Tuesday, October 16, 2012

Eggy Muffins - Part 2

Must haves...
   Eggs (use the # eggs as the # of muffins you are making -- a serving is 2 muffins)
   Cooking Spray (I use good ol' fashioned Pam)
   Pepper to taste
   Reduced fat cheddar cheese slices (one per serving)
   Ham slices (one slice per egg)
   Whole wheat toast (one slice per serving)

   Muffin tin

Preheat oven to 350

Spray muffin tin liberally with cooking spray.  Place a slice of ham into each muffin tin. Crack one egg into "ham cup" that has bee created. Sprinkle top with black pepper.

Place muffin tin on top of baking sheet (to catch the mess that may or may not poof over the side) - bake for 20-25 minutes.

If you are eating immediately, eat 'em while they're hot!!(with cheddar cheese and over a piece of whole wheat toast)
If you are storing for future, let 'em cool, and store in plastic baggies (I just put 2x in each baggie to grab and go for breakfast) 

Recipe courtesy of Pinterest ~ If you search "Egg Muffin" you get a ton of ideas. 

The ham makes ALL the difference. I have uploaded a picture of these scrumptious little morsels because they truly need to be enjoyed visually.



Tuesday, October 9, 2012

And she called it... Squash

3-4 zucchini squash
1-2 white onion
5 cloves garlic
2-3 potatoes
4 carrots (peeled, chopped)
4 celery stalks (chopped)
1 cup water
Spices to be used liberally: S&P, garlic powder
Combine all ingredients in large soup pot. (I use a big, cast iron dutch oven like this one from Martha Stewart). Cook on med-high heat for 30-45 minutes. Stirring occasionally.
Note: all veggie numbers are approximate. Really, you can use as much as will fit in the pot! Regardless of number, all veggies should be peeled and chopped. Not too small, this cooks down and gets mushy pretty fast if the veggies are cut too small.
Recipe courtesy of ~ TT (care of Mrs. T)
Double recipe post today?! Sha-ZAM. Now that is the way to do it. And let me tell you, this little concoction can only be described as magic. TT grew up eating it (and admittedly  never liked it until his adult life) and when I asked what his mother called it, he said "I think she just called it squash.."
It is probably the easiest recipe I will ever post (although let's face it, I am all about borderline lazy cooking), but this Autumn Veggie Stew/Soup/whatever it is, is truly one of the most delicious. Considering there is really nothing in it, it has this flavor that is impossible to put into words. That's why you have to just make it yourself!
Side note: I seriously might live off this for the Autumn/Winter months. SO hearty, warm and cozy. Um...yum.

"Spaghetti" w Spicy Meat Sauce

For the sauce...
   1 lb ground turkey (I like 93/7)
   1 jar tomato sauce (ideally "fra diavolo" - I use Simply Enjoy brand)
   Spices used liberally: garlic powder, onion powder, oregano, thyme, and nutmeg.
   You can use S&P but I don't typically in this recipe.
   Reduced-fat parmesan cheese

For the "spaghetti"...
   Spaghetti squash -OR-
   Whole wheat angel hair pasta

Boil the water and cook the pasta as directed. -OR-
Prepare the spaghetti squash...

Microwave full squash for 45 seconds to soften the skin. Cut squash into quarters and remove seeds. Place into large microwave-safe dish cut side down, with 1/4 cup of water. Cover dish with plastic wrap and microwave for 7-10 minutes. Cool for a minute or two, then scrape the flesh of the squash with a fork, forming strands (like spaghetti!). Squash can be cooked in the oven (at 375 for 40ish mins) but the microwave is way faster, clearly.

For the sauce...
In a large/deep saute pan, brown the meat over med-high heat with the spices. When cooked through, reduce heat to low and add majority of the jar of sauce into meat. Cook on low. I reccomend using a splatter shield here. I have ruined too many white shirts.

Combine remaining sauce with cooked "spaghetti" (either/or). Top with meat sauce, and serve with RF parmesan cheese, and fall in love.

Recipe courtesy of ~ yours truly AND we salute Hungry Girl for saluting Spaghetti Squash!

Ok ok, so I know that the traditional, make-it-yourself sauce is a little more involved than this... I kind of cheated here with the jarred sauce and all. But I'm not Italian, so it's completely kosher.

I am telling you- this is the quickest, yummiest, and can be the healthiest week-night meal! If you don't like it spicy, use a regular tomato/basil sauce. If you are seeing red that day, go with ground beef as opposed to ground turkey. If you are watching your girlish figure (like I am)- the spaghetti squash totally cuts it. It is so filling, you are still getting your veggies, and it really feels like  you are eating something you shouldn't be! What's better than that, you ask? Not much, I say!


Wednesday, October 3, 2012

Ten Min Honey Snaps

Are you even kidding me right now?
10 minute, 4 ingredient cookies?!!


~Thanks to the ever.FAB. FatMumSlim ~* Love her blog, photo a day challenges, and inspiration !!*~

Monday, October 1, 2012

Miss Coleen's Cheater Turkey Chili

2 tbl vegetable oil
1 lb ground turkey (or ground beef)
1 turkey kielbasa (or Polska kielbasa)
1 medium white onion, coarsly chopped
2 peppers, coarsely chopped (I always use 1 red, 1 green)
1 jalepeno, chopped (optional)
4 cloves garlic, smashed
1 beer (the darker, the better)
1 can light kidney beans
1 can dark kidney beans
1 can diced tomatoes OR 1 can tomato paste
Spices: cumin, smoked paprika, chili powder, bay leaves, oregano, thyme - to taste
Liberal amounts of both liquid smoke and Frank's Red Hot (to taste- I like it hot and smokey!)

In dutch oven over medium heat, heat oil and add onion. Cook appx 5 mins. Add peppers and garlic, cook until softened (not browned).

Increase heat to high, add meat and cook. Add spices and hot sauce. Deglaze with beer and liquid smoke.

When meat is browned, add beans and tomatoes with most of the liquid of both. Reduce heat and simmer for 1+ hours. This "cheater chili" can be eaten within 30-45 mins, but the longer it cooks, the better it tastes.

Serve by itself (yum!) or with sour cream, cheddar jack cheese, and cilantro (yummer!)

Recipe courtesy of ~ Yours truly!

Ok, so my one problem when it comes to chili -besides the obvious of loving it and eating it in mass quantities- is that I don't measure ANYTHING when I make it. I literally throw things into the pot until it smells right. (yes, I have this other problem that I cook 95% by smell - my friend at work makes fun of me for it). I also like it super chunky so I don't chop up my veggies very small (which I suppose is really personal preference). I think I had measurements on the original recipe that I used when I first started making it, but that all went out the window when I started changing things (the other thing that my friend at work doesn't let me live down- I halfway cook based on recipes, because I next to always add in my own flair). The best part of this chili is that it doesn't take all day to make. I usually let it cook for at least 35-40 mins, unless I have time to let it cook for like 2-3 hours which is when it is PERFECT.

Key ingredients are: beer (obvi) and liquid smoke. Do not (I repeat, DO NOT) skip these two ingredients. That is all.