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. 

to say things have been a bit busy would be a serious understatement. balls to the walls busy would probably be more accurate. 

but that's just how the cookie crumbles when you are running around trying to get multiple businesses going. because heaven forbid i just deal with one problem at a time.

between wes working more than forty hours a week at the restaurant he manages + working catering events with me on his days off and my job juggling we have been eating a lot of in'n'out. oooops. 

in addition to an increase in burger intake, our dates are down to a minimum. yesterday we found ourselves both at home in the afternoon for the first time in weeks so we decided to put together something special. with minimal effort of course. 

cedar grilled salmon
serves: 2
prep time: 5 minutes
cook time: 20 minutes
total time: 25 minutes
ingredients: 2 x 6oz salmon filets. 4 lemon slices. 2 tbs dijon mustard. 1 tsp olive oil. 2 garlic cloves minced. 1 tbs brown sugar. 1 tbs chopped dill. 1 tsp salt. .5 tsp pepper. 1 cedar plank for grilling.

start by soaking your cedar plank for 1 hour. preheat your grill to a medium heat. make sure to only light half the grill as the salmon needs to cook on indirect heat. 

in a small bowl, combine the mustard, oil, garlic, dill, sugar and half the salt and pepper. stir till combined. 

season both sides of the fish with the rest of the salt and pepper. spoon the mustard mixture onto the fish and spread it over both sides. 

place the side of the fish the skin was on down onto the cedar plank. top each piece of fish with two lemon slices.

place the plank on the side of the grill that is not on. cover and cook for 17-20 minutes until the fish is cooked through and the lemon is lightly grilled. 

remove the lemons from the salmon and serve hot over a bed of greens. 

xoxo
a

cedar grilled salmon
serves: 2
prep time: 5 minutes
cook time: 20 minutes
total time: 25 minutes
ingredients: 2 x 6oz salmon filets. 4 lemon slices. 2 tbs dijon mustard. 1 tsp olive oil. 2 garlic cloves minced. 1 tbs brown sugar. 1 tbs chopped dill. 1 tsp salt. .5 tsp pepper. 1 cedar plank for grilling.

start by soaking your cedar plank for 1 hour. preheat your grill to a medium heat. make sure to only light half the grill as the salmon needs to cook on indirect heat.
in a small bowl, combine the mustard, oil, garlic, dill, sugar and half the salt and pepper. stir till combined.
season both sides of the fish with the rest of the salt and pepper. spoon the mustard mixture onto the fish and spread it over both sides. place the side of the fish the skin was on down onto the cedar plank. top each piece of fish with two lemon slices.
place the plank on the side of the grill that is not on. cover and cook for 17-20 minutes until the fish is cooked through and the lemon is lightly grilled.
remove the lemons from the salmon and serve hot over a bed of greens.