Egg and Vegetable Muffins

Egg and Vegetable Muffins
Found on Facebook from Lisa W.

Note: I just threw in some veggies, I didn't measure them, I just cut pieces and added them to the eggs in the muffin cups. So measurements are approximate.

Ingredients:
12 Eggs
About 3/4 cup diced Spinach
About 1/2 cup diced bell peppers
About 1/3 cup diced onions
Olive Oil

Directions:
Preheat oven to 350°F. Oil the muffin cups with Olive Oil or Pam Spray, whichever you prefer. Crack one egg into each cup, then with a fork whisk each egg slightly. Add some of the diced veggies to each one, and stir slightly with a fork. Place in the oven and bake for about 10-15 minutes, until eggs are firm and slightly browned around the edge. Enjoy right away, or you can freeze them and heat up in the microwave for a quick meal smile emoticon

Note: These are so easy and quick to make, you can add any kind of veggies you like. I will be adding jalapeños next time. You could even add bacon bits or precooked chicken pieces. I didn't season them or anything before baking, but you may want to.


Nutrition info Per muffin:
Calories: 89
Carbs: 4g
Fat: 5g
Protein: 7g
Sodium: 83g
Sugar: 2g

MIXED BERRY BREAKFAST PIZZA

MIXED BERRY BREAKFAST PIZZA
FOUND https://tidymom.net/2015/mixed-berry-breakfast-pizza/

TOTAL TIME: 25 MINUTES
YIELD: 4 PIZZAS

It's impossible to resist the toasted flatbread crust, rich orange mascarpone layer and glossy berry topping. Easy to prepare the night before and serve the next morning, or any time of day!


INGREDIENTS:

1/4 cup granulated sugar
4 teaspoons cornstarch
Dash salt
1/2 cup water
3 1/2 cups mixed fresh berries (i used raspberries, blueberries, blackberries and strawberries)
1 teaspoon butter
1 teaspoon finely shredded orange peel
8 ounces mascarpone cheese
4 tablespoons orange marmalade
1/2 teaspoon vanilla
2 teaspoons granulated sugar
1/4 teaspoon ground cinnamon
4 flat bread rounds
2 tablespoons butter, melted
Powdered sugar (optional)

DIRECTIONS:

Preheat oven to 325 degrees F.  Place flatbread rounds on a parchment lined baking sheet.

For berry topping, in a medium saucepan combine 1/4 cup granulated sugar, cornstarch, and salt. Stir in the water. Stir in 3/4 cup of the berries. Cook and stir over medium heat until thickened. Remove from heat. Add an additional 1 cup of  berries and the 1 teaspoon butter, stirring until butter is melted. Gently stir in orange peel.

In a medium bowl combine mascarpone cheese, orange marmalade and vanilla; beat with an electric mixer on low to medium speed until smooth. In a small bowl stir together the 2 teaspoons granulated sugar and cinnamon; set aside..

Place baking sheet with flatbread rounds in oven for about 5-7 minutes.

While flatbread is still warm,  brush with the 2 tablespoons melted butter; sprinkle with the cinnamon and sugar mixture. Spread mascarpone and marmalade mixture over flatbread rounds. Spread berry topping over mascarpone mixture. Top with the remaining berries. If desired, dust with powdered sugar.

Make-Ahead Tip:
Make the berry topping and cool completely. Cover and chill at least 2 hours or up to 8 hours before using.

Bacon Cheddar Popovers

Found https://www.picknsave.com/r/bacon-cheddar-popovers-recipe/5b155e6c84aeb83e5f74f501

Ingredients

1 cup milk
2 eggs
1 tablespoon canola oil
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup shredded cheddar cheese
6 pieces bacon, cooked


Directions

Step 1
Preheat oven to 400°.

Step 2
Spray the cups of a popover pan with non-stick cooking spray.

Step 3
In a large mixing bowl, whisk together milk, eggs and oil. Add flour and salt; whisk until smooth.

Step 4
Stir in shredded cheese and cooked, crumbled bacon.

Step 5
Fill popover cups half full.

Step 6
Bake at 400° for 35-40 minutes, until popovers are firm.

Wow 26 Copycat Chinese Take Out

I've been trying my hand at more Asian cooking lately so this was a great find!

https://www.allfreecopycatrecipes.com/Entrees/Copycat-Chinese-Main-Dish-Recipes

1. Cashew Chicken

2. Copycat Bourbon Chicken

3. General Tao's Chicken

4. Copycat Panda Express Black Pepper Chicken

5. Firecracker Chicken from Panda Express

6. Homemade Chinese Takeout Bourbon Chicken and Rice

7. Homemade Orange Chicken

8. Copycat Panda Express Glazed Lemon Chicken

9. Copycat P.F. Chang's China Bistro Garlic Noodles

10. Copycat Panda Express Chow Mein

11. Noodles and Co Thai Peanut Saute Knockoff

12. Pei Wei Mongolian Beef

13. Copycat Panda Express Honey Walnut Shrimp

14. Peanut Noodles with Chicken

15. Takeout Chicken Pad Thai

16. 20 Minute Takeout Teriyaki Chicken

17. Better than Takeout Chicken Fried Rice

18. Lighter Chinese Restaurant Sesame Chicken (pictured above right)

19. Springfield Style Cashew Chicken

20. Takeout Firecracker Shrimp

21. Stir Crazy Stir Fry (pictured below)
Stir Crazy Stir Fry
22. Takeout Lo Mein

23. Better than Takeout Easy Manadarin Chicken

24. Copycat American Chop Suey

25. Copycat General Tso's Chicken Sliders

26. Takeout Pork Fried Rice

SESAME CHICKEN POTSTICKERS

SESAME CHICKEN POTSTICKERS

Found https://damndelicious.net/2014/08/08/sesame-chicken-potstickers/

YIELD: 36 POTSTICKERS
PREP TIME: 20 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES

Potstickers are unbelievably easy to make. Best of all, they’re freezer-friendly, perfect for those busy weeknights!


INGREDIENTS:

1 pound ground chicken
3 ounces shiitake mushrooms, diced
2 cloves garlic, pressed
2 green onions, thinly sliced
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon rice vinegar
1/4 teaspoon white pepper
36 won ton wrappers
2 tablespoons vegetable oil
Soy sauce, for serving


DIRECTIONS:


In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*
To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
Serve immediately with soy sauce, if desired.

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

BUTTER PECAN FUDGE

BUTTER PECAN FUDGE by Lee
Found on Facebook

Ingredients

1/2 cup of butter
1/2 cup of sugar
1/2 cup of packed brown sugar
1/2 cup of heavy whipping cream
1/8 t. salt
1 t. vanilla extract
2 cups of confectioners’ sugar
1 cup of toasted and coarsely chopped pecan halves

Directions Butter an 8 inch square dish. Over medium heat, bring to a boil the butter, sugars, cream and salt in a large heavy saucepan over medium heat. Boil for 5 minutes stirring constantly. Turn off the heat and mix in the vanilla and confectioners’ sugar. Mix in the pecans.

Spread the mixture into the dish and cool to room temperature. Cut the fudge into 1 inch squares and store in an airtight container in the refrigerator.

Breakfast Shepherd's Pie

Breakfast Shepherd's Pie
Found on Facebook

 Ingredients:

6 cups Simply Potatoes Diced Potatoes with Onion
6 slices bacon
6 eggs
1 cup red bell pepper
1/4 cup green onion, diced
1/4 cup feta
1 cup shredded cheddar cheese
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1/4 cup canned chopped jalapeno
1 tablespoon onion powder
2 (12 ounce) cans corn beef hash
2 tablespoons olive oil
1 garlic clove

Cook 6 slices of bacon until crisp, drain on paper towel. Drizzle olive oil in pan, heat up and cook small diced green onion and glove of chopped garlic. Mix 6 eggs in a bowl. Salt and pepper to taste. Crumble in feta to taste. Crumble in 6 slices bacon. Add cooked green onion and garlic to egg mixture. Mix up egg mixture and ingredients and pour into 8x8 casserole dish.

Pre-heat oven to 350 degrees and put egg mixture in for 20-25 minutes.

Chop up Red Pepper. Heat up olive oil in pan. Cook Simply Potatoes Diced Potatoes. Add chopped red pepper. Add jalapenos to taste (optional). Salt and pepper to taste. Add paprika. Add onion powder. Mix all up until potatoes are cooked.

Cook up 2 cans of beef hash in another pan. Once egg mixture is done, take out of the oven and spread the cooked hash on top of eggs. Next pour potato mixture on top of hash. Cover the top of potatoes with shredded cheddar cheese. Put back in oven for 5-10 minutes or until cheese is melted.

PINEAPPLE GRILLED PORK CHOPS

Found on Facebook

Pork chops marinate overnight in a sweet and savory Asian-inspired mixture of pineapple juice, brown sugar, and soy sauce before they're grilled and served with grilled veggies

INGREDIENTS:
1 (8 ounce) can pineapple rings, juice drained and reserved
1/4 cup brown sugar
1/4 cup soy sauce
1/4 teaspoon garlic powder
4 pork chops
1 pinch ground black pepper

 DIRECTIONS:

1. Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.

2. Preheat an outdoor grill for medium heat, and lightly oil the grate.

3. Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

 Recipe courtesy of AllRecipes

AMERICAN GOULASH

2 lbs lean ground beef
1 medium onion
1 medium green pepper
1 32 oz can tomato juice
2 cups elbow macaroni
1 16 oz can diced tomatoes
1/4 cup Parmesan cheese

Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste. Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan

Peach Cobbler Dump Cake

Peach Cobbler Dump Cake
Found https://mariasmixingbowl.com/peach-cobbler-dump-cake-2/

Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins

Peach Cobbler Dump Cake - Just a few ingredients and you will have yourself a delicious dessert that everybody will love. Perfect for potlucks and family gatherings!
Course: Dessert
Author: Rob

Ingredients
3 (15.25-oz) cans sliced peaches in heavy syrups
1 pkg. yellow cake mix
1 tsp cinnamon
1/2 cup butter, melted

Instructions

Preheat oven to 350ºF.
Lightly spray a 9x13-inch pan with cooking spray.
Dump 2 cans of peaches with syrup into baking pan. Drain the third can and add peaches to pan.
Sprinkle peaches with cinnamon. Top peaches with dry cake mix - sprinkle evenly over the top of peaches.
Drizzle cake mix with butter.
Bake 50 minutes to 1 hour or until top is golden brown and fruit is bubbly.
Enjoy warm with ice cream!

Cheesy Chicken Fritters

Cheesy Chicken Fritters
Found https://natashaskitchen.com/cheesy-chicken-fritters-video/

Prep Time: 10 minutes  Cook Time: 20 minutes  Total Time: 30 minutes

Cheesy, Juicy and Flavorful Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe!

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$9
Calories: 326 kcal
Servings: 8 servings (makes 16-18 fritters)

Ingredients

Ingredients for Chicken Fritters:

1 1/2 lbs chicken breasts (3 large)
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour or cornstarch or potato starch for gluten free
4 oz mozzarella cheese (1 1/3 cups shredded)
1 1/2 Tbsp chopped fresh dill
1/2 tsp salt or to taste
1/8 tsp black pepper
2 Tbsp Extra light olive oil to saute (or any high heat cooking oil)
Ingredients for Garlic Aioli Dip (Optional)

1/3 cup mayonnaise
1 garlic clove pressed
1/2 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
US Customary - Metric

Instructions

Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.
To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.
Recipe Notes

*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

Esquites (Warm Mexican Street Corn Salad)

Found here: https://www.seriouseats.com/recipes/2012/07/esquites-Mexican-street-corn-salad-recipe.html

Smoky, sweet, spicy, and tangy, Esquites are the off-the-cob version of Elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we char the corn on the stovetop, though a trip to the grill wouldn't hurt.

YIELD: serves 4
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
RATED:
 
Ingredients
2 tablespoons vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 tablespoons mayonnaise
2 ounces feta or cotija cheese, finely crumbled
1/2 cup finely sliced scallion greens
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
1 tablespoon fresh juice from 1 lime
Chili powder or hot chili flakes, to taste

Directions
1.
Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.

2.
Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

*************************************************************
Found here: https://www.thekitchn.com/easy-potluck-recipe-esquites-mexican-corn-salad-191567

Serves 4 to 6 as a side

2 tablespoons canola or vegetable oil
4 cups fresh or thawed frozen corn kernels (from about 5 medium ears)
1/2 teaspoon kosher salt
1 clove garlic, minced
1/4 cup coarsely chopped fresh cilantro
1 small jalapeño pepper, seeded and finely chopped
3 tablespoons crumbled Cotija cheese, plus more for garnish
2 tablespoons mayonnaise or Mexican crema
1 tablespoon freshly squeezed lime juice
1 1/2 teaspoons chili powder

Heat the oil in a large cast-iron skillet over medium-high heat until shimmering. Add the corn and cook, stirring occasionally, until toasted and golden brown, about 15 minutes. Add the garlic and cook for 1 minute more. Remove the skillet from the heat and allow the corn to cool for a few minutes.

Transfer the corn to a large bowl. Add the cilantro, jalapeño, Cotija, mayonnaise, lime juice, and chili powder and stir to combine. Top with additional Cotija and serve warm or at room temperature.

Recipe Notes
Make ahead: The corn can be cooked up to a day in advance and stored in an airtight container in the refrigerator. Bring to room temperature for about 15 minutes before assembling the salad.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Everything Bagel Croissants

Everything Bagel Croissants


SERVINGS: 1 2 C r o i s s a n t s

INGREDIENTS
6 sheets puff pastry dough, thawed
2 cups cream cheese, softened at room temperature
1/2 cup chopped scallions
1/4 cup chives
1/2 teaspoon salt
1 tablespoon lemon juice
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 tablespoon large flake salt
2 teaspoons dried onion flakes
2 teaspoons dried garlic flakes
1 large egg, beaten

INSTRUCTIONS
1. Make the filling: In a large bowl, combine cream cheese, scallions, chives, salt, and
lemon juice. Set in the fridge while you prepare the croissants.
2. In a small bowl, mix sesame seeds, poppy seeds, salt, onion and garlic flakes. Set
aside for the top of the croissants.
3. Assemble the croissants: Preheat the oven to 400 degrees. Divide each of the puff
pastry sheets into two pieces lengthwise. Fold each strip in half lengthwise and roll
on top of the square to create extra flaky layers. Place 3 tablespoons of cream
cheese filling in the center and roll up. Brush with egg and top with seed mixture.
Cover with a kitchen towel and allow to proof up to one hour.
4. Place croissants in the oven and bake for 15 to 20 minutes until golden and crispy.
Enjoy.

20 Minute Garlic Beef and Broccoli Lo Mein

20 Minute Garlic Beef and Broccoli Lo Mein

 Found https://therecipecritic.com/20-minute-garlic-beef-and-broccoli-lo-mein/


Prep time 5 mins
Cook time 15 mins
Total time 20 mins

20 Minute Garlic Beef and Broccoli Lo Mein has melt in your mouth tender beef with broccoli, carrots, and noodles. The sauce adds such amazing flavor to this incredibly easy meal!

Author: Alyssa
Serves: 4-5

INGREDIENTS
8 ounces lo mein noodles, or spaghetti noodles
3 cups broccoli florets
1 Tablespoon olive oil
8 ounce flank steak, sliced against the grain
3 garlic cloves, minced
1 medium carrot, shredded
¼ cup packed brown sugar
¼ cup reduced-sodium soy sauce
2 Tablespoons hoisen sauce
2 teaspoons sesame oil
¼ teaspoon ground ginger
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper

INSTRUCTIONS

In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and carrots and cook for a minute more.
In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.
Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.

Yum Yum Sauce

Total time: 6-24 hours

Serves: 4-6

Ingredients:

1-1/4 cup mayonnaise

1/4 cup water

2 teaspoons tomato paste

1 tablespoon melted butter

1 teaspoon garlic powder

1 teaspoon sugar

½ teaspoon paprika

¼ teaspoon cayenne pepper

1 tablespoon apple cider vinegar

Directions:

Combine ingredients in a bowl, and mix thoroughly until the tomato paste is incorporated throughout.

Refrigerate sauce for 6 to 24 hours.

Serve with your favorite Japanese cuisine and enjoy!



Found: http://www.mashed.com/94639/yum-yum-sauce-recipe/?utm_campaign=clip

Taco Bell Mexican Pizza Copycat

Found http://www.mashed.com/85235/taco-bell-mexican-pizza-recipe/
Prep time:  6 minutes
Cook time: 16 minutes
Makes: 4

Ingredients:

(For the meat)

½ pound ground beef
⅛ cup oats
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon cocoa powder
1 cup water
2 tablespoons cornstarch

(For the sauce)

1 10-ounce can of red enchilada sauce
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon juice from a can of green diced chilies

(For the rest)

2 tortilla shells
1 16-ounce can of refried beans
½ tomato, diced
¼ cup mozzarella cheese
¼ cup cheddar cheese
⅓ cup pepper jack cheese

Directions:

Cook the can of refried beans, according to label's instructions, set aside.
Combine all meat ingredients except cornstarch in a pan on medium-low heat.

Cook for 2-3 minutes, until done, then add cornstarch.

As it begins to bubble, reduce to simmer, and cook for two minutes until thickened, set aside.

In a separate pan, combine sauce ingredients. Cook at medium-low until heated thoroughly. Set aside.

Cook one tortilla shell in a pan at medium low for three minutes, set cooked shell aside. Repeat with second shell.

Spread refried beans on the second cooked shell while it's still in the pan.

Add one tablespoon of meat to the beans and spread evenly.

Place the first cooked shell on top of meat and bean mixture.

Spread the sauce on top of the top shell, almost to the edges.

Top with the cheese mix, followed by diced tomatoes.

Cover with a wet lid for about three minutes, until cheese is melted.

Cut into quarters, and serve. Enjoy!

Optional additions: sliced black olives, chopped onions



Read More: http://www.mashed.com/85235/taco-bell-mexican-pizza-recipe/?utm_campaign=clip

Greek Style Scrambled Eggs with Cherry Tomatoes and Feta - Kagianas

Found https://www.olivetomato.com/greek-style-scrambled-eggs-with-cherry-tomatoes-and-feta-kagianas/
Yield: 2

Ingredients

2 tablespoons olive oil
1 small onion chopped
1 garlic clove minced
10 ounces of cherry tomatoes sliced in half (2 cups)
1 tablespoon tomato paste mixed with 2-3 tablespoons water
2 eggs
1 tablespoon crumbled feta
1-2 teaspoons dried oregano
1 teaspoon fresh mint
Salt/pepper

Instructions

Heat the olive oil in a medium pan on medium fire, sauté onion until soft, add the minced garlic and sauté for 1 minute.
Add the tomatoes and sauté for another 2 minutes.
In a small bowl mix the tomato paste with 2-3 tablespoons water. It should be thick and creamy. Add it to the pan and simmer for 5-7 minutes until tomatoes wilt.
Beat the eggs in a small bowl and pour into pan, increase heat, mix quickly with a spoon carefully not smashing the tomatoes and heat for about 2 minutes until the eggs thicken.
Remove from pan, serve on plate. Add salt (as needed.
Sprinkle with crumbled feta, dried oregano and mint.