This Labor Day weekend, I did a lot of Netflixing, sleeping in and of course, gorged on many delicious meals – including this bad boy: Deep-Dish Pizza!
Originally I intended to make this for dinner, but after we received pound after pound of leftover brisket and pulled pork from a friend’s BBQ (YUMMM!!!) breakfast seemed like a suitable replacement.
This crust is awesome. Chewy and crunchy in all of the right places. Toppings are up to you, but there’s something about the combination of ricotta and fontina that made my tastebuds sing with every bite.
La la la la!
Happy end of summer and happy days of autumn to you! Bring on soup season 🙂
1 lb. store-bought pizza dough, at room temperature
6 ounces Fontina cheese, grated
1/4 cup cherry tomatoes, halved
3-4 fresh large eggs
Heat oven to 450 degrees F with the rack in the lowest position. Heat 1 Tbl oil in a skillet over medium heat. Add spinach, red pepper flakes, and garlic and cook until wilted, 3 to 4 minutes. Set aside.
Stir together ricotta, parmesan, salt and pepper. Pour remaining oil in a 10-inch spinboard pan or cast iron skillet and spray the sides with cooking spray for extra protection. Stretch dough into the bottom of the round. Carefully press dough into the bottom and up the sides of the skillet (as best as possible - mine slumped down quite a bit but it didn't really matter). Bake in oven for 10 minutes.
Top dough with ricotta mixture, fontina, spinach, bacon, and tomatoes. Carefully crack the eggs and gently place on top of the pizza, yolks intact. Bake until the crust is golden brown and egg is cooked over easy to medium, 12-14 more minutes. Let stand 5 minutes. Cut around edges of crust with a knife and remove from pan with a spatula (or two).
Breakfast casseroles are delicious. They’re a warm, cheesy, eggy, potatoey (yes, that’s a word now) one pan package. The issue I have with breakfast casseroles is that they take at least 24 hours of planning. Unless I’m having a really good day, I tend to do things on a more ‘last minute’ basis. This version of breakfast casserole is a quicker version of the breakfast casserole we all know and love.
In our household, we tend to have all sorts of leftover odds and end by the weekend. We have pre-cooked breakfast meat in our fridge/freezer and pre-cooked potatoes of sorts (either a leftover baked potato, or frozen potatoes or hashbrowns). You can toss these into a baking dish with some scrambled eggs, go and do some chores and by the time you’re done, this casserole will be bubbling and ready to devour.
Do you ever find yourself with a huge pile of leftover tortillas? Maybe it’s just me, but I have a tendency to purchase way too many tortillas at the grocery story. I don’t know why I do this – heck, maybe my subconscious is preparing for a Mexican apocalypse. At least tortillas are delicious, versatile rounds of flour and lard. You can use them to make cheesy quesadillas, wrap them around burrito fillings, or fry them up and make a nacho plate or crispy tortilla strips. You can even replace the bread chunks in your breakfast casserole with tortillas.
Like many breakfast casseroles, I prepared this casserole the night before to allow time for the tortillas to soak up the egg mixture. The mixture will seem very runny at first, but fear-not my friends, the casserole bakes to light, eggy perfection. If you don’t want to wait to eat this, I would allow everything to soak for at least a couple of hours before baking.
I used flour tortillas because I prefer them. I have not tried this recipe with corn tortillas. Let me know if you do!
With the cold weather lately, casseroles just seem like the perfect meal to warm you up. ‘Tis the season for casseroles and soups!
1 cup (4-ounces) shredded Mexican blend or Monterey Jack cheese
1 cup low-fat sour cream
1 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
3 large eggs
3 large egg whites
Combine the salsa, black beans and corn in a bowl. Line 1/3 of the tortillas along the bottom of an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup shredded cheese and 1 cup of the salsa mixture. Repeat these layers (tortillas, cheese, salsa) and top with remaining tortilla strips.
Combine sour cream, milk, salt, pepper and eggs; stir with a whisk. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill at least 2 hours or overnight (is best).
Preheat oven to 350°.
Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned.
Remove from oven and allow to cool 10 minutes before serving.
I hope your Thanksgiving was filled with a lot of love and warm memories. I am thankful for my friends and family who make every single day so joyous. I don’t know what I would do without you all.
Speaking of family, I leave to go home in less than a week! I am so excited to spend time with my loved ones again. It’s like an early Christmas present to me. I wish I could stay longer, but I am out of vacation time at work. Next year I will do better. Adding that to the list of resolutions…
My best friend is also pregnant and due in March. I want to plan a trip out to see her and her brand new baby too. How exciting is that? This person I grew up with, laughed over many glasses of wine, cooked many a meals with, is bringing a new life into the world. Wild! I love it.
Anywho, here’s a recipe to help you ease into your day. Lots of great protein, few carbs, and as a previous commenter mentioned, add some tomatoes or salsa for a great detox breakfast!
Scramble the eggs with the milk in a small bowl. Add salt and pepper to taste. Heat a small, lightly greased pan to medium heat and add the eggs.
Add the turkey, veggies and stuffing and cook until the eggs puff up a bit and begin to cook on the underside (the outer edge of your eggs will be white). Sprinkle with cheese if you are using, then as carefully as possible, flip the frittata in half to create a half circle. Cover with a lid to finish cooking and ensure the inside of your eggs are cooked completely.
After all of the devastation here in Colorado, we are still in clean up mode. Areas in the foothills are still in a state of emergency. A lot of the water around us has receded in our town, but many neighborhoods are still underwater. We are very lucky.
There are ways you can help if you can. There are many families left without homes who did not have flood insurance. Colorado is a dry, wildfire-prone place. Most insurance companies don’t mention flood insurance when you buy a home out here. Due to vast burn areas, the land here wasn’t able to soak up the heavy rain we received and thus, flash floods. You can see some amazing photos of this tragic event here.
As I said before, we are very lucky. We didn’t have any damage and were able to continue safely drinking our tap water. We were, however, stranded for a few days and ate whatever we had on hand to get by – mostly junk. The highways are finally open and the grocery stores receiving shipments again. I was able to buy some fresh produce. This is one of the first things I made.
I was craving fresh avocado and tomato – one of my favorite combination of flavors. I had provolone on hand so I added it to my omelette but mozzarella would be a good, salty cheese to use too. I have to say, it was extremely satisfying to eat something so light and fresh for a change. Things are looking up.
It’s funny, this event has physically separated families and loved ones, but somehow has brought this community closer together.
Spray a small non-stick pan with non-stick spray and heat it over medium heat. In the mean time, whisk the eggs, salt and pepper, and dry mustard and cayenne (optional) in a small bowl. Add the egg mixture to the pan and turn the pan so the egg coats the bottom of the pan and part of the sides. After you see the edges turn from yellow to white (cooked egg), sprinkle tomatoes around the egg, and add the cheese. Fold the omelette in half, cover with a lid, and lower the temperature to low. Continue to cook until the inside of the omelette is cooked and the cheese is melted, about two minutes. Remove from heat. Top with fresh avocado slices and sprinkle a couple more tomatoes on top and serve.
Do you know what that means? September means the air is crisper in the morning, school season starts and pumpkin season is just around the corner! What better way to celebrate pumpkin season than with pumpkin donuts? These drop donuts taste just like mini pumpkin pies. Yum!
Now, I don’t have a donut pan so I stick to drop donuts (who needs a donut pan to make great donuts at home anyway?) Okay, these aren’t gourmet looking by any means but they are rustic and absolutely delicious. Make sure you have some friends or family members around when you make these, otherwise you’ll eat them all by yourself. Which, your taste buds will love but your tummy might not.
The most important thing to keep in mind when making drop donuts is to make sure you drop small amounts of dough into your fryer oil. If you make the donuts too large, the inside will not be able to cook completely and the inside of your donuts will be doughy instead of fluffy.
In large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, all spice and cloves. Mix pumpkin, milk, oil, vanilla and egg in a separate bowl. Stir into dry ingredients just until moistened. Allow to rest for 5 minutes.
Drop by teaspoonfuls into hot oil 5-6 at a time. Fry 2-3 minutes, on each side, until golden brown.
Drain on paper towels. Mix sugar and cinnamon; roll warm donuts in mixture and serve.
Hi, I’m Nicole and I am a hollandaise sauce junkie. I love ordering it in restaurants but I have made some dreamy, creamy, restaurant-quality hollandaise sauce at home too. More often than not you’ll catch me licking my plate clean, but behind those satisfied eyes lies a face full of guilt. I feel guilty knowing what I just put into my body.
It’s an internal battle for me. My tastebuds argue, “It’s soooo good! Eat some more. That’s not enough sauce, you should put another gallon on top of those eggs!” While my heart screams, “What in the world are you thinking?! I thought you liked me!!”
Because I do love and respect my heart, I thought I would try making a “skinnier” version of this sauce. I used light greek yogurt and a bit of mayo to accomplish the same mouth feel. The lemon and the greek-style yogurt add a familiar zing like you would find in a traditional hollandaise sauce. Although, it’s not perfect and it’s not the quite same as hollandaise, it did satisfy my craving.
Have you tried a recipe similar to this before? What do you do to lighten your “heavy” sauces? Do you have any favorite substitutes?
8 large leaves of basil (or you can use wilted spinach)
slices of tomato
1/4 cup lemon low fat yogurt
1 tablespoon light mayo
1/2 teaspoon dry mustard
1 pinch salt
1 pinch cayenne pepper
fresh chives (to garnish)
1 tablespoon white vinegar
Combine lemon yogurt, mayo, dry mustard, salt and cayenne in a small saucepan and whisk gently on low heat until warm and smooth
Fill a medium pot with 2 inches of water and 1 tablespoon vinegar. Bring water to a boil and reduce heat to a low temperature where the water is still consistently boiling but very low; crack one egg into a small dish and gently pour it into the pot, doing the same for each additional egg, one by one. Simmer for 3-5 minutes until desired doneness, spooning hot water over the yolk until slightly opaque.
In the meantime, toast the english muffins. Place toasted muffin halves on two plates and top with basil leaves (or spinach) and tomato slice(s).
Carefully remove eggs from the water with a slotted spoon, letting the excess water drain away; place on top of tomato; drop a dollop of sauce on top; garnish with chives and a sprinkle of cayenne.
Corned beef doesn’t have to only be a St. Patty’s Day thing. I love corned beef for breakfast any time of year.
I’m a fan of homemade corned beef hashes that feature large chunks of corned beef that you can see (unlike that ‘dog-food’ looking stuff that you get out of a can). I used leftover corned beef from our previous dinner for this breakfast. Ah corned beef, one of the easiest dinners you may ever make – I simply put my corned beef into a crock pot with some pickling spices and simmered it until it practically fell apart. Yum.
Because this is such a heavy dish, I wanted to lighten it up by using sweet potatoes instead of potatoes. I like the sweet and salty contrast that happened. I also served these with egg beaters and fresh apple slices. A winning breakfast any time of year!
Place sweet potatoes on a baking sheet and bake for 25 minutes. Remove and set aside to cool before dicing. Preheat a large skillet to medium heat. Add oil, sweet potatoes and salt and pepper. Cook the potatoes for about 10 minutes, until they are slightly golden and crispy. Then add peppers, onions, corned beef, and salt/pepper, toss and heat through. Serve hot.
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.
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.
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.