Breakfast Pigs in a Blanket

Breakfast Pigs in a Blanket - The Salty Kitchen

Breakfast Pigs in a Blanket – The Salty Kitchen

Yes, yes, I know.

It’s the start of the year, and every other person in the world is thinking about new beginnings. You know, new diets, new exercise regimes, and new healthy habits.

Ho, ho, ho….not this chick. No way.

This time of year seems to be way too much pressure to diet. Am I right? Everyone is on their good behavior for the first of the year. For me, even thinking about having a salad when it’s cold outside sends me into a deep depression (not dramatic, or anything).

It’s cold outside, and I need something to stick to my ribs. Because apparently the brownies, cookies, chips, mashed potatoes, pasta, and queso didn’t quite stick to my ribs the way they should have.

Ahem. They stuck to my hips and thighs just fine. I’m okay with it, though. Honestly, I’m not ready to get on the diet chain yet. I will. Promise. But not today.

For today, I bring you the most processed, most chemical-laden breakfast I have ever given you.

And it’s delicious.

Perfectly sweet, salty and spicy. It’s also a hit with the kids, which is good for me. They will keep me from eating the entire batch.

On another note, I have to go take down the Christmas tree.

<Sad Face>

But I’ll have one of these first.

<Happy Face>

Enjoy.  I’ll be back not mostly non-processed stuff soon.

 

Breakfast Pigs in a Blanket - The Salty Kitchen

Breakfast Pigs in a Blanket – The Salty Kitchen

 

Recipe Source:  Rachael Ray via Taste and Tell Blog

Breakfast Pigs in a Blanket
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 8 breakfast sausage links (I used precooked)
  • 1 can (8-oz) crescent rolls
  • 2 T. maple syrup, plus more for serving
  • 1 egg
Instructions
  1. Preheat oven to 375 degrees, and line a baking sheet with parchment paper. Set aside.
  2. If you are using raw sausage links, heat as per package directions.
  3. Open the crescent rolls, and roll out into triangles. Brush rolls with the maple syrup, then place one sausage on the wide end of the rolls.
  4. Roll crescent rolls up, wrapping around the sausages, and place on the prepared baking sheet.
  5. Whisk the egg in a small bowl, with a splash of water, and brush on the tops of the rolls.
  6. Bake for 10-12 minutes, or until crescents are golden brown. Serve with maples syrup.

 

Breakfast Pigs in a Blanket - The Salty Kitchen

Breakfast Pigs in a Blanket – The Salty Kitchen

Broccoli Cheddar Cheese Soup

Broccoli Cheddar Cheese Soup - The Salty Kitchen

Broccoli Cheddar Cheese Soup – The Salty Kitchen

 

Hellllloooooo there!

I feel lost since I have been here last. Strange, I know. Especially since I’m not a real food blogger. I just play around on here, writing lots and lots of nonsense, and having this blog gives me the excuse to try new recipes. For the blog, you know.

But I got a new day job.

It’s HUGE. I can’t believe I up and left where I was after being there 9 years. I still am in shock. If it wasn’t such a good opportunity, I would think I’m an impulsive person. I might paint my fingernails blue next. But probably not.

Since I started a new job, I’ve been honked at twice, missed my turn off more than a few times, and I have high anxiety each morning, for fear of being late.

It’s good though. But after working a new job (with new people…some not always as nice as others), when I come home at night, I want to hug my kids, hug my husband (most days), and drink a bottle glass of wine to relax.

And eat soup. Lots and lots of soup. Forgive me, but I do have many soup recipes on this blog. I know it. I apologize, but I might have more in store as this blogging project goes on. I love them.

I equate soup with relaxation, cozy nights, and soft, heinous-looking socks.

Do you mind if I continue this soup roll?

It makes me happy.

Much, much happier than the guy I cut off last week. His hand gestures were awesome.

 

Broccoli Cheddar Cheese Soup - The Salty Kitchen

Broccoli Cheddar Cheese Soup – The Salty Kitchen

 

Broccoli Cheddar Cheese Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 2 T. butter
  • 1 cup chopped onion
  • ¼ cup flour
  • 4 cups low-fat milk
  • ½ t. salt
  • ¼ t. dry mustard
  • ¼ t. basil leaves (I omitted)
  • ½ t. Worcestershire sauce
  • ½ t. white pepper
  • 3 cups broccoli florets
  • 1 lb. grated sharp cheddar cheese
Instructions
  1. In a large pot, melt the butter over medium heat. Add onions and sauté for 5 minutes.
  2. Whisk in the flour and 2 cups milk, stirring until smooth.
  3. Add the rest of the milk, along with the salt, mustard, basil (if using), Worcestershire sauce, and pepper.
  4. Mix well.
  5. Add broccoli, and bring pot to close to boiling. Cook for 20 minutes, stirring often.
  6. Add cheese and continue stirring until soup is smooth (about 5 minutes).
  7. Serve.
  8. ** This is best served immediately. **

 

 

 

Broccoli Cheddar Cheese Soup - The Salty Kitchen

Broccoli Cheddar Cheese Soup – The Salty Kitchen

Pumpkin Bread

Pumpkin Bread - The Salty Kitchen

Pumpkin Bread – The Salty Kitchen

 

I am not a baker.

I want to be a baker; I try all the time. Ask my kids. Poor little ones…they have to be subjected to soggy breads, sour pies, and cookies that are missing “something.”

Odd that I’m telling you this on a bread recipe, right?

I will let you in on a secret for this one. This recipe is EASY.

So easy, that even I can do it.

That, my friends, is saying something.

This is a delicious recipe that is not only easy, but is also foolproof (as is evidenced that I baked it).

 

 

Pumpkin Bread - The Salty Kitchen

Pumpkin Bread – The Salty Kitchen

 

Pumpkin Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 pcs
 
Ingredients
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • ½ light brown sugar
  • ¼ cup water
  • 2 eggs
  • 1 t. vanilla
  • 2¼ cups flour
  • ¾ cup sugar
  • 2 t. baking powder
  • 1½ t. pumpkin pie spice
  • ½ t. salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 9 x 5-inch loaf pan with parchment paper, leaving an overhang on two sides.
  3. Coat with cooking spray and set aside.
  4. In a medium bowl, whisk the pumpkin puree, vegetable oil, brown sugar, water, eggs, and vanilla.
  5. In a large bowl, whisk the flour, sugar, baking powder, pumpkin pie spice, and salt.
  6. Fold the wet ingredients into the dry ingredients.
  7. Pour batter into prepared loaf pan, and bake for 60-70 minutes.

 

 

Pumpkin Bread - The Salty Kitchen

Pumpkin Bread – The Salty Kitchen

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup - The Salty Kitchen

Classic Chicken Noodle Soup – The Salty Kitchen

 

The other day, my kids and I were in my car running errands. While they are in the car, I can’t listen to Howard Stern on the radio (I know, I’m such a good mom!). Bummer, right?

But the truth of the matter is I use this time to annoy both kids by keeping up with the latest radio tunes. Oh yes. It’s a rowdy time in my car. I was stalking Sirius for Taylor Swift, One Direction, or Ariana Grande…anything cool, you know?*  Every channel I went to had terrible, awful sounds coming through my speakers. It was truly a horrible experience for me.

If I couldn’t hear one of the top pop trios, I wanted to hear something classic. Classic for my time. I’m a 90’s kid, so I’m on the high end of the Classic Music spectrum. Cough, cough…

Sure enough, I found what I was looking for. I sang along, loudly (as if that wouldn’t be the case), and totally got the weird looks from my kids.

Color Me Badd’s “All for Love.”

Now that’s what I call classic.

Oh yeah, and this soup is totes classic, too. Warm, comforting, and oh-so-delicious.

This also freezes very well. You can have this soup on hand anytime you are in the mood for “classic” without the Color Me Badd.

* By the time you get to this part of the post, I’m sure you realize cool  is a word I use loosely.

 

Classic Chicken Noodle Soup - The Salty Kitchen

Classic Chicken Noodle Soup – The Salty Kitchen

 

Classic Chicken Noodle Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Whole cut up chicken (about 3 lbs)
  • 3 bay leaves
  • 6 peppercorns
  • 7 celery stalks
  • 2 cups chicken broth
  • 1 large onion, minced
  • 3 carrots, chopped
  • 1 T. dried parsley
  • ½ lb. thin spaghetti
  • 3 t. salt
  • 1 t. ground white pepper
Instructions
  1. In a large stockpot, add chicken, bay leaves, peppercorns, and 3 stalks of celery. Cover with water, and cook over high heat until water comes to a boil.
  2. Reduce heat and simmer for 45 mins to one hour, or until chicken falls off the bone.
  3. Remove chicken from broth and set aside to cool.
  4. Strain the broth and return to stockpot.
  5. Add 2 cups chicken broth, onion, 3 celery minced celery stalks, carrots, dried parsley, and spaghetti.
  6. Cover soup, and cook over medium-low heat until noodles are soft.
  7. While noodles are cooking, chop or shred chicken into bite-sized pieces.
  8. Add chicken to broth. Season with salt and white pepper.
  9. Cook 10 more minutes, then serve.
  10. ** This freezes exceptionally well! **

 

 

Classic Chicken Noodle Soup - The Salty Kitchen

Classic Chicken Noodle Soup – The Salty Kitchen

Pumpkin Chocolate Chip Pancakes

Pumpkin Chocolate Chip Pancakes - The Salty Kitchen

Pumpkin Chocolate Chip Pancakes – The Salty Kitchen

 

Winter is by far my least favorite season. Cold weather and I just don’t get along.

Honestly, I don’t see how you folks up in the northeast handle it. Really. Cold weather is only good if I can stay inside.

To add insult to injury, we here in Houston don’t even get snow. So it’s just cold. However, every once in a while, we’ll get some snow flurries or sleet…to which I’m glued to the local news station for those famous words…

SNOW DAY!

Alas, it doesn’t happen often.

When it’s cold – just cold – I feel the need for hearty breakfasts. You know, something to “stick to my ribs” for the long day ahead in the cold.

Or in my case, a long day of work in a warm cubicle wishing it was snowing and I was at home.

Either way, these take care of business.

Because really, how could you go wrong with chocolate chips for breakfast?

 

Pumpkin Chocolate Chip Pancakes - The Salty Kitchen

Pumpkin Chocolate Chip Pancakes – The Salty Kitchen

Adapted from Garnish & Glaze

Pumpkin Chocolate Chip Pancakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 pancakes
 
Ingredients
  • 1½ cups whole wheat flour
  • 1½ T. sugar
  • 1½ t. cinnamon
  • ½ t. salt
  • ¾ t. baking powder
  • ¾ t. baking soda
  • ¼ t. nutmeg
  • 1 cup buttermilk
  • 1 cup pumpkin puree
  • 1 eggs
  • 1 t. vanilla
  • 2 T. milk
  • 1 cup semi-sweet chocolate chips
Instructions
  1. In a large mixing bowl, combine all dry ingredients, except chocolate chips.
  2. In another bowl, combine all wet ingredients.
  3. Pour wet ingredients into dry ingredients, and mix until just combined.
  4. ** Batter is slightly thick. Pour a little milk into batter to thin it out, if desired. **
  5. Add chocolate chips.
  6. Heat a non-stick griddle or large non-stick pan over medium heat.
  7. Pour ¼ cup sized batter onto griddle and slightly flatten with spatula.
  8. Cook for 1-2 minutes, then flip.
  9. Cook 1-2 more minutes, and transfer to a paper towel-lined plate until all batter is cooked.