thislittlekitchen, Author at This Little Kitchen

Rugelach

March 13, 2016 By thislittlekitchen Leave a Comment

Rugelach or nut horn is a mixture of textures that explode in your mouth. A soft pillowy dough made with butter and sour cream becomes a vehicle for a cinnamon sugar nut filling. There are many variations on fillings. You can spread jam and sprinkle it with nuts, you can use nuts and chocolate chips, apricot jam and coconut. I’ve even experimented with Key Lime preserves and pecans. The dough is so versatile the only limitation you have is in your mind.

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Peter Luger BBQ Wings

March 11, 2016 By thislittlekitchen Leave a Comment

This marinate recipe is inspired by Peter Luger’s amazing steak sauce and blended with the Sweet Baby Ray’s BBQ Sauce. Reapplying the sauce during the baking process will allow for more flavor.

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Salami and Eggs

March 5, 2016 By thislittlekitchen Leave a Comment

Salami and Eggs is a great way to start the day with a protein rich breakfast.

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Sweet Maple Glazed Chicken

March 4, 2016 By thislittlekitchen Leave a Comment

This Asian-Vermont fusion mixes together the sweetness of Maple with an Asian blend. It is one of my favorite marinades.

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Honey Mustard Chicken

February 4, 2016 By thislittlekitchen Leave a Comment

This homemade honey mustard marinade is a perfect blend of honey and mustard. It tastes as yummy as Chick-fil-A Sauce.

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Egg & Avocado Breakfast Bowl

January 3, 2016 By thislittlekitchen Leave a Comment

Here’s a jolt of energy to get your day started with the Egg & Avocado Breakfast Bowl. You probably won’t need coffee because this will get you moving, but hey, why not? Good morning!

Author: Naomi Lantzman
Prep time: 3 minutes
Cook time: 12 minutes
Total time: 15 minutes
Serves: 1

Egg & Avocado Breakfast Bowl Ingredients

3 hard boiled eggs
1 ripe avocado
salt and pepper to taste

Egg & Avocado Breakfast Bowl Instructions

Make sure the insides have been removed and the fish is fresh.
Mix 3 hard boiled eggs with ripe chunks of avocado for a healthy and filling breakfast bowl.
To make the hard boiled eggs, fill a pot with water so that there’s a half-inch of water above the eggs. Bring to a boil. Once boiling, turn the heat off and let the pot of water and eggs sit for 8 minutes. Then, rinse with cold water before removing the shells.
While you’re waiting for the water to boil, cut your avocado open lengthwise. Remove the pit from the center. Without actually touching the skin, slice three lines vertically and three lines horizontally across the open sides of the avocado. Scoop out with a spoon.
Your eggs should be ready by now, so go ahead and open them up and cut them into medium sized chunks, too.
Add salt and pepper to taste.

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