Thursday, March 17, 2011

Easy Eggs Florentine

Easy Eggs Florentine

They're like cupcakes, but they're made with ham, spinach, cheese and eggs. Adults and kids love 'em! Ingredients
  • 3 ounce(s) ham, deli-style, (4 slices)
  • 3 1/2 ounce(s) spinach, frozen, chopped
  • pepper, black, freshly ground
  • 4 large egg(s), organic, omega-3 and DHA-fortified
  • 1/4 cup(s) cheese, cheddar, shredded
1. Preheat oven to 375 degrees F.
2. Butter 4 cups in a 12-cup muffin tin. Place a slice of ham into each muffin cup and press to form a cup.
3. Divide spinach equally among the 4 cups, about 1 tablespoon each. Lightly season spinach with salt and pepper.
4. Crack an egg into each cup, being careful not to break the yolk. Bake for 10 minutes.
5. Top each egg with 1 tablespoon grated cheese. Return to oven for an additional 5 minutes or until the cheese has melted.
6. Using a heatproof spatula, carefully remove the Florentine cups from the muffin tin. Serve immediately.
I'll admit it - I was skeptical.  A ham, egg, spinach and cheese cupcake?  Wow.  They were good!!  And they were GORGEOUS!  Just think of the brunch possibilities!  This meal also allowed for a single sausage link (the other one in the photo was for Jack).
None of these new recipes are mine.  I am on the "Sexy Forever" diet by Suzanne Somers.  All the recipes and credit belong to her!

Ginger Scallion Grilled Mahi Mahi

Ginger Scallion Grilled Mahi-Mahi


  • 2 piece(s) fish, mahi-mahi, (or your favorite fish)
  • 1 medium lime(s), juiced
  • 8 whole scallion(s) (green onions), (finely chop 2 scallions and reserve for gingered soy sauce)
  • 1 cup(s) soy sauce
  • 2 teaspoon ginger, fresh, freshly grated
  • 3 clove(s) garlic, minced
To Make Mahi-Mahi:
1. Place the mahi-mahi, Gingered Soy Sauce, and lime juice in a resealable plastic bag. Marinate for at least 10 minutes, or up to several hours.
2. Preheat grill to medium high. Remove fish from bag, reserving marinade. Place fish and scallions on grill. Grill for 3 minutes per side. Brush scallions with marinade turning as necessary.
3. Serve immediately.
To Make Gingered Soy Sauce:
1. Combine soy sauce, ginger, garlic, and chopped scallions and set aside to let flavors meld.
2. Store in an airtight container in the refrigerator. 
I cannot tell you how incredible this fish tasted!  I should start by saying I'm not a huge fan of fish, in general, but my husband wasn't home when I made dinner, and I was tempted to eat his portion too!  This marinade (lime juice + gingered soy sauce) was so incredible, I'm looking forward to trying it out on chicken and steak too!  The vegetables in the photo are zucchini, fennel and red onion sauteed in olive oil with salt and pepper.

None of these new recipes are mine.  I am on the "Sexy Forever" diet by Suzanne Somers.  All the recipes and credit belong to her!

Steak Fajita Bowls

  Steak Fajita Bowls

  • 2 tablespoon oil, olive, extra virgin
  • 2 cup(s) pepper(s), green, bell, chopped
  • 1 cup(s) onion(s), red, chopped
  • 2 pounds beef, tenderloin steaks, cut into bite-size pieces
  • 4 tablespoon cheese, cheddar, shredded
  • 4 tablespoon salsa, fresh
  • 2 cup(s) mushrooms, fresh, sliced
1. Add oil to large frying pan over medium-low heat. Add peppers, onions, and mushrooms and sautée, stirring frequently until onions become translucent (about 5 minutes).
2. Chop beef into bite-size pieces and add to peppers and onions. Continue to cook, stirring frequently until beef is cooked through (about 5 minutes).
3. Transfer to bowls, top with cheese, and serve with salsa.
For years, I have tried time and again to get the *perfect* marinade for fajitas.  Who knew that the mixture of steak, bell peppers and mushrooms without a marinade creates the flavor I've been after all this time!!

Delicious and satisfying (although I could have killed for a tortilla)!

None of these new recipes belong to me.  I am following the "Sexy Forever" diet by Suzanne Somers.  The recipes and the credit go to her!