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.
This Mexican Street Corn recipe (also known as Esquites) is packed with fresh flavors and cotija cheese! It’s slow cooked for 3 hours in cheesy cream sauce, and zesty seasonings that make it insanely delicious. The perfect side for any barbecue or summer get-together!
Sides in the slow cooker are also a great way to save space in the oven and keep your house cool during the summer.
Fresh or Frozen Corn? Well, there are benefits to each. You can get frozen any time of the year. Fresh is, well, fresh. Either will work for this dish.
6-7 ears of corn shucked and broken in half
13.66 oz. can light coconut milk or low fat milk
2 Tbsp. honey
1/2 cup salted butter
4 tablespoons fresh lime juice approximately 2 limes
1/2 teaspoon cumin
½ teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon chili powder
1 cup cotija cheese, crumbles
1 bunch fresh cilantro
Add the corn to the slow cooker. You can arrange them nicely to get them to fit better.
Pour coconut milk, lime juice, and seasonings in a medium bowl and whisk until combined.
Pour the coconut milk mixture over the corn.
Drizzle over the honey and ½ cup of the cheese. Cut up the butter into pieces and add to the slow cooker.
Cover and cook on HIGH for 3 hours without opening the lid during the cooking time. (4 hours for frozen corn)
To serve, sprinkle with remaining paprika, cheese and cilantro
If you’ve ever been to First Watch, you may have seen Million Dollar Bacon on the menu. This recipe is inspired by that recipe but with a twist! This Candied Bacon recipe is sweet and salty, with a kick of heat. Crispy, thick-cut bacon caramelized with a little bit of spice is a perfect pairing for brunch, a Bloody Mary skewer, or even as a holiday food gift!
My friend, Rhiannon and I recently hosted a Sunday Fun Day brunch. I knew this bacon had to be included on the menu especially on a skewer at our Bloody Mary bar. As soon as Rhiannon tasted it, she said this will definitely get you a husband and so the name was born!
This is a baked bacon recipe, so you’ll be using your oven. It’s the best way to cook bacon, and it’s very easy to do!
After you bake it, you’ll let it cool on a rack to allow the sugar to caramelize and harden for that perfect, crispy, candied texture.
10 pieces thick cut bacon
¼ cup brown sugar
½ teaspoon fresh cracked black pepper
¼ teaspoon smoked paprika
¼ teaspoon red pepper flakes
¼ teaspoon garlic pepper
2 Tbsp honey
Place the oven rack on the center rack.
Preheat the oven to 350 degrees Fahrenheit.
Combine brown sugar, and seasonings in a bowl. Set aside.
Place foil on a 13×9 baking sheet.
Add bacon in a single layer.
Cover both sides of pieces of bacon with the brown sugar mixture.
Drizzle honey over top.
Bake in a preheated oven on the center rack for 20 minutes,
Remove bacon from oven and place on cooling rack to dry.
These bacon wrapped jalapeno poppers are baked instead of fried! Who can resist fresh jalapenos stuffed with cheese, wrapped in bacon and baked to crispy perfection? Not me, that’s for sure. This is the ultimate party snack!
The jalapenos are sliced in half and the seeds and ribs get removed. Removing the seeds and ribs removes most of the heat from the peppers; if you like it spicier, leave some of the seeds and ribs in. The peppers are stuffed with a combination of cream cheese, cheddar cheese and spices. Then wrapped in bacon before baking in the oven.
I like to serve my bacon wrapped jalapeno poppers with a side of ranch for dipping, but honestly they’re great as-is too.
½ cup cream cheese
½ cup shredded sharp Cheddar cheese
½ teaspoon paprika
½ teaspoon garlic powder
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Mix cream cheese, seasonings and cheese together in a bowl until evenly blended.
Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon.
Arrange bacon-wrapped peppers on the prepared baking sheet.
Bake in the preheated oven until bacon is crispy, about 15 minutes.
2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
1 cup blueberries (1/2 pint)
1 tablespoon fresh lemon juice
Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.
Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.
Make filling while pastry chills:
Put the oven rack in the middle position and preheat the oven to 375°F.
Generously butter the inside of your springform pan.
Grind 2 tablespoons sugar with flour and cornstarch in a food processor until combined, then transfer to a large bowl.
Add peaches, blueberries, and lemon juice and sprinkle 6 tablespoons over the top, toss to coat.
Spoon filling into pastry and bake, loosely covered with a sheet of foil and cover the bottom of the pan with foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.
Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan.
Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.
I recommend using light-colored metal pans for baking. Dark metal pans, including nonstick, will cause your baked goods to brown more quickly. If you don’t have a light-colored pan, wrap the bottom of your pan with foil and lower the heat to 350 degrees F.
Roasted Vegetables – this is hands down my favorite way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to dinners lately, just a bowl of roasted veggies with a piece of grilled protein like my grilled shrimp! So good!
Another great thing about this recipe is that you can totally switch the other veggies with whatever you may have on hand, you can also use different seasonings based on what you like.
You can roast just about any vegetable, using the same easy method – chop, drizzle with olive oil, season, toss and roast. Toss once or twice through baking.
1 lb. zucchini, cut into quarters
1 pint cherry tomatoes
1 red onion, cut into quarters
3 cloves garlic, minced
2 tablespoons Olive oil
2 tablespoon honey
1 teaspoon Trader Joe’s Citrusy Garlic seasoning
½ teaspoon smoked paprika
Salt and Pepper
Preheat the oven to 400 degrees.
Place vegetables in a large bowl, toss vegetables with the rest of the ingredients.
Spread into an even layer on a rimmed 18 by 13-inch baking sheet lined with foil.
Roast in the preheated oven for 15 minutes.
Remove and toss, return to the oven and roast 10 minutes longer.
This Grilled sandwich comes together with a delicious combination of spices, fresh tomatoes, avocado, and Pepper Jack cheese making this the perfect summer sandwich recipe!
Just grab your favorite bread (Tuscan Pane from Trader’s Joe is my go to), slather with butter, top with Pepper Jack cheese, tomatoes, avocado smashed, and a teaspoon of Chile Lime seasoning. Grill up on a hot skillet until the cheese is melty!
Pair it with fresh salad for a complete meal! Dinner or lunch in 10 minutes or less!
Two slices of the Tuscan Pane
3 slices tomato, thinly sliced
1 teaspoon Chile Lime Seasoning
4 slices Pepper Jack Cheese
1 avocado, smashed
3 tablespoons butter
Spread 1 tablespoon butter on one side of each slice of bread.
Arrange cheese slices on top of each piece of bread.
Spread smashed avocado onto one piece of bread, opposite the butter side. .
Place tomato slices on top of the avocado.
Sprinkle the Chile Lime seasoning on top and other slice of bread.
In a skillet over medium heat, melt 1 tablespoon butter.
Place the sandwich butter side down and cook until lightly brown. Flip and cook a few more minutes until the bread is slightly brown.
This Corn Salad is one of my favorite summer sides! This easy Summer Corn Salad features sweet fresh corn off the cob, crisp bell peppers and feta cheese all combined in a light and zesty vinaigrette.
Summer is the best time of year to serve up fresh salads and vegetables. I visited the Southern Hills Farms with some friends this weekend and knew I had to stock up some fresh summer corn. If you live near the Orlando area, I definitely recommend visiting Southern Hills Farm in Clermont. It is absolutely the best You Pick farm I have ever been to and it’s perfect for photos!
5 cups corn kernels about 6 cobs of corn or frozen corn kernels, thawed