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Fresh Watermelon-Jalapeño Margaritas…

August 16, 2012 //
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Mikey and I had the most amazing honeymoon ever on Isla Mujeres, Quintana Roo, Mexico. We stayed at the most precious 12 room hotel on the beach called Hotel Secreto. It was so quaint and cute and there were only 2 other couples there all week! It was so relaxing to do nothing. We slept everyday until 10, would have breakfast on the bed on our balcony overlooking the ocean each morning, go lay by the pool, go to the beach, and would just spend the evenings walking around and exploring the quaint little island. The entire island was so full of color and was very inspiring. Even the water was a perfect turquoise color. I really want to go back and do it all again!

One of our favorite things we discovered at an American owned restaurant on the island were pepper infused margaritas. We had watermelon- jalapeño as well as pineapple-chipotle. They were both delicious, but I knew I wanted to recreate the watermelon one the second I tasted it. It is so yummy and refreshing… sweet but with a surprise kick from the heat of the peppers. With it being so hot here the past couple of weeks, it was the perfect time to whip these puppies up. It is a two step prep process that is very worth it. You need to make a watermelon puree and a  jalapeño simple syrup. Mikey made the simple syrup with  jalapeños that we had growing so I can’t take all of the credit on this one. We are a good team… Maybe we should get married or something!?!♥

Fresh Watermelon- Jalapeño Margaritas…

  • 1 sweet ripe seedless watermelon
  • 4-6  jalapeños
  • 2 cups sugar
  • 2 cups water
  • triple sec
  • good tequila
  • ice
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • lime wedges for serving

Chop up the watermelon and remove the rind. Puree in a blender until it turns to a liquid. You will need to do this in batches as it won’t all fit in the blender at once. Once each batch is pureed, strain the mixture into a pitcher. Straining is not that necessary, but makes the watermelon juice much cleaner. Refrigerate until ready to use.

To make the simple syrup, mix equal parts sugar and water in a pan with the  jalapeños. Bring mixture to a boil until sugar is dissolved and the peppers begin to soften. Let cool and pour into a jar and refrigerate until ready to use. You can keep the leftovers of the syrup in the fridge for a while for future use.

To mix the margaritas, I of course eye-ball it. You can play with the proportions as you wish, as I like my drinks a bit stiff:) In a cocktail shaker, add ice, a few shots of tequila, splash of triple sec, large splash of the simple syrup, and top off with the watermelon puree. Shake until cocktail is well blended.

On a small plate, mix salt and chili powder. Wet the rims of your glasses with lime juice and dip in the salt mixture. Fill glasses with ice and serve up the margarita with fresh lime juice. Ahhhh…. summer, or in our case, Mexico in a glass!!!! And for those of you looking for a relaxing vacation, check out Hotel Secreto. It was a great place run by great people. We highly recommend it.

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Categories cocktail, food and recipes, lifestyle, vegan, vegetarian

Lemon Blueberry Cheesecake…

August 14, 2012 //
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Ok… weddin’ and honeymoon are over, so back to business!!! It is a weird feeling that I have time to actually think about something other than dresses, decor, menus, signature cocktails, music, etc. Its time to start focusing on something else and get our life back to normal. Being back in the kitchen is just what I need. We also received so many amazing kitchen related wedding gifts from our generous friends and family that I just can’t wait to use it all and serve you all up cute things!!!

My bestest friend out here is moving to another country in a few weeks for love. While I am so very happy that he has found the man of his dreams (he is just so wonderful), Mike, Luna, and I are very sad. Not only are Mike and I losing our best bud, Luna is also losing hers as he will be taking his pup Yuma with him. Luna grew up with Yuma and I just know she will be lost without her best girl. Not only are we gonna miss our pal, he also helped us out so much with the wedding that I wanted to do something extra special for him so we rewarded his tummy. Generally he requests cake, but this time I thought I would change things up and surprise him with this Lemon Blueberry Cheesecake. It has been so hot here lately, that something tart and summery seemed perfect. I had never made a cheesecake before, well, unless you count Jello Cheesecake, and I was surprised I hadn’t as it was so easy and turned out great! You will definitely need to play with how long you bake it as I am sure it is different for every oven, but just ensure the top is a light brown color and you should be all good.

Lemon Blueberry Cheesecake...

Crust:

  • 2 cups finely ground graham crackers (I think this would also be amazing with shortbread or vanilla wafers!)
  • 1/2 teaspoon ground cinnamon
  • 1 stick unsalted butter, melted

Filling:

  • 1 pound cream cheese, 2 (8-ounce) blocks, softened
  • 3 eggs
  • 1 cup sugar
  • 1 pint sour cream
  • 1 lemon, zested
  • 1 dash vanilla

Topping:

  • 1 pint blueberries
  • 1 lemon, zested and juiced
  • 2 tablespoons sugar
  • fresh mint and extra lemon zest for garnish

Preheat the oven to 325 degrees F.

To make the crust, combine the ingredients in a mixing bowl with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or your hands, evenly press the crumbs down into the bottom of the pan and 1-inch up the sides. Refrigerate for 5 minutes.

For the filling, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over beaten. Pour the filling into the crust-lined pan and smooth the top with a rubber spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. This is important to make it bake evenly and for the cheesecake not to crack. Bake anywhere from 1 hour to 1 hour and 15 minutes. The cheesecake should be lightly browned on top but still jiggle. Don’t worry, it will firm up after chilling, so be careful not to overcook.

Turn of heat and let cool in pan in oven for around 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula or butter knife around the inside rim. Unmold and transfer to a cake plate.

To make the topping, in a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake. I actually put it in a jar in the fridge until a couple of hours before I served the cheesecake which was nice as it thickened up as it sat. Spread topping evenly on cake and garnish with fresh lemon zest and a sprig of mint. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. It can get messy, so wipe dry after each cut. Yummmmmmm-yyyyyyy!!!!!!!!!!

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Categories baked goods, cake, cheese, dessert, eggs, food and recipes, fruit, vegetarian

Beet, Barley, and Haricot Vert Salad with Beer Can Chicken…

April 21, 2012 //
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Mike and I try and utilize Sundays as a day to cook things that we can eat throughout the week. We have both been trying not to eat out as much so that means packing our lunches when we go to work. One of Mike’s coworkers gave him a contraption for the grill to try out for beer can chicken. Making a whole chicken at the beginning of the week is perfect because you can use the leftovers as a salad topping, for sandwiches, or to make a yummy chicken salad.

Beer can chicken is so simple and it turns out so moist, flavorful, and crispy on the outside. You just wash and dry the lil guy, bathe it in olive oil, and cover it in your favorite herbs and spices. You then dump out (or drink) a quarter of a can of beer, add the can of beer to the beer can holder, and sit the chicken upright so the beer can is inserted into the chicken cavity. You place the chicken upright directly on the grill and cook on medium/high heat for an hour and 15 minutes or so. Holy cow, it’s so good! I can’t believe it was our first time doing this!!!

On Sundays we also try to make a large salad that will hold up throughout the week as we can pre-dish into single serving bowls that we can grab as we run out the door. I can’t even make time to blow dry my hair in the mornings let alone put our lunches together, so this has worked out great!

I absolutely love beets and wanted to create a salad that was fresh, hearty, and healthy. This salad has all of the right textures amongst the barley, walnuts, chickpeas, and crunchy veg. It actually got better as it sat in the fridge a couple of days. The mint really shines here, so I would try not to omit it as it made all of the flavors pop. If you hate roasting beets as much as I do, you can get the pre-cooked ones in the refrigerator section of Trader Joe’s. What a time and a mess saver! I personally like a more acidic salad dressing, so if you do not, feel free to play with the proportions to your liking. It is pretty impossible to mess up. This salad is awesome and we were both sad when we finished it. It is great served with a bit of chicken and would be awesome with fish, but a great meal all on its own!

Beet and Barley Salad…

  • 2 cups barley
  • 4 cups chicken or vegetable stock
  • 2 cups water
  • 4 roasted beets (I used red, but a red and golden mixture would be wonderful)
  • 1 small red onion, diced
  • 1 red pepper, diced
  • about 2 cups haricot vert
  • 1 can chickpeas, drained and rinsed
  • 1 cup roasted walnuts, chopped
  • about 8 oz. crumbled goat cheese
  • large handful fresh mint, chopped
  • large handful fresh parsley, chopped

Dressing…

  • 1 clove garlic, minced
  • 1 cup olive oil
  • 1 1/2 tablespoons dijon mustard
  • 1-2 tablespoons honey
  • 3 tablespoons or so apple cider vinegar
  • juice of 1 lemon
  • dash or red pepper flakes
  • salt
  • pepper

Bring chicken stock and water to a boil. Add in barley and cook for 30-40 minutes until tender and cooked through. Drain excess water and rinse with cool water. In a large bowl, toss together cooled barley, beets, onion, pepper, haricot vert, chickpeas, walnuts, goat cheese, and herbs.

To make the dressing, place garlic, olive oil, dijon, honey, vinegar, lemon juice, red pepper flakes, salt and pepper into a mason jar. Screw on the lid and give it a shake. Adjust the proportions to your liking and season to taste. Toss dressing with the salad and let sit for at least 15 minutes. Sooooo good!!!

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Categories appetizer, cheese, chicken, dinner, food and recipes, lunch, salads, side dish, vegetarian

Blackberry Basil Cream Cheese Tart…

April 16, 2012 //
4

When you work hard during the week, it is important to treat yourself on the weekends. Not only did Mike and I both have long work weeks, we got our wedding invitations ready for the mail and got our cake squared away! Now that definitely deserves a special treat. Check and check. The weather got better toward the end of the weekend and all of this sunshine has me ready for summer to begin and ready for summer California cuisine.

Mike and I brought home a ton of fresh blackberries and a large bunch of basil on Sunday, so I decided to put together this tart for our weekly Mad Men date. I love the combo of herbs with fruit. The basil in this just brightens everything. I made it healthier than usual by making a crust light on the butter, the filling with fat free cream cheese and sour cream, as well as using agave in this recipe instead of sugar. I also used a special bottle of vanilla my friend brought me back from Mexico that I have been dying to use (since we all know I do not bake much). I have got to say, it was delicious! No extra fat needed. It was refreshing, creamy, and Mike loved the crust. I doubt these leftovers will be around long!

Blackberry Basil Cream Cheese Tart…

For the crust:

  • 1/2 cup walnuts lightly toasted
  • 1 cup graham cracker crumbs (I used the ones from TJs)
  • 1 large egg or 1 egg white
  • 1 tablespoon canola oil
  • 1 tablespoon butter, unsalted melted
  • pinch of salt

For the filling:

  • 8 ounces light or fat free cream cheese,  softened
  • 1/4 cup light or fat free sour cream
  • zest of 1 lemon and juice of half of it
  • dash of vanilla
  • 2 tablespoons raw agave

For the topping:

  • 2 cups fresh blackberries
  • handful of fresh basil, chopped
  • juice of half a lemon
  • 1 tablespoon or so raw agave

Preheat oven to 325°F. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture is fine and forms uniform granules. Whisk egg in a medium bowl until frothy. Add in the graham mixture, melted butter, oil and salt; combine well. Press the mixture into the bottom of a tart pan.

Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8-10 minutes. Cool on a wire rack.

Beat cream cheese, sour cream, lemon zest, juice, vanilla, and agave in a medium bowl on low speed until smooth and well combined. Taste for sweetness or tartness and adjust to your liking.

When the crust is cool, spread the filling evenly into it using a rubber spatula, being careful not to break up the crust.

Gently toss fresh blackberries and basil with agave and lemon juice until evenly coated. Arrange blackberries on the filling, pressing lightly so they set in. Chill for at least 2 hours or over night. Serve with a sprig of basil or mint.

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Categories baked goods, cheese, dessert, food and recipes, fruit, vegetarian

Broccoli, Potato, and Blue Cheese Soup…

March 27, 2012 //
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O.K., so wedding planning has officially taken over my life. I have been so freaking busy that Mike and I have not been making anything really worth blogging about lately. Well, I take that back… we have been cooking for many people and actually making really good food but have not documenting anything as it adds an extra step and just another thing to our list. Silly and lazy, right?  This past month has been so hectic… I had my BFF Jeffy here for my birthday at the beginning of March, which was so amazing by the way… Mike had a great party for me (lets just say sloppy joe sliders, bacon wrapped mac ‘n cheese balls, and a serious dance party were involved). I have been traveling heavily for work, dog sitting, have been deciding on a dress, a caterer, the invitations, the photographer, finding accommodations for wedding guests, researching musicians and DJs, planning our honeymoon, had a fave high school friend in town, and the list goes on. There have been a couple of times where I just wished we would have eloped, but then I bring myself back to earth and remember that I am actually really excited to have everyone here in July. I mean, when is having everyone you love in the same room ever going to happen again in your lifetime? Let’s just say that I don’t think I am cut out for planning large events. Give me an intimate gathering and we are golden.  If you ever have the opportunity to hire a wedding planner, do it. The control freak in me always thought I would want to do everything myself. Let me tell you, this control freak has loosened up!

I made this on a rare free night that I spent with my boo and the doggie babies (Luna and Yuma, Luna’s BFF) before I started  a week of travel. When I travel, I like to leave Mikey with something easy to reheat when I am gone.  I worked with what we had in the fridge. Actually, the blue cheese used in this was left over from my birthday party:) This soup is “souper” easy and tasty all the same. Try it you’ll like it. Promise.

Broccoli, Potato, and Blue Cheese Soup…

  • 1 Tsp. olive oil
  • 1 extra large shallot (or two if they are small)
  • 2 cloves of garlic, minced
  • dash red pepper flakes
  • 1 large head of broccoli cut into small florets
  • 2 yukon gold potatoes, peeled and chopped
  • 4 cups chicken or vegetable stock
  • good blue cheese to your liking
  • 1/2 cup-1 cup half and half depending on thickness and creaminess of soup you desire
  • 5-6 large basil leaves chopped
  • salt and pepper

In a large pot, heat olive oil, add shallots, red pepper flakes, and garlic and cook for 2 minutes. Next add broccoli and potatoes. Cook until shallots are tender and vegetables begin to cook through, about 4 minutes. Add vegetable stock and bring to a boil. Boil until vegetables are tender.

Once vegetables are tender, remove soup from heat. Puree in pot utilizing an immulsion blender. Once pureed, return to heat and add in cheese, basil, and half and half. Stir until cheese is melted. Run mixture again through immulsion blender. Season to taste and serve with good bread.

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Categories appetizer, cheese, dinner, food and recipes, lunch, potato, side dish, soup, vegetarian

Easy Potato and Tomato Frittata…

February 25, 2012 //
2

Although I was away from home, my work week this week was super fun! I had to go to Vegas… I know, I know, Vegas to me is repulsive, but we made it fun with an amazing dinner at Thomas Keller’s Bouchon. Thomas Keller is most notable for his Michelin starred restaurant The French Laundry in Yountville, which is in the Napa Valley. Bouchon is less formal and is all French bistro food. He has locations in Vegas, LA, and Yountville so if there is one by you and you haven’t been, do it. Its so great that everyone I work with is as passionate and as adventurous with food as I am. We ordered unusual dishes like roasted bone marrow, country style pâté , and cod brandade and everyone partook and enjoyed it. For the main course I had braised short ribs and everyone else had amazing steaks. The desserts were also amazing! We had crème brulee, pot de crème, and something else that I just can’t remember. I blame it on the wine:) After this experience and hearing my boyfriend Anthony Bourdain coin The French Laundry as the “best restaurant in the world,” I need to make it a point this year to have that experience and am so ashamed that having lived in San Francisco that I have not yet. Some foodie I am, eh?

As usual, it is great to be home with my babies, so I put together this frittata for Mikey this morning with what we had. Some of the tastiest things I have made have come out of just getting creative with ingredients that are lying around the kitchen. It was really good and super quick and easy! My best friend in the whole world, Jeffy will be here next weekend to help me accept the fact that I am turning 35. I cannot wait to see him. When we are together, all we do is eat, drink, and act like we are 12. I think I will make this for him. Hope you all have a lovely weekend!

Easy Potato and Tomato Frittata…

  • 6 eggs
  • 1 cup milk or cream
  • handful chopped basil
  • 1 Tbs. fresh chopped thyme
  • 1 tsp. red pepper flakes
  • 3/4 cup shaved good parmesan
  • 1 Tbs. olive oil
  • 1 small yellow onion diced
  • 3 large cloves garlic, minced
  • 10-12 baby Dutch yellow potatoes thinly sliced (the tiny ones)
  • 1 cup tinned crushed tomatoes
  • salt and pepper

Preheat over to 375. In a large oven proof skillet, heat olive oil and sautee onions, garlic, and potatoes until onions are translucent and potatoes are almost cooked through seasoning appropriately.

In a large bowl, beat eggs, cream, red pepper flakes, salt, and pepper together until well combined. Add in herbs and cheese. Set aside.

Once potatoes are cooked through, stir in tomatoes until heated through. Spread potato mixture evenly across pan and pour in egg mixture. Cook over medium to low heat until eggs start to set. Finish off in oven for about 15 minutes until eggs are cooked through and top browns. Loosen sides of frittata with a rubber spatula and turn onto a serving platter or a cutting board. Let cool for a few minutes, slice, and serve alone or with a simple green salad. We also like to nibble on this at room temperature throughout the day:)

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Categories breakfast, cheese, eggs, food and recipes, lunch, vegetarian

Classic Potato Gratin…

February 15, 2012 //
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This is one of my favorite things to order when eating at a French restaurant. Often times its the side dishes that win me over.  I do not make this at home often because it is not good for the waistline, but thought I would make it for Valentine’s day to make Mikey even more happy that he is marrying me in July:) I am pretty sure it worked. I mean who doesn’t love potatoes with cheese? Even more, who doesn’t love potatoes with cheese and lots of herbs doused in loads of fattening cream? Did  I mention the crunchy brown top? This dish is a perfect side dish for steak or something like braised short ribs. I paired it with a heart shaped rib eye steak and made a delicious shallot and red wine sauce to top it with. I would say between this and the chocolate mousse, my man was more than satisfied. For being so rich and delicious, this dish is actually very easy and affordable if you want to wow someone special. The only problem is that this recipe makes a large portion and the leftovers are waiting for me every time I open the refrigerator!!!

Classic Potato Gratin…

  • 2 lb. Yukon Gold potatoes
  • 3 cups heavy cream
  • 1 tsp. salt
  • freshly ground black pepper
  • Generous pinch of freshly grated nutmeg
  • handful fresh thyme, rosemary, or whatever herbs you have, chopped
  • 2 cloves garlic, peeled and smashed
  • 1 cup shredded young Gruyère

Preheat oven to 400°F. Using a mandoline, carefully cut the potatoes into 1/8-inch slices. If you do not have a mandoline, use a very sharp knife but it is important to slice the potatoes thinly to they cook through evenly.

Place the potatoes in a large heavy-based pot or saucepan and add the cream, salt, pepper, nutmeg, herbs, and garlic. Bring the mixture to a boil over medium-high, stirring occasionally (use a rubber spatula so you don’t damage the potato slices or scape the bottom of your pan). Once the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish, removing the garlic cloves. Stir in a bit of cheese. Spread potatoes out, let the slices settle ,and then sprinkle top with the remaining cheese.

Bake until the top is golden brown, the cream has thickened, and the potatoes are tender when pierced with a knife, about 40 minutes. Don’t worry if the dish looks too liquidy at this point; it will set up as it cools. Cool for about 15 minutes before serving. OMG…so good!

 

 

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Categories dinner, food and recipes, potato, side dish, vegetarian

Quick and Lovely Chocolate Mousse…

February 14, 2012 //
0

Happy Valentine’s Day, everyone!!!! Unfortunately my cute Valentine has his late night at work tonight, so its a cheesy rom-com and wedding research night for me tonight. We are dog sitting Luna’s BFF, Yuma (a big, silly, black lab) so I am not alone. Those two babies are such a handful when they are together, but it’s worth it because they have so much fun loving on each other. Ahhh, lab love. It makes me think that maybe we need to get Luna a roomie!

Mike and I celebrated with a date night last night with a homemade din at home by the fire. I made a French inspired menu with this delicious ending. I never realized how easy making a mousse was… I hope I forget, because I could eat this quite often. It is sooo naughty and delicious. Danger, danger! I just used regular old Ghirardelli bittersweet chocolate chips, but this would be so good with some interesting chocolate such as chili or lavender infused chocolate to make it special. xoxo ♥♥♥

Easy Chocolate Mousse…

  • 4 large egg yolks
  • 1/4 cup sugar
  • Pinch of salt
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup bittersweet chocolate chips (use the good stuff)
  • 3/4 cup heavy cream

Separate eggs and pre-measure ingredients to make this process easier. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch(2 to 3 minutes). Remove from heat. Whisk in chocolate and cocoa until melted and smooth (mixture will be thick and that is OK). Cool to room temperature.

In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse into dishes. Chill at least 2 hours. Remove mousse from refrigerator 15 minutes before serving. Garnish with fresh berries, mint, or shaved chocolate. O.M.G.!!!!!! ♥

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Categories dessert, food and recipes, side dish, vegetarian

Roasted Broccoli and Cauliflower Soup…

February 6, 2012 //
1

I wasn’t feeling too well today at the office and fear I am fighting the flu. I went to TJs on my lunch break to pick up some tea and some soup and ended up buying a basket full of green stuff. I got home and unpacked broccoli, kale, arugula, and cauliflower. Funny how our bodies tell us what we need through cravings. I decided to roast the broccoli and cauliflower and turn it into soup. It was super easy and totes tasty. Hope Mike likes it as I made enough for an army!!!

Roasted Broccoli and Cauliflower Soup…

  • 1 large bunch broccoli, chopped into florets
  • 1 head cauliflower, chopped into florets
  • 1 small onion, chopped
  • handful fresh thyme, chopped
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 3 tbsp. olive oil
  • 1 tsp. chili powder
  • pinch of red pepper flakes
  • 1 qt. chicken or vegetable stock
  • 1/2 cup half and half
  • 1/2 cup parmesan cheese
  • salt and pepper
  • creme fraiche and chopped chives for garnish

Preheat oven to 425. Toss broccoli and cauliflower with olive oil, salt, pepper, and chili powder. Place in a single layer on a baking sheet and roast for 30-40 minutes or until vegetables are browned and cooked through.

In a large pot, saute onion in 1 tsp. olive oil until translucent. Add in garlic, red pepper flakes, bay leaf, and thyme. Cook for a minute and then add in roasted broccoli, cauliflower, and stock. Bring to a boil until vegetables are soft. Remove bay leaf and remove from heat. Puree in a blender or with an immersion blender. Return puree to heat and stir in cheese, half and half, and season to taste. If it is too thick, add more stock. Heat through and serve soup with a dollop of creme fraiche and chopped chives.

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Categories appetizer, dinner, food and recipes, lunch, side dish, soup, vegetarian

Highland Park Breakfast Bake…

February 4, 2012 //
0

I absolutely love being in our new hood!!! Although we are sort of fish out of water here, everyone on our block has been so welcoming.  It has been so fun to explore the amazing neighborhood grocery stores. They are filled with fun things like homemade tortillas, chips, fresh salsas, interesting marinated meats in the carnicerias, delicious baked goods in the panaderias, and the produce is so freaking cheap and amazing! I went hog wild last weekend and bought tons of corn and flour tortillas, pastries like flan and tres leches cake, and enough produce for a family of 8 so I needed to use it all up today which is how this recipe came about. It turned out so great and makes enough for around 4-5 people. We def have enough for breakfast tomorrow too. Mike suggested adding chorizo or soyrizo next time which I think is a great idea. I brought a bag of Blue Bottle coffee beans back from San Fran this week (my fave). With the breakfast bake,  French press coffee, the 70 degree sunshine, and being able to spend quality time with Mike and Luna, it has been an amazing morning. So good to be home!

Highland Park Breakfast Bake…

  • 6 large eggs
  • 1 cup half and half (milk will do)
  • 1 tbsp. chili powder
  • 1 tsp. red pepper flakes
  • 1 tsp. cumin
  • 1/4 cup salsa roja
  • 1/4 cup salsa verde
  • 6 corn tortillas, cut into small triangles
  • 1/2 cup cojita cheese
  • 2 tbsp. olive oil
  • 1 onion diced
  • 1 red pepper, diced
  • 1 large poblano pepper, diced
  • 1 jalapeno, seeded and minced
  • kernels from one ear of fresh sweet corn
  • handful cherry tomatoes, halved
  • 1 small bunch of cilantro, chopped
  • 2-3 scallions, chopped
  • sour cream
  • Tapatio, Valentina, or your favorite hot sauce
  • salt and pepper

Preheat oven to 375. Prepare a large baking dish by spraying wtih a non stick spray. Set aside.

In a large skillet, heat olive oil and saute onions until translucent. Add in peppers and corn and cook until soft seasoning with salt and pepper to taste. Set mixture aside to cool.

In a large bowl, beat eggs with half and half, chili powder, red pepper flakes, cumin, a handful of cilantro, salt and pepper. Mix in cherry tomatoes.

Add in corn tortillas, cheese, salsas, and pepper mixture. Pour mixture into baking dish. Sprinkle top with more cojita.

Bake at 375 for about 30-45 minutes or until set. Turn on broiler and heat under for a few minutes until top is browned. Let cool.

Slice and serve with dollop of sour cream, a dash of your favorite hot sauce, and sprinkle with chopped scallions and cilantro. This could also be great for lunch or even dinner!

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Categories breakfast, cheese, eggs, food and recipes, vegetarian
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