Astellar muffin tin pan eggsperiment.

The great #astellar muffin tin pan poached eggsperiment.
one egg + kale + spinach + 1/2 slice turkey + shaved parmesan.
Put 1.5 teaspoons of water in the bottom of your muffin pan.
Crack an egg on top of water.
Add ingredients.
Bake @ 400 F for 8-10 minutes.
Pop out with a spatula.
Drain any excess water.
*I have gold touch muffin pans that are nonstick. This recipe with that kind of pan uses no oil! Amazing.


Egg is runny. Just the way I like it. I put my little egg bundle on a toasted double fiber English muffin.


Astellar stuffed portabella mushrooms

I marinated the portabellas in olive oil + balsamic + soy sauce.
Put them on a sheet pan in the oven for 350 for 10 minutes.
In a separate pan I sautéed onions + bacon + zucchini + panko breadcrumbs + thyme + goat cheese + a nob of butter + s+ p. Got it browned and set it aside to stuff the mushrooms.
Stuffed the mushrooms and baked for another 10 minutes.

I served them over a simple mixed green and arugula salad with olive oil + red wine vin + s + p.


Astellar roasted acorn squash

Fall is in full force in our house. I’m constantly looking for inspiration. I found a recipe on Pinterest and adapted it to my liking.
Acorn squash + olive oil + balsamic + local honey + goat cheese + s + p.

Roast acorn squash in olive oil + s + p @ 400 degrees F for 20 minutes.
Mix olive oil + honey + balsamic to create a dressing for squash.
Flip squash over and dress the squash and bake for a remainder of 10 minutes.
Serve on a platter and sprinkle your goat cheese and fresh parsley on top.


Back from vacation with lots of inspiration.

My husband realized how tired I was after our vacation and went to my favorite independently owned grocery store, Diablo Foods, and bought groceries for us tonight. He got scallops and asparagus and this is what I came up with. Follow me on Instagram: @stellarmich or search #astellar on IG.


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