Cinco de Mayo is right around the corner. I’m a fan of Mexican food and margaritas so I am a fan of this holiday. Now, I’ve only eaten authentic Mexican food once, from Tijuana, so I can’t really speak to true authenticity here. I hear that Mexican food differs throughout all areas of Mexico, but I will say that I do enjoy a plate of Mexican-American food from time to time. So I thought I would share these Mexican-style eggs with you.
These eggs are really easy to put together. You can make your own salsa like I did here or use your favorite bottled salsa. The name “Huevos a la Mexicana” comes from the red tomatoes and green chiles in these eggs and represents the colors in the Mexican flag. You can make your eggs as spicy as you’d like. Because I usually serve these with black beans and avocados, I tend to add a bit more heat. ¡Muy caliente!
If you have a great recipe you’d like to share, post the link in the comments below. I’m always looking for new recipes!
Anywho, feliz Cinco de Mayo mis amigos and enjoy your day.
Heat olive oil in a large frying pan over medium heat and add the onions. Saute for a minute or two, until the onions soften. Add the tomato, green chiles, oregano and cayenne (if using) and cook until they soften and create a sauce. Season with salt and pepper.
Lower the heat to medium low then crack the eggs into the pan with the sauce. Stir the mixture with a spatula to mix and lightly scramble the eggs. Remove from heat when the eggs are cooked. Garnish with green onions and serve with black beans, avocado, and warm tortillas.
Okay, if you didn’t get the idea already, quiches are a perfect excuse to use up odds and ends of meats and vegetables in your fridge. This particular day I had sausage and spinach on hand. Other times I have combined bacon and spinach or packed loads of vegetables and topped my quiche with potatoes in this Potato-Topped Quiche recipe.
At any rate, these pies are great to eat any meal of day and you can prepare everything ahead of time (up until the baking part) and then bake it when you’re ready to eat it. Eat a slice with a simple salad or fresh fruit and down it with your favorite cocktail.
That’s how you should enjoy a slice of quiche anyway (in my humble opinion).
Preheat oven to 375 degrees F. Prepare pastry shell and set aside.
Crumble sausage in medium skillet; add onion and garlic. Cook over medium heat till sausage is browned, stirring occasionally; drain well.
Thaw spinach, drain well. Remove remaining moisture by pressing spinach between layers of paper toweling. Add spinach to sausage mixture; mix well.
Sprinkle cheese evenly in pastry shell. Top with sausage mixture. In a medium mixing bowl combine eggs, milk, dill, salt and pepper; mix well. Pour egg mixture over sausage mixture and sprinkle in the halved tomatoes.
Bake, uncovered, for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before serving.
Shakshuka is an Israeli dish that is typically enjoyed for dinner. Glorious and historic Israeli is on my to visit list, but so far I’ve only visited that beautiful land in my dreams. I’ve seen quite a few tv specials on Israeli cuisine and this particular dish always catches my eye.
Traditionally, Shakshuka is an egg dish with tomato sauce. I added spinach and a touch of cream to mine. Talk about heavenly! I love the combination of runny eggs, tomato and cream together. All of the flavors merry together well, but the key player in this delicious mess is the bread. The bread is your vehicle to dunk and soak up all of the tomato goodness!
1 tablespoon chopped flat-leaf parsley, for garnish
Buttered, toasted French bread or warm pitas, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft and sweated, about 3 minutes. Add jalapeño and garlic and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Add crushed tomatoes and their liquid to skillet along with the spinach and 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes.
Add the cream and mix through. Add the Parmesan or Feta cheese, then crack the eggs over sauce so that eggs are evenly distributed across sauce’s surface. Note: Pop the yolks if you do not like runny egg yolks. Cover skillet and cook until yolks are just set, about 4-5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with a bit of salt, parsley and serve with toasted French bread or pitas, for dipping (this is a must!)
I love poached eggs. I really, REALLY love poached eggs. I love dipping buttery toast into runny egg yolks and gobbling it all up. I could eat the stuff all day every day, but then I wouldn’t have anything to post on here! So to avoid blogger monotony I came up with this creamy eggs florentine.
Combine a poached egg, creamy spinach hollandaise sauce, fresh tomato and crispy toast and you have one happy foodie. Okay, now that I’m done blogging about this, I’m going to make another batch for myself.
Unemployed life is surprisingly busy. I feel like I have less time now than I had while I was employed. Dealing with insurance issues, the unemployment department, running errands, applying for jobs, fixing my car, interviewing, faxing, mailing, printing, copying… I am exhausted. Maybe this would be a good time to take a vacation. Any cheap deals out there? Ha!
One thing that unemployed life has given me is a chance to really dig into recipes that I haven’t touched in awhile. I hardly bake but I was craving blueberry muffins, so I made them. As you may have noticed, I have a soft spot for lemon and blueberry. I realized that all of these years I had been baking blueberry muffins without any hint of lemon in them. It was time for a change.
I love the freshness the lemon adds to these. The muffins themselves are airy and moist too. This is my favorite base muffin recipe to use. The key is to not over mix the batter. Little chunks of flour are okay. That’s how you get all of those fluffy bubbles in your baked muffin. If your muffins end up too dense, it’s because you over mixed the batter.
2 tablespoons lemon juice (about the amount from 1 large lemon)
1 1/2 tablespoons lemon zest
For Topping (optional)
1 tablespoon granulated sugar, mixed with
1/4 teaspoon ground nutmeg
Heat oven to 375°. Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter; repeat. Do not overmix. Fold in blueberries and lemon peel. Spoon into muffin cups (filling about 3/4 full) and sprinkle topping onto each muffin.
Bake 16 to 20 minutes, until golden brown and springy to touch.
I realize that Pumpkin season has passed, being January and all, but I had a leftover can of pumpkin in my pantry that stared me in the face every time I opened the cabinet and it had to go. This is the first recipe that came to mind (take THAT pumpkin!) Who says you can’t have pumpkin all times of the year anyway?
If you love pumpkin pie, you’ll love these pancakes too! It’s like eating pumpkin pie for breakfast (which, my family always did after the holidays but that’s a different story…) These are great served by themselves with warm maple syrup but they’d be great with toasted pecans, chocolate chips or spicy applesauce as well.
1/2 teaspoon (pumpkin pie spice|http://allrecipes.com/recipe/pumpkin-pie-spice-ii/)
A heaping 1/4 cup canned pumpkin
1 1/2 tablespoons brown sugar
1 cup 1% or almond milk
1 large egg
2 large egg whites
1 teaspoon vanilla
Mix all dry ingredients in a bowl. Combine all wet ingredients in a smaller bowl and whisk until smooth. Combine wet ingredients with dry ingredients and mix until there are no more dry spots. Do not over-mix, lumps are okay! Add a bit more milk if your batter seems too thick. Thick batter will result in thick, dense pancakes (nobody likes eating hockey pucks for breakfast!) Add more flour if your batter is too thin.
Heat a large skillet or griddle to medium heat. While the griddle is heating, spray a light coating of cooking spray on the griddle and pour 1/4 cup or so of pancake batter, filling the griddle with circles of pancake batter. When the pancakes begin to bubble, take a pancake turner and check the bottoms of your pancakes. They are ready to flip when the bottom is golden brown and the pancakes has fluffed up. Flip the pancakes and cook for another couple of minutes, until the underside is golden brown. Remove the pancakes from the griddle and keep warm (either in a low-heated oven or cover with a warm kitchen towel). Repeat these steps with the remaining batter. Serve hot with maple syrup and/or spiced applesauce.
I live in a small city near the foothills of Colorado. To give you an idea of how life is here, I’ll say that life is pretty simple. I mean, we do have a Walmart and Target and many chain stores, but life seems to stop after the sun sets. The stores downtown close by 6pm, the grocery stores aren’t open 24/7 and people get really (really) excited when the Broncos (or Rockies or the Avalanche or the Mammoth) win a game. It’s a nice little place. Just enough off of the grid to have that small town feel with your neighbors but just enough going on for a community to survive on.
Recently, I noticed a Sprouts grocery store had moved into an old bookstore. For those of you who aren’t familiar, Sprouts is a more family friendly version of Whole Foods. I used to drive 30 minutes just to shop at one. Why? Because their produce and meat specials are amazing! How amazing you ask? How about $1 blueberries amazing? Or an 8lb. bag of russet potatoes for $1 amazing? Or a pack of pork chops for $2 amazing? Don’t say I didn’t tell you so. Everything they have is quality too because everything they had is either natural and/or organic, which made that 30 minute trip (back in the day) well worth it for me. Now I luckily don’t have to worry about the drive – I have a location 5 minutes away from me!
I used the potatoes I bought at Sprouts in this recipe. Quiche can be both a breakfast or lunch type of dish, depending on what you serve it with. For us, we were having brunch and I was craving Home Fries (“American Fries,” if you’re in Wisconsin). This was my compromise. I love, love, love potatoes and this cheesy-potato top was the icing on my quiche cake!! It turned out very much like a gratin with a savory, veggie egg scramble underneath it. Really yummy! Plus the presentation isn’t bad either.
3/4 cup chopped vegetables (we used sliced mushrooms and halved cherry tomatoes)
1 cup cheese (we used a mixture of gruyere, feta, and mozzarella)
Small slices of parmesan
1 whole baked or boiled potato, thinly sliced
For the Crust:
Move your oven rack to the top third part of your oven and preheat oven to 400 degrees F.
Place all ingredients in 9-inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan slightly. Poke holes in bottom and side of crust.
Bake for 15 minutes in the preheated oven, or until light brown.
For the Quiche:
Lower oven heat to 375 degrees F.
In a large skillet, saute the onion and vegetables (omit the tomatoes) with butter over medium heat until softened, about 5 minutes.
In a medium-size mixing bowl, beat the eggs with the water, garlic powder, dill, nutmeg, and cayenne pepper. Season with salt and pepper. Add cheeses and the cooked vegetable mixture, and tomatoes. Combine. Pour the egg-mixture into the half-baked crust.
Top the mixture with a thin layer of potatoes, gratin-style. Add the slices of parmesan on top of the potatoes. Drop four or five small dabs of butter on top of the potatoes and bake for 40 to 45 minutes, or until the quiche has set in the middle and the potatoes and cheese are crisp and bubbly. Serve hot or cold.
I was never any good at chemistry (usually distracted by the funny boys who sat next to me in my class) and few of my baking recipes worked after I moved to a higher altitude, but I couldn’t resist an attempt at making homemade banana bread. There is something completely magical about banana bread. Banana bread is so simple to put together yet the smells that fill your home while it rises and bakes in your oven would suggest otherwise. With so many varieties out there, it’s hard to pick a favorite. This is a great go-to recipe to work off of, at any altitude.
Sometimes I add in toasted walnuts, other times I crave cinnamon, this particular day I was hankering for some chocolate. How uncharacteristic of me…
I’ve recently fallen in love with many of Chocolate Moosey’s recipes and although she doesn’t know it, her recipes have helped me find my way again with flour, sugar and butter. My uphill battle with baking has become less of a battle and more of a fun challenge. Please visit her food blog to see this and more of her delicious recipes.
Preheat oven to 350°F. Grease 9 x 5-inch loaf pan. Combine flour, sugar, baking powder, baking soda, and salt in large bowl. Combine egg, milk, vanilla and oil in separate bowl. Add to flour mixture; mix just until moistened. Stir in chocolate chips and mashed bananas. Spoon into pan. Bake for 55 to 60 minutes or until wooden toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan.
This is one of my favorite snacks/light breakfasts. The ricotta is very light and fluffy but leaves the canvas open for your own interpretation. When I put this together, I crave fresh strawberries and a bit of agave nectar for added sweetness. It’s a play on healthier strawberry cream cheese.
The idea originally spawned from an article I read in Real Simple Magazine. They featured a list of healthier snack choices. This one personally hit it out of the park for me.
Simply toast a bagel (preferably whole wheat or gluten-free), schmear some ricotta cheese on it, and add sliced strawberries and agave nectar. That’s it! Enjoy.
Happy International Bacon Day! Yes, Bacon is so good, so internationally known, that it too has it’s own day. Take that, International Talk Like a Pirate Day!
I love bacon. In fact, that’s me, enjoying a piece of chocolate covered bacon. If I could swim in a vat of any substance, I would swim in a vat of bacon. I love every single fatty, salty, ounce of it. Put it on everything (and I mean, everything!) and I would die a very happy Foodie. To celebrate this glorious day, I thought I’d share one of my all-time favorite ways to prepare bacon… in the oven.
Yes, this technique is nothing new, but it is something that I’ve had to perfect over the years. Typically, I’ll take a cast iron skillet over a cookie sheet any day… except for those times when I don’t want to deal with grease splatter and streaky clean ups (which, is almost every day).
First, do your best to find a bacon that is DRY CURED. The quality of your bacon will be ten-fold, plus your bacon won’t crackle and pop as much because there is less water in the meat.
Secondly, cover a cookie sheet (or two if you’re making a lot of bacon) completely with aluminum foil. This will catch all of your bacon drippings and provides for easier clean up (you’ll spend more time eating bacon and less time cleaning up!) Lay your bacon strips in a single layer, without touching the other strips of bacon, pop your cookie sheet(s) into your cold oven and crank the heat up to 400 degrees F. Putting your bacon into a cold oven will prevent the ends of the strips from curling up. Set your timer for 12 minutes.
At 12 minutes, spin the cookie sheet(s) around so the bacon bakes evenly. Set the timer for another 8 minutes and check your bacon at this point. Depending on the thickness of your bacon, your bacon may or may not be cooked to your liking at the 20 minute mark. For example, I like my bacon on the thicker side and a BIT chewy in the thick parts. I typically bake my bacon for 25 minutes total.
And just like when you cook bacon on the stove top, you’ll want to pull your bacon off a minute before it’s completely cooked to your liking. Bacon will continue to cook for another minute after you pull it off the heat. It also crisps up as it dries too. Keep that in mind so you don’t overcook your bacon, unless of course, you prefer extra crispy bacon!
Remove the bacon with your tongs and let them drip dry for a minute on a couple paper towels.
A big thanks to the Washington Post for taking that glorious photo of bacon.
This has been a long hot summer. I am ready for the new season, are you? I love coming home to simmering crock pot dinners and snuggling up with my Mister on those crisp autumn nights. I’m a fan of change, especially when it comes to seasons.
When the temperature starts to drop, cozy pork dishes warm the belly and the soul. This thick-cut pork chop definitely fits that bill. If you haven’t cooked a thick chop before, have no fear. With a little care and attention (and a meat thermometer) you’ll cook these like a pro in no time – no grill necessary.
Prepare the dry rub and distribute it evenly on your pork chops. Preheat your oven to 350 degrees F.
Melt butter in a skillet over medium heat (use a cast iron skillet if you have it). Cook the pork chops until both sides are nicely browned, about 1-2 minutes per side. Remove the skillet from the heat.
Place the pork chops in a baking pan if you do not have a cast iron skillet and bake the chops, uncovered, for about 20-30 minutes, or until the meat is cooked through (internal temperature of 145). Allow the chops to rest for five minutes and serve.
Are you looking for something new to make for brunch this weekend? Try this scramble on for size. With the right method and seasonings, this dish will mock scrambled eggs.
This is one of those recipes that is super versatile too. It’s great for those days when you want to use up some leftover produce odds and ends from the previous week. Add or omit cheese to make this a vegan dish. Wrap in a flour tortilla for an easy breakfast burrito. Serve with breakfast potatoes for a heartier meal. Experiment with different vegetable combinations.
1 cup diced vegetables (I used broccoli, spinach, mushrooms and tomatoes)
1 block tofu, drained and pressed
2 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon soy sauce
Freshly ground black pepper, to taste
Crushed red pepper flakes, to taste
Shredded mozzarella, Parmesan or feta (or nutritional yeast)
Dash of turmeric, optional (this will make your tofu look more like real eggs)
Using either your hands or a fork, crumble the pressed tofu.
Sautee onion, vegetables and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.
Serve as is, wrapped in a flour tortilla, or on top of a pile of breakfast potatoes.
Nutritional information based on a recipe that does not include dairy or potatoes.