Recipes

Salsa Me Krazy: Quick & Tangy Egg Muffin Recipe

by Ann-Marie on March 6, 2013

SMK_egg_muffin_sm

My 3rd grade daughter just started ISTEP testing this week, so to try and give her a different protein source for her breakfast than the standard scrambled eggs, I tried something different!

Last weekend I gave a trial run of this recipe that I’ll call a Quick & Tangy Egg Muffin. It uses Salsa Me Krazy which is a sweet, tangy salsa that uses all-natural, American-grown ingredients and no artificial preservatives.

The “quick” part of the recipe is that I cooked the egg in the microwave (What?! I know!!). Not that eggs take a long time in the skillet, but to make a great round little egg patty for the sandwich, it just works so well this way.

Ingredients for 1 Quick & Tangy Egg Muffin:

Easy peazy directions:

Using a 1-cup round glass dish (I use this Pyrex one), spray the bottom with non-stick cooking spray. Crack egg and scramble with fork in glass dish. Add in 1-2 tsp milk, if desired. Cook uncovered for 1 minute on high in the microwave. You’ll notice it puffs up, then lays back down in a lumpish sort of way, kind of like how I feel on Mondays:

SMK_egg

Toast your English muffin and spread with a little butter. Lay the egg on the bottom, top with Salsa Me Krazy and sprinkle with cheese.

You can find out more about my first Salsa Me Krazy experience, and purchase a jar to try for yourself at SalsaMeKrazy.com. In fact, the entire month of March you can purchase as much as you like for 30% off! No promo code required, just head here to purchase and the discount will be automatically applied. Enjoy!

If you like this recipe, your friends will too! Please consider sharing it with the buttons at the top of the post, or clicky right here for easy pinning:

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Be sure to check out more of my family favorite recipes!

This post contains affiliate links and was sponsored by Salsa Me Krazy. All opinions are 100% mine. Eating a Quick & Tangy Egg Muffin will not improve your child’s ISTEP scores. Or maybe it will. I don’t really know, but figured I should still include that in a disclaimer so you don’t come after me if your kid scores poorly. See my disclosure policy for more information.

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Brown Sugar Shortbread Recipe & Handy Tools for Holiday Baking

by Ann-Marie on December 5, 2012

Maybe it’s because I have been blogging Christmas deals since mid-November, or maybe it’s because stores have been playing Christmas music and selling their holiday wares since October, but I feel like Christmas is coming up fast, and I’m so not ready! Our house is 70% decorated indoors, and only 25% outdoors. Shopping is 50% done. Baking, something I truly enjoy, was 0% until today when I made these absolutely delicious Brown Sugar Shortbread cookies.

Several times this year I have had the privilege to share some recipes, tips and fun facts as a Table Talk contributor for Indiana’s Family of Farmers. I enjoy cooking and baking not just for my own family, but to share with others. Whether it’s a for a friend with a new baby, someone who is ill, or just because (which is my favorite), it brings me great joy to share meals and treats with others.

Indiana’s Family of Farmers sent me an array of wonderful baking tools, and a couple of them came in handy for baking these cookies today:
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The New Normal and Slow Cooker Chicken & Noodles Recipe

by Ann-Marie on August 30, 2012

This week has been an “Aaah” kind of week. My two older kids are finishing their 2nd full week of school, and my youngest has started preschool. Need I say more?

This is my New Normal.

Four days a week, I now have about 3.5 hours completely to… myself? Hmm, let me think on that one:

What My Husband Thinks I Do

  • Blog. Play on Facebook. NOT clean the house.

What My Kids Want Me To Do

  • Go through toy catalogs searching for the price of whatever they’ve been asking for.
  • Research hamsters and bunnies, their ideas of the next family pets.
  • Coordinate playdates for every day that ends in “y”.

What I Do When The Kids Leave

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National Dairy Month: Not Your Average Milkshake

by Ann-Marie on June 29, 2012

Much of the country has been under a heat advisory for several days. We hit 105 yesterday in Indianapolis and I just really feel like sticking my head in the freezer. Since June is National Dairy Month, what better way to end the hottest and driest June with a tasty, frosty & frothy milkshake!

Everyone knows (don’t they?) that a milkshake is made with milk and ice cream, plain & simple.

For a boost in flavor, texture, and yes, even some vitamins too – try adding in one or more of the following:

  • 1/2 Cup Fresh berries or peeled & sliced peaches
  • 1 Tbs Flax Seed
  • 1/2 Cup Greek Vanilla Non-Fat Yogurt
  • Skim milk instead of 2% of whole
  • 1/4 Cup granola or trail mix
  • 2 Tbs Peanut Butter or Nutella
  • For the kids … food coloring! You can even divide the milkshake, color each differently, then layer into a glass.

Indiana’s Family of Farmers provided me with a bountiful bag of goodies to help my family try many new and familiar dairy treats for National Dairy Month.

I even learned a few things I didn’t know about Indiana’s connection to Dairy …

  • There is a dairy farm in each of the 50 states. Indiana has 1500 of them.
  • A whopping 98% of Indiana’s dairy farms are family-owned.
  • 2012 is the Official Year of the Dairy Cows at the Indiana State Fair.
  • Indiana ranks 2nd in the nation in low-fat and regular ice cream production.

And how about these fun facts about cows …

  • Cows drink a bathtub-full of water every day!
  • Cows can use their sense of smell up to six miles away!
  • Cows are creatures of habit and don’t like change. You might hear an impatient “Moo!” to tell the dairy farmer he or she is running late!

Find out more about National Dairy Month with Milk Facts, Recipes and more from Indiana’s Family of Farmers and The American Dairy Association of Indiana.

 

Are you a Hoosier? You might like some recent Indiana deals & discounts. Also take a look at other recipes I’ve shared.

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Strawberry Bread Recipe

by Ann-Marie on May 26, 2012

After two visits to pick strawberries this week, I’m making everything from strawberry shortcakes to this delicious strawberry bread. It’s very similar to zucchini bread, and I’ve altered it a bit by using a little applesauce along with oil, and including whole wheat flour. It is moist and delicious, especially warmed a bit with a spread of butter on top. Makes a great gift, and it freezes well too! This recipe makes 2 loaves, so enjoy one and freeze the other. Hope your family enjoys it as much as mine does!

Ingredients:

  • 2 cups fresh chopped strawberries
  • 2 1/8 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 cups sugar
  • 1 tbs. ground cinnamon
  • 1 tsp. salt
  • 1 tbs. flax seed (optional)
  • 1 tsp. baking soda
  • 3/4 cup canola oil + 1/2 cup applesauce
  • 4 eggs, beaten
  • 1 tsp. vanilla

Easy peazy directions:

Preheat oven to 350 degrees. Grease and flour two 9″x5″ loaf pans. Add a little sugar to strawberries in medium-sized bowl and set aside while preparing bread mixture. Combine flours, sugar, cinnamon, salt and baking soda in large mixer bowl; mix well. Blend oil and beaten eggs into strawberries. Add strawberry mixture to flour mixture on slow speed, blending just until dry ingredients are moistened. Divide batter into prepared pans.

Bake for 45 to 50 minutes (metal pan closer to 45, stoneware pan closer to 50-55) until cake tester comes out clean. Let cool in pans on wire rack for 10 minutes, invert onto cooling rack and cool completely.

If this sounds like something your family would love, please consider sharing this recipe on Pinterest:

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Gearing Up for Memorial Day Weekend: Dirt Cake Recipe

by Ann-Marie on May 24, 2012

Fire up the barbie, it’s almost Memorial Day weekend! Here around Indy this weekend there’s a little thing going on where cars are being absolutely noisy going ’round and ’round in circles. It’s an exciting time kicking off summer, whether you follow the race or not. Families gather for grillin’ out, cornhole in the backyard, kids running around scraping their knees, cold lemonade, colder beer … it couldn’t be more perfect!

Indiana’s Family of Farmers provided me with a marvelous basket of goodies to help me kick off my Memorial Day weekend. The best part is the amazing recipes I was given from Indiana farmers, called the Food for Thought Recipe Trail.

But before I get to the ‘good stuff’, here are a few tips for food safety to keep in mind as the temperatures start to climb when you’re enjoying your meals outdoors:

  • Keep your food cold with an iced party tub, cooler, or I like to use an oversized galvanized tub. If your container would leak water from melted ice, be sure to keep it on the ground or with a folded towel underneath so you don’t have drips destroying paper napkins!  My mom turned me on to these ice sheet mats that you freeze and can keep containers on top of, or fold and keep in a cooler. Whatever your method, make sure you keep your cold food stored at 40 degrees or colder.
  • Use a picnic food umbrella to keep bugs away, and you can even spritz a solution of peroxide and water to ward off insects (fill a spray bottle 1/4 to 1/3 with peroxide, fill the rest with water).
  • Make sure to use a meat thermometer so no one gets a tummy ache from undercooked food! The internal cooked temperature should be at least 145 degrees for pork and beef, and 165 for poultry.

Here’s a recipe for  Dirt Cake, provided by Starkey Farm Parnership in Brownsburg, IN.

Dirt PuddingPhoto credit and alternate recipe: Designs by Vanessa

Prepare ahead of time:

  • 1 chocolate cake (from a box mix), baked and crumbled

Ingredients:

  • 1 pkg of Oreo cookies, crushed
  • 1 C powdered sugar
  • 1 large box chocolate pudding
  • 1 8oz package cream cheese
  • 1 8oz container Cool Whip

To make it purty, you’ll need:

  • 8 1/2″ plastic flower pot
  • Garden trowel
  • Plastic flowers
  • Gummy worms

Spread one package of crushed cookies in the bottom of the flower pot, for the “dirt”. Combine cream cheese, powdered sugar and Cool Whip. Mix and spread over layer of “dirt”. “Plant” the flowers as you add the layers. Mix chocolate pudding with slightly less milk than in the package directions, making the pudding thicker. Spread over Cool Whip mixture. Sprinkle crumbled cake over pudding. Add gummy worms here and a few on top. Spread remaining crushed cookies on top of crumbled cake. Serve the dessert with a garden trowel!

Are you a Hoosier? You might like some recent Indiana deals & discounts. Also take a look at other recipes I’ve shared.

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