Herbs, Recipe

Ham & Egg Cups :)

These little guys make me happy . Easy to make,taste great,low calories,last for a few days,easy to take to work, shall I continue?

Baked Egg Cups

12 Eggs

12 thin slices of deli ham (round)

1/2 Cup of your favorite cheese (I used Parmesan)

1/2 Cup diced green onion

Salt & Pepper

Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper.

Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny.

Carefully remove each egg from the muffin tin and top with grated cheese and green onion.

Add ins I want to try, put in before adding egg: fresh spinach, avocado or cooked aspargus. Its good to get some greens going in with your breakfast for health benefits.

Sunshine Breakfast
Sunshine Breakfast

Only 100 calories per egg. Cant beat that, and I wrap them up in a Ziploc bag and take to work and share cause they are still good cold.

Hope you enjoy!


Make Soup Like a Boss

Butternut squash,pumpkin ale & cheese soup

IMG_2721 IMG_2722 IMG_2723 IMG_2725 Butternut Squash, Pumpkin Ale & Cheese Soup

The temperature drops below 100 around here in the desert and we pull out our pots and start making soup cause it has “cooled off”. LOL

I believe we all feel once the holidays and cooler weather get here its time for soup. Here is one of my favorites that I’m sure your family will welcome during the holiday.

2 medium Butternut squash (about 5 cups) peeled and cut into 1 inch cubes
1 medium Onion, chopped
2 Carrots, chopped
2 stalks Celery, chopped & 1/2 of medium-sized leek, sliced

2 Tbsp. flour

4 cups shredded sharp cheddar cheese

4 cups chicken stock

2 Pumpkin Ale Beer, I used Blue Moon Pumpkin Ale
1/4 tea. of dried thyme
1/4 tea. Tony’s Cajun Seasoning
1/4 tea.of mustard powder
A few dashes of Hot Sauce, I used Tapito
Salt & Pepper

Canola Oil

In a dutch oven heat a little canola oil. On a medium heat saute veggies until the onion starts to become translucent, stir frequently to prevent burning. Add flour and spices and stir to incorporate, cook for a minute don’t let anything burn. Add chicken stock beer, salt, pepper. Turn heat on high and bring to a boil, stir, reduce the heat to low and cover. Cook for 20-30 minutes.

Test veggies to make sure they are very tender, if they are not than cook some more. If they are done, add the hot sauce, then taste and adjust salt and spice.

Remove from heat. Use immersion blender to blend the soup completely smooth, while the blender is going add the cheese a handful at a time. Blend until completely smooth.

Top with a dollop of sour cream, croutons or some of those pie crust croutons we talked about last month.

Butternut Squash are not as hard to work with as you might think. I cut both ends off, use a potato peeler to take off its hard outer shell. Cut squash in half lengthwise and remove all seeds and pulp. Slice in wedges then in chunks.It is that easy.

Happy Soup Making,you”Boss Lady”you.


Mac-n-Cheese BBQ Pork Sammie

It's a mouthful
It’s a mouthful

I saw this Sammie on Pinterest and knew I had to have one. Perfect timing my hubby had smoked a Pork Butt on the “Green Egg” a few weeks ago and I had leftovers in the freezer. The recipe I saw called for Shredded Beef so you could use either one.

Sourdough Bread

Shredded Pork or Beef

Mac-n-Cheese I used this recipe

Your favorite BBQ Sauce

Sliced Cheddar Cheese

I made the Mac-n-Cheese and placed it in this bread pan. Let it cool, then sliced out wedges to put on my Sammie’s. It held together great.


On my sourdough bread outsides I buttered well put one slice on grill pan, 1 slice cheddar cheese, a mound of pork mixed generously with the BBQ sauce and a slice of the cooled Mac-n-Cheese.Top with other slice of buttered sourdough and grilling to perfection.Pressing down as grilling so it will melt together. You could also use your Panini Maker if you have one, just don’t want to press down to hard so everything squashes out. I know you get this part!

I’m telling ya, it was YUMMO! I sliced the rest of the Mac-n-Cheese and wrapped individually and stored in freezer for future use.I have never done this freezing part so I am hoping it works.

Also on mine I added some candied jalapeno slices to give it a kick. Hubby cant handle that part so I put a deli pickle slice on his.With or without the pepper and pickles it was an awesome sandwich.

TIP:Mix equal butter and mayo together and spread on the outside of your bread to be grilled. Makes it grill up nicer and adds a little more flavor. I do it when I think about it and it does work nice.

If I had a restaurant this would be on the menu.

FYI:April is National Grilled Cheese Month,