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Archive for the ‘Eggs’ Category

Breakfast Pizza

In Breads / Grains, Eggs, Pork, Snacks, Uncategorized on May 21, 2010 at 12:00 pm
breakfast piza

Sometimes you just don't care.

You know how sometimes you just want to pig out on junky comfort food? Just throw everything you’re craving into a pan and cook it? Well, the urge hit yesterday. We wanted breakfast, and it was like, midnight. What was unusual for these types of situations is that the ingredients to satisfy my craving were actually in my fridge! Yay!

So I threw together this melange of sloppy, and it was delicious. I mean, really good. Full to bursting. But not so good for you.

Breakfast Pizza


2 cups Bisquik

1 cup milk

6 slices bacon

6 eggs

4 ounces Velveeta or similarly gross cheese.


Okay – you won’t be very proud of yourself for this one, but I promise it will taste good.

Mix the Bisquik and the water until a soft dough forms. Press the dough into the bottom of a cake pan, and about one inch up the sides. Bake at 350 for about 15 minutes, or until golden.

While the crust is baking, scramble the eggs and cook the bacon as usual, and grate the Velveeta (god help us).

When the crust comes out of the oven, sprinkle with the chopped bacon pieces, top with the scrambled eggs, and top with the Velveeta.

Stick the whole mess back in the oven for a couple of minutes until the cheese melts, then take it out and gorge yourself, ya pig.


Artichoke Frittata with Roasted Red Pepper Sauce

In Eggs, Uncategorized, Vegetables on May 18, 2010 at 12:00 pm
artichoke fritatta with roasted red pepper sauce

Not only is the frittata good, but the sauce is a freakin' revelation!

Artichokes…hmm…dip? No…grilled? No…hmm. How about a frittata? Yeah! Really, this thing is great. It’s light enough to be breakfast, brunch, or lunch, and it’s savory enough for a delicious dinner. Served with a crisp green salad, it makes a delightful spring meal that won’t feel like lead in your belly.

Is it just me, or does hot weather make your appetite plummet? I mean, you would think it would be a good thing, but it also makes my desire to exercise plummet. South Florida is the home of stagnant, sticky, oppressive summers, and all I want to do is sit like a lump in the AC. I mean, we have the pool now and everything, but as soon as you get out, the water evaporates off of your skin immediately and you start sweating again. Ugh.

Anyway, this dish, although it is, in fact, a hot meal, is still light enough to dispel the hot weather blahs. Make it.

Artichoke Frittata


1 3-ounce bar cream cheese

1 clove garlic, minced

4 eggs

1 6-ounce jay marinated artichokes

a handful of fresh basil

1 tablespoon olive oil

1/4 cup parmesan cheese

salt and pepper to taste


Combine the cream cheese, garlic, salt, and pepper in a large bowl and whisk until combined. Do not begin spreading the mixture onto crackers and eating it. You need it for the recipe.

Whisk in the eggs one at a time – this should remove the temptation to eat the cream cheese.

Stir in the artichokes (rinsed), and use kitchen shears to ship half of the basil directly into the bowl.

Heat oil in a large pan over medium heat. As the oil gets all shimmery and hot, use a grill brush to spread it around the pan, including about halfway up the sides.

Pour the egg mixture into the pan and cook uncovered for a couple of minutes until the bottom of the mixture solidifies. Then sprinkle the cheese over the top,  cover the pan, reduce the heat to medium-low, and continue cooking until the top no longer looks wet.

Remove from heat, cut into wedges, and serve with Roasted Red Pepper Sauce, which I will tell you about in a second.

Roasted Red Pepper Sauce


1 tablespoon olive oil

2 tablespoons chopped onion

1 roasted red bell pepper, chopped

2 tablespoons tomato paste

3 tablespoons balsamic vinegar

2 tablespoons water


Heat the oil in a medium saucepan over medium heat, and cook the onion until softened and translucent.

Add the remaining ingredients, and stir to combine. Either run it through the blender or food processor, or just whirl an immersion blender through it. I used my immersion blender, and it left it a little chunky, which I like.

The beautiful way the peppers and the balsamic vinegar play off of each other will make you want to put this stuff on everything, but just put it on the frittata for now, okay? Calm down.

Roasted Vegetable Lasagna

In Eggs, Pasta, Vegetables on February 26, 2010 at 6:05 pm

Sloppy, but yummy. And healthy!

We’ve been eating very heavy meals this week, so I thought I’d throw in a veggie dinner one night. The thing is, I kinda have to disguise it if the mister is going to enjoy it. And honestly, I enjoy a good salad as much as the next person, but after a long day, I want a nice solid meal. So I put the veggies in a lasagna with a little pesto and goat cheese, threw an egg on top for protein, and voila! A delicious, hearty meal that’s (relatively) easy on the arteries.

I actually used those no-boil lasagna noodles for the first time with this one – it actually worked out well because it makes it easier to spread the pesto on them. I imagine it would have been a nightmare with the regular kind. But I think I’ll stick to the yes-boil (is that right?) ones for a more traditional lasagna, because isn’t half the fun eating the broken noodles? Besides, I like the curly edges. They tickle my tongue.

This recipe serves two as a main course, or more as a side or appetizer – each person gets an egg on top, so plan accordingly. The egg isn’t even altogether necessary, but I think it adds a nice little flavor on top. And yes, I know the recipe looks long, but it really goes quicker than you think, I promise!

Roasted Veg Lasagna


1 small eggplant, halved lengthwise

2 small yellow squash

2 small zucchini

1 small onion, quartered

2 tomatoes, halved lengthwise

1 tablespoon olive oil

6 ounces fresh spinach

5 No-Boil lasagna noodles

3 ounces goat cheese

1/2 cup pesto

dash salt

1 egg per person


First, you’re going to roast your vegetables. Line two baking sheets with foil and spray with non-stick spray. On sheet #1, place the eggplant (cut-side down), yellow squash, and zucchini. On sheet #2, place the onion quarters and tomatoes (cut-side down).

Your veggies should look like this when they're done.

Roast at 375 until wrinkled and bubbly, about 1 hour for sheet #1, and 45 minutes for sheet #2. Flip the onion about halfway through, so they get nice and brown on both sides. Don’t worry if things start getting blackened – that’s part of the goodness of roasting. Wait ’til you taste it!

While this is happening, heat a pan with the olive oil over medium heat. Add spinach and salt, and toss to coat. Cover, and let wilt about 3-5 minutes. Don’t let it get to cooked! If it goes olive-drab, it will come out like mush in the lasagna. A bright emerald green is what we’re going for here. When it’s done, drain it in a colander, and set aside.

When the veggies come out of the oven, let them cool until you can handle them.

-Seperate the onion layers

-Skin the eggplant and tomatoes

-Slice the squash and zucchini about 1/4 inch thick

Now let’s assemble the lasagna. Brush a loaf pan with olive oil. A loaf pan? Yes, a loaf pan!

First Layer – Squish and tear the tomatoes with your fingers, and spread on the bottom of the pan. Crumble some goat cheese in there too. The goat cheese acts sort of like a spackle in this dish. Spread a lasagna noodle with pesto, and lay face down on top. Press gently to even out.

Second Layer – Arrange the yellow squash, half of the zucchini, and half of the onion on top of the noodle. Crumble in some goat cheese to make it stick. Spread another noodle with pesto, and lay and press.

Third Layer – Arrange 1/3 of the spinach, the rest of the zucchini, and half of the remaining onion on top of the last noodle. Spackle with more goat cheese, and add another pesto-covered noodle.

Fourth Layer – Arrange 1/2 the eggplant and the remaining onion on top of the last noodle. Add goat cheese and another pesto-covered noodle.

Fifth Layer – Spread the rest of the spinach and goat cheese on top of the last noodle. Add another noodle, only this time, coat BOTH sides with pesto.

Cut the remaining 1/2 eggplant in half, and pack it down in the sides of the loaf pan to keep the lasagna stable. Cover the pan with foil, and bake at 350 for 45-50 minutes, or until noodles are soft. If you are using regular noodles, you really only have to heat it through, but the no-boil ones take awhile to soften.

When the lasagna is done, remove it from the oven and let it sit, covered, while you fry your eggs. Just fry them in the usual manner, but keep the yolks somewhat runny – it tastes good over the veggies!

Once the eggs are done, invert the lasagna pan over a plate, and pray. If you’re lucky, it should slide right out as a beautiful, if not very sturdy stack. Serve each slice with an egg on top.

See? That wasn’t so hard!

See? The egg adds deliciousness.

Eggs In Bread Bowls

In Breads / Grains, Eggs on February 2, 2010 at 4:09 pm

Mmmmm...doesn't looking at this make you smell bacon?

Eggs in bread bowls? What? Yes, I know. It’s revolutionary. It changes the way we think about breakfast. Calm down and hear me out. You know how you can only really cook one omelet at a time, or two servings of scrambled eggs at the most? What happens when you have to feed six people? Four or five people get very jealous and snippy.  Here’s the solution! Because the eggs are baked, you do them all at the same time, everyone can eat together, and everyone’s happy. Just make sure you time the bacon right and don’t let the toast get cold.

It’s also a great way to economize on eggs. Someone who would normally eat four eggs at a time will probably only eat two of these, because of all the bread. It’s very filling.

Perfection deception!

The other awesome thing about this recipe is the texture of the egg yolk – you cook it until the whites are just set, and when you slice it in half, the yolk looks fully cooked. No fun, right? Well, just wait until you bite into it! It actually has the most beautiful velvety texture, and it’s still quite wet. Almost like a gel. Not like a hard-cooked yolk at all. It’s difficult to describe – you just have to experience it. It’s my new favorite way of cooking eggs. Other than in a cake, that is.

Eggs in Bread Bowls:

Use 1 roll for every egg. I used crusty Chicago hard rolls – you don’t want anything soft because the egg will leak out before it’s cooked, and you’ll just have a mess on your hands. Actually, on your pan. Ha!

Slice the tops off of the rolls, and tear out the inside to form a space big enough to hold an egg. Arrange the rolls on a pan – I used a cake pan so they would help each other stand up.

Crack an egg into each roll. Top with goat cheese or your topping of choice, and a sprinkle of parsley.

CAREFULLY put the pan in the oven and bake at 350 until egg whites are just set and no longer transparent. The time varies depending upon what size egg you used and what size roll you used. It took less than ten minutes for mine, so don’t wander off and forget about them.

For the last 3-5 minutes or so, you can replace the tops on the rolls so they get all nice and toasty. Then you can serve them with apple butter, like I did. And applewood smoked bacon. Apple.

That’s it! Now isn’t that better than standing over a pan, furiously scraping scrambleds, or intently monitoring the puffing of an omelet? I know so.

Shrimp and Egg Stir-Fry

In Eggs, Seafood on January 25, 2010 at 6:00 pm

A lighter take on stir-fry. Very good, I promise!

I so love it when someone with intimate knowledge of a cuisine takes a signature dish and does something unexpected. I mean, don’t get me wrong – I love a good stir-fry (it’s that versatility thing again) – but I think we non-Asians tend to screw it all up with our too-sweet sauces and our over-abundance of meat in every dish. There is such a thing as a western palate, and we miss out on a lot of good cuisine if we keep tweaking recipes to make them more familiar.

All I’m saying is that any foodie worth his or her salt should be accustomed to stepping out of his or her comfort zone and trying new things. Taste foods you’ve never heard of. Experiment with dishes from your own culture and see what new and exciting things you can come up with. It doesn’t hurt, I swear! Well, sometimes it might. I’ve heard of people eating live scorpions. Ouch.

Boredom is death to passion of any kind. Food is my passion, therefore I take culinary risks (sometimes ill-advised). Occasionally I have to pay the price, but no matter how the dish turns out, I always learn something.

This brings me to today’s dish – Shrimp and Egg Stir-Fry. I found it while browsing food blogs, on Wandering Chopsticks. What a name, huh? I think it’s adorable, and so is this blog. The recipe itself is very quick and easy, without any unusual ingredients, so it’s a good backup to have for nights where you don’t feel like cooking.

The dish really does taste like comfort food! And I love comfort food, especially when it’s so healthy. The recipe is so perfect I didn’t change a thing, so instead of rewriting it here, I’ll just refer you to the above link. I do have a couple of comments though:

Look at these tomatoes! Not bad for January, huh?

First of all, when she says to cut the tomatoes into big chunks, she means BIG CHUNKS! As in, quarter them lengthwise. With all the simmering, I don’t think a dice would hold up in this dish. And you definitely want big chunks of tomato in the finished product, because they simmer so beautifully and turn all sweet and perfect. You wouldn’t want to miss out on that, would you? And use Roma tomatoes if you can – regular ones have too much liquid, and I think it would flood out the dish.

Secondly, she says that you can add a dash of salt and sugar if you want to. Definitely add the salt, because it brings out the awesomeness of the tomatoes. The sugar I think you could skip because between the tomato, shrimp, and egg, there’s plenty of natural sweetness already there. Might as well save calories where you can, right?

Lastly, it really does save time if you scramble the eggs while the tomatoes are simmering. You’ll have plenty of time, I promise. Yes, I know, it means you’ll have to wash two pans, but that’s what dishwashers are for, right? And lacking a dishwasher, that’s what kids are for right? If you don’t have a dishwasher or kids, I’m sure the dog would be happy to assist in the matter. What? No dog? Oh, just wash the stupid pans!

And Now For Something Completely Different…

This is my puppy, and my ugly kitchen floor.

I’d like to introduce you all to my kitchen assistant, Penny. I can’t believe I’ve been so remiss as to not have done so before! Any time I’m in the kitchen, she dutifully takes up her post between my feet. She is responsible for keeping the floor free of food, and catching anything that might drop. She is also instrumental in the pre-cleaning of dishes before they go into the dishwasher.

All things considered, she’s an invaluable assistant.

Alrighty, kids! I’ll be back tomorrow with a great chicken recipe! Until then, keep eating!