I refuse to believe today is the last day of November (or Movember – for those many mustachioed men out there)! Seriously, can someone please tell me where all the time has gone?!
I haven’t posted since AUGUST!!!
WHAAAAAAAT?!?!?!
(Gosh I love that guy. Hehehehehehehehehehehehehe.)
I’m beyond excuses at this point. Seriously. So let’s just get past that part.
It’s crazy for me to think that the last time I posted on here I was enjoying my breakfast outside on my adorable little balcony with Q in tow and now, if I’m lucky, I’ll sit cuddled under a blanket on my giant couch trying to keep Q monster away from my food long enough for me to eat it.
Thanksgiving has come and gone – I do hope your Turkey Day was as delightful as mine. (Note: I got the thumbs up for brussels sprouts from a 7 and 10 year old. I rock!!)
Though I haven’t been posting – that certainly doesn’t mean I haven’t been cooking!!! I’ve been cooking up a storm in my class!!! (Of course, it is a culinary class…so obviously I’ve been cooking in it…but…ya know)
Some of the things I’ve been making lately???
Stuffed Pork Chops!!
(&& roasted asparagus with parmesan, garlic, and lemon. That sauce on the pork, beeteedubs is the apple onion gravy I’ve shared with ya’ll previously! My classmates and chef totally enjoyed it 
)
Roasted Poblano and Parmesan Soup
(with tomatillio salsa fresca and crispy tortilla strips. probably my new favorite soup of all time. for serious. )
Chile Rellenos with Creamy Tomato Sauce
(gee wiz, is it obvious how much I love chiles!!)
Sure, I’ve totally been driving myself a weeeeee bit crazy with the schedule I’ve been following all semester…but deep down…I know it’ll all be worth it in the end. And at least for now, my taste buds have been pretty flippin’ happy!
Now, I couldn’t come on here and post these tantalizing (though taken on my cell phone so poor quality) photos without sharing a recipe with you!! The recipes from my class are not of my own creation, so I’ve elected to leave them out. But what I will share with you is a delightfully comforting recipe that’s my take on a french classic – Croque Monsieur (or Madame)!!!
FRENCH LESSON OF THE DAY:
The Croque Monsieur is named for the french word “croquer” which means “to crunch.” Essentially, it’s a fancy ham and cheese sandwich. Taditionally, the croque monsieur uses gruyere or emmental cheese and thick slices of ham on hearty slices of french bread. It’s griddled in butter, like a grilled cheese, and then it’s topped with decadent, creamy Mornay sauce and popped under a broiler until it’s bubbly, brown and DELISH! To make your Monsieur a Madame, top the finished product with a fried egg!!! ( I originally assumed it became a Madame with an egg because, well, ya know…I don’t think I need to go into detail but you get it I’m sure. BUT I WAS TOTALLY WRONG!!! A Croque Madame is called a Madame because the fried egg on top looks like a ladies hat. WHODATHUNK?! Silly, French people!)
Anywhosers, I think that’s enough French for one day…on to the recipe!!
Croque Monsieur (Madame)
(makes 2 sandwiches)
- 4 thick slices french bread
- 4 thick slices ham (whatever kind you like, really)
- 6 oz gruyere cheese, grated
- 4 oz parmesan cheese, grated
- 2 tablespoons butter, divided
- 1 tablespoon flour
- 3/4 cup milk (anything but nonfat for this recipe!)
- salt and pepper to taste
- pinch nutmeg
For the mornay sauce, melt 1 tablespoon butter in a medium sauce pan. Add the flour and stir until all of the flour is moistened and a medium thick paste forms. (This takes about 1-2 minutes. Congratulations, you just made a roux!)
Slowly whisk in the milk. Gently bring this mixture to a bubble, stirring constantly. Remove from heat and stir in 4 oz gruyere and all of the parmesan cheese. Add salt, pepper and nutmeg. Set aside.
Construct each sandwich with ham and cheese. Melt remaining butter in a large, oven safe skillet. Gently toast the sandwiches on either side. When both sides are toasted, top each sandwich with mornay sauce. Place under a broiler until the top begins to brown and bubble.
MADAME: TOP WITH FRIED EGG!
who loves runny yolks?! i do!!
Everyone has that certain something special that makes their mornings more enjoyable.
Johnny loves his coffee and oatmeal… and I know most everyone in my office cannot function until after their second cup of coffee. I can respect that, being that I don’t usually even talk to anyone until I finish my tea. Whether that’s really “enjoyment” or not …ehh…
My most favorite mornings are my weekend mornings. I guess that’s kind of a no brainer, but ya never know, some people may really love drowning in office coffee and desk breakfasts. Hats off to you folks.
Me? Not so much.
I absolutely love those times when it’s just me and my little family and my three most favorite things:
1. A tasty breakfast.
2. A steaming cup of English Breakfast Tea with some honey and skim milk.
3. A good read.
Lately, I feel blessed to have the opportunity to enjoy my most favorite three indulgences almost EVERY weekend.
(Editor’s Note: For all of you other word nerds out there, you’ll notice my choice of literature in some of my photos. I recently finished the Harry Potter series, as well as the Sookie Stackhouse series. I’m currently reading some silly novels I checked out of the library, and Slaughterhouse Five. Any book suggestions would be welcome, I’m always looking for something new to read!)
I know it’s been a while since I’ve shared a new recipes, but to make up for it I have not one, not two, but THREE recipes to share with you!! All of which are some of my favorite more recent breakfast creations.
(Editor’s Note: I know I’ve expressed how I feel about excuses a gagillion times, but this time around I’ve been getting ready for school. That is, MY CULINARY CLASSES!!!!! SOOOOOO EFFING EXCITED!!!! Here’s me, excited, in my new uniform 
For the record, I do have hands and feet. My jacket is an extra small and is still HUGEEE on me. heh. And now back to your regularly scheduled blog post.)
All of these recipes are enough for just a single serving (being that Johnny isn’t much of a breakfast guy, I usually just make enough for me), but you could easily multiply any of them to feed 2, 4, or a whole crowd!
Banana Oatmeal
Chocolate ChipPancake
*This one is fantastic! It’s made kind of like a Dutch Baby, that is, it starts on the stove top and finishes in the oven and gets all melty and puffy. If you decided to use peanut butter instead of syrup, which I highly recommend, spread it on as fast as you can and it gets perfectly melty and gooey on top!*
- 1/4 baking mix
- 1/4 cup rolled oats
- 1/4 cup nonfat milk
- 1 egg white
- 1 small banana, sliced
- 2 teaspoons semi-sweet chocolate chips
- Optional: 1 1/2 tablespoons peanut butter of your choice (PB&CO Mighty Maple is my go to for this recipe, but use whatever ya fancy!), 1 teaspoon cocoa powder, Pancake Syrup
Preheat the oven to 375 degrees.
In a small bowl, combine the baking mix and the oats. Set aside.
In a separate bowl, combine the milk and egg white.
Add the egg mixture to the dry ingredients and mix until just combined.
Spray a small, oven safe skillet with nonstick spray.
Add the batter and cook over medium heat for 5-7 minutes until the bottom is brown and crusty. (The top will still be raw.)
Place banana slices on top of your pancake and sprinkle on the chocolate chips.
Place the skillet in the oven for 10-12 minutes or until the pancake is cooked through.
To serve, carefully flip pancake out onto a plate, spread with peanut butter and sprinkle on the cocoa powder!
(Or use syrup, powdered sugar, whipped cream, or whatever you have on hand!)
This One Has No Name, but it’s Noms aka Garlic Toast, Steamed Asparagus & Hard Boiled Eggs
*This one would be equally delicious with over easy eggs or anything with a runny yolk! To be honest, I was aiming for soft boiled eggs, but I wound up with hard boiled. C’est la vie. It was tasty, regardless!*
- 1 whole wheat ciabatta roll, slice in half
- 2 teaspoons olive oil
- 1 large garlic clove, sliced
- 1 teaspoon red pepper flakes
- 8 spears asparagus
- 2 eggs
For eggs, place the eggs in a pot of cold water and bring the pot to a boil. Let it boil for five minutes then remove the eggs and place them in a bowl of ice water.
For asparagus, place in a steamer basket in a pot of boiling water (you could easily steam the asparagus in the same pot while the eggs are boiling) Cover for 5 minutes. Remove asparagus and place in a bowl of ice water. When you remove them, blot them dry with paper towels.
For the garlic toast, heat olive oil, garlic and red pepper flakes in a small skillet over medium heat until fragrant. Add the roll, cut side down, and let cook for about 3 minutes or until toasted. Remove from skillet.
Top garlic toast with asparagus, and sliced eggs. Sprinkle with salt and pepper if desired.
Strawberry Stuffed French Toast
*Seriously, this one doesn’t need syrup or anything. The chocolate chips and cream cheese melt together and and the strawberries sweeten it up perfectly. This one you may want to use to impress some guests, because it seems so fancy but is SO easy to make!*
- 2 slices whole wheat bread
- 2 tablespoons low fat cream cheese
- 2 teaspoons vanilla extract, divided
- 1/4 cup sliced strawberries
- 2 teaspoons semisweet chocolate chips
- 1 egg white
- 1/4 cup nonfat milk
- 2 teaspoons cinnamon
- Optional: 1/4 cup cinnamon cereal, crushed ( I used Special K’s Cinnamon Pecan Crunch), Syrup, Honey
Place the cream cheese and 1 teaspoon of vanilla in a microwave safe dish and microwave for 15 seconds, or until cream cheese is soft.
Mix well, and add the sliced strawberries and chocolate chips. Set aside
In a small, wide bowl (I actually like to use a pie dish) add the milk, egg white, cinnamon and remaining vanilla and whisk to combine.
To construct, spread cream cheese mixture on one slice of bread. Top with second slice. Dip sandwich into the egg mixture on both sides to saturate.
If using, dip into the crushed cereal, pressing down firmly so the cereal sticks.
Cook in a nonstick skillet (or one sprayed with nonstick spray) over medium high heat until crunchy and golden, about 6 minutes per side.
Serve topped with syrup, or a drizzle of honey!
So there you have it!!! THREE deliciously fantastical new breakfast recipes for you to share and enjoy. I’d love to hear from you if you decided to make them for yourself!!
Hey, y’all!
How did you spend YOUR 4th of July???
Did you BBQ with friends and family? I sure hope you didn’t get stuck working!! This year was the first in I can’t even tell you how long that I didn’t need to battle with my boss to get the evening off. *Contented Sigh* The joys of an office job.
The 4th of July is absolutely 110% my favorite holiday.
I know, I know. “What about Christmas, Jen?!”
Christmas is delightful, and it’s a super close second, but the 4th of July has the four F’s that I love ever-so-much.
What are the four F’s you ask??
- Family
- Friends
- Food
- Fireworks
I. EFFING. LOVE. FIREWORKS.
How did I spend my 4th of July, this year? I thought you’d never ask!!
I MADE BEER CAN CHICKEN! The one on the left is Benjamin and the one on the right is George. Hehehehe. Aren’t they cute?? They were delicious, I assure you. I was lucky enough to spend my holiday weekend with some great friends and some awesome food.
What you see above was my first ever attempt at beer can chicken, and I can’t lie to you, it was PERFECT! I was so happy with how they came out and it was SOOOOO easy to do!! I also made my Panzanella Salad with Basil Vinaigrette , Grilled Sweet Corn on the Cob, Ball Park Hot Dogs and a Strawberry & Blueberry Crisp. Melinda made her famous Apple Pie…here we are looking adorable and patriotic in our Harrisburg Senators shirts! [Speaking of patriotism - quick shoutout to my baby brother who's in bootcamp right now, preparing himself to serve our country, and all of the soldiers out there. Now THAT'S American. My sincerest, most heartfelt "thank you" to each and every one of you.]
The day would have been perfectly American if we actually got to go to the Senators game. 8,000 other people thought it would be pretty American, too, so the evening didn’t go quite as planned…but it was still ever-so-delightful to watch the fireworks right on the riverfront.
Now, of course, I cannot leave you without sharing my beer can chicken recipe. So here it is, I urge you to try it! It may seem intimidating and everything…putting a beer can up a chicken bum and throwing it on the grill…but it seriously takes 10 minutes to prep everything and the rest happens all on it’s own!
Jen’s American
Beer-Can-Chicken
- 1 whole chicken (4-5 lbs), giblets and such removed
- 1 can of beer (your choice)
- 3 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoon cumin
- 1 teaspoon black pepper
- 1 bottle of your favorite barbeque sauce
*Note: This recipes requires indirect grilling. The methods are similar, but slightly different for charcoal and gas grills, so check out that link to learn more about it. Essentially, you’ll want a big ring of charcoal around your grill, get it nice and hot, and place a drip pan in the center. For some extra flavor, if you’re feelin crazy, toss some hickory wood chips [soaked in water for 30 minutes] on your prepared charcoal *
Begin by preheating your grill, using the indirect grilling method.
Rinse your chicken, inside and out, in running water. Pat dry thoroughly.
Mix together brown sugar, paprika, onion powder, garlic powder, cumin and black pepper in a small mixing bowl. (Now you have your rub!)
Sprinkle the rub on your chicken and spread it evenly, making sure your chicken is nice and coated. Don’t forget to sprinkle some on the inside, too.
Take your beer…and dump out (er…drink) half.
Sprinkle some rub into the can.
Place the chicken on top of the beer can, sticking the can up inside of the chicken’s cavity.
Place the chicken in the center of the grill, using the legs and can like a tripod to balance it.
Cover, and cook for 1 hour.
After one hour, remove the lid and baste with some of your favorite barbeque sauce. Replace the lid and cook 1 hour more.
You chicken is done when it’s reached an internal temperature of 165 degrees in the thickest part of the bird or when you pierce it between the leg and thigh and the juices run clear.
CAREFULLY remove from grill (you may need some assistance) let sit for ten minutes before cutting, serving and enjoying!
Easy?
Meh. That’s too easy. Heh.
Hot?
No…that’s expected…
Rainy?
Well, yeah…but that’s not what I’m looking for…
Exciting!
What do you think? Exciting works for me. Yes.
SUPER EXCITING!!
Yes, yes, yes…I know it’s been MONTHS since I posted. *SHEESH* I’m done making excuses as to why exactly I come and go as I please.
But I will let you know what’s so gosh darn exciting….
Johnny and I FINALLY have our very own apartment! Me, Johnny and Q!! It’s magnificent. I have a little baby kitchen but it’s all mine and we have the awesomest couch on the planet! When we’re really all totally settled and such, I may post pictures. We’ll see how I’m feeling, hehe.
Anywho, what’s most important is that here I am, back online, and I come with tasty, tasty recipes. Grilled recipes, of course, because it is summertime and that’s how I roll.
A little while back, I prepared some delightful food for Johnny’s grandfather’s surprise 80th birthday party. These recipes have just sorta been chillin’ on my computer and it’s about darn time I share them with you. (I cooked for about 20 people, so I’ve scaled the recipe down to serve about 6 instead!)
Sausage & Peppers Burgers
- 1 lb lean ground beef
- 1/2 lb hot italian sausage, casing removed
- 1/2 lb sweet italian sausage, casing removed
- 2 garlic cloves, minced
- 6 sandwich rolls
- 6 slices provolone cheese
- 1 large red onion, sliced
- 3 bell peppers (combine whichever colors you like)
- 2 tablespoons olive oil
- Salt and Pepper to taste
*Note: Peppers and Onions can easily be made the day before and stored in the refrigerator until ready to use*
Preheat the oven to 425 degrees. Also, prepare your grill!
Toss the peppers and onions in olive oil, salt and pepper. Spread in an even layer on a large sheet pan. Place the sheet pan in the oven and let cook for about 1 hour, stirring every 20 minutes.
Meanwhile, combine the beef, sausage and garlic in a large mixing bowl. (Sure you may want to use a spoon, but your hands really make the job MUCH easier.) Divide the mixture into 6 even patties.
Place burgers onto your hot grill and cook ALL THE WAY THROUGH. (No special orders here, because the patties contain sausage they need to be cooked to a safe internal temperature of 165 degrees.) About 8 minutes per side.
Top burgers with cooked peppers and onions and a slice of provolone cheese. Pop the lid on the grill until the cheese melts. Serve burgers with THIS salad recipe!!!
This is my version of panzanella, an Italian peasant recipe, traditionally made with day old bread soaked in some water to revitalize it, squeezed out, and then tossed with tomatoes and a lite dressing for flavor. I like to grill my bread, instead! It adds such a great crunch and smoky flavor to the salad, but you could easily just pop the bread in a 350 degree oven for about 15 minutes instead, if you prefer. Or heck, if you’re feeling traditional, use some old leftover bread.
Panzanella Salad with Basil Vinaigrette
- 2 heaping cups of baby arugula
- 1 cup cherry tomatoes, halved
- 1 loaf crusty bread
- 2 cups fresh basil
- 3 garlic cloves
- 1/2 cup red onion, thinly sliced
- 1/4 cup red wine vinegar
- 3/4 cup extra virgin olive oil, plus 1 tablespoon
- 1/4 cup fresh grated parmesan cheese, divided
- Salt and Pepper to taste
Slice the bread into a few manageable slices.
Mince 1 garlic clove and combine with 1 tablespoon olive oil. Brush the garlic oil onto the bread slices and grill until lightly charred on both sides.
When cool enough to handle, slice bread into cubes. Set aside.
Meanwhile, take 1 1/2 cups basil, vinegar, garlic and oil and pulse in a food processor until combined. Add salt and pepper to taste. Stir in half of the parmesan cheese. Set aside.
In a large salad bowl, combine arugula, remaining basil leaves, tomatoes, onion and grilled bread. Toss with dressing just before serving, and enjoy with someone you love!
Here I am with my handsome brother, who I love dearly, enjoying some Sausage & Peppers Burgers and Panzanella! NOMS!!
“But Jen, to what could you possibly be referring??”
I’m so glad you asked!
Winter.
Winter is over and Spring has finally arrived!!
Now that it’s official, I have decided to share with you the things that I like the least about Winter.
- The cold. I’m always freezing and when it’s freezing outside, too, there is no hope for a warm Jen.
The snow.Pennsylvania drivers in the snow. Because they stink. Period.- Shivering under three comforters at night. Basements get super cold, ya know.
- Wearing socks every day.
I. Hate. Wearing. Socks.
^^^ Sockless Comic Book Jen ^^^
I guess it’s only fair to also share what I’m going to miss most about Winter, right? Sooooo…..
- Using “being cold” as an excuse to drink excessive amounts of hot chocolate.
- Watching Quincy in the snow for the first time. First he was scared of it…and then he ate it.
- Making soup for dinner. (because I am the only person on the planet who would be perfectly content eating soup every night forever)
- Making fun of people in marshmallow jackets – because they look silly.
[I would LOVE to hear what you will and won't be missing about the winter, too! leave comments!]
Now that I’ve said my formal farewell to Winter, I am so super excited that Spring is finally here!! Today, I decided to celebrate it’s arrival with a light, simple springy dinner. Now that I’ve shared with you my bare feet, I’m certain you’re starving!
Simple Chicken Cutlets
& Deconstructed Pesto Pasta
For the Chicken Cutlets:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1/2 cup grated parmesan cheese
- Fresh cracked black pepper
- 2 tablespoons garlic powder
- 1 egg
- 2 tablespoons water
- Olive Oil, for frying
- 1 lemon (use the zest for the pasta)
For the Deconstructed Pesto Pasta:
- 1 box whole wheat linguine (or whatever you enjoy)
- 1 tablespoon lemon zest
- 2 cloves garlic, diced
- 2 tablespoons olive oil
- 1 bunch fresh basil, chopped
- 1 1/2 cups baby arugula, chopped
- 1 cup toasted walnuts, chopped
- 1/4 cup grated parmesan cheese
Preheat your oven to 325 degrees and bring a large pot of salted water to a boil.
Start with the chicken. It’s best for chicken cutlets to have a nice, thin piece of chicken. If your chicken is on the thick side, you’ll want to place your chicken on a cutting board and top with a piece of parchment paper. Whack it mercilessly with a heavy object – like a small frying pan – until each breast is about 1/4 inch thick, like so. (NOTE: Good to make after a bad day )
*WHACK* *POW* *THWAP* *ZONK*
(sorry, comic book Jen got a liiiiitttle carried away. back to your regularly scheduled recipe.)
Heat the olive oil in a large frying pan over medium-high heat.
Combine the flour, parmesan, pepper, and garlic in a shallow dish. Combine the egg and the water in a separate dish. Dredge the chicken breasts first in the flour mixture, then in the egg mixture, then back in the flour mixture. Gently fry the chicken in small batches (two at a time is good) on each side until golden brown. Place chicken onto an ungreased sheetpan and place into your preheated oven while you finish cooking the rest of them.
Meanwhile, cook the pasta to package directions. Before draining, reserve about 1/2 cup of the pasta water and set aside.
Once pasta is drained, leave it in your colander (drainer, strainer, whatever ya call it), and heat olive oil, garlic and lemon zest right in the pasta pot. Return drained pasta to the pot. Toss in the basil, arugula and walnuts. If it seems stiff, add the reserved pasta water. Add the parmesan immediately before serving.
Remove chicken from the oven and squeeze half of the lemon over top.
Serve immediately… with lemon slices if you’re feeling fancy!
Me, I’m always feeling fancy.
Today was such a lovely day.
I know Spring doesn’t technically start until Sunday, but today was a nice taste of what’s to come!
Although the weather definitely affects the way I cook, that is, using seasonal ingredients and such, I try not to limit myself to certain methods of cooking to certain times of the year. I’ve grilled in the winter, (granted – it was in my icy cold garage – WORTH IT!) and I will pull out my slow cooker for way more than the standard stews that usually come out of it. Prime example: pork chops!
It has taken years for me to truly come to appreciate the gloriousness of the pig. Growing up, I always thought they were cute …
And how could you not?! Honestly, look at that face! ADORABLE!
But anywho, I could never really separate the animal from the food. Cows, no problem. Chickens look funny. I’ve just always loved pigs. Then, of course those of you near and dear to me recall my almost-vegetarian-but-not-quite-health-nut-I-don’t-eat-bacon-or-anything-that-comes-from-a-pig phase when I first started college.
It was one recipe that changed my mind about bacon and, as a result, the whole pig in general: Coq au Vin.
If there is one thing I am a stickler for it’s tradition, and Coq au Vin is a very traditional French peasant dish that is cooked in bacon fat and topped with crispy bacon lardons (a.k.a fancy strips). When I decided to make it for the first time, I decided to overcome my bacon prejudice. It was either go big or go home -and ladies and gentleman – I always go big.
After the success of my Coq au Vin, I proceeded to experiment even more with bacon when I made my Chicken Corn Chowder, and my love bugs most favorite Bacon, Broccoli, and Cheddar Quiche.
And then… there were pork chops. Sometimes, I blame my parents affinity for Shake n’ Bake growing up for my original distaste towards them, but these days, my pallet for pork is ever expanding, and I decided to give them a whirl this past fall. The following recipe is one I came up with in a pinch when the only produce I had on hand was an apple and an onion. I liked it so much, that I whipped it up again this week!
Slow Cooker Apple-Onion Pork Chops
- 4 lean pork chops
- 1 large apple, cored and sliced
- 1 large onion (I prefer red, but whatever you have works!)
- 1 (heaping) tablespoon dried rosemary
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1/2 cup low sodium chicken broth (+ 1 cup optional for gravy)
- 1 tablespoon worcestershire sauce
- Salt & Pepper to taste
- 2 tablespoons butter, divided (optional for gravy)
- 1 tablespoon flour (optional for gravy)
Begin by melting 1 tablespoon of butter in a large skillet over medium-high heat. Season pork chops with rosemary, thyme, sage, salt and pepper. Place pork in the hot skillet and brown on all sides, about 2 minutes a side. (Note: Pork will not be cooked all the way through in the pan. You can skip this step if you’d like, but it results in a much richer flavor.) Remove from pan and set aside.
Spread half of the onions and apples on the bottom of your slow cooker. Top with browned pork chops. Add the remaining onions and apples, chicken broth, and worcestershire. Cover and cook on low heat for 6 hours or high for 4 hours.
(Optional)When it’s just about time to eat, remove 3/4 of the liquid from the slow cooker. Melt the butter in a small saucepan over medium heat. Add the flour and whisk until combined a a paste (or roux) has formed. Add the hot liquid and whisk vigorously until combined and any lumps are removed. Add the remaining cup of chicken broth and whisk until combined. YOU JUST MADE GRAVY! GOOD WORK! Now sit down and enjoy your pig – erm – porkchops. Perhaps with some rosemary potatoes and green beans like me.
Ello’ loves! It’s been a while, I know. I have decided, however, that I am not going to apologize for it like I usually do. It’s certainly not like I’ve been cooking and hiding it from you. Life has been super crazy busy and I haven’t had any free time (a.k.a Blog Time) until very recently.
So what HAVE I been doing, then? I’m so glad you asked!
AWESOME NEWS!!
I am no longer an waitress.
I am no longer a barista.
I am a PRODUCTION ASSISTANT…*cheers*
Yes, that’s right. I got a job as a production assistant/copy editor for a lovely little publishing company just a few minutes from where I live and I couldn’t be happier!
Am I still going to school for culinary? You bet your sweet bottom I am. Class two nights a week. Work five days a week. WEEKENDS OFF! It’s absolutely insane to me to sleep in on a Sunday but I am loving every second of it.
What I love most about sleeping in, and this shouldn’t come as a surprise to you, is waking up to BRUNCH!
Om nom nom nom nom nom!
^^(Cookies: Cookie Monster/ Brunch: Jen)^^
Anywho, this weekend was one of the first weekends I’ve had off with NOTHING to do in I can’t even tell you how long. I knew I had to make something delicious – something egg-ceptional if ya know what I mean.
*Opens Refrigerator*
1 egg.
WHAT?!
DOOM!
Only one egg?
But but but… how can I make something delicious with JUST ONE EGG?!?!
I’m thinkinnnnnnnnn….
I’m thinkinnnnnnnnn…
I’ve got it!!!
How does this sound?
One perfectly cooked sunny-side up egg on top of two perfectly toasted corn tortillas withy melty sharp cheddar cheese served with a combination of sweet red bell peppers and smokey chipotle chicken sausage??? Do you picture something like this?
I can’t lie to you guys. This was awesome. Part of me wishes I had some black beans and some cilantro to throw into the mix, but like I said, my refrigerator was pretty barren, and this was delicious either way. I hope if you decide to make it that you enjoy, too!
Sunny Side
Egg &
Chipotle Sausage Hash
(serves 1)
- 1 egg
- 1 tsp butter
- 1 chipotle chicken sausage, diced
- 1/4 cup red bell pepper, diced
- 2 corn tortillas
- 2 tablespoons extra sharp cheddar cheese
- Scallions (Optional)
Begin by placing the two tortillas on a sheet pan and top with cheese. Place in 350 degree oven until cheese melts and tortillas are toasty.
Meanwhile, heat the sausage and peppers in a small skillet until brown.
For the perfect sunny side up egg – heat a small skillet over low heat for five minutes and melt butter. Crack your egg into a separate bowl and gently slide into the pan. Cover and let cook for about two minutes, until the whites are almost completely set. Remove cover and add 1 tsp of water and quickly replace the cover. Let cook two minutes more until the whites set completely.
Top tortillas with the sausage and peppers, egg, and scallions.
Who doesn’t love mac n cheese??? Really, raise your hand if you don’t…
That’s exactly what I suspected.
Everyone loves mac n cheese! How could you not?! Mac n cheese is the ULTIMATE comfort food. Think about it. It’s cheesy, creamy, carbohydrates in all of their glory. Then, of course, you pop it in the oven to form that crispy crust on top. *Sigh* Heaven. How else can you describe it?
Everyone has their own way of making it, too, and that’s half the fun! I make several different versions and I LOVE experimenting with different combinations. But “my way.” The way that I’m most proud of and most likely to devour an entire pan of…
Chipotle.
Chicken.
Mac n Cheese.
I don’t know about you, but for me, there is nothing like a meal that encompasses four of my most favorite foods – chili peppers, chicken, pasta and cheese. Wonderful, glorious cheese. This particular mac n cheese isn’t even all that bad for you, which makes it all the more appealing if you ask me!
Typically you’ll find recipes for mac n cheese with whole milk or even half and half or heavy cream! I used nonfat milk for my béchamel and I also used whole wheat pasta. The veggies and chicken bulk out the dish with vitamins and protein, too!
The tortilla chips on top are optional and maybe not that great nutritionally, but I love how they mimic the typical crunchy crust on your standard mac n cheese. And ya only live once… so I say lay them on thick!
Chipotle Chicken Mac n Cheese
- 1/2 box whole wheat penne pasta
- 2 boneless, skinless chicken breasts, cut into bite sized pieces
- 2 teaspoons extra virgin olive oil
- 1 large bell pepper, sliced into strips
(I actually used half of a red pepper and half of an orange one – because I had them and they were pretty. Whatever color you have will suffice though, I promise!) - 1 small onion, sliced
- 1 clove garlic, minced
- 1/2 cup frozen peas
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1 teaspoon oregano
- Salt &Pepper to taste
- 3 chipotles in adobo, diced, plus 2 teaspoons adobo sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup nonfat milk, heated
- 1 cups extra sharp cheddar cheese
- Tortilla chips
Cook the pasta to package directions but drain just before al dente.
To make your chipotle cheese sauce, begin by melting the butter in a small saucepan. Add the flour and whisk together until it forms a paste. Let cook until all of the flour and butter are combined and become fragrant. (It’ll smell kind of nutty, this is called a roux! ) Slowly whisk in your heated milk. (I stress that it’s heated – be it on the stove top or in the microwave – because, particularly with nonfat milk, if cold milk is added to the hot roux it’ll become lumpy and pretty funky. So please, heat your milk!) Whisk vigorously until combined and a smooth sauce is formed. Remove from heat and whisk in the cheddar cheese, chipotles and adobo sauce.
Meanwhile, season the chicken with chili powder, cumin, oregano, salt and pepper. Heat olive oil in a large skillet over medium high heat. Add chicken and cook until brown, about 5 minutes. Add the peppers, garlic and onion. At this point t should look something like this.
Add the cooked pasta to the chicken mixture and stir to incorporate. Add the cheese sauce and frozen peas. Stir to combine.
Serve topped with tortilla chips if it strikes your fancy.
Devour. Swoon.
Repeat as often as possible.
Look Ma! I made whipped banana oats! … minus the chia seeds – which I would love to experiment with but I refuse to spend 10 bucks on a little bag of them. I’m sure I’ll cave one of these days, but until then, bask in the gloriousness of my oatmeal topped with Mighty Maple a la’ PB&Co, Raspberry Jam, Dried Cranberries and Walnuts.
I’m a busy bee, as usual. Work work work. ANDDDDDDD super excited to announce that I am now a Pampered Chef Consultant!!!!!!!!! WOOOO!!!!!!!!
Anywho, today was my first day of class!!! *CHEERING* So super excited!!! This semester, I’m not actually taking any cooking classes but I am taking their prerequisites – Applied Culinary Math and Sanitation and Safety. As well as basic nutrition, just to brush up on the stuff I learned my first and second years of college, small business management and French(just for fun!).
I just wanted to update while I had some time tonight, but tune in tomorrow and I’ll share my latest recipe for Chipotle Chicken Mac and Cheese!!
My Pasta Bolognese
- 1 pound whole wheat pasta (I used linguini)
- 1 pound lean ground beef
- 5 carrots, peeled and chopped
- 4 stalks of celery, peeled and chopped
- 1 red onion, peeled and chopped
- 5 cloves garlic, peeled and chopped
- 2 28-ounce cans crushed tomatoes
- 1 6-ounce can tomato paste
- 1/2 cup red wine
- 2 teaspoons extra virgin olive oil
- 1 teaspoon red pepper flakes
- 2 tablespoons granulated garlic
- 1 1/2 tablespoons dried oregano
- 2 teaspoons dried basil
- 1/4 cup grated parmesan cheese
- 1/4 cup fresh parsley, chopped
To make my life easier, I took the carrots, celery, onion and garlic and popped them all in my brand spankin new food processor and pulsed until they looked like so…(If you don’t have a food processor, just chop them up as fine as you can. That’s how I’ve made this in the past!)
Anywho… Heat your olive oil and red pepper flakes in a large pot over medium heat. Add the vegetable mixture and sautee until soft, about five minutes. Add the ground beef, garlic, oregano and basil and cook until the meat is browned and no pink is remaining. Remove from heat and add the wine. Place back over medium high heat and cook about 5 minutes more. Add the crushed tomatoes and tomato paste, stirring to combine. Stir in the parmesan cheese, reduce heat to simmer, cover, and cook on low for anywhere between 1 and 3 hours. The longer it cooks, the more flavorful it will be!!
To serve, prepare pasta to package directions.
Stir parsley and more parmesan cheese into bolognese is desired. (You’ll notice I don’t use salt in this recipe. I think the parmesan adds much more depth to the bolognese sauce than just plain old salt!)
Serve bolognese over pasta with a cute little salad, some garlic bread and a big glass of wine if you’re feelin’ frisky!
