Recipe Review: Breakfast Bacon Egg Cups

 

After seeing these yummy egg cups on pinterest I had to try them! They are super easy to make.

 

Ingredients:

Eggs

Spices and seasonings (I used seasoned pepper and garlic salt)

Bacon

Shredded Cheese

A muffin tin (not that this is an ingredient!)

 

1. Preheat oven to 350 degrees.

2.  In your muffin/cupcake tin wrap the bacon around the circular edge

3. Wisk together 1 egg for each tin and add your seasoning. I added a splash of almond milk but I think this might have made it too runny there it got messy in the tin.

4. Pour the egg mixture into the bacon wrapped tin

5. Top with shredded cheese

6. Repeat in each tin for the number you want to make. The nice thing about this is you can make 2 or 3 for yourself or a whole tin for a larger group.

7. Bake for 30-35 minutes

8. Let cool and pop the bacon egg muffins out and onto your plate.

9. Enjoy!

 

Recipe Review: Pomegranate Mojito

A new favorite drink of mine is the pomegranate mojito. I enjoyed making these for some friends over New Years Eve. I started with this recipe and then adapted it to my taste. I cut the sugar in half and it is still plenty sweet for me. Sometimes I add a few more mint leaves or more club soda. You will figure out what you like! Here is my modified recipe:

1 tablespoon sugar
1 tablespoon fresh squeezed lime juice
12 mint leaves
6 tablespoons white rum
1/4 cup pomegranate juice
1/2 cup club soda

In a tall glass place the sugar, fresh squeezed lime juice and the mint leaves in the bottom. Use a muddler to mash up the mixture to release the flavors of the mint. Add the rum and pomegranate juice. I just used the bottled POM juice for mine. Fill the glass with lots of ice so you can keep this drink nice and cold. Top with club soda, I normally don’t measure this out and just do a little bit to fill it to the brim. Finish with a stir of the straw and sip away.

For those who don’t like pomegranate juice, omit the juice but add a bit more sugar, up to an extra half of a tablespoon, depending on your preference.

Recipe Review: Crunchy Parmesan Ranch Chicken

I just posted a recipe for the Crispy Chicken a few weeks back. I loved that recipe and have since found a similar one. I just made it and it is oh so delicious! Thanks to Erin from How to Nest for Less for providing such a yummy recipe I found on Pinterest! It’s a very easy and quick recipe to make.

INGREDIENTS:

• 2 cups crushed cornflakes
• 3/4 cup grated Parmesan cheese
• 1 packet dry Ranch dressing mix
• 1.5 lbs boneless skinless chicken breasts
• 1/4 cup butter or margarine – melted

DIRECTIONS:
Mix together crushed cornflakes, parmesan cheese and ranch powder package in a container large enough to put your chicken pieces in.
Cut chicken breasts in strips (or chunks) and dip in butter. Then coat with parmesan cheese, ranch and cornflake mixture. Try to cover nearly all the surfaces.
Either place chicken on a baking stone, or in a pan sprayed with olive or vegetable oil. If there are bare spots that the mixture hasn’t fully covered, you can always sprinkle another layer of the mixture on top. Depending on the size and thickness of your pieces, you will bake for 20- 30 minutes at 350 degrees. Just be sure the chicken is cooked through.
I thought the chicken turned out amazing! I used fresh parmesan cheese which I think made it a bit too greasy. In the original recipe she used Kraft parmesan cheese which is pretty dry and powdering so I would suggest trying this type of parmesan cheese versus the shredded fresh cheese that is next to the cheddar shredded cheeses. I also think the greasiness could have been from dipping this in butter, next time I will use egg whites, much healthier!

Recipe Review: Crispy Chicken

I remember my mom making this crispy chicken I always loved because it was so moist and I loved the crispy coating. I recently came across a similar recipe from Real Simple and it pushed me to make it. One trick I remember from my mom making it was using a stoneware piece. I recently got a stoneware platter from a friend who sells pampered chef. I haven’t used it as much as I should but it is great for making pizza and chicken. I know with the chicken it makes it a lot juicier. The recipe calls for crushed multigrain cereal flakes (I used corn flakes as that’s my moms recipe) and it is delicious! I highly suggest trying this recipe out, especially if you have picky eaters!

Ingredients

• 1 3 1/2-pound chicken, cut into 10 pieces and skin removed
• 2 tablespoons Dijon mustard
• 2 cups multigrain cereal flakes, crushed
• 1 tablespoons olive oil
• kosher salt and black pepper

Directions

1. Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat.
2. In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes. This time varies greatly if you chicken is frozen or thawed and how big the pieces are. I cooked my thawed small pieces for 30 minutes and it was a tad too long.

Recipe from Real Simple

Margarita Mondays

I have added a twist to the basic margarita by adding orange juice, it is really tasty! I am sure I am not the first to do this but I thought I would share my “recipe” with you. To be honest I just put a little of this and that in the mix, but I would estimate it to be around these proportions. Play around with the amount of orange juice as it can really change the flavor.

2 oz tequila
4 oz premade margarita mix (we like the Kirkland brand from Costco, evidently there is a mix with tequila in it if your state allows liquor to be sold at supermarkets, Oregon does not unfortunately)
3 oz orange juice
a few ice cubes

Throw all the ingredients in a magic bullet or blender, then blend until you like the consistency. Then enjoy!



My other current favorite is a creamsicle or blended creamsicle!
2 oz whipped flavored vodka
6-8 oz orange juice
Simply stir together or add a few ice cubes and blend for a frozen treat!

Enjoy these yummy drinks out in the sun!

Recipe Review: Stir Fry

 I found this great recipe from AllRecipes.com I love that this recipe incorporates vegetables, I have been working on eating better and having more vegetables and fruits (if you know me you know I am very picky and not so healthy of an eater).

First take a look in your fridge and pantry for ingredients and then take a trip to the store for the remaining items:

½ cup chicken broth

1/3 cup soy sauce

¼ cup white wine or additional chicken broth (I used broth)

2 garlic cloves minced

¼ teaspoon ground ginger (I found fresh ginger root for 99 cents at Grocery Outlet)

¼ teaspoon pepper

1/8 teaspoon crushed red pepper flakes

¾ pound skinless boneless chicken breast halves, cut into strips

4 teaspoons canola oil

2 cups broccoli florets

2 cups julienned carrots

2 cups shredded Chinese or napa cabbage

1 cup fresh or frozen snow peas cut into 1 inch pieces

A handful of scallions

6 ounces spaghetti or chow mien noodles

2 teaspoons cornstarch

After gathering all the ingredients together, combine the first seven ingredients to make your marinade. Set aside ¾ cup of this mix for later.

Put the chicken (in strips or chunks) in a large ziplock bag and pour in the marinade. Mix the marinade so it coats all pieces. Refrigerate for 30 minutes.

After a half an hour, remove the bag and pour out the marinade. Add the chicken to a large nonstick skillet or wok with 2 teaspoons of oil. Cook for 3-5 minutes or until no longer pink. Remove and keep warm.

Stir fry the broccoli and carrots in the remaining oil for 6 minutes. I broke the broccoli into really small pieces to help it mix in a little better. Add cabbage and peas and continue cooking for three minutes longer or until the veggies or crisp tender. Meanwhile cook the pasta according to directions. I used chow mien and cooked for 3 minutes then drained.

Combine cornstarch and remaining marinade you set aside, stir until smooth. Add to the vegetable mixture and bring to a boil. Cook and stir for 2 minutes or until sauce thickens. After draining pasta, pour into vegetable mixture and stir. Add some chopped scallions if you like. Return chicken to the pan, stir and heat until warm.

 The meal was delicious! I loved the marinade. The vegetables were a bit hard to swallow though, but at least I got a few nutrients J Also, I enjoyed using my new vintage apron from Sur la Table! Isn’t it adorable?

 I hope you enjoyed this recipe review! Any new recipes you have tried lately? 

Quick and easy pork loins

Are you ready for a very easy and healthy dinner? I hadn't had pork in a while and remember always enjoying barbecued pork when I was younger so I asked my mom what she did to season it and it was so simple: garlic powder and Lawry's seasoning salt! So I bought three small organic pork loins. Pork is a bit expensive but the difference between organic and non organic was very minimal so it was easy to make the right choice! I sprinkled on some garlic powder, Lawry's seasoning salt and a bit of pepper around all the edges of the meat. I then barbecued it on medium heat until it was seared on one side, flipped it and seared the other side, then I cut into it to make sure it was done since I don't have a thermometer. The best part of pork is it has very low fat in it! I served it with a side of salad and garlic cheese bread! I didn't take a photo as I didn't intend on blogging about it, but I thought I would share this easy meal for those looking for dinner in a pinch! 

photo credit

Recipe Review: Muddy Buddies

I was first introduced to this thing called muddy buddies by a dear friend of mine back in high school. I had never heard of such a thing or tried them, but after I did, I was in love with this sweet treat! I got the urge to make some muddy buddies, so I found the recipe, got the ingredients and whipped it up!

Gather your ingredients:
9 cups of any Chex brand cereal, I used Corn Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar


1. Pour 9 cups of chex cereal into a large bowl
2. In a microwaveable bowl combine chocolate chips, peanut butter and butter

3. Microwave for 1 minute. Stir. Microwave another 30 seconds or until mixture stirs smooth. This time greatly depends on the power of your microwave
4. Add 1 teaspoon vanilla to mixture and stir well
5. Pour the mixture over the cereal in the bowl and stir well until all pieces are evenly coated

6. Pour the mixture into two gallon size Ziploc bags, splitting evenly
7. Add 3/4 cup powdered sugar into each Ziploc bag
8. Seal the bag well then shake until all the pieces are evenly coated in the powder

(grr this won't upload the correct direction!)

9. Remove from bag and store in airtight container. You don't want to leave it in the same bags as they have chocolate and powder all over them!
Enjoy your treats! They are seriously delicious!

Recipe adapted from Betty Crocker


What have you been making lately? Any recipes you suggest I try or want me to review? I would love your suggestions!

Recipe Review: Spinach and Artichoke Dip

Tonight I hosted a Stella and Dot trunk show! If you haven't heard of it, check it out! Its a really cool collection of Jewelry. There are so many things I have been eyeing after looking through the catalog but I think I have figured out the pieces I am going to purchase.

The Libby Necklace

I love the simple delicate chains giving the layered look. I can't decide if I want gold or silver.

The Vitality Necklace (lower necklace)

This is another sleek and simple necklace that could go with lots of things!

Nugget Wrap Bracelet

I'm loving the wrap look lately and this looks really cute layered with other bracelets. 

Adrienne Chain Earrings

Love Love Love these!!!!

Trust me, I love many other things but a girls gotta have a budget!

Anyways, when I had my friends over I decided to have wine, chips, salsa, guacamole and spinach and artichoke dip. I found this great recipe that is a copy cat of Applebees spinach and artichoke dip on Budget Savvy Diva.

I have to say, it turned out pretty amazing! Everyone loved it! Definitely saving this in my recipe book. Have you tried any good recipes recently?