Spinach and Feta Quinoa Quiche

Good Morning, friends!  I hope you all had a wonderful weekend.  I can’t wait to share this Meatless Monday recipe with you!  Before I do that, I have to admit that while I’ve shared a few Meatless Monday recipes already, I’ve always wondered, who started it?  I decided to do some googling, and found that “Meatless Monday” started during WWI as a way to get citizens to conserve for the war effort.  It started up again in WWII for the same reason, and then was brought back in 2003 as the healthy initiative we know it as today.  Pretty cool, right?

us food admin 1

Anyway, today’s recipe fits right into the new “Meatless Monday” campaign.  It’s vegetarian, healthy, and really tasty!  Also, I think that having a warm breakfast is such a treat, especially this time of the year.  It’s only just begun, but I’m already way over waking up and getting ready for work in the dark and cold.  How about you?

Although this quiche can be served room temp, Continue reading

Marin Joe’s Special

Forever ago, I was watching one of my Food Network shows when Tyler Florence introduced me to one of the best things he’s ever eaten:  The Marin Joe’s Special from Marin Joe’s in Corte Madera, CA.

He's sexy and he knows it!

He’s sexy and he knows it!

Seeing as I won’t be traveling to Corte Madera, CA anytime soon, I decided I had to try this one out myself.  It sounded so easy… “Hamburger, Spinach, Eggs”.  Three things I love to eat.

My grand idea of trying out my first recipe as seen on “Best Thing…” was spoiled when I told Dave the three simple starring ingredients.  What I got back was a different simple three words, “That. Sounds. Disgusting.”, and put the recipe back in my book of hundreds.  I forgot about good ole Marin Joe’s until one night during our “Lets not go food shopping and save money” week.  I had ground beef… a huge bag of spinach… and we always have a plethora of eggs.  Perfect.

And would you have guessed… Dave ended up loving it?  We both did!

This is an awesome recipe packed with protein from the beef and eggs and it even includes your veggies too!

Before you’re turned off by the eggs just like Dave was, let me reassure you, this doesn’t turn out to be scrambled eggs on top of a hamburger.  The eggs are mixed into the ground beef and turn into more of a thickener.  Eggs combine all of the other ingredients together and make it just deliciously rich.  Seriously, try it.

Marin Joe’s Special

Ingredients:

1lb Lean Ground Beef 

1/2 Onion, thinly sliced

1 clove of Garlic, thinly sliced or crushed

1 Jalapeno, seeded and sliced

1 bag Baby Spinach (or more!  I had a giant bag so I used a ton)

3 Eggs

1/4 cup Freshly Grated Parmesan Cheese

Directions:

1.  Add ground beef to a large saute pan.  Chop into small pieces as it cooks.  Add the onion, jalapeno, and garlic.  Saute with the grease from the ground beef.  Season with Salt and Pepper to taste.  

2.  Once the beef is cooked through, pile on the raw spinach.  Mix into the meat and heat while stirring until the spinach becomes slightly wilted.  

3.  Stir the eggs together in a small bowl.  Once the spinach is slightly wilted, add the eggs to the pan.  Stir constantly until the eggs are completely mixed in and no longer runny.  If you stir it constantly- it won’t turn into scrambled eggs 🙂

4.  Serve in a bowl and top with Parmesan cheese.  

Recipe slightly adapted from:  Marin Joe’s Restaurant

Ground beef is sauteed and chopped up with the onion, garlic, jalapeno with salt and pepper.

Ground beef is sauteed and chopped up with the onion, garlic, jalapeno with salt and pepper.

I told you, I love spinach! This was during the time we had a giant 3lb bag from the Italian Market, so I def. used more than a normal 5oz bag.

I told you, I love spinach! This was during the time we had a giant 3lb bag from the Italian Market, so I def. used more than a normal 5oz bag.

Stir the spinach until it becomes slightly wilted, and then add the eggs.

Stir the spinach until it becomes slightly wilted, and then add the eggs.

In go the eggs!  Don't be afraid :)

In go the eggs! Don’t be afraid 🙂

Anything topped with fresh parm is okay in my book...

Anything topped with fresh parm is okay in my book…

See how good this looks?!  It was the perfect speedy dinner after a long run in the neighborhood.  And I do have to say, I can very much appreciate a one-pan dinner every once in a while!

Take a bite!

Take a bite!

Take a peek at these other recipes I’ve tried from the Food Network:

Blue Cheese n Spinach Orzo from Robert Irvine

Blue Cheese n Spinach Orzo from Robert Irvine

BBQ Deviled Eggs from the Neely's

BBQ Deviled Eggs from the Neely’s

Chicken in Peanut Sauce from Mexican Made Easy

Chicken in Peanut Sauce from Mexican Made Easy

 

 

Honey’s Sit ‘n Eat on South

Honey’s Sit ‘n Eat is a very popular spot in Philly that just opened up a new location two blocks away from my apartment.  Honey’s is not only famous for their delicious brunch menu, but for their LONG wait.  The menu is a mix of classic Comfort & Jewish food creating some seriously tough decisions when ordering.  

Not to be cheap on a post here… but I think that my Yelp Review of the new Honey’s in my hood says everything that needs to be said.  This place rocks.  I’ll get to the point and tell you all about it: 

Alright… I’ll admit, this place is absolutely worth the hype.  Isn’t that so annoying?!

I’ve been trash talking the new Honey’s on South & 21st since opening weekend.  Really… I was just jealous walking by the CONSTANTLY packed restaurant having never been there.  Every single time I tried to go for brunch, the wait was at least an hour and a half, which is completely not do-able for this girl… since I’m starving about ten minutes after I wake up.

Easter morning seemed like an appropriate time to try it out, and I was right.  We were seated immediately (mind you, it was still only about 10:30)!

Atmosphere:  The restaurant is great, I love the decor, love the chalkboard displaying the specials, and the windows on south and 21st provide so much natural light… it was just gorgeous on a sunny Sunday morning.  There’s also four types of hot sauces and other condiments on the table so I was pretty much in love at first sight.

Look at all the condiments!! We were in heaven.

Look at all the condiments!! We were in heaven.

Service:  Constant refill of water and coffee is typically how I judge service for brunch, and Honey’s had this down to a science!  Our server was also very sweet and friendly.

photo 2 (9)

Food:  De-freakin-lish.  SO GOOD!  I decided to get an omelet rather than one of the specialties (which ill get next time) because I wanted to try the sides- Home Fries & Biscuit.  Boyfriend did the same but got the Latke.  Sides were so good.  Home Fries and Latke were both great but you HAVE to get a Biscuit and slather it with the softened butter on the table and strawberry preserves.  YUM!  I got a Spinach, American Cheese, and Sausage Omelet which I’d say is the best I’ve had.  Cooked perfectly and the type with the toppings mixed in (my fav) and the Sausage was a great choice- it caught my attention because it is homemade and I was very impressed.

One of the best Omelets out there, I love when the toppings are mixed in and not just in the middle of the cooked egg.  Mine had Spinach, Sausage, and Cheese.

One of the best Omelets out there, I love when the toppings are mixed in and not just in the middle of the cooked egg. Mine had Spinach, Sausage, and Cheese.

Dave's Omelet:  Spinach, Chorizo, and Cheese.  YUM!  He also ordered the Latke as a side which was perfectly crispy on the outside and creamy in the middle.

Dave’s Omelet: Spinach, Chorizo, and Cheese. YUM! He also ordered the Latke as a side which was perfectly crispy on the outside and creamy in the middle.

The Biscuits were so tasty with the fresh strawberry preserves on the table.

The Biscuits were so tasty with the fresh strawberry preserves on the table.

Overall, Honey’s is going to be a favorite of mine for a while, I think.  If you are dying to try it, like I was… I highly recommend sucking it up and waking up early to go so you don’t have to wait.

Visit Honey’s Sit ‘n Eat on South

21st & South Street, Philadelphia PA

Wonder where else we’ve done brunch so far?  Check it out!

Silk City

Silk City

Day by Day

Day by Day

Sabrina's Cafe

Sabrina’s Cafe

BBQ Deviled Eggs

I’m so super excited to brag and announce that this delish recipe was chosen as a Host Favorite (TWICE!) for this week’s Daily Dish Foodie Friends Friday!  TWO big Thank You’s to Ericka & Cindy for choosing my recipe 🙂

Foodie Friends Friday

Read more at http://www.foodiefriendsfridaydailydish.com/recipes-that-caught-our-attention-6/#Yrzw1kWkeHqdfcel.99

 

Is anyone hosting an Oscars Party this weekend?  I am so excited to see who’s going to win this year.  Typically, I have very strong hopes for one movie or actor in each catagory… only having seen one or two a year.  This year is different.  I am SO excited!  I cannot figure out who to root for.

I really enjoyed Django, loved Zero Dark Thirty, and am nearly obsessed with Silver Linings.  AH!  Bradley Cooper AND Jennifer Lawrence?  LOVE THEM!

Anyway, I am sharing with you a recipe that would be perfect for a little appetizer for an Oscars Party… or any party really!  I made these for my superbowl party, and they were a huge hit.  I think I ate three of them myself too… whoops!

BBQ Deviled Eggs

Recipe adapted from:  The Neelys

Ingredients:

12 Hard Boiled Eggs

3 Tablespoons Olive Oil Mayo

4 Teaspoons Dijon Mustard

1 Tablespoon Hot Sauce

2 Tablespoons BBQ Sauce (I used Sweet Baby Ray’s… my fav)

Salt, Pepper, Chives, and Smoked Paprika

Directions:

1.  Carefully slice the hard boiled eggs in half, lengthwise.  Scoop out the yolks putting them in a mixing bowl and place the whites on a plate.  Mash the yolks with a fork and add the mayo, mustard, hot sauce, BBQ sauce, salt and pepper, mixing together.  Taste and season accordingly.

2.  Put the filling in a ziplock bag and seal.  Cut a small hole in the bottom corner.  Fill the holes in the egg whites with the mixture from the bag.  Top with Chives and Smoked Paprika (use regular if that’s all you have, but Smoked Paprika would be a GREAT addition to your spice cabinet if you don’t… and you can get it at TJ’s for $1.99)

I happen to think this is like, the best picture I've ever taken on here!

I happen to think this is like, the best picture I’ve ever taken on here!

I will probably never use my normal Deviled Eggs recipe ever again.  The flavors in this recipe are SO amazing and work so well with the eggs.  You can taste the BBQ sauce AND the mustard, and even the zing from the hot sauce.  The Smoked Paprika puts the final touch.  YUM!

So a side note about this recipe… it originally called for half the amount of eggs. I was expecting about 20 people for our superbowl party, so I decided to double it.  Thank god I did.  Despite following the strict perfect-hard-boiled eggs rules, my eggs were a NIGHTMARE!  They took me about a half hour to peel and were a huge pain in the ass.  I ended up ripping into the whites on a few of them.  UGH!  So, needless to say, I was happy to have made extra… and used the “rejects” for egg salad 🙂

This recipe can be found at this week’s Foodie Friends Friday!!

Foodie Friends Friday

Salsa Omelette

I’ve made a couple new exciting discoveries lately.

1.  Happy Hour Oysters are seriously awesome.  Buck a shuck?  I think I will.

photo 2 (84)

2.  These chips from Trader Joe’s are amazing.  There’s flax seeds in them… so that means they’re healthy.  Yup!

photo 3 (69)

3.  A guilty pleasure:  The Carrie Diaries.  The prequel to Sex & the City.  I forgot how dramatic high school is, and I LOVE it.

showposter

4.  THIS list of 50 Nacho recipes.

Jerk_Pork_0015.tif

and 5.  I LOVE corn tortillas.  I don’t think I’ll ever buy any other type again!

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While one might think that corn tortillas = tacos (and they may be right), corn tortillas to me = eggs.  It’s the perfect crispy, salty, warm vessel for eggs.  Goodbye english muffins … hello corn tortillas.

My new favorite thing to do is to saute up one or two corn tortillas (2 are only 80 calories! omg!) with some sea salt and stuff them with eggs.  Scrambled eggs, fried eggs, and now even a delicious omelette covered in salsa.

Salsa Omelette

Ingredients:

1 Tablespoon Butter

3 slices of Onion, chopped

1 Jalapeno, chopped

1 handful Fresh Spinach

1 handful Grape Tomatoes, sliced in half

2 Egg Whites & 1 Egg

1/4 cup Reduced Fat Cheddar Cheese

Red Pepper Flakes, Ground Pepper & Sea Salt

1-2 small Corn Tortillas

2 Tablespoons Salsa (I use Jack’s Special from Wegman’s… its the BEST)

Directions:

1.  Heat the butter in a medium sized skillet over medium heat.  Add the onion and jalapeno.  Stir and cook for a few minutes before adding the spinach.

2.  Meanwhile, scramble the egg whites, and egg into a separate bowl.  Add the water and scramble with a fork.

3.  Switch the heat on the pan to medium so you don’t burn the eggs.  Pour the egg mixture into the pan.  Let sit for about 4-5 minutes.  Make sure to tilt the pan so the uncooked egg covers the entire pan.

4.  With a spatula or silicone scraper, lift the sides of the egg up to make sure it’s not sticking. (If it is, forget the omelet and just scramble it up… it will taste just as good!)  When there isn’t much runny egg left on the top, add the cheese, then lift one side up and flip it on the other (creating a half moon shape).  Let cook for another 4-5 minutes or until it looks like there is no runny egg left.  You might want to put a lid on the pan… it will help with the cooking time.  Season w/ Salt, Pepper, and Red Pepper Flakes and remove from the pan.

5.  Add a few drops of olive oil to the hot pan and place a corn tortilla or two onto the pan.  Season with sea salt.  Flip after two minutes of cooking.  Add the salsa and tomatoes to the omelette and enjoy!

photo 1 (86)

Try one of my other favorite Omelettes!

The Ultimate Jewish Omelette

The Ultimate Jewish Omelette

Portobello Omelette

Portobello Omelette

Salami Omelette

Salami Omelette

Smoked Salmon Hash w/ a Baked Egg and Fried Basil

Please excuse the interruption of this month’s Low-Carb menu, and allow me to introduce today’s post… Smoked Salmon Hash w/ a Baked Egg and Fried Basil.  What a mouthful!

One It’s Good to be the Cook’s awesome twitter followers @StephanieMcSher recommended I try to enter Fabio’s Kitchen Academy Challenge.  Wait a second Stephanie… Fabio?  As in Fabio, my all-time FAVORITE Top Chef contestant?!  AHHH!  I had to check this out.

The Contest-  Create a dish using (not exclusively) the following five ingredients:

Eggs

Olive Oil

Potatoes

Parmesan Cheese

Basil

Oh, there’s one small tiny little factor… the challenge for November ends in ONE DAY!  I put my thinking cap on and started brainstorming.  After tearing up Trader Joe’s like the Tasmanian Devil in a Looney Tunes Short, I bought what I needed and headed home to get cookin’.

Smoked Salmon Hash w/ a Baked Egg and Fried Basil

Recipe by:  It’s Good to be the Cook

Serves:  4

What you’ll need:

3 Russet Potatoes, peeled

1 Sweet Onion

Olive Oil (you’ll need enough to cover the bottom of a large pan + a little bit more for drizzling)

1 Tablespoon Minced Garlic

1 Package Smoked Salmon, maybe 8oz (I used Trader Joe’s Smoked Salmon Pieces since it was going to be cut up anyway!)

Fresh Basil (1/2 cup Chopped plus 8 leaves)

1/2 Cup Panko Bread Crumbs

Fresh Parmesan Cheese, grated (1/2 Cup or less)

Sea Salt, Black Pepper, and Smoked Paprika

4 Eggs

Directions:

1.  Pre-heat the oven to 450.  Cut the Potatoes into small cubes, as evenly as possible.  Throw them into a big bowl with a few shakes of salt and cold water.  Soak for at least 10 minutes to remove some of the starch.  Drain and place on a few papertowels to pat off as much water as possible.  Meanwhile, chop the onion and chop the smoked salmon.  

2.  Meanwhile, heat enough Olive Oil to coat the bottom of a large non-stick skillet (with high sides if possible).  Once the oil is hot enough (test with a drop of water), place the Fresh Basil Leaves in the oil.  Let frizzle in the oil for 30 seconds, then using tongs, flip the basil over and cook for another 30 seconds on that side.  Remove to a paper towel and sprinkle with sea salt.  

3.  Using the basil oil, dump the soaked then drained and dried potato chunks into the oil (carefully!).  Add a sprinkle of Sea Salt, a few grinds of Black Pepper, and a few shakes of Smoked Paprika (will give it GREAT flavor and color!).  Leave the potatoes alone frying in the oil for about 5 minutes, then flip/stir and add the onion right ontop.  Cook for another 5 minutes.  Flip/stir.  Add garlic , flip/stir again.  

4.  Test a chunk of potato with a fork.  It should go in very easily, but taste it to make sure it’s cooked and also for seasoning, you probably need to add a bit more salt (be careful, you’re going to add salty smoked salmon so don’t oversalt).  

5.  Once the potatoes are cooked but not browning, add a handful of chopped basil (between 1/4 cup – 1/2 cup, reserving some for garnish) and your chopped Smoked Salmon.  Flip and stir.  Now you’re going to want to leave it be for 5 minutes to let the cooked potato mixture brown and get a little crispy.  Flip/Stir and wait again for 5 minutes for the next side to brown up.  Once it’s reached your desired crispiness, take the entire mixture and drain in a colander to remove extra grease.

6.  Prepare individual ramekins, crocks or a baking dish* with non-stick spray.  Spoon the drained salmon/potato mixture into the dishes.  Sprinkle a small coating of Panko Bread Crumbs onto the top (don’t overdo it!).  Next, grate some fresh Parmesan Cheese ontop to fully coat the top of the surface.  Season with Sea Salt, Black Pepper, a sprinkle of Fresh Basil, and a pinch of Smoked Paprika.  

7.  Using a spoon, make a small indentation or divot into the center of the surface.  Crack an Egg into a separate dish, then pour onto the top into the divot.  This will keep the egg in place.  Spray with a touch of Olive Oil.  Place in the oven for about 10 minutes, checking after 5.  Keep in the oven until the whites are fully cooked (they will appear WHITE instead of clear).  

8.  Carefully remove the ramekins or baking dish once the egg whites are cooked (leave in longer if you don’t want a runny yolk).  Top with 2 of the reserved Fried Basil Leaves and serve hot!

 

WHEW!!!!!!!!!!  I know it’s a LOT of steps, but it really is easy and sooooo worth it.  This recipe passed not only the Boyfriend Dave test, but the Mom and Sister test too.  The flavors of this dish are so warm with the smoky Paprika and Salmon.  I also loved how the potatoes were nice and soft against the crispy Panko/Parmesan topping and the crunchy Fried Basil.  YUM!

So, there you have it- my very first entry into TC Fan Favorite Fabio’s Kitchen Academy Challenge!  Now it’s up to you to help me win when the recipes are posted on Fabio’s Pinterest.  Stay tuned for info on how to help me win!!!

Could he get more adorable?

Could he get more adorable?

Check out Fabio’s Kitchen Academy Challenge Here!

Now, time for some serious food porn… MMMMMMMMM!

The 5 Ingredients for the Challenge:  Potatoes, Parmesan, Basil, Olive Oil, and Eggs.  MMM

The 5 Ingredients for the Challenge: Potatoes, Parmesan, Basil, Olive Oil, and Eggs. MMM

Sizzlin' Basil

Sizzlin’ Basil

Set aside your fried basil for later... okay maybe snitch one... and make a few extra while you're at it. :)

Set aside your fried basil for later… okay maybe snitch one… and make a few extra while you’re at it. 🙂

This is the size I got my potatoes down to, thanks to my brand new knife :)  What a lifesaver!

This is the size I got my potatoes down to, thanks to my brand new knife 🙂 What a lifesaver!

Here we are with the fried potatoes, onion, garlic, basil, and smoked salmon.  Right now I'm letting it sit to get a little crispy and browned.

Here we are with the fried potatoes, onion, garlic, basil, and smoked salmon. Right now I’m letting it sit to get a little crispy and browned.

This picture is of the SS Hash in my individual baking dish topped with the Panko and Parm.

This picture is of the SS Hash in my individual baking dish topped with the Panko and Parm.

I also made a batch of the hash without the egg to be split into 3 for my family.  For this version, I fried up eggs on the stove and topped each individual serving.

I also made a batch of the hash without the egg to be split into 3 for my family. For this version, I fried up eggs on the stove and topped each individual serving.

The beautiful finished product.  Wow.

The beautiful finished product. Wow.

Close Up!

Close Up!

Seriously... nom nom nom

Seriously… nom nom nom

 

I LOVE me some runny yolk.  On anything... seriously.  Wow.

I LOVE me some runny yolk. On anything… seriously. Wow.

Smoked Salmon Hash

 

 

 

The Ultimate Jewish Omelette

Check this recipe out on Foodie Friends Friday Linky Party!

If you didn’t believe me before when I told you how much I love eggs, do you believe me now? This is now my fourth Omelette post and tenth post about Eggs.  This is the best one yet. (Better than my Salami Omelette & the Portobello Omelette too!)

My family hosts the yearly “break-fast” (as in breaking the fast, not your morning meal) dinner after Yom Kippur, serving delicious bagels with your typical Jewish fix-ins… Lox, Whitefish Salad, Onions, Tomatoes, Cukes, etc.  This year we had tons of leftovers… YESSSSSSSSSSSSSSSSS!  Here’s where I went with it:

The Ultimate Jewish Omelette

A Recipe by:  It’s Good to be the Cook

Ingredients:

1 Tablespoon Butter

3 slices of Onion, chopped

2 slices of tomato, chopped

3 slices Lox, chopped

2 Egg Whites & 1 Egg

2 Tablespoons Fat Free Cream Cheese

Ground Pepper

Directions:

1.  Melt the butter in a medium-sized pan (or just use spray) over medium heat.  Add the onions and stir until they start to soften/brown.  Add the lox and stir in with the onion.  Cook for another 4 minutes or so until the lox cooks (it will turn a lighter pink).  

2.  Meanwhile, scramble the eggs together with a teaspoon of water.  Pour over the cooking onion and lox.  Continue to cook over medium heat until the top is no longer runny or almost solid.  It may help to put a lid on, it will help steam the egg and cook the top half.

3.  Add the chopped tomatoes and using two spoons, dollop 2 Tablespoons of Fat Free Cream cheese as evenly as possible.  Fold the omelette in half and let sit for another minute or two so the cheese will melt.  Serve with some pepper.

YUMMY YUMMY!  I obviously already looooooove Lox/Eggs/Onions, but Dave had never tried it before.  He was pretty skeptical but enjoyed it too :).  The cream cheese was awesome and it got super melty/creamy.  MMM.

Pre-Flip

I couldn’t resist some good Jewish Rye and of course Whitefish Salad.

The onions were almost caramelized and look how creamy the cheese is!

I had big eyes and wanted to use some other leftovers and ended up eating this with a piece of Rye and Pumpernickel Toast w/ some Whitefish Salad… and (random) sauteed spinach.  If you’ve never tried Lox in your eggs, please do!  It sounds strange but it works.  I promise.  OH, and don’t add extra salt!  Lox is really salty as it is.