Easy, fluffy healthy egg white & cheese muffins

So I wanted something healthy & hearty for breakfast, but also light. I saw a lot of recipes for egg white muffins with peppers, tomatoes, etc. BUT I hate vegetables in my eggs. Weird, I know. Eventually I came across this original recipe and decided to spin it to make it healthier and more my taste. I've never been a fan of whole eggs, so using only the white was an easy choice.

The result was a light, fluffy tasty egg muffin with zero guilt for eating. I only made one,
 but you could double or quadruple the recipe easily.

Nutritional Content (1 muffin):
Calories: 62
Fat: 3g
Sat. Fat: 1.8g
Cholesterol: 11.4mg
Carbs: 0.8g
Protein: 8g
Vitamin A: 3%, Calcium: 11.5%
















Ingredients: (makes only 1 muffin, double or quadruple for multiple muffins) 
1 egg white
1/6 cup of low-fat shredded cheese (I used Weight Watchers Mexican blend)
1/2 tsp parmesan cheese
pinch (about 1/8 tsp) of dried oregano and basil (or Italian seasoning blend)
pinch of garlic powder
small, small dash of cayenne pepper (optional -- I liked the added kick. Be careful with the amount.)
salt and pepper to taste

DIY Apron

I've been wanting a cute apron for a while. My cooking adventures usually end up in me ruining a t-shirt or two. Every apron I found was $20-$40. I couldn't bring myself to pay that much for something that was inevitably going to be covered in food and sauces. One day browsing Pintrest I found a tutorial for DIY tote bags and a light bulb went off! You can see the bag tutorial here: http://www.collectandcarry.com/2012/04/diy-geometric-painted-tote-bags.html

The finished apron. Total cost $5:

Supplies:
3 pack canvas aprons ($10 at Walmart. Found in the craft aisle)
Acrylic paint
Paint brushes
Painters tape

Fail proof crunch from the oven

Don't you just HATE it when you're baking breaded chicken or pork chops and your crust gets soggy? It's the absolute worst. I, for one, cherish a crispy crust. It's mandatory for any good chicken parmesan, oven-fried chicken leg, chicken nuggets, etc. So after some trial and error using my grandma's crust recipe and my own, I've found the perfect storm for crunchy crust out of the oven. It's a tri-fecta of bread crumbs:

1/2 cup crushed cornflakes
1/2 cup regular bread crumbs
1/2 cup panko bread crumbs
Combine together and add your spices/herbs of preference

It really is fail proof, no matter what you use to bind it to the meat. You can use egg, butter, even milk (gets a little runny though -- be careful) to stick it on. I like this simple mixture because you can add your own spices and seasonings to make it Italian, spicy, lemon pepper. Roll your meat in your egg/butter/milk, coat well with the bread crumb/spices mixture, spray with Pam and let bake!

-D. 

Buffalo Chicken Tapas

So this recipe came about as I had been preparing different tapas from a book I got for Christmas. I wanted something buffalo-y but also cheesy. So I cut up some French bread and made these delicious little half sandwich tapas. YUM.

Ingredients:
1 loaf French bread, sliced into 1 inch thick slices
1 pkg frozen chicken bites or chicken fingers, cooked & cut into small pieces
1 cup shredded mozzarella cheese
1 cup shredded Mexican or Colby jack cheese
Buffalo sauce
Ranch