smoky spinach and mushroom breakfast hash

I am the worst planner.

My husband's birthday was on Tuesday and I spent the last couple weeks planning on planning something really awesome for him. As it got closer to the date and I realized that I hadn't actually planned something but had only kept turning it over in my head, I vowed to get my act together. Then suddenly it was Sunday and I.had.nothing. I did have a really busy and stressful work week, so I could use that as an excuse, but not really, because there are people (my husband is one of them) who can plan amazing events and parties in the middle of their incredibly busy schedules. 

I doubled my research efforts and finally planned a mini getaway (mini like one night). I made the calls. I committed. One of my biggest problems with planning is my fear of committing to something because I think there might be something better out there that I'm missing. It's really weird.

Anyway, it all worked out. Fun was had by all. I'm glad I finally committed.

So why am I telling you all this?  It started because I was thinking about how out of it I must be to sit my butt down on exactly the wet part of the couch that I had just cleaned (oh, because I spilled my grapefruit cup on it) and then take a good 10 minutes to wonder why my pants are wet. It got me wondering how I got to be so mentally absent today. And I'm going to chalk it up to a combination of the work stress of last week and the planning stress that put me out of my comfort zone.

And while I say it put me out of my comfort zone, I'm really not complaining. I'd do it again in a second because it's totally worth it. It helps me grow and learn and be better. It makes loved ones happy. Nothing beats that.

Now. Speaking of loved ones being happy, I need to tell you about this breakfast hash. Few breakfasts make my husband happier. He says this should go on the menu if I were ever to open a café, and that makes me happy because it's possibly the highest compliment he gives.

This stuff has it all. Sweet crunch from the corn, deep earthy flavor from the mushrooms (and I don't even really like mushrooms, usually), saltiness and smokiness from the bacon and seasoning, spiciness from the jalapenos...it doesn't get much better.

Smoky Spinach and Mushroom Breakfast Hash
Serves 2

2-3 pieces of bacon, depending on its size
1 medium-large yukon gold potato, diced into small squares
1/4 cup onion, chopped
1 T. jalapeno, chopped
3 mushrooms, sliced
1/3 cup corn
2 cups spinach
South African Smoke seasoning blend or other spicy/smoky seasoning of your choice (I got the South African smoke from Trader Joes, it's just paprika flakes, sea salt, garlic and basil)
Kosher salt and fresh ground black pepper
2 eggs, cooked to preference

Cook bacon in skillet. Remove and drain on paper towels.
Add potatoes to skillet with some seasoning and some pepper. Cook for about 3-5 minutes on medium heat until starting to brown. Add onions and some salt. Cook for about a minute. Add jalapenos. Cook all for about 5 minutes.
(Meanwhile, start heating a separate pan for your eggs.)
Add mushrooms and more seasoning and cook and stir another minute or two.
(At this time, you may want to start cooking your eggs in that preheated pan.)
Add corn and a pat of butter or swirl of olive oil if your mixture is looking dry. Cook and stir for another 2-3 minutes if you're using frozen corn, or just a minute for fresh or canned corn. Add spinach and bacon. Toss a few times and remove from heat.

Spoon into bowls and top with eggs.

And now my skin is kind of burning from the chemicals in that couch cleaner. Just trying to keep you updated.

fig, pear and arugula grilled goat cheese flatbread pizza

Hey there.

I just wanted to drop in and let you know that I made possibly THE BEST PIZZA EVER the other night.

Remember this pizza?

Well, I just added some stuff to take it to the HNL. (hole.nutha.level.) Watch the video you should watch it.

This was so good that when I tasted it before bringing it in to present to hubby, I stood there by the sink and, like a true closet eater, finished the whole piece in pure bliss. 

Fig, Pear and Arugula Grilled Goat Cheese Flatbread Pizza

1 Recipe for Fig and Goat Cheese Pizza, minus the basil

1 Pear

About a half of a sweet onion, sliced

Brown sugar

Arugula

Prepare the pizza according to instructions. Here's what you'll do differently:

-Caramelize the onion: Heat a skillet to medium high, then add a pat of butter. Add sliced onions and a couple teaspoons of brown sugar, and a sprinkle of salt. Saute, stirring occasionally, until onions are soft and brown. 

-Add the pear to the pizza when you add the figs. 

-When the bottom of the pizza has finished cooking (after you've added the figs, pears, bacon and goat cheese), turn off the grill. Add the arugula on top (as much as you want), then the caramelized onions. Drizzle with the balsamic vinegar.

fig and goat cheese grilled flatbread pizza

No beating around the bush today. 

No fun stories. No hilarious jokes. No charming anecdotes.

Just pizza. 

Just delicious, sweet, salty, tangy pizza. 

Just chewy, crispy (yes, both at once), ridiculous flatbread pizza.

Fig and Goat Cheese Grilled Flatbread Pizza

(Adapted from Former Chef)

1 ball of pizza dough (you can use pre-made or make your own. I used the recipe from here, I just prepared the dough without baking it)

4-5 ripe figs, sliced 1/4 thick, skin on

2-3 oz goat cheese, crumbled

2 slices of bacon, cooked and chopped

4-5 leaves of fresh basil, chopped

1 tsp extra virgin olive oil plus more for the grill

Balsamic Vinegar

Kosher salt and fresh ground black pepper, to taste

Prepare the dough. Spread or roll it very thin, but even. Try not to get areas which are too thin because these will form holes and burn easily. 

When the dough is ready, start the grill and get it very hot. If your grill has a temperature gauge, let it get to about 400 degrees.

Prep all the toppings. 

Spray or brush the surface of the dough with some of the olive oil and sprinkle with salt and pepper, if desired. Place that side down on the hot grill. Cook until the dough begins to firm up on the bottom and gets a nice brown color. Brush the uncooked side of the dough with olive oil and flip over.

Add the figs, goat cheese and bacon to the top of the grilled flat bread and shut the lid of the grill for about two minutes so the toppings can get warm and the bottom of the bread can finish cooking.

When the bottom is well toasted, remove the flatbread to a platter or cutting board and sprinkle it with chopped basil and drizzle with balsamic vinegar.

Tip: If using an outdoor grill, rub the surface of the grill with a rolled kitchen towel (use an old one you can throw away), lightly dipped in oil (be careful, use tongs to do this). This will help keep the dough from sticking. If you are using an indoor grill, it is probably nonstick and you will probably not need to do this.

kale, bacon and caramelized onion pizza

I've never bought kale before.

Gasp.

I feel so slow on the uptake. Kale seems to be the darling green, making appearances in juices, soups, as chips, everything. It's downright cool. Kale is cool. Or kool? ...Nope, that doesn't work.

Forgive me if I'm behind on my trends (flashback to me in grade school), but I finally got some kale on my hands (from my wonderful farmers market haul) and was determined to do it proper.

So naturally I put it on pizza. It just felt right. 

This pizza was scrumptious. So scrumptious in fact, that when my husband asked me how I prepared the kale I didn't answer him for a good two or three bites. It was that particular kind of scrumptious where we made satisfied grunts or sound effects after almost every bite.

The sweetness of the onions acts as a perfect balance for saltiness of the bacon and the earthiness of the kale. 

And goat cheese is always a win. 

Kale, Bacon and Caramelized Onion Pizza

 Unbaked pizza dough of your choice (I made the same flatbread crust I used in this recipe. So good.)

4 pieces of bacon

1/2 medium-large sweet onion, sliced into approx. 2-inch slices

1 clove garlic, minced

3-4 cups of loose kale, torn or cut into bite-size pieces (approx 6-8 stems)

1/2 cup fresh grated parmesan or other similar cheese (I used parrano dutch cheese)

3 oz. fresh chevre

2 T. Olive oil

2 tsp. Honey

1 T. brown sugar

Salt and Pepper

Smoked paprika, optional

Crust:

Prepare crust and roll or stretch it out onto a greased sheet pan or pizza pan. Preheat oven to 400.

Toppings:

Fry bacon in a large skillet. Remove and drain on paper towels.  In the same skillet, add the onion, garlic, and brown sugar to the bacon grease over medium-high heat. Sprinkle with salt and pepper. Sauté, tossing occasionally, until caramelized and golden, about 5 minutes. Meanwhile, chop the bacon. Add the kale to the caramelized onion mixture and give it a few tosses to coat it. Add the bacon and continue to toss the mixture until the kale turns a beautiful bright green and is just slightly wilted, about 1 minute.

Mix together olive oil and honey in small dish and brush onto crust. Add kale/onion/bacon mixture to crust and spread evenly. Sprinkle with salt, pepper and a little smoked paprika (if using). Sprinkle with parmesan or whatever cheese you chose. Crumble chevre on top, distributing evenly.

Bake at 400 for about 15 minutes or until the crust is golden and the kale has started to brown on the edges and the cheese is melty.

 

Kale success! 

sunday brunch

Nothing beats a good late Sunday brunch.

Especially if that brunch was spontaneously composed by using up a random assortment of ingredients that were already in your fridge. 

I felt so resourceful. 

I've gotta say, I never really thought much about making quiches. When it comes to using the ever-versatile egg for breakfast, my first instincts are the obvious: scramble it, omelet it, or put it on a piece of toast. 

But this quiche was so easy. And SO good. I may be quiche-ing it more often in the future. Visions of quiches are already dancing in my head.

Asparagus, Bacon and Parmesan Quiche

4 eggs

2-3 T. heavy cream

1/4 cup onion (I used sweet)

1 cup freshly grated parmesan cheese

5 stalks of asparagus, snapped and blanched, then chopped

5 pieces of bacon, fried and chopped

Salt and Pepper

Preheat oven to 350. Grease a glass pie pan, or whatever you'd like to make your quiche in.

Whisk eggs and cream together.

Add remaining ingredients.

Bake for 20-25 minutes, or until just golden brown.

Next up, the sweet part.  I always need a sweet part in my breakfast.
I can do sweet + savory breakfasts, or solely sweet breakfasts, but I can't do solely savory breakfasts.
Weird.

These breakfast cakes don't need much of an introduction. 

They're sweet, tart, delicious, messy, perfect.
 

Raspberry breakfast cakes with orange glaze

(Recipe adapted from here)

Serves 2

 1/4 cup butter

1/4 cup white sugar

2 T. brown sugar

1 egg

1 teaspoon vanilla extract

1/3 cup Greek yogurt (or sour cream)

1/3 cup whole wheat pastry flour

1/4 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/2 cup fresh raspberries, tossed in flour

Preheat oven to 350.

Cream butter and sugars together until light and fluffy. Add egg and mix until well combined. Add in vanilla and yogurt and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Fold in raspberries.

Spray 2 ramekins with non-stick spray and pour batter into them equally. Bake for 30-35 minutes or until inserted toothpick comes out clean.

  Orange Glaze

1/2 cup of powdered sugar

3/4 teaspoons vanilla extract

1 1/2 tablespoons cup heavy cream

1 tablespoon milk

1/2-1 tsp grated orange zest, depending on taste

1/2-1 T. fresh squeezed orange juice, depending on taste
(I used blood oranges for this batch, but I'm sure any orange will work juuust perfectly)

Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter. Add milk and stir until smooth. Add zest and orange juice, and stir until smooth. Add more milk or orange juice until desired consistency is reached.

  

Nothing beats a good nap after a good late Sunday brunch.