Have you heard of cake in a mug? Well, this is just as easy, if not easier!
These eggs are perfect for hectic mornings on the run! Ready in under two minutes, these eggs come out with that same classic flavor of stovetop scrambled eggs. You can eat them straight out of the mug or plop them on a breakfast sandwich!
The other great thing about these is there’s less clean up. You mix and cook the eggs in the same mug. No pan to clean just a single coffee mug.
Feel free to add different seasonings or cheeses, this recipe is totally versatile!
1 teaspoon butter
3 large eggs
1 tablespoon whole milk (or cream)
¼ teaspoon salt
Pinch black pepper
¼ cup shredded cheddar cheese
In a small microwave-safe bowl, microwave the butter until melted, about 30 seconds.
Brush it all over the bowl.
Break the eggs into the bowl. Add the milk, salt, and pepper. Whisk to combine.
Microwave the eggs, uncovered, for 45 seconds.
Gently stir the eggs with a fork, then stir in the cheese. Microwave until fluffy and set but not completely dry, about 45-60 more seconds. Serve immediately.
A really simple recipe that comes together in a snap. Pork tenderloin stuffed with bacon, jalapeno peppers, cream cheese and cheddar cheese, this recipe is bursting with flavor!
1 pork tenderloin, the package usually comes with 2- freeze the other one or double the recipe if cooking for a large crowd
2 jalapeno peppers , cored and minced
4 oz cream cheese
1 cup cheddar cheese , grated
1 tbsp chili powder
6-8 bacon slices, crumbled
Preheat the oven to 350°F
Cook the bacon in a large skillet. The skillet will be used for searing the pork, so don’t clean it out after the bacon has been cooked. Once the bacon is cooled crumble it.
Trim the pork tenderloins of any fat and membrane.
To butterfly the pork tenderloin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the tenderloin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the tenderloin to open it up even more (like a trifold). You should now have a flat surface of meat.
Put a piece of plastic wrap over the laid out pork and pound it out to about a 1/3 inch thickness, be careful not to tear it.
Once the pork has been butterflied, rub both sides with the Barbeque seasoning of your choice.
You can make your own Barbeque rub or take the easy road and purchase one. My favorite is Good Shit, yes you read that right! LOL! You can find it on Amazon. There’s a whole line of seasonings from Big Cock Ranch. Not only do they bring your meat to the next level, they make for a hilarious conversation starter or gift!
In a small bowl, mix together the diced jalapeño pepper with the cream cheese, cheddar cheese, bacon crumbles and chili powder.
Spread the jalapeño pepper mixture on one side of the pork. Now it’s ready to roll!
Roll up the pork tenderloin, making sure you wrap up all that goodness inside! Then, using cooking twine, tie the rolled pork tenderloin up to hold in all the ingredients.
Remember the oven safe skillet you cooked the bacon in? Bring that back over medium heat, and sear the pork tenderloin on all sides. I know it’s rolled up, so what do I mean by sides? Simply rotate it about four times to get as much of the tenderloin seared as possible (about 5 minutes on each side).
Place the pork tenderloin in the preheated oven and cook for about 15-20 minutes, making sure the internal temperature is at 165°F. Take the tenderloin out of the oven.
Sprinkle with chopped parsley and Enjoy!
Tip: While cutting the jalapeños, whatever you do, please please please don’t don’t touch your face. The oils in the peppers will BURN, I speak from experience, it’s VERY painful. The spice in jalapeños is found in the seeds and inner membranes. To reduce the heat in this recipe, clean out all of the (light colored) inner membrane and seeds. If you like lots of heat, leave a little bit of membrane.
The smells of Spanish cooking never fails to set my tastebuds alight.
Spanish food looks good and tastes great. But the smell of Spanish food cooking adds to the anticipation of dinner, and to the experience of eating it!
I loving making recipes that remind me of being a little girl at my grandparents’ houses.
I love using Chorizo in my cooking, whether it’s for my mom’s Spanish Bean Soup, a breakfast hash or tacos! It adds little richness and spice to a dish. The two most common types of chorizo here in the United States are Mexican chorizo and Spanish chorizo.
Here’s a some quick tips on the difference.
Spanish chorizo is usually cured or smoked and wrapped in a casing. It does not need any further cooking or preparation to enjoy. I like to eat Spanish chorizo as-is on a charcuterie board with cheeses and a glass of red wine.
Mexican chorizo is most commonly sold raw and must be cooked before consuming. It should be pan-fried or browned like any ground sausage. I love Mexican chorizo, it’s a highly versatile ingredient for adding huge flavor to any dish. It works seamlessly with soups, chilis, sauces, or as a topping for potatoes, pasta dishes, and breakfast hashes.
For this recipe, I used Mexican chorizo since I will stuffing it into chicken.
I always like to marinade my chicken, especially if I’m using breast. I find chicken breast to not have much flavor on it’s own.
I usually make my own marinade but I had a bottle of Goya Mojo Chipotle Marinade in the frig and it’s pretty good so I figured let’s save some time!
The first step of this recipe is to dump your chicken breast into a ziplock bag and pour enough of the marinade in to cover the chicken.
If you have the time, marinate it over night, if not at least 1 hour.
Now it’s time to get to slicing and dicing! This is where my boyfriend, Brian comes in handy!
Before you start, make sure you have a trash bowl next to your cutting board. I learned this tip from one of my favorite chefs, Rachael Ray! I use my Meme’s old metal colander, it makes me feel like she’s in the kitchen with me!
Evenly, dice the onion, garlic and red bell peppers.
Here’s another tip! When you cut your red bell pepper or any pepper make sure to cut it skin down. This will make it so much easier for your knife and you!
While you are slicing and dicing, heat your skillet. Place the chorizo in a skillet over medium heat and break it up into tiny pieces with a wooden spoon while cooking. Transfer the chorizo to a large bowl lined with a paper towel and let the oils drain from the chorizo.
Next, using that same pan, wipe out most of the oil with a paper towel, but leave some of the chorizo oil, and sauté your onion. Sprinkling the Saxon Con Azafran (I use the Baida brand). Continue to sauté for about 4-5 minutes until tender, then add the red bell pepper and sauté until tender. I add the garlic last because garlic can burn if cooked too long and that is not good for any dish. Sauté all together, for 4-5 minutes until fragrant.
Transfer the veggies and chorizo to a large bowl and stir together. This is the filing a.k.a Chorizo stuffing for your chicken!
By now, the aroma from your kitchen should be calling to your family and neighbors to come over for dinner!
PreHeat your oven to 325F
Next up, prepare the yellow rice! I personally love VIGO yellow rice! It’s made right here in Tampa! If you have never visited the VIGO store in Tampa, you must! They also offer field trips for students!
First melt the butter and EVOO in a saucepan. Then add the rice. A great tip I learned from Gordan Ramsay is to first toast your rice!
The secret to a better pan of rice lies in seasoning and flavoring the grains before they even hit that pot of boiling water.
Once the grains are coated and start to toast (you should smell a deep nutty aroma), take it a step further by tossing in some aromatics — like chopped shallots, garlic, ginger, and/or spices — into the pan. For this recipe, toss in the garlic! Toast for just a few minutes, until the rice starts to look slightly brown on the tips and smells fragrant and nutty. Then add in the 2 cups of chicken broth. Stirring occasionally, bring the broth to a boil. Cover saucepan tightly. Reduce heat to simmer and allow to cook for 20-25 minutes.
Now it’s time to take out all the stress from the day! Grab your mallet or rolling pin; chicken, and cutting board.
Place the chicken on the cutting board and cover it with wax paper or plastic wrap (keep it covered, you don’t want chicken juice on your rolling pin or mallet). After giving the chicken breast a good pounding on both sides, use your rolling pin to roll it out like pie dough to approcimately 1/4 thick (but keep it in the covered since you don’t want chicken juice on your rolling pin.)
Sprinkle Badia Sazon With Saffron over the chicken. Take a scoop of Chorizo stuffing about 1-2 tablespoons and place it at one end of the chicken breast. Do not let your scoop touch the chicken, you are going to want to save the leftover stuffing for future meals, I used mine in quesadillas the next day! It’s also good in a breakfast hash or even as a salsa!
Unravel the cheese… yup I said unravel! It’s like a ball of yarn but cheese! Super fun!
Cut 2-3 inch strips and place on top of the Chorizo stuffing.
Now roll the chicken, making sure to tuck in the cheese and stuffing. You’re basically rolling the chicken like you would a tortilla for a burrito.
You can use tooth picks or kitchen twine to tie the chicken, so it does not come undone. I used twine but tooth picks are much easier. 😉
Heat a cast iron skillet on medium heat and drizzle with EVOO. You don’t have to use cast iron – a large skillet will do but I much prefer cooking with cast iron!
Sear the stuffed chicken breasts for 4 minutes on each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
Some of the cheese will ooze out, but don’t worry it will taste amazing like fried cheese!
Take the skillet off of the heat, and pour in 1/4 cup white wine or chicken broth. Place the skillet into the oven and bake for 15-20 minutes until the chicken has reached an internal temperature of 165F.
Now it’s time to plate the dish! I love creating the presentation of the meal!
Take a ladle and press the rice to form a dome, then place the chicken next to it with the cheese oozing onto the plate. YUM!
Get creative and post your plated presentation below in the comments, I’d love to see it!!!
Goya Mojo Chipotle Marinade
4 Chicken Breasts
1 large Onion – diced
5 garlic cloves- minced or diced
2 red bell peppers – diced
1 pound Mexican Chorizo
1 ball of Oaxaca Cheese
2 teaspoons Badia Sazon With Saffron
Salt & Pepper to taste
1/4 cup white wine or chicken broth
Yellow Rice Ingredients:
10 oz. Vigo Yellow Rice packet
1 tbsp unsalted butter
Olive Oil – EVOO
1 clove garlic – minced or diced
2 cups Chicken Broth
1. Place the chicken in a large Ziploc bag and pour marinade over the chicken. Leave in refrigerator at least one hour or overnight.
2. Preheat oven to 325F.
3. In a large skillet, sauté Chorizo until cooked through. Place the chorizo in a large bowl lined with a paper towel.
4. In the same skillet, sauté the diced onion, sprinkle with Badia Sazon With Saffron seasoning. Add the diced red bell peppers, stirring occasionally until soft. Add the garlic and stir until fragrant.
5. Pour onion, red bell pepper & garlic mixture into a large bowl. Add the chorizo into the bowl and stir together.
6. Lay down 2 sheets of plastic wrap on a cutting board. Use the smooth side of a mallet or rolling pin, pound the chicken. Start in the center of your chicken and work your way out, until chicken is 1/4 inch to 1/2 inch thick.
7. Scoop the Chorizo stuffing onto one side of the flatten chicken breast.
8. Lay a 2-3 inch slice of cheese on top of the chorizo stuffing.
9. Roll up the chicken, tucking in the stuffing and cheese.
10. Stick a couple of toothpicks in near the opening to keep it all together.
11. Heat up a pan to medium-high heat (I used a cast iron skillet) and sear the meat on both sides about 4 minutes for each side.
12. Pour in 1/4 cup white wine or chicken broth.
13. Lower the heat and continue cooking the meat on the stove until it’s done or, if you’re using a cast iron skillet, you can put the skillet in the oven. Just make sure you cook it until the center reaches 165ºF on a thermometer
14. Serve immediately over yellow rice. Enjoy!
Yellow Rice Instructions
1. Melt butter and EVOO over medium heat in a sauce pan.
2. Pour packet of yellow rice into the saucepan. Toast the rice until the edges are slightly brown.
3. Add garlic and sauté until fragrant.
4. Pour 2 cups of chicken broth into the saucepan and bring to boil, stirring for about one minute.
5. Cover saucepan tightly. Reduce heat to simmer and allow to cook for 20-25 minutes.
Sticky, sweet, tangy, and full of flavor… this orange & honey glazed ham is one that you’ll be happy to have as the star of your holiday meal or Sunday dinner!
Ham is perfect to serve for family holiday gatherings. There is not a lot of prep, it feeds a big crowd and it can be served warm or at room temperature.
Making a glazed ham is really simple, as the ham is already fully cooked, you’re just heating it up and adding a great glaze. So don’t be intimidated here, I highly encourage you to give this recipe I try!
Trust me when I say that you’ll be wanting this ham for MORE than just holidays or just Sundays!
1/2 cup (packed) light brown sugar
1/4 cup fresh orange juice
1/4 cup honey
4 tablespoons brandy
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/8 tsp. pumpkin spice
1 tablespoon orange zest
2 orange sliced, thin
1 bone-in spiral ham (approximately 8lb.)
10 whole cloves
1 orange, sliced
Preheat the oven to 325°.
In a saucepan, whisk all the ingredients for the glaze. Heat on low, stirring occasionally until it is well combined and smooth. Remove the pot from the stove.
Place one whole clove throughout the ham just push the clove into the ham.
Place the oranges slices in between slices of ham.
Place the ham in a large roasting pan and cover top of the ham with foil. Bake for 1 hour and 15 minutes.
Every 20 minutes, remove the ham from the oven and brush all over with the glaze.
After 1 hour and 15 minutes, remove foil from ham, brush with the glaze & cook for additional 25 minutes until an instant-read thermometer inserted into the thickest part of the ham registers 135°.
Preheat the oven to 350° and butter and flour a 9″-x-5″ loaf pan.
In a large bowl, whisk together flour, baking soda, and salt.
In another large bowl, mix sugar, butter, buttermilk, vanilla, egg and egg yolk until smooth.
Pour wet ingredients over dry and stir until combined, then fold in mashed bananas and caramel.
Transfer batter to the prepared baking dish.
Bake until deeply golden and a toothpick comes out clean, about 1 hour.
Let cool for at least 10 minutes.
Drizzle with caramel.
Homemade Caramel Sauce Instructions
Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer.
Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.
(At this point, do not stir again – simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization.)
Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.
Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)
Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.
Whisk in the vanilla and salt.
Set aside to cool in the pan for 10 minutes.
Then pour into a lidded glass jar and allow to cool completely. (It will thicken as it cools.)
I love ceviche! This twist on the traditional Ceviche is loaded with seafood, red onions, peppers, cilantro and Thai chili peppers; all marinated in sake and fresh lemon juice. Yup, I said sake! I created this recipe to serve at my family’s Christmas eve dinner!
It’s such a vibrant dish that’s perfect for weekends or parties. Truly a recipe seafood lovers will instantly fall in love with!
1 bag frozen seafood mix
1 pound medium-sized shrimp, cleaned
¼ cup parsley, chopped
¼ cup cilantro , chopped
1 medium size red onion, chopped small
1 medium green pepper, chopped small
1 red sweet pepper in vinegar, diced
1 Thai chili pepper, diced
4 cloves garlic, chopped
½ cup extra-virgin olive oil
3 lemons, juiced
½ tablespoon Sake
Salt and pepper, to taste
Toasted sesame seeds
Boil frozen seafood mix (15 minutes), shrimp (3 minutes). Strain and place into a bowl. Refrigerate until chilled.
Chop shrimp in small pieces. Mix the remaining ingredients together in a large bowl.
Sprinkle toasted sesame seeds on top before serving.
For Christmas Eve this year my sister-n-law and I decided to do something a little different…
In most Christmas comedy movies, the family ends up getting Chinese after the home cooked dinner goes wrong, so we decided let’s make our own Chinese dinner for Christmas Eve.
This homemade Asian Orange sauce is so easy! Make a tasty, quick and healthy dinner ready in under an hour, that you can use over fish or chicken!
This sauce has a delicious umami flavor and it’s full of ginger and garlic plus a little heat from the red chili paste. The best thing about making your own sauces and condiments is you can adjust the recipe to suit yourself.
Serve this fish with my Garlicky Ginger Green beans and white rice.
6 -4 oz. portions Grouper or white filets
6 Clove Garlic
1 tablespoon Ginger
½ teaspoon Red Chili Paste
¼ cup Orange marmalade
1 tablespoon Soy sauce, low sodium
1 teaspoon pepper
1 tablespoon Olive oil
1 tablespoon Rice wine vinegar
2 teaspoon Sesame oil
Zest of one orange, for garnish
Green onions, for garnish
Cilantro, for garnish
Preheat oven to 400 degrees F
In a saucepan over medium high heat add orange marmalade, sesame oil, soy sauce, ginger, garlic, rice vinegar and paste. Stir until thoroughly combined and just beginning to boil. Set aside.
Add olive oil to an ovenproof frypan and turn to medium high heat. As it warms, pepper both sides of the fish and add to the frypan. Sauté fish 3-4 minutes until browned. Flip filets over and spoon about a tablespoon of sauce over each filet.
Place in the oven for 5-6 minutes until the fish flakes easily.
Crispy tater tots with layers of spicy buffalo chicken and melted cheese, topped with ranch dressing, crumbled blue cheese and green onion. These tater tot nachos are fully loaded and perfect as a meal or as an appetizer for sharing.
1 bag (2 LBS) frozen tater tots
2 boneless chicken breast, shredded
1 cup bacon, crumbled
1 cup plus Frank’s Red Hot Wings sauce, 1 tablespoon for garnish
½ cup blue cheese crumbles, plus 2 tablespoons for garnish
½ cup ranch dressing, plus 1 tablespoon for garnish
1 block cream cheese
1 cup shredded cheese
½ cup mozzarella cheese
2 green onions, garnish
Preheat the oven to 450 degrees. Line a sheet pan with foil.
Bake the bag of tater tots for 30 minutes, flipping them halfway through the cooking time.
In a large bowl, Stir together the shredded chicken, bacon crumbles, ranch dressing, wing sauce and blue cheese crumbles.
In a medium bowl, Mix together the two cheeses.
Place the cooked tater tots in a cast iron skillet. Spoon half the chicken mixture on top of the tots. Sprinkle half the cheese. Repeat the layers. Bake for 5-7 minutes or until the cheese is melted.
Garnish with the remaining dressing, wing sauce, green onions, and blue cheese.
This delicious twist to a classic lasagna recipe will have your family and friends asking for more! It’s made with white Alfredo sauce, chicken, bacon, squash and zucchini slices. Layer it all together and bake for a creamy, cheesy and delicious low carb dinner.
Lasagna is one of my favorite comfort foods. It’s ideal for an easy homemade dinner since it uses simple ingredients (including store-bought Alfredo sauce), makes a lot, and is great for leftovers. This recipe is sure to be a favorite.
1 1/2 pounds zucchini (about 3 large)
1 1/2 pounds yellow summer squash (about 3 large)
1 (15 ounce) container low-fat ricotta cheese
1 jar Alfredo sauce
2 cups shredded mozzarella cheese
½ cup shredded Parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon truffle olive oil, optional
½ cup bacon, crumbles
¼ teaspoon salt
¼ teaspoon pepper
1 cup shredded chicken
Preheat the oven to 325 degrees F.
Grease a deep 9×13 inch baking pan.
In a large mixing bowl, mix together the ricotta cheese, ½ cup mozzarella, Italian seasoning, bacon crumbles, salt/pepper and truffle olive oil until well combined.
To assemble lasagna, spread 1/2 of the Alfredo sauce into the bottom of the prepared pan.
Then layer 1/2 the squash & zucchini slices, 1/2 the ricotta mixture, followed by 1/2 the mozzarella cheese and ¼ of the chicken. Repeat by layering the remaining Alfredo sauce, squash & zucchini slices, ricotta mixture, chicken and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F and bake for an additional 15 minutes. Let stand for 5 minutes before serving.
These turkey thighs are garlicky, herby, spicy, and a little tangy, perfect for whether an ordinary weeknight meal or a special holiday feast, they will be a hit! You can honestly use any meat with this recipe, chicken, fish, pork or even steak- the seasoning is delicious!
Arrange a rack in the middle of the oven and heat the oven to 350°F.
Mince 4 garlic cloves. Mince 1 large shallot (about 1/3 cup). Coarsely chop the leaves and tender stems from 1 large bunch of fresh cilantro until you have 3/4 cup plus 2 tablespoons.
Place the garlic, shallots, 3/4 cup of the cilantro, stick of butter, 2 tablespoons roasted red chili paste, and 1 teaspoon kosher salt in a medium bowl. Whisk to combine.
Pat 2 turkey thighs dry with paper towels.
Season with the poultry seasoning, coating each side.
Heat olive oil in a large oven-safe skillet over medium heat, add turkey thighs skin-side down, then use tongs or a spatula to press down on the thighs to create good contact with the hot pan for even browning. Cook until the skin is golden-brown and fat has begun to render, 8 to 10 minutes. Remove the pan from the heat.
Flip the turkey and pour the red chili butter sauce over the turkey. Cover the pan with aluminum foil. Transfer to the oven.
Every ten minutes, remove from the oven, baste each piece of turkey with the melted butter and turkey juices in the pan. Cover and return to the oven. Repeat this every ten minutes until an instant-read thermometer inserted into the thickest part registers 165°F, about 40 minutes.
When the turkey is ready, uncover and let rest for 10 minutes. Garnish with the remaining 2 tablespoons cilantro, cranberry sauce and serve with the lime wedges.
Add a little Thai flavour to your holiday table with this delicious veggie side dish recipe!
This is Brussel sprouts and Butternut squash like you’ve never had before. They are tossed with a spicy, garlicky, Thai dressing then roasted in the oven until perfectly al dente. Guaranteed to brighten up your holiday dinner table!