Posts Tagged ‘arugula’
Enjoy this open-faced egg sandwich any time of day. Served with Parmsean-herb ricotta, arugula, and a poached egg.
Whenever an egg is involved as the central component of a recipe I feel like it’s breakfast food. But what about this sandwich – is it lunch or breakfast? I actually had it for breakfast but it could easily work for lunch as well, or heck even dinner if you prefer a lighter meal at the end of the day.
In my experience with open-faced sandwiches, they are served with a sauce or gravy on top which soaks in the bread and results in the necessity of forks. This open-faced sandwich doesn’t have any of that, at least not at first. But once you cut into the egg and let the yolk run amok you will find that it’s all the sauce you need.
One year ago: Pink Lemonade Bars
Oven-fried chicken with prosciutto, arugula and a guiltless pesto-asiago cream sauce aka a lighter version of the popular dish “Chicken Bellagio”.
Yesterday’s interview for an adjunct teaching position went very well. In fact they were quite impressed with me! The down-side is that they may only have one class for me to teach in the upcoming term (which translates to a small paycheck). But they might have more next term which starts in December, so getting my foot in the door now could pay off. I have lots to think about and if you know me at all you are aware of my very pensive mind. Which is a nice way of saying I think too darn much, especially when it involved life decisions.
In an effort to not over-think things let’s soothe the mind, body, and soul with some comfort food that’s been lightened up. I first had Chicken Bellagio at an Italian restaurant in Rochester, NY but apparently it is also a very popular dish at the Cheesecake Factory. Either way, after experiencing it I decided I needed to make a homemade version that is slightly healthier. The chicken is oven-fried and served over whole wheat pasta tossed in a light pesto-asiago cream sauce with prosciutto. Top it off with some fresh arugula and it’s a sight for sore eyes!
One year ago: Jalapeno Cheddar Chicken Burgers with Guacamole
Bagels are not just for breakfast. Make these fancy bagel bites with arugula, prosciutto, pear and gorgonzola for your next party or as an afternoon snack.
Be warned, I’m going through an arugula and kale phase. I’ve already shared an arugula topped pizza and a panini with kale, but prepared yourself for a several more recipes featuring these greens in the upcoming weeks. Starting with these fancy little bagel bites topped with spicy arugula, salty prosciutto, sweet pear, and tangy gorgonzola cheese. You won’t find these in your local grocery store’s freezer section.
I was inspired to make these bagel bites upon hearing the news that my friend’s Tabletop Board Game Cafe has officially started construction and will soon be ready at 1810 West 25th in Ohio City, Ohio. Tabletop will feature over 1000 board games (I’ve seen their stock-pile it’s impressive), a weekly trivia night, and monthly DIY design sessions in their maker space. But what does that have to do with me? Well on the menu you just might find a few Spiffy Cookie-contributed creations!
One year ago: Nutella Ice Cream with Granola Topping
Two years ago: Peanut Butter Cup Mousse Parfaits
Sweet, spreadable black garlic is the star of this pizza. The whole wheat thin crust is also topped with fresh mozzarella, prosciutto, cherry tomatoes and baby arugula.
I should be in Memphis today. Weezer is performing at Snowden Grove tonight and a few months ago I swore I would find a way to get there but as time ticked away I realized it was not fiscally responsible to buy tickets for a band I’ve already seen 3 times – even if it’s been over 7 years since I last saw them. Of course that’s not all, there’s also a Dishcrawl event in Memphis today for bacon lovers. To compensate you might find me jamming out to Weezer all day while eating bacon.
While this pizza does not have bacon, it does have prosciutto which is basically fancy bacon. It also has a bunch of other fancy things such as fresh mozzarella, arugula and black garlic. What the heck is black garlic? It is caramelized garlic which is the result of being heated at a low temperature for about 40 days. So yea you can make it yourself if you feel like leaving a hot plate/slow cooker on for 40 days straight or you can just buy some like it did (I found it at Jungle Jim’s in Cincinnati, OH). It has the spreadable consistency of roasted garlic but a sweeter flavor. In other words you’ll want to spread it on everything like butter.
One year ago: Blue Moo Cookie Dough Ice Cream
It is possible to whip up a salad in under 30 minutes and have it be both healthy and fun. Try this roasted pear, parmesan & spiced pecan salad.
Last month for the Secret Recipe Club, JJ (84th & 3rd) was assigned to my blog and she made her own version of my bagel for one recipe which looked even better than mine. Shortly afterwards I received the next month’s assignment and lo and behold I was assigned to JJ’s blog this month! After reading her “about” page more she sounds like someone I can relate to: thinks about lunch while eating breakfast, loves to travel, practices yoga, runs, and does both in order to eat cake. I’ve always said that I work out not because of what I eat, but for what I want to eat!
That being said, I do try to eat healthy outside of my dessert fetish and am always looking for fun recipes which are also healthy. Guess it was meant to be that I would be paired up with JJ this month because she really does know how to make even healthy food fun with things such as vegan salted caramel truffles, 5 minute chimichurri sauce, and ombre key lime popsicles. And this salad was anything but boring. A bed of baby spinach and arugula topped with sweet roasted pears, salty Parmesan cheese, and spiced pecans. The sticky spiced pecans are pure gold.
One year ago: Potato Nachos
I forgot to tell you some news… I submitted a manuscript on Monday to be reviewed and hopefully published! One of two actually as I have a second coming right behind it. Just have to finish up some minor experiments before I can wrap it up but should be nearing completion within a couple days. Then all I have to worry about it reformatting them both to fit in my dissertation, and finishing the dissertation itself! Is that all?
Yes I am somehow still cooking for myself despite everything I freak out about on a daily basis. Besides, I am trying to soak up every last morsel of summer cooking. Some people have already started to embrace the fall flavors for cooking, but I am not ready yet! I cannot imagine eating anything pumpkin when it is still 90 degrees outside so I made this fresh summer gnocchi dish. The original recipe used corn on the cob, but I had some frozen kernels already and decided to use them instead. Saving money like a
baller grad student.
One year ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie
Meatloaves. Yes dad, if you are reading this I willingly made myself meatloaf for dinner. But I discovered the secret to overcoming their mushy texture which is the primary reason for my distaste for them all my life – minis! When you make them mini it’s just like eating a meatball and are less mushy. After I discovered this fact while reviewing The New Way to Cook Light cookbook, I decided to try out another mini recipe.
Since I recently received a ginormous shipment of Chobani Greek yogurt, I decided to make some mini meatloaves using some of it. Fittingly, I made Greek meatloaves with the Greek yogurt! With the additional flavors of mint and cucumber this meal is perfect for the spring-time and can be ready in under 30 minutes. Did I mention that I have now enjoyed my second meatloaf in my entire life? Crazy!
One year ago: Homemade Imo’s Pizza
I have a confession to make. I am a candle hoarder. You see, I love finding candles in amazing scents and thinking how great they will make my apartment smell. Yet somehow they end up being stashing away for some “special occasion” because I don’t want to waste such an awesome smell on just a regular ol’ day. And what if I cannot find that scent again? The horror! Apparently my own existence in my apartment did not seem like a good enough reason to burn them. And that makes absolutely no sense. So, I have since changed this strange habit of mine because candles are meant to be BURNED. Plus I refuse to box up several large candles whenever I graduate and move this summer.
While I am offering up my habits, I present to you yet another variation of guiltless alfredo. I cannot get enough of it – it’s just so easy to make! And with the absence of heavy cream there’s really no excuse not to make it. This version is made with avocados and results in an amazingly green and creamy sauce. But just so you are ware, it is thicker than traditional sauce due to the avocados. It is also especially delicious when paired with the spicy chicken.
Remember how I mentioned I wanted to make something else with the leftover arugula pesto on Monday? Well here it is! It’s another pasta dish, but this has white cheddar int it – one of my favorite cheeses. While preparing and practicing my presentation for my committee meeting today, I was in serious need of some comfort food. White cheddar macaroni and cheese was already super comforting by itself, but the addition of the pesto added great flavor. I even served this mac and cheese with some chicken sausage. It’s an adult version of hot dog mac and cheese.
My meeting is at 10am central today. Here’s to hoping I will be super relieved and happy when I talk to you tomorrow!
Time for November’s Secret Recipe Club! This month I was assigned to K&K Test Kitchen, a blog run by a mother-daughter pair where they document the results from recipes they have collected over the years.
Pesto seems to make everything better. And with the ease at which it can be made, all kinds of variations have popped up. Since I had yet to try pesto made with arugula I decided to try it out, despite the copious amount of regular pesto I have stocked up in my freezer. The peppery bite of the arugula was a great change from traditional pesto and I especially loved the addition of sun-dried tomatoes. I am very glad that there is some leftover from this recipe to use later on.