Saturday, June 23, 2012

Homemade Egg McMuffin

One of my favorite breakfast meals is an Egg McMuffin from McDonalds. Thankfully there isn't a McDonalds on my route to work or I might be 500 pounds.

While browsing Pinterest I came across a recipe for a homemade, make-ahead healthier version of the McDonalds Egg McMuffin that Monica at The Yummy Life created. It was on the top of my list of Pinterest recipes to make and since it's summer break I had time to make them one morning. I like this recipe because I know exactly what I am eating - sometimes looks can be deceiving when it comes to fast food....but sometimes the convenience is just so easy! I am sharing my version of the Egg McMuffin, which has a few differences from The Yummy Life, mainly due to grocery store options :)

Homemade Egg McMuffin

English Muffins
Canadian Bacon
Sliced American Cheese

Spray a muffin tin or ramekins with cooking spray and add an egg to each. Add pepper to your liking.

The most ideal way to bake the eggs are in jumbo muffin tins or ramekins so the egg will be the same size of the muffin, but I used what I had. The regular muffin tin, which I used, doesn't allow the egg to be very flat so the sandwich was a little chunkier.

Bake the eggs at 350 degrees for 25-30 minutes, until they are set.

While the eggs are baking, prepare the English Muffins.

You will need Canadian Bacon and sliced cheese of your liking. I used American cheese, but any sliced cheese would work.

Slice the English Muffins in half. I used my Pampered Chef bread knife that I love! But any knife will work :) (Do you need this knife? I can get you one!)

Add the cheese slices and Canadian bacon. I preferred mine to be toasted so I popped it in the toaster oven for a few minutes. If you don't have a toaster oven, you can put your muffins into a regular toaster to toast them before adding cheese and bacon or leave them untoasted.

Add the baked eggs when they are ready and for extra flavor you can spread a little jelly on to make them extra yummy.

Wasn't that super easy?? I made six so we could eat on them the next few days for breakfast and they were gone two days later. These are great because you can make them ahead of time, freeze them, and pop them in the microwave as you are getting ready to leave for work!

Thanks to The Yummy Life for this great recipe!

- Posted using BlogPress from my iPad

Friday, June 15, 2012

Show Us Your Life: Master Bedroom

I have never participated in the Show Us Your Life link up at Kelly’s Korner, but since I have never really posted pictures of our ‘new’ house room by room I thought I’d join in today! 
Ok, so our house isn’t THAT new..we built it and moved in three years ago, but it still feels pretty new!

So…welcome to my bedroom!

As you walk into our bedroom from the hallway, this is the view you see. 


I knew when we were building the house that I did not want a traditional headboard in our bedroom.  I found these wonderful antiqued doors and had my handy builder dad connect them to make a headboard.  I love it!


I’ve always loved this Pottery Barn shelf and had purchased it for our old house and it fit in our bedroom perfectly.



My mom found this cute little turquoise bistro table at a warehouse sale in Little Rock from a company that I am a dealer for.  She also found two burlap table cloths that we had been eyeing at market for $300 a piece and she snagged them at the warehouse sale for $30 a piece!  So, we put together this cute little table in the corner of the bedroom. 


Oh, the entertainment center.  It has been with me for as long as I can remember, but I was tired of the wood color…so I painted it orange, hated it…painted it turquoise, hated it…and finally just decided on a cream glaze…and love it!  Don’t look too close.  I’m no painting professional! The tree is from Pottery Barn – a Christmas item, but I leave it out year round.  I like the outdoorsy feel of it. 


The lantern on the wall came from the warehouse sale too.  And the best part about it???  The candle is battery operated! 


That is a peek into our bedroom.  Hope you enjoy!

Saturday, June 9, 2012

Southwestern Chopped Chicken Salad

I have made my fair share of Pinterest recipes that I didn't just love. This was not one of them. This, my friends, was wonderful! My dad was up here last week and instead of going out to eat (since we have so many options...three to be exact) I decided to cook for the ol' man...and the farmer of course. My dad loved this salad, informed me that it was one of the best meals I've ever made, and has decided that if we ever open a restaurant this will be on the menu. It was soooo good!

For this salad, I used romaine lettuce, chopped fine, but you could use whatever lettuce you like or have on hand. For the chicken, I used John Soules Chicken Breast Fajita Strips. Also, since it was a last minute meal, I didn't have time to go to Walmart and just ran to our local grocery store. Well, the good ol' Mayflower doesn't have the largest selection when it comes to Greek Yogurt and I didn't really think berry flavored would be too tasty for the dressing. So, I made a very delicious dressing by making the homemade ranch dressing from the packet and adding taco seasoning. Very simple!

I forgot to take a picture of our salad so I've shared the photo of the salad on Pinterest.

Southwestern Chopped Chicken Salad

2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

In a large bowl, stir all dressing ingredients together. Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking. Top with tortilla chips. Enjoy!


- Posted using BlogPress from my iPad


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