Ahhh, it’s so true that there’s no place like home! Got back from NY late Friday night and had an incredible 3 exciting days in the middle of Manhattan. The hustle and bustle of Time Square is crazy, people are in such hurry ALL the time, but at the same time it is such an interesting place.
About 3 or 4 weeks ago, I was completely surprised to get a call from the folks at Pillsbury for an opportunity to do some online cooking videos for Pillsbury.com. They are looking to feature the videos sometime this fall. A very successful pastry chef/cookbook author demonstrated most of the videos, but they wanted a past Bake-off finalist to feature some recipes as well. After some finagling with child care for my boys, I accepted this great opportunity.
Everyone was so accommodating and made sure I was completely taken care of. The Marriot Marquis Hotel was beautiful, right in the middle of Time Square and had fantastic room service. It was so weird and quiet being in a hotel room by myself but I managed just fine with the big bowl of veggi pasta and chocolate molten cake I dined on Wednesday night! Back to eating better Monday as usual……
I spent 2 days in a cute kitchen studio with producers, camera crew, a make-up/hair person and demonstrated 3 separate Pillsbury Bake-off recipes with a host from Howdini.com. It was really interesting to see how it all works behind the scenes. The process was very professional and much more involved than I would have ever thought.
So, that’s my last few days in a nutshell. Cool huh? I have the most supportive family and friends, I couldn’t have gone if it weren’t for everyone’s help. Thanks guys!
In honor of my Pillsbury filled weekend, I designed a killer breakfast/brunch recipe this morning using none other than Pillsbury Crescent rolls, look for these low-fat ones, they were great.You’ve got to try these, the chorizo and smoked cheddar adds the best flavor and as usual they are as EASY as ever.If you have chorizo haters (aka) babies in your house too (my husband and oldest son), although my husband did love the chorizo, I made a few cups without chorizo so I didn’t have to hear the whining. Leave it out as needed!
Here’s the cute little cup with no chorizo. If you’ve got chorizo whiners at home, just leave it out, but make sure to add a pinch of salt and pepper to the egg mixture. The chorizo adds so much flavor it doesn’t need salt at all.
Green Chili and Smoked Cheddar Chorizo Breakfast Cups
1 can Pillsbury Crescent Dinner Rolls, reduced fat, 8 count
2 Tablespoons milk
¼ Cup diced green chilies from can
½ Cup smoked cheddar cheese, shredded
½ Cup cooked chorizo, about ¼ lb (just brown it in a skillet for about 10 minutes over medium heat)
1.Preheat oven to 375 degrees F.Unroll crescent rolls and press the widest part of triangle into 8 muffin cups, pressing up the sides and bottom of cups, leaving points of dough hanging over sides.In a large bowl, mix together the eggs, milk, chilies, cheese and cooled chorizo.Pour into muffin cups filling nearly to the top.Take 2 longest points of dough and lightly twist them, then set on the top and middle of cup.Bake for 25-28 minutes or until cooked through and golden brown. Let cool for 5 minutes, remove from muffin cups and EAT!
Enjoy the rest of the weekend! See you soon with something sweet!
Easy Chorizo Egg Muffin Cups
- 1 can Pillsbury Crescent Dinner Rolls reduced fat, 8 count
- 3 eggs
- 2 tbsp milk
- 1/4 cup canned diced green chilies
- 1/2 cup smoked cheddar cheese shredded
- 1/2 cup chorizo about ¼ lb, cooked (just brown it in a skillet for about 10 minutes over medium heat)
- Preheat oven to 375 degrees F.
- Unroll crescent rolls and press the widest part of triangle into 8 muffin cups, pressing up the sides and bottom of cups. Leave the points of dough hanging over sides.
- In a large bowl, mix together the eggs, milk, chilies, cheese and cooled chorizo.
- Pour into muffin cups filling nearly to the top. Take 2 longest points of dough and lightly twist them, then set on the top and middle of cup.
- Bake for 25-28 minutes or until cooked through and golden brown. Let cool for 5 minutes, then remove from muffin cups.