Kellogg’s® recently challenged 50 different culinary influencers to think outside the (cereal) box and create a new unique breakfast recipe using a Kellogg® cereal.
Recipes like Frosted Mini-Wheats® with matcha powder and skim milk, Kellogg’s Corn Flakes® chilaquiles, Mediterranean style Rice Krispies® and more were some of the star recipes chefs and foodies created.
One of my favorite things about writing my food blog is getting to share recipes with the world. Since I do eat out a lot, I find myself posting a lot of healthier recipes like this acorn squash recipe to balance out the frequent restaurant visits. BUT, there are definitely times I like to experiment with more indulgent foods, especially bacon!
I recently discovered the amazingness that is Schmacon. Schmacon is smoked, uniquely seasoned and sweet, crispy beef product that tastes like a combination of your favorite pastrami from the deli with the crispiness of bacon. Schmacon is made with whole-muscle beef and has less calories, fat and sodium than regular bacon.
There are only so many days (and ways) one can eat turkey, sweet potatoes and green beans without getting burnt out after Thanksgiving. With a fridge full of leftovers, Taste Tester #1 and I both felt guilty going grocery shopping when there was more than enough food for both of us. This little creation was born from the odds and ends in the fridge I found that were completely unrelated to Thanksgiving. This recipe was like my own personal episode of Food Network’s Chopped: “What will you do with…the last of a red onion, stale corn tortillas, the end of a bag of shredded cheese and Greek yogurt??” Make a Mexican breakfast for dinner of course! Huevos Rancheros are the perfect throw-together meal.
If you’re looking to impress guests with a fancy brunch dish, look no further! These easy baked eggs over creamed spinach are super simple to prepare and require very few ingredients making it the perfect semi-homemade meal. I came upon this idea after seeing baked or shirred eggs on the brunch menus of several restaurants around Chicago and I decided to make my own version. I also slimmed it down a little bit with some semi-homemade, low fat ingredients.