Baked Egg Nests

My new favorite baked egg cups! I've made other egg cupcakes before but when I tried this recipe, this was it! There's a bottom layer of delicious sweet potato, topped with an egg that is soft baked with your favorite add ins on top. I'll eat a couple for breakfast or grab one for a snack, heat it up for 20 seconds and it's good to go! These are a great meal prep idea, because you don't want to fail your food options when you're hungry!


Baked Egg Nests
Lexi's Clean Kitchen

12 eggs
1 medium sweet potato
1 tsp coconut oil
Sea salt and freshly ground pepper, to taste
5 slices bacon, cooked
Blanched veggies of choice (I used asparagus)

Preheat oven to 350 and grease muffin tins extra good!
Grate sweet potato, squeeze out excess water. Mix 1 tsp oil, salt, and pepper with sweet potato. Press a little of the sweet potato mixture into the bottoms of the muffin tin. Bake for 20 minutes then remove muffin tins. Crack egg into the muffin tins over the sweet potato, add a few bacon and veggie pieces. Bake for 20-25 minutes. Allow to cool for a few minutes before removing and serving.
Store in air-tight tupperware in refrigerator, heat u p for 20 seconds in the microwave if desired.

enjoy,

Gluten Free Creamy Meatballs and Potatoes

Here is a recipe that can be made regular or gluten free, and homemade. Meat and potatoes in a gravy sauce kind of like a Salisbury/Stroganoff/Swedish meatballs gravy.  I made this homemade and gluten free, but you can visit the Betty Crocker link for a quick regular version if you like. My Nephews and family loved it, Mr. even commented how good it was. That means it gets blogged. :)



Creamy Meatballs and Potatoes (gluten free)
adapted from Betty Crocker

2 cups cooked, potato wedges (about 1 lb), I used boiled potatoes
1 (10 3/4-oz.) can condensed cream of onion soup, see mine below
1/2 cup water
2 cups steamed fresh broccoli florets, set aside
24 cooked meatballs, see mine below
1/4 cup light sour cream
In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Stir in broccoli and meatballs; heat through.
Stir in sour cream; cook just until thoroughly heated, stirring occasionally, Serve.


Gluten Free Meatballs
adapted from here

1 small onion, grated
2 Tbl dried parsley
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan
1/4 cup potato flakes
9 ounces ground beef
9 ounces ground pork

Whisk the first 9 ingredients in a large bowl to blend. Stir in the cheese and potato flakes. Mix in the beef and pork. Gently combine all. Using about 2 tablespoons of meat for each, shape the meat mixture into meatballs. Place on a baking sheet and bake 350' for 20 minutes. Set aside.

Gluten Free Cream of  Whatever Soup
from here

3 Tablespoons butter
3 Tablespoons gluten free all purpose flour blend
1/4 teaspoon salt
dash of pepper
1-1/2 cup fat free milk

Choose your flavoring below. Melt butter or oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire whisk to prevent lumps. Cook until thick. Makes 11/2 cups or 1 can of condensed soup.

-Mushroom/celery/chive soup: Saute 1/4 C chopped mushrooms, celery or chives and 1 T minced onion in butter before adding flour. (I made mine mushroom & onion flavor for these meatballs)

-Tomato Soup: Use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.

-Chicken Soup: Use chicken broth for half the liquid. Add 1/4 t. poultry seasoning or sage. Could also add 1/4 C. cooked diced chicken.


Allergy Suggestion: If you use a gluten-free flour (rice, tapioca, etc.) or cornstarch, you can make the soup gluten-free. And if you use a stock rather than milk, you can make it milk-free, too.

 

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Homemade Ketchup and Rosemary Steak Cut Fries

 I went all out for Father's Day dinner for Mr. I charcoal grilled burgers and shrimp which we had with a homemade cocktail sauce, I also made these steak fries with this ketchup and a garlic aioli. I was most excited for the ketchup, which I had a little of for my fries before they cross contaminated it with their burger buns. =( Luckily it's easy to make, and I'll be making it double to have on hand next time. I really like it, it's not too sweet (I did use less sugar than the original said, because of the honey), it's a little zesty but still mild tasting. I even used some of it in the cocktail sauce recipe.


Homemade Ketchup
slightly adapted from skinnytaste

6 oz can tomato paste
1/4 cup honey
1/2 cup white vinegar
1/4 cup water
1/2 tsp sugar
3/4 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder

Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth. When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.
Remove from heat and cover until cool. Chill and store refrigerated in a covered container.

ketchup, garlic aioli and cocktail sauce

These fries came out great too, they're pretty much like roasted potatoes. I used the homemade ketchup and the garlic aioli sauce to try with my fries. Both were delish.


Rosemary and Garlic Steak Fries 
adapted from Mogwai Soup
6 medium Russets potatoes cut in wedges
about 3 T olive oil
Salt and Pepper
Rosemary
Garlic powder

Preheat the oven to 400 degrees and leave the baking sheet you will use in the oven.
Put cut potatoes in a bowl and drizzle on the olive oil, make sure they are well coated. Put in salt, pepper and the herbs. Mix well with hands and put on preheated baking sheet making sure they are in a single layer. Bake for around 45 minutes, depending on your oven, until they are golden brown and really crispy. I turned them over about 25 minutes into cooking to crisp the other sides. When done, remove from over and sprinkle garlic powder over them.


Garlic Aioli

3 gloves of garlic, minced
1 cup of light mayonnaise
pinch of salt
freshly ground pepper
little lemon juice
1 t. olive oil

Whisk with all the ingredients in a small bow and then let sit for a few minutes. Refrigerate if not using right away.


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Breakfast Casserole Cups

I needed something new for breakfast, something quick that will help settle my morning pills, cereal was getting old. These are perfect, just a couple will do me, I can reheat them as I want them too. Now, I did have to change the amounts, as I found it did not make enough potato nests, and since I added in more veggies and meat to my egg mixture it went further allowing me to make 16 cups. Take a look at her page if you don't want so many or less ingredients, I just added things I like to my breakfast. They came out great, I liked the crispy potatoes. Oh except they did stick to my tins, but my tins are old and lost it's nonstick. I did order new tins so I'll try it again and see if they stick. I hear those silicone muffin cups work good.


Breakfast Casserole Cups
adapted from Skinny Taste this recipe  below gave me 16 cups

non stick spray
1 Cup finely diced yellow onion
4 Cups frozen shredded potatoes, thawed (gluten free)
dash of garlic powder
dash of onion powder
salt and pepper to taste

2 Cups beaten egg whites (6-8 xl eggs worth)
1/4 Cup diced green onions
1/4 Cup diced bell peppers
1/4 Cup diced mushrooms
1/4 Cup diced ham
4 breakfast sausage links, cooked, diced (gluten free)
1 Cup reduced fat shredded cheddar blend cheese
dash of garlic powder
dash of onion powder
salt and pepper to taste


Preheat oven to 375°. Liberally spray a regular size muffin tin with oil spray.

Combine potatoes, onion, garlic powder, salt and pepper.
Fill each muffin tin with 1/4 cup of potatoes and press along the side of the tin so that it forms a nest.
Bake 35 minutes or until golden brown and edges are crispy.

While nests are baking, combine the egg whites with remaining ingredients in a medium bowl. 

Remove nests from the oven when golden brown.
Fill each cup with about 3 tbsp of egg mixture (be sure there's enough egg whites in each). Return to the oven and bake an additional 17-20 minutes or until eggs are fully cooked. Enjoy now, or let cool and freeze and bag for later to reheat. (thaw over night in fridge, microwave when ready to eat, but note they will not be cripsy like Day 1)

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Egg White Omelette Hash

Sometimes I feel like I need a little something more than my gluten free chex cereal in the morning. That's when I make egg white omelettes (how do you spell them?). Toss in whatever leftovers you have and you've got yourself a substantial little meal.

Egg White Omelette Hash

2-3 egg whites, beaten

1 drop of dijon mustard

shake of salt

pepper

2-3 TBL diced cooked potato

2-3 TBL diced ham

2-3 TBL diced portabello mushrooms

1/4 tsp. minced onion

parsely for garnish

Combine egg whites, dijon, salt and pepper, whisk until a little foamy, set aside. Add potatoes, ham mushrooms and diced onions to a hot sprayed small skillet, allow to heat through. Set pan to low heat, add in the egg whites, and I then cover my pan with a lid so the eggs will cook up, a few minutes. Garnish with parsely.

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Baked Potato Rounds

Do you love baked potatoes? We do. These potatoes were really really good. They're just like a baked potato with all the fixings and probably easier to eat since they're all ready dressed and hot ans cheesy from the oven. This is a recipe keeper for sure.


Baked Potato Rounds
slightly adapted from allrecipes

4 large baking potatoes, cut into 1/2 inch slices (I used Russet and Yukon)
1/4 cup melted butter
salt and pepper to taste
2 TBL crushed garlic
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream

Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter, add salt, pepper and garlic; place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine).

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted (I just turned the oven off and let the heat melt it all). Serve with sour cream if desired. (I forgot it for my pics)

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Ham and Potato Hash with Eggs

This has been my favorite breakfast lately. I use leftover baked potatoes, leftover Thanksgiving ham or steak from the night before. There really isn't a recipe I follow, just dice up some cooked potatoes, start frying in a little oil in a large hot skillet, toss in some diced meat of choice, diced onion and bell peppers, season with salt, pepper, onion powder, garlic powder, paprika and let it get a little crispy. Meanwhile, start frying up your eggs how you like them, then top over the hash.

steak hash & eggs

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Garlic Balsamic Pork Roast with Mashed Sweet Potatoes and Green Beans

Balsamic vinegar. Do you like it? Have you used it in your recipes? I have a big 17 oz bottle of it and am trying to use it up, and well like it. I find the flavor very strong. So when I came across a post from a blog I frequent for this pork roast I thought I'd give it a try. It only has 2 tablespoons of balsamic in it so I knew it wouldn't be too strong. I put this together the night before (my youngest daughter watched me, and said it smelled good) and let it marinate. I roasted it up and stole a tiny piece, and man o man was it good. The recipe did call for 2 1/2 tsp of salt, which I did, but I found it to be a little salty so I wrote a less amount below. I loved this marinade, and will be keeping this recipe to use again and again. Mmm. I'm also thinking this would be great on grilled chicken.

Garlic Balsamic Pork Roast
adapted from Kitchen Confidante

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
1 pork roast

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil and place in a large ziploc baggie. Add the pork roast and allow to marinate over night.

Roast in a 400' convection oven (or 425' regular) for about 1 hour, until the internal temp reaches 155'. Allow to rest for 10 minutes, then slice.

For the mashed sweet potatoes, I cut up a few large yams (the orange ones), boiled in water for 15 minutes until tender. Added to my stand mixer bowl with some butter, salt a little nutmeg and some milk then whipped them up.

For the green beans, I used fresh green beans that I had froze, sauteed in a little oil and butter, salt, pepper and garlic until tender.

3/5/12 I tried this out on some thick cut pork loin chops then grilled them, OH MY! So good!

(with pureed apple & pear sauce, mashed yams (w/marshmallows for them) & sauteed squash & brussles sprouts)

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Twice Baked Potatoes

As part of our Anniversary dinner, I made grilled steak with twice baked potatoes. We don't have them very often so I thought it was perfect for our celebration. They're super easy to make, you don't really need a recipe.


Twice Baked Potatoes

1 large russet potato per person (I used 5)
1/2 stick of butter
1/4 C sour cream
3/4 C or more of warmed milk
salt and pepper
2-3 TBL chopped chives
1 1/2 Cups shredded cheddar cheese, set aside 1/2 C

Bake potatoes for about 1 hour at 350', until a sharp knife goes through. Let cool a little until warm enough to handle. Cut a 1/4 off the top of each potato, lengthwise. Carefully scoop out potato insides leaving a rim on the skin. Take the insides of the potatoes and add to a bowl or stand mixer. Add in the butter, sour cream, milk, salt and pepper chives and cheese and mix until creamy. If you like them more creamy, you may add more milk. Scoop some of this filling back into each potato skin boat and sprinkle with additional cheese. Bake again for about 20 minutes until cheese on top is golden. Serve.

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Cornish Pasty

"Oggy Oggy Oggy, Oi Oi Oi !" Superstition is that's the phrase Cornish Pasty sellers let everyone know it was lunch time, back in the day. For a good and interesting read on the pasty, click here.
When we lived in Wales (Navy brat), I quickly grew accustomed to the British. It didn't take my Brothers and I long to develop a British accent, attending British schools helped I guess. Anyways, the foods they ate grew on me and I still think of them today. The Cornish Pasty is one. At lunch time my friends and I would walk to the local chip shop (french fries) and get something to eat, sometimes it was a Pasty (pass-ty) or another fave malt vinegar chips or curry chips.

For the Royal Wedding, I decided to make these for our dinner (took me long enough to post about them). Being part Welsh and having lived there, I thought I'd honor that part of my life with my family. We had these alongside a salad for an easy meal. They came out great, I loved them, and everyone ate one, but I don't think they were as crazy about them like I was when I was 12. lol.

I didn't use an exact recipe, I bought a 2 lb cut of meat, a few potatoes, a rutabage and an onion, diced and seasoned it all and added them to cut pie crust like a hand pie. I did make a double batch to freeze extras (in raw form, to be baked later).

Cornish Pasty

Flap Meat Steak (named Carne Asada here)

Potatoes

Rutabaga
Onion
Salt

Pepper

Pie Crust Dough

Egg wash (mix egg and little water)

Dice the steak, potatoes, rutabaga and onion all the same size. Season with salt and pepper.

Roll out dough, using a small salad plate cut around to get your pastry circle. Add a small amount of filling to the center, and dampen edges with a little egg wash, then crimp and fold edges over to seal pasty. Brush egg wash over pasty and bake at 325' for about 30 minutes or until nice and golden.

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Sauteed Seasoned Red Potatoes

This recipe is a long time tried and true recipe, back while I was engaged. It's from a set of recipe cards I got in the mail, but are very hard to find anymore. Anyways, we love these as a side dish, and it's fast to put together once the potatoes are boiled.

Sauteed Seasoned Red Potatoes
Healthy Meals in Minutes cards

2 pound red potatoes

1/4 cup nonfat Italian salad dressing

2 TBL herbes de Provence (see below for what I use)

1/8 tsp salt

1/8 tsp pepper

In a large saucepan, combine potatoes and enough water to cover. Bring to a boil over high heat. Reduce heat to medium, cover and cook until fork tender, about 20 minutes.

Drain potatoes and let cool slightly. Cut and quarter potatoes into bite size pieces.

In a large skillet, heat dressing over medium heat. Add potatoes, toss well to coat. Sprinkle herbs de Provence, salt and pepper over potatoes, toss to coat.

Cook mixture, stirring gently until potatoes are golden and heated through, about 10 minutes. Serve.

herbes de Provence
(I just eyeballed the amounts, 1/4-1/2 tsp)I mixed a little of dried basil, rosemary, tarragon, garlic, lavender, marjoram, thyme and parsley together.

I am sharing these with Everyday Sisters.

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Scalloped Potatoes with Goat Cheese and Herbes de Provence

A friend told me about these potatoes and luckily I was able to find them online to share with you. I adapted the recipe a little and made half the recipe for an 8x8 dish. I made my own version of herbes de Provence since I didn't feel like paying $8 for a bottle I'll never use up. *I simply mixed a little of dried basil, rosemary, tarragon, garlic, lavender, marjoram, thyme and parsley together. The only things missing from their version was the chervil and savory. While this was simmering and baking it smelled SO GOOD! I loved these potatoes, but Mr. said it needed something. Pfft! It's got it all in there! I served these up with some grilled tri-tip roast steaks and veggies.

Scalloped Potatoes with Goat Cheese and Herbes de Provence
I make half this recipe for an 8x8 dish. Adapted from Epicurious

1 1/2 cups half & half
1 1/2 cups canned chicken broth

1 cup dry white wine

1/2 cup minced shallots
1 tablespoon minced garlic

4 teaspoons herbes de Provence*

3/4 teaspoon salt

1 10 1/2- to 11-ounce log soft fresh herb & garlic goat cheese, crumbled

4 pounds russet potatoes, thinly sliced

Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

sharing a scoop with:



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Pork Roast and Cheesy Scalloped Potatoes

I may have found our favorite scalloped potato recipe. You make a cheese sauce then pour it over the thinly sliced potatoes and bake. I used my food processor to slice the potatoes nice and thin. We ate these with a simple pork roast. Also this makes a 9x13 pan size, so it could easily be halved to make an 8x8 pan. Mr. mentioned adding in sour cream to this (because his mom made it that way) which sounds great! Maybe once the cheese is melted, take it off the heat and stir it in, perhaps 1/2 C.? I will have to try that next time!


Cheesy Scalloped Potatoes

slightly adapted from Excellent Eats

4 Tbl Butter
4 Tbl flour
4 C milk, warmed
1 tsp salt
1 Tbl Parsley flakes
dash of pepper
1 tsp garlic powder
1 tsp onion powder
2 C shredded cheddar cheese/jack blend
6 C thinly sliced potatoes (6-7 medium size potatoes)


Preheat oven to 375.
In a saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Add salt, pepper, and parsley. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
In a greased 9x13 pan, place a layer of potatoes, and then a layer of cheese sauce. Repeat until your ingredients are gone, ending with the cheese sauce on top.
Cover with foil and cook for 30-35 minutes. Remove tinfoil and continue cooking another 30-35 minutes or until potatoes and tender.

For the pork roast, this was about a 1 1/2 lb boneless loin roast (Costco special). I used Rosemary, Sage, Thyme, garlic powder, onion powder, salt and pepper as a rub, with a little oil to help coat the roast. Let that sit on the roast for a few hours in the fridge before roasting. Place on a roasting rack in a pan, roast at 425' for about 50-60 minutes. Check roast at about 50 minutes, look for any bloodiness and let it roast a little longer if needed (I like to do mine until it reaches 155' with a thermometer, letting it rest 10 minutes when it's done will also bring the temp up, so keep that in mind). Slice thick 3/4"-1" slices and serve. This small roast fed all 5 of us with a few slices for leftovers.

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Remember my Mom's Potato, Ham and Carrot Casserole?

Remember this post? Well this is another of my faves from my Mom I have to share on the new blog.  

Potato, Ham and Carrot Casserole

2 lbs sliced ham

1 onion diced
1 cup peeled sliced carrots
3 cups sliced potatoes
1 can cream of mushroom soup
2 1/4 tsp flour
1 cup milk
sprinkle of salt
sprinkle of pepper

Brown ham and onion in a greased frying pan. Remove from pan, add flour, soup and milk, heating until it boils. Arrange carrots, potatoes, ham, onion, salt & pepper in a 9x13 pan. Pour sauce over top. Cover and bake 350' for 1 hour. Uncover for 15 minuets more to brown potatoes.
 

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