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Monthly Archives: April 2011

Egg Salad

I have these moments in the morning – typically, I’m already running late for work.  Tim is handing me my coffee and reminding me to eat something for breakfast, as I run out the door thinking “Crap, I didn’t pack anything for lunch!”

In an effort to have less stressful mornings, I’m really trying to plan ahead for my work week lunches.  Last week, I had several eggs (okay, let’s be honest – perhaps a whole carton of eggs) about to expire…oops…so I decided to make egg salad.  It’s the perfect lunch as long as Tim reminds me to grab the Tupperware and two pieces of bread before I walk out the door!

Egg Salad

8 hard-boiled eggs, peeled
1/2 cup mayonnaise
2 tablespoons celery, chopped
2 teaspoons Dijon mustard
Few dashes Tabasco
Salt and pepper

In a medium bowl, coarsely chop hard-boiled eggs.  Add mayonnaise, celery, Dijon mustard, and Tabasco.  Stir to combine.  Season with salt and pepper to taste.

Source: Martha Stewart

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Posted by on April 24, 2011 in Lunch

 

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Bacon, Egg, and Toast Cups

You know how some people roll out of bed before their alarm goes off in the morning and don’t even need a cup of coffee to wake up?  Well, I am not one of those people.  I’m currently in the habit of hitting snooze at least five times in the morning.  By default, breakfast is not a priority during the work week.

But, on the weekends, breakfast at 11:00 a.m. is perfectly acceptable.  Typically, on the weekends, we make eggs, bacon, toast, and throw some fruit in for good measure.  Bacon, Egg, and Toast Cups are a creative way to get your bacon, eggs, and toast all at the same time.  If you need to make breakfast for a crowd, these are perfect since all of the eggs are done cooking at the same time.

And, until I figure out a way to get out of bed the very first time my alarm goes off in the morning, I’ll stick with eggs on the weekend…

Bacon, Egg, and Toast Cups

Butter
6 slices of bacon
6 slices of bread
Shredded cheese
6 eggs
Salt and pepper

Preheat the oven to 400° F.  Grease 6 wells of a muffin pan with butter.  Cut out rounds of bread (I used a drinking glass) and press rounds into the greased muffin wells.  Set aside.

Cook bacon in a frying pan for about 4 minutes.  Bacon should be partially cooked, but not crispy.  Bacon will continue cooking in the oven.  Place one piece of bacon in each muffin well, wrapping the bacon around the well, position between the bread and the muffin pan to keep it in place.

Sprinkle a small amount of cheese on each piece of bread.  Crack an egg, removing half the egg white.  Drop the remaining egg white and yolk in the center of bread, being careful not to break the yolk.  Repeat with remaining eggs.

Bake until eggs are cooked through and bacon is crispy.  Baking time will vary (about 6-12 minutes) depending on how you like your eggs cooked.  Run a knife around the edge of each muffin well and remove egg cups.  Season with salt and pepper.  Enjoy!

Source: Annie’s Eats

 
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Posted by on April 18, 2011 in Breakfast

 

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Chicken Tortilla Soup

After eating out for a week straight, Tim and I finally broke in the new kitchen on Saturday night.  And, of course, our first meal in our new place had to be Mexican.

I love chicken tortilla soup, but whenever we go out to eat for Mexican, two things always happen.  1. I fill up on chips and salsa before I even place my order.  2. I am so set on ordering chicken fajitas (the one meal stopping me from ever becoming a vegetarian) that I don’t even look at anything else on the menu.  No tortilla soup for me.

I think I had forgotten just how good a bowl of chicken tortilla soup tastes!  This will be a regular at our house from now on and I might just order it the next time we go out for Mexican food.

Chicken Tortilla Soup

Ingredients

1.5 lbs boneless skinless chicken breasts, cooked, shredded
2 tablespoons olive oil
1 large red onion, diced
1 jalapeno pepper, diced (seeds included)
2 cloves garlic, minced
1 poblano pepper
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
8 cups chicken broth (2 quarts)
1 4-oz can diced green chilies
1 cup hominy
2 15-oz cans black beans, drained, and rinsed
1 14-oz can fire roasted diced tomatoes
4 corn tortillas, cut into strips
Juice of 2 limes
Shredded cheese for serving
Chopped cilantro for serving

Roast the poblano pepper under the broiler until the pepper is dark and charred.  Dice pepper once it has cooled.

Heat the olive oil over medium high heat in a dutch oven or very large pot.  Add onion and jalapeno and cook until soft, about five minutes.  Add the garlic and poblano pepper.  Cook for another minute.  Add the chili powder and cumin and mix until well combined.

Pour in the chicken stock, diced tomatoes, hominy, black beans, green chilies, chicken, and salt.  Bring to a boil.

Add the tortilla strips and lime juice and cook until tortillas soften. Serve with chopped cilantro and shredded cheese on the side.

Source: Eat, Live, Run

 
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Posted by on April 12, 2011 in Soup

 

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Spinach and Feta Pasta

Forgive my blogging absence.  Tim and I are in the middle of settling into our new place.  Currently, there are boxes everywhere.  Cooking is about the furthest thing from my mind, mainly because I can hardly walk into the kitchen there is so much stuff.  The majority of our recent meals have all come packaged in a to-go box.  Hopefully we’ll be back in a cooking routine very soon.  I am certainly excited to break in the new kitchen!

This weekend, we were lucky enough to spend a few days in Estes Park with my parents.  We did a lot of eating out (hello Smokin’ Dave’s BBQ), but I did manage to cook one meal for everyone in between games of Yahtzee and Cranium, watching the Final Four, and going on elk hunts – just to find them, not to actually hunt them.

This dish is incredibly easy to put together and quite delicious.   We served the pasta with garlic bread and salad.  There may have been ice cream Snickers bars for dessert, but what happens in Estes Park stays in Estes Park, right?

8 ounces penne pasta
1 tablespoon of olive oil
1 28-ounce can diced tomatoes
3 cups fresh spinach
1/2 of a yellow onion, finely chopped
4 cloves garlic, minced
8 ounces fresh mushrooms, sliced
1 tablespoon heavy cream
4 ounces feta cheese, crumbled
Salt and pepper to taste

In a pot of boiling water, cook pasta according to package instructions.  Heat olive oil in a skillet over medium heat.  Add onions, garlic, and mushrooms.  Cook until tender.  Add spinach (just throw it on there), and cook until wilted.  In a mixing bowl, pour tomatoes and whisk in heavy cream.  Add tomato mixture to skillet and heat through.  Add drained pasta and crumbled feta.  Salt and pepper to taste.

(Note, I added cream because I like a tomato cream sauce.  Feel free to leave out the cream, for a healthier version.)

Slightly adapted from Our Best Bites

 
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Posted by on April 6, 2011 in Main Dish

 

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