Tag Archives: Sharp Cheddar Cheese

New Year’s Day Breakfast: Individual Yummy Eggs

I hope everyone had a wonderful holiday celebration with lots of joy and good food.  New Year’s Eve is just a few days away and it’s hard to think about more planning after Christmas and Hanukkah.  My vote is for a feel-good Sunday breakfast that is easy to prepare.  We have a family recipe called Yummy Eggs that is deliciously dense with eggs and cheese and always a favorite on weekend mornings.  I have modified the ingredients a bit and use a muffin pan (instead of a casserole dish) to ensure even cooking, with less oven time.  The individual Yummy Eggs are perfect for New Year’s Day breakfast because they’re simple to make (the oven does the work for you) and packed with rich, savory flavors. Along with the eggs, these little treasures are flavored with onions, green chiles, sharp cheddar cheese, fontina cheese, cottage cheese, butter and jalapeño.  And they’re finished off with some chopped chives, sea salt and fresh-cracked pepper. 

To dress up our breakfast plates, I added some fruit skewers tossed with honey and chopped basil (or mint).  We received some pears for the holidays so I used one along with some watermelon cubes.  The pears were too fragile to skewer so next time I will use pineapple chunks or strawberries.  The Yummy Egg casseroles are just as good the next day and reheat well in the microwave (low heat) or toaster oven.  And for a special lunch, add a spinach salad dressed with some balsamic or Italian vinaigrette.

Best wishes for a prosperous and peaceful New Year in 2012.  This has been a wonderful year with much to be thankful for, especially lots of delicious food and readers of my blog posts!   Thank you – I sincerely appreciate your interest, support and encouragement.  For those who like stats, this is my 49th post of the year, and year-to-date Foodie for Two has had over 7,300 views since I started posting in March of 2011. Wow!  Here’s to many more engaging conversations about food next year!  Cheers!

Eat well and share the love!

Individual Yummy Eggs
Recipe: Melissa Schenker/Foodie for Two
Serves two foodies plus leftovers, makes 6 individual casseroles

Ingredients:
1 tablespoon soft butter, for greasing muffins tins
5 large eggs
1 ¼ cup (combined) grated sharp cheddar and Fontina cheese
1 cup cottage cheese
One 4 oz. can of chopped green chiles
¼ cup finely diced onion (yellow or red)
1 tablespoon chopped Italian Parsley (flat leaf)
1 tablespoon diced jalapeño
2 tablespoons melted butter
¼ cup flour
½ teaspoon baking powder
¼ teaspoon kosher salt
1/8 teaspoon fresh-cracked pepper
Garnish
Chopped Chives
Sea Salt
Fresh Cracked Pepper

Directions:
Preheat oven to 375° F and well-grease a 6-muffin pan with butter.

In a medium glass bowl, add the eggs and beat with a wire whisk until eggs are mixed well (about 30 seconds).  Add 1 cup of the grated cheese (reserve 1/4 cup for topping), the cottage cheese, green chiles, onion, parsley, jalapeno, melted butter, flour, baking powder, salt and pepper and stir well to incorporate all the ingredients together.

Add ½ cup of mixture to each muffin tin and top with reserved grated cheese.  Place pan on center rack of oven and cook for 18 to 20 minutes until casseroles are golden brown on top and firm to the touch.

Let rest on the stove top or cooling rack for 2 minutes.  Remove casseroles by running a butter knife around edges and gently lifting out.  Garnish with chopped chives, sea salt and fresh cracked pepper.

We had fun at home last weekend and didn’t have to hassle with any Holiday traffic; with over a foot of snow still on the ground, we cut some sled trails on our property and laughed it up! 

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Veggies Galore: Calabasitas for Dinner

Calabasitas is something I haven’t made in a while – it used to be one of my mainstays.  I guess that happens, you make certain dishes all the time then the recipe fades away for a bit only to be rediscovered later.  Calabasitas is like a Mexican version of ratatouille only it cooks in less time.  My version has fresh zucchini, yellow squash, sweet corn, (I’m proud to add that all three are Colorado-grown!) onions, Poblano pepper, tomatoes and cheese.  My secret ingredient is a pinch of dried Italian herbs, which brightens up the flavors.  The vegetables are sautéed until tender and it’s finished off with some cherry tomatoes, melted sharp cheddar cheese, queso fresco and cilantro.  Even though it has all vegetables, it’s a hearty and filling meal.

Coloradans like to brag about the good produce that is grown in our state – we are especially proud of the Palisade peaches and the sweet, tender Olathe corn from the Western Slope.  The peaches aren’t available yet but I did see the Olathe corn in the store and snatched some up.  For more flavor I grilled the corn but you don’t have to, in fact this is great with frozen corn kernels when fresh is out of season.  The vegetables take about a half hour to sauté, and I love that there this is melted cheese on top.  It adds a velvety richness and lots of flavor.  I served mine in individual serving dishes but you can serve it directly from the skillet; sprinkle the tomatoes and grated cheese on top of the vegetables and put the skillet under the broiler for a minute or so until the cheese gets nice and bubbly.  Add the garnishes and serve with warm corn tortillas – dinner is ready. 

Eat well and share the love!

Calabasitas
Recipe: Melissa Schenker/Foodie for Two
Serves two foodies

Ingredients:
1 ½ cups cubed zucchini (half-inch sized cubes)
1 ½ cups cubed yellow squash (half-inch sized cubes)
½ cup diced Poblano pepper (about half a large pepper)
1 small onion, diced
1/8 teaspoon dried Italian herbs
1 small garlic clove, minced
1 corn on the cob, kernels removed (or ½ cup frozen corn)
Olive oil
Kosher salt
Fresh cracked pepper
Topping
5 to 6 cherry tomatoes, halved and quartered,
  or 4 tablespoons diced tomato
1/3 cup grated sharp cheddar cheese
2 tablespoons queso fresco cheese, crumbled
fresh cilantro leaves
fresh cracked pepper
2 to 3 warm corn tortillas
Optional: jalapeno rounds, thinly sliced

Directions:
Heat a large oven-proof skillet over medium heat.  Add about 2 tablespoons olive oil, just enough to coat the bottom of the pan.

When the oil is warm, add the chopped zucchini, yellow squash and Poblano peppers to the pan; season with ½ teaspoon salt and 1/8 teaspoon pepper and stir well.  Sauté vegetables for five or six minutes and add the onions.  Add a drizzle of olive oil around the edge of pan along with a good pinch of salt and 1/8 teaspoon Italian herbs.  Sauté for another 20 to 25 minutes until vegetables are soft and tender.  Add the minced garlic and let cook for 30 seconds, stirring often.  Stir in the corn kernels and let heat through, about 2 minutes.  (If the corn is frozen, let cook for 5 or 6 minutes until corn is heated through)

Turn the oven broiler to high.  Sprinkle the tomatoes over the vegetables and follow with the grated cheddar cheese.  Broil for 2 to 3 minutes until cheese is bubbly.

Garnish with crumbled queso fresco cheese, fresh cilantro leaves and fresh cracked pepper (optional: thinly sliced jalapeno rounds).  Serve hot with warm corn tortillas.

  • Optional Flavor Boost – Quick Grilled Corn: Heat grill to medium-high. Remove husks and silk from corn.  Lightly coat the corn cob with olive oil and season lightly with salt and pepper.  Grill corn, turning often, for 5 to 8 minutes until the kernels start to soften and get browned. 
  • Safely remove kernels from corn with chef’s knife lay grilled corn on cutting board and place your hand flat on top, with index finger and thumb in the middle of cob (not hanging over the cutting side).  Slice knife down the side of the cob, parallel to the corn, to remove kernels.  Keep turning corn until all kernels are removed.