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

Great Friends!

   We still have no kitchen, so I can't cook anything at home, but we have one very important "thing"... we have great friends in the neighborhood! Obviously, I would not show up in their kitchen to cook the entire three course meal, but I did ask if I could boil some eggs. Not only it's an easy "grab and go" breakfast during the week, but also it allowed me to make an egg salad and break up the freezer meals a little. To make it a little different and add some healthy fats and creaminess, I used avocados. Yes, you guessed it, it's green so Christopher loves it as well!
   It's a perfect dish for "no kitchen" conditions - quick, easy and the most important thing - you don't need to dirty any dishes (paper plate to hold your sandwich is just enough). Did I mention it was easy? Just look at the directions section, it says it all!

Ingredients:

* 10 eggs, hard-boiled, chopped
* 2 avocados, diced
* 2 large pickles, diced
* 2 tbsp sweet relish
*  2 tbsp fresh, chopped parsley
* 1/2 cup mayo
* 1 tbsp yellow mustard
* salt and pepper

Directions:

1.  Combine all the ingredients, mix together, season with salt and pepper and it's ready!

   I really love eggs! A day without an egg is a sad day for me - I need to have it in some form or shape. My men are not as crazy about the eggs as I am, so I always look for creative ways to use them and make them "exciting" and this avocado-egg salad definitely did the trick! They loved it.

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

Small and cute!

   Going to a party and don't know what to bring? I'm often asked to bring an appetizer, and I will be honest that sometimes these little things are the most challenging. I always want to bring something new, something delicious, and something that everyone will like. This time I decided to make mini quiches - I love the big version, so I figured that small ones must be even better. You can make it with any ingredients you want, I chose broccoli and turkey bacon - I'm telling you, it's a delicious combination. Here is the recipe, makes 24 mini quiches:

Ingredients:

*  10 slices turkey bacon, finely chopped
*  1 cup small broccoli florets, cooked
*  1 cup finely shredded cheddar cheese
*  3 eggs
*  1 cup heavy whipping cream
*  1 tbsp flour
*  1 tsp curry powder
*  1 tsp turmeric powder
*  salt and pepper

Directions:

1.  Crisp the bacon in a pan - for around 10 minutes.
2. In a large bowl combine together eggs, whipping cream, flour, curry powder, turmeric, salt and pepper. Whisk everything until combined.
3. Add cheese and mix together.
4. Into greased mini muffin pan put a piece of cooked broccoli and a teaspoon of crisped bacon.
5. Spoon the egg mixture into the cups - all the way to the edge, and bake at 350F for 20 minutes.

   Aren't they cute? I am telling you, there is no easier, quicker and tastier appetizer to bring to a party. They are delicious warm or cold, no need to worry about the serving temperature. Yummy!

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

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

No skimpy shirmp!

   What is the first thing that comes to your mind when you think of Chinese food? Shrimp fried rice - that's my choice! So simple, but so delicious! I love to make my own at home because I can pack it with whatever ingredients I want and with as much ingredients as I want (no skimpy restaurant shrimp portions). I load mine with lots of veggies (especially snow peas - love, love, love), scallions, and pile it with a mountain of freshly cooked shrimp. I know your mouth is watering right about now... I know mine is! Here it is (serves 4):

Ingredients:

*  1 lb raw shrimp
*  2 cups brown rice
*  1 cup snow peas
*  1 cup froze carrot/peas mixture
*  1 red bell pepper, chopped
*  6 scallions, chopped
*  2 eggs
*  2 tbsp butter
*  2 tbsp olive oil
*  1 tsp garlic powder
*  salt

Sauce:
*  1/4 cup soy sauce
*  1 tbsp hoisin sauce
*  1 tbsp agave nectar
*  1 tbsp apple cider vinegar

Directions:

1. Cook brown rice in salted water for 30 minutes, drain and set aside.
2. In a deep skillet melt butter, add shrimp season with garlic powder and a pinch of salt. Cook for 3-4 minutes until pink and cooked. Remove the shrimp from a skillet and set aside.
3. Into the same skillet add olive oil and when it's hot add bell peppers, snow peas, carrots/peas, and scallions. Saute for 4-5 minutes on high heat. Add prepared sauce and cook for 1-2 more minutes.
4. Add eggs and cook for 2 minutes constantly mixing.
5. Add cooked rice and shrimp and mix everything to combine.

   Oh that juicy, juicy shrimp! Crispy veggies, juicy shrimp, super flavorful sauce... how can you not like it? You add what you like, as much as you like, and no need to pay for a second helping... perfect (homemade) takeout!

Enjoy,
Magda

Spring in the oven!

   When I think about a "Springy" dish I think about something green, light, and with lots of veggies! Eggs aren't bad either and since we buying our eggs from farmers nowadays...we tend to eat much more of them (not like I didn't have my fair share of them before!). Imagine asparagus, potatoes, feta cheese and eggs... doesn't is sound delicious? Check out this Spring-inspired quiche, serves 4-6:

Ingredients:

*  1 Pillsbury refrigerated pie dough
*  2 medium potatoes
*  2 cups chopped fresh asparagus
*  1 cup fresh chopped parsley
*  5 eggs
*  1 1/2 cups milk
*  2 tbsp flour
*  1 1/2 cup grated Parmesan cheese
*  2/3 cup feta cheese, crumbled
*  1 tbsp turmeric powder
*  1 tsp olive oil
*  salt

Directions:

1. Peel and dice potatoes and boil them in salted water for 10-15 minutes until soften, but not completely cooked. Drain and set aside to cool down.
2. Cut asparagus into 1.5 inch pieces, put into boiling water for 3-4 minutes and transfer into ice water to stop the cooking process. Drain and set aside.
3. Place pie crust in a large pie baking dish, brush with olive oil and prick it with a fork so it wont puff up. Pre-bake at 350F for 6-7 minutes.
4. In a bowl whisk eggs together with milk, flour, turmeric, and some salt (to your liking). Add 1 cup Parmesan cheese and most of the feta cheese, mix to combine.
5. Fill pie crust with cooked potatoes and asparagus, cover with egg mixture, and sprinkle with remaining feta and Parmesan. Bake at 350F for 30 minutes. Let it stand for 10-15 minutes before cutting into it.

   I think feta cheese is one of my favorite things about this quiche. I mean asparagus is great too... but cheese always beats everything. You can enjoy it warm or cold, it's good both ways.

Bon appetit,
Magda

Baked and beautiful!

   Another dish which proves that you don't need meat and that you won't even notice it's not there. The secret is simple... you need to make the dish delicious, satisfying and loaded with proteins. I took two of the most common vegetarian ingredients: brown rice and black beans, and transformed them into this rich and flavorful Mexican-style rice casserole. Lots of beans, lots of cheese, and lots of cilantro... and I have to admit, it's pretty good! Recipe serves 8:

Ingredients:

*  4 cups brown rice
*  1 tsp ground cumin
*  1 tsp five spice
*  1 tsp salt
*  2 15oz cans black beans, rinsed and drained
*  1 15oz can tomato sauce
*  2 cups frozen corn, thawed
*  1 1/2 cup fresh cilantro, chopped
*  2 cups shredded sharp cheddar cheese
*  4 eggs
*  1 cup milk
*  2 McCormick packets of Original Taco Seasoning
*  1/2 cup panko bread crumbs

Directions:

1. In a large pot boil rice with salt, cumin and five spice. Cook for 30 minutes, drain and set aside to cool down.
2. In a large bowl whisk eggs with milk, tomato sauce, and taco seasoning. Add corn, drained beans, 1 cup of cheddar cheese, and cilantro.
3. Add cooled rice, mix everything to combine and transfer into a deep baking dish.
4. Top with remaining 1 cup of cheddar cheese and panko bread crumbs. Bake at 375F for 30-40 minutes. Let is stand for 10-15 minutes before cutting into it.

   Smells awesome! Cheese and bread crumbs on the top create a nice gooey crust (yes, crust can be gooey!), cilantro and taco seasoning give it this distinguish flavor that just makes you want to eat more and more. If you want to convince your carnivore partner to eat some vegetarian dishes... this is the way to go!

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.

Meatless Wednesday!

   Meatless dinner consisting of sunny side up eggs over roasted potatoes/yams and green beans! Here is the short story of how I came up with this dish. Meatless - because I forgot to take chicken out of the freezer, potatoes - because my mom-in-law brought me some fresh potatoes from her garden, yams - because I always have them at home, beans - because they are in season and I got them for super cheap and eggs - because I love them to death! No, I didn't spend weeks perfecting this dish... like most of my recipes I just opened the fridge and grabbed whatever was in it that seemed like would work together! I don't even know if I can even call it a "recipe", it's just eggs and veggies. Here it is (serves 4):

*  4 eggs
*  2 large yams
*  4-5 medium potatoes
*  1 lb green beans
*  2-3 tbsp olive oil
*  1 tsp fresh rosemary
*  salt and pepper

1. Cut potatoes and yams into cubes, mix with trimmed green beans, transfer into the baking dish. Sprinkle with olive oil, salt, pepper and rosemary, toss everything together to coat vegetables and bake at 400F for 30 minutes.
2. When veggies are ready, get your husband/partner/neighbor to fry four perfectly cooked sunny side up eggs. This is absolutely my husband's specialty and I would never interfere with it!
3. Put egg on the top of veggies, poke the yolk and enjoy your dinner!

 

   I'm sure I already said it at least fifteen times how much I love eggs, but in case you missed it: I love eggs! The runny yolk gently covers all the veggies making them silky and buttery. Rosemary flavors the dish and gives it this "summery" kick. Such a simple, but great dish.

Enjoy.
Magda

Quick Quiche!

   Here is another one of the simple dishes that I make once in a while for a quick and delicious dinner. It takes only few ingredients mixed together, covered with cheese, and baked to perfection. It can be made with any ingredients you want or have on hand and always tastes good. I am talking about quiche, a French pastry crust dish filled with an eggs/cream/cheese mixture. Not only will you end up with a delicious dinner, but also you can show off in front of your friends that you can make French dishes! Here is my favorite combination of ingredients (makes 2 quiches)

*  2 store bought quiche crusts
*  1 cup cooked broccoli
*  1 cup sliced baby portobello mushrooms
*  1 1/2 cup shredded crab meat
*  8 eggs
*  1 1/2 cup fat-free milk
*  2 cups reduced-fat shredded mozzarella
*  1/2 tsp curry powder
*  1/2 tsp salt
*  1 tbsp butter

1. Whisk eggs, milk, and spices together. Add shredded mozzarella cheese, divide in half, and set aside.
2. Saute sliced mushroom with butter for 5 minutes until softened, mix with cooked broccoli and transfer into one of the crusts, and cover with half of the egg mixture.
3. Fill the other crust with shredded crab meat and cover with the egg/milk mix.
4. Bake both quiches at 380F for about 45 minutes. Let it cool for 15 minutes before serving so everything can set.

   I think the broccoli/mushroom quiche is my favorite. Portobello mushrooms are so meaty and flavorful, and broccoli is fresh and crunchy. But that doesn't mean the the crab quiche isn't good.

   It's actually Justin's favorite, so we didn't have to fight for last piece, because each of us wanted a different one. Is that a perfect marriage or what? You can probably fill it with anything and when you cover it with eggs and cheese... it will taste good no matter what.

Enjoy.
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

Two of my favorite things.

   Everybody who knows me well will tell you that I have a huge addiction to eggs. I could eat them all the time in every shape and form (like there is so many egg shapes!) and never get sick of them! Trust me, I tried! The second thing I absolutely can't live without is mushrooms. Fresh, dried, canned, steamed, cooked, roasted or raw... I love them all. So when I got this cooking magazine from my friend, and the first thing I saw was mushroom and egg tart, I thought I went to heaven and I knew it's going to be my Sunday dinner (the perfect day to be in Heaven!). Of course I changed the recipe at every single step. It wouldn't be me if I followed it exactly would it? First of all, rather than making a tart, I made it into a pizza (well I was too lazy to make a puff pastry), I used different mushrooms, red onions rather than yellow, and I completely changed the herbs because I couldn't find tarragon, which recipe called for, but I have a huge rosemary plant in my garden which I used instead!
   It's the easiest recipe ever. Saute thinly sliced red onions and mushrooms with butter until caramelized and add lots of rosemary, parsley and oregano. Spread it on pizza dough making 6-8 "pockets" where you can crack the eggs. Make sure the "pockets" are secure so the eggs won't mix together. I used 8 eggs so we can have 4 portions (guess what we have for lunch tomorrow?). Sprinkle with some Parmesan and bake in the oven at 400F for 10-15 minutes until the egg whites are set but yolks are still a little bit runny, depending on how you like them.

   It looks awesome, doesn't it? And it's delicious, too! It's definitely in the top ten dishes I've ever made! I had to be really fast to pack lunches for tomorrow because the boys (Justin and Spikey) got really excited and I was afraid there will be nothing to pack!

   Add a glass of cold beer and you have a perfect Sunday dinner!

Enjoy,
Magda.