Egg McMufftin

The perfect high protein, low carb breakfast - The EGGToday was day one of my Atkins Diet, so I had to spend a little time making breakfast since I could not just grab a banana and go. I have been wanting to try out the eggs and bacon in a muffin tin recipe for a while now and what better time than when I am on a low carb high protein diet. Since it was my first time making them I made 3 just in case I screwed one up. Plus, for the sake of the photo, I thought 3 Egg McMufftins would balance out the look of the plate. I only ate 2 of them and half an avocado for a total of about 3.5 net carb breakfast. Making these little guys was so easy. They are pretty much idiot proof and they come out super cute! You could easily make a bunch of these for an army of people if necessary. Not that I have an army, since it is just the Hubs and me, but you never know. Someday I may have an army or maybe a football team and this recipe will come in handy.

Ingredients

  • 2 eggs
  • 2 pieces of bacon
  • 2 grape tomatoes (chopped)
  • 2 pieces of spinach (chopped)
  • salt and pepper to taste
  • 1/2 an avocado
  • Tabasco (optional)

Directions

  1. Preheat oven to 400 degrees F.
  2. Spray muffin tin with cooking spray.
  3. Cook bacon in the microwave for about 2 minutes and 15 seconds so it is almost fully cooked, but still bendable. Dab off excess grease and let bacon cool until you are able to handle it by hand.
  4. Wrap bacon pieces around the edge of the muffin tin.
  5. Put half spinach and half of the tomato in the bottom of the tin.
  6. Break one egg in each tin.
  7. Salt and pepper to taste and add the rest of the tomato and spinach on top.
  8. Cook on middle rack for 12-15 minutes depending on your desired yolk consistency.
  9. Serve immediately with avocado and Tabasco if you fancy.

The perfect high protein, low carb breakfast - The EGG

NOTES: You could also add cheese to this recipe or even add some other veggies if you like, such as onions, mushrooms or bell pepper. Try breaking your yolk and mixing all egg ingredients together in a separate bowl before adding to the muffin tin. This way they become little bacon wrapped omelets. Such a fun, cute and easy recipe.

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Italian Club Sandwich

Delicious cold pressed Italian sandwich recipe - The EGGI have been dying to do a post about this Italian Club Sandwich I stumbled upon on Crepes of Wrath about, oh I don’t know, 2 years ago… Talk about procrastination. Really I was just waiting for the perfect opportunity to try this recipe out, and I finally found it. Last weekend I threw a Bridal Shower for one of my very best friends and in true non reality living Elizabeth form I decided I wanted to make all the food myself. Normally not a ridiculous order, unless you are planning a 32 person sit down meal kind of shower… My grandmother thought I was crazy, but entertained my lofty plans with little push back. The food portion actually worked out well and I would definitely recommend using this tasty little number for your next event. It tastes delicious, looks pretty, and you can make it the night before. However, next time I may cater or at least hire somebody to serve so I can enjoy the party a little more… Who am I kidding I am way too controlling to ever be able to sit down and enjoy anything.

Ingredients

  • Large Loaf of Ciabatta Bread (sliced lengthwise)
  • Fresh Pesto
  • Sliced Sopressata Salami
  • Sliced Prosciutto
  • Sliced Provolone Cheese
  • Sliced Mozzarella Cheese
  • Basil Leaves
  • Plastic Wrap

 Directions

Delicious cold pressed Italian sandwich recipe - The EGGSlice the ciabatta bread lengthwise. Spread fresh pesto over the bottom piece of bread. Ciabatta is pretty hearty so no need to skimp, but be sure not to use so much that the bread becomes soggy.

Delicious cold pressed Italian sandwich recipe - The EGG

Delicious cold pressed Italian sandwich recipe - The EGGTop the pesto with a layer of salami, layer of prosciutto, then a layer of provolone and a layer of mozzarella cheese. Top the cheeses with another layer of salami followed by a healthy amount of fresh basil leaves.

Delicious cold pressed Italian sandwich recipe - The EGGAdd a layer of pesto on the top half of the bread. Why? Because I love pesto, so more = better. Plus the additional pesto helps the sandwich all stick together in the pressing process.

Delicious cold pressed Italian sandwich recipe - The EGGPlace the top of the bread on the sandwich and press down on the sandwiches with your hands, then very tightly wrap them in plastic wrap.

Delicious cold pressed Italian sandwich recipe - The EGGPut the wrapped sandwich in the fridge and top with lots of heavy books, or whatever other heavy objects you can find. I used 1 very heavy book, then put a couple 2 liter bottles of soda on top of that. Don’t be afraid to over do it on the weight factor. If I had more room I would have done more. Let them sit in the fridge overnight. This gives the sandwich plenty of time to press into perfect little packages and all the flavors have a chance to marry together. If you are pressed for time and don’t have time to press (haha get it?) then add more weight and you sandwich should be good to go in about 4 hours.

Delicious cold pressed Italian sandwich recipe - The EGGWhen you are ready to eat, unwrap the sandwiches and use a very sharp knife to cut the sandwich into about 2-inch wide pieces. These will keep well after being sliced in an airtight container for up to 2 days – we ate them as leftovers after our party and they were still absolutely delicious.

EGG Signature

Breakfast Tacos

Delicious breakfast tacos done right - The EGGIf you live in Texas than you know all about the Tex-Mex staples… Breakfast Tacos and Queso. Sometimes they can even be served together, but both stand strong on their own. I have friends (ok one friend) who considers Queso a suitable meal for dinner… Her husband does not agree. Personally, I have an interesting relationship with both of these foods. Although I was not raised in Texas and did not arrive until I was 18, I still feel as though I have always known about them. It’s sort of similar to nobody every having the “sex” talk with me, I just always knew where babies came from… I’m weird I know. Anyway, when it came to Queso I was unaware of the geographic disconnect until my aunt came to visit me and was amazed at the thought of melted cheese in a bowl suitable for chip dipping. Like I said, I thought everyone just knew about it. I was further stunned when I went home for Christmas and my uncle brought Queso as an appetizer. I remember everyone crowding around in awe and him explaining how he mixed Velveeta and ground beef together to make a clogged artery waiting to happen. The only thing I could think of was, “Well fist of all you made it wrong… Where’s the Rotel?”  You wouldn’t think there was a way to screw up melted cheese, but trust me there is. Breakfast Tacos are definitely along the same lines. While the name is pretty descriptive (one would imagine its a tortilla filled scrambled eggs and such), it still is not common on the west coast and is definitely possible to do wrong. Texas is by far the best place to get Breakfast Tacos, specifically Maria’s Taco Express in Austin, but that’s just my humble opinion. I think I make a pretty mean breakfast taco as well, but again that’s just my not so HUMBLE opinion.

Ingredients

  • 2 Tablespoons Olive oil
  • 1 small white onion, finely chopped (color is not super important – use whatever you have on hand or prefer)
  • 1 jalapeño, stemmed, seeded, and finely chopped
  • 1 plum tomato, seeded, and finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. thinly sliced cilantro leaves
  • 8 eggs, lightly beaten
  • 6 slices of bacon (or whatever meat you choose, sausage, chorizo, etc.)
  • Avocado (optional)
  • Salsa/Hot Sauce (optional)
  • Cheese (optional)

Directions

  1. Cook bacon and chop bacon (I cook mine in the oven at 400 degrees – Add bacon to cold oven and cook for about 20 minutes)
  2. Heat oil in a 12″ skillet over medium-high heat. Add onion, jalapeño, and tomato, season with salt and pepper, and cook, stirring, until soft.
  3. Reduce heat a tad – (don’t want to burn the eggs)
  4. Add cilantro and chopped bacon to the egg mixture and add to the pan, folding eggs over in large curds occasionally, until cooked through.
  5. Serve on warm flour tortillas with plenty of fixings (avocado, salsa, hot sauce, cheese, cilantro, etc.)

NOTES: To warm tortillas perfectly wrap them in a damp dish towel and heat in the microwave for 3-4 minutes at 50%. 

EGG Signature

“Healthy” Cheesecake

Healthy Cheesecake ~ via The EGGI say “healthy” because come on, when you are baking how healthy can you really be? But in terms of cheesecake this one is definitely not AS bad for you as the standard to die for cheesecake. It does not contain any of the usual cast of guilty characters, cream cheese, sour cream, or milk. Rather it substitutes all of that wonderful go straight to your thighs goodness with Greek Yogurt. And trust me when I tell you, it looks like cheesecake, smells like cheesecake, feels like cheesecake… Heck it even tastes like cheesecake. It must be CHEESECAKE! Or maybe it’s yogurt cake dubbing as cheesecake. Who cares? I will take it if it means less time on the treadmill. Ha! Who am I kidding? It is hard to spend less time on something that I never use. All well it sounded good. Here is how I made mine…

Ingredients

  • 3/4 cup sugar
  • 2 tablespoons flour
  • 4 large eggs
  • 3 cups greek yogurt (plain or vanilla) I used vanilla
  • 1 teaspoon of vanilla extract
  • 1 pre-made graham cracker pie crust

Directions

Preheat oven to 350 degrees F.

Take your pre-made crust and crumble it smooth into the bottom of a springform pan. If you like you can make your own, but I just assume using the store bought kind.

Beat together the eggs and the sugar. Add the vanilla and flour and mix to blend thoroughly then gently whisk in the yogurt.

Pour batter into the prepared pan and bake for 45-50 minutes, or until barely set in the center. You want the cake to still be jiggly in the middle but have that perfect done look to it. The edges of the cake will start to pull away from the pan exposing the dark edges. Be sure to not over bake. Turn off the oven and allow cake to cool inside.

Healthy Cheesecake made out of Greek Yogurt ~ via The EGGBring cake to room temperature and then refrigerate for at least 4 hours. I let my sit overnight in the fridge and then dressed it up the next day to serve for desert after a lovely Beer Can Chicken dinner.

Healthy Cheesecake made out of Greek Yogurt ~ via The EGGServe cake with your favorite topping. I used peaches because it is what I had on hand, but you can use cherries, strawberries, blueberries… You get the idea. If you really have a sweet tooth, you can warm honey and drizzle it over the fruit.

Healthy Cheesecake made out of Greek Yogurt ~ via The EGG

EGG Signature

Atomic Buffalo Turds

Fiesta Bridal Shower ~ via The EGGLast month I went to one of my best friend’s engagement party in California. I was asked to bring an appetizer, but not just any appetizer. They requested the little smokies wrapped in bacon. I am not much of a meat lover so these sounded totally boring to me. I am, however, a heat lover, so when I saw the recipe for bacon wrapped little smokies laying on a bed of spicy cream cheese stuffed inside of a jalapeno, I thought those were much more up my alley. Plus it was a fiesta themed engagement party, since they will be getting married in Mexico next year, so I thought the jalapeno version tied in a little better with the whole vibe of the event. They ended up being very easy to make and everyone, except my grandmother, seemed to like them as well. The only drawback of this recipe is the name. Atomic Buffalo Turds. I was slightly embarrassed/sort of excited when I had to tell people what they were called. Some people laughed and others looked at me like I was crazy and very unladylike, which for the most part they were spot on. I am definitely not the most prim and proper of gals, but saying the word turd to my best friend’s future mother-in-law is something I don’t ever want to do again. I still can’t decide if the name is based on what they look like or because of what they do to you if you eat one. Either way I think these poor little guys could use a revisit to the naming factory.

Ingredients

  • 12 fresh Jalapenos (You can use bell pepper for heat haters)
  • 12 slices of bacon
  • 24 little smokies
  • 1 package of room temperature cream cheese
  • 1 cup of grated cheese (I used 4 cheese blend)
  • 1 teaspoon of cayenne pepper
  • 2 shallots minced (I did not have shallots so I used regular onion to taste)

Directions

Atomic Buffalo Turds ~ via The EGGStep 1. Cut jalapenos in half length wise and take out the seeds and membranes. If you do not mind spicy leave some of the membranes in, but remember that your cream cheese filling will have cayenne pepper in it which will  add a kick as well so be careful.

Step 2. Mix together the cream cheese, shredded cheese, minced shallots, and cayenne pepper. Be sure to mix evenly.

Atomic Buffalo Turds ~ via The EGGStep 3. Spoon mixture into the jalapeno.

Atomic Buffalo Turds ~ via The EGGStep 4. Place a little smokey on each jalapeno bed.

Step 5. Cut bacon slices in half and wrap the jalapeno and smokey in bacon half. (Somehow I missed photographing this step, but you get the idea.) you may want to use a toothpick if you are having a hard time keeping the bacon around the jalapeno, but I did not. My bacon stuck pretty well on its own.

Step 6. Bake ABTs for about an hour at a low temperature until bacon is nice and brown. I think I cooked mine at 250 degrees, but others say you can cook them at 425 degrees for 20-30 minutes if you need them done quicker. I wanted my jalapeno to be very tender so I opted for low and slow, but next time I am going to try the higher temperature.

Step 7. Let sit for 5 or 10 minutes. Then stick them with toothpicks and serve.

Atomic Buffalo Turds ~ via The EGGI did not get a great picture of them when it was all said and done, because I was a little preoccupied with the party and the PHOTOBOOTH (see photos below).  All in all, I think they were a hit and so was the party, but next time I think I will jazz up the ABT’s cream cheese filling a little more. Maybe add some garlic powder, cumin, chili powder, or maybe some other herbs and minced veggies. I don’t think you can go wrong with this one.

Congrats Angela and Brock!

photo 4 (6)photo 4 (7)photo 5

Garlic Lime Chicken with Cilantro Corn Relish

Garlic Lime ChickenIngredients

FOR THE MARINADE:
  • 2 boneless skinless chicken breasts
  • 4 whole garlic cloves (crushed)
  • 5 whole limes juiced (about ¼ Cup)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
FOR THE RELISH:
  • 1 cup corn kernels (fresh or frozen)
  • 1 whole fresh jalapeno (seeded and chopped)
  • ¼ cup red bell pepper (diced)
  • ½ cup cilantro (chopped)
  • 1 avocado (cubed)
  • 1 whole lime, juiced (1 lime should give you about 2 tablespoons)
  • ½ teaspoon salt

Directions

  1. Pound the breasts thin for even grilling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound the piece thin.
  2. Place thinned chicken breasts in a large plastic storage bag. Combine marinade ingredients (lime juice, crushed garlic cloves, salt, and black pepper) and pour over chicken. Seal bag and marinate in refrigerator for several hours to overnight. (Personally I do not think you need to do it overnight. In fact I do mine for about 30 minutes to and hour and I think it is perfect.)
  3. Before grilling, combine all corn relish ingredients (corn kernels, chopped jalapeno, diced red bell pepper, cilantro, avocado, lime juice, and salt) in a medium bowl.
  4. Set grill to medium heat and cook chicken breasts about 4 to 6 minutes per side or until internal temperature reaches 170 degrees. Remove from grill and serve.
  5. For serving, spoon corn relish over each piece of chicken
  • Source: The Pioneer Woman
  • Recipe Yields: 2 servings (This recipe could be stretched to 3 but you will obviously have to add an additional chicken breast)

EGG Signature

Beer Can Chicken

Beer Can ChickenYou had me at beer. My hubby looooves chicken and I loooove beer, so when I was searching the internet for new chicken recipes and came across Paula Deen’s Drunken Chicken I knew I had hit the jackpot. I posted her version along with a couple of others on the blog a while back, and have been meaning to try one of them forever. The fact that we did not have a grill and other intimidating factors, such as removing the giblets and shoving a beer can up a chickens yoohoo deterred me. But I knew the time had come, so I put my big girl panties on and finally defiled a chicken. I ended up using Simply Recipe’s version pretty much to a T, and all in all I think it turned out pretty good. The coolest part is I was able to use the leftover chicken in my chicken chili recipe the next night. So, essentially we got two meals out of one. I love when that happens!

Ingredients

  • 1 4-pound whole chicken
  • 2 tablespoon olive oil or other vegetable oil
  • 1 opened, half-full can of beer, room temperature (I used a blonde ale, but next time I am going to try Guinness!)
  • 1 tablespoon kosher salt
  • 2 tablespoon chopped fresh thyme leaves, or 1 tablespoon dried thyme (I used fresh thyme.)
  • 1 tablespoon black pepper

Directions

Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.

Remove neck and giblets from cavity of chicken, if the chicken came with them. (Mine did and it was simple, so don’t get scared! It was all tied up in a little bag inside the chicken cavity. Super easy to throw away)

Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.

Make sure the beer can is open, and only half-filled with beer. You can drink the other half! (I did that and had a couple more while I was at it.)

If you want, you can put a sprig of thyme, or another herb like rosemary or sage, in the beer can. (I did that and it turned out well.)

Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

Cover the grill and walk away. Do not even check the chicken for at least an hour. (I love recipes like this!)

After an hour, check the chicken and refresh the coals if needed. Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F – 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. (Mine was 4 lbs and some change and it took exactly 1 1/2 hours.)

If you don’t have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

Carefully transfer the chicken to a tray or pan. I say “carefully” because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. (Or call your husband in to pull it out while you hold it.)

Notes: This recipe was a complete success! The chicken was moist, the flavor was just right and we had enough for left overs. I am definitely making this one again, but like I said, next time I am using Guinness.

EGG Signature

Roasted Beet and Goat Cheese Salad

This is absolutely hands down the best salad ever made in the history of all salads. On second thought, it may be neck and neck with my Spinach, Strawberry and Shaved Almonds Salad. When it comes to texture and flavor, it is definitely too close to call. However, this delowcious salad is a little more labor intensive than most, especially if you decide to make your own special ingredients. For example I like to roast my own beets and candy my own walnuts to really make this recipe special and stand out from all of the rest.

Ingredients

  • Mixed greens
  • Roasted beets
  • Goat Cheese
  • Candied Walnuts
  • Balsamic Dressing (I prefer a creamy balsamic)

Directions

After you have prepared your Roasted Beets and Candied Walnuts, mix all of the ingredients together for the perfect melody of flavors and textures. You can use dressing or chose to leave it out. It’s up to you. If the beets are juicy and tender enough they act as their own dressing. The crunch of the walnuts and the softness of the cheese mixed with the earthy taste of the beets and dynamic flavor of the mixed greens… It’s like a party in your mouth!

Homemade Candied Walnuts

Ingredients

  • ½ cup sugar
  • 1 ½ cups raw walnuts (halved)
  • ¼ teaspoon coarse salt

Directions

Preheat oven to 350 degrees F.

Step 1. Lay walnuts out on a baking sheet in a single layer. Bake for about 5 minutes. Taste test your walnuts. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn.

Step 2. While walnuts cool on a cooling rack, pour sugar into a medium saucepan. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber.

Step 3. Add the walnuts to the sugar, quickly stirring and coating each piece. (Sorry there are no pictures of this step. I had to move very quickly and my hands were a little preoccupied.)

Step 4. As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet lined with parchment paper. Use two forks to separate the walnuts from each other, working very quickly. (You have less than a minute before the sugar hardens and forever joins the walnuts in one big mound of walnut. Don’t freak out. You are not going to get every piece of walnut separated. You just want to get them in a single layer and separated as much as possible. You can always break them by hand once the sugar has cooled.)

Step 5. Sprinkle the nuts with the salt. Let cool completely and store in an airtight container.

Notes: Candied Walnuts are great as a simple snack or can be used as an ice cream topping or even a salad topping. I love to use them in my Roasted Beet and Goat Cheese Salad recipe. Be sure not to burn your nuts and to move very quickly for this recipe. Preparation is the key! Oh and don’t freak out…

How-To Cook Beets

I love love love beets. I am so sad I spent the first 27 years of my life never having tasted them. What a waste! I definitely have a lot of beet eating catching up to do. So to get started I thought I needed to learn how to cook them at home. That way I could use them as snacks and in salads more frequently. I did a little research and learned that there are many different ways to prepare beets. You can bake, boil, roast or even steam them. I picked the two methods I thought would possibly suit my cooking style and decided to do some trial runs to see which way I liked them best. I chose to boil one batch and roast the other. Here are the processes. [Read more…]