Monday, November 21, 2011

My Favorite Breakfast Sandwich

I don't know why I haven't blogged about this before, seeing as how I eat them a few times a week. I'm talking about breakfast sandwiches. Now in my blog about food I don't like that makes people angry/confused, I mentioned that I don't like going out for breakfast. However, I love making breakfast at home or having my dad make it for me (he's seriously the best breakfast man ever!). I don't have a ton of time in the morning, but I make sure I leave at least 15 minutes to eat breakfast, drink coffee, and read the funny pages (yes I still do that).

Egg and Cheese Breakfast Sandwich
2 Eggs
1/4 Cup Extra Sharp Cheddar Cheese (Cabot shredded is best, reduced fat if you want)
1 Arnold Sandwich Thin (I use multigrain)
Sriracha (Asian hot sauce)

First things first, open the sandwich thin and put the cheese on the top piece. Place in the toaster oven and cook on medium/light. While this is cooking, take out a bowl with a round bottom. Butter the bowl and the sides (cooking tip: turn a zip-lock bag inside out, put your hand in the bag, and butter on the outside of the bag. When you finish buttering, simply turn the bag right side out, seal it, and throw it away). Put one whole egg and just the whites of the second egg into the bowl. If you like your yolk hard, poke it with a fork before cooking. Place plastic wrap over the bowl and microwave for 1 minute and 15 seconds.

When the cheesy bread is done, squirt ketchup and Sriracha on the top half (as much as you desire). The egg will be hot, so I use a spoon to help get it from the bowl to the bottom half of the bread. Place the top half on the egg and you have completed your sandwich!

I like to eat spicy food for breakfast because it wakes up my mouth. You can omit the Sriracha, substitue for a different hot sauce, and add anything else you like to the sandwich (bacon, sausage, onions, etc).

Enjoy :)

Nutrition Facts:
Calories: 272
Protein: 22g
Sodium: 700mg
Carbs: 25g

Monday, November 14, 2011

Buffalo Chicken Rolls

I discovered a simple, yet amazing looking recipe on Pinterest last Friday- Buffalo Chicken Rolls. I love buffalo chicken and I love finger foods, so I thought I'd give it a shot. The recipe came from an inspiring blog about a girl who lost 135 pounds through healthy eating and exercise. It's a great blog with some delicious looking recipes that I thought I should recreate. I usually alter recipes quite a bit to make them my own, but I only did one alteration in this case and they came out fabulous. They are a bit time consuming but very easy to make!

Buffalo Chicken Rolls (pictures and recipe directly from Can You Stay For Dinner?)

12 egg roll wrappers (they are in the produce section at the grocery store...took me a while to find)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup mozzarella cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Frank's Red Hot Sauce infused sour cream for dipping

To cook the chicken quickly and in bulk, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stove top, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the mozzarella cheese over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls, then place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

Nutrition Information for 1 roll: Calories: 103, Fat: 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb: 9.9g, Fiber: 0.5g, Sugars: 0.3g, Protein: 8.1g

My changes: Everyone who knows me knows that I hate Blue Cheese so so so much. The original recipe calls for Blue Cheese crumbles instead of mozzarella, and Blue Cheese dressing to dip instead of my crazy sour cream mixture. I also just made a pound of chicken instead of the required amount so I have plenty of leftover buffalo chicken for sandwiches :)



Tuesday, November 1, 2011

What to do with wine corks

If you are like me, you like to drink wine. I really only drink white wine, but as I'm going to a wine tasting in Boston this coming Saturday, I am going to give red a chance. But this got me thinking- what do people do with their wine corks when they are done? I thought I'd explore some ideas for DIY projects to do with used wine corks!

1. Tuscan Wine Relief Cork Display Wall Art

I stumbled upon this wall art while shopping for a housewarming gift. It's a really great way to keep and store your corks without them getting in the way or overcrowding junk drawers. This isn't technically a DIY project, but more of a gradual creation. You could even dye the corks different shades of reds and green to represent the grapes that the wine is made from!

2. Turn Corks into Candle Holders

I found this idea on Pinterest and thought it was a good reason for me to start drinking more wine (or taking corks from friends). Candle holders can be expensive if you want the fancy good ones, and the cheap ones are usually boring. All you need in order to make one cork candle are corks, a tea candle, a large glass cylinder, and a small glass cylinder. The blog that gives instructions mentions that the smaller glass is from a Dollar Tree, so you can imagine what an inexpensive but cute project this is.
3. Wine Cork Coasters

The top coasters are definitely easier to make than the bottom. All you need are cheap, square picture frames with the glass and backing taken out, hot glue, and 8 corks per coaster. The bottom coasters are unique and could also serve as trivets for hot dishes, but are difficult to make. For the bottom coaster, you have to slice corks with a sharp knife to get them all in a uniform size. Then, you would have to stitch them together with a needle and thread (the difficult part). I wonder if a stapler would do the trick...

4. Make a Homemade Piece of Art
One of the best things about cork is that it is 3 dimensional. Many little kids have those wooden/plastic letters from Michael's that correspond with the first letter of their name. They paint them, add stickers to them, or leave them white and hang them in their rooms. Pictured above is one of those cheap, wooden letters, covered in corks. Since this one doesn't look very kid friendly, I bet it would be super easy to dye the corks and then adhere them as a fun project!

5. Wine Cork Bottle Stopper

This last idea is probably the most common use for recycled cork. Cork is used in wine bottles to prevent the wine from leaking before you open it, so it makes perfect sense to use cork for the same thing when you haven't finished the bottle. You simply cut down the cork at an angle so the bottom is thin, and attach some little trinket lying around your house (like Legos for example). Clearly the person who made this giraffe bottle stopper is one of those people who buy little memorabilia from everywhere they go in the world.