Ive been craving poached eggs lately. Not sure why, maybe I need more protein or something. Anyways, I decided to add a poached egg to my staple salad: spinach with strawberries, cucumber and avocado. Don’t be afraid… it may sound hard but I’ve had great success using this method to poach an egg.
1. Bring water to a “rolling simmer” not boiling but more than just a few bubbles.
2. Crack egg and place into a bowl with gentle edges so the yoke wont break as you pour it into the water. I used a glad tupperwear and it worked great!
3. Now begin to stir your “rolling simmer” water creating a little whirpool. Very carefully pour the egg into the center of the whirlpool. Now, here’s the tricky part, don’t pour too slowly or all the whites will get separated. A little of the whites will always boil off in my experience but you want to avoid as much as possible.
4. Scour the whites that boil off out of the top of the pot. Let the egg continue to cook for a few minutes. About 3 minutes but times may vary.
5. Have a folded paper towel ready to place the poached egg on after you carefully scoop it out.
6. Then I added the egg atop my usually salad:
½ an avocado
Sprinkle with: Feta, Pepper, Garlic Sea Salt and
the secret ingredient Italian Seasoning
Drizzle with Balsamic vinegar and olive oil
There you have it! Another one of my favorites… a fork and knife salad.
In case you weren’t aware, its dove season in Texas. I have never been hunting but every guy I run into lately cannot stop talking about dove season. Therefore, at recent gatherings there has been lots of dove eating. This past weekend my guy friends made these stuffed dove breasts. They were quite delicious and I made sure to grab a few before they were all gone!
Cheese (jalapeno jack, cheddar)
•Stuff the breast with the cheese and fresh jalapeno slices
•Wrap the stuffed breast with uncooked bacon and slide over a skewer
•Cook on the grill until the bacon is crisp and the meat is cooked thoroughly
Your friends and family will thank you for making these!
I have to give credit where credit is due… so a big thanks to the grill masters of the night
I recently visited Aspen, CO for a friends wedding. The wedding was beyond gorgeous (see mountain top picture) and the food was delightfully inspiring! I wanted to share all the amazing photos and you will definitely be seeing me try to use some of these things in my cooking!
Remember how I said I love Thai food? Well having spent numerous years of my life combing the UT campus I came to love Madam Mam’s! I mean who doesn’t? My absolute favorite dish there is the Green Curry Chicken! Of course, I like mine spicy. As if the Thai spices they use aren’t enough… I add a little Siracha just to give it even more kick. Because its only good spicy food if it makes you cry!
I definitely prefer green curry to yellow curry. Green curry has a smoother flavor, I think, and is less pungent than yellow curry. And quite frankly, its looks more appetizing too. I have ordered this with shrimp and as a vegetarian dish and have never been disappointed.
After having a panini at Enoteca, I had been craving one and decided to do my own take on this sandwich. This hearty, cheesy little morsel was created right on my very own George Foreman Grill i.e. no fancy skills required!
Soft Sourdough Bread fresh from the Bakery
Boar’s Head Roast Beef thinly sliced
Boar’s Head Horseradish Cheddar thinly sliced
1/2 an avocado
Butter the outsides of the bread and place one slice, butter side down, on grill.
Layer roast beef and sliced avocado.
Place some spinach on top.
I put the cheese on last so it can melt over everything and help hold the panini together while you eat it.
Place the other piece of bread on top, butter side up.
Close the grill and let cook for 3-4minutes. Times may vary depending on how quickly your George Foreman or panini maker heats up.
Slice in half and enjoy! The perfect deli style sandwich without all the fuss.
I am always looking to make dinner with whatever I have laying around the house. Maybe its not feeling a trip to the grocery or maybe its my budget… not sure. This night I was attending a pot luck girls night and stuffed zucchini is what I came up with! Simple ingredients but it was delicious and a huge hit with the girls!
Cherry or Grape Tomatoes
Italian Seasoning (I use salt-free McCormick’s Perfect Pinch)
Preheat oven to 350 degrees.
Fry bacon in skillet to desired crispness. I cooked mine extra crispy for this recipe and it turn out great. Place bacon on a paper towel to cool. When cool enough break into small pieces. Set bacon aside.
Wash and slice zucchinis in half. I cut off the ends too.
Take a spoon and scoop out the soft, middle part of the zucchini. Dump the guts, as I like to call them, into a mixing bowl.
Wash and slice a handful of cherry or grape tomatoes. Place into mixing bowl.
Add a small spoonful of minced garlic and a couple shakes of Italian seasoning.
Add bacon and mix all together.
Now, fill zucchini boats with mixture and bake in oven about 25min.
Take out zucchinis and sprinkle with Monterey jack cheese and put back in the oven for about 5min.
Now youre done! I sliced the zucchinis into thirds and served as appetizers. Option: leave the zucchinis whole and serve as an entrée with rice or couscous.
Perfect for a summer to fall transition: Roasted Corn. This is my take on Mexican Street Corn called Elotes. I prefer my elotes on the spicier side but you could tone it down. I use creole seasoning for a Cajun kick to this Mexican favorite.
Corn on the Cob- go fresh from the produce section
Tony Chacere’s Original Creole Seasoning
Pretty simple: peel corn and make sure to get all the fibers removed. I usually cut the stalk off the end too.
Place in foil and coat all sides of corn with butter.
Sprinkle with Tony Chacere’s (the more you sprinkle the spicier it gets!)
Close foil and make a little gathering at the top so you can easily remove it from the oven later. Makes a tent like shape.
Cook in oven for 30-35min at 375 degrees.
I often use this same method when grilling but instead of roasting corn in the oven put it on the top rack of the grill. I didn’t add cheese this time but many people like to top roasted corn with cotija or parmesan cheese. Enjoy!
I definitely enjoy Asian, Thai, Chinese, Japanese… ok maybe I just really like all food. However, cooking Asian food has always intimidated me but this recipe is super easy and a great way to change it up in the kitchen.
Asian Noodles: I used “instant rice noodles”
Chopped: zucchini, red bell pepper and carrots
Red Curry Paste
Boil water. Then turn down heat to slow simmer. Submerge noodles in water then turn off heat and separate noodles and let soak.
Saute about 2 tablespoons of red curry paste (or more if like it extra spicy!) in olive oil for about 30 seconds to 1 minute.
Add coconut cream and stir.
Add chopped vegetables and cook to your preferred crispness. Some people prefer their veggies a little crunchier, I prefer slightly softer but NOT mushy.
Drain noodles and place a serving into bowl.
Cover with coconut veggie sauce. Top with torn basil and enjoy!
(Note: This would also be great with chicken or shrimp)
Vespaio and Enoteca on South Congress have been on my restaurant wish list for quite a while now. This Labor Day I finally went for lunch. Being an Italian place I assumed the prosciutto would be amazing (and it was!) and I’ve been craving eggs lately so this panini had it all! It was hearty, cheesy, salty… all those lovely Italian things.
We also tried the calamari and caprese salad as starters. It was a filling meal and I left very happy. I will definitely be back to one evening to try out some pasta dishes on their patio.
I have my twitter followers to thank for this tantalizing dish! This came out of a night when I had a salmon filet that needed to get eaten. I tweeted that I had salmon, a sweet potato and an avocado. Out of that the tweeters had given me several suggestions that wound up creating this wonderful dish. Pretty healthy too!
4-6 oz salmon filet
1 sweet potato
salt and pepper
Pre-heat oven to 350 degrees.
Wash sweet potato and dice into cubes.
Drizzle Sweet potato chunks with olive oil, salt, pepper and bake for 30-35 min.
While the sweet potatoes are baking, start making the salsa since the salmon does not need as long to cook.
Seed and chop jalapeno (I used a red jalapeno fresh from my boss’ garden!) Dice 3-4 strawberries, ½ an avocado, ¼ a large cucumber and red onion (to your taste). Combine these with the crumbled feta.
Put the salmon in the oven when the potatoes are at 20-25 min. Bake salmon for 10 min and everything will come out of the oven at that time.
Plate salmon and sweet potatoes and garnish with the salsa. Yum, yum, yum.