I have to admit I am not the best when it comes to using all our eggplant. I found this recipe for eggplant pizza and thought I would give it a try. It was delicious. I am not normally one for breading and frying but it was really good. (You can also bake the
Here is the RECIPE.
Thursday, August 30, 2012
Wednesday, August 1, 2012
Delicious Breakfast (or Dinner) Skillet with Green Onion Home Fries
OK, this is from a Williams-Sonoma catalog. And it is good. I made this for dinner last night. If you're feeding kiddos, you might want to substitute mild Italian or breakfast sausage for the chorizo, because it is quite spicy. But Bri and I loooved this. Enjoy!
2 Tbs. unsalted butter
2 Tbs. vegetable oil
1 1/2 lb. small potatoes
4 green onions, white and green portions, thinly sliced on the bias
Kosher salt and freshly ground pepper, to taste
1 lb. Mexican chorizo, casings removed
1/2 yellow onion, diced
1-2 large bunch chard, stems and ribs removed, leaves cut into strips
1 red bell pepper, roasted, seeded and cut into strips (I used canned roasted red peppers to cut down on time)
1 cup shredded white cheddar cheese (or whatever you have)
6-8 farm fresh eggs
Boil potatoes until just tender. Drain and cool. As soon as you can handle them without burning yourself, quarter them.
In a 10" nonstick fry pan over med-high heat, melt butter with 1 Tbs. oil. Add potatoes; cook, stirring occasionally, until browned and crisp, about 10 minutes. Add green onions, salt and pepper; cook, stirring constantly, 1 minute more. Remove from heat; cover with foil.
Position rack in upper third of oven; preheat oven to 500 degrees.
In a 12" nonstick fry pan over med-high heat, cook chorizo, crumbling with wooden spoon, until browned, 5-6 minutes. Drain on paper towels. Wipe out pan. Return pan to med-high heat; warm 1 Tbs. oil. Cook yellow onion, stirring occasionally, until softened, about 4 minutes. Add chard; cook, stirring occasionally, until tender, about 5 minutes. Add chorizo and bell pepper; cook 1 minute. Stir in cheese.
Crack eggs over chorizo mixture, spacing them evenly; season with salt and pepper. Transfer pan to oven; bake until eggs are just set, 5-6 minutes. (If not setting, turn on your broiler for a min.) Serve immediately with home fries. Serves 6.
2 Tbs. vegetable oil
1 1/2 lb. small potatoes
4 green onions, white and green portions, thinly sliced on the bias
Kosher salt and freshly ground pepper, to taste
1 lb. Mexican chorizo, casings removed
1/2 yellow onion, diced
1-2 large bunch chard, stems and ribs removed, leaves cut into strips
1 red bell pepper, roasted, seeded and cut into strips (I used canned roasted red peppers to cut down on time)
1 cup shredded white cheddar cheese (or whatever you have)
6-8 farm fresh eggs
Boil potatoes until just tender. Drain and cool. As soon as you can handle them without burning yourself, quarter them.
In a 10" nonstick fry pan over med-high heat, melt butter with 1 Tbs. oil. Add potatoes; cook, stirring occasionally, until browned and crisp, about 10 minutes. Add green onions, salt and pepper; cook, stirring constantly, 1 minute more. Remove from heat; cover with foil.
Position rack in upper third of oven; preheat oven to 500 degrees.
In a 12" nonstick fry pan over med-high heat, cook chorizo, crumbling with wooden spoon, until browned, 5-6 minutes. Drain on paper towels. Wipe out pan. Return pan to med-high heat; warm 1 Tbs. oil. Cook yellow onion, stirring occasionally, until softened, about 4 minutes. Add chard; cook, stirring occasionally, until tender, about 5 minutes. Add chorizo and bell pepper; cook 1 minute. Stir in cheese.
Crack eggs over chorizo mixture, spacing them evenly; season with salt and pepper. Transfer pan to oven; bake until eggs are just set, 5-6 minutes. (If not setting, turn on your broiler for a min.) Serve immediately with home fries. Serves 6.
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