A New Year’s Breakfast: Chicklets In the Kitchen Post

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It’s the new year and to be honest, I’ve kind of let my weight get the better of me. That has to stop. It doesn’t feel good at all. So, the first day of the year I decided to change my eating and get some more exercise. I know. Everybody does that. But it’s true. Time for me to make a change. Since I have been suffering from plantar fasciitis and from tendonitis in both feet, doing my usual hiking and aerobic exercise can’t be done. So I went to the local community college where they have a gym and as a senior, I get free membership. I signed up for a trainer to help me develop a training program that allows me to exercise without pounding on my feet, allowing me time for them to heal. Yay! I’ve even scheduled the workouts on the calendar, like appointments. No being wishy-washy. It’s important.

So what’s that got to do with breakfast? It’s the other side of the coin, of course. Good fuel, good workout, happy author. Actually this breakfast hash is so simple I’m almost embarrassed to post it but a lot of people box breakfast up into a tiny space when it could be so much more.

Today’s breakfast is customizable. If you don’t like one thing in the ingredient list, substitute another. You don’t have a particular ingredient on hand, not a problem, put something else in. You’ll notice the breakfast is heavy on the veggies and has only moderate protein. That can be adjusted as well.

And paleo? A recent diet that eliminates grains, dairy and most sugar. Heavy on the vegetables and lean protein, it is said to resemble a cave-man diet. I’m not sure about that but I do know this combo works for me, just as for my grandma. Eliminate the carbs and the weight comes off, especially with a moderate amount of exercise.

Besides that, it’s good!

Hardware

Cutting Board

Knife

Medium frying pan

 

Ingredients

2 oz (1/3 cup) diced raw sweet potato

1 – 2 oz diced sweet pepper

6 cherry tomatoes, halved

1 green onion, sliced

1 oz fresh baby spinach leaves

1 – 2 oz ground breakfast sausage

1 T butter

Salt and pepper to taste

Other options: 2 oz sliced mushrooms, washed and patted dry, ham, eggs, celery, carrot, broccoli, cauliflower, dried Thyme, oregano, sage, your favorite veggie.

 

In the frying pan, add the butter, melt. Add the sweet potato and sweet pepper. Sauté until nearly tender.

Add the onion, tomato, spinach and sausage. Cook till hot through and the spinach is wilted.

Plate and enjoy.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite breakfast? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Hassleback Potatoes – A Chicklets in the Kitchen Blog Post

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This is the time of year for entertaining and while I’m a mashed potatoes kind of girl, once in a while it’s nice to change things up. Hassleback potatoes are named for the Austrian restaurant that developed them. Deceptively simple to make and very elegant on the plate, these are delicious.

Hardware

Cutting Board

Knife

Baking pan (I was cooking for two so I only needed an 8-inch square pan)

Large metal or wooden spoon

Small saucepan for melting butter

 

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Ingredients

4 whole, peeled Yukon gold potatoes (Other recipes I saw called for baking potatoes (russets) or even sweet potatoes.) The potatoes I used were small so we had two each. Judge your needs accordingly.

1 stick butter

Salt and Pepper

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Melt the butter over low heat.

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Place the potato in the bowl of the spoon and make horizontal (1/4 inch’ish apart) cuts in the potato down to the spoon being careful not to cut all the way through.

Repeat with all of the potatoes.

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Place in the baking pan and using a spoon, drizzle half of the butter into the cuts on each potato. I ended up using my fingers to get the butter into each cut. Salt and pepper to taste.

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Bake at 425F for 40 minutes. Remove from oven and drizzle the remaining butter over the potatoes and cook another 20 minutes.

Remove from oven, test for doneness, then plate.

Optional: Mix together 1/2 cup of bread crumbs and 1/2 cup of grated parmesan and romano cheese, top the potatoes with this mixture, doing your best to get it into the leaves of potato, at the 40-minute point then drizzle with the remaining butter. Finish baking for 20 minutes.

Serves 2 – 4 based on potato size.

Thanks for stopping by Chicklets in the Kitchen. What is your favorite kind of potatoes? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all my books at www.ConniesRandomThoughts.com.