Improvised muffins.

   Funny story behind those muffins... well actually maybe not that funny, but still worth mentioning. Some time ago, I saw a quick cooking viral video (I am so addicted to watching those!) where they made flour-less, few-ingredients-only banana muffins and when I saw couple of my bananas turning ugly brown, I knew this would be a perfect solution. I searched for this video for hours on all the websites I could think of and couldn't find it, so I decided to improvise and make my own version. I knew I needed bananas, an egg and baking powder/soda... and the rest just happened to be around, so I threw it in as well. Since Christopher was helping me to bake... they also have chocolate chips in them (whatever was left after "sampling") ... but you can totally skip them (or substitute with dried cranberries).

Ingredients:

*  1 cup old-fashioned oats
*  2 tbsp flax seeds
*  2 ripe bananas
*  1 egg
*  2 tbsp honey
*  1 tbsp vanilla extract
*  1 tsp baking powder
*  1/2 tsp baking soda
*  1/3 cup mini chocolate chips

Directions:

1. In a food processor blend oats and flax seeds until they resemble coarse flour.

2. Mash bananas with a fork or potato masher until smooth, add all remaining ingredients (reserve 1 tbsp chocolate chips for decoration), mix until combined.

3. Using a small ice cream scoop, fill the mini muffin pan up to 3/4 full, sprinkle with few chocolate chips on top and bake at 350 F for 20 minutes.

   They turned out awesome! Breakfast, snack, dessert... you can have them any time of the day. And they are guilt free too... low in sugar, high in fiber, tiny in size... and to balance all the healthy stuff, there is also chocolate - the perfect combination.

Enjoy,
Magda.

Veni, Vidi, Vici - Ingredient No.4

   This one is out there, I'm not gonna lie! I've seen in on TV and I've heard about it for years, but I never though of using it myself... until this New Year resolution thing! Flour made out of crickets, or if you prefer more detailed description - pressure cooked crickets ground into a dust! Who is in?

   If you are still reading it, that means you are genuinely interested in my experience with the cricket flour, so here it is. The flour itself is a little bit denser and a little "coarser" than a regular flour, and has some kind of smell to it! I can't tell you if it smells good or bad...it just smells, lets leave it at that! It's also quite dark (see pic.). I saw recipes for muffins, cakes, cupcakes, but somehow I thought pancakes would be the easiest, the quickest and with only few ingredients we had a better chance to really taste the cricket flour. I chose ricotta pancakes, because I never made them before and also I thought that crickets might need some "carrier protein" to help out!

Ingredients:

* 1 cup cricket flour
* 1/3 cup all-purpose flour
* 1 cup ricotta cheese
* 2 eggs
* 3/4 cup milk
* 1 tsp baking powder
* 2 tbsp sugar
* 1/2 tsp vanilla extract 
* zest from one lemon
* pinch of salt 
* cooking spray

Directions:

1. Combine flours, sugar, salt and baking powder in a bowl and mix together.

2. In a separate bowl, combine eggs, ricotta, milk, vanilla extract and lemon zest and whisk everything until smooth.

3. Pour wet ingredients into the dry ones and mix everything until combined.

4. Heat the pan on a medium heat, spray with a cooking spray, pour the batter (1/4 cup) in the middle of the pan and cook couple minutes on each side.

5. Best served with maple syrup, lemon juice and almonds.

   So here are the pancakes, looking good, but before I tell you how they tasted, you need to know that my husband, who refused to try them, ended up eating three of them in one sitting! Also, all my coworkers (well, all, but one) tried them... and some of them even took a second bite! I am surrounded by brave people! Oh and my son ate it too... but let's be honest, he had no idea what he is eating (not that knowing about crickets would stop him!).

   Anyways, going back to the taste... the best way to describe them is that they have this "healthy taste", if that's even a thing! They are dark, dense and everybody swore that they could feel some minor crunchiness (yikes!). They have a nutty (almost naughty) taste and smell, but turns out that if you smother them in syrup and lemon juice... you can barely notice it anymore. In conclusion, as the title suggest... it's a kind of thing that you want to try at least once, to either concur your fears or to satisfy your curiosity, but somehow I am not planning on making more of those.

Enjoy,
Magda

Magic of social media!

   Have you seen those short cooking videos on Facebook or Instagram? I am absolutely addicted to them, to the point that I am obsessively checking my phone every five minutes to see if there is a new video! Some dishes look more interesting than others, but I really love the ones that are very simple and use only few ingredients. This recipe (below) of what I call "Savory Mini Monkey Breads" is one of my favorite dishes I've seen on social media. It's quick, semi home made (store-bought dough), it has only few ingredients, you only need one bowl to prep it (and a muffin pan)... and it's so easy, the monkey could do it (I think that's where the name came from)! Oh, and each time you make it, you can use different "flavorings" to change it up!

Ingredients:

* 2 boxes of Pillsbury Grands!® Flaky Layers Original Biscuits
* 1/2 stick of butter, melted
* 1 tbsp garlic powder
* 1/2 cup fresh chopped parsley
* 1/2 cup shredded mozzarella cheese
* 1/2 cup Parmesan cheese

Directions:

1. Cut all the biscuits into 4 pieces. Put in the bowl.

2. Add  melted butter, garlic powder, parsley and cheeses. Toss everything gently with your hands and transfer into the muffin pan (5-7 pieces into each muffin).

3. Bake at 375F for 15 minutes.

   One bad side of the dish is... that my boys refused to eat anything else for dinner and just stuffed there monkey faces with the monkey breads! I guess it's a compliment to the chef, so I shouldn't complain! 

Enjoy,
Magda

Green Eggs and Ham!

   Breakfast time! And I hope you are as excited about it as I am. I love, love, love breakfast food - especially if it involves eggs and ham. Usually (actually, almost always) weekend breakfasts in the Morgan's household are prepared by Daddy while Mommy is drinking her coffee and Christopher is watching his cartoons, but this time that wasn't a case! I decided to switch things up, took over the kitchen on Sunday morning and made a dish that fits my culinary point-of-view: quick, easy and delicious! Eggs in a basket and the basket is made out of juicy, delicious, salty ham. Add some green chives on the top and you end up with the Green Eggs and Ham! The recipe makes 6 "baskets" and serves 3.

Ingredients:

* 12 medium slices of ham
* 6 eggs
* 6 tsp shredded cheddar cheese
* chives
* salt

Directions:

1.  Line up each cup of a muffin tin with two slices of ham.
2. Add 1 tsp of shredded cheese into each cup, crack an egg, sprinkle with chives and a little bit of salt.
3. Bake at 400F for 13-18 minutes depending on the yolk consistency you like.

I baked mine for 15 minutes, and this is how they turned out on the inside:

   If I was the only one eating this dish, I would probably take it out of the oven a couple of minutes earlier to have the yolk a little bit runnier, but Justin is not a fan of a runny yolk, so I compromised!
Not only is it delicious when freshly made, but it also stores well and can be eaten the next day... that is if there is anything left for the next day.

Enjoy,
Magda

Pumpkin season.

   Just when I was about to write that I love fall and all fall-signature dishes... it started to snow! I guess it is December already so I shouldn't be so surprised, but I am not ready for winter yet! So I will pretend that I didn't see any snow flakes outside and I will blog about pumpkin season... and my pumpkin bread! Every single year during the fall I make lots and lots of pumpkin dishes, either soups, or sauces or cupcakes... or breads! This one is really quick and easy, you can make it in no time and enjoy it for a while ... or share it with a friend, because it makes 2 loafs.

Ingredients:

*  1 15oz can pumpkin puree (not pumpkin pie mix!)
*  3 cups all-purpose flour
*  4 eggs
*  2/3 cup vegetable oil
*  1 2/3 cup white sugar
*  2 tsp vanilla extract
*  2 tsp baking soda
*  1/2 tsp baking powder
*  1/2 tsp salt
*  1 tsp cinnamon
*  1/2 tsp ground ginger
*  pinch of nutmeg
*  1/2 cup chopped pecans
*  1/2 cup pumpkin seeds

Directions:

1. In a large bowl, combine pumpkin puree, eggs, sugar, vanilla extra and oil. Mix everything together.
2. Add all remaining ingredients and mix until well combined.
3. Pour into two greased loaf pans (8x4 inches) and bake at 350F for 60-70 minutes, until the tooth pick comes out clean.
4. Remove loaf from the pan, place on the wire rack and let them cool for minimum of 30 minutes before cutting.

   Works each time, I promise! Perfect for breakfast, dessert, or for coffee with a friend!

Enjoy,
Magda

Bun in the oven!

   I am back... and yes, I have a bun in the oven... literally and metaphorically! We are expecting a little bundle of joy in February of next year and we couldn't be happier and more excited!
I am sorry I didn't post anything in a while, but recently I wasn't really that hungry and if I was... I usually craved Polish food, which I already posted on my blog! This baby is already like his/her momma... loves Polish dishes... mostly soups (surprise, surprise) cabbage, potatoes, pickles and so on! But now, slowly my appetite is returning and I promise I will keep posting regularly... at least until February, I can't promise anything after that!
To celebrate my "bun in the oven" I made an oven full of buns! Polish yeast buns with cheese that is! You know how can I tell that my appetite is returning? I already had three of them... one for me, one for the baby...and one because they are so darn good! Recipe makes 16:

Ingrediets:

Dough:

*  4 cups all-purpose flour
*  3/4 cup sugar
*  pinch of salt
*  1 egg
*  1 cup of warm milk
*  2 tbsp dry yeast
*  4 tbsp melted butter

Topping:

*  12oz ricotta cheese
*  1/2 cup sugar
*  1 lemon
*  1 tsp vanilla extract
*  1 tbsp corn starch

Extras:

*  1 egg
*  1/2 cup powdered sugar


Directions:

1. Mix warm milk with yeast and 1 tbsp of sugar, stir together and let it stand for 5-6 minutes.
2. In a large bowl, sift flour together with  sugar, salt. Add egg, melted butter, and milk and mix together to form a dough. Kneed the dough until smooth, but still a little bit sticky.
3. Transfer the dough into a greased bowl, cover with a kitchen towel, and let it in a warm place until it doubles in size (about 1 hour).
4. Remove the dough from the bowl and divide into 16 equal pieces. Form balls and place them on a baking sheet, cover with kitchen towel and let them raise in a warm place for 30-45 minutes.
5. In the meantime prepare the topping: combine ricotta cheese with sugar, vanilla extract, corn starch, zest from one lemon and juice from half a lemon. Mix to combine and set aside
6. Using a bottom of a glass flatten each ball, creating a big dent in the middle. Spoon the cheese mixture, filling the dent completely. Brush the dough around the cheese with bitten egg (extras) and bake at 400F for 15-20 minutes until golden brown. Place on cooling rack
7. Combine powdered sugar with juice from half a lemon (leftover from cheese mixture), mix to create a silky and runny frosting and lightly drizzle all the buns with it.

   So good! The drizzle on the top is optional but trust me, it's worth the extra step. It makes everything a little tangy and cuts through the sweetness. A cup of coffee (decaf for me) or a glass of milk... the perfect breakfast, desert, or snack!

Enjoy,
Magda.

Perfect combo.

   Don't you just love eggs and hash browns for breakfast? I know I do. I could eat them all the time, but I always feel guilty looking at the greasy and oily hash browns at the diners. So here is a better, healthier, baked version of your favorite breakfast combo. Oh, and you can take it to go if you want to. Check it out:

Ingredients:

*  2 large baked potatoes (leftovers from here)
*  3 tbsp fresh chopped dill
*  1 tsp garlic powder
*  6 eggs
*  salt and pepper
*  cooking spray

Directions:

1. Peel and shred two baked potatoes
2. In a large bowl combine potatoes with fresh dill, garlic powder, salt, and pepper.
3. Spray muffin pan with a cooking spray and feel each cup with potato mixture, forming a little hole in the middle.
4. Gently break an egg into each potato cup and bake at 350F for 20-30 minutes, depending on how you like your eggs.

   So good. The dill makes all the difference and I really recommend adding it. The edges are super crispy and the eggs are soft and so comforting. All it needs is a little warming up and you have the best breakfast ever!

Enjoy,
Magda

New healthy habit.

    I know, I already told you that we are drinking fresh vegetables/fruit juices for breakfast, but I love it so much that I can't just stop with one blog post about it. It's so much fun to try new flavor combinations, but I have to admit - some are better than others. Obviously fruit based juices are much sweeter and tastier than the veggie ones, but we like them all... well, most of them. The one I'm posting today is one of my favorites - it looks good, it smells good, and it's delicious. Check it out:

Ingredients:

*  4-5 large carrots
*  1/3 large pineapple
*  10 strawberries
*  2 inches fresh ginger, pealed

Directions:

1. Juice everything together. The End.

   That's all there is to it... it's that easy... and it takes 5 minutes every morning. I love it so much, I could drink a bucket of it and still want more... it's my favorite breakfast ever! It's so worth it to invest in a juicer and make your own juices. It's much better, cheaper, and more convenient than buying it from a juice bar.

Enjoy,
Magda.

Egg sandwich reconstructed!

   I have posted many recipes for breakfast dishes so far, but that doesn't mean that I will stop creating new ones. It's one of my favorite meals in the entire world (probably due to my addiction to eggs) and I am constantly experimenting with new things. I especially love weekend breakfasts because not only Justin makes the best eggs Benedict ever, but also because I always get breakfast in bed with a cup of hot green tea. Weekend breakfasts are always Justin's creations, but during the weekdays I am responsible for it and since we eat it at work it has to be something that is easily transported and won't lose it's deliciousness! Egg muffins... that is my answer - you can make it one night, pre-pack it, and grab them as you heading out the door. Recipe makes 6.

Ingredients:

*  8 eggs
*  3 whole wheat kaiser rolls, cubed
*  1 1/2 cup skim milk
*  1 1/2 cup shredded sharp cheddar cheese
*  2 medium tomatoes, diced
*  1/2 cup fresh chopped parsley
*  1 tbsp curry powder
*  2 tbsp flour
*  2 tbsp honey mustard
*  salt and pepper

Directions:

1. In a large bowl whisk eggs together with milk, curry powder, flour, honey mustard, salt and pepper.
2. Add 1 cup of cheddar cheese, diced tomatoes, parsley, and cubed bread. Mix gently to combine.
3. Transfer into 6 greased ramekins, top with remaining cheddar cheese and bake at 350F for 20-25 minutes.
4. Let them cool slightly before removing from the ramekins and enjoy your breakfast.

   Egg sandwich reconstructed. You have bread, eggs, cheese, and tomatoes... and no need to make it fresh every day...or spend money on breakfast sandwiches. I love these kind of dishes. As always, you can change up the recipe and add or subtract things you want. I think next week I will substitute tomatoes with mushrooms... that sounds delicious!

Good luck,
Magda

Grandma's Proziaki!

   I know it's way past St. Patrick's Day and everybody already forgot about Irish soda bread, but not me. I was going through some recipes and I saw one for this bread. I heard about it, but I never had one... at least that's what I thought until I read the recipe. I could not believe my eyes... Irish soda bread is nothing other than my grandma's "proziaki"! Seriously, how could I not know about that? Every time (and I mean every single time) we would go to visit my grandma, we would always request them. She would form disks of dough and bake them directly on her old-fashion firewood cooking stove...man it was the best thing in the world!!! And they call it Irish soda bread? No way... it's Grandma's Proziaki, period! So here is the recipe, that couldn't be any simpler ... I did stick to the "bread" shape and I added something extra to make it my own!

Ingredients:

*  4 cups all purpose flour
*  1 3/4 cups buttermilk
*  2 tsp baking soda
*  1 tsp salt
*  3/4 cup roasted pumpkin seeds
*  3/4 cup roasted sunflower seeds
*  1 tsp olive oil

Directions:

1. In a large bowl combine flower, baking soda, salt, and seeds. Mix to combine.
2. Slowly add buttermilk mixing until incorporated into a flour.
3. Place dough onto a floured surface and knead until it forms a ball.
4. Transfer dough onto baking sheet lined with parchment paper, shape it into a round loaf, brush the top with the olive oil, and cut a X on the top.
5. Cover it with aluminum foil and bake at 425F for 30 minutes. Remove the foil and bake for additional 15 minutes until golden brown.

   The outside is crispy while the inside is dense and moist. Oh yeah, put a little bit of butter or cream cheese on a hot slice of bread and it's like you are in my grandma's kitchen! Brings me right back to when I was a little kid. I really like it with the pumpkin and sunflower seeds, I think it's a great addition.

Enjoy,
Magda.

Bacon egg and cheese please!

   Haven't posted a breakfast recipe in a while, have I? One of my favorite "breakfast-to-go" items is bacon, egg and cheese sandwiche made with a whole grain English muffin! I could actually eat it all day, all year around and probably I wouldn't get bored with it! Sometimes, when I crave it really, really bad I just stop by some fast-food place (don't judge me!) before work and get it. To save time, money, and calories I decided to make my own at home, portion it, and enjoy it every day at work! Here is the recipe (makes 10 servings):

Ingredients:

*  12 oz smoked bacon
*  10 eggs
*  1 cup skim milk
*  1 cup shredded sharp cheddar
*  2 tbsp flour
*  salt and pepper

Directions:

1. Cut bacon into small pieces and crisp in a pan for about 10 minutes. Transfer onto a paper towel to drain the grease and let it cool.
2. In a large bowl, whisk together eggs, milk, flour, salt, and pepper. Add cooled bacon, transfer into a greased baking dish and bake at 375F for 20 minutes.
3. Cut into squares, portion, and store in the fridge for up to 5 days. Serve with a whole grain English muffin and some ketchup if you like it!

   There is absolutely nothing better in the morning than a delicious egg sandwich. I don't know if you noticed, but I used a real bacon this time. I decided to try it out and I have to be honest, it tastes the same as turkey bacon to me (which has fewer calories), but it's your call.

Enjoy,
Magda.

Want some more pumpkin?

   Yes, pumpkin again... acorn squash to be more precise. This time it's not a soup or a main dish... this time it's a brunch (or breakfast) item. Only a few ingredients, but tons of flavor. It's not your usual branch menu, but who said you can't change it up a little bit and try something new?

Ingredients:

*  1 small acorn squash
*  2 eggs
*  1 tsp olive oil
*  1 tbs chopped, fresh rosemary
*  salt

Directions:

1. Slice the acorn squash into 1 inch slices, sprinkle with olive oil, season with salt and rosemary and bake at 425F for 15-20 minutes until soft.
2. Place baked slice on a saute pan, drop the egg in the middle, season a little bit with salt, cover the pan and cook until egg is the consistence you like!

   Simple, but impressive. The perfect dish for pumpkin lovers to start a day. And what better way to eat it than with a cup of hot cocoa?

Enjoy,
Magda.

Cheesy Comfy Friday!

   I love Fridays! Not only because it's the beginning of the weekend, but also because it means that we are having rich, delicious, and comforty food for dinner!!! Oh, how I love Friday dinners! So yesterday, half way through my work day, I already started to plan what I'm gonna make that would satisfy my need for comfort. I definitely did not want to go to the store, so it had to be something that could be made out of things I had at home. And that's how we ended up with cheddar and dill scones with a peppery chicken gravy! Here is the recipe for scones:

*  2 cups all-purpose flour
*  1 tbsp baking powder
*  1 tsp salt
*  1/4 cup fresh chopped dill
*  1 cup shredded sharp cheddar cheese
*  1 stick of cold butter cut into pieces
*  2 eggs
*  1/2 cup fat-free buttermilk

1. In a food processor combine flour, baking powder, salt, dill, and butter. Pulse until everything is combined and butter is in a small chunks. Transfer to a large bowl.
2. In a separate bowl whisk eggs and buttermilk together and pour it into a flour mixture.
3. Mix everything together until combined and using your hands knead the dough
4. Transfer it onto a flour covered surface and divide it into two equal parts. Roll the dough into 1 inch tall circles and cut them into 6 pieces (like how you would slice pizza). Transfer onto greased baking sheet and bake at 400F for 25 minutes.

   The scones are super fluffy and cheesy... if you want comfort, that's your dish! I am probably going to make them for breakfasts for the entire next week! They are very good on their own and they don't really need anything else, but this time I decided to serve them with a black pepper chicken gravy. Here is the recipe:

*  1 chicken breast (cooked and shredded)
*  1 small onion (chopped)
*  2 tbsp all-purpose flour
*  1 cup fat-free milk
*  1 cup water
*  1 tsp Worcestershire sauce
*  1 tsp black pepper
*  1/4 cup chopped parsley
*  salt
*  olive oil

1. Saute onions with olive oil, add flour and cook for 1-2 minutes. Add milk, water, Worcestershire sauce, salt, and pepper, mix everything together and cook for 5 minutes until thickens.
2. Add shredded chicken and parsley, pour over the scone, and it's ready to enjoy!

   It's kind of like biscuits and gravy. The thing is that I'm not really crazy about biscuits, but I love scones (go figure!), so I definitely enjoyed that dish! If you don't like gravy, don't worry... just try the scones, they are awesome.

Enjoy.
Magda.

Got rosemary?

   I think Justin and I are really getting used to the breakfast muffins, and nothing else seems to be satisfying anymore. I usually make enough muffins to last us from Mon through Fri and to avoid monotony I am trying to come up with new flavors each week. This time it came to me when I was weeding my garden and trying to maneuver around a huge rosemary plant. I was thinking what can I use rosemary for rather than in meat and potato dishes, and I thought that rosemary muffins sound like an interesting idea. I also had some sun dried tomatoes in my pantry, so why not throw them into the party as well? Here is the recipe:

*  2 cup all-purpose flour
*  1 tbsp baking powder

*  1/4 cup light brown sugar

*  1 tsp salt

*  1 cup grated Parmesan cheese

*  1 cup fat-free buttermilk

*  2 eggs

*  1 stick of butter (melted and cooled)

*  2 tbsp chopped rosemary

*  1/2 cup chopped sun dried tomatoes

1. In a bowl combine flour, baking powder, sugar, salt, rosemary, tomatoes, and whisk everything together

2. In a separate bowl mix eggs, buttermilk, melted butter, and cheese, add it all to the dry ingredients and mix until combined

3. Scope the batter into the muffin pan (lined with paper muffin cups) and bake at 400F for 20 minutes

   I'm not going to write much about them. I think Justin summarized it all very well by saying "wow, those are your best muffins yet"! What can I say, the man likes my muffins!!!

Smacznego.

Magda.

My very first muffin pan!

   I know it's hard to believe, but there were days when I didn't own a muffin pan. We don't use them in Poland too often, so it was an unnecessary gadget for me, but I have no idea how I survived so long without it! Thank God for my friend who introduced me to breakfast egg muffins and also gifted me with my very first six cup muffin pan to make them in. Life was never the same after that. Not only did I come up with many different recipes for sweet/savory/breakfasty muffins, but I also gained a lot of weight because of them. Don't worry, today we will make some healthy and high in protein breakfast muffins (tribute to my muffin pan gifter) with my personal twist. What you need to make 6 big muffins is:

*  10 eggs
*  1/4 cup milk
*  2 tbsp flour
*  1/2 cup reduced-fat shredded mozarella
*  1/2 cup chopped parsley
*  1 cup reduced-fat turkey breakfast sausage (sauteed)
*  1 tbsp garlic powder
*  salt and pepper

   Whisk eggs with milk, flour, garlic powder, salt, and pepper. Add mozzarella and parsley, combine everything and transfer to the greased muffin pan (about 3/4 full). Spoon the turkey sausage into each cup and bake at 350F for 15-20 minutes until the eggs are set.

   As you can see some got more sausage than others and guess which one Justin is having for breakfast tomorrow? Yeah, you got it! If you love eggy breakfasts (like I do), but don't have too much time in the morning to prepare it, this is your recipe. It takes 30 minutes of your time and you have breakfast for the entire week (unless you eat them all at once).

Smacznego.
Magda

Breakfast for dinner!

   Who doesn't love to eat breakfast for dinner? It's my favorite thing ever, but I am an egg addict, so that might explain why! I love eggs in every shape and form and could eat them non stop. Sometimes I think that it would be much cheaper if I started to raise my own chickens in the backyard (I'm sure Spikey would have a blast!) and collect eggs. So yes, today's post is about eggs, which are "dressed up" with spinach, mushroom, and blue cheese. Sounds yummy doesn't it? Wait until you see and taste it, this amazing frittata will blow your socks off! All the ingredients I used are "diet friendly" so you don't have to worry about the calories at all. Here is the shopping list:

*  6-7 eggs
*  1 cup baby portabella mushroom (sliced)
*  1 medium onion (sliced)
*  2 cups fresh spinach
*  1/2 cup reduced-fat blue cheese (crumbled)
*  1 tomato
*  1/2 cup fat-free milk
*  2 tbsp flour
*  pinch of nutmeg
*  1 tsp curry powder
*  salt and pepper
*  1 tbsp butter

   Saute onions and mushrooms with a little bit of butter, season with salt, and when they are almost ready, add spinach, and cook it for 1 more minute (just to soften the greens). In a large bowl whisk eggs, milk, flour, and season with salt, pepper, nutmeg, and curry. To assemble the frittata put the mushroom and onion mixture on the bottom of a greased, round baking dish, cover with whisked eggs, sprinkle with blue cheese, and decorate with slices of tomato. Bake at 350F for about 30-35 minutes until eggs are set.

   Super fluffy and super delicious! Sprinkle with a fresh chopped parsley and you've got yourself the best breakfast for dinner you could think of! When you take it out of the oven wait for about 5 minutes so everything can cool a little bit and set, and then cut yourself as big piece as you want!

   I've created many (and I mean many) variations of this dish with so many different ingredients, but you have to wait for another time to see them. For now enjoy this delicious and healthy spinach/mushroom/blue cheese frittata!

Bon appetit.
Magda

Breakfast to go!

   Everybody knows that breakfast is one of the most important meals of the day, and in my case it's one of the favorites as well. It’s one of our “small” traditions with Justin, that every weekend we have a big and delicious breakfast with eggs, pancakes, hot coffee and Good Morning America and ABC News. But who has time to eat breakfast at home during the week when you start work at 7am? Not me! I usually just grab granola bar or yogurt, but let’s be honest, that’s not a “real” breakfast and it definitely doesn’t keep me satisfied for too long (that’s why sometimes you see me eating lunch at 11:30)! I decided to change it and I made a different version of easy, ready-to-go breakfast: cheese and bacon muffins! They are as delicious as they sound. What you need is:

2 cups all purpose flour

1 tbsp baking powder

¼ cup light brown sugar

1 tsp salt

8-10 slices of turkey bacon (you can use the real stuff too) chopped and crisped

1 cup grated sharp cheddar cheese

1 cup milk

2 eggs

1 stick of butter (melted and cooled)

¼ cup chopped parsley

¼ cup chopped scallions

   In a large bowl whisk together flour, baking powder, sugar, and salt. Add cheese, bacon, herbs, and mix everything together. In a separate bowl whisk together milk, eggs and butter, pour itto the flour mixture and mix until combined (do not overmix!). Scoop the batter into a muffin pan (it makes 12 muffins) and bake at 400F for 20 minutes.

  

   With 12 muffins, between two of us, we have breakfasts for the entire week! Just keep them covered in the refrigerator and microwave them for 10-20 sec before eating! It’s absolutely the best thing for people who love breakfast, but don’t have too much time to prepare it! And for my all vegetarian friends out there, just skip the bacon and they will be excellent too! 

Try it and enjoy it.

Magda.