Posts in breakfast
italian breakfast potato bake

now that the cat is out of the bag and you all know that wes and i have a baby girl on the way, i can finally express my true feelings.

pregnancy is gnarly. and for MONTHS i could barely stand for more than ten minutes, let alone cook something. but the tide has turned and i finally feel like i am getting my groove back in the kitchen. i am cooking ALL THE THINGS.

including breakfast. which for a long time has consisted of nothing but everything bagels, since it was pretty much the only thing that would stay down. but i’m back to enjoying my favorite meal of the day. since i still have a strong aversion to doing dishes, i wanted to work on a delicious, one pan breakfast that required minimal effort for max flavor. enter this delicious, and colorful, egg and potato dish.

italian breakfast potato bake

serves: 4

prep time: 10 minutes

cook time: 40 minutes

total time: 50 minutes

ingredients: 4-6 eggs (depending on how hungry your eaters are). 1.5 lb red potatoes, cubed. 2 leeks, white and light green parts thinly sliced (soaked in water to remove any dirt and grit). 1 red onion, sliced .5 inch thick. 2 tbs olive oil. 1 tbs chopped rosemary. 1 tbs chopped flat leaf parsley. .5 cup grated pecorino romano cheese. 1 tsp kosher salt. .5 tsp freshly ground pepper. large oven safe pan.

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start by preheating the oven to 425 degrees f. in your pan, combine the potatoes, olive oil, rosemary and half the salt and pepper. cook the potatoes for 20 minutes.

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while the potatoes cook, drain and pat dry the leeks.

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after 20 minutes, remove the potatoes. add in the leeks and red onions, half the remaining salt and pepper and stir well. pop the pan back in the oven and cook for another 10 minutes.

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after 10 minutes, remove the pan and stir the potatoes and onions well.

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crack the eggs directly over the onions and potatoes. season with remaining salt and pepper and sprinkle with half the cheese.

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pop the pan back in the oven for 5-7 minutes until the eggs have set. remove the pan from the oven. serve up each plate with a healthy serving of potatoes and an egg.

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sprinkle with parsley and additional cheese and serve hot.

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xo, a

italian breakfast potato bake

serves: 4

prep time: 10 minutes

cook time: 40 minutes

total time: 50 minutes

ingredients: 4-6 eggs (depending on how hungry your eaters are). 1.5 lb red potatoes, cubed. 2 leeks, white and light green parts thinly sliced (soaked in water to remove any dirt and grit). 1 red onion, sliced .5 inch thick. 2 tbs olive oil. 1 tbs chopped rosemary. 1 tbs chopped flat leaf parsley. .5 cup grated pecorino romano cheese. 1 tsp kosher salt. .5 tsp freshly ground pepper. large oven safe pan.

start by preheating the oven to 425 degrees f. in your pan, combine the potatoes, olive oil, rosemary and half the salt and pepper. cook the potatoes for 20 minutes. while the potatoes cook, drain and pat dry the leeks. after 20 minutes, remove the potatoes. add in the leeks and red onions, half the remaining salt and pepper and stir well. pop the pan back in the oven and cook for another 10 minutes. after 10 minutes, remove the pan and stir the potatoes and onions well. crack the eggs directly over the onions and potatoes. season with remaining salt and pepper and sprinkle with half the cheese. pop the pan back in the oven for 5-7 minutes until the eggs have set. remove the pan from the oven. serve up each plate with a healthy serving of potatoes and an egg. sprinkle with parsley and additional cheese and serve hot.

blood orange + lavender muffins

valentine’s day is upon us and the day is going to be pretty low key over here at la casita costa mesa.

wes has to work that night (restaurant life) so we will be celebrating with our traditional lobster tails & my caesar salad another night. we have even toyed with the idea of venturing out to celebrate twice and try a new restaurant that has been on our list. restaurant tbd of course because the list is long and we haven’t picked a winner yet.

but my love of valentine’s day is strong and so you know i will be celebrating with a special treat.

i’ve been dreaming of these blood orange and lavender muffins for a while now. the lavender in my garden is starting to grow strong again and the blood oranges are gorgeous right now so i lucked out and they came together right at my favorite time of year.

now, while the final shot looks great, what you don’t see is that i made these once and burnt them to smithereens because i was doing too many things at once. just keeping it real. keeping it realer, i still ate three of the burnt ones because the inside was still soft and insanely delicious.

blood orange + lavender muffins

serves: 12 muffins

prep time: 10 minutes

active time: 10 minutes

bake time: 30 minutes

total time: 50 minutes

ingredients: 2 cups flour. 2 tsp baking powder. 1 tsp kosher salt. .5 cup (1 stick) butter. 1 cup sugar. 2 eggs. .5 cup milk. 1 tsp vanilla extract. 2 blood oranges, zested and peel removed (one orange you will segment and chop and one you will juice half the orange and slice the other half thin for the muffin tops). 1 tsp fresh lavender leaves or 1 tsp finely chopped dried lavender flowers. muffin tin and muffin liners. stand mixer or hand blender.

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start by preheating your oven to 375 degrees f. in the bowl of a stand mixer with the paddle attachment or in a bowl with a hand blender, combine the sugar, butter, lavender and blood orange zest. cream together the butter and the sugar.

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add in the eggs one at a time followed by the vanilla extract.

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pour in half the flour mixture, followed by the milk and blood orange juice and then the remaining flour mixture.

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finally, add in the blood orange segments and stir till just combined.

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fill each muffin tin two thirds of the way to the top.

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top each with a blood orange wedge.

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bake for 25-30 minutes until lightly golden on top and a toothpick comes out clean.

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serve warm or at room temperature.

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xo, a

blood orange + lavender muffins

serves: 12 muffins

prep time: 10 minutes

active time: 10 minutes

bake time: 30 minutes

total time: 50 minutes

ingredients: 2 cups flour. 2 tsp baking powder. 1 tsp kosher salt. .5 cup (1 stick) butter. 1 cup sugar. 2 eggs. .5 cup milk. 1 tsp vanilla extract. 2 blood oranges, zested and peel removed (one orange you will segment and chop and one you will juice half the orange and slice the other half thin for the muffin tops). 1 tsp fresh lavender leaves or 1 tsp finely chopped dried lavender flowers. muffin tin and muffin liners. stand mixer or hand blender.

start by preheating your oven to 375 degrees f. in the bowl of a stand mixer with the paddle attachment or in a bowl with a hand blender, combine the sugar, butter, lavender and blood orange zest. cream together the butter and the sugar. add in the eggs one at a time followed by the vanilla extract. pour in half the flour mixture, followed by the milk and blood orange juice and then the remaining flour mixture. finally, add in the blood orange segments and stir till just combined. fill each muffin tin two thirds of the way to the top. top each with a blood orange wedge. bake for 25-30 minutes until lightly golden on top and a toothpick comes out clean. serve warm or at room temperature.