I love food. SO. MUCH. I’m the love-stuffing-my-face-and-find-so-much-joy-in-chowing-down kind of food lover.
But since I also work a ton, I don’t have all the time in the world to make delicious treats. So when I find an easy recipe for totally awesome food, I can’t help but share it.
Check out the photos from my cooking adventure and find the recipe over on The Coral Court!
This year, we are hosting a New Year's Eve bash at our home, and we couldn't be more excited! And while the focus will be mainly on the evening's menu, party games and decor, I HAD to try out this amazing brunch recipe for New Year's Day. Because after a night of, well, New Year's Eve proportions, everyone wants a tasty morning-after meal.
I present to you...spinach egg cups! The name may not impress you, but the results will.
I adapted my recipe from Manila Spoon, and to be honest, I worked with what I had. Feel free to improvise too! Take a look at my photos and the recipe below!
Ingredients:
Olive oil or butter (for sautéing onions and mushrooms)
One small onion
1-2 cups of fresh spinach
5-6 eggs
1 cup shredded cheese of your choice (I used sharp, and we didn't have a full cup and it was still fantastic)
10 mini-bella mushrooms, chopped (optional)
1-2 Tbsp, heavy cream, milk or half-and-half (optional)
Salt and Pepper, to taste
YiaYia's Special Spices (my mom got this for me while at a Greek festival in Chicago and I put it on EVERYTHING! And just in case you were wondering, everything in My Big Fat Greek Wedding is true.)
Muffin pan
How-to:
1. Preheat oven to 375 degrees
2. Sauté the onions and mushrooms together in one pan, while lightly sautéing the spinach (3-4 minutes) in another pan
3. Mix the eggs, cream, and grated cheese with the sautéed onion and mushrooms in a large bowl. Add your desired amount of salt and pepper (and if you have YiaYia's secret spices, sprinkle that goodness in there too!)
4. Fill each of of the muffin tray cups
5. Pop those bad boys in the oven and bake for 20 minutes.
6. After finished, let these sit for a couple minutes then serve with your favorite sides! (I'm a vegetarian but I made the hubs turkey bacon and toast!)
Enjoy!
One thing I love just as much as fall fashion (or mayyybeee a teensy bit more?) is fall food. Pumpkins, squash, applesauce, apple cider, all kinds of pies, mmmm! I can’t get enough.
Even though I am obsessed with fall foods, I always end up cooking squash the same way. Cut it in half, drizzle some olive oil and garlic, pop it in the oven and voilà! Done. Not this time. The hubs has gotten bored of the same ‘ol same ‘ol (does anyone else recycle the same ten recipes? Anyone?), so I ventured out to combine my two favorite foods: pasta and squash!
I found this terrific recipe on Whole Foods that I just knew I had to try. Although it was a wee-bit time consuming (thank you, Sunday), the end result was well worth it.
Spoiler alert – the coconut milk MAKES this dish. It’s like a burst of thai on the beach – I mean, is there anything better?
Oh, and I made kale for the first time (so late to the game!) I found a super easy recipe for pan-fried kale on Pioneer Woman. If it’s good enough for the Pioneer Woman, it is definitely good enough for me.
Enjoy! I know I did.
