We’ve been running around a whole lot since we got back from the beach, mostly because the wedding is THIS WEEKEND and there’s a whole hell of a lot left to do. No, really. I was SOOOO proud of myself for booking vendors early, getting my dress early, getting the venues early…but who’ve thought I still needed, like, decorations and stuff. And guestbooks and favors and programs. And shoes…yep, still need shoes.
Our parents are here and helping where they can, but thanks to the empty house (PS getting enough sleep is a major problem with an air matress…so I’m cranky, too) stress levels are high and every other minute we realize we’re missing something that the movers took. Ross left all of his suits in Colorado, for example. He was not pleased.
My point here is that square meals don’t really exist anymore. If I were a normal bride, I’d be working out a bazillion hours a day and just not eating, period, so I can be sure to look super skinny in all the pictures. But I’m not…I’m such a stress-eater, it’s ridiculous. So, I’m at least doing what I can to make sure that I’ve got hearty snacks on hand. That, and pray that I can’t gain that much weight in a week…
(Makes 12 Large Muffins)
1 c Mushrooms
4 Jalapeno Peppers
1/2 lb Ground Beef
1/2 c Pico de Gallo
1/2 t Chili Powder
Salt and Pepper to taste
Dice the onion, mushrooms, and two of the jalapenos. Brown the beef and add the pico, seasoning, and veggies. Stir to combine until the onion is translucent. Remove mixture from heat and allow to cool slightly.
Spoon mixture into muffin cups. Beat the eggs together with a whisk or in a blender (way easier). Pour egg over the mixture evenly over all of the muffin cups, allowing it to settle into the filling.
Slice the remaining two jalapenos into 12 pieces and place on top of each muffin. Bake the muffins at 375 degrees for 25 minutes. Serve with guac. Lots and lots of guac 😉