Chorizo Brussel Sprout Hash

chorizo_brussels_sprout_hash

I’ve been on a runny egg kick the last couple of weeks.  Any chance I get to cook I want to make sure I can have a runny egg with it, whether it be poached, sunnyside up, or a good ol’ fried egg!  And not just an egg with toast and bacon; I want a flavorful meal and my runny egg to add a little velvety sauce on top.  And that’s why I decided to make a hash!!!  Yes, I went there!

Ingredients
3/4 lb. chorizo, diced
1 medium yellow onion, chopped
4 red potatoes, diced
3/4 lb. brussel sprouts, shaved
2 tbs. olive oil
salt
pepper

Directions
On medium high heat, heat up the olive oil in a cast iron skillet.  When the skillet is hot, brown the chorizo.  When the chorizo is browned, take the chorizo out and set aside.  Keep the oil/fat in the skillet.

Next, add the potatoes and stir occasionally.  If you stir prematurely the potatoes will stick to the bottom because the potatoes will not brown/caramelize.  This takes a long time, anywhere between 15 minutes to 30 minutes depending on how big your potatoes are cut.  When your potatoes have browned, add the onions and brussel sprouts and stir.  Add salt and pepper to taste.  Take off the heat when the onions are translucent and the brussel sprouts have wilted a little bit. Then add your chorizo and juices.  Mix well and then serve a fried egg on top!

Cook’s Note
I find that the chorizo I buy is spicy enough for my family, especially since I cook everything in one pan and  some of the chorizo spices get incorporated into the potatoes.  If you don’t find it spicy enough, definitely add cayenne or even hot sauce.

I would not recommend this to babies or even toddlers.  My 3 year old finds the chorizo too spicy.  You can switch out the chorizo with bacon instead if you want to make it more toddler friendly.  Or you can just get rid of the meat and make it a brussel sprout hash to make it a friendlier baby led weaning recipe.

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Herbed Baked Eggs

baked_eggs

So for my brother’s birthday I made this quick, but luxurious and simple brunch/breakfast for him.  If you want to make someone feel special, but don’t really have the time to do it, I highly recommend this recipe.  This is adapted from Ina Garten (via Chrissy Teigan), so again it will be Y-U-M-M-Y!

Ingredients
1/2 tsp. minced garlic
1/2 tsp. minced fresh thyme
1/2 tsp. minced fresh rosemary
2 tbs. grated parmesan
8 large eggs
4 tbs. heavy cream
2 tbs. unsalted butter
salt and pepper to taste

Directions
Set the oven rack 6 inches from the broiler and preheat the oven on broil for 5 minutes.

Combine garlic, thyme, rosemary, and parmesan in a bowl and set aside.  Set out 4 cups/small bowls, and crack two eggs in each bowl, being careful not to break the yolk (otherwise you’ll have baked scrambled eggs).  Add salt and pepper to eggs.

Take 4 individual serving sized baking dishes and place on a cookie sheet (make sure the dish is broiler safe!!!).  Put a tablespoon of cream and 1/2 tablespoon of butter into each baking dish.  Place under the broiler for 3 minutes, or until the cream and butter are hot and bubbly.  Take out of the oven, add the 2 eggs, and sprinkle the herb mixture on top.  Place back under the broiler for 5 to 6 minutes, until the egg whites are almost cooked.  Take out of the oven and let the eggs set for a minute before serving with buttered toast.

Cook’s Notes
So the original recipe calls for 3 eggs, but my gratin dishes were definitely too small for 3 eggs.  If you have dishes that are a bit bigger, definitely go for 3 eggs.  I thought 2 eggs was more than enough for us and it also meant the eggs were creamier and herby.

The recipe also calls for fresh parsley.  We didn’t have fresh parsley in the house, so I omitted it from this recipe.  However, if we did have parsley I think I would have added it after the eggs were cooked in the broiler.  It was fine without the parsley too.  If you don’t have fresh herbs, you can use dried herbs but definitely use a 1/3 of what the recipe calls for since dried herbs are more potent.

This recipe is also for 4 people.  My brother and I like our eggs a little runny, so I pulled out two dishes at around 6 minutes.  If you like your yolks more firm, keep the eggs under the broiler for a few more minutes.  As long as your eggs are 6 inches away from the broiler, I find that it won’t completely burn if you choose to have a firmer egg.  But remember that when you pull the eggs out, it’s still cooking a bit when it sets up.

Huevos Rancheros

huevos_rancheros

So this is a breakfast I make if I’m not feeling lazy.  I also use some shortcuts to speed up the process since everyone seems to be hangry in the morning.  But it is pretty delicious to have first thing on a rainy Saturday morning, like today.

Ingredients
4-5 tortillas
Canola spray
Refried black beans (like this)
Bacon
1 tbs. canola oil
1/2 cup chopped onions
15 oz. can diced tomatoes
6 oz. can diced green chiles (optional)
1 tsp. chili powder (optional)
4-5 eggs
4-5 tbs. butter
Mexican blend cheese

Directions
In a medium skillet, heat up canola oil.  Saute onions until they become translucent. Then add the tomatoes (with the juice) and the chiles.  Stir in the chili powder and simmer for 10-15 minutes.

In a pan over medium high heat, I spray with canola spray and warm each tortilla individually.  About 2-3 minutes on each side.

I then take another pan on medium high heat and fry my eggs. I use a tablespoon of butter for each fried egg.

I then microwave my bacon and the refried black beans (separately of course).

I then plate my tortilla. Lather on a healthy portion of the black beans. Place my eggs on top. Then add a heaping spoonful or two of the tomato. And then I top it with some cheese and the bacon. So so so yummy!

Cook’s Notes:
I know you are probably rolling your eyes about microwavable bacon and refried black beans.  It makes expediting breakfast in a timely matter so much faster when you have a hangry husband and toddler.  If you have the time, go for it and make things from scratch.  I would probably bake the bacon in the oven before I started the tomatoes. But this meal can seriously be made in 30 minutes the way I do it.

While my son has been eating this meal since he was 18ish months old, I wouldn’t call this a baby led weaning recipe per se.  You can definitely give each component to your baby. The only reason why we didn’t do this as a baby led weaning recipe is because we put chiles and chili powder in the tomatoes, which sometimes can be a bit spicy for my now 3 year old.  You can obviously eliminate them if you do want to make this a recipe fit for you 6+ month old child. However, it just doesn’t taste as good for the adults to add these crucial flavor components afterwards like you can with salt.  I also give my son scrambled eggs instead of fried eggs.

Baked Zucchini Fries

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With summer coming to a close, so does our version of French fries.  These baked zucchini fries make a great side dish or snack (or in the case of my kids, their main course).  Pair it with this homemade avocado ranch dipping sauce, and you’ll have a great snack for watching that football game with your adult pals.

Ingredients
1 large zucchini, cut into fry shape
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup parmesan cheese
cooking spray

Directions
Preheat the oven to 425°F.  Take a cookie sheet, line it with foil, then spray with cooking spray.

Combine the bread crumbs and cheese in a shallow bowl.  Whisk eggs in a separate shallow bowl.

Take the zucchini, dip in the eggs, coat in the bread crumb mixture, and then place on your baking sheet.

Place in the oven for 20 minutes, turning the fries over after 10 minutes.

Cook’s Notes
chef_OllieThis is actually a great recipe to have a toddler help you with.  My son loves to help out in the kitchen, and this is our go to recipe to make his “French fries” (this is what he calls them).  I have him beat the eggs a little.  I place the zucchini in the eggs and then mix it in the bread crumbs.  I then have him fish for the zucchini to place on the baking sheet.  Obviously, you know your child best, so whatever task you feel comfortable with them doing you should have them do.  Just make sure you aren’t too pressed for time since little kids are super super slow, and that you are ok with a mess because little kids just don’t know what clean really means.

eatingThis is also a great baby led weaning recipe.  The fries provide different, great textures–the crunchy coat and the soft middle of the zucchini.  It’s also a great shape for your baby to easily pick up on their own to feed themselves.  They might not be so keen on the dipping sauce, but they will love the fries themselves.

Spinach and Bacon Quiche

quiche

This is a great go to recipe in our home.  When my son was first learning how to eat, this was a major hit with him.  My daughter tried it tonight, and she too loved it (although I was picking out the bacon pieces).  It’s a great dish to sneak in some good spinach.  Most of all, I love how I can make it for dinner and then reheat it for breakfast and lunch.  How can you not enjoy pie dough for all three meals?!?!

Ingredients
Pie dough for a 9″ pie or tart pan
6 oz. bag of baby spinach
1/2 cup chopped shallots
1 minced garlic
1 tbs. olive oil
~5 cooked bacon strips
1 cup milk
1/2 cup heavy cream
3 eggs
1/2 tsp. pepper
A dash of nutmeg
1 cup cheese (cheddar or gruyere)

Directions
Preheat oven to 350°F.

You will need to blind bake your pie crust.  This means slightly baking your pie crust, that way your crust and filling will finish at the same time.  To do this, line your crust with parchment paper (or foil) and fill with pie weights (or dry beans you have lying around).  Pop it in the oven and bake for 20 minutes.  After 20 minutes, remove the weights and poke the dough all over with a fork.  Then pop it back into the oven for another 10 minutes.

While your dough is baking, cook your bacon strips.  You can do a quick short cut and buy microwavable bacon too.  Just make sure your bacon is pretty crispy to give your quiche more texture.  I feel like soggy bacon gives you a more ham-type texture.  When your bacon is done, finely chop and set aside.

In a saute pan over medium heat, add the olive oil.  Saute your shallots until they become translucent.  Add half of the baby spinach and cover it for 2-3 minutes to allow the spinach to wilt down.  Then add the rest of the spinach and cover again for 2-3 minutes.  Add the garlic and mix for another minute or two, then place mixture in a bowl and set aside.

In a bowl, thoroughly mix the milk, heavy cream, eggs, pepper, and nutmeg.  Set custard aside.

When your pie crust is done blind baking, add the spinach mixture and evenly spread.  Then add the bacon and cheese.  Slowly add your custard mixture making sure things don’t overflow.  Place in the oven for 30-40 minutes (your quiche should be firm, but jiggle a bit).  Allow your quiche to cool for 10 minutes and serve.

quiche2You can omit the bacon if your baby isn’t ready to eat it (which I would do with Sammy).  I also didn’t add any salt because I feel like you get enough saltiness from the bacon.  So if you omit the bacon, you may want to add salt (unless you are baby led weaning, in which case you are probably becoming very familiar with your salt shaker by now).  Like I said earlier, such a great go to dish!