Another Pinterest find: baked eggs! I’ve seen recipes like this all over Pinterest and I thought it was time I gave it a try. I’ve already said how I’m all about convenience in the morning so this works out perfectly! The possibilities are really endless for what you can do with baking eggs but I decided to keep it rather simple. I used a muffin tin and cracked an egg in each cup.
The basic directions are to bake the eggs at 350 degrees for 10-15 minutes. Before putting them in the oven I added in broccoli and spinach and mixed it all together. Cheese or any meat like bacon, turkey, or ham would be great additions. These are great to freeze for later use.
So delicious and so easy! Definitely a win win!
What to do when trapped inside from a winter storm with two feet if snow? Bake!
I scrounged up some reserves if baking products and bananas that were on one their last days and made banana muffins. This recipe is super easy and takes about 10 minutes prep. This recipe came from allrecipes.com and goes as follows:
1.5 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas (I used 4 small)
3/4 cups white sugar
1/3 butter (I used about 1/2 cup applesauce)
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Makes about 12 large muffins or 48 mini muffins.
Now all I’m missing is hot cocoa 🙂
Stay safe and warm
My thought process at Trader Joes: “that huge bag of rolled oats is such a deal compared to the smaller boxes!” Days later I’m annoyed that these rolled oats can’t be cooked well in the microwave to make for a quick and easy breakfast and I embarrassingly had to clean out the mess I made from my oatmeal boiling over in the microwave at work…not to mention I was left hungry and opted to get a bagel instead. So in order to justify my purchase of the oats now that I have gone and bought the 30 serving container if quick oats I starting looking for recipes using rolled oats. I came across a few granola recipes and mixed and matched until I came up with the one below. It’s super quick an easy and will make plenty of servings to last through the week (approx. 4)
Cinnamon Chia Seed Granola
1 C rolled/old fashion oats
2 tbs chia seeds
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbs honey
2 tbs canola oil
Add ins like crasins or other dried fruit
Preheat the oven to 300 degrees and line a cookie sheet with parchment paper.
Combine all dry ingredients through nutmeg in a bowl.
Stir in honey and oil until well coated.
Spread out evenly over cookie sheet.
Bake for 15 minutes until golden brown, stirring occasionally.
Once cooled, add any additional dried fruit of your choice!
So easy and much healthier than the store bought versions.
Goodbye 2012, hello 2013!
New Year’s Eve is all about the appetizers, champagne and party hats. Oh, and sequins of course. This year I am keeping it low key and going over a friend’s place for appetizers and drinks. Obviously I took this as my chance to make something new! I am also bringing the Goat Cheese Stuffed Dates that I made for Thanksgiving but I didn’t want to be a boring repeat offender so here’s a new recipe!
Smoked Salmon Bites
This is definitely one of the easiest appetizers to make and it’s slightly embarrassing to even consider it a recipe but I made it up myself so whatever.
4oz Smoked Salmon
4oz (one half package) cream cheese, softened
1 large cucumber, sliced
Chopped chives (for garnish, dill will also worked well)
Mix cream cheese with chives. Spread about 1 tsp of cream cheese on each cucumber slice and top with a small piece of salmon. Done!
HAPPY NEW YEAR!!
I am a huge fan of Mexican. When I studied abroad in Australia there was a chain called Wahoos that had the BEST fish tacos. I’m told they’ve migrated and now have locations in NYC and I am just dying for them to expand more. Since my love for fish tacos started I was always scared to try recipes for fish tacos because it could never live up to the tastes I remember from Wahoos.
This recipe is no replica but when I get that craving it definitely fills a void! It comes from one of my favorite blogs , Skinny Mommy and I’ve copied her recipe below:
Here’s What You Need: (For 4)
4 small tilapia fillets (defrosted if applicable)
Paprika & Cumin
Extra virgin olive oil
6oz FF plain yogurt*
2/3 cup of salsa
Mexican cheese (Like part-skim cotija or queso fresco)
*Note: Greek yogurt is very tangy, so if you don’t like that flavor go with lf or ff sour cream or plain yogurt that is not Greek.
Here’s What You Do:
Preheat a capful of extra virgin olive oil in a pan over medium high. Season the fish on both sides with paprika and cumin to coat. Heat for about 3-4 minutes per side or until cooked through. Squeeze lime over the top. Meanwhile, mix the yogurt with the salsa to create a sauce, chop the cilantro and the cabbage. Heat the tortillas (I just heated them up in the same pan I made the fish.) Layer the sauce, the fish, the cabbage, the cilantro and more sauce. Give an extra squeeze of lime and then sprinkle with the Mexican cheese.
I loved the mix of salsa and yogurt to create a sauce, it’s so easy! Also the cabbage gives a much needed crunch. I’m not the biggest the cilantro fan so I skipped that but it was delicious without it!
Easy peasy and until Wahoos expands more this will hold me over!
Chinese food is one of those kinds of foods I have mixed feelings about. Sure, it tastes good but something about the plate full of grease just gets to me. However, circa 2am after a night out, these mixed feelings are out the window and I am usually on board. In my recipe searches I’ve seen a lot of make at home options for chinese food but was alwyas intimidated to try it. I think you know what’s coming….
This is where my girl Martha comes in. I found a recipe for a lightened up version of sesame chicken on Martha Stewart’s webiste and decided to give it a try. Pretty much all the ingredients I had on hand which made it easy to think about attempting. I actually lightened it up a bit more here by swapping the oil for cooking spray and used a bit less honey. Here’s the recipe from her site (http://www.marthastewart.com/313256/lighter-sesame-chicken):
- 3/4 cup brown rice
- 3 tablespoons honey
- 2 tablespoons sesame seeds
- 2 tablespoons soy sauce
- 1 garlic clove, finely chopped or crushed with a garlic press
- 2 large egg whites
- 1/4 cup cornstarch
- 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
- Coarse salt and ground pepper
- 2 tablespoons vegetable oil, such as safflower
- 4 scallions, thinly sliced
- 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced
- Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
- Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
- Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice
This was such an easy recipe and great for a quick weeknight meal!
Martha has yet to let me down 👍