Egg-in-a-Hole

I love eggs and all the different things you can make with them. Many of you told me you loved the egg ham cup recipe I posted so I will share with you another one of my favorite egg creations. I make these about three times a week...I want one right now actually....They are perfect for a Sunday brunch too! Enjoy :)

Step 1: Butter up a skillet and grab a piece of toast. Use a cookie cutter or anything with a circular shape and create a hole in the middle of the toast.

Step 2:Heat a skillet over medium-low heat

Step 3: Crack the egg straight into the center of the hole.

Step 4: Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side

 Step 5: Enjoy:) The little center hole of the toast is always my favorite part!

Ingredients

• 1 slice of your favorite kind of bread
• 1 tablespoon butter
• 1 egg
• Salt and freshly ground black pepper

Directions

With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.

Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of the hole.

Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.

Move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk. Perfect.

Recipe provided by the lovely Ree Drummond!

Pesto Pasta

I made pesto pasta for one reason, I had basil that I didn't want to get bad. Something my mom taught me is to always cook with things you already have, anyone who buys their own groceries would agree. Pretty simple & easy recipe...enjoy!

Step 1: Gather all of your ingredients...Ive learned that getting things as you go is DISASTROUS!

 Step 2: Toss  the basil, Parmesan cheese, pine nuts, garlic, and olive oil in the food processor...and let it do all the hard work

 Step 3: Melt heavy cream and butter in saucepan over medium heat

 Step 4: Add pesto into melted cream/ butter mixture (I added more cheese too!)

Step 5: add pesto cream sauce on cooked pasta, dice some fresh tomatoes, & my favorite step ENJOY!



Told you it was easy!

Ingredients

• 3/4 cups Fresh Basil Leaves
• 1/2 cup Grated Parmesan Cheese
• 3 Tablespoons Pine Nuts
• 2 cloves Garlic, Peeled
• Salt And Pepper, to taste
• 1/3 cup Extra Virgin Olive Oil
• 1/2 cup Heavy Cream
• 2 Tablespoons Butter
• 1/4 cup Grated Parmesan (additional)
• 12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
• 2 whole Tomatoes, Diced

Preparation Instructions

Cook pasta until al dente.
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

Recipe from: The Pioneer Woman

HAM CUPS

Okay I've been obsessed with these ham cups for the past couple of weeks.By obsessed I mean they are all I have been eating/craving for breakfast, sometimes lunch, and once or twice for dinner. I got the idea from a cooking blog i found on pinterest...if you just said "what's pinterest" we can't be friends...google it. Use a cupcake tray if you don't have a muffin pan! A great carb free recipe!

Eggs Baked in Ham Cups

6 thin slices of ham
6 large eggs
grated white cheddar, mozzarella, Gouda or other cheese
salt and pepper, to taste

Preheat the oven to 375°F. Line each muffin cup with a slice of ham, letting it ruffle up the sides. Crack an egg into each, sprinkle with a bit of cheese and season with salt and pepper.

Bake for 15-20 minutes, until the white is set but the yolk is still runny. Serve immediately, on their own on a plate or set in small dishes for extra support. Serves 3-6.

THANKSGIVING BEAST!

Thanksgiving is one of my favorite holidays ever...mainly because the whole day is revolved around eating and it is socially accepted on this day to go to sleep 5 lbs heavier and happier. This thanksgiving I stepped up and made a lot of the side dishes, appetizers, and helped my mom with the turkey.Even though we started the night before, we were still short of time and I forgot to snap photos of some of the great dishes.I will share some of my favorite appetizers that are great for any party!

CREAMY DEVILED EGGS

This was the first time I not only made deviled eggs, but even tried one. I have seen them at many parties, but the concept of eating an egg as an appetizer always grossed me out. The only reason why I made them was because I know that deviled eggs are a popular Thanksgiving appetizer.After having one, I get the hype..they are DELICIOUS!! 

Ingredients

• 12 eggs
• 1/3 cup Ranch-style salad dressing
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup chopped onion
• 1 dill pickle, finely chopped
• Paprika

Directions

1. Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle.
3. Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until Serving.                

HERBED CREAM CHEESE CUCUMBERS

You how how moms have to put cheese on their kids veggies in order for them to eat it...well I'm kind the same way. This is a very easy and healthy but not healthy appetizer. Use any fresh herbs that you have...I used all of my favs ( basil, mint, thyme)...mmm I just love the smell of fresh herbs! Dice your favorite herbs and mix it in cream cheese. Just add the fresh herbs  on veggies, crackers,or just eat it with a spoon ( please don't really do that)...that easy!

ANTIPASTO KABOBS

I will most likely make this appetizer for almost every event for the rest of my life...yes the are that awesome. They are so easy to make and a real crowd pleaser! Each kabob is filled with bite size favorites! Pretty much all the great things you pick out of a salad..yum I want one right now!

Ingredients:

1 9 oz package of Three Cheese Tortellini ,cooked to package directions
1 can Medium or Large pitted Black Olives
1 5.75 oz jar Green Olives
2 12 oz containers of marinated mozzarella balls(usually found near the speciality cheeses)
30 slices of Salami, cut in half
60 pieces of pepperoni
1 cup Balsamic Vinaigrette Salad Dressing (store bought or homemade), I used Paul Newmans( he and my Dad used to race cars together)
60 Skewers How ever many you want to make. I had to cut mine in half
Place the cooked tortellini in a bowl or large gallon freeze bag. Pour the salad dressing over the top and marinade in the fridge for a few hours.
Drain the pasta.
Place one of each item onto the skewer using the pointy side.
Can be made a few hours in advance. Just cover tightly and place in the refrigerator

Bacon & Pancetta Potatoes

I love cooking dinner, but I've realized I never know what to make for side dishes and to top it off I'm in charge of all side dishes for Thanksgiving...talk about pressure!! I got this recipe from Giada De Laurenntiis...she is seriously my idol! If you want good Italian recipes do yourself a favor and use hers! These Potatoes were delicious....the bacon & Pancetta gave them a perfect crunch! num num num...enjoy :)



Ingredients

• 4 thick-cut slices bacon, roughly chopped
• 2 (1/4-inch thick) slices pancetta, cut into 1/4-inch pieces
• 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
• 1 garlic clove, thinly sliced
• 1/4 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 2 tablespoons coarsely chopped fresh thyme leaves

Directions

Heat a large nonstick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces to paper towels to drain. Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 minutes. Add the thyme, cooked bacon and cooked pancetta to the skillet and cook for 5 minutes. Season with salt and pepper, to taste.

Transfer the potatoes to a large serving bowl and serve immediately.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/bacon-and-pancetta-potatoes-recipe/index.html

Pumpkin Spice Cupcakes

I love Fall weather. I love Fall Baking. I love Baking in Fall Weather!!! Ladies and Gentleman let the Season baking begin! I needed an EASY but DELICIOUS recipe for a friends Halloween party...I was limited on time but still refused to buy a pre-made dessert because that's something Martha Stewart would never do ( not sure if I should follow ALL things in her footstep though)...that being said I found this recipe in one of my Weight Watcher books and read the ingredients and said "NO this is too easy to be true!"...only 3 ingredients!!! 1. box of cake 2. pumpkin puree 3. dash of Cinnamon....THAT'S IT! Since I cheated and used a pre made box I decided to make homemade frosting...I first used this recipe http://www.countryliving.com/recipefinder/pumpkin-cream-cheese-frosting-4014 but I wasn't sold on it...So I halved this http://allrecipes.com/Recipe/cream-cheese-frosting-ii-2/detail.aspx recipe and used half of the first one to make the PERFECT cream cheese pumpkin frosting!!! Definitely going to make these again for Thanksgiving! Enjoy and Happy Fall Baking!

Recipe:
Cupcakes:

 1 (18.25 ounce) package spice cake mix

 1 (15 ounce) can pumpkin

 Dash of cinnamon

Directions:

1. Simply mix the pumpkin, cinnamon,  and the spice cake mix together with electric mixer until well combined. (At this point you may also want to throw in some nuts or raisins, if you like.).
2. Spoon into paper lined small muffin/cupcake tins, 2/3 full. (The batter is very thick and doesn't "settle", so you may wish to smooth the tops if you care what the finished product looks like!).
3. Bake at 350* 18-22 minutes or until a knife comes out clean.

Frosting:

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/4 cup butter, softened
• 3 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 cup of pumpkin puree
• 1 Tablespoon of fresh orange juice

Directions:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, and then gradually stir in the confectioners' sugar.

Chipotle Pepper Chicken Pasta

I don't eat pasta everyday, but when I do I enjoy EVERY bite! I used wheat pasta, I trained myself to actually pretend to like the cardboard taste. The sauce on this recipe turned out delicious, but not what I expected. Oddly enough, it tasted like scampi sauce but without any scampi sauce ingredients....eh whatever it was good. I added a little corn starch to the sauce when cooking to make it thicker. The sauce recipe has white wine in it, I recommend using a dry white wine like Chardonnay..."I cook with wine, and sometimes I even add it to the food!" Happy Cooking!

Recipe:

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• Chipotle Pepper spice mix
• 1 pound pasta
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• I cup of Mushrooms, sliced
• 1/2 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 2 cups Low Sodium Chicken Broth
• 1/2 cup White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Chipotle pepper spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers,mushrooms, onions, and garlic. Sprinkle on remaining spice mix, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible.  Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!