June 14 Protein McGriddle Muffins

June 14

Protein  McGriddle Muffins

This is a homemade version and a healthier version of McDonald's sausage egg mcgriddle sandwich.

Which I love but do not like to eat often. I make a batch, freeze them and pull them out of the freezer and microwave them for an on the way to work breakfast. 

1/2 lb ground breakfast sausage or sausage links, cooked and cut in bitesize pieces

3 TB maple syrup

1 1/4 c Kodiak Buttermilk Power Cakes mix, spooned and levelled

5 large eggs

1 1/2 c shredded sharp cheddar

1/3 c milk

Heat a pan to medium heat. Add sausage. Brown and crumble. Turn off the heat and stir in the maple syrup. Transfer sausage to a large mixing bowl. Let it cool to room temp, at least 5 minutes. 

Once sausage has reached room temperature, add pancake mix, eggs, cheese and milk. Stir to combine.

Spoon batter into prepared muffin pan. 

Bake at 350 for 20 minutes or until tops are set and lightly golden. 

Jun 13 Rice Pudding

I. Love. Rice. Pudding. This one is from Pinterest. It's a good one! This recipe is like one you would get at a rice pudding dessert shop.  

1 c white rice (rinsed)

2 c water

4 c whole milk

1 c sugar

1/2 tsp salt

2 large eggs (beaten lightly)

1 tsp vanilla

1/2 c raisins (opt)

1 TB butter

Rinse the rice well and combine it with the water in a saucepan. Bring it to a boil then lower the heat and let it simmer until the water is mostly gone. (15 min)

In a different large pot, heat the milk over a medium heat until warm but not boiling.

Stir in the sugar and salt into the warm milk, mixing it well until the sugar dissolves.

Once the rice is tender, add it to the warm milk mixture and stir everything together. 

In a small bowl, lightly beat the eggs. Slowly temper the eggs by adding a few spoonfuls of the hot milk mixture to the eggs while stirring fast so they don't curdle, then pour the egg mixture back into the pot. 

Keep stirring the pudding on low heat until it thickens up a bit and the eggs are fully cooked.

Mix in the vanilla, raisins and butter until the butter melts completely.

Allow the pudding to reach the consistency you prefer by coking it for a few more minutes, stirring constantly to prevent burning. 

Remove the pot from the heat once it is nicely thickened. 

Serve warm or let cool in the fridge. 

Red Lobster Cheese and Garlic Biscuits

www.jamiecooksitup.blogspot.com  Time: 10 minutes prep + 10 minutes baking  Yield: 12 biscuits Recipe adapted from All Recipes 1  3/4  C flour 1/2 t salt 1/2 t baking powder pinch granulated garlic (or garlic powder) 1 t dried parsley 5 T cold butter  1 C milk 1 C cheddar cheese, shredded   3 T butter, melted 1/8 t granulated garlic (or garlic powder) 1. Get your self a large bowl. Toss the flour, salt, baking powder, pinch of garlic and parsley together to mix.  2. Cut your cold butter into chunks.3.Add the butter chunks to the dry ingredients. Using a pastry blender cut the butter into the mixture.  Keep mixing until it looks like coarse crumbs.  Should only take a couple of minutes.  4. Make a well in the bowl. Pour your milk right on into that well. Using a wooden spoon and mix the ingredients together. Don't over mix here. You should stop mixing just before everything is incorporated.  5. Toss your shredded cheddar into the bowl and stir just until incorporated.  6. Spoon the dough onto a large cookie sheet that has been sprayed with cooking spray.  7. Bake at 450 degrees for 10 minutes, or until golden and crispy along the tops and bottoms.  8. To your 3 T melted butter add 1/8 t of garlic.  9. Brush the hot biscuits with the garlic butter and serve. They are best served warm from the oven.

Creamy Scrambled Eggs

Cream Scrambled Eggs

You Tube Inspired

In a cold sauce pan crack 3 eggs and add 1/2-1 TB butter.  Put on stove at medium high.  Stir constantly  with with a rubber spatula until eggs are a creamy and not shiny.  That's it! Serve.

You may double the recipe.

Skillet Chicken with Mustard Cream Sauce

3-4 (6 oz) boneless skinless chicken breast
Salt and freshly ground black pepper
2 TB olive oil
1 clove garlic, finely minced
1/4 cup chicken broth
1/2 c heavy cream
2 TB Dijon mustard
1 tsp chopped fresh thyme, plus more for garnish
1/2 tsp dried sage
1 tsp honey

Heat olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to hot oil in skillet and cook 5-6 minutes per side until cooked through (chicken should register 165 degrees in thickest part of chicken on an instant read thermometer). Transfer to a plate, cover with foil to keep warm.

Add garlic to remaining oil in pan and saute 10 seconds, then add chicken broth, cream, mustard, thyme and sage and cook, stirring constantly, until thickened slightly, about 1-2 minutes. Stir in honey and (if need) season lightly with salt. Serve chicken with sauce over top and garnish with additional thyme leaves if desired.

THM- Good Girl Moonshine

Barrett, Pearl; Allison, Serene.
Trim Healthy Mama Cookbook: Eat Up and Slim Down with More Than 350 Healthy Recipes.

SINGLE SERVE – MAKES 1 QUART TO BE SIPPED ON ALL DAY (CAN BE DOUBLED FOR A 2-QUART SIPPER)

Stay hydrated with this slimming, health-promoting drink. It’s your Baptist-friendly buzz toddy— no alcohol involved, yet it just might make you say “Eeee Ahhh!” and do a wild karate kick after you take your first sip. It is refreshing, zingy, and tantalizing; many Mamas doing the THM plan have found it helps them kick the soda habit. Ginger and apple cider vinegar, the superfood stars of this drink, are both powerful digestive aids. GGMS (this recipe’s affectionately abbreviated name) detoxifies, clarifies, alkalizes your body, and aids in weight loss. It can also be made with sparkling water for a fizz effect or with any fruit-flavored herb tea.

1 to 2 tablespoons apple cider vinegar (preferably one with mother)
1 teaspoon ground ginger (see Note) 2 to 4 doonks Pure Stevia Extract, or 2 to 3 teaspoons Super Sweet Blend, or to taste Extracts of choice (optional; for different flavors)
Water and ice cubes

1. Put the vinegar, ginger, sweetener, and extract of choice (if using) into a quart-size jar. Add a little bit of water so you are able to stir the ingredients.

2. Fill the jar with ice cubes, then add more water (or cooled tea of choice) until the liquid  reaches the top of the jar. Stir well, then taste and adjust the flavors to “own it!”

(My note:  I had the juice of 1/2 of a lemon in this also.  Yummy. )

NOTE: If you’d rather use fresh ginger, blend a good-size nob of the root (about 5 ounces) with ¾ cup water until it is completely broken down. Now add 1 ¼ cups more water (for a total of 2 cups) and blend well again. Pour into ice-cube trays and place in freezer. When frozen, put the cubes in zippies and store in the freezer. Use 1 or 2 of these ginger cubes in place of the powder in your Good Girl Moonshine.

June 12 -Sour Dough Waffles

1/2 c butter
1 c starter
1 c milk
1 1/2 flour
1 tsp salt
1 TB brown sugar
2 eggs, beaten
1/4 tsp baking soda mixed with 2 TB flour

12 hours before Waffle time:
Mix the first 6 ingredients. Cover with plastic wrap. Let sit at room temp for 12 hours (8 to 14). 
Waffle time:
Sprinkle the soda/flour mixture over waffle batter and whisk briefly. Whisk in the beaten eggs. Make the waffles. 
Serve with berries and cream or
Buttermilk syrup