Open-Faced Heirloom Tomato and Whipped Feta Breakfast Sandwiches

Open-faced Heirloom Tomato and Whipped Feta Breakfast Sandwiches | Sarcastic Cooking

I swear to the Lord, I am so done with summer. I got my fruit fill. I kind of got my heirloom tomato fill. (See last week’s post for the story behind that). I am ready for a gradual decline into the seventies, sixties, and then (Gasp) the fifties. I am ready for layers and not sweating my pregnant belly off every single time I step outside.

I will probably live to regret this statement once I am trapped indoors with ten inches of snow on the ground, a newborn, a two year old, and a dog staring at me wondering what we are going to do next. Until then, I shall rant on. [Read more…]

Breakfast-y Fried “Rice”

So, back when I celebrated my one year anniversary of blogging (or as I called it, my blogiversary), I asked if there was anything in particular you guys would like to see more of on the blog. A lot of people asked for easy weeknight meals, along with healthy dinner ideas.

I hope I am making the masses happy with yesterday’s easy easy crockpot meal and this recipe I have for you today.

This recipe is a one pot meal. It is gluten free and has all my favorite flavors from breakfast all held together with a few scrambled eggs.

I really hope that you try this one pot meal this week and then report back and let me know how you liked it. I have more of these one pot meals planned for the future, so I hope this is something a lot of you are into. I know it makes my dishwasher-less  clean-up a breeze!

Breakfast-y Fried “Rice”
Prep time

Cook time

Total time


Recipe type: Entree
Serves: 4-6

  • 4 Slices Bacon, cut into thin strips width-wise
  • 1 Sweet Potato, peeled and shredded
  • 1 Clove Garlic, grated
  • 1 Cup Quinoa
  • 2 Cups Low-Sodium Vegetable/Chicken Stock
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • Pinch of Crushed Red Pepper Flakes
  • 2 Eggs, beaten
  • 2 Green Onions, chopped

  1. In a large skillet, cook bacon strips over medium heat/high heat until crispy. Remove strips, leaving grease in the pan, and place strips on a paper towel to drain and cool.
  2. Add shredded sweet potato to the skillet. Reduce heat to medium and cook sweet potato until crisp and golden, about ten minutes. Remove crisp sweet potato and place off to the side for later.
  3. Reduce the heat to medium/low and add the garlic, sauté for one minute. Add in the stock and stir to distribute garlic. Add quinoa, cover with lid, and bring to a simmer. Simmer quinoa for twelve minutes.
  4. Remove lid, season quinoa with salt, pepper, and crushed red pepper flakes. With the heat on low, add back in the sweet potato and bacon. Create a little well in the center of the quinoa. Pour in the eggs. Let them sit for a few seconds and then stir to combine throughout the quinoa. Add in the green onions. Stir and then remove from heat. Serve right out of the skillet. A few dashes of hot sauce are totally necessary on top!

Feta & Sun-Dried Tomato Cornbread Muffins


Funfetti Hangover

So, after my husband and I ate a combined total of 16 Funfetti Pancakes and downed about a cup of strawberry preserves, we were literally flitting around the house like two hummingbirds.
Talk about a major sugar high.
Cut to two hours later. My husband and I are in food comas on the couch watching Happy Endings, complaining about stomach aches.
After a few Tums, glasses of water, and a good nights rest, we finally feel normal again.
I guess being a kid for a day kind of leaves you with the symptoms of a hangover: a headache, shame, regret, and the feeling like you either need a nap or to go on a run.
When you are a kid, you can eat a plate full of 8 pancakes and not feel the emotional toll it takes on you because you don’t know any better. Granted, you will either barf or end up with a stomach ache after all the sugar.
As an adult you sometimes get wrapped up in these rare moments of “kid-dom” and take it a little too far.
Today, for all of you who joined us in our night of sugary bliss and are now wondering why everything in your house is covered in a sticky sugary film, I have a nice and easy comforting recipe that contains absolutely no sugar.
1 ¾ Cup Cornmeal
¾ Cup Flour
4 TSP Baking Powder
¼ TSP Baking Soda
1 TSP Salt
2 Cups Cultured Low-fat Buttermilk
2 Eggs
¼ Cup Vegetable Oil
1 Cup Sun-Dried Tomatoes, rinsed
¾ Cup Crumbled Feta Cheese
2 TSP Fresh Oregano, finely chopped

Combine all dry ingredients and oregano in a large bowl. Mix well.

Combine eggs, buttermilk, and oil in a large bowl. Mix well.

Add the wet ingredients to the dry ingredients and mix until blended.

Add in the feta and sun-dried tomatoes and mix until evenly incorporated.

Pour batter into a greased muffin tin and bake at 450 degrees for 15 minutes.

This is enough to make 12 small muffins or 6 large muffins.

Think of this cornbread muffin as the more adult version of the Funfetti cupcake.

Kate’s Corner – Funfetti Pancakes with Strawberry Preserves

A great friend of mine (who strangely enough is not a “kid person”) thought it might be fun to have a monthly feature of kid friendly or kid inspired meals. So, here it is: Kate’s Corner!
Not only is this feature dedicated to my amazing, creative, and fun niece, Kate, but to all the adults that still love a good sugar rush, plain food, or still refuse to eat vegetables.
Let’s face it there is a tiny corner inside all of us that still wishes it was socially acceptable to wear footie pajamas, have your mom read you a bedtime story, or even take over the playground swings and try to swing so high that you would swing all the way around.
This is nothing to be ashamed of. If we didn’t have that little innocent glimmer inside of us, think of how boring we’d all be!
We need to embrace that little kid inside of each of us that thought pickle and sour cream sandwiches were awesome (so what! it is), or ran an imaginary detective agency with her brothers (one brother may have been forced to pretend to be our crime-sniffing dog), and dreamed of one day being a dolphin trainer.
Funfetti speaks to my inner child. It makes me want to eat a million cupcakes and not care that I have frosting all over my face! (If you don’t know what Funfetti is then I feel terribly sorry for you. But it’s ok, I will educate you on its awesomeness.)
One of my best friends openly admits to her love of Funfetti. When I recently told her about this recipe, her eyes lit up.
I felt like I was talking to that little kid inside of her that loved candy and cookies, collected N*SYNC paraphernalia, and played with Barbie’s.
So, in honor of two of my best friends, Kate and the Funfetti queen…. FUNFETTI PANCAKES!!!
Pancakes are amazing. Funfetti is awesome. It’s a perfect union.
Seriously, if this does not bring a smile to your face, you might want to take some time and reevaluate your life because you may have lost that little kid spirit inside of yourself!
Ingredients for Pancakes
1 Cup of Water
1/3 Cup of Vegetable Oil
3 Eggs
1 Box of Pillsbury Funfetti Cake Mix
Ingredients for the Strawberry Preserves
1 Pint of Fresh Strawberries, hulled and quartered
The Juice of 2 Lemons
2 Cups of Sugar
Blend cake mix, water, oil, and eggs in a large bowl until moistened.

Using a hand mixer beat the mixture until it is smooth.

Heat a greased large pan or griddle over medium low heat.

Pour a ladle full of batter into the center of the pan. Form as good of a circle as you can.

Cook until bubbles form on the edges. Flip the pancake.

Cook second side for about 3 minutes.

Add the lemon juice and sugar to a small pot.

Cook over low for ten minutes. When the sugar has dissolved, add in the fresh strawberries.

Cook the strawberries over low heat (at a slow boil) for 20 minutes.

Let the mixture cool.

Pour liberally over Funfetti pancakes, then, you stuff!
Beware. You start eating one and the next thing you know you’re dancing around the kitchen island singing to yourself about the awesomeness of Funfetti, and then the whole plate of four pancakes is gone!

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