The Daily Dish Recipes

Southwestern Chipotle Sandwich Wraps

Nicole Humphrey Cook — Thu, 17 May 2012 18:21:29 +0000

With the weather as nice as it’s been we’ve been trying to eat out on the patio and even at the park occasionally.

Often we light up a fire pit out on the patio, and sit outside eating our wraps and talking well into the night. I love spending time with my kids, so occasionally I do take it easy in the kitchen and this is one of those meals that is super quick to prepare.

We make the chicken up ahead of time and freeze it, then all we have to do is thaw it and warm it right before we make it. These are obviously perfect for a last minute week night meal. Plus they pack great in a lunchbox for school. Sometimes we add grilled veggies (like roasted red peppers, onions, etc.) to the sandwich, but mostly we just enjoy it like this.

If you want to you can make your own homemade flour tortillas – we usually do, but the night that we made these to photograph – we were on our way out the door to the park and had to grab what we had. The flour tortilla recipe I link to, is our go-to recipe for all flour tortillas – they are AMAZING.

Southwestern Chipotle Sandwich Wraps

Recipe type: Main

Author: www.dailydishrecipes.com

Serves: 4

This delicious spicy wrap is perfect for a quick dinner, to take on a picnic or to pack in your child’s lunchbox.

Ingredients

4 flour tortillas (make your own by going to the recipe I link above)
1-2 c. chicken breast, cooked and cut into strips or cut again into squares. We use spicy seasoning to cook the chicken.
4 pieces of fresh lettuce or fresh spinach
2 Tbs. shredded cheese, mexican blend is perfect or a slice of cheese – we usually use shredded but we were out so the day I took the photos – it was a slice of cheese and it was just as good!)
1 Tbs. Chipotle Sauce (recipe below) – or more for more spice (I like more, my kids like less).
For the Chipotle Sauce:
1 c. light mayonnaise
1 Tbs. of lime juice
1-2 Tbs. of pureed Chipotle Chili in Adobo, for as much or as little spice as you like (open the can take out a bit and puree it until you get 2 Tbs.)
1/2 Tbs. of minced garlic
1/8 tsp. salt

Instructions

For the wrap: Lay out your flour tortilla.
Spread about a tablespoon of the spicy chipotle sauce on the tortilla. Add more if you like more spice.
Layer the chicken on top of the sauce.
Sprinkle the shredded cheese on top of the chicken.
Add a piece of lettuce.
Roll up and eat. Yum!
For the Chipotle Sauce: Combine all of the ingredients listed for the sauce together in a food processor or a blender until smooth. Can be used on sandwiches, meat, veggies and more. We store it in a re-purposed squeezable mustard or mayo bottle and keep it in the fridge for about 2 weeks. (doesn’t usually last any longer than that, because we eat it all)

Serving size: 1 wrap

WordPress Recipe Plugin and Microformatting by EasyRecipe

These are really good. I realize they seem simple, and maybe they are – but they are just awesome and we love them.

Curry Egg Salad Sandwich Recipe {TWC}

Nicole Humphrey Cook — Mon, 14 May 2012 13:49:03 +0000

I hope everyone had a wonderful weekend and that all the mom’s out there had an enjoyable Mother’s day. I sure did! I enjoyed spending it with my family. I hope you did too.

It’s Monday and that means it’s time again for This Week’s Cravings. Our theme this week is Egg Recipes. Why? Because the month of May is National Egg month, of course!

We eat eggs a lot around our house so finding a recipe to share wasn’t hard at all. Besides my total obsession with Deviled eggs (which is probably made clear by how many recipes I’ve posted for them: Simple Deviled Eggs, Deviled Eggs with Olives, Lemon Pepper Deviled Eggs and Curry Deviled Eggs ), I also really love egg salad and I really love egg salad sandwiches.

So that’s what I decided to make for This Week’s Cravings.

Curry Egg Salad Sandwich {TWC}

Rating: 51

Ingredients

12 hard boiled eggs, peeled
2-3 Tbsp chopped green onions
1 stalk celery, minced
2 1/2 tsp. yellow curry powder
1/2 tsp. salt
1/2 tsp. pepper
2-3 Tbsp mayonnaise

Additional for sandwich:

1 lettuce leaf
2 pieces of Rye bread
I usually add a little paprika or some cayenne for spice (about a tsp or two)

Instructions

To make the Egg Salad:

Honestly? I throw everything into my food processor and blend. If you don't have a food processor - use a fork and mash up the egg as much as you can (you want some pieces of egg). Mix in all of the other ingredients.

Scoop out some egg salad and place it on the Rye bread. Top with a lettuce leaf and the other piece of Rye bread.

Eat! So good!

http://dailydishrecipes.com/curry-egg-salad-sandwich-recipe/

I am proud to be co-hosting This Week’s Cravings along with Tina over at MOMS CRAZY COOKING & Kristi from Veggie Converter. Go visit them and tell them I said hi!

Here’s what’s coming up:Participate in upcoming linky parties:

5/21/2012 Week # 82 Memorial Day BBQ “ALL RECIPES WITH BBQ SAUCE or GRILL”
5/28/2012 Week # 83 Share your Favorite CHEESEBURGER recipes!
6/4/2012 Week # 84 Breakfast Breads (Doughnuts, Muffins, Biscuits & Coffee Cakes)
6/11/2012 Week # 85 MAN-ly Meals (for Father’s Day)
6/18/2012 Week # 86 International Foods
6/25/2012 Week # 87 Summer Berry Recipes (Strawberries, Blueberries, Raspberries)

We hope you’ll participate in upcoming linky parties.

Would you like to link up an Egg recipe? Go ahead! We’d love to see what you’ve made.

We’ll be tweeting them out in upcoming weeks on our twitter account: @TWCravings

If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party and your recipe doesn’t get deleted! It’s so easy!

If you forget to follow the theme, your post will be deleted. Please don’t feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.

This week’s theme is:Egg Recipes

Please only link recipes that follow our theme! Thank you!

Pizza Roll Ups Recipe

Nicole Humphrey Cook — Fri, 11 May 2012 14:29:00 +0000

These little bites of pizza are the perfect after school snack, great for game day or just fun to have anytime. And the best part is, if you want to change up the ingredients – it’s super easy. My kids beg for these all the time. I keep pepperoni in the house almost all the time so they can make them whenever they want.

Pizza Roll Ups

Rating: 51

Ingredients

crescent rolls (1 can or make your own)
6- 8 string cheese sticks
1 pkg of pepperoni (you will not use the whole thing)
spaghetti sauce or pizza sauce

Instructions

Preheat your oven to 375 and spray your baking sheet with cooking spray.

Separate your crescent roll triangles. Depending on can size, you should wind up with between 6-8.

Place pepperoni slices on each triangle. We used 5-6 pieces of pepperoni per crescent triangle.

Place a cheese stick across the top of the triangle and begin rolling widest side to narrowest side.

Place the roll ups on your prepared baking sheet, don't allow them to touch.

Bake for 10-14 minutes, or until golden brown.

Serve immediately. Offer up some spaghetti sauce or pizza sauce for dipping them in. (they are also really amazing with Ranch dressing - just saying)

Note: If you want these to be more like real pizza from the start, spread sauce on the triangles before you put the pepperoni on. (they will be messy!)

http://dailydishrecipes.com/pizza-roll-ups-recipe/

Click on the photos to see them larger.

Keep Your Coffee Hot Longer – I Found a Solution! {review}

Nicole Humphrey Cook — Tue, 08 May 2012 19:18:50 +0000

Look, I’m a coffee drinker. And I drink a lot of it. In fact, most days I go through a pot during the daytime and a half a pot during the evening hours. I think it’s one of the downfalls of being a writer – I just need it to sustain me and keep me awake while I wait for inspiration to hit. But truly, I am an addict.. I realize that. But I love my coffee.

For the past couple of years, I have been trusting travel mugs to keep my coffee hot throughout the day. The reason behind this, is that it doesn’t take much to get me sidetracked and it could be an hour before I pick the coffee mug back up to take a few sips. There is nothing worse that picking up your mug and getting a big swig of cold coffee, unless of course that was what you were going for, which I am not.

Our Camping Thermos

Several years ago I came across the Thermos 40 oz. bottle for traveling/camping. We use it all the time and it was nice during my injury because my son could pour the entire contents of my coffee pot into the carafe and I had hot coffee all day long.

When I was finally able to leave my house after the injury, we wound up at Target one night and we passed the coffee mugs. We were not there for that (are we ever there for at least half of what we bring home?) but I stopped to look at them anyway.

After my great experience with the Camping/Travel Bottle, I wondered if the travel mugs would be just as effective. I was a bit put off by the price, I won’t lie. $25.00 seemed a bit high for a travel mug and since I wasn’t certain it would work to keep my coffee hot as long as I wanted it to, I was worried. Leave it to me to set those worries aside. I brought home two different travel mugs that night.

Here we are after 5 months and I still use them every single day.

These are the two that I bought:

Thermos Stainless King 16 oz. Leak-Proof Travel Mug

Thermos Sipp 16 oz. Vacuum Insulated Travel Mug

Keeps things HOT for hours. I realize that other mugs probably claim that too, but I, up until this point (and about 13 different types of travel mugs in my cabinet later) have never found one. This is it. Seriously, it can sit for 10 hours and while it won’t be piping hot, it will be warm. It’s awesome.
These things are LEAK PROOF. I mean, you can close it up and turn it upside down and even shake it, drop it, whatever – it doesn’t leak. At all. This is important around me. Plus when you seal it back up, that makes it stay hot even loooonger, though why you would need it to stay hot for 10 hours straight, I don’t know but it does. Period.
The design of these mugs are easy for cleaning, weighty (translation=heavier then normal travel mugs) and most of all extremely easy on the lips. The top one is stainless steel with a well rounded lip and it’s just… comfortable. The bottom mug has a smooth black plastic lid that is tilted in so it’s really easy to drink out of. It’s shiny and smooth rather than normal travel mugs and is just a nice smooth sip. The one thing I really love is that both lids are designed so that the coffee pours out smoothly and easily to avoid burning your mouth or lips from drinking. This is important since it stays hot so long. Seriously, I got a cup of coffee 2 hours ago, have drank more than half of it, and the small bit left is still extremely hot. Like … uncomfortable, could burn me hot. I love that.
Easy to hold. They are both designed to hold easily. The top one doesn’t have a handle but your hand just fits around it easily and of course it stays cold, but then I’ve never had a travel mug that ever got that hot. Thankfully. The bottom one has a handle that I love, it’s simple to pick up and easy to hold and drink out of.

If I had to choose between the two, I’d go for the top one. I’m glad I didn’t have to choose though, because I love them both so much.

And there is not a single bad thing I can say about either of these mugs, except the price of $25 is a bit high, but let me just say, for an item I use every single day, all day long – it was totally worth the money and I will never have to purchase another one. So it was well worth it.

Have you used this coffee mug?

The Ultimate Grilled Cheese Sandwich {CCC}

Nicole Humphrey Cook — Mon, 07 May 2012 15:58:55 +0000

It’s time once again for our once a month Crazy Cooking Challenge – this month’s theme was Grilled Cheese Sandwiches.

But before we get started – I spent two days (well an evening, a lunch date and another evening), with the hostess of this fun challenge – Tina from Mom’s Crazy Cooking. It was so much fun! She was in town with her twin girls, because in the Fall they are going to college 10 minutes from my house. This of course means, I get to see her more often as she’ll be back often!

No laughing at the picture. Tina is on the left looking every bit as beautiful as she always does – I on the right, seem to be highly effected by the humidity in the air – I have not gotten used to this short hair just yet – I got 8″ cut off 2 weeks ago and I am used to the weight keeping it from getting frizzy. Not anymore. So again, don’t judge. Tina has another photo on her blog, I believe she posted today… or maybe it was yesterday – I don’t know. Anyway, we had a blast and I am so happy to have her as not only a blogging friend, but having met her in person, I now know she is every bit as awesome as she seems.

Anyway, on to the Ultimate Grilled Cheese. I love Grilled Cheese, don’t you? It was a fun month, because I got to try out tons of Grilled Cheese Sandwich recipes until I found the Ultimate one. Not a bad thing at all.

Recipe

The recipe I chose to make is from Heather Homemade and is for her Grilled Cheese with Avocado, Arugula and Roasted Red Pepper. It was absolutely fantastic as is. We’ve made it twice that way and enjoyed it both times and even three of my kids will eat it that way – they loved it. The third time we made it, I decided to combine another recipe that I found with it, to see if I could get the two picky eaters to try it and actually like it. The recipe I combined it with, is found at A Turtle’s Life for Me and is for her Grilled Cheese… Adult Style. We didn’t take anything away from the original recipe, all we did was add a couple of slices of pepperoni. Guess what? It worked – the two that were refusing to try it (both 17 year olds!) ate the whole sandwich the third time with the addition of the pepperoni. So I felt good, just because I was able to get some good veggies into them, but still make it taste good to them by adding something. I’ve never combined two recipes for the challenge, so I have no idea if that is allowed or not (probably should have asked Tina while she was here) – but you can go to either of the two blogs, and I highly recommend you do and get their original recipes and make them as is.

The Ultimate Grilled Cheese Sandwich w/Avocado, Red Peppers & Bacon{CCC}

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 1 sandwich

Serving Size: 1 sandwich

Ingredients

2 slices of Italian Bread
3 oz. of shredded provolone cheese
3 oz. of shredded Monterrey Jack cheese
1/2 small avocado, sliced
1/2 c. baby arugula
slices of roasted red pepper
butter for grilling

We added:

4 slices of pepperoni

Instructions

On medium, heat your skillet.

Butter one side of each piece of bread. Place it butter side down into the pan. Top with one cheese, then the roasted red peppers, then the avocado, then the pepperoni slices (if you are using), then the arugula and then the other cheese. Place the second piece of bread, butter side up on top.

Flip when bread is golden brown and then grill the other side until golden brown and cheese is melted.

Serve immediately.

This is absolutely a perfectly, hearty, delicious meal. Leave the pepperoni and bacon off for a truly healthy version.

http://dailydishrecipes.com/the-ultimate-grilled-cheese-sandwich-ccc/

Tina from Mom’s Crazy Kitchen hosts this challenge every month and this is our sixth month of the Crazy Cooking Challenge.

Here are my previous entries:

Ultimate Chocolate Chip Cookie Recipe
Ultimate Macaroni and Cheese Recipe
World’s Creamiest Mashed Potato Recipe
Ultimate Fudge Recipe
Ultimate Chicken Noodle Soup Recipe
Ultimate Chocolate Cake
Spaghetti (Red Sauce)
The Ultimate Blueberry Muffin
and of course this one, is the 9th – The Ultimate Grilled Cheese.

Be sure and visit the other grilled cheese sandwich recipes this month:

Chocolate Peanut Butter Pie

Nicole Humphrey Cook — Mon, 07 May 2012 08:55:23 +0000

Side note: Today is ALSO reveal day for the Crazy Cooking Challenge – be sure to come back and check out that post. I hung out with Tina, our super awesome hostess and there’s a photo and some more details in that post.

This Week’s Cravings theme this week is Mother’s Day (Brunch Recipes or Mom’s Favorite Foods). This special treat is like a little of both – it’s a great dessert recipe for a brunch, as it serves a lot of people – and while it isn’t my favorite food – chocolate and peanut butter are at the top of my list and well, that’s what this is.

Happy Mother’s Day to everyone!

This dish came around during my college years. Someone brought it to a party and it was the first thing gone. It was actually a guy who brought it and I got the recipe – been making it ever since.
It’s one of those desserts that’s really easy to make and great for holiday’s, brunches and potlucks and if you’re like us, any day!!

Chocolate Peanut Butter Pie

Ingredients

2 pkgs. of graham cracker, crumbled (if you want more chocolate, use chocolate graham crackers)
1/2 c. sugar
2/3 c. butter, melted
1 8oz. pkg of cream cheese
1 c. peanut butter
2 8oz. containers of whipped topping
1 c. powdered sugar
2 (4 oz.) pkgs of instant chocolate pudding
3 c. milk
1/2 c. chopped peanuts, optional
1/4 c. semisweet chocolate, shaved

Instructions

In a bowl mix together the crumbled graham cracker, the sugar and the melted butter. Once thoroughly combined, press it into the bottom of a 9x13 inch pan.

In another bowl, mix together the cream cheese and the peanut butter. If you want more peanut butter, go for it. Stir in 1 container of the whipped topping and then add the powdered sugar.

Spread mixture over the "pie crust".

Now, mix together the pudding with the milk. It should start thickening pretty quickly, this is what you want.

Spread the chocolate pudding layer over the top of the peanut butter layer.

Spread the 2nd container of whipped topping over the chocolate layer.

Sprinkle with chopped peanuts and shaved chocolate, if desired. Chill for about an hour or more before serving.

http://dailydishrecipes.com/chocolate-peanut-butter-pie/

I am proud to be co-hosting This Week’s Cravings along with Tina over at MOMS CRAZY COOKING & Kristi from Veggie Converter. Go visit them and tell them I said hi!

Here’s what’s coming up:Participate in upcoming linky parties:

5/14/2012 Week # 81 EGG recipes…Casseroles, Egg Dishes, Hard Boiled or Appetizers
5/21/2012 Week # 82 Memorial Day BBQ “ALL RECIPES WITH BBQ SAUCE or GRILL”
5/28/2012 Week # 83 Share your Favorite CHEESEBURGER recipes!
6/4/2012 Week # 84 Breakfast Breads (Doughnuts, Muffins, Biscuits & Coffee Cakes)
6/11/2012 Week # 85 MAN-ly Meals (for Father’s Day)
6/18/2012 Week # 86 International Foods
6/25/2012 Week # 87 Summer Berry Recipes (Strawberries, Blueberries, Raspberries)

We hope you’ll participate in upcoming linky parties.

Would you like to link up a Brunch Recipe or perhaps a recipe showing off your favorite food? Go ahead! We’d love to see what you’ve made.

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.

This week’s theme is:Brunch Foods & Mom’s Favorite Recipe

Please only link recipes with our theme!

Asparagus Souffle for #SundaySupper

Nicole Humphrey Cook — Sun, 06 May 2012 09:55:17 +0000

Gardening is not something that I am exactly good at. Several years ago, we planted a whole bunch of vegetables and fruits and three years later, all I have to show for it, is some Asparagus. That’s okay, Asparagus is my favorite anyway. On a side note, we did wind up with some onions the first year and they were delicious – so that was cool. Anyway, next goal is herbs. That’s what we’re working on now.

This week’s theme for #SundaySupper is “From the Garden”, which is great because you know, I love asparagus and I actually have it growing so it’s sort of a win – win with that.

We love souffles. It’s a great way for me to get the kids to eat veggies they might not otherwise love. The problem with souffles is that if you are trying to photograph them, you only have about a 30 second margin in which to snap the photo before the souffle sort of “falls in”. So yeah, as I’m sure you can see in the photo, I missed that window of opportunity, but guess what? It tasted so good, I didn’t really care. This recipe, originally started out as a fairly simplistic recipe for a Spinach Souffle which I have then modified and made it into an easy Asparagus Souffle. If you are looking for some gourmet version, this is not it – but if you are looking for something that is simple to make, works with almost any veggie and still tastes amazing, here ya go.

Super simple. Super easy. Super delicious.

Happy #SundaySupper. After you check out the recipe, please be sure and scroll down and visit the other blogs that are part of this week’s Sunday Supper.

Asparagus Souffle Recipe

Rating: 51

Ingredients

1 egg + 1 egg white
1/3 cup Skim or 1% milk
1/3 cup grated white cheese
1 tsp. crushed garlic
salt and pepper to taste
1 lb. of asparagus spears, bottom ends trimmed & discarded, spears cut into 1-inch pieces

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Boil a salted pot of water and then drop in the asparagus for about 2 minutes. It should be about 1 tsp. of salt for each quart of water. Drain the asparagus and then rinse it off in cold water immediately to stop the cooking process. Allow to cool.

In a separate bowl whisk together the eggs, the milk, white cheese, crushed garlic, and the salt and pepper.

Once the asparagus has cooled, put it in the blender and puree it.

Fold in the asparagus into the egg mixture. Place in a small casserole dish or several small ramekins.

Bake at 350 for about 20 minutes or until lightly set. Keep a good eye on it, so you don't over cook.

http://dailydishrecipes.com/asparagus-souffle-for-sunday-supper/

And now for the entire #SundaySupper team and their wonderful dishes. Also please feel free to join us and tell us about what you’re making for #SundaySupper on twitter!

Cocktails and Wine Pairings:

Lemon Parsley Cocktail Magnolia Days
Tangerine Thyme Fizz Cocktail An Appealing Plan
Parsley, Sage, Rosemary and Wine; Herb and Wine Pairing Charts Wine Every Day

Appetizers:

Baked Jalapeno Poppers Supper for a Steal
Garden Salsa Chocolate Moosey
Herb Party Vegetable Gratin Val’s Food and or Art
High Fiber Zucchini Mint Lentil Fritters Sue’s Nutrition Buzz
Zucchini Corn Fritters Mrs. Mama Hen

Entrees:

Tarragon Chicken Lovely Pantry
Asparagus Souffle The Daily Dish Recipes
Mediterranean Style Meatloaf The Meltaways
Chicken Bruschetta Family Foodie
Spring Herbs and Green Tortilla de Patata Les recettes de Lorette
Zucchini Lasagne From My Corner of Saratoga

Side Dishes:

Red Potato and Grilled Corn Salad The Messy Baker Blog
German Home Fries and Herbed Quark Dip The German Foodie
Scallion Pancakes Teeny Tiny Kitchen
Roasted Sweet and Spicy Brussel Sprouts Juanita’s Cocina

Dessert:

Pink Peppercorn Pavlova with Strawberry and Basil Syrup The Primlani Kitchen
Meyer Lemon Bars That Skinny Chick Can Bake
Strawberry Rhubarb Compote Cookistry

April’s 10 Best Recipes

Nicole Humphrey Cook — Thu, 03 May 2012 14:12:14 +0000

April was the A-Z blogging challenge, so it brought on a bunch of new recipes and we returned to the daily aspect for the month. Here are the top posts of the month; they weren’t all part of the challenge.

{Just click the photo to see the recipe}

Avocado Fries with Garlic Chili Lime Aioli

Pink Lemonade Cupcakes with a Creamy Pink Lemonade Frosting

The Best Blueberry Muffins Ever!

Bacon and Egg Muffin Breakfast Cups

Traditional Chocolate Éclair Cupcakes

Nutella Breakfast Muffins

Cheesy Chicken Tortilla Cups

Slow Cooker Tacos

Grilled Avocado and Egg Melt Sandwich

Grilled Nutella Croissants

Runners Up:

Nutella Crescent Rolls

Real Fruit Irish Cream Sodas

Bacon & Egg Muffin Cups {SRC}

Nicole Humphrey Cook — Mon, 30 Apr 2012 15:59:45 +0000

Reveal day for Group D in the Secret Recipe Club has arrived again and it’s time to make the big reveal.

The blog that I was assigned this month is Cooking Whims, written by Megan, who started out cooking because she had to, but later learned to love it and now would rather be in the kitchen. Her blog is filled with all sorts of wonderful, delicious recipes to make, but if you’ve been following my {SRC} posts, I typically allow my kids to pick.

We selected some categories to stay in – one of them begin breakfast. After all 5 of them had browsed through Megan’s recipe index, had made their list of three choices, four out of five of them had this Bacon and Egg Cup recipe on their paper.

That made me job much easier and so we decided to go with this one. When we first made it, I was surprised by how simple it was. From start to finish, we’re talking about twenty minutes, and that’s perfect for breakfast.

Bacon & Egg Muffin Cups {SRC}

Rating: 51

Prep Time: 20 minutes

Yield: 8 Breakfast Cups

Ingredients

4 slices of bread
8 eggs
8 slices of bacon
shredded cheese

Instructions

Preheat your oven to 400 degrees F.

Heat a skillet on medium-high heat, cook the bacon and only allow it to cook for about 4-5 minutes. You are looking for flexible but not raw. While the bacon is cooking, cut two circles out of each slice of bread. I used a circle cookie cutter to make it easier.

Now take that extra bread and either save it for french toast casserole or go tear it apart and feed it to the birds {what we did}.

Spray a muffin tin with cooking spray. Next, lay a circle of bread into the bottom of each muffin cup. Wrap the bacon around the edge of each muffin cup. (I did this part backwards - we did the cheese before the bacon - it made absolutely no difference) Sprinkle cheese on top of the bread slices.

Now carefully, crack an egg into each cup. Megan suggested cracking the egg carefully into a bowl first and then sliding it into the muffin cup. I just did it right into the pan.

Bake them for 10-15 minutes or until the whites have set and the yolk is cooked to your liking (less for a runny yolk, more for a cooked yolk)

Serve with pancakes and fresh fruit - well, we did. And by the way, you cannot eat just one. I don't care what anyone says, you can't. It's impossible.

http://dailydishrecipes.com/bacon-egg-muffin-cups-src/

As you can see, we sprinkled some seasoning on the top for some extra flavor, but you can do whatever you want. We also sprinkled a tiny bit of garlic powder on top of the bread before we sprinkled the cheese (like garlic bread) for added flavor. The ideas are limitless.

Secret Recipe Participants: What did you make for the Secret Recipe club this month?

Everyone: Have you ever used a muffin pan to make something other than muffins? Tell me about it in the comments below.
I also made these in a muffin pan for another {SRC} reveal…

Please check out the other participants:

Super Easy Slow Cooker Chicken Tacos

Nicole Humphrey Cook — Mon, 30 Apr 2012 14:24:02 +0000

This Week’s Cravings theme this week is Mexican food, in honor of Cinco De Mayo.

Good morning, it’s Monday and I am determined to make it not feel like a Monday! I Hope it’s the beginning of a great week for all of you and that you had a wonderful weekend. We did, and I’m secretly glad it’s Monday so I can get back to work again. Please remind me of this come Wednesday when Friday can’t get here fast enough.

As many of you know, the brilliant woman behind this challenge every week is Tina from Mom’s Crazy Cooking. Guess what?
She’s going to be here, 10 minutes away as of Wednesday. Yes, I finally get to meet this wonderful gal IN PERSON. ‘Bout time. lol I’m really not that excited. {ahem} Blocked off all time she is here so whenever she has free time, I have free time. Nope, not excited at all.

Onto food. This recipe is so easy and it’s our favorite Monday night dinner just because its easy and filling and I don’t have to do much – the crock pot does it all.

Super Easy Slow Cooker Chicken Tacos

Ingredients

2 lbs. boneless, skinless chicken breasts
1 jar salsa (I used a 16 oz jar - any type you like, hot, mild, etc.)
1 packet of taco seasoning (we make our own)
1/2 c. water
flour tortillas
taco toppings: shredded lettuce, avocado, guacamole, tomatoes, shredded cheese, etc.

Instructions

Layer the chicken in the crock pot. Top with the salsa, packet of taco seasoning and the water. Cover and set to high for 4 hours, low for 8 hours. The longer this chicken cooks, the easier it is to shred and the longer it soaks in all that seasoning. I've done both ways, I prefer the low for 8 hours.

When it's done, remove the chicken from the crock pot and shred it.

Then put it back into the pot.

Spoon your chicken into flour tortillas or taco shells or whatever you want to use it for. Top with all the fun taco toppings. You can use this meat for almost anything - burritos, put it with the pasta , enchiladas... the possibilities are endless.

http://dailydishrecipes.com/super-easy-slow-cooker-chicken-tacos/

I am proud to be co-hosting This Week’s Cravings along with Tina over at MOMS CRAZY COOKING & Kristi from Veggie Converter. Go visit them and tell them I said hi!

Here’s what’s coming up:Participate in upcoming linky parties:

5/7/2012 Week # 80 Mother’s Day (Brunch Ideas or MOMS FAVORITE Foods)
5/14/2012 Week # 81 EGG recipes…Casseroles, Egg Dishes, Hard Boiled or Appetizers
5/21/2012 Week # 82 Memorial Day BBQ “ALL RECIPES WITH BBQ SAUCE or GRILL”

We hope you’ll participate in upcoming linky parties.

Would you like to link up a Mexican Food? Go ahead! We’d love to see what you’ve made.

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.

This week’s theme is: Mexican Foods

Please only link recipes with our theme!