Wednesday, August 27, 2014

Pizza Fritatta

I am such a happy girl! My hubby is back after being gone on a movie set for 5 weeks. He has actually been home for 1 week today. It is true that absence makes the heart grow fonder. We have had a nice week spending time reconnecting. I hope we will not have to be away from each other for that long for again!

Here is another breakfast recipe for you. It was my first attempt at a Fritatta and I thought it went really well!

Pizza Fritatta
10 eggs
1/2 cup freshly grated parmesan cheese
salt and pepper
1/2 pound breakfast sausage
1/2 onion, diced
1/2 cup cherry tomatoes, halved
1/2 cup fresh baby mozzarella balls, drained
1 cup marinara sauce
1 Tbsp chopped fresh basil
1/2 Tbsp chopped fresh chives
 Preheat oven to 500. 
Crumble and cook sausage in a cast iron skillet. Remove sausage and set aside.

 Grate parmesan cheese.
 Whisk together eggs, parmesan cheese and 1/4 tsp salt and pepper.
 Add diced onion to the cast iron skillet and cook for a few minutes until tender. Add cherry tomatoes and sausage to pan and turn off heat.
 Evenly pour egg mixture into pan.
 Add marinara sauce to the middle of the pan.
 Use a spoon to swirl the sauce around the pan (do not mix it in, just make large swirls).
 Top with mozzarella balls. Bake for about 20 minutes or until eggs set.
 Remove from oven and top with fresh chopped herbs.

Wednesday, August 20, 2014

Tomato and Corn Custard Pie

This summer has been full of great memories! At the end of the BSF year I mentioned to my group that I would like to do a Beth Moore Study over the summer and some of the girls said they were interested in doing it with me. We have been meeting every 2 weeks doing the Ester study on Wednesday mornings. It has been such a blessing to get to know these girls and have fellowship with them and their sweet babies! 

Here we are! Me, Kelly, Amanda (and her sweet girl that we can't wait to meet), and Sarah.
I am happy to have met Kelly. We have one more lesson together before the end of our study but today was Kelly's last day with us.
 Sarah has been an amazing host, opening up her beautiful home to us. It is always clean, even with 5 month old twins and her 3 year old boy. We have all enjoyed loving on her twin boys Joey and Jake. I am not sure which one Amanda is feeding here, they look so alike!
Here are the kids, minus Sarah's boy Robbie. Twins Joey and Jake, Kelly's little girl Brynn and Amanda's sweet girl Paige.

I have been blessed to bring these mommas brunch for our times together. It has been fun to try out  breakfast recipes on them since I normally do not cook many meals in the morning. Here is what I brought today. It was SO good I couldn't wait to get home and blog about it. The next few blogs will feature the rest of the breakfast recipes I have tried out this summer.

Tomato and Corn Custard Pie
1 refrigerated pie dough
2-4 heirloom tomatoes (depending on their size)
2 Tbsp butter
2 ears of corn, kernels cut off
1 cup heavy cream
3 eggs
6 green onions
1 cup grated sharp cheddar cheese
1/2 cup panko breadcrumbs
1 tsp fresh thyme
1/2 fresh paprika
pinch of cayenne
salt and pepper
 Preheat oven to 350. Press pie dough into your pie pan. Crimp edges and poke holes in the bottom of the pan with a fork. Bake for 15 minutes. I actually baked mine for 20 minutes but I think it was overcooked on the edges at the end so try it for less.
 Heat 1 Tbsp butter in a pan and add corn kernels and 1/2 tsp salt to the pan. Cook for about 5 minutes, until tender.
 Remove 1/2 cup of corn and set aside.
 Add 1 cup of cream to the pan and cook until it simmers.

Carefully pour the cream and corn mixture into a blender. Wait a few minutes so it isn't too hot and then blend until smooth.
In a mixing bowl, add half of the chopped green onions, half of the cheese (1/2 cup), 3 eggs, 1/2 cup of reserved corn, and a sprinkle of pepper.
 Slowly whisk the blended corn cream mixture into the mixing bowl. Add it slowly to temper the eggs.

 Add corn custard to the pie crust and bake on 350 for 35 minutes.
 Mix together panko, remaining green onions and cheese, paprika, fresh thyme and 1/4 tsp salt and pepper.
 Slice tomatoes and allow them to drain on paper towels.
 Pat dry with paper towels.
 Remove custard from oven and increase the oven temp to 400. As you can see my crust was already too brown so I covered it with foil for the remaining cook time.
 Sprinkle about 1/4 cup of the panko mixture on top of the custard. Then layer the tomatoes covering the top.
 Sprinkle the remaining panko mixture over the tomato slices.
 Cut remaining 1 Tbsp of butter into pieces and dot the top of the pie with them. Bake for 15 more minutes.
 Remove and allow to cool for about 30 minutes before serving.

Sunday, August 17, 2014

BBQ Chicken Tostadas with Peach Salsa

Yesterday my girlfriends and I had a blast celebrating mine and Megan's birthdays! We went to Malibu Family Wines and enjoyed a delicious cheese spread and several bottles of wine. It was the perfect afternoon sitting, relaxing and enjoying each others company!
 With Meg and Amie! I am so happy that Meg brought Amie into my life, I can't wait to be her assistant ballet teacher this year!
 Em, Meg and Julie! Such Lovelies!
 My 3BS! I have the most incredible friends!
 Our view from dinner at Moonshadows in Malibu.
 Our fun dinner in Malibu. Five years later, I still pinch myself that I live here and am able to experience this gorgeous view!
 Thank you Em for planning my perfect day. I love you!!

Peaches are so delicious right now, you need to make this recipe just for the Peach Salsa! Yum!

BBQ Chicken Tostadas with Peach Salsa

Peach Salsa:
1 can diced Fire Roasted Tomatoes, drained
2 peaches
2 jalapenos
zest of 1/2 orange
zest of 1/2 lime
2 green onions
1 Tbsp tequila (optional)
For the Chicken and BBQ Sauce
4 chicken tenders
1 Tbsp olive oil
1 cup BBQ sauce
zest of 1/2 lime
zest of 1/2 orange
2 Tbsp tequila (optional)
Juice from 1 lime
1 clove garlic, minced
1 jalapeno, minced
1 tsp cumin
1/2 tsp salt and pepper

Other ingredients:
4 corn tortillas
canola oil
1 avocado, mashed with 1 Tbsp lime juice salt and pepper
cojita cheese
sour cream

Mince jalapeno and garlic.
Stir together BBQ sauce, jalapeno, garlic, cumin, salt, pepper, lime and orange zest, lime juice and tequila.
Mix 1/4 cup of the BBQ sauce with olive oil and coat chicken in it. Allow to sit for a few minutes until ready to grill.
Diced all ingredients for salsa, mix together and set in fridge until ready to use.

Fry corn tortillas in oil until crisp. Remove and drain on paper towels. Season with salt.

Grill chicken for 4-7 minutes per side. I got this side a little too crisp...don't do what I do...
Remove chicken from grill and shred.
Layer tostada with mashed avocado, chicken, BBQ sauce, salsa, cheese and sour cream.