Saturday, June 24, 2017

Undergoing a huge maintenance . Stay tuned! :) 

Sunday, March 1, 2015

Stove to Oven Cheesy eggs potato bake, with veggie crumbles.

I was awake at some ungodly hour and got the craving for some dinfast. I have been on a breakfast for dinner kick more than usual lately. I had a can of potatoes sitting in my cupboard for ages and I was in the mood for some cheesy hash browny goodness.  Then I thought why not make this more. Make it a truly scrumptious indulgence. 

I remembered seeing a recipe not too long ago requiring something I haven't done in ages and that is transfer from stove to oven. I thought I'd try my own version with what I had on hand. 

This is a stove to oven bake recipe, so you'll need a cast iron or oven and stove friendly pan equivalent. 

If ever you want something decadent, incredibly fast and easy for dinfast, this is it. Not something to indulge in a lot, but definitely something to do every once in a while as a treat.

*The key to getting this perfect is to leave it in the oven just enough to thicken the egg whites. Then one more minute to melt that cheese into everything. Overcooking is EASY to do, so keep a look out. 

The contrast of crispiness that my lodge cast iron creates, along with the moistness from being baked in butter is amazing. I would highly recommend you do this with cast iron. Get those potatoes nice and browned prior to oven cooking. 

This was so sinfully good. I don't think i've used this much butter in one recipe in years haha but it was worth it. The rest of the weeks to come will undoubtedly be filled with veggies, sans butter and cheese for a while. I think my body has to recover from all this yummy artery clogging goodness. 

Ingredients used: 

  • 1 Can of small potatoes. I used Libby's. 
  • 1/2 cup shredded cheddar cheese 
  • 3 tblspoons butter
  • Small handful of chopped onions
  • 2 tspn paprika 
  • 1 tbspn dried cilantro
  • 1 tbspn minced garlic
  • 2 cracks from pepper-mill or to taste
  • A few pinches of salt
  • 3 eggs
  • Half cup Gardein veggie crumbles (meat substitute) (Optional, but sooo good) I eat meat, but I try to stay away from beef and this is my favorite substitute. 

Special tools needed: 

 Cast iron pan or other stove to oven pan.


1. Preheat the oven to 400 degrees.

2. Heat the cast iron on med-high heat. Drop 3 tblspoons of butter into pan. 

3. While the butter is heating up, chop the potatoes into bite size pieces. 

4. When the butter is all melted, add the potatoes.

5. Then add the cilantro, paprika, garlic. salt and pepper. Mix this up

6. Cook the potatoes until browned. Keep a close eye so you don't over cook. 

7. Then add the onions and veggie crumbles. 

8.  Once everything is cooked and browned, dig out 3 empty areas for each egg yolk to go into. Let the yolk flow over the rest of the ingredients. 

9.  Turn off the stove heat and transfer the pan to the preheated oven.

10. Cook 9-11 minutes or until the egg whites have thickened but do not let them harden. 
11. Once cooked, pull the pan out, then add the cheese and put it back in for one minute. Just enough for the cheese to melt into everything. 

12 Once melted, take out of the oven and immediately serve nice and hot. 

Enjoy this comfort food for dinfast or breakfast. It is perfect for that cheesy carby craving on a cold night or morning.

This post is in accordance with FTC guidelines. I was not compensated for anything to do this recipe. Thanks for stopping by! 

Sunday, November 9, 2014

Brownie Brittle Giveaway!

No more fighting for the corner brownie. Michelle and her family just love Brownie Brittle. She says they had to open every bag and taste them all as soon as they came. Michelle is a big fan of the corner pieces of brownie so this is the perfect snack for her. Nice and crispy!  These are the perfect snack to take away any cravings you may have. I have had brownie brittle myself and I can vouch for it's amazingness.  Eat them alone or add them to your baking! One Lucky Winner will received a variety pack of Brownie Brittle. Enter below and visit Momssixlittlemonkeys to see her full review. Giveaway ends 11/23. Good Luck!

Follow Brownie Brittle for more info and coupons!

I'll Take a Bite is not responsible for the shipment of this prize. This giveaway and review is in accordance with FTC rules. The sponsor will be shipping out the prize. Winner will have 24 hours to respond to email with their full shipping information or a new winner will be chosen.

Monday, October 20, 2014

I'm Skinny Sticks snacks #Giveaway!

I'm Skinny Sticks is offering up a great giveaway through Dawn of Kupana wahines corner.  To find out more about these healthier snacks, see the full review at her website and enter the Raffle copter below for your chance to be the lucky winner who will enjoy a gift pack of their own! 

Good Luck! 

This Giveaway is in accordance with FTC Guidelines. I'll take a Bite  is not responsible for prize fulfillment.

Wednesday, October 15, 2014

#Kale and Carrot Soup #recipe

Ah, I love fall. Like a lot of you, I am obsessed with the colors, styles and most importantly, the food! Pumpkin seems to take over the world at this time of year and I thought about doing a pumpkin recipe, but I decided  nah, you're probably inundated with pumpkin recipes on Pinterest, like I am. I'll make my heart grow fonder a little bit longer. Instead, I decided to share a healthy soup recipe with you, including kale and carrots. Carrots are one of my most favorite foods and kale is a little too bitter for me, so I like to mix a lot with it to mask that and still get the health benefits. There's no other better way than to mix it all up in a hearty soup!

During the Publix October Fresh Savings Event, I took advantage of their Buy 1 Get 1 Progresso 100% Natural Chicken Broth. These next months are all about comfort foods and soup, so this was a perfect deal. Because of this deal, I also saved a bunch on the ingredients needed for this recipe!

Better Pictures to come! My camera is on the fritz!

I adapted my Kale and Carrots soup from an original vegetarian recipe that I omitted and replaced quite a few things in, but it still came out delicious! This recipe calls for steaming the kale ahead of time, but I just used frozen.

Kale and Carrot Soup (Serves 8)
  • 2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
  • 4 cups low-sodium vegetable broth (I used Progresso 100% Natural Chicken Broth)
  • 1 15-oz. can diced tomatoes in juice (I Used Del Monte)
  • 2 12-oz. bunches Tuscan kale, thinly sliced (I used plain frozen Kale)
  • ¼ cup chopped fresh basil, plus 6 whole leaves, divided
  • 2 Tbs. chopped chives, plus handful whole chives, divided
  • 1 15-oz. can white beans, rinsed and drained (Omitted the beans)
  • 1 Tbs. balsamic vinegar
  • I added 1/2 red onion with everything, when first boiling ingredients, before simmering.
  • I added 1tspn Organic ground Turmeric and 2 freshly crushed Garlic Cloves while it simmered, for the added health benefits.
1. Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat. (You do not have to steam the kale)
2. Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.

This came out so yummy! I wish I had beans on hand to add, because I know that would have made it much heartier, but this was still plenty filling!

Monday, September 1, 2014

New Fiber One Cookies & Struesels. #spons #PlatefulCoOp #FiberOneSnacks

So I sadly still struggle to get enough fiber into my diet. I pack on the veggies, flax seed and everything, but sometimes it's just not enough or I don't have it on hand. I have a high maintenance stomach. Because of this, I have to make sure most things I eat have fiber in them. Even desert. Luckily Fiber One's new cookies and streusels are really tasty and pack a good amount of fiber in every serving. 

Thanks to Fiber One and Plateful Co Op for sponsoring this discussion.

Now I know that nothing beats the taste of home made cookies and struesels, but I have to say that these hit the right spot for snacks and a quick indulgent desert. They are not high in calories and some actually taste close to the real thing. Especially the Chocolate Chunk and Oatmeal raisin cookies. they are so soft and chewy, with plenty of raisins and chocolate chips. Those were my absolute favorite and my main go to for a snack when I really craved sugar.

The best way to eat these is by heating them up in the microwave and dipping them in a nice cold cup of almond milk. SO good. I think the price for these is just right, but I will definitely be keeping an eye for sales and coupons so I can stock up for those times I just don't feel like baking or when I have guests over.  Fiber One is a great way to satiate a craving fast and get a good kick of fiber at the same time.

Save 50¢ on one box now with this coupon on

Sunday, August 31, 2014

Sweet Wild Salmon with Red Onions and #SuddenlyGrainSalad #PlatefullCoOp #spons

Lately I have been on a HUGE Salmon kick. It's one of the best meats for your skin. I try not to have it more than 3 times a week, because of the Mercury worry, but I do love my Salmon fix! The following is a dish that is repeated a lot over here. My favorite is to mix sweet and savory, so this time I combined Blue Agave Nectar, Braggs Omega 3's, Garlic and red onions.

Thanks to General Mills and Plateful Co Op for sponsoring this discussion.

I decided to pair the Sweet Wild salmon with a very tasty herb filled, Tuscan Suddenly Grain Salad. This particular flavor consists of brown rice, quinoa, wheat berries, almonds and a tomato Parmesan herbed dressing. I loved the combination of the cheesy tomatoes with the light sweetness of the salmon.

 I am really loving these new mixes that I have tried. The prep time isn't very long and the incorporation of quinoa and brown rice is a nice change for Betty Crocker. It comes in a convenient bag that you cook in boiling water. Then drain the bag and add the sauce mix prepared ahead of time. Once done, I chilled it and served it with the Warm Salmon. The contrast in temperature was really appealing when mixed together.

One bag of Suddenly grain serves at least 4 people and they have several flavors that are on the sweet or spicy side.

Sweet Wild Salmon with Red Onions (Feeds 2) 


  • 1 box of Tuscan Suddenly Grain Salad
  • Aluminum Foil
  • 2 medium Wild Salmon slices (thawed)
  • 1/2 cup diced red onions
  • Water for the Suddenly Grains mix
  • 2 tspns Braggs Omega 3 or Soy Sauce
  • 2 tspns Blue Agave Nectar
  • Pam spray
  • 2 tspns Garlic Powder
  • 2 tblspns Rice Bran oil, Olive oil or Vegetable oil  (Rice Bran oil has a higher boiling point and it's healthier with more nutrients than most oils)


  • Prepare the Tuscan Suddenly Grain Salad as directed on the box. Then chill while you prepare and cook the Salmon.
  •  Preheat oven to 350 degrees.
  • Thaw Salmon. 
  • Spray Pam on a 9 by 9 inch glass or other pan.
  • Place the Salmon slices beside each other and drizzle1 tblspn of oil on both. (save the other tblspn for the final step)
  • Rub 1 tspn garlic powder on each salmon.
  • Followed by 1 tspn Braggs or Soy Sauce and 1 tspn Blue Agave on each. 
  • Then spread the diced onions on top of the salmon. 
  • Finish by drizzling the last tbspn of oil on top and mix with hands so everything is coated.
  • Cover with aluminum foil. 
  • Bake for 35-45 minutes. 
  • Serve with chilled Grain Salad. 

Enjoy with a glass of white or red wine! 


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