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Avocado Tomatillo Salsa – A Simple Green Sauce for Summer

This spectacularly simple green sauce may be the perfect
summer condiment. It requires no cooking, only takes minutes, looks gorgeous,
and tastes amazing with anything grilled, and most things not. 

It’s also great for
treating a bad sunburn. That’s right, just serve this and chips along with
three or four margaritas, and the victim will feel significantly better in no
time.


I will admit this is a sauce I take for granted. I’m
lucky enough to live near San Francisco’s Mission District, and there are
hundreds of taquerias and restaurants, all of which feature some type of fresh,
green salsa. Each place uses a slightly unique combination of ingredients, but
I’ve never had one I didn’t enjoy. 

Not all contain avocado, but I really like the addition
since it adds a wonderful richness, and the extra fat helps carry the other
flavors around. As you’ll see next week, this was delicious on some pork tacos,
but there are so many other amazing options. Try it on scrambled eggs, use it
as a relish for sausage, or as a dip for fried-anything.  I really hope you give this a try soon.
Enjoy!


Ingredients for about 1 1/4 cups:
1 generous cup sliced tomatillos (about 6 oz by weight)
*Note: if you can’t find fresh, you can use canned
tomatillos in a pinch
1 tbsp minced Serrano pepper, or to taste
1 large ripe avocado
1/4 cup packed cilantro leaves
1/2 lime, juiced
salt to taste

Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta

Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta

by Pam on February 17, 2013

Since my husband was working so hard at installing our new dishwasher, I decided to make him a special lunch. I grabbed some crescent rolls out of the fridge along with some eggs, roasted bell pepper, spinach, and feta cheese. I made some scrambled eggs with a bit of dill then tossed in the spinach and roasted pepper right when the eggs were done. I layered the eggs onto the rolled out crescent roll dough and topped them with feta cheese. I braided the dough and baked it until golden brown. My husband was thrilled because he loves breakfast braids and he thought the flavor combination was excellent.

Remove the crescent roll dough from the container and roll into a ball.  Let it sit for 15 minutes so the dough is easier to use.  Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.

Heat a skillet over medium heat and coat it with cooking spray. Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and dill, to taste.  Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep them from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set.  Don’t overcook – they will finish cooking in the oven. Add the chopped roasted red pepper and spinach then stir gently to mix the ingredients.

Roll the dough out on top of the silpat mat into a rectangle.  Add the scrambled eggs down the center of the dough then top with feta cheese. Cut even slits on both sides of the filling with a pizza cutter.

Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.

Place into the oven and bake for 13-15 minutes, or until golden brown. Remove from the oven and let it rest for 1-2 two minutes before slicing and serving.  Enjoy.



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Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta




Prep Time: 10 min.

Cook Time: 15-17 min.

Total Time: 25-27 min.



Ingredients:

1 container of reduced fat crescent roll dough, rolled into a ball
Cooking spray
5 eggs
1 tbsp milk
Sea salt and freshly cracked pepper, to taste
Dill, to taste
2 tbsp roasted bell pepper
2 tbsp baby spinach, chopped
Feta Cheese, to taste

Directions:

Remove the crescent roll dough from the container and roll into a ball. Let it sit for 15 minutes so the dough is easier to use. Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.

Heat a skillet over medium heat and coat it with cooking spray. Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and dill, to taste. Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep them from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set. Don’t overcook – they will finish cooking in the oven. Add the chopped roasted red pepper and spinach then stir gently to mix the ingredients.

Roll the dough out on top of the silpat mat into a rectangle. Add the scrambled eggs down the center of the dough then top with feta cheese.

Cut even slits on both sides of the filling with a pizza cutter. Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.

Place into the oven and bake for 13-15 minutes, or until golden brown. Remove from the oven and let it rest for 1-2 two minutes before slicing and serving. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Scrambled Eggs and Roasted Asparagus on Toasted Sourdough

Scrambled Eggs and Roasted Asparagus on Toasted Sourdough

by Pam on April 21, 2014

I wanted a healthy and light lunch so I went to see what was in the refrigerator. I found fresh eggs, asparagus, and a little leftover sourdough. I toasted the sourdough then layered it with fluffy scrambled eggs and roasted asparagus. Simple. Healthy. Filling. Delicious. I may have this again tomorrow.

Heat the oven to 400 degrees. Line a baking sheet with tin foil then spray it with cooking spray. Place the asparagus on the baking sheet & drizzle with a touch of olive oil then season with the crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Add the sour dough to the baking sheet then place into the oven. Roast for 5 minutes then take the toast out of the oven; butter the sourdough. Stir the asparagus and continue to cook for 2-3 minutes or until fork tender. Remove from the oven and set aside.

While the bread & asparagus are roasting, heat the cooking spray in a skillet over medium heat. Whisk the eggs together with the milk, sea salt, and freshly cracked pepper, to taste. Pour in the egg mixture. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are cooked to your liking.

Place the sourdough on a serving plate then add the scrambled eggs on top followed by the roasted asparagus spears. Serve immediately.  Enjoy.

 



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Scrambled Eggs and Roasted Asparagus on Toasted Sourdough




Yield: 1

Total Time: 10 min.



Ingredients:

1 tsp olive oil
4-5 asparagus spears, wooden ends removed
Crushed red pepper flakes, to taste
Sea salt and freshly cracked pepper, to taste
1 slice of sourdough bread
2 eggs
1 tbsp milk

Directions:

Heat the oven to 400 degrees. Line a baking sheet with tin foil then spray it with cooking spray. Place the asparagus on the baking sheet & drizzle with a touch of olive oil then season with the crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Add the sour dough to the baking sheet then place into the oven. Roast for 5 minutes then take the toast out of the oven; butter the sourdough. Stir the asparagus and continue to cook for 2-3 minutes or until fork tender. Remove from the oven and set aside.

While the bread & asparagus are roasting, heat the cooking spray in a skillet over medium heat. Whisk the eggs together with the milk, sea salt, and freshly cracked pepper, to taste. Pour in the egg mixture. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are cooked to your liking.

Place the sourdough on a serving plate then add the scrambled eggs on top followed by the roasted asparagus spears. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)