Tag Archives: Baked

Drumsticks on the Barbie

I went out last week and bought some drumsticks. Well, slightly over kill for two people, I bought about 6 pounds. Whoops. After attempting a rosemary lemon chicken drumstick last week and botching that one, I made a barbecue drumstick that was a winner.

I made these in the oven, but you could easily heat up the grill and make these for a BBQ.

BBQ Chicken Drumsticks

 

Ingredients:

6 Chicken Drumsticks/ 2 Pounds 1 Cup BBQ Sauce
1 Tablespoon Brown Sugar 1 Tablespoon Cider Vinegar
1 Teaspoon Salt 1/2 Teaspoon Ground Pepper
1/2 Tablespoon Buffalo Wing Hot Sauce

Directions:

1. Whisk all of the sauce ingredients together. Poke small holes in the chicken wings and roll them in the sauce. Make sure they are generously covered.

2. Place the wings in a baking dish, spaced apart, and bake in the oven for 40 minutes at 400 degrees. Place additional sauce on the tops of the wings and bake for another 20 minutes.

I used buffalo wing sauce for the hot sauce and Yuengling BBQ sauce in the recipe. I would absolutely make these again and use this sauce on future BBQ chickens. I actually only planned on having one to taste because I wasn’t hungry going into dinner, but unfortunately for Brent, I inhaled 3 of them. Sorry I’m not sorry.

Drumstick Steps

 

Fortunately for you guys, I’m not going to share the rosemary lemon chicken drumstick recipe. It was a serious bust.

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But no worries! I’ve got another 2 pounds of drumsticks!! I’m thinking Buffalo Chicken 🙂 Who’s surprised??

Have you ever gone a little nuts and bought way too much of the SAME type of food??

 

Eggtastic

This past week, all that I have been snapping pictures, making mental notes of things that need to go up here, and just never really biting the bullet and getting down to it. This week I ventured to Shreveport, LA for a meeting and spent my Tuesday and Wednesday in the airport. NOT FUN. Shreveport, by the way, is really out there. It’s the north west corner of Louisiana and is REALLY close to where Duck Dynasty is filmed.

We went on a St Patty’s Day run and had some green beer to celebrate. Then went to the St Patty’s Day parade in Southie in Boston. For everyone that isn’t from Boston, Southie is the area of Boston notorious for their Irish population. This is also the place, along with Charlestown, that you see in the movie, The Town. Phenomenal. (Pictures of all of this to follow.)

So, waking up this morning, I decided to start chipping away at my long list of things that I wanted to share. First, and yummiest, are these delicious Cajun Turkey Breakfast Cups. They are the easiest thing in the world to make, but look quite fancy.

Cajun Turkey Breakfast Cups

 

Ingredients:

6 Slices of Turkey 6 Eggs
Cajun Seasoning

Directions:

1. Preheat the oven to 325 degrees. Spray a muffin tin with cooking spray. In each cup, put a slice of turkey lining it.

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2. Crack an egg in it.

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3. Put it in the oven for 20 minutes or until the egg is cooked through. As soon as it comes out of the oven, tip it with cajun seasoning to your liking.

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I used the Louisiana Cajun seasoning that I had received as a gift. It tastes a bit differently than the cajun seasoning that you would get anywhere else. If you have ever had it, you know what I’m talking about. It’s got a bit of salt in the flavor as well.

But, this is the second time that I have made these and am already brainstorming on the different ways that you can spin this. I love how easy these are and how fancy they look. They would be perfect for a brunch or breakfast party. You can make a ton of them at a time and they are yummy.

What are some other ways that you can make these Breakfast Cups??

 

I’m thinking Ham and Cheese may be a good option.

Eggplant Parm, Love it or Hate it?

I have NEVER really been a fan of eggplant. The texture, the flavor…the everything about it. Well, the color is kind of pretty. But, I can’t really say I ever would have ordered eggplant anything throughout my entire life. But, I feel like the whole, your taste buds change while you grow up is completely true. I really like eggplant now. And onions, and tomatoes, and veggies in general. Brussels sprouts might just have to stay in limbo for right now.

  • Fun fact: They say that the bitter flavor of brussels sprouts is really distasteful to children because when you are younger you have more taste buds. The bitter flavor typically indicates something that may contain toxins, where as sweets are generally safe to eat. So children will spit it out in response to the bitter flavor, where adults won’t be keying in on the bitter flavor and be able to enjoy them a bit more. 

Eggplant I think has always been a texture thing to me. I’m finally getting used to the texture of a nice fresh eggplant and it is kind of growing on me. It is also my father’s favorite so I know this meal is going to be around for a long long time. My dad had been talking about eggplant parm for a while and when my mother was out of town for a few weeks, we decided to whip some up for him.

Eggplant Parm

 

Ingredients:

 

 

2 Large Eggplant 2 Jars of Tomato Sauce
2 Eggs 2 Tablespoons Milk
2 Cups Bread Crumbs 1 16oz Bag Mozarella Cheese
1/2 Teaspoon Minced Garlic 1 Large Onion
1 Tablespoon Olive Oil

 

Directions:

1. In a medium sized pan, add in a tablespoon of olive oil, minced garlic and your large onion, diced. I used a vidalia onion, but a yellow onion would work well too. Set it on a medium heat and stir frequently until the onions are cooked through. When the onions are cooked, add in the two jars of sauce. It can be any flavor you like. I used an italian sauce.

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2. With the sauce sitting on simmer, take your eggplant and cut them into thicker slices.

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3. Next, in a flatter dish, whisk the eggs with your milk until they are well combined. Then dip the eggplant slice into the egg, covering it on both sides and then dip it into your bread crumbs, covering it on both sides, as well as the edges.

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4. Place the slices on a baking sheet lined with tin foil and bake them all at 350 degrees for about 10 minutes, or until the eggplant looks browned. Then, flip them over and give it another 5 minutes.

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5. In 13×9 baking dish, line the bottom with some sauce and start layering the eggplant on the bottom. You want to fill the bottom as much as possible. You may have to cut a few in half.

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6. Then top the layer off with some more sauce, and a mozzarella cheese layer. Then another eggplant layer and so on. Until you have no more eggplant and the top layer is sauce and cheese.

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7. Bake the dish at 350 degrees for 25  minutes, covered with tin foil. You need the dish to completely warm up and the flavors to blend. If you do not cover it, you will get a crunchy top. You can always take the tin foil off for the last 5 minutes if you want that effect.

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Not too complicated but just a little time consuming! On the other side, you will have enough eggplant parm to hold you over for a while! And if you have any left over baked eggplant, you can put it on sandwiches or on salads for other meals!

 

What are some foods that you like now as an adult that you may have hated when you were a kid??

Baked Cranberry Almond Oatmeal

Yesterday I woke up before everyone else. So I took Oreo out for a quick walk, and started to make some breakfast for everyone. I decided to get a bit adventurous and BAKE some oatmeal. I started by putting some oatmeal in a bowl…and just kind of went from there. The result was a low sugar, healthy breakfast bread that everyone just tore into. I ended up making a second loaf because the first one was eaten so quickly.

Cranberry Almond Oatmeal

Ingredients:

2 Cups Oats 1/2 Cup Chopped Almonds
2 Tablespoons Chia Seeds 1 Teaspoon Baking Soda
1 Cup Vanilla Yogurt 12 Teaspoon Vanilla
1 Cup Milk 1/2 Cup Cranberries
2 Tablespoon Honey 1 Egg

Directions:

1. In a bowl, mix the oats, almonds, chia seeds, baking soda and cranberries.

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2. Add in the egg, honey, yogurt, milk and honey. Stir until consistent throughout.

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3. Bake it at 350 degrees for approximately 40 minutes in a greased bread pan.

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When the edges are browned and the center is just cooked, it is finito. I thought it was delicious with some raspberry jam on top but some of my other family members really just enjoyed the flavor of it. It is only slightly sweet and really healthy!

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On the side, Maggie made some yummy lattes. She has been working about a week to perfect it and she is pretty darn good at making them now. She had shown me about a week ago and I burnt my hand in two different places. They still haven’t healed all the way.

As a little “Thank you for being an awesome Latte Maker and giving me some” Gift, I bought some cups and saucers. So while munching on the Cranberry Walnut Baked Oatmeal, we sipped on some lattes flavored with Irish Cream. OHH Yeeaaaa. Fantastic way to start off a Sunday.

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Sometimes I just like the feeling of having the coffee shop at home. I just find it so comforting to have some unique little pastries, muffins or breads with a nice warm latte. Especially when it’s such a treat.

What is something that you enjoy going out to do that you have brought home to you??

Easy Baked Egg Breakfast

This weekend, the plan was to head to Daytona Beach for the Air Show. But, the weather wasn’t looking great yesterday and today, a friend is feeling under the weather. No air show this weekend.

Instead, yesterday we met a few people for breakfast at the BriarPatch, which is a local resturant in Winter Park. It is absolutely delicious. You can bring your pups and enjoy their menu of unique omelets, breakfast plates and pancakes. YUMMO. I ended up getting an Apple, Brie Omelet. Amazing.

That was actually the second time I had visited the restaurant. The first time I had stopped by with my sister on her trip of Orlando over Labor Day Weekend. I had gotten a Gorgonzola and Pear Omelet that time, which was equally yum.

After breakfast we spent the day shopping and watching a bit of football. Michigan, not such a great showing yesterday…

This morning, Brent and I went to a local school yard and played fetch with Bacon and Oreo. They are EXHAUSTED. There was another pup out there for them to play with so they definitely got their exercise in.

They had a blast if you couldn’t tell!

FOr Breakfast this morning, I wanted something on the lighter side. I’ve been feeling really…mer…the past couple days. A simple egg breakfast was a perfect fit. I ended up making a baked egg breakfast, which is amazing for a couple of reasons. The flavors really mix in well to the eggs but you still get the texture of a hard boiled egg. If you cook it perfectly, you will end up with a well cooked egg white and a softer, gooey yolk. The options are really endless as far as what you put in it. AND, you don’t need to be standing over the stove to make it. Throw it in the oven, go put your make up on, come back and BOOM! Breakfast! Got to love that.

Ingredients:

3 Eggs 1 Tablespoon Milk
1/4 Cup Red Pepper, Chopped 1 Tablespoon Mozzarella Cheese
Salt to Taste Pepper to Taste

Directions:

1. Preheat the oven to 350 degrees. Spray the ramekins with non-stick spray. Crack 3 Eggs,  without breaking the yolks, into the ramekins. Add the milk, peppers, mozzarella, salt and pepper on top. DO NOT MIX IT.

2. Place the ramekin into the oven for 15 minutes. You want the whites of the egg to be cooked and the yolks to be soft. The eggs will continue to cook a bit after to take them out of the oven. Let it sit for 1 minute.

It was delicious. The perfect texture and FULL of flavor. Definitely give this a try and mix it up! Maybe add some garlic? Or Salsa? Cheddar cheese? Chives?? Bacon? Ham? Options are endless.

What is your favorite way to eat eggs?