Thursday, September 18, 2014

Green Chile and Pepper Jack Egg Bake

This is officially my new favorite egg dish!

I had big plans to make it last weekend but... I don't know, something happened and it just didn't work out.  You know how these things go.  Days went by and I finally remembered I had bought the cheeses specifically for this so I should probably get on with making it.

And that is how we came to have "breakfast for dinner".  In order to make the meal not so breakfast-y  though I did throw together a side of black beans (butter, onion, garlic, cilantro - easy) and that rounded out the meal nicely.

Here's the super simple and oh, so yummy recipe:

6 eggs, beaten
1/2c pepper Jack cheese, shredded
1c cottage cheese
1/4c all-purpose flour
1/4c green chiles, chopped

1.  Preheat oven to 350°.

2.  In a medium bowl, combine the eggs, pepper Jack cheese, cottage cheese, and flour.

3.  Fold in the green chiles.

4.  Pour everything into a prepared 8x8 baking dish.

5.  Bake 1 hour, or until eggs are set.  Serve warm.


P.S.  The leftovers were great the next day.  
I spooned some into flour tortillas and devoured them for lunch!

Monday, September 8, 2014

Cheesy Broccoli Twice Baked Potatoes

I love a big baked potato for dinner!   Aside from the classic-style buttered potato, BBQ vegetarian chicken had been my go-to favorite, until now.

Served these up with sides of Clean Out the Fridge Soup, here, for an easy and tasty dinner!

5 Russet potatoes
1c broccoli florets, chopped
3-4 TBSP butter
2 TBSP green onions, chopped
1 TBSP fresh parsley, chopped
1c sharp Cheddar cheese, grated
1 tsp. salt
1/2 tsp. black pepper
paprika

1.  Preheat oven to 385* and bake potatoes approximately 1 hour, or until tender.  Meanwhile, in a medium skillet, sauté broccoli in 2-3 TBSP water until cooked through.  Drain and set aside.

2.  Slice length-wise across each potato and remove tops.  Scoop out insides, leaving enough potato that the skin holds its shape.

3.  In a medium mixing bowl, mash the scooped out potato with butter until it reaches your desired consistency.

4.  Stir in the green onions, parsley, Cheddar cheese, salt, and black pepper.  Adjust seasoning to taste.  Spoon mixture back into the potato skins.

5.  Bake 15 minutes.  Garnish with a sprinkling of paprika and serve warm.













Wednesday, September 3, 2014

Late Summer Garden Minestrone

We're on the very edge of fall here and I've already been craving heartier soups and stews lately.  Farmers' markets are overflowing with okra, tomatoes, carrots.... add to that, my little backyard garden is bursting with herbs.

This soup creation is exactly what I was in the mood for on a recent cool and rainy day.  It is a minestrone in the classic sense that it's a vegetable soup with a little pasta thrown in for fun.  The ingredients are what's in-season here right now and I think could be easily adjusted to whatever you've got on hand.

2 TBSP olive oil
1/4c yellow onion, diced
3/4c okra, sliced 1/2"
1/4c celery, sliced
1/2c carrots, sliced
2 cloves garlic, minced
4c vegetable broth
1 can red kidney beans, rinsed and drained
1 can black-eyed peas, rinsed and drained
3 large roma tomatoes, diced
3 TBSP fresh parsley
1 TBSP fresh oregano
1/2 tsp. ground black pepper
1 TBSP fresh basil, chopped
1 tsp. fresh thyme
3c fresh baby spinach, rough chopped 
1/2c ditalini pasta

1.  In a large pot, heat olive oil over Medium heat.

2.  Add onion, okra, celery, and carrots.  Saute 3-5 minutes.

3.  Add garlic and continue cooking another 1 minute.

4.  Add all remaining ingredients.  Bring to a boil, then reduce heat to Low.

5.  Cover and simmer 20 minutes.  Adjust seasoning to taste and serve warm.


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