Bacon & Egg Toast Cups

Wow! I feel like I made these in another life time. It was about a month that I made these, one morning I woke up and remembered seeing these on Foodgawker, so I made them.

They were quick, and yummy. Not something I would make often because it is a lot of work for bacon, eggs, and toast, but it was a nice little treat. If you are hosting a brunch they would be a great idea for how to wow your guests with something everyone will enjoy.

Bacon & Eggs in Toast Cups

Prep Time: 7 mins | Cook Time: 12 mins | Servings: 6 cups | Difficulty: Easy

Ingredients:

  • 6 slices of bread
  • 6 slices of bacon
  • 6 eggs
  • 1/2 cup of shredded cheese
  • salt & pepper

Directions:

1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.

2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)

3. Take bread circles and press them into the muffin pan, set aside.

4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.

5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.

6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes. The yolk should be creamy.

7. Remove from oven when done and pop out using a spoon, serve warm.
Source: http://thenoshery.com/2009/03/29/a-two-bite-breakfast/

Now the best thing about this post, is that I have finally found an easy way to copy recipes onto the blog without having to type it all out again. I use an IPad app called Paprika, it is fantastic. I should have figured this out before, but you can email recipes from Paprika, which is how Chris’s mom and I exchange recipes, and so in order to put recipes in my blog all I have to do is email them to myself and copy/paste them here. UGH. I can’t believe this took me so long to figure out.

It’s one of those things that takes one second to figure out, but you never really think about so you don’t realize it until a time like now when it is embarassing that you’ve waited so long to figure it out. Like when you were younger and realized how a Lava lamp works…. Yepp, one of those moments.

 

Well, while the bacon, egg, and toast cups were a nice little treat. The ‘Beef and Mushroom Burgers’ we had the next night were not.

I would give the Beef and Mushroom Burgers a 4 of 10 star rating.  They were rather bland, or so I found. Chris liked them more than I did, but he said they were nothing he would make again. Nice to try but nothing worth raving over.

Beef and Mushroom Cheeseburgers

Prep Time: 10 mins | Cook Time: 10 mins | Servings: 4 | Difficulty: Easy

Ingredients:

  • 8 cremini mushrooms
  • 1 small onion, coarsely chopped
  • 1 lb (454 g) extra-lean ground beef
  • 1 tsp (5 mL) chopped fresh thyme
  • 1 tsp (5 mL) dry mustard
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 1/4 tsp (1 mL) cayenne pepper
  • 4 slices Cheddar cheese
  • 2 cups (500 mL) baby arugula
  • 2 tomatoes, sliced
  • 4 whole grain kaiser rolls, halved and toasted

Directions:

In food processor, finely chop mushrooms with onion; scrape into large bowl.

Add beef, thyme, mustard, salt, and black and cayenne peppers; mix until combined. Shape into four 1/2-inch (1 cm) thick patties.

Place on greased grill or in grill pan over medium-high heat; close lid and cook, turning once, until digital rapid-read thermometer inserted sideways into centre of each reads 160°F (71°C), 10 to 12 minutes.

Top each patty with cheese. Sandwich with arugula and tomatoes in rolls.

Nutritional Info:

Nutritional Info Per serving: about – cal 451 pro 36 g total fat 18 g sat. fat 8 g carb 39 g fibre 7 g chol 82 mg sodium 780 mg potassium 914 mg % RDI: – calcium 25 iron 33 vit A 18 vit C 22 folate

Source: http://www.canadianliving.com/food/quick_and_easy/beef_and_mushroom_cheeseburgers.php

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Buffalo Chicken Burgers

        Alright, so, what feels like forever ago Chris and I had Buffalo Chicken Burgers for dinner. We used pre-breaded chicken filet thingy’s from Janes and Dipped them in our favorite Hot Sauce. We didn’t invent the hot sauce, but we use it all the time.

How to make the hot sauce:

  • Butter
  • Hot Sauce, about 1.5X the amount of butter (We like it hot so we use a little more than that)
  • White Vinegar, just a splash

Melt butter, mix in hot sauce and white vinegar. Easy as pie.

It was a pretty easy main for dinner that night, so to dress it up a little I mixed together a Strawberry Spinach Salad with a homemade Poppyseed Dressing.

The poppyseed dressing was really yummy. Here is the recipe, I’m not sure where it comes from, I got it from Chris’s mom.

Poppyseed Dressing for Strawberry Spinach Salad:

  • 1/4 cup Sugar
  • 1/4 cup Rice Vinegar
  • 1 Tsp Onion, grated
  • 1/2 Tsp Dry Mustard
  • 1/4 Tsp Salt
  • 1/2 cup Canola Oil
  • 1 1/2 Tbsp Poppyseeds

Combine sugar & vinegar in a small saucepan and stir over low heat until sugar is dissolved. Remove from heat. Add grated onions, mustard & salt. Whisk in oil until well blended, then stir in poppy seeds. Pour dressing in a jar, cover & refrigerate until ready to use. Add about 1/3 dressing to salad. Excellent when chilled for about an hour.

The Salad was great and light on the side of the spicy Buffalo Chicken Burgers.

June Cooking

 

Okay. I suck at blogging. Hopefully now that my trip is out of the way I can catch up and get back to normal. But, this post is not about my trip (which was AWESOME), that will come later.

This post is about all the meals I made in June so that I can catch up a bit.

 

So this ^^ is a low fat Alfredo dish that I got from a Food Network magazine, google it. I didn’t like it very much, it was too thick and pasty in my mouth, but that can be easily fixed… If I make it again I will add some more liquid to make it a bit creamier.

Turkey Quinoa Chili, I think I have posted about this before. It’s SO SO yummy. I hate beans so I eat around them, but other than that, I love this chili- such a rich flavour.

Curry Beef Stir-Fry.. I did NOT like it… at all! I think I might have done something wrong, but I can’t figure out what. It was bland, just gross. I got the recipe from Canadian Living, which usually means it will be delicious, but this one just didn’t work for me.

Darth Taters. Eat, Shrink, and Be Merry. Anything from that book it bound to be good. Chris’s Aunt made these when we went to dinner May long weekend… and we fell in love with them so when we had company we made them.

To go with the Darth Taters, we made Katie Lee’s Logan County Hamburgers: Think grilled cheese making the woo-hoo with hamburgers. Yepp, that good.

These did not work. They were on my list of things to do this summer, and they did not work 😦
They are supossed to be Turtle Feudge Chocolate Chip cookies… but they are smushy mud puddle cookies. As Chris just referred to them: “The Suck Cookies”

Chicken Fajita Lettuce Wraps, from 200 under 200. Love that cookbook. Healthy version of Fajitas, how can you not love them. Cucumber Salad from Canadian Living, restored faith in the fact that Canadian Living does not indeed suck ass.

Teriyaki Pork Chops, I made the sauce myself 🙂 Got the recipe from Healthy College Cookbook.

Yummynummy.

Superby Herby Sauce Exposed Pizza’s from 200 under 200. A light dinner for a hot day 🙂 Served with Raspberry Poppyseed Salad.

Sweet Chili Thai Chicken…. Just chicken breasts covered and cooked in a sweet chili thai sauce. Easy, Quick, Yummy…. nummy.

 

 

Oh thank goodness that is all out of the way. Now, I can go make todays dinner 🙂 ❤

Homemade Burgers

One night Chris decided that he wasnted to make burgers, without a recipe. This makes me a little uncomfortable because I like being the one in the kitchen, but Chris did great! He put some onion, garlic, and bacon in the burgers and used a trick I had shown him from my Food Network Magazine to push his thumbs into the middle of the raw patties in order to avoid bulging.

I love my man, we don’t have a BBQ, we have a TINY George Foreman (I’m talking only big enough for one chicken breast)… And instead of spending years cooking one burger at a time on the foreman, Mr. Man fried the burgers on the stove, which also melts the cheese a lot better!!

Alright so in this picture there are only two cooking at once, but they were the last two- before then he was cooking three at a time.

We had these burgers with McCain frech fries, nice and simple.