Have I said I’m obsessed with “Bowls”!?!?! Well I am…for the last year or so. My newest creation wasn’t ramen…or soup…or with rice. This had a creamy peanut sauce covering the noodles, topped with pan fried crispy tofu, roasted baby bok choy, fresh carrot sticks, chopped cilantro, green onions and pickled ginger. Oooohhhhhh the pickled ginger I absolutely love! It’s a must have on any Asian inspired bowl I make.
Some details in case you would like to make your own:
I cheated and bought the peanut sauce. It was a quality one but there are tons of recipes on Pinterest if you’d like to make your own. Use it to coat the noodles and marinate the tofu before pan frying.
Roast the baby bok choy with olive oil and salt and pepper until they’re soft. That’s all you need here!
Cut all you fresh veggies while you fry the tofu and cook the noodles.
Put all your toppings on the noodles and enjoy – and I added a little sesame seeds at the last minute ☺️
So I woke up in the morning, starving, and hadn’t gone to the grocery store in almost a week. There wasn’t much to put together in the fridge but I pulled it off! I’m definitely going to make this quiche again but I would add a bit more parmesan cheese (because I ran out) and add some mozzarella (which of course I didn’t have at all). All in all, this is a keeper!
Full disclosure: I did not make the crust, it was store bought and left over from something else I made earlier in the week. There are some good quality pre-made crusts out there so if you don’t have the time, like a lot of people I know, save yourself some hassle and just buy one.
What you’ll need:
1 pie crust
14 eggs, divided
1 red pepper, chopped
2 cups baby kale
Small handful parsley, chopped
Small handful basil, sliced thin
1/4 cup Parmesan cheese, shredded
1 tsp garlic powder
Spray olive oil
S & P
What to do:
Preheat the oven to 375, prep you vegetables and spray your pie dish on he bottom and sides.In a sauté pan on medium heat, spray the pan and add the red pepper and cook for 2 minutes.Next add the parsley and basil, then the kale and S & P. Cook another 2 minutes or until the kale is wilted. Set aside.Put the pie crust in your baking pan and layer the bottom with cheese.Whisk 8 eggs with S & P and garlic powder. Fold in the sautéed veggie mixture.Add the eggs to the dish.Gently crack the remaining eggs into the dish scattered throughout it.Add a little more salt to the top and place it in the oven to bake.I didn’t pay attention to how log this baked but it was at least 20 minutes. Make sure the middle of the dish is cooked and not loose. Also, the tips of the crust will be golden brown. Enjoy!
Warning: These are not healthy by any means, however, they are SOOOOOOO delicious. I made them for a food day and brought them into the office for my team. They were a big hit! They would also be good as an app for any kind of party or get together. Eh hem….Super Bowl party 🙂
What you’ll need:
3 lbs boneless skinless chicken thighs
2 eggs (I forgot to add them in the pic)
3/4 cup Panko bread crumbs
3 stalks of celery
1/2 medium onion
Handful of parsley
Fresh cracked pepper
All season salt
Blue Cheese dressing, I like Kens
1 cup Franks hot sauce
1/2 cup Sriracha
1 cup honey
4 cloves garlic, minced
2 sticks butter
1 Tbls whole grain Mustard
Fresh cracked pepper
All season salt
Back to the meatballs…
You’ll need a meat grinder. I used my Kitchen Aid attachment. If you don’t have one, just buy ground chicken.
Preheat the over to 375.
Trim some of the fat from the thighs. Put all the chicken through the meat grinder. Also, put the carrots, celery, onion and parsley through the grinder. If you’re not using a grinder, mince it in a food processor.
Add the Panko, eggs, salt, and pepper to the mixture.
Mix everything together and use a teaspoon to make mini meatballs.
Bake for 15 minutes
And now back to the sauce…
Melt the butter in a medium sauce pan on medium low heat.
Add the garlic and simmer for 2 minutes continuously stirring to make sure the garlic doesn’t burn
Add the remaining ingredients
Simmer for about 15-20 minutes. Taste to make sure it’s not too spicy for you. If it is, add more butter. Just remember that it will always taste spicier on its own.
Poor the sauce over the meatballs in a crock pot and place on warm.
Serve with the blue cheese dressing and some fresh celery and/or carrots
Farm fresh, organic eggs are simply the best! They’re even better if you mix them with the right stuff. These items are the makings of my favorite Sunday breakfast.
What you need:
2 slices of Fresh Whole Grain Bread
Your choice of greenery, butterhead lettuce is shown
1 Slice of Cooper Cheese
3 Tbls Greek Yogurt
3-5 Dashes Hot Sauce
1Tbls Olive Oil
Make the sauce. In a tiny dish, mix the yogurt, hot sauce, garlic powder, all-season salt, and pepper. You choose how much hot sauce to use. Deathwish is my absolute favorite and made from habanero peppers and cayenne, so, this is really spicy. It should like like this…
Mash the avocado and spread it on one slice of bread. Spread the yogurt sauce on the other slice of bread and top with lettuce.
In a nonstick pan, coat olive oil and heat the pan on medium high heat. Crack the eggs into the pan. Cook on one side until the whites are almost cooked through.
Flip the eggs and put 1/2 slice of cheese over each egg. Cover and turn off the heat.
Put the eggs on the bread, put the top on the bottom and slice in half.