the hubs works nights, so the bulk of our time together is spent hanging out in the morning.
we are big believers in enjoying our morning routine. we start with the news or netflix food documentary as we sip our french pressed coffee. we spend some time scoping out our small side yard garden and then cooking up some breakfast before we go our separate ways for the day.
wes found a great deal on eggs so i'm currently working my way through five dozen eggs.
the garden is booming so we had some great fresh ingredients to inspire us. the jalapenos, bell pepper, oregano and basil we picked fresh really took this bold breakfast to another level. 

chorizo baked eggs
serves: 2-4
prep time: 20 minutes
cook time: 40 minutes
total time: 1 hour

ingredients: 4-6 eggs. 2 tbs olive oil, divided. 1 small bell pepper, diced. .5 onion, diced. 1 jalapeno. 1 c vine tomatoes, diced. 8 oz chorizo. 5 garlic cloves, minced. .25 c basil, chopped. 1 tbs oregano minced. 1 tsp cumin. 1 tsp salt. .5 tsp pepper. 1 c sharp cheddar, shredded. .25 c parmesan, grated. cilantro and your favorite crusty bread for serving. 

start by preheating your oven to 400 degrees f.

in a large, oven safe skillet, combine the bell pepper, onion, tomato and jalapeno and 1 tbs of olive oil. saute over medium high until the onions are translucent. about 5 minutes. 

cook, stirring every few minutes until the chorizo is browned and the garlic is fragrant. stir in the fresh herbs. 

turn off the stove and make small nests for each egg you are using. fill the nest with a handful of cheddar. 

crack and egg onto each cheddar nest. 

top the eggs with parmesan and bake for 15-18 minutes until the eggs are set. 

serve hot with fresh bread or tortillas.
xoxo
a

chorizo baked eggs
serves: 2-4
prep time: 20 minutes
cook time: 40 minutes
total time: 1 hour
ingredients: 4-6 eggs. 2 tbs olive oil, divided. 1 small bell pepper, diced. .5 onion, diced. 1 jalapeno. 1 c vine tomatoes, diced. 8 oz chorizo. 5 garlic cloves, minced. .25 c basil, chopped. 1 tbs oregano minced. 1 tsp cumin. 1 tsp salt. .5 tsp pepper. 1 c sharp cheddar, shredded. .25 c parmesan, grated. cilantro and your favorite crusty bread for serving.
start by preheating your oven to 400 degrees f.
in a large, oven safe skillet, combine the bell pepper, onion, tomato and jalapeno and 1 tbs of olive oil. saute over medium high until the onions are translucent. about 5 minutes.
push the veggies to the side of the pan and add in the chorizo, salt, pepper and cumin. cook, stirring every few minutes until the chorizo is browned and the garlic is fragrant. stir in the fresh herbs.
turn off the stove and make small nests for each egg you are using. fill the nest with a handful of cheddar. crack and egg onto each cheddar nest.
top the eggs with parmesan and bake for 15-18 minutes until the eggs are set.
serve hot with fresh bread or tortillas. 

after a much needed weekend with some of my favorite ladies, i'm spending this week settling into my thirties.

and a major part of my new routine is cooking dinner for my husband. wtf? serious adulting going on over here.

when living with my girlfriends and even with my parents, i was always striving for light meals. lean proteins, whole grains and salads as a meal were common. 

but wes is a growing boy. not really.he eats whatever he wants and stays consistent or gets skinnier?! 

so while he is managing the restaurant late night and i'm working from home I try to whip up some meatier meals.

his go to request is bolognese, but i've quickly grown tired of the classic version so I decided to spice it up. literally. using chorizo in addition to beef adds great heat and zest. subbing prosciutto for the classic bacon or pancetta helps reduce the grease factor.

beef + chorizo bolognese
serves: 8
prep time: 30 minutes
cook time: 1 hour
total time: 1.5 hours

1.5 lb ground beef. 8oz chorizo sausage. 2oz prosciutto. 4 tbs olive oil, divided. 1 onion, diced. 3 carrots, diced. 2 stalks celery, diced. 5 garlic cloves, minced. 1c white wine. .25c tomato paste. 1lb vine tomatoes, diced. 2tbs fresh basil, finely chopped. 1tbs fresh oregano, finely chopped. c2c whole milk. 1tbs salt. .5tbs fresh ground black pepper. 2lbs of your favorite pasta cooked to instructions. fresh basil & grated parmesan for serving.

special note: in cooking, unlike baking it is important to season each ingredient as it is added in as opposed to adding it all in at the end. every time you add an ingredient into the pot, season it with a few pinches of salt and about half as much pepper. this way your food will be FLAVORFUL instead of SALTY. 

in a large pot, heat half the olive oil over medium heat and add in the onions, carrots and celery. cook until the the onions are softened and translucent. about 5 to 8 minutes.

add in the garlic and cook until fragrant. about 1 minute. 

push your sauteed veggies to the side of the pot, add the remaining oil and add your ground beef, chorizo and prosciutto to the pan. season the beef well with salt and pepper. let all the proteins cook with out moving for 4 to 5 minutes so it gets a nice brown. 

break up the chorizo and beef with your spoon and stir to combine all the meat and veggies. 

when most of your meat is browned, pour in the white wine. allow the alcohol to burn off and the liquid to reduce till it is almost gone. about 2 to 4 minutes.

add in the tomato paste and stir till everything is lightly coated. 

pour in the tomatoes and herbs and stir well to combine. let the tomatoes cook till they start to break down. about 5 to 10 minutes. 

stir in the milk and bring the pot to a simmer. when bolognese is simmering, reduce the heat so that it gently simmers and cover. stir occasionally while the sauce simmers for 20 to 30 minutes until thick and saucy. 

serve over you favorite pasta and top with fresh cheese, basil and pepper.

xoxo
a

beef + chorizo bolognese
serves: 8
prep time: 30 minutes
cook time: 1 hour
total time: 1.5 hours

1.5 lb ground beef. 8oz chorizo sausage. 2oz prosciutto. 4 tbs olive oil, divided. 1 onion, diced. 3 carrots, diced. 2 stalks celery, diced. 5 garlic cloves, minced. 1c white wine. .25c tomato paste. 1lb vine tomatoes, diced. 2tbs fresh basil, finely chopped. 1tbs fresh oregano, finely chopped. c2c whole milk. 1tbs salt. .5tbs fresh ground black pepper. 2lbs of your favorite pasta cooked to instructions. fresh basil & grated parmesan for serving.
special note: in cooking, unlike baking it is important to season each ingredient as it is added in as opposed to adding it all in at the end. every time you add an ingredient into the pot, season it with a few pinches of salt and about half as much pepper. this way your food will be FLAVORFUL instead of SALTY.
in a large pot, heat half the olive oil over medium heat and add in the onions, carrots and celery. cook until the the onions are softened and translucent. about 5 to 8 minutes.
add in the garlic and cook until fragrant. about 1 minute.
push your sauteed veggies to the side of the pot, add the remaining oil and add your ground beef, chorizo and prosciutto to the pan. season the beef well with salt and pepper. let all the proteins cook with out moving for 4 to 5 minutes so it gets a nice brown.
break up the chorizo and beef with your spoon and stir to combine all the meat and veggies.
when most of your meat is browned, pour in the white wine. allow the alcohol to burn off and the liquid to reduce till it is almost gone. about 2 to 4 minutes.
add in the tomato paste and stir till everything is lightly coated.
pour in the tomatoes and herbs and stir well to combine. let the tomatoes cook till they start to break down. about 5 to 10 minutes.
stir in the milk and bring the pot to a simmer. when bolognese is simmering, reduce the heat so that it gently simmers and cover. stir occasionally while the sauce simmers for 20 to 30 minutes until thick and saucy.
serve over you favorite pasta and top with fresh cheese, basil and pepper.