I first came across this recipe in June this year. It immediately reminded me of being in a country farmhouse somewhere out west. Crunchy rustic bread with a slight hint of garlic, sweet, bright red tomatoes, and country farm eggs with deep golden yolks. Well, the closest to country farmhouse I could get to was the Alps! Needless to say, I couldn’t wait to make this breakfast dish during our stay in Austria over the summer. It takes a little more effort than simply frying some eggs and toasting bread, but boy is it worth it! The charred tomatoes and garlic add so much flavor to the dish that you won’t ever want to have your eggs any other way! Continue reading
I somehow believed that muffins were extremely difficult to make. Hence, I never even attempted to make them in the past. This all changed after I watched an episode of the Barefoot Contessa. Ina Garten is one of my favorite chefs on the Food Network and her recipes have never let me down. She made these muffins look so easy to prepare, I had to make them the next day! In less than 40 minutes, I had delicious, warm muffins to enjoy with my cup of coffee. They were so moist on the inside, but had a nice sugary crunch on the outside. This is due to mixing in the sugar at the very last moment.
I made two tweaks to Ina’s recipe: I added whole wheat flour and vanilla extract. If you don’t have whole wheat flour or prefer not to use it, simply use all-purpose flour instead. This recipe is great to use for a muffin “base” as well. Just follow the recipe to make the batter and use other kinds of fruit instead. You could make blueberry, apple, banana nut or even chocolate chip muffins. The possibilities are endless! Continue reading
Michael and I recently went to St. Martin for a beach getaway. Although we rarely buy souvenirs on any of our trips, we simply couldn’t resist getting a bottle of the island’s coconut rum! I don’t usually drink rum (or any kind of liquor for that matter), but we were given a free shot at every restaurant we dined at. We had every flavor ranging from vanilla rum to banana rum. Our favorite, however, was the coconut rum! So, we naturally bought a big bottle to take back with us ;).
The bottle of rum was staring me in the face the morning after we returned to NYC. I kept thinking of different ways to incorporate the rum in my cooking. As I opened the refrigerator door and saw a bag of stale bread, it hit me – coconut rum french toast! I was so excited to make breakfast that morning, but even more excited to eat it :). Continue reading
You know that autumn is officially here when stores begin to advertise pumpkin lattes and pumpkin donuts. I was inspired to make these fluffy pumpkin pancakes last week at Trader Joe’s. While standing in the ridiculously long line, I saw their canned organic pumpkin puree. I usually buy this in November to make pumpkin pie, but decided to pick up a can earlier this year since the weather in NYC is already very autumnesque.
I came across this quick and easy pumpkin pancake recipe years ago in a Martha Stewart Living magazine. Although I made a few tweaks to the spices, I kept everything else the same. These pancakes are simply divine! They are so fluffy and rich in flavors. The pumpkin puree adds a fluffy creaminess to the pancakes without adding tons of calories. Be sure to try this recipe for your next autumn brunch! Continue reading
Looking for a different way to make your eggs this weekend? Try out my quick and easy recipe to make roasted tomatillo sauce to kick up the flavors in your eggs! I had about a pound of fresh tomatillos sitting in my refrigerator last weekend and was trying to think of a creative way to use them. (This was the last of the veggies I received from Peggy’s CSA!) Then I started looking at other ingredients I had in my kitchen and realized I could make a tomatillo sauce.
This is such a versatile sauce because you could add it to eggs, meat, tacos, enchiladas, etc. I portioned my recipe to make a little more sauce so I could use it with another dish, chicken enchiladas! But you could halve the recipe if you just want to use it for one dish, or even make a larger batch to freeze. You’ll also notice that my sauce is slightly more red than green. That’s because I added A LOT of chipotle chili in adobo :). Since Michael and I love spicy food, I added about one tablespoon of these bad boys. If you prefer your food on the mild side, simply reduce the amount or omit completely. You could also use fresh jalapeno peppers instead.
I made an omelet to serve with my tomatillo sauce because I had leftover shredded cheese and spinach that I wanted to use up. You could throw in any other leftover veggies you have in the fridge, such as mushrooms, peppers, onions, tomatoes, etc. Or, you could also make scrambled eggs instead. It’s up to you! Continue reading