Egg-citing New post

What is Easter without deviled eggs? I figured I should actually try to make something this year, so I went with the Southern Easter classic.

Very simple, but I had a really hard time peeling the eggs, so any and all tips are welcome!

Here is the recipe I used for a dozen eggs:

– 4 tablespoons mayo
– 2 tablespoons mustard
– salt & pepper
– 4 tablespoons dill pickle relish

We boiled the eggs and made the mixture while they were cooling. After spending WAY too much time peeling the eggs, we combined the yolks and the mixture then placed in a ziploc bag to squeeze into egg holes.

Hope everyone had a great Easter 🙂

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Thank Goodness My Roommate Created Canned Pumpkin

With only one day left in October, it was time to channel our inner Betty Crocker and get in the pumpkin spirit.

My roommate, Libby, even created her own canned pumpkin for this recipe.

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These pumpkin muffins (because a cupcake without icing is definitely a muffin!) are so easy to make. All you need is canned pumpkin, yellow cake mix and mini chocolate chips.

Cheers to Fall & sweater season!

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Stuffed Chicken Success

I have been traveling a good bit for work and wanted to try something new. I get bored with plain chicken, so I decided to try this recipe from PaleOMG — which I highly recommend.

Click HERE for the full recipe.

Ingredients
  • 4 chicken breasts, butterflied and pounded flat
  • 6-8 ounces of button mushrooms, roughly chopped
  • 5 strips of bacon
  • 4-5 cups fresh spinach
  • 2 garlic cloves, minced
  • salt and pepper, to taste

I, of course, was drawn into it because of the bacon, which makes everything taste better.

I pounded the chicken with my super fancy apparatus — a hammer. I put cellophane over the chicken before pounding.

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I cooked the bacon until it got nice and crunchy and chopped it up.

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Then sauteed the mushrooms and garlic in a little bit of the bacon grease.

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Added in the spinach and bacon — letting the spinach wilt.

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Then put the mixture into the butterflied and pounded chicken and secure with toothpicks. photo 1 copy  Baked in the oven for 20 minutes and sauteed some veggies while it was in the oven. I didn’t have enough squash or asparagus for two so I just made two separate veggies.

The final product. 🙂 photo 2 copy photo 3 copy

And we added a little two buck chuck from Trader Joes! 🙂  This recipe was SO easy and it only took about 40 minutes to make everything happen.

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Paleo Breakfast “Muffins”

On a quest to switch up breakfast during the Whole30 challenge (no sugar, no dairy, no beans, no grains), we made paleo breakfast “muffins.”

You can pick out your veggies– we chose sweet potatoes, onion, kale and spinach, and add an egg (scrambled or drop it in) and bacon.

Here’s our veggies ready to go:

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Next we added the eggs:

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Preheat the oven to 400 and bake for 20 minutes. We will have these for breakfast throughout the week– just pop them in the microwave, so good!

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Fail to Plan, Plan to Fail – Meal Prep Madness

Normally Sundays are spent running errands, relaxing and watching movies. So why not watch your movies from the kitchen?

After two trips to the grocery store, we were ready to start our meal prepping for the week because if you fail to pain, you plan to fail — especially with this way of eating.

We kicked off our Whole30, Paleo prep with chopping all of the ingredients for our morning sweet potato hash — sweet potatoes, green peppers and onions. We may or may not have a few chopping injuries… luckily only blisters.

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Bake the sweet potatoes in the oven and then combine with the sauteed veggies on the stove and add in whatever meat you prefer — we chose ground turkey this go round. Add eggs of your choice on top of the sweet potato hash. It is delicious in the morning (and lunch, too)!

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While all of that was cooking, sauteing, etc… we started on our olive oil mayonnaise. Let’s face it, most of the condiments and dressings we love start with mayo. At least with this, we know where the ingredients are coming from.

Here is the recipe:

– 1 large egg

– 2 tbsp lemon juice

– 1/4 cup plus 1 cup light-tasting olive oil

-1/2 tsp dry mustard

– 1/2 tsp salt

Place the egg and lemon juice in a blender or food processor, cover, and allow to come to room temperature (30 minutes). Add 1/4 cup oil, mustard, and salt, blend on medium speed until the ingredients are combined. With the motor running, drizzle in the remaining 1 cup oil in a very thin stream. This should take about 2 – 3 minutes. Store covered in fridge. mayo

With the olive oil mayo as our base, we made a ranch dressing by adding lemon juice, paprika, salt and pepper and dry mustard. Below is our final product. 🙂ranch

This is probably one of my favorite new things… cauliflower mash. Boil the cauliflower, put into a food processor and add salt, pepper and original almond milk. A delicious substitute for carbs. calicali_blender

Final product: mash_final

We let our chicken marinate in an oil and balsamic vinegar, garlic, salt and pepper combo and cooked it while we worked on everything else. This chicken will be great to pair with our veggies and avocado throughout the week. chicken

All in all, our meal prep took about 4 hours, but by meal prepping you are done for the whole week with the exception of a few slight additions. fridge

The Whole30 Challenge

It’s time for a new challenge. My friend and I decided we would go for a lifestyle change and try The Whole 30, from the book “It Starts with Food.”

What does this mean? In easy terms…

– No dairy
– No grains
– No sugar
– No beans
– No alcohol
– NO CHEATING

The book explains what types of vegetables to eat, the different types of protein and how important what they are fed and how they are raised is to your body. It also explains what we put in to our body can really affect the way we feel and perform.

FUN FACT: no counting calories or macros in involved! That’s a plus!

As we go through this process, I’ll document our food prep, best meals and even have my grandmother, Mema, weigh in with her advice! (She’s currently on a popcorn & boiled peanut diet — it’s baseball season, folks!)

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Here is our Day 5 dinner: a Cobb salad with Bibb lettuce, tomatoes, yellow pepper, broccoli, avocado, bacon, shrimp and boiled egg. We topped the salad with a little light tasting olive oil and balsamic vinegar.

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Day 6 breakfast: an egg scramble complete with spinach, mushrooms and tomatoes. What breakfast is complete without bacon? So we added a side of bacon and grapefruit!

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Spreading the Christmas (cookie) Cheer

Christmas is a wonderful time to be with family. There’s extra time to try new things, like baking cookies from scratch!

Like any wise chef, I googled “sugar cookies” and took the first thing that popped up.

They were a huge success with my little cousins and it was great to spend time with my mom in the kitchen.

I would love to say things went off without a hitch, BUT I did leave a whole batch in the oven and ran an errand to the store. I forgot they were in there and got a frantic text that the cookies were basically on fire in the oven. SORRY MOM!

Here are the photos from the process of baking the cookies and making the icing from scratch. Sadly enough, there’s no burnt cookie shots since my mom got them out of the house ASAP.

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Start with Moonshine, End with Quiche

Family dinner nights always make for a good time and great blog post.

After a long day of work, I got to my grandmother’s (Mema) house for “make your own quiche night.”

The first thing Mema says is “I made Tennessee Mountain Tea… with Moonshine! Let’s take jiggers!”  For those of you who don’t know what a jigger is, it’s a shot.

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She pours her moonshine concoction and we all take shots to start our quiche crafting dinner party. You know it will be a good/long night when you start with moonshine. Gotta love the enthusiasm!

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On to the quiche — glad I learned how to make this easy dish! We picked out our toppings, poked our pie crusts and sauteed our veggies.

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We whipped up the half and half and eggs until it was thick (almost peaking) and poured it over our toppings.

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Topped with cheese, in the oven for 40 minutes at 375 and that’s it! Jiggle it after 40 minutes to see if its firm and you are good to go!

Final product below: I went with mushrooms, broccoli and ham. What is your favorite combination?

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Whoopie Pie Wonders

My friend (and coworker) Julia and I decided to enter homemade whoopie pies for our annual work Dessert Day.

 
The relatively easy whoopie pies were a big hit (at least we think?) and if not, we enjoyed them!

 
The recipe is from Just a Pinch 🙂

 
Although I have bad luck in the kitchen, between lighting breakfast casseroles on fire and serving my friends horrible veggies that didn’t really defrost, Julia, Mema and family helped make these perfect.

Carrot Cake Whoopie Pies!

Dessert Day @ The Zimmerman Agency