Egg Muffins: Easy Back to Campus Breakfast

Kids are finally going back to school campus after a year of distance learning. WHOOOHOOOO! I celebrate for them and for us parents! They are amazing. We are amazing. After all the crazies we’ve overcome, it’s now time to relearn how to get them fed before 7:30am. These are delicious and nutritious and super easy to reheat before the coffee kicks in.

Early Morning Egg Muffins

Adapted from Pig and Quill’s recipe (https://themomedit.com/cheesy-bacon-egg-muffins-recipre-aka-the-homemade-answer-to-starbucks-egg-bites/)

  • 4 eggs
  • 2 slices cooked bacon, chopped
  • 1/4 ricotta or cream cheese
  • 3 oz shredded Colby jack cheese (or any melty cheese you desire)
  • Any veggies that have been sautéed and chopped
  • Pepper
  • 1/4 tsp salt

Preheat oven to 350 F. Add a rimmed pan with 1” of water to the bottom rack. Your muffins will cook on the middle rack above the water.

Generously spray or grease a mini muffin pan – I got this pan from Williams Sonoma and didn’t need silicone liners. But if you’re wary of sticking, get the mini silicone liners and put those on your pan before cooking.

Add everything to the blender except 1 piece of bacon. Blend for 20 seconds or until frothy. Add in the chopped bacon.

Pour the mixture until almost filling each cup. Bake for 25-30 mins. They’ll jiggle a little in the center. That’s ok because they’ll keep cooking in the tray once you pull it out. Let it set for 10 mins. Then eat, freeze or refrigerate for easy early morning breakfast.

Chicken Adobo

Pure comfort in a bowl. Paired with Mom’s pancit and it’s the holidays in February! I made this on a Sunday and it fed us a couple more times for lunch and dinner. And, I’m already craving it again!

Chicken Adobo

  • 6 full chicken legs, skin removed
  • 1 medium yellow onion, halved and sliced
  • 6 cloves of garlic, minced
  • 2/3 cup soy sauce
  • 1/2 cup white vinegar
  • 1/4 cup water (if needed)
  • 2 bay leaves
  • 1 TBSP whole peppercorns
  • 2TBSP canola oil

Heat oil in pot over medium high heat. Add onions and garlic. Cook for 5 mins or just until fragrant and slightly tender.

Add chicken legs, soy sauce, bay leaves and peppercorns. Legs should be at least halfway submerged under the sauce. You can add a little water if needed or more of the soy sauce and vinegar if you need more than a little bit of sauce.

Bring to boil. Then, reduce heat to low. Cover and simmer until chicken is falling off the bone (being sure to flip the legs every 20 mins).

Pull legs out of sauce once tender and shred with a fork. Put chicken back in sauce and serve with rice. (Legs don’t have to be shredded but it allows the sauce to get all up in the chicken.)

Enjoy!

Spaghetti and Meatballs

Have you watched The Chef Show with Jon Favreau and Roy Choi? They’re adorable- kinda like an old married couple talking about experiences and eating amazing comforting food.

Well, I finally made the spaghetti and meatballs from the “Roy’s Italian Cuisine” episode and it’s soooooooo good. This will be a go to for a very long time.

This is one of those recipes you need to prep for. So, go roast a head of garlic and pick up the ingredients (including ordering some fennel pollen – really, you need this in your spice collection)

Roy Choi’s (Adapted) Spaghetti and Meatballs

Meatballs

  • 1 lb ground meat (70/30 if you can get it)
  • 1 lb ground pork
  • 1/4 cup breadcrumbs
  • 2 eggs
  • 1 bunch fresh parsley, finely minced
  • 1/2 garlic head, roasted
  • 1/2 white onion, chopped then blended in the blender with 1/4 cup water
  • 1 tsp fennel pollen
  • 1 tsp dried oregano
  • 3/4 cup grated Parmesan
  • Salt to taste
  • 2 TBSP olive oil

Sauce

  • 1 large can san marzano whole tomatoes
  • Shiitake mushrooms (two handfuls)
  • 1 1/2 cup water
  • A head of garlic, cloves deskinned
  • 1/4 cup of olive oil
  • Salt to taste

Preheat the oven to 375.

Put 1/4 cup of sauce oil into a small sauce pan. Set on medium low heat and add the garlic cloves from the sauce ingredients. Let that simmer on low until the garlic cloves get soft and golden brown. Takes about 15-20 mins.

Put the water and shiitake mushrooms in a small pot. Let simmer on low for 20 mins.

Mix everything from the meatball ingredient list together except 1 T of the olive oil in a bowl.

Pan fry a bit of the meatball mixture until cooked so you can taste for salt. Adjust seasoning if needed in the meatballs.

Line a rimmed baking sheet with parchment or douse the sheet with some oil.

Roll the meatballs into 2”-2.5” diameter balls. And place on sheet.

Drizzle with the remaining olive oil. Bake for 20-22 mins. They should be medium rare.

While meatballs are cooking, add the garlic that’s been simmering in the oil (not the oil) to a medium pot. Add 1 cup of the mushroom broth and the tomatoes. Simmer on low for 40 mins or until slightly reduced.

Blend the sauce in the pot and taste for salt.

Take meatballs out and add some to the sauce for added deliciousness.

Cook a pot of spaghetti. Serve with sauce and meatballs. Top with Parmesan and enjoy!

New Years Hoppin John

Yes. It’s been more than a month since I made this. Don’t judge – says me to myself. Grandma Mary was very superstitious. Among other musts, having hoppin’ John on New Years day is a must for a healthy and happy year. We are it last year but well we know how that ended. Trying it again this year resulted in much better outcomes thus far.

Hoppin’ John

  • 1 lb dried black eyed peas, soaked overnight (or precooked black eyed peas)
  • 2 lbs ham hocks, smoked
  • 3 cups chicken broth
  • 3 cups beef broth (don’t need if using precooked peas)
  • 1 large white onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 3 Tbsp olive oil
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 tsp smoked paprika
  • 2 tsp thyme
  • 1/2 tsp black pepper

Rinse beans, cover with fresh water and cover with lid and soak overnight in a nonreactive pot. Drain and rinse again and pull any beans that are discolored.

Rinse ham hocks and set aside.

In a large pot, heat olive oil over medium heat. Cook veggies for 5 mins until tender. Add spices and cook for 1 min. Add stock and bring to boil.

Transfer to crock pot. Add beans and ham hocks and stir. Cook on high for 5 hours or 8 hours on low. For last hour, smash some of the beans to thicken sauce. Also cook last hour without the lid on. (You can also add fire roasted diced tomatoes for a little more depth.)

Pull out the ham hocks at the end of the cooking process and shred with meat off the bone (slice bigger pieces). Add meat back to pot.

Enjoy with cooked rice and comfort in knowing your year is going to be great.

Vera Cruz Snapper

I love the freshness of fish with a balance of brine and sweetness. This recipe perfectly satiates the craving.

Vera Cruz Snapper

  • 1 lb snapper
  • handful of green olives, sliced
  • handful of cherry tomatoes, sliced
  • 1 Tbsp capers
  • Minced garlic
  • Olive oil
  • Salt and pepper

Preheat oven 425.

Slice fish into 2 pieces. Salt and pepper each side.

Mix olives, tomatoes, garlic and capers.

In a loaf pan, add a glug of olive oil and a Tbsp of mixture. Put one piece of fish down. Layer olive oil and a bit more of mixture. Then add final piece of snapper. Top with remaining mixture.

Bake for 15-20 mins or until easily flakes with a fork.

Eat with a baguette or tortilla chips.

Super Bowl Wings

I’ve heard about smothering mayo on poultry before baking it but have never tried it – UNTIL TODAY! So. So. So. Good.

  • 8 wings
  • 1/2 cup mayonnaise
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 2 tsp paprika
  • 1 tsp sat
  • 2 tsp Korean pepper or other spicy powder
  • 1 tsp pepper

Heat oven to 400. Wrap a cookie sheet in foil. Place ovenproof rack on top.

Mix mayonnaise with spices. Smother wings with sauce. Then place on the rack

Cook for 45 mins. Increase oven temp to 450 and cook for another 5-10 mins until browned.

Serve with ranch.