Leftover Lightning! Sunny Fried Chicken Breakfast Wrap! A la Dre!

Wow, I’m one lucky girl! Dre made me a delcious breakfast two days in one week. First, were his savory Bacon, Egg, & Gruyère Toast Cups for our VDay breakfast. This time around, he embarked on a Leftover Lightning! adventure of his own. He sauteed red bell peppers & onions and scrambled them in eggs, melting the sliced Gruyère atop the last two whole wheat tortillas. He finished the wrap with crispy bacon & leftover fried chicken breasts from his VDay Dinner for another sunny breakfast a la Dre ❤

Sunny Fried Chicken Breakfast Wrap

Vday Bfast: Bacon, Egg, & Gruyère Toast Cups a la Dre <3

I’m the one who does a vast majority of the cooking, so I was excited to hear that Dre planned to make me breakfast AND dinner on Valentine’s Day. Sunday is the only day that we both have off (may it be school or work eating up our time), so my only Vday wish was to spend the day together. In the morn, I stayed in bed watching whatever crappy TV I wanted while Dre got to cooking. About an hour into his kitchen session, love was in the air! I smelled something delicious!

Trio of Breakfast Toast Cups

That delicious something was breakfast delivered in a perfect package of love. Dre presented me with a charming trio of whole wheat bread cups baked full of eggs, turkey bacon, & gruyere and perfectly seasoned with S&P. All that was leftover was a bed full of crumbs, but I loved every bite.

Breakfast Toast Cups w/ Creamy Yolk, Turkey Bacon, & Gruyère

To Taste: Rustic Roasted Chicken & Vegetables

Last week, Philly was graced with its 2nd major Blizzard in under 6 days. The whole city pretty much shut down on Wednesday = SNOW DAY! Luckily, I also had off on Thursday as Philly is completely unmanageable under 30+ inches of snow & ice chunks. Dre still had to trudge to work and I wanted to make sure he came home to a warm house and a warm dinner! I had defrosted a whole chicken and searched for a recipe online. My first stop is to see what Kayotic Kitchen has up her sleave. Rustic Roasted Chicken? Sounds perfect to me!

I have an odd obsession with the process of butterflying a whole chicken, or spatchcocking it. I had my first adventure with it last summer for my grilled Chicken Under A Brick. It’s easier to slice & serve and makes sense if you aren’t planning to stuff it. Kayotic Kitchen’s marinade for the chicken was a beautiful crimson (in real life) and super tasty.

Marinating Chicken nestled in Raw Vegetables

I improvised the veggies and such with I had available including baby carrots, shallots, onions, Idaho spuds, green onion, smashed garlic cloves, fresh thyme, & turkey bacon to keep it straight poultry.

Fresh Thyme w/ Vegetables

The 7lb bird took about 2-2.5hrs to cook and had the house smelling delicious when Dre got home from work.

Rustic Roasted Chicken & Vegetables

I whipped up what were supposed to be fluffy cheddar biscuits to serve with the chicken. Instead, I got cheddar pancakes. What more could I expect from mix I picked up from Acme for $1. They were still tasty with some melted butter and reheated perfectly for a quick Leftover Lightning! (in the form of a yummy chicken sammie the next day!)

Cheddar Biscuits turned Pancakes

P.S. I highly suggest you click through to the Kayotic Kitchen blog. Kayleigh’s photos are beautiful and recipes are really amazing & easy to follow. I could only aspire to take ones that great. Her love for food is certainly sincere ❤

Leftover Lightning! Smoked Mozz, Bacon, & Roasted Chicken Hoagie!

While out shopping for my Black Friday dinner, I popped into Chickie’s Italian Deli in South Philly to finally try their Fried Tomato Special. The base is Fried Tomatoes, Bacon, Roasted Peppers, & Lettuce on a famous Sarcone’s Roll.  I added on Turkey, Fresh Mozzarella & Mayo. DELISH! And on top of that, the kind lady behind the counter handed me a complimentary full Sarcone’s Roll. They’re perfect – soft and airy on the inside, with a crusty sesame seed crusted shell. It was like the sammie gods were calling upon me to create a delicious one of my own!

Sarcone's Roll

I had some Roasted Tomato, Mushroom, & Smoked Mozzarella Chicken Breasts left over along with some cooked Bacon and extra Smoked Mozz. I sliced the roll, whipped up some Sriracha Mayo, and piled on the goods. And, oh, was it GOOD!

Smoked Mozz, Bacon, & Roasted Chicken Hoagie w/ Sriracha Mayo, Roasted Tomatoes, & Sauteed Mushrooms on a Sarcone's Roll

To Taste: Sautéed Brussels Sprouts

A tiny cabbage bloom on top of my Brussels sprout stalk.

I was pretty stoked when I came across full stalks of Brussels Sprouts! They were about 2.5 feet long with about 40 fresh tiny little cabbage heads. I appreciated their natural state and minimal packaging, plus, they’re in season! I think Brussels Sprouts  are delicious and am on a quest to erase the stigma they have.  If you’ve had them (or haven’t) and claim you don’t like them, it’s probably because they weren’t made with enough love. Many a friend can attest to me forcing my yummy Brussels Sprouts on them, and just as many will admit that they enjoyed them. I make sure to enhance my Brussels Sprouts with Worcestershire, Sauce Garlic, Shallots, Bacon, Sriracha, Fresh Ground Pepper, Chicken Stock & Love and sauté them to a tender caramelized finish.

Brussels Sprouts, sautéed & simmered

Sauteed Brussels Sprouts

  • Fresh Brussels Sprouts – about 20 or so
  • Minced Garlic – (2) T
  • Shallot – (1) bulb – peeled & minced
  • Bacon – (2-3) pieces, cooked & crumbled
  • Worcestershire Sauce – (1) tsp
  • Sriracha – (1) tsp or a quick swirl
  • Chicken Stock – (1) cup
  • Olive Oil
  • Fresh Ground Pepper – to taste
  1. Rinse Brussels Sprouts, remove any browned out leaves, & cut in half lengthwise.
  2. Heat pan on Med-Hi and coat with Olive Oil.
  3. Add Garlic & Onion and cook about 4-5 min, until tender & aromatic
  4. Add Brussels Sprouts to pan and sauté 10-15min, tossing regularly until caramelized
  5. Add Bacon, Worcestershire, Sriracha, Pepper, & Chicken Stock. Sitr & bring to a boil.
  6. Reduce to Med-Low. Simmer until liquid reduces to a minimal amount and sprouts are tender.
  7. Tell me you don’t think they’re delicious!

To Taste: Smokey Bacon Mac & Cheese

Dre’s main request for Friday’s dinner was Mac & Cheese WITH BACON to accompany my Roasted Tomato, Mushroom, & Smoked Mozz Stuffed Chicken Breasts. On a shopping trip last week, I picked up the most adorable red casserole dish and this was the perfect opportunity to christen it. I needed to refresh myself on Mac & Cheese basics and Alton Brown seemed like my go-to man. I forgot how easily you can turn a basic rue, some milk, onion, & cheese (and bacon, of course) into the most comforting of foods. Mmmm, Mac & Cheese!

Shredded Mozz, Cheddar, Smoked Gouda, & Velveeta

I put Dre in charge of finishing up the Mac & Cheese. He crumbled bacon and tossed it into the macaroni & melty cheese mixture. The jumbo macaroni were perfectly filled up with the bacon & gooey cheesiness. He gets half the credit on this cooking venture for that move!

Smokey Bacon Mac & Cheese

No Baked Mac & Cheese is complete without a crunchy crust and why not have it add to the cheesiness! Dre crushed up some Cheez-Its, tossed with melted butter, and sprinkled on top. It added a crunchy texture to the creamiest, yummiest Mac & Cheese I’ve ever tasted, if I do say so myself! And how cute is that casserole dish?!

Smokey Bacon Mac & Cheese w/ a Cheez-It crust

Smokey Bacon Mac & Cheese

adapted from Alton Brown’s Macaroni & Cheese Recipe

  • Macaroni – (1) lb, cooked al dente
    • Farfalle, Orchiette, Spirals & Shells all work well, too
  • Butter – (3) T + (2) T
  • Flour – (3) T
  • Milk – (3) cups
  • Whole Grain Mustard – (1) T
  • Paprika – (2) tsp
  • Bay Leaf – (1)
  • White Onion – (1/2) med onion, chopped
  • Shredded Cheeses – (4) cups or more
    • I used (2) cups Mild Cheddar, (2) cups Mozzarella, & (1) cup of Smoked Gouda
  • Velveeta – (8) oz, cubed
  • Smoked Bacon – (4-5) slices, cooked & chopped (optional, I guess…)
  • Cheez-Its – (1.5) cups, crushed
    • Next time, Goldfish!
  1. Cook macaroni until al dente. Drain and set aside.
  2. Pre-heat oven to 375 degrees.
  3. Melt (3) T of butter in a heavy pot on Med and add flour. Stir for about 5 min until it turns a light caramel brown, watching closely.
  4. Add Milk, Mustard, Paprika, Bay Leaf, Onion, & S&P and stir. Bring to a simmer on Med for about 5 min. Remove Bay Leaf.
  5. Immediately add the cheese mixture to the pasta in a large bowl or your stock pot and coat. The bacon crumbles can go in now, too.
  6. Pour mixture into a large, greased baking dish or casserole.
  7. Crush (1.5) cups of Cheez-Its in a sealed plastic baggie and then toss with (2) T melted Butter in a bowl. Sprinkle over Mac & Cheese.
  8. Bake for about 30-40 min until bubbling. Remove and let it sit for (5) min before eating.

Restaurant Rewind: Swift Half for Game Day

I took a momentary hiatus from blogging as my priorities shifted a bit over the last month or so. Tonight’s priority, however – watching the Eagles on the couch with Lexi. Less than two minutes into the game tonight, DeSean Jackson ran 67yds for a touchdown. At the risk of sounding cliche, it made me think maybe it’s time for me to get back in “the game.” I luckily had an easy return with a blog post already drafted about a perfect September day enjoying my utmost priorities! GO EAGLES!

It was about time for Dre to meet the parents, so we planned a sunny Sunday afternoon to watch the Eagles game in Philly. We met at the Piazza at Schmidt’s, knowing Dad was interested in seeing the new hip spot in the city. Food and drink is an important part of family time so we snagged an outdoor table  at Swift Half with a perfect view of the Piazza’s jumbotron tv . After a round of beers and conversation, my sister Kerry joined us just in time to place our lunch order. Dre matched Kerry’s request of a B.E.L.T, stacked accordingly with an over-medium fried egg. I went with their Traditional Burger, served medium-rare with Applewood Smoked Bacon & Colston Bassett Stilton. Their fresh, shoestring cut Idaho fries paired with the sandwiches may now be in my top ranking in the city, just under Misconduct’s.

B.E.L.T. - Swift Half

B.E.L.T. - Swift Half

Burger from Swift Half

Traditional Burger with Applewood Smoked Bacon & Colston Bassett Stilton

Dad doesn’t front when it comes to his love of Scrapple, retelling stories of making homemade batches at Penn State. Swift Half managed to serve it in a most appetizing way for a non-fan like me – battered, fried triangles paired with a Maple Ketchup & Potato Hash. Mary Ann, the biggest Eagles’ fan I know, went with an epitomous game day snack of Potato Skins with Applewood Bacon crumbles, Melted Cheddar, & an Herb-Mayo dipping sauce. We all shared the Fudge Board for dessert highlighting Bacon Fudge, Vanilla Fudge, & Pistachio Fudge.

Despite an embarrassing loss by the Eagles, it ended up being a fantastic Sunday afternoon relaxing, laughing, & eating with the most important people in my life.  We even enjoyed seconds with Swift Half’s tender and tasty Buffalo Shrimp, which were eaten too fast for me to snap a pic! And no lie, now less than 2 minutes to halftime and there goes DeSean Jackson with another touchdown. All these great memories of food, family, & football – I think I’m officially back in the game.

Scrapple, Potato Hash, & Maple Ketchup - Swift Half

Scrapple, Potato Hash, & Maple Ketchup - Swift Half

Bacon & Cheese Potato Skins - Swift Half

Bacon & Cheese Potato Skins - Swift Half

Bacon Fudge, Vanilla Fudge, & Pistachio Fudge - Swift Half

Bacon Fudge, Vanilla Fudge, & Pistachio Fudge - Swift Half

Check out Swift Half’s Website and Twitter. Yum!