Tag Archives: Food

Foodie Friday – Tasty Towns

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Just 9 days to the big race!!  Safe to say I’m going a little mad…..I’m ready for it to be here (mostly I’d just like to know what the weather will be like….)  I did an easy 5 miler yesterday and today will Spin for an hour at school.  A best friend from high school has been staying with me all week (she’s in town for a work conference) and this afternoon we’re out to explore the town!

No recipe today for Foodie Fridays (you’ll see one later this weekend – gotta keep up with the cooking resolution!) but did want to share a link for a fun contest!  Southern Living magazine is polling to see which southern town has the tastiest food and both of my towns, Austin and Memphis, made the list!

Memphis, home to fine dining establishments like Iris and Sweetgrass and finger-lickin’ joints like Gus’ Fried Chicken and Rendezvous (though Central BBQ is a Sprenkel household favorite!).

Memphis Soul Food

Austin, home to food trucks, breakfast tacos and so much TexMex.  My stomach certainly hasn’t been deprived since I moved further south!

Austin rocks the food scene

Check out the link below to see a list of other Southern towns in the fight and then vote (up to once a day!) for your favorite town!  If you can’t call one of these towns home, maybe you have a favorite restaurant or food memory from one!

As for me, I’ll never tell if the breakfast tacos overcome my love for Central BBQ….  🙂

VOTE!

 

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Foodie Friday – Veggie, Sausage and Egg Casserole

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Happy Friday y’all!  Instead of hitting the pavement for some miles this morning, I grabbed a knife and went to work in the kitchen!  Sometimes your scheduled workout just doesn’t sound like a good idea and this morning was one of those.  Fridays are tricky because I don’t have class so I always try to schedule a long run for these mornings.  But I also tend to forget that by this day of the week I’m pretty wiped out from school, work and training the rest of the week ….. So far this semester Friday workouts have happened ZERO times.

I’ve come to terms with these kind of mornings and instead of wasting the whole day, I have to be up by 9 (pretty late!! It’s awesome).  And then, rather than take advantage of a rare day off of training (“take advantage” meaning, eat whatever the hell sugary, awful-for-me food that I normally wouldn’t on a training day), I use that time and energy to do something that will instead get me closer to my goal. Sometimes I’ll foam roll, sometimes I’ll clean around the apartment but this morning I worked on this recipe :).  It was really nice to not have to rush to eat before catching the bus, or cook something while I’m still in my sweaty running clothes!

Veggie, Sausage and Egg Casserole

This casserole was inspired by this recipe from Prevention.  I made it slightly healthier by using skim milk instead of 2%, omitting the salt (you truly don’t need it!) and throwing in an extra veggie!

  • 1 package of Spicy Italian Turkey Sausage links
  • 2 heads of broccoli
  • 1 red pepper
  • 1 red onion
  • 2 small zucchini
  • .5 c skim milk
  • .5 cup parmesan cheese
  • 8 eggs
  • Pepper to taste

Begin by pre-heating the oven to 350 degrees.  Next, remove the casings on the sausage links and put the meat into a skillet (sprayed with non-stick spray if you don’t have non-stick pans 🙂 ).  Don’t be afraid if you’ve never used this kind of sausage before – it’s not too hard to get it out of the casing!  Using a wooden spoon, break the links up into pieces.

Brown the meat!

Brown the meat!

While the sausage is cooking, chop your veggies!  Cut the zucchini in half lengthwise and then thinly slice.  Chop the onion and red bell pepper and for the broccoli, lay it on its side and slice the florets off.  In between vegetables, return to the skillet to move the meat around.  Once your veggies are chopped, line the bottom of a casserole dish (I used an 11×17) coated with non-stick spray, with the sausage.  Remove the grease from the pan and add the chopped veggies.  Allow the veggies to cook for about 10 minutes or until soft.

Chopped veggies!

Chopped veggies!

Cook em up!

Cook em up!

While the veggies cook, use a whisk to blend the 8 eggs, milk and cheese together in a bowl.

Eggs - great protein source!

Eggs – great protein source!

Dump the veggies evenly over the sausage layer, adding cracked black pepper to the top.  Next, pour the egg mixture into the dish evenly over the meat and veggies.  Don’t worry if the eggs don’t come to the top of the chopped stuff, the eggs will fluff up in the oven!

The eggs are in!

The eggs are in!

You can see the shredded cheese nicely coats the top of the veggies!  Mmmm that’s gonna taste so good!

Into the oven!

Into the oven!

Place the casserole dish in the 350 degree oven and let the ingredients bake for 40-45 minutes (or until the eggs are firm).  When it comes out, the eggs will be nice and fluffy, the cheese perfectly melted and the veggies just a little crispy!

Perfect!

Perfect!

Allow the dish to cool – maybe while you clean up the kitchen, check your emails or hop in the shower – before slicing into 10 rectangular servings.  I had to have two pieces the mixture of spicy sausage and cheesy vegetables was so good!

Delicious!

Delicious!

This was such a delicious way to get 4 different kinds of veggies and a heaping serving of protein in at one meal!  If you don’t like zucchini or really LOVE spinach, you could easily modify the vegetables you put in.  Same with the sausage – maybe you prefer sweet, or leave it out entirely if you’re a vegetarian!  So many ways to shake this dish up 🙂

Enjoy your Friday!

Foodie Friday: Authentic Mexican Dinner

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It’s authentic because I ate it in Mexico.  And I wanted to share it because it was fabulous.  Last night Emilie and Larry took me, the guest who would never leave (but temporary passport finally arrived!!  First flight they can get me on is Monday afternoon…), back to a restaurant we went to in the first days of my visit.  I loved it so much – food and atmosphere – that I requested we go back, and they happily consented.

Henry’s is set up sort of like the Austin food trucks.  It’s just down the road from the condo I’ve been living in and is set up literally on the side of the main road, under a tent.  It’s owned by Henry, a happy Mexican man who comes to the table and takes your order himself, asking how the holidays were and then takes the orders back to the “kitchen” where his wife and her team of brothers prepare the meals.

The Kitchen

The Kitchen

The menu is fairly small and simple – meats include chicken, steak and shrimp served in a variety of Mexican fashions – taco (hard or soft, flour or maiz), papas, vampire, quesadilla, chorriadas etc. – and hangs from the sides of the tents.

Menus hang from the sides of the tent

Menus hang from the sides of the tent

Not long after seating ourselves at our own mesa, drink orders are placed and appetizers appear.  Henry’s goes way beyond regular chips and salsa.  First of all, their chips are delicious.  I’m not sure how to compare them to our traditional tortilla chips and the only word I can think of to describe them is better (I know, not much help).  With the chips comes salsa, fresh pico de gallo, avocado sauce and pickled onions.  Limes come in a separate bowl with sliced cucumbers, something I’ve never been served in America at a Mexican restaurant.  The limes are for the beer, the cucumbers for munching.

Appetizer spread.

Appetizer spread.

Just before you’ve consumed one chip too many, the next course arrives – bean soup.  Simple and delicious — simply delicious.  And apparently it’s some sort of secret combination of water, Mexican beans, salt and 12 hours of simmering (might have to work on that one in ATX).  I followed the lead of my aunt and uncle, spooning avocado sauce and pico into the simple soup (although I was quite content eating it plain).

Simple Bean Soup

Simple Bean Soup

For dinner I ordered vampiro de pollo or a hard taco shell with chicken, tomato sauce, cheese and cabbage.  I chose it because I’ve never heard of vampire tacos and thought I would take a chance.  It came to me looking like a mini pizza and was also fabulous.  Crunchy bottom, crispy cabbage and flavorful chicken with just the right amount of cheese.

Vampiro de Pollo

Vampiro de Pollo

I finished everything, and it was just the perfect amount of food.  If you’re ever in Mazatlan, Mexico you must hunt down this little tent on the side of the road.  Reasonable prices and the best Mexican food you may ever eat!