Thursday, February 20, 2014

Make Ahead Breakfast Sandwiches

So I have a small problem.  You see, there is a Breuggers Bagels downstairs from my office.  And I want to go there all the time.  But, I'm trying to save money.  My life is really hard.  Like so hard.

Anyways, I thought I'd try to bring my own food to work, rather than eating a bagel for every meal of the day.  Not that there's anything wrong with that.  I knew that I'd have to make something amazing to keep me from giving it away and eating the bagel anyways, so I made some breakfast sandwiches.

Over the weekend, I did a TON of cooking for the week; I wanted to make sure that I have food on hand so that I'm not tempted to eat take out for every meal.  It's kind of working (I want a bagel...).  These breakfast sandwiches are SUPER easy to put together, and you can freeze them and then bring them to work with you.  All your co-workers will be jealous.

Make Ahead Breakfast Sandwiches:

6 Slices Bacon
Cheese (shredded, sliced, whatever)
6 English Muffins
6 Eggs
Salt and Pepper

First, make the bacon.  I do mine in the oven because I'm a weirdo who doesn't own a microwave.  To make it in the oven, put the slices on a cooling rack, over a foil covered cookie sheet.  Put into the cold oven, then turn the heat to 375.  It takes about 15-20 minutes.


























While that's happening, prepare the muffins.  You can obviously use whatever kind of bread you'd like - but these were on sale at Shaw's, so I went with it.  Split them open and add the cheese.  If you're so inclined, you can also add some kind of vegetable here, but I'm not.  Big surprise.

























After the bacon is done, prepare the eggs.  Lower the oven to 350 and crack one egg into each of 6 muffin cups.  Season the tops with salt and pepper.  You could scramble them if you wanted, while in the cups, but then you'd have to wash another fork, so...don't.


























Cook the eggs at 350 for about 30 minutes.  For some odd reason, one of my puffed up like crazy.  I'm not sure why, but it was kinda cool.


























After the eggs have cooled, put them into the sammiches with the bacon.  Put into individual baggies and freeze.



























So, I'm going to warn you, these aren't as good as if you made it and ate it immediately.  When you re-heat, the bread gets a little moist.  It's not too bad, but just keep in mind that things you pull from the freezer aren't the same as things you just made.  They're still really good and will totally save you $3 a day.

Question of the Day: 

What's your favorite breakfast food?

Thursday, February 13, 2014

Spinach, Caramelized Onion, and Olive Oil Quick Bread - The Leftovers Club

Once again, it's time for another post for the Leftovers Club.  In case you're out of the loop, The Leftovers Club is a great group of bloggers who share food.  And, you get to meet some pretty cool people, like Lacey, who blogs at It Is Well.  This is actually the second time I've been paired up with her, which is super exciting.  I haven't yet received my goodies, but go look at her blog and check them out.  I love M&M cookies!

I decided to try something a little different this time, and I have promised Lacey that if it's gross, I will make her something else.  Because, let's face it, the point of this is to eat delicious food.  However, I found this recipe for a Greek style quick bread and thought I'd give it a try.  All my pictures but one came out TERRIBLE, so there's just the one.  Oops.  I'm getting a new camera soon...promise! 






















3 tsp olive oil, divided
1 large yellow onion, cut in half through the root, and thinly sliced
1/2 tsp kosher salt
2 cups (packed) fresh spinach leaves
2 garlic cloves, minced
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
3/4 cup 2% milk
2/3 cup extra-virgin olive oil
1 oz. crumbled feta (I clearly used more)
Butter and flour for pan

Pre-heat the oven to 350.  Then, heat about 2 tablespoons of olive oil over medium heat.  Add in the onion and some salt.  Cook on medium for about 10 minutes, then turn the heat down and continue to cook until the onions are nice and brown. 

Add a little more oil to the pan, then add your spinach and garlic.  Cook until the spinach is wilted, about 2 minutes. 

In a medium bowl, mix together flour, baking powder, and salt.  In a large bowl, mix together eggs, milk, and EVOO.  Combine the two, being careful not to over mix; you don't want it to get tough. 

Add in the veggies and the cheese.  Mix lightly to combine.  Cook at 350 for about 40-45 minutes.  Slice and enjoy! 




















If you're a blogger looking to get some delicious treats and want to make some new friends, then definitely check out The Leftovers Club. 

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Thursday, February 6, 2014

Bok Bok Bok

Hopefully, everyone got the title of the post and did some kind of chicken dance.  Ok, good, thanks.

Anyways, as I was perusing the grocery store, wondering what kind of vegetables to buy, I saw the biggest bok choy ever.  It legit took up a whole bag.  Clearly I needed it.  I mean, how could you not want the world's biggest bok choy?  So I bought it and took it home.  And then realized that I'm not entirely sure how to cook it.  Luckily, Pinterest came through for me, yet again, and I was saved.

I served this with some Greek Deviled Eggs and some bread.  But you should definitely serve it with another form of Asian inspired fare, because this was a little out of control random.  It would go nicely in a stir fry or with some salmon.  It's also really good on its own, so there's always that option.



Spicy Roasted Bok Choy - The Wheatless Kitchen

1 Large Head Bok Choy
2 Tablespoons Olive Oil
2 Teaspoons Sesame Oil
2-3 Tablespoons Soy Sauce
2 Cloves Garlic
2 Teaspoons Red Pepper Flakes



Pre-heat the oven to 400.

While the oven is heating, mix the sauce up in a bowl.  Separate out the bok choy, so that you can coat it.

Load it all up on a baking sheet and coat it with the sauce.  Since I had the biggest freaking bok choy ever, we actually layered it up, so make sure the yumminess was evenly distributed. 



Bake for 6-7 minutes, until wilted and tender.  Mine took more like 12-15 because there was so much, so after about 6-7 minutes, I took it out and tossed it a little, to make sure the sauce was distributed and that it could cook evenly.

This is a great, healthy side dish that takes approximately no time to make.  Even I couldn't come up with an excuse not to make this, and goodness knows I'm good at that.  Big ole dose of vitamins, with a little added spice?  Absolutely :)

Also, sorry the pictures suck.  It's so dark here!