Western Omelette To Go

So, now that I'm trying to follow a Paleo life-style; I'm having to eat more eggs. Yay. Eh, not really. I've never been an egg fan. Or, I should say a fan of egg yolks. Bleh. I don't like the texture or the flavor of egg yolks. However, I've realized that as long as the eggs are cooked, scrambled, etc then I can tolerate them a lot more. So, I've started looking for recipes that involve cooking such as quiches, omelettes, and scrambled. There's a cookbook I really want to buy from health-bent called Primal Cravings. Fortunately, good ol' amazon let's you look inside the book prior to purchasing. One of the recipes that's featured is this one for Western Omelette To Go. I thought it would be perfect for my lifestyle. I get up really early (5:45 am) and only give myself 45 minutes to get ready. So, I want to make something quick, or have something already made that I can pop in the microwave. Suffice it to say; these Omelettes fit the bill. I was able to make them on a Sunday, and since the serving size is about 6 "muffins" I have one for each day of the week, and one for the weekend. Plus, they turned out to be really delicious. One recommendation; do not microwave these little guys for more than 30 to 45 seconds. I think I microwaved mine for like a minute and a half and they ended up being pretty darn chewy. Bleh. Feel free to tweak the ingredients to your liking. Enjoy!

Ingredients:
6 slices of ham
6 eggs
2 tbsp bell pepper, finely chopped (I used yellow)
2 tbsp yellow onion, finely chopped
Salt and Pepper to taste
I threw in some cheese as well.

Set your oven to 350 degrees. Take out your muffin pan and grease with some butter. Line the muffin pan with the sliced ham. Set aside. Next, take out a medium sized bowl; and combine your eggs, chopped pepper, and chopped onion. Toss in some salt and pepper. Stir well. I used an ice cream scoop to scoop out the egg mixture and gently pour into the muffin cups. Bake until the eggs are set...about 15 to 20 minutes.

Egg, Prosciutto and Gruyere Tartine

So, tartine… sounds all fancy, right? Well, don’t be afraid, it’s not that fancy. In fact, in this case, it’s really, really messy. Tartine is just a pretty way to say “open face sandwich.” This tartine was so pretty I had to try it when I saw the photo on the Simply Life blog. Plus I’ve been on the look out for some lighter dinner options, so this seemed perfect. And it actually turned out to be extremely flavorful and delicious. The Hubs definitely loved it. I have to admit that the prosciutto made it a bit too salty for me after a few bites, but that could just be a personal taste thing. I’m pretty sure cooking the prosciutto concentrated the saltiness a little as well since I’ve had plenty of prosciutto that wasn’t salty. Anyway, I think it’s worth a try. What’s really interesting is the layers of flavor. When you first bite into it you mostly get the egg and the lemony spinach flavor, but as you chew you start to taste prosciutto and finally the gruyere. This would make a great brunch meal, too!

2 thick slices of French, brioche or sourdough bread

Gruyere cheese, thinly sliced

2 tbs. + 1 tsp. olive oil, divided

1 cup spinach or arugula

1 Tbsp lemon juice

Sat and pepper

3 ounces thinly sliced prosciutto

2 eggs

Pinch of red pepper flakes

I don’t think you really need to measure much for this recipe. Even for the spinach, just add a little oil, a little lemon juice, salt and pepper, then taste and adjust. I will say, we used ciabatta bread instead of the suggested breads, and although I love me some ciabatta, it wasn’t the right bread choice for this. You really need the bread to be manageable in a bite with all this stuff on top. Just think about that when you’re slicing your bread and don’t get it too thick.

Brush olive oil on both sides of the bread slices and put them on a baking sheet. Broil each side about one minute to toast them. Yes, I just gave you instructions on how to toast bread. I know.

Toss the spinach or arugula in a small bowl with the oil, lemon juice, salt and pepper. Taste and adjust to your liking. Remember that the prosciutto will bring a lot of salt to the table so you don’t need much here.

Cook your eggs sunny side up. The original recipe had an interesting method for making sure the whites get cooked all the way on top. They recommend covering the pan and cook for 4 minutes. I’ve never tried it, but my whites were a little runny this time so I may try it in the future. Let me know if you do.

Top the bread slices with thin slices of gruyere and prosciutto and broil for another one or two minutes to melt the cheese. When the cheese is melty, take them out of the oven, top it with spinach, and put your cooked egg on top of that. Season with (a little) salt and pepper and a pinch of red pepper flakes. There you have it, a fancy, schmancy tartine! 

Beef and Broccolini Hash

I’m generally an egg traditionalist. I like eggs for breakfast. I like them paired with the usual suspects (bacon, cheese, sausage). Outside of that, I pretty much only use eggs in baking. I’ve never been a big eggs for dinner person (although I used to make pre-basketball game omelets fairly often). And I don’t often pair it with unexpected ingredients. But after trying this Beef and Broccolini Hash, I might just change my tune. It was really flavorful, with crisp broccolini and the yolk kind of brought it all together. I found this recipe on Finger, Fork & Knife, but I made a few changes. I didn’t go on a hunt for coriander roots, which are pretty hard to find. I read that you can substitute cilantro, but ours had gone bad before I made this recipe, so we skipped it. When I make it again, I’ll definitely add it. Also, our beef was a tad chewy, being slightly overdone. I think that the order of the recipe was a little off, so I fixed it below. I also used tomato sauce instead of tomato chutney. It could have used a little more spice as well, so in the future I might choose a spicier pepper.

Ingredients

1.5 pounds flank, skirt, or flat iron steak, sliced very thinly

Juice of 1 lime

4 tbsp soy sauce

4 tbsp mirin

Peanut or Canola oil

2 tbsp tomato chutney – or tomato sauce

4 coriander roots, roughly chopped (or a handful of cilantro)

1 large red chili, sliced thinly

1 bunch broccolini, sliced into 2cm pieces

3 spring onions, sliced into 2cm pieces

2-4 eggs

Make sure you prep everything in advance because the cooking process happens very quickly. Mix together the tomato sauce (or chutney), soy sauce and mirin together in a small bowl. Set it aside, and heat your wok over high heat. Add just a little bit of your oil. Toss in the chili and coriander roots if you have them. If you are using cilantro, wait until later in the process (with the onions) to add it. Cook for about a minute. Next the original recipe wants you to add just the beef, but I think it would be good to add the broccolini and beef together. The broccolini needed just a touch more cooking, I thought. Cook this for about 2 minutes and then add in the sauce and the onions and cook for a minute or two more. Remove from heat and portion out onto plates.

In another small pan heat a little more oil and fry your eggs sunny-side up (set whites, runny yolk). Sprinkle a little salt and pepper on top. Carefully place one egg on top of each of your beef and broccolini servings. Squeeze some lime juice over top and add a little pinch of sea salt. The sauce is the most flavorful part so make sure to get plenty. I hope this changes your views on eggs as well! 

Alison's Quiche

So, for the past couple years I've been going to a co-worker's Ornament Exchange party. And, every year that I've been she's made this Quiche recipe as part of her brunch menu. The first year I tried it I was pretty leery since I'm not an egg person. But, I have to admit that I really liked it. So, if you are not a big egg person I bet you will love this recipe. It doesn't taste real eggy (is that a word?) but it has that fluffiness you can expect from a cooked egg. Plus, you use a pie crust, which, if I'm being honest is my favorite part. And, you also throw in your favorite veggies and/or protein such as ham. I think that if you are a big egg person then you should really love this recipe. Give it a try and I'm sure you won't regret it. Enjoy!

Ingredients:
1/2 cup veggies of your choice, diced (Mushrooms, Green Pepper, Onions, Asaparagus)
1/2 cup cooked diced ham
3 eggs
1 cup Half and Half
1 tsp salt
1/2 tsp pepper
2 cups shredded swiss cheese
2 tbsp flour
1 pre-baked pie shell

Cook your vegetables in 2 tablespoons of butter until nice and soft. I used green peppers and onions. Set aside. Since I used diced pre-cooked ham I didn't bother sauteing them.
Next, take a medium bowl and mix the eggs, half and half, salt, and pepper. Then, mix the flour with the cheese in a medium bowl. Now, take out your packaged pie crust; pour in the veggies and diced ham. Add in the cheese and then carefully pour the egg mixture over the cheese. Place the quiche on a baking sheet and bake at 425 degrees for 10 minutes. Then, drop your oven temperature to 325 and bake for an additional 30 to 35 minutes. The quiche is ready when a knife inserted doesn't come out runny. Let stand for a few minutes before serving.

Baked Eggs in Portobello Caps

Man, this looks good, doesn’t it? The Portobello cap is just a perfect place for an egg to rest, and it looks so happy and delicious sitting in there. Well… sadly this is one situation where eating with your eyes doesn’t match up to eating with your mouth. We ended up overcooking the egg a bit (I think the temperature she called for was off), but the real flaw in this meal is the total lack of flavor. I found the recipe on Fuss Free Cooking, and I guess I’ll just chalk it up to a taste buds difference since she calls this her favorite breakfast recipe.

So why am I even posting it? Well, two reasons. One is that the spirit of this site is to post failures along with successes in the interest of learning to be better cooks. But two is that I think this could be saved. So I’ll post the original recipe below, followed by some tips that might make it move from the “looks delicious” category into the “tastes delicious” one.

Ingredients

2 Portobello Mushrooms

2 Eggs

2 small stalks of thyme

Salt to taste

Freshly ground black pepper

Olive oil

Here are the original instructions: gently clean the mushrooms and remove the stalks, making sure not to tear the sides of the mushroom (or your egg will just run out). Line a baking sheet with parchment paper and place the mushrooms there. Preheat the oven to 300 (this seems really low to me). Drizzle olive oil over the mushrooms and season with salt, pepper and thyme leaves before carefully cracking your eggs into the caps. It’s easiest if you crack them into a small dish and then transfer them from the dish to the caps. Then cook for 15-20 minutes.

Here’s what I would do to make them better. Season the mushroom caps but also season the eggs with salt and pepper. You could put thyme on the eggs as well, I didn’t even taste it. If there’s room in the cap a tablespoon of cream wouldn’t hurt, and maybe even some parmesan on top for more flavor. I’d also start with the oven at 350 and cook for 15 minutes. I can’t say I’m going to try this again, but if you do and find that it’s better with these adjustments, let me know! 

Reposted: Your Last Potato Salad Recipe

I'm reposting this recipe because, well, it's potato salad season. And also I've finally gotten my own photo. I also updated the ingredients slightly.

You know that saying, “As American as apple pie”? It’s total BS. I mean, come on. When was the last time you had a slice of apple pie? Might as well say, “As American as goat cheese.” Or “As American as Choco-tacos.” I say we should pick something else. Something we eat at every cookout. Something that screams Fourth of July with every bite. Something like potato salad. Say it to yourself. “As American as potato salad.” Makes sense right? Well it will, after you try this recipe.

Ingredients

4 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears, chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
4 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste

Probably the best way to start is by hardboiling the eggs. I hate boiling eggs because it should be so easy and it never is. Look up “the perfect boiled egg” online and you’ll find twenty different ways to do it. This is how I do it. There may be better ways out there, but this works for me. Put the eggs in a pot and just cover them with cold water. Bring the water to a boil and let them boil for about one minute. Then remove them from the heat and let them sit, covered, for 12-15 minutes. Then rinse them with cold water until they are cool and ready to peel.

While the eggs are boiling, you can also boil the potatoes. I’ve done this both ways and I think the best way is to boil them whole. If you cut them up first, they boil faster, but the skins tend to fall off. So, throw them in the pot with cold water and let them boil until they are fork tender. Then drain and let them cool before chopping them up. Make sure you have a sharp knife!

Put the chopped potatoes, eggs, celery, onion and pickles together into a large Tupperware container (for easy storage). I suggest mixing up the dressing separately so you are sure it’s fully combined. Then pour it over the potato mixture and stir carefully. I like to let it sit overnight before serving, but you can also serve it right away. Just make sure everything is fully cooled. I guarantee it will be a hit at your next cookout, and soon you’ll be saying, “As American as potato salad,” along with me.

(Click here for printable recipe)

Hearty Frittata w/ Bacon, Potato, & Cheddar

For Christmas day, I had brunch with my Dad. Typically, I would make french toast or pancakes. But, I decided to do something with eggs. Normally, I would never make eggs for breakfast, because I really do not like eggs. But, I remember we made frittata's for Christmas one year, and I actually liked it. So, I thought I'd give it a whirl. Plus, I had a new cookbook that I wanted to try a recipe from. The cookbook is called The Cook's Illustrated Cookbook, and it has over 2000 recipes. I highly recommend it. Anyway, I ended up adding additional ingredients to this frittata and it became almost too hearty. But, it was still pretty darn good for my first attempt. If you like eggs; you'll probably like this. Enjoy!

Ingredients: 12 lg eggs
3 tbsp half and half
1/2 tsp salt
1/4 tsp pepper
8 slices bacon, cut into 1/4-inch pieces
1 lb gold potatoes, peeled and cut into 1/2 in cubes
4 oz cheddar cheese, cut into 1/4 in cubes (3/4 cup)
3 scallions, sliced thin on bias
Ham Steak, cubed (optional)
Roma Tomato, diced (optional)

Adjust your oven rack about 5 inches from the broiler element, and heat broiler. Now, take your eggs and a medium sized bowl. Whisk eggs, half and half, salt, and pepper until well combined. Set aside.

Next, cook bacon in 12 inch ovensafe nonstick skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel. Pour off all but 1 tbsp bacon fat. Add potatoes to skillet and cook. Stir occasionally until golden browned, 15 to 20 minutes. Stir in cheddar, scallions, and bacon into eggs. Add egg mixture to skillet and cook until eggs are very wet about 3 minutes. Shake skillet to distribute eggs evenly. Cook without stirring for 30 seconds to let bottom set.

Broil until frittata has risen and the surface is puffed and slightly brown, 3 to 4 minutes. When cut with a paring knife the eggs should be slightly wet and runny. Remove skillet from oven; let sit for 5 minutes. Cut into wedges, and serve. I did end up having to bake the frittata for about 10 minutes in a 350 degree oven, because the eggs were very runny on one side. I think I had too many potatoes in the frittata.

(Click here for printable recipe)

Creamy Parmesan Baked Eggs

During the week, I am not a breakfast person. Actually, let me be more accurate: I’m not a morning person. And breakfast is merely collateral damage. But on the weekends when I’ve been up for a few hours and have come to grips with the fact that I am awake, I start getting that urge for eggs. Usually I cook them up scrambled, or sunny side up with toast to dip in the yolks. But this weekend I had the urge to try something new. I saw this recipe for baked eggs on Shop Cook Make, and it stuck in my head. It looked so good and was so easy, it seemed like something I could make even while half asleep.

Ingredients

2 eggs

2 tbsp heavy cream

1 tbsp shredded parmesan (give or take)

½ tsp Italian Seasoning

Salt & Pepper to taste

Preheat your oven to 400 degrees. You’ll need a small (really small) baking dish like a ramekin. I got some for Christmas that I hadn’t used yet so I broke them out. Spray it with cooking spray. I missed this step and it wasn’t a huge deal, but I am sure it would make things easier. Crack two eggs into your ramekin, then add the cream. You don’t need to stir or anything, just pour the cream all over the eggs. Season with the herbs, salt and pepper. And then sprinkle parmesan cheese on top. It’s so easy it hardly seems like a recipe at all!

Cooking is where I got into a little trouble. It looks like the cooking times were based on a wider, shallower dish than my ramekin so I had to increase the time. Then I got worried that it would be underdone and ended up overdoing it. I think that 16 minutes might have been the perfect time, but probably anywhere between 14-20 and you’re good. The top should have a little wiggle to it, but not so much that it looks uncooked. Unfortunately I cooked mine completely and the yolks were hard, but it was still really tasty and I can see the potential for this to be truly amazing when cooked properly. And another benefit is that you don’t have to dirty a whole bunch of skillets or dishes, it all cooks in the ramekin. It just might change my mind about breakfast.


(Click here for the printable recipe)

Sausage & Egg Breakfast Casserole

If you’ve ever looked for a go-to breakfast when you’re having family over for a long weekend, having friends over to brunch, or really just to have a great start to the day, this is absolutely it. I tried it out for the first time in May, and it has already made multiple appearances since then.

Something about melted cheese and the smell of sausage gets me every time. My trick was to use lean turkey sausage and use egg substitute for a portion of the recipe to save on the guilt/fat/cholesterol factor. No one was the wiser, and everyone asked for seconds. This is a recipe that has never had any left-overs and will now be a staple on our breakfast table. Pair it with mixed berries or fresh melon, and this is what I call a breakfast of champions. Sorry Wheaties.

Ingredients:
Cooking spray
1 package lean turkey breakfast sausage
2 cups 1% low-fat milk
2 cups egg substitute
3 large eggs
1 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
16 (1-ounce) slices white bread
1 cup finely shredded reduced-fat extra sharp cheddar cheese
1/4 teaspoon paprika

How easy is this? Cook sausage in a frying pan for roughly 5 minutes or until browned. Remove from heat and set aside. Combine milk, egg substitute, eggs, mustard, salt, black pepper, and red pepper in a large bowl and mix thoroughly with a whisk. Cube bread into 1/2 inch squares, and then add bread cubes, sausage, and cheese into the large bowl with mixed ingredients. After spraying a 13 x 9 inch dish with non-stick cooking spray, pour bowl's contents into casserole dish.

On the original recipe on myrecipes.com, it is suggested to put this mixture in the refrigerator overnight or 8 hours. I did this once, and it was awesome. I skipped this step on the second go (pure forgetfulness on my part!) but it was still pretty darn good. Long story short: I wouldn't stress about this step.

Cook casserole 45 minutes at 350 degrees, and then let it stand to cool for 10 minutes before serving.

Side perk of this recipe: your house will smell fabulous.

KSP

(Click here for printable recipe)

Ham, Cheese & ½ Spinach Quiche

There’s a Ukrainian word hospidiña (bear with my non-traditional spelling. Ukranians use the cyrillic alphabet). Hospidiña means one who takes great care with cooking, presentation, and being a great hostess. My grandmother was known as a great hospidiña. The tables she set, the flowers she arranged, the food she presented… it was all treated like an art. I like to think that I have a bit of my grandmother in me, or I at least aspire to.

Recently for Memorial Day weekend, my husband and I played host as family stayed with us. Perhaps I went overboard, but I was having a lot of fun. My onion flowers ("how-to" post coming soon!) even broke out amid the lettuce, tomatoes and onions for the burgers. But what I really had fun with were the breakfasts. Feeding 5 to 9 mouths is not the norm in my childless household, so I thought it was a great excuse to try a few new recipes. Here’s the first:

Ham, Cheese & ½ Spinach Quiche

This was the quiche to please the range of eaters in my family. What started out as a plan to make 2 quiches turned into an improvisation that blended the two.

Ingredients: 1 pastry shell (9 inches), roughly 2 cups diced fully-cooked ham, 8 oz. shredded cheddar cheese, minced onion to taste, 4 eggs, 2 cups half-and-half, ¼ tsp. salt, ½ tsp. pepper, 2 hand-fulls fresh baby spinach.

Directions:

Spray pie pan with non-stick oil. Unroll store bought pastry shell (see, I cheated here!) into pie pan - personally I use a Pampered Chef Pie Stone, which I love! Bake pastry shell at 400° for 5 minutes covered with foil. Remove foil; bake 5 minutes more. (The pastry shell needs more time to cook than the filling, so this makes sure the whole quiche is finished at the same time.)

After you pull out the shell, scatter ham, half of the cheese and onion on top of the shell. In a bowl, whisk the eggs, half-and-half, salt and pepper, and after it is blended pour it into the shell on top of other ingredients. Spread cheese over mixture and slowly stir with the whisk to blend it in evenly.

This is where the picky eaters come in. I didn’t put in any spinach until this point, because I tried to keep it on only half the quiche, with no spill over. (Important stuff!) Wash the spinach in a strainer, and then push it into the mixture on the one side. I dropped it on top and then pushed it deeper with the whisk.

Cover the edges with foil so they don’t brown more-so than the rest of the quiche. Bake at 400° for 35-40 minutes. When a knife is inserted in the center and comes out cleanly, it’s done.

Enjoy!

KSP

(Click here for printable recipe)

Sausage Cheese Breakfast Casserole

My family is not a breakfast casserole family. I don’t know why. It’s not like we don’t enjoy them when someone else makes them. It just wasn’t something I ever had growing up. It might be because my mom makes a killer cinnamon bun. Or because we preferred those Entemann’s streudels. Whatever the reason, I decided it was time to put an end to our shunning of this great breakfast option. I found this recipe on my favorite site, epicurious, and made it for a recent party. It was very tasty warm, and good reheated the next day as well.

8 bread slices, cut into cubes

1 pound bulk pork sausage, crumbled and cooked

1/2 small white or yellow onion

1 1/2 cups grated sharp cheddar

12 large eggs

2 cups milk

2 teaspoons dry mustard

1 teaspoon salt

Pepper

What I really like about this recipe is that it’s a great base to build from. You can add and change the ingredients to make it your own. For example, the recipe calls for white bread, but you could use any bread you like to change the flavor. Just make sure you cut the crusts off. I used sourdough and recommend it. I also chose to use Jimmy Dean’s Hot Sausage to spice things up a little bit. You could throw in peppers, broccoli, spinach, or anything else you like with your egg.

You definitely want to make this the night before so the bread has all night to soak up the egg mix. Start by greasing a 9 by 13 inch glass baking dish and then spreading out the bread cubes. Sauté the onions with the sausage and add the mixture over the bread. Also, sprinkle some of your cheese over the sausage. In a bowl, beat together the eggs, milk, mustard, salt and pepper. Here you could add other spices if you wish to change the flavor (cayenne, Italian seasoning, garlic powder, etc.). Pour the egg mixture over the sausage and bread, and then top with the rest of the cheese. Cover it and stick it in the fridge overnight, and in the morning when you wake up, pop it in the oven at 350 degrees. It’ll take about 45-50 minutes to puff up, and then you can dig in! It’ll be a family favorite in no time. 


(Click here for printable recipe)

Chipotle Deviled Eggs

I have a sordid history with deviled eggs. My sister used to make fun of me mercilessly (and in front of the neighbor boys) for the way I ate them. I am a firm believer that a deviled egg is a one-bite wonder. But my sister used to make me laugh while I was eating that one bite, which I’m sure I don’t have to tell you, wasn’t very pretty. But I’m an adult now, and more importantly, my sister lives 750 miles away, so I’m free to eat deviled eggs the way I want to. These are the deviled eggs from my childhood, with the more adult addition of chipotle to take them to the next level.

Eggs

Mayo

Dijon mustard

Chipotle in adobo sauce

Salt

Smoked paprika

I’m not giving amounts because this recipe can be made with any number of eggs and it’s really a matter of taste and texture to get you to the right proportions. I recommend tasting (with a clean spoon) throughout until it gets to where you like it.

Start by boiling your eggs. I’m loving the method I used in the potato salad recipe, it’s working really well. I’ll repost it here. Put the eggs in a pot and just cover them with cold water. Bring the water to a boil and let them boil for about one minute. Then remove them from the heat and let them sit, covered, for about 15 minutes. Then rinse them with cold water until they are cool and ready to peel.

Slice the eggs in half and put the yolks in a small bowl. They should pop right out. Put the whites on a plate. Break the yolks up with a fork before adding mayo. Some people like their filling to be super smooth, in which case you’ll need to use a processer. I personally like it a little more rustic, so I just stir with a fork. Add enough mayo to make the mixture creamy, but not so much that it tastes like mayo. I suggest starting with less than you think you’ll need and then adding until it gets to the right texture. For 18 eggs I put a little less than half a cup in. Add about a tablespoon of Dijon mustard. This won’t be a dominate taste, it just adds a little depth. Chop up the chipotle. I usually do 2 or three peppers. Keep in mind that it will get spicier as it rests. Add a few dashes of salt, to taste.

Next comes the messy part. I use a plastic bag with one corner cut off to pipe the filling into the egg whites. Just spoon the filling into the bag and use it as you would a frosting bag. When all the eggs are filled, sprinkle them with smoked paprika to give them a finished look. Refrigerate them before serving, and then enjoy them in one bite. Just don’t let anyone make you laugh.

(Click here for printable recipe)