ChocolateKrinkles

A 20-something year old navigating her way through the foodie blogosphere with a stack of chocolate krinkles by her side

Travel + Food: March Edition! March 16, 2012

Filed under: Eating Out,Travel — chocolatekrinkles @ 8:21 pm
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Last month I posted a Travel + Food summary and I figured this month I could do the same! I’ve been MIA for a little bit with last-sem-of-school stuff hanging over me and enjoying my last Spring Break (possiblyever!). Because of all that, I haven’t really had a chance to cook… I’ve been eating all this yummy food instead!

(TL-BR): Melting Hot Chocolate Souffle (Roy’s Restaurant in Plano, TX,) Seared Ahi Tuna Wrap (Jake’s in Palm Springs, CA), Wimbeldon French Toast (Scape in St. Louis, MO), Toro Sushi (Haru Sushi & Roll Cafe in Los Angeles, CA)

Spring Break was split btwn plane rides, road trips, and hanging out!

(L-R): Eek traffic!, Enjoying the Palm Springs sun, and LA coastline from the plane!

This was my first time in Palm Springs and besides realizing that I should’ve taken the desert sun more seriously, twas a blast!

Hanging out at The Parker Palm Springs!

Anywhoo, off to spend some high qual fam+friends time and eating homecooked food!

 

Mushroom and Spinach Frittata With Smoked Gouda — so good-a! January 21, 2012

Filed under: Breakfast — chocolatekrinkles @ 10:53 pm
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I always try to make sure that my fridge is stocked with the following things: spinach, mushrooms, broccoli, eggs, some sort of deli meat and some type of shredded cheese. This gives me a lot of flexibility on breakfast foods: I can make a good ole fashioned omelet, a rolled omelet (when I’m feeling fancy!), or baked eggs in ham cups. But lately, I’ve been itching to try a new recipe. So after looking around online for a healthy recipe that didn’t involve me having to buy too many additional ingredients, I found this recipe: a mushroom and spinach frittata with smoked gouda.

It is just as delicious and goood-a (so proud of this, I decided to do it twice.. not at all overkill ha!) as it looks (or actually, maybe even better!!).

Ingredients:

  • 2 tsp olive oil
  • 1/3 cup chopped Vidalia onion
  • 2 cups sliced mushrooms
  • 4 cups packed spinach (or swiss chard, your choice!)
  • 2 large eggs
  • 4 large egg whites
  • 1/2 cup shredded smoked Gouda cheese, divided
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Cooking spray

Directions:

  1. Preheat oven at 350 degrees F.
  2. Heat olive oil. Add onion; cook for 2 minutes. Add mushrooms; stir frequently and cook for about 4 minutes or until mushrooms are tender. Add spinach; cover and cook for 1 minute or until wilted.
  3. In a bowl, combine eggs, egg whites, salt, pepper, and 1/4 cup cheese. Mix well. Add spinach mixture and mix well. Pour mixture into an 8-inch round pan coated w/ cooking spray. Sprinkle remaining cheese.
  4. Bake for 30 minutes or until eggs are settled in the center and cheese is melted.

———————

I only changed one thing in this recipe: I used 100% Egg Whites Egg Beaters. I didn’t want to waste 4 perfectly good egg yolks so I figured it may be more economical and efficient to invest in Egg Beaters and save my whole eggs for something else!

The recipe’s supposed to make 4 servings, but I decided to stretch it out and make it 8 servings. This way, I can eat one wedge with two Applegate Farms Chicken & Sage sausages (I really just wanted an excuse to eat those sausages… soo goood!) and have a complete & balanced breakfast.

Source: Health (by way of MyRecipes)

 

Baked eggs in ham cups January 13, 2012

Filed under: Breakfast — chocolatekrinkles @ 9:50 am
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Through a random flurry of web/twitter browsing, I found a breakfast recipe featuring two of my favorite things: baking + eggs.

How yum does that look?! Thank goodness for SoDelushious!(side note, seriously a hilarious website.. and you can follow her on Twitter too.. do yourselves a favor and follow BOTH!!)

Anyway, back to that yummy concoction up there. You can basically put anything in that little ham cup that you’d normally put in an omelet. Here’s what I had on hand: mushrooms, spinach, and cheese. I did have to get some ham — mine was a weebit thinner than I would’ve liked but it’s up to you.

See, super-thin ham! Before you add the ham, make sure to grease the sides of your ramekin!

Anyway, I decided to saute my spinach and mushrooms in a little bit of olive oil, while adding a dash of salt and a dash of garlic powder. Okay, so I probably could’ve used a clove of garlic but what can I say? The garlic powder was right next to me. Yeah.. I am nothing if not efficient (read: lazy ha!).

After letting it cool just for a little bit, I added the mushroom+spinach into the ham cup, then sprinkling a little bit of cheese, and topping it off with an egg.

Bake for about 20 minutes at 350 degrees. SoDelushious says to poke any bubbling — which is so not what I did the first time around and ended up with a funky looking, albeit very delicious, ham cup.

Anyway, let your ham cup cool for about a minute, dive in and enjoy!

I’ve got some broccoli florets and chicken & apple sausages I may throw into my next ham cup creation. Or maybe some mozzarella, cherry tomatoes, and pesto. The possibilities are endless!

Source: So Delushious