Posts tagged ‘eggs’

Snow Day!!!

Look at the poor tree in front of my apartment! He must be so darn cold. You can’t really see his buddy to the left, but I’m sure they’re chatting about all the snow. (Please, forgive the poor quality of the picture, I took it through my kitchen window, that’s why it looks like it was taken through a screen or something. Because it was. Anywhoooo…)

I’m sure everyone in Jersey probably has a similar view when they look outside, but I just wanted to capture the real essence of  today’s snow-day-ness.(Random Thought. Snow always makes me think of Christmas? I know it’s come and gone already, but I’ve been humming Jingle Bells all day and I can’t stop. Does anyone else have this problem?? Resume Post.)

Snow day means no class AND no work. I’ve got a pile of dishes in the sink, a room to be cleaned and homework I could get a head start on. What’s a girl to do when she’s stuck inside all day?????

MAKE QUICHE!

Delightfully comforting on such a snowy day,
this Bacon, Broccoli
and Cheddar Quiche was the absolute perfect
brunch meal.

Bacon, Broccoli and Cheddar Quiche

  • 1 frozen, ready-made pie crust (thawed)
  • 4 large eggs
  • 1/2 cup 2% milk
  • 1/2 teaspoon black pepper
  • 5 slices of thick cut bacon, chopped
  • 1/4 cup red onion, diced
  • 1/2 cup shredded cheddar cheese, divided
  • 1/2 bag steam-in-a-bag frozen broccoli (yes, that’s the technical term), prepared to package directions, chopped
  1. Preheat the oven to 350º.
  2. Prick the bottom of your pie crust all over with a fork (to prevent bubbles from forming during cooking) and place in the oven for about five minutes, just until you begin to smell it. Remove and set aside.
  3. Place the chopped bacon into a large frying pan. Cook over high heat until brown and crispy, about seven minutes Add the red onion during the last minute of cooking time. Drain on a plate lined with paper towels and set aside.
  4. In a large bowl, whisk together the eggs, milk and pepper until it forms a smooth mixture. Add the cheese, broccoli, and bacon. Mix to combine.
  5. Pour the egg mixture into the reserved pie crust. Top with remaining cheese.
  6. Cook for 40 minutes or until the eggs are set and the cheese on top is melted and brown.
  7. Let cool about 15 minutes before serving.


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February 10, 2010 at 2:52 pm 2 comments

Sunday Brunch

After an insanely busy first week of school, I had the weekend to sleep in and recuperate. So of course, I slept until noon. Bwahahahahahaha!

Anywhosers, nothing makes me happier in the morning/afternoon than a delicious meal with my love bug. So I woke up, got my tush in the kitchen, popped on my new iPod (complements of the aforementioned love bug this Christmas – golly he’s the best) and I got to work.

What was on the menu, Jen?!” I know you’re all dying to know.
  1. Jiffy Corn Muffins. *Gasp* From a box?! Yes.  Because they are cheap and delicious and take all of seven seconds to mix up and bake.
  2. A fresh, hot pot of coffee.
  3. Fresh naval orange segments.
  4. A Caramelized Onion and Spinach Frittata.

Is your mouth watering yet? Don’t lie to me, I know it is.
And if for some insane reason it’s not, let’s take a look shall we.

Mmmmmmmmmmmm. Brunch.

You can’t tell me you don’t want some of that. I really insist you make this for yourself. Perhaps this weekend. You won’t be sorry. 🙂

Caramelized Onion and Spinach Frittata

  • 1 tablespoon unsalted butter
  • 1 large white onion, sliced thin
  • 1 tablespoon garlic, minced
  • 2 cups spinach, washed and dried
  • 4 eggs
  • ½ cup nonfat milk
  • ¼ cup italian cheese blend, plus 1 tablespoon
  • 1 teaspoon pepper
  • 1 teaspoon italian seasoning
  • 1/4 cup parmesan cheese
  1. In a large skillet, melt the butter over medium heat. When the butter is melted, add the onions. Season with pepper and italian seasoning.
  2. Reduce the heat to low and allow the onions to cook until a caramel color is reached and onions are soft. (This takes patience, as it can take about a half an hour for the onions to caramelize completely. It’s worth the wait.)
  3. Add the garlic and the spinach and allow it to wilt and reduce in volume.
  4. Preheat the oven to 350 degrees.
  5. In a large bowl, whisk together the eggs,milk, and italian cheese blend. Pour over the onion and spinach mixture. Raise the heat on the pan to medium high and allow the eggs to set for about 10 minutes, using your spatula to keep the sides loose.
  6. When the eggs are mostly set and the top still appears runny, sprinkle with reserved cheese and place in your preheated oven until the top is set and the cheese is melted and brown, about 7 minutes.
  7. Let the frittata cool for ten minutes before removing it from the pan.
  8. Slice into wedges and serve!

January 24, 2010 at 11:14 pm Leave a comment

Happy December!

Gee wiz!

Can you believe it’s December already?!?! I am completely befuddled!!!

Where did the year go?

Thanksgiving has already come and gone and, I must say, mine was absolutely wonderful!!! There is nothing better to me than getting together with all those near and dear to me and eating delicious homemade food to my hearts content.

Typically on Thanksgiving, my responsibility consists of my two favorite dishes; sweet potato casserole and a dessert of my choice. This year, I decided to change things up a bit. I took my two favorite dishes and combined them into one and created this delectable dessert.  

Spiced Orange Sweet Potato Tart 
with Pecan Shortbread Crust

 For Filling:

  • 3 sweet potatoes (baked, peeled, and mashed)
  • 2 eggs
  • 1 cup nonfat, sweetened condensed milk
  • 1/2 cup nonfat milk
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons orange zest
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice 
  • Several whole pecans (for garnish)
  • One whole pecan shortbread cookie  (for garnish)

For Crust:

  • 1 package pecan shortbread cookies,
    crushed into fine crumbs ( minus one to  use for garnish)
  • 1/2 c crushed pecans
  • 1 teaspoon cinnamon
  • 1 1/2 sticks unsalted butter, melted
  1. Preheat oven to 350°.
  2. To make crust, combine crust ingredients in a large bowl. 
    Mix well, until it reaches the consistency of wet sand. 
  3. Pour into an ungreased tart pan and press firmly to set,
    making sure to bring the crust up the sides of the pan. 
  4. Bake for 10 minutes. Set aside. 
  5. For filling, whisk eggs, sugar and vanilla in a large bowl. 
  6. Add remaining ingredients and mix well. 
  7. Pour filling into cooled crust. 
  8. Bake at 350° for 45 minutes, or until crust is brown
    and a knife inserted in the center comes out clean. 
  9. Cool in the refrigerator for at least an hour,
    ideally overnight, before slicing and serving!

December 1, 2009 at 1:15 pm 1 comment

Spanish tortilla de patatas y chorizo

So here’s a fun fact; Johnny loves The George Lopez Show. He watches it from time to time. This, of course, results in me being forced to listen to The George Lopez Show from time to time as well. Ha.

The other night, after having successfully zoned out on my computer,
I’m disrupted by my darling Johnny shouting, “SILLY! I WANT CHORIZO AND EGGS!”

Que???

“Johnny, do you even know what chorizo is?”

“Well, kinda. George Lopez likes it. It sounds tasty. Can you make it for me?”

*Shakes head* “Sure, babe. I’ll make you chorizo and eggs.”

And there, my friends, was my inspiration for breakfast…and of course, this post!

A Spanish tortilla is a traditional Spanish dish, often served as tapas. The recipe is typically quite simple, usually containing nothing more than olive oil, eggs, potatoes, onions, salt & pepper. I chose to spice mine up with some chorizo to please my man. 🙂 Here is my recipe for it!

Spanish tortilla de patas y chorizo

  • 1 1/2 tbsp olive oil
  • 4 eggs
  • 4 small red potatoes, peeled and sliced into thin rounds
  • 1/2 of a small red onion, sliced thin
  • 1/4 c bell pepper. diced
  • 2 links spanish chorizo, casings removed
  • Salt & pepper to taste

Heat the olive oil in a small skillet over medium heat.
Add the potatoes and onions. Season with salt and pepper.

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In a separate pan, brown the chorizo.

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Meanwhile, whisk the eggs in a medium sized mixing bowl and set aside.

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Add the peppers and cooked chorizo to the potatoes and onions.

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Arrange ingredients in one, even layer in the pan. Add the eggs.

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Allow to cook about 10 minutes, or until the eggs are mostly set,
making sure to use your spatula around the edges to keep it loose in the pan.

(Note: Traditionally when the eggs set, you flip the tortilla onto a plate and slide it back into the pan. If you’re feeling adventurous, go for it. This morning I was not,so rather I placed the pan into a preheated oven
at 400º for 5 minutes more to set the top.)

Remove from oven and let set for about 10 minutes before serving.

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To serve, carefully flip tortilla onto a plate.

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Slice into wedges and enjoy!

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October 20, 2009 at 3:08 pm 4 comments

A night off!

From the moment I woke up this morning, all I could think about was, “What should I make for dinner tonight?!?!” Odd, you say. To the average gal, perhaps. But not for I! Typically, this is my first thought everyday.It’s more than likely that this is the case because I tend to think about what to have for breakfast before I go to sleep. Heh. What can I say? I’ve got food on the brain. But here I sit at my computer with my nightly cup of tea and a full belly after enjoying my first night off in a week.

← see, here’s my tea! yummy!

*note:  I just so happen to work for Starbucks, so as I write this blog you may see a number of Starbucks mugs, coffees, and  TONS of Tazo tea.*

“But Jen?! Quit dilly dallying! What did you make for dinner tonight??”

I thought you’d never ask!

Being that fall has finally arrived and I am finally in my happy place (fall is my favoriteeeeeee time of year!), I decided to take one of my fall comfort food favorites and put a healthy spin on it. The result?
Turkey Florentine Meatloaf

  • 1lb ground turkey
  • 1 package frozen spinach, thawed and drained
  • 1 packet dried onion soup mix (I always use Lipton)
  • 1 egg
  • 1/3c breadcrumbs
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients in a bowl until just combined.
  3. Place mixture on a foil lined baking sheet and form into a loaf,
    about 9×5.
  4. Bake for 45-55 minutes, until crunchy on top and the juice runs clear.
  5. Let rest 5 minutes before slicing.
  6. Serve, and enjoy!

I served mine with Au Gratin potatoes, Betty Crocker ones, but they were still a delightful accompaniment to my meatloaf for such a chilly fall evening. I also enjoyed some apple cider with it, too. *contented sigh* I love the fall. 🙂

September 30, 2009 at 11:32 pm 3 comments


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