043 - Roasted Brussels Sprouts and Pesto Chicken Sliders

Roasted brussels sprouts marinated in oil and balsamic vinegar baked at 350F is pretty standard fare.

The pesto chicken sliders, however, were pretty awesome. You take pizza dough (we had some from Trader Joe's) and make little slider buns. To do that you roll out an 1/8 of the dough into a 7" - 8" strip, then tie it in a knot. Bake all of these together and then cut them half. Fill it up with some rotisserie chicken from the grocery store (we got ours at Costco), cover it with pesto and mozzarella cheese, and throw it back in the oven for another 15 minutes or so at 400F. Oh, and don't forget the melted butter and black pepper to slather the top.

It's no wrestling game work, but it's still something that took time to prepare and do.

iCooked - Baked Egg Scramble


I've been heading out to work pretty early in the mornings in which I'm not able to sit and eat with the family. A combination of getting ready, getting the kids changed, and all this other stuff, makes this my current state of morning. I read about this egg scramble you can bake the night before and just take with you on the way out.

I edited the recipe a bit based on what was around the house and the fact that no one can eat cheese. Turns out it was pretty awesome.

Ingredients and Stuff
- 4 ramekins
- 6 eggs
- bacon
- turkey pieces (I used precooked)
- some kind of vegetable (I used baby bok choi)
- 1/3 of an onion chopped
- 2-3 slices of bread
- salt and pepper to taste

Instructions
1. Pre-heat oven to 350 degrees F.
2. Tear up the bread so it lines the bottom of each ramekin.
3. Cook the bacon separately.
4. While bacon is cooking, whisk everything else together in a large bowl.
5. Chop up the cooked, crispy, bacon and mix it into the bowl.
6. Evenly distribute amongst the 4 ramekins.
7. Place ramekins on some kind of baking sheet in case the egg bakes over and spills out.
8. Cook for 45-50 minutes.
9. Eat one and tell the family you only made 3.