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Category Archives: Savory
Mornings are hard and sometimes making good choices in the morning are even harder. I am lucky enough to have a husband who makes sure that I have a healthy breakfast every morning, but he rarely extends that courtesy to himself. I wanted to do something for him, but I well understand my limits so I knew this would have to be strategic. I’ve seen lots of people making “egg cups” online, and it seemed like a good place to start. So this past Sunday I read a bunch of recipes on Pinterest and decided to give it a shot.
- 7 eggs
- 1/8 cup of milk
- 1 cup sliced mushrooms
- 1 1/2 cups mushrooms
- 1/4-1/2 cup of cheese (I used goat cheese, but you can use whatever)
- Salt & pepper to taste.
*I also through in some garlic and a little Mrs. Dash seasoning 😉
- Preheat oven to 350 degrees and grease the muffin tin.
- Slice mushrooms and chop spinach.
- In a large mixing bowl, scramble the eggs and then mix in the eggs, salt, and pepper.
- Stir in the veggies and divide the mixture between the muffin cups.
- Sprinkle in the cheese and bake for 15-20 minutes.
- Allow to cool and then you’re good to go.
- You can store the extra in the fridge for up to a week,
- To make sure that I was getting a less biased reaction, I took a couple to my friend Cassie; both she and Andy really liked them. 10 out of 10, would try again. I, on the other hand, have a weird texture thing with eggs, and they were just a bit…squidgy for me.
- I think these would work with so many other mix-ins; Andy and I have already talked about some other variations we’d like to try. One of my friends is thinking of trying a super protein packed option for her husband.
Don’t worry, guys: I haven’t died; it’s just the end of tax season. Well to be more specific, it was the end of tax season. Now I am sitting here, in what remains of my life after pulling 10-12 hour work days, and trying to find the motivation to start working reconnecting with the rest of the world. Step one, put on glitter shoes; step two, use the internet for something other than Facebook. Before things went completely to hell, I did manage to work in another recipe from my new challenge book. I figured since my first recipe was from the “muffin” section, it only made sense for me to try something from the “biscuit” sections this time around. It’s all about balance, people. Okay, also what I have in the fridge, but you get what I am saying.
I went for the very first recipe in the section, and I was very, very pleased with the results. So was Andy. And Stanley who got up on the stove and ate the top off of a biscuit or two before we caught him.
- I only have one teeny issue with this recipe: I had to add a splash more of the cream than it called for, since I just couldn’t get the mixture so come together the way it was supposed to. This led to just a bit over-mixing, which the recipe warns you about. I think with a couple more tries, I will have this down perfectly, and I will be able throw together a batch in next to no time. Andy is already counting the days until he can say goodbye to the canned biscuits forever 🙂
My mom is planing to visit in a couple of weeks and I am already planning my shopping list and menu. While Andy doesn’t mind the vegetarian fare, I try not to “inflict” my dietary restrictions on house guests. Not that I think every non-vegetarian has to have meat in every meal, but coming from me it can sometimes be misconstrued as trying to trick them or force them into my way of doing things. While I’ll still probably pick up some bacon and chicken (or something along those lines) I did find a meat-free meal that we can all enjoy. Featured on Cupcakes and Cashmere, these Mediterranean bites are a great way to make sure there is a little something for everyone.
All images from here.
I have been a little under the weather this week. Consequently, dinner hasn’t been my biggest priority, although I did pull it together enough to make marscapone stuffed french toast with honey, blueberries and pistachios. It was crazy good, not gonna lie, but mostly it’s been whatever I can throw together in the time it takes Andy to drive home. I can’t say that today will be any different, but if I were feeling motivated, I would be making these gorgeous Cheddar Buttermilk Waffle BLTS from Joy the Baker (with vegetarian bacon for me of course).
You’ll have to click over to her blog for the recipe, and to see more of her adorable orange cat Tron-cat (he looks so much like Oliver!). I just wanted to share some of these mouthwatering photos. Suddenly take out doesn’t seem as appealing does it?
All images from Joy the Baker.
I was thrilled when I saw these recipes for Artisanal Toast on Cupcakes & Cashmere. Andy and I have been experimenting with different types of bread and even baking our own bread lately, and I always feel bad making something boring with something “special”. Especially when that something “special” took 3 hours to make.
Lox + Chive Cream Cheese
Ingredients: Cream Cheese, Chives, Lox, Dill, Capers, Lemon
Ingredients: Tomato+Garlic Hummus, Sprouts, Cucumber, Tomato, Feta, Olive Oil
Avocado with a Kick
Ingredients: Avocado, Radish, Shallot, Lemon Zest, Maldon Sea Salt, Olive Oil, Red Chili Flakes
Peanut Butter + Banana + Sea Salt
Ingredients: Peanut Butter (unsalted), Banana, Honey, Maldon Sea Salt, Ground Cinnamon
I guess it could be argued that incorporating a “special” ingredient counteracts the boring, but I am going to use this post as an excuse to make fancy toast for breakfast. And by me I mean Andy. You here that honey? I want fancy toast for breakfast tomorrow.
Images and recipes from Cupcakes & Cashmere.