Terrible photo including my nasty muffin tin. But they are very yummy.
We can take the long personal story as read, yeah? Straight into the recipe:
2 or 3 glugs
* of heavy cream diced peppers (two colors, at least, for the pretty)
What is a glug, you ask?Tip over the jug, and stop pouring when it has made the glug noise the stated number of times.
Yes, it is a technical term!
Pre-heat the oven to 350.
Mix all 12 eggs and the cream in a bowl using a whisk or a fork. It should get a little frothy, but not too bad.
Pull out a muffin pan, and either spray the cups with cooking spray, or use cupcake papers (which is what I do because my muffin pans are ancient and rusty).
Pour a roughly equal amount of egg/cream mixture into each cup.
Drop some of the peppers into each cup.
Drop a good-sized pinch of Mexi-cheese (or the shredded cheese of your choice) into each cup.
Bake for 20 to 25 minutes.
Understand – these are all guidelines. You don’t need to use peppers (asparagus is yummy), or Mexi-cheese. If you can’t handle dairy, coconut oil is a great substitute. Try things! Make mistakes! Enjoy!
This recipe is shamelessly copied from
https://iwashyoudry.com/last-minute-chicken-recipe, which itself copied the recipe from “The Weekday Lunches & Breakfasts Cookbook.” Ingredients
2 teaspoons garlic powder
1 ½ teaspoons onion powder
2 teaspoons paprika OR smoked paprika
2 teaspoons dried oregano
1 ½ teaspoons black pepper
1 teaspoon kosher salt
3 pounds boneless skinless chicken thighs
Enough olive oil to coat chicken
2 tablespoons fresh cilantro, chopped (optional)
Combine the garlic, onion, paprika, oregano, pepper, salt, and olive oil into a freezer bag
Toss in the chicken
Most pre-packaged chicken thighs get folded into themselves, so be sure to spread them out as you put them into the bag so they get evenly coated
Seal up the bag and mix everything thoroughly
Heat up a grill pan over medium-high heat, or a grill, while the chicken steeps in it’s spices
If using a grill pan, add some olive oil to coat the bottom of the pan – but be sure to use a splatter guard
Cook the chicken until not pink throughout, about 5 minutes on the first side and three or four minutes on the other side
I took a risk and made this for the first time to serve to my mother-in-law. (hi Joan!) It came out awesome with a half-hour’s worth of work, including prep.
I messed up and failed to notice that the peacock design was upside-down. Otherwise, this is one of the best presentations I’ve made for a completed recipe.
By itself it’s very keto-friendly, but it screams to be served with a pasta side.
2 pounds boneless skinless chicken breasts, thinly sliced
2 cups heavy cream
1 cup chicken broth
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 cup Parmesan cheese
2 cups spinach, chopped
1 cup sun-dried tomatoes, chopped
We made this in a 14″ cast-iron skillet, which was the perfect size.
In a large skillet add olive oil and cook the chicken on medium high heat until no longer pink, maybe 3-5 minutes per side.
Set the chicken aside on a plate, wipe down excess oil from the skillet.
Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese.
Whisk or stir over medium high heat until it starts to thicken. Keep the sauce in motion so it doesn’t caramelize and burn into the pan.
Add the spinach and sun-dried tomatoes; let it simmer until the spinach starts to wilt.
Add the chicken back to the pan and simmer for a couple of minutes.
Pairs very well with rotini or egg noodles.
You’ll need a pretty big pan with high sides for this recipe. A 14″ cast iron pan is good.
It’s a pretty low maintenance dish, so you can easily cook it alongside other things. Bagged slaw saves a ton of time.
This makes a pretty good meal by itself, or goes great as a side dish.
1 pound of ground Chicken or Pork
1 small or 1/2 medium white onion, chopped
3 cloves of garlic, minced
1/2 teaspoon fresh ginger
1 bag (14 oz) dry slaw mix
3 tablespoons soy sauce (reduced sodium is fine)
1 tablespoon rice wine vinegar
Salt and pepper to taste
Sesame seeds (optional)
Heat a tablespoon of sesame oil in a large skillet over medium-high heat. Add in the meat and onions.
When the meat is nearly done and onion is soft and translucent, stir in garlic and ginger. Cook for a few more minutes, stirring on occasion.
Dump in soy sauce, rice wine vinegar, and slaw. Stir frequently until everything is well-mixed, the soy sauce and rice wine vinegar reduce,and the slaw softens up.
Season with salt and pepper to taste, and sprinkle with sesame seeds.