Sunday, July 5, 2015

Spicy Egg Muffins

So all this week, every time I eat breakfast, I crave bacon or sausage.  I figured I needed more protein.  I found a recipe for Egg Muffins and decided to make them.

They were a little intense of making, since I'm not good at cutting stuff.  But I made it fine.   I amended a recipe based on the ingredients we had and the fact I only have 12 muffin tins.

We ate around 8:30 and I was fine until past noon.  Of course, despite getting this from a paleo website, I added an English Muffin to it.  And milk (is that paleo?)  And cheese and avocado (again, paleo?)

Spicy Egg Muffins

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Adapted from Our Paleo Life 

Photo by ALB

12 large Eggs
1/4 C 1% Milk
13 oz (5 links) Chorizo
1/2 Yellow Onion, chopped
1/2 medium Bell Peppers, diced
1 Jalapeno, seeded and diced
Sea Salt, to taste
Fresh Ground Black Pepper, to taste
Cooking Spray

Preheat oven to 350F.

Place 12 silicone muffin liners on a rimmed baking sheet (or split up onto 2 baking sheets). If not using silicone muffins liners (and it is highly that you do), grease 1 12-cup muffin tins with Cooking Spray.

Cook the chorizo in a skillet until completely cooked through, breaking up into small pieces with a wooden spoon. With a slotted spoon, place chorizo in a bowl. Wipe out the pan. Then add the onion and peppers into the pan, and cook on medium heat for 5 minutes, until softened. Add to the bowl with chorizo and mix.

Add approximately 1 tablesspoon of the mixture to the bottom of the muffin cups. If you have leftovers, divide them evenly in the cups.

Beat all the eggs and milk in a large bowl and add salt and pepper. Whisk until smooth, making sure to get all the yolks incorporated. Scoop 1/4 C (I used a gravy ladle, so it's a guess that it was 1/4C) of the whisked egg into each muffin cup. If there are any leftover eggs, divide evenly.

Bake in the preheated oven for 20-25 minutes, or until a knife inserted in the egg comes out clean. Serve hot. If storing these, refrigerate in an airtight container for up to 1 week, or store in the freezer for up to one month.

Photo by ALB

Nutritional Information (from My Fitness Pal)
12 Servings
Calories: 217; Total Fat: 17 g; Saturated Fat: 6 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 213 mg; Sodium: 650 mg; Potassium: 215 mg; Total Carbohydrate: 2 g; Dietary Fiber: 0 g; Sugars: 1 g; Protein: 14 g

Baked Blooming Onion

So I got a cookbook recently about lightened cooking.  I saw a recipe for the Blooming Onion. Talking at work, I couldn't find the recipe, but I found this one, so I decided to make it.  D helped me cut the onion.  We both liked it.  We would have again.

Baked Blooming Onion

A healthier and baked version of the classic blooming onion. 

Photo by ALB

Total: 65 Mins
From Gimme Some Oven

1 large Vidalia onion (or any yellow onion)
2/3 cup Panko breadcrumbs
1 Tbsp. Cajun or blackening seasoning
1/4 tsp. salt
2 eggs
2 Tbsp. Melted Butter

For the Spicy Dipping Sauce
1/4 cup Greek yogurt 1/4 cup low-fat mayo
2 Tbsp. ketchup
2 tsp. horseradish sauce
1/4 tsp. salt
1/4 tsp. smoked paprika
1/8 tsp. garlic powder
1/8 tsp. oregano

Preheat oven to 400 degrees.

On a cutting board, use a knife to cut off the top (not the root) 1/4-inch of the onion until a few of the inside layers are exposed. Peel the outermost layer of the onion down to the root, but leave the root intact.

Lay the onion on the cutting board so that the flat side (that you just cut) is facing downward. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. Soak in a bowl of ice water for 30 minutes.

Onion Soaking in Ice

Dry the onion and set on a piece of parchment paper on a baking sheet. Then use your fingers to gently spread apart the petals. If any of your cuts did not go all the way through, you can use a paring knife to be sure that the entire onion is cut into 16ths.

In a separate small bowl, whisk together the Panko, Cajun seasoning and salt until combined.

In a separate (additional) bowl, whisk the eggs until combined. Beginning with the lowest (bottom) layers of the onion, brush the top of each petal with the egg mixture until coated, then immediately sprinkle with the Panko mixture. Repeat until all petals are coated. (The panko won't totally "stick" when the egg is wet, but just press it on with your fingers.) It is kind of tedious, but worth it! 

Onion Coated

Carefully form a tent with aluminum foil over the baking sheet until the onion is completely enclosed. Bake for 5 minutes, then remove tent.

Onion After 5 Minutes

Bake for an additional 10-15 minutes until the onion is soft and the tips are lightly crisped. Remove and serve with desired sauces.

Out of the Oven

 To Make the Spicy Dipping Sauce
 Whisk all ingredients together until combined. Serve immediately or refrigerate in a sealed container for up to 1 week.

Nutritional Information (from My Fitness Pal)
2 Servings
Calories: 381; Total Fat: 20 g; Saturated Fat: 9 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 217 mg; Sodium: 2039 mg; Potassium: 191 mg; Total Carbohydrate: 38 g; Dietary Fiber: 3 g; Sugars: 10 g; Protein: 13 g

Cheesy Enchilada Rice Skillet

Anytime a recipe calls for Enchilada Sauce, I will stop and look.  Seriously, I can drink the stuff with a straw straight from the can.  So when I saw this, yes, we had to have.

D made it Friday.  It was huge and good.  We need to have again.  I added extra sauce to mine.

Cheesy Enchilada Rice Skillet

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Adapted from Damn Delicious

The easiest enchilada you will ever make. No rolling, no folding. Just throw everything into a skillet and you’re set!

Photo by ALB

1 cup uncooked rice
Add 1 lb cooked Chicken Breast, cut in bite-size pieces
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, diced
1 bell pepper, diced
Add 1 jalapeno, seeded and diced
1 cup canned corn kernels, drained
1 cup canned black beans, drained and rinsed
3/4 cup Old El Paso™ mild enchilada sauce
1/2 cup Old El Paso™ mild green enchilada sauce
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon oregano
Kosher salt and freshly ground black pepper, to taste
1 cup shredded Mexican blend cheese
2 tablespoons chopped fresh cilantro leaves

In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.

Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper (and jalapeno), and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Stir in rice, (chicken), corn, black beans, enchilada sauces, chili powder, cumin and oregano until well combined and heated through, about 2-3 minutes; season with salt and pepper, to taste.

Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.

Serve immediately, garnished with cilantro.

Nutritional Information (from My Fitness Pal) includes chicken and jalapeno
Calories: 558; Total Fat: 15 g; Saturated Fat: 5 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 80 mg; Sodium: 1800 mg; Potassium: 173 mg; Total Carbohydrate: 70 g; Dietary Fiber: 9 g; Sugars: 6 g; Protein: 38 g

Spiced Pork Tenderloin with Roasted Potatoes and Green Onions

This was really good.  Simple and flavorful.

Spiced Pork Tenderloin with Roasted Potatoes and Green Onions 

This simple pork supper is a one-skillet wonder--it'll be your new go-to meal on busy weeknights. The green onions become tender and slightly sweet as they roast, a nice contrast to the spiced pork and crispy potatoes.

Yield: Serves 4 (serving size: 3 ounces pork and about 3/4 cup potato mixture)

Photo by ALB

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/8 teaspoon sugar
1/8 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed
2 center-cut bacon slices
1 pound quartered new potatoes
6 green onions, trimmed and cut into 2-inch pieces
2 garlic cloves, thinly sliced
1 tablespoon chopped fresh flat-leaf parsley

1. Preheat oven to 375°.

2. Combine salt, black pepper, paprika, sugar, and red pepper in a bowl. Rub spice mixture evenly over pork tenderloin.

3. Heat a large cast-iron skillet over medium-high heat. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan; crumble. Add potatoes and onions to drippings in pan; cook 4 minutes or until lightly browned, turning once. Remove potato mixture from pan. Add pork to pan; cook 3 minutes. Turn pork over; return potato mixture to pan with pork. Sprinkle garlic over potato mixture. Bake at 375° for 12 minutes or until a thermometer inserted in pork registers 145°. Remove pork from pan; let stand 5 minutes. Cut across the grain into 1/2-inch-thick slices. Sprinkle bacon and parsley over potato mixture; serve with pork.

Nutritional Information
Calories: 227; Fat: 3.7 g; Satfat: 1.4 g; Monofat: 0.9 g; Polyfat: 0.5 g; Protein: 27 g; Carbohydrate: 21 g; Fiber: 3 g; Cholesterol: 77 mg; Iron: 2 mg; Sodium:393 mg; Calcium: 38 mg

Cooking Light, JULY 2015

Tuesday, June 30, 2015

Linguine with Clams, Bacon, and Tomato

I'm not really sure how I found this recipe, but I did.  We have a few clam recipes and a lots of pasta and red sauce recipe, so what's one more.

This was actually was huge in terms of portions, and the pasta can probably be backed off to a more reasonable (less caloric) size.  I actually thought it needed a bit of salt.

For lunch the flavors picked up (this could also be it that lunch had more sauce).

But I would have again.  We had with salad.

Linguine with Clams, Bacon, and Tomato

Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams.

Yield: 4
From: Food & Wine

Photo by ALB
1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
3 cloves garlic, minced
1/2 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
1 cup bottled clam juice
3/4 pound chopped clams, drained (about 1 1/2 cups) (used 2 7oz cans)
1/3 cup chopped flat-leaf parsley
3/4 teaspoon salt, more if needed
1/4 teaspoon dried red-pepper flakes
3/4 pound linguine (next time use 8 oz)

1. In a large stainless-steel frying pan, cook the strips of bacon over moderate heat until almost crisp. Remove the bacon with a slotted spoon. Pour off all but 2 tablespoons of the fat from the pan.

2. Reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer. Cook, partially covered, for 10 minutes. Add the clams, parsley, salt, and red-pepper flakes and simmer for 30 seconds longer. Do not cook the clams too long or they will toughen. Taste the sauce and add more salt if needed.

3. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Return the pasta to the hot pot. Add the sauce and let sit 2 to 3 minutes so that the pasta absorbs some of the liquid.

Nutritional Information
Calories: 540; Total Fat: 11 g; Saturated Fat: 4 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 40 mg; Sodium: 1994 mg; Potassium: 784 mg; Total Carbohydrate: 80 g;  Dietary Fiber: 6 g; Sugars: 9 g;  Protein: 28 g

Braised Chicken Thighs with Tomatoes and Garlic

I saw this recipe on NCBeaches Pinterest page, and pinned it, of course.
D and I wanted to use better quality (or maybe just more $$) tomatoes, but our Kroger doesn't have an Italian Section, besides the standards (the bigger Kroger has a ton of imported stuff, but I didn't realize our Kroger didn't have it, and wasn't going to go make a special trip).  After making it, I think I was right on not going out of my way.

Anyway, I wasn't sure about the type of chicken but the picutre on the Tuttorosso website used chicken quarters, so that's what I bought.  I'm not sure how you get 6 servings using 8 pieces of chicken (we only had 4 servings), but the servings were generous.

It took a while to make, so this isn't a quick weekday meal unless you have an hour.  But I would have again. We were going to have with a salad, but when we saw the portion, we skipped it.

Braised Chicken Thighs with Tomatoes and Garlic

Prep time 10 minutes
Cook time 1 hour
Servings 6 (we got 4)
From Tuttorosso

The perfect recipe when you’ve got extra chicken on hand, this dish also features chunks of tomatoes and a variety of fresh herbs like basil, garlic or whatever else you feel like adding.

Photo by ALB
8 pieces chicken thighs, or legs or both
Salt and black pepper to taste
3 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 cup red wine
1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice (used a 14.5 oz can of Hunt's dices with oregano and rosemary and one with basil and oregano)
1 (28 ounce) can Tuttorosso® Peeled Plum Italian Style Tomatoes (used Hunt's)
3 tablespoons Tuttorosso® Tomato Paste (used Hunt's)
1 teaspoon nutmeg
Fresh herbs of choice, basil, thyme, parsley, sage, rosemary, chopped (used basil, thyme, parsley, and rosemary, all from the garden)
8 garlic cloves, roughly chopped
1 medium onion, sliced
Pasta of choice, or rice for serving, cooked and drained (used rice) 1/4 cup grated Parmesan cheese

Preheat oven to 400o F. Salt and pepper chicken thighs. Heat ovenproof skillet or Dutch oven over medium-high heat. Add oil and butter. When mixture is hot add the chicken. Brown on all sides, about 2 minutes. Remove chicken from pan. Pour wine into skillet, scraping the bottom of the pan to loosen bits; cook for 1 minute. Add diced tomatoes, peeled plum tomatoes and tomato paste; stir to combine. Bring sauce to a boil; then turn off heat. Add nutmeg, fresh herbs of choice, garlic cloves, onion and chicken. Put lid on skillet and cook in oven for 1 hour.

Remove from oven and allow to sit on counter with lid on while you prepare pasta. Place prepared pasta into a large serving bowl. Remove lid and check sauce. If sauce is too thin, remove chicken from pot and boil the sauce for 5 or 10 minutes so it will thicken. To serve, pour sauce over pasta, then arrange chicken over the top. Sprinkle with cheese and serve with crusty Italian bread.

Nutrition (with 6 servings)
Calories: 260 | Fats: 13.0 g | Trans Fats: 0 g | Cholesterol: 95 mg | Sodium: 1110 mg | Carbohydrate: 15 g | Fiber: 3 g | Protein: 21 g | Vitamin A: 40 % | Vitamin C: 60 % | Calcium: 10 % | Iron: 15 %

Wednesday, June 24, 2015

Greek Chicken Penne

I think I found this on Pinterest from Sharon.  I think.

I figured it would be covered in olives, but when I saw they weren't even an ingredient I was like, "Woohoo!"  So D made it.   I don't know what kind of mood we were in but we both thought it would be really good if you took out the pasta and the chicken and threw everything else into a food processor with some cream cheese and it would make an awesome dip.

But with the chicken and the pasta, it was really good too.  Will have this one again.  And maybe even the dip.

Greek Chicken Penne

It’s hard to believe a recipe this speedy could create such fresh, mouthwatering Mediterranean flavors.

Prep/Total Time: 25 min.
YIELD:5 servings (we got 4)
Serving Size: 1.5 Cups

Photo by ALB

2-1/2 cups uncooked penne pasta
1 pound boneless skinless chicken breasts, cubed
1/2 cup chopped red onion
2 garlic cloves, minced
1 tablespoon olive oil
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh oregano, optional

1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, cook the chicken, onion and garlic in oil over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, tomato, cheese, parsley, lemon juice, oregano, salt and pepper; heat through.

3. Drain pasta; toss with chicken mixture. Garnish with oregano if desired. Yield: 5 servings.

Nutritional Facts
431 calories, 21 g fat (5 g saturated fat), 56 mg cholesterol, 568 mg sodium, 36 g carbohydrate, 3 g fiber, 26 g protein.

From Taste of Home