Egg Muffins

I wanted to try out my new silicone baking cups I got for Christmas, so I found this recipe for Egg Muffins here at Kalyn's Kitchen. They are a great breakfast that you can take on the go, and are very healthy (I think they even work on the south beach diet). You can mix and match meat and veggies to come up with your favorite combination!



Egg Muffins
From: Kalyn's Kitchen

Ingredients:
10 eggs
2 tsp Spike Seasoning
Milk
1 Cup Grated Cheese of your choice
3 green onions diced small
other chopped veggies... I used green pepper and mushrooms
Diced Ham or Canadian Bacon

Directions:
1. Preheat oven to 375

2. Use regular or silicone muffin pan, silicone baking cups or regular paper cups (if using paper, use 2 liners per cup. Spray any/all generously with Nonstick Spray.

3. In the bottom of the muffin cups, layer diced meat, veggies, cheese, and green onions. Fill about 2/3 full

4. Break eggs into large measuring bowl with pour spout, add spike seasoning and a little bit of milk if desired. Wisk.

5. Pour eggs into each muffin cup until it is 3/4 full. Stir each gently with a fork.

6. Bake 20-25 minutes until muffins have risen and are slightly browned and set

7. Eat immediately, or keep in the refrigerator for up to a week an dreheat in microwave. They can also be frozen.

Blueberry Barbeque Salmon

I know I have been a bit MIA since the Holidays, but I'm ready to step it back up. A couple years ago we got this recipe from one of Bill’s Men’s Health Magazines and loved it, but I lost the recipe until recently when Bill found it online. It is still as good and easy as I remembered!

Blueberry Barbeque Salmon
From: Men's Health

Ingredients:
1Tbsp blueberry jam
2tsp barbecue sauce
2 4oz (80g) Salmon fillets

Directions:
1. Set the oven to broil

2. In a small bowl, stir together the jam and sauce until well blended.

3. Coat a baking sheet with non-stick cooking spray. Arrange the salmon on it, sprinkle on salt and pepper, then spoon 2/3 of the sauce over the fillets.

4. Broil for 5-7 minutes, or until the fish flakes. Spoon the remaining sauce over the fillets before serving.

Peppermint Pie

This is one of my favorite desserts and will be my last post of the year. We only have it during the Holidays because the stores by my house only carry the Peppermint Ice Cream at Christmas. It is a super easy recipe from my mom and is always a big hit! Have a Merry Christmas and Happy New Year!



Peppermint Pie
From: My Mom

Ingredients:
Peppermint Ice Cream
2 cups Rice Crispies
6 oz Semi Sweet Chocolate Chips
1/4 cup of butter
Chocolate Syrup

Directions:
1. Lightly butter the bottom and sides of pie plate.
2. Melt butter and chocolate chips.
3. Mix in rice crispies until completely covered.
4. Press into pie plate and place in the freezer.
5. After crust is firm, soften the ice cream and fill crust evenly with ice cream (usually about ¾ of a tub).
6. Freeze at least an hour or overnight. Serve with chocolate syrup drizzled over each piece.

Chilean Rice

first had Chilean Rice at my Mother-in-law's house and liked it so much that I my husband ask for the recipe. Since she doesn't really work from recipes we got a vague description of what to use and paired that with a recipe we found from Men's health and came up with this. It is as close as we could get it to the original and I think it is quite good. A little bit different than just plain rice as a side


Chilean Rice
From: based on My Mother-In-Law/Men's Health


Ingredients:

1 1/2 cup long grain rice

1 1/2 Tbsp finely grated carrots

1 1/2 Tbsp very finely diced red bell pepper

1 clove garlic (minced)

2 Tbsp Olive Oil.

2 1/4 cups HOT water

1 1/2 tsp Salt

Directions:

1. Rinse the rice thoroughly under cold running water and drain.

2. Boil Water.

3. While water is boiling, heat Oil in a separate saucepan over medium heat. Add the bell pepper, carrots, & garlic. Saute, stirring for 2 minutes.

4. Add the rice, and cook until the rice has absorbed the flavorful oil (1 Min)

5. Pour in hot water, and add the salt. Bring to a boil, reduce the heat to low, cover, and simmer 15-20 min. Do Not stir while cooking.

6. The rice is done when the water had been completely absorbed and the rice is tender. Fluff the rice with a fork if desired and serve at once.



(served here with blackened Tilapia and mango salsa... that recipe to come)

Quince

This isn't a recipe, but it is a food I like so I wanted to share. I love cheese, and when Bill's Parents go to South America they bring me back some Quince paste which goes well with a soft cheese. I'm sure they have it around where I live, but so far, I have liked the kind they bring me best. If you haven't ever tried it and you like cheese... do yourself a favor and get out and try it!

Black Bean & Veggie Soup

 
Here is another easy soup that I found from the blog suburban bliss. I love Black Beans so this was perfect for a cold November day watching football! Enjoy!

Black Bean & Veggie Soup
From: Suburban Bliss


Ingredients:

1-2 cans of Black Beans (15oz) (I added 2 because I love Black Beans)

1 can chicken (or vegetable) Broth (15oz)
1 can Diced Tomatoes (15 oz)

1 can refried beans (15oz)
1 can drained corn

1 Cup Salsa

1/2 tsp cumin

1 tsp chili powder

Directions:

1. Mix everything together and heat. I added the corn... because I love corn in everything, but you could leave it out. You could also add some meat to this if you wanted, but it seemed hearty enough with out it to me.

2. Heat through

3. To serve, place crushed tortilla chips in the bottom of the soup bowl and ladle soup over top. Top with cheese and sour cream if desired.

(you cant see them but there are tortilla chips underneath!)

Easy Tacos

Since I like tacos and I like things that are easy, this recipe really appealed to me. I got it from a Better Homes and Gardens magazine. It was pretty good, and very easy.

(I also included Cilantro here... this is an optional ingredient... just as a garnish. I happened to have some so I used it)

Easy Tacos
From: Better Homes and Gardens

Ingredients:

1 17oz pkg. refrigerated beef pot roast with juices

1 14oz can diced tomatoes with green chilies (Ro*tel)

1 green sweet pepper cut into strips

1 lime, cut in wedges

sour cream

corn tortillas

Directions:

1. Microwave beef according to package directions.

2. Meanwhile place undrained tomatoes in small sauce pan. Heat through.

3. Remove meat, reserving juices.

4. OPTIONAL: It didn't say to, but I cooked my green pepper strips a little in a pan with olive oil to heat them up a bit... but I didn't let them cook too long, they still had a crisp bite.

5. Serve on warmed tortillas with tomatoes, green pepper strips, sour cream, and Cilantro. Drizzle reserved juices if desired.

Cheese Broccoli Soup

Here is another soup recipe from my mom. It is easy to make any day of the week, and it is one of my favorites.



Cheese Broccoli Soup
From: My Mom

Ingredients:
16 oz. Frozen Broccoli (heated and drained)

2 cans cream of potato soup

1 can cream of chicken soup

1 can cheddar cheese soup

2 cans milk

Directions:

1. Combine ingredients and heat through

2. Serve with mozzarella cheese and croutons if desired.

Turkey Burgers

This is a recipe a recipe that Bill found in Men's health, we really like them. With the spicy salsa, and cool avocado and sour cream it is quite delicious. The recipe calls to cook them in a frying pan, but when it is nice enough out, we usually grill them - your choice. They are good both ways. Enjoy!

Turkey Burgers
From: Men's Health

Ingredients:

1 lb lean ground turkey

wheat buns

1 avocado, sliced

Chipotle Salsa

1/4 tsp salt

1/4 tsp pepper

pinch of cumin

1 tomato, sliced

1/2 red onion, thinly sliced

sour cream

Directions:

1. Mix the meat, salt, pepper, and cumin. Form into 4 equal patties

2. Preheat a skillet or frying pan over medium-high heat. Coat with small amount of olive oil

3. Add burgers. Cook them for 4-5 minutes a side, until slightly firm to the touch. (Can cook on grill as well)

4. Dress each bun with avocado slices, tomato, and red onion. Top with burger, sour cream, and salsa.

Chicken Pasta Jardin

 

I decided to be adventurous and try one of my own creations. It turned out pretty good, there are a few changes I may make next time (and make sure I come up with exact measurements), but it was quite tasty and light.



Chicken Pasta Jardin

Ingredients:
1 lb Chicken, cubed
1/2 a zucchini, sliced
1/2 a red or green pepper, sliced, and halved
1/4 - 1/2 Onion, sliced and halved
1/4 lb Green Beans, cut into 1 inch pieces (You can really use whatever veggies you like)
1 Tomato, roughly chopped
White wine
Olive Oil
1/4 tsp Basil (I used dry because that is all I have)
Lemon Juice & Zest from 1/2 a lemon
Kosher Salt
Ground Pepper
Angel Hair Pasta


Directions:
1. Chop vegetables, place all veggies, except tomatoes in a ziploc bag.

2. Add 1 Tbsp Olive Oil, 1 Tbsp White wine, and a dash of salt and pepper.

3. Seal Bag and shake together.

4. Heat medium saucepan to medium high heat. When heated, add contents of bag.

5. Cook vegetables until tender crisp (more crispy then tender since they will be added to the mixture again later) - Also, start cooking pasta.

6. While vegetables are cooking, place cubed chicken to the bag used for the vegetables. Add another Tbsp of Olive oil, white wine, and a dash of salt and pepper. Shake to combine.

7. When vegetables are ready remove to a bowl, and return pan to heat. Add the chicken.

8. Cook Chicken until all pink is gone (this will vary depending on how large your cubes are 6-8 min)

9. Add vegetables to pan with Chicken, and add the tomatoes that were set aside.

10. Add aproximately 3 tbsp olive Oil, 3-5 tbsp white wine, a good squeeze from a 1/2 a lemon, Lemon zest from the 1/2 lemon, and a 1/4 tsp Basil. Add a dash of salt and ground pepper to taste.

11. Let simmer for a few minutes until heated through. Taste the sauce and add more of any of the ingredients (since I just eyeballed my measurements, I only took a guess at the exact measurements).

12. Serve over pasta. Garnish with Parmesan Cheese. (Looking back I might have mixed the past in with the mixture before serving it to get more flavor in the pasta). Enjoy!