Breakfast Sandwiches

I had egg mcmuffins every day for 2 weeks straight. Well 2 work weeks. I’m ashamed. But I’m making breast milk and I need to eat. And often. I can’t seem to keep the calories on. McDonald’s is conveniently on the way to work after I drop off the baby in the morning. Every time I eat it I feel guilty. I probably could just make these for the week and bring it to work instead. So I did.

Egg McMuffins are literally egg. muffin. cheese. canadian bacon. And that is the recipe. Let’s call them Egg MieMoffins.

Assembly line. Cook all the eggs. Slice the muffins in half. Lay down the cheese. Stack.

So easy, and not really that time consuming to make. Wrap in parchment paper, stick it in a ziplock and then thrown them in the freezer. Why didn’t I think of this before? Husband likes biscuits instead. Going to do those next time. The possibilities are endless. I could do bacon, or sausage patties. I wonder if I save money in the long run though. But at least I know what’s in it!

Posted on November 5, 2015 by miemo 0

Salted Caramel Apple Mini Pies

I like to joke that my dog went apple picking and brought home apples…but it’s sort of true.

Bawse stayed with friends while we were in Pittsburgh, and they took him and his “girlfriend” on an apple picking adventure. When they dropped him off, along with him were lots of apples… have apples, make apple pie!

And because I love salted caramels, and happened to have some one hand, why not?

Chop the apples into cubes.

1 tsp of cinnamon

1/4 cup of sugar

2 tbsp of all purpose flour

Stir stir stir. THEN DONE. Isn’t that crazy easy? I couldn’t believe it either. I never made apple pie filling before. I thought it would be more complicated.

Store bought pie dough, because I have a baby and “ain’t nobody got time for that”. Cut into circles and made these cute mini pies.

They are super cute…but the crust to filling ratio is off. I love more crust than pie, but this was just too much. I’ve decided my new favorite way, is to just make them like pizza slices!

I used Freutcake’s Recipe for these, but just cut the dough the way I wanted. Enjoy!

Posted on October 29, 2015 by miemo 0

Roasted Shrimp Orzo

I’ve been in a cooking rut. But because I’m nursing I need to eat. A lot. I’m literally withering away because I’m producing milk and it’s taking all my calories and turning it into fatty milk for my baby. We are still using Blue Apron for dinner. But I miss picking out my own meals, and eating what I WANT to eat versus what I have to eat. However, in order to not waste food, I need to create my own meal plans before I cancel or skip orders.

My friend Rosie came by with lunch one weekend and it was delicious. So tasty, healthy and yet so simple. I decided to go ahead and make it myself for our dinner and lunches one week. It’s filled with fresh herbs, which gives it great flavor and without the extra sodium.

This roasted shrimp orzo pasta is delicious. Lemony, bright and eaten cold makes it a perfect lunch. Shrimp is roasted in the oven with just a little salt and pepper.

Dressing is salt, pepper, olive oil and lemon juice.

Red onions and cucumbers add a crunchy texture.

Salt and pepper, easy peasy.

Stir in some feta and voila! She used Ina Garten’s recipe and its perfect the way it is!

Posted on October 15, 2015 by miemo 0

What’s For Dinner: Mushroom Florentine

I have not been cooking a lot lately. You probably noticed on the blog and on my instagram, and when I do, it’s something fairly quick since I don’t have the stamina to stay on my feet for too long. I found this recipe while perusing on pinterest and gave it a shot. Pretty good! This is definitely going into my weekday meal catalog of things that are quick and easy to make after work. Need a meatless pasta for the weekday? Look no further than the Mushroom Florentine.

I made this recipe exactly the way she wrote it, except I didn’t go by her cooking times. I just watched and felt my way through the recipe through instincts with those.

One thing I like to do before I start cooking, is read the recipe all the way through, then prep all the ingredients. I feel like things go much faster and smoothly when all your ingredients are measured out and ready to go. First I freshly grated gruyere.

Slice the mushrooms.

They say to mince the garlic, I like to grate them. But be careful, this makes it cook faster, so I add them at the last possible moment. I do this because even though I love garlicky foods, I actually hate biting into it directly.

After I prep those, I get my pot ready for pasta.

While I wait for the pot to boil, I whisk together the flour, milk, chicken broth, salt and pepper. Then heat up a pan with olive oil.

Brown the mushrooms, then add in the garlic. When the garlic is fragrant and not burnt add in the liquid.

Simmer until slightly thickened.

Then add cheese, and stir until melted.

Add spinach and stir until wilted.

Once everything is wilted and well mixed…your pasta should be done and drained.

Stir in pasta and add more cheese if you’d like. Remove from heat and enjoy!

Mushroom Florentine from She Wears Many Hats

Posted on March 25, 2015 by miemo 0

Citrus Quinoa Chicken Bowl

We are trying to eat healthier. My brother just found out he had some health issues and needs to start with his diet. So since he lives with us, I thought it’d be a good idea for all of us to eat better. I found this recipe and decided to give it a try.

Start off with a simple dressing. Citrus and honey and some cilantro.

Mix it together.

Roast some garlic.

Peel and segment an orange.

Cook quinoa.

Chop chicken breast.

Cook the chicken breast in olive oil, roasted garlic and some seasonings. After chicken is cooked, toss everything together with avocado chunks and dress it the way you like. I overdressed this one, but the hubs loved it! WIN. I used this recipe I found on pinterest from Sally’s Baking Addiction.

What are some of your favorite healthy recipes?

Posted on February 20, 2015 by miemo 0

Loco Moco

I’m not Hawaiian. But I wish I was. They live the good life. Even though it’s pretty expensive to live there, from my understanding you don’t need much. Sometimes I crave Hawaiian food, but can’t find anywhere around here to satiate my hunger, so I have to figure it out myself. There was a Hawaiian themed bar I tried out, they failed horribly. Never again. Any whoo. I found this recipe on Food Republic. I of course didn’t follow it to the T and ended up with a not so wet gravy, but it was good all the same.

Wash it down with some pog and you are good to go!

Posted on January 26, 2015 by miemo 0

Corn Pancakes

I remember when IHOP used to have corn pancakes. I really loved them. It was like almost like corn bread but in a pancake form (and I love corn bread!). Then one day, they decided to break our hearts and take them away with no explanation (maybe there was an explanation but I didn’t look it up). Anywho, I stumbled across a copycat recipe and YAY, something to satisfy my craving.

Mix corn meal, flour, baking soda, salt, baking powder.

In another larger bowl, eggs, and sugar.

Then add buttermilk, whole milk and melted butter.

Add dry ingredients to wet.

Then let the batter sit for a little bit, while you prep your pan.

Heat up some butter in a skillet or griddle.

THEN ENJOY!

Corn Pancakes
Ingredients
1 1/2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/3 cup granulated sugar
1 cup whole milk
3/4 cup buttermilk
1/3 cup butter, melted
butter for cooking

Directions
Combine the first 5 ingredients in a small bowl. Set aside. In a large bowl whisk together eggs and sugar until well combined. Mix in milk, buttermilk, and melted butter. Slowly mix in dry ingredients to wet ingredients until well mixed. Let batter sit for at least 10 minutes.

Heat a skillet or griddle to medium low heat. Add butter to coat the pan. Spoon batter into pan and cook pancakes until golden on each side.

Posted on January 12, 2015 by miemo 0

Dog Birthday Cake

I love my pup. A lot. He’s my furchild. You can make fun of me if you want, but I threw Bawse a birthday party this year. It will be the last year that he’s an only child, and hes a lot calmer now so we can have dogs in our tiny space without much destruction.

He had his buddies come over, we took them to run around in a park, then came back to cake and ice cream.

Here’s how I made his pup friendly cake!

Mix whole wheat, oats, and baking powder in one bowl.

Pumpkin, eggs, natural peanut better and vanilla extract in another.

Then mix THAT together.

And bake!

Cream cheese, yogurt, and honey.

Mix til smooth.

Decorate with milk bones!

I didn’t want the extra cake to go to waste after I trimmed it flat, so I made cake balls!

Bawse’s Birthday Cake
Ingredients
3 ½ cups whole wheat flour
½ cup oats
1 tbsp baking powder
2 ½ cups water
½ of 15 oz can of pumpkin puree
1 egg lightly beaten
½ tsp vanilla extract
Mini Milkbones for decoration

Directions:
Preheat the oven to 350F. In a medium bowl mix flour, oats and baking powder together. Set aside. In a large bowl, mix water, pumpkin, egg, peanut butter and vanilla until well mixed. Stir dry ingredients into wet, until thoroughly mixed. Scoop into non stick cake pans. Bake until center sets about 45 minutes.

Cool completely. Remove from cake pan. Frost and decorate.

Frosting
8 oz low fat cream cheese, room temperature
2 tbsp plain yogurt
1 tbsp honey

Directions:
Mix until smooth, spread on cake!

Posted on January 9, 2015 by miemo 0

Spam Musubi

I have my moments, where I miss the sunny days spent in Hawaii a few years ago for my birthday. And now being pregnant, I crave things even stronger than I did before. My husband gave me a spam musubi mold, so I was like. HECK YES. I have to use it right?

I gathered all my ingredients. Cooked 3 cups of sushi rice, sliced up a can of spam, nori furikake (rice seasoning), and cut sheets of roasted seaweed.

You want to make sure you have all your ingredients ready before you cook the spam. I cut the seaweed in half, and cooked the rice and pulled it out of the cooker to cook a little so it wouldn’t stay too wet. Mix the sugar and soy sauce.

Cook the spam in it until crispy and caramelized.

Spam Musubi
Ingredients:
3 cups of uncooked sushi rice, cooked
1 can of low sodium Spam, cut into 10 even slices
4 tbsp soy sauce
4 tbsp sugar
5 sheets of seaweed, cut in half to make 10
Furikake

Directions:
Cook the rice. After it is done cooking, take it off of heat, stir and set aside to cool. Cook spam in a non stick pan in the soy sauce until caramelized and crispy. Place a musubi press on the center of a half sheet of nori. Take desired amount of rice and scoop into press. Press to pack tightly. Sprinkle furikake to taste. Top with a slice of spam. Press through and wrap.

This is just one way to do it! You can add egg, less seaweed, the possibilities are endless. There are even different flavors of spam to experiment with. Once you get the basics down, you are good to go!

Posted on January 7, 2015 by miemo 0

Shrimp Etouffee

Maybe you knew, maybe you didn’t know. But my family has Louisiana roots. My love for cajun food, and mardi gras is probably apparent. One of my favorite dishes is etouffee. I can’t eat it often because its so buttery and delicious that it can’t possible be good for you right? I don’t make mine with roux. I only use that for gumbo. It’s pretty time consuming for me.

The base of many if not all cajun dishes. The holy trinity, celery, onion and green bell peppers.

Butter. Always butter.

Smother the veggies until tender.

Add your shellfish and garlic. Season.

Add water and flour. Check the seasoning again, season to taste!

Stir in parsley and green onions, turn off heat.

Mama Miemo’s Etouffee

Ingredients

1 ½ stick of butter

1 medium yellow onion, chopped

1 large green bell pepper, chopped

3 stalks of celery, chopped

4 cloves of garlic, minced

2 lbs of peeled, deveined shrimp, or crawfish tails with fat

1 tbsp all purpose flour

2 stalks of green onions, sliced thinly

¼ cup parsley, minced

Cajun Seasoning, black pepper, cayenne pepper, to taste

Directions:

In a heavy bottom pot with a lid, melt down butter. Add onions and sautee until clear. Add green bell pepper and celery. Cover, stirring occasionally until golden. Add shrimp and garlic. Stir until shrimp is pink. Whisk 1 cup of water with one tablespoon of all purpose flour until well blended. Add to pot, stir and add seasoning. Bring to simmer. Continue to season to taste. When sauce thickens up to a gravy consistency, add parsley and green onion. Stir, cover and turn off heat. Serve over rice.

Posted on December 10, 2014 by miemo 0

Miemonster Archives

Old Posts from my dot net site