Egg Muffins

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   Happy New Year to everyone! These egg muffins are a great way to start your new year off right. They're healthy, packed with protein and very delicious!

   I'm joining the bandwagon, as I do every January 1st, and vowing to lose a few pounds gained over the holidays. Another vow is to eat breakfast every morning. (Yep, I have been known to skip it, and turn into a big mean hungry grouch by 11 a.m) Plus, I know that eating breakfast is so important for a fast metabolism and will prevent over-eating later in the day.

   These egg muffins can be made with any type of veggies and meat you would like. Of course, you can add a little cheese too. I skipped out on the cheese this time, but think I'll definitely add some the next time.


Egg Muffins

8 large eggs
2 Tablespoons milk
1 cup diced Ham
1/4 cup chopped fresh chives
1/4 cup Red bell pepper, chopped
1/2 cup shredded cheddar cheese (optional)


DIRECTIONS: Preheat oven to 350 degrees F. Grease a 12-cup muffin tin with non-stick spray.

In a medium bowl, whisk eggs and milk until just combined. Stir in ham, chives, bell pepper and cheese. Divide the egg mixture evenly to each 12 muffin cups. Bake for 20 minutes or until egg is set.

Let cool 5 minutes, then using a knife, loosen up the edges of each muffin and carefully remove. Serve and enjoy ♥

Makes 12 egg muffins. Serves 3-4

Pasta with Sausage, Tomatoes and Arugula

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I've kind of been dreading writing this post. Don't get the wrong idea here - nothing terrible has happened, but in 3 short days, something significant is going to happen. And it involves a birthday. And the numbers 3 and 0. 

I can barely look at those numbers together. I'm just not entirely sure I am ready for this. I don't feel that old. Not that 30 is old, because, here I am, about to turn it...but something inside of me kind of wants to curl up on the couch and hyperventilate a little bit. And so I decided I wanted to do something "Drastic" in celebration of such a monumental birthday...

• Cut my hair? No, I like my rather simple hair style where I don't really have to do anything with it.
• Dye my hair a crazy color - like purple? Sounds fun, but honestly, I have never ever dyed my hair, and I am kind of nervous about it. What if it ruins my natural color, which I happen to love? 
• Tattoo? I like the idea of a tattoo, but not of actually getting one. Until I can decide 100% what and where and how I want a tattoo, I won't get one. I once saw a girl with a tattoo of a potato on her ankle...because she got drunk one night and she thought it was funny. Oh boy... 
• Go on a crazy diet and loose 20 pounds? Pa-leaz...Not gonna happen. LOL
• A piercing maybe? But where? And is 30 too old to have fun piercings? Probably... 

Finally, I decided on something that may not sound as drastic as all that, but will still make a dramatic impact on my life. First, I want to start incorporating fish into out diet. Both Joel and I grew up in the midwest, where the only fresh fish was catfish and bluegill, and we never really grew a taste for either. Not that the Mid Ohio Valley has a ton of fresh fish choices, either, but we can always buy it frozen, right? And there have been a few times where we were at expensive restaurants and bought it and liked it. So apparently I just like fancy expensive fish, haha. Ok, so here is where I need your help! I know NOTHING about fish. Not a thing! So, tell me - how do you like to cook it? What is your absolute favorite fish dish that you would serve to a fish hater? Haha
Secondly, and this is a super big one for me... I am going to start running. Ugh. I hate even typing that word. Running is definitely my least favorite thing, but it is such a good form of exercise. And I need something, because there is definitely zero exercising happening right now. Plus this is free, and if I get a jogging stroller I can take ladybug with me. And when Joel is home, we can all go as a family, and there will be zero excuses. Except when its cold. Or raining. So... what are your best running resources for beginners? 



Ok, so you probably want to know something about this pasta dish, huh? It's perfect for a weeknight, or when you are in a rush. Its simple to throw together, relatively healthy, and tastes delicious. There you have it, the perfect trifecta - easy to throw together, healthy, and relatively cheap! 
Pasta with Sausage, Tomatoes, and Arugula (Cooking Light, December 2010)
9 ounces fettuccine1 TBSP olive oil6 ounces turkey sausage2 garlic cloves, minced1 pint cherry tomatoes1/2 tsp pepper3 cups baby arugula leaves2 ounces Romano cheese, shredded
Cook pasta according to package directions. Drain in a colander, reserving 2/3 cup cooking liquid.Heat a large skillet over medium-high heat.Remove the casings from the sausage, break into bite size pieces and add to pan.Cook 3 minutes, or until browned, stirring frequently to crumble.Add garlic, cook 30 seconds, stirring constantly, until fragrant.Add the tomatoes and pepper.Cover the pan and cook 2 minutes.Mash the tomatoes with the back of a wooden spoon to break them up.Cover the pan back up, reduce the heat to low, and cook 3 minutes.Remove the pan from heat.Add the pasta, 2/3 cup reserved cooking liquid, and arugula.Toss well and sprinkle with Romano cheese.Enjoy! 

German Chocolate Cheesecake

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It's my birthday and I'll make my own cake if I want to! Yup, that's right. Today is my birthday! My Golden birthday to be exact - I'm turning 30 on December 30. I definitely don't feel 30, but I don't think I could put a number on how I "feel". And yes, I do like to make my own birthday cake. I feel like there are never enough times during the year to make a really good cake from scratch, and a birthday is definitely one of those occasions. Since my husband insists on a store bought cookie cake for his birthday (honestly...), I always want to make something special for my birthday. Because, it's my birthday! I actually made this amazing German Chocolate Cheesecake for Christmas, but I wanted to have a cake to share with you today. I'll post my birthday cake in a few days! :)


Taking a look at this cheesecake, you might think that it is complicated and hard. And while it will take you the better part of an afternoon to make, it is not hard. Repeat - time does not = difficulty. So often I see people look at a long recipe and immediately assume it is way beyond their skill level. This is sooo not the case (ok, sometimes it is). This recipe is a fantastic example of that. There are five components to this cheesecake, and start to finish, it took probably 2 hours, plus extra chill in the fridge time. But each component is very simple to put together, and I guarantee that as long as you can follow directions (and even I have problems with that sometimes) you can make this! 

And you will be sooo happy that you did make this! This cheesecake is rich and decadent, but amazingly delicious. Each part is delicious by itself, but put together, it is a total show stopper. We took this to Christmas dinner and everyone loved it. I was super happy that there were a few pieces left that we could bring home and eat later. 


German Chocolate Cheesecake (Willow Bird Baking)

Crust: 
1 package of chocolate sandwich cookies (think oreos, but go cheap)
6 TBSP butter, melted and cooled
small pinch of salt

Ganache:
1/4 cup + 2 TBSP heavy cream
5 ounces semi-sweet chocolate chips

Cheesecake:
24 ounces (3 packages) cream cheese, room temperature
3/4 cup sugar
3/4 tsp vanilla extract
3 eggs, room temperature
3 ounces chocolate chi[s, melted and cooled

Cake:
3/4 cup flour
3/4 cup sugar
1/4 cup + 2 TBSP unsweetened cocoa powder
3/4 tsp baking soda
3/8 tsp baking powder
1/4 tsp salt
1 egg
1/4 cup + 2 TBSP buttermilk
1/8 cup + 1/2 TBSP vegetable oil
1/4 cup + 2 TBSP warm water
1/2 tsp vanilla

Filling:
2/3 cup heavy cream
2/3 cup sugar
2 egg yolks
2 ounces butter, cut into small pieces
1/3 tsp salt
2/3 cup pecans, toasted and finely chopped
1 cup unsweetened coconut, toasted

Directions:
Crust:
Using a food processor, finely crush all the cookies (and frosting, too!) until they are crumbs.
Toss in the melted butter and pinch of salt until well combined.
Toss the crumbs into a buttered springform dish, and using a flat bottomed glass, press the crumbs all the way up the sides of the pan and evenly on the bottom (using a twisting motion helps the crumbs not stick to the glass). Be patient, it takes some time, but they will go.

Ganache:
Place the chocolate in a medium bowl.
In a medium saucepan, bring the cream to a simmer.
Pour the cream over the chocolate and allow to sit for 1-2 minutes.
Whisk smooth.
Pour the ganache over the bottom of the crust.
Place the springform pan in the freezer for 30 minutes to harden.

Cake:
Preheat oven to 350F.
Butter a 9" round cake pan.
Cut a circle of parchment paper and place it in the bottom of the cake pan, and butter the bottom.
In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
Add the egg, buttermilk, warm water, oil, and vanilla.
Whisk until well combined and smooth.
Pour into the pan and bake 25-30 minutes.
Let the cake cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Cheesecake:
In a medium bowl, beat the cream cheese and sugar until well blended and creamy.
Add the eggs one at a time, mixing well between each addition.
Add the chocolate and mix until combined.
Pour over the prepared crust and smooth the top with a spatula.
Bake for 55 minutes or until almost set (the top may crack, but you're going to cover it anyway so its ok!)
Cool completely, and then chill in the fridge until ready to assemble.

Filling:
Place the butter, salt, toasted coconut and toasted pecans in a medium bowl.
In a small saucepan, heat the cream, sugar, and egg yolks over medium heat, stirring constantly, until the mixture is thickened and reaches 170F on a candy thermometer.
Pour the mixture over the coconut mixture and stir until the butter is melted.
Set aside to cool.

Assembly:
Place half of the coconut filling on the top of the cheesecake and spread it evenly.
Carefully place the chocolate cake layer on top.
Spread the remaining coconut filling on the top of the cake layer and smooth out.
Decorate the top of the cake with pecans!
Chill for 3 hours or overnight.
When ready to serve, wrap the springform pan in warm dishtowels for a minute or two, and then remove the springform pan.
Serve and Enjoy!

Chocolate Chip Cookies - Alton Brown's #10

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Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*.  My friend Julie says her chocolate chip cookie recipe is the best.   Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it.  
Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy.  While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time.  Then again, I usually chill the cookie dough before baking regardless.  I have friends who chill the dough 48-72 hours before baking, after making these cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days. 
Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his  book I'm Just Here for More Food: Food x Mixing + Heat = Baking. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly. 
I also take my cookies out on the earlier side so I can ensure they are chewy.



Chocolate Chip Cookie #10 from I'm Just Here for More Food - Alton BrownMix and set aside:
2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
Now mix together the wet ingredients:
3/4 cup sugar3/4 cup brown sugar1 cup unsalted butter, melted and slightly cooled 2 large egg yolks1 teaspoon vanilla extract
Now add the dry to the wet and mix gently with a wooden spoon. Do not over mix!!  While there is still some flour showing, add 2 cups chocolate chips and mix the rest of the way.Bake 10-11 minutes or until golden at 375º. 

Stroganoff-Style Spaghetti 'n' Meatballs

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This is a true 30-Minute Meal. I had to work late, yada, yada, yada, you know the story. I needed to get something on the table, and fast. Luckily, I remembered this recipe that I saw in a Taste of Home magazine while at my parents. I pulled it up on the computer and had dinner in about 20 minutes. We keep meatballs, turkey and/or beef, in the freezer for times like this. Since the meatballs are pre-cooked, this dish takes as long as it takes for water to boil and spaghetti to cook.
This recipe is great just because we keep these ingredients in the pantry/freezer and it was seriously quick.
The boys really liked this. C requested it be on the "Make Forever" list. It was also a nice change from red sauce spaghetti.
This dish isn't the most photogenic. I will add, there was a nice green veggie on the plate but that got eaten before I remembered to take a picture of the plate.



Stroganoff-Style Spaghetti 'n' Meatballs Recipe
Adapted from Taste of Home


1/2 pound uncooked spaghetti
1 package (12 ounces) frozen fully cooked Italian meatballs
2 tablespoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil (I used less)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1teaspoon beef base
1/8 teaspoon Cajun seasoning
1 cup (8 ounces) sour cream



Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, beef base and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.


Gradually stir in sour cream; heat through (do not boil). Drain spaghetti. Serve immediately with meatballs and sauce over spaghetti.

I'm Back with a Schnitzel Recipe

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I'm back---FINALLY!  Sorry about the really long silence, just a lot going on and I was having a hard time keeping up.

We are in the middle of birthday month (four birthdays in our house in a month) and one of our traditions is the birthday person gets their favorite dinner.  Our youngest just turned 15 and he asked for schnitzel and mashed potatoes.  This is more of a how to than a recipe as there are no exact measurements.



For the schnitzel you will need:

Thinly sliced eye of round or similar meat (you can also use pork or veal)*
Flour
Eggs whisked with a little water
Italian style bread crumbs (we use homemade from the Shortcut Cooking Cookbook)
Lemon Wedges

Dredge the meat in flour to coat.
Dip meat in eggs and then in the bread crumbs, coating completely.
Fry in a pan with about a 1/2" of oil. Turn after 1-2 minutes. 
To keep warm, place on a rack in a warm oven while you finish cooking all the meat.

Serve with lemon wedges.

*You can have the butcher thinly slice your meat, or to do it yourself: place roast in freezer for about one hour, then slice thinly with a knife or meat slicer.  Freezing the meat for a bit makes it much easier to slice.

Tomorrow I will share the recipe for our dairy free roasted garlic mashed potatoes.

#2628 - Black and White Cookies

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(by Shirley McNevich)
Batter: 2 sticks softened butter; 1 3/4 cups white sugar; 4 eggs; 1 cup milk; 1 tsp. vanilla; 2 1/2 cups CAKE FLOUR; 2 1/2 cups regular flour; 1 tsp. baking powder

Frosting: 4 cups Domino's powdered sugar; 1/3 cup boiling water; 1 square Baker's bittersweet baking chocolate (melted according to box directions)

In a mixer add butter and white sugar--beat. Add eggs, milk and vanilla--beat. Add baking powder--beat. Slowly add cake flour and regular flour--beat. Form dough into walnut sized balls and place them on greased cookie sheets. Bake at 375 degrees for 12-15 minutes. Cool completely. Frosting: in a mixer add powdered sugar and add 1 TBSP boiling water at a time--beat. Repeat adding water as necessary until frosting is spreadable. Place half of the frosting into each of two bowls. Add the melted chocolate to one of the bowls of frosting--stir well. Frost half of each cookie with the white frosting and the other half of each cookie with the chocolate frosting.