Filed under: Breakfast, Food and Recipes | Tags: balsamic vinegar, cheese grits, eggs, fried eggs, fruit salad, grits
I’ve been really big into breakfast lately…I want it almost around the clock. So, of course, that’s what I set out to do this morning: make breakfast. Armed with a cup of coffee and a recipe I had been dying to make, I set off.
In the recent issue of Cooking Light, March 2010, there’s a recipe for sunny side up eggs and garlic cheddar grits. I had been eyeing it for quite some time, so that’s what I set off making. If you don’t like runny, oozy eggs, let them cook slightly longer than the recipe calls for. But, like Nigella Lawson, I become giddy at the thought of an oozy egg. There’s something just so comforting and rich about the yolk, especially when it is mixed with these garlic cheddar grits. It is truely satisfying.
Earlier in the week, I made a delicious fruit salad for work morning breakfasts that I think would pair nicely with the egg dish. It would help cut through the richness of the cheesy grits and egg combo.
Hope you enjoy these recipes and have a fabulous weekend!
Eggs Blindfolded over Garlic Cheddar Grits
Recipe Courtesy of Cooking Light, March 2010 Issue
This recipe originally makes 4 servings, with 2/3 cup grits and 1 egg as a serving size. However, I’m a two egg kind of girl. Only offering one sunny side up egg is a tease, and I would want another. So I stuck to the same portion size of the grits, refrigerated the leftovers so I can have this same meal again, but quicker, later, and served myself up two eggs. I found the chives or green onions definitely optional, as it overwhelmed the subtle egg and grit combo.
INGREDIENTS:
Grits:
2 1/2 cups hot cooked grits (use the cooking instructions on the side of the box)
3 tbsp grated sharp cheddar cheese
1/2 tsp garlic powder
1/2 tsp of salt
1/2 tsp fresh ground pepper
Eggs:
Cooking Spray
2 large eggs, divided
1/4 cup ice cubes
Fresh ground black pepper
Chopped chives or green onions (optional)
1. To prepare the grits, combine grits, cheddar, garlic powder, salt, and 1/2 tsp of pepper in a large bowl and keep warm.
2. To prepare the eggs, place a small nonstick skillet over medium heat. Coat the pan with cooking spray. Break two eggs in the pan, and cook one minute, or until the whites are set. Add 1/4 cup ice cubes to the pan, cover with a lid, and cook two minutes, or until the eggs are done (yolk will still be runny, cook longer if you don’t like this part). Remove pan from the heat.
3. On a plate, place grits in the middle. Top with eggs, chives or green onions if using, and a slight small crack of freshly ground black pepper.
Balsalmic Fruit Salad
Recipe courtesy of Patricia Wells, friend of Ina Garten
INGREDIENTS:
1 pint strawberries, hulled and cut in half
1 pint blueberries
1 pint rasperries
1 tbsp good balsalmic vinegar
1/4 cup sugar
Combine all ingredients and cover. Refrigerate 30 minutes to one hour. Garnish with mint.
I remember the precise moment that I fell in love with coffee. It was my birthday dinner. I don’t particularly remember which year, but that doesn’t matter in the story anyway. My dad and I were at Macaroni Grill, one of my favorite restaurants at the time, and my dad ordered a cappuccino. He asked if I wanted one, but I politely declined (this was before I liked coffee).
You see, as a side note, I grew up with my dad making coffee around the clock at home. There was morning coffee, midday coffee, afternoon coffee…you get my drift. So, it was only natural that my dad have coffee with dinner.
The waitress approached the table bearing a large ceramic cup, with this puffy white foam nearly spilling over and running down the edge. The smell was so unlike coffee at home, but had this rich aroma that filled my nostrils. My dad drank, exclaimed how wonderful it was, and asked if I wanted a taste.
Now, as any good middle schooler would, I said yes. Who turns down puffy white foam? It looked like marshmallow cream. How can that be bad? I blew, to cool off the drink; I sipped. Then I blew again; this time, I drank, a long gulp. It was unlike anything I imagined: flavorful, slightly sweet, not bitter as I had always heard coffee tasted, but full of body, and deliciousness. I quickly ordered a cappuccino the next time the waitress passed.
This is when I first fell in love with coffee. And it loved me back. I clearly remember being unable to fall asleep that night due to drinking the coffee so late in the evening.
I guess it’s safe to say that I love coffee. Not just any coffee, but good coffee. It’s not just a drink, but an experience, and, one that’s easily shared with others. Thus the explosion of coffee shops. But, it’s also safe to say that I don’t love paying an arm and a leg for good coffee. Don’t get me wrong, I like having someone make me a cup once in a while, but on the whole, I don’t want to shell out five bucks for every cup.
So, I started making espresso at home. And, suprisingly, you don’t need to saw off your arm and leg to pay for a good coffee machine. You just have to shell out around 15 to 30 bucks. That’s it. Blood doesn’t even have to be shed for that one.
You need one of these:
A stovetop espresso maker. You can get it here, at Target. You can find them online just about anywhere. They come in an array of sizes, to meet your espresso needs, and a variety of brands and prices. I suggest buying one of the more name brand ones like the link I gave you. I bought a cheap one once, and the handle melted off. It wasn’t pretty. So, go with slightly more here. After all, compared to an automatic machine, thirty bucks is nothing if you love your coffee.
And, with that, and some good ingredients, and a little know-how, you can get your skinny vanilla latte (or any flavor you desire) without shelling out 5 bucks like you would at the big chain places…
Homemade Skinny Vanilla Latte
Makes one large drink
INGREDIENTS:
One shot of espresso (30 mL, or 2 tbsp)
1/2 cup of lowfat to non-fat milk, it’s your choice
1/2 cup of fat free half and half
flavored creamer of your choice
Note on making your coffee buying choice: Now here’s where I get a little picky. Please buy good coffee. I suggest Illy, good Italian coffee. You can even buy it for your drip machines. Since this is your major flavor profile, you want good coffee to get the best espresso flavor possible. You can find this coffee at most specialty grocery stores. Or you can find it online.
Steps:
1. Brew coffee according to the instructions for the stovetop machine. Set aside.
2. In a small saucepan, heat milk, half and half, and a generous shot of your flavor creamer (I usually use vanilla for a vanilla latte, but you could choose whatever flavor you desire, or even the original flavor if you want to just taste the coffee. What you’re mostly using it for here is the sweetness, creaminess, and the flavor. I’ve found that coffee syrups here just add way too much sugar and overly flavors the coffee). Use however much creamer you would normally use in your cup of coffee, as to sweeten the coffee to your tastes.
3. After milk is warm, but not boiling, add shot of espresso (or more if you like), and stir to combine. Pour into a mug.
4. Using a whisk, foam coffee. Place in the mug as pictured below. Briskly rub the handle of the whisk between the palms of your hands to foam up the coffee until you are satisfied with the results.
5. Drink, be merry. Enjoy!
Filed under: Breads, Breakfast, Food and Recipes, Main Dishes | Tags: calzones, frittata, homemade pizza, pizza dough
I love items and ingrendients that can do double duty. I especially love when I can prep two meals at once; it makes life all the more enjoyable.
Last night, such an instance occurred without warning. I started off making calzones, and realized that I had enough fillings leftover for a next day frittata…and both were extremely delicious. I love both aspects of these meals: a homemade pizza (which I love) and next day an egg dish (which I love, too). Both meals also fit perfectly into my days off, a good family dinner and a nice breakfast the day after.
So, if you’re wanting to make two meals practically at once, here’s your menu. The first meal takes significantly more prep than the second. But, if you have a stand mixer, most of the hard labor will be covered by that. You’ll just have to set the timer.
Sausage and Pepper Calzones with Homemade Pizza Dough and New York Pizza Sauce
Courtesy Cooking Light, July 2009 issue
Start with your pizza dough since it takes the longest prep…
Homemade Pizza Dough
INGREDIENTS:
1 package active dry yeast
1 cup hot tap water
1 1/4 cups cold tap water
2 tbsp olive oil
1 tsp sugar
1 tsp salt
5 1/2 cups unbleached bread flour, divided (do not substitute with all purpose, the texture of your final pizza crust will not be crisp and chewy due to lower concentration of glutens in all purpose flour)
cooking spray
1. Dissolve yeast in one cup warm water in a small bowl. Let stand 5 minutes. Meanwhile, combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl. Stir with a whisk.
2. Lightly spoon 5 1/4 cups flour into dry measuring cups; level with a knife. Reserve remaining 1/4 cup flour for later use. Combine flour, yeast misture, and cold water mixture in the bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes, until dough begins to form. Allow to rest two minutes. Then, mix on low for 6 more minutes, until dough appears smooth.
3. Using reserved flour, one tablespoon at a time, turn dough onto flour surface and knead until smooth and elastic, about 2 minutes. Use the flour to prevent the dough from sticking to your hands and surface during kneading.
4. Divide the dough in half (this whole recipe makes two portions), and place each portion in a large ziplock bag coated with cooking spray on the inside. Seal and chill until ready for use, up to two days. You can also freeze this for later use, for up to two months, just be sure to thaw dough overnight in the refrigerator.
As dough is resting in the fridge, make up pizza sauce to allow flavors to meld before use…
New York Style Pizza Sauce
Slightly modified from Cooking Light version in July 2009 issue
INGREDIENTS:
1 1/2 tbsp extra virgin olive oil
2 tsp dried oregano
1 tsp herbs de provence
1 1/2 tsp sugar
1 tsp garlic powder
1 (14.5 ounce) diced tomatoes, undrained
1 (6 ounce) can tomato paste
Mix ingredients together in a bowl, whisk to combine, cover, and refrigerate.
When you’re ready to make your calzones, take your dough out of the fridge. Allow to come to room temp as you prep your fillings of the sausage, peppers, and onions. It needs to sit out at room temp for approximately an hour before baking…
Sausage, Pepper, and Onion Calzones
INGREDIENTS:
1 portion of homemade pizza dough
1 portion of New York Style Pizza Sauce
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 small yellow onion, sliced into strips
1 lb of hot italian sausage links
1 1/3 cups shredded part skim mozzarella cheese
1. Remove dough from fridge, allow to stand at room temp for one hour.
2. Take sausages and cook in a skillet over medium heat for 8 minutes, or until browned on all sides and cooked through. Remove sausages from pan, and using any fat rendered from sausages, saute peppers and onions until crisp-tender, for approximately 4 to 5 minutes, depending on the size of your strips. Remove from the heat. Reserve one third of your peppers, onions, and sausages for frittata next day.
3. Slice sausages into thin slices on the diagonal. Preheat oven to 500 degrees.
4. Place dough on a lightly floured surface. Cut dough into four equal portions. Roll each portion into a 9 x 5 inch rectangular shape. On one side of the rectangle, place 1/4 cup of pizza sauce, and spread, leaving a 1/4 inch border. Arrange sausage in an even layer over sauce. It took me anywhere from 5 to 7 slices to cover the sauce in an even layer. Top evenly with peppers and onions. Sprinkle each calzone with 1/3 cup cheese. Fold unused half of the rectangle of dough over the filling, pressing edges of the dough together with a fork to seal. This part seems awkward at first, but after you make your first one, you’ll have a feel for how it goes, and you’ll be able to bang out the rest of your calzones no problem.
5. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500 degrees for 15 minutes until golden brown. Remove from the oven and allow to stand for 5 minutes prior to serving. Cut calzones in half and serve with extra pizza sauce on the side for dipping. Makes 4 calzones, but 8 servings. They’ll be big calzones.
Whew…now for the second recipe, just as delicious, with much less prep…
Next Day Breakfast Frittata
Loosely adapted from Alton Brown
INGREDIENTS:
6 eggs
1/4 cup fat free half and half
1/3 cup parmesean cheese, plus more for garnish
salt and pepper to taste
leftover sausage, pepper, and onion mixture, chopped into bite size pieces.
1. Preheat broiler to high. Place a large skillet over medium heat on your stove.
2. In a bowl, whisk together eggs, half and half, parmesean cheese, and salt and pepper to taste.
3. Place leftover sausage mixture into your skillet, saute until warmed through. Pour eggs over sausage mixtue and give the pan a little shake so the eggs will fall between the sausage mixture and make contact with the bottom of the pan.
4. Using a rubber spatula, gently move eggs around the pan, allowing the runny top to move through to the bottom of the pan and make contact with the heat. When the eggs are almost set, with a small amount of runny still on top, sprinkle with a little extra parmesean cheese on top, and transfer to the broiler (make sure your skillet is heatproof before doing this). Broil for approximately 4 minutes until eggs are browned and puffy on top.
5. Remove from the oven, slide onto a cutting board, cut into six wedges, and serve immediately.
Filed under: Food and Recipes, Main Dishes, Side Dishes | Tags: giada de laurentiis, ina garten, pork chops, roasted potatoes, yukon gold potatoes
I feel as though it is important to sit down to a family meal with your loved ones. It doesn’t have to take place every night, that’s nearly impractical. But a properly done family meal, seated at the dining table, is not something to be overlooked. My husband and I work varied shifts during the week, eating hurried meals over the counter, hunched over computers, while talking to doctors, and often leaned over the coffee table while watching a few minutes of tv before bed, only to get up the next day and do it all over again. This makes our family meals even more cherished for me. I love that point where the day slows down and we get to sit at the table, talk about our day, and enjoy a plate of food that was not hurried in any way or manner.
This meal epitomizes family dinner time for me. It’s quick, not complicated, and is full of flavor…almost like you were slaving the day through over the meal. The recipe originates from Giada de Laurentiis, and I’ve made several versions of it, but this one is my favorite by far. It pairs great with mashed potatoes, or in this case, roasted potatoes; add a nice salad, and you are good to go. Family time doesn’t have to be complicated. Enjoy!
Pork Chops Alla Pizzaiola
Slightly adapted from a recipe by Giada de Laurentiis
INGREDIENTS:
2 tbsp olive oil
4 one-inch thick boneless center cut pork chops
Salt and fresh ground pepper
1 small sweet yellow onion, thinly sliced into strips
1 (15 ounce can) diced tomatoes
1 tsp Herbs de Provence
1/4 tsp dried red pepper flakes
1 tsp garlic powder
2 tsp drained capers
1/2 cup dry white wine or dry vermouth (or cooking wine, if desired)
1. Prep: Take pork chops and generously season with salt on both sides. Let pork chops stand in the fridge for a couple hours, or prep the night before. You want the salt to dissolve into the pork chops. This seasons the pork chops from the inside out. If you don’t have time for this step, you can skip and season immediately prior to using the pork, but the pork chops will not be as tender or flavorful.
2. Heat olive oil in a large heavy skillet over medium heat. Season pork chops on both sides with fresh ground pepper (no salt, you’ve already done that…unless you skipped that step, then season with salt). Add pork chops to the skillet, and brown on both sides (you don’t have to worry about the pork being done here, we’ll cook them more later, just worry about the crusty brown outside, that’s where the flavor is). Remove the chops from the skillet to a plate standing by.
3. Using the same skillet, with all the browned bits in the bottom, add sliced onions. Lightly season the onions with salt. Cook, scraping the bottom of the skillet, until onions are soft and brown and the juices pulled out from the onions have removed most of the browned bits from the bottom of the pan. At this time, add white wine or vermouth to the pan, and, continuing to scrape the bottom of the pan, allow to simmer for 2 to 3 minutes.
4. At this time, add diced tomatoes, juices and all, to the onions in your pan. Add herbs de provence, crushed red pepper flakes, and garlic powder. Stir to combine. Bring to a simmer, continuing to use the medium heat that was set in the beginning of the process.
5. After the mixture comes to a simmer, nestle pork chops back into the mixture in the skillet, and continue to simmer, partially covered, for 10 to 15 minutes more. If there were juices on the bottom of the plate where the pork chops were resting, add these into the pan too when you add the pork.
6. After simmering is done, add capers to the top, cut the heat, and serve with side dish of your choosing.
Roasted Yukon Gold Potatoes
Loosely adapted from Ina Garten
INGREDIENTS:
1 bag of small yukon gold potatoes (approximately 1 1b worth, you can find these small bags next to the other bags of potatoes in the produce aisle of your grocery store)
2 tsp chopped fresh rosemary
1 tsp salt
1 tsp fresh ground pepper
1 1/2 tsp chopped garlic
1/4 cup olive oil
1. Preheat oven to 400 degrees. Cut potatoes into halves, or quarters, depending on the size of the potatoes. In a large bowl, combine potatoes, rosemary, olive oil, garlic, salt and pepper. Toss until combined and potatoes are evenly coated.
2. Line a baking sheet with parchment paper. Spread potatoes into one layer on the baking sheet. Bake for one hour, periodically flipping the potatoes on the sheet pan, until potatoes are browned and crispy on all sides.
Filed under: Breakfast, Food and Recipes | Tags: Breakfast, breakfast casserole, cheese, eggs, sausage
Mornings are my favorite part of the day: the part where the house is quiet, the smell of coffee is in the air, and with any luck, the smell of breakfast cooking is present, too. I don’t have a chance to enjoy this every morning, with having to get up before the sunrise on work days; but, that seems to make the mornings that I am able to cook breakfast even more to be savored. I love getting out of bed, padding into the kitchen, brewing coffee, and immediately cooking a breakfast. It’s how I best wake up; I’m at my best at that point.
So, what better way, after two crazy days at work, to start my day off than breakfast casserole? This recipe originally came from a family friend, and my in-laws had this dish on the morning of my wedding, at a breakfast that this particular friend hosted. That’s how I came into possession of this recipe. It’s truly southern, with grits, cheese, and sausage. I like to throw in a little cinnamon and crushed red pepper with my sausage and green onion with the egg base to give it my own personal kick, but you could totally leave that part out if you desire. I also traditionally halve this recipe when I’m making it around the house for just me and my husband. But, if family is in town, I serve the whole recipe.
This has become a recipe that my whole family enjoys (even the non grit lovers); and I hope you enjoy it too.
Breakfast Casserole
INGREDIENTS:
1 lb bulk pork sausage
1 tsp cinnamon
1 tsp crushed red pepper flakes
3 cups hot cooked grits
2 1/2 cups sharp shredded cheddar cheese, with a little extra for topping the casserole
4 eggs, beaten
1 1/2 cups milk (or fat free half and half for a little richer dish)
4 tbsp butter
4 sliced green onions
Salt and fresh ground pepper
1. Preheat oven to 350. Cook sausage, cinnamon, and red pepper flakes until browned. Drain well with a paper towel.
2. Spoon sausage into a lightly greased 9 x 13 inch baking dish (if halving the recipe, use a glass pie pan or an 8 x 8 dish). Combine hot grits (follow package instructions for cooking the grits), cheese, and butter. Stir until butter and cheese melts.
3. In a seperate bowl, whisk eggs, milk, and green onions until well combined. Season with salt and pepper to taste. Stir egg mixture into grit mixture. Pour over the sausage in your baking dish. Top with desired amount of cheese (you can leave this out, the original recipe does not call for this step, but I like a little extra cheese).
4. Bake at 350 for one hour, until eggs are puffed and slightly browned on top.
Filed under: Dessert, Food and Recipes | Tags: dessert, light tiramisu, tiramisu
This morning we awoke to these sights:
Our House
Our Neighborhood
Our Backyard
As most people were exclaiming for joy for not being able to attend school or work, my husband and I groaned, as we remembered last weekend when we trudged, slid, and drove through a mess that appeared just this serene on the outside. The dogs, however, relished in the pillowy white flakes. We were blindsided by this weather. Even as we checked the forecast before turning in for bed the night before, nothing prepared us for this sight when we woke. I was glad that I had been grocery shopping the day before so I could spend the day in pj’s.
Last night was the superbowl. My husband and I tuned in, watched as the Saints fought their way to victory, and stuffed ourselves full of good food: homemade pizza, bruschetta, and tiramisu.
Tiramisu, along with pecan pie, rank as two of my all time favorite desserts. However, I believe tiramisu slightly nudges pecan pie for the ultimate top spot. The ingredients grab me right away: coffee, cream cheese (or marscapone as a more traditional approach), and chocolate. What could be better? And, what could be better for a day spent snowed in? Add a cup of coffee or espresso, and I do say nothing.
This version is courtesy of Cooking Light, once again. Their recipes never seem to fail, and they deliver my favorites with lower calories. Even better. Hope you enjoy!
Tiramisu Anacapri
Courtesy Cooking Light, December 2000
INGREDIENTS:
1 cup cold water
1 (14 oz) can fat-free sweetened condensed milk
1 (1.4 oz) pkg sugar free vanilla instant pudding mix
1 (8 oz) block of 1/3 less fat cream cheese, softened
1 (8 oz) tub frozen reduced calorie whipped topping, thawed
1 cup hot water
1 tbsp instant espresso, or 2 tbsp instant coffee granules
1/2 cup kahlua (you could leave this out if making this for your family)
24 cakelike ladyfingers (2, 3 oz pkg)
3 tbsp unsweetened cocoa, divided
1. Combine first three ingredients in a large bowl; stir well with a whisk. Cover surface with plastic wrap and chill 30 minutes until firm.
2. Remove the plastic wrap and add cream cheese. Beat with a mixer at medium speed until well blended. Gently fold in whipped topping.
3. Combine hot water, kahlua (if using), and espresso. Split ladyfingers (some already come pre-split) in half lengthwise (skip step if yours are pre-split; you’ll know because they’ll have one flat side and one curved top). Arrange 16 ladyfinger haves, flat side down, in a trifle bowl or large dish. Drizzle with 1/2 cup of coffee mixture (if not using kahlua, only drizzle with 1/3 cup coffee mixture). Spread one third of pudding mixture evenly over ladyfingers; sprinkle with 1 tbsp cocoa. Repeat layers two more times, ending with the cocoa. Cover and chill at least 8 hours, or overnight (overnight is even better).
Filed under: Appetizers, Food and Recipes | Tags: almonds, snack food, spiced nut
In my last post, I spoke too soon. Incredibly too soon. A couple days after the last post, I came down with a stomach virus (ick) and almost landed myself in the local emergency room due to severe dehydration. In fact, me not going to the emergency room sounded a bit like this: “If you were anyone else, I’d send you right now. But only because you’re a nurse…” Thank God for being a nurse, and for Zofran, my miracle drug…
So, I’d like to announce again (but not too soon), that I’m feeling better! Ta-da!
Last weekend, my husband and I took a little trip out of town to visit family in East Tennessee. We braved the snow, sludge, ice, and sleet. We were like the United States Postal Service (you know that little oath they take, right? haha). We had delicious food, relaxed from our sickness-crazed January, and hopefully kicked off February in much better fashion.
Just in time for the super bowl, I thought that I’d share this recipe for those of you who might be partying it up. It’s a delicious recipe for an appetizer and snack, and would be great to have sitting around for nibbles during the game. Hope you enjoy!
Ginger Almonds
Courtesy, Alton Brown and foodtv.com
INGREDIENTS:
1 tbsp ground ginger
1 tsp kosher salt
2 tsp olive oil
1 tsp dark sesame oil
1 tsp crushed red pepper flakes
1 lb whole natural almonds
1 tbsp low sodium soy sauce
1 tbsp worcestershire sauce
1. Preheat the oven to 250 degrees. Combine the ginger and salt in a large bowl and set aside.
2. Heat the olive oil and sesame oil in a large skillet over medium heat. Add red pepper flakes and cook until fragrant, approximately 30 seconds. Add almonds, stir, and cook until almonds are toasted, approximately 5 minutes. Remove the pan from the heat, add soy sauce and worcestershire sauce. Return the skillet to the heat, and stir until the pan becomes dry and most of the liquid in the bottom has evaporated, approximately one minute.
3. Immediately put almonds into the ginger salt mixture, and toss to coat evenly. Spread almonds on a sheet pan in one single layer. Bake 20 minutes at 250, remove from the oven. Cool 30 minutes before serving.
Almonds will keep up to one week in an airtight container, so these can be made in advance and kept around for your snacking needs!
