Weekend Mornings!!!

Especially gloomy weekend mornings, nothing cheers me up more than FRITTATA!!!

It sounds so fancy schmancy, but really it is nothing more than an egg pancake mixed together with whatever veggies from the week are starting to wilt in my fridge, along with whatever cheese I happen to have on hand.

This week, it started with a lonely half an onion from something I've made recently (or not so recently considering it was starting to sprout again) and a green pepper aging oh so gracefully with it's wrinkles and even one side turning a bit red.  A small perfect little potato that jumped out at me because it just felt like sacrificing itself for my morning carbohydrate pleasure and some left over mizithra cheese from my brown butter carbohydrate binge Monday night.  Mizithra cheese isn't a melty type of cheese, but considering it's all I had on hand, I gave it a try.  For some reason (maybe because it's made from sheep's milk) it smells a little funky when placed under a broiler.  It tasted okay though, but I probably wouldn't recommend it for this type of preparation.

Okay, so here we go.  This is so easy. 

Cut up the veggies into small same sized pieces.  In a medium sized skillet set to med-high heat add 1T of butter and 1T of olive oil and veggies.  Add a pinch of kosher salt and some cracked black pepper and start to saute' the veggies.  When the veggies are tender add 4 beaten eggs.  I seasoned my eggs with another pinch of kosher salt, more pepper and a dash of cayenne pepper for some heat.  Pour eggs over veggies. 

I'm not sure this can get much more easy.

Before broiling you will still see uncooked egg whites throughout the top.

Turn your broiler to high heat.  Lightly fold the mixture together as it starts to set.  When the bottom has set, but the top still needs to cook a bit (picture above), place the skillet under the broiler until the frittata has fully set.  This will only take a few minutes, so stand by and watch.  When it's finished.  Top with grated cheese and place back under the broiler until golden brown.  Enjoy!

A slice of the Frittata (half a serving)

Note: This frittata was made for two, but you can easily make this in a larger skillet adding more eggs and veggies accordingly, or even decrease to a smaller skillet for one.  

A few of my favorite frittata combinations:   

• Spinach & Bacon 
• Feta & Roasted Red Peppers
• Mushroom & Caramelized Onions

 

Long Days At Work

Once a week I have to work a "long day" at work which means I'm there from 8:00-6:30. Today was one of those days. I knew mom and dad were having burgers tonight and they were saving some of the hamburger for me. So I spent all afternoon trying to decide what kind of relatively healthy burger to make for myself. This is what I came up with:

Bruschetta Burger on a Whole Wheat Bun:

(Let me just state that before I can cook anything when I get home from work I must first put my crazy curly hair up in a super high ponytail, take my contacts out, put on my favorite sweats, and pour myself a glass of wine...then I'm ready to cook a feast! You should try it, I swear it makes me cook better.)

Ingredients: (This recipe is a single serving, but you can increase accordingly.)

-95% Lean Ground Beef

-Fresh Mozzarella Cheese (I prefer to buy the "log" of cheese that's precut into 1oz pieces)

-Small Tomato or a Couple of Cherry Tomatos

-Fresh Basil Leaf

-Olive Oil (Extra Virgin or Regular)

-Balsamic Vinegar

-Salt (I prefer to use Kosher in all my cooking)

-Pepper (I prefer fresh ground from a pepper mill)

Directions:

Form ground beef into patty. Try not to work it too much, but make sure the patty is even so it will cook evenly.

The patty doesn't have to look perfect, it just has to be even!

Next you need to add a pinch of salt and a couple twists of pepper to each side of the burger.

Kosher Salt and Fresh Pepper are the best, but you can use table salt and pepper that's already ground up too.

Next, and this is very important so you must do this every time you cook a burger!!!! You need to make an indent in the middle of the burger with your thumb on each side. I know it seems weird, but the key to making a juicy hamburger is to resist the urge to press on it while it's cooking. The best way to resist this urge is to make the indent on each side. That way the burger won't get so round and you won't try and press it down. (I don't know why, but everyone does this. Apparently it's wired into human DNA to try and make burgers as flat as possible.)

I have small hands so usually I do a double indention.

Now put that in a skillet on medium heat and let it start cooking. Your goal here is also not to try and flip it too much (I flipped this burger 4 times total). Since I've been cooking more lately I'm starting to rely less on cooking times and more on a digital kitchen thermometer. The one I use is from Pampered Chef, but any digital kitchen thermometer will work. Hamburgers need to cook till they reach 160 Degrees. I think it's best to use a thermometer cause you never know if your hamburger, steak, chicken breast, etc is the exact same size and thickness as the one in the recipe you're using. Always stick the thermometer in the thickest part of your meat to test it. I promise once you get used to using one you will discover it's so much easier and efficient than watching the clock or setting the timer. I don't think there are many things worse than overcooked dried out meat. (You can use google to figure out any cooking times you need!)

Get yourself a kitchen thermometer if you don't have one!

Next you're going to make a modified bruschetta! First you need to cut up your tomato (or couple cherry tomatoes) into small pieces. There is no reason your cuts need to be even so no pressure there. You also need to cut up the fresh basil leaf. (I love basil so I like to use a pretty large leaf, but if you've never had it before you might want to go with a small leaf because it's a pretty strong flavor.) You're going to put the tomato and basil in a small bowl together. Next you're going to add a small (and I mean small like a tsp) of both olive oil and the balsamic vinegar. Stir! Bruschetta! (You can also add a small amount of fresh garlic if you prefer.)

Once your burger is at 160 Degrees, leave it in the skillet but put the slice of fresh mozzarella on top and add the bruschetta on top of that. Cover with a lid so that cheese will melt. Once cheese has melted (It will only take a couple minutes.) put on whole wheat bun. Serve with whatever sides you choose and enjoy!

Doesn't this look amazing!

I hope you enjoy!

Can I just tell you that I LOVE burgers, especially the ones where you get creative when making them. I love to add new toppings, mix-ins, and even new kinds of ground meat to them. So keep an eye out for new and different ways to make your burgers exciting! And you can even send me some of your suggestions for burgers and I'll be more than excited to try them. 

Much Love! 

 -Jess

Crazy Tuesdays

I almost titled this blog "Tuesday Sucks", but I didn't want to be Debbie Downer for what I know is the sacred day of the week for Jess.  My Tuesdays are so much different.  Tuesday is my "single mom" night because my hubby goes to grad school and Ethan has basketball practice.  It's hectic to say the least.

So, for my debut blog I'm passing along the most ridiculously easy recipe on the face of the planet.  Most people probably go to the Old Spaghetti Factory for this dish...me...I make it at home with three ingredients.

Tonight, the boys had PBJs and I made this as a single serving.  However, you can very easily increase the serving sizes and the directions will remain the same.  Enjoy!

BROWN BUTTER SPAGHETTI w/ MIZITHRA CHEESE

INGREDIENTS:

2 oz. whole wheat spaghetti, dry

2 Tbl. butter (you MUST use the real stuff)

1/2 oz. finely grated Mizithra Cheese

DIRECTIONS:

Cook pasta according to package directions.  While the pasta is cooking grate cheese using a small microplane grater ; set aside. 

Next, heat a skillet to med-high heat and start melting the butter.

Melting

Browning butter is a very simple thing, but you have to be sure NOT to burn it.  It doesn't take long so I would suggest not walking away.  Swirl the pan until the butter is all melted.

Swirling

As the butter melts you will notice the butter solids will begin to look "foamy" and start rising to the top.  The clarified butter will remain underneath it.  

Skimming

Salivating

As the butter begins to brown skim off the butter solids and discard.  Continue occasionally swirling the pan and you will start to see the butter turning a beautiful golden brown and the nutty aroma will knock your socks off. 

This may not look very tasty, but let me assure you....it is!!!  Browned butter has this fabulous nutty tasty and since I used salted butter I don't need to add anything else.  

Browning butter only takes about 4-5 minutes so by this time your pasta should be done.  Drain the spaghetti, toss with the browned butter and then top with the big mound of Mizithra Cheese.   Which by the way can locally be found at Dierbergs and probably any other swanky grocery store.

Served with steamed broccoli (it cancels out the butter)

Up Close and Personal (I love my mini Microplane!!!)

 

Tuesdays Are Sacred

It's a little strange that my first blog post is not going to be about cooking, but it's Tuesday and Tuesday's aren't about cooking they're about best friends. These best friends:

L-R: Kristen, Me, Corinne, Christy
Center: Jen

Tuesdays didn't used to be sacred. They actually didn't used to mean anything. It all started on a Thursday in March 2009. I had just moved back in with my parents after a break up so needless to say I was feeling sad and lonely. So my friend Christy invited me to the Houlihan's near my house. She said they had a great patio, live acoustic music, and great drink specials. I was sold at the word "patio"! And I guess from there the rest is history. Houlihan's became a Thursday night tradition for Christy, Lindsay, and me. We'd meet up there for drinks and appetizers after Christy got off work. Then slowly our other friends started to join us. Then Thursday night drinks changed into Tuesday night dinners because that was the most convenient night for everyone to meet up. So since August of 2009 we've been meeting almost every Tuesday night for dinner.

L-R: Jen, Christy, Me, Kristen, and Lindsay

 It varies from week to week where we go. Some weeks we feel like splurging on steak. Some weeks it's cocktails because someone had a bad day at work. We've spent almost three hours in Bread Co. before. We've even gone to someone's house to cook a big fantastic dinner for ourselves. And tonight we went to IHop for National Pancake Day.

The thing about Tuesdays is that it never really matters to me what we're eating or drinking. I always leave dinner feeling fulfilled and refreshed. And I guess that's the life lesson in all of this, you can be eating the fanciest and most expensive meal you've ever had and have a crap time because you aren't with good company. Or you can have spent $4.11 at IHop on two eggs over easy and bacon but feel like you've had a swanky meal all because you're dining with your best friends. Eating is important of course and I of all people always appreciate some good food, but I truly believe that Tuesday night dinners are part of what keeps us as close as we are. It's that one chance we have during the week where life slows down and we sit and talk about anything and everything. I'm lucky to have found a group of girls who are all so amazing, caring, and selfless. I'm honored to be their friends...and once you throw in a good meal and some good cocktails that is why Tuesdays are sacred.

L-R: Lindsay, Me, Jen, and Christy

Much Love!

Jess aka The Single Girl

P.S. After telling two of the best friends about this blog at dinner tonight, they've told me they are willing to expand our restaurant horizons. So expect some future reading about lots of the restaurants in the area.