Oh y'all I'm addicted... I have a serious obsession with my pressure cooker. I've been wanting one ever since I taught the pressure cooking class at Williams-Sonoma back in the fall! I finally got myself one and I'm in love with it. You can find one here. I sincerely wish I had one of these to give away to you, because they are seriously amazing... Maybe Cuisinart will hear my plea, and offer one up but no pressure (LOL pun totally unintentional but awesome so I'm keeping it)
Hey guys! Quick post this evening... Today was a lonnngggg day. To tell you the truth, I felt like I was in 50 places at once today, so by the time 5 o'clock came around, I wasn't feeling much up to making dinner. But, like a good housewife (yeah right lol), I texted Matt to see what he wanted for dinner. To my pleasant surprise, he texted back that he was already making spaghetti and had made enough for me as well... what a keeper! But for those of you who have read the blog before, you probably know how I feel about Matt's famous spaghetti with meat sauce.
I figured I'd take the spaghetti and make something else to go on top, since I wasn't crazy about the idea of Ragu and ground beef (in Matt's defense, I had just read on twitter about some meat company that just recalled and insane amount of ground beef for salmonella...and even though it wasn't our brand, it was just kind of unappetizing). SOOOO, I figured that I wanted to come up with something that I could just throw together in a jiffy so that I could pile it all in a bowl, curl up on the couch, and watch Stabler and Benson throw some perverts in jail.
I brought this lovely little tart to a dinner party at Matt's boss' house and it was a huge hit. Since the party was on a weeknight, I needed something that I could make the night before and keep at room temperature to bring to the party. I found this recipe on Pinterest and tweaked it just a touch. This recipe was so easy and required pretty minimal effort, especially because I used store-bought puff pastry. I will definitely make this again but may even change it up a bit by adding some drizzles of a good balsamic, or a touch more goat cheese.
Just a quick post for tonight since I have been insanely busy at work and my whole world feels like a whirlwind BUT that's not really a good excuse to not keep updating for my readers! I posted these little egg cups on instagram ages ago and promised the recipe. So here you go! I got the idea from pinterest (duh where else?). I basically just used what I had around and I think you should do the same. Don't feel constrained by recipes! Use them as a guide :)
6-8 pieces of ham
6-7 eggs (I even had enough egg left over to make myself an omelet while these bad boys cooked in the oven)
About 1/2 cup chopped zucchini
1/2 cup onion sautéed
salt and pepper to taste
juice from 1/4 to 1/2 lemon
About 3 oz goat cheese
Chives (finely chopped for garnish)
Preheat oven to 400
Beat eggs in a bowl
Line a muffin tin with the pieces of ham (I ripped mine up and just layered them so that they lined the entire hole, even around the sides...you can see it coming up the sides)
Saute zucchini and onion for about 10 minutes over medium heat, then add the lemon juice and salt and pepper
Into the bowl with the eggs, add in sautéed zucchini and onion and then the goat cheese
Pour egg mixture into ham cups then top with a sprinkle of fresh chives
Bake in oven for 20 minutes
Allow to cool a bit before eating (can eat them warm, room temperature, or even right out of the fridge!)
Super super easy and a great way to have a couple days worth of breakfast for the whole family already made ahead of time! Like I said above though, make it with whatever you have around! Any fresh produce you have would be great... tomatoes, spinach, mushrooms etc.! Be creative!
P.S. Thank you everyone for sticking with my through this crazy time in my life! It's good to be busy, for sure, and I love it... but I do feel bad leaving y'all out to dry! Thank YOU!