Savory Breakfast Cups

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I am sad to admit that I am not a planner.  I don’t usually have my meals planned a week in advance, I don’t keep a list of to-do’s on my bedside table.  I pretty much fly by the seat of my pants, starting a million tasks but finishing none because, well, that’s just how my mommy brain rolls.

Usually, when I wake up in the mornings, I stumble downstairs to the kitchen, make a coffee and a breakfast sandwich or some other quick breakfast for my hubby (occasionally, if I press snooze enough, this might entail ripping a banana from the bunch and serving it next to his coffee 🙂 ). Now, time to wake my little monsters (10 year old Wyatt and an 8 year old Henry).  There is usually a fair amount of scrambling to find this or that (i.e. searching for matching socks, because among the things I rock at as a mother, sock matching is definitely not one of them).  Couple all of this with some brotherly banter before the boys settle down with something that suites their simple tastes for breakfast that morning – usually a bowl full of mom-guilt (you know the kind, cold cereal, oatmeal packets, etc).

BUT, every once in a while, the stars align and I actually PLAN – pre-making our breakfasts BEFORE our week begins.  Such a novel idea.  SERIOUSLY!!! PURE BLISS! I am almost excited (I said almost) to wake up and pop something in the microwave for 30 seconds and have a delicious, protein filled breakfast for my family.

These breakfast cups are so delicious.  I created this recipe while my husband and I were on the Whole 30 diet. They tasted so naughty when we were accustomed to eating so healthy, but they aren’t, at all! They are packed with vitamins and protein. My husband always gets so excited when I make them and if I happen to make them on a day he is home from work, he will eat one or two for every meal.  He can not stay out of them.  I also made them for a catered brunch at our church for the community youth pastors and got RAVE reviews.   They are savory with a tiny touch of sweetness from the potatoes (which might seem a little odd, but its pretty fabulous).  I would highly suggest making a double batch of these if you have any big eaters in your family and are planning to have some leftovers for the week.

 

Ingredients:

3 medium-sized sweet potatoes (the kind with light brown skin and white flesh)

1 medium onion, diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1 package prosciutto (If you are wanting to stay Whole 30 compliant, be sure to check your ingredients -we found ours at Costco and Trader Joe’s with just pork and salt).

8-12 eggs (one egg per cup – most packs come with 8-12 slices of prosciutto)

1/4 cup milk (omit for Whole 30/Paleo)

Salt

Black Pepper

Garlic Salt

 

Directions:

 

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Preheat oven to 350F degrees.  Peel sweet potatoes.  Using a food processor, shred potatoes.  If you don’t have a food processor, chop the potatoes into small pieces.  Heat 2 tbsp. your favorite cooking oil (I LOVE avocado oil) in a large heavy-bottomed pan on Medium-high heat.

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Do a sizzle test to make sure that the oil is hot enough.  Add potatoes, peppers, garlic onions and seasonings. Wait for several minutes before checking the bottom of the potatoes to see if they are golden brown.  Once they are crisp and brown, go ahead and turn them.  The potatoes will not take too long to cook thoroughly.  You don’t want them to get mushy.  Be sure to taste them at this point. Season them until you feel like they would taste great alone.  Continue to stir the potatoes every few minutes until they have a good brown color mixed throughout.

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Next you will want to pull the prosciutto apart.  It is pretty hard to separate without tearing but if it does tear, now worries.  Lay one piece of prosciutto in each cup of your cupcake pan (I could not live without my Demarle silicone cupcake pan.  NOTHING will stick to it.  If you are using a regular metal pan, be sure to use  non-stick cooking spray or cupcake liners or those babies will never come out.)

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Place your cooked hashbrowns inside the cups on top of the prosciutto.  Fill the cup but don’t pack it down.

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Beat an egg for each cup you are planning to fill.  Add about 1/4 cup of milk (again omit for Whoke 30/Paleo) and a little salt and pepper.  Whisk together.  Using a 1/3 cup measuring cup, fill each cup almost to the top with egg.  The egg will sink down under the hashbrowns so you may have to come back and top them off.

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Bake at 350F for 20 minutes.  Check to see if the centers of the egg cups are firm and not still runny .  If they are still runny, cook for 2 minutes at a time until they are firm (unless they are considerably runny, then add several minutes.)  Mine took 26 minutes total this last time but it will vary based on slight differences in oven temps and pan material so just keep your eye on it toward the end.

Let stand at room temperature for 5 minutes until they are cool enough to handle.  Remove from pan and serve warm.  I usually put the leftovers in a big gallon Ziploc and then reheat them in the microwave for a fast, delicious breakfast.

 

Savory Breakfast Cups (Whole 30 Friendly)

  • Servings: 8-12
  • Difficulty: Easy
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Ingredients:

3 medium-sized sweet potatoes (the kind with light brown skin and white flesh)

1 medium onion, diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1 package prosciutto (If you are wanting to stay Whole 30 compliant, be sure to check your ingredients -we found ours at Costco and Trader Joe’s with just pork and salt).

8-12 eggs (one egg per cup – most packs come with 8-12 slices of prosciutto)

1/4 cup milk (omit for Whole 30/Paleo)

Salt

Black Pepper

Garlic Salt

Directions:

  1. Preheat oven to 350F.  Peel sweet potatoes.  Using a food processor, shred potatoes.  If you don’t have a food processor, chop the potatoes into small pieces.  Heat 2 tbsp. your favorite cooking oil (I LOVE avocado oil) in a large heavy-bottomed pan on Medium-high heat.
  2. Do a sizzle test to make sure that the oil is hot enough.  Add potatoes, peppers, garlic onions and seasonings. Wait for several minutes before checking the bottom of the potatoes to see if they are golden brown.  Once they are crisp and brown, go ahead and turn them.  The potatoes will not take too long to cook thoroughly.  You don’t want them to get mushy.  You will want to taste them at this point. Season them until you feel like they would taste great alone.  Continue to stir the potatoes every few minutes until they have a good brown color mixed throughout.
  3. Next you will want to pull the prosciutto apart.  It is pretty hard to separate without tearing but if it does tear, now worries.  Lay one piece of prosciutto in each cup of your cupcake pan (I could not live without my Demarle silicone cupcake pan.  NOTHING will stick to it.  If you are using a regular metal pan, be sure to use a good amount of non-stick cooking spray or cupcake liners or those babies will never come out.)
  4. Place your cooked hashbrowns inside the cups on top of the prosciutto.  Fill the cup but don’t pack it down.
  5. Beat an egg for each cup you are planning to fill.  Add about 1/4 cup of milk and a little salt and pepper.  Whisk together.  Using a 1/3 cup measuring cup, fill each cup almost to the top with egg.  The egg will sink down under the hashbrowns so you may have to come back and top them off.
  6. Bake at 350F for 20 minutes.  Check to see if the centers of the egg cups are firm and not still runny .  If they are still runny, cook for 2 minutes at a time until they are firm (unless they are considerably runny, then add several minutes.)  Mine took 26 minutes total this last time but it will vary based on slight differences in oven temps and pan material so just keep your eye on it toward the end.
  7. Let stand at room temperature for 5 minutes until they are cool enough to handle.  Remove from pan and serve warm.  I usually put the leftovers in a big gallon Ziploc and then reheat them in the microwave for a fast, delicious, hot breakfast.

 

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Drippin’ Delicious Chicken Tacos

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My husband and I recently completed 30 days of eating all whole, non-processed foods (on the Whole 30 plan).  I have never eaten so many vegetables, eggs and meat in my life, but surprisingly, we loved every single meal I made from the” Whole 30″ cookbook, the “Paleo Nom Nom” cookbook and the one that this recipe originated from “Against All Grain”.

I wanted to highlight one of my very favorite recipes that has now become a staple in our family – originally named “Crock Pot Chicken Tacos” in the cookbook, now named Drippin’ Delicious Chicken Tacos” by myself :).  I like to keep with the healthy theme and eat the tacos in a “lettuce tortilla” but my boys and husband now (post Whole 30) opt for the street taco feel with the little corn tortillas.  Either way, it will be one of those meals that you savor every single bite as the juice literally runs down your arm.

One of the reasons this recipe ranks at the top of my favorites list is because it is SO SO EASY! You literally throw the frozen chicken, salsa and spices in a crock-pot, turn it on, go about your day. BOOM! You have a meal.  I know we all appreciate being able to eat healthy and not have to slave in the kitchen all day.

The recipe calls for 1 lb of boneless, skinless chicken breasts as well as one pound of boneless, skinless thighs (which have become one of my favorite meats to cook with in the crock pot).  I had gotten a crazy deal on organic vacuum sealed BS thighs at one of our natural grocers so I bought about 20 lbs of it.  After using the first pack for stir fry one night, I was a little put off by the amount of fat that I had to cut through so the rest sat in my freezer for a couple of months until I tried this recipe.  Crock pot is the way to go for this inexpensive cut of meat! It just melts the fat away and makes really tender juicy chicken.  If you cannot find the thighs, feel free to just use all breast.

 

Ingredients:

1 lb boneless, skinless chicken thighs (these can be difficult to find so use all breasts if you need to)

1 lb boneless, skinless chicken breasts

1 14-oz container of fresh salsa (For Whole 30 purposes, check the ingredients to ensure there is no sugar or preservatives)

1 Tbsp cumin

1 Tbsp chili powder

2 1/2 tsp coriander

2 tsp sea salt (I absolutely love the Pure Himalayan Sea Salt – the pink stuff)

1/2 tsp cayenne pepper

1/2 tsp black pepper

*note – the original recipe called for 3 cups diced tomatoes in juices, 1 small yellow onion, diced, 4 garlic cloves, minced, 2 Serrano chilies, seeded and chopped and 2 Tbsp chopped cilantro but since almost all of these things are in a good fresh salsa, I just subbed the container of salsa with fantastic results*

 

 

Directions:

Place the frozen (or defrosted) chicken in the crock pot.  I did not trim any of the fat because most of it will melt away anyways, then I find it much easier to pull off the larger chunks while I am shredding it.

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Now dump a container of your favorite fresh salsa over the top of the chicken.

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I know, pretty difficult, huh?

Now, add all of your spices right on top. You still with me?

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So many spices!!! Soooo much flavor!

Okay, plug in your crock pot if you haven’t already (I only put this little reminder in here because mine sat out on the counter for about 45 minutes today before I realized it was unplugged – HA!) Crank that baby up to high heat and walk away.  About 2 hrs into the cooking process, I usually break up the chicken from the giant frozen clumps as it will be mostly defrosted by now. Is your mouth watering yet? FullSizeRender (8)

Let that baby sit for another 3-4 hours then shred. If you are using defrosted meat, obviously your cooking time will diminish significantly (I would lessen the cooking time by 1.5 hrs). If you are throwing this on before work, and plan to be gone for longer than 5 hours, place on low and cook for 8-9 hours.

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Once the chicken is tender enough to shred, pull out the thighs (if you are using them), and shred, removing any small bits of fat remaining.  Shred the breasts and place it all  back into the pot of juices.  Use tongs to squeeze the chicken out before placing in your lettuce boat or tortilla.  Top with avocado, salsa, cilantro.  If you are not interested in keeping it Whole 30, add some shredded cheese and sour cream.  Be sure to eat this over a plate as you will have a little pool of savory juices when you are through.  Makes great leftovers!  Also, try it on some greens as a salad. So good!

Drippin' Delicious Chicken Tacos

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients:

1 lb boneless, skinless chicken thighs

1 lb boneless, skinless chicken breasts

1 14-oz container of fresh salsa

1 Tbsp cumin

1 Tbsp chili powder

2 1/2 tsp coriander

2 tsp sea salt

1/2 tsp cayenne pepper

1/2 tsp black pepper

Directions:

  1. Place frozen chicken in the crockpot.
  2. Add salsa and spices.
  3. Cook on high for 1 hour then separate chicken breasts and thighs.  Cook for an additional 5-6 hours until chicken is tender enough to be shredded easily.  (You can also just place the chicken in the crockpot and cook on low for 8-9 hours if you are going to be gone).
  4. Remove chicken from crockpot and shred.  Remove any fat pieces from chicken thighs.  Add back to juices in crock pot.
  5. Squeeze chicken with tongs to drain some of the juice before placing it in lettuce leaves (for Whole 30/Paleo/GF) or tortillas.
  6. Top with avocado, salsa, and cilantro (and cheese and sour cream if your not trying to stay Whole 30 compliant).

Asparagus, Tomato and Avocado Salad

This is such a beautiful, fresh, delicious salad.  I love the creaminess of the avocados mixed with the acidity of the tomatoes and the nuttiness of the asparagus, all with a tangy Dijon mustard dressing… mmmm…. so so good.

Ingredients:

1/2-1  lb asparagus (I only use 1/2 but original recipe calls for 1 lb)

1 large Haas avocado

1 pint cherry tomatoes (or any other small, colorful tomato, original recipe calls for 6 cups which is a little much for me.  I found 1 pt to be perfect but it’s up to you.  Maybe if they were fresh from my garden I would increase that amount)

Dressing:

1/4 cup olive oil

2 tsp Dijon mustard

2 tsp lemon juice

1/2 tsp kosher salt

1/2 tsp pepper

a dash of red wine vinegar (optional, I like the tanginess)

Directions:

Asparagus – Start by washing. Hold one spear of asparagus. Starting at the cut end, bend slightly until it snaps (should be about 2 inches or so above the cut).  This will eliminate the tough, woody section of the asparagus and leave you with the most tender part.  Now, lay your snapped asparagus alongside the rest of the bunch.  Cut the bunch even with your 1 snapped spear.

Place enough water  in a medium skillet to slightly coat the bottom of the pan.  Cover and bring to a boil.  Place spears in water and cover again.  Steam for 3-5 minutes or until your spears are tender but still firm.  I used very small spears and 3 minutes was perfect.  If you use the thicker spears you will need to increase that time.

Afer they reach the desired tenderness, drain and immediately submerge in cold water to stop the cooking process. Once chilled, drain on paper towels until dry.  Cut into bite-sized chunks (I quartered each spear).

Wash your tomatoes, drain thoroughly and place in medium-sized bowl with asparagus.

Mix all ingredients for dressing with a whisk or a small food processor. Pour over asparagus and tomatoes and toss.

Cut open avocado and de-seed (If you need tips on this, see 7-layer dip recipe). Run knife through avocado all the way to the peel making 1/2 inch squares (see picture above).  Run a large spoon between peel and flesh to remove the avocado.

Add avocado right before serving because it will be at its brightest color and flavor. Separate cubes with your fingers then toss slightly into salad.  The avocados break up very easily so you don’t want to be stirring very much.

This recipe does not fare well for left overs due to the avocado’s speedy oxidation, so if you don’t think you will be eating it all in one sitting, you may want to only mix  half the tomatoes and asparagus with half of the avocado and seal the other half of the avocado (with seed in tact) in a plastic bag. This way your avocado will still be fresh the next day for leftovers. 

Asparagus, Tomato and Avocado Salad

  • Servings: 6
  • Difficulty: Easy
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Ingredients:

1/2-1  lb asparagus (I only use 1/2 but original recipe calls for 1 lb)

1 large Haas avocado

1 pint cherry tomatoes (or any other small, colorful tomato, original recipe calls for 6 cups which is a little much for me.  I found 1 pt to be perfect but it’s up to you.  Maybe if they were fresh from my garden I would increase that amount)

Dressing:

1/4 cup olive oil

2 tsp Dijon mustard

2 tsp lemon juice

1/2 tsp kosher salt

1/2 tsp pepper

a dash of red wine vinegar

Directions:

  1. Rinse asparagus.  Bend one spear slightly starting at the cut end until the asparagus snaps.  This will be a good indicator of where the woodiness ends and the tender asparagus begins. Line the other asparagus up and cut even with snapped spear.  Cut into bite sized pieces.
  2. Place enough water  in a medium skillet to slightly coat the bottom of the pan.  Cover and bring to a boil.  Place spears in water and cover again.  Steam for 3-5 minutes or until your spears are tender but still firm. Drain and drop into ice water to stop cooking process.  Drain well.
  3. Add tomatoes. (Do not add avocado until ready to serve)
  4. Combine dressing ingredients and blend in a food-processor or  blend well with a wisk.
  5. Pour dressing over asparagus and tomatoes.  Toss.
  6. Before serving, slice avocado in half, remove seed.  Slice lightly with a butter knife inside the peel into small squares.  Scoop out with a large spoon into salad. Toss gently.
  7. Serve