Today is a special day! It’s June 12th, which means this blog is exactly 1 year old. I first started it because I was so sick of the college cafeteria food I ate every day of freshman year. I wanted to make my own simple, healthy recipes throughout sophomore year since my dorm suite had a kitchen and share these recipes with other students. Although I was still on a school meal plan this year, I definitely cooked more and was a happier diner
I cannot believe how far this blog has come in just one year. My Greek Yogurt Blueberry Pancakes recipe went viral earlier and was featured on 2 of my favorite websites Buzzfeed and Greatist. Literally a dream come true. Ever since, there has been so much traffic to this website that I never could have imagined a year ago.
Of course, none of this is possible without the help of all my supporters – ALL of you who are reading this right now, those of you who subscribed to my blog, any who has commented on/liked a post, my amazing friends who have helped me or watched me cook, and of course, my mom who is the one who has inspired me this entire time. A HUGE thanks to all of you
In celebration of this 1-year anniversary, I have guacamole deviled eggs for you all. Eggs are a symbol of new life and fertility, which is what I hope this next year will bring for this blog. Since it is the summer again, I will definitely have more time and energy to try out new recipes. So thanks for stopping by and stay tuned for more!
GUACAMOLE DEVILED EGGS
Guacamole (see my recipe)
6 hard boiled eggs
1 tablespoon vinegar
Boil the eggs: Place the eggs in a single layer in a pot, completely covered by water. Add a tablespoon of vinegar to help keep the egg whites from running out of any eggs that happen to crack while cooking. Bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat and leave the pan covered for 12 minutes.
While the eggs are boiling make the guacamole.
One by one, crack and peel open the boiled eggs after they have cooled. Using a knife, slice them in half vertically. Scoop out the yolk with a small spoon.
Fill each half egg with guacamole and top with a cilantro leaf.
When was the first time you had a quiche? I remember my first time so vividly. It was one of those afternoons where I was buried in the library, swamped with never ending homework. A friend and I ventured to the library cafe to grab something to eat. Seeing how I was unable to decide what to get, my friend suggested I try a quiche. I had never even heard of a quiche before and I was skeptical of the odd-looking “egg pie”. For some reason, I trusted him. I took a bite and marveled with wide eyes at how incredible this new food tasted!
That memory of the quiche has stuck in my mind ever since which is why I was so excited when I found a recipe for mini quiches. My family had never heard of a quiche either so I was more than happy to introduce it to them.
These mini ones tasted…unbelievable. Biting into the quiche was an experience of its own because of the spongy, juiciness of the quiche. I compared them to muffin-shaped omelettes. After all, they had similar ingredients – egg, cheese, vegetables, and bacon. However, they had a fluffier, airier texture since more egg whites were used than yolks.
My family seemed to have a positive first experience with the quiche as well. They were impressed by how flavorful they were and said they were even better than omelettes.
The best moments are those when you discover something new and wonderful, making your life just that much better. So go out, be brave, and try something new. You might end up pleasantly surprised. 😀
MINI MUSHROOM AND SPINACH QUICHE WITH BACON
6 strips turkey bacon
1 tablespoon olive oil
2 1/2 cups mushrooms, chopped
1 small shallot, thinly sliced
Salt and pepper
2 cups baby spinach
Pinch of nutmeg
4 egg whites
1/4 cup skim milk
1/3 cup grated white cheese (I used Queso Blanco)
Preheat oven to 375 degrees F. Grease a 12-cup muffin pan with cooking spray or vegetable oil.
Cook the turkey bacon strips in a large skillet on medium heat. Keep turning strips until crispy. Transfer to a cutting board and chop into small bits.
Using the same skillet, heat olive oil. Add mushrooms, shallot, salt and pepper. Cook until mushrooms are dry and browned and shallots are soft (about 10 minutes.) Add baby spinach and nutmeg and stir for about a minute, until spinach is just wilted but still bright green.
Whisk eggs, egg whites, milk, salt and pepper until well blended. Stir in cheese. Pour mixture evenly into muffin tins, filling them halfway. Top with mushroom and spinach mixture. Sprinkle chopped bacon on top.
Bake 20-25 minutes, until quiches have risen and are golden brown. Cool for 5 minutes and serve warm.
adapted from Food Network