Friday, December 21, 2012

Portabello Breakfast Cups



Portabello Breakfast Cups




I was sent an e-mail earlier this month by Latina Bloggers Connect to participate in their #ILoveAvocados Avocados from Mexico holiday campaign. With Christmas right around the corner and families gathering together and celebrate the holidays, they asked bloggers to create a new recipe or share a family or traditional recipe with your readers as well as your favorite holiday traditions.

Every family is different in their traditions and sometimes they change. Because I'm young, my family traditions have changed over the years. My brother and I are older and moved out of the house. Our family has grown to include our significant others and we both split our time with their families as well. My favorite family tradition was when I was young and my family would drive around on Christmas Eve looking at Christmas lights (usually a wealthy neighborhood or one with the most lights). When we came back home, Santa would have visited while we were away. My parents would call a "special" number to request that Santa come to our house early. My brother and I never caught on that the number my parents called as the local bank number that relays the time for you. Nor did we catch on that my dad always found a reason to go back into the house after we were all packed into the car to put out the presents and eat the cookies. So my favorite family tradition is something my family no longer does, but it something I look forward to doing when I have children of my own.

This recipe isn't traditional nor is it a family recipe. This is a recipe for when you're getting ready or recovering from your family feasts. Some families celebrate their holidays during lunch or dinner, like mine, and while you starve yourself the whole day for family gatherings, sometimes you need a good breakfast to get you through the day before you begin your celebrations. Or sometimes you need a good recovery breakfast the next day. This is that meal. It's warm, hearty and takes less than 10 minutes to prepare which is a great start to any day. It's also very versatile in that you can play with the flavors, add scrambled eggs and bacon then drizzle with red or green chile or stuff with guacamole and eggs. Do whatever you want. I love recipes where I can try different things and not be afraid that I'm going to screw it up!

Please visit Avocados from Mexico as well as Chef Pepin's Posadas recipe page of more avocado recipes. Additionally, below you will find a blog hop of other bloggers' recipes who are participating in this same campaign.

What is your favorite holiday tradition, past or present?















This post was sponsored by Latina Bloggers Connect and I Love Avocados. I did receive compensation from this post, but the recipe and content of this post is my own.


Portabello Breakfast Cups
A Tortillas and Honey original Recipe

1-2 Tbs olive oil
2 large portobello mushrooms, stem removed and wiped with a damp towel
2 large eggs
1/2 avocado, sliced
1/4 c. muenster cheese (or other good melting cheese like mozzarella), shredded 
truffle oil, for drizzling
salt
pepper


Preheat the oven broiler.

Drizzle the mushrooms with olive oil and place on baking sheet, gill side up. Place in oven for about 5 minutes or until mushrooms start to become soft.

Right before the mushrooms come out of the oven, cook the eggs in a non-stick pan over medium heat. You can cook the eggs to your liking, I like mine over easy.

When the eggs are done, put an egg in the mushroom cap, followed by the avocado slices and the cheese. Place back under the broiler for a couple minutes until the cheese melts. (Alternatively, you can do this in the microwave.)

After the cheese melts, drizzle truffle oil over the top and season with salt and pepper.

Serves 2



Wednesday, December 12, 2012

Heath Bits Peanut Butter Cookies


Heath Bits Peanut Butter Cookies

Today is a very special post because this year I signed up for the The Great Food Blogger Cookie Swap! Not only did I send out three dozen of these yummy cookies to three different bloggers, I received three dozen delicious different cookies from three different bloggers. And this cookie swap helped to benefit Cookies for Kids' Cancer!

This was such a positive experience, the hardest part of deciding on a recipe to make! I didn't want to make cookies that went stale quickly or that would break in the shipping process (and I hope that these cookies did none of that!). I decided on these Heath Bits Peanut Butter Cookies, which I've been making the past several years. This recipe combines two of my favorite things, peanut butter cookies and toffee. This combines sweet and salty cookies with sweet and salty candies, so if you're into that flavor combination I think you would really love these cookies.

Please see below who I sent cookies to and received cookies from this year as well as more yummy photos and the recipe! I will definitely be participating in this again next year!





Bloggers I sent my cookies to:
Cooking with Cakes
The Givens Chronicles
Never Settle


Bloggers that I received cookies from:
All Day I Dream About Food
Cheesy Pennies
Patricia's PattiCakes









Heath Bits Peanut Butter Cookies
From Hershey's

1/2 c. shortening(regular or butter-flavored both work)
3/4 c. peanut butter
1 1/4 c. packed light brown sugar
3 Tbs. milk
1 Tbs. vanilla extract
1 egg
1 1/2 c. all-purpose flour
3/4 tsp. baking soda
3/4 tsp. salt
8 oz. toffee bits, divided


Heat oven to 375°F.

Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup bits; reserve remainder for topping.

Drop by heaping teaspoons about 2 inches (mine was 1 Tablespoon which was perfect) apart onto ungreased cookie sheet; top each with reserved bits.

Bake 7 to 8 minutes or until set. Do not overbake. Cool for 2 minutes, then remove to wire rack and let cool completely.

Makes about 3 dozen cookies (I got 6 1/2 dozen using 1 Tablespoon of dough for each cookie)


Saturday, December 8, 2012

Dilly Parmesan Chicken


Dilly Parmesan Chicken

Hello! I'm back and have nearly survived my first semester of grad school! I actually have to finish my last final, which is due Monday but I'm taking a break from it for the rest of the evening. My goal is to finish tomorrow before I go to my parents' for dinner and before work on Monday so I don't have to take time off work and stress about it. Fingers crossed! And cross your toes that my grades come back good!! Then I'll have a month off from school and I have several recipes lined up to post!

I am sharing one of our favorite dishes with you today! I like the fact that this dish takes only minutes to prepare before it goes in the oven and the end result is very impressive. (To me this also means I can clean or prepare the side dish or study.) The first time I made this dish, Joe said it was delicious, which is a rare term he uses so this was a huge compliment. And he didn't catch himself before he could take it back!

I originally found a version of this recipe floating around Pinterest, which claims to melt in your mouth. Although the original recipe says it's for four chicken breast halves, the mayo and parmesan mixture made so much that I immediately saved half of it to make again. Since then, I've reduced the amount of the mixture and changed it to incorporate different flavors which is reflected below.

Also, this recipe is gluten-free! Just make sure that the dip mix that you buy doesn't contain gluten. I used Simply Organic's Creamy Dill Dip mix for this recipe.

When I received some spinach and herb dip from my September foodie pen pal, Angela, I thought I would give the recipe a try but with my variations and using the dip mix. I'm presenting this recipe to you now with a dill flavor, but you can use other dip flavors instead (like ranch or the spinach and herb that I've also used). I'm looking forward to trying this with other dip mixes, maybe a green chile or taco seasoning.

I served this chicken with a simple spinach salad with feta, slivered almonds, and either strawberries or bluberries with a mixture of olive oil and basalmic vinegar.

I hope you give this recipe a try and that you enjoy it. It is so easy and full of flavor, it's sure to pleaser!








I used a spinach and herb dip mix for this one

Another view of the chicken with the spinach and herb mix



Dilly Parmesan Chicken
Adapted from Food.com

4 boneless skinless chicken breast halves
1/2 c. mayo (I used olive oil mayo)
1/4 c. parmesan cheese, freshly grated
1 1/2 Tbs. dill dip mix (or other dried dip mix-- don't use prepared dip! For gluten-free, make sure the dip mix doesn't contain gluten.)
1 tsp. garlic powder
1/8 tsp. ground pepper

Preheat oven to 375 F.

Place chicken breasts in a 9x13 baking dish.

In a small bowl, mix together the mayo, parmesan cheese, dill dip mix, garlic powder, and pepper.

Spoon dill mixture equally over each chicken, ensuring that the entire chicken is covered.

Place dish in oven and bake for 45 minutes or until the top is a light golden brown and the internal meat temperature is 165.

Once chicken is done, let rest for about 5 minutes until serving. Enjoy!




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