Eggs

Normally at dinnertime I don’t like eggs to be the main thing that I am eating. I love them in my dinner, just not as the focal point. For example, I wouldn’t want to eat just eggs and bacon, or an omelet for dinner, but toss a fried egg on top of a burger, or crack a few eggs into a stir fry, and i’m all over it! This meal however, changed my whole perspective on eggs for dinner. I wasn’t super excited for it, because of my weird eggs-for-dinner hang up, but it was one of the most satisfying dinners I have had in a long time.

For people’s birthdays, I often play mad libs with their favorite ingredients to make a cake for them. It was my co-worker’s birthday last week and as the boss, I felt like I should make her a cake, but I didn’t know what she liked. I said I was doing a survey for my “other job” (this one), and asked some questions, like, “What is your favorite sweet, candy, nut, cereal, and snack?”  After weighing the options, I thought this Lucky Charms Cheesecake would be the most fun choice.

There is a traditional breakfast dish in mexico called chilaquiles which basically is soggy breakfast nachos. I decided to make my own version of breakfast nachos, but shred any sense of authenticity and just make them my way. They came out way better than I expected, and I would recommend this dish to anyone, especially next time you happen to be hungover. I could imagine this being served for 15 bucks at your local uptight gastropub brunch.

A twist on the classic gyro sandwich that mashes it up with buffalo chicken flavors

A sweet dessert pie made with a curd from tart tomatillos

This tart is filled with creamy corn grits and bits of spicy salty chorizo.

Two stuffed french toasts, one with an egg yolk, and another with tomato, basil, and mozzarella.

A tasty pistachio cake with chocolate frosting.

A fun quesadilla that has a whole egg layer

Ingredients3 Cups Flour4 Large EggsSplash Olive OilPinch Salt For: 3 PeoplePreparation: 30 minReady in: 1 h InstructionsPut the flour onto your work surface and make a well in the center. Add your eggs, oil, and salt. Stir the eggs with a fork, slowly incorporating more and more of the flour into it. Finally start kneading…

I love carbonara. It’s fast, simple and cheap, yet very filling, warm and comforting. I generally don’t like it when I get it at a restaurant which is surprising to me because it is so easy to make! Today we used bacon rather than pancetta for a few reasons. We have tried both in this dish, and I prefer bacon. Also at the store I went to, they didn’t have the really good pancetta, only the thin round kind which I am not a fan of. Thirdly, we watched Giada at Home the other day and saw Aunt Raffi saying that when she is in the US, she uses bacon instead of pancetta because in the finished dish it tastes more “like it did back in Italy.” Those are enough reasons for me, so here is my recipe for pasta in the style of the coal miner’s wife.