Our Weekend Egg "Jays" (aka Egg Sandwiches)

If you went to Elizabethtown College, you are WELL aware of what an "egg-jay" is...in fact...if you are an alum you are (right) now envisioning that delicious breakfast sandwich that came in a crumpled piece of aluminum foil...that little piece of heaven may have helped you with the morning hangover or it may have been served to you at midnight as an Exam Week "treat" as a way to escape the quiet of the High Library...being that this house has two Etown alums...this is a weekly weekend treat! And, the sandwiches are still referred to as "Egg-Jays."

But, for the rest of the population...this little sandwich is your basic Egg Sandwich (not nearly as poetic) and this version does not have an egg in the shape of a perfect circle...

The key in making your own "egg-jay" is getting the cheese to melt. And, if you have read any of the other posts, you already know the trick! Pouring a bit of water into the frying pan and covering it with the lid!

That being said....here is an at home recipe for our twist on the Etown Egg-Jay

I realized half way through I had forgotten to take a picture of the final product...overcome by the excitement, I suppose

Pugh's "Egg-Jay"

Ingredients (for 1 sandwich)
1 egg
1 piece of bacon (low sodium, of course)
1 sliced English Muffin (I prefer Honey Wheat)
1 T. shredded cheese (you can use any cheese, but we have been using what we have)
about 1 T. water

Step by Step Directions
1. Spray frying pan with PAM and heat over med-high heat. In another pan, heat and cook the bacon.
2. Fry the egg. (I like to mash the yolk apart because I don't like the yolk)
3. Toast the English Muffin.
4. **When the bacon is done, place it on some paper towels to dry off the drippings (to cut back on even more calories)**
5. Flip your egg, top with the cheese.
   Add the water in, cover the lid....the cheese will melt!

6. Fill your English Muffin with the egg and bacon (and your favorite condiments)

BEST BREAKFAST SANDWICH EVER!

A "NEW" Twist on Zucchini!

I might be weird, but I LOVE zucchini! Usually, I slice it and cook on top of the stove with some Extra Virgin Olive Oil and salt and pepper...but sometimes, you just need a change!

So, when I was looking through my kitchen at things I hadn't used in awhile, I noticed the can of Panko bread crumbs...well why not?

Panko Breaded Zucchini Strips

Ingredients
*zucchini (thinly sliced length wise...about 1/4")
*about 1 c. Panko breadcrumbs
*1/2 c. Italian breadcrumbs
*2 T. garlic salt
*1 egg or 2 egg whites
*salt and pepper
(optional: parmesan cheese)

Step by Step Directions
1. Preheat the oven to 450.
    Spray baking sheet with PAM spray.

2. In a shallow dish, combine the Panko breadcrumbs, Italian bread crumbs, garlic salt, and salt and pepper.
3. Dip zucchini strip into the egg or egg whites.
4. Then, dip the zucchini into the breadcrumb mixture. (this step is incredibly MESSY!)
5. Place on baking sheet.

*You may need to add more bread crumbs...depends on the size of the zucchini being used*
6. Bake for 10 minutes, then flip and bake an addition 5 minutes.

*I wish I would have baked for a shorter amount of time....I baked for 15 minutes and didn't flip...therefore they are a little bit burnt*

I served them with the Sweet and Spicy steak! DELICIOUS!

Sweet and Spicy Steak Recipe...click here!

Sweet and Spicy Steak

First, I MUST apologize for my laziness...I have no excuses other than, I just needed a break from trying new recipes in the kitchen! So, I had to tap into my creative juices tonight because I just had to get back into the kitchen....

This was a "thrown together" meal (I know, yet again), but I was pleasantly surprised at the outcome!

Sweet and Spicy Steak
(a super QUICK marinade)

Ingredients
*flank steak
(the following ingredient measurements are up to you)
*red pepper flakes
*light brown sugar
*honey
*low sodium soy sauce
*garlic salt

Step by Step
1. Rub light brown sugar into flank steak.

2. Slice steak into strips.
3. Sprinkle red pepper flakes (use more than you might want, the sweetness will balance the pepper flakes out) and garlic salt over the steak.

4. Pour soy sauce over the steak and then drizzle some honey over the meat, as well.
5. Marinate for AS LITTLE as 30 MINUTES! (that was all the time I had to let it sit! And, it worked!)

6. Grill or cook on a grill pan on a stove top to your desired liking.
ENJOY!

(FYI...that would be bread crumb coated zucchini...that recipe is still to come!)

 

Had to share this tip!

Yes, it has been awhile since my last post! Blame it on vacation...5 glorious days in Florida! And, this weekend we are traveling to Boston to participate in the Super Sprint Spartan IN Fenway!! It will be freezing, but we are very excited!

Anyway, had to pass this tid-bit along...ever get a funky smell on your jeans, but they are to their "comfy" stage and you don't want to wash them just yet???

Throw them in a plastic bag (I used a grocery bag and tied it really tight) and put them in the FREEZER!!! My jeans were in there (maybe) two hours. And, they smelled "normal"...no more old smoky bar smell!

Just had to share! :)

Have a great weekend and next week I will be right back at this!

Beef Quesadillas

 

Now, I LOVE quesadillas! I LOVE ordering them from restuarants, I love making them...I just LOVE them!

So, I thought I had to write a quick post about how I make them. That being said, remember there are many different things you can put into the quesadilla and mine are never the same.

The key to a quesadilla success, to me, is to make sure you heat up the tortilla in a pan (sprayed with PAM, of course) on both sides and when you fold the quesadilla and want to melt the cheese inside...pour a bit of water into the pan and cover it. (that is the trick!)

Beef Quesadillas

Ingredients

*1/2 lb. ground beef
*1/4 diced red pepper
*1/4 diced onion
*1 scallion, diced
*1/4 c. fresh cilantro
*1/2 c. salsa
*lime juice
*salt and pepper
*taco seasoning
*tortillas
*mexican cheese
*sour cream, Tabasco, additional salsa...for topping

Step By Step

1. Combine all of the veggies. Season with salt and pepper and lime juice. (and a dash or two of Tabasco, if desired)
2. Cook the ground beef with the taco seasonings. Add in a bit of water during this process.
3. Once the meat is ALMOST browned, add in the veggies and the salsa. Cook for a few additional minutes.

4. Meanwhile, heat an additional pan over High heat. Turn the heat down after a minute to medium-high heat and place a tortilla on the pan and cover. After a minute, flip the tortilla over. Add cheese to half of the tortilla.
5. Top the cheese with the meat mixture. Top with more cheese and fold the tortilla in half.

6. Add in a bit of water and cover to melt the cheese. Once the cheese is melted, it is done. Make sure you use a strong utensil to get the quesadilla out of the pan and onto the plate. (sorry I forgot to take a picture of this, but hopefully you get the idea!)

Serve with a side of rice and/or beans. YUM!

Christmas Coasters FOR SALE!

Please let me know if you are interested in purchasing any Christmas coasters! They make great gifts or a quick holiday decoration for your house! They come in a set of 4 coasters. They are waterproof and won't scratch your tabletops.
They are $15.00 for a set of four.  (includes shipping!!!)
I have LOTS of coasters left over from the fair. So, please let me know!

You can ALWAYS mix and match. Shipping is included!!!

Some of the designs available:

 

Happy Halloween Treat

This one is a short and sweet...I mean salty one. We finally carved our pumpkin tonight, so I had to make pumpkin seeds for my husband...because as he puts it....why would we carve a pumpkin if we weren't going to eat the seeds?

Silly me...

Pumpkin Seeds...the recipe

Ingredients

*pumpkin seeds (rinsed and dried)
*salt
*onion salt
*garlic salt
*EVOO

1. Preheat the oven to 250 degrees.
2. Pour about 1 T. of EVOO over the seeds and season with the salt, onion salt, and garlic.

3. Spread out on a greased cookie sheet.

4. Bake for 45 minutes.

Happy Halloween!



Sandy's Shrimp Special

With the wind whipping the sides of our house I figured I should make an early dinner in case we lost power...plus I have a fridge full of food, so I needed to throw something together...

This is a meal I used to throw together on a regular basis...it just so happens that now it gets the Sandy Special name...

Sandy's Shrimp Special

Ingredients

*1/2 diced red pepper
*1/2 diced green pepper
*1/2 diced yellow onion
*1/4 c. cilantro
*1 c. frozen corn
*Spanish rice packet (cook according to package directions)
*1/2 lb. uncooked shrimp
*chili powder, onion salt
*1/4 c. shredded mexican cheese

(salsa, sour cream, tabasco are optional for toppings)

Step by Step

1. On med-high heat, PAM a pan and put the corn in. I like to cook the corn until it begins to brown. Add the onion and a few shakes of chili powder once the corn is beginning to brown.
2. Add in the red and green pepper. Add in the cilantro after a few minutes. Add a few shakes of onion salt.
3. Add in shrimp as the shrimp begins to turn pink. Mix in the prepared rice.
4. Top with mexican cheese.

Serve with salsa or sour cream. You could also put this mixture into a tortilla...just as delicious.
Easy clean up...only two pans were used...and a cutting board and knife! YAY for easy clean up!

Stay safe out there my friends!

May your liquor cabinet be full and plentiful :)

Faux Lasagna Recipe

This is a recipe I came up with on my own because (honestly) I really don't like lasagna...I am not a fan of the different cheeses used in typical lasagna...my mom's recipe was pretty good...but I just didn't like the taste of it...but lasagna is always the "go to" recipe to impress houseguests you might have over for dinner...or at least that is what it seems...it's too much work for a nightly meal, but showy enough for company...

Well, that being said, I wanted to figure out something I could make like lasagna that also tastes delicious to me, but is "showy" enough for company...

Get ready for ALOT of multi-tasking in this recipe...getting the timing down takes practice...but with practice it is worth it...and yes, there is quite a mess after the making of this recipe...at least there is qutie a mess when I'm done...

Faux Lasagna Recipe

Ingredients

*1 lb ground beef (thawed)
*1 small yellow onion, diced
*1/2 c. fresh basil
*2-3 cloves minced garlic
*3 packages frozen cheese ravioli (you will have some leftover)
*1 jar spaghetti sauce
*2 c. mozzarella cheese, shredded
*2 c. fresh spinach
*Italian seasonings...parsley, oregano, onion salt, garlic
*salt and pepper
*PAM spray
*EVOO (for drizzling)
*9x13 pan

Step by Step

1. Preheat oven to 350 degrees.
2. Brown ground beef with onion, garlic, and basil over medium heat. (I also sprinkle some seasonings over the meat)

3. Bring pot to a boil and cook ravioli according to package directions.
4. Drain ravioli. Drizzle EVOO over the noodles to prevent sticking...
5. PAM the pan and then arrange the first layer of ravioli (as seen in the picture)

6. Cover the layer with spaghetti sauce and then cover the sauce with the ground beef.

Cover with cheese.

7. Cook the spinach (in the same pan as the beef was in)
8. Cover the beef with another layer of ravioli. Then, top with the spinach.

Over the spinach, add a layer of sauce and cheese.

9. Top with final layer of ravioli.

Top with remaining cheese and Italian seasonings.

10. Bake for 20-25 minutes.

Just had to share this DIY snowman craft!

How cute are these?

I found this idea on Pinterest and just had to try to make some! They are relatively easy to make. And, if you use coupons, they aren't terribly expensive. I do, however, have a lot of left over "snow."

Basically, you buy the snow, clear ornaments, ribbon and baby socks. (I had the pens to make the faces already and I had the string for to put the Christmas hook on) And, of course, you will need a glue gun!

So, draw the face and fill the ball with "snow"

Then, put the baby sock on and glue it in place....

Cut the top off the baby sock...string the ornament...and tie the ribbon around the sock...

So, again, I just had to share this quick little DIY!

Roasted Red Pepper Pesto

This meal turned out to be a meatless meal...much to the dismay of my husband (and I have to say I do enjoy my protein...so I have a feeling I will be hungry in a bit)...however, Ryan did eat a bowl and three quarters...as he puts it...

Anyway, I had to pull my food processor out of its' box and out of the garage for that matter. I'm not big into lots of food prep...but I do love a good pesto. So, rather than buy one and use one out of a jar...I thought I would take a stab at making my own.

I already know of some changes I would make...I would top the pasta with fresh tomatoes and mozzarella melted over the top...but more about that later...the original recipe was one I found (of course) on Pinterest: Annie's Eats

Roasted Red Pepper Pesto

Ingredients

*1/2 small onion
*1 c. fresh basil
*6 cloves garlic
*1/4 c. pine nuts (in hindsight, I would have toasted them prior to processing)
*1 c. roasted red peppers (mine were from Wegman's olive bar)
*shredded mozzarella cheese (about 1 cup)
*1 tsp sea salt
*1 tsp pepper
*EVOO
(Next time I make this...cooked chicken, 1 c. diced tomatoes, 1 c. cubed mozzarella)
*penne pasta

Step by Step

1. In the food processor combine the following: garlic, onion, basil, pine nuts, peppers, cheese, salt and pepper.

2. Once those are all look like mush....add in the EVOO (about 1/4-1/2 cup).
3. Cook the pasta according to the directions on the package. Set aside 1 c. of starchy water before draining.
4. Combine the pesto with the drained pasta. Add cup of starchy water. (and the cooked chicken)

5. Let the pasta sit for a few minutes. Then, top with tomatoes and mozzarella.

*Honestly, I think this would be a great topping for chicken alone. If you aren't in the mood for pasta, this on some chicken with a nice green veggie would also make for a great meal!

I made a PIE! An APPLE PIE!

I will make no excuse, I will never be my mom. My mom is the best baker I have ever known and she is ALWAYS baking! Seriously, for fun she will turn out like a million pies...just because. And, this isn't limited to just pies...she doesn't discriminate....cakes, cookies, brownies...she is equal opportunity. It is a wonder I wasn't a million pounds growing up...

My mom is a supreme baker and I never aspire to be like her. She is in a league of her own...not that she doesn't try to influence me...and well, I did bake a pie yesterday...it just wasn't to the Mama Benton standards...I didn't make my crust from scratch like she does...instead...I take after my grandmother and bought the crust from the store! :)

That being said, I am using my mom's recipe for the apples...so her crust recipe is safe...I just had to share because this was so easy, even I could do it! And, I found that the filling really isn't THAT bad for you...now as long as you don't eat the entire pie and get all of the calories from the crust...this is a relatively "ok" dessert...

Apple Pie Filling

Ingredients

*8-10 apples, thinly sliced (got for tart apples...not sweet...I used a variety)
*3/4 c. lite brown sugar
*2 T. whole wheat flour
*1 tsp. cinnamon (I may have been a bit more generous)
*a shake of nutmeg
(Dont Forget...*refrigerated pie crust)

Step By Step

1. Preheat oven to 400 degrees.
In a small bowl, combine the dry ingredients.
2. Combine the sliced apple with the dry ingredients. I used my hands to make sure all of the apples were covered.
3. (obviously) Line the pie pan with the bottom crust, fill with the apple mixture, and top with the top crust.
4. Wet the sides of the crusts to make sure they stick! Then, vent the top...I went for the heart look.

Bake at 400 degrees for 50-60 minutes. Check the bottom of the pie...if it looks wet...it NEEDS more time. My pie took about an hour and 15 minutes to bake entirely...

This pie made my husband very happy...Apple Pies are his favorite...but it is NO WHERE near as delicious my mom's apple pie...I am looking forward to that at Thanksgiving!

Easy Empanadas

Basically, this is a turnover. A super simple turnover...depending on what you want inside of it. Using a refrigerated pie crust, you can cut the time of having to make your own dough. I have made this with a variety of "fillings." I have used a beef filling (with mexican flavorings) for the same amount of time as the recipe below. What I like about this recipe, is you can make it what you want.

Honestly, I had forgotten about this easy recipe until I was making this week's menu. I realized I hadn't made empanadas for awhile, and I thought I would try this filling instead of using beef....not exactly a "Latin-American" recipe....but nonetheless a yummy recipe...and this MAY be better than the beef recipe I have used...

Buffalo Chicken Empanadas

Makes 2 empanadas

Ingredients

*1 refrigerated pie crust (divided in half)
* Buffalo Chicken Recipe chicken (crock pot chicken)
*diced red, green pepper (1/4 c.-1/2 c.)
*diced onion (1/4 c.-1/2c.)
*cilantro (1 T.)
*shredded mexican cheese (1/2 c.)
*salt and pepper
*chili powder
Optional: salsa and/or sour cream for topping

Step by Step

1. Follow the steps for the Buffalo Chicken Crock Pot recipe.
2. Heat the oven to 450 degrees.
3. In a nonstick skillet over medium-high heat, cook the onion and peppers. Once the onions are soft, add in the cilantro. Season with salt and pepper.
4. Combine the peppers, onions and cilantro with the chicken.

5. Spray a baking sheet with PAM. Unroll pie crust.
6. Cut in half. Spoon chicken mixture over one side of each half.

7. Top with cheese (or wait and top with cheese after baking)

8. Fold over filling and pinch the side. Vent the top a few times by stabbing with top with a fork.

9. Top with chili powder (if desired)
10. Bake for 10-15 minutes.

Top with sour cream, cheese, and or salsa. YUM!