Egg Bites

A delicious and nutritious alternative for carb friendly breakfasts or just an anytime healthy snack

This recipe has a lot of wiggle room.  The quantity of eggs used can be reduced and the ingredients can be changed. I chose scallions and peppers, but other ingredients could be substituted such as fresh spinach, chopped bacon or sausage. I would shy away from mushrooms as they add moisture which could affect the consistency of the eggs while cooking. I used a large size muffin pan but I would suggest a regular size and always one with a non-stick finish.

Preheat the oven to 350F. Prepare non-stick muffin pan by spraying liberally with cooking spray.

12 eggs

1/2 bell pepper finely chopped

3 scallions finely chopped including the greens

1 Tbsp. chopped fresh parseley

1/4 cup grated cheddar cheese

1/4 tsp. salt

Pepper as desired

In a large bowl, beat the eggs until completely blended.  Add in the chopped vegetables, cheese and seasonings. Blend well. Pour the batter into the prepared muffin tin to about 1/2 full. 

 

Place into preheated oven and bake for approx. 20-30 minutes. Eggs will puff up while baking. Do not overbake.  Remove from the oven, the eggs will shrink while cooling.  When they have shrunk down, carefully run a sharp knife around the egg bites and remove to a platter and serve.

Note – if the eggs are not removing easily, use a small spatula to slowly scoop under the egg bites to loosen from the pan.  Also the egg bites can be frozen and reheated for use at another time.  Simply thaw and reheat in the microwave for approx. 40 seconds.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Coconut Shrimp

This is a delicious recipe from “Sally’s Baking Addiction”

Ingredients

1/3 cup all-purpose flour or whole wheat flour (spoon & leveled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached
34 Tablespoons vegetable oil or coconut oil*
optional for topping: 1 Tablespoon finely chopped cilantro

Serving Sauce (Optional)

  • 3 Tablespoons Thai chili sauce
  • 6 Tablespoons orange, peach, or apricot jam or preserves

Instructions

 
  1. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
  2. Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time– do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
  3. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
Frying the shrimp in oil

Oma’s Meat Croquettes

This is a recipe handed down from my Dutch Oma. A delicious treat that is very common in Holland

1 approx. 2 lb. chuck roast

1 medium onion, finely diced

2 tbsp. chopped fresh parsley

1 tsp. salt

2 tsp. lemon juice

1/2 tsp. each of paprika and nutmeg

1/4. tsp ground black pepper

For the roux –

6 tbsp. unsalted butter

1/2 cup flour

1 cup reserved meat broth

2/3 cup milk

For deep frying –

vegetable oil

bread crumbs, about 2-3 cups

3-4 eggs 

Place the chuck roast into a large pot and cover with water. Low boil until meat is easily pierced with a fork, usually over an hour or so. (This can be done a day in advance and placed in the refrigerator with the liquid until ready to continue with the recipe). Remove the meat to a cutting board. Discard any large pieces of fat and/or grizzle. Reserve one cup of the broth and discard the rest. Finely cut and chop the meat until it somewhat resembles ground meat, see photo below.

Place in a large bowl. Add the chopped onion and the parsley, lemon juice, salt and seasonings. Mix all together thoroughly into the meat mixture and set aside. Make the roux – melt butter in a medium saucepan over medium heat. Stir in flour, when mixtures begins to thicken, stir in the broth. Continue cooking and stirring. When this begins to thicken, add the milk and continue to stir. Roux will slowly thicken to almost a paste-like consistency. Remove from heat. Mix the roux into the meat mixture and combine completely. Place the meat mixture in the refrigerator until chilled and firm, 2-3 hours.

Place eggs in a medium bowl and whisk. Place bread crumbs in another medium bowl. Remove meat from the refrigerator and using your hands, shape about 1/2 cupful amounts into a cylindrical shape or ball, followed by dipping in the egg wash and then roll in the bread crumbs to coat completely, repeat with one more egg wash and bread crumbs. Place on a baking sheet.

Heat the oil in a medium pan over medium to medium high heat. Enough oil to submerge one or two croquettes. Carefully lower one croquette at a time into the hot oil and allow to cook until the croquette is a golden brown color. Remove to a paper towel lined platter. The croquettes can be kept warm in a low oven.

Serve warm with a sharp mustard and some crusty bread. Enjoy!

Grilled Boneless Short Ribs with Scallion Gremolata

This recipe courtesy of Food and Wine Magazine, modified.

Ingredients

1 1/2 tablespoons fish sauce

Honey Mustard Glazed Ham

  • 1 onion, chopped
  • 10 cloves garlic, peeled or 2 tbsp prepared garlic
  • ¼ cup apple cider vinegar
  • ¼ cup stone ground mustard
  • 1 cup orange juice
  • 10 whole cloves
  • Approx. 10 lb ham, cured
  • ½ cup honey
  • ½ cup dijon mustard
  • 1 tablespoon worcestershire sauce
  • 1 cup brown sugar
 
  1. Preheat oven to 400°F (200°C).
  2. Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
  3. Place the ham on the roasting rack over the liquid.
  4. Score the fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
  5. Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
  6. Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
  7. Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
  8. Brush the glaze on to the ham then transfer back to the roasting rack.
  9. Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
  10. Slice the ham, and serve.

Slow Cooker Beef Short Ribs

Simple searing and then transferring to a slow cooker creates this fabulous super tender dish. Perfect for a winters’ day.

Serves approx. 4

3 lbs. beef short ribs (about 6 ribs)

1/2 cup flour

2 medium onions, roughly chopped

salt and pepper to season

3 tbsp. vegetable oil

2 bay leaves

1/2 tsp. dried rosemary

3 sprigs of fresh thyme (or 1/2 tsp. dried)

3 cloves garlic, minced

1 1/2 cups bone broth

1 – 2 cups chopped mushrooms (optional)

Place the flour in a bowl and dredge the ribs to coat all sides.  Place the oil in a large pan or dutch oven and turn to medium/high heat.  Sear the ribs so they are browned on all sides.  

 

 

When well browned, remove from pan and transfer to a slow cooker.  Season with salt and pepper. Add the seasonings, garlic, chopped onions and mushrooms.  Cover with the bone broth and cook for 6-8 hours or until the meat is completely fork tender. Remove the bay leaves and serve.

Crockpot White Chicken Chili

This is a slow cooker recipe sure to win you over. Recipe courtesy of Noqualmsmom.com

Ingredients 

• 3 cups diced onion
• 4 cloves of garlic, minced
• 2 lbs. boneless, skinless chicken thighs
• 2 cans (4oz. each) diced green chilies, mild
• 2 cans (15oz each) cannellini beans, drained and
rinsed (divided, see below)
• 1 can (15oz) garbanzo beans, drained and rinsed
• 1 cup frozen (or canned) corn kernels
• 4 cups chicken broth (divided, see below)
• 1 tsp. ground cumin
• ¼ tsp. ground chipotle powder
• ¼ tsp smoked paprika
• ¼ tsp. chili powder
• 1 tsp. kosher salt

Garnish Suggestions


• sliced avocado
• shredded monterey jack cheese
• crushed tortilla chips
• sour cream
• chopped cilantro

1. In a blender or mini food processor, blend ½ cup of the chicken broth with half of your prepared cannellini beans
(15ouces), and puree. This will act as a natural thickener for your chili. Reserve the rest of the chicken broth and
cannellini beans for the chili.
2. In a crock pot, put your chicken thighs in first, and then add your pureed chicken broth/bean mixture.
3. Add in the rest of your ingredients, including the reserved chicken broth and cannellini beans.
4. Cook on high heat for 6 hours.
5. With tongs, grab the chicken out of the pot (it should be fully cooked through), and shred it with a fork, then
return it to the chili pot.
6. Cook on low another hour or so, until the flavors have melded together.
7. Serve, and garnish with crushed tortilla chips, avocado, cilantro, and other toppings of your choice.

Roast Duck with Balsamic Glaze

For whatever reason, roasting duck seems so intimidating.  I’m not sure why.  They are roasted just as you would chicken, they just take a bit longer to cook through.  Whatever your thoughts are concerning duck, this recipe will have you changing your mind!

1 medium size fresh or frozen duck (thawed completely)

1 lemon, sliced

3-4 heads of garlic

1 small bunch each of rosemary and thyme

salt and pepper

For the Basting Glaze

1/3 cup balsamic vinegar

1/4 cup apple cider

1/3 cup honey

Mix all 3 ingredients together and set aside.

Prepare the duck

Preheat the oven to 350F. Rinse the duck inside and out and pat dry.  Season the inside with salt and pepper.  Place the lemon, garlic and herbs inside the cavity and fold the extra skin inside.  Tie the drumsticks together with kitchen twine.  Score the breast side lightly on the diagonal (see pic) being careful to not penetrate the meat deeply.  Fold the extra skin under the duck and fold the wings under.  Place on a rack in a roasting pan so as to allow the excess fat to drip.  Rub salt and pepper over the scored meat and place into the oven.  Roast for 1 hour. 

After an hour, carefully turn the duck over so as to roast the underside.  Roast for 45 minutes. Open the oven and brush the glaze over the duck and return to the oven.  Repeat this step a few more times until the underside has developed a nice golden color, about 15 minutes. 

 

Gently turn the duck back to breast side up.  Generously baste with the balsamic glaze.  Return to roast for another hour.  During the last half hour, repeat the glazing several times until the meat has taken on a beautiful deep golden color.  At this point the duck should have roasted for about 3 hours.  Remove from roasting pan and transfer to a cutting board or serving platter.  Remove the lemon, garlic and herbs before serving.  

Spring Rolls

I didn’t realize how easy it is to make spring rolls until one of my daughters gave me a simple tutorial.  The picture above is a suggestion of the fillings, but the combinations can be endless.  The key is to use very fresh produce and cooked and chilled seafood or meat.  Make sure your vegetables are chopped finely or thinly enough so they are easy to bite into.  The spring roll wrappers are soaked in water individually, then laid out flat. Place the fillings in the center of the wrapper fold the ends over first, then the sides to form a rolled shape.  If not serving right away, cover with plastic wrap so as to keep the wrappers fresh.  Serve with your choice of any asian dipping sauce.  

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Tuna Poke Bowl

Serves 6

6 small sushi grade ahi tuna filets, cubed

1/2 head romaine lettuce thinly sliced

1 package of farrow, cooked and cooled

1/2 a cucumber, thinly sliced

2 mangos, cubed

2 avacados, cubed

1/4 cup fresh ginger, very thinly sliced

Garnish –

2 scallion stalks chopped into small rings

1 sheet nori seaweed, thinly sliced (optional)

black or white sesame seeds for garnish

Tuna Marinade –

2 tbsp. sriracha

2 tbsp. light soy sauce

1 tsp. sesame oil

Prepare the tuna marinade by mixing the ingredients together.  Add the cubed tuna and set aside.

To assemble the poke bowls –

Distribute the lettuce equally among 6 bowls. Top with the cooled farrow. Arrange the remaining vegetables atop the farrow or on the sides of the bowls.  Top with the seasoned tuna.  Garnish with the sesame seeds, seaweed and scallions. Serve immediately.