Serves 3)
Per Plate = $1.44

Breakfast is the best way to start the day, head to the table with your family, a great meal and a great cup of joe and have the energy to last the busiest of days! 

Have a wonderful week, Happy Trails ~ Anna-Lisa