Full Belly Sisters: April 2016

Friday, April 15, 2016

Mushroom Goat Cheese Baked Eggs

This rustic Mushroom Goat Cheese Baked Eggs is simple but incredibly delicious. Stunning enough for brunch, hearty enough for a Meatless Monday meal, healthy enough for a post-workout lunch—it's yummy any time of day!


Each time I participate in Freaky Friday, I have so much fun. In case you don't remember from my previous #FreakyFriday posts, this event is a "blog hop," in which a bunch of food bloggers are assigned to another's blog; we choose a recipe, recreate it, and share it on our own blog. Best of all, it's a secret, so we don't know who is assigned to each blog! I can't wait to find out who is making a Full Belly Sisters recipe this time around. And special thanks to Michaela, from the wonderful An Affair from the Heart, who organizes this fun foodie event.


I was lucky enough to be assigned to the fantastic A Kitchen Hoor's Adventure (um, is that the best food blog name EVER?!). Christie, the brain and palate behind the blog, loves healthy recipes that are simple and tasty. A girl after my own heart, that's for sure. Special bonus: Christie made her version of my Cannoli Ice Cream recipe for a previous Freaky Friday—so now it was my turn to make one of her recipes!

There were lots of recipes that were calling my name: the BBQ Pot Roast Sandwiches with Garlic Radish Slaw is a drool-worthy comfort food meal. And these divine Blue Cheese, Fig, and Caramelized Onion Palmiers combine some of my very favorite ingredients into one amazing appetizer.

But it was the Mushroom Cheddar Baked Eggs that truly called my name. I am am absolute mushroom and onion FIEND. When I was little and first learned to cook, I would come home from school every afternoon and I'd sauté mushrooms and onions and eat them on buttered toast. I was a weird kid, what can I say? Christie's recipe brought out the weird kid inside of me; I just had to make my own version of her dish. I made some changes—like swapping goat cheese for cheddar—but the spirit of the dish is the same: rustic, yummy, simple, and hearty!



You can make the mushroom/shallot mixture a day ahead and then just crack the eggs into it right before baking.

Ingredients
serves 2 to 4 
  • 4 large shallots, sliced
  • 16 ounces sliced mushrooms (I used half cremini and half white mushrooms)
  • 1 Tablespoon ghee or butter, divided
  • 2 ounces goat cheese, crumbled
  • 1 teaspoon herbes de Provence
  • 4 large eggs
  • salt and pepper, to taste
  • 4 slices of crusty bread (optional)
  • 1 garlic clove, cut in half (optional)


Preheat oven to 350 degrees. Place a large skillet over medium heat; add two teaspoons of ghee or butter and let it melt. Sauté the shallots until they begin to lightly caramelize. Stir in the mushrooms, as well as some salt and pepper, and sauté until the mushrooms release their juices and turn golden brown. 

Place a teaspoon of ghee in a pie plate or casserole dish; heat in the oven for about two minutes, or until the ghee is softened. Using a pastry brush, spread the melted ghee all around the inside of the baking dish. Add the mushroom and shallot mixture, then top with the crumbled goat cheese.


Using the back of a spoon, make four indentations in the mushroom mixture. Carefully crack an egg into each indentation. Top with salt, pepper, and herbes de Provence.


Bake for 18 to 23 minutes or until desired doneness. The whites should be cooked through but the yolks still soft. While the eggs are baking, toast the bread. Gently rub the toast with the cut side of the garlic clove until the bread is fragrant.

Remove the eggs from the oven. Top with fresh herbs or greens (I used baby arugula, but chopped chives would be fabulous, too) and serve with toast.



How amazing does that look?


Make sure you check out all the fantastic bloggers participating in Freaky Friday: An Affair from the Heart * A Dish of Daily Life * Aunt Bee’s Recipes * The Devilish Dish * Full Belly Sisters * Cooking on a Budget * A Kitchen Hoor’s Adventures * LeMoine Family Kitchen * Life Currents * The Flavor Blender * The Foodie Affair * Wildflours Cottage Kitchen * Take Two Tapas * Belle of the Kitchen * Who Needs a Cape? * Big Rigs ‘n lil Cookies * Pic Nic  


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Thursday, April 14, 2016

Honey-Roasted Strawberry Cheesecake Smoothie

This protein-packed smoothie combines sweet, honey-roasted strawberries, Siggi's yogurt, and ricotta for a delicious post-workout meal—with no refined sugars!


It's been a while since I've blogged. I've been making yummy food, I've been taking pictures...I just couldn't quite make myself blog about it. I had the flu, my son had the flu, my father's health is still failing...there are a lot of reasons. I guess I needed something to get me out of my blogging hump. And Siggi's Yogurt did just that, when they notified me that I'd been selected as a fitness ambassador for their yummy yogurt!

Siggi's is an Icelandic-style yogurt, made from grass-fed cows and non-GMO verified. It's a strained yogurt, which means it's thick and creamy and provides lots of protein. I especially love their plain, whole milk yogurt. 





That 4% milkfat Siggi's yogurt is what I used for this rich and tasty smoothie. The yogurt (11 grams of protein), combined with the ricotta (9 grams) and milk (2 grams), and even strawberries (1 gram) mean that this smoothie provides 23 grams of protein. It's a fantastic breakfast or post-workout treat.


Roasting strawberries gives them an amazing depth of flavor—don't skip that step! It makes the berries taste like a not-too-sweet jam.

Ingredients


  • 8 ounces strawberries, hulled and quartered
  • 2 teaspoons honey
  • 1/2 cup plain yogurt
  • 1/3 cup ricotta (try my easy homemade version)
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon zest
  • pinch of sea salt
  • 1/2 cup ice cubes
  • additional honey, to taste (optional) 

Preheat your oven to 400 degrees. Spread strawberries in a single layer on a parchment paper-covered baking sheet. Drizzle with honey and toss to coat. 


Roast strawberries for about 15 minutes until slightly caramelized and a bit shriveled. Let them cool.


Place cooled berries, yogurt, ricotta, milk, vanilla, lemon zest, and salt into your blender. Blend until creamy. Add ice and blend again until smooth and frothy. Taste and add honey, if desired.

You can top with additional lemon zest and a drizzle of honey, if you'd like. Then drink up!



And check out another recipe I created with Siggi's yogurt: my Peaches 'n' Creamsicle Smoothie!
 


Have you ever roasted strawberries before?
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