I saw this recipe the other day and thought it would be a nice change for a weekend breakfast. They were super easy to make and everyone scarfed them down. I’d planned on having some as leftovers for a couple of days but there weren’t any left! Guess next time I’ll be making a double batch!
- 10 ounces frozen spinach, thawed and drained
- 1 cup ricotta cheese
- 2 Tablespoons sour cream
- ½ cup grated Parmesan cheese
- ½ cup grated cheddar cheese
- 4 eggs
- ¼ cup milk
- ½ teaspoon hot sauce
- 1 teaspoon cumin
- Salt and pepper
- ½ teaspoon lemon pepper
- Preheat oven to 375°F.
- Mix together spinach, ricotta, sour cream, and cheeses.
- In another bowl, whisk together eggs, milk, hot sauce, cumin, salt, pepper, and lemon pepper.
- Add the egg mixture to the spinach mixture.
- Spray a muffin tin liberally with cooking spray. Evenly divide the mixture into the muffin tins.
- Bake for 20 to 25 minutes or until eggs are set and beginning to brown.
- Allow to cool for 5 minutes, then remove from muffin tins. Serve with more Parmesan cheese if desired.
Adapted from Baked Bree
I’ve never been a huge fan of red potatoes. Especially when quartered and boiled and served as a side at restaurants. No thanks. But, over the years I’ve come to find several variations of red potatoes which I actually enjoy. These Crash Hot Potatoes are my latest and most tasty find. I’ve made these babies probably 4 times in the last month or so. While they do take a bit of time to make, they really aren’t much work. Most of the time involved is waiting for them to cook. Using smaller potatoes will obviously cut way down on the cooking time. I’ve taken to using my pressure cooker for the first part of the process as it’s quicker and more fool-proof to get tender potatoes. This works especially well when I only have larger potatoes to work with.
One really great thing about this recipe is you can pretty much use whatever herb you like. The first time I made these I only had dried thyme available but they still turned out great. I’ve since made them with fresh thyme and fresh rosemary, both of which were awesome. This is now my go-to side whenever potatoes are needed. Give them a shot!
I’m not sure why everybody is always hating on Brussels sprouts. They’re my favorite vegetable, especially when they’re roasted… mm mmm! I came across this recipe in my America’s Test Kitchen Quick Family Cookbook and tried it out. It was a fabulous way to quickly cook the sprouts (there’s a microwave involved!), but still have the awesome results brought on by roasting.
Total Time: 15 minutes
- 2 slices bacon, sliced into ¼-inch pieces
- 1 pound Brussels sprouts, trimmed and halved
- Salt and pepper
Adjust oven rack 6 inches from broiler element and heat broiler. Microwave bacon in large bowl, uncovered, until rendered, about 3 minutes. Stir in Brussels sprouts, cover, and continue to microwave until largest sprout is just tender, about 4 minutes.
Transfer mixture to rimmed baking sheet and broil, stirring occasionally, until bacon is crisp and sprouts are lightly browned, about 3 minutes. Season with salt and pepper to taste, and serve.
From America’s Test Kitchen’s Quick Family Cookbook
I’ve been looking for a tasty way to replace traditional noodles in my diet and this is a nice alternative. I got me a new fancy spiral vegetable slicer (thanks Mom!) and it worked great for this. I wouldn’t say cucumber is an equally good replacement for real noodles, but for a person that doesn’t much care for cucumber, I thought they were pretty tasty, not to mention a lot easier on the ol’ waistline. So try this out next time you want a side of noodles with your meal. You won’t be disappointed!
- 1 teaspoon sesame seeds
- 2 cucumbers
- 1 tablespoon tahini
- 1 tablespoon organic sunbutter (I used cashew butter)
- 1 teaspoon sesame oil
- 1 tablespoon coconut aminos (or soy sauce if you don’t care about strict Paleo rules)
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic, crushed
- 1/4 teaspoon powdered ginger
- 1 tablespoon water (if needed)
- 1 scallion, dark green part only, thinly sliced
Heat a small saute pan over medium heat, then toast the sesame seeds until light brown, about 2-3 minutes. Set aside to cool.
Peel the cucumbers, then turn them into noodles with a julienne peeler. Gently pat dry with paper towels then place in a large bowl.
In a small bowl, mix the tahini, sunbutter (or other nut butter), oil, coconut aminos (or soy sauce), vinegar, red pepper flakes, garlic, and ginger with a fork until smooth. If the sauce seems too thick to easily coat the noodles it can be thinned out with up to 1 tablespoon water.
Pour the dressing over the cucumber noodles and toss gently with a rubber scraper until evenly coated. Mound on a plate and sprinkle with the sliced scallions and toasted sesame seeds.
Adapted from The Clothes Make the Girl
Shrimp & Mango Roll
It’s been years since I last tried my hand at making sushi rolls. They turned out okay but were just never as good as the ones I could get at my favorite local sushi place and didn’t seem worth the hassle.
Upon first glance this recipe looked super easy and fast and it had ingredients that weren’t too hard to get. Tiny salad shrimp and smoked salmon? I can do that. Did I mention these don’t use rice? Yep. No sushi rice to cook. Just seafood and veggies. Best part? These were seriously so delicious. Especially the shrimp & mango roll. Just as good as something I’d get at a restaurant. The only change I made was to use half an avocado for each roll instead of 1/2 for two rolls. It just wasn’t enough to coat the nori well enough. I have a feeling I’ve found a new staple around here.
This week I found myself overloaded with leftover mashed potatoes so I went searching for a way to use them up. I came upon these little gems and thought they looked so delicious. I was happy to find that not only were they incredibly easy to make, but they were full of cheesy potato awesomeness. I actually added a little bit of finely chopped, cooked broccoli to mine (you know, because vegetables and such) and thought it was a great tweak. I also used a cookie scoop to quickly make evenly sized tater morsels. Oh and I’m sure I don’t have to mention that these are super kid friendly. Try dipping them in ranch dressing or your favorite sauce!
I’ve wanted to try my hand at making beets for a while, but finally jumped in with this recipe. I was delighted when they turned out perfectly. A wonderful side dish and full of flavor. I can’t wait to make them again!
p.s. Don’t ignore the tip about peeling the beets with a paper towel. It worked really well.