Sunday, April 26, 2015

Green Eggs and Ham!

   Breakfast time! And I hope you are as excited about it as I am. I love, love, love breakfast food - especially if it involves eggs and ham. Usually (actually, almost always) weekend breakfasts in the Morgan's household are prepared by Daddy while Mommy is drinking her coffee and Christopher is watching his cartoons, but this time that wasn't a case! I decided to switch things up, took over the kitchen on Sunday morning and made a dish that fits my culinary point-of-view: quick, easy and delicious! Eggs in a basket and the basket is made out of juicy, delicious, salty ham. Add some green chives on the top and you end up with the Green Eggs and Ham! The recipe makes 6 "baskets" and serves 3.


* 12 medium slices of ham
* 6 eggs
* 6 tsp shredded cheddar cheese
* chives
* salt


1.  Line up each cup of a muffin tin with two slices of ham.
2. Add 1 tsp of shredded cheese into each cup, crack an egg, sprinkle with chives and a little bit of salt.
3. Bake at 400F for 13-18 minutes depending on the yolk consistency you like.

I baked mine for 15 minutes, and this is how they turned out on the inside:

   If I was the only one eating this dish, I would probably take it out of the oven a couple of minutes earlier to have the yolk a little bit runnier, but Justin is not a fan of a runny yolk, so I compromised!
Not only is it delicious when freshly made, but it also stores well and can be eaten the next day... that is if there is anything left for the next day.


Sunday, April 19, 2015

Pork and salsa!

   Yeah, that's right... pork and salsa! Being more specific, a meat sauce with salsa used in stead of tomato puree/sauce. And, if salsa wasn't exciting enough, I also added fennel and mushrooms. Different textures and flavors all come together to create a hearty, meaty, and delicious sauce.
   You want to know a secret? I actually use salsa very often to make my tomato based sauces, and I use all different kinds: original, mango, peach, corn... you name it! It adds this light, "exotic" and fun taste to the sauce, and makes it different and exciting each time. No need to buy multiple ingredients to create an interesting flavor profile and everything comes in one jar! I'm sure this won't be the only time you see me using it in a recipe... it's kind of my new obsession.
   Anyways, here is the recipe for the salsa pork sauce:


* 1 lb ground pork
* 1 medium onion, finely chopped
* 1 garlic clove, chopped
* 1 fennel bulb, chopped
* 8oz baby portabella mushroom, chopped
* 16oz jar chunky salsa (spiciness of your liking)
* 1 cup fresh Italian parsley, chopped
* 2 tbsp ketchup
* 2 tbsp olive oil
* salt and pepper
* Parmesan cheese for garnish

* egg noodles


1. In a deep pan, heat up the olive oil and saute onions, garlic and fennel until soft and translucent.
2. Add pork, season with salt and pepper, and cook for 10 minutes, stirring frequently. Add mushrooms and cook for additional 5 minutes.
3. Add salsa, ketchup, and parsley, stir everything together and cook for 10-15 minutes.
4. Serve over egg noodles, garnished with Parmesan cheese.

   You can serve it with any kind of pasta you like, but I really think that egg noodles add some extra "bite" and texture to the dish. I guess another good option could be tagliatelle pasta which I like as well.


Saturday, April 11, 2015

Guess who's back, back again...

Magda’s back, tell a friend...

   Can you believe that it’s been 16 months (!!!) since my last blog post? Life got really busy in the Morgan family, a little boy named Christopher came and changed everything!

   Yes, that's right... I couldn't resist to show off my beautiful boy(s)! Christopher not only changed the way we see the world or the way love, but he also changed the way we live, sleep or eat! Basically, we don’t sleep and we eat whatever is easier, faster, more convenient and whatever Christopher doesn’t want to eat himself! And I think it’s time to change it (I’m talking about our eating habits). He is big enough (almost 15 months) that he doesn’t need non-stop attention and mommy has some free time to relax in the kitchen and do what she loves – cook! Extra bonus – Christopher gets to taste all different things, develop his palate to hopefully become an adventures eater in the future.

   So to get everybody’s attention back, I’m starting with a delicious fruit crumble bars that are not only perfect with mommy’s and daddy’s coffee, but are also healthy enough for the little munchkins to eat! Not too much sugar and lots of fruit! Here is the recipe:


* 1.5 cups all-purpose flour
* 1.5 cups whole wheat flour
* 2/3 cup granulated sugar
* 0.5 cup slivered almonds
* 1 tsp baking powder
* 2.5 sticks of cold unsalted butter, cut into cubes
* 2 large egg yolks
* 2-3 tbsp ice-cold water
* pinch of salt

Berry Filling:
* 2 cups frozen blueberries
* 2 cups frozen raspberries
* 4 tbsp lemon juice
* 3 tbsp all-purpose flour
* 0.5 cup granulated sugar
* 1 tsp cinnamon
* 2 tbsp vanilla extract


   1. Crust: whisk together flours, sugar, baking powder and salt. Using a pastry cutter, cut in the cold butter,  slowly mix in egg yolks and cold water. The dough should be really crumbly. 
   2.  Take half of the crumble and press into the prepared pan (13x9). 
   3. Filling: stir together fruit (no need to defrost), lemon juice, flour, sugar, cinnamon and vanilla extract until combined. 
   4. Evenly distribute the fruit on the top of the crust. 
   5. Add almonds to the remaining crust and sprinkle over the fruit. 
   6.  Bake at 375F for 40-50 minutes until golden brown

   I am not a fan of very sweet desserts, so I really cut down on sugar in this recipe, but if you like your desserts to be coma-inducing sweet, feel free to add more.

I’m glad to be back and I can’t wait to post recipes regularly again.

See you soon,