Breakfast Casserole Muffins

Yesterday I made Breakfast Casserole Muffins and they were super easy to prepare. I found the recipe on Pinterest. The ingredient list was simple and they didn't take a long time to prepare. The ingredients were:

3-4 Pieces of Whole Wheat bread
3-4 Slices of Deli Ham
1 Cup of shredded cheddar cheese
8 eggs
1 Cup of milk
2 Teaspoons of ground mustard
1 Teaspoon ground pepper

The instructions were:

1. Preheat oven to 400 degrees. Grease muffin tins well.
2. Drop bread pieces evenly in muffin tins until they come about 2/ 3 of the way up the tin.
3. Sprinkle ham pieces evenly in each tin.
4. Sprinkle cheese evenly in each tin.
5. Whisk together milk, eggs, ground mustard, and pepper.
6. Pour egg mixture evenly in each muffin tin.
7. Bake for 15-18 minutes or until golden brown on top and cooked through the middle.

Pecan Pie

This week I prepared a Classic Pecan Pie for my project. The recipe I chose had easy to follow instructions and the prep time was quick. Pecan pie is one of my favorite desserts so I was excited to prepare this for my family.

The ingredients that I used were:

1 Cup of Karo Light or Dark Corn Syrup
3 Eggs
1 cup of sugar
2 Tablespoons of melted butter
1 teaspoon of Vanilla Extract
1-1/2 cups of pecans
1 Deep Dish Pie Crust

The instructions for the pie were:

1. Preheat Oven to 350 degrees Fahrenheit.
2. Mix corn syrup, eggs, sugar, butter, and vanilla using a spoon. Stir in Pecans. Pour filling into pie crust.
3. Bake on center rack of oven for 60 to 70 minutes. Cool for two hours on wire rack before serving.

Ariccia Tour

Yesterday, I toured the restaurant Ariccia in the Auburn University Hotel. I was able to go back into the kitchen and make two dishes. I made AT Pasta, which is a daily off the menu selection, and I also made a dish with fried chicken and cheese pasta. The chef that was teaching me was Chef Paul Diaz. He taught me some catch phrases that they say in the kitchen daily. If they are out of an ingredient, they say 86. For example, if they are out of shrimp, they say "86 Shrimp". Another phrase would be, "Behind" which means if they are walking behind another chef in close quarters to be careful for outgoing dishes. Chef Paul also gave me his business card in case I needed to ask him any questions. The AT pasta is a daily off the menu selection which means that the chef can chose the ingredients. When I prepared the dish, there was Spinach Rigatoni, Pork with blackened seasoning, Alfredo Sauce, Spinach, Mushrooms, Shallots, and Garlic. When I prepared the Fried Chicken with Pasta, it contained Penne noodles cooked with a certain sauce, chicken that was dipped in buttermilk and eggs, breaded, dipped again, and then breaded again. After breading the chicken, we placed the chicken in a deep fryer. When the chicken was finished cooking, we poured the pasta into a bowl and placed the chicken on top of it. When I was finished making the dishes, I had to taste them and I thought they were delicious.