Made a batch of granola and also bought some honey from a local source. Made a yogurt parfait and it was a great nutty, honey way to start the day.
See my granola recipe and add honey with honey greek yogurt.
This was adapted by Amanda Hesser from Food 52. It’s summer in a bowl with bright yellow colors, fresh herbs and balanced with crispy bacon bits. Light dish that would make a nice light lunch or dinner.
5 strips of thick cut bacon (dusted with salt, pepper, brown sugar and cayenne)
2 ears of corn
½ yellow onion
2 cups of bow tie pasta (Farfalle)
2 cloves of minced garlic
3 yellow squash
Kosher Salt, Black Pepper and Red Pepper Flakes (to your taste)
1. Roast your bacon for 50 mins at 275 degrees until done to your liking. We like it crispy so pushed it to 1hrs. If you use thinly cut bacon be extra careful and reduce the cook time. Save 1tbs of the melted bacon fat.
2. Cook your pasta according to the directions on the box. Save 1 cup of pasta water when draining just in case you need to thin out the pasta.
3. Amanda had specific directions on the squash so I followed her steps exactly. Shred your squash on a box grater and then take it and put it in a bowl with 1½ tps of Kosher salt. Let that sit for 10-30mins. What we are trying to do here is remove the moisture.
4. I took a large skillet on medium and put my corn in it to heat it up and lightly brown it. Remove it and start putting together your pasta by adding the bacon fat to the skillet. Cook your chopped onion in until translucent and soft. Then add your minced garlic for a couple of minutes. I added a few slices of squash along with the shredded squash. While adding the squash squeeze out the moisture with each handful added. Now cut your corn kernels and add them to the skillet. Cook everything for several minutes.
5. Finally, turn off the heat and add your pasta. Stir until well combined and then shred parmesan on top of the pasta and incorporate with some crushed red pepper flakes and crumbled bacon. If it is dry you can add a splash of pasta water to loosen it up or even more bacon fat Serve in a bowl and top with fresh basil, a few bacon crumbles and additional parmesan cheese.
Ham BLT on Rye
Jill rang me on her way home from running errands and asked if she could pick us up something for lunch. We had some stuff on hand that was close to expiring (tomatoes, ham, bacon from the morning, and rye bread) so I whipped up this sandwich. Super easy and likely not post worthy but I gotta stay fresh and current. You could throw a fried egg on it and call it breakfast.
Coarse grained mustard
Touch of horseradish
Roasted pepper bacon
Plum tomatoes (sliced and put in paper towel)
It’s a sandwich people. Heat a pan on medium with olive oil. One side mayo, one side mustard/horseradish. Using a peeler scrape your block cheddar cheese and put it as much as you want on both sides. Add crisp bacon, sliced tomatoes (patted with paper towel to suck up some of the seed)s, and ham. Cook on both sides until cheese melts or bread toasted to your satisfaction.
I hesitated from adding this one because of the ease of the recipe. Nothing big about scrambled eggs but then I thought about my journey with scrambling eggs and decided to add it give you my best practices on scrambling eggs. When I was a rookie, I would take my eggs in a mixing bowl and whisk them violently with some milk and put them into a medium heated skillet. Once they hit the pan you were hear a sizzle and in one minute you would have a dried out scramble.
I’ve flirted with adding water, milk, cream, sour cream etc.. To make a velvety scrambled egg, you take a pat of butter in a skillet on low to medium low heat. When the egg hits the pan it shouldn’t go from clear to white right away. Low and slow. Also I no longer whisk my eggs but crack them right into the pan (see image below). I slowly stir and break up the yolks. Add salt and pepper and you are good to go. You can add a touch of water, milk, cream, sour cream if you want but isn’t necessary. I did add some sour cream today because I was going the breakfast taco route.
2 tbs diced green chilies
1 tbs of sour cream
Mont Jack/ Cheddar Cheese
Dice and and cut all veggies and set aside.
Two skillets one for heating up tortillas and the other for cooking the eggs.
1. For Egg skillet put it low to medium low heat, pat a butter and the Hatch green chilies.
Add your eggs to the pan and slowly stir. If it makes a sizzle or turns white too fast you have your fire too hot. You want them going from clear to white slowly. I added sour cream, Kosher salt and cracked pepper with a dash of “Slap Ya Mama” or cayenne.
2. While you are slowly cooking your eggs, multitask and heat up your corn tortillas in a non-stick skillet on medium heat. You can use a touch of olive oil and let them heat up until soft.
3. Everything should come together at the same time so you can serve hot and top them with your herbs, tomatoes and cheese.
This recipe was adapted from Bon Appetit’s July issue featuring Moroccan grilling.
Harissa is a Moroccan red pepper paste. It paired it well with the Moroccan Chicken Skewers.
I bumped up the lemon juice and added a few more spices. Really nice addition with the Harissa’s tang and heat. Worked great with the Moroccan Chicken and garlic sauce. It was a great balance of savory, creamy garlic and twang of the hummus.
1 can of chickpeas (15 oz)
½ cup of tahini
4 tbs of fresh lemon juice
1 ½ tbs harrisa paste
1 tsp agave syrup
1 clove roasted garlic
Pinch of sumac
Pinch of cayenne
Pinch of cumin
Kosher salt to taste
1. Roast your garlic or cook it with olive oil to mellow it out a little bit.
2. Combine everything in a food processor and pulse until smooth. Salt to taste.
3. Top with olive oil, crushed red pepper and enjoy with Naan bread, pita chips vegetables.
Due to traveling last week, I picked up a summer cold. I was craving chicken but didn’t want chicken soup. I decided to roast up a chicken because they always end up juicy and perfect. Something about roasting is magical.
1 Whole chicken
1 Beer (Shiner Bock)
2 tbs Tabasco or Pepper Sauce
½ cup Italian Dressing (for mopping)
1/4 cup Kosher Salt
1 tbs Black pepper
1 tbs Fresh thyme
1 tps Sage
2 tbs Butter
6 cups Chicken Stock
1. Remove the spine and giblets from the chicken and use them to create fresh chicken stock. (water, chicken, salt, and if you have onions, carrots, celery add them to pot, bring to boil and simmer to reduce to concentrate the flavor.
2. Take your split chicken and in a large container or ziplock add everything but the butter and brine for at least 24 hrs.
3. Put the chicken in a baking dish, rub butter under the skin and salt & pepper. .
4. Roast at 400 degrees with mopping of Italian dressing to keep it moist. (every 15mins) when juices run clear or the thickest part tops 165 degrees.
Breakfast sometimes requires the easiest thing possible given the time constraints of the day. Going fast is where I tend to get into trouble and turn to cereals, bagels, muffins, or even drive thrus. Home made granola is super easy to make and while it does contain oats and sugar, it’s a better bad option for breakfast or even a snack. Enjoy it plain, with milk or yogurt. This recipe is what I call a “base” recipe that can be built upon with your favorites (coconut, seeds, chia, raisins, peanut butter, curry, chili powder etc)
3 cups of thick rolled oats
1/2 cup of chopped dried apricots (optional)
1/2 cup of dried cranberries
1/4 cup of brown sugar (more or less based upon preference)
1/4 cup of vegetable / coconut oil (anything flavorless)
1 cup almonds
1 cup cashews
1-2 tsp of Kosher Salt
you ready? mix everything in a bowl except for the fruit.
Even it out on a baking pan and put it into a 250 degree oven.
Stir/mix up every 15mins or so until about 1.15hrs.
Remove and let cool and add your dried fruit