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Savory Steel Cut Oatmeal
Savory Steel Cut Oatmeal
This concept of “savory” oatmeal was brought to my attention by my coworker Adam. Instead of eating your oatmeal sweet like everyone else, why not add some breakfast meats, parmesan cheese, and top it with a fried egg. This has become my absolute favorite way to prepare steel cut oats and is now my favorite breakfast food. I like the combination of breakfast sausage sautéed with garlic and shallots mixed in with mine, but you can substitute with bacon, ham, leftover pot roast, andouille sausage; just about any type of meat you like.
Ingredients
- 1/2 cup steel cut oats
- 2 cups water plus an additional cup, if needed
- 1 dash salt
- 1 tbsp butter
- 3 garlic cloves
- 3 tbsp shallots finely chopped
- 6 oz pork breakfast sausage
- 3 tbsp parmesan cheese
- 2 large eggs or 1 duck egg; fried sunny-side up
- 1 green onion chopped
Instructions
- Bring the oats, salt, and water to a simmer over low heat in a pot. Occasionally stir. Simmer for 15-20 minutes.
- While the oatmeal is cooking, melt the butter in a small skillet over medium heat. Add in the garlic and shallots; sautéing for 2 minutes.
- Add in the sausage. Crumble and cook for 8-10 minutes until browned. Turn off the heat.
- Once the oatmeal is cooked, stir in the sausage mixture and the parmesan cheese. Turn off the heat. And place in a bowl.
- Top the oatmeal with fried eggs, chopped green onions, and more parmesan cheese.
Spanish Garlic Shrimp with Mushrooms (Gambas al Ajillo con Champiñones)
Spanish Garlic Shrimp with Mushrooms (Gambas al Ajillo con Champiñones)
This Spanish tapas dish is to die for and incredibly easy to make. You can use any type of mushrooms and shrimp that you like. I used cremini mushrooms and black tiger shrimp. If using shrimp smaller than 16/20 count, they will only take a minute aside to cook. Any longer, the shrimp will turn out rubbery. You can eat this as a tapas or as a main course with a side salad.
Ingredients
- 16 oz cremini mushrooms sliced
- 4 tbsp olive oil
- 8 garlic cloves minced
- 1 lb 16/20 count shrimp peeled and deveined
- 1/2 tsp hot Spanish paprika
- 1/4 cup parsley chopped
- salt and pepper to taste
Instructions
- Heat up 3 tbsp of olive oil in a large sauté pan over medium heat. Add in the mushrooms.
- Cook for 8 minutes. Add in 4 minced garlic cloves and parsley. Cook for 2 more minutes. Remove from the pan and place in a serving dish.
- Pat the shrimp dry with paper towels and season with salt and pepper. In the same pan, heat up the other tbsp of olive oil. Add the shrimp in a single layer. Cook for 2 minutes on the first side.
- Flip the shrimp. Toss in the rest of the garlic. Cook for 2 more minutes.
- Toss with the Spanish paprika and cook for 1 more minute.
- Layer the shrimp over the mushrooms and serve.
Lemon Ricotta Meatballs with Orzo
Lemon Ricotta Meatballs with Orzo
This Italian-inspired dish is to die for. The chicken meatballs contain whipped ricotta and lemon zest, giving them a creamy tanginess. After they are browned, orzo pasta is simmered in chicken stock. Then heavy cream, butter, and lemon juice is stirred in; finished with shredded parmesan and freshly chopped parsley. It tastes so good, you’d think grandma made it.
Ingredients
- 1/4 cup flour
- olive oil
Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 large egg beaten
- 2 tbsp parsley chopped
- 2 garlic cloves minced
- 1 lemon zested
- salt and pepper to taste
Pasta
- 1/2 cup shallots chopped
- 4 garlic cloves minced
- 1 cup orzo
- 1 cup chicken stock
- 1/4 cup heavy cream
- 1 tbsp butter
- 1 tbsp lemon juice
- shredded parmesan for garnish
- parsley for garnish
Instructions
- Mix together all of the meatball ingredients.
- Form into 1” meatballs.
- Lightly coat the meatballs in flour.
- Heat up an 1/8” of olive oil in a large saucepan over medium heat. Add in the meatballs.
- Brown for 10-12 minutes total on all sides. Remove from the pan.
- Add in the shallots. Cook for 5 minutes.
- Add in the garlic. Cook for 1 minute.
- Pour in the chicken stock. Bring to a simmer.
- Stir in the orzo. Cook until al dente; about 8 -10 minutes.
- Stir in the heavy cream, butter, and lemon juice. Season with salt and pepper.
- Add in the meatballs and cook for 2 minutes.
