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.
Now that Thanksgiving has come and gone, we all are face to face with the Leftover Problem. Well have no fear, I have the perfect solution for all the leftover stuffing. These Sausage Stuffing Bites are perfect to use leftover stuffing to make! They can be used for an appetizer at your Friendsgiving celebration. You can also make them ahead of time and keep them in the fridge until you’re ready to bake and serve them. They are perfect for parties and family gatherings during the holidays.
Sausage Stuffing Bites
2 boxes Savory Herbs Stuffing or 2 cups leftover stuffing
½ pound of hot Italian sausage
½ pound of mild Italian sausage
Sea salt and pepper to taste
3 cloves garlic, chopped
½ cup of mozzarella cheese or shredded cheese cheddar
1/3 cup dried cranberries, minced
2 beaten eggs
Gravy Dipping Sauce
1/3 cup all-purpose flour
¾ stick of butter
3 to 4 cups chicken broth
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Preheat the oven to 375 degrees F.
Brown the sausage over medium-high heat until no longer pink. Add the garlic and cranberries, mix and cook for 5 minutes.
While the sausage is cooking, cook the stuffing.
Once sausage and stuffing is cooked, combine all ingredients into a mixing bowl and mix with your hands. Do not ocean out the sausage pan, we will use the drippings for the gravy.
Using a cookie scoop, (or hands) scoop the sausage balls onto a baking pan lined with parchment paper.
Bake for 20-25 minutes, till they are browned on top.
While sausage stuffing bites are cooking, make the gravy dipping sauce.
Over medium heat, melt the butter. Sprinkle on half the flour and stir so that the butter soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the broth, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of broth or more if needed. Taste and adjust the seasoning.
Place dipping sauce in a serving bowl and serve with Sausage Stuffing Bites
Juicy steak strips, veggie slaw, and tender lo mein noodles collide in this delicious black pepper lo mein. This steak lo mein is what take-out dreams are made of. Minus the take-out and about a fraction of the cost plus great for leftovers!
Lo mein at home is super easy to make and one of the best parts is that you don’t even need to follow the recipe to a T as far as noodles and add-ins. Don’t like bean sprouts? Leave them out and sub in another veggie! Don’t have lo mein noodles in the pantry? Regular noodles work too.
Basically, all you have to do is …
Pan-fry steak strips
Sauté some veggies
Make a quick, stir-fry sauce
Toss all together and say HELLO DINNER BLISS!!
5 ounce beef steak of any cut, thinly sliced
¼ teaspoon salt
1 tablespoon Chinese cooking wine
1 tablespoon cornstarch
½ tablespoon soy sauce
2 teaspoon sugar
2 tablespoon soy sauce
½ tablespoon oyster sauce
1 tablespoon fresh grounded black pepper
1 teaspoon sesame oil
1 package lo mein noodles
3 garlic cloves, minced
1 Vegetable slaw bag
1 can bean sprouts, drained
5 scallions greens and whites separated
1 tablespoon peanuts, chopped
freshly ground black pepper to taste
sesame oil for coating the noodles
Read the directions on the package and cook the noodle with 1 or 2 minutes less than suggested. Once cooked, drain and then drizzle sesame oil, mix well to separate the noodles.
Slice beef at an angle against the grain to ¼” thick strips and marinade for 20 minutes with the Beef Marinade.
In a wok or large pan, heat 3 tbsp of olive oil over high heat, fry beef for 2-3 minutes (in batches) until golden brown and cooked through.
In the remaining oil over high heat, fry garlic for a few seconds until fragrant, then immediately add vegetable slaw and bean sprouts. Stir fry for 2 minutes.
Add back beef, noodles, sauce then mix to combine until the sauce has thickened.
These cheesy sausage biscuit bites are easy to make for a quick breakfast or early morning tailgate or potluck. Only a few ingredients and you have a delicious snack or side dish.
This is a classic Bisquick® recipe with just a few additions, feel free to make it your own by adding different types of cheese or seasonings.
1 pound cooked breakfast sausage, crumbled
2 cups cheddar cheese
1 teaspoon garlic powder
3 cups Bisquick
1 1/2 cups milk
¼ cup flour
1 tablespoon butter
2 ½ cups milk
1 teaspoon red pepper flakes
Salt and freshly ground black pepper to taste
Preheat oven to 450℉
Cover a cookie sheet with parchment paper.
In a medium skillet, cook sausage over medium heat.
Transfer cooked sausage to a mixing bowl.
Mix all the ingredients together until well blended.
Drop tablespoonfuls onto the parchment paper and cook for 8-12 minutes until they start to brown.
While sausage bites are cooking, make the gravy.
In the same skillet, melt butter.
Stir in flour until well combined. Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. Reduce heat to medium-low; sprinkle ibn red pepper flakes, simmer and stir for 2 more minutes. Season to taste with salt and pepper.
If you love Harry Potter then these cookies are definitely for you!
But if you’re not much of a fan, no worries- you will still love them! These cookies are chewy flavored with butterscotch, vanilla and white chocolate.
My friends and I are Universal Studio Annual pass holders so we visit the parks and Harry Potter world regularly. Butter beer is always a must when we are there so when a friend sent me a recipe for cookies, I was inspired to create my own! I hope these cookies transport you right into the wizarding world!
2 sticks Unsalted Butter Melted
1 cup Light Brown Soft Sugar
1 cup Granulated Sugar
1 Medium Egg
2 tsp Vanilla Extract
2 cups all purpose Flour
3 tsp Baking Powder
1 box Butterscotch Cook & Serve Pudding
1 ½ cups White Chocolate Chopped
In a large bowl, using an electric/stand mixer, combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
Add the flour, baking powder, butterscotch pudding mixture and white chocolate chips, and fold until combined.
Cover and chill in the fridge for at least 30 minutes.
Preheat the oven to 350 degrees fahrenheit .
Line 2-3 large baking trays. Roll into about 12 balls or use a medium size cookie scoop.
Place on lined baking sheets.
Bake 10-12 minutes, until golden and just crisping up at the edges
This recipe reminds me of visiting the Dillards House in Georgia. My family has a cabin in Franklin, North Carolina; about twenty minutes from the Dillard House. It is one of my favorite places to eat whenever I visit. Think family style with generous portions of the best homemade Southern dishes you’ve ever had. Every time we would go in the summer they would serve up this buttery summer squash casserole.
This country squash casserole is great for a summer side dish, a cookout, a family dinner, and pretty much any other occasion where you’re feeding a crowd. Another major plus is that it requires just 5 minutes of prep time and only a handful of ingredients.
6 small yellow squash, thinly sliced
2 large eggs, room temperature
¾ cup milk
1 stick of butter, divided
1 teaspoon salt
ground black pepper to taste
1 small onion, diced
2 cloves of garlic, minced
1 teaspoon fresh thyme
½ teaspoon salt
¼ teaspoon pepper
¼ cup water, or more as needed
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
1 teaspoon garlic salt
1 tablespoon Parmesan cheese
Preheat the oven to 350 degrees F.
Melkt one tablespoon of butter on a large skillet over medium heat. Saute the onion and garlic until fragrant.
Place squash in the skillet and stir to mix with onion and garlic. Pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
Mix cracker crumbs and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions.
Mix eggs and milk together in a small bowl, then add to the squash mixture.
Stir in 4 tablespoons of melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with the remaining cracker mixture, and dot with the remaining butter.
Bake in the preheated oven until lightly browned, and starting to bubble and the topping is lightly golden brown in color, about 35 minutes. You can also broil on low for the last few minutes to finish browning the panko topping.
This homemade Pad Thai with spicy shrimp, spaghetti squash, peanuts and cilantro for a low carb dish you will prepare again and again. It’s super easy to make, the entire dish can be ready in 15 minutes flat.
1 large Spaghetti Squash
2 Tablespoons olive oil
1 lb. Shrimp, peeled and deveined
1 pint mushrooms, sliced
2 Eggs Beaten
3 Cloves Garlic, minced
1 medium onion, diced
2 Tablespoons Peanut butter
2 Tablespoons Rice vinegar
1 Tablespoon Soy Sauce or Coconut Aminos
1 Tablespoon Sriracha
1 TablespoonSesame seed oil
1 Cup Bean Sprouts
½ Cup Dry Roasted Peanuts
Juice of 2 limes
½ Cup Chopped fresh cilantro
Preheat the oven to 400 degrees.
Cut squash in half and remove membrane and seeds. Then brush both sides with olive oil, inside and out. Bake on a foil lined baking sheet until tender (45 minutes) with the cut side down.
Once cooked, remove from the oven allow the squash to cool upright for 10 minutes. Using a fork, rake the inside of the squash and move the spaghetti to a bowl.
Heat the olive oil in a large skillet over medium heat. Add in the shrimp and cook on each side until pink and no longer translucent. Remove from the pan.
Add the onions to the pan and saute, about 3-5 minutes. Push the onion to one side and add the mushrooms, saute until cooked. Mix the onion and mushrooms together, season with salt and pepper. Make well in between the vegetables, add the beaten egg. Scramble the egg with a spatula, then combine with the vegetables.
Add in the garlic, peanut butter, rice vinegar, soy sauce,sesame oil and Sriracha. Stir until all combined and scrape any browned bits or egg from the bottom of the skillet.
Add in the cooked spaghetti squash, peanuts, and lime juice. Toss with tongs until combined. Top with the cilantro and shrimp and serve.
Salisbury steak is the ultimate comfort food. Here’s a twist on an oldie… In this recipe I made some slight changes to dress it up!
The patties are made with lean beef because it has a lot of flavor but it’s not overly greasy. The meat is mixed with truffle oil, barbeque sauce, Worcestershire sauce, cheese and seasonings, then formed into oval shaped “steaks”.
The patties are cooked to golden brown, and then a simple gravy is made with shallots, mushrooms, beef broth and a little flour which is used as a thickener.
The end result is tender flavorful patties that are just smothered in rich gravy.
You can serve them over mashed potatoes or my favorite wild rice.
1 1/2 pounds lean ground beef
1 tablespoon barbecue sauce
4 dashes Worcestershire sauce
¼ cup shredded Italian blend cheese
1 teaspoon garlic powder
½ teaspoon dried parsley
Salt and pepper
1 tablespoon truffle oil or olive oil
4 shallots, thinly slices
1 pint sliced mushrooms
2 cups beef broth, more if needed for thinning
1 teaspoon truffle oil, if using
1 tablespoon barbecue
4 dashes Worcestershire
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 tablespoon flour, add more if needed
Salt and pepper to taste
For the meat mixture:
Combine all the ingredients. Knead until all combined. Form into 4 to 6 oval patties.
Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
For the gravy:
Reduce the heat to medium and add in the mushrooms. Cook for 2 minutes then add in the sliced shallots. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, truffle oil, barbecue, and Worcestershire. Sprinkle in the dried herbs and combine.
Make a well in the middle of the pan and add the flour. Whisk until combined.
Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
Serve over wild rice, white rice or mashed potatoes.