Pork

Grab & Go Breakfast Wraps

Leah Short — Sat, 04 Jun 2016 01:12:21 +0000

These days I’m all into meal planning and prepping. The weekend (especially Sunday) is my time to get everything together so I can do as little as possible when it comes to meals during the week. I get up super early for work and the last thing I’m going to do is get up even earlier to cook. Enter Grab & Go Breakfast Wraps. I can make five of these for the work week on Sunday and I literally grab and go. Seconds devoted to getting breakfast together.

This wrap is pretty simple, but what I like is you can change the meat and cheese if you want more variety. I tend to eat the same thing through the week, but by the next week, I like to change things up. My favorite version of this wrap is a hard-boiled egg with ham, dill havarti, and spinach. That’s it. No condiment, no fancy spread, no frills…but easy!

This is not an original recipe (although I added the spinach and dill havarti) but I can’t remember where the inspiration came from and asking Google was no help. So whoever you are out there, thank you for the hard-boiled egg + ham + cheese inspiration!

Important note: I make these for the entire work week and they pretty much stay tasty through day five. However, you’ll notice the havarti will soften more due to the water content in the ham the older the wrap is. I didn’t mind it, but just a heads up. Other meat / cheese combos may or may not do this.

Yield: 5 wraps

Grab & Go Breakfast Wraps

Ingredients:

5 wheat tortillas (I like La Tortilla Factory)
2 1/2 cups spinach leaves (about 1/2 cup per wrap or the amount you prefer)
5 slices low-sodium ham
5 slices dill havarti
5 hard-boiled eggs, sliced

Directions:

1. To make each wrap, layer the tortilla with spinach leaves, overlapping if necessary.

2. Top spinach leaves with a slice of havarti, followed by a slice of ham.

3. Add slices of hard-boiled eggs on top of ham.

4. Roll wrap and secure by wrapping in plastic wrap. Store in the refrigerator for no more than 5 days.

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Sausage, Cannellini, and Tomato Ragout

Leah Short — Mon, 11 May 2015 23:12:27 +0000

Posts have been a little scarce around here lately, but for good reason. So, How’s It Taste had a little behind-the-scenes makeover and you should notice how much faster the site is! It’s lightning fast thanks to moving to a new hosting company. More changes are coming soon…but until then, let’s talk about this Sausage, Cannellini, and Tomato Ragout. You won’t believe the flavor in this, and all under 300 calories per serving. One recipe makes four large servings and wait until you see what I serve with it.

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Italian Mac & Cheese with Smoked Sausage

Leah Short — Mon, 17 Nov 2014 17:56:32 +0000

If you follow me on Instagram, you may remember this cheese sauce from last Wednesday. I started drooling while whipping up this Italian Mac & Cheese with Smoked Sausage, and that’s a good sign in this case. Six kinds of cheese with Italian seasoning and garlic should absolutely be made into a candle. Except I’m pretty sure I’d drool all the time over it, so maybe not. I can’t explain to you how good this cheese sauce smells while cooking and it’s a bajillion times better in taste. The best part is that it’s very easy to make. Boil your pasta and make the sauce while it cooks. Stir everything together and bake. Even the leftovers are crazy good…I should know because I’ve made this twice now and I’ve eaten it pretty much every day, sometimes twice, and I’m still not sick of it.

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Italian Sausage Stuffed Mushrooms

Leah Short — Fri, 31 Oct 2014 15:36:55 +0000

A few days ago I got back from visiting my friends Carol and Mike, who just had a baby girl! I couldn’t wait to meet her! You may remember my visit to their house last year. I knew with a 2-month-old in the house that we’d be hanging out at home mostly. This was ok with me because I knew Carol would be down with making some goodies in the kitchen. We found these Italian Sausage Stuffed Mushrooms in the latest issue of Food Network magazine. There were several variations, but these sounded so good with all the cheese and fennel. These hearty appetizers would also be great for watching the game later that night!

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Apple, Almond, Cheddar, & Ham Sandwich

Leah Short — Mon, 29 Sep 2014 12:09:37 +0000

Yep, you read that right. It’s a ham and cheese sandwich…with apple and almond butter. Grossed out? I know it sounds extremely weird, and y’all know how I like the odd recipes, but this Apple, Almond, Cheddar, & Ham Sandwich isn’t all that weird, it’s delicious! The October issue of Cooking Light had a spread (ooo, pun!) about nut butters being more than just part of PB&J’s. They took a different kind of nut butter and paired it with unusual ingredients to make a sandwich. This one is the almond butter version. I was so intrigued, that I had to make it.

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Smothered Pork Chops

Leah Short — Thu, 25 Sep 2014 12:08:20 +0000

I was flipping through my cookbooks last week and nothing sounded good to me. Do you ever get in those moods where you want something, but you have no idea what that something is? I was in the mood to cook, but had no cravings. Nothing was jumping out at me, until I flipped to Smothered Pork Chops. Crispy pork chops smothered in a white wine-mushroom-chive cream sauce. This is why it’s essential for cookbooks to have pictures! I think I even said, “Oh yeah, smothered chops for dinner!” I definitely eat with my eyes first.

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Ranchero Corn

Leah Short — Thu, 17 Jul 2014 11:43:08 +0000

I’m pretty sure I’ve mentioned our running joke about always having corn in the house, so whenever someone says “What are we eating with it?” the joke is always “Corn!” Ok, maybe you have to be there. I was looking for a side for our 4th of July menu and saw this Ranchero Corn recipe and instantly knew I wanted it. It furthers our joke and it has bacon AND ranch dressing. My mouth was watering just thinking about it. I love it when you look forward to a side as much as the main dish. I also wanted something really simple to put together so I could spend more time enjoying the festivities and not cooking.

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Sausage, Egg, Cheese, & Hash Brown Muffins

Leah Short — Thu, 26 Jun 2014 11:20:15 +0000

Last weekend I was invited to a birthday brunch and needed to bring something to share. After seeing the list was sweet-heavy on what everyone else was bringing, I decided on something savory. I wanted it to be portable, easy to make, and in individual servings (easier to photograph since I wouldn’t be taking pics at the party). It was surprisingly hard to find all of these requirements in one dish, plus add that the birthday girl doesn’t like peppers or onions. I succeeded with Sausage, Egg, Cheese, & Hash Brown Muffins! Individual servings of what you’d find in a typical breakfast casserole and easily adaptable to different tastes.

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Whiskey Barbecue Bacon

Leah Short — Thu, 24 Apr 2014 20:20:00 +0000

Oh bacon, can it get any better? Yes, yes it can! Coat strips of bacon in whiskey, brown sugar, and spices to make a quick barbecue sauce, and you have a bacon masterpiece folks. I was thumbing through the bacon issue from Food Network magazine a few months ago and instantly stopped when I saw all the ways to spice up already fabulous bacon. They had about six or so different varieties, but I gravitated toward the boozy one, plus I had all the ingredients on hand. Whiskey Barbecue Bacon did not disappoint and now I’m going to be flavoring bacon like crazy!

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Mushroom, Bacon, and Swiss Strata

Leah Short — Mon, 07 Apr 2014 15:10:37 +0000

This past weekend, my friend Shannon from Bake.Frost.Repeat. came to visit and we certainly like to get in the kitchen and make delicious goodies. I’m hardcore into getting my steps in from walking, so I knew we needed a hearty breakfast before I made Shannon walk all over Vanderbilt’s campus. I also wanted something quick so we could wake up, eat, and head out. This Mushroom, Bacon, and Swiss Strata was perfect! We cooked the ingredients and assembled the strata the night before, then kept it in the fridge overnight. It was really easy to let it bake while we were donning our walking gear.

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