Avocado and Artichoke Eggs Benedict

Posted on February 26, 2013 by Lea Ann

Just a quick post to talk about a version of Eggs Benedict that found it’s way to our breakfast table this past Sunday. Meteorologists had predicted a blizzard which was to bring a foot of snow to Denver. The storm was to begin early Sunday morning and not clear out until Monday morning. Correct in their forecast, we were snowed in all day Sunday. Armed with groceries and recorded episodes of Downton Abbey, we loved every minute of it.

I had planned ahead for food and made my trip to the grocery store on Saturday. Breakfast was an English Muffin topped with two slices of avocado, about three artichoke hearts (canned packed in water, drained), my Blender Hollandaise Sauce and of course a poached egg. Sided with some colorful kiwi and blueberries it was a very special breakfast. The lemony sauce was a nice compliment to the tart artichoke and the creamy avocado.

A runny egg story wouldn’t be complete without an action shot. I must say the orange of the egg yolks and the juice brought sunshine to the snowy scenery outside our kitchen window.

Poor wittle Weber.

Avocado and Artichoke Eggs Benedict…It’s What’s for Breakfast.

Green Chili and Eggs, Fall Colors

Posted on November 3, 2012 by Lea Ann

I had a crisper drawer full of chile peppers from various September and October CSA deliveries.

The jalapeno’s had kept their brilliant green color, a few other varieties had turned a bright red, a couple had taken on an orange hue and some were gold and yellow.

I threw them all on a baking sheet, broiled them, turning until charred, and placed them in a plastic bag to steam. The skins pretty much fell off, only a couple of spots needed a knife to clean them. Never use water to remove peels from charred peppers, it washes off a lot of the flavor. I chopped them up and ended up with this fabulous plate full of brilliant fall colors.

I put the chilies into a sauce pan, added a couple cups of chicken broth, a teaspoon or more of cumin, a shake of Mexican Oregano and some finely chopped cilantro leaves and let it simmer for about fifteen minutes.

Using some of the chilie’d broth thickened with some flour, adding some salt and pepper, I adjusted seasonings and I had some quick green chili for a breakfast of green chili and eggs. Sided with some oven fries, a small tomato that has somehow survived on the kitchen counter, a warmed flour tortilla and finished with a sprinkle of Mexican crumbling cheese we had a wonderful meal.

We’ve had a beautiful Fall with mild temperatures, so after breakfast we leashed up the dogs and headed out for a walk. Leaving our neighborhood we walk the path up the hill through the open space. On this clear day we had a nice view of Downtown Denver. Most of our open space areas have been left in natural Colorado prairie grasses and brush. The copper grouping in the center is Scrub Oak that you’ll find blanketing the hillsides along the front range.

Along the path, some not so native small trees were showing off.

And heading down the hill we have a nice view of Mt. Evans tipped with white from our first snow fall.

Green Chili and Eggs…It’s What’s for a Fall Breakfast.

Potato Quiche with Sweet Corn and Rosemary

Posted on April 19, 2012 by Lea Ann

It happened on Easter. We were invited over to Greg and Cauleen’s house for brunch where we were presented with a buffet table full of beautiful breakfast casseroles. Needless to say, I’ve been in a strata, quiche-y, cheesy kind of mood ever since. Let’s take a look at this potato quiche.

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Shirlene Disantis’ Eggs Ole’

Posted on March 12, 2011 by Lea Ann

Eggs Ole'; a cheesy Mexican egg casserole with a side of sliced avocados and oranges sprinkled with chili powder.

Bob and I are avid bird watchers.

Wikipedia says: Birdwatching, or birding, is the observation and study of birds with the naked eye or through a visual enhancement device like binoculars. Birding often involves a significant auditory component, as many bird species are more readily detected and identified by ear than by eye.

Well…accurate, but also birds are detected and identified by habitat, behavior, location, elevation, weather systems, food supply and even by patterns of flight.

That’s what makes it so interesting and never boring. Always something to learn. Did you know that around 1,000 different species of birds can be seen north of the Mexico border?

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Bacon and Egg Open-Faced Style Sandwich

Posted on September 5, 2010 by Lea Ann

After my last post and days of combining fresh tomatoes, olive oil, garlic and basil piled on top toasted bread, hubs has put his foot down regarding the usage of the “B-word” around here which describes that dish.

I’m not to use it anymore, say’s he’s heard it far too many times. B this, B that, “look at this beautiful “B-style” sandwich, “we’re having a side of “B” tonight”, “Isn’t this “b” delicious”, “look how pretty and fresh the “b” looks”…I’ve even been banned from watching Giada because she says it all the time. Too funny. Now don’t get me wrong, he’ll eat it till the cows come home, he’s just annoyed with that word.

So with all that said I’d like to show you another (but not last) open-faced style sandwich which has been placed on a slab of toasted french bread.

Kathy over at Wives With Knives posted this sandwich a couple of weeks ago and I nearly dropped to my knees when I looked at her delicious photo. Plus, never would I have thought to finish this with a vinaigrette and parmesan. It was awesome. I like her idea of the frizzled style greens and will use those next time I make it, but I needed to use to my carton of mache for now.

Even though the presentation wasn’t as dramatic and impressive with the mache, it was a delicious little meal. Not to mention that I really got my money’s worth out of that loaf of bread over the last few days.

Kathy has a wonderful blog. The number of recipes I’ve bookmarked from her site is ridiculous. And with all of that fresh Oregon and Willamette Valley produce and products, I look forward to each and every one of her posts.

Head on over to Kathy’s blog to see a really great photo of this sandwich! And don’t hesitate to give this “B-style” sandwich a try.

Now for a little fun. This photo showed up on my computer along side the bacon and egg ”B” when I downloaded off my camera. It took me days to figure out what it was. Take a guess. I’ll give you a hint, it’s a kitchen essential that I use every single day. I must have accidentally taken the photo when I was sitting the camera down.

Egg, Lettuce and Bacon “B”…

It’s What’s For Dinner.

Mad Smashy Eggs

Posted on February 28, 2010 by Lea Ann

So tell me, are you a dipper or a smasher?

It seems there’s been a small revival of Dippy Eggs, and my friend Vickie in Montana is responsible. She recently went to California to stay with her Grandson for a week and posted a great piece about their daily breakfast, Mad Dippy Eggs. You can take a look at that post HERE.

Then Larry over at Big Dude’s Ramblings chimed in with his offering of Dippy Eggs. You can review Dippy Eggs ala Larry HERE.

I’ve never made Dippy Eggs, but I have enjoyed lots of Smashy Eggs. It’s somewhat the same concept. I just gently smash, which is not to be confused with mashing.

Dictionary.com tell us the definition of mash is: To reduce to a soft pulpy mass as by beating.

They go on to tell us the definition of smash is: to break to pieces from a violent blow or collision, to dash with a shattering or crushing force or with great violence; crash.

Ok folks, just cut out all the violence and noise and you’ve got a gentle smash. Let’s take a look:

As with Dippy Eggs, the key to this dish is a perfectly cooked sunny side up egg. To achieve this, I so gently flip the egg over for a few seconds at just the right time. And by the way, I use butter to cook the egg.

Clockwise from upper left:

This egg is at just the right flipping time, almost free of any runny white part and the yolk still very runny.
The egg after it’s been flipped for only just about 5 seconds.
Pre-smash, next to a buttered piece of toast. Look at that egg, it’s perfect.
Gently smashed, a bite full placed on the toast and ready for a creamy-eggie-toastie yum.

Smashy or Dippy.

It’s What’s for Breakfast.

Eggs Benedict With Chipotle Hollandaise And Bacon

Posted on January 5, 2010 by Lea Ann

Chipotle peppers in adobo sauce quickly transform a basic Hollandaise Sauce. Add some bacon and you’ve got a delicious and unique version of Eggs Benedict.

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Spanish Deviled Eggs

Posted on December 28, 2009 by Lea Ann

How about a little bit of South of the Border Tapas? Chorizo sausage turns a deviled egg into an exciting and different appetizer.

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Mushroom And Spinach Eggs Benedict Recipe

Posted on October 28, 2009 by Lea Ann

Mushroom and Spinach Eggs Benedict Recipe. A creamy delicious take on traditional Eggs Benedict. Let’s take a look.

The very generous and food blogger friendly folks over at Marx Foods sent me samples of dried mushrooms. The shipment included several exotic types that I’ve never heard of and some that I have. I can’t wait to try them all. Just click on their logo below to visit their web site.

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Marxfoods.com

Let’s start out with a variety that I’m familiar with, Chanterelles. The idea for this recipe started by reading a post from Elizabeth over at Cook Appeal. Click HERE to visit her site. Never a dull moment at Cook Appeal. When I saw her post of an English muffin, topped with spinach and melted cheddar cheese, I left a comment saying ”I’m going to throw an egg on top”… So let’s get started.

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Highlands Ranch Veterans Monument

Posted on July 3, 2009 by Lea Ann

July 1. I feel a wave of euphoria today as I personally mark July as the official beginning of summer. Memories of running through sprinklers, catching crawfish in the creek, long hours spent at the public pool, summer camp, 4th of July firework displays, hamburgers on the grill, slices of watermelon on the porch, shucking sweet corn from the garden ….the list goes on and on.

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