Basic Bread Crust Croutons

Have leftover crusts from another recipe? Turn them into a crunchy garnish in less than 20 minutes. I made these croutons with the intention of using them as a topping for soups and salads but ended up eating them as a snack instead…and they went fast. The great thing about this recipe is that you… Continue reading Basic Bread Crust Croutons

Sriracha Baked Eggs in Muffin Tins

Baked eggs are a lazy chef’s dream. Seriously low-maintenance, minimal prep time, and easy to re-heat as leftovers. The scrambled egg cups are really simple and puff up, resulting in a soufflĂ©-looking dish. The salami cups are still very easy, but the egg does pour a little bit past the “deli” slice, so just be… Continue reading Sriracha Baked Eggs in Muffin Tins

Easy Vegetable Frittata with Shredded Tofu

I have never had a successful time with cast iron skillets and eggs. No matter how much oil or butter I put down, the eggs still always stuck and fell apart. This time, I found the perfect method. The trick is to heat the pan in advance so that it’s really hot before you coat… Continue reading Easy Vegetable Frittata with Shredded Tofu

Glazed Baked Bourgogne with Walnuts

If you’re a fan of cheese, you’re a friend of mine. Bourgogne is a french cheese similar to brie, but more potent in taste—especially when melted. The texture is basically the same as brie (soft, runny when warmed up, gooey) but there’s a bit of a blue-cheesy type taste as well. My mom once glazed… Continue reading Glazed Baked Bourgogne with Walnuts

Baked Garlic Potato Wedges

Potatoes, cut into wedges, soaked in garlic oil, sprinkled with spices and baked. Simple as that. Crunchy on the outside and soft on the inside, these bite-sized potato wedges are a great finger food. They can be served with basically any dip you want, and they can be easily reheated. They’re also super cheap and… Continue reading Baked Garlic Potato Wedges