Spinach Souffle

I haven't posted in a while but I have been cooking a lot and I knew I needed to post this souffle. I've always heard that making the perfect souffle is a little difficult but this was so easy and delicious! I made this one morning for Michael and I for breakfast, it was is not the quickest meal to make but definitely worth the time. Since this was my first souffle, I used Mark Bittman's Cheese and Spinach Souffle recipe from, How to Cook Everything. It was very simple to follow, my only recommendation is make sure you have a large enough bowl when adding the whipped egg whites to the mixture otherwise it will overflow.

1/2 stick butter
1/4 cup all purpose flour
1 and 1/2 cups milk, warmed to the touch
6 eggs, separated
salt and pepper to taste
1/2 teaspoon dry mustard
1/2 cup mozzarella (the recipe called for Parmesan but I only had mozzarella and cheddar on hand)
1/2 cheddar

BBQ Chicken Pizza

I love CPK's BBQ chicken pizza so I decided to try my hand at making my own. I thought I would even be a little bit more daring and I made my own crust from scratch! I didn't any yeast so I used water, flour and oil and it turned out a little more biscuity that I had hoped but I still loved it. I bought chicken tenderloins and cut those into bites then sauteed red onion. I used bbq sauce instead of tomato sauce topped it with the sauteed onions, chicken, chopped cilantro and a combination of mozzarella and cheddar cheese. After baking for 20 minutes I topped it off with a mixture of black beans, yellow corn, tomato and cilantro. I hope to continue trying out pizza making but maybe try different variations in the crust like a thin NY style crust or a sweet corn crust.

BBQ Chicken Pizza

1 lb chicken tenderloins

1/2 medium red onion

bbq sauce

1/2 cup chopped cilantro (for pizza layer and to top)

black beans

corn

tomato chopped

Dough:

2 cups flour

1 cup water

1/4 cup oil

I baked the dough for about 8 minutes before adding the toppings.

Cinnamon and Sugar English Muffin

One of my favorite breakfast foods growing up was my Dad's cinnamon and sugar toast. Who doesn't love the combination of cinnamon and sugar? I decided to add a little more flavor to my version of my breakfast favorite and added a little nutmeg (just a pinch because I feel nutmeg can become overwhelming if you use too much) and a dash of chili powder. It was very yummy and an easy on the go breakfast when I'm late for work.

Spicy Tuscan Soup

My mother loves soups so I tried out a recipe I found called Tuscan Soup but spiced it up with chili pepper flakes. It was very easy and delicious. Saute chopped onion and chili flakes in a large pot for about two minutes then add the remaining ingredients and cook until hot.

Spicy Tuscan Soup

2 1/2 cups water

14 oz beef broth

1 medium onion

1 package frozen Italian veggies

1 chopped tomatoes

1 can peeled tomatos (I mashed them up)

2 Tablespoons Italian seasoning

2 teaspoons chili pepper flakes

olive oil to saute onions and pepper flakes

Ginger Brown Rice with Spicy Chicken Wantons

I really like the Food Network show Semi-Homemade with Sandra Lee so when creating this dish I thought of her and how I could use the ingredients I had on hand to make a delicious dinner. I think brown rice can be a little boring so I grated fresh ginger into the rice to add an asian flavor. I sauteed pre-packed mini wantons in a skillet then added a fresh spinach and let it cook down. It was a very simple yet tasty meal.

Mini Wantons

Brown Rice

Fresh Ginger

Fresh spinach leaves

a little soy sauce to top it off

Black Bean Burger with Spicy Grits

This was my Saturday morning breakfast. I would have made a traditional breakfast with eggs and toast but I hadn't gone grocery shopping so I used what I had to make a delicious brunch. I baked the black bean burger (Morningstar) in the oven for the recommended time then I toped it off with melted cheddar cheese, black beans, romaine lettuce and a spicy salsa. The grits were originally plain microwavable grits but I added fresh chopped cilantro, a little cumin and a dash of taco seasoning. The combination of the two was very tasty.

Havarti and Grilled Onion Asparagus Tart

To use up the remaining half of the asparagus I decided to make a variation of Zoe's Gruyere Asparagus Tart. I used a flaky pie crust top with sauteed onions and havarti cheese. My mother thought it was one of the most fabulous things I have ever made and continues to talk about daily. I sprinkled a little Italian seasoning over the pie crust then layered the crust with grilled asparagus and sauteed onions. I decided to cut the havarti cheese into wedges and layered it over the veggies. I baked the tart until the cheese was bubbly and the crust was lightly brown. While the pie crust worked great, I think next time I will try philo dough because I love the texture and flakiness. Yum!