Wednesday, August 29

We Cooked, We Ate, We Laughed...

Hey friends! I have been a bit busy lately... lots of shopping and organizing for student teaching... LOTS of shopping ;) , but I am back to reminisce about mine and Greg's fun date night this summer.  I mentioned that I surprised Greg with a cooking class for his birthday in my post about a DIY ticket shadow box... well we went, we cooked, we ate... and we laughed at the snooty serious people in the class (luckily we found another couple with the same sense of humor as us)! So, what did we cook?

Our Menu:
Appetizer: Grilled Pancetta-Wrapped Shrimp Skewers
Main Course: Rosemary-Stuffed Flank Steak with Shaved Parmesan
Side: Grilled Zucchini with Parsley- Almond Pesto
Dessert: Caramel Apple Grilled Pizza

The class was held at Sur La Table in Canton, CT.  There were about 16 participants and we all worked together in groups of 8 to create the meal... and of course we brought wine (wish they provided the drinks).  If I were to ever do this again I would want to go with friends because, as I said, some of the people were just too serious... I think cooking and date nights should be fun!  The food was really yummy... I will definitely be cooking flank steak, making pesto, and working with skewers again!  Here are the recipes so you can try them at home.

Grilled Pancetta Wrapped Shrimp Skewers Recipe
Rosemary Stuffed Flank Steak with Parmesan
Grilled Zucchini with Parsley Almond Pesto Recipe
Caramel Apple Grilled Pizza Recipe
All recipes are courtesy of Sur La Table.

FREEBIE TIME!! Want your own 4x6 recipe cards to fill in?  Download a free printable recipe card template here ... just make sure you let people know where you got them from... ENJOY! :) 

Have you ever been to a cooking class?

Thursday, August 2

Break Fast for Breakfast : Egg Muffins

The way I eat throughout the day usually depends on what my morning breakfast is.  I have that little voice in my head that will either say, "Whelp, you've already had that Bruegger's for breakfast, why not Chili's for lunch... I can eat the lunch I packed tomorrow" or "You had a good breakfast, let's keep it going... eat the healthy lunch you packed".  So why would I even consider DD or Bruegger's?  I don't always have time in the morning to make a good breakfast (if I know I can sleep a little longer, I am going to sleep a little longer... this is why morning workouts never happen), and there are only so many Chobanis I can eat a week.

Don't worry! Pinterest and Google have enhanced my life again!  I researched easy breakfasts and found a ton of variations on egg muffins!  These little guys can be made ahead of time in a muffin pan and packed like BAM! in the morning.  The thing that I really like about these is how customizable they are!  So far I have made 3 different variations... 2 with turkey sausage on the bottom (peppers & onion and mushroom, onion, & hot sauce) and one with turkey bacon (kalamata olive, feta, & tomato).  

These muffins have been a bit of a trial and error.  The first batch I sprayed the muffin pan with cooking spray and they came out well... there weren't any big pieces in the pan, but it left a layer of egg that was so hard to clean off.  The second batch I used muffin liners and they came out of the pan fine, without leaving anything behind, but the egg stuck to the liner a bit.  The next batch I make I will use muffin liners sprayed with cooking spray and hopefully they will be perfect.

Put the turkey sausage in the bottom of the muffins and pour the egg on top.

For the turkey bacon muffins, I cut each piece of bacon in half, criss-crossed it on the bottom of the muffin liners and poured the eggs on top of that (I didn't take pictures while I was preparing the turkey bacon muffins). I cooked both batches at 350 and just kept an eye on them.  When they are done they won't look gooey anymore, they'll look like cooked eggs (duh).  I kept them in a container in the fridge and heated them up in the microwave.

I have kept these for 4 days in the refrigerator and they tasted great.  I haven't tried freezing these, but I think it's good idea if you plan to make more than one tray at a time. 

These are some egg muffins I plan to make in the future:
  • black bean, corn, & salsa
  • spinach, tomato, onion, & feta
  • broccoli, cheddar, & onion
 What kind of egg muffins would you make?