Ever wonder?

How a fried egg would turn out on your panini press?

Yeah, me either.

Breakfast Nachos

Truth be told I'm a night owl.

Actually, the more I read about the subject, I think I probably suffer from delayed sleep phase syndrome. This is the inability to awaken and fall asleep at socially acceptable times but no problem with sleep maintenance. Or, where your timing of sleep is off, or shifted. I sleep full nights, I just go to bed way later and sleep in. My peak period of alertness has always begun at about dinner. I feel my most awake from about 8-midnight.

I remember when I was little my parents would tuck me in bed and I'd read book after book after book. It was not uncommon for me to plow through one or two Baby Sitter's Club, Boxcar Children, or Nancy Drews a night. I also had a variety of cassette tapes my mom would play for me, ranging from nighttime prayers, to songs, and sounds of nature.

So it is of no surprise that most of the time I'm up late reading your blogs or snacking on something tasty.

Tonight I finally got around to making a treat I've wanted for a long time:

Biz's Breakfast Nachos!!!!!

Mine are a slacker's version, nowhere near as gorgeous as hers.

I heated some refried beans in a skillet while I scrambled 2 eggs. Then I mixed the two together. I spread this over some tortilla chips and doused everything with taco sauce. Had I been motivated to, I would have added sour cream or perhaps green onions too.

Either way they were delicious! So filling and tasty. I loved them!

I wonder why it took me so long to try them, or why I didn't think of them myself! I love making breakfast burritos - so a breakfast nacho isn't too far of a stretch.

Packing progress! I've gotten all of the clothes I won't need for the next few months packed. Now I'm working on other unnecessary items like books, photos, and knick knacks.

Because we're still working on the house while living in it, it's going to be a wild dance of musical chairs, but in box form. I'm trying to get as much of our stuff out of the way as possible to make this easier. My goal is to leave just the bare necessities of furniture and stuff to "stage" the house, while having the rest of it packed away neatly and out of our way!

Vegetable and Quinoa Bake

I've been turning to my health cookbooks more and more lately for inspiration. This Healthy Heart Cookbook had a recipe for a rice and broccoli bake. I thought it sounded like a really good idea, so I took it and ran with it. I changed the rice to quinoa, added way, way, wayyy more veggies, and left out some of the cheese.


Crust:
2 cups plain cooked quinoa
1 egg
1/2 cup sharp cheddar cheese, grated
salt and pepper, to taste

Filling:
1 cup frozen spinach
1 bell pepper
1 small onion
2 cloves garlic
2 jarred, roasted red peppers
5 eggs
1/2 cup sharp cheddar cheese, grated
salt and pepper, to taste

Note: This can be made in a single 11 x 7" casserole dish, or separately in two pie plates.

In a medium bowl, beat the egg for the crust. Fold in the cheese and quinoa until evenly incorporated. Season with salt and pepper. Spray your baking dish or pie plates with non-stick spray and turn the crust mix out into them. Using the back of a spatula or your hands, carefully form the crust along the bottom of the dish(es) and up the sides.

Preheat the oven to 375°. In a large mixing bowl, add the veggies as you chop with the cheese. Feel free to add any combination of vegetables and cheese according to your individual tastes or preferences. You could even add beans, potatoes, or salsa - get creative! Reuse your medium bowl to beat the 5 eggs. Add to the large bowl and keep folding with the vegetables until everything is mixed. Season with salt and pepper.

Gently pour the egg and vegetable mixture into the crust(s), using a spatula to even out if necessary. Pop in the oven, uncovered for 20-30 minutes. Check the center for doneness with a knife. Let stand a few minutes before cutting. For breakfast or lunch, I would say this could serve 5-6. For dinner it serves closer to 3-4.

I was nervous about this one, but it really knocked our socks off! The quinoa crust was delicious. It held up really well, and the crunchy bits were really nutty and delicious.

I loved the combination of all of the vegetables. It was a really colorful meal, which always makes me feel like I'm eating healthy!

If you haven't already, could you please take a second to vote for my Lucia Buns? It's one-click to vote, no registration required. Thank you! (Voting ends March 4th)

Spaghetti Carbonara

Long time readers will remember my brother did a guest post long ago to show off a carbonara recipe. I was tempted to try it then, but sadly I never got around to it.

Then, skimming through Project Food Blog videos I saw a video on bell'alimento where she made it look so easy. I made a point to remember to make it this time around.

1 lb. dried spaghetti
6 slices bacon
4-5 cloves garlic, minced
2 eggs, room temperature
1 cup freshly grated Parmesan cheese
black pepper, to taste

In a large pot, bring water to a boil. Once up to temperature, salt the water and add the pasta. Cook until al dente, 8-10 minutes.

While the water is coming to a boil, brown the bacon until almost crispy. (Tip: Cut the bacon using kitchen shears over the pan.) Add the garlic the last minute or two, taking care not to burn.

In a large serving bowl, crack the eggs into the bottom and whisk well. Add the cheese and black pepper. Set aside.

Drain the pasta well, reserving about 1 cup of the pasta water. Immediately dump the pasta into the bowl with the egg mixture. It is important to get this in there right away while it is hot to cook the eggs. Using tongs or two forks, continue tossing the pasta in the egg mixture to incorporate well. Add some pasta water if necessary to thin it (I ended up using about 1/4 cup). Last, add the bacon/garlic mixture and toss until evenly dispersed through the pasta.

Plate and serve immediately. You can add more black pepper or grated cheese for garnish. Serves 4.

Holy cow, it's amazing how simple and delicious this is. It really tastes special, like something you'd get in a small Italian restaurant.

The best part is that it's ready in under 30 minutes - just as long as it takes to boil the water and cook the pasta. It could easily be a weeknight dinner with just a few more steps than plain old spaghetti and marinara.

Have you ever ordered or made carbonara?

Friday Firsts - Muffin Tin Frittatas

Happy Friday everybody! (If you're new to Friday Firsts, click the image above for more information!) Is it fall where you're at yet? We're still enjoying some beautiful weather here, something I'm thrilled about!!

A few things I want to bring attention to before I post my first!

• Our Chicagoland Blogger Meet-up is approaching quickly! We're going to be meeting in Schaumburg on Sunday, November, 21st. Any bloggers or readers in the area who would like to join in, please send an e-mail!
• I'm an entrepreneur! The all natural dog bones I bake for my dog have gotten a cutesy name and logo. I've sold out of three batches of Corky Crisps at two local craft shows. They're now available on Etsy, too!

Now, onto my first! Ever since Biz started South Beach, her crustless quiches have been making my tummy growl when I read her blog. I thought it'd be a cute idea to make them in muffin tins, like a mini frittata.


15 oz. can new potatoes
4 eggs
1/2 cup cheese (I used skim mozzarella)
11 oz. can of Southwestern style corn (*see note)
salt and pepper, to taste

Preheat the oven to 350°. Mix the last 4 ingredients in a small bowl until well blended. The Southwestern style corn is from Green Giant and contains corn, black beans, tomatoes, and I think chiles.

Spray 12 muffin tins with non-stick spray. Crumble enough potatoes in each well to fill the bottom. Spoon the egg mixture over top each, until the muffin cups are about halfway full. Bake for approximately 20 minutes.

These will keep in the refrigerator for a few days, so they're perfect for weekday lunches. Just re-heat in the microwave for a minute or two and you've got a hot breakfast!

Now it's your turn to tell me about your first! To participate in Friday Firsts create a blog post featuring a "first" of yours. Next, link that blog post below and tell us about it! If you don't have a blog or a specific post to link to please tell us about your first in the comment section! Any and all participation is welcome!



If you would like to display the Friday Firsts button as a badge in your post or on your side bar, you can copy and paste the following code:

<a href="http://www.dinneratchristinas.com/" target="_blank"><img src="http://glc.dinneratchristinas.com/i/fridayfirsts.png" alt="Friday Firsts / DinnerAtChristinas.com" style="width: 220px; height: 220px; border: none"/></a>

Peruvian Potatoes with Chiles and Cheese

Sorry for the rambling title - I felt it was appropriate to grasp the full magnitude of this dish.

Last November when we were in D.C. we ate at a Peruvian restaurant. It was the first time Johnny, Goran, and I had ever had the cuisine and all three of us fell in love. It's been on my mind since to see what I could incorporate into my own kitchen.

I'm not a member of any CSAs, but I am signed up for an e-mail newsletter for a local farm I considered. One of the things included in the weekly newsletter are recipes. The thing I love about these recipes are their focus - using up the CSA vegetables! It's a great resource to have for sides, as well as vegetarian and vegan meal ideas. A few weeks ago this dish came in the newsletter and I put it aside to make.

Please note, I made a lot of substitutions according to what we had on hand. I will be making it more closely to the original recipe in the future to try that out too.

2 pounds red potatoes (I used 6 medium russets)
2 Tbsp vegetable oil
1 cup finely chopped red onion (I used 2 small yellow onions)
2 minced jalapenos, minced (leave seeds according to your heat preference)
1 Tbsp minced garlic (I used a lot more - 5 cloves)
1 cup milk
6 oz feta, crumbled (I used Chihuahua, cubed)
3 hard boiled eggs, chopped
salt and pepper to taste
cilantro, optional (DISGUSTING!)

Wash and cube the potatoes. Boil in salted water until nearly tender, then drain.

Heat oil in large skillet over medium heat. Add the onions and cook for about 5 minutes. Add the garlic and jalapenos and cook for about 2 minutes, until tender.

Add the drained potatoes and milk to the skillet. Simmer for a few minutes until the potatoes absorb some of the liquid and it reduces to a creamy consistency. Turn off the heat and stir in the cheese so it begins to melt. I used Chihuahua because I felt it was more appropriate for this cuisine than feta, plus I had it on hand.

Plate, placing the hard boiled eggs atop. (For perfect easy-to-peel egg instructions, see this post.) Garnish with chopped cilantro (YUCK!) or parsley.

This was some seriously good stuff. The starch from the potatoes and the milk made this delicious "gravy" that enveloped every bite. The jalapenos added a little something-something in the background, while the eggs where a nice change of temperature and texture. I'll be making it again, like I said - closer to the original recipe and also playing around getting more creative with it.

I am submitting this to the 100th week of Blogger Secret Ingredient (BSI), which Biz is hosting. She chose chiles and you have until November 7th to submit a recipe - new or old!


I'm also sharing this with Just Another Meatless Monday, a weekly collection of meat-free dishes, snacks, and meals to be inspired by! (Click the image above for more information.)

How to Hard Boil Easy-to-Peel Eggs

A few of you will remember my pretty humorous attempt at the Eggstractor, complete with video! Needless to say, I've been after the perfect hard boiled egg for awhile now.

After combining many tips, tried (and failed) techniques, and reading up on the subject I finally have it mastered. I know this is a common frustration for many cooks, so I thought I'd share what I've learned! This is how I boil eggs every time now, and it never fails me! The yolk is always perfectly done (see above) and they're sinfully easy to peel, coming smooth from the shell with none of the white ripping.

Start with store-bought eggs. Fresh eggs just have too firm of a membrane and usually a larger yolk, so they're not ideal for boiling. (But shhh don't tell Johnny's mom, our supplier of fresh eggs!)

Place the eggs gently in an empty pot that has a lid.

Sprinkle about 2 tsp. of baking soda in the pot. (The theory is that baking soda helps break down the membrane's attachment to the white of the egg. I loathe science related things, so I'm not sure if that's what actually happens, I just know something about it works!)

Fill with cold water, about 1/2" above the eggs.

Place the pot on a burner and turn the heat to high. Leave the lid off and let it come to a boil.

Once the water has reached a rapid boil turn the heat off (if using an electric stove remove the pot from the burner) and place the lid on.

Set the timer for 15 minutes. (I've read the time may vary ~3 minutes in either direction based on altitude - again, not sure if that's true! Again with the science!)

Once the timer has gone off, carefully pour the hot water off the eggs and fill the pan with cold water. Add a large handful of ice cubes and let sit about 15 minutes to cool.

Fold a few paper towels and place on your countertop.

Grab an egg and smack down on the wide, flatter bottom. This is where the air pocket is and it helps release the rest of the shell for peeling.

Gently tap the pointy tip of the egg, then turn on its side and with barely any pressure, roll the egg between your palm and the counter to loosen the shell everywhere.

Peel the loosest shell from the wide bottom area of the egg where the air pocket was, making sure the membrane comes with it, too.

With your thumb, gently edge between the shell and the white of the egg, lifting up as you go. The shell should peel off in large sections with the membrane keeping the pieces intact.

In just a few minutes you will have a dozen perfectly peeled eggs! Make egg salad, deviled eggs, put on salads, or eat for a snack as you please!

Additional tips/facts:

• Peeling all of the eggs as soon as they're done cooking is easiest and fastest since they have just contracted.
• Keeping pre-peeled eggs on hand is convenient for quicker access instead of peeling one or two as you need them.
• Peeled hard boiled eggs will stay fresh in an airtight container in the refrigerator up to one week.
• The green film you sometimes see around the egg yolk occurs from overcooking and something to do with sulfur. (Damn if boiling eggs isn't one of the most scientific things I've encountered in the last 5 years!)
  
• If storing hard boiled eggs in their shell mark them with a permanent marker to differentiate from raw eggs.
• If raw and hard boiled eggs become confused test by spinning on the counter. A hard boiled egg will spin fast and smooth like a top while a raw egg will wobble slowly before stopping.

Baked Chili Rellenos

Johnny's absolute favorite meal is chili rellenos. I had never even heard of it before I moved in with him, but silly me offerred to make it for his birthday dinner. Wow, I was nervous! First of all, his ex Mother-in-law was a Mexican immigrant and used to make it for him, so that's tough competition. Second, it's a pretty labor intensive dish. I was determined so I googled around and found a few recipes and resources to make it. It was a smashing success and I've cooked it a handful of times since. The problem is that it takes so darn long and usually makes a mess out of the kitchen with all the battering and deep frying.

I was flipping through my Better Homes and Gardens Vegetable cookbook I still had out from the beet recipe, and found one for baked chili rellenos! Could it be?! I immediately put the ingredients on the next grocery list!

I made some changes to the recipe including using fresh poblanos instead of canned chilis, as well as using Chihuahua cheese instead of Monteray Jack cheese. Feel free to use what you prefer, the technique is pretty much the same, regardless!

5 poblano peppers
6-8 oz Chihuahua cheese
4 eggs
1/3 cup milk
1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup shredded Chihuahua cheese

Raise the top rack of your oven and turn the broiler on. Lightly coat the poblano peppers in oil and place on a baking sheet. Broil for about 5 minutes a side, flipping 3 times to char each side of the triangular shaped peppers. Remove from the oven and place in a heat-proof bowl with plastic wrap sealed over the top. Let sit for about 15 minutes to steam the skin and become cool to the touch.

Lower the oven rack and turn the temperature to 350°. While waiting for the peppers to cool, slice the cheese into small rectangles and grate 1/2 of a cup. Prepare the batter by whisking together the eggs, milk, flour, baking powder, and salt until smooth.

Once the peppers have cooled, hold them by their stems and gently peel off their waxy skin. Pull off the stem and gently cut a slit through one side of the pepper, taking care not to cut all the way through. Using a spoon, gently scrape the membrane and seeds from the poblano. (These are where the heat is and once you remove these, there is just a delicious chili taste left, but if you prefer spicy then you can leave some.)

Lay the peppers flat and arrange a rectangle or two of the cheese in the center. Wrap the roasted pepper around the cheese and place seam side down in a small to medium sized greased casserole dish.

Pour the batter over the peppers. (Here is where I realized I used too large of a baking dish - oops!)

Sprinkle the remaining shredded cheese over top. Pop in the oven for 30 minutes until the top is golden.

You can see how it puffed up beautifully and browned. If I had used a smaller baking dish it would have been more on the peppers, not along the sides so much.

This was just as delicious as the deep fried version! It hit all the same notes with a fraction of the prep and mess! I'll definitely be adding this one to the "keeper" pile!

If you have been nervous to try chili rellenos before, I think this version is perfect for starters. Keep in mind that you could also use canned chilis if you don't want to go through the trouble of roasting fresh ones, which would cut down even less on the time and mess!

Ooey, gooey, cheesy, and chili roasted battered goodness! What more could you ask for in a dinner?


I'm submitting this delicious and fulfilling meat-free dish to Just Another Meatless Monday. I think Mexican is a great way to add vegetarian meals to the dinner plan. Cheeses, beans, and mushrooms can replace meats as a hearty flavor and filling for fajitas, tacos, or burritos.

Mexican Egg Burrito

This was one of those meals that starts as one thing but turns into something entirely different.

Johnny and I were hungry for dinner so looked at some take-out menus because I didn't have anything planned and sometimes that sparks an idea or a craving. Both of us separately thought an egg sandwich looked like the best thing on the menus, so of course we decided to make them at home instead of ordering.

I instantly envisioned carmalizing the green peppers and mixing with scrambled eggs for that delicious "pepper and egg" combination I told you about before. All local places start offering it this time of year for Lent. We didn't have any bread or rolls to put it on, so tortillas were substituted. Then I thought, ok we'll just run with the Mexican flavors!

1 tsp olive oil
1 green pepper
4 eggs
1/4 cup water
1 can black beans
salt and pepper, to taste

Start by lightly coating a medium sized frying pan with a small amount of olive oil. Wash and chop the green pepper into 1/2" pieces and start to carmalize in the pan over medium high heat. Whip the 4 eggs with the water (or milk) to thin out. Once the peppers begin to lose their crunch lower the heat to medium low and add the eggs. Season with salt and pepper and slowly move around to begin cooking. Drain and rinse a can of black beans and add to the pan, stirring occasionally. Add a lid for the last few minutes so the eggs cook through and everything is heated evenly. Makes enough to fill 8 six-inch tortillas.

Serve on warmed tortillas with fat free sour cream and a drizzle of taco sauce or salsa!

I'm submitting this to Laura's "Just Another Meatless Monday." Link up any meatless dish (breakfast, lunch, dinner, snacks, etc.) every Monday so we can all be inspired and expand our recipe binders!

Banana Bread French Toast

Whoa. Remember I tweeted about making some loaves of banana bread last week?! Well, one of the recipients was Johnny's friend and co-worker, Goran (you might remember him from the D.C. trip recaps). He told Johnny that he made french toast with it last time. My eyes nearly bugged out of my head upon hearing this! I had to try it!

All you'll need:
4 slices banana bread, cut in 1/2" slices
2 eggs
~3 Tbsp water

Pre-heat a square frying pan over medium-low heat. The key to any good french toast or pancakes is getting the pan's temperature just right with pre-heating!

In a shallow bowl or pie plate beat 2 eggs with a few tablespoons of water (or milk) to thin out.

Cut your banana bread into four 1/2" slices. (Ok, maybe five slices so you have one to nibble on!)

Soak each slice of bread for a few seconds each side to absorb the egg mixture.

Spray the pre-heated pan with non-stick spray and lay the four slices on, evenly spaced. Cook on medium heat for a minute or two each side until lightly browned and no longer soggy from the egg.

Remove from the pan and place on a plate. Tip: If cooking more than one batch, the perfect place to store the plate is in the microwave! It is an insulated little box that will keep the heat in while you continue with the next batches. Just add each batch to the plate and place in the microwave and close the door until ready to eat! This also works for dinnertime if you are on slightly different schedules and expect to eat a little later.

Served with scrambled eggs, lightly seasoned with salt and pepper.

Perfect with a pat of butter and some real maple syrup drizzled over top! It took on a delicious new personality. Surprising me the most were the walnuts which toasted from the frying pan's heat and developed a really nutty, full-bodied taste!


Amy at Please Don't Eat Me! gave me a really fun little award! Thanks, Amy!


The "rules"
1. Thank the person who gave this to you.
2. Copy the logo and place it on your blog.
3. Link to the person who nominated you.
4. Tell up to six outrageous lies about yourself, and at least one outrageous truth.
5. Nominate seven “Creative Writers” who might have fun coming up with outrageous lies.
6. Post links to the seven blogs you nominate.

Ok, let's see how well you know me, which is the truth?!
1. I don't know how to swim.
2. I skipped 2nd grade.
3. I played the clarinet in middle school band.
4. I type 40 words per minute.
5. I was born in Poughkeepsie, NY.
6. My bellybutton is pierced.
7. I wear a size 6 shoe.

Passing it onto:
1. The Diva
2. Biz
3. Laura
4. Allie
5. Sarah
6. Maggie
7. Ally

Eggy in the Middle

I know this particular dish has many, many names, but in my family we always referred to it as "eggy in the middle." We call the little circle of bread a "dunker," since it's usually used to scoop up the extra runny yolk.

1 slice of bread
1 egg
small pat of butter
salt and pepper, to taste

Take a small glass and press out a hole in the center of the bread. You can now either pre-butter the bread, or what I have recently found easier is melting butter in the pan and letting both sides of the bread soak some up. Break the egg into the hole in the bread and season with salt and pepper if you choose (I usually just use a little pepper). Move the white around gently so it is evenly distributed on the heat, taking care not to break the yolk. Once the white of the egg has started to turn more opaque, gently flip the bread and finish over low heat. Move to a plate and eat immediately!


I have always liked mine with a runny yolk, while my brother (and now Johnny) prefer a scrambled egg in the hole. To make this simple change, simply whisk the egg slightly once you have broken it into the hole in the bread and continue cooking as usual.

I love all of the different flavors and textures that come from such a simple dish. The firm egg white paired with the crunchy, buttery bread in each bite is delicious. Add the rich, creamy runny yolk (look I captured a drip!) to dunk each bite in and it's comfort food at it's best! I usually have one for a snack or light meal and two if I'm eating this as a meal in itself.

Did you grow up with this dish, too? If so, what did you refer to it as?!