Welcome to another WIAW.
I wanted an egg sandwich for breakfast this morning, but the only bread we had was a hamburger bun. A few weeks ago I used sausage and eggs to make my Breakfast Hotdog, so I thought, why not make a breakfast hamburger. It was a great way to use leftover buns.
For lunch today, I also used up a few other leftovers in the fridge. (I hate to waste food!) The other day, I made Grilled Fish Tacos and Black Bean Soup. I added the small piece of fish we had left with the rest of the soup and mango. I enjoyed my leftovers with grape tomatoes.
|I almost ate them all before I took a picture.|
Today at work, some of the girls were talking about their appointments at the Laser Hair Removal Office we refer patients too. I asked if we get a discount, and they said yea... 100% off! WHAT?? I plan to make my appointment first time in the morning. Huck was really excited too. I keep telling him I want laser hair removal and now he doesn't have to pay for it :) I'm scared it will hurt though :\ I need to do some research!
Back to the Food
For dinner Huck picked up some Porterhouse T'Bones from Publix. I know we eat to much steak, but Huck does a great job marinating them!! I served our steak with Brussels Sprouts and Potatoes.
|I like my steak rare to medium rare. The only way to eat it!!|
Brussels Sprouts and Mushrooms
- 12 oz Brussels Sprouts- Larger ones cut in half
- 1/2 Medium Red Onion-Chopped
- 3 Cloves Garlic- Chopped
- 6 oz Mushrooms- Slices
- 4 Slices Bacon- Cooked and Chopped
- Cook bacon in oven at 400 degrees until the desired crispiness.
- Reserve 1 Tbsp of the bacon grease and add to pan on medium heat.
- Add Brussels Sprouts and onion to pan and cook for 5 minutes or until sprouts start to brown.
- Add mushrooms, bacon, and garlic and cook an extra 10 minutes.
- 1 lb Red Potatoes- Diced
- 1 Tbsp Extra Virgin Olive Oil
- 2 Gloves Garlic- Finely Minced
- 1 Tbsp Rosemary- Finely Chopped
- Salt and Pepper to taste
- Boil potatoes until tender.
- Drain potatoes and return to pan.
- Stir in oil, garlic, rosemary, and salt and pepper