Sunday, March 24, 2013

Today I ate Key Lime cupcakes!!

I inherited a bunch of lines from work, so I had the idea to make Key Lime Pie cupcakes. I got the recipe from Pinterest and used Gluten free graham crackers for the crust. (Click Here for the Recipe) They are just a little too tart to eat too many so that will help with portions.

Sunday, March 10, 2013

Today I ate.... Corned Beef

Blech.. It's how I feel after eating it. I'm not going to post a picture because I forgot to take one. The first time I had corned beef is after a Saint Patricks Parade in Chicago. Cooked by an authentic Irish family. I had never had it before and wasn't a fan of the taste or texture. Tonight was the second time my husband purchased a slab of beef for corned beef. I did try it, yet again, and still do not enjoy the taste. I did add some mustard, which helped, but the overall taste isn't sitting well. Luckily, I don't have to have it until Saint Patricks day rolls around next year.

Saturday, March 2, 2013

Today I ate... Homemade Macaroni and cheese and homemade chicken nuggets

The macaroni and cheese is something I threw together. I made a roux, added some pesto Gouda and aged havarti from Trader Joes and added it to Schar Anellini pasta.

The chicken nuggets are from a few different recipes. I took a pack of ground chicken and mixed one egg, salt and garlic with it. I then formed them in nugget shapes and breaded them with Schar breadcrumbs. I froze them earlier so today I was able to pop them in the oven for 25 minutes at 350. After brushing the, with a little butter to help with browning.

When I was younger my grandma Viola would make the best homemade Mac and cheese and I can never seem to replicate it. I think she used velveeta and I'm a little afraid to use that now, who knows maybe someday.

*If anyone ends up reading this and is interested in recipes just comment and I'll be more specific regarding ingredients.

Wednesday, February 27, 2013

Today I ate a Yummy breakfast sandwich

In High School I uses to play volleyball. Before the school year started we would have two-a-day practices. Between practices I would come home and make egg sandwiches. At that time they included: white bread, cheddar cheese, bacon and egg. Now my ingredient selection has been taken up a notch. This past Sunday after my workout my sandwich included: Farm fresh eggs (delivered to our door every other Friday), Udis's Gluten Free bread, avacado, thick cut bacon and arugula. It was delicious. The photo does not do it justice but trust me my egg sandwiches have come a long way since High School.