My girlfriend took one bite of these and said, “this tastes like Mac ‘n Cheese”. Voila, the Mac ‘n Cheese cracker was born.
I had been wanting to make more savory snacks and this was a really great place to start.
What I love most about this recipe is that these can be made in big batches, baked right away or frozen for future use, making last minute entertaining, either in our own home or at others, easy and stress free.
In the past I would make lots of mini quiches and freeze them for snack time or unexpected guests. These little baked egg cups have replaced those cute little quiches, no crust needed, thus no gluten. I prefer them purely vegetarian. Using up veggies from the previous nights meal (roasted asparagus, potatoes, broccoli, sauteed spinach, etc.) is right in line with my “no waste” philosophy. These are just another way to “re-purpose” staples and ingredients I already have on hand.
Generally, I like my eggs served with homemade salsa or onion marmalade on the side. Not only does it add so much more flavor, but it brings a bit of color to the plate. And think about the possibilities for your next brunch. Make these in advance, in a variety of flavor combos, leaving more room for Bloody Mary’s and conversation.
My favorite combo, so far, is this one or one made with blanced asparagus, goat cheese, and leeks. Make a double recipe. Keep them in the fridge for up to four days…that is, if they last that long.
Day 31 of 31 Days of Pie is Gaby’s S’more Pudding Pie, via Joy.
Well here we are at the last day of our 31 Days Of Pie. I won’t bother with a count, but I’m sure there were dozens of eggs, pounds and pounds of butter, endless calories, and tons of wonderfully sweet moments throughout the month. I don’t know about you, but I’m beyond excited to ring in 2015 and see all the wonderful things it will bring. I saved this pie for last because I think it’s one of the most beautiful pies I’ve ever seen thanks to Adam, and it comes from the world’s-best-friend-anyone-could-ever-hope-to-have Gaby by way of Joy, another fantastic friend of mine. It has a little bit of everyone in it, and it sums things up about how I feel about pie: they bring people together. And thank you for reading and commenting about this pie thang, it’s been so much fun!
So Gaby says she took a few recipes from Joy’s latest book and crafted her own creation. This pie is the result. And it is FANTASTIC. Thank you, Gaby! Thank you, Joy!
As football fans gear up for Super Bowl Sunday, they'll buy more than 50 million pounds of avocados, almost all of which will be transformed into guacamole. How will all this guacamole get eaten? With chips, of course. 15, 000 tons of chips.
That's enough guacamole to cover a football field, end zone to end zone, waist deep.
Guacamole couldn't be easier to make, so skip the pre-made containers at the super market and make your own this year.
Though I love traditional guacamole, I'll be making my Roasted Tomatillo Guacamole Sunday, a palette-tingling concoction of silky avocado, tangy tomatillos, and hot serrano chili. Tomatillos (toh-MAH-tee-YOS), also known as green tomatoes, are a staple in Mexican cuisine, beloved for their tart, citric flavor, not unlike a Granny Smith apple. When selecting, look for smooth, crisp, papery skin and firm, brightly colored green fruit.
I have been making this sandwich again and again over the past two weeks and decided it's probably time to share them with all of you. Heck, just look at them...what's not to love?
Just this morning I shoved one into the hands of my oldest son as he was running out the door. Turns out it's perfect school bus food too. Lucky him. The ingredients are simple and you probably already have most of them at home.
My main inspiration for this recipe were my beautiful California avocados. There is rarely a day that goes by that I don't enjoy an avocado with one of my meals or as a snack. They truly are nature's butter and require nothing to make them an amazing and healthy treat. Avocados are one of the few fruits that provide good fats in our diet (3 g of mono and 0.5 g polyunsaturated fat per 1-oz. serving) and are heart healthy.
And don't be afraid to buy extra avocados and keep them in your fridge. I store mine in the crisper drawer and they keep for weeks. This means I always have a ripe avocado to use when I'm ready...which is daily. After you scramble your eggs, place them on top of your toasted bagels and sprinkle with shredded cheese. It will melt nicely on top of the hot eggs.