Hickory Hash

What You Will Need: eggs, shredded cheese, potato, red onion, bell pepper, hickory sticks (I'm using cheddar sticks), vinegar, scallions, olive oil, salt & pepper. 

This recipe is for a single portion. You can easily bulk it up for 2, 4 or 6 people by just increasing the ingredients & adding two eggs per person. 

The first thing you will want to do is place a high sided skillet or pot with water in it deep enough to cover an egg (about 3-4 inches). Bring to a simmer. In another skillet, heat some olive oil. 

Peel, slice & dice your potato. Nothing fancy, rustic hash is better hash. Just keep in mind, the larger the cut the longer it will need to cook. 

Add them to your hot skillet of olive oil. 

While the potatoes are cooking, slice the onion, pepper & hickory sticks. 

Saute the potatoes for 3-5 minutes. You want them to fully cook through & get some good color on the outside. 

Add in the sliced onions, peppers & meat. Season with salt & pepper. Toss and cook 2-3 minutes, then reduce the heat to low. 

When your water is simmering, add in 1 T. of white vinegar. 

Crack the egg on a flat surface, bring it over the pan & as close to the water as you can. Pull the shell apart & allow the egg to gently fall into the liquid. 

The length of time the eggs will poach depends on your personal preference. For a soft, runny yolk, your looking at about 4 minutes. I like my yolks a little more cooked so I usually go around 5-7 minutes. 

While the eggs are cooking, top your hash with the shredded cheese & turn the heat off. 

Finish the hash with sliced scallions. 

Transfer the hash onto a plate, then bring it right to the side of the poaching pan to retrieve the eggs. 

Using a slotted spoon, carefully scoop out each egg one at a time, and place them on top of the hash. 

Finish with salt & pepper.

Talk about a hearty, filling, delicious breakfast! 

This dish would also be great as a brunch item. Make a bigger amount, place on a large platter & top with several poached eggs. Serve along side a large fresh arugula salad & some fresh squeezed orange juice.

This recipe will definitely add the wow factor to your morning! 

Enjoy & Always Cook with Love! 

Roasted Butternut Squash & Carrot Soup

A soup recipe that is simple, has very few ingredients & is creamy without needing the extra calories of cream, yup this is it!!

What You Will Need: Butternut squash, carrots, celery, onion, potato & chicken stock.

Salt, pepper & olive oil.

 You will also need an immersion blender or a large stand blender.

Preheat oven to 375*

Wash, peel & dice the carrots, squash & onions. You want to try and have them around the same size so they will roast evenly but it doesn't have to be perfect. Thats one of the best parts of a blended soup! 

Season with olive oil, salt & pepper.

Roast for 20-30 minutes. Toss everything around once at about the half way point. If you want a more charred color to the veggies, leave them in longer. 

Set aside.

In your stock pot, heat a little olive oil & add in the diced celery. Cook 2-3 minutes.

Peeled, diced potatoes go in next. This is what gives the soup the thick, creamy texture. Season with salt & pepper. Cook 3-5 minutes.

If your like me & add fresh garlic to everything....this would be a good time to throw in a clove or two. 

Add in the chicken broth, enough to cover the potatoes. Bring to a boil & allow to cook 5 minutes.

Once your potatoes are tender, add in all your roasted veggies. Add more stock to cover the vegetables. Simmer another 5-8 minutes.

Turn off the heat, then using an immersion blender, puree the soup. 

If you are going to use a stand blender, let the soup cool a bit & blend small amounts at a time.

Take your time pureeing the soup, you want it to be a smooth texture. If it appears super thick, just add some stock & continue blending. 

When it looks well blended, puree another minute for extra measures. 

You can do a simple thickness test by dipping a spoon in the soup & pulling it out. If the soup coats the back of the spoon its at a good thickness. 

If its runs off the spoon quickly it may be too thin & will require a roux or other thickener. If it's too thick, add a little more stock till you reach your desired consistency. 

Taste for seasoning, add salt, pepper if needed. 

If you wanted to make this a more luscious soup, this would be the time to add in some unsalted butter or heavy cream.  

My favorite thing about this soup is the fun ways to garnish it! 

Using a couple leftover hotdog buns, I made large toasted sesame croutons! 

Fresh scallions & a dollop of sour cream finished this bowl off beautifully. 

You could also use crisp bacon, toasted pumpkin seeds, shredded mozzarella cheese, fresh basil, parsley and/or a piece of toasted baguette. 

Enjoy & Always Cook with LOVE! 

Potato & Zucchini Gratin

What You Will Need:  Zucchini, potatoes, half & half, unsalted butter, salt, pepper & 1 or 2 cheeses of your choice. I have sliced provolone & a garlic herb cheese called Boursin. 

Preheat your oven to 375*

In a medium bowl, pour in 2 - 3 c. of half & half. 

Using a mandoline or sharp knife, slice the potatoes to your desired thickness. 

Mine are about a 1/4 in. The thickness will just vary your baking time, the thicker the cuts the longer the cook time. 

Place them in the bowl of half & half. 

Slice up the zucchini & add it to the bowl.

Mix & set aside. 

Butter the bottom of your baking dish.

Cover the bottom with a layer of the sliced potatoes & zucchini. Sprinkle with salt/pepper.

Top with one of your cheeses. 

Then add another layer of potato/zucchini, salt/pepper & more cheese.

Continue till you've used all the sliced potatoes/zucchini. You want 3 or more layers. Season with salt/pepper then take about 1/2c of the half & half and pour it over top.

Finish with more cheese & scatter some little chunks of butter.

Cover with foil & bake for 30-35 minutes.

Uncover & bake another 15-20 till the top is golden brown.

Allow to cool about 10 minutes till you cut into it.

Garnish with grated parmesan cheese & chopped fresh parsley. (optional)

Slice it, serve it & devour it! 

Enjoy & Always Cook with LOVE! 

Grilled Chicken & Butternut Squash Tostada Stack

What You Will Need: Chicken breast, butternut squash, corn or flour tortillas, mini sweet peppers or a red bell pepper, cilantro, chili powder, cumin, salt, pepper, olive oil & sour cream.

Extras such as shredded lettuce, avocados, cheese, salsa & hot sauce are optional.

Preheat your oven to 375.

(I'll be showing each step individually but to save yourself time, complete steps while the butternut squash is roasting in the oven)

Peel & dice up 2c. of butternut squash. Place the mini peppers on the baking sheet as well & coat everything with some olive oil, salt, pepper, chili powder & cumin. 

Roast for 20-30 minutes till the squash is tender & the peppers have some color to them. 

Set aside.

Preheat the grill or indoor grill pan.

Season the chicken with salt, pepper, chili powder, cumin & some chopped cilantro. 

Place onto the hot grill & leave it alone. You want good grill marks to develop. 

Flip & grill the other side. Remove from the heat, allow to rest for 2-3 minutes, then cut into slices. Set aside.

Place your tortilla's on a baking sheet & bake still crispy. 

Flip about every 2-3 minutes so they don't burn.

You can also just place the shells on the wire rack in the oven to toast. 

Now back to the roasted peppers.

In a blender, place the peppers (stems removed), 2-3 tablespoons of sour cream & some torn pieces of cilantro. 

Blend. You will notice the the mixture will be a little chunky. To make a smoother product, add a little water. 

Puree till you have a well blended, roasted pepper cream sauce. Set aside.

Now that you have all the elements, its time to build the tower. 

I started with some shredded lettuce on the plate, then a toasted shell. Place some sliced chicken, butternut squash & some of the roasted pepper sauce.

Repeat the process till you have 3 layers.

Top with diced tomatoes, avocado, torn cilantro & hot sauce.

Enjoy & Always Cook with Love!