Tag Archives: onions

Breakfast Hash For Dinner

25 Mar

Breakfast for dinner. So popular that many IHOPs are open 24 hours a day and a number of other restaurants serve breakfast all day. There’s something about pancakes and eggs for dinner that make you feel like you’re having a real treat. I love having breakfast for dinner so much that for my winter formal my junior year of high school, my friends and I chose to go to IHOP for dinner before the dance! We definitely got a few odd looks walking into the Visalia IHOP in our formals and suits. So one day I was poking around Joy The Baker’s website and I found her recipe for Breakfast Hash. I knew I wanted to make it eventually and while she made hers for breakfast, I ended up making mine for dinner. It was absolutely delicious and made enough that I had leftovers for a couple of nights. This is a great dish to share with a family or roommate too!

Breakfast Hash Ingredients L-R: Spinach, Ground Sausage, Egg, Onion, Baby Potatoes, Bell Peppers, Garlic, Mushrooms, Chives, Olive Oil, Salt & Pepper

Breakfast Hash Ingredients L-R: Spinach, Ground Sausage, Egg, Onion, Baby Potatoes, Bell Peppers, Garlic, Mushrooms, Chives, Olive Oil, Salt & Pepper

SPINACH AND POTATO BREAKFAST HASH (serves about 3 or 4 depending on serving size)

  • 1 1/2 Pounds Fingerling Potatoes (russet or new potatoes will also be great)
  • 1 Medium Yellow Onion
  • 3 Garlic Cloves
  • 4 Tbsp Olive Oil
  • 6 Oz. Sausage (pork, chicken, turkey or vegetarian sausage all work)
  • 1 Tsp fennel seeds (I did not use)
  • Salt & Pepper To Taste
  • 2 Cups Baby Spinach Leaves
  • 1 Egg for each serving

Preheat your oven to 400 degrees. Begin by slicing up your potatoes into bite-size pieces and arranging them on a baking sheet. Sprinkle with olive oil, salt and pepper and bake for about 20 to 30 minutes, or until potatoes are cooked through. The smaller the chunks the less time they need for baking.

Colorful baby potatoes

Colorful baby potatoes

Roasting Baby Potatoes

Baby potatoes ready for roasting

Before you start cooking the rest of the hash you want to prep all your vegetables, ie. mise en place. The original recipe calls for 1 bell pepper, but since I already had half of a red one so I bought a green one and used half of that as well. Feel free to use whichever colors you want. Chop your bell peppers into small bite-size pieces. Do the same with your onion. Mince your garlic cloves as well.

Diced Vegetables

sliced cremini mushrooms

Mushrooms sliced and ready for the pan

Measure out your meat and in a small saute pan heat about a tablespoon of oil over medium high heat and break up your meat into small chunks and cook until browned. Remove to a small bowl and set aside.

Weighing out the sausage and then browning it in a small pan.

Weighing out the sausage and then browning it in a small pan.

In a large skillet heat 2 tablespoons of oil over medium heat and add in your onions and bell peppers about 5 to 7 minutes until mostly cooked. Season with salt and pepper and then add in your minced garlic and cook for another minute or so. Remove to another small bowl.

Sauteing the onions, bell peppers and garlic.

Sauteing the onions, bell peppers and garlic.

By now your potatoes should be done cooking. Remove from the oven and place in your large skillet you just cooked your onions and peppers in. Turn the heat back on to medium and add in your meat of choice and pan fry together for about 5 minutes until the meat has finished cooking and the potatoes have turned a nice golden brown. This is the point when you would add in your fennel seeds. Add back in your onions and peppers and stir to combine.

Roasted Baby Potatoes

Roasted Baby Potatoes fresh from the oven

Cooking the meat, potatoes and mushrooms first, then add in the onions and bell peppers.

Cooking the meat, potatoes and mushrooms first, then add in the onions and bell peppers.

In your small saute pan fry your egg(s) to your desired doneness. I like mine somewhere between over easy and over medium so that the yolk can be mixed with the rest of the hash. Side note, I never liked my eggs this way until I studied abroad in France and that’s how they made the eggs at school. I fell in love and with something like this hash to mix it with I think you will too!

fried egg

I fried my egg to over easy.

When you turn your egg over, turn the heat off of your hash and add your spinach leaves (only enough for the number of servings you’re eating that night/morning), stirring to mix the spinach and wilt the leaves from the residual heat. Spoon mixture onto plates or pasta bowls and add your egg on top. Season with salt and pepper. Enjoy with a glass of red wine, milk, or a glass of OJ.

Adding spinach

After turning off the heat add spinach leaves that will wilt just slightly.

To reheat as leftovers, add fresh spinach each night or morning you heat it up. Put enough of the hash in a small saute pan and heat over medium heat rather than nuke it in the microwave. Be sure to make a fresh egg as well. And enjoy once again!

Breakfast Hash with Fried Egg

Breakfast Hash with Fried Egg ready to eat!

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Grilled Chicken with Roasted Pepper and Tomatoes and Sweet Corn

15 Aug

Growing up summer always meant barbecue. And corn. While I can’t exactly barbecue in my apartment, I can now grill on my stove. And the corn was just calling my name at the store so I couldn’t say no. But what sauce to put on the chicken? That’s always the big question. And that’s where you can get creative. Don’t be afraid to experiment, especially when you’re cooking for yourself. I had roasted peppers left over from when I made my steak salsa as well as plum tomatoes that would soon go bad if not used soon and part of an onion. All veggies I liked and all veggies that go well with chicken, so I decided to combine and make my own improvised sauce. (note, I was going to use chicken broth, but I changed my mind once I started cooking, lol.) Don’t be afraid to improvise in the kitchen. Every recipe started somewhere, and who knows where your cooking improvisation will take you. Have fun!

Grilled Chicken with Tomato and Pepper Sauce Ingredients L-R: Olive Oil, Garlic, Plum Tomato, Onion, Sweet Corn, Chicken Broth (which was NOT used), Chicken Breast, Parsley, Salt & Pepper

Grilled Chicken with Tomato and Pepper Sauce Ingredients L-R: Olive Oil, Garlic, Plum Tomato, Onion, Sweet Corn, Chicken Broth (which was NOT used), Chicken Breast, Parsley, Salt & Pepper

GRILLED CHICKEN with ROASTED PEPPER AND TOMATO SAUCE with CORN ON THE COB (serves 1)

  • 1 Boneless, Skinless Chicken Breast
  • 1 Roasted Pepper or 2 Halves
  • 1 Small Plum or Roma Tomato
  • 1/4 of an Onion (any variety, but white or yellow is best)
  • Balsamic Vinegar
  • White Wine or Chicken Broth
  • Olive Oil
  • Garlic Clove
  • Salt & Pepper
  • Parsley for Dressing
  • Ear of Corn
Marinating my chicken breast in balsamic vinegar, olive oil, salt & pepper

Marinating my chicken breast in balsamic vinegar, olive oil, salt & pepper

In a small bowl or container, combine about a tablespoon of balsamic vinegar and a tablespoon of olive oil along with about 1/4 teaspoon each of salt and pepper. Mix and then add your chicken breast and coat well. Let sit. You can also mix in a plastic bag and let sit in the fridge all day. Heat up your grill on medium high heat and place your chicken breast in the middle. Cook each side about 7-9 minutes depending on the heat of the grill.

grilled chicken

The chicken is on the grill!

grilled chicken

Grilling the chicken

Start a medium pot of water filled to a couple of inches away from the top. It should be full enough for the corn to be fully submerged. Remove the husk and add the corn to the boiling water. Let cook for about 6-9 minutes, or until the corn kernels have all turned yellow. You might have to turn the corn if it was poking up through the water.

sweet corn

Corn in the water. Because it’s poking out I flipped it later.

Make your sauce last. Dice up your tomato and set aside. Slice up your onion and roasted pepper(s) and set aside. Peel and chop up your garlic. In a small pan heat about a tablespoon of olive oil over medium high heat. Once hot add in your garlic and let cook for about a minute, you should be able to smell it, then add in your onions and saute for a few minutes until translucent. Add in your tomatoes, turn down the heat to medium and cook for a few minutes, then add in your roasted peppers and saute for a few more minutes. Turn heat to simmer if you’re still waiting for your corn and/or chicken to finish cooking to keep the sauce warm.

Roasted Yellow Peppers, Plum Tomato, Yellow Onion

Roasted Yellow Peppers, Plum Tomato, Yellow Onion

Sauteing the onions, garlic and tomatoes

Sauteing the onions, garlic and tomatoes

Roasted Yellow Peppers, Plum Tomato, Yellow Onion

Tomato and Pepper Sauce almost done!

When the chicken and corn are done move to plate and serve the sauce warm right over the chicken. Chop up some fresh parsley or cilantro and sprinkle on top. Serve your corn with butter, salt and pepper and enjoy! Preferably with a glass of wine!

Grilled Chicken with Tomato and Pepper Sauce and Sweet Corn

Grilled Chicken with Tomato and Pepper Sauce and Sweet Corn

Chicken Stir Fry

2 May

Among easy dinner recipes, stir fry is one of them. It’s also one that you can be creative with and pick and choose the vegetables and protein you like, a sauce to your choosing, as well as the side dish to serve it with. For today’s stir fry I chose chicken (I had a frozen breast in my freezer), snow peas, bell pepper, onion and mushrooms. A friend had given me Sesame Soy Ginger Vinaigrette from Trader Joe’s so I used that as my sauce. Other good veggie choices include carrots, zucchini, baby corn, broccoli, cauliflower, and Bok Choy. You can pretty much use any vegetables you want, but these are the most common. For protein use steak, tofu, pork, or shrimp. Just get creative and use what YOU like. I personally do not like broccoli so you will probably not see it on my blog, ever, lol. I like pairing my stir fry with brown rice. It’s healthy and super easy to make, especially if you have a rice cooker. I paired my meal with Vinas Chilenas Cabernet Sauvignon from Trader Joe’s. It’s a cheap cab (like $5 cheap) that is pretty yummy! Let me know what you like to put in your stir fry in the comments below!

Chicken Stir Fry Ingredients L-R: Sesame Soy Ginger Vinaigrette, Mushrooms, Red Pepper, Chicken Breast, Snow Peas, Onion

Chicken Stir Fry Ingredients L-R: Sesame Soy Ginger Vinaigrette, Mushrooms, Red Pepper, Chicken Breast, Snow Peas, Onion

CHICKEN STIR FRY WITH BROWN RICE (serves 3)

  • 1 Boneless and Skinless Chicken Breast
  • 1 Medium Bell Pepper (any color)
  • 1/2 Medium Onion (any color)
  • 3 or 4 Button Mushrooms
  • A Large Handful of Snow Peas
  • 1-2 Tbsp Olive Oil
  • Salt and Pepper to Taste
  • 1 1/2 Cups Dry Brown Rice
  • 3-4 Tbsp Sesame Soy Ginger Vinaigrette (or other sauce of your choice)

Start your rice in your rice cooker first. Add your rice and twice the amount of water, cover and press the on button. It will take about 30-35 minutes or so. The lovely thing about a rice cooker is you don’t have to worry about stirring it or wait for the water to boil.

Rice cooker all ready and has started cooking.

Rice cooker all ready and has started cooking.

Next, prep all your vegetables and chicken. Slice up your bell pepper, onion and mushrooms and set aside. Cut up your chicken in about 1 to 2 inch pieces and set aside.

Veggies mise en place.

Veggies mise en place.

Chicken breast cut and ready for the pan

Chicken breast cut and ready for the pan

Heat your oil in a large saucepan or skillet over medium-high heat. Add in your onions and cook for a couple of minutes. Add in your bell pepper and cook another minute or so. Then add in your mushrooms and snow peas for another couple of minutes. Move all your vegetables to the outer parts of your pan and add in your chicken. Keep the chicken moving around every couple of minutes so it’s evenly cooked, mixing in your vegetables. Should take about 7-10 minutes.  Turn your heat down to low-medium and add salt and pepper (about 1/4 to 1/2 tsp each) and mix well. Then add in the Sesame Soy Ginger Vinaigrette (or soy sauce or other sauce you’ve decided on) and mix well so it coats all your veggies and chicken.

Chicken Stir Fry

Chicken Stir Fry

Chicken Stir Fry is all done!

Chicken Stir Fry is all done!

Once your rice is done, I like to stir it up to pull up any that might start to stick to the bottom. It’s also the warmest on the bottom! Serve about half a cup of rice with about a third of the chicken and veggie mixture. If needed, add more sauce on top and enjoy!

Brown rice is almost done!

Brown rice is almost done!

Brown rice is all done!

Brown rice is all done!

Chicken Stir Fry and a glass of Cabernet Sauvignon. Yum!

Chicken Stir Fry and a glass of Cabernet Sauvignon. Yum!

Guacamole!

27 Feb

Dear Guacamole,
You are the best tortilla chip dip I have ever had. I could eat an entire tub of guacamole and not even blink an eye (although my waist band might I_LOVE_GUACAMOLEfeel it the next day). You contain one of nature’s super foods so it’s hard to feel guilty when eating it. There are so many different ways to make it that everyone can find their own perfect guacamole. You’re easy to make and just as easy to buy (although never as good). I salute you sweet, tasty avocado, and I love you even more when you’re 4 for $1 at the store so it’s super cheap to make my own guacamole.
Love Always,
Sarah Allyn Bauer

Yes, that’s how much I love guacamole, I write a love letter to it. I also love avocados by themselves, but this post is about guacamole and my (now not so secret) love affair with the dip. Because it’s true that I can keep eating guacamole if it’s in front of me, I try to steer clear of it. Because even though avocados are a super food, you still need to eat them in moderation. Also, eating guacamole usually means using tortilla chips, which sadly aren’t a super food.

After the super bowl this year my boss had leftover guacamole and chips that he brought to the office, then said I could take home whatever was left-yay! Janelle (my roommate) was also very excited as she is a lover of guacamole as well. We proceeded to eat most of the guacamole, while also trying to have a real dinner that night. But we still had a lot of chips leftover. So that weekend I bought fresh avocados and made a new batch of guacamole. Hope you enjoy my recipe, let me know how you like to make your own guacamole!

Guacamole Ingredients from L-R: Avocados, Onion, Tomato, Jalapeno Pepper, Salt & Pepper

Guacamole Ingredients from L-R: Avocados, Onion, Tomato, Jalapeno Pepper, Salt & Pepper

GUACAMOLE (serves about 4-5 or 2 if you’re like me, lol)

  • 2 Ripe Avocados
  • 1/4 Cup Onion (any type is fine)
  • 1/4 Cup Tomato
  • 1 Tbsp Jalapeno Pepper
  • Lemon Juice to taste
  • Salt & Pepper to taste

Cut your avocados in half and twist open. Remove the seed. A trick I learned to do this: hold the avocado half in your hand and take your large knife and with some force put into seed. It should go in about 1/4 of an inch or so. Pry up carefully, it should come out on the knife blade. Knock the knife handle against the counter or the edge of your garbage can and it should pop off. Scoop out the avocado of each half into a small to medium bowl.

Avocados scooped out.

Avocados scooped out.

Onions all chopped up.

Onions all chopped up.

Chopped tomatoes.

Chopped tomatoes.

Chop your onion and tomato and toss into the bowl. With a small knife cut your jalapeno in your half and finely chop enough of the pepper to your spice level. I used about a tablespoon-with seeds. Take your spoon or fork and start mashing/stirring it all up. I don’t cut up the avocado before hand because it naturally falls apart as you mix all your ingredients together. I then add a little salt and pepper, plus about a teaspoon of lemon juice (either fresh or from the bottle). Grab your tortilla chips and enjoy!

All the ingredients ready for mixing

All the ingredients ready for mixing

Ready to eat! Yum!

Ready to eat! Yum!

Chicken Stuffed With Spinach

22 Feb

I had chicken, spinach, a little bit of onion and a remnant cheese from Whole Foods in my fridge. (Sometimes they have little buckets of small pieces of cheese. It’s a great way to try a new cheese or to satisfy a craving without spending a lot of money.) I decided to take a chance and try stuffing a chicken breast again. This time with the above mentioned items. (Remember my stuffed chicken with onions and cheese? Stuffing a chicken breast ain’t easy.) This time I decided to try a different technique-I flattened my chicken breast and then folded it over. It worked as well as slicing the breast. Either it needs to be flattened more or I need to work on the slicing method again. My meal was still delicious, the innards just fell out a little, lol. Either way, I will keep trying until I have perfected a stuffed chicken breast. I had mushrooms and an onion in the fridge, so I sautéed those up as a side dish. This is my own recipe, I hope you enjoy it as much as I did!

My remnant cheese from Whole Foods

My remnant cheese from Whole Foods

CHICKEN BREAST STUFFED WITH SPINACH (serves 1)

  • 1 Boneless Chicken Breast
  • Fresh Spinach (about a handful)
  • 1/4 of an onion (any color)
  • 2 oz Soft Cheese (I used doux de montagne)
  • 3 Tbsp Olive Oil
  • Salt & Pepper
  • 1 or 2 button mushrooms
  • Cooking Red Wine (about 1/8 cup)
Chicken breast pounded down

Chicken breast pounded down

Place your chicken breast between two pieces of parchment paper or paper towels and take a meat tenderizer or a hammer and pound lightly so it’s about an inch thick or thinner. Heat 1 tablespoon olive oil in a small or medium skillet over medium-high heat. Slice half of your onion and add to pan once hot and saute for a couple of minutes. Add in your cheese in pieces and stir around so it starts to melt and stick to the onions. Remove this mixture to a small bowl, then add your fresh spinach to the pan and cook until wilted. Add to the onion and cheese mixture.

Spinach

That big handful reduced down to this.

That big handful reduced down to this.

Spinach, Onions and Cheese stuffing mixture

Spinach, Onions and Cheese stuffing mixture

Spread this mixture onto one half of your chicken breast and then fold over. Sprinkle salt and pepper on one side. Heat another tablespoon of olive oil in the pan over medium heat and place your chicken breast (seasoned side down) into the pan. Let cook for about 7 to 9 minutes, season with salt and pepper and turn over and cook for another 7 to 9 minutes. (This is where the insides of my chicken started to spill out. Oh well.) Once your chicken is done remove to a plate, reduce the heat to low and add in the red wine to deglaze the pan. Scrape the bottom of the pan and stir. This will become the sauce for your chicken. Once it has reduced by about half, pour over your chicken breast.

Chicken Breast with stuffing

Chicken Breast with stuffing

Stuffed Chicken Cooking

While the chicken is cooking I worked on my mushrooms. Thinly slice your mushrooms and chop or slice the rest of the your onion. Once you turn your chicken over, in another small or medium skillet, heat the last of your olive oil over medium heat. Once hot, add in your mushrooms and onions, stirring often. Salt and pepper to taste. The mushrooms should become soft and the onions should become translucent, about 5 minutes. Once done move to plate with chicken. Enjoy!

Sauteing the mushrooms and onions.

Sauteing the mushrooms and onions.

All done!

All done!

Stuffed Chicken and Mushrooms! Yum!

Stuffed Chicken and Mushrooms! Yum!

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