Frittata muffins

Last Up to date on thirty Jul 19

Bored of your normal cereal and toast for breakfast? How about grabbing a couple of these gorgeously healthful and colourful veggie muffin frittatas out of the freezer instead?

Forgive me if I’ve talked about this ahead of (about 5 occasions), but a single of my favourite approaches of cheering myself up on a Monday morning when I lived in Greece was to pay a small check out to the bakery before function.

Feel me, it was tough to come to feel gloomy with a cup of coffee and a freshly baked ring of bread stuffed with soft feta cheese in front of me.

These days, I’m a reformed porridge every morning sort of woman, but final week I had the largest craving for a warm, cheesy bread ‘something’. In the absence of my beloved Greek bakery, I opted for a ham and emmental croissant.

The croissant was fairly excellent too, but high-priced, so sadly I won’t be possessing one particular every single day

Wholesome, tasty, and Rather!

I suppose it wouldn’t be the healthiest breakfast to have each day, both, so this past weekend I produced myself these super healthier (but really tasty, nonetheless) veggie muffin frittatas.

I was going to phone these rainbow veggie muffin frittatas. They may not be capable to rival a warm ring of bread with feta stuffed inside it, but who can resist rainbow anything at all?

In reality, these veggie muffin frittatas have fairly a good deal going for them:

1. They’re about 10 instances healthier than bakery treats.


2. They aid you use up all the little odds and ends of veggies you have hanging close to in your fridge.


3. They consider hardly any time to make, after you’ve chopped up mentioned veggies.


4. You can freeze them in baking paper, then grab and go for an easy pack-up meal.


5. They make for a rather excellent value meal.


6. They make for a quite healthful meal – these veggies are critically packed in there.


7. They can be breakfast or lunch. Dinner too if you like.


8. They’re rather cute … don’t you think?

I tossed feta through my frittata mixture, of program, but any cheese will perform. If you liked, you could even add bits of cooked bacon or sausage if you wanted to make them just a tiny bit naughty.

So just in case you had been wondering…

How prolonged do you cook these mini frittata for?

Just 10 to twelve minutes! For perfect muffin frittatas you want the egg mixture to be set but still somewhat wobbly in the middle.

And can you freeze them?

I grabbed two of these out of the freezer nowadays and took them to work. At lunchtime I popped them in the microwave for a few seconds and ate them with toasted sourdough bread and a large blob of mayonnaise.

They have been slightly much more watery than when fresh, but if you don’t mind that they make a excellent grab-and-go lunch.

Alton brown biscuits

This is a single of my favourite biscuit recipes. Be positive not to knead the dough as well a lot – less is better in this case. It may be a minor lumpy, but that is all to the very good. Hmm hmm – serve this with sausage gravy and fried eggs for an early but happy heart attack.

How to make American Buttermilk Biscuits:

Preheat oven to 450F, 230C. Combine flour, baking powder, baking soda and salt in a big mixing bowl. Employing your fingertips, rub butter and shortening into dry ingredients until finally mixture seems to be like crumbs, mixing as quick as feasible, ahead of the fats melt. Make a well in the center and pour in the chilled buttermilk. Stir just right up until the dough comes collectively. The dough will be very sticky. Turn dough onto floured surface, dust prime with flour and gently fold dough in excess of on itself five or 6 occasions. Press into a one-inch thick round. Reduce out biscuits with a two-inch cutter, being certain to push straight down by means of the dough. Area biscuits on baking sheet so that they just touch. Reform scrap dough, operating it as small as feasible and continue cutting. Bake for 15-twenty minutes right up until golden brown.

Paula deen mac and cheese

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Delightful Paula Deen Mac and Cheese Recipe

Hunting for an easy final minute recipe? What ever the event, macaroni and cheese is always a crowd pleaser and a excellent, tasty dish to serve any time. Despite the fact that there are tons of awesome macaroni and cheese recipes out there, my favorite is the Paula Deen Mac and Cheese Recipe, simply called “The Lady’s Cheesy Mac”.

I have manufactured The Lady’s Cheesy Mac a lot more occasions than I can count. It’s creamy, delicious, and greatest of all, straightforward. I hope you will appreciate this recipe just as significantly as we have!

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Total Time: one hour 5 minutes

Prep: ten minutes

Cook: 55 minutes

Yield: 6 to 8 servings

Ingredients

Directions

Preheat oven to 350°F. Prepare macaroni per package deal directions, cooked al dente, and drain. Area cooked macaroni in a huge bowl and while even now hot, add the cheddar cheese (this will help it melt).

In a separate bowl, combine the remaining ingredients and include to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. If the macaroni is browning more rapidly than you want, cover with foil. Leading with additional cheese if desired.

Tip: For a richer and much more complete-bodied flavor, substitute half and half or hefty cream in spot of milk.

Note: I add the butter to the macaroni and cheese mixture to support it melt faster, too.

Hack: For simple cleanup, make the macaroni and cheese in a disposable container.

See a printable edition of The Lady’s Cheesy Mac right here.

Verify out some of our other delightful recipe posts:

Taylor Pittman Hardy wrote this write-up.

Pine nuts

You may possibly be acquainted with pine nuts–the teardrop-shaped, delicious tiny nut that is frequently utilized in producing pesto and in cooking of other dishes. Pine nuts (also named pignoli) are the edible seeds of pine trees. Seeds and nuts are 1 and the very same. Seeds are the inner, generally edible part of a hard, inedible nut casing.

As for why pine nuts are a single of the a lot more expensive nuts on the industry, the response lies in the time necessary to develop the nuts and the energy to harvest the seeds from their protective encasement.

Sorts of Pine Trees That Generate Pine Nuts

Approximately twenty species of pine trees produce pine seeds that are big sufficient to harvest. The most commonly harvested seeds come from four particular pine tree varieties: the Mexican pinon (Pinus cembroides), the Colorado pinion (P. edulis), the Italian stone pine (P. pinea), and the Chinese nut pine (P. koraiensis).

Time- and Labor-Intensive Harvest

It takes anyplace from 15 to 25 many years for the trees to get started producing the seeds and up to triple that time for them to attain best production. The bulk of the North American harvest comes from wild, uncultivated trees. For the most part, the seeds are harvested by hand, a contributing aspect to their expensive price tag tag.

The pine seeds are discovered in the pine cones and take about 18 months to mature. Considering that the pine nuts are prepared to harvest 10 days or so just before the cone begins to open, they are extremely tough to eliminate. To velocity up and ease the method, the cones are positioned in a burlap bag and left in the sun to dry for 20 days. Following, the cones are smashed, releasing the seeds, which are then separated from the cone by hand—a quite time-consuming and patient-testing process. But wait—there’s far more.

The pine cone is not the only covering for the seed each and every pine nut has a 2nd shell which have to be removed prior to eating. Some of these shells are thin and effortless to consider off whereas others are thicker and more tough. All of the above factors contribute to the understandably large value of the pine nut.

Visual appeal and Use

Pine nuts are little, elongated ivory-colored seeds measuring about one/2 inch lengthy. When raw, the seeds have a soft texture and a sweet, buttery flavor. They are usually lightly toasted to bring out the flavor and to include a minor crunch.

Pine nuts are eaten by numerous cultures all around the planet and are acknowledged by a lot of names. In the U.S., the most well-known use is in pesto or as a crunchy salad topper, and they are also great for use in desserts and for adding a twist to hummus.

Pine Nut Mouth and Allergic reactions

As delicate and delicious as pine nuts are, they can have unfavorable results when eaten. Referred to as “pine nut mouth” or “pine nut syndrome,” this condition means that merely consuming pine nuts leads to the other foods you eat to have a metallic, bitter taste. Thankfully, this only lasts a couple of days and is believed to be caused by distinct species of pine trees primarily located in China. And though pine nut allergic reactions are true, they are a good deal much less widespread than other nut allergies.