Chicken Potato Hash

Breakfasts on the Whole 30 are hard. Not only do they want us to give up everything we normally think of as breakfast, pancakes, muffins, cereal and the like, and they want us to replace it with vegetables. Ughhh!

Lets talk about the one traditional breakfast food you are allowed to have, eggs. By the end of your first round you are going to hate them, a lot. So leading up to my next Whole 30 in April, I am going to publish several quick and easy Whole 30 breakfast recipes that have no eggs or can be made without eggs. Most of these recipes where inspired by recipes in my big white binder of recipes for one or two. The idea for quick and easy breakfasts using simple sauces and spices came from Mel Joulwan’s 28 Day Paleo Plan magazine. Her Chicken Potato Hash has become one of my most breakfasts on and off round.

Chicken Potato Hash

From Mel Joulwan’s 28 Day Paleo Plan magazine

1 TBS olive oil

8 – 12 oz cooked chicken

1 cup cooked potatoes

2 – 3 scallions

1/4 tsp salt

1/4 tsp paprika

1/2 lemon

Heat olive oil in a skillet. Meanwhile, dice the chicken and potatoes, add them to the skillet. Saute until beginning to brown, about 5 minutes. Slice the scallions and add to the skillet with the salt and paprika. Stir well and cook until heated through. Squeeze the lemon over the top. Stir and serve.


Muffin Mania #4 Everything Bagel Muffins

My brother thinks it’s weird I get excited over little things like I do. I think it’s weird he only gets excited about big things. After all little things happen far more often then big things. Here are a few little things I am excited about right now.

I have loved to read since I learned how. I blame it on my first grade teacher, Sister Mary Theresa. I loved her with all the love a 7 year old can muster. I would have done anything to make her happy. What seemed to make her happy was when you would read your chapter books to her so I was going to be the best darn reader she ever saw.

I still love to read. The first hour of my day is dedicated to a good book and a hot bath. It helps me get into a good mind set for the day.

Yeah, so this happened last week. My parakeet, Harper, laid an egg. I highly doubt it’s fertile and I am okay with that. I am way too young to be a grandma.

To give you a little perspective, the egg is about the size of a dime and takes about 1/3 of the belly of a 3 1/2 inch, from the top of her head to the start of her tail, bird. I don’t know how she did it.

I love this picture of me and Squeak. I took it just after I threatened to feed him to the gerbil if he didn’t quit plucking on the damn cage bars. As you can see he is quite terrified of my totally meaningless threat. Plucking the cage bars does drive me insane though.

Everything Bagel Muffins

Adapted From Good AF Eats

1 cup all purpose flour

1 1/2 tsp baking powder

1 1/2 tsp sugar

1 1/2 TBS nutritional yeast

1 1/2 TBS melted butter or canola oil

3 TBS lightly beaten egg

1/2 cup milk

Everything Bagel seasoning

Preheat oven to 400 degrees. Spray a 6 cup muffin tin with nonstick cooking spray and set aside. In a medium bowl, combine flour, baking powder, sugar, and nutritional yeast. In a small bowl, combine melted butter, egg and milk. Add wet ingredients to the dry ingredients and stir to combine. Fill each cup of the prepared muffin 2/3 full of batter. Bake 20 minutes or until a tooth pick inserted in the center comes out clean. Remove the muffins from the pan and place on a cooling rack.

Not My Mom’s Porcupine Meat Balls (Instant Pot Recipe)

In the Netflix documentary, Ugly Delicious, Chef David Chang talks about how, sometimes, we love a food not because it is the best but because we have a history with it. Chef Chang was talking about his love for Dominoes Pizza. For me, I am talking about my mom’s porcupine meatballs. I loved them when I was a kid and they are still one of my favorites as an adult.

For those of you not familiar with porcupine meatballs, you take a pound of ground beef, a couple of handfuls of instant rice and roll them into balls. Then you combine a can of condensed tomato soup and a can of water, pour the mixture over the top of the meatballs and cook through. That’s it. Simple, easy, with memories of me trying to stab my brother with a fork to keep him from getting the last meatball. Gourmet? not even close but it doesn’t have to be to be my favorite.

Even though my mom’s porcupine meatballs will always be my favorite, I am always up for trying someone else’s interpretation. When I saw the recipe for porcupine meatballs in the Instant Pot Fast & Easy Cookbook, I knew it was going to go on my menu plan immediately.

While this isn’t my mom’s recipe it is still a great porcupine meatball recipe. The meatballs are great even without the sauce. With the sauce the meatballs are awesome.

Not My Mom's Porcupine Meatballs

From Instant  Pot Fast & Easy

1 lb ground beef
1 large egg, slightly beaten
1/2 cup finely chopped onions
1/3 cup arborio rice
1/4 cup finely chopped parsley
Salt and pepper, to taste

1 (14.5 ounce) can diced tomatoes with their juices
1 cup water
1 tsp dried oregano
1/2 tsp ground cinnamon
1/2 tsp smoked paprika
1/4 tsp cloves
Salt and pepper, to taste

In a medium bowl, combine the ground beef, egg, onion, rice, parsley, salt and pepper.  Mix until combined. Shape into 8 to 10 meatballs. Place meatballs in a single layer in the pressure cooker.

In a small bowl, combine the tomatoes and their juices, water, oregano, cinnamon, paprika, cloves and salt and pepper to taste. Mix well. Pour over the meatballs.

Cover. Lock the lid and cook on high pressure for 15 minutes with a natural release.

Muffin Mania #3 Colonial Brown Bread Muffins

The weather went back to decent for about 2 1/2 seconds before going to hell again so I am back in the kitchen baking muffins. I am making actual meals too but there is just something comforting about baking muffins when it’s snowing and the wind is blowing.

I used sour milk instead of buttermilk. To make 1 cup sour milk, place 1 tablespoon white vinegar into a measuring cup add 1 cup milk. Stir well. Let sit for 5 – 10 minutes before using it.

[recipe title = “Colonial Brown Bread Muffins” difficulty = “Easy”]

Adapted From Breakfast With Beatrice

1 cup buttermilk
1 cup whole wheat flour

1/3 cup all purpose flour

1/2 cup brown sugar, packed

1 tsp baking soda

1/ 2 tsp pumpkin pie spice

1/4 tsp salt

6 TBS raisins or dried cranberries

Preheat your oven to 350 degrees. Spray a 6 cup muffin pan with cooking spray, set aside.

In a medium bowl, combine whole wheat flour, all purpose flour, brown sugar, baking soda, pumpkin pie spice and salt. Add the milk and stir until combined. Add the raisins or dried cranberries and mix until combined.

Fill each cup 2/3 full of batter. Bake 15 – 20 minutes or until a tooth pick inserted in the center comes out clean. Turn out the muffins onto a rack and let cool.


Muffin Mania #2 Rye Rolls

The second batch of muffins I made during my unexpected day off weren’t actually muffins, they are yeasted dinner rolls.

I can can hear some of you saying, “Nope, not going to mess with kneading and shaping and raising.” In this recipe, all you have worry about is the raising. The kneading is taken care of with a mixer and the shaping is taken care of with a spoon. Seriously, as long as you don’t get the milk too hot and kill the yeast you can’t screw up this recipe and they taste good too.

Rye Rolls

3/4 cup all purpose flour

1 TBS sugar

1/2 tsp caraway seeds

1/2 tsp salt

1 1/4 tsp yeast

1/2 cup milk

1 TBS shortening

3 TBS lightly beaten egg

1/2 cup rye flour

In a medium bowl, combine 6 tablespoons flour, sugar, caraway seeds, salt and yeast.

In a small saucepan, heat the milk and shortening, stirring constantly, until it starts to feel hot. Add the milk mixture and egg to the flour mixture and stir to combine. Using an electric mixer, beat the flour/milk mixture for 3 minutes on medium speed. Add the rye flour and mix well. Add enough of the remaining all purpose flour to make a stiff dough.

Grease the muffin pan. Fill each cup 2/3 full of batter. Let the batter raise, uncovered, in a warm place for 25 to 30 minutes.

Meanwhile, preheat the oven to 400 degrees. Bake 12 to 15 minutes or until done. Brush the muffin tops with melted butter.