Frittatas are one of the most deceptive weapons I have in my culinary arsenal. They look super fancy and never fail to impress, but no one needs to know that they can be easily made from almost anything you have in your pantry. A kind of ‘Choose your own adventure” – with eggs! You can take almost any savory flavor combination and frittata-cize it, like the frittata I based on my favorite bagel combination. This morning I decided to riff off of a frittata I used to make when I worked in a pastry shop: an Italian frittata with Italian sausage, sautéed veggies, and double the cheese for double the flavor (Read more… )
Who would’ve guessed that a pandemic could inspire so much creativity in the kitchen? Every Saturday, I send The Boy off to work in the emergency room with a treat for the staff. I want to make them something to thank them for all their hard work, but sometimes I just can’t think of what to make. Other times, I just really don’t want to enter the chaos that is my local Mega Market. Luckily, a lack of creative drive and no desire to mask up and venture the Mega Market aisles can sometimes pay off. This was definitely one of those times! My Peanut Butter Rice Krispie Cookie is what some might call a “kitchen sink” cookie: I took what was left at the bottom of a box of Rice Krispies, the last of The Boy’s peanut butter stash (don’t worry hon, it has since been replenished), and half a bag of chocolate chips to make an amazing, crave-worthy cookie. This cookie is so good that The Boy “complained” they everyone at work is bugging him for the recipe. (Hot tip: The Boy is the last person I’d ask for a recipe. That’s why I’m here.) (Read more…)
I grew up in San Antonio, Texas and lived for many years in San Diego and I never once came across the common Mexican breakfast of chilaquiles. How did that (not) happen? The first time I had ever even heard of the dish was when I was watching The Best Thing I Ever Ate on Cooking Channel. Marcella Vallodolid described chilaquiles she ate at Talavera Azul in Chula Vista, Ca (a town where where I once lived) and I was obsessed. Tortilla chips for breakfast? Tortilla chips bathed in a zingy tomatillo salsa with chicken and cheese? Tortilla chips FOR BREAKFAST?! So obsessed was I, that most of a vacation that The Boy and I recently took to San Diego centered around going to the same restaurant and eating the same chilaquiles as Marcella. True story.
Today, The Boy and I are 2,807 miles away from the Chicken Chilaquiles Verdes of our (my) dreams and I have no choice but to recreate them. The recipe is easier than you’d think and can be on the table in 60 minutes, start to finish. Let’s do this! (Read more… )