Savory Experiments: Stuffed Breakfast Potatoes Stuffed Breakfast Potatoes or Breakfast Potato Skins? This is a unique idea inspired by a picture of an Asian dish I saw on the Internet. This was a magical dish that worked on the first try and was amazingly tasty, fun looking and also easy to eat. I used a fork and knife, but you could eat it whole with your fingers. I baked potatoes specially for this purpose the night before. Time: 30 minutes (with already cooked potatoes) Makes: 2 potatoes Ingredients for Stuffed Breakfast Potatoes 2 large baking potatoes, cooked and cooled (see note below for instructions) 1/2 cup shredded cheddar cheese Fine sea salt and freshly cracked peppercorn medley 2 tablespoons fresh chives 2 large eggs 1 strip of bacon, cooked and minced 1. 2. 3. 4. 5. 6. **Note- To bake potato, heat oven to 400 degrees. If you liked this recipe, then try: Potato, Andouille Sausage and Egg Skillet * Simple Eggs Benedict * Lemon Ricotta Pancakes Stuffed Breakfast Potatoes Serves 2 Heat oven to 400 degrees. By Savory Experiments
Breakfast Muffins My kids love muffins. Blueberry, oatmeal or bacon and eggs it doesn't matter, they love them all. That's right—I said bacon and eggs because if it comes from a muffin tin and fits in their hands it's a muffin and they love it. Seriously, if I could find a way to make a roast beef dinner in the shape of a muffin they would eat it. These breakfast muffins are packed with all the things you wish your kids would eat before you rush them out the door for school, extracurriculars, or a rushed trip for whatever you forgot to do yesterday. I also expect these would freeze very well and re-heat quickly in the mornings, but to be honest, we wouldn't know because they never last that long in our house. Start by frying your bacon, patting off the excess oil then cutting into chunks. Then scramble your eggs (I like to add a little milk to make them fluffy). Roll out each biscuit until flat. Top with eggs... ... bacon... and a 1/2 slice of cheese. Top with pepper to taste. Bake at 375F for 13-15 minutes.
Spinach and Artichoke Hummus I am really into serving hot cheesy dips at parties and the classic, hot spinach and artichoke dip, is one of my goto recipes and with good reason! But, what if you are craving for that hot spinach and artichoke dip but want something a little lighter? How about a spinach and artichoke hummus with all of the flavours of original with none of the regret? Hummus is nice and smooth and creamy and a great replacement for the cheese base of the original dip and it is much healthier to boot! I do like to add a touch of parmesan or asiago to pack in even more flavour and some umami kick but it is completely optional and it can easily be omitted for a vegan version. This spinach and artichoke hummus is a perfect option for your game day party if you are looking for something lighter or looking for something vegetarian or vegan without sacrificing anything in the way of flavour! Perfect for dipping with whole grain crackers or veggies! Get ALL 8 Closet Cooking eCookbooks in a bundle for 60% off!
Spicy Honey Chicken For most people, summer is the perfect time for grilling. Not so much for us. At least not this summer. Stan does our grilling, and this summer he avoided our grill like the plague. And I was okay with our lack of grilling… mostly. This chicken recipe is fabulous for many reasons. Spicy Honey Chicken Ingredients: 8 boneless, skinless chicken thighs 2 tsp. flavorless oil (like canola or grape seed) For the Spice Rub: 2 tsp. chili powder 2 tsp. garlic powder 1 tsp. 1 tsp. ground cumin 1/2 tsp. coriander 1/2 tsp. onion powder 1/2 tsp. chipotle chili powder For the Glaze: 1/2 cup honey 1 T. cider vinegar Directions: Place the chicken in a large bowl and pat dry with paper towels. In a small bowl, combine the spices for the spice rub. Coat the chicken with the oil then sprinkle the spices evenly over the chicken. In another bowl, whisk together the honey and cider vinegar. Heat your grill or grill pan to medium-high and grill the chicken for 3 to 5 minutes per side. Serves 4.
FiberGourmet: low calorie, high fiber pasta & crackers Here are some of our favorite recipes from around the web and around our office - we have FiberGourmet pasta everyday for lunch! Tip: Soy meats and mock shrimp often work just as well as real meat, chicken, and shrimp. Tip 2: Work out the calories, fiber, and other nutrition info in your meal by using the USDA Nutrient Database or Calorie Count. Newest Recipes House Favorites Some of our favorite recipes here at FiberGourmet: Using ... Using ... Using ... Using ... Using ... Using ... Although some of the recipes suggest using our flavored pastas, they should all work great with any of the flavors Using ... Yes, believe it or not! I am finding ways to use them besides a snack by themselves. And here's a formal recipe we receied, entitled Breading Ideas Do you have your own favorite FiberGourmet recipe?
Coconut-Curry Chickpea Quinoa Pineapple Burgers (Vegan) The holidays as a plant-based eater can seem weird. While everyone else is serving their families a traditional ham for Easter, how lame is it to make a pan of broccoli and serve it up with a slab of tofu? Super lame, duh. I set out this week looking for recipes that could bring the fun flavors of Easter into our home this week, without having to resort to bad vegan meat knock-offs or pasty pieces of lameish holiday food substitutes. Perfect flavors. Here’s how this easy recipe is going to go down in you kitchen. You puree chickpeas, spice them up, stir them together with cooked quinoa and panko crumbs. Way easier than surviving a spider bite, having metal grafted to your bones, or crumbling under Kryptonite. For extra flavor, you fry your patties in a mixture of olive oil and toasted sesame seed oil. And all of those flavors, topped with fresh grilled pineapple. You really, really are a superhero now. Does one wear a cape with that get up…or bunny ears?
Dilled Coleslaw Recipe - Cabbage Salads Recipes - Coleslaw Recipes Use whatever bell peppers you can find in this salad. Try the new white or purple peppers! Shred or chop the cabbage, whichever is easier for you. Prep Time: 20 minutes Total Time: 20 minutes Yield: 6-8 servings Ingredients: 1 head green cabbage, chopped or shredded1 or 2 green or red bell peppers, chopped2 Tbsp. chopped fresh dill or 2 tsp. dried dill weed1 cup mayonnaise (low fat is fine)1/3 cup buttermilksalt and pepper to taste Preparation: In large bowl, combine cabbage and peppers.
no-bake energy bites I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.