Valentine’s Day has come and gone. And while everyone focuses on their significant others (boyfriends, girlfriends, husbands, wives), Valentine’s Day is extra special in our family because it’s Tayta’s Birthday. (more…)
Turkey Bacon
Croissant Breakfast Casserole
It’s graduation day! Our youngest brother, Tarik, is leaving high school behind to start his journey in college.
It’s a big day for us all. It always seems like the youngest takes forever to catch up to the rest of us who have already found our career paths, or are finishing up college in that first step towards adulthood and responsibility. So when the youngest of the pack is growing up and reaching a major benchmark, that’s a pretty big deal. (more…)
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Party Loaf and a Taste of Switzerland
In December 2010, my mom and I took a mother-daughter vacation in Europe. We took advantage of Christmas break to tour four European countries in the span of two weeks.
We started our adventure in Italy, starting in historic Rome and made our way to Venice and Florence, where we splurged on Italian leather, gelato and espresso. Then we spent some time in Switzerland, mainly Lugano, and Lucerne where we spent Christmas Eve and reveled in Swiss breads, cheese and chocolates. We made our way through the snowy Swiss Alps to Paris, where we spent magical nights at the Eiffel Tower and the Avenue des Champs-Élysées. From Paris, we took the Eurostar to London. We extended our stay to spend New Year’s Eve in Westminster to watch the fireworks on the Thames with the backdrop of the London Eye. It was one of the best vacations I’ve taken. Aside from the historic wonders of each location, we were given the opportunity to try specialty foods in each of the four countries. (more…)
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Bacon-Wrapped Sea Scallops
Weeknight meals can get extremely boring, especially when you’re trying to whip things up really fast and trying not to eliminate your hunger by snacking during meal prep. That’s why I love these bacon wrapped scallops. They take way less time than 30 minutes, they’re packed with flavor, and super filling. (more…)
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Egg Cups – Two Ways
I love spending quality time with my mom. It’s amazing how much closer my mom and I have gotten as I’ve gotten older. It must be that once you’re done with trying to get away with things, you have something in common with her that all of sudden makes you understand why she thinks the way she does. That’s just my theory.
So my mom and I spent the weekend on a staycation together. And what better way to bond than over breakfast. I wanted to try out these egg cups but I decided to make them two ways with turkey bacon and without.
Turkey Bacon Egg Cups
Ingredients
3 slices Pepperidge Farm Very Thin Whole Wheat Bread 3 large Eggs 3 slices Turkey Bacon Cooking Spray Sea Salt, to taste Pepper, to tasteDirections
Preheat oven to 375 degrees. Spray a 6-cup muffin pan with cooking spray. Using a round cup or cookie cutter, cut circles into each piece of bread. Place the bread rounds at the bottom of each muffin cup. Toast in the oven for 5 minutes. Place one slice of turkey bacon inside of each cup with the scalloped side up. Crack one egg into each breaded, bacon-lined cup. Sprinkle with salt and pepper. Bake for 20 minutes (less if you want the yolks runny).Toast Egg Cups
Ingredients
3 slices Pepperidge Farm Very Thin Whole Wheat Bread 3 large Eggs 3 tablespoons shredded Parmesan Cheese (or any cheese) Cooking Spray Sea Salt, to taste Pepper, to tasteDirections
Preheat oven to 375 degrees. Spray a 6-cup muffin pan with cooking spray. Cut the crusts off of each piece of bread. Place each piece of bread into the muffin cups. Sprinkle cheese in each cup. Crack one egg into each cup. Sprinkle with salt and pepper. Bake for 20 minutes (less if you want the yolks runny).
Nutrition Information: (Serving size, 1 cup)
Turkey Bacon Egg Cups – Cals 125. Carbs 4. Fat 8g. Protein 9g. Sodium 276mg.
Toast Egg Cups – Cals 131. Carbs 7, Fat 7g. Protein 9g. Sodium 21mg.
