We've been pleasantly busy all day putting out the Christmas decorations and making a couple dishes to take over to our friends house for the UK v UT game tonight. Our breakfast tasted great and was a fun way to start our day off.
- Cooking spray
- 1 red bell pepper, seeded and diced
- 1 cup drained, rinsed canned black beans, preferably low-sodium
- 1/4 teaspoon chili flakes
- Salt and freshly ground black pepper
- 4 eggs and 4 egg whites
- 1/3 cup shredded pepper Jack cheese
- 4 (10-inch) whole-wheat tortillas (burrito-size)
- 1/4 cup reduced-fat sour cream
- 1/4 cup salsa
- Hot sauce
Heat a large nonstick skillet over a medium-high heat with cooking spray. Cook the peppers until softened, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture and 1/4 of the scrambled eggs. Season, to taste, with hot sauce. Roll up burrito-style and serve.
Recipe adapted from Ellie Krieger
I saw this festive indulgence over at Fun Foods on a Budget and new i had to give it a try! I have no idea what I'll serve this with, but I'm confident that something will come to me. I may take it with me when we go back home in a few weeks so we can enjoy some on my grandma's dinner rolls.
Holiday Cranberry Butter
3/4 cup butter, softened
2 tbsp. brown sugar
2 tbsp. honey
1 cup chopped fresh cranberries
2 tbsp. chopped walnuts, optional
In a small mixing bowl, beat butter, brown sugar, and honey until fluffy, about 5 minutes. Add cranberries and walnuts if desired; beat 5 minutes longer or until butter turns nice and pink. Transfer to a sheet of plastic wrap; roll into a log.
Red Pepper and Pesto Torta
- 12 ounces light cream cheese, divided
- 1/3 cup homemade or store-bought pesto
- 1/3 cup red pepper relish (or mango chutney or sun dried tomato pesto, etc)
Layer 1: spread 4 ounces of light cream cheese at room temperature.
Layer 2: all the pesto
Layer 3: 4 oz cream cheese
Layer 4: rest of the red pepper relish
Layer 5: last 4 oz of cream cheese
Cover the torta well with the plastic wrap hanging outside the souffle dish. Chill in refrigerator 4-5 hours or overnight.
When ready to serve, unwrap the top of the torta, then invert torta onto a serving platter. Peel off plastic completely. Serve with veggies and crackers.
UK Wildcat Paw Print Sugar Cookies
Andy's just finished baking and decorating his special game day dessert! Both of our teams have big games today, besides the UK game our mutual alma mater EKU is currently playing in the NCAA playoffs vs the Richmond Spiders! GO EKU!! GO UK!!
Andy used this no fail sugar cookie recipe.
Here's a plethora of photos showing our holiday work!
The stockings are hung...
The nativity scene is arranged...(I just couldn't part with the little gourds that were still happily existing)
The elegant dining room centerpiece has been created...
The buffet has been festively decorated...
The advent wreath...well...the attic heat melted our candles, next thing I knew Andy had plopped them in...I think it's very Seussical which is fitting if you saw all our Dr. Seuss ornaments, I'm a huge fan!!
The Grinch is overseeing all kitchen duties this month...
Lastly, the wreaths and bows are adorning the house!