Fast And Easy - All Natural Too! - Penny Lane Blog at Allrecipes.com - 283806

Penny Lane

Fast and Easy - All Natural too! 
 
Sep. 10, 2012 11:02 am 
Updated: Sep. 18, 2012 6:58 pm

As you probably have heard by now al fresco is an Allrecipes brand ambassador sponsor for the month of September.   As part of our assignments we have been asked to create a recipe using al fresco products.


True to their claim of "all natural"  the product label confirms that there are no fillers, no nitrates, nitrites, preservatives or artificial ingredients and they are gluten free.  

Pretty exciting in this day and age! 


I remember all to well the race to get the kids to practices and games, dance & homework too.  More nights than I care to admit I resorted to jarred sauce over pasta.  


With that in mind I decided to 'keep it simple'.  What could be more simple than "Easy Italian Scramble"  Add a salad for a dinner meal or fresh fruit for breakfast and you have a protein packed, easy meal.  

Easy Italian Scramble


If you would like to find out more about al fresco products, visit their website.  

http://www.alfrescoallnatural.com/OurStory.aspx<


Here is a link to the al fresco collection here on AllRecipes.  >al fresco collection


I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. 

Products received from advertiser are only used for experienced-based reviews on Penny Lane. The reviews, content and opinions expressed in this blog are purely the sole opinions of Baking Nana aka Penny. 



 
Comments
Sep. 10, 2012 11:06 am
I am guilty of the jarred sauce. It's better than having drive through fast food!
 
Paula 
Sep. 10, 2012 11:08 am
And cheaper, Laura!
 
Paula 
Sep. 10, 2012 11:09 am
Love your recipe, Baking Nana. Easy, nutritious, home-made, and quick to put on the table.
 
Sep. 10, 2012 11:10 am
That is the truth, Laura! My grandkids were here this weekend and they 'helped' me. They also helped me remember what a challenge it is to juggle their busy schedules without driving through....
 
Sep. 10, 2012 11:11 am
Like I said, simple and easy. It is what most families really need. Thanks for stopping in Paula.
 
Sep. 10, 2012 11:58 am
I remember michael Symon said he does not add salt to eggs until after the eggs are cooked. I just found the video (Note not sure what he is saying is true or not). http://blackgirlsguidetoweightloss.com/recipes/recipe-video-vault/the-secret-to-scrambled-eggs/
 
Sep. 10, 2012 12:31 pm
I've got to remember to look up this sausage. My 4 girls are laying now. Still not sure if Violet is a Virgil because I am missing the fifth egg. I tell you those fresh eggs are soooo good. Just the other night we had breakfast for dinner and your dish would have been quite good to use.
 
Sep. 10, 2012 12:31 pm
Interesting - I always add salt. I use kosher salt for everything except baking. I will check out that link.
 
Sep. 10, 2012 12:33 pm
Cat - fresh eggs are the BEST! My friend Heather keeps me stocked up. Fortunately the kids love eggs too. Makes for a fast, cheap and tasty dinner.
 
Sep. 10, 2012 12:37 pm
So it seems he salts them as they are cooking. Interesting.
 
Bibi 
Sep. 10, 2012 12:48 pm
Nice job, as usual, Baking Nana! Yes, busy parents must do the best they can. I still think a good jarred sauce with some whole wheat pasta is healthier than chicken nuggets and fries! When children's little tummies are rumbling, they are not so picky, and not so likely to ask why I didn't serve them homemade sauce. Sometimes preserving Mom's sanity is more important that palate education!
 
Sep. 10, 2012 12:48 pm
Hi Baking Nana,you know we ate this growing up,didn't know it had a name,we called it sausage and eggs,just like in the States they have a dish called Chicken Fried Steak,growing up we called it breaded steak,funny how things are.As for cooking when you have a job,kids,and all the running around,it is not easy,but what i did was make a big pot of pasta sauce,and froze it.Worked out well.
 
Sep. 10, 2012 12:51 pm
I used to always add salt to my scrambled eggs before cooking until recently when I forgot. They came out so fluffy I couldn't believe it. Now I don't salt until after their done.
 
Sep. 10, 2012 1:13 pm
Good to know about the salt,thanks.
 
Sep. 10, 2012 2:03 pm
God job as usual B'Nana. I have heard the same thing about salt and eggs so I guess I need to experiment.
 
Sep. 10, 2012 2:06 pm
That is interesting about the salt. I try not to add it till the end just to cut down on sodium in all of our dishes. BN, I keep thinking about those lovely egg holders you have and I wish I had some. I got different kinds of chickens just so I could have colored eggs :) They are so pretty in the cartoon and my ladies are happy ones so they taste even better :)(:
 
Sep. 10, 2012 2:31 pm
Bibi - Those nuggets and fries can hardly be called 'food' and so expensive if you are feeding a family. I figure this meal comes in at well under $10 for 4 people and that includes the platter of fresh fruit. $2.50 a person is not bad at all. Mom's sanity is far more important than a culinary masterpiece!
 
Sep. 10, 2012 2:32 pm
Hi Manella - I think everyone has had a form of sausage scramble. It is easy to forget the power of eggs when you are racing around like a mad woman.
 
Sep. 10, 2012 2:34 pm
misskitty - I am going to mess around with the salt. There was a time that I would add a ton of butter to the pan and just the eggs - then came the lower fat version. I will make eggs tomorrow and report back.
 
Sep. 10, 2012 2:36 pm
Hi Mauigirl - let me know what you think about this adding salt issue once you give it a whirl. Thanks for stopping in.
 
Sep. 10, 2012 2:37 pm
Cat - I have a lot of those egg cups - love them. I grew up eating soft boiled eggs and toast - tiny spoon and all. Aren't the colored eggs beautiful?
 
Sep. 10, 2012 3:59 pm
Your right about the eggs Baking Nana,plenty of times we have had some form of egg dish at supper,ham and eggs being my favorate,sausage is a close second.
 
Sep. 10, 2012 7:25 pm
Oh joy! More commercial blogs!
 
Sep. 11, 2012 5:46 am
Very nicely done, Baking Nana.
 
Sep. 11, 2012 5:54 am
Good morning Boysenberry. Yep - al fresco is a sponsor and sponsors are what keep this site 'free' and help pay the bills. I am thrilled to have a quality product to endorse.
 
Sep. 11, 2012 5:54 am
Thank you, Marianne. Just keeping it simple and easy.
 
Lela 
Sep. 11, 2012 6:38 am
Hello, Baking Nana. I never tried the chicken sausage. Now, I will buy it in the grocery store the next time I go. I think it is great that the al fresco sausage is all natural. This particular challenge is very appealing to me! I look forward to all the Ambassadors' blogs on sausage! Thanks for the wonderful recipe and taking the time to be an All Ambassador.
 
Sep. 11, 2012 8:34 am
Thanks for stopping in Lela. I think it will be interesting to see all the neat recipes that the Ambassadors create. It is nice to have a quality product to work with.
 
Sep. 11, 2012 12:03 pm
Good recipe, I enjoy that type of thing. I was buying these sausages several years ago but the price has made them a rare purchase any more. Regarding the all natural label, considering your past blogs on meat supply and labeling, I am curious how do you feel about natural flavorings? I believe that can include flavors derived from a number of things from bark to meat to dairy and eggs, etc. I don't obsess about it but I do always wonder about nameless additives.
 
Sep. 11, 2012 12:43 pm
I always keep my fridge stocked with eggs! Many times, they have been a lifesaver for a quick and easy meal. I do something similar to this with Applegate Farms sausage, but I've never tried the al fresco ones. Looks good! And just a comment about eggs...I have never salted mine either before cooking or when they are cooking. My mom does before cooking. I'm not sure if it's due to the salt or just perhaps the person cooking and their methods, but mine are much fluffier than hers. Interesting....
 
Sep. 11, 2012 12:45 pm
linda2d - Of course I have no idea for sure what 'natural flavorings' are but I do trust this company. Maybe silly of me, but I do. I admire the woman who saw a need and used her knowledge to make this product happen. The ingredient label on the Italian sausage says, "Skinless chicken meat, red and green peppers, water and contains 2% or less of fennel, black pepper, salt, turbinado sugar in a natural pork casing." Nothing about "Natural flavorings" As for the price, here at WinCo they are under $4. for a 4 link pack. The last time I looked at All Beef hotdogs they were really expensive and I remember remarking that hotdogs used to be considered a cheap meal!
 
Sep. 11, 2012 12:48 pm
Hi wisweept - I still have to test the egg / salt theory. I do know that eggs really need to be cooked with a gentle heat - that makes a huge difference. Thanks for stopping in.
 
Sep. 11, 2012 1:19 pm
I might consider them again if I could get them for that price but they don't really go on sale here very often and they average around $6 per pkg. I was more curious than anything about the natural flavor thing since you often have some interesting insights and opinions. Many of their sausages do have them but I will look for the variety you used if they ever go on sale here. Thanks for taking the time to respond.
 
Sep. 11, 2012 2:10 pm
You are welcome Linda. I will have to check the other types and see what they say. In fact I think I might email the company and ask. Interesting - I had a conversation with a young woman the other day and she said something like, "Gosh - those Natural things are so expensive!" I replied, "Not as expensive as that drive thru lunch you had." Funny, isn't it?
 
Sep. 11, 2012 7:53 pm
I actually had two Bratwurst today, it is like $7 a pack made by Boar's Head, Along with Lowensenf Mustard (It's from Germany, About $7) And A Brioche (About $0.50). Very Good But Cost More Than Rib Eye.
 
Sep. 11, 2012 9:00 pm
King Sparta - I think your math is off. $7 a pack = how many in the pack, 4? 7/4 = $1.75 plus the mustard which is is $7. / by how many servings? 12? 7/12= .58 plus the brioche. @ .50.. 1.75 + .58 + .50 = $2.83 per serving even add another brat per person (which you should not) I can't buy rib eye for less than $3.00 per serving. Heck I can't do the el cheapo drive thru for $3.00 per person.
 
Sep. 12, 2012 7:04 am
BN your recipe looks delish. My only problem is that my husband doesn't like eggs, so we rarely have them (for breakfast, lunch or dinner). But my kids love them, in fact, cooking an egg is one of the cooking activities my oldest 2 learned first (youngest is still to young to be cooking anything on the burner).
 
Sep. 12, 2012 9:23 am
Thanks for stopping in mommasangelbaby. I have a son in law who doesn't like eggs - I can't imagine! My grandkids love them and are expert egg cookers, as they like to say. My grandson, 7 can poach an egg better than most adults. :)
 
Sep. 12, 2012 6:44 pm
BN: Fast and uncomplicated! Just the type of recipe we all need once in a while. Good work, Penny!
 
Sep. 12, 2012 7:21 pm
Not much of a "recipe" bikerfamily but certainly an 'idea' for a quick meal. We all need those from time to time.
 
Sep. 12, 2012 10:43 pm
Well done. I'm hooked on the Chorizo.
 
Sep. 13, 2012 8:24 am
mommasangelbaby does he just not eat the store bought ones? see I thought I hated eggs because all my life I had only had the store bought eggs and then once i decided to try a fresh egg. OMG it was heaven. I can't get enough of them now. I still can not eat store bought with out them being greatly disguised but i will eat a fresh egg with just a little pepper. I wondered why then one day I actually looked at the packaging, I didn't know they pasteurized eggs. Go figure. SO it may be a combo of the food and all that they give them and the fact they are pasteurized. I am not for sure. Just know they are so different.
 
Sep. 13, 2012 9:42 am
I might add that you keep raising the bar.
 
Sep. 13, 2012 11:00 am
http://www.americastestkitchen.com/recipes/detail.php?docid=29694&amp;incode=M**ASCA00 I watched this on tv some years ago and I have used this method ever since. Simple and creamy scrambled eggs.....with salt :)
 
Sep. 13, 2012 11:12 am
Hi bd.weld. I am going to pick up some of the Chorizo. I bet it is great. I don't know about that bar you speak of - I really took the easy route this time.
 
Sep. 13, 2012 11:14 am
ariessweetie - There is a huge difference between fresh eggs and commercially produced eggs. I buy 'regular' eggs for baking - mainly because of the sizing but also because of the cost. Fresh eggs are "eating eggs" in this house.
 
Sep. 13, 2012 11:14 am
Thanks for the link Mauigirl - I will check it out!
 
Sep. 15, 2012 12:55 pm
Jacque Pepin adds a little salt before he beats his eggs (for an omelette at least) he is classicly trained and taught me, via TV, to make a great omelette!! I am sticking with his classic technique :)
 
Sep. 16, 2012 5:00 am
Hi maddysmom - isn't is interesting that there are so many schools of thought on cooking eggs? More important than salt or no salt, I think the cooking temp is far more important. Thanks for stopping in.
 
Sep. 16, 2012 8:10 am
I agree Baking Nana, I also learned from 'Jacques' that higher temperatures toughen eggs. Who knew there was so much to learn about eggs!
 
Sep. 16, 2012 10:14 am
There is certainly more than one way to scramble an egg!
 
Sep. 17, 2012 2:53 pm
"My Goodness" that looks so yummy! My kind of recipe, nice and easy too. Love that it has cheese in it.
 
Sep. 18, 2012 9:55 am
Thanks Shorecook. It is definitely a short cut meal.
 
 
 
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Baking Nana

Living In
Corona, California, USA

Member Since
Aug. 2009

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy

Hobbies
Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Photography, Music, Charity Work

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About Me
Every morning my granddaughter calls and says, "Good morning Nana. Whatcha doing? Are you baking Nana?" Hence my name, Baking Nana. I love to bake bread and never get tired of it. Yeast is additive! Visit me at BakingNana.com If you would like to contact me directly please use the 'Contact Me' on my site. http://bakingnana.com/contact-me/
My favorite things to cook
I go through phases, Asian for a while then Italian then on to something else. I love experimenting with new flavors and different spices. Some times my husband will ask if we will ever have "ordinary" food again. Once in a while I have to toss him a burger just to keep quite! Actually, he is a good sport and my favorite taste tester.
My favorite family cooking traditions
In our family if it is your birthday you get to choose the menu. We have had some really interesting meals. In March we have 5 birthdays so we do one big party - what a crazy menu that is! Christmas dinner is very traditional. Sausage rolls, Prime Rib, Yorkshire Pudding, gravy, Green beans with bacon, Mashed Potatoes (the really fattening kind) and trifle for dessert. If I were to dare to omit any of those items I would be lynched.
My cooking triumphs
Mastering really great bread is probably my biggest triumph. I am always so pleased when I create a perfect Asian dish.
My cooking tragedies
There have been a few but none so horrible that I can't laugh about them now.
 
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