Make Ahead Egg Muffins or Mini Loaves

Here is another Christmas breakfast item I made ahead for a stress-free, delightful Christmas Morning.  

After they were baked and completely cooled, I froze them.  After thawing in the fridge for a day, I warmed them up in the oven at the same time I warmed the Hash Brown Casserole.

The original recipe was to put these in muffin tins, but I used my mini loaf pan (makes 8) so we could have servings that were a bit larger.  

The main idea here came from spendwithpennies.com

Make Ahead Eggs

10 eggs

1/4 t. pepper

1/4 t. salt

1/4 t. garlic powder

1 1/2 c. ham, 8 slices of bacon, or 1/2 lb. browned sausage (I think I may have used 1 lb. sausage?)

1/2 red bell pepper, diced (I used green)

1/4 c. onion diced small

1 c. shredded cheddar, or other blend of your choosing

1/2 c. mozzarella cheese

Sauté the bell pepper and onion a bit.

Whisk the eggs, salt, and pepper.

Grease the muffin or loaf pan generously with butter.

Divide the pepper and onion mix, meat of your choosing, and cheese in each muffin or loaf.  Pour the egg mix over the cheese mix.

Bake for about 25 minutes or until set.

Let them rest a couple minutes and then run a knife around the edges to release them for the tin.

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c = cup

t = teaspoon

Jingle Juice

 Looking for a festive holiday cocktail for a crowd?  Look no further.  This recipe came from our friend Dawn and has been made several times in the neighborhood.

Jingle Juice

2 bottles red Moscato

1 bottle prosecco

1/2 c. vodka

4 c. cranberry apple juice

2 c. frozen cranberries

1/3 c. mint leaves

2 limes sliced 

In a large vessel or punch bowl, combine all the ingredients.

Hash Brown Casserole

I made this for Christmas breakfast this year and our crowd of 7 almost finished the whole dish!  I was trying to keep things manageable and stress free, so I baked this several days ahead of time and put it in the freezer after it was cool.   

There is a lot of stuff in here, so it was good to get it done early.  After thawing in the fridge for a day or two, I popped it in the oven to heat it through day-of.  A very good decision and one I would make again!  Recipe source:  chefsavvy.com

Hash Brown Casserole

30 oz. frozen shredded hash browns, thawed and patted dry

3 T. butter

1 large onion, diced

4 cloves garlic, minced

1/4 c. flour

1 1/2 c. chicken broth

2 c. milk

1 t. Dijon mustard

1 t. Worcestershire 

1 t. Italian seasoning

1 t. salt

1/4 t. pepper

2 1/2 c. shredded sharp cheddar, divided (I shredded a block of cheddar.  It melts a lot better than pre-shredded)

1 c. sour cream

1/4 c. parmesan cheese, grated

Melt butter over medium high heat and sauté the onions for a few minutes until they start to get tender.  Add the garlic and cook another minute.

Stir in the flour and cook for a minute.

Slowly whisk in the broth, milk, Dijon, Worcestershire, Italian seasoning, salt and pepper.  Bring to a gentle simmer over medium heat, stirring constantly for about 5 minutes.  The idea here is to get it to thicken up a bit.

Remove from the heat and add the 2 cups of the shredded cheddar.  Whisk it until the cheese is melted.  Stir in the sour cream.

Layer the hash browns in a 9x13 casserole dish.  Pour the cheese mixture on top.  Top with the remaining 1/2 cup shredded cheddar and 1/2 cup parmesan.

Bake for 40-45 minutes at 350 degrees until it is golden brown and bubbly.  Allow it to rest 10 minutes or so before serving.

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nutrition notes for 8 servings: 325 cal, 13g carbs, 13g protein, 25g fat

c = cup

t = teaspoon

T = tablespoon

Bacon Wrapped Smokies

 I'm bringing these to our neighborhood Holiday Appetizer and Cocktail Night!

Bacon Wrapped Smokies

1 lb. bacon (prob not thick cut bacon)

1 14 oz package Little Smokies weiners

1/2 c. brown sugar

pinch of cayenne

Line a baking sheet with aluminum foil.

Cut bacon in thirds.  Wrap bacon around a smokie and secure with a toothpick.

Combine the brown sugar and cayenne.

Roll each smokie in the the brown sugar mix.  

Place the smokies on the baking sheet and bake at 425 degrees for 10 minutes, flip them over and bake for another 10 minutes or until the bacon is done as you like it.

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lb = pound

oz = ounce

c = cup

Gingerbread Bars

 I saw this recipe pop up in my Facebook feed.  Everyone needs a bit of gingerbread around the holidays, right?   After I made them, I wasn't sure I was going to keep the recipe.  But, the people have spoken.  Everyone that had one loved them, so here you go.

Bars

2 1/2 c. all purpose flour

1 1/2 t. ground ginger

1 t. cinnamon

1/4 t. ground nutmeg

1/4 t. ground cloves

1/2 t. baking soda

3/4 c. unsalted butter, softened

1 c. brown sugar (I used dark)

1/3 c. unsulphured molasses

1 egg + 1 yolk

2 t. vanilla

Cream Cheese Frosting

1/2 c. unsalted butter, softened

8 oz. full fat cream cheese, softened

2 - 3 c. powdered sugar

1 - 2 T. heavy cream or milk

In a bowl, combine the flour, ginger, cinnamon, nutmeg, cloves, and baking soda.  

In another bowl, cream together the butter and brown sugar until fluffy.  Beat in the molasses and vanilla, then add the egg and yolk until fully combined. 

Gradually add the dry ingredients, mixing until just combined.

Press the dough in a greased 9x13 pan with your hands  (You may need to grease your hands to keep the 'sticking' to a minimum.)

Bake for 22-25 minutes or until the edges start to pull away from the pan and an inserted toothpick comes out clean.

Allow them to cool completely before frosting.

Frosting:

Beat the butter until light and fluffy.  Add the cream cheese and beat until smooth.  

On low speed, gradually add the powdered sugar 1 cup at a time, alternating with 1 T. of heavy cream or milk.  Continue beating until the frosting reaches your desired consistency and sweetness.

Spread the frosting evenly over the cooled bars.

Top with festive sprinkles, if life leads you in that direction.

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c = cup

t = teaspoon

T = tablespoon

oz = ounce

Spritz Cookies

 The Christmas classic Spritz Cookie.  A cookie plate isn't complete without it.  Here is my mom's recipe that she rated an A+.    

I messed up on the flour calculations and added 228 grams instead of 288 grams.  Oopsie.  As a result, they spread and were not the look one is going for when making these!  Taste was great, appearance zero.

There's always next year to give them another go....

Chili

 It's gettin' cold out and that means chili season!  This is a new version I tried today and it is sitting in the fridge right now for all those flavors to meld together before dinner tomorrow. Of course, you can adjust any of the ingredients for different beans, bean:meat ratio, spices.

Chili

2 lbs. ground beef

1 small onion, diced small

1 green pepper, diced small

1 large jalapeno, diced finely

3 cloves garlic, chopped

2 cans diced tomatoes (I used 1 chili ready and one with green chilies)

2 cans beans (I used 1 mixed chili beans in mild sauce and 1 black chili beans in mild sauce)

7 oz. can tomato paste

15 oz. can tomato sauce

32 oz. beef broth

2 t. each of oregano, garlic powder, and cumin

4 T. chili powder (I used 2 t. chipotle chili powder and the rest mild chili powder)

Fry up the ground beef.  Drain it and then add the pepper, onions, and jalapeno to saute.  Then add all the other ingredients.   Simmer for a good hour to reduce some of the liquid while all the other ingredients get really happy together.

Serve with a dollop of sour cream and shredded cheese.  Or even some diced avocado.

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lb = pound

oz = ounce

t = teaspoon

T = tablespoon

Slow Cooker Chicken Tortilla Soup

 I got this original recipe in a cookbook called Fix It & Forget It Lightly and couldn't leave well enough alone and modified it a bit with more beans and really, just more of everything.  Here is what I came up with.  Really, it is quite a satisfying meal.  And, so so easy!

Slow Cooker Chicken Tortilla Soup

1 can refried beans

1 can black beans, drained

1 can pinto beans, drained

1 c. frozen corn

1 1/2 c. chunky salsa

6-8 c. chicken broth, depending on how thick you want your soup

1 1/2 c. or so of shredded chicken

1 c. shredded cheese, cheddar or jalapeno jack cheese work well

extras:

crushed tortilla chips

sour cream

Combine all ingredients but the cheese, chips and sour cream.  Cook on low for 3-4 hours in the slow cooker.

Once hot and ready, mix in the cheese until melted.  Serve with a dollop of sour cream and crushed tortilla chips.

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c = cup

Shrimp and Chicken Sausage Corn Chowder

 This recipe was from the New York Times, listed as a non-recipe because there were no measurements--you just do what feels right.  It also called for cod.  I swapped that out for shrimp and sausage.  This is what I did and it turned out fantastic.  Definitely blog worthy!

Shrimp and Chicken Sausage Corn Chowder

2 slices of bacon

1 small sweet onion, diced

2 russet potatoes, diced

2 carrots, diced

1 c. frozen corn

4 c. fish stock (chicken stock would work too but will change the flavor a bit)

1/2 c. white wine

cooked shrimp, chopped (I used about 15-20 or so med-large)

1 fully cooked chicken sausage (I used Gilbert's Caprese since that is what I had in the freezer)

1/4 c. heavy cream

Bay leaf

Smoked paprika

Old Bay Seasoning

Salt and Pepper

Fry up the bacon in a large sauce pan and chop it in pieces.   With the bacon grease in the pan, saute up the carrots, onion, and potatoes until the onions are translucent.  Season with a few shakes of paprika, Old Bay, salt, and pepper.    Add the corn.   

Add the fish stock and they bay leaf.  Allow the mixture to bubble until the liquid has reduced by about a third and the potatoes are cooked.  Add the shrimp and sausage.  When everything is heated, add the heavy cream and cook for a couple more minutes.

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c = cup

Biscuits

 I wanted to try a biscuit recipe to go with the Lemon Chicken Rice Soup we were having for dinner tonight and found this recipe on sugarspunrun.com.   This was absolute perfection.  Honestly, it could not have been better.  10/10 would recommend.   I often tweak a recipe a bit.  Not this time.  No way.

We had them with butter, but they would be totally awesome with jam or sausage gravy.   And, a biscuit would make a great egg sandwich for breakfast with bacon and cheese.  Ooo!  Or a drizzle of honey! The possibilities are endless!   

To quote my dinner partner,  "I wish I could turn back time and have this all over again."  Well lucky for him, there are only 2 of us and we have tons of soup left and 5 more biscuits!  Dinner tomorrow, anyone?

This recipe makes 6-7 biscuits.  

Biscuits

250 g. all-purpose flour (2 cups)

1 T. baking powder

1 T. granulated sugar

1 t. salt

6 tablespoons unsalted very cold butter (stick it in the freeze a bit if you have to)

3/4 c. whole milk or buttermilk, or 2%.  (I used whole)

Preheat the oven to 425 degrees.  Line a baking pan with nonstick parchment paper.

Combine the flour, baking powder, sugar, and salt.   Set aside.

Remove the butter from the fridge or freezer.  Shred the butter into small pieces using a box grater (that's why you want it cold!) and add it to the flour mixture.

Mix the butter in with the flour mixture with your hands until it is course crumbs.

Add the cold milk.  Use a wooden spoon or spatula to stir until it is just combined.

Transfer your biscuit dough to a well floured surface and work the dough together with your hands.   If the dough is too sticky add a bit more flour.

Once the dough is cohesive, fold it in half and use your hands to gently flatten it into a rectangle.  Rotate the dough 90 degrees and flatten again.  Repeat 5 or 6 times, but don't overwork the dough.

Using your hands (not a rolling pin), flatten the dough to 1 inch think and lightly dust a 2 3/4 inch round biscuit cutter with flour.

Making close cuts, press the cutter down in the dough, do not twist.  Drop the biscuits on the prepared sheet pan.

Once you have gotten as many out of the dough as possible, reform the remaining dough to cut as many biscuits as possible, at least 6.

Bake for 12 minutes exactly at 425 degrees.  You want them to be just turning lightly golden brown.

Brush with melted butter immediately after they come out of the oven.

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T = tablespoon

t = teaspoon

c = cup

Sorry folks:  280 calories, 36g carbs, 5g protein, 13g fat per biscuit. 

Banana French Toast Bake

 Another holiday weekend, another brunch!  This time it was a banana version.  And cinnamon??  AND a streusel topping?!?   Winning combo right here.  Added bonus for another prep-the-night-before!

Banana French Toast Bake

1 lb. French or sourdough bread cut in cubes less than 1 inch in size (I used French baguette this time)

8 large eggs

2 c. whole milk

1/2 c. heavy cream

1/2 c. sugar

1/4 c.  brown sugar, unpacked

1/2 T. cinnamon

2 t. vanilla

6-7 chopped bananas (sliced and quartered)

Streusel Topping:

3/4 c. flour

3/4 c. packed brown sugar

1 t. cinnamon

1/2 c. cold butter cut in pieces

Grease 9x13 casserole dish.  

Whisk the eggs, milk, heavy cream, sugars, vanilla, and cinnamon.   Add the bread cubes and combine so the bread soaks up the egg mix.  Then stir in the chopped banana.

Pour the mixture into the casserole dish, cover and refrigerate overnight.

In the morning, take the pan out of the fridge and preheat the oven to 350 degrees.  

Make the streusel topping by combining the flour, brown sugar, and cinnamon.  Cut the butter in or combine with your fingers.

Cook 35-40 minutes until set.  You might want to cover with foil if it looks like the top is getting to brown.   Add the streusel topping the last 5-10 minutes.

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lb = pound 

c = cup

T = tablespoon

t = teaspoon

Rosemary Garlic Mustard Pork Tenderloin

I buy pork tenderloin frequently because sometimes the sales are such a good deal!   But pork can be tricky and dry out so fast.

Here is a new flavor combo I tried a few days ago.  It worked nicely.

Rosemary Garlic Mustard Pork Tenderloin

1 pork tenderloin

2 T. or so olive oil

5 cloves garlic, minced

2 or 3 T. stone ground mustard

2 or 3 T. chopped fresh rosemary

1/2 t. salt

a few turns of freshly ground pepper

Mix the olive oil, garlic, mustard, rosemary, salt, and pepper.

Rub the mixture all over the tenderloin.

I like to bake my tenderloin on an oiled wire rack in a baking pan.

Bake at 400 degrees for about 25-30 minutes until internal temp is about 155 degrees.

Rest a bit  before slicing.

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t = teaspoon

T = tablespoon

Celery Orange Feta Salad

We're headed to friends for dinner last minute and I whipped this up spur of the moment with things I had on hand.  It's light and refreshing!

You be the judge -- Chose your amounts based on your personal preference.  

Celery Orange Feta Salad

Greens of your choice, spinach, arugula, romaine all work

3-4 stalks sliced celery

2-3 segmented oranges

thinly sliced red onions

crumbled feta

a bit of fresh chopped mint (optional.  I had some to use up)

Sliced almonds (I left these off the salad and served on the side because of an allergy friend)

Dressing

even parts olive oil, freshly squeezed lemon juice and honey

a bit of dijon mustard

salt/pepper

Buffalo Chicken Jalapeno Pasta

Yes, you guessed it folks!  I'm still using up that bottle of buffalo sauce and fresh jalapenos from my sister's plants, but I'm not sad about it.    This is comfort food.

BIG bonus points for this being a one pot pasta meal--no precooking of the pasta required.  I 💓 when that happens.

Buffalo Chicken Jalapeno Pasta

1 lb. shredded cooked chicken

3-4 jalapenos, depending on size.  seeds and ribs removed to your liking

1/3 c. diced onions

1 T. oil

8 oz. penne pasta or similar

1 15 oz. can diced tomatoes, undrained

1 1/2 c. chicken broth

4 oz. cream cheese

1/4 c. buffalo sauce

1/2 c. shredded mild cheese, like Monterey jack, colby-jack

2 T. butter

In a braiser or large saute pan with a lid, Saute the jalapenos and onions in the oil until softened.

Add the tomatoes with the liquid, broth, and pasta.  Cover and bring to a strong simmer.  Remove the lid, stir, replace the lid, and turn heat down to medium-low.  Let cook for 10-12 minutes until the pasta is tender and  most of the liquid is absorbed.

Stir in the cream cheese, butter, and hot sauce until the cream cheese is melted.  Then, stir in the cheese.

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c = cup

T = tablespoon

oz = ounce

lb = pound

Buffalo Chicken Jalapeno Poppers

My sister grows some awesome jalapenos each year and I snagged some really gigantic ones to stuff.  I also wanted to use some more of the bottle of buffalo sauce we picked up on a recent vacation.   These are a nice variation to the sausage version of stuffed peppers.  I doubled this recipe because, like I said, the peppers were HUGE.  We had them as a meal.

Buffalo Chicken Jalapeno Poppers

10 jalapenos (this is if they are just the normal size you normally get at the store), cut in half lenghwise with seed and most of the ribs removed

4 oz. cream cheese, softened

3 green onions, chopped, green parts only

2 oz. shredded sharp cheddar

4 oz. shredded chicken

1/4 c. buffalo sauce (or other hot sauce)

some panko crumbs to sprinkle on top, optional

Combine the cream cheese, cheddar and green onions in a bowl.  Add the chicken and the buffalo sauce.

Fill each pepper half with a spoonful of the mix and place on a baking sheet with lined with parchment paper sprayed with some oil.

Sprinkle some panko on top of each.

Spray the peppers with a bit more oil.

Bake at 350 for about 25-30 minutes.

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oz = ounce

c = cup

Chicken Salad II

I threw together a chicken salad with stuff hanging around in the fridge.  When I do stuff like that, I'm just winging it and don't usually write it down.  One and done.  This was a goodie, though, so here are the ingredients so I can try to duplicate it again.  

I don't have many specific amounts, you're just going to have to do what feels right.

Chicken Salad

Shredded chicken breast (mine was 3/4 lb.)

radishes, diced (I used 4)

celery, diced (maybe 4 or so medium stalks?)

red onion, diced (about 1/4 onion)

carrots, diced (I prob used about 12-15 baby carrots)

fresh dill

salt

several cracks of pepper

a couple shakes of garlic salt

a few squeezes of lemon juice (maybe 1 T. ?)

mayo (maybe 1/2 c. ?)

Easy Alfredo Sauce

 I had a some leftover ingredients in the fridge that were just right for the makings of a pasta dish -- spinach, mushrooms, andouille sausage -- but had no jarred alfredo sauce, so made my own with what I also had available.  Nice!

Easy Alfredo Sauce

2 T. butter

2 T. flour

1 1/2 c. whole mile

1/2 c. freshly grated parmesan

a few cracks of pepper

a few pinches of salt

a pinch of cayenne pepper

Melt the butter and stir in the flour until it becomes a paste. Cook for a minute.  Slowly whisk in the milk and stir until it thickens.   Add the parmesan cheese.  Once blended and your desired thickness, add the salt, pepper and cayenne pepper.  

Toss with whatever you like!

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c = cup

T = tablespoon

Potato Salad

If you really know me, than you know I love a good potato, and I'm pretty happy with this recipe I put together after inspiration of a variety of recipes I searched online.  What's not to love, really.  Potatoes, fresh dill, crunchy celery, mayo, you get the idea.  

Hello, beautiful. 

This serves about 8 people for a side dish.  If you want leftovers, increase the batch.  It's great the next day, too!  Don't ask me how I know that.

Potato Salad

1 1/2 lbs. baby potatoes

a generous 1 c. sliced celery

3 or 4 radishes, diced (optional if you don't have any)

1/3 c. red onion, diced small

1/4 c. chopped fresh dill

1/2 c. mayo

1/4 c. sour cream

1 T. lemon juice

1/2 T. dijon mustard

Boil the potatoes until tender, about 13-15 minutes.  Let them cool about 15 minutes and then quarter them (or cut a bit smaller if your potatoes are bigger)

Combine the potatoes, celery, red onion, radishes, and dill.

Mix the mayo, sour cream, lemon juice, and dijon as the dressing. 

Add it to the potato mixture and garnish with a bit more fresh dill.

Cannoli French Toast

I saw this recipe online a few months ago and was saving it for a brunch opportunity.    Hello, Sunday before Memorial Day!  Today is your day!

When I did a bit more research on this, I saw others posted it, too, with a few variations.  The orange zest in this really makes it pop.  

Cannoli French Toast

1 loaf brioche bread (I used Aldi chocolate chip brioche)

1 c. whole milk

1/2 c. heavy cream

1/2 c. ricotta cheese

6 eggs

1 T. vanilla

1/4 c. sugar (optional)

2 T. orange zest

Filling:

1 c. powdered sugar

4 oz. cream cheese

1/4 c. ricotta cheese

1/4 t. salt

mini chocolate chips as desired, especially if your brioche is plain!

Mix the milk, heavy cream, 1/2 c. ricotta, eggs, vanilla, orange zest, and optional sugar.  Set aside.

Beat the filling ingredients together.  Spread the filling on 1/2 of the brioche slices.  Top with the other 1/2 of the brioche slices.   Cut each into quarters.

Line up the quarters with cut side up in a buttered 9x13 pan.  

Pour the egg and milk mixture over the slices and let it sit in the fridge for a couple of hours to soak it up a bit.  Overnight would probably work, too.

Bake at 350 degrees for about 40 minutes.  Top with a sprinkle of chocolate chips for the last 15 minutes or so.

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c = cup

T = tablespoon

t = teaspoon

oz = ounce

French Onion Dip

Have a taste for good old fashioned French onion chip dip but don't have a packet of the Lipton seasoning?  I have you covered.  This is super good and a combo of a few recipes.

Grab your favorite bag of potato chips and enjoy.   You really will.

French Onion Dip

1 c. sour cream

1 T. dried minced onion

1 t. onion powder

1 pinch garlic powder

1/4 t. kosher salt

1 t. dried parsley

1 t. better than bouillon beef flavored (optional, but makes a good umami flavor)

Mix all the ingredients and refrigerate for a couple hours to allow the flavors to meld.

Oven Baked Chicken Thighs

I made these when I was helping my daughter and son-in-law after the birth of OUR FIRST GRANDCHILD!  He's a really good cook and liked these, so I think that is a win.  Or he was really tired and was just happy to have someone to cook for him....

Oven Baked Chicken Thighs

3 lbs. chicken thighs (about 6-8)

2 T. olive oil

2 t. salt

2 t. garlic powder

2 t. onion powder

2 t. Italian seasoning

1 t. black pepper

1 t. paprika

Oil a sheet pan.  Pat the chicken dry with paper towels.  Arrange the chicken on the pan and rub the thighs with oil.

Mix the salt, garlic powder, onion powder, Italian seasoning, black pepper, and salt.

Rub the seasoning into the thighs.

Bake at 400 degrees for 35-45 minutes.

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lb = pounds

T = tablespoon

t = teaspoon

Sheet Pan Fajitas

 It was raining today and fajitas was in the menu plan.  Sheet Pan Fajitas to the rescue!  Super easy. Super flavorful.

Sheet Pan Fajitas

2 lbs. chicken breast cut in long strips

3 green peppers, color your choice. cut in strips

1 onion, cut in wedges

Tortillas

Seasoning:

1 T. chili powder

1 1/2 t. paprika

1 1/2 t. cumin

1/2 onion powder

1/2 t. garlic powder

1/4 t. oregano

1/4 t. cayenne pepper

salt and pepper

Toss the peppers in onions in a good amount of the seasoning.

Lightly grease a large sheet pan with non-stick spray.  Spread out the veggies on the sheet pan. Lay the chicken on top and sprinkle with another good amount of the seasoning.   Drizzle with oil.

Bake about 20 minutes at 425 degrees.

Serve on a tortilla and a dollop of sour cream.  Add chopped cilantro if you have it.

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lb  = pound

T = tablespoon

t = teaspoon

Chocolate Almond Croissant Bread Pudding

 I found this in Better Homes & Gardens and thought it would be worth trying for a holiday brunch.  Hello, Easter!  I changed it up a bit by adding sliced strawberries before baking.  Seemed like a good idea, and I'm happy.

Chocolate Almond Croissant Bread Pudding

3/4 c. almond flour

1/3 c. sugar

1/3 c. butter melted

2 T. flour

7 eggs

3 c. half and half

1/2 c. packed brown sugar

1 t. vanilla

1/2 t. almond extract

1/4 t. salt

6 croissants, torn into bite-sized pieces (about 8 cups)

1 c. semisweet chocolate chunks (I think dark would be really good, too)

optional: 1 c. or so sliced strawberries

Stir together the almond flour, sugar, butter, flour, and 1 egg.

For the custard, beat together the remaining 6 eggs.  Stir in the half and half, brown sugar, vanilla, almond extract, and salt. 

Spray a 2 - 3 qt. baking dish with non stick spray.  Add croissant pieces to the dish  Add the strawberries if you choose to use them. Pour the custard mix over the top, jiggling the baking dish a bit to distribute it.  Sprinkle with the chocolate chunks.  

Evenly spoon mounds of the almond mixture over the top.

Bake at 350 degrees until golden brown and the custard is set, about 40 minutes for the 3-quart, 50 minutes for the 2-quart dish.

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c = cup

t = teaspoon

T = tablespoon

Blueberry Yogurt Breakfast Bowl

I found this recipe on healthyfitnessmeals and it is such a great cool, refreshing breakfast.  Super satisfying!  I'm pretty sure the recipe is intended as a serving for one, but really, it's a lot if you add a bunch of fruit on top.   I split it and had it two days.

Blueberry Yogurt Breakfast Bowl

1 c. frozen blueberries

1 c. greek yogurt (the original recipe called for vanilla, but that usually has added sugar so I went with plain)

1 T. honey, optional (but if you go for plain yogurt, you'll prob want it)

1 T. chia seeds

Topping ideas: sliced bananas, sliced strawberries, raspberries, blackberries, shredded coconut, granola (try my recipe here!), other fruit or nuts of your choice.

Microwave the frozen blueberries for 1 minute and mash them up with a fork.  Stir in the yogurt, chia seeds, and honey.  

Refrigerate for 2 hours (I do mine overnight)

To serve, scoop your yogurt blueberry mix in a bowl and add your desired toppings.

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c = cup

T = tablespoon

Pork Tenderloin Rub

 Looking for a way to spice a plain pork tenderloin?  I've got you covered.  I found this on sidewalkshoes.com.  Weird name, huh?   This was super juicy and was awesome topped with the mango salsa recipe.  

Do yourself a favor, though.  Do not make this in a ceramic baking dish.  You heat up the pan and then put the cold meat in.   Lessons learned.  Use a metal pan.

Pork Tenderloin Rub

1 t. brown sugar

3/4 t. chili powder

3/4 t. paprika

1/2 t. kosher salt

1/2 t. onion powder

1/2 t. ground cumin

1/4 t. garlic powder

1/4 t. dried thyme

1 lb. pork tenderloin

Combine all of the rub ingredients.  

Rub the tenderloin with the rub on all sides and place it in the fridge for about 20 minutes while you wait for your oven.

Preheat oven to 425 degrees.  Put an oven safe pan in the oven and preheat that, too.

Take the tenderloin out of the fridge and carefully add it to the hot pan in the oven.

Bake it for 15 minutes, then turn the pan and bake for another 10 or so until the pork reaches 145 degrees.  You might want to check it a bit earlier just to be sure.  You don't want this to overcook.  145 degrees was perfect and it wasn't at all dry when we had it for leftovers 2 days later.  

Leftover tip:

Serve the thinly sliced pork loin over a grain bowl topped with leftover mango salsa.  

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t = teaspoon

Zucchini Bread

 Zucchini was on sale this week.  What does that mean?  Start searching for a zucchini bread recipe.  I found this 'healthy zucchini bread' recipe on cookieandkate.com.

Zucchini Bread

1/3 c. melted coconut oil

1/2 c. honey or maple syrup

2 eggs

1/2 c. milk

1 t. baking soda

1 t. round cinnamon + more to swirl on top

2 t. vanilla

1/2 t. sea salt

1/4 t. ground nutmeg

1 1/2 c. grated zucchini (about 7 ounces), gently squeeze out the excess moisture

1 3/4 c. whole wheat flour

optional: 3/4 c. roughly chopped raw walnuts or pecans, toasted a bit.

Preheat oven to 325 degrees.  Grease a 9x5 loaf pan.

Beat the coconut oil and honey until combined.  Add the eggs and beat well.  (if the oil solidifies when in contact with the cold ingredients, rest the bowl in a warm place for a few minutes or 20 seconds in the microwave)

Add the milk, baking soda, cinnamon, vanilla, salt, nutmeg.  Switch to using a spoon and stir in the zucchini.

Add the flour and stir just until combined.  Gently fold in the optional nuts.

Pour the batter in the greased pan and sprinkle lightly with cinnamon.

Bake for 55-60 minutes or until a toothpick comes clean.

Cool in the pan on a wire rack.

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c = cup

T = tablespoon

t = teaspoon

Frozen Yogurt Bark

I saw a few posts online on this whole yogurt bark thing so I gave it a try.  It is a nice cold substitute if you have a craving for ice cream and I like the way you can add a variety of things you have on hand.  It's pretty healthy!

Update:  After eating a few pieces of this, it is really cold on the teeth.  I think I might try to put it in popsicle molds next time as a way to enjoy the flavor a bit more.  I think chopping up the fruit would work for that.

Frozen Yogurt Bark

3 c. plain Greek yogurt

1/4 c. honey

1 t. vanilla extract

Toppings of your choice (sliced strawberries, chocolate chips, granola, blueberries, chopped nuts, swirl in some peanut butter or jam,  whatever!)

Line a baking sheet with parchment paper.

Mix the yogurt, honey, and vanilla.    Spread it in a layer on the parchment paper, I'd say no more than 1/2 inch thick.

Press the toppings of your choice in the bark.

Put the sheet in the freezer for a couple of hours to firm up.

Break the bark into pieces and store in the freezer until you're ready to eat a piece.

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t = teaspoon

c = cup

Shrimp Salad 2

I posted a shrimp salad recipe back in 2018.  Here is another way with different flavors.  I served this over greens but it would be good on a roll as well.

Shrimp Salad

1 1/2 lbs. or so of cooked shrimp, cut in chunks

3-4 green onions, chopped

2 ribs of celery, diced

1/2 c. chopped red cabbage (optional.  I had it on hand and it was a great color addition)

1/2 c. mayo

1 1/2 t. old bay seasoning

2 t. white wine vinegar

dash of Worcestershire sauce

For the dressing, mix together the mayo, old bay seasoning, white wine vinegar, and Worcestershire sauce. Give it a tasted and adjust any of the seasoning or mayo to get the flavor you're looking for.

Combine all of the other ingredients and then stir in the dressing.

Serve on greens or on a roll.

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t = teaspoon

c = cup

lb = pound

Kung Pao Chicken

 I found this general recipe on the Nutritional Weight and Wellness site and tweaked it by increasing the sauce and adding veggies.   It does take a while to prepare, but it is worth it!

Kung Pao Chicken

Sauce

4 T. Bragg Liquid Aminos (it's kinda like soy sauce but has a fuller flavor)

2 T. lime juice

2 T. rice wine vinegar

6 T. broth or water

4 t. corn starch

4 t. sugar or stevia

Stir-Fry

2 T. corn starch

2 T. lime juice

1 t. salt

1/4 t. pepper

1 1/2 - 2 lbs. chicken breast, cut into bite size pieces

about 6 -8 T. coconut oil, depending on the amount of chicken used

either 4-6 small dried Sichuan/Szechuan or Thai hot chili peppers or 6-8 mild ones (I used mild)

1 c. cashews or peanuts

4 cloves minced garlic

2 t. grated fresh ginger

2 -3 c. veggies of your choice (green beans, shredded carrots, broccoli, roasted brussels sprouts, peas, green or red peppers, you get the idea.  mix and match if you want)

4 green onions cut into 1-inch pieces

In a small bowl, combine the sauce ingredients and set aside.

In a medium bowl, combine the corn starch, lime juice, salt, and pepper.  Add the chicken and toss to coat.

Heat a large frying pan over medium heat.  Add 1-2 T. of coconut oil and the chili peppers.  Allow the peppers to char on the outside just a bit.  If they burn, start over.   Remove the peppers and set them aside for later.

Increase the heat to high and add the remaining 5-6 T. coconut oil to the pan.  Add the chicken and stir occasionally until it is opaque, about 3-4 minutes.

Add the veggies and remaining stir fry ingredients, including the chili peppers and stir fry until the chicken is cooked.

Stir in the sauce and allow it to simmer and thicken for another couple of minutes.

Serve over rice.

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t = teaspoon

T = tablespoon

lb = pound

c = cup

Bombshell Brownies

 I found this recipe on All Recipes and tweaked the kind of chips, so it's my recipe now!  It's just the right balance between those really gooey brownies that stick to the knife when you try to cut them that is kind of annoying and a dense, rich brownie that is almost too dry.    I also kinda like that you make them in 2 8x8 pans.  It's easy to have one for yourself and one to bring to someone else's house.  Try them.  You will be pleased you did.

Bombshell Brownies

3 c. sugar

1 c. butter, melted

1 T. vanilla 

4 eggs

1 1/2 c. flour (192 grams)

1 c. unsweetened cocoa powder

1 t. salt

1 c. dark chocolate chunks or big chips (orig recipe called for semisweet chips)

Line 2 8x8 pans with parchment paper and spray with non-stick oil.

Stir together the sugar, butter, and vanilla.  Beat in the eggs one at a time until it is all blended.

Whisk the flour, cocoa powder, and salt in a bowl.  Gradually stir it in the egg mixture until well combined.  

Stir in the chocolate chips of your choice.

Divide the batter evenly between the 2 pans.

Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean.

Cool before cutting.

Honey Roasted Carrots with Tarragon

 It's been a while since we had carrots, and I really had a taste for them.   I hadn't really cooked with tarragon much and heard that carrots were a nice pairing.   Here is what I did with them.   We had them with the Grilled Chicken Thighs.

Honey Roasted Carrots with Tarragon

about 1/2 of a small bag of baby carrots, maybe a bit more.

2 T. olive oil

2 T. honey

several cracks of pepper

a few pinches of salt

1 t. dried tarragon

Combine all but the carrots.   Toss in the carrots to coat and roast in the oven on a baking pan on 425 degrees for about 20 - 25 minutes.

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Grilled Chicken Thighs

 I found this recipe on the Spend with Pennies site and tried it to use up some of my stash of chicken thighs.  Really good flavor here, people.

Grilled Chicken Thighs

about 2 pounds boneless, skinless chicken thighs

3 T. olive oil

1 T. brown sugar

1 T. balsamic vinegar

1 T. soy sauce

1 T. Dijon mustard

1 t. lemon pepper seasoning

1 t. dried chopped rosemary

1 garlic clove, minced (I grated mine instead)

Combine all marinade ingredients and then toss in the chicken to coat.  Let it set for at least a few hours or overnight to really infuse the flavors

Let your grill master take over from here.  Feel free to brush the leftover marinade on the chicken as it cooks, but not after!  Raw chicken has been bathing in it, after all.

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T = tablespoon

t = teaspoon

lb = pound

Spinach, Egg, and Bacon Salad with Warm Dressing

 Not really sure why, but I really had a taste for this salad and did some googling to come up with this version.  It serves about 2 people.

Spinach, Egg, and Bacon Salad with Warm Dressing

4 strips bacon

1/4 c. chopped red onion or shallot

1 T. apple cider vinegar

2 t. honey

2 t. Dijon mustard

salt/pepper

4-6 c. spinach 

2 hard boiled eggs, chopped

Whisk together the apple cider vinegar, honey, mustard, salt and pepper.  Set aside.

Chop the bacon and fry it in a non-stick pan or cast iron.  Add the red onion or shallot toward the end to soften it.

Scoop out the bacon and shallots from the pan and take 1 or 2 tablespoons of the bacon grease and whisk it in with the dressing.

Discard the remaining grease or save it for something else.

Return the pan to the stove add the spinach, put the bacon and onion or shallot back in the pan and wilt down the spinach just a bit.

Put the spinach mix in a bowl add the chopped egg and toss with the dressing.

Tartar Sauce

 I've said it once, I'll keep sayin' it.  I love reinventing leftovers!  So, you know that recipe right before this for breading for fish?  With the leftovers, I made filet-o-fish sliders.  Take a slider bun, warm the fish with a slice of American cheese on top to melt, slop on this tarter sauce and you are good to go on a homemade version of a fast food favorite.

Feel free to adjust the amounts to make a smaller batch (I did).

Tartar Sauce

1 c. mayo

1 c. finely diced dill pickle

1 T. dill

1 t. lemon juice

1 t. sugar

1/4 t. ground pepper

optional 2 T. finely diced onion (I didn't use it, and it was fine!)

Combine all and slop on a bun.

Breading for Baked Fish

 I found this recipe in a magazine for mahi-mahi in the air fryer, which I don't have, but it works just fine in the oven!  I modified the amounts a bit and used it for cod.  Any white fish would work.

We have quite a bit left, so I am planning on making filet-o-fish sandwiches with the leftovers for dinner tomorrow with a slice of american cheese and homemade tarter sauce.  I love a good reinvention of leftovers!

Breading for Baked Fish

1 lb. or more fish filets

salt

1/4 c. flour

1 egg, beaten

3/4 c. panko crumbs

1 1/2 t. everything bagel seasoning

1/4 t. garlic salt

1/4 t. ground turmeric

1/4 t. pepper

Sprinkle the fish with salt.

Place the flour in a shallow dish and the beaten egg in another shallow dish.

Combine the panko, everything bagel seasoning, garlic salt, turmeric, and pepper in another shallow dish.

Coat each filet with flour, then dip in egg, then coat with the panko mix.

Place well coated filets on a sheet pan lined with parchment.

Bake at 375 degrees for about 12-15 minutes.  I turned the convection on the last few minutes to get it to toast up a bit.

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t = teaspoon

c = cup

Creamy Tortellini Soup

 What sounds good on a -11 degree day?  Soup.  Soup sounds good on a -11 degree day.  This one really hit the spot.  Update:  we've been eating the leftovers for lunch and are loving it!

Creamy Tortellini Soup

1 lb. ground sweet Italian Sausage, cooked.

1 can diced tomatoes

8 oz. cream cheese, diced

6 cups or so chicken broth

1 bag fresh spinach

1 20 oz or so package tortellini of your choice (I used frozen cheese)

Season with salt, pepper, garlic powder, onion powder, and Italian seasoning to your liking.

Throw everything in the slow cooker and cook on low for 4 hours.