Recipe-Baked Egg & Broiled Grapefruit Breakfast

Hey Cats!

It’s class day for me! I love only having school two days a week because it gives me the illusion that I have copious amounts of free time, but it’s a little hard to switch gears every day! I’m hoping that I will get used to it soon. Per usual, I’m trying to start the semester off strong by staying on top of my work, which is going surprisingly well- mostly because I know I’m going out of town this weekend and I’ll have to finish my online assignments before the weekend if I’m going to get them in on time! So we’ll see how long this lasts.

One thing I like about my schedule this semester is that I have time on the days I go to work to take my time in the morning. I can blog a little, maybe have two cups of coffee, and cook breakfast if I wake up early enough! Most important is cooking breakfast, obviously. I have a new favorite recipe that I’ll be sharing with you today. I made it almost every day over Christmas break, and it’s just soooooo good.

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Something about baking an egg makes it extra delicious. And you can add lots of toppings to make it even better! Here’s what you need:

-1 egg

-spices of your choice (see below for my favorite combos!)

-Cheese of your choice

Here’s what you do:

1. First, pre-heat your oven to 350.

2. Spray a ramekin, coffee mug, or muffin tin with cooking spray. I prefer using a ramekin, but we don’t have any at my apartment, so I experimented with both a coffee mug and a muffin tin. The coffee mug made me nervous and got super hot, so I think the muffin tin is the way to go. Plus, if you want to make more than one, it would work well!

3. Crack an egg into the ramekin. Season with salt & pepper.

4. Next, add your spices and cheese. Here are a few of my favorites:

-dill and parmesan cheese

-sriracha or hot sauce and cheddar cheese

-crushed red pepper flakes and cheddar cheese

5. Bake for 12-15 minutes, or until the egg is cooked all the way through. Sometimes I like my yolk a little undercooked, but you should definitely make sure the white is cooked through. You may have to poke through the cheese, but please make sure it’s safe to eat- I don’t need to feel guilty about any of you contracting salmonella.

6. Enjoy!

You’ll also notice that there’s a broiled grapefruit in the photo. This is a great addition to a balanced meal, not to mention it’s really yummy. Here’s what you need:

-1 medium grapefruit

-1-2 tablespoons brown sugar

Here’s what you’ll do:

1. Set your oven to High Broil.

2. Cut your grapefruit in half and place cut-side up in a pan (I just use a circular cake pan).

3. Sprinkle a little brown sugar on each half. I use closer to 2 tablespoons, and I like to make sure it’s spread evenly over the flesh of the fruit.

4. Broil for 3-5 minutes, or until the fruit is bubbly. Just be sure to keep an eye on it, it burns very quickly!

5. Enjoy!

Honestly, I probably wouldn’t make both of these things on a school morning- this is more of a Saturday breakfast. But you should definitely try it out! And if you think of any other cheese/spice combos for the eggs, let me know- I’m always looking to switch it up!

That’s all for meow!

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Recipe- Easy Cheez-It Chicken

Hey Cats!

I’ve been getting creative with my dinner this week in an attempt to use up all of my food before I go home for a few days. It’s a challenge, but it’s led to some delicious creations that I’ll definitely be making again! The other day I was staring into the pantry and a box of Cheez-It’s caught my eye. Who knows how long they’d been there, but it gave me an excellent dinner idea- breaded chicken using crushed-up Cheez-It’s instead of bread crumbs. It’s crunchy, cheesy, and incredibly easy- everything I ever want out of dinner.

Also, these are measurements for 1 chicken breast, so if you’re wanting to make a larger batch, adjust accordingly!

Here’s what you need:

-1 chicken breast, thawed

-2 tablespoons flour

-salt and pepper to taste

-1 egg

-A few dashes of hot sauce (I use Tabasco)

-!/2 cup Cheez-Its, crushed

Here’s what you do:

1. First, preheat your oven to 400 degrees.

2. Next, mix together your flour, salt, and pepper in a small bowl.

3. Then, whisk together the egg with a few dashes of hot sauce- just for a little kick!

4. Crush your Cheez-It’s and add them to a separate small bowl. You can do this with a rolling pin, or you can release all your end of the semester frustrations and pound them with your fists, like I did. It’s your personal preference.

5. Set the three bowls in an assembly line, like I did with my cute little ombre bowls.

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6. Then, take your chicken breast and dip it first in the flour, making sure it’s coated, then the egg, then the cracker crumbs. Make sure when you dip it in the cracker crumbs, it’s coated well- you may have to get a little messy!

7. Bake in a greased baking pan for 20-25 minutes, or until the chicken is cooked all the way through.

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I had mine with rice and my latest favorite veggie, roasted brussels sprouts. A delicious, easy meal for the middle of the week!

That’s all for meow!

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Simply Delicious Salmon + Asparagus

Hey Cats!

The past couple of weeks have been super busy. Between school, meetings, Aggie football, and other weekend shenanigans, I’ve been neglecting Sweet Cats! a bit…sorry! I have so many ideas, but so little time to blog!

One of the things that has been eating my time is cooking dinner. Don’t get me wrong, I love cooking for myself, but it can definitely be a challenge to not only come up with meals for just one person, but to also come up with recipes using what I have on hand! One of my current favorite meals is salmon. I recently came across a package of frozen salmon with 4 pieces for $10- a steal when it comes to salmon! I snatched it up, excited to see how many different recipes I could try.

Tonight, I made a very simple recipe from my culinary hero, Ree Drummond the Pioneer Woman. You can find her recipe here, but I altered it a bit, so I’ll go ahead and share what I did.

You will need:

-1 serving of salmon (about 4 oz), thawed

-2 tbsp olive oil

-sea salt

-ground pepper

-dill weed

Here’s what you do:

First, brush 1 tbsp of olive oil onto one side of the salmon. Sprinkle liberally with salt, black pepper, and dill weed.

-Flip it over and repeat on the other side

-Place the pan in a cold oven, and then turn to 400 degrees.

-Cook for 25 minutes, or until salmon is flaky and opaque.

That’s it! It doesn’t get any more simple than that, ladies and gents. I really like this, because it is so simple. The salt and pepper give it a bit of flavor without overpowering the salmon itself, and the dill adds a little variety. SO. GOOD.

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I paired mine with rice and blanched asparagus. This has become my new go-to meal, and it makes me feel like I’m really healthy when I eat this. I didn’t really like asparagus, until I tried it blanched- I tried doing a cleanse where you ate salmon and blanched asparagus once, and that’s when I discovered this lovely combination (without the rice, obviously). And no, I did not finish the cleanse. I lasted about 16 hours and then I was dramatically hungry. Anyways, here’s how you blanch asparagus:

You will need:

-Fresh asparagus spears, ends snapped off

-Water

Here’s what you do:

-Bring a giant pot of water to a boil. It doesn’t matter how much, as long as all your spears will fit inside and be completely submerged.

-Once boiling, drop in your asparagus and let boil for 2-3 minutes.

-Remove asparagus from boiling water and immediately transfer to a bowl filled with ice water. This will cool the asparagus while preserving its bright green color.

I serve mine with a “dipping sauce” of Greek yogurt mixed with brown mustard, and I eat it with my fingers. Julia Child says this is perfectly acceptable.

So there you have it- a very simple and very healthy weeknight meal!

That’s all for meow!