Feta. Do you love it? I just started enjoying it last year. I know… I’m a freak of nature. I also just started enjoying most cheeses within the past 10 years of my life. For the most part my hips were thankful of that. I had been dreaming up Greek Crostini appetizer for quite some time now, when it hit me one day as I was purchasing feta from the store. The container of feta just so happened to be a buy-one-get-one free deal. So, I picked up a regular container and a garlic & herb container. I figured I could do something with it. Fast forward about a week later when I was putting together appetizers for Easter dinner. I made my mini crab cakes and I wanted to bring something else for those who might not enjoy crab cakes (which baffles me, but for each is their own).
That’s when it hit me. Smear this creamy Garlic & Herb Whipped Feta spread onto a crostini. Get ready… because you’ll be addicted to this spread. Whether you choose to add it to your next appetizer or smear it on to a bagel. The flavors from the feta combined with fluffy whipped cream cheese will bring your taste-buds divine joy!
Katie Original Recipe
Garlic & Herb Whipped Feta
Ingredients
- 8 oz. Cream Cheese, room temperature
- 6 oz. Feta with Garlic & Herbs
Directions
- In a stand mixer using the flat beater blade, add the cream cheese (at room temperature) and mix on medium speed for 30 seconds.
- Then add the feta with garlic and herbs to the bowl and beat for an additional 30 seconds. Use right away or place in a sealed container and store in the refrigerator for up to 1 week.
2.2
http://www.katiescucina.com/2013/05/garlic-herb-whipped-feta/ This recipe is brought to you by Katie Jasiewicz of Katies Cucina
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Posted by Katie on May 15, 2013 in sponsored post | 8 comments
Do you love Jambalaya? I never did until I made a visit to New Orleans. After that it was love at first sight… I can’t get enough of this starchy-meaty goodness. Yes, those are legit descriptive words in my book. I first visited New Orleans 3 years ago on a business trip. Going to New Orleans changed my taste buds forever. I was never a real fan nor could appreciate creole cooking. I went on a culinary pilgrimage of sorts (of course when I wasn’t working). Soon after returning from NOLA I made a slow cooker version of Jambalaya. It’s a great recipe, but sometimes I don’t plan ahead for the week and just crave Jambalaya… that’s how this stove top version of Stovetop Andouille and Shrimp Jambalaya was born.
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Posted by Katie on May 14, 2013 in giveaway | 0 comments
First off, where has the month gone? I swear I sneezed and we are now mid-month. Less than 1 month until I speak at Blogher Food (yes, I’m speaking and may or may not be a little intimidated) and Food Blog Forum Orlando is THIS WEEKEND! Each month I’ve done a month-long giveaway with some of my favorite products and foods. This month I’ve not only got my favorite products but also new products out on the market!
Y’all know how much I love my Better Zester. I feel like it is the number one kitchen gadget every home cook should own! And the box grater… well the one thing that annoyed me with my old box grater was grating and then having to scoop up all the cheese or veggies… this one has a handy little bottom that captures everything!
Let’s also talk about grilling. Grilling season is in full effect in my home. I love making kabobs! Fire Wire Grilling Tools (made by the same people of Edgeware) have some awesome skewer options! You’ll also get these skewers!
One lucky winner will have the chance to win the following: Box Grater and Better Zester from Edgeware & Fire Wire – one loop cable, one set of the double prong skewers. Please enter the mandatory option and “like” the Facebook pages for additional entries. Must reside in the United States and be 18 years of age or older. If the widget does not load please click on the link below.
a Rafflecopter giveaway
Disclosure: I received product for review purposes and products to giveaway. As always all opinions are my own.
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Pound Cake. A dense flavorful cake that can be served for breakfast, brunch, or dessert! That is not the official definition but the definition that I go by! This Cherry Almond Pound Cake is a fancy version of its sibling…. the traditional pound cake. I’m a sucker for almond extract and if your like me and love the stuff then you’ll love the pound cake. Pound cakes are dense. Partly thanks to the 5 eggs and two sticks of butter. They really do weight over a pound once you bake it in the oven for a good hour or so. I never understood the name until I baked a pound cake and then wrapped it in aluminum foil. I lifted it and realized “wow this really is a pound cake”. I know… those little ah-ha moments in life. You have to love them.
My mom loves pound cakes. It’s typically what she request for dessert if she happens to be eating over at my home. Of course that and homemade whipped cream with some fresh berries on top. But I’m happy to say that with this Cherry Almond Pound Cake you don’t need any additional toppings to bring it to life. The dried cherries paired with the almond extract is all you need! Whether you are eating this for breakfast or serving this up as filling dessert, your family and friends will love this pound cake!
Adapted from Martha Stewart
Ingredients
- 2 sticks unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
- 1 cup granulated sugar
- 1 teaspoon almond extract
- 5 large eggs, room temperature, lightly beaten
- 1/2 teaspoon coarse salt
- 1 cup dried cherries
Directions
- Preheat oven to 350 degrees.
- While the oven is preheating soak cherries in water for 15 minutes.
- Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan and set to the side. In a stand mixer beat butter and sugar on medium-high until very light and fluffy (about 7 minutes). Scrape down bowl and beat for 1 additional minute more. Add almond extract, and add eggs one at a time (beating well and scraping down bowl as needed). With the mixer on low add the salt and gradually add flour, beating well to combine and scraping down bowl as needed. Lastly, drain the cherries and add them to the mixture, mix for 30 seconds until incorporated.
- Transfer the pound cake batter to pan and bake for 65 minutes (insert tooth pick in the center to ensure cake is cooked). Let cool in pan on a wire rack, 1 hour then remove cake from pan and let cool completely on rack before slicing.
2.2
http://www.katiescucina.com/2013/05/cherry-almond-pound-cake/ This recipe is brought to you by Katie Jasiewicz of Katies Cucina
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Let’s get our egg casserole on, shall we? I think everyone knows by now I’m an egg white girl, but that doesn’t mean that I deprive my husband of eggs. The man LOVES eggs. A few years ago he would be known to eat 2 dozen eggs in one week. I know some might be concerned about his cholesterol levels. Fear no-more they are perfectly normal. He has cut down to about just one dozen eggs a week, and with that comes this Sausage, Egg, & Veggie Casserole. This casserole is ideal for entertaining. Especially if you have a few egg lovers you are feeding. I made this for a few hungry guys the other month and they devoured it. Luckily, I also had a big fruit salad and my homemade cinna-buns alongside. This meant that my husband was the lucky guy of 2 extra slices of this casserole. I must add that this casserole re-heated beautifully over the course of the following 2-days. I even slapped a piece of this sausage, egg, & veggie casserole between an everything bagel. Making for the ultimate breakfast sandwich.
So if you are entertaining this weekend for mother’s day and want to make a light breakfast casserole that is chocked full of meat and veggies I would highly suggest you make my Sausage, Egg, & Veggie Casserole. Note, that if you don’t have all the veggies on hand or if you don’t like one of the vegetables you can always omit or replace with another vegetable. Either way if you are a lover of all things eggs you must give this easy casserole recipe a try!
Katie Original Recipe
Sausage, Egg, & Veggie Casserole
Ingredients
- 8 oz breakfast sausage
- 1/2 shallot, minced
- 1/2 yellow bell pepper, diced
- 3 white mushrooms, sliced
- 5 eggs
- 1 cup whole milk
- 1 cup cheddar cheese, shredded
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 pieces of honey-wheat bread, cut in 1x1 pieces
- Cooking spray
Directions
- In a frying pan, cook breakfast sausage for about 5 minutes on medium-high heat ( make sure to break the sausage into bite-size pieces). Add the shallot, yellow bell pepper, and white mushrooms to the pan. Cook for 5 minutes on medium heat until the veggies start to cook through. Turn the heat off and place the sausage/veggie mixture to the side.
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, beat eggs with whole milk, cheddar cheese, Dijon mustard, salt, and pepper. Then add the two pieces of bread to the egg mixture (cut the bread in 1x1 pieces). Mix well with a spoon then add sausage/veggies to the egg mixture. Using an oven-proof casserole dish and spray with cooking spray. Then add the egg mixture to the casserole dish. Bake in the oven for 30 minutes at 40 degrees.
- Remove from the oven and serve immediately.
Notes
*You can substitute out vegetables to ones you prefer or have on hand. Note green bell pepper is not as sweet as the red/yellow/orange varieties.
2.2
http://www.katiescucina.com/2013/05/sausage-egg-veggie-bake/ This recipe is brought to you by Katie Jasiewicz of Katies Cucina
Remember, to check out all of these other amazing recipes for Brunch Week.
Brunch Drink Recipes
Mango Lime Bellinis by Cook the Story
Strawberry Sangrias by Kokocooks
Breads, Grains, Cereals and Pancake-type Yums
Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Turkey, Brie and Raspberry Waffle Bites by Vanilla Lemonade
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking
Meat, Poultry, Fish and Legume Brunch Recipes
Thai Orchid Salmon Salad by Culinary Adventures with Camilla
Egg Recipes
Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook
Potato Recipes
Poutine Hash by The Girl In The Little Red Kitchen
Brunch Dessert Recipes
Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic
Chocolate Chiffon Cakee by Love and Confections
Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep
Christine & Terri will be hosting Pin Chat Live tomorrow, Saturday, May 11 from 2-3pm EST. The chat is similar to a twitter chat but on Pinterest and you can even watch them on a Google+ Hangout OnAir. If you can make it you’ll have the chance to win prizes from Lodge Cast Iron just for participating! Make sure you follow the #BrunchWeek Pinterest board. The will also be announcing all the giveaway winners for the big $1800 giveaway!
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Posted by Katie on May 9, 2013 in sponsored post | 22 comments
Growing up I was a picky breakfast eater. Well heck, I was a picky eater altogether. I hardly ever ate meat, wouldn’t eat pasta with sauce on it, and preferred a bread and butter sandwich over a grilled cheese sandwich any day of the week. And yes, my mother totally let me eat a thick slathering of butter on white bread. It was delicious; however, I don’t think I could ever eat that now. The one breakfast food I did enjoy, besides cinnamon raisin bread slathered with butter and extra cinnamon sugar (by the way do you see a reoccurring butter theme here. I can assure you that my mother is not Paula Deen.) was french toast. Whether it was in the “stick” form or just a piece of white bread dipped in thick egg wash and fried until golden brown. I loved me some french toast. And let’s also take note that I never dared to eat the “real stuff”. You know thick grade A maple syrup. I thought that was garbage (ask me now and I’ll tell you much different). Instead I poured a hefty amount of the high-fructose corn syrup variety.
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Wow, day 4 of brunch week. I hope you have been following along with all the amazing brunch week recipes! Today, I’m sharing a granola recipe. Not just any granola… This is my coconut cherry granola that made its debut at the Central Florida Food Blogger Bake Sale this past weekend.
Granola is a great make-ahead food. I love to make granola every other week. I typically mix it in with my morning greek yogurt and fruit. If you were entertaining for brunch I would suggest making one or two varieties of granola and creating a granola bar. Chopped fresh fruit, plain or vanilla greek yogurt, granola…. you get the idea. Let your guest build yogurt parfaits! You also won’t have to stress over who likes to eat what… when you give your guest the option it takes the stress off the hostess-with-the-mostess… yah I totally just said that.
Like I mentioned above, I sold this coconut cherry granola at our annual food blogger bake sale. I happened to be the only granola recipes contributed this year. You know–I try to balance out all the unhealthy and fattening baked goods with a little healthy. A nice breakfast treat. While we are on the topic let’s talk about the Central Florida Food Blogger Bake Sale for a minute. This was my second year co-organizing the bake-sale with my good friend Julie from The Little Kitchen (and third year particiapting). I’m always amazed by the generosity of our fellow food blogging community.
This year we were at The Winter Garden Harvest Festival. With that being said all participants needed to attend the entire day. No one complained… even though it was raining, we all just enjoyed the presence of one another. We talked about food, and baking, blogging, and our personal lives. Despite our rainy weather we all had a great time. I’m sad to say we didn’t raise half the amount of money that we did last year (I know a big part was weather and the other part was that so many of us had pre-sales and other fundraisers outside of our one-day bake sale). However, even though we didn’t raise as much as we wanted I know that all of the money is going to a great cause. We all are fighting to end childhood hunger in America. 1 out of 5 kids in America struggle with childhood hunger! That’s over 16 million children! According to the No Kid Hungry site we helped feed 14 children for an entire year!
I must also give a big special shout-out to the amazing sponsors who donated to our raffle. Without them we wouldn’t have raised half the amount that we did!
Katie Original Recipe
Ingredients
- 1/4 cup coconut oil
- 1/2 tsp coconut extract
- 4 cups quick cooking oats
- 1/2 cup brown sugar
- 1-1/2 cups sliced almonds
- 1-1/2 cups coconut flakes
- 10 oz dried cherries
Directions
- Preheat oven to 250 degrees Farenheit.
- In a sauce pan on low heat, melt 1/4 cup of coconut oil. Once the coconut oil is melted (do not let it boil) add the coconut extract. Mix well and set to the side.
- In a large bowl add quick cooking oats, brown sugar, and sliced almonds. Mix well, then pour the coconut oil on top. Mix some more until well incorporated. Spread on a parchment lined baking sheet and bake for 30 minutes.
- Remove the pan from the oven, carefully mix and add 1-1/2 cups coconut flakes. Mix well and then place the pan back in the oven for 30 additional minutes. Remove from the oven, mix, and bake 20 minutes longer. Pour the baked granola back into the large bowl and add dried cherries. Mix and let the granola cool. Package in sealed containers and store for up to one week.
2.2
http://www.katiescucina.com/2013/05/cherry-coconut-granola/ This recipe is brought to you by Katie Jasiewicz of Katies Cucina
Remember, the brunch recipes don’t stop here. Please go check out the other amazing brunch week recipes:
Brunch Recipes with Eggs
Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands
Brunch Recipes with Potatoes
Traditional Home Fries by Sarcastic Cooking
Meat, Poultry and Fish Brunch Recipes
Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks
Breads, Grains, Cereals and Pancake-type
Brioche by poet in the pantry by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep
Fruit and Vegetable Brunch Recipes
Warm Salad Three Ways by Cook the Story
Spreads for Brunch
Black & Blue Thyme Jam by Cooking In Stilettos
Brunch Dessert Recipes
Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
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Scones are one of those delectable brunch items that are super fancy sounding and people think they are so hard to make. Let’s get this straight… they are so easy to make. I’ll be the first one to admit that over the past few years I’ve been intimidated to make scones. The first time I ever tried making scones was from a box mix. On the back of the mix there was a recipe for ramping up the recipe from muffins and making them into scones. I was up for the challenge… with a few additional steps I had made scones.
It wasn’t until last year that I tried tackling scones from scratch. Seriously, what was I waiting for? I made these orange-poppy scones for the Queen’s Diamond Jubilee tea party we had at work. We shopped at the only British store in town and purchased a wide-variety of teas, biscuits (which are really cookies), clotted cream, and store-bought scones. Of course I decided to bring some homemade scones to the celebration. Of course not only were my co-workers impressed but they are were so thankful for the homemade variety. Scones are so incredibly easy to make!
Now, back to these blueberry scones with lemon glaze. The other weekend I didn’t have any eggs on hand for breakfast. I also knew that we would not go out to eat that morning. Breakfast in our house is one that typically is done leisurely on the weekend with eggs, potatoes, a breakfast meat, and on occasion will start with a bowl of chopped fruit or a pastry! Weekend breakfast is truly an experience that we look forward to. So what was I to do with no eggs… well make scones (of course after . Luckily, I had a pint of local blueberries in the refrigerator, so at that point I knew I was destined to make blueberry scones. The lemon glaze was a no brainer since I typically like a sweeter scone and I knew that the powdered sugar from the glaze would sweeten these babies right up. Dense like a typical scone yet moist in the center. Nothing worst to me than eating a rock-hard scone.
Make these scones for mom (or someone who is close to you) this mother’s day!
Recipe Adapted from Food Network
Blueberry Scones with Lemon Glaze
Ingredients
Blueberry Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones
Lemon Glaze:
- 1/2 cup freshly squeezed lemon juice
- 1 cup confectioners' sugar, sifted
- 1 tablespoon unsalted butter
- 1 lemon, zest finely grated
Directions
For the Blueberry Scones:
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl sift together the dry ingredients; flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter and coat the pieces with the flour mixture (the mixture should look like coarse crumbs). Fold the blueberries into the batter (make sure not to mash the blueberries because the coloring will bleed into the dough). Make a well in the center of the blueberry dough mixture and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- On a lightly floured surface lay the dough out into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 20 minutes until golden brown. Let the scones cool a bit before you apply the glaze.
For the Glaze:
- In a microwave safe bowl melt the butter and lemon zest for 30 seconds. Mix the lemon juice with the confectioners' sugar until dissolved and whisk in the butter and lemon zest. Whisk the glaze to smooth out any lumps, then drizzle the lemon glaze over the top of the scones. Let the scones set a minute before serving.
2.2
http://www.katiescucina.com/2013/05/blueberry-scones-with-lemon-glaze/ This recipe is brought to you by Katie Jasiewicz of Katies Cucina
Don’t forget to check out the other amazing Brunch Week recipes:
Brunch Beverage Recipes
Irish Cream Coffee by Sweet Remedy
{Grown-Up} Lemonade by {i love} my disorganized live
Brunch Egg Recipes
An Easy Italian Egg Recipe by Cook the Story
Asparagus Tomato Frittata by Big Bear’s Wife
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos
Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums
Almond Croissants by Love and Confections
Granola Pancakes by Jane’s Adventures in Dinner
Strawberry Scones by Real Housemoms
Brunch Dessert Recipes
Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron
Grilled Strawberry, Brie, Chocolate and Walnut Sandwich by Confessions of an Overworked Mom
Chocolate Coated Mini Donuts by Kokocooks
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Let’s talk about bread today. To be exact, homemade Cinnamon Raisin Bread. Ever since I took the plunge in working with yeast earlier this year I’ve been expanding my bread making horizons. We love to eat Cinnamon Raisin Bread in our home and I knew that two homemade loaves were really going to hit the spot. Growing up as a kid I loved to eat Cinnamon Raisin Bread toasted smeared with butter and sprinkled with additional sugar and a pinch of cinnamon. If we didn’t have Cinnamon Raisin Bread on hand my mom would just toast white bread for me. Seriously, when I wasn’t eating soup for breakfast (yes, that’s a true story) I was eating cinnamon sugar toast or for a real delicacy Cinnamon Raisin Bread with butter and cinnamon-sugar.
I was shocked at how easy this recipe was. This was my first full loaf bread baked in 8×8 bread loaf pans. I was a bit nervous as I always am when baking bread. After a few hours of rising and then baking I knew that my bread was a success! After it cooled I sliced a thick piece of the Cinnamon Raisin Bread to give it a taste test. It was amazing. More than I could have ever dreamed of. Full of cinnamon and plump raisins. Although, the next time I think I’ll make it a little sweeter. But other than that… its amazing!
So whether you are baking Cinnamon Raisin Bread for an every day breakfast or plan on hosting a brunch this Mother’s day. You may just want to include baking some fresh homemade Cinnamon Raisin bread and adding this to the spread!
For the full recipe go visit King Arthur for the Cinnamon Raisin Bread recipe.
Don’t forget to check out all the other amazing brunch week recipes today!
Beverages
Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table
Pineapple-Basil Tea by The Kitchen Prep
Eggs
Tomato and Mozzarella Quiche by Love and Confection
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Asparagus and Bacon Quicheby Confessions of an Overworked Mom
Meat, Poultry and Fish
Bacon Canapés with Oranges and Maple Yogurt by Cook the Story
Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner
Breads, Grains, Cereals and Pancake-type Yums
Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Bananas Foster French Toast by by Cravings of a Lunatic
Desserts
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook
Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca
Strawberry Scones by Kokocooks
Strawberry Mascarpone Tart by Kelly Bakes
Fruits and Veggies
Honey-Watermelon Soup by Culinary Adventures with Camilla
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Happy Cinco de Mayo! Whether you are hosting a brunch or preparing for a Mexican fiesta tonight you will want to make my Cherry Tomato and Chorizo Omelet’s! Or, if you aren’t the Cinco de Mayo celebrating type of person you can serve these up on Mother’s Day. This week I’ll be participating in Brunch Week. A week of delectable brunch-recipes from a wide-variety of food bloggers (31 to be exact)! Today, I’m sharing what I like to call a 2-for-1. This hits both Cinco de Mayo and Mother’s Day!
I recently had the opportunity to try out some OXO egg kitchen tools. Pictured above is the OXO Good Grips Egg Beater. I shared with the world 2 years ago how much I love this egg beater and how easy it is to use. Check out my How to Cook Fluffy Scrambled Eggs post. It was my first cooking video I ever made, too!
Anyway, I digress.
Whenever I make eggs I have to use my egg beater. I had been brainstorming about a brunch related recipe to share for the past few weeks. Last weekend, we had our first-ever community garage sale. I knew this would be the perfect time to make an omelet recipe and have a few of my favorite neighbors test it out. Like I mentioned the other day I have an abundance of cherry tomatoes. I knew I would have to incorporate cherry tomatoes into the omelet. I reached into my pantry and found a package of chorizo and at that same moment found myself gazing at a few limes I had in my fruit bowl. I knew I was going to make a Cherry Tomato and Chorizo Omelet. Before I got started, I walked out to my garden and clipped a generous bunch of cilantro and a handful of chives. I prepped all of my ingredients before hand so cooking my omelets would be a breeze. That is the key when your cooking omelets or really just about anything. If you do all of the prep work in advance the cooking part won’t be as dautning. You won’t burn nor over cook anything because you aren’t worried about chopping, measuring, and dicing.
Pictured above is me showing off how easy it is to use the OXO Good Grips Flip and Fold Omelet Turner! I love this new spatula! So whether you are celebrating Cinco de Mayo today or just starting to plan for a beautiful homemade mother’s day brunch give my Cherry Tomato and Chorizo Omelets a try!
Katie Original Recipe
Cherry Tomato and Chorizo Omelette
Ingredients
- 1 tbsp canola oil
- 2 links chorizo, casing removed and quartered 1/2 inch thick
- 2-1/2 cups cherry tomatoes, quartered
- 2 tbsp jalapeno, minced
- 1 tbsp garlic, minced
- 1/4 tsp salt
- 1/2 lime, juiced
- 1/4 cup cilantro
- 4 tbsp unsalted butter, divided
- 8 eggs
- 4 tbsp half & half, divided
- 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- 1/2 cup crumbled queso fresco, divided (about 2 tbsp each)
- Crumbled Queso Fresco, cilantro, and chives for topping.
Directions
- In a medium sauce pan, add one tablespoon canola oil to the pan (medium-high heat). Then add quartered pieces of chorizo. Cook for 2 minutes then add 2-1/2 cups cherry tomatoes, jalapeno, garlic, and salt. Cook on medium for 5-10 minutes. Add lime juice and stir in cilantro right before serving.
- Once the cherry tomato-chorizo mixture is almost finished cooking begin to cook the eggs. I made my omelette's in 2 batches using 2 small frying pans.
- In a small frying pan add one-tablespoon of unsalted butter (medium-high heat). While butter is melting beat 4 eggs with 2 tablespoons of half & half (*if you don't have half & half use milk--that's just what I had on hand). Add 1/4 tsp of salt and black pepper. Beat well until bubbles start to appear in egg mixture (about 15 seconds).
- Divide the egg mixture in half among the two frying pans. Cook on medium heat for 2-3 minutes until eggs have set. Carefully flip the egg over, cooking 30 seconds more. Place 1/4 cup of tomato/chorizo mixture on one side of the omelette as well as 2 tablespoons of queso fresco cheese. Flip the egg to form an omelette, and carefully transfer to plate. Repeat this step until all of your omelette's are done cooking. Top with additional crumbled queso fresco, minced cilantro, and green onion.
2.2
http://www.katiescucina.com/2013/05/cherry-tomato-and-chorizo-omelette/ This recipe is brought to you by Katie Jasiewicz of Katies Cucina
Today’s Brunch Recipes From Participating BrunchWeekers:
Beverages
Hot Maple Walnut Coffee Float by Cook the Story
Blood Orange Mimosas by Love and Confections
Strawberry Mimosa by Jane’s Adventures in Dinner
Margarita for Mama by poet in the pantry
Candied Bacon Bloody Mary by Sarcastic Cooking
Eggs
Breakfast Won Ton Cups by Small Wallet Big Appetite
Meat Lover’s Quiche by Savory Sweet Eats
Chorizo and Garlic Frittata by {i love} my disorganized life
Meat, Poultry and Fish
Candied Bacon by Cravings of a Lunatic
Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla
Savory Treats
Hollandaise Sauce by Kokocooks
Tomato Basil Macarons by Vanilla Lemonade
Breads, Grains, Cereals and Pancake-type Yums
Apple Cinnamon Crepes by Sweet Remedy
Grain-free Apple Walnut Pancakes by Seasonal and Savory
Desserts
Biscoff Coffee Cake Muffins by White Lights on Wednesday
Bob’s Scottish Oat n’ Walnut Sticky Scones by The Vintage Cook
And of course… don’t forget to enter the Brunch Week Giveaways!!!
Disclaimer: OXO sent me the egg kitchen tools to try out. I was not compensated nor required to blog about it. I love OXO and use their products on a daily basis in my kitchen. There are affiliate links in this post. All brunch week sponsors are providing prizes. I did not receive anything from the sponsors nor was I compensated to write about them. As always all opinions are my own.
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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. 
