This year the Lehfelds celebrated Easter one week early. That means I get to reap the benefits of delicious leftover ham a whole week earlier than most (I can hear the jealous sighs now!) This meal came togtether out of necessity - I had no time to go to the store and we had been out of town all weekend. An avid menu planner, recipe reader and writer, this was totally against my better nature, but the results were so satisfying! Unfortunately, I have no photo since this was a thrown-together lunch, so let your imagination run wild... :)
Ham, Eggs and Apple Pita
1 large pita
3-4 ounces spira-cut ham, cut in bite-sized pieces
1 tablespoon Dijon mustard
1 hard boiled egg, sliced
1/2 apple, cut in bite-sized pieces
1 ounce sharp white cheddar cheese, shredded (optional)
Preheat toaster oven (I said this was a work recipe right?!) to 375. Place ham on pita and spread mustard over. If you're using the cheese, sprinkle it on now. Place in the toaster oven and heat about 3 minutes, until pita and ham are warm, and cheese begins to melt if using. Take it out and place egg and apple slices on, wrap and eat!
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Tuesday, April 3, 2012
Sunday, January 9, 2011
Two-for-One Sweet Potato Chili
I love chili, and while I have a few favorite recipes, it can be fun to mix things up. While perusing through the January 2011 issue of EatingWell, I came across their Sweet Potato & Black Bean Chili and thought it would be a delicious and healthy way to satisfy my chili craving. Luke and I enjoyed it for lunch on a Saturday, and I had the idea to combine it with scrambled eggs on Sunday for a healthy spin on huevos rancheros. Yum!
Sweet Potato & Black Bean Chili
From EatingWell Magazine, Jan/Feb 2011
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chile
1/4 teaspoon salt
2 1/2 cups water
2 15-ounce cans black beans, rinsed (I used only one can)
1 14-ounce can diced tomatoes
4 teaspoons lime juice
1/2 cup chopped fresh cilantro
Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Sweet Potato Chili Scrambled Eggs
4 eggs
1 tablespoon milk
Salt and pepper to taste
1 tablespoon butter
1 1/2 cups sweet potato & black bean chili (recipe above) - warmed up
1/3 cup shredded cheese (I used 2% mozzarella)
1/2 tortilla chips, crushed
Whisk eggs and milk together until thoroughly combined and season with salt and pepper. Heat a large skillet on medium heat and melt butter. Poor in egg mixture and mix around with a spatula until nearly done - about 2 minutes. Add chili mixture and stir to combine, about 30 seconds. Top with cheese and stir. Serve with tortilla chips (or in a tortilla wrap if you have them on hand). Enjoy!
Sweet Potato & Black Bean Chili
From EatingWell Magazine, Jan/Feb 2011
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chile
1/4 teaspoon salt
2 1/2 cups water
2 15-ounce cans black beans, rinsed (I used only one can)
1 14-ounce can diced tomatoes
4 teaspoons lime juice
1/2 cup chopped fresh cilantro
Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Sweet Potato Chili Scrambled Eggs
4 eggs
1 tablespoon milk
Salt and pepper to taste
1 tablespoon butter
1 1/2 cups sweet potato & black bean chili (recipe above) - warmed up
1/3 cup shredded cheese (I used 2% mozzarella)
1/2 tortilla chips, crushed
Whisk eggs and milk together until thoroughly combined and season with salt and pepper. Heat a large skillet on medium heat and melt butter. Poor in egg mixture and mix around with a spatula until nearly done - about 2 minutes. Add chili mixture and stir to combine, about 30 seconds. Top with cheese and stir. Serve with tortilla chips (or in a tortilla wrap if you have them on hand). Enjoy!
Monday, February 15, 2010
5 Reasons...
...to get the March issue of Cooking Light. I tore through it last weekend, flagging about 15 recipes. Needless to say, every meal I made last week came straight from its pages. With that in mind, I wanted to share what I made last week since I didn't really create any of my own recipes!
1. Spicy Shrimp and Grits - this really was spicy and filling, and surprisingly good leftover. I think I went a little heavy on the parmesan, but it was worth it :)
2. Lamb and Chickpea Tagine - These were some unique flavors for me to use, and I even went a little heavier on the spice. Enjoyed with a zinfandel like they recommended, which was wonderful.
3. Pasta with Asparagus, Pancetta and Pine Nuts - Simple, delicious, and we ate too much. I crisped the pancetta in a skillet instead of the oven and then cooked the garlic in the drippings for extra flavor - yum :)
4. Maple and Soy-Glazed Flank Steak - this was great since I already had all the sauce ingredients in my pantry. Word of warning though, when you add the glaze, make sure not to get it on the pan or it will burn when you broil it! I'd recommend adding the glaze after the steak is done cooking.
5. Austin, TX! That's right, my sassy city has been featured in this month's Cooking Light. I haven't tried any of the recipes included on the featured restaurants yet, but I'll definitely be giving Hoover's Eggs Blindfolded over Garlic Cheddar Grits a try soon :)
1. Spicy Shrimp and Grits - this really was spicy and filling, and surprisingly good leftover. I think I went a little heavy on the parmesan, but it was worth it :)
2. Lamb and Chickpea Tagine - These were some unique flavors for me to use, and I even went a little heavier on the spice. Enjoyed with a zinfandel like they recommended, which was wonderful.
3. Pasta with Asparagus, Pancetta and Pine Nuts - Simple, delicious, and we ate too much. I crisped the pancetta in a skillet instead of the oven and then cooked the garlic in the drippings for extra flavor - yum :)
4. Maple and Soy-Glazed Flank Steak - this was great since I already had all the sauce ingredients in my pantry. Word of warning though, when you add the glaze, make sure not to get it on the pan or it will burn when you broil it! I'd recommend adding the glaze after the steak is done cooking.
5. Austin, TX! That's right, my sassy city has been featured in this month's Cooking Light. I haven't tried any of the recipes included on the featured restaurants yet, but I'll definitely be giving Hoover's Eggs Blindfolded over Garlic Cheddar Grits a try soon :)
Sunday, July 19, 2009
Benedict Inspired Eggs
I love making brunch for my roommates, and since I had half a wheel of brie sitting around waiting to be used, I thought I'd do my own spin on eggs benedict. I found that the creaminess of the brie made hollandaise sauce unnecessary.
Benedict Inspired Eggs
4 slices bacon
4 eggs
4 slices brie cheese (about 3 ounces)
2 whole wheat English muffins
2 ounces fresh spinach
1 roma tomato, sliced
Salt and pepper to taste
Cook bacon as desired (I did mine in the oven at 400 degrees for 20 minutes- prevents snipers from snacking away all the bacon!) Bring a medium sized saucepan filled with 3 inches water to a boil and sprinkle in some salt. Poach eggs, about 3 minutes, and delicately remove with a slotted spoon. Layer on top of a lightly toasted English muffin half, then place a slice of brie on top. Add bacon, spinach and tomato, then season with salt and pepper. I served this with a side of rosemary roasted potatoes.
Benedict Inspired Eggs
4 slices bacon
4 eggs
4 slices brie cheese (about 3 ounces)
2 whole wheat English muffins
2 ounces fresh spinach
1 roma tomato, sliced
Salt and pepper to taste
Cook bacon as desired (I did mine in the oven at 400 degrees for 20 minutes- prevents snipers from snacking away all the bacon!) Bring a medium sized saucepan filled with 3 inches water to a boil and sprinkle in some salt. Poach eggs, about 3 minutes, and delicately remove with a slotted spoon. Layer on top of a lightly toasted English muffin half, then place a slice of brie on top. Add bacon, spinach and tomato, then season with salt and pepper. I served this with a side of rosemary roasted potatoes.
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