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Tasty

Breakfast Tacos

September 10, 2014

You know when you discover something and can’t wrap your mind around how you ever lived without it?! For me, that thing is breakfast tacos.

I’ve mastered all things Mexican food and have fully embraced them in my morning routine – breakfast burritos, Huevos Rancheros, Jalisco Scrambles … and now I am excited to share my newest breakfast kick – breakfast tacos.

So simple, so delicious and SO EASY. All you really need is tortillas and you can get as creative as you wish… here is what we whipped up for brunch this weekend:

Breakfast Tacos

tortillas
eggs
bacon (could use ham or sausage)
shredded cheddar cheese (could use cotija as well)
avocado
tomatoes, diced (or pico de gallo)
black beans (or pinto)
cilantro
other:
- potatoes
- onion, diced

Pan fry bacon in a skillet (I used my cast iron pan) on medium low heat for about 4 minutes per side (keep an eye on them).
Let bacon cool on paper towels and reserve bacon fat. Cut or crumble into bite sized pieces.
Whisk eggs in a dish (for 2 people I used 6 eggs) and add salt/pepper.
Scramble eggs over low heat in 1 tablespoon of bacon fat and stir in beans to warm up last 2 minutes or so.
Heat up tortillas in microwave for 30 seconds (wrap in wet paper towel).
Top with assorted toppings (cheese, eggs/beans, bacon, avocado, tomatoes, cilantro) and drizzle with hot sauce of your choice (I’m addicted to the green Tabasco).

*If you like potatoes and onion I highly recommend baking or sautéing them with the bacon fat as well.

**I think my favorite thing from Whole Foods is their breakfast meat. Their in-house maple sausage and applewood bacon are AMAZING (and totally worth the splurge).

The end is near… be sure to enter the Elsie Green Giveaway!!! Just explore the Elsie Green website and see what item(s) you like best and leave a comment on THIS post letting me know which thing(s)! Make sure to follow up with the Rafflecopter widget below 🙂 Good luck!

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Party

Spring Brunch

May 19, 2014

A little late, but I wanted to share some pictures from our Mother’s Day brunch. I’ve been trying to “eat clean,” so scroll down for my attempt at a “whole food” brunch menu.

Menu

Poached Farm Fresh Eggs
Roasted Asparagus
Roasted Tomatoes
Truffled Mushrooms
Avocado Toast on Gluten Free Toast
Mixed Berry Salad with Chopped Mint

For the veggies, I simply drizzled them in olive oil, sprinkled with salt and pepper and roasted them at 425 for about 10 minutes (keep an eye on them). I sliced mushrooms (you can use cremini or regular mushrooms) and sauted them with truffle oil (from Trader Joe’s) until the water released. The eggs were poached (you can use this tutorial) and we sliced avocado over toast (you can mash it, add lemon pepper, drizzle high end olive oil, Maldon sea salt… get crazy!). The berry salad was simply blueberries, strawberries, and raspberries sprinkled with chopped mint. We paired everything with some yummy champagne (can’t be totally diet centered on a holiday!) and breakfast was served!

Glasses/Placemats/Serveware/Mom’s Vintage China

Tasty

Prosciutto Wrapped Asparagus with Poached Eggs

April 23, 2014

via Remains Simple

I came across this image on Pintrest and knew I needed to make this for Easter brunch. Sadly when I clicked the link to find it only an image – no recipe (gasp!), I knew I had to take matters into my own hands. Here is how I tried making this picture into a reality.

Prosciutto Wrapped Asparagus with Poached Eggs

Serves 6

2 bunches asparagus, ends trimmed
1 package prosciutto
6 eggs
parmesan cheese
olive oil
freshly ground pepper
Maldon sea salt
optional: rustic bread, sliced

Preheat oven to 425 degrees.
Wash asparagus and let dry thoroughly (note: if there is any water on your asparagus it will steam not roast).
Lay asparagus out on a rimmed cookie sheet (note: I recommend doing this in batches so there is some space between the veggies and they are not piled on top of one another) .
Drizzle with olive oil (4-5 Tablespoons) and sprinkle generously with salt and pepper.
Roast for 8 minutes in the oven.
Remove and let cool (enough to handle).
Divide asparagus into 6 portions and wrap each “bunch” with a slice of prosciutto (note: try to not make it look “perfect” – a more rustic/organic approach will make it look more appetizing).
Sprinkle with grated parmesan cheese.
Roast for 3 more minutes.
While the asparagus/prosciutto is roasting poach your eggs.
Remove asparagus bunches from the oven and top with poached egg.
Sprinkle with more grated parmesan and enjoy!
The key to this dish is quality ingredients and timing so that everything can be enjoyed hot!

Photo to table… the new farm to table!

Tasty

Pancetta, Ricotta and Herb Quiche

February 26, 2014

This summer I mourned the idea of a rainy, dark winter season, and I guess the joke was on me with the 2 rainy days we have had all winter… A couple of weeks ago, we were blessed with one of the rainy days and I took the opportunity to light some candles, play some great music and spend the day cooking. There is something so great about a quiche, easy to make and great for breakfast, lunch or dinner in the days to come.

Pancetta, Ricotta and Herb Quiche

1 pie crust (I use Trader Joe’s pre-made crusts or feel free to make your own)
4 oz pancetta, chopped into small cubes (I also use Trader Joe’s chopped pancetta)
6 eggs
2/3 cups half and half
1/4 cup milk
1/2 cup grated parmigiano reggiano
1/4 cup chopped herbs (I used parsley, chives)
7 oz fresh ricotta
2 green onions
10-12 grape tomatoes

Preheat oven to 350 degrees.
Grease a quiche pan and roll out crust onto it. Bake crust for 10 minutes.
While crust is baking, cook pancetta in a small pan over medium heat for 5 minutes.
Whisk eggs, cream, milk, cheese and herbs together in a large bowl. Season with salt and pepper.
Remove crust from oven and crumble ricotta over it. Top with cooked pancetta and chopped herbs, then pour egg mixture over the top.
Half tomatoes and place them atop quiche, cut side up.
Bake for 45 minutes or until set and golden.
Let cool and drizzle with balsamic reduction* and a light salad. Enjoy!

*Trader Joe’s also makes a great pre-made balsamic reduction, but you can easily make your own by simmering balsamic vinegar on low for 5-10 minutes, until reduced.

Some of my other favorite quiche recipes can be found here, here and here.

Tasty

Valentine’s Day Breakfast

February 10, 2014

Trying to celebrate a holiday while running out the door for work can be a little counterproductive, so I wanted to put together a quick and easy menu for starting Valentine’s day off right!