Easy Peasy Crockpot Pork

EDIT: I don't have much time after work to cook dinner, so I've been making meals that I can put in a ziplock, freeze, and then dump into a crock pot to cook all day.  This is one I'm trying!  I've heard it does well in the freezer.  Just dump all the ingredients into a bag, label, and freeze.  You can either thaw it before you put it in the crock pot, OR stick it in a bit of hot tap water to get everything unstuck from the bag and put it in the crock pot frozen to cook all day.  Now THAT is easy!

Super Easy - Super Yummy

- Pork chops (or favorite pork cut) - I used two family packs for the 7 of us

- Cream of chicken soup - we like plenty of gravy so I used 3 cans, probably could have gotten away with two cans for the amount of pork used

- Ranch dressing packets - I used two for the amount of soup and pork


Place Pork in Crock pot and top with soup and ranch.  I kind of stir the ranch into the soup a little.  Cook on high for 4 hours or low for 8 hours. Serve over rice with a veggie beside. 

Done!  YUM!

El's Buttermilk Chicken

I've made this twice.   Both times from a text my sister sent me ...

You get three bowls. Two with self rising flour. One with buttermilk. Cut the chicken into strips. (Or whatever, but I like strips best) put a bunch of seasonings in the first flour bowl... Salt, pepper, garlic powder, onion powder, 21 seasoning salute, whatever... Then dip the chicken in the seasoned flour, the buttermilk and then the plain flour. Then fry. Then marvel in its deliciousness!!!

Quinoa Lettuce Wraps

 

Found this recipe over on The Naked Kitchen. Delish.  I pretty much followed the original recipe, but I also added bean sprouts.  The flavor of this recipe was my favorite part.  They were messy, they weren't Rory's favorite ... but quinoa never is ... and they didn't look all that great.  But the flavor ... the flavor was GREAT !  Here's what I did ...

3 cups cooked quinoa
1 can black beans
2 spring onions, finely sliced
1 can sliced water chestnuts, roughly chopped
2 carrots, julienned

a handful of bean sprouts, chopped

1/2 cup reduced sodium tamari or soy sauce
2 tbsp  sesame oil 

3 cloves garlic, minced
2 tsp minced ginger
2 tbsp apple cider vinegar
2 tbsp honey 

 

1 head of bibb lettuce (called butter lettuce in australia), to serve

Mix together first six ingredients and set aside.

Add the next six ingredients to a jar and shake until combined. 

Pour liquid over the quinoa mixture and stir to combine.

Scoop mixture into lettuce leaves to eat ...

Chicken, Avo and Feta Salad with Dijon Vinaigrette

 

 Another Pinterest find.   Here's the original recipe.
I know that chicken looks pink ... it's the light!  I wasn't pink, I promise! :)

for the salad ...
1 bag baby spinach
250g cherry tomatoes
1/2 cup corn, I used canned
2 chicken breasts, salted, peppered and cooked by husband on BBQ
1 large avocado, chopped
1/3 cup crumbled feta cheese
1/4 cup pine nuts, you could toast them.  I never do.

for the dressing ...
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

I'm pretty sure you don't need instructions from here but just in case.

Put all salad ingredients in a big bowl.

Put all dressing ingredients in a small jar.  Shake.  Taste, adjust to taste. 

Top salad with dressing.

Enjoy.

Crock Pot Vegetable Stock

I hate wasting food.  I do it, but I hate it.  I want to not do it as much as possible.  This week as I was cleaning out my crisper drawers, I decided to make vegetable stock out of the scraps and veg that didn't get used during the week.  It was so easy.  And now I have five cups of delicious vegetable stock in my freezer.

I used this hints and tips in this post.

I used mushrooms, celery, green bell pepper (capsicum), carrot, garlic, apple, and spring onion scraps.  I grabbed some parsley, thyme, basil and rosemary out of the garden and added those too ...   Covered it with water and cooked it through the evening and overnight.  In the morning, I drained the liquid off through a strainer and froze it in 1 cup portions!  Easy peasy! 

Thai Massaman Curry - in the Crock Pot!

 HAPPY NEW YEAR!!
I can't believe it is 2014 already!  Where does the time go?

**

This was so good!  I have not mastered curry yet.  I have made one amazing curry that was not in the crock pot but it took me ALL DAY LONG!  I love a good crock pot curry because it takes all day to cook, it just doesn't take me all day!

I used this recipe ... I didn't change it ... the credit is all theirs!

1 tablespoon peanut oil
750g beef chuck steak, trimmed, cut into bite size pieces
1 onion, halved, thinly sliced
1/4 cup thai massaman curry paste
2 garlic cloves, crushed
6 cardamom pods, bruised
1 cinnamon stick
2 kaffir lime leaves, vein removed, chopped
270ml can coconut milk 
500g potatoes, peeled, cut into same size as beef
2 large carrots, peeled, thickly sliced
1/4 cup fish sauce
1 tablespoon palm sugar
1 tablespoon lime juice
Rice, cooked (I do ours in the rice cooker)

Chopped dry roasted peanuts and coriander leaves, to serve 

Brown the beef in batches in 1/2 tablespoon peanut oil.  Put in crock pot.

Saute onion in remaining 1/2 tablespoon peanut oil until soft.  Add curry paste and garlic.  Cook for a minute ... until it smells amazing.  Put in crock pot. 

Add cardamom, cinnamon, lime leaves, coconut milk, potato, carrot, fish sauce and sugar.  Cook on low - 8 hours, or until beef is tender.

When finished, pick out the cardamom pods and cinnamon stick.  Add lime juice.  Serve on top of rice, sprinkled with peanuts and coriander.

Pumpkin Pom Salad

 

Oh yum!  I want to make this again.  It sure was tasty!

I found this recipe on pinterest.  They used sweet potato but my husband prefers pumpkin and I love both so no biggie!  I didn't really measure the salad ingredients.  I just grabbed a big plate and piled stuff on.  Is there really any need to measure when good, wholesome, salad ingredients are involved?!

kent pumpkin (I just roasted a bunch thinking I'd keep the leftovers, there were no leftovers!)
baby salad greens (baby kale, spinach, rocket (arugula), etc.)
pomegranate seeds
crumbled feta
pistachios, toasted & chopped
coriander (cilantro), chopped
2-3 chopped spring onions, white and green parts



I did the dressing just as the recipe called for, adjusting just a little bit to taste:
2 tablespoons olive oil
1/2 clove minced garlic
2 teaspoons honey
1 teaspoon sherry vinegar or white wine vinegar
salt & pepper, to taste
 
Preheat your oven to 400F/200C. Chop the pumpkin into bite size pieces. Drizzle with a bit of olive oil, salt and pepper, and roast in the oven for 20ish minutes.  I just keep tasting after 20 minutes til they are the consistency I like. (possible reason there were no leftovers?!)

Mix all dressing ingredients.  I just threw them all in a mason jar and shook it up.

Assemble salad.  I started with greens and coriander (which is technically a green), then added the pumpkin, pomegranate seeds, spring onions and feta.  Top with dressing and pistachios.

Haloumi and Lime? Ok, I'll try it!

This is delicious. We all really liked it.  I'm making it again this week! I don't have to tell you that I found the recipe through Pinterest, my go to place for recipe searching! I did take a few shortcuts though ... like, I cooked the quinoa in my rice cooker and I used lentils out of a can.  And you may notice that the recipe calls for asparagus but there is none in my photo.  Would you believe that both stores I went to were SOLD OUT!?!  Ugh.  I substituted mushrooms and that was delicious but I can't wait to try it again this week with asparagus!  I doubled this recipe but you didn't really need to double everything (like the haloumi) so here is how I did it and the measurements I used.

1x400g can puy lentils

2 tablespoons olive oil

2 tablespoons red wine vinegar

salt and pepper

200g cooked quinoa (I did mine in the rice cooker with a bit of chicken stock)

2 bunches of asparagus, chopped

a handful of mushrooms, sliced

180g piece haloumi, sliced 

2 to 4 limes 

500g cherry tomatoes, halved

6 spring onions, chopped

1 long green chilli, deseeded and finely diced

a handful of mint leaves, roughly chopped

Sautee the asparagus and mushrooms with a little bit of olive oil.  

In a big bowl, combine lentils, quinoa, asparagus and mushrooms.  Add olive oil, red wine vinegar, tomatoes, spring onions, chilli, mint and zest of 2 limes (add zest to taste).

Heat a fry pan (or chargrill pan if you have one) over medium heat.  Add haloumi,  drizzle with lime juice and cook on both sides til golden brown.  Cut into smaller pieces and add to salad.  Season entire salad with salt and pepper.

Garnish with extra limes if desired.

We served with chunks of toasted turkish bread, buttered, sprinkled will all-purpose seasoning and toasted in the sandwich press.

Cheats Philly Cheesesteak Grilled Cheese

These were simple and delicious and the whole family liked them.

 I found this recipe through pinterest.  I mostly followed the recipe ...

I doubled their recipe to make 4 sandwiches but we ended up being able to make more than that.

Olive oil

1 green bell pepper (capsicum)

1 small onion

Bread, 8 slices

Roast Beef from the deli, 450g

Cheese, I used tasty (white cheddar) and mozzarella

Thinly slice pepper and onion.  Sautee in a bit of olive oil.  Season with salt and pepper.  Remove from heat. 

Pre-heat sandwich press (or frying pan if doing the old fashioned way!) 

They buttered the bread, I never do when making sandwiches in the the sandwich press.  You can do what you like. 

Chop up the roast beef into long thin strips. 

Layer sandwich like this ... bread, cheese, pepper/onions/ roast beef, cheese, bread. 

Toast until cheese is melted.

Pink Smoothies

These were delicious!  

I changed the original recipe a bit ... mainly I didn't add celery ... eww!  

Here's what I did ...

  

1.5 cup water or coconut water (I used water)
1/2 a medium avocado, pitted

1 cup frozen strawberries
1/2 a medium raw beet, chopped 1/2 a lemon, juiced
1 tablespoon coconut oil
a handful of ice cubes
1 sweet apple cored and roughly chopped

Throw all ingredients into blender.  Blend.  I started with one cup of water and then added the other 1/2 cup as necessary to keep the blender moving ...

Garlic Roasted Chicken Leg Quarters

Since I am now feeding the masses and chicken leg quarters is definitely the cheapest way to buy chicken, I've been looking for recipes that will add some variety to the bbq sauce or Italian dressing I had been seasoning the chicken with (both yummy...but I was getting ready for a change).  I found this recipe somewhere online (can't remember where!) and it was given a hearty thumbs up by the boys last night.  In parentheses are changes I made and the amounts I used to feed 7 (including 3 teenage boys) with a few leftovers for lunches.

Ingredients:

• 4 (12) cloves garlic, finely minced (I used my nifty Pampered Chef garlic press)
• 1 (3) teaspoon dried leaf oregano (I didn't have any, so used basil instead)
• 1/2 (1 1/2) teaspoon salt
• 1 (1 1/2 - PJ and I are what the Japanese call kitten tongues) teaspoon chili powder
• 1/4 (1) teaspoon ground cumin (I love cumin and made up for the lower amount of chili powder here)
• dash freshly ground black pepper (I used white pepper because I like it better)
• 2 (6) tablespoons olive oil
• 4 (12 - three family packs) chicken leg quarters
• 1/2 (1 1/2) cup chicken broth (part dry white wine, if desired)

Preparation:

Heat oven to 425°.

Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.  (I used a fork and it worked well)

Wash chicken leg quarters and pat dry. Snip off any excess skin (Glenn also cut the pieces apart). Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter. (I spooned it on and then spread it around with my fingers) Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish. Bake for 40 to 50 minutes, or until juices run clear.
Serves 4 (or the masses!).

Creamy Butternut Squash Risotto

Hi! I'm Marissa. I'm new here. Well, actually, I've been making Beans Blog recipes for years now, but I have one of my own to contribute for the first time! I am married and have an almost year-old baby.
Here's a picture of the three of us (picking apples this fall):

My husband is picky (nothing green and leafy, white and creamy, or too chunky), and my baby is slowly adding to his repertoire of solid foods. Hopefully, I'll be able to contribute some recipes that work well for picky eaters but are also healthy enough for a little one.

Mostly the baby eats healthier food than we do (vegetable, protein, grain, dairy, and fruit for most meals), so I figure that rather than changing his diet to accommodate ours, maybe I should change our diet (more processed food than is good) to accommodate his. This creamy risotto was a favorite for all three of us. The creaminess comes from the rice and a tiny bit of butter rather than fatty cream, so 100 grams is only about 75-80 calories. 200 grams is a nice size helping of rice and only 150 calories. It made a flavorful, simple side dish without adding too many calories.

Here is a picture of the baby enjoying it (the rice is sticky enough for him to eat with his fingers):

And here is a picture of the grown-up food (rice, green beans, and marinaded chicken thighs):

The recipe from The Baby & Toddler Cookbook is below.

Creamy Butternut Squash Risotto
1 cup Arborio or short grain rice
3 cups vegetable broth
2 tsp unsalted butter
1 cup pureed butternut squash
1/8 tsp ground nutmeg

In a saucepan over medium-high heat, combine the rice and broth and bring to a boil. Reduce the heat to low, cover, and simmer gently, stirring occasionally until the liquid is absorbed and the rice is soft and creamy, about 20 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Stir the butter, squash puree, and nutmeg into the rice.

Serve warm.

NOTE: I started with a whole butternut squash. To cook it, cut in half longways. Scrape the seeds out. Lay flesh side down in pan. Pour water 1/4 inch up the sides of the squash and cook in oven at 375 degrees for 45-60 min. Remove the skin and puree. (I used my immersion blender, which worked perfectly.)

Rio Verde Breakfast Special

The weeks that the boys are with us, we like to make sure they get a protein filled breakfast to start their days out.  A good hearty breakfast for very active boys!  They are fine having eggs and pancakes every morning, but I like to mix things up a bit.  Today I tried a new recipe from Tortilla Lovers Cook Book.  It was quick (something I appreciate since I'm cooking AND getting myself ready for work) and was a yummy hit!  I altered it just a bit.

Ingredients:
6 large eggs
1/4 cup milk
pinch or two of salt
1 TBS butter
1/2 cup Jack cheese (I used Monterey jack), cubed
small can of green chiles
6 tortillas (I used flour, but the recipe called for corn)

Garnish with green salsa, sour cream, and/or avocado

Instructions:
In a mixing bowl, combine eggs, milk, and salt and mix well.  Melt butter in skillet.  Add eggs and cook, stirring gently.  When eggs are almost set, add cheese and chiles.  Cook until firm, or desired consistency.  Heat the tortillas and fill each with egg mixture.  Garnish as desired.  I served it with orange slices.

Further Modified Mexican Chicken

While they're heading into summer across the ocean (not that I'm completely jealous...), we're hunkering down for Arctic blasts.  Yesterday we got a dusting of snow - on top of ice.  GROSS!!!  Hearing the nasty traffic reports and knowing that many cars weren't making it up the hill out of our small town, I decided it sounded like a lovely day to stay home!  Not wanting to go out to the grocery store or make my wonderful husband stop on the way home after a long cold day of work, I decided to see what I could make from things in the pantry and freezer (having just moved in after our wedding, I don't have a good handle on the food inventory). 

I had some, although not all, of the ingredients to make the processed version of THIS meal and decided to experiment. 

I had two family packs of leg quarters frozen, so used that instead of boneless chicken breasts (love that it worked to just throw them in the crock pots frozen! - And yes I was thankful for my two crock pots...feeding a ton of hungry boys these days)

Since I had upped the amount of chicken I used 2 cans of black beans (one in each crock pot).

Had a mostly full bag of frozen corn, so divided that between the two crock pots.

I  had one lime and some refrigerated lime juice.

Skipped the cilantro cause I didn't have any.

Used what was left of a LARGE jar of medium salsa (probably wasn't quite double the 16 ounces)

I didn't have cream cheese, but a dollop of low fat sour cream in each bowl was a hit and added that touch of creaminess.

Put everything except the sour cream in the crock pot and cooked it on high for 6 hours. 

Served over rice.

The boys declared it delicious!

Forgot to take pic after it was cooked...this is while it was cooking in the crock pot

La Dee Da Chicken

I was eating the leftovers of this for lunch the other day and explaining to my friend Roxie how to make it and she says "that's a bit la dee da ....".  I thought that is exactly what it is!  La Dee Da Chicken! This is so delicious.  And pretty easy.  I saw this recipe on pinterest, of course.  When the time came to make it, some of the standard pantry ingredients I thought I had on hand, I actually didn't.  So, I improvised a little bit.  Here's what I did. 

2 cups panko crumbs

2 cups pretzels, processed in the food processor to make crumbs (this was a WHOLE bag!)

1/2 cup flour

1/4 cup olive oil 

1/4 cup grapeseed oil

1/4 cup dijon mustard 

1/4 cup wholegrain seed mustard

1/3 cup spiced orange honey (plain honey would be fine too)

1/4 cup water

3 tablespoons red wine vinegar

salt and  pepper

3 chicken breasts, skinned and boned

 

Preheat the oven to 200C/400F.  Line a roasting pan with baking paper.

In the food processor, pulse the oils, mustards, honey, water and vinegar until smooth. Season with salt and pepper.  Adjust flavour to taste.

Pound the chicken breasts out to an even thickness using a mallet, I do this is a ziplock so I'm not pounding chicken juice all over everywhere!  Sprinkle both sides with salt and pepper. 

For the next bit, you'll need three big 'containers' (bowl, dish ... ).  I found that my rectangular tupperware worked best. 

To the first container add half the flour.

To the second container add half the dressing.  Down use all of it because the remaining is going to be your dip for this delicious chicken.

To the third, add the panko and pretzel crumbs.  Mix them together.

Dredge each piece of chicken in flour, then in dressing, then into the crumb mixture.  I pushed the crumbs on a bit to make sure there were plenty and they stuck real well.   Place in roasting pan.


Bake for 15-30 minutes or until cooked through.  Mine took closer to 30 ...


Serve with remaining dressing.

We also served with roasted cauliflower and broccoli.

Teriyaki Chicken Wrap

This was a little lunch time experiment.  A successful one.  We are going to have this for dinner tonight since I am the only one who ate it for lunch today and it is delicious!!

Rice, cooked.  (I used sushi rice, but you can use whatever kind you like.)

Soy sauce ... I added a few drops to the rice.

Easy Crock Pot Teriyaki Chicken

Avocado, sliced

Spring onion, thinly sliced

Lettuce, shredded

Sesame seeds

Japanese mayo

Flour tortillas

Just heat your tortillas.  Fill with rice, chicken, avocado, spring onions and lettuce.  Top off with a sprinkle of sesame seeds and a drizzle of japanese mayo.  I didn't try it this time, but I imagine my husband and son will add sweet chilli sauce to theirs tonight ...

Done. 

PS. If you plan this for the night after you make Easy Crock Pot Teriyaki Chicken, you will have a super simple dish.  Minimal prep work.  Minimal clean up.  Maximum taste and enjoyment!

Easy Crock Pot Teriyaki Chicken

Pinterest is my major source of recipe finding these days.  

I love it.  This one has been a hit.  I made it last week and then again this week.  

It makes a heap ... actually, mine makes more because I added an extra chicken breast.  

I'm going to freeze a bunch of it this week!! I think it will reheat just fine.

 

 I didn't make many changes ... mainly just adding the extra chicken breast.

1/2 cup teriyaki sauce 

1 chicken stock cube & 1/2 cup water  (you could also use 1/2 cup chicken stock but I never have it on hand ... I need to make and freeze some so I do!!)

1/3 cup brown sugar, packed 

1/4 cup soy sauce 

4 cloves garlic, minced 

1 teaspoon sesame oil 

4 chicken breasts, skinned and boned

1 spring onion, thinly sliced 

sesame seeds

Mix first 6 ingredients in a bowl.  Place chicken breasts in the crock pot and pour teriyaki mixture and spoon some of the mixture on top of the breasts if they are not covered.  Put the lid on and cook for 3.5 hours on low.  Turn crock pot to 'keep warm' setting. Shred chicken in pot with juices.  Leave until ready to serve. 

The first night, I served this on rice with the spring onions and sesame seeds on top. 

The second night, I served in a tortilla ... that recipe is coming next!

Talia's Korean Bulgogi

 

I got this recipe from my friend Talia's blog.

It is delicious.

 But more than that, this recipe is easy to double for another night.

I've been trying to find meals that I can prepare extra to freeze for another time.

My goal is to have a freezer full of cooked, or prepared and ready to cook food for times 

that are exceptionally busy, or I've not been able to organize a meal.   Those are the nights we 

eat two minute noodles or something similarly unhealthy.  This should solve that problem! As well,

I prepared this last night and put it in the fridge ... this afternoon, after we got home late from soccer, I pulled out the bag ready to cook.  I had put the rice in the rice cooker before we left so that was 

ready.  Dinner was on in no time.  AND ... it get's even better.  Rory had to work late but the 

kids were starving so I cooked theirs and ours is actually still waiting in the fridge.  He is

home now but changing my head light.  Seriously, it never stops around here! :)  

Here is the doubled recipe - with the intention of freezing half.

6 tablespoons soy sauce

2 tablespoon sesame oil 

2 tablespoons sesame seeds

4 cloves garlic, minced

2 teaspoons white sugar

1 teaspoon salt

1 teaspoon pepper

1 kg beef, thinly sliced

2 carrots, grated

2 spring onions, sliced

1 onion, finely sliced

Mix first  seven ingredients in a large ziplock bag.  Add beef, carrots, spring onions and onion.  Seal bag and shake it around to coat beef.  Refrigerate for a few hours.  I did mine over night.

When ready to cook, just cook 1/2 of the ingredients in the bag, label the bag and freeze the other 1/2 for another time!

Preheat a wok to high heat.  Stir fry beef and veggies in small batches.  Talia's recipe said until you get crispy bits.  Mine never went crispy but I don't think my beef was as thin as hers ... No matter though, it was still delicious!

Asian Ginger Sesame Chicken Salad

I found this recipe, originally from Curtis Stone in Redbook and just had to try it.
I made a couple of small changes ... 

This first bit is the ingredients for the dressing.  You'll use a little bit of it for the marinade as well.
 
1/4 cup soy sauce
fresh ginger, finely grated (recipe called for a 3 inch piece, I reckon I used a 1 inch piece) 
1/4 cup canola oil 
2 Tbsp hoisin sauce 
1 Tbsp sesame oil 
1 tsp sriracha sauce 
1 tsp kosher salt 
2 large chicken breasts, boneless and skinless 
1/4 cup red wine vinegar 
1/4 cup finely chopped spring onions 

These ingredients are for the salad part of it.  

1/4 to 1/2 a Wombok (Chinese cabbage), very thinly sliced 
2 carrots, grated  
3 spring onions, thinly sliced 
fresh coriander, coarsely chopped (I  just threw in a bunch, it's really to taste) 
1/2 cup slivered almonds 
(I was in a hurry and just threw all nuts & seeds in straight out of freezer) 
a small handful of white sesame seeds 
a small handful black sesame seeds

In a bowl, whisk together first seven ingredients.

Put the chicken into a large ziplock bag and spoon in 4 tablespoons of the dressing.  Zip the bag, removing air as you go.  Rub the marinade all over the chicken, then pound it to get the chicken all the same thickness.  Marinate the chicken for at least 30 minutes.

With the remaining dressing in the bowl, add the red wine vinegar and spring onions.  Set aside.  This is your dressing.

Grill the chicken.  Rory did ours on the BBQ but you could do it inside ... just get it cooked.  The original recipe said to let it rest 15 minutes ... oops, didn't read that bit.  We probably only let it rest 5 minutes.  It was delicious.

Let it rest if you like ... then cut it into slices, chunks, whatever you prefer. 

Add salad ingredients to large bowl.  Add chicken.  Mix.  

We used the dressing to top individual salads as we served so that the leftovers wouldn't be soggy the next day ... 

fancy egg sandwiches

 

my word, these are good! 

we had them for dinner, not breakfast.  i love breakfast for dinner!

i saw the recipe on pinterest and there was no question in my mind that they would be good.

i took a few short cuts and didn't really use the same measurements.

oh and the grocery store substituted bake at home rolls for the 

ciabatta i ordered but they were delicious! and i used

a different cheese.  two cheeses actually.

i used more garlic.  i forgot

the parsley.

 

bag of baby spinach, 160g

mozarella and gruyere cheese, 200g total

8 eggs

2 tablespoons thickened cream

salt and pepper

2 tablespoons butter

3 cloves garlic, minced

1/3 cup panko bread crumbs

8 bread rolls, i used bake at home ones

preheat oven to 400F/200C.

ppray a 9x13 baking dish with oil.  

cover the bottom of the baking dish with the spinach.  grate both cheeses over the spinach (only about 1/2 the cheese at this point).  crack the eggs over the top of the cheese, spacing them out evenly.  salt and pepper next.  then drizzle the cream.  grate the rest of the cheese.  bake 15-25 minutes til yokes are as runny or not runny as you like them. 

while the eggs are in the oven, melt the butter in a small sauce pan over a medium heat.  whisk constantly.  the butter will start to brown.  don't let it go too brown, or black ... that is burned.  (ask me how i know) the good news is that if you burn it, you have time to start over.  (again, ask me how i know!) the butter will be pretty hot at this point, turn off the heat and throw in the minced garlic.  keep stirring!  let the garlic brown a little bit and then stir in the panko into this garlicy buttery deliciousness.  

if you are using bake at home bread rolls, throw them in the oven according to the instructions on the pack.  mine took like 6 minutes.  

once the eggs are just about done, spoon the breadcrumb mixture over the top and pop back in the oven for a couple minutes.  they will crisp up a little bit.

cut the finished product into eight 'rectangles' and scoop one onto each bun.  

delicious!