Fiesta Egg Skillet

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Fiesta Egg SkilletFiesta Egg Skillet


It’s Sunday……..Whoo!!! Which means a really great breakfast. Fiesta Egg Skillet is my go to recipe.

I found this recipe years ago in one of those little recipe books that they sell in the checkout lane at the grocery store. I have always been a sucker for those things. I mean after all, when you are standing in line waiting, either you look at those trash rags about celebrities……..I really do not want to see what they look like without makeup, who dumped who or who’s cheating on who……..I always go for the food mags.

I will pick up magazines about any type of food, and one of the first magazines I ever had a subscription to was Bon Appetit. I was on top of the world when I made something from that magazine and it turned out just like the pictures.Well, times have certainly changed, but I still love a good food magazine. The pictures these days almost make you able to taste the food from the pages, and that is our goal also.

I wish I could remember the little grocery store book that I got the recipe for Fiesta Egg Skillet from,so I could give credit where credit is due, but the book is long gone …….as is sometimes my memory………but this recipes has definitely made enough of an impression that I am able to share it with you!

Fiesta Egg Skillet Collage

Fiesta Egg Skillet
Author: 
Serves: 4
 
Ingredients
  • 6 corn tortillas, cut into thin strips
  • ½ large onion, sliced
  • 2 tablespoons oil - I used coconut oil, but any oil is fine
  • 6 eggs, beaten
  • 1 small jalapeño, minced
  • 1 cup mexican blend cheese
  • For Garnish:
  • Salsa/Pico de Gallo
  • Sour Cream
  • Green Onions, thinly sliced, green parts only
Instructions
  1. Heat oil in large skillet over medium heat. Add tortilla strips and onions. Cook until the tortilla strips are crispy and the onions are starting to brown lightly. Keep stirring the tortilla mixture so it crisps evenly.
  2. In a medium bowl beat the eggs and stir in the jalapeño. Pour the egg mixture over the tortilla mixture in the skillet. Reduce heat to low and cover. Continue cooking over low heat until the eggs are set, about 5 minutes. Remove lid and sprinkle the cheese over the eggs. Cover again and let the cheese melt. Cut into 8 wedges to serve. Top with salsa, sour cream and green onions.

 

 

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Cast Iron Cake

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Cast Iron Cake


Cast Iron Cake

 

I have a new love……….it’s a cast iron skillet. Where has it been all my life?????

I came across a couple of cast iron skillets way back in the cupboard right after Tim and I were married……..and thats where they have stayed, until recently.

While looking at and researching recipes for the blog, I noticed that a lot of folks still use them……….I always thought they were for those of a certain generation (sorry) or for camping ( yuck…..but thats a different story). So just for kicks, I have tried them for different things over the last couple of months. Well to my surprise, they are great!!!

So, when I came across a recipe at www.kitchendaily.com and it used a cast iron skillet and it was chocolate……………I had to try it and it turned out beautifully. Not only was it easy to prepare, with things almost all pantries have, but you only need one bowl and the skillet. It was chocolatey, and the frosting melted into the cake and made it moist, almost pudding like.

The Cast Iron Cake is a homey, rustic chocolate cake, topped with a dollop of whipped cream…………yummmmmm!

Cast Iron Cake Collage

 

Cast Iron Cake
Author: 
Serves: 8
 
Adapted from Kitchen Daily recipe........
Ingredients
  • For the Cake:
  • 1 cup flour
  • ½ teaspoon baking soda
  • 1 cup sugar
  • ¼ cup butter
  • ¼ cup oil
  • 2 tablespoons cocoa powder
  • ½ cup water
  • ¼ cup buttermilk
  • 1 egg
  • ¼ teaspoon vanilla
  • For Frosting:
  • ¼ cup butter
  • 2 tablespoons cocoa powder
  • 3 tablespoons milk
  • ½ cup toasted pecans chopped
  • 2 cup powdered sugar
  • ½ teaspoon vanilla
Instructions
  1. Preheat oven to 350*
  2. Sift the flour, baking soda, sugar, and salt into a large bowl and set aside.
  3. In a 10 inch cast iron skillet, bring the butter, oil, cocoa powder, and water to a boil. Remove from heat and whisk in the dry ingredients. Stir in the buttermilk, egg, and vanilla. Place the skillet in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
  4. Set cake aside.
  5. To make the frosting:
  6. In a medium saucepan, place the butter, cocoa powder, and milk and bring to a boil. Remove from the heat and add the remaining ingredients, mixing well. Pour warm frosting over warm cake and spread over entire cake.

 

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Simple Roast Chicken

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Simple Roast Chicken


Roast Chicken

 

Roasted Chicken………just saying it sound delicious! So, for Date Night Dinner this week it’s a two-fer. You can easily get two meals out of this bird. Tim and I had the roast chicken with a wedge salad, it was wonderful. Then with the left overs I made a easy Chicken Risotto ( recipe to come in the near future).

I have been making my chicken this way for years. The first time I thought,WOW thats a lot of salt. I had it originally at a friends house and when I ask her to share the recipe she said it really wasn’t a recipe, but more of a method. Well I have returned it into a recipe……… otherwise how could I share it with you.

When you are making the chicken, the key things to remember are 1. Use the full tablespoon of salt. Kinda let it rain down over the bird covering it with the salt. 2.DO NOT add any liquid. It will not be the same if you do. 3. Save the juice from the pan. You can use it to dip the bird in or save it to use in any kind of chicken dish with the left over chicken……..assuming there is any!

When my nephew was small he was at my house a lot………… and whenever I said I was making chicken for dinner he wanted to know if it was the chicken with the sauce. Also in my family the crispier the skin the better. And this skin is crispy, crispy, crispy……..

So enjoy a dinner for two ……..twice!!!

Roast Chicken Collage

Simple Roast Chicken
Author: 
 
Ingredients
  • One 2- to 3-pound chicken
  • 1 tablespoon Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons minced thyme
Instructions
  1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out.
  2. Salt and pepper the cavity, then tie the legs of the bird together. Tying the chicken helps it cook evenly, and it also makes for a more beautiful roasted bird.
  3. Now, salt the chicken— (1 tablespoon). I know it seems like a lot but it makes a nice uniform coating that will result in a crisp, salty, flavorful skin. Season to taste with pepper.
  4. Place the chicken in a roasting pan and roast for 50 -60 minutes or until internal temperature is 165*. While the chicken is roasting, leave it alone,don’t baste it, and do not add any liquid.Remove it from the oven and add the thyme to the pan. After it is out of the oven,baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Reserve the juices that are in the bottom of the pan. You can use some to dip the chicken in ( the juices are beyond delicious) or you can save it to flavor a dish using any left over chicken.
  5. The preparation is meant to be rustic Serve with a simple green salad.

 

 

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