scrambler

ohmygoodness. I just made the best scrambled eggs.

1 tbsp butter
2 eggs
1/4 cup shelled edamame
2 tbsp cream cheese, cubed
salt and pepper

1. melt butter over med-low heat
2. add edamame and cook for a minute or two
3. scramble eggs in a bowl, add to pan
4. stir when eggs start to set
5. add cubes of cream cheese, salt and pepper
6. remove from heat when eggs are done to your preference

seriously, these were so good. if my mom hadn't hammered into my head that more than 2 eggs per day were bad for me, I would have scrambled one more.

mother's day brunch

I have the best mom! and she doesn't even read this blog, so it's not like I'm sucking up :) for mother's day this year...or rather the day before mother's day...I made her a fabulous brunch. I had to slightly alter my menu because my local market stopped carrying puff pastry for the ham and cheese pockets, but they turned out delish anyway.

**ham and cheese pastries**

ham
swiss cheese
dijon mustard
packed croissants

1. preheat oven according to package directions.
2. unroll 4 croissants on a baking sheet.
3. spread mustard on bottom.
4. add desired amount of ham and cheese.
5. top with another croissant.
6. bake until done.

ohmygosh ya'll. these were so tasty. and so easy.

**yogurt and granola parfait**

vanilla yogurt
granola [or "just bunches" from honey bunches of oats works too if you don't want melody to call you "granola"]
frozen mixed berries
sugar
water
mint for decoration

1. heat frozen berries over medium low heat.
2. add a sprinkle of sugar and a dash of water.
3. boil for 5 minutes.
4. turn off and let cool.
5. once berries are cool, layer with yogurt and granola in pretty glasses.
6. garnish with a sprig of mint.

super duper easy, and also tasty. come on guys, you can totally pull this off!

**spinach and orange salad**

baby spinach
orange segments
cucumber, peeled and chopped
pine nuts, toasted
parmesan cheese
dressing:
1/2 cup light oil
1/4 cup orange juice
2 tbsp cider vinegar
1 tbsp sugar
1/4 tsp salt
1/4 tsp pepper

1. mix dressing together.
2. assemble remaining ingredients and mix.

mmm...this was so refreshing on the plate next to the ham and cheese pastries.

**"mimosa"**

orange juice
sparkling water

1. mix and enjoy.

usually I would add sparkling wine to this, but my mom doesn't drink. but feel free to "kick it up".

cook's notes: after eating this meal, my mom declared that she wanted to open a bed and breakfast. and my dad pointed out that she'd have to pay me for my services. I think the idea was immediately less appealing.

this really came together as a meal. maybe I will open a B and B some day.

music and meatballs

yesterday was stressful. after walking the dog in the much-needed sunshine, it was time to cook dinner. music always lifts my mood, so I blasted my library on random and let the universe decide what I would be dancing to in the kitchen.

I opened my freezer full of meat [thank you reasor's meat sale], and after a minute of deciding between chicken, beef and pork I settled on meatballs stuffed with cheese. I had leftover tomato sauce, and I hate to let things go to waste.

except the tomato sauce was moldy.

but I didn't know it until the meatballs were browning. [oh no!! SAUCE EMERGENCY!!! what will I make my sauce out of?] luckily I made some chicken stock the other day, and I had a random can of tomato paste. turns out if you whisk those together and add some basil and garlic, you have instant tomato sauce!

1 pound ground beef
1 egg
1 handful of breadcrumbs [start with less and add more if the mixture is too wet]
a smattering of seasonings. use what you like in your meatballs. I used:

• red pepper flake
• chopped garlic
• chopped parsley
• worcestershire sauce
• onion powder
• italian seasoning
• salt and pepper
• parmesan cheese

combine above ingredients together. you'll also need:

4 cubes of mozzarella
tomato sauce
olive oil
parsley
more parmesan

1. divide meat mixture into four sections.
2. stuff each meatball with mozzarella.
3. pack together tightly to keep it from falling apart.
4. brown over medium heat on all sides.
5. remove.
6. add tomato sauce. [if there is a lot of fat in the pan, soak it up with a paper towel and discard]
7. simmer until reduced a little.
8. add meatballs back in.
9. stir every now and then until the meatballs are done.
10. add parsley.
11. sprinkle with more parmesan.

cook's note: no pasta necessary! although a hearty helping of cheese and butter spaghetti wouldn't hurt... we just ate ours with crusty bread.

buffalo chicken casserole

I love buffalo sauce. like, really love it. so when I had a bunch of leftover roasted chicken I decided to make some sort of cheesy chicken casserole with buffalo as the sauce.

are you drooling? I was. just a little.

2 cups cooked chicken
1 cup pasta, cooked and drained
3 tbsp butter
3 tbsp frank's red hot [seriously, don't try this with any other hot sauce. frank's is the only way to go]
1 cup cubed mozzarella
1 cup cooked broccoli [optional]
parmesan cheese for the top
salt and pepper
ranch dressing

1. preheat oven to 350.
2. melt butter over low heat.
3. stir in frank's red hot until it is combined.
4. add a pinch of salt.
5. mix all ingredients together.
6. season well with salt and pepper.
7. pour into baking dish.
8. top with parmesan.
9. bake for 20 - 25 minutes.
10. drizzle portions with ranch dressing.

cook's note: I cannot emphasize enough how DELICIOUSLY TASTY this was. and the leftovers? they totally rock. the broccoli is only optional because the boyfriend stated he would prefer it without the "green stuff". but I have a hard time calling anything dinner without something green on the plate [thanks mom!]