Don’t Let Your Milk Ruin Your Fiesta…Fiesta Black Bean Quiche

This is a sponsored post written by me on behalf of The a2 Milk Company™ for IZEA. All opinions are 100% mine.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

We’ve all been there. You’re at a party having a great time when something you ate makes you want to high tail it out of there. Yet you just couldn’t pass on Aunt Jean’s creamy spinach dip or your BFF’s famous dulce de leche.
Don’t let dairy be the next Debbie Downer of your party. Try this Fiesta Black Bean Quiche for your next family brunch!

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

But wait-don’t quiches have to have some type of milk product or milk substitute?

Yes-but have you heard of the NEW milk made from special cows!?

Special cows? Do they eat glitter and make rainbow milk?

No!! These cows are naturally bred to produce only the a2 protein!
So what is this a2 protein and what does it have to do with Debbie Downers, you ask?

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

The a2 protein is a highly digestible protein that is the original protein cows were born to produce in their milk. Cows long ago began making milk with just one type of protein, the a2 protein. Many years ago cows somehow formed a genetic mutation in their milk to create both the a1 and a2 proteins. Yet all other mammals’ milk contains only the a2 proteins! No wonder breast milk is so amazing!

The a1 protein is known to be the main cause of stomach discomfort and digestive issues in people that most will mistake for lactose intolerance. There is also some recent findings that most typical milks may increase the risk of diabetes and other health problems.
The a2 Milk Company™ founded in New Zealand found a way to fix this problem and began breeding cows that naturally produced only the a2 protein-“nothing added and nothing taken away”.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

They sell only the best milk at these locations (check out this Product Locator and find it for only $4.49 per half gallon!). You can even get a coupon here: a2 Milk® $1 Off Coupon. And you can stock up because this milk has a very long refrigerator shelf life too! The carton I bought in April lasts until the end of May, though we both know I will have used it up in my cooking by then!

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

And yes, it is REAL milk! My husband keeps asking me, is it real milk? Yes, honey, it is real milk and it is BETTER for you! And you can be sure you are getting the purest milk due to The a2 Milk Company’s™ quality control system.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

I love the dedication this company has to making us feel good about their product. Every question and answer you need is on their website. You can even follow them on Twitter or Facebook and get recipes on Pinterest.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark
And while you are checking out a2 Milk®‘s site, be sure the print out this recipe! It’s loaded with zesty vegetables with a salsa twist and nourishing black beans. And it’s not overly fatty as it is not loaded down with cheese or a greasy pie crust. Just fresh produce, a2 Milk® and a touch of flour. Yummy!

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

Fiesta Black Bean Quiche

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 8

Per Serving 216 calories

Fat 9 g

Carbs 24 g

Protein 10 g

8

Fiesta Black Bean Quiche

Ingredients

  • 1/2 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 1 cup diced fire roasted tomatoes
  • 1 14 oz can black beans, rinsed and drained
  • 1 large white onion, sliced
  • 2 jalapenos, sliced (seeded optional)
  • 5 green onion with chives
  • 2 tsp vegetable oil
  • 5 large eggs
  • 1 cup a2 Milk®
  • 1 large avocado, sliced into 8 slices

Instructions

  1. Preheat your oven to 375F. Prep the vegetables.
  2. In a skillet, heat 2 tsp vegetable oil over medium high heat. Add the sliced onions and sauté until they begin to soften, about 3 minutes. Stir in the jalapenos and green onions. Cook until vegetables are tender but still bright green, about 3 minutes more. Stir in the drained black beans and roasted tomatoes. Remove from heat and set aside.
  3. In a medium bowl, combine the flour, baking powder, baking soda and seasonings. Whisk to combine. Crack in the eggs and pour in the a2 Milk®. Whisk carefully until the mixture is completely blended. Spoon the vegetables into a 9″ greased spring form, pie or tart pan. Carefully pour the egg and a2 Milk® over the vegetables.
  4. Place in the oven and bake for 45-50 minutes, until knife inserted in center comes out clean. Cool about 5-10 minutes before serving. Top with sliced avocados.

Notes

Can substitute with any brand lowfat milk.

 

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

Enjoy this at your next Cinco de Mayo brunch while you brag about awesome this milk is!

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark
Fiesta Black Bean Quiche

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Sweet Chicken Sausage Breakfast Biscuits – Healthy Solutions Spice Blends 2016 Recipe Challenge Entry

Breakfast!!! Something my finicky shark 9 year old says on a regular basis. Only he shouts “Bek-fast!” No idea why. He’s quirky like that.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

But breakfast is my favorite meal of the day. Savory or sweet I love it all. I must admit that breakfast was not the first meal I thought of when entering the 2016 Blogger Recipe Challenge for Healthy Solutions Spice Blends™. I actually made some really tasty cheesy meatloaf balls for my 11 year old. He loved them. So much they disappeared. I’m sure I’ll make a larger meatloaf version and share it with you later. But in keeping with all things healthy…

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

Thank you 5 year old Nicolas for picking mommy flowers this morning!

…for now let’s focus on these Sweet Chicken Sausage Breakfast Biscuits. Drool 😋

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

The seasoning blend I used to create an original Famished Fish recipe, with the help of Healthy Solutions Spice Blends™, was their Encrusted Haddock blend. This seasoning has dehydrated onion and garlic, a mix of spices of what I think is oregano and maybe tarragon, cranberry and black pepper. Nothing artificial and no MSGs. Delicious stuff here. Delicious stuff.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

I started with fluffy buttermilk style biscuits with the special herb blend and softened dried cranberries. The soft biscuits are paired with lean homemade chicken sausage patties with a touch of sweet brown sugar and savory seasoning. Topped with a gently fried egg, spring greens and tangy feta cheese, this breakfast sandwich is pleasing to the tastebuds, simple to make and perfect for a weekend brunch.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

I love that I was able to put this entire meal together in under 30 minutes-aside from the rest time of the dough of course, yet no one would be the wiser. They would think you slaved in the kitchen all morning.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

Thank you Healthy Solutions Spice Blends™ for the truly unique seasoning that I built this Low Salt/Low Sugar breakfast around. I hope you get to make this in your kitchen soon. Always “Blending Healthy with Great Taste”.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark
That's some serious egg right there!

 

Be sure to visit my YouTube channel and check out the recipe prep below.

Sweet Chicken Sausage Breakfast Biscuits

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 439 calories

Fat 20 g

Carbs 42 g

Protein 23 g

8

Sweet Chicken Sausage Breakfast Biscuits

Ingredients

    For the Herbed Cranberry Buttermilk Biscuits

  • 2 and 1/3 cups flour, divided
  • 2 Tb baking powder
  • 1 tsp salt
  • 2 tsp Healthy Solutions Encrusted Haddock Seasoning Blend
  • 5 Tb shortening
  • 1 Tb honey
  • 2 Tb buttermilk powder
  • 1 cup low fat milk
  • 1/3 cup dried cranberries soaked in 3 Tb hot water
  • For the Sweet Chicken Sausage Patties

  • 1 lb ground chicken or turkey
  • 1 Tb Healthy Solutions Encrusted Haddock Seasoning Blend
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 2 Tb brown sugar
  • For the Sandwiches

  • 8 Eggs
  • 2 cups baby spring greens
  • 4 Tb crumbled feta cheese

Instructions

  1. Preheat oven to 425F.
  2. In a large bowl, whish together 2 cups flour, buttermilk powder, baking powder, salt and spice blend. Cut in the shortening with a pastry cutter until mixture resembles large peas. Add the honey and milk and mix just until combined. Cover with a paper towel and set aside to rest for 30 minutes.
  3. Meanwhile, in a large bowl combine the ground chicken and remaining ingredients and mix well. Form mixture into 8 patties about 1/2 inch thick. Set aside.
  4. Heat a griddle to 350F. Spray with nonstick cook spray. Brown chicken patties for 4 minutes on one side. Flip and brown 4 minutes more. Cover with foil to steam and cook through another 3-5 minutes until no longer pink. Set aside.
  5. Meanwhile, dust a cutting board with 1/3 cup flour. Turn dough out onto floured surface. Add soaked and DRAINED cranberries. Gently fold cranberries into dough. Knead about 8 times, turning one quarter turn and folding over each time, pressing with heels of hands, until smooth.
  6. Roll dough out to a rectangle about 3/4 inch thick. Cut with 3 1/4 inch biscuit rounds into 8-9 biscuits. Reroll as needed. Transfer biscuits to a baking sheet. Bake at 425F for 10-14 minutes until lightly browned. Remove from oven to cool.
  7. Wipe grill clean. Spray with nonstick cook spray. Crack 8 eggs on griddle. Sprinkle with salt and pepper and cook 3 minutes on one side. Flip over carefully and cook until desired doneness.
  8. To serve, split open biscuit, top with 1/4 cup baby greens, one sausage patty, one egg and 1/2 tablespoon crumbled feta cheese. Top with other biscuit half and serve.

This post was sponsored by Healthy Solutions Spice Blends™. I received free product from the sponsor for participating in their 2016 Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Spaghetti Squash and Spinach Fritters

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark Have you gotten into the spaghetti squash fad yet? So many people that are on gluten free or low carb diets are eating spaghetti squash by the truck load. While I’m not in that crowd-yet-I am watching a lot of my gluten intake lately.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

As a person with IBS and chronic bloating, I’m trying a lot of low FODMAP (Google it-it’s a mouthful) foods lately. Basically foods that don’t make you bloated or gassy or…well you get the picture.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

This past weekend I made the family steak and potatoes. They also requested baked beans. Those are on my No-No list. So opting for another veggie I pulled out my leftover spaghetti squash flesh I made earlier this week. I wanted to make an easy to plate fritter. I added spinach and onions.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

My baby girl polished off her portion. My boys said to leave out the onions. They really give them amazing flavor so use onion flakes if you have them. I’m not supposed to have onions, but in moderation, it’s okay.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

I love the crispy outside and tender inside of these fritters.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

This dish is also perfect for vegetarians and those giving up meat this time of year. You can serve it as a side dish for 4, or as a main dish for 2! And I love that it’s quick, easy and tasty!

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

A bit of greek yogurt or sour cream is just lovely with these. If you have lactose intolerance, you can certainly leave it out.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

These are so easy to throw together. Especially if you already have leftover spaghetti squash. If you don’t, it’s really simple to make. Check out the notes portion in the recipe below for directions.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

I finally bought myself a really good waffle maker about a month ago. I love it!

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

Check out how to make this recipe below!

Spaghetti Squash and Spinach Fritters

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 76 calories

Fat 3 g

Carbs 7 g

Protein 5 g

4

Spaghetti Squash and Spinach Fritters

Ingredients

  • 2 cups cooked and stranded spaghetti squash
  • 1 cup baby chopped spinach
  • 1/3 cup diced red onion (or 1 tsp onion flakes)
  • 2 eggs, lightly beaten
  • 2 Tb coconut flour
  • 2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp tarragon
  • Dash chili powder
  • 4 Tb nonfat greek yogurt (optional)
  • 2 Tb chopped parsley (optional)
  • Cooking spray

Instructions

  1. Combine the ingredients in the order listed and mix gently.
  2. Spray a preheated waffle iron (with 4 sections) with cooking spray. Spoon half the mixture into the waffle iron and close. Bake for 8 minutes, or until golden and crisp. Repeat with remaining vegetable mixture.
  3. Serve with a spoonful of greek yogurt and chopped parsley. Make 2 main dish or 4 side dish servings.

Notes

To cook spaghetti squash, cut in half lengthwise, scoop out seeds. Place flesh side down on baking sheet. Prick with fork in several places. Bake at 375F until flesh pulls away from shell, 45-90 minutes, depending on size of squash. Or microwave, pricking all over first, then heating for 10-15 minutes. Cool slightly then cut open, scoop out seeds and then flesh.

Baked Eggs with Tomatoes and Pistou by Sun Basket- #FreshTastyValentines #sponsor #giveaway

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

This Saturday someone made me breakfast. Someone went out of their way to make ME food. Someone went out of their way to shop for ME. Someone made me something healthy and delicious and gluten free and organic for ME. Okay, well maybe I did the cooking. But I didn’t have to menu plan. I didn’t have to shop. And I didn’t have to prep.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

Thanks to Sun Basket! Sun Basket helped me get my breakfast to the table in only 10 minutes! And boy was it delicious!

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

Sun Basket is a meal delivery service that ships Paleo, Gluten–Free, and Vegetarian meals for 2, 4 or 6 family members for a flat fee per meal with delivery fresh from West Coast farms. Sun Basket always ships seasonal organic produce at the peak of freshness in a recyclable insulated package direct to your door. They even use grass -fed and antibiotic-free beef, poultry and seafood from Farmers and Fishermen they trust.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

And I definitely tasted the difference. Sun Basket provided me with my choice of weekly meals for this February’s event #FreshTastyValentines (a sponsored giveaway running February 1st-8th) hosted by Camilla at Culinary Adventures with Camilla.

The Giveaway Event You've Been Waiting For - #FreshTastyValentines | Famished Fish, Finicky Shark

Camilla was lucky to receive a Sun Basket kit too, because she resides in one of the select ship to states just like me. Sun Basket ships locally to CA, WA, CO, UT, OR, AZ, NV, & ID because they want you to get the freshest produce and proteins.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

Photo Credit: Sun Basket

For my weekly meal choices, I opted for the Vegetarian meals. The fresh veggies and colorful sauces were what drew me to the Quinoa and White Bean Salad with Arugula, Blood Oranges and Mint; Hodo Soy Tofu Burgers with Sweet Chile Mayo and Oven Fries; Baked Eggs with Tomato and Pistou; and Kale-Cucumber-Pineapple Smoothies.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

The recipe I’m sharing today is the Baked Eggs with Tomato and Pistou. I will definitely be making this again!

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

This healthy breakfast (or dinner if you like breakfast foods for dinner!) consists of tomatoes and white beans heated gently with a sweet spice blend of paprika and coriander and topped with eggs that are then baked to perfection and then topped with a savory pistou-basil and garlic sauce.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

I made mine with garbanzo beans because white beans haven’t been agreeing with me lately. But these were superb.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

To make this, you first heat 2 tsp of olive oil in a skillet. Then add the Sun Basket provided ingredients. First the 1/2 cup diced tomatoes and 1/2 tsp spice blend of sweet paprika and coriander, and when those are heated through the 1/4 cup white beans get stirred in. I used 1/3 cup garbanzo beans, cuz I prefer a lot!

The pan is then topped with 4 eggs, if it is oven safe. I transferred mine to an oven safe casserole. Slide the cracked eggs on top and bake at 350F for 6-10 minutes, depending on desired doneness of the eggs.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

Top with the 1/4 cup fresh pistou, a bit of sea salt and cracked black pepper and serve, two eggs per person.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

Can you say “Deliciousness”!!! Thank you Sun Basket!

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

And don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

a Rafflecopter giveaway

This post was sponsored by Sun Basket. I received fresh Meal Packages from the sponsors for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.


Grilled Asparagus and Brussels over Greens with Tuna and Egg

Grilled Asparagus and Brussels over Greens with Tuna and Egg | Famished Fish, Finicky Shark

Okay seriously, I love food! So why can’t I just take my love of food and learn to really love food!?! It’s like I need to be challenged to get my tooshie moving and my mind creating and my body craving.

I’ve had baby #4-enough is enough! I need to burn this baby fat!! If my finicky shark can learn to love green veggies-even beg for them-then I can learn to crave all things healthy. Don’t get me wrong, I LOVE veggies!! But I also crave evil food like carbs and starches and gooey sugary goodness. Wait, back on track…

Can you believe Jesse actually enjoyed the sautéed kale at dinner last night!? And of course he also enjoyed the grilled asparagus I made for dinner tonight.

I think the fact that I love a challenge and love writing encouraged me to write myself a great meal plan for this week.

Egg White Kale Scramble Wraps, Chicken and Wild Rice Thai Lettuce Wraps, Pork Cauliflower Fried Rice, and Sausage and White Bean Fennel Stew are just a few ideas in my head for the week!

My dinner was so beautiful and tasty healthy that I just had to share. Even if I did only snap a photo with my iPhone 6 instead of my Canon DSLR!

Grilled Asparagus and Brussels over Greens with Tuna and Egg
Ingredients:
2 cups green leaf lettuce
1 cup asparagus
1 cup brussels sprouts
1 3.5 oz can chunk light tuna, drained
1 egg, hard boiled
1 Tb olive oil
1 tsp Mrs Dash
Dash hot sauce
Squeeze lemon

Directions:
On a griddle, drizzle the olive oil. Heat over medium.

Trim the ends of the asparagus and stems of the brussels sprouts. Cut the brussels in half along the stem.

Grill the vegetables about 5 minutes, turning frequently and seasoning with Mrs Dash.

Grilled Asparagus and Brussels over Greens with Tuna and Egg | Famished Fish, Finicky Shark

Chop the lead lettuce and place in a large bowl. Cut the asparagus into bite sized pieces. Top the raw greens with the grilled greens, tuna and egg, sliced.
Finish with dash hot sauce and squeeze of lemon.

Enjoy eating green and staying healthy!!

Grilled Asparagus and Brussels over Greens with Tuna and Egg | Famished Fish, Finicky Shark

Blue Mushroom and Onion Egg White Frittata and Fractionated Coconut Oil

 


Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

We’ve all heard of the term, “You are what you eat”. What you eat shines through on the outside. Well what if you can shine on the outside and the inside with the same product?

Coconut oil is all the rage these days and it’s no wonder due to its many health benefits, and it has wonderful skin benefits too!

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

My son and I had a “Muffins with Mom” breakfast event at his school and of course, rushing out the door, I wore no make up. After a regimen of Rahda Beauty’s Fractionated Coconut Oil, my skin was glowing with youth that I could have been mistaken for an older sister to my 10 year old. I felt confident in my face.

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

Coconut oil is also a great carrier oil for an infant or special needs child calming massage with lavender oil. Great for fussy babies and finicky sharks with autism!

Of course, I also had to try out the internal health benefits of this product and made a scrumptious egg white frittata loaded with grilled mushrooms and onions and showered with tangy blue cheese crumbles. Delicious!

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

Eat your beauty.
Blue Mushroom and Onion Egg White Frittata
Ingredients:
2/3 cup egg whites
1/2 yellow onion, thinly sliced
1 cup mushroom slices
1 oz crumbled blue cheese
1 Tb coconut oil
salt and pepper to taste
1 Tb chopped fresh parsley

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

Directions:

In a medium nonstick skillet, heat the coconut oil over medium heat. Toss in the onions and sauté 5 minutes. Season with dash salt and pepper. Add the mushrooms and sauté 3 minutes more until onions and mushrooms are tender.

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

Pour the egg whites over the vegetable mixture.

Cover and continue cooking until eggs are cooked through, about 4 minutes.

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

To serve, cover the skillet with a large serving plate and carefully flip the frittata over the plate.

Top with blue cheese crumbles and sprinkle with chopped parsley. Slice into 4 slices and serve. Makes 2 servings.

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

How would you use your Fractionated Coconut Oil? You can get it here!

And for a limited time you can use the Coupon Code RCOCONUT, to receive the product for only $5.00!!!

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

Blue Mushroom and Onion Egg White Frittata and Fractionated Coconut Oil

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 2

Per Serving 175 calories

Fat 11 g

Carbs 6 g

Protein 14 g

2

Blue Mushroom and Onion Egg White Frittata and Fractionated Coconut Oil

Ingredients

  • 2/3 cup egg whites
  • 1/2 yellow onion, thinly sliced
  • 1 cup mushroom slices
  • 1 oz crumbled blue cheese
  • 1 Tb coconut oil
  • salt and pepper to taste
  • 1 Tb chopped fresh parsley (optional)

Instructions

  1. In a medium nonstick skillet, heat the coconut oil over medium heat. Toss in the onions and sauté 5 minutes. Season with dash salt and pepper. Add the mushrooms and sauté 3 minutes more until onions and mushrooms are tender.
  2. Pour the egg whites over the vegetable mixture. Cover and continue cooking until eggs are cooked through, about 4 minutes.
  3. To serve, cover the skillet with a large serving plate and carefully flip the frittata over the plate. Top with blue cheese crumbles and sprinkle with chopped parsley. Slice into 4 slices and serve.

Cheesy Ham and Potato Breakfast Casserole

Easter Sunday is tomorrow. I don’t know if you celebrate, or how you celebrate, but we usually celebrate with food and eggs. Food meaning brunch and BBQs and eggs meaning candy filled eggs for the kids. All while remembering that Jesus died on the cross for our sins and Easter signifies the day he rose from the grave.

Cheesy Ham and Potato Breakfast Casserole (4)

You gotta love it!

Cheesy Ham and Potato Breakfast Casserole | Famished Fish, Finicky Shark

Well this meal isn’t exactly as miraculous as rolling away a tombstone, but it is delicious! It’s meaty, hearty and cheesy! And after many people have been fasting for 6 weeks, it’s no wonder we are all hungry! We don’t do the fast over here in our house, but in case you did, you deserve this! Just take some of that Easter ham you are making for lunch and cut a chunk for this breakfast (nobody will notice).

Cheesy Ham and Potato Breakfast Casserole (3)

Cheesy Ham and Potato Breakfast Casserole

Ingredients:
1/2 pound packaged cooked ham, diced
1 cup cheddar cheese, shredded
3 medium Idaho potatoes, diced
4 eggs
1/3 cup milk
1 1/2 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp paprika

Cheesy Ham and Potato Breakfast Casserole | Famished Fish, Finicky Shark

Directions:

Preheat the oven to 350F. Heat a large skillet over medium heat.

Cube the ham, dice the onion, and dice the potatoes, into uniform sizes….

Read More »

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes – Healthy Solutions Spice Blends 2015 Recipe Challenge Entry

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

I love a challenge, especially when it comes to food. So I took the Healthy Solutions Spice Blends Blogger Recipe Challenge. Boy was it fun! I got to pick through the many selections of spice blends from their website. I chose Lemon Pepper Scallops seasoning that can be used on seafood, chicken and vegetables.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

What a treat, as at first I was going to make a seafood dish, then I decided to make something that my whole family would enjoy, including my finicky shark. So I opted for a gluten free, autism friendly meal that included his favorite vegetable-asparagus and protein rich chicken breast and egg yolk hollandaise. The whole family loved this meal!

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

The grits cakes were raved about and the lemon pepper hollandaise paired well with everything. My husband loved the spice blend so much that I actually ordered more, because he told me to “put it on everything”. This is definitely a “make again” meal with my family and I hope you try this out in your kitchen too!

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

For this delectable meal, you’ll want to make the grits in the morning, perhaps while making breakfast for the family. When you come home, the grits will be well chilled and you can have dinner done from start to finish in just 30 minutes! You can easily substitute polenta too!

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Lemon Pepper Chicken and Asparagus Hollandaise with Grits Cakes

Ingredients:
-Grits cakes-
1 1/2 cups lowfat milk
1/2 cup plus 2 Tb grits
1 tsp garlic paste, or 2 cloves garlic mashed with the side of a knife
1 Tb Lite House salad herbs or dried chives
1/2 cup cheddar cheese, shredded
1/2 tsp salt
1 3/4 cup seasoned Panko bread crumbs (use a gluten free version for the finicky portion)
canola oil for frying
-Chicken and Asparagus-
1.25 lbs chicken breast
1 1/2 Tb lemon pepper seasoning
Cooking spray
1 lb fresh asparagus
dash salt
-Hollandaise-
3 egg yolks
1 tsp lemon pepper seasoning
Dash salt
1 Tb lemon juice
10 Tb unsalted butter

 

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

In a medium saucepan set over medium heat, warm milk and herbs to a simmer and slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally until thickened, about 5 minutes. Spray a plastic container, preferable the size of a loaf pan, with cooking spray. Stir shredded cheddar cheese into the grits and pour into greased container. Cover and refrigerate until ready for use, at least 4 hours and no longer than 48 hours.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

 

To prepare meal…

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Slice the chicken breasts on the bias, about 1/2″ thick.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Trim the woody ends of the asparagus.
Turn the grits out onto a cutting surface and slice into 12 servings.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

*Remember to sanitize your cutting surfaces between each ingredient.

Heat canola oil in a skillet over medium high heat.
Heat a griddle over medium heat.
Press each piece of grits cake carefully into seasoned panko bread crumbs and set on a platter until oil is ready. *Oil is ready when a bit of Panko is dropped in the oil and it sizzles.
Using a flat turner, carefully place each grits cake into the hot oil. Cook about 4 minutes on each side or until golden, turning carefully halfway through. Transfer to drain on paper towels or a brown paper bag.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Meanwhile season the chicken with 1 1/2 Tb Lemon Pepper Scallops Seasoning
Transfer the chicken to the preheated griddle that has been lightly sprayed with cooking spray.
Cook chicken about 5-7 minutes per side, until no longer pink.

Remove chicken to a plate and keep warm under foil until ready to serve.

On the same griddle, add the asparagus. Sprinkle with dash salt.
Cook until desired tenderness, about 3-7 minutes, turning occasionally.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

For the hollandaise, separate the egg yolk from the whites using an egg separator. Set aside. (Save the egg whites for breakfast!)
In a small saucepan, warm the butter just until it begins to bubble on the edges. Remove from heat.
In a blender, combine the egg yolks, 1 tsp Lemon Pepper Scallops Seasoning, dash salt and lemon juice.
Blend on low speed about 30 seconds.
With the motor running, carefully stream in the butter in the top of the blender until the hollandaise has reached thick consistency.
Taste. Add additional lemon juice or salt to taste, if desired.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

To serve, plate 2 grits cakes on a plate and top with 1/6 of the chicken pieces and 1/6 of the asparagus spears. Drizzle with 2 Tb lemon pepper hollandaise.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Your family will think you slaved all day, but you know it only took about 45 minutes. Healthy Solutions Spice Blends low sodium and all natural seasoning is the secret! Enjoy!

This post was sponsored by Healthy Solutions Spice Blends. I received free product from the sponsor for participating in their Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes – Healthy Solutions Spice Blends Recipe Challenge Entry

Prep Time: 4 hours, 15 minutes

Cook Time: 30 minutes

Total Time: 4 hours, 45 minutes

Number of servings: 6

Per Serving 979 calories

Fat 86 g

Carbs 23 g

Protein 31 g

6

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes – Healthy Solutions Spice Blends Recipe Challenge Entry

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Grits cakes

  • 1 1/2 cups lowfat milk
  • 1/2 cup plus 2 Tb grits
  • 1 tsp garlic paste, or 2 cloves garlic mashed with the side of a knife
  • 1 Tb Lite House salad herbs or dried chives
  • 1/2 cup cheddar cheese, shredded
  • 1/2 tsp salt
  • 1 3/4 cup seasoned Panko bread crumbs
  • canola oil for frying
  • For the Chicken and Asparagus

  • 1.25 lbs chicken breast
  • 1 1/2 Tb lemon pepper seasoning
  • cooking spray
  • 1 lb fresh asparagus
  • dash salt
  • For the Hollandaise

  • 3 egg yolks
  • 1 tsp lemon pepper seasoning
  • dash salt
  • 1 Tb lemon juice
  • 10 Tb unsalted butter

Instructions

  1. In a medium saucepan set over medium heat, warm milk and herbs to a simmer and slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally until thickened, about 5 minutes. Spray a plastic container, preferable the size of a loaf pan, with cooking spray. Stir shredded cheddar cheese into the grits and pour into greased container. Cover and refrigerate until ready for use, at least 4 hours and no longer than 48 hours.
  2. To prepare meal, slice the chicken breasts on the bias, about 1/2″ thickTrim the woody ends of the asparagus. Turn the grits out onto a cutting surface and slice into 12 servings. *Remember to sanitize your cutting surfaces between each ingredient.
  3. Heat canola oil in a skillet over medium high heat.
  4. Heat a griddle over medium heat.
  5. Press each piece of grits cake carefully into seasoned panko bread crumbs and set on a platter until oil is ready. *Oil is ready when a bit of Panko is dropped in the oil and it sizzles. Using a flat turner, carefully place each grits cake into the hot oil. Cook about 4 minutes on each side or until golden, turning carefully halfway through. Transfer to drain on paper towels or a brown paper bag.
  6. Meanwhile season the chicken with 1 1/2 Tb Lemon Pepper Scallops Seasoning.
  7. Transfer the chicken to the preheated griddle that has been lightly sprayed with cooking spray. Cook chicken about 5-7 minutes per side, until no longer pink. Remove chicken to a plate and keep warm under foil until ready to serve.
  8. On the same griddle, add the asparagus. Sprinkle with dash salt. Cook until desired tenderness, about 3-7 minutes, turning occasionally.
  9. For the hollandaise, separate the egg yolk from the whites using an egg separator. Set aside. (Save the egg whites for breakfast!)
  10. In a small saucepan, warm the butter just until it begins to bubble on the edges. Remove from heat.
  11. In a blender, combine the egg yolks, 1 tsp Lemon Pepper Scallops Seasoning, dash salt and lemon juice. Blend on low speed about 30 seconds. With the motor running, carefully stream in the butter in the top of the blender until the hollandaise has reached thick consistency. Taste. Add additional lemon juice or salt to taste, if desired.
  12. To serve, plate 2 grits cakes on a plate and top with 1/6 of the chicken pieces and 1/6 of the asparagus spears. Drizzle with 2 Tb lemon pepper hollandaise.

Cheddar Broccoli Cauliflower Quiche

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

The first thing I thought of when I saw the final photo above was “PacMan”. I should have caught that on my final edit. Or maybe I was on tech and video overload from Christmas gifts for the boys and my subconscious made me do it. Or maybe I just wanted to hurry and eat a slice! And share with my finicky shark.

Finicky Shark. That’s what my Jesse bear was when I started this blog a year and a half ago. But now, not so much. My boy can eat! Maybe it’s because we’ve gone through roller coasters of meds for his ADHD and autism. Maybe he realized his body needs to grow. Though I’m pretty sure once he gets back on his meds after this Christmas break, he may decide to eat less again. But-he still loves food.

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

And he and I, well, we love breakfast. And eggs. And cheese. And broccoli. So I made a crust-less quiche with some leftover broccoli and cauliflower casserole I had made on Christmas Eve. Of course,I adapted this recipe for when you don’t have leftover casserole in your refrigerator.

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

Christmas Eve at my dad’s house is typically served potluck style. Jesse loved my pumpkin quiche last fall. And he ate about 10 of the mini frozen quiches that my Oma brought that night. He told me these were better-even without the crust. Less flour and more protein is always better for my family.

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

So yea, I had to make us a quiche. Well mostly him. But mommy too. And hey, daddy and big brother liked it too! Not little brother. He won’t eat green. Kind of like our friend Tim. But that’s another story.

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

Now to the quiche…

Cheddar Broccoli Cauliflower Quiche

Ingredients:
5 eggs
1 cup milk
1/2 cup flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup broccoli, cooked
3/4 cup cauliflower, cooked
1/2 onion, diced
3 cloves garlic, pressed
1 tsp canola oil
5 oz Neufchâtel cream cheese
1 1/2 tsp mustard
1/3 cup olive oil mayonnaise
1 tsp salt
3/4 tsp pepper
3/4 tsp tarragon
8 oz cheddar cheese, shredded

Directions:
Preheat oven to 375F.

In a small saucepan set over medium heat, cook the onion and garlic in the canola oil until soft and onions are translucent. Stir in the cream cheese to soften.

In a large bowl or stand mixer, beat the cooked broccoli and cauliflower with the cream cheese mixture. (You can quickly steam the broccoli and cauliflower in a pan with one inch of water, and steam for 10 minutes.)

Add the mustard, mayonnaise and seasonings. Whisk the flour with the baking powder and baking soda and add to the vegetable mixture.

Beat in the milk, eggs and cheese. Combine well. Pour mixture into a 9″ spring-form pan that has been lightly greased with cooking spray.

Bake for 45 minutes or until a knife inserted in the center comes out clean. Cool slightly and serve warm. Refrigerate leftovers in a covered container.

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

What is your favorite quiche add in?

Cheddar Broccoli Cauliflower Quiche

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 316 calories

Fat 23 g

Carbs 12 g

Protein 15 g

8

Cheddar Broccoli Cauliflower Quiche

Weight Watchers PointsPlus®: 8

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 5 eggs
  • 1 cup milk
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup broccoli, cooked
  • 3/4 cup cauliflower, cooked
  • 1/2 onion, diced
  • 3 cloves garlic, pressed
  • 1 tsp canola oil
  • 5 oz Neufchâtel cream cheese
  • 1 1/2 tsp mustard
  • 1/3 cup olive oil mayonnaise
  • 1 tsp salt
  • 3/4 tsp pepper
  • 3/4 tsp tarragon
  • 8 oz cheddar cheese, shredded

Instructions

  1. Preheat oven to 375F.
  2. In a small saucepan set over medium heat, cook the onion and garlic in the canola oil until soft and onions are translucent. Stir in the cream cheese to soften.
  3. In a large bowl or stand mixer, beat the cooked broccoli and cauliflower with the cream cheese mixture.
  4. Add the mustard, mayonnaise and seasonings. Whisk the flour with the baking powder and baking soda and add to the vegetable mixture.
  5. Beat in the milk, eggs and cheese. Combine well. Pour mixture into a 9″ spring-form pan that has been lightly greased with cooking spray.
  6. Bake for 45 minutes or until a knife inserted in the center comes out clean. Cool slightly and serve warm. Refrigerate leftovers in a covered container.

 

Gluten Free Peanut Butter Chocolate Cupcakes

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Yesterday was our Finicky Shark’s 8th birthday! Wow how the time flies with kids. One minute they are this teeny little infant and the next they are a small youth ready to explore the world.

In Jesse’s world, we keep him 90% gluten free. Gluten free when we know leaving out gluten will help his behavior in school, and gluten full on times like the weekends when he just wants to be himself.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

These cupcakes were a special request by our Jesse bear. He wanted a Reese’s Cake and mommy found this recipe to try out the idea. I plan to make him a big cake when we finally celebrate his birthday with a party.

But until baby #4 arrives, it’s no big party planning for me, doctor’s orders.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

In case you didn’t get a good look at these cupcakes, they are moist, chocolaty, peanut butter frosted and filled with homemade peanut butter chocolate spread and melt in your mouth delicious. And they are not made with traditional wheat free flour, but with garbanzo beans! And you really would never know with these. Trust me, I told no one-and they all loved them! Even the kiddos scarfed them down and gave mommy two thumbs up!

You can skip the cream filling, or fill them with your favorite pudding flavor, too.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Gluten Free Peanut Butter Chocolate Cupcakes

Cupcakes:
1 15 oz can salt free garbanzo beans, rinsed and drained
4 eggs, divided
3/4 cup, plus 2 Tb sugar
1 tsp vanilla
5 Tb butter
5 Tb cocoa powder
1 tsp baking powder
1/2 tsp baking soda
4 Tb Chocolate Hazelnut Spread or Chocolate Peanut Butter Spread (recipe here)

Frosting:
1 cup creamy peanut butter
1/2 cup unsalted butter
2 cups powdered sugar
2 Tb milk

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Begin by preheating the oven to 350F. Line a muffin pan with 12 cupcake wrappers and spray each one with cooking spray.

In a food processor, combine the drained garbanzo beans, vanilla, 2 of the eggs and sugar. Process until creamy in consistency.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Beat the butter in a stand mixer until fluffy. Beat in the remaining two eggs, one at a time, mixing well after each addition.

Add the garbanzo mixture to the butter and egg mixture and blend well.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Add the baking soda, baking powder and the cocoa and mix until combined.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Scoop the cupcake mixture into each of the sprayed liners.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Bake for 20-25 minutes until done and toothpick inserted in center comes out clean.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Using a pastry bag fitted with a tube tip, fill each cupcake with 1 tsp of the Chocolate Peanut Butter filling, or filling of choice.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Cool completely.

Meanwhile prepare the Peanut Butter Frosting.

In a stand mixture, beat together the creamy peanut butter and butter, until combined and smooth. Slowly beat in the powdered sugar and milk, alternating between additions, beating until light and fluffy.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Using a pastry bag with a tip or a plain tube, frost the cooled cupcakes in a swirl pattern.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Decorate with chocolate jimmies and single peanut, or as desired.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Enjoy immediately or refrigerate in a covered container and consume within one week.

Gluten Free Peanut Butter Chocolate Cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Number of servings: 12

Per Serving 435 calories

Fat 27 g

Carbs 44 g

Protein 9 g

12

Gluten Free Peanut Butter Chocolate Cupcakes

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Cupcakes

  • 1 15 oz can salt free garbanzo beans, rinsed and drained
  • 4 eggs, divided
  • 3/4 cup, plus 2 Tb sugar
  • 1 tsp vanilla
  • 5 Tb butter
  • 5 Tb cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 Tb Chocolate Hazelnut Spread or Chocolate Peanut Butter Spread (recipe here)
  • For the Frosting

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 2 Tb milk

Instructions

  1. Begin by preheating the oven to 350F. Line a muffin pan with 12 cupcake wrappers and spray each one with cooking spray.
  2. In a food processor, combine the drained garbanzo beans, vanilla, 2 of the eggs and sugar. Process until creamy in consistency.
  3. Beat the butter in a stand mixer until fluffy. Beat in the remaining two eggs, one at a time, mixing well after each addition. Add the garbanzo mixture to the butter and egg mixture and blend well. Add the baking soda, baking powder and the cocoa and mix until combined.
  4. Scoop the cupcake mixture into each of the sprayed liners.
  5. Bake for 20-25 minutes until done and toothpick inserted in center comes out clean.
  6. Using a pastry bag fitted with a tube tip, fill each cupcake with 1 tsp of the Chocolate Peanut Butter filling, or filling of choice.
  7. Cool completely.
  8. Meanwhile prepare the Peanut Butter Frosting. In a stand mixture, beat together the creamy peanut butter and butter, until combined and smooth. Slowly beat in the powdered sugar and milk, alternating between additions, beating until light and fluffy.
  9. Using a pastry bag fitted with a decorative tip or a plain tube, frost the cooled cupcakes in a swirl pattern.
  10. Decorate with chocolate jimmies and single peanut, or as desired.

Notes

Enjoy immediately or refrigerate in a covered container and consume within one week.

Based on this recipe here by Chocolate and Carrots

*Please note, these cupcakes are very rich and fatty, but omit the peanut butter frosting and filling and you have a healthy treat for any chocolate cupcake craving.