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Bacon, Egg & Cheese Crescent Rolls

October 23, 2016 by Kristin

The holidays are quickly approaching, which means get-togethers and baking galore. And while our social media feeds will be filled mostly with sweet treats and holiday meals, I’ll continue dreaming up savory breakfasts {my favorite!}.

Pillsbury crescent rolls are a convenient {and delicious} way to wrap up your favorite breakfast ingredients. What you’d ordinarily stuff in a breakfast taco or kolache will work wonderfully wrapped in this buttery dough.

When I asked the Instagram world “what are your favorite ingredients to stuff inside a Pillsbury crescent roll?”, I was amazed at many creative responses I received! Jalapeño cream cheese, pepperoni pizza, spinach artichoke dip, cinnamon apples, Nutella, sausage. Every single suggestion sounded oh so delicious!

But the combination that won me over this go around was egg, bacon, green onions, and sharp cheddar. Let me just tell you, this is a glorious way to start a morning! Green onion gives the crescent roll a nice complexity and thick slab bacon adds a crave-able savory smoke. When prepared and heated up the next day, these breakfast crescent rolls are still top notch.

Disclosure: Although Pillsbury sponsored this post and kindly provided the product mentioned above, the opinions in this post are completely my own and based on my experience.

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Pressure Cooker Chicken Leg Recipe

May 11, 2016 by Kristin

Prior to a pressure cooker showing up on my doorstep, I didn’t know much about them. I poked around the internet and asked some knowledgeable foodie friends for input. But ultimately, I couldn’t get the “I can cook a turkey!” advertisement I saw on the Power Pressure Cooker website out of my head. Not in need of an entire turkey, I decided my first take should be with a whole chicken.

I started simply with some broth, seasoning, and careful reading of instructions. I say careful because pressure, steam, and the heftiness of the lid felt a little intimidating at first. But the list of instructions was short and clear {the way they should be!} and after I pushed the time adjustment button, I felt like a pro.

I was blown away that a chicken that would ordinarily take over 90 minutes in the oven was ready in a mere 30. And in that 30 minutes, the meat was even more tender than the 90 minute version. Within a week, I’d go on to make wayyy more pressure cooker chicken dinners than anticipated and decide that the pressure cooker earned a permanent spot on the kitchen counter.

The pressure cooker chicken recipe below is perfect for nights that you don’t have 90 minutes to spare or didn’t have the foresight to fire up the slow cooker earlier in the day. And after you make chicken in the pressure cooker, you just might not go back to the oven or slow cooker versions again!

Things I love about the Power Pressure Cooker:

Requires minimal preparation
Cooks tender meat quickly
Uses a small amount of broth
Cleans easily {light, removable pot}
Uses less electricity

Things I don’t love about the Power Pressure Cooker:

Size – I requested the 10 quart size so I could cook whole birds. If you’re short on space, stick with the 6 or 8 quart sizes.

Although I received compensation to review the Power Pressure Cooker, the opinions in this post are completely my own and based on my experience.

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Bison, Sausage & Quinoa Hash

January 13, 2016 by Kristin

If I’m not cooking, Snap Kitchen is my 100% go-to for quick, healthy eats. I have regular favorites: salmon salad, turkey chili, veggie lasagna. But the one I just can’t seem to get enough of these days is the bison quinoa. Yep, bison!

After eating bison quinoa for lunches in a row, I thought “Hey! I can totally make this”. After all, the ingredients are pretty visible and hashes are pretty flexible.

I added some hot Italian sausage to get some extra grease to sauté the veggies in, but you could get by with using 1-1/2 lbs of ground bison in lieu of sausage. And leftover hash is perfect reheated and topped with an over medium egg.

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Kale With Shrimp & Quinoa

October 20, 2015 by Kristin

Butter, garlic, lemon, crushed red pepper.. Insert any green and you’ve just stepped up your veggie game. Add a protein and a grain? And you’ve got yourself a go-to formula for a quick, veggie-filled dinner.

Kale is my favorite garlic/lemon/pepper green because it soaks up seasonings so well. And it’s one of the few foods you can eat an entire thing of and still feel good afterward.

And if you’re not in the mood for kale, shrimp, or quinoa, try combos such as broccoli, chicken, and brown rice or mushrooms, spinach, and pasta.

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