Egg Muffins

Made these for Ty to grab on his way to work.  They are "Paleo" if you're into that!

12 eggs (I used 11 egg whites and 1 whole egg)

I sauteed some diced peppers, mushrooms and sausage in a little bit of coconut oil.  I cracked a dozen eggs and scrambled them in a bowl.  Once the veggies were softened, I added them to the eggs.  I poured the egg mixture into a "Pam-ed" muffin tin, filling each cup about 3/4 full.  Cooked at 350 degrees for 15-17 mins.

They were a hit!  Totally portable and easy enough.  Enjoy! 

Garlic Stuffed Steak w/ Hand Smashed Potatoes

All my boys love this "meat and potatoes" meal! I had 2 thick NY Strip Steaks in the fridge so I seasoned them with salt and pepper and cut slits to insert garlic cloves {about 3 in each}. I brushed with olive oil and let marinate in the fridge about 2 hours or so...

I found these beautiful yellow potatoes at the market.  I scrubbed them, cut them in half and boiled them with salt

They took about 20-30 mins

I hand smashed these and added warm heavy cream, melted butter and salt

I transferred the potatoes into a casserole and added crispy bacon chucks I cooked on the stove

To finish it off, I added fresh scallions.  I love the golden color of the potatoes!

While Ty threw the steaks on the grill, I sauteed asparagus brushed with olive oil and seasoned with salt and pepper. 

Our dinner was great and even my 3 year old asked for a second serving!

Red or Green Chile Enchiladas w/ Black Bean Salsa

My hubby {aka my baby} and I love these.  I usually make 2 pans and Ty takes them for lunch for the rest of the week. This recipe should make about 12 and I serve them with black bean salsa.  Let's get it on!

Fill a large pot with water and set on medium heat.  Quarter an onion and throw that in the jacuzzi...

Smash 2 gloves of garlic and throw that in the bath...

Add a good amount of chili powder, some cumin and salt and pepper.  I threw in a Mexican spice mix as well. But use what you like here.  If you want some heat, throw some peppers in.  Add 4 chicken breasts and let it simmer for 30 minutes or until chicken is fully cooked and tender...While this cooks, I start making my black bean salsa {recipe below}...

Pull your chicken out and shred it, chop it, dice it...get down and get funky baby!

Grab a big skillet and pour a jar of salsa in and a block of cream cheese.  Keep it on medium low heat and let cheese melt down.

Add chicken and mix well

You will have this creamy, cheesy, yummy chicken mixture

Once your mixture is coming together, set up your working station. I like to make a pan of red and a pan of green chili.

Dip a tortilla in the enchilada sauce front and back

When your tortillas is nice and drippy, put it in a 13x9 baking dish to assemble your enchiladas. Fill the tortilla with 1/12 chicken mixture and a handful of shredded Mexican style cheese

Roll and repeat...roll and repeat...roll and repeat... well you get the idea, roll 12 enchiladas, 6 in each pan

Top off the pan with your left over enchilada sauce and extra cheese.  Baked about 30 mins at 350 degrees

Serve and enjoy!  Get recipe for a freezer meal too!

Black Bean Salsa

Rinse a can of black beans

Grab some garlic and get to chopping

Add the garlic to the beans

Get 4-6 Roma tomatoes depending on size.  Half and remove seeds

I run my knife along the middle of the tomato and remove the "vein"...gross

Then I dump the seeds and I end up with a nice little tomato bowl

Dice the tomato and add to the beans and garlic

Add one ear of sweet corn fresh off the cobb or 1/2 a can of sweet corn, whatever you have around the house...

Add a handful of petite diced red onion, 1/2 a diced jalapeno {or a whole jalapeno if you wanna get crazy} and squeeze 1/2 lime over the whole thing 

Mix well and garnish with cilantro 

Panko Crusted Italian Chicken

This is a family favorite recipe. The kids love, love, love this and my youngest is extremely picky so that is worth something. It takes about 30 to 45 minutes to make. Let's dive in and get started.

Pictures of raw chicken are yucky, but hey it's part of the process.  I grabbed a package of boneless, skinless chicken breasts and butterflied them in half.  A trick I use is to put the chicken in the freezer for 30 minutes prior to cutting.  It makes the whole butterflying thing way easier. So you should have 6 thin pieces of chicken on your cutting board at this point.

Season both sides of the chicken breasts with salt and pepper.  Oh yeah, grab a skillet and put a layer of olive oil in it. Turn it on medium low heat.  Let the olive oil heat up while you're doing your chicken thing.

Time to set up your "working station" if you will... Grab three smallish dishes. Put unbleached flour in one, a beaten egg in the second and panko bread crumbs in the third dish.

I love using panko for this dish instead of regular bread crumbs.  It's so light and oh so crunchy.  You can find Panko on the Asian isle of your market.

The key thing with this recipe is to season, season, season. Season the panko with salt, pepper, Italian seasoning and what ever else makes your skirt fly.  My market has an Italian/ cheese concoction that I'm in love with so I threw that in there. Season the flour, shoot throw some salt in the egg too.  Let's go nuts people.

After you have seasoned until your hearts content, coat one chicken breasts {both sides} with flour.  I always use flour first, it's gives something for the egg to stick too.

WARNING: Another yucky picture. Now dip your floured chicken in the egg.

Then coat your chicken in the Panko.

Add the chicken to your olive oil and fry away baby.  The chicken cooks quickly because it's so thin.  Get a nice crust and color on each side.

I love to serve this yummy chicken with pasta.  I use fresh pasta because it's Ahhh-Mazing! 

Here's your dinner!  I'll have the basic tomato sauce recipe to follow.  Along with some herb butter I used on regular store bought rolls. 

Basic Tomato Sauce 

If I don't have time to make my sauce from scratch, I spruce up jarred sauce instead. Grab a medium size pot and throw in some olive oil and garlic in on low heat.

While your garlic is getting down, dice some onions. I like to petite dice them for this sauce so know one bites into a big chuck of onion. But if you like big chucks of onions, go for it baby! 

Add the onions to your garlic and season with salt and pepper.  Let the onions soften and get translucent...


 Handmade Trail Mix

This trail mix is a staple at my house.  I live it in a storage container on the island in my kitchen.  I steal little hand fulls throughout the day and the bitter dark chocolate makes everything okay.  It makes a great healthy snack for car trips too!

2 bags toasted almonds (salt or not, I use one of each cause I'm wild like that)
1 dark chocolate bar 70% cocoa, chopped
1 package dried cranberries
1 package of dried pineapple, chopped

I simply do a rough chop on my chocolate bar.  I too often sneak a couple pieces before it makes it into the container...don't tell my husband.  If you choose dark chocolate with at least 70% cocoa not only are you eating a lot less sugar than "normal" chocolate but it's actually healthy...seriously, Google it.  And, it can lower your blood pressure {which Lord knows I need}!  

Next I add in the package of dried cranberries which you can easily exchange for raisins or use dried blueberries which is one of my favorites.  Then, add your chopped pineapple and "Shake it up baby now, Shake it up baby. Twist and shout, twist and shout" you see what I did there???  If you want to get really crazy, add some sunflower seeds.  Place in a sealed container and ENJOY! 

My "Go To" Salad

I love this salad as a stand alone meal or beside some of my favorite recipes. It is so versatile and can be made in 10 minutes or less!  I like using spinach leaves or romaine but feel free to choose whatever gets you going.  Adding sliced sweet peppers and red onions gives the salad tons of color. I usually top mine with Feta for a touch of creaminess.  My favorite dressing right now is a balsamic vinaigrette.  Enjoy!