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Eat Inspire Main Courses

Tasty Tea Cup Eggs

A few years back while flipping through one of my beloved magazines I saw eggs cooked in a cup. I remember tucking the image into that part of my brain where I like to store things for future use. And like many of the things I carefully store away in my brain for future use, it has sat there doing nothing ever since. Yesterday after a second cup of coffee I was inspired to finally put this tucked-away-for-another-day idea to some good use.

It was surprisingly simple so I thought that some of you dads out there might want to dazzle your wife or mother this weekend for Mother’s Day with a darling tea cup egg. This could also be a fabulous way to start her day for her birthday or for your Anniversary or just because any ole day. Perhaps you could even buy new tea cups and actually give that special lady a delicious treat and a sweet gift to enjoy for many moments to come. It’s just a thought (you can thank me later).

Here’s all you have to do.

Place four tea cups in a flat pan and spray the inside of each cup with some cooking spray to prevent the eggs from sticking.

Crack one egg in each of the cups.

Sprinkle some red pepper flakes on top of each egg or whatever toppings you like.

Fill the bottom of the pan with about a 1/4 of an inch of water.

Next, you’ll need some wax paper. I opted to use wax paper rather than a lid because the tea cups are a tad taller than the pan and I was worried that they may chip with a lid. Just cut the wax paper  into a circle that covers the pan but make sure not to let any hang over the edge, you don’t want it to accidentally catch on fire.

Place the pan on the stove over a high setting to allow the water to come to a rolling boil then turn down to a gentle simmer.

After about 5 minutes, take a peek and see how the eggs are cooking.

Cook for about 5-8 minutes depending on how you like your eggs to be cooked.

Carefully remove the cups from the pan they will be hot.

Serve the tea cup eggs with some fresh fruit or even a slice of toast would be nice.

Dig in and enjoy the savory spicy goodness.

Tasty tea cup eggs are a perfect treat any time of day.

Think I’ll dig into that tucked away part of my brain more often.

To all of you wonderful moms out there Happy Mother’s Day!

Eat and be merry!

~Wenderly

 

Tea Cup Eggs

(serves 4)

What you’ll need:

4 tea cups
4 large or extra large eggs
sprinkling of red pepper flakes
pinch of salt & pepper
1/4 cup water

What you’ll do:

Place 4 tea cups into a flat pan. Spray cups with non-stick cooking spray. Crack one egg into each cup. Sprinkle eggs with red pepper flakes. Put 1/4 inch of water into bottom of pan. Cover top of pan and cups with wax paper cut to fit over top without hanging over the sides. Place pan onto high setting and allow to come to a rolling boil then turn down to a bubbling simmer. Cook 5-8 minutes until eggs are cooked to your liking. Sprinkle with some salt & pepper. Carefully take tea cups out of pan with an oven mit, cups will be hot.

Serve with fresh fruit and ENJOY!

 

Categories
Decorate

Nesting – Decorating for Spring

I love nesting for spring with fabulous finds I have to fluff my home.

This Spring I’ve been busy nesting. And by nesting I don’t mean getting ready to give birth to a bouncing baby.

Oh heavens no. 

I mean that I’ve been doing what I do when life gets tough and I need a distraction from stress and certain realities that occur in my life when I’m not quite ready to embrace them. Realities like my first born baby will be finishing her middle school career in a mere five weeks and my second born baby will be finishing her elementary school career on the very same day.

It reminds me of how very soon my little baby birdies will be leaving the nest. Snifffffffffff. Sob.

I so love the merry month of May. However, it usually entails a mad rush of social and school activities that requires a color coded calendar to help navigate the chaotic schedules of four people. So it makes perfect sense that in between meetings, emails, choir concerts, lacrosse games, soccer games, dance classes, shopping for 8th grade class D.C trip, deciding on decorations for the 5th grade party and reminding myself to breathe in and out, I clean and set up little displays, vignettes if you will, around my house for all to enjoy.

Don’t you do that when you don’t have the time to do anything else?

You don’t?

Well maybe you should. I find that I get lost in the creativity and the stress just seems to melt away. Until my phone rings and I find myself talking and vignetting and looking for the very phone I am talking on, so that I can snap a photo of the vignette that I am making. 

Cough, cough.

This is my life.

Anyhoo, back to the nests. I love to decorate with nests. They are so simple and so endearing. These are some of the sweet ideas that swirled into my cluttered head as I as nested and de-stressed the other day.

A tiny egg holder is the perfect place to rest a tiny nest filled with tiny speckled eggs.

Milk glass urns make a gorgeous specimen in which the nestle a larger nest filled with aqua speckled eggs. I have two of these urns flagging my kitchen sink.

Nesting | Wenderly.com

I love gazing at them while I wash my hands throughout the day or while I’m preparing a meal. So soothing and relaxing.

My family room mantel is lined with black metal urns with nests filled with pale blue speckled eggs in between.

But my very favorite has to be a nest daintily placed in my antique silver compote.

I love the way the nest filled with my favorite colored eggs is set off by the multicolored tarnished silver.

So simple and elegant. A sweet sophistication. I have this displayed in my family room on my beloved magazine tray. It may become a permanent inhabiter of this most cherished spot.

I love my magazines. My little magazine tray represents a slice of self indulgence that usually involves putting my feet up with a piping hot cup of coffee or a relaxing glass of wine.

Ahhhhhhhhhhhhhhhh. Just gazing at it this very minute makes me instantly relax.

So relaxed in fact that I almost forgot that in a mere five weeks my little birdies will be moving on to middle and high school.

Waaaaaaaaaaaaaaaaaaaah.

At least I’ll still have my sweet Oakley by my side.

Happy nesting and de-stressing.

Wenderly

Categories
Eat Main Courses

Ham & Cheese “Souffle”…It’s What’s for Brinner

I had the pleasure of being invited to host an Eggland’s Best “Brinner” the other night. I’m certain that you’ve heard of Eggland’s Best Eggs but you may be asking yourself “what in the world is a “Brinner”?  A Brinner is breakfast for dinner…brinner. Get it? Clever isn’t it? Wish I could take credit for the clever term however, I cannot.

I mean who doesn’t just love breakfast for dinner?

My nephew Fritz sure does…

If that doesn’t say happy camper than I don’t know what does.

I decided that the perfect scene for our Brinner would be our dining room.

The evening began with family and friends gathering around the table to enjoy each other and a delicious meal.

Henry couldn’t wait to dig in.

There were cousins full of fun and mischief,

followed by tender moments,

that turned into,

tickle fingers,

and uncontrollable giggles and grins.

There were precious moments.

Followed by million dollar smiles,

and delightful conversation,

while dining on fabulous food.

It was a night to remember.

Even Oakley wanted to join in on the fun.

Unfortunately, he was told that Brinner is for humans.

So he curled up at our feet in defeat instead.

I decided to make a cheese and ham “souffle” that my mother in law has made for years. It. Is. To. Die. For. Heavy on the calories mind you, but the perfect hearty dish to serve for a Brinner. We’ve also had much debate on whether or not this delish dish is actually a souffle or not. But for the sake of many years or it being referred to as such, I have chosen to keep the name.

The star of the dish is of course our Eggland’s Best Eggs.

We just love eggs at our house. They are delicious, nutritious and pocketbook friendly. What’s not to love?

Here’s how I make this delectable dish.

The recipe begins with the crust.

Melt *ahem* 1 1/4 sticks of butter (I told you it wasn’t calorie friendly) and pour it into a casserole dish.

Next add 4 ounces of Feta (because everything is betta with feta) and a half cup of Parmesan cheese and mix with a fork.

Once incorporated add 8 Tablespoons of flour one Tablespoon at a time.

Pat the crust with a fork until even, cover the dish and let it sit on the counter for an hour. I do realize that this sounds like a strange request, but my mother in law said to do it, so I did and it turned out to be incredible. So now I’m telling you to do it too.

Trust me.

After an hour cut some honey baked ham into rectangles.

Cover the entire crust with one layer of the ham. Then place Swiss cheese in a single layer on top of the ham.

I know. Decadent, right? But so worth it my friends. So worth it.

Now it’s finally time for the eggs. Crack 7 Eggland’s Best Eggs into a bowl (make sure that there isn’t any shell left behind)

beat the eggs until they are mixed together.

Continue beating as you pour in heavy cream…

this is a rich, creamy heavenly dish y’all. And no I’m not from the south but it just seemed appropriate to say y’all.

Place into a pre-heated 350º oven for 45 minutes until golden brown on top and a fork comes out clean.

It’s heaven in a dish.

I served mine with a mescaline mix salad and rolls. Really, this dish doesn’t need much as a side, a fruit salad would pair nicely as well.

And there you have it!

Brinner.

I highly recommend it. You should try it. You’ll love it.

Wenderly

Disclamer: I was not compensated to do this post. Eggland’s Best sent me a Brinner Box and paid for the groceries that were enjoyed for the brinner.  And as always, my opinions, thoughts and photos are 100% my own.

We have a WINNER!

A big thanks to all who joined in the fun and to the nice folks at Eggland’s Best Eggs!

Congratulations to Star who said…

Yum!! Looks delicious! And such a handsome family too!!! I might do a brinner at my house, I feel inspired! I think I’d make creme brulee french toast…it’s been on my list for a while.

Star I will be contacting you with details!

Happy Brinner!

A Giveaway! ****Closed*****

The nice folks at Eggland’s Best sent me this fun “Brinner Box” to help me out while participating in this fun event and they are also offering one as a giveaway for one lucky reader.

The Brinner Box will include:
* 2 Free EB Dozen coupons (Any variety- classic, cage-free, or organic)
* 1 Free EB Hard Cooked and Peeled variety coupon
* 4 EB ramekins
*  1 EB apron
* 1 EB whisk
* 1 EB spatula
* 1 EB egg timer
* 1 EB eco bag
* 1 EB plush egg

Just leave me a comment below telling me what YOU would serve at Brinner and you are entered to win.

Giveaway starts today Tuesday June 21, 20011 and will end Friday June 24, 2011 at noon. One person will be randomly selected and will be announced sometime Friday.

Here’s the recipe:

Ham & Cheese Souffle

Adapted from my mother in law

(serves 8-10)

Here’s what you’ll need for the crust:

1 1/4 sticks salted butter (melted)
4 ounces feta (crumbled)
1/2 cup Parmesan cheese
8 Tablespoons flour

How to make the crust:

Melt the butter and pour into casserole dish. Add feta and Parmesan mix with a fork until incorporated. Add flour one tablespoon at a time mixing between each addition. Pat mixture flat with fork. Cover and set aside on counter for one hour.

Here’s what you’ll need for the souffle:

7 eggs
6 ounces of thinly sliced honey baked ham (cut into rectangles)
4 ounces of sliced Swiss cheese
1 pint heavy whipping cream

Here’s what you’ll do:

Place ham rectangles in one layer on top of crust. Then layer Swiss cheese on top of ham. Beat eggs until incorporated in a bowl. Slowly pour heavy whipping cream into eggs while continually whipping the mixture.  Pour egg and cream mixture over top of crust, ham and Swiss cheese. Bake at 350º uncovered for 45 minutes until golden brown and a fork comes out clean.

Serve and enjoy your Brinner!

 

Categories
Eat Main Courses

Green Chilies and Cheese Quiche Recipe

This quick and delicious quiche recipe will instantly become a staple in your kitchen. It’s a savory dish that we enjoy for dinners as well as breakfast, lunch and brunch.

Quiche gets a bad rap.

I’ve never really understood exactly why that is the case.

You know the saying, “real men don’t eat quiche”? Well I’m here to ask the question, “can real men make quiche?” and to be even more exact, “can real men make quiche…for their Queen?”

And I’m not talking about the Queen of England folks, although many people are this week.

Nope.

I’m talking about all of the soon-to-be-pampered-like-a-queen mom’s out there!

Mother’s Day is almost a week away and I’m here to help all of those men (and sons’ & daughters’) that are looking for an easy and delicious way to start their Queen’s Day.

This quiche is a delish, one dish meal that will dazzle and impress any royalty. I serve it for breakfast, brunch, lunch and dinner.

Not all on the same day of course.

I do spread the love…

And tell me, what’s not to love about a warm, cheesy, slice of savory pie?

Nothing if you ask me.

The point is, you can’t go wrong whilst wooing your special Queen with this dish.

This is all you’ll need.

Eggs.

Some shredded cheese, cottage cheese and flour.

Melted butter, green chilies and baking powder.

Beat the eggs.

Grab a 9 inch pie plate and spray it with some non-stick spray.

Pour the eggs in.

Add flour, baking powder and melted butter, give a stir.

Add some cottage cheese.

Shredded cheese and green chilies and mix until all ingredients are incorporated.

Pop it in a preheated 400º oven for 10 minutes, turn temperature down to 350º and bake for another 25-30 minutes until quiche is golden brown on top and cooked through.

Isn’t that divine!?

Serve with a side of fresh fruit and I’d say that’s a treat fit for any Queen!

Wishing all you mom’s out there a beautiful (early) Mother’s Day and may you get the royal treatment that you deserve!

And by the way, I love you mom.

Wenderly

Green Chilies and Cheese Quiche Recipe (Fit for a Queen)
Recipe Type: Quiche
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 6-8
This quiche is a delish, one dish meal that will dazzle and impress any royalty. I serve it for breakfast, brunch, lunch and dinner.
Ingredients
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 2 Tablespoons melted butter
  • 5 large eggs
  • 1 (12 oz) small curd cottage cheese
  • 1 (4.5 oz) green chilies, chopped
  • 2 cups shredded Monterey Jack cheese
Instructions
  1. Preheat oven 400º
  2. Beat the eggs. Then in a greased 9 inch pie plate, pour in eggs, flour, baking powder and melted butter, mix well. Then add cottage cheese, shredded Monterey Jack cheese and green chilies, stir again until all ingredients are incorporated.
  3. Place quiche in preheated 400º oven for 10 minutes, turn oven down to 350º and bake for 25-30 minutes until top is golden brown and quiche is cooked through.
  4. Enjoy!
Serving size: 8

 

Categories
Eat Inspire Main Courses

Chet’s Combination Sandwiches

Combination sandwiches and Christmas Eve go hand and hand at our house.

For as long as I can remember the savory smell of bacon and fried eggs wafting through the house was a sure sign that Christmas morning was almost here. Before church on Christmas Eve we all gather in the kitchen as a pot of tomato soup simmers happily on the stove to help my mom arrange the assembly line of goodies for the famous combination sandwiches…

Chet’s combination sandwiches.

Chet was my dad’s dad, “Papa” to my sister and me. He was a handsome, gentle man who was happiest when quietly tinkering away in the basement building some sort of model or working on a carpentry project. He may have even played around with his beloved Red Rider B-B gun down there a time or two as well.

But a cook he was not.

Interestingly enough, when my dad was just a wee little lad, he began making these delicious sandwiches before church on Christmas Eve. Nobody is quite sure just how or why he decided to tinker with food rather than a model airplane, but nevertheless, we sure are thankful that he did! These delicious little gems were a cherished tradition as I grew up and now my kids are savoring the sandwiches and the tradition as well!

They also make a perfect breakfast sandwich or a tasty lunchtime treat! You probably have all of these already hanging around in your fridge! These are the simple ingredients…

Bacon, mayo, sweet pickles, Swiss cheese, eggs and bread. Papa always used soft white bread and after some experimenting, we all agree that it tastes the best!

Now let’s get started!

First you’ll want to get the bacon…

and fry it up in a pan.

Baaaaaa naa naa naaaaaaa…

(please tell me you know that song?)

Then melt some butter…

and fry up an egg…

I like my eggs cooked through, but you do what you like best.

Next grab some sweet pickles,

and cut them lengthwise, the thinner the better.

You are now ready for the assembly line to begin! There is an order that we like to follow to ensure the most satisfaction in every bite!

First, spread some mayo on two pieces of bread,

grab a handful of sweet pickles and arrange them all over one of the mayo slathered slices…

then the hot egg right outta the skillet,

and THEN the Swiss cheese. This will allow the Swiss cheese to slightly melt and become one with the egg.

Um yum.

And then finally the bacon.

That you fried up in a pan…

Baaaaaa naa naa naaaaaaa…

(Sorry I just can’t help myself)

And there you have Chet’s combination sandwiches!

For me they are the perfect combination of a little nostalgia, many of my favorite ingredients and a the magic of Christmas Eve any time of year!

Hope that you enjoy them as well!

Wenderly