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.
I imaginee folks in the southwest drench their eggs in salsa on a regular basis. I didn’t attend the egg and salsa flavor-party until much later in life. We had all sorts of egg dishes when I was growing up, but never anything with so much flavor and heat like salsa. It seems like such a simple thing, but salsa just wasn’t on our breakfast table. More and more I have been adding salsa to my breakfasts – spicing things up with salsa on the side… until now.
Recently, the Mister and I attended a holiday food and craft fair. We sampled everything from fresh peach iced tea, delicious dips, to handmade toffee! We loved it all, but this El Fuego salsa really hit us in the kisser. It was so flavorful and fresh, we couldn’t say no and adopted our own container of it to bring home with us.
We really like Eggs in Purgatory in this household, so I figured, why not try to cook eggs in salsa this time around? Holy mackerel! I feel like I should have been doing this since the day I learned how to toast a piece of bread. This meal is so easy, it seems impossible that it tastes so good. But it does. And that’s the miracle that cooking is sometimes. Because the eggs turn out perfectly and we used such a flavorful salsa, I would even serve this as a nice brunch for guests. Heck, it makes a great weeknight meal too.
Now the key here is to get some pow-kisser salsa. I’m not necessarily talking heat here. I’m talking freshness and flavor. You really don’t want to have a bland salsa. So find your favorite salsa, add some eggs and enjoy!
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.
I eat an average of 1 billion poached eggs each year. I may or may not be exaggerating (EGG-aggerating?). I also may or may not be made of poached eggs. Scientists are still trying to figure that out.
As you may already know, kale is packed with all sorts of good stuff for you (fiber, iron, vitamin k, antioxidants, yadda yadda) and has zero fat. The taste to me is like a mix of spinach and seaweed – it takes a little bit of getting used to at first. For me, the runny yolk from the eggs adds the perfect amount of richness to balance the ‘healthy’ factor of this dish.
1 large slice of bread or 2 small slices of bread, toasted
1/2 clove of garlic, minced
1/8 teaspoon red pepper flakes, or to taste
1 bunch kale, center ribs removed, sliced into 1/2-inch-wide ribbons (about 2 cups)
salt and pepper
Add about 1 teaspoon olive oil to a skillet. Add the garlic and red pepper flakes and cook over medium-low heat until the garlic is fragrant, about 1 minute. Add the kale and cook until wilted, 2-3 minutes.
Fill a medium pot with water 2/3 of the way full. Bring the water to a simmer (so there are rapid champagne-like bubbles coming from the bottom of the pot, but not rolling water). Add the white vinegar to the water and wait for the temperature to return if necessary. Add the eggs and cook for 3-4 minutes. While the eggs are cooking, take a slotted spoon and gently spin the water above the eggs to help the eggs keep a rounded shape.
Transfer the kale to a plate and top with the poached eggs. Add salt and pepper to the eggs if desired and serve with toast.
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.
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.