Skillet Eggs over Country Hash

Fall is in full swing and nothing makes me want to use my cast iron skillet more.  It's an essential for every kitchen and it's such a versatile piece.  You can fry bacon, cook up some nachos, bake bread, or even whip up a delicious dessert.  All in the same pan!  Maybe not at the same time though...

A few notes on care of your skillet:
-Season regularly with oil (or bacon grease, which is more my style)
-Don't ever scrub and wash this pan with soap! (I will wash the outside at times, if it's super greasy)
-Hot water and a scraper work the best for cleaning
-When you wash, DRY it right away.  It will rust if you leave it wet!

Okay, back to the food...

This recipe can be adapted to fit any pallet.  Swap out the spinach for kale.  Leave out the bacon. Use green beans, zucchini, or any other vegetable you have laying around.  It's really just a great guide to a one pot wonder for breakfast or brunch.

Also, this is a great opportunity to go nuts with cheese.  You can really use whatever you like.  I just happened to have some truffle cheddar from Trader Joe's, so I couldn't resist.

Skillet Eggs over Country Hash 

Ingredients 
4 Slices "Thick Cut" Bacon
6 Purple Potatoes (small)
4 cups baby spinach
1 Red Pepper
3 cloves garlic
4 Eggs
1/2 cup Truffle Cheddar
Parsley & Hot Sauce for garnish (optional)

Directions
Prep ingredients.  Thin slice potatoes (I use the "2" on my Simple Slicer), thin slice pepper, mince garlic and grate the cheese.

Cook bacon in cast iron skillet over medium heat.  Drain on paper towels and set aside.  Pour out all but 2T of the bacon drippings.  Add the potatoes, season with salt and pepper, and cook turning frequently for 5 to 8 minutes.  The time will vary based on how thick you cut the potatoes.  Add peppers and cook another 5 minutes until softened.  Once the potatoes are browning and the peppers are soft, add the garlic.  Cook until the garlic speaks (you smell it), about 30 seconds. Add spinach in large handfuls and slowly wilt into the hash.  You may have to do this in a few rounds.  Season again with salt and pepper to taste.

Heat oven to 400 degrees,  Make 4 small, shallow wells in the top of the hash for the eggs.  Crack an egg into each well. (Make sure the eggs aren't on the bottom of the skillet. You want the hash to support the egg.)  Top eggs with half of the grated cheese, salt and pepper.  Bake for 7 to 8 minutes, or until whites are set.  Start checking, by shaking the skillet, after 6 minutes.

Once the eggs are set, top with additional cheese, and serve.  Spice it up with some hot sauce, if desired.  Some fresh parsley is also a great garnish.

Enjoy!

Helpful Tools:
Simple Slicer from The Pampered Chef
Garlic Press (if you aren't a fan of chopping garlic)
Cast Iron Skillet from Williams Sonoma

Easy Cheese Danish

First thing, HAPPY NEW YEAR!  Wishing you a wonderful year ahead!

So, being a new year and all, I thought I would start it off outside my comfort zone.  I'm not a baker by nature...not even close.  I'm more of a fly by the seat of my pants, whip open the fridge, toss a few things together and voila!  A masterpiece!  It really just suits my life better than the precise art of baking.  If I do decide to bake, it has to be simple, fast, and Ashley proof.  Plus, it must be malleable to my mood.  Sometimes I don't want chocolate chips...even though that's extremely rare.

Luckily, this recipe is just a few simple ingredients, that come together and make something "homemade." I use quotes because the dough is clearly made by that cute, little Pillsbury Dough boy.  He's such a nice boy.  :)  If you aren't a fan of crescent dough, I imagine you could use a few sheets of filo dough with this recipe. Just make smaller logs; since it's more delicate and this filling is pretty creamy.  

If you are anything like me and you prefer recipes that can easily change to your taste, this one is for you!  It would be super simple to swap out the sugar for honey...orange juice for lemon...chocolate chips for dried/fresh fruit...and so on...

Make it to your taste and I'm sure it will be lovely!  GO NUTS! Ohh...nuts would be great in this too!!

Easy Cheese Danish

Ingredients:

1 Pillsbury Crescent Roll Sheet
1 Package Cream Cheese Softened
1/2 c Orange Juice
1/4 c Whipping Cream (or milk)
1 T orange zest
2 T of powdered sugar
About a handful of Chocolate Chips
...and anything else you might want to add in!

Directions:

Heat oven to 400 degrees.

In a large bowl, combine cream cheese, orange juice, whipping cream, orange zest and sugar.  I used my mixer, just popped it on high, and let it whip away.  You want this filling creamy, but not runny.  It should be spreadable.

Once the filling is ready, roll out the crescent sheet onto a Large+Round+Stone from The Pampered Chef.  You can really use any of the stoneware for this recipe, but it needs to be large enough for the roll.  The Large+Bar+Pan would be perfect too.  Leave about a 4 inch strip in the center of the dough and make even slices in the dough, on both sides.  You can make them thick or thin, and really get creative here.  I just went with a simple approach...since it's really all I'm capable of...

Now spread the filling down the center of the dough and sprinkle with chocolate chips.  Fold the sides over each other and press gently to secure.  You can certainly braid it or twist as well.  This would certainly make it more festive.

Bake for about 12 minutes and begin to check it; just because ovens vary.  You want the entire top golden brown and the bottom crispy.

Let this rest for about 15 minutes before slicing.  You want to cheese to cool off and not run our the sides when serving.  I used my Pizza+Cutter to slice up the danish and it worked really well.

Serve up and enjoy!  

Grandma's Pea Soup

There is an extra chill in the air today and it always makes me think of the warm, smokey pea soup my grandmother taught me how to make.  My grandfather used to beg her to make it and she would always oblige.  It was his favorite.  Even my father, who HATES peas, loves this soup.  I've never felt super confident about my soup making skills, but this is the one soup I can make with my eyes closed.  Not literally; but I've mastered it...and you will too!

I'll start with the basic recipe and then transition into a modified version, with bacon.  Yum!  I've been having a hard time finding ham bones with meat on them since Heavenly Ham closed.  So, I used a ham hock instead to flavor the broth.  It came out nicely with a few other additions, as well.

GMa’s Pea Soup

1 ham bone
1 lb dried peas (rinse and pick out and weird ones)
1 large onion (roughly chopped)
½ bag carrots
2 bullion cubes
A touch of corn starch if needed

In a large soup pot, sauté the onion in a little olive oil with salt and pepper. (About 4 minutes or until softened). Add ham bone and fill pot with water to cover the bone. Bring to a boil, and simmer for at least an hour and a half.  I will usually go for three hours, if it's the weekend.

Remove bone and let cool until you can comfortably pull the meat off. Taste the broth and season as you like. This is normally when I’ll add 2 bullion cubes dissolved in a little broth.

Add the peas to the broth and stir about every ten minutes. After about 20 minutes, add the carrots. The peas will take about an hour and will be done when they dissolve and become SOUP! (Just make sure you keep stirring from the bottom because they settle) While the peas are cooking, pull the meat off the bone and cut up with meat shears (its easier then tearing each piece up or using a knife). Leave the meat as big or small as you’d like.

Add the meat and cook another 15 minutes. Taste and season as you’d like. The longer you cook it, the thicker it will be, so only add the cornstarch if you want it really thick.

Ashley’s Pea Soup - Wingin' It!

1 ham hock
1 lb dried peas (rinse and pick out and weird ones)
1 large onion (roughly chopped)
½ bag carrots (About 3)
3 medium potatoes of your choice
2 bullion cubes
BACON - I used 4 slices, but feel free to go nuts  :)

In a large soup pot, sauté the onion in a little olive oil with salt and pepper. (About 4 minutes or until softened). Add ham hock and fill pot with water. Bring to a boil, and simmer for at least an hour and a half.  I will usually go for three hours, if it's the weekend.

Remove bone and discard.  If there is any meat, feel free to dice it up and pop it into the soup. Taste the broth and season as you like. This is normally when I’ll add 2 bullion cubes dissolved in a little broth.

Add the peas to the broth and stir about every ten minutes. After about 20 minutes, add the carrots and potatoes. The peas will take about an hour and will be done when they dissolve and become SOUP! (Just make sure you keep stirring from the bottom because they settle)

At this point, dice and cook the bacon.  Dry on a paper towel so you don't add a ton of grease to your soup.  Add about a 1/4 cup of the bacon to the soup and cook another 15 minutes. Taste and season as you’d like.

To serve, top with bacon and homemade croutons!  Yum!

Homemade Croutons:

Super simple.  Cube a loaf of crusty bread and pop on a cookie sheet.  Drizzle with olive oil and salt and pepper.  Bake at 400 for about 6 minutes, or until golden.

Ladies Night Experiments!

This week was a busy one.  Popping in and out of Canada, having a great business meeting, and then coming home to a ton of products from The Pampered Chef!  Could a girl ask for more?  Well, I did.  I asked some lovely ladies to come by and try some recipes with me.  They obliged, and I love them for it!

But first, this is my supportive, contortionist pup who's hanging out with me while I write.  She's such a ham...

So back to the food... :) We had a lot of fun making and eating these treats!  It all started with these little guys...they were quick, tasty and fun to assemble.  They could easily turn into a main course with a vegetable on the side, or a salad and garlic bread!  Dinner in less than 30 minutes?  Talk about a week night win!

Mini Spinach “Lasagna” Squares (Serves 6)

4 oz (125 g) part-skim mozzarella cheese (1 cup/250 mL grated), divided

1 oz (30 g) fresh Parmesan cheese (¼ cup/50 mL grated)

1 pkg (10 oz or 300 g) frozen chopped spinach, thawed and well drained 

2 garlic cloves

1¾ cups (425 mL) marinara sauce, divided

24 small (approx 1½–2-in./4–5-cm squares) frozen cheese ravioli (12 oz/350 g)

1. Preheat oven to 350°F (180°C). Using Microplane® Adjustable Coarse Grater, grate cheeses; place in two separate (1-cup/250-mL) Prep Bowls.

2. In Classic Batter Bowl, combine ½ cup (125 mL) of the mozzarella, Parmesan, spinach and garlic pressed with Garlic Press. Mix well with Small Mix ‘N Scraper®.

3. Place marinara sauce in (2-cup/500-mL) Easy Read Measuring Cup. Using the Measuring Spoon Set, spoon 1 tbsp (15 mL) marinara sauce into each well of Brownie Pan; top with one ravioli.

4. Using Medium Scoop, place one rounded scoop of spinach mixture on top of each ravioli. Top with another ravioli.  Spoon remaining marinara sauce over each ravioli and sprinkle with remaining mozzarella.

            Quick Tip:  My raviolis were too fat, and I could only fit one in the pan, so I didn't get the                                       layered look.  They still turned out delicious.  :)

5. Bake 20–22 minutes or until cheese is melted and sauce is bubbly. Remove pan from oven to Stackable Cooling Rack. Serve with Mini Nylon Serving Spatula.

Links to all the products used in this recipe:

Microplane Adjustable Coarse Grater/1129  (I love that this tool is adjustable!  It makes it so easy to          grate over a bowl or store flat. And it doesn't slide around on the cutting board!)

1-cup Prep Bowl Set/1825

Classic Batter Bowl/2431  (This bowl is amazing and I love that it has a lid!)
Garlic Press/2576  (Coming from two people who have never used this tool before: "I NEED this!")
SmallMix+Scraper/1659  (This scraper is so easy to clean.  The grease comes right off easily!)
2-cup Easy Read Measuring Cups/217B
Measuring Spoon Set/2308
Brownie Pan/1544  (There are SO many uses for this pan!  I love trying savory dishes like this!)
Medium Scoop/2540  (Talk about a hearty tool! I love the weight!)
Stackable Cooling Rack/1587  (Silicone footies!! Non skid!)
Mini Nylon Serving Spatula/2438  (Perfect size for the brownie pan!)

While these babies baked, we started on our next savory treat.  Everyone was really excited to use the garlic press again, so I'm happy I chose this recipe.

Bacon & Artichoke Squares

8 slices uncooked bacon

2 tsp (10 mL) canola oil

10 slices white sandwich bread

4 green onions, divided

1 jar (14.75 oz or 325 mL) marinated artichokes, drained and patted dry

3/4 cup (175 mL) chive and onion cream cheese spread, softened

2 egg whites

2 tbsp (30 mL) light mayonnaise

1 tbsp (15 mL) Dijon mustard

4 garlic cloves

1 pkg (8 oz/250 g) shredded Swiss cheese, divided

3/4 tsp (4 mL) ground black pepper

1/2 cup (125 mL) grape tomatoes (optional)

1.  Preheat oven to 450°F (230°C). Cook bacon. (See Cook’s Tip.) Brush Large Bar Pan with oil using Chef’s Silicone Basting Brush.

2.  Arrange eight bread slices down length of pan, forming two rows of four each. Cut remaining two slices of bread in half crosswise; fit into open space in pan. 

3.  Cut green tops off of onions and set them aside. Chop white bottoms of onions in Manual Food Processor. Add artichokes to processor and coarsely chop them.

4.  Whisk cream cheese, egg whites, mayonnaise, mustard and garlic pressed with Garlic Press in Classic Batter Bowl until smooth.

5.  Stir in 1 1/2 cups (375 mL) of the Swiss cheese, artichoke mixture and pepper. Spread cheese mixture evenly over bread. Bake 14-16 minutes or until light golden brown.

6.  Thinly slice onion tops. Cut tomatoes in half, if using, with Utility Knife. 

7.  Remove pan from oven; sprinkle evenly with remaining cheese, bacon and onion tops. Slice into 32 squares (four rows of eight each) and top with tomatoes, if desired.

Takeaways from this recipe:

First and foremost, this stoneware is amazing!  It cooks so evenly and makes the bottom perfectly crispy.  Furthermore, making bacon is a breeze.  I lay the bacon flat on the large bar pan, pop them in a 450 degree oven, and have crispy bacon within 25 minutes.  Want to know the best part??  NO mess!  It doesn't smoke up the oven and my stove remains squeaky clean!  Plus, I don't have to watch it and risk getting splattered with hot grease.  AND, clean up is super simple.  I simply let the grease cool and pour it off.  I use the scraper tool (included with every piece of stoneware) for the stuck on food, and wash it in hot water.  That's it!  

*I believe I just counted 7 benefits in one paragraph, about one product!*

A quick direct quote, "This knife cuts tomatoes like they're butta!" Oh yes, it certainly does!!  The Pampered Chef utility knife is wonderful.  It's a great size and man is it sharp!  I couldn't ask for a better knife to start my collection.  

All in all these small bites were both great successes.  They came together in a flash and were super tasty!  I love that they are a step away from the classics, and you could easily modify them to your liking.  

Happy cooking!