Friday, March 23, 2012

Southwestern Egg Muffins

I had a bunch of stuff leftover from random recipes and needed to use it up, so I threw it all together last night and made myself a good take-to-work breakfast for a few days. I can't believe I hadn't thought of this before, although I'm sure if I looked around others have similar recipes. It's a great way to use up veggies and have a hearty breakfast without having to cook in the morning.

Southwestern Egg Muffins
serves 6 (2 muffins per serving)

8 large eggs
1/2 cup chopped green onions
1 cup black beans
1/2 cup chopped bell pepper
1/2 cup corn
2/3 cup shredded Mexican-style cheese
1 tsp cumin
1/4 tsp chili powder
1 tsp salt
1/2 tsp black pepper

Preheat oven to 375 degrees. Prepare a muffin tin by spraying all the cups thoroughly. 

In a large bowl, combine eggs and stir until yolks are evenly mixed. Add the rest of the ingredients and mix well. Pour into muffin cups until nearly full, then bake 20-25 minutes until the muffins are just slightly browned and firm on the top.

Let cool for a few minutes before removing from the tins gently, using a knife to loosen the sides. Serve warm and enjoy!

*For leftovers, let cool completely and keep in a Ziploc bag in the refrigerator for up to 3 days.

Wednesday, March 21, 2012

BBQ Chicken Quinoa Salad

Do you ever make a recipe, try it, and want to yell out loud, "I AM SUCH A GOOD COOK!" Sometimes I do. Really, I think my talent is in picking other people's recipes that have everything I love. This one was a major hit with me. Pretty simple, high-protein, and full of yummy/healthy stuff.

BBQ Chicken Quinoa Salad
serves 4

1/3 cup uncooked quinoa
1/2 cup cooked corn
1/2 cup black beans, rinsed and drained
6 oz cooked, shredded chicken
1/4 cup plus 2-4 Tbsp of your favorite BBQ sauce, divided
1 small avocado, chopped (about 4 oz)
2-4 Tbsp shredded Mexican-style cheese
2 scallions, chopped
Cilantro for garnish

Cook quinoa according to package directions. Meanwhile, combine shredded chicken with 1/4 cup barbecue sauce and set aside to marinate for a few minutes.*

When quinoa is done, put in a large bowl and toss with the corn, black beans, chicken, and avocado. Top with a few tablespoons of barbecue sauce, cheese, and scallions. Serve garnished with cilantro if desired.

*The creator of the recipe suggests actually cooking the chicken in your crockpot with the barbecue sauce and some chopped yellow onion, but I like to make large batches of shredded chicken for a bunch of different recipes, so I added the sauce after.

Sunday, March 18, 2012

Greek Pasta Salad

Since I've started getting Bountiful Baskets again, I'm reminded of how fun it is to cook with fresh foods you might otherwise not buy. Getting a huge cucumber inspired me to make something Greek, and this pasta salad fit the bill! It is such a delicious, light lunch that gives me hope summer is coming!

Greek Pasta Salad
serves 2-3 as a main dish, 4-5 as a side

For pasta:
4 oz uncooked pasta (I used orzo)
1 tsp olive oil
1/4 cup diced bell pepper
1/4 cup diced red onions
2 Tbsp capers (or kalamata olives)

For Vinaigrette:
1 1/2 Tbsp red wine vinegar
1 tsp minced garlic
1/4 tsp oregano
1/8 tsp salt
1/8 tsp black pepper
1 oz feta cheese
1 Tbsp olive oil

Before serving:
1/2 cup fresh diced roma tomatoes (or halved grape tomatoes)
1/2 cup diced cucumber
4 tsp parsley

Cook pasta according to package directions and drain well. While still warm, transfer to a large bowl and stir in teaspoon of olive oil, peppers, onions, and capers. 

In another small bowl, combine red wine vinegar, garlic, oregano, salt, pepper, and feta cheese. With a fork, mash the feta until it creams a big, leaving some small bits intact. Whisk in the olive oil. Stir the vinaigrette into the pasta mixture and refrigerate, covered, for about an hour.

Before serving, stir in the tomatoes, cucumber, and parsley. Serve chilled and enjoy!