Mexican Breakfast Tortilla

Posted on September 9, 2013 by Peg

I’m not much of a breakfast eater, never have been, altho I know better. One coffee (no artificial sweetener) and a 6 oz Dannon Light and Fit get the job accomplished for me! But I surely do love a good breakfast for dinner; OK let’s call it supper. And more specifically, let’s call it Sunday night supper and Sixty Minutes. Hope I’m not late for this one…Made it! Thanks to the Women’s US Open Finals going to a third set!

1 cup black beans
1 Tbs butter
8 eggs, beaten
3/4 cup shredded pepper jack cheese
1/4 cup chopped fresh cilantro
1/2 cup salsa
1 avocado, sliced
4 Tbs sour cream
4 tortillas 10” size

Drain beans but do not rinse.
In a small pan, heat beans over low heat for 5 minutes, stirring often since there is not much liquid.
Remove from heat and keep warm.

In a medium sauce pan, melt butter over medium heat.
Add eggs and scramble.
When eggs are soft, stir in the cheese and cilantro.

Microwave the tortillas until warm, approximately 15 seconds.
Lay each tortilla on a plate.
Spoon 1/4 of the scrambled eggs down center of each tortilla.
Top each with black beans, salsa, avocado slices and a dollop of sour cream.

Fold in the sides of the tortillas, and roll the tortillas around food.

Serves 4.

Inspired by Southern California Cooking from the Cottage. Jane and Michael Stern. 2004.

Mini Quiche

Posted on August 23, 2013 by Peg

I’m preparing for the busy weekend that is here. YIKES! Have a crowd arriving and I’m going to be better than just plain “ready”! This is a simple marvelous breakfast/brunch/nutritious snack to have on hand. And children think it’s wonderful. What beats that? Game Day!

1/2 lb ground sausage
8 eggs
2 cups grated mozzarella cheese
2 Tbs butter
1/4 cup chopped green pepper
1/4 cup chopped red pepper

Brown sausage in skillet on medium high, stirring often.
Drain grease off sausage, and transfer sausage to paper towels to blot.
Melt butter in small skillet.
Sauté peppers 2 minutes, until tender.
Drain excess butter.

Preheat oven to 350°.

Beat eggs in large mixing bowl.
Add sausage, cheese, and peppers; and stir to combine.
Grease a muffin tin with cooking spray.
Fill 10 cups with mixture.
*If there are empty cups in the muffin tray, fill them half way up with water to balance cooking.
Cook 20 minutes, or until done.

*Author’s Note: If you use low fat turkey sausage, you are looking at a mere 140 calories each.

*These freeze well.
To serve after frozen, thaw 1 hour at room temperature.
Then microwave for 45 seconds.
Let rest for 1 minute.
Microwave another 45 seconds.

*If you are going to serve them the next day for breakfast, do not freeze. You may simply place them in a plastic bag and pop them in the microwave the next morning for 45 seconds. Test for warmth by inserting a knife into the center and then touch the knife for heat. If necessary zap another 10 to 15 seconds.

California Omelet / DC’s Eastern Market

Posted on July 16, 2013 by Peg

Brenton and Buckley Louise (pic from 2011; I just still adore it!)

Luckily for me, I spent this past weekend in DC with Brenton (clear throat, actually I spent an entire week there and The Don joined us on Thursday afternoon!). Brenton and I jammed each afternoon with clever fun summer activities; said activities naturally were sandwiched in between her full work days, loving duties of Buckley, laundry, securing proper shutters and paint color, hunting for fresh work clothes, having dinner with JoJo, cooking healthily at home, TV movie watching and so on…And then Saturday took us to the marvy Eastern Market. The veggies and fruits were in their FINEST forms and were all sliced freshly for sampling. YUMMY. We jammed our baskets and then ventured to the historic building housing the inside vendors with their meats, sausages, seafoods, cheeses and delectable delights indescribable. If you find yourself in DC, please call Uber (available in most large USA cities…a transportation JEWEL!) and get yourself to the Market, just east of the Capitol Building. Food, Art, Clothing, Jewelry, Antiques, Trinkets, Slushies, Cupcakes, and much much more! PS…more on this weekend experience to follow…hint…FAB Hotel Bars (no surprise!) and an OTT Gospel Choir Brunch. Go Ahead, Envy Us and Our Renewed Faithfulness. Dang is all I Gotta Say! Get ready Gray…I’m yours this weekend lovey!

THE Sweetest Ever Sweet White Corn

That’s Correct. 1873.

Sunflowers Almost as Amazing as Ben’s

Found This Awesome Bacon...Made Me Remember This Recipe!

Found This Awesome Hand-Cut Bacon…Made Me Remember This Recipe!

California Omelet

4 slices precooked bacon
2 Tbs butter
6 eggs, beaten
4 Tbs guacamole
1/2 cup shredded Jack cheese
2 Tbs sour cream
2 Tbs salsa

Microwave the bacon according to package directions to crispen.
Tear the bacon into small pieces.

In small mixing bowl, beat all eggs until blended.

In a small sauté pan melt 1 Tbs butter over medium heat.
Add half the eggs into the pan and swirl so they coat the bottom.
Gently pull the eggs away from the sides of the pan to prevent sticking and so that more eggs can cook.
When bottom of eggs are set, carefully flip the omelet over with a spatula and cook the other side.
When almost fully cooked, add half of the bacon, guacamole, and cheese.
Fold the omelet over so the cheese begins to melt.

Slide onto a plate.
Garnish with a dollop of sour cream.
Serve with salsa and extra guacamole.

Repeat for second omelet. Easily serves four.

Adapted From Southern California Cooking from the Cottage. Jane and Michael Stern. 2004.

Wake-Up Call

Posted on April 12, 2013 by Peg

So this is how I am beginning my Saturday in the kitchen tomorrow while The Don is on the golf course! Don and I first enjoyed this marvelous beverage at the Culinary Center, Ritz-Carlton, Cancun. It was January, 2007 and the property had just re-opened after being closed for a year due to the damages suffered from Hurricane Wilma, which hit in October 2005. The Ritz invested highly to make the property even more amazing, adding a culinary center, beautifully over looking the Gulf. Chef Rory Dunaway heads the all Viking kitchen, holding multiple classes daily. He is fantabulous! Thank you Rory for this special Morning Wake Up Call, and all of the other delights that we learned. Post Script…Props to Ritz Carlton Corp… during the year that they were closed for repairs from Wilma, they secured (or at least offered) each employee a job with a Ritz property in Mexico and the USA. Outstanding!!

You only need three things!
1 Bottle of Champagne
1 can Red Bull
4 cherries for garnish

Pour 4 glasses of champagne up to an inch from top of flute.
Top off with Red Bull and garnish with cherries.

Brie Cranberry Tart

Posted on February 26, 2013 by Peg

2 packages Athens Mini Fillo Shells (15 per package)
1 small round of Brie, rind removed
1 can whole berry cranberry sauce
Zest of 1 orange

Preheat oven to 350
Place frozen fillo shells in baking pan,
Allow to thaw 10 minutes at room temperature.
Cut Brie into pieces that will nestle in fillo shells.
In small bowl mix together cranberry sauce and orange zest.
Top Brie with a dab of cranberry mixture.
Heat for 6 – 8 minutes, until Brie melts a bit.

Friday Frittata Fun

Posted on February 22, 2013 by Peg

I relish brunch prepared for dinner on Friday evenings after an especially tiring week. This evening happens to be just such an evening. Enjoy the Frittata, served alongside bacon, toast and jam…and naturally a Mimosa or glass of smooth wine.

Spanish Potato Frittata
The finished product, presented as brunch entree and also as appetizer.

You will need:
5 large eggs
1small onion, diced
3 medium potatoes, peeled, thinly sliced, and patted dry
4 oz Gruyere cheese, grated
4 Tbs olive oil, divided
1/8 t sea salt
1/4 t ground black pepper

Heat 3 Tbs of olive oil in frying pan on medium high.
When hot, add onion and potatoes.
Toss them around in the oil to coat.
Turn heat down to lowest setting.
Add salt and pepper.
Put lid on frying pan and cook gently for 10 minutes, shaking pan occasionally.
Turn mixture over and continue cooking another 10 minutes, until tender but not brown.

Meanwhile, break eggs in large bowl and whisk them lightly.
It’s important not to over beat.
Add grated cheese and stir.
When onions and potatoes are cooked, add them to the egg mixture in the bowl.

Put frying pan back on heat.
Add 1 Tbs of oil and turn heat back up to medium.
When oil is hot, stir potato and eggs thoroughly and pour into frying pan.
Turn heat down to low immediately.
Cook 20 minutes uncovered.
Every now and then draw the edge in gently with a palette knife.

When there is virtually no liquid egg left on the surface of the frittata,
turn it over to cook the other side.
To do this, place a flat plate over the pan,
and carefully invert both so the frittata is on the plate.
Put pan back on heat. Spray well with cooking spray.
Use a palette knife to gently ease the tortilla back in to cook the other side.
*Or treat yourself to a tortilla/frittata skillet duo. It makes life so easy!
Cook 5 – 7 minutes more.
Remove from heat and allow frittata to settle 2 minutes.
It should then be cooked through but still moist in the center.

Happy Friday Frittata Fun Night! Cheers to the weekend!

Shrimp and Grits

Posted on February 7, 2013 by Peg

4 cups non fat chicken broth
1 1/2 cups regular grits
1 cup sharp cheddar cheese, grated
1 cup pepper jack, grated
2 Tbs butter
6 green onions, chopped
1 bell pepper, chopped
1 clove garlic, minced (1/2 t if using minced from jar)
2 1/2 lbs shrimp, cleaned and roasted
1 can Rotel tomatoes, drained (can use “hot” if want more kick)
1/8 t salt
1/4 t pepper

Bring broth to a boil, stir in grits.
Reduce heat to low and cook 15 minutes, until thickened, stirring occasionally.
Remove from heat, and keep warm.
Stir cheddar and pepper jack cheeses in to the grits.

Heat butter in large skillet on medium high.
Add pepper, garlic, and onions and sauté 3 to 4 minutes, stirring.
Pour this into the pot of grits.
Add the shrimp.
Mix everything together to combine well.

You may transfer to a casserole dish for buffet or serve in individual casseroles.

*May garnish with crumbled bacon if desired.
*To make a mild version, leave out Rotel.

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