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If you’re looking for some new recipe ideas for summertime, I have a few favorites I’d love to share. What I love most about these recipes is that they’re perfect for entertaining!
Invite some friends over and enjoy making food together! I love the minimal steps and quick cook times on these. Enjoy!- Hayley
English Muffin Breakfast Pizzas
Hayley’s Note: Add any veggies you love! Cook up ingredients the night before to make for an easy prep the next day.
- 1 package of English muffins
- 8 eggs
- 1 lb breakfast sausage
- 8 oz mild cheddar cheese, thinly sliced
- 2 cups milk (for sawmill gravy)
- ¼ cup sausage drippings (add butter if insufficient drippings)
- ¼ cup flour (for sawmill gravy)
- ½ teaspoon salt (for sawmill gravy, or to taste)
- ¼ teaspoon pepper (for sawmill gravy, or to taste)
INSTRUCTIONS
- Cook sausage in a cast iron pan until well done. Remove from pan and pour off all but ¼ cup of fat. To the reserved meat drippings in the skillet, add flour. Cook and stir over medium heat 5 to 10 minutes or until mixture starts to turn golden.
- Slowly add milk to the roux, stirring constantly. Cook gravy until it boils and thickens. Lightly toast English muffins while making the gravy. Scramble eggs in a non-stick skillet, adding a small dash of milk to make them fluffier, if desired.
- Turn oven broiler on high and assemble pizzas on a baking sheet. Spread sawmill gravy on the open-faced toasted English muffins, then top with scrambled eggs, a slice of cheese, and sausage. Broil until cheese is bubbly and melted
Hayley’s Note: Definitely add what sounds best to you! Our family doesn’t enjoy olives or tomatoes, so we omit those. Measure with your heart!
- 1 French baguette or Italian sub roll – Note you can substitute with Spinach herb wraps, Pita Pockets, or any long rolls you prefer.
- 4 ounces of deli-sliced ham – or about 3–4 slices of deli ham
- 4 ounces of deli-sliced salami – or about 3–4 slices of deli salami
- 4 ounces of deli-sliced pepperoni – or about 5–6 slices of sandwich deli pepperoni
- 4 ounces of deli-sliced peppered turkey – or about 3–4 slices of deli peppered Turkey
- 4 ounces of provolone cheese – or about 4 slices of provolone cheese
- 1 cup shredded iceberg lettuce – you can use any greens, green leaf lettuce, red leaf, or spring mix.
- ½ a large tomato – sliced
- ¼ a large red onion – sliced
- ¼ cup sliced green or black olives – (optional)
- ¼ cup sliced banana peppers
- 1 Tablespoon chopped fresh basil (optional)
- ½ tablespoon red wine vinegar
- 1½ tablespoon extra-virgin olive oil
- 1 teaspoon Italian seasoning blend
- Salt and pepper to taste
- 1 – 2 Tablespoon Mayonnaise
- 1 teaspoon spicy mustard or regular mustard
- Optional ingredients – red pepper flakes (for extra heat), Parmesan cheese, roast beef, garlic powder, fresh oregano, etc.
Chop everything. Small bits. Mix together the red wine vinegar, extra virgin olive oil, italian seasoning, mayo, mustard…
- 1/2 cup finely diced onion
- 1 red bell pepper diced
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
- 3 tablespoons (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup corn kernels frozen
- 1 14 ounce can low sodium black beans drained and rinsed
- 5 cups shredded chicken
- 3 cups reduced sodium chicken broth
- 1 4 ounce can mild green chilies
- 1 tablespoon
- 2 tablespoons
- 1 1/4 cups shredded Monterey Jack cheese
INSTRUCTIONS
- Preheat oven to 400°F. Add onion, bell pepper, uncooked rice, fajita seasoning and cayenne (if using) to a 9×13 inch baking dish and stir to combine.
- In a separate bowl or measuring cup, whisk together the chicken broth, green chiles, tomato paste and olive oil until well combined.
- Add the broth mixture to the baking dish and stir to combine with the rice mixture.
- Add shredded chicken, black beans and corn to the baking dish. Give it an additional stir until well combined.
- Cover the baking dish with aluminum foil and then transfer to the oven to bake for 65-70 minutes or until all of the liquid is absorbed.
- Once complete, remove the baking dish from the oven, remove the aluminum foil, and sprinkle evenly with grated cheese.
- Return the baking dish to the oven for a final 5-10 minutes until the cheese has melted and is slightly golden.
- Remove from the oven, allow to cool for 5-10 minutes, and serve with a sprinkle of fresh cilantro, green onion, salsa and avocado, if desired
[SOURCE: Tea Time with Naomi] | [SOURCE: Norine’s Nest] | [SOURCE: Haute and Healthy Living]
