Posts in "Breakfast"
Bacon, Spring Greens and Manchego Frittata
You guys, I’m really excited.

Sure, I have a lot to be excited about. My good friends are getting married this weekend. Josh, my youngest brother is graduating from UCLA on Thursday. But the thing that I am most excited about is the fact that I don’t have to get on an airplane for at least six weeks.

As much as I love to travel, I do not love to fly. When I was a kid, I loved when there was turbulance and the excitement of airplane snacks and sodas.

But now, now I dread everything from the lines, to the slightest bump in the air, to the boredom.

Seriously, there is nothing worse than finishing all your reading materials on the plane and having no entertainment system. Especially when you still have hours to go.

For six weeks, I get to be on solid ground. I plan on spending most of those six weeks in and around the kitchen.

I started out with something I miss a lot when I’m on the road. Breakfast,  for dinner. I like to mix it up.

You will need…

3 slices thick cut bacon, diced


1 tablespoons olive oil
1 large shallot, thinly sliced


1 hot red chile (spice level of your choice), seeded and finely chopped


1 tablespoon yellow mustard seeds


1 pound young spring greens (dandelion greens, kale, spinach mustard greens), sliced into ribbons



1 tablespoon white wine vinegar


8 large eggs, beaten
¾ cup Manchego cheese, grated


2 tablespoons canola oil
Salt and pepper to taste

In a large oven safe, nonstick skillet cook the bacon in the olive oil over moderate heat stirring until golden brown.


When the bacon is golden brown, add in the shallots, chile and mustard seeds.


Add in the greens and vinegar, season with salt and pepper and cook, stirring frequently until tender. About 5 minutes.



Set the greens aside to cool.

Preheat the broiler of your oven.

Whisk together the cheese and the eggs together and season with salt and pepper.

When the greens have cooled, whisk them into the eggs.


In the same skillet you used earlier, heat the oil over medium high heat.

When the oil is hot, add in the eggs, creating an even layer of eggs in the pan. 


Cook the eggs until they are lightly browned and set on the bottom. About 3 minutes.


Broil the eggs for 1 to 2 minutes, just until the eggs are set and lightly browned on top.


Slice and serve hot.

Love and Beer Floats
Angela 

Spring Greens and Manchego Frittata 
3 slices thick cut bacon, diced
1 tablespoons olive oil
1 large shallot, thinly sliced
1 hot red chile (spice level of your choice), seeded and finely chopped
1 tablespoon yellow mustard seeds
1 pound young spring greens (dandelion greens, kale, spinach mustard greens)
1 tablespoon white wine vinegar
8 large eggs, beaten
¾ cup Manchego cheese, grated
2 tablespoons canola oil
Salt and pepper to taste

In a large oven safe, nonstick skillet cook the bacon in the olive oil over moderate heat stirring until golden brown.
When the bacon is golden brown, add in the shallots, chile and mustard seeds.
Add in the greens and vinegar, season with salt and pepper and cook, stirring frequently until tender. About 5 minutes.
Set the greens aside to cool.
Preheat the broiler of your oven.
Whisk together the cheese and the eggs together and season with salt and pepper.
When the greens have cooled, whisk them into the eggs.
In the same skillet you used earlier, heat the oil over medium high heat.
When the oil is hot, add in the eggs, creating an even layer of eggs in the pan. Cook the eggs until they are lightly browned and set on the bottom. About 3 minutes.
Broil the eggs for 1 to 2 minutes, just until the eggs are set and lightly browned on top.
Slice and serve hot. 
Ricotta Pancakes
New York produces some seriously amazing things. My dad of course is on the top of the list. But pizza, street food and bagels are also on the top of my list of New York favorites.


Food in general in NYC is bomb. I honestly don’t think I’ve ever had a bad meal in the big apple.

But, no meal has stuck with me like the one I had last May with my cousin Adrian and my friend Mckenna.

Introducing friends and family and having them get along swimmingly is great in itself, but it is even better when they are getting along while enjoying ricotta pancakes.

I’m usually more an eggs girl when it comes to breakfast, but Mckenna convinced me to have these tasty cakes and I have been dreaming of them ever since.

Almost every weekend since that fateful May morning, I wake up yearning for these deliciously fluffy pancakes, so last weekend I decided to take action.

It took almost no time to stumble across a perfect recipe and even less time to make it my own.

I know it’s only Tuesday, but I highly suggest you gear up to make these this weekend.

You will need…
1 ½ cups water


1 1/2 teaspoons vanilla extract
2 cups pancake and waffle mix 


1 cup whole milk ricotta cheese


½ tablespoon lemon zest
1 tablespoon lemon juice


1 tablespoon butter

Start by stirring together the water and vanilla in a large bowl.



Add the pancake mix and stir just until moistened but still lumpy.



Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter.



Add in the lemon zest and lemon juice.  





Then, heat a griddle over medium heat and brush it with the butter.


Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake.





Cook until golden brown, about 3 minutes per side.



Serve topped with a berry reduction and/or your favorite syrup.



Better yet, why wait? Who says you can’t eat breakfast for dinner?

Love and Beer Floats
Angela