Breakfast On the Go - Spinach Egg Nests

So I saw this recipe on the almighty Pinterest, and thought it was worth sharing.

Morning are busy in most households, so I imagine most people run out the door with a coffee in hand and maybe a yogurt to wolf down at the office. Well, in our house, that's not the case. If you are a regular reader of this blog, or if you know me at all, you'll know that I am completely addicted to eggs. I literally don't know how I could go on living if they suddenly didn't exist.

With that being said, I eat eggs every morning. And while they are certainly not a 5 course meal, they take a few minutes to prepare. A few minutes that I could sometimes use to do something else! So when I saw this recipe, I was really excited, as it allows you to make eggs in advance.

For this recipe you will need:

• A muffin tin, sprayed with cooking spray
• 6 eggs (or however many openings your muffin tin has)
• 12 leaves of spinach
• Salt and pepper to taste

Ready for how easy this is?

Preheat the oven to 350 degrees. Lay 2 spinach leaves in each muffin tin. Crack an egg in each muffin tin.

 

 

( I like to leave my yolk whole but you can certainly scramble your eggs in a separate bowl beforehand.)

 

 

Sprinkle each nest with a little bit of salt and pepper, and pop those babies in the oven for 12-15 minutes.

That's it! Then simply remove, let cool and store. In the morning, all you have to do is pop an English muffin in the toaster, zap the egg nest in the microwave, and a hot and healthy breakfast awaits!

Note: You can get more creative with these if you'd like; add your favorite type of cheese, tomatoes, caramelized onions, etc. to jazz 'em up. :)

Enjoy!

Doug's Manly Mini Meatloaves

I always give Doug a hard time about cooking. He thinks that cooking requires unwrapping a Kielbasa sausage, cutting it up, covering it with shredded cheddar, and baking it for 20 minutes. I’ve seen him make a meal of just hamburger meat and spaghetti sauce.

So when he took vacation from work last week, and offered to cook dinner, I wasn’t expecting much. I got out of work on Monday, and gave him my usual call. He sounded really chipper, but busy and insisted that I “come home hungry”. I could just picture him in the kitchen with like all 4 burners on, liquids boiling over, and the smoke alarm going off, but what I came home to was much the opposite.

When I arrived home, the table was set, and dinner was just about on the table. A welcome sight after a long Monday at work. He had prepared mini meatloaves, sweet potatoes and a garden salad. I was super impressed. Though I’m not usually a huge fan of meatloaf, I was really surprised by how good this was! It was super moist and fluffy and I could tell he was proud of his creation.

The recipe is as follows:

• 1 lb. of ground turkey
• 1 small onion, chopped
• 1 egg
• 1/4 cup of milk
• 1/2 cup of breadcrumbs
• 1 tsp. of garlic powder
• 1/4 cup of ketchup
• Salt & Pepper to taste

 

Preheat the oven to 375 degrees. Spray a muffin tin with cooking spray and set aside. Combine all ingredients together in a bowl and spoon contents into the muffin tin. Top with a dollop of ketchup, and cook for 30 minutes. Remove from oven and serve alongside your favorite starch or veggie.

 

 

 

 

Definitely a man meal, but it sure was good!

Food Network Magazine Chicken and Rice Casserole + Life As a Preggo

Hello friends,

I come to you today with an easy casserole recipe I saw in the "Cheese" issue of Food Network Magazine. My mom sent me this magazine at LEAST a month ago, as she  knows my affinity...nay...addiction to cheese. Since becoming a preggo however, I've learned that there are a great many foods (and of course drinks) that are frowned upon. One of these frowned upon foods just so happens to be one of my favorite things on this earth: cheese. Well, at least certain types. Apparently soft cheeses have a higher likelyhood of containing lysteria, a bacteria that is potentially harmful to us preggos. And while I'm not one to worry about things that PROBABLY won't happen, it's a different story when another life depends on your decisions. Ehhh, responsibility.

Anyways, I digress.

I finally flipped open this magazine on (yet another) cloudy day here in Atlanta. Did I say I wanted to leave Florida?...................Did I say that..................

Digressing again.

Anyway, I flipped open this mag, and found this great recipe that I knew would be a hit in our house. I also tend to lean towards recipes where I have most of the ingredients on hand. Somehow our grocery bill just never gets any lower, no matter what I do, so I try to make the absolute most of what I've got.

I would also like to report that although I am super excited and grateful to be pregnant, I sure feel limited on my activities. I literally spend most of my time, pinning recipes, cleaning the house, and willing time to pass more quickly. I guess I'm just not used to not being able to wakeboard, ride around in the very bouncy Jeep, and work-out (psh, not that I'm sad about not being able to work-out....), but it's just strange to me. I also think I feel antsy because I'm just looking forward to knowing what the kid is (3 more weeks til the gender scan!) and knowing WHO the kid is. 9 months sure is a long time.

Ok let me actually talk about cooking on my food blog.

For this recipe you will need:

• 2 tbst. butter
• 2 cloves garlic, minced
• 2 scallions, sliced
• 2 cups chopped broccoli
• 2 cups shredded rotisserie chicken (skin removed)
• 1 cup, medium grain white rice
• 1 tomato, chopped
• 2 cups chicken broth
• 1/4 cup sour cream
• 1 cup diced fontina
• 1/4 cup grated parmesan
• 1/4 cup shredded mozzarella
• Salt and Pepper to taste

Preheat the oven to 425. Melt the butter in a large saucepan and add most of the scallions and all of the garlic. Cook about 2 minutes. Add the broccoli, chicken, rice tomato, 1 tsp. salt and pepper to taste. Stir to combine. Whisk the chicken broth and sour cream together, the pour in the skillet, and bring to a simmer. Stir in half of the fontina, parm, and mozz. Cover with a lid or aluminum foil, transfer to the oven, and bake for about 20 minutes.

Carefully (with an oven mitt) remove the skillet from the oven, turn it off, and switch the broiler on to high. Sprinkle the casserole with the remaining cheese, then broil until golden, about 2 minutes.

Not sure what I was going for with this angle...

Note: All broilers are NOT created equal, so watch the dish after about 1.5 minutes. It's astonishing how fast cheese can go from golden brown to "cool, I just ruined the whole thing".

Finish by sprinkling the remaining scallions on top. Let cool slightly, and serve. :)

Another note: You may or may  not remember a recipe on this very blog for homemade chicken broth. Any time I buy a rotisserie chicken, I make broth, because why the heck not? It's healthy, non-processed, and it's freeeeeeeeeeeeeeee.
All you really have to do is take the chicken carcass, some herbs, and some water, and boil it for a few hours. Then simply strain the liquid, discard the bones and herbs, and freeze the liquid.

Until next time. :)

Buffalo Chicken Ranch Quesdadillas with Bacon

Hey blog pals,
Today I come to you with a recipe I saw over on seededatthetable.com. I modified it just a tiny bit based on what I have in my kitchen, and let me tell you, the result was delicious!
This first weekend of Spring is dreary and cold in Atlanta, so I'm taking this curl-up-on-the-couch Sunday to get some meals prepped for the week, and give these delicious looking quesadillas a try.

For this recipe you will need:

- 2 whole wheat tortillas
- shredded cheese (I used cheddar and mozzarella)
- shredded rotisserie chicken
- ranch dressing (about 3 tablespoons)
- hot sauce (about a teaspoon, depending on how hot you like it)
- half a yellow onion, chopped
- EVOO; about a tbsp.
- 4-5 button mushrooms, chopped
- 2 strips of cooked bacon

To begin, cook the bacon. When done, let drain on paper towels and chop. Set aside. While the bacon cooks, add the the onion and EVOO to a skillet on medium heat, and cook til caramelized. If they look like they're burning, simply turn down the heat and stir frequently. Once the onions begin to brown, add the mushrooms and cook for about 4-5 minutes. Remove from heat.

Mix about a cup of shredded rotisserie chicken with the ranch- hot sauce mixture. Save a small amount of the sauce to spread on the tortillas.

Take one tortilla and spread a thin layer of sauce on it. Next, top with a layer of the onion and mushroom mixture, then chopped bacon, chicken, and cheese. Take the top tortilla and spread a thin layer of the remainder of the sauce and place on top of your masterpiece.

Carefully place the quesadilla in a skillet over medium heat. Let cook for 3 minutes. With a large spatula, carefully (I may or may not have flung some of the contents across my stove...) flip over the quesadilla and continue cooking for another 3 minutes. Remove, let sit for 2 minutes, slice and serve!

 



 This is seriously so good, it tastes like it came from a restaurant. I'm pretty sure Doug ate it in under 3 minutes.

Mission accomplished!

Spinach, Tomato, Caramelized Onion Fritatta

 
 So I know I've made a fritatta before, but I thought I'd grace you with another one because they are so delicious (remember my addiction to eggs) and so easy to make. Also, I enjoy their versatility; you can get really creative with them, and as long as you have eggs and some cheese, you can really throw whatever you want in there.

Today, I am home sick from work and really wanted something that was easy to make, and healthy so that it would help boot this pesky cold out of me.

The answer: Spinach, Tomato, Caramelized Onion Fritatta.

For this recipe, you will need:

- 6 eggs
- 1 box of frozen spinach, thawed, with the liquid squeezed out
- 1 vine ripe tomato, chopped
- 1/2 an onion, chopped
- 1/2 cup shredded cheddar cheese
- salt and pepper
-EVOO

Drizzle a medium skillet with EVOO, and heat to medium high. Add the onions and some salt and pepper. Cook for about 3-4 minutes until they start to turn brown.

In a large bowl, add the eggs, drained spinach, and a pinch of salt and pepper. Just eyeball it.

Add the tomatoes to the onion mixture and cook for about another 3 minutes. Remove from heat and let cool slightly.

Once cooled, add the tomato and onion mixture to the egg mixture.

 Heat a large skillet over medium heat, and add your fritatta mixture. Let cook for about 5-6 minutes ( I usually do the dishes whilst I'm waiting).

Set an oven rack at the top of your oven and preheat your broiler to high.

Once the fritatta cooks on the stove for the allotted time, sprinkle the top with the cheese, and place it in the oven for 3 minutes.

This part can be a little tricky because every oven is different, and if you've ever broiled something on high, there's a good chance that, at some point, you burned it. I sure have. Sooooo, just flip on your oven light and watch it.

Once the 3 minutes is up, grab the handle with an oven mitt, and give it a little shake. If it still looks jiggly, set it back in for a minute or so.

It's done when it doesn't jiggle. :)

I hope you give this recipe a try and love it as much as I do!

Until next time!

 

Hellooooo Fall French Onion Soup

Good Lord! My last post was July 29th?!?!?! My apologies. Things have been rather busy in this neck of the woods. As a matter of fact, our neck of the woods is now literally in the woods; in our new place, in Mableton GA!

I must say, it is rather nice to walk outside in the morning and not be assaulted by heat and humidity before 9 a.m., but I do miss FL for so many reasons. Mainly our friends and family. :( And Cowboys. Call me crazy.
But, for those of you that don't know me personally, my husband was promoted and thus relocated to Atlanta, GA. Which allows me to not only be less than 10 minutes away from my very best friend, but also gives me a chance to find a REAL job.
I'm certainly looking, but it is, of course, a process. In the meantime, I've found my way to the grocery store (here in Mableton, it's called Kroger), and regardless of the name, the grocery store is a place that will always make me feel right at home. (Is that sad?..)

I recently saw a super simple recipe for French Onion Soup on Everyday Italian on Food Network and I just had to make it. Can you tell that I'm excited about the cooler weather? I'm already making soup...

For this recipe, you will need:

-2 yellow onions, thinly sliced
-2 tbsp. EVOO (extra virgin olive oil)
-4 cups of beef broth
-a few sprigs of thyme
-salt and pepper
-smoked gouda cheese, thinly sliced.
-a french baguette (or any crusty bread) cut into cubes

Directions:
Preheat a large skillet over medium-high heat. Add the EVOO. Add the onions, and some salt and pepper. Cook for about 10 minutes. Depending on your stove, (we now have a gas stove!!!) you may need to reduce the heat a little. Just make sure they are simmering nicely and not screaming hot.
Add the thyme and cook for one minute.
Add the beef broth and simmer for 30-40 minutes.

Take a break. Drink some wine. Make a salad. Whatever. Now that I'm a "woman of leisure", I like to stand on the back deck and just breathe. It's nice.

Once the broth is done, turn your broiler on high. Spoon the broth into bowls, top with bread cubes, and slices of cheese.

 

 

Note: The original recipe called for fontina cheese, but I couldn't find it. If you can, by all means...

Place the bowls on a cookie sheet and set them under the broiler for 5 minutes or so.
Make sure to check on them because some broilers just get plum crazy and you don't wanna waste that precious cheese.

Remove your masterpiece from the oven, let sit for about 2 minutes so you don't scald your mouth (like I did), and enjoy!

I know it doesn't look like traditional French Onion Soup, but it sure was good! And perhaps next time, I'll slice the cheese just a tad thinner.. ;)

Egg, Cheddar and Spinach Bakes

Hey pals!

I know on my last post I said I was making black bean cakes and Sloppy Joe’s, buuuut the Sloppy Joe’s got eaten too fast for me to get a picture of and the black bean cakes need some perfecting, so I come to you with something new -  a super impressive and delicious egg and spinach frittata. I saw these on Giada at Home on Food Network and I just loved them. I exchanged some of the ingredients Giada used, for ingredients more conducive to my taste, and they turned out great!

I actually made these and took them over to our friends Charlie and Lisa’s house for our traditional Sunday Funday get together. What’s funny is, they centered their menu around what I said I was making (the black bean cakes) and so when I showed up with eggs, it didn’t quite go with their skirt steak fajita theme. Oops!

Luckily, they got eaten for breakfast. J

For this recipe you will need:

• Vegetable oil cooking spray
• 1 tablespoon extra-virgin olive oil
• 6 slices bacon, chopped
• 2 shallots, chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Two 1/2-to-3/4-inch-thick slices country-style bread, cut into 1/2-inch cubes (about 4 cups)
• 6 large eggs, beaten, at room temperature
• 2 packed cups chopped spinach
• 1 1/2 cups grated cheddar (6 ounces)
• 1/4 cup milk, at room temperature
• Muffin tin pan

Preheat the oven to 400 degrees.

Spray the muffin tin with the cooking spray.

Heat the oil over medium-high heat in a medium skillet. Add the bacon and cook until browned, about 6 minutes. Remove the bacon and drain on paper towels. Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes.

In a medium bowl, mix together the cooked bacon, shallots, bread, eggs, spinach, cheddar and milk until all the ingredients are moistened.

Spoon the mixture into the muffin tin and bake until golden brown, about 25 minutes.

Cool for 20 minutes. Using a paring knife, go around the edges of the muffin tin and unmold onto serving plates. Serve warm or at room temperature, and enjoy!

*Laptop update: Somehow my laptop has a bad hard drive after a mere two years of ownership. I have no idea what that means, or how it happened, but I come to you from Doug’s computer which is only home on the weekends. I will keep cooking and update as often as I can though! Thanks for continuing to follow my adventures in cooking and I’ll see you all soon! J