Did you ever wake up on the weekend or your day off and think, “I’m going to make a killer breakfast”? However, you don’t have a clue what that killer breakfast will be or what you can throw together that’s in your fridge to make it “killer”. Well…here it is.
All you need is a somewhat salty meat (ham, bacon or in my case a slice of prosciutto that I had left over), a variety of veggies, eggs and a spicy sauce if you’re into that kinda thing. In my opinion, the spicy sauce is the killer part. It brings it all together.
Serves 2 people
What you’ll need:
4 eggs, whisked
1 Tbls milk
3/4 avocado, cubed
1 slice prosciutto, finely chopped
5 grape size heirloom tomatoes, sliced in halve lengthwise
1 cup raw spinach, chopped
1/2 Tbls butter
Fresh ground black pepper
All season salt
2 sprigs of parsley for garnish
The spicy sauce:
2 Tbls plain Greek yogurt
A few dashes of your favorite hot sauce, depending on how spicy you like it
I also served breakfast with a lightly toasted bagel, cherries & mini yellow plums that I got from a local farm. They were delicious!
What to do:
Prep your ingredients and put a large sautée pan on medium heat.
Sautée the prosciutto for 2 minutes, add the avocado and tomatoes and sautée for another 2 minutes.
In the meantime wisk the eggs, milk, garlic powder, all season salt and pepper in a small bowl.
Clear a space in the center of the pan and melt the butter, mix everything together and add the eggs. Top with the spinach, cover and turn the heat down. Make sure the eggs evenly dispurse in the pan.
Cook on low for 3-4 minutes and gently take large sections of the egg and flip them. It’ll break apart don’t worry it’s ok. Just try to flip as big of a piece as possible. I did it in 4’s.
Fold over one large piece on top of another for one serving. Do the same for the second serving. Top with the sauce, parsley for presentation and serve with you favorite sides.
I’ve been feeling a bit creative in recent days but I’m not an artist by any means, except when it comes to food. I decided it was time to come up with a new original recipe and so here is where I landed.
I’ve learned that fabulous tasting food takes time…sometimes. This is sometime. There are several steps and it takes a good amount of time and patience to make this dish but I promise it will be worth it. I wouldn’t be able to make this on a work day simply because it would mean we would eat dinner about 8pm and my toddler wouldn’t be to happy with that. This is on top of the prep the day before.
2 small chilies, your choice of how spicy, diced very small
1 medium onion, diced
3 cloves garlic, minced
1 Tbls ginger, minced
1 tsp olive oil
1 Tbls butter
6 rice paper wraps or spring roll skins
2 eggs, beaten
panko bread crumbs, white or wheat
fresh ground pepper
Roasted red peppers, diced
green onions, diced
What to do:
Prep the marinade by whisking all ingredients in a bowl. Place in a freezer bag to which you will add the chicken.
Butterfly and/or pound the chicken and add to marinade. Put in fridge for at least 6 hours and up to 24 hours.
Later on or next day, preheat the oven to 375 degrees.
Sautée all the ingredients in the “stuffing” by first heating the olive oil, then onions, mushrooms and eggplant for 5 minutes. Next add the chiles, garlic and ginger for 2-3 min ties stirring constantly. Next add the Napa cabbage (you may need to add a little water to stem for a bit) and cover for 2-3 minutes. Set aside for next step.
Prep to stuff and wrap the chicken. Take out the chicken marinade, put some water in a shallow plate to rehydrate the rice paper, layer a sheet tray with foil and spray with oil.
Lay out each chicken breast and layer 1/2 with the stuffing. Hydrate one wrap in water. Fold over the chicken and, once limber but not mushy, wrap with the rice paper. THIS IS DELICATE! Take your time and don’t rip the wrap. Place on the sheet tray. Repeat for each breast.
Prep the rest of the coating and lay it out. Starting with the breast you wrapped first, dip each breast in egg and then in panko. (The wrap needs time to set and stick to itself. If you do this step too soon the rice paper will come off.)
Bake for 30-40 minutes depending on the size of the breast. The liquid should be clear when done.
So simple, so delicious. Try these and you won’t be disappointed, I promise. I first made these last thanksgiving and used goat cheese instead of blue cheese. Both are equally as good and really depends on your preference of cheese. My husband doesn’t like goat cheese, so, since it was just the two of us tonight…I went with blue.
What you’ll need:
fresh figs, green or black
blue cheese block
prosciutto, sliced a little thicker than thin
What to do:
Preheat the oven to 350 degrees
Lay out your ingredients
Smear the blue cheese over the prosciutto
Wrap the fig and hold together with a toothpick (the one you see below is double wrapped with prosciutto. I preferred just one layer but my husband liked the double…you choose)
I’m all about pasta this weekend! I used Simply Balanced Organic Trottole Pasta for this recipe. It’s a fun shape and all the good stuff you add to a pasta salad incorporates well into it. You can pretty much use any type of pasta for this dish if you can’t find this type. Some good alternatives would be farfalle, penne or even multi colored radiatore! Remember to always salt your water when boiling pasta!!
If you want to make this a vegan dish, use a vegan friendly pasta.
Some of the simplest dishes are simply the best! Pesto is one of my favorite things to eat when the weather is hot and humid. It’s light and requires no “cooking” itself. Although, the pasta and chicken does but not much!
What you’ll need:
4-5 Leaves of Kale (flat or curly – your preference)
1 bunch of fresh Basil
3/4 lb of Orecchiette
2 Chicken Breasts (or Tofu for a vegetarian option!)
1/2 cup Extra Virgin Olive Oil
3/4 cup grated Parmesan Cheese, divided
1/3 oz of pine nuts
Cherry or Grape Tomatoes, sliced in half, optional
S & P
What to do:
Bring water to a boil for the pasta.
Cook according to the directions.
Separately, place the chicken in a pot, cover with water and boil until cooked through for about 10-15 minutes. (If you’re using tofu, prepare according to the directions and cut into small cubes. Sautée with a little olive oil and S & P.
Meanwhile, prepare the pesto. Combine the kale, basil, 1/2 cup of cheese, pine nuts and oil in a food processor and put on high until it becomes a paste. (If you prefer a thinner sauce add more oil).
Drain the pasta and remove the chicken from heat.
Chop or shred the chicken.
In a large bowl, mix the pesto, chicken (or tofu) and pasta and until evenly combined.
Add S & P to taste.
Add in the tomatoes and top with the additional cheese on each plate.
Well, it’s been a while since my last post. I guess I’ve been busy!! I’m really glad summer is here. There are so many healthy and yummy things to eat this season. Here is one of them, although, I make them year round 🙂 This is great for vegetarians and could even be converted to […]