True story: We are ALL about make-ahead meals here at B+C. If you’re cooking for a crowd, they’re an easy way to keep your get-togethers fun and stress-free. Our newest favorite? Sheet pan eggs! Read on to see how to make ’em for your next brunch party or busy work week.
— 12 eggs
— 1/4 cup whole milk
— salt and pepper, to taste
— 1 cup zucchini, chopped and sauteed in olive oil (we used leftovers!)
— 1 cup cherry tomatoes, sliced
— 5-6 pieces of prosciutto, crisped
— 1/3 cup kalamata olives, sliced
— 1-2 Tablespoons chopped oregano, thyme and parsley
— 1/2 cup feta cheese
— toast, for serving
1. Preheat oven to 300 degrees Fahrenheit. Coat a sheet pan with cooking spray. In a large bowl, whisk together eggs, milk, salt and pepper.
2. Add zucchini, tomatoes, prosciutto, olives and herbs to the egg mixture. Stir to combine. Pour egg mixture onto baking sheet. Top with feta cheese. Bake for 20-25 minutes, until set.
3. Remove eggs from the oven and cut into squares. Serve on toast with a sprinkle of fresh herbs and sea salt. Enjoy!
Preheat oven to 300 degrees Fahrenheit. Coat a sheet pan with cooking spray. In a large bowl, whisk together eggs, milk, salt and pepper.
Add zucchini, tomatoes, prosciutto, olives and herbs to the egg mixture. Stir to combine. Pour egg mixture onto baking sheet. Top with feta cheese. Bake for 20-25 minutes, until set.
Pour egg mixture onto baking sheet. Top with feta cheese.
Bake for 20-25 minutes, until set.
How gorgeous is that?!
Cut your sheet pan eggs into squares. Serve on toast with a sprinkle of fresh herbs and sea salt.
The perfect make-ahead breakfast or brunch for a crowd!
You could also pack these babies up for on-the-go snacking.
Make-Ahead Breakfast Hack: How to Make Sheet Pan Eggs
Are you looking for something delicious for dinner? Something easy to make and good enough to serve company? Then this One Skillet Creamy Tuscan Chicken is just the thing!
This dish is not only delicious it’s pretty too! The spinach and sun dried tomatoes give this dish a festive look. I serve it with steamed long grain rice or pasta. Oh, and by the way it’s keto friendly, just serve it with zucchini spaghetti!
But the best part about this Creamy Tuscan Chicken is that it’s so easy to make. You really just need one skillet. I use a pretty skillet that can double as the serving dish so clean up’s a breeze!
Here’s the recipe!
One Skillet Creamy Tuscan Chicken
Generously sprinkle both sides of chicken with salt and pepper
Heat olive oil in large skillet, add butter to melt
Add onions and sauté until they turn translucent
Add garlic and sauté about one minute, don’t allow garlic to turn brown
Add chicken pieces and cook until done, about 3-4 minutes per side
Remove chicken from skillet and set aside
Add mushrooms to skillet and sauté until they turn soft
Add chicken broth and Italian seasoning
Stir in Half and Half and lower heat
Simmer about 10 minutes or until sauce is slightly thickened
Stir in spinach and cook until wilted
Stir in sun dried tomatoes and grated cheese, sauce should be slightly thickened
Place chicken back into skillet and heat over low heat until chicken is hot
Spoon sauce over chicken and serve.
So easy to follow and delicious, this wonton soup recipe will serve you for years to come. The wontons can be frozen for quick and easy meals during the week, or for a lazy weekend morning brunch.
These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection.
Simple Wonton Soup
This simple wonton soup recipe is so delicious and easy to follow. The wontons can be frozen, boiled and added to stock to make wonton soup any time of day
- 10 oz. baby bok choy or similar green vegetable (280g)
- 8 oz. ground pork (225g)
- 2 1/2 tablespoons sesame oil (plus more for the stock)
- 1/8 teaspoon white pepper
- 1 tablespoon soy sauce
- ½ teaspoon salt
- 2 tablespoons Shaoxing wine
- 1 package wonton wrappers
- 6 cups chicken stock (about 1.5 liters)
- 1 scallion (chopped)
Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.
Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that’s it!
At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste––you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.
Once you’re happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).
If you’d like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they’re frozen. They’ll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.
To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.
Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. Once they’re floating, boil them for another 1-2 minutes. Take care not to overcook them – mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.
- Pour the soup over the wontons and garnish with scallions. Serve!
Wontons can be frozen for use later. Lay them out on a baking sheet lined with parchment paper so they aren’t touching, and put the baking sheet in the freezer. Once they’re frozen, transfer them to a freezer bag and freeze for up to two months.
Calories: 353kcal | Carbohydrates: 40g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 889mg | Potassium: 321mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1600IU | Vitamin C: 16.7mg | Calcium: 75mg | Iron: 2.8mg
Mini Egg Rolls
You probably heard about Easter egg roll but have you heard of mini egg rolls? well it’s an side dish invented by the American-Chinese influenced Indian / Pakistani spring rolls which are very big side dish served in all sorts of ceremonies and events. Mini egg rolls are prepared exactly the same way as the spring rolls. There is not much history to it but that doesn’t mean the taste is not there.
The other day, I decided to make Chicken Spring Rolls at home. I love spring rolls, but I often find them quite greasy and oily. That’s because they are not fried correctly, so they become soggy and absorb too much oil.
This home-made version is so much better. They come out crunchy and not oily at all. And the filling is delicious too.
- 2 tablespoons plus 2 cups vegetable oil
- 1 clove garlic, minced
- 1 2-inch piece fresh ginger, finely chopped (about 2 Tbsp.)
- 2 scallions, white parts only, thinly sliced
- 4 cups loosely packed packaged slaw mix (about 10 oz.)
- 2 cups bean sprouts (about 4 oz.)
- Salt and pepper
- 12 square egg roll wrappers, thawed if frozen
How to Make It
- Step 1
Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add garlic, ginger and scallions. Sauté until fragrant but not browned, about 1 minute. Add slaw mix and bean sprouts and sauté until wilted, about 5 minutes. Season with salt and pepper. Let cool completely.
- Step 2
Cut egg roll wrappers in half. Have ready a small bowl of cold water and a pastry brush. Working with wrappers one at a time, lay each out so short side of rectangle faces you. Place about 1 Tbsp. filling toward bottom of wrapper. Pull bottom of wrapper over filling, then fold side corners over filling and roll up tightly, like a burrito. Brush far edge with cold water before closing. Continue with remaining wrappers and filling.
- Step 3
Heat 2 cups oil in a large skillet to 350°F. Put a few egg rolls in skillet (don’t allow them to touch) and cook, turning over once or twice with tongs, until golden brown, 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.
Wonton Soup and Mini Egg Rolls
Gluten-free, paleo-friendly, healthy and delicious is that this Filipino-style coconut chicken curry tasteful with contemporary ginger and alternative spices. We tend to superimpose some sweet potatoes and bell peppers for further nutrition and yum!
The other night we tend to had dinner over at our friend’s house. A missionary visiting from France WHO spoke at our church last Sunday stayed with them. For his last night we tend to determined to possess dinner along, form of a pot luck. I didn’t have time to arrange a main dish as we tend to toured him round the space throughout the day (though I created some French callouts for sweet in his honor). Partner and that i simply determined to urge one or two of rotisserie chicken as our contribution.
We had plenty of food! One amongst the roast chickens wasn’t even touched therefore we tend to had to bring it home. As i used to be curious on what to use the chicken for, I remembered that I haven’t nevertheless created any Filipino curry version for the journal. Whereas we tend to usually use raw chicken after we create curry within the Philippines, i believed mistreatment the already roast one would create cookery easier and shorter, too. Besides, you’ll perpetually use another plan on the way to use left-over chicken, right? This can be one such recipe!
Filipino chicken curry could be a very little completely different compared to our Asian neighbors. Technically, it doesn’t extremely use a flavoring combine however merely place confidence in ginger, maybe some turmeric, too for flavor. Since ginger and turmeric square measure usually enclosed in curry mixes and recipes anyway, i feel this qualifies as curry, too. However, i made a decision to feature some flavoring and a few sweet potatoes to the combo (hubby is making an attempt a additional paleo-friendly diet recently and that i am change of integrity him, too). Bell peppers were additionally incorporated for flavor and color. If you would like to form it additional historically Filipino, you’ll use inexperienced unripe papaya rather than sweet potatoes or sweet peppers. Sadly, I didn’t have any papayas after I created this however be at liberty to sub if you are doing. Likewise, the sugar (or a bit honey as sub) isn’t meant to form this Coconut Chicken Curry however merely to balance the flavors of the dish. Like any cookery, merely accommodates style. If not doing a paleo diet, make sure to get pleasure from this with therefore me bush rice!!! this can be a awfully tasty dish so we tend to hope you are trying it shortly
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2 Tablespoons Coconut Oil
6 Garlic cloves, peeled and crushed
1 medium Onion, chopped
2-inch long fresh Ginger root, peeled and sliced
2 Tablespoons Red Curry powder
1 teaspoon ground Turmeric
1 Sweet Potato (Yam), peeled and chopped into cubes
3-4 cups left-over Chicken or 1 ( 3-lb) Rotisserie Chicken, chopped or cubed
1 1/2 cans Coconut Milk plus 1/2 can water (use 14 oz can for measurement)
2 Tablespoons paleo-friendly Fish Sauce
1 large red Bell pepper, chopped
1 Tablespoon brown Sugar (or Honey for paleo), to taste
Salt and Pepper, to taste
Cilantro for garnish (optional)
1. Heat the oil in a large, heavy cooking pot with a lid. Saute the garlic, onion and fresh ginger until aromatic about 1-2 minutes. Adjust the heat to the lowest setting and add the curry powder and ground turmeric to the onion mixture and stir.
2. Add the sweet potatoes and chicken. Pour the coconut milk plus 1/2 a can of water, fish sauce and some freshly ground pepper, to taste. Bring to a boil, cover and then simmer on low for 8-10 minutes or until the sweet potatoes are tender.
3. Add the chopped bell peppers and the brown sugar or honey to balance out the flavor (not to make it sweet). Cook for another 2 minutes or until the peppers are heated through. If the sauce becomes too thick, simply add some more water. Adjust the seasoning if desired. Garnish with some chopped cilantro. Enjoy!
This dish too was caused my desperation to own Pancit Palabok. Now, within the Philippines you’ll get this noodle dish nearly anyplace. It’s additionally extremely popular for birthdays. However in my desperation this weekend to own this dish.
I had to form it from scratch. Pancit Palabok or Pancit Luglug (they are just about a similar dish except Palabok uses a thicker noodle) is seasoned with prawn gravy thickened with corn flour or flour and poured over rice noodles (bihon). What i like most concerning this dish ar the toppings – it’s a matter of private alternative however the foremost common toppings embody prawns, pork, hard-boiled eggs, smoke-cured fish, bean curd and my personal favorite, crushed pork crakcling (chicharon)!
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Click Pancit Palabok (Philippine Style Noodles in a Prawn Gravy) recipes!!!
500 grams rice noodles (bihon)
30 ml (2 tablespoons) cooking oil
10 grams dried prawns
5 cloves garlic, crushed
4 tablespoons flour
1 teaspoon achuete powder
600 ml shrimp stock (see recipe below)
30 ml (2 tablespoons) fish sauce (plus more to taste)
salt and pepper
Toppings: grilled squid, prawns, pork belly, smoked fish (tinapa), crushed pork crackling (chicharon), spring onions, hard boiled egg (quartered)
1. To make the prawn stock, peel the prawns and place the peels (including the prawn heads) them in a pot and cover with around 600 ml of water. Bring to a boil and then turn the heat down to a simmer. Make sure to press the peels as the stock is simmering to extract as much flavour as you can. Continue to simmer for around 30 minutes and set aside. The peeled prawns can be used for the toppings.
2. Heat the cooking oil and saute the dried prawns and garlic until fragrant, around 2 minutes. Next, add the flour and the achuete powder.
3. Add the prawn stock, a little at a time as if making a roux and mixing well after each addition. The sauce should now be thick (like a custard or a thick bechamel). If you prefer to make it thinner, add some water to dilute. Add the fish sauce and some salt and pepper to taste.
4. For the toppings – this should be done to taste. Marinate the squid, prawns and pork belly in equal quantities of soy sauce and fish sauce for around 30 minutes then grill or pan fry.
5. Fill another pot with water and bring to a boil. Add the bihon noodles and cook for around a minute until tender. Strain then place in a bowl Top with the prawn gravy, and the toppings (see above).
Pancit Palabok (Philippine Style Noodles in a Prawn Gravy)