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Entries in hot sauce (13)


Spicy Sausage Juno

I’ve been trying to start this blog post for more than an hour and I cannot seem to get motivated to find the words. There is no reason why I should be without words, but for some reason I am speechless.

I decided I would just begin writing with the expectation of some divine intervention where the words would spill onto the page. That didn’t work. I started to write about things irrelevant to this portion of the website.

Then I took a break to yell at Sophie who keeps sucking and licking portions of the carpet; or more recently just tried to lick an active surge protector. Really?! I’ve given her rawhides, ice cubes, and various other toys to chew on and she wants to eat the carpet and lick on surge protectors? I hope she grows out of this.

Did I tell you guys I tried to cut her bangs? Rewind. I should probably tell you this little monster is afraid of almost everything: the peanut butter jar, the immobile vacuum cleaner, the tape gun, blow dryer, etc. She’s afraid of everything, but those things I think she should be afraid of like the oven or the dishwasher. She wants to jump into those things because curiosity takes hold and she cannot stay away. Well, she is officially afraid of scissors. I attempted to cut her bangs and now she looks like a hot mess. I feel horrible, yet it fits her personality. Well, that is what Nick says. That could have been his way of making me feel better.

Anyway, I haven’t been cooking that much lately. Well, I’ve been cooking easy things or recipes I’ve already prepared before. However, this week has been different. I have been cooking up a storm and one of the recipes I worked on is this Spicy Sausage Juno recipe.

Nick is the first person to have introduced me to Juno’s. If you don’t know what a Juno is it is simply a mixture of diced potatoes, cheese, breakfast meat, eggs and various spices {of your choice}. The best thing about making this recipe is it is super easy and super delicious. Check it out!

Nutritional Information
Servings: 6
Calories: 343.8
Fat: 20.3 g
Carbohydrates: 18.6 g
Fiber: 1.5 g
Protein: 21 g
Points+: 9


  • 1 pound Spicy Italian Sausage, cooked and sliced into rounds
  • 3 to 4 white potatoes, diced
  • 8 eggs
  • ½ cup Parmesan cheese
  • 3 tablespoons milk
  • hot sauce
  • salt and pepper, to taste


  • Fill a medium saucepan with water, add a dash of salt and bring to a boil over high heat
  • Add the potatoes and boil under the potatoes are fork tender, drain and set aside
  • Coat a large skillet with cooking spray
  • Over medium  - high heat add the sausage slices and diced potatoes to the skillet and allow to cook for about 3 minutes.
  • While the cooked sausage and potatoes are in the skillet, add the eggs, milk, hot sauce, salt and pepper to a bowl and whisk until the eggs are light and fluffy
  • Reduce the heat to medium
  • Add the eggs and the cheese to the skillet and allow the eggs to set for about a minute or two
  • Using a spatula begin to flip the ingredients around like you were making scrambled eggs {which is essentially what you’re trying to do… scramble the eggs while coating all of the sausage and potatoes with the cheese and eggs}
  • When the eggs are completely cooked remove and enjoy! 

I love Juno’s because I love potatoes, cheese, eggs and spicy sausage. I mean, who doesn’t love those ingredients? I have been thinking about making them again this week with bacon. I am salivating sitting here thinking about this meal!

I hope you give it a try!

xoxo Mel 


Super Sized Breakfast Panini's

Tuesday, September 11, 2012.

It was eleven years ago on this very day that I was a college freshman getting ready to attend my very first college function. I was a naïve kid that knew nothing of the world. I had been sheltered and guarded from almost everything known to man, including the ways of the world.

I remember I was running around on my dorm floor trying to figure out what my new friends were going to wear to this required event for college freshman. It was a beautiful Tuesday morning, not unlike today. And then it happened: our country was attacked with a brutal intensity; an intensity that I had not yet known as a young adult. That day, forever, will remain seared into my brain… into everybody’s brain.

Each year on this date it is like a vacuum sucks me back to the infancy of 9/11/01. I remember the moments unfolding, my new friends huddled around my small dorm room television, my friend writing quotes in her journal, my RA asking us to give blood and the college requiring all of us to remain on campus.

You see in the infancy of the attacks there was a hijacked plane over rural Pennsylvania. I was going to school in a small western Pennsylvania town. And there was a plane unaccounted for and somewhere in proximity close enough to my school that it could have become an issue. We were safe. We now know that a group of brave people retook that plane to save people in this country. That plane went down in Somerset just an hour from my school. In those moments of uncertainty all we were required to do was stay put and safe.

My life was forever altered that day. I was a naïve college student that knew nothing of the world. I was foolish. I was youthful and inexperienced. In the years since 9/11 I have traveled to Europe, Africa and Asia. I furthered my education. I lost touch with those girls that I once sat around my freshman dorm watching events unfold. I have lost 175 pounds. I have met the love of my life, a soldier. He is my hero. His buddies continue to be in the trenches of our mission to protect the USA and her allies. I fell in love with two Yorkshire Terriers. I learned how to cook and started a blog. I have started a business. I have started building a house. Many things have changed in the last 11 years, yet on this day every year I feel like my 18-year-old self, grasping for explanation, frenzied in disbelief and appalled for reasons beyond my comprehension. I see the towers hit and fall. Each year I relive {we all do} the same moments we once lived more than a decade ago.

This day will always be the same to me. It will always feel the same. I will always be a naïve college freshman listening to the banter of others better educated than myself analyze and discuss the horrors of this attack. I will forever feel like a sponge to the knowledge that exists to be better and know more.

In the years that have passed so much has changed for me. I mean, I’m sitting here writing a blog post for hundreds and thousands of potential people to read. Never could I have imagined I would have a large audience of people to communicate with. I have a very easy and delicious recipe for you today. I happen to love bacon, egg and cheese sandwiches. So I decided to take it up a notch. Be prepared, because this is a HUGE breakfast sandwich you may not be able to eat the entire thing. {Sadly, I could not}.

Nutritional Information:
Servings: 1 or 2
Calories: 483.25
Fat: 17 g
Carbohydrates: 47.6 g
Fiber: 1 g
Protein: 7 g
Points+: 12


  • 1 egg
  • 2 slices bacon, cooked crispy
  • 2 tablespoon skim milk
  • 1 teaspoon hot sauce
  • Dash of salt and pepper
  • 1 ounce cheese
  • 1 Torta Sandwich Roll


  • In a bowl, whisk together the egg, milk, hot sauce, salt and pepper until light and fluffy
  • In a medium skillet, over medium heat, cook the egg like you would cook an omelet. Remove.
  • Heat your George Foreman grill. Spray it with cooking spray.
  • Now, cut your sandwich roll in half. Add the bacon to the bottom of roll. Add the egg. Then top with the cheese of your choice {I used extra, extra, sharp aged cheddar cheese. Of course!}
  • Grill your sandwich on the George Foreman until the cheese is fully melted and the sandwich has nice little grilled marks on the bun.

Eat and enjoy! I loved this sandwich, but I was only able to eat ½ of it. I was so sad because I love bacon, egg, cheese and the ROLLS! Oh, the rolls are heavenly. If you have a huge appetite, this is the breakfast sandwich for you.

xoxo Mel


Panera's Stove Top Macaroni & Cheese

Happy Hump Day foodies! It’s sunny and frosty outside today, and, in my opinion, the best way to start the day! I have a lot of things to get done today, well so it feels. One of Nick’s coworkers is being deployed and there is a going away dinner tonight that we are attending. I am really looking forward to mingling with some of his work-friends, but it’s so not fun that it’s because of a deployment.

I wish I could have invited everybody down to our house for the dinner, but we don’t have a lot of space right now! I would love to cook for everybody! Soon Nick and I will have all of the space we could ever imagine. With that space comes great responsibility; and, that’s very scary.

The first thing I think I will cook in our new house is macaroni and cheese. It happens to be one of my most loved foods and I can never seem to get enough of it. Everywhere I go, I try a version of mac n’ cheese. Recently I have rediscovered my love for Panera’s Macaroni and Cheese. It is thick, creamy and delicious. But it is terribly expensive. I decided to recreate it at home. It turned out pretty well, but I’ll have to give it a try again because something seemed to be missing. I just don’t know what it is. Either way, this was thick and cheesy.  Take a look.

Nutritional Information:
Servings: about 15
Calories: 266.8
Fat: 10.6 g
Carbohydrates: 29.2 g
Fiber: 1 g
Protein: 11.1 g
Points+: 7


Recipe Adapted from Smells Like Home

  • 16 ounce small pasta shell, like pipette
  • 4 tablespoons unsalted butter
  • 1/3 cup all purpose flour
  • 2 ½ cups half and half
  • 6 ounce American Cheese, small cube
  • 10 ounce Extra Sharp White Vermont Cheddar, small cube
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon salt
  • 1 tablespoon hot sauce


  • In a large stockpot, cook pasta according to package directions. Drain well.
  • While the pasta cooks, melt the butter in a large sauce pan over medium heat
  • When the butter has melted and has started to bubble, whisk in the flour; cook for about 2 minutes, whisking constantly
  • Gradually whisk in the milk until no lumps remain
  • Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles about 10 minutes
  • Now gradually add in the cheese, allowing all of it to melt before adding more.
  • Stir in the mustard, salt and hot sauce
  • Now add the pasta you set aside to the cheese mixture
  • Be sure to stir up the sauce from the bottom of the saucepan and thoroughly coat all of the pasta with the cheese sauce
  • Cook for another 2 minutes over medium-low heat until heated through
  • Serve hot and enjoy!!

We loved this macaroni and cheese. I would caution all of you about a particular element of this process. Make sure you do not scorch the milk as you add it to the pot. If you do, it will create a flour taint to the entire recipe. If you notice your milk has scorched when it hits the pan, start over. You do not want to waste your cheese or pasta.

I hope you all give this a try. The cheesy goodness of this macaroni dish is phenomenal.


Until Next Time,

Happy Macaroni & Cheesin’