Breakfast bites

As many of you know by now from this breakfast recipe, we’re not really morning people. We want the easiest, “throw-it-together” breakfasts. You can only have cereal so many mornings in a row. So what’s easier than mixing a couple ingredients and throwing it in the oven? I whipped up these puppies on a Sunday morning and was able to put them in the fridge and freezer for later in the week. They’re damn delish and travel easy.

*Makes 6 muffins

  •  6 eggs
  • 1/2 cup chopped spinach
  • 1/2 cup chopped mushrooms
  • 1/4 cup chopped onions
  • 1/4 cup mozzarella cheese
  • 2 tbsps milk

Preheat oven to 350 degrees and grease a muffin tin or use muffin cups. Mix all of the ingredients together and pour in to the tin. Cook for 20 minutes until the tops are slightly browned.

 

Breakfast bites

 

Happy Eating, XO.

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Back to School :(

Labor day has come and gone, so there is no denying colleges and universities are back in full swing. Just so you know my MBA classes have been started for two weeks already so don’t whine. Anyway, if you are a dorm dweller and are missing the lovely meals prepared for you while you were home or travelling for the summer, this is your post! Not only are these good microwave friendly recipes, but it actually uses and tastes like real food. What, are we still pretending like Easy Mac and Ramen noodles are “Real”? I am pretty sure my box of oreos and popcorn are more “Real”.

Omelet in a mug

  • 1 large egg
  • 2 egg whites
  • 2 tbsp. shredded cheddar cheese
  • 1 tbsp. diced green bell pepper (I have even tossed in leftover ham or turkey that I didn’t want going bad ,but was sick of making sandwiches with. Chop it small.)
  • Salt and ground black pepper to taste (you know I even squirted some hot sauce in there for a kick!)
  • Cooking spray

Combine egg, egg whites, cheddar cheese, bell pepper, salt, and ground pepper in a microwave-safe mug coated with non-stick spray. Microwave on high for 1 minute; stir. Return to microwave and cook until eggs are completely set, 1 to 1 1/2 minutes longer. Sprinkle cheese on top and serve.

Then, I would always crave something hot and sweet after classes. Something that was filling and warm, but also captured my sweet tooth. This is an easy spin on something we all consider as a boring and basic breakfast (ahh triple alliteration, nerd!)

Pumpkin Oatmeal

  • 1 cup quick-cooking rolled oats
  • 3/4 cup milk, or as needed (depends on how runny or thick you like it)
  • 1/2 cup canned pumpkin puree
  • 1/4 tsp. pumpkin pie spice
  • 1 tsp. cinnamon sugar

(Feel free to add nuts and raisins if you need something hearty to hold you over for a while, perhaps a good pre-exam breakfast?)

Mix oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat for 20 more seconds and serve.

Hope you enjoy and do submit any of your other dorm room delicacies. I am sure everyone else would love the help!

Submit your recipe/tips to damndelish@gmail.com and receive a FREE tote if yours gets chosen to post. Check out our Instagram to see what the tote looks like. They are super cute and super useful!

Happy Eating, XO.

Home-made EASY Tapa

So apparently the Italians aren’t the only ones that do cheese sticks. One night when I was in Madrid last month, the kitchen was closed at this local bar and the owner said he would whip us up yummy Venezuelan tapas. (Tapas literally just mean small plates). So much to our surprise these tapas were pretty much the Latin version of a cheese stick that they served with this slap your mama good aioli. I swear we crushed them in under 5 minutes so ofcourse I had to come home and try & replicate them immediately.

  • Store bought string cheese (4 sticks since you will be cutting them in half for 8 servings. I say use a mozz and don’t get fancy with any Colby Jack)
  • Store bought garlic flavored crescent rolls (don’t do the regular, these are more buttery & flavorful)

photo 2

Literally use the same method from the pizza roll ups, but just with the cheese and dough. Also make sure that the cheese is sealed in by the dough and nothing can ooze out when baking. The pizza roll ups were more free to form whereas in this recipe you want the cheese locked inside the dough. Bake at 350 degrees for 5-10 min. (until golden not brown). Let them cool for 3-5 min before serving.

Aioli (I think this is how its made, no clue since the guy barely spoke English, but it tasted like this so I cant be that far off)

photo 1

  • 1/4 cup of plain yogurt (don’t do greek, its too thick & tangy)
  • 1 tbsp. of mayo
  • 1 tbsp. of crushed garlic
  • 1 shallot (dice it a bit so it breaks down easier in the processor or blender)
  • pinch of salt, black pepper, and dried parsley

Blend in food processor & serve chilled.

photo 3

Happy Eating, XO.

Rolling with My Homies

So as per usual, I was hung-over & laying on the couch watching the Food Network channel. Much to my dismay though the show on the screen was making something much too difficult for anything I’d want to replicate. So I took the basic premise of the dish they were constructing and watered it down to the point that the home cook can make it (i.e. I tossed out the whole section about making your own fresh pasta dough, I mean please, if I could do all that I wouldn’t need to dine out. I don’t have the time nor the energy to get down like that). Anyway, I liked the concept of the dish and was craving some home cooking, good ole Italian food. Some prefer some southern comfort food, but pasta or anything Italian is the way to get me feeling all cozy & loved. So when I was finally hydrated and rid of the shakes from a super fun weekend with my homies- I got rolling in the kitchen. (ha get it, rolling because its a rollatini recipe!) Hope you guys enjoy & if you have any suggestions or spins of your own, please do comment below!

  • 3 oz. Prosciutto de Parma (thinly sliced, finely chopped)
  • 1 box of Lasagana Sheets (I think you could even use manicotti tubes & stuff those, but I guess that takes away the “rolling”/”rollatini” fun?!)
  • 1/2 cup Whole milk ricotta
  • freshly grated parmesan (I just grabbed a lil chuck of the reggiano from Whole Foods, try to avoid the pre grated stuff if you can)
  • 1 tsp. of crushed garlic
  • a pinch of black pepper and a pinch of crushed red pepper flakes
  • 12 oz. frozen spinach (completely thawed & drained of excess water, this is imperative so don’t rush past this step)
  • 1 egg
  • 1 tbsp. of butter

Boil the pasta just al dente. You want the lasagna sheet to be ply-able, but not so over cooked it tears when rolling. I’d say about 10-15 minutes in salted water. While the pasta boils: combine the egg, dried/thawed spinach, garlic, seasoning, cheeses, & prosciutto. Lay out the pasta sheets and pat them dry. Layer the mixture of the other ingredients like you would for a lasagna, but then roll the pasta up (don’t make too thick of a layer the stuffing will spill when rolling, also it helps to leave a little margin at both ends so that you have a seal to create when all rolled up). Flip it so its standing upwards in the pan, not laying down (See photos below). Repeat with all sheets. When the pan is filled, brush the tops with the butter and grate some more cheese on top. Stick in the broiler at xxx degrees & cook for xxx minutes while keeping an eye on it so it doesn’t burn. Serve warm with marinara sauce.

photo

Happy Eating, XO.

Winner, Winner, Chicken Dinner

I mean this honestly, this dinner is a real winner. It’s super simple, tasty, and gives you leftovers. It also gives you an excuse to use up all of that chicken that’s been sitting in your freezer. (Does anyone else always seem to have chicken in their freezer or is that just me?) It takes a little while to cook (45 minutes – an hour), but it’s worth the wait for this yummy, hearty dinner.

  • 3-4 boneless chicken breasts
  • 4 tomatoes, cubed
  • 1 large can of artichoke hearts
  • Salt & pepper to taste
  • 1 cup mozzarella

Preheat the oven to 350 degrees and place the chicken in an oven safe dish. Mix the tomatoes, artichoke hearts, and salt and pepper together and pour over the chicken. Bake in the oven for 45 minutes to an hour. A few minutes before it’s done, sprinkle with mozzarella and let it melt. If you have it, you can also sprinkle chopped basil to give it a fancier presentation.

Chicken bake

Happy Eating, XO.