Breakfast Souffle In A Bowl

Mmm. Breakfast for dinner.

Who doesn't love breakfast for dinner?

I almost feel guilty eating breakfast for dinner...like I'm cheating or something. But breakfast foods, at least of the hot variety, are a comfort food to me. If left to my own devices, pancakes and french toast would each be on the menu at least once a week.  Now we have been known (in a tight week) to have cereal for dinner (and then I really feel weird going to bed four hours later...), but I don't get caught up in as big of a guilt trip with a hot breakfast for dinner.

Especially when there's bacon involved at any level.

This dish combines several favorite breakfast staples into one complete little package. How can that not be good?  I have several variations to try with this one, which I'll get to in a second, but this is the "master" recipe they all stemmed from.

This is also one of those variable types of dishes. You can take out or add what you like...anytime...and it still works!

Dice up some bacon.

Crisp it up in a pan and drain off on a paper towel.

Add some butter and oil (or if there's enough bacon grease, use that) and toss those shredded taters in.

Crisp those bad boys up!

Whisk up some eggs...

...add some milk...

...some shredded cheese...

...some chopped spinach...

...and whisk your little fingers off!

Add potatoes to the bottom of your bowls (or baking dish).

Add the nummy bacon.

Pour the egg mixture over the potatoes and bacon.

I added a small pat of butter (that I quartered) to each bowl. Totally unnecessary, but I wanted more butter. Sue me.

Put the breakfasty goodness in the oven for 15-20 minutes.

Add some more cheese to the top and cook another few minutes.

Take 'em out of the oven and let sit for a few minutes to set.

You can remove to a plate, or serve inside the bowl!

Other variations I might try would be cooked in a tortilla shell, a puff pastry shell, or a thick(er) slice of ham that I would shape inside the same souffle dishes or maybe in a jumbo muffin tin.  I might also toss in some items one might find in an omelet, like peppers, onions, mushrooms, or even some shrimp or crab!

Breakfast Souffle

serves 4

6 strips of bacon, diced
4 potatoes, medium to large sized, peeled and shredded
2 tbsp butter
2 tbsp olive oil
Salt and pepper to taste
12 eggs
1/2 cup milk
10 oz box frozen chopped spinach, thawed
2 cups of your favorite shredded cheese blend (I used Colby Jack)

Preheat oven to 400 F degrees.

Heat frying pan over medium heat. Add diced bacon and cook until crisp. Remove to drain on paper towel.

If there is at least 2 tbsp of bacon grease left in the skillet, add 2 tbsp butter and omit the olive oil. Use 2 tbsp (or less) of olive oil to make a total of 2 tbsp (so there's 2 tbsp butter plus 2 tbsp of bacon grease/olive oil). Add shredded potatoes and salt/pepper. Cook potatoes until just crisp and starting to brown.

Remove potatoes to the bottom of glass baking dish (a 9x13 would work) or four 6 inch individual souffle dishes. Sprinkle bacon pieces on top of potatoes.

In a large bowl, beat eggs, milk, spinach and 1-1/2 cup cheese together. Pour egg mixture over bacon and potatoes.

Bake in the oven for 15 to 20 minutes.  Sprinkle 1/2 cup remaining cheese on top. Bake 3 to 5 minutes more, just until cheese melts.  For a crispier top, switch to broiler and broil for 2 to 3 minutes.

Let stand for 5 minutes. Serve!!

Old Fashioned Potato Soup Gnocchi

Remember that recipe contest that I mentioned I entered?

I created a total of five recipes and forced Papa Bear, Drama Queen, Little Lawyer, and our fantastic friends Steven, Kristina and Vinka to taste test them and rate them so I could decide which one out of the five was the one I should submit.  I ended up submitting Butternut Soup Muffins, but you can read about the other recipes that were kicked around like Shrimp Chowder Quesadillas or Creamy Tomato Roasted Mushrooms.

I have never in my life attempted to make gnocchi. Yes, I've made Perogi before (maybe twice?), but I've really never had the desire to actually make my own pasta before.  There are so, so many great fresh pastas available at the supermarket now that I don't ever think about it.

This particular recipe was the first one I thought of for creating a recipe for one of Wolfgang Puck's soups. I personally think it would have won in the originality and/or creativity department...I mean, come on! Pasta made with a soup??!!?? That's insane, right?

These came out rather tasty (Little Lawyer picked this one as her favorite) and not too shabby for my first attempt at pasta.  I will mention that rolling the little things against the tines of a fork and making it look pretty should be left to the professional pasta makers. I had difficulty with that. You don't have to do that, so if you think you will get as frustrated as I did, just skip that part! They will taste just as fantastic, trust me!

Puree the soup really well.

Add a beaten egg.

Combine with a wooden spoon.

Add flour (about 1 cup at a time, then by 1/4 cup if more is needed) until dough starts to form.

Dough will be sticky. Coat hands and workspace with flour and knead for 5-6 minutes, adding more flour as needed.

A nice, firm (slightly sticky) will come together. Roll it into a ball.

Cut that ball in half.

Cut each half into thirds.

Roll the thirds into a 1 inch thick rope.

Cut rope into half inch pieces.

Smooth and roll each piece of dough over the tines of a fork.

Hopefully yours will look better! Let rest and dry slightly on waxed paper.  When ready, boil in salted water.

Toss hot gnocchi with melted butter and Parmesan, or top with any type of sauce you prefer your pasta with!

Old Fashioned Potato Soup Gnocchi

1 can WP Old Fashioned Potato Soup
1 egg
2+ cups all purpose flour
1/4 tsp salt

Puree the soup in a blender or food processor. Heat soup in a saucepan and reduce. Remove from heat; cool.

Add the egg (slightly beaten) to the soup. Mix well with a wooden spoon. Add the flour a little at a time, mixing well with a wooden spoon. Add just enough flour so that the dough doesn't stick to your hands. When all the flour has been incorporated, bring the dough together with your fingertips. Remove the dough from the bowl and place on a slightly floured surface. Knead the dough as you would bread dough. Press down and away with the heel of your hand, fold the dough over, make a quarter turn, and repeat the process. Knead for about 5 minutes. Form the dough into a ball and then divide it into 6 smaller balls.

On a lightly floured surface, roll out the dough using your fingertips. The rope of dough should be about 3/4 inch thick. Cut the dough into 1 inch pieces. To create the ridges, press each piece of dough against the tines of a fork. With your finger, gently roll the pressed dough back off the fork. If you find the dough sticking to the fork, dip the fork in flour before you press the dough against it. Place the gnocchi in a single layer on a lightly floured dish.

To cook the gnocchi, place the dough into a pot of boiling salted water. After a few minutes the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.

Serve the hot gnocchi immediately. Toss with butter and a little Parmesan cheese or with the sauce of your choice.

Fathers Day Dinner - Arizona Spice Rubbed Steak and Potatoes a L'alsacienne

Oh my goodness!

I can't believe the food we just had for dinner! It was ama-ZING! I am so full, but it's a good full. Everybody enjoyed dinner (except for Crazy Artist, who didn't like the 'crust' on the steak from the rub) and we still have Devil's Food Cupcakes with Cream Cheese Frosting to look forward to later (which I will post about tomorrow).

First I made the Arizona Spice Rub, which was given to me by a friend in Arizona. She swore up and down this was one of the simplest rubs to concoct with more flavor than you could imagine with such few ingredients.  I promised I would try it, and I am very glad I did!

In a small bowl, combine 4 tsp ancho chili powder, 4 tsp kosher salt, 2 tsp ground cumin, 2 tsp mustard powder, 2 tsp dried oregano, 2 tsp freshly ground black pepper, 2 tsp garlic powder, and 1 tsp freshly ground white pepper.

Rub this into whatever steak you want to grill. I had 6 bone-in ribeyes about 1 inch thick just screaming to be eaten. Ribeyes are not usually my cut of choice, but they looked fantastic and were on sale.  We also used mesquite chips in the smoker box on the grill. Thank goodness you can't eat a smell - because Papa Bear and I would have been too full to eat the steaks when they were done if that were possible!

Then the magic happens...when you place said meat on said grill...you don't said...er, I mean say anything - you simply drool. After about 5 minutes per side and lots of patience, you get this...

I did a quick and dirty garnish of thinly sliced jalepenos, garlic cloves and chopped cilantro that I flash-fried in olive oil.

On to the Potatoes a L'alsacienne!


This is a wonderful French dish that everybody just loves. Hint: There is bacon involved. The added bonus to this dish is that all of the herbs used in this recipe were from the Wicked Garden!!

Cut 2 pounds of potatoes into 1 inch chunks. Put them in a pot and add water to cover and salt the water (about 1 tbsp). Bring to a boil and cook for 5 to 7 minutes. Drain and set aside.

In a large frying pan, melt 2 tbsp butter and 2 tbsp olive oil together.  Add 3 slices of diced bacon strips (I used thick cut applewood smoked) and one halved and sliced onion. Cook over medium high heat for about 10 minutes or until the bacon almost begins to crisp.

Then you can reintroduce the potatoes to the party going on in the pan. Stir and cook about 10 minutes, or until the potatoes start to crisp.

Here's where the herbage comes in:  Bring to the party 4 tbsp each of fresh chopped tarragon, chives, parsley and thyme:

During this particular process, at least three separate members of the household wandered into the kitchen asking what the fantastic smell was from.

Stir the herbs in and let them wilt into the potatoes and...voila!

Well, Papa Bear loved it. And it was his day, so my job here is done. He even got asparagus from the can! Don't ask...he actually prefers than to fresh.

Tomorrow, we all fight for the leftovers in the fridge....unless I eat them after everyone goes nighty-night...

Arizona Spiced Rubbed Steaks

For the rub:
4 tsp ancho chili powder
4 tsp kosher salt
2 tsp ground cumin
2 tsp mustard powder
2 tsp dried oregano
2 tsp freshly ground black pepper
2 tsp garlic powder
1 tsp freshly ground white pepper

6 steaks of your choice, about 1 inch thick
Garnish, if desired:  Thinly sliced jalapeno, garlic clove and chopped cilantro

In a small bowl, combine the rub ingredients.

Set up your grill for direct grilling and preheat to high. If you want, toss mesquite chips on the coals or put them in your grills smoker box.

Season the steaks generously on both sides with the rub. Brush and oil the grill grate. Grill for about 5 minutes. Turn the steak over and grill for about 4 minutes. The internal temperature when read on an instant read meat thermometer should be 140 to 145 degrees F for medium-rare.

For garnish, heat about 1/4 cup olive oil in a small pan until just about to smoke. Add jalapeno, garlic and cilantro and cook until just starting to brown, 1-2 minutes. Serve on top of steaks.


Potatoes a L'alsacienne

2 pounds of potatoes, cut into 1 inch chunks
3 slices of thick cut bacon, diced
1 large onion, halved and sliced
2 tbsp butter
2 tbsp olive oil
4 tbsp chopped fresh tarragon
4 tbsp chopped fresh chives
4 tbsp chopped fresh parsley
4 tbsp chopped fresh thyme

Put the potatoes in a pot and add water to cover and salt the water (about 1 tbsp). Bring to a boil and cook for 5 to 7 minutes. Drain and set aside.

In a large frying pan, melt butter and olive oil together.  Add diced bacon and onion. Cook over medium high heat for about 10 minutes or until the bacon almost begins to crisp. Add the cooked potatoes and cook, stirring occasionally, until the potatoes start to crisp (about 10 minutes).

Stir in all the fresh herbs until wilted. Serve warm.

Family Traditions - Birthdays

We have had a tradition in our family of the birthday person choosing what they want for their birthday dinner for years.  My Mom has done this for me since I was old enough to speak, and I have continued this tradition with my girls. It's fun to see what they come up with. There are NO rules when making the choice, so it's basically a free-for-all buffet.

As far back as I can remember, I have always requested that my Mom make pirogi for my birthday dinner. My Grandmother (my dad's mom) used to make them and showed my Mom how to make them them. I love them. They are so simple and straightforward, but have the ability to be versatile as well. These packages of joy can be filled with yumminess beyond imagination.  Mom makes two different kinds - ones with cabbage and ones with sauerkraut. I love the sauerkraut perogi floating in a pool of butter, sprinkled with minced scallion, salt, pepper and a dollop of sour cream on the side. Don't get me wrong! I like the cabbage, but refuse to eat them until I have demolished the sauerkraut.

They take Mom about ten to twelve hours to make, as she makes upwards of 150 to 200 of each variety (not counting making the dough the night before) and we (well, I do more than anybody else) eat them for breakfast, brunch, lunch, dinner, and midnight snack for the three or four days after my birthday (can we say pan-fried pirogi in butter? Oh yes...yes we can!).  Mom probably hates my birthday and is fervently grateful that it is only a once per year occurrence...but when we all sit around the table to eat? Let's just call that a George Bailey moment because we're all glad I was born to request this as my birthday dinner choice after that first heavenly bite.

March is a double birthday month in our world. The Drama Queen turned 15 and the Crazy Artist turned 17.  I'm slowly learning how, from a parental perspective, birthdays evolve.  We started with Winnie the Pooh, Strawberry Shortcake, Pirates and Butterflies and now we have mall trips, more expensive tastes and no parties. Thank goodness my Little Lawyer doesn't have her birthday until September. I still feel like the poor girl gets 'gypped' on the birthday front sometimes. When Drama Queen and Crazy Artist were little, we had money to spare, so they got the royal treatment. Spoiled, they were. Even now, the older kids get in on the tax refund benefit. Little Lawyer gets to go through her childhood with poor parents who don't have enough energy to walk around the block, much less put together an extravagant kids birthday party...but we try to make it with whatever money and energy we can muster!

Drama Queen's birthday was a blast. I love her version of a good time! Alice In Wonderland opened on her birthday (Karma or coincidence? Hmmm...) so we drove an hour to one of her favorite restaurants, Bahama Breeze, and had dinner, and then saw the movie in 3D on an IMAX screen. She got to bring a friend along for the festivities that night and a trip to the mall the next day.  For her birthday dinner, she chose Thai Chicken Pizza and requested a Mad Hatter Hat cake (which we neglected to take a photo of because to us it looked nothing like Johnny Depp's hat in the movie...it resembled more of a Mardi Gras/Saint Patrick's Day Leprechaun-looking hat...thing. Cake decorating is so not my forte.). 

Crazy Artist is a potato freak. Really.  The last 3 years, the child has requested nothing but a potato smorgasbord for her birthday dinner. This year, she added one non-potato dish request to her request. And she did not want a traditional birthday cake. She requested a coffee cake from Troyer's. Did I mention that she is crazy? Yeah...but we love her.  We had her favorite potato dishes - Loaded Potato Casserole and TGIF Potato Skins, along with a new favorite I make that she loves - Strawberry Soup. Granma picked up a coffee cake and cinnamon rolls from Troyer's. We surprised her with tickets to see Fiddler on the Roof at our community theater - she's the only kid I know that could recite the movie word for word.

Little Lawyer is already dreaming of a Totally Chocolate dinner.....and who knows what else!

Here's to birthday dinners!!

Thai Chicken Pizza

1 large pizza shell (like Boboli)

1/4 cup smooth peanut butter

3 tbsp water

2 tsp soy sauce

2 tsp rice wine vinegar

2 tsp minced ginger

1 tsp oil

8 oz boneless skinless chicken breast, trimmed and diced

1 red bell pepper, diced

3 scallions, thinly sliced

2 cups shredded mozzarella cheese

Preheat oven to 450°F.

Whisk together the peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl.

Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.

Remove the crust from the package; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Bake on the middle rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Loaded Potato Casserole

 

4 cups mashed potatoes

7 oz tub of garlic and cheese spread

1/2 cup milk

1 pkg real bacon bits/pieces

1 tsp pepper

1-1/2 cups shredded cheddar

Fresh chives. chopped

Preheat oven to 350.

Combine potatoes, cheese spread, milk bacon bits, pepper and three quarters of the cheddar in a 11x7 casserole/baking dish. Sprinkle top with remaining cheddar.

Bake uncovered for 30 minutes. Garnish with Chives.

TGI Friday's Potato Skins* (with my calorie-laden Sour Cream Dill Sauce)

*I just use a family-sized box of TGI Friday's potato skins (in the freezer section of your grocery store), but any brand will do. Just make as package directs.

The sauce I make consists of sour cream, ranch dressing, dill and 4 or 5 chopped scallions. I never measure this recipe, so when I do throw it together, it all depends on whether I am more in the mood for a sour cream taste or a ranch taste (usually the sour cream wins out in that competition..and it gets a 2:1 ratio). For a kick, I will sometimes add a splash or two of hot sauce and/or sprinkle with crushed wasabi peas after the mixture is dolloped onto the skins.

Strawberry Soup

1 pound fresh or frozen strawberries

1/4 cup sugar

1/2 cup plain yogurt

1/2 cup milk

1 tbsp lemon juice (optional)

Garnish with:

Sliced Strawberries

Whipped Cream

Wash and cut the strawberries and place in a blender or food processor.  Process until the strawberries are pureed.  Add the sugar, yogurt, milk, and lemon juice and process until combined. 

Ladle the soup into bowls and garnish with whipped cream and sliced berries.