Tag: food blog

Maya Kaimal Indian Simmer Sauces

Maya Kaimal Indian Simmer Sauces

I love love love Indian food. The combinations of flavors are so delicious. I have tried to re-create Indian flavored/themed dishes and they have turned out terribly. The staff over at Maya Kaimal were nice enough to send me a box of their simmer sauces, along with some recipe cards. I have tried three of the six sauces, but I couldn’t wait to tell you all about the three I’ve tried! Keep an eye out for further recipes with the rest of the three sauces.

For two of the three sauces I tried, I used recipes off of the recipe cards I was given. First was a Roasted Cauliflower and Peas with the Butter Masala sauce. This was good, but this sauce wasn’t my favorite- butttt that doesn’t mean I didn’t enjoy it! I did enjoy the sauce. It was sweet, not as spicy. It is a good sauce for those who prefer sweets over spicy. I served it over a bed of brown rice.


The second recipe I tried was their Chicken Tikka Masala. This sauce was very good (still not my favorite- the last one is my favorite thus far!!!).. This had a bit more of a kick to it. The flavor combination was delicious, and I really enjoyed the chicken. If I were to re-do these recipes, I would combine these two dishes and pick a sauce. I do like the combination of veggies and chicken.


The third recipe is an Indian twist on a Hawaiian pizza… When I first received the simmer sauces I knew I wanted to make some sort of pizza. I love putting twists on pizzas. For this pizza I used the Jalfrezi Curry. The recipe card below will detail how I made this pizza. It was a combination of the simmer sauce, sauteed onions, chicken, mangoes and mozzarella cheese… It. Was. Delish. This was by far my favorite sauce. I have left-over chicken in the fridge and I can’t wait to make a pita/wrap/sandwich with it. 


Indian Curry Pizza


  • 1 chicken breast, cooked and cubed
  • 1 c. Onion, sliced
  • 3/4 c. Simmer Sauce
  • 1/4 c. Mangoes, diced
  • 1/2 c. Mozzarella Cheese
  • 1 Naan bread


  1. In a frying pan, put in your cubed chicken and onion slices. Over medium-low heat, pour in 1/2 c. simmer sauce.
  2. Simmer your chicken and onions in the sauce until the onions are just about translucent. Roughly 7-10 minutes.
  3. While your chicken and onions are simmering, pre-heat your oven to 400. Take your Naan Bread, pita or whatever you are using for crust and spread 1/4 c. simmer sauce on the crust.
  4. Spread the chicken and onion over the crust, distribute the mangoes, and top with mozzarella cheese.
  5. Bake at 400 for 7 minutes and then broil on high for 3. Enjoy!
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Neapolitan Cupcakes

Neapolitan Cupcakes

Now that the 12 Cupcakes of Christmas are long gone, I have been dying to make another cupcake. Originally, I wanted to do a vanilla cupcake with a maraschino cherry filling. I attempted to cut the cherries, use the juice and some sugar and make a jelly filling. Instead, I created something so incredibly hard. I thought I was going to break a tooth. So, I had to improvise…. but then I remembered I had Nutella in the cabinet and strawberries in the freezer. Hello, Neapolitan Cupcakes!

The Nutella in the middle of these cupcakes is just wonderful. I mean, Nutella is phenomenal by itself. Then pair it with this cupcake + strawberry frosting…. flavor town.



As for filling these cupcakes, I did the “cone” technique. I cut a cone in the middle of the cupcake, put the Nutella in there and then topped the hole. Since that was SUPER confusing, read up on how to do that here!

I used about 5 thawed strawberries for the frosting. However, I highly recommend fresh strawberries. The frozen strawberries made my frosting a bit more runny than I like.


Neapolitan Cupcakes

Neapolitan Cupcakes


    For the Cupcake:
  • 1 1/2 c. All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 c. Butter, room temp
  • 1 c. Sugar
  • 3 eggs, room temp
  • 1 1/2 tsp Vanilla Extract
  • 3/4 c. Buttermilk
  • 1/4 c. French Vanilla Coffee Cream
  • Nutella, for filling
  • For the Frosting
  • 1 stick Butter, room temp
  • 3-4 c. Powdered Sugar
  • 5 Strawberries, chopped
  • 2-3 tbsp Milk
  • Dash Vanilla Extract


    For the Cupcakes:
  1. Preheat your oven to 350 and line 14 cupcake tins
  2. In a small bowl, combine your flour, baking powder and salt. Whisk or Sift these three ingredients together. Set aside.
  3. In a large bowl, beat your butter until light and fluffy. Slowly add in your 1 c. sugar, and beat until the sugar and butter are combined.
  4. One at a time, add in your eggs to your butter and sugar mixture. Ensure that each egg is beat into the batter until you add in the next one.
  5. In a cup, or a measuring cup, combine your milk, cream and vanilla extract.
  6. Alternating, beginning and ending with your flour mixture, fold (with spatula) in the dry mix and your milk/vanilla mix into your butter, sugar and egg batter.
  7. Fill your lined cupcake tins 3/4 full, and bake for 15 minutes
  8. Once cooled, fill your cupcakes with 1/2-1 tbsp Nutella.
  9. For the Frosting
  10. Take your room temp butter and beat it until creamed
  11. Alternating, add your powdered sugar and milk.
  12. Once the sugar and milk are added, beat in your strawberries. Continue to beat for an additional three minutes.
  13. Top your cupcakes and enjoy!
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Oreo Truffles

Oreo Truffles

Oreo Balls/Truffles/whatever you call them. They are simple and always a crowd pleaser. With two ingredients, you can do no wrong while making them. Similar to my M&M cookies, these can be customized for any occasion.

As seen below, I dipped them in pink Wilton Candy Melts and topped them with sprinkles. The other ones, my mom shaped them like footballs, dipped them in Milk Chocolate and then I striped them. Perfect for Super Bowl Sunday!!!



As for making them, many people use a food processor to crush the Oreo’s into crumbs. We don’t have a food processor (long story, but I accidentally threw it away when I thought it was broke) so I just put the Oreo’s in a large Ziploc bag and crushed them with a meat tenderizer.

I am going to do a post rounding up some of my favorite dip recipes from around the internet- so keep an eye out for that! What’s a Super Bowl Sunday without an absurd amount of dips?

Here is what you’ll need to make a batch of these addicting truffles!

Oreo Balls


  • 1 package Oreo's
  • 1 8 oz. block Cream Cheese, room temp
  • 1 bag Candy Melts or Chocolate chips, melted


  1. In a food processor or sealed bag, crush the Oreo's until they are finely crushed
  2. Using a spatula, combine the Oreo's and cream cheese until you make the "dough"
  3. Roll into balls, roughly 1 tbsp, and place on a cookie sheet covered in parchment paper.
  4. Chill for 2 hours
  5. After chilled, melt the chocolate, and one by one dip the truffles in the chocolate and place back on the parchment paper covered pan
  6. Allow to cool and enjoy!
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Double Chocolate Heart Shaped Rice Krispie Treats

Double Chocolate Heart Shaped Rice Krispie Treats

Guys and gals! Very soon I am sharing with you all my very first collaboration! I am so excited to publish the post! Keep an eye out for it this week aaaaaaand then another one the following week. Two collaborations! Exciting stuff happening over here on Red Velvet Snow- can’t wait to share it all!

Any whoooooooooo, who doesn’t love a Rice Krispie treat? Plus when they’re made with Cocoa Krispies? Double bonus. Dunked in melted chocolate? Triple bonus. Topped with sprinkles? Quadruple bonus. Aaaaaaaand heart-shaped? Extra points for being festive and fun.


These rice krispie treats are so easy to make, and I didn’t stray from your typical recipe. I got the recipe right off of the Rice Krispies website! (Find it here!) They are so simple and so yummy, I didn’t want to ruin them. This is one of those “don’t try to fix what isn’t broken” scenarios. Butttt, sometimes, you fix something that’s not broken and get something even better!!! (That’s about as philosophical as I get)


As for extra stuff other than ingredients, you’ll need a heart shaped cookie cutter. Or hey, you can do it by hand, by all means be a sculpture of rice krispies!


Below you’ll find the recipe {including the recipe found on ricekrispie.com} for these fun and festive treats!

Double Chocolate Rice Krispie Treats

Total Time: 1 hour, 30 minutes

Yield: 1 dozen hearts


  • 3 tbsp Butter
  • 10 oz. (1 bag) Marshmallows
  • 6 c. Rice Krispies
  • 1 c. Chocolate Chips
  • Sprinkles, to top


  1. In a large pot, melt your butter over low heat. Once melted, add in your marshmallows and continuously stir until the marshmallows are completely melted.
  2. Remove from the heat and pour in your rice krispies. Using a spatula, fold the rice krispies until well coated.
  3. Pour into a greased 13x9 pan and press down with a buttered spatula or parchment paper. Let cool.
  4. Once cooled, remove from the pan. Using parchment paper or a rolling pin, flatten your rectangle of rice krispies (not fully, only somewhat- you still want them thick)
  5. Using your heart shaped cookie cutter, start cutting into your rice krispie treat.
  6. Once all of your hearts are made, melt your chocolate according to the directions on the package.
  7. Take one side of your heart and dip it in the melted chocolate. Use a spoon to spoon additional chocolate and to smooth the chocolate out.
  8. Top with sprinkles, let the chocolate cool and enjoy!


So no rice krispie treat went to waste, I gathered up the scraps and using parchment paper I re-created another rectangle to cut hearts from. I simply gathered the scraps into a ball and then pressed down with parchment paper!

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M&M Cookies

M&M Cookies

I am super excited to say I am officially going to Blog Your Best 2016! The very first conference put on by Windy City Bloggers Collective. I am super excited to be attending. I can’t wait to learn so many new tips and tricks, and then apply them to Red Velvet Snow!

Any ways, this post is kicking off my Valentine’s Day recipes. Today, I bring to you M&M cookies.


Is there a time of year that M&M cookies aren’t perfect to bake? Whether it is Valentine’s Day or any day M&M’s are a wonderful addition to any cookie. They are such a great size too- one may consider them mini, but I prefer to call them fun sized.

The cookies are puffy, yet not dried out. The mini chocolate chips add a great, extra chocolate-y taste too. Can you ever go overboard on chocolate?


I added 3 M&M’s on top of each cookie before throwing them in the oven. Reference my question about too much chocolate.


Also, I just discovered the app Color Palette. It is my current obsession for photo editing. I don’t have a nice camera, I only take pics off my iPhone- but I really love this app!

Below you’ll find my recipe for M&M Chocolate Chip Cookies!

M&M Chocolate Chip Cookies

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes

Yield: 22 cookies

M&M Chocolate Chip Cookies


  • 1 stick Butter, room temp
  • 1/4 c. Granulated Sugar
  • 1/2 c. Light Brown Sugar, Packed
  • 1 Egg
  • 1/2 tbsp Vanilla
  • 1 1/2 c. Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 c. M&M's
  • 1/2 c. Chocolate Chips


  1. In a small bowl or measuring cup, combine your dry mixture. This means your flour, baking powder and salt.
  2. Using beaters, beat your butter and sugars until light and fluffy. Then, add in your 1 egg and 1/2 tbsp Vanilla Extract. Beat until fully incorporated.
  3. Pour in your dry mix little by little and beat until the dry is fully mixed with the wet.
  4. Using a spatula, fold in your M&Ms and Chocolate Chips.
  5. Let chill for 2 hours.
  6. After 2 hours, preheat your oven to 375 and prep a cookie sheet by placing parchment paper on top of it.
  7. Roll your dough into 1 tbsp balls, and press down lightly to somewhat flatten the dough ball. Place 2-3 M&Ms on top of each dough ball.
  8. Bake for 15 minutes and enjoy!
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Thai Steak Salad with Peanut Butter Sriracha Dressing

Thai Steak Salad with Peanut Butter Sriracha Dressing

Is there anything peanut butter cannot pair well with? I am starting to think the answer is no. Ok, I guess I’m not really starting to think that cause there are probably gross pairings, but STILL. So. Many. Good. Pairings. Peanut butter & banana, peanut butter & chocolate, peanut butter & Oreo’s (praise to you Hallie and Annie), peanut butter & celery, peanut butter & Sriracha. Waiiiiiit, say whaaaaaaat? Uh huh. Peanut butter and Sriracha. I’m just recently exploring this wonderful pairing, but let me repeat to you- it is wonderful.

The sweet, the nutty and the spiciness all comes together for a party. Yes, I did just call it a party. If you are thinking I’m crazy for liking this combination- try it. It all started when I was watching the show “The Best Thing I’ve Ever Ate”. This woman on the show was saying that one of the best things she’s ever eaten was a peanut butter sriracha croissant (oh yes, don’t you all worry…. I will develop something like this). Then, I was itching for some Thai/Asian inspired foods. I FINALLY FINALLY found a restaurant with Pad Thai I like off their menu (yeah, I order the absolute most basic thing off Thai restaurant menus. I just love it so much.)

Then perusing Pinterest (you can follow me here!) I came across an Asian Steak Salad. I thought “Oh wow. I need to make my own version of that.” Now we are here! The salad is pretty basic when it comes to vegetables. I used a spinach & kale mixture for the greens. Then I topped it with some green pepper, broccoli, radishes, edamame and shaved carrot. On top of all that I put some fresh grilled strip steak. No marinade for the steak… with strips you really don’t need to marinade. Plus with this salad dressing I’ve created, you don’t need anymore flavor. You don’t want flavor overload.

If you followed that entire train of thought- you’re a trooper. So thanks for that!!!!

Processed with VSCOcam with f2 preset

So this salad is (from bottom to top)

Greens- of your choice

Veggies- of your choice

Protein/Meat- of your choice

My Peanut Butter Sriracha Dressing- find the recipe below!


Peanut Butter Sriracha Dressing


  • 1 tbsp Soy Sauce
  • 1 tbsp Vinegar
  • 1/2 tbsp Peanut Butter, creamy
  • 1/2 tsp Sriracha
  • Juice of 1/4 Lime
  • Dash of Ginger


  • Put all of your ingredients in a bowl and whisk until combined thoroughly. Top it on this salad, or any dish of your choice. Enjoy!


This was enough dressing for 1 salad. My salad was a base of 2 handfuls of greens. If you are making a salad on a bigger or smaller base- you will need to half, double, tripe, etc. the recipe.

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Taco Spaghetti Squash Boat

Taco Spaghetti Squash Boat

Spaghetti Squash in a Mexican dish? Believe it. I used to make this while I was at school. This is one of my favorite recipes. All the goodness of a taco, in one big spaghetti squash bowl. When cooking spaghetti squash I only cook one half, because mainly I am cooking for myself & my mom.

Instead of directing you all to another link where I explain how I cook my spaghetti squash- I’ll tell ya right here! I’ll save you one less click. So, here’s what you do. Preheat your oven to 450. Prep a cookie sheet, pizza pan, any flat pan by placing aluminum foil over it. Wash your spaghetti squash and cut it in half. No need to do an arm workout that day, because cutting the squash will do. (or am I just that big of a whimp?? hold the answers to that). With 1/2-1 tbsp of oil, for this I use olive since coconut oil hardens very quickly, and using a spoon, spread the oil around the inside of the squash. It’s ok if you don’t get every inch covered. Then give your squash a coating of pepper, paprika, granulated garlic and cumin. Just sprinkle the spices right over it. Flip your squash onto your aluminum foil covered pan, so it is face down. By face down, I mean the inside part where you had covered it in oil and spices. Cook it for 45 minutes.

That’s the general idea of how to cook a spaghetti squash. Depending on what dish I’m making, like if I am making my Spaghetti Squash Lasagna, I usually coat the squash in pepper, garlic, basil & onion powder.

Do not take your squash out before the 45 minutes! Don’t leave it at 40 and say “eh, it’s done. I’m bored. I’m hungry”…. Take it from me. I have been impatient before and the squash turns out crunchy and gross. Let it cook!!

As for the taco meat itself, I love using ground turkey. You can use chicken, grass fed beef, whatever taco meat you usually use, or none if you’re vegetarian!


The salsa is the Kelly homemade salsa. It is 1 can whole tomatoes, with the juice, some onion, cilantro, garlic, salt and sriracha (told you we use that stuff for everything)… We don’t measure, we just taste test throughout making it. A lot.

Feel free to include whatever veggies you like in this boat. Whether it be black beans, corn, jalapenos- make it all you. I made some green pepper and onion fajita veggies.


Without further ado, here is what you’ll need to make this Taco Spaghetti Squash Boat!

Taco Spaghetti Squash Boats

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

1/2 Spaghetti Squash

Serving Size: 2


  • 1/2 Spaghetti Squash, cooked
  • 1/2 c. Taco Meat
  • 1 c. Fajita Vegetables
  • 1/4 c. Tomatoes, diced
  • 1/4 c. Mexican Blend Shredded Cheese
  • Greek Yogurt & Salsa, for topping


  • Take your cooked spaghetti squash (_see blog post for details on how to cook the spaghetti squash_) and "fluff" it. Aka, take a fork and run it through the spaghetti squash so it looks more like actual spaghetti. Keep your oven on!!!!
  • Fold in your fajita veggies, taco meat, tomatoes and whatever other veggies you want. Be careful because it is very full.
  • Top with cheese and put it back in your oven. Broil on high for 3 minutes.
  • Take out, let cool, top with salsa & Greek yogurt (_healthy sour cream subsitute_) and enjoy!
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Strawberry Banana Avocado Smoothie

Strawberry Banana Avocado Smoothie

Avocado in a smoothie? If you haven’t heard of it, or if you haven’t tried it- don’t pass judgement just yet!

I was sooooo against trying it for the longest time. Once I did put avocado in my smoothie, I was hooked. It gives it this creamy texture, just like a milkshake. I swear. Sometimes with healthy recipes people are like “it tastes just like the real thing, without the guilt!” Then you try it and you’re like “Uhm, no.”

This strawberry banana avocado smoothie is a great smoothie to get you hooked on adding avocados to your smoothies.

You can’t taste the avocado in your smoothies, but it adds a great texture. Along with the banana, it is super creamy! Per usual, I added 2 handfuls of greens to my smoothie. I always add greens (usually spinach, kale or a mixture of the two) to my smoothies.

I added a little bit of honey in there too. I’m starting to get sick, and I’m not a fan of honey in my tea- but I love it in items such as smoothies or oatmeal.

This is all I add in this particular smoothie. I don’t want to over do it on the healthy fats, sugar or caloric intake in general.



Strawberry Avocado Smoothie


  • 1 c. Strawberries, about 5 or 6
  • 1/2 Banana
  • 1/4 Avocado
  • 2 handfuls Greens
  • 1-1.5 c. Milk


  • In a blender, put all of your ingredients in.
  • Blend until smooth, adding more milk if need be.


If you use frozen strawberries, you may need to add more milk. If you use fresh strawberries, you will want to add a handful of ice.

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Sriracha Avocado Grilled Goat Cheese

Sriracha Avocado Grilled Goat Cheese

Sriracha. Avocado. Goat Cheese. Plus some turkey and tomato slices. Talk about switching up your grilled cheeses! This could be made as a panini too if you wanna have fun with your panini maker. This grilled cheese is great by itself, or you could pair it with your favorite soup. I think it would go great with the vegetable soup I made last week, but here is the link to all of my soups if you’re looking for pairing ideas!

Normally when I do “stuffed” grilled cheeses, aka when I have other items in the sandwich like avocado, turkey, etc., I like to put cheese on both slices of bread. You gotta glue the sandwich together! I didn’t do that in this case, I simply put the goat cheese on one side, and I smashed the avocado on another. Goat Cheese has such a powerful taste, I didn’t want to over do it- hence my reasoning for only putting it on one side. This set up worked great, though. When I flipped it, I didn’t get one side sliding down. My sandwich didn’t get ruined! Which is always a good thing. Who wants a fallen apart grilled cheese? Ok, honestly, me. Bread and melted cheese? I’ll take it any way, shape or form it comes in.

The turkey adds some protein and I always like adding some sort of meat (turkey, ham, bacon, etc.) to my grilled cheeses. My mom or I will either by Trader Joe’s turkey or Oscar Meyer All Naturals lunch meat.

If you don’t like tomatoes, don’t add them. I like tomatoes in all of my sandwiches. I really like tomatoes in anything or just plain.

As for the Sriracha- feel free to use any hot sauce you like. As many of you know, I love sriracha. We have 2 bottles of it in the cabinets right now. My dad puts it in marinades (so do I) and I put it on just about anything it can be put on. Sometimes I push the boundaries, but hey, live and learn.

The. Layers. Oh goodnesssssssssssssss.
The. Layers. Oh goodnesssssssssssssss.

Here’s what you’ll need to cook this drool-worthy Sriracha Avocado Grilled Goat Cheese sandwich!!!!!

Sriracha Avocado Grilled Goat Cheese


  • 2 slices Bread
  • 1 tbsp Oil or Butter of choice
  • 3 slices Goat Cheese, enough so you have full coverage on 1 slice of bread
  • 3 slices Tomatoes
  • 2-3 slices Turkey
  • 1/4 Avocado, smashed on the other slice of bread
  • 1 tsp Sriracha


  • Place your goat cheese on 1 slice of bread and smash your avocado on the other slice.
  • On top of the goat cheese, place your turkey, tomatoes and drizzle the sriracha.
  • Put your avocado slice of bread on top of that to make your sandwich.
  • In a small frying pan, heat (on medium-low heat) 1/2 tbsp butter or oil. Let it sit for 2 minutes to allow to heat up.
  • While it is heating up, spread the other 1/2 tbsp of butter or oil on top of your sandwich. This way, when you flip it, the top side won't stick to the pan.
  • Place your sandwich, carefully!!!!, in the pan. Keep your heat on medium-low and cook for about 4 minutes each side.
  • Enjoy!
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Sweet Potato Hash

Sweet Potato Hash

I have posted some skillet recipes before, and this one is similar- except somewhat healthy. I love making skillets on a Saturday morning if we have left over brats or Italian sausage. I pretty much throw whatever leftovers together and put some over easy eggs on top.

This, is not like my thrown together skillets. Trader Joe’s had $0.99 sweet potatoes- each!!! Yes, each!!!! So, naturally, I grabbed the biggest sweet potatoes my eyes could see. I’ve got some sweet potato recipes that I’m brain storming, but I can’t have a week of sweet potatoes. That would be overkill.

Last week I tried chicken apple breakfast sausage in a scrambled egg spinach mixture topped with melted Gouda (yes, it was heaven on a plate to answer your question)- the chicken apple sausage was so good!! So now I’m all addicted to the idea of putting chicken apple sausage in a breakfast egg dish… I threw some into this hash. Phenomenal!!!!


You can omit the chicken apple smoked gouda sausage if that just sounds too freaky for you, or you could substitute it with another breakfast sausage. Do you!

I didn’t include any greens, but I’ve seen other hashes with Kale or spinach- which would be a nice addition. Personally, I like the simplicity of the sweet potatoes, onions, and chicken apple smoked gouda sausage (it doesn’t seem that simple when I actually type it out), but you can add in whatever veggies you would prefer! Regular potatoes would work just fine too if you aren’t a sweet potato fan.


For the Chicken Apple Smoked Gouda Sausage (it was so good), I bought the brand Sausages by AmyLu. They are all natural and gluten free (I’m not gluten free, but for those folks who are). There is a wide array of various different products out for you to choose from! I definitely want to go back to the store and try some more. Here is the link that will take you to the Sausages by AmyLu!

FullSizeRender (9)

As you can see in that big frying pan, this batch makes a lot! I put the leftovers in a Tupperware container and I plan on reheating them in a frying pan tomorrow morning for breakfast.

Below you’ll find the printable recipe for this sweet potato hash. Enjoy!

Sweet Potato Hash


  • 2 tbsp Oil of choice
  • 1 large Sweet Potato, diced
  • 1 large Sweet Onion, diced
  • 2 Chicken Apple Smoked Gouda Sausage Links, diced
  • 1-2 cloves Garlic, minced
  • 1 tsp Thyme
  • Salt and Pepper, to taste


  • In a large frying pan, on medium-low heat, heat up your 2 tbsp of oil. While that is heating up, dice your sweet potatoes.
  • Turn the heat to medium, and put your sweet potatoes in the frying pan. While those are cooking, dice your sweet onion. Once diced, mix your sweet onions in with your sweet potatoes.
  • Allow that to cook for 7-10 minutes. You can put a lid over it if you like. I put a lid over it for about 4 minutes. While that is cooking dice your chicken apple sausage.
  • After you notice the onions becoming transparent and some of the potatoes are browned on one side, dump your chicken apple gouda sausage in the frying pan.
  • Allow to cook for about 5 more minutes. The chicken apple gouda sausage I bought was pre-cooked, so it simply needed to warm up.
  • After your 5 minutes, push your hash to one half of the frying pan. Cook your eggs however you like on the other half.
  • If you wish to, you can cook your eggs in a separate pan- do whatever is easiest for you!
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