Breakfast Sliders, Three Ways

breakfast sliders, three ways // sweetsonian

breakfast sliders, three ways // sweetsonian

Yes, because this happened.

Breakfast sandwiches are my undoing. My. Undoing.

They also happen to be one of the easiest things to throw together if you’re hosting a big brunch. Why put together a giant, meticulous meal if you all drank a little too much the night before and all you need is a hangover cure? Hold the grease.

One of my biggest qualms with the breakfast sausage they sell at my Safeway is that the patties are a little too small for a normal English muffin. So this time, I figured, you know? Why not cut biscuits and eggs to fit the sausage perfectly? And that is how the breakfast sandwich sliders were born. I’d recommend prepping all of the ingredients first, and setting up a breakfast sandwich slider bar — with the bases, proteins, and toppings all there for everyone to make on their own.

That’s what we did, anyway :)

breakfast sliders, three ways // sweetsonian

breakfast sliders, three ways // sweetsonian

From left to right:

{ the classic }
biscuit, scrambled egg, sausage, cheddar

{ onion jack }
biscuit, scrambled egg, sausage, pepper jack, caramelized onions

{ the california }
biscuit, scrambled egg, sausage, spicy tomato mayo, avocado

breakfast sliders, three ways // sweetsonian

breakfast sliders, three ways // sweetsonian

breakfast sliders, three ways // sweetsonian

breakfast sliders, three ways // sweetsonian

Breakfast Sandwich Sliders, recipe after the jump Continue reading “Breakfast Sliders, Three Ways”

Bonnie Blue Cafe // Winchester, VA

bonnie blue // sweetsonian

bonnie blue // sweetsonian

This weekend, Shaeda and I took the scenic route to Winchester, Virginia. It’s pretty much our favorite place to go thrift shopping (thank you, Sydney Liann). We took the toll-infused, beautiful Route 50 west through Virginia, aiming for a church thrift store in Upperville. The church was closed, but we stumbled upon an estate sale, where I purchased a couple of gorgeous stainless steel knives with wooden handles — for FOUR dollars. The real gem of the day was our brunch, also recommended by Sydney, and executed perfectly by Bonnie Blue.

bonnie blue // sweetsonian

bonnie blue // sweetsonian

The ladies were so warm and welcoming when we walked in, and literally everything on the menu sounded delicious, so it took a lot of effort to not order everything that was listed on the wall. Also, you know how much I love a good chalk wall. It was also just the perfect opportunity to take my new camera out for a drive!

bonnie blue // sweetsonian

bonnie blue // sweetsonian

bonnie blue // sweetsonian

bonnie blue // sweetsonian

They had a cute little coffee bar, and while I was far too caffeinated to purchase some at that moment, I did buy this bag of coffee beans below for the office — we swap many things, and coffee is one of them.

bonnie blue // sweetsonian

bonnie blue // sweetsonian

bonnie blue // sweetsonian

Shaeda ordered the pulled pork, cucumber salad, and mac and cheese (always her fave!) and I had a jumbo lump crab cake with eggs and grits. The crab cake was pretty amazing — and I loooooved that it wasn’t mostly bread crumbs. Just lumps and lumps of lump crab.

bonnie blue // sweetsonian

bonnie blue // sweetsonian

It didn’t last long. Naturally.

They also swore by their Turkish tea, which is another form of black tea, but just a tad bit stronger. Perfect for a mild (or hot) summer day.

bonnie blue // sweetsonian

Also, we ran into this cutie as we were leaving the estate sale. Isn’t Buster the cutest?

My favorite purchase of the day was this 1949 manual typewriter. I’m well on my way to having a shelf filled with typewriters for my next apartment.

bonnie blue // sweetsonian

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Lazy Meatball Shakshuka

lazy meatball shakshuka // sweetsonian

lazy meatball shakshuka // sweetsonian

It feels like shakshuka is just all over the blogosphere these days.

Luckily for me, shakshuka is something that actually fits into my diet. Yes, I’m a food blogger on a diet. How about that?

lazy meatball shakshuka // sweetsonian

lazy meatball shakshuka // sweetsonian

I guess I should tell you about this diet. It’s called the Dukan Diet — well, my own rendition of it, anyway. The main idea is that you stick to a high-protein diet interspersed with vegetables. It’s pretty amazing. I don’t crave sweets very much anymore, and carbs, well, they will be missed, but I do love protein and veggies.

I say the diet is my own “rendition” because there are two food groups that I simply cannot give up: cheese and cocktails. Yes, they are food groups. I’m just gonna keep it real with you.

This diet started last winter, when I was really amping up the freelance work. So basically, when my social/fitness activities were replaced with sleepless nights and caffeine binges, I realized I needed to change something. Either give up freelance and get back into my running obsession, or change my eating habits. Obviously, I chose freelance and the diet.

Diets get such a bad rep these days. Of course, there are so many negative connotations that do go with them. But to be honest, I like having goals in mind, and guidelines on what’s good and what’s bad and what’s too much and what’s not enough. I weigh myself every day. I’m guilty when I don’t work out, or when I cheat. I cheat more often than I should, and I don’t work out as much as I should. But you know what? The guidelines work for me. I like them.

lazy meatball shakshuka // sweetsonian

 

lazy meatball shakshuka // sweetsonian

I’ve been making meatballs from a great recipe blog that archives Dukan Diet recipes — and this recipe actually reminds me a lot of the Norwegian meatballs my friend Åse (pronounced oh-sah) made for us one rainy night in Bergen.

So I made a huge batch in the oven, and used a portion of the meatballs for this shakshuka. The original intent was to use the shakshuka for lunch (it packs really well and is a perfect work lunch), but I’ve made it for a couple of dinners and it’s always been a huge hit.

The meatballs are pretty neutral, so they’d go really well in this banh mi recipe, too.

Anyway, enjoy this recipe (especially if you’re on the Sarah Gerrity Dukan protein cheese and cocktail diet). If you have favorite meatball recipes, I’d love to hear some ideas — because I tend to make these ones in double batches for the entire week (or two or three).

lazy meatball shakshuka // sweetsonian

lazy meatball shakshuka // sweetsonian

lazy meatball shakshuka // sweetsonian

 

Onion Meatballs, from Dukan it Out

1/2 lb ground beef
1/2 lb ground turkey
3 green onions,
1 small sweet onion
1 egg
1/2 cup lowfat cottage cheese
1/4 cup oat bran
1/4 cup Kraft Grated Parmesan Cheese

Preheat your oven to 350 degrees.

Combine the green and sweet onions in a food processor, and pulse chop until finely diced. Then, in a mixing bowl, combine all of the ingredients, mixing with your hands to fully incorporate into a mixture.

Line a baking sheet with foil, spray with nonstick baking spray, and begin rolling the meat mixture into 1.5-inch balls. Space them about 1 inch apart, and then bake for 30 to 40 minutes.

Lazy Meatball Shakshuka

10-15 onion meatballs
1 jar tomato sauce of choice
1/2 cup parmesan cheese
1/2 cup crumbled feta cheese
4-6 eggs (use your judgement)
Olive oil, just a drizzle
Fresh basil, chopped
Salt and pepper to taste

First, heat a cast iron skillet with a drizzle of olive oil. Saute your meatballs until the surfaces are a deep golden brown. Then, carefully pour your tomato sauce into the skillet, turning the stove heat to medium-low. If it’s too chunky, add water in 1/4-cup increments until you have a stew-like consistency.

Once the tomato sauce comes to a simmer, use a wooden spoon to create some pockets between the meatballs for your eggs. Crack the eggs one by one into the sauce, and baste the whites with the spoon. Once the whites begin to cook through, sprinkle the skillet with feta and parmesan cheese. Simmer until the eggs are cooke through to the consistency you prefer — I like the yolks runny, but you might want them stiff.

Sprinkle with fresh basil, season with salt and pepper, and enjoy.