Half Baked Harvest's Double Baked Taquitos {From Half Baked Harvest's Quick & Cozy}

Who doesn't love a tray of crispy taquitos covered in cheese?  

These are really easy! A quick filling of ground beef with taco seasoning, enchilada sauce, and cream cheese all stuffed into corn tortillas and baked until crispy. A quick splash of enchilada sauce on the bottom and top of the crispy oven-baked taquitos and then douse them all with cheese and bake them again! It's almost like a cross between an enchilada and a taquito.

I really loved the fresh avocado salad on top made which was a flavorful mix of avocado, cilantro, jalapeno, lime juice and sea salt. It was a fresh, zesty, tangy topper to the taquitos. A hit for sure! 

Double-Baked Taquitos

Adapted Half Baked Harvest Quick & Cozy

by Tieghan Gerard

Makes 14-20

1 pound ground beef

1 yellow onion, chopped

3 tablespoons Homemade Taco Seasoning (recipe follows) or storebought seasoning

2 cups red enchilada sauce

4 ounces cream cheese, at room temperature, cut into pieces

16 to 20 corn tortillas

extra virgin olive oil

2 cups shredded Mexican cheese blend

2 avocados, chopped

1/3 cup chopped fresh cilantro

1 jalapeno, seeded, if desired, and chopped

1/4 cup fresh lime juice, plus lime wedges, for serving

flaky sea salt

sour ream or plain Greek yogurt, for serving

 Homemade Taco Seasoning: 2 tablespoons chili powder; 1 tablespoon chipotle chile powder; 1 tablespoon smoked paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon fine pink Himalayan salt. In a glass jar, combine the chili powder, chipotle chile powder, paprika, garlic powder, onion powder, cumin, oregano, and salt. Stir to mix well. Store at room temperature in a cool, dark place for up to 6 months. 

Preheat the oven to 425F. In a large skillet set over medium high heat, place the beef and onion. Cook, breaking up the meat with a wooden spoon, until the fat has rendered and the beef is browned, 8 to 10 minutes. Add the taco seasoning and 3/4 cup water. Reduce the heat to medium and simmer until the sauce thickens to coat the meat, about 5 minutes. Stir in 1/2 cup of the enchilada sauce and the cream cheese. Cook, stirring, just until the cream cheese melts, 1 to 2 minutes. Remove the skillet from the heat.

Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable. Place the tortillas on a baking sheet and rub one side with olive oil. Flip them over and spoon 2 tablespoons of the beef mixture down the center of each on the unoiled side. Roll up the tortilla as for a cigar and place seam-side down on the bakin sheet. Repeat with the reamaining tortillas and beef.

Bake the taquitos until they begin to crisp, about 10 minutes, then carefully flip them over and cook until crispy, 4 to 5 minutes. Remove from the oven, leaving the temperature set at 425F. 

Coat the bottom of a 9x13 inch baking dish with 1 cup of enchilada sauce. Arrange the taquitos over the sauce and top with the remaining 1/2 cup enchilada sauce and then the shredded cheese. Bake until the cheese is. melted and bubbling, 8 to 10 minutes.

Meanwhile, in a medium bowl, combine the avocados, cilantro, jalapeno, lime juice, and a pinch of flaky salt. Stir in gently to mix. Top the taquitos with the avocado mixture and sour cream. Serve warm with lime wedges for squeezing.

 July Potluck @ IHCC!

 

Garden Fresh: Double Herb Kale Pesto on Ravioli!

Normally this time of year my herb garden is growing like crazy and needs a really good trimming. This year, however, the herbs are slow going. I think it's got something to do with our weird weather pattern this summer. It literally alternates between raining cats and dogs and flooding to HOT AS THE SUN AND DRY AS A BONE. There's been no in between. Not at all!

I like to make a pesto every summer, but I didn't have enough herbs so I found this recipe for Kale Pesto! This pesto is mostly made from the curly kale, with a handful of basil and parsley. I only had a handful of each herb so it was meant to be.

Kale, pine nuts, garlic, basil, parsley, Parmesan cheese, olive, salt and pepper all get whirled up in the blender or food processor and you're ready to go. 

This pesto would be good in eggs, or on pizza, but it is also good on pasta! I had some ravioli that was perfect for this pesto so I tossed the ravioli with a little bit of this Kale Pesto. 

The Kale Pesto does taste healthy and it is green veggie and kale-forward, but I like kale so I'm okay with that. You could thin the kale pesto with a touch of cream if you wanted to soften the kale flavor a touch.

Either way, this is delicious and somewhat healthy and a fun recipe to try! 

Double-Herb Kale Pesto

Adapted from Seriously Delish

by Jessica Merchant 

Makes 1 cup

For The Pesto: 

1/4 cup pine nuts, toasted

2 garlic cloves, minced

2 cups green curly kale

1/3 cup torn fresh basil

1/4 cup torn fresh parsley

2 tablespoons freshly grated Parmesan cheese

5 to 6 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Add the pine nuts and garlic to a food processor and pulse until crumbly. Add the kale, basil, and parsley to the processor and puree until combined and only tiny bits of green appear. Add the cheese, pulsing once more, and then with the processor on, stream in the olive oil until the pesto comes together. Scrape down the sides of the food processor when necessary. Add the salt and pepper and pulse once more. Taste and season additionally if desired. Store the pesto in a sealed container or jar in the fridge for up to 1 week.   

Herbalicious @ IHCC!

Parmesan Chicken Meatballs with Creamy Tomato Orzo {So light and delicious}!

Listen up, folks! DO NOT SLEEP ON CHICKEN MEATBALLS! In the past few months I have made a variety of meals using ground and they have been our favorite recipes lately.

First there were the Chicken Zucchini Meatballs with Lemon Orzo which were so refreshingly light and delicious. Then there was the Buffalo Chicken Burger, which was SO GOOD if you love all things buffalo flavored. Then we made the Jalapeno Cheddar Chicken Meatballs with Herby Summer Sauce and those were spicy and cheesy and very moreish! We loved all those ground chicken dishes so much we picked another one this week, Parmesan Chicken Meatballs with Creamy Tomato Orzo! 

This Parmesan Chicken Meatballs with Creamy Tomato Orzo recipe is probably our favorite of the bunch! The meatballs are light and herby with just the right touch of Parmesan. They pair so well with the creamy tomato orzo and it really is the perfect, light, flavorful summer meal. Best of all, it comes together in 30 minutes or less and is also really economical to make.

I will warn you, this recipe makes A LOT of tomato orzo, which is great because it is delicious, BUT you might want to double up on the chicken meatballs. They were so delicious that my husband and son were plucking the meatballs right out of the pan into their mouths. When the meal was over, we had plenty of tomato orzo left, but the chicken meatballs were all gone. 

Give one of these delicious chicken meals a try this summer! You really can't go wrong. 

Parmesan Chicken Meatballs with Creamy Tomato Orzo

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4

Chicken Meatballs

1 pound ground chicken

salt and pepper, to taste

2 garlic cloves, minced

1/2 cup grated Parmesan

1/2 cup seasoned breadcrumbs

1/3 cup chopped fresh herbs, like parsley, basil, and chives

1 to 2 tablespoons olive oil

Tomato Orzo

3 tablespoons butter

16 ounces orzo

3 tablespoons tomato paste

32 ounces chicken or vegetable stock

salt and pepper, to taste

1/3 cup grated Parmesan cheese, plus more for topping

fresh basil, for topping

For The Chicken Meatballs: Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, parmesan, breadcrumbs and herbs. Mix gently until just combined. Roll mixture into 1-inch meatballs. Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around. Cook until the meatballs are cooked through and the internal temperature has reach 165R.

For The Tomato Orzo: While the meatballs are cooking, make the orzo. Melt the butter in a saucepan over medium heat. Stir in the orzo and cook for a few minutes, stirring often, so the orzo toasts. Stir in the tomato paste and cook for another 1 to 2 minutes. Pour in the stock along with a big pinch of salt and pepper. Bring the stock to a boil, then reduce it to a simmer and cover. Simmer for 12 to 15 minutes, stirring once or twice so the orzo doesn't stick to the bottom, until the liquid is absorbed. Remove the lid and stir in the parmesan. Taste and season more if needed. Serve immediately with the chicken meatballs. Add fresh basil and more parmesan for topping. 

With Tomatoes @ IHCC!
 

How Sweet Eats Jalapeno Cheddar Chicken Meatballs with Herby Summer Sauce {Fresh & Delicious}!!

If you're looking for a nice summer meal that is full on flavor, but light on calories, then look no further! These Jalapeno Cheddar Chicken Meatballs are just the thing. 

Look at those golden brown savory and succulent flavor bombs! Ground chicken really comes to life with jalapeno, cheddar, and garlic added in for good measure. The spicy heat of the jalapeno, the delicious flavor of the garlic, the cheddar cheese oozing out. Who doesn't want to dunk one of those meatballs into a zingy zippy refreshing summer herby sauce made from yogurt, mayo, cilantro, and green onion? It's a refreshingly delicious flavor bom that will keep you going back for more! 

 

Jalapeno Cheddar Meatballs with Herby Summer Sauce

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4

Meatballs

1 pound ground chicken

salt and pepper, to taste

2 garlic cloves, minced

1 to 2 jalapeno peppers, seeded and diced

3/4 cup shredded cheddar cheese

1/2 cup seasoned breadcrumbs

3 tablespoons chopped fresh herbs, like parsley or chives

1 to 2 tablespoons olive oil

Herby Summer Sauce

1/2 cup yogurt

2 tablespoons mayo

1/2 lemon, juice freshly squeezed

1/3 cup chopped green onions

1/3 cup chopped fresh cilantro

salt and pepper, to taste

For The Meatballs: Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, peppers, cheddar, breadcrumbs and herbs. Mix gently until just combined. Roll the mixture into 1-inch meatballs or use a cookie scooper. Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around. Cook until the meatballs are cooked through and the internal temperature has reached 165F. Serve the meatballs with the herby summer sauce! You can also serve them over rice, grain, or even a salad.

For The Herby Summer Sauce: Place all the sauce ingredients in the blender and puree until creamy and smooth. This stays great in the fridge for a few days.

 Light & Lively @ IHCC!

Southern Summer Series: Just A Few Miles South #3: {Honeywood Hoecake Burger with Cheese Salad and Marinated Cucumbers}

Every summer I like to chose a cookbook or a special focus and do a summer cooking series. Some of the summer series that I've done in the past are: popsicles; ice creams; cookies; salads; and healthy recipes. One series I've always wanted to do is a series of southern summer recipes. So, this summer I chose a local cookbook from James Beard Nominee, Ouita Michel. Each week I will be cooking recipes from Ouita's Just A Few Miles South Cookbook. 

This week we've got Chef Ouita's Honeywood Hoecake Burger with Cheese Salad and Marinated Cucumbers. It's down home delicious! 

In Just A Few Miles South Ouita says, "All hoecakes are variations of corn pone. Around these parts, corn pone is thought of as cornbread batter baked in a round skillet or round cake pan. A hoecake is smaller and cooked in a skillet or griddle. The kitchen staff at Wallace Station makes big, thick corn pones in cast-iron skillets each day, and hoecakes are griddled each day at Windy Corner Market, Honeywood, and Zim's. The big ones are a delicious accompaniment to soup beans, and the little silver-dollar-size ones are used for canapes. Honeywood created a Hoecake Burger, sandwiching two thin patties and our Cheese Salad between two hoecakes." 

This Hoecake Burger is different than any other burger you've ever tried! I can promise you that! You have two thin burger patties with nice crisp browned edges with the fluffy hoecakes and their wonderful toasty corn flavor, then you layer on the rich Cheese Salad which accentuates the browned beef and the refreshing and crispy Marinated Cucumbers with the Smoky Ketchup. They say this burger is best eaten with a fork and knife, but I managed just fine with my hands. This burger was down right delicious! 

Griddle up some hoecakes today and give this one a try!  

Honeywood Hoecake Burger

Adapted from Just A Few Miles South

by Ouita Michel

Serves 4

8 (3 ounce) burger patties

salt and pepper for seasoning

8 (4-inch) hoecakes*

1/2 cup Cheese Salad*

12-16 slices Marinated Cucumbers*

1/2 cup Smoky Ketchup*

For The Burgers: Cook burgers on a grill or in a skillet to the desired temperature, seasoning with salt and pepper. Smash them into thin patties. While burgers are cooking, cook hoecakes on a heated griddle. 

For Each Burger: Place 2 burgers on a hoecake, top with 2 tablespoons Cheese Salad, 3-4 slices Marinated Cucumbers, and 2 tablespoons Smoky Ketchup, and cover with another hoecake. Serve immediately. Repeat with remaining ingredients.

Cheese Salad

8 ounces shredded white Cheddar cheese

1/2 teaspoon granulated garlic

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1-1/2 teaspoons Worcestershire sauce

1 cup mayonnaise

To make Cheese Salad: Blend all ingredients in a large bowl with a rubber spatula. Chill at least 30 minutes before using. Makes about 2 cups.

Marinated Cucumbers

1 English cucumber, thinly sliced

1/4 cup red wine vinegar

1 tablespoon sugar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

For the Marinated Cucumbers: Mix all ingredients in a large bowl. Chill at least 30 minutes before using. Makes 2 cups.

Smoky Ketchup

1-1/4 pounds (1-1/2 large) sweet onions, trimmed and sliced

2 tablespoons olive oil

2 tablespoons canola oil

1 tablespoon smoked paprika

1 cup Major Grey's Chutney or other mango chutney

1/2 cup chili sauce

1/4 cup malt vinegar

To Make the Smoky Ketchup: Saute onions in both oils over medium heat until softened and golden brown, 12-15 minutes. Remove from heat and cool about 10 minutes. Put onions in a food processor, add remaining ingredients, and puree. Chill before using. Leftovers can be used as a glaze for meatloaf or as a condiment on meatloaf, pork, or turkey sandwiches. Makes about 3 cups. 

Hoecakes

1 cup self-rising cornmeal

1 tablespoon all-purpose flour

1 tablespoon sugar

1 large egg, beaten

1 cup buttermilk

To Make the Hoecakes: Whisk cornmeal, flour, and sugar in a small bowl. Add egg and buttermilk and whisk well to combine. The mixture should be pourable. Let batter rest about 10 minutes. Heat an electric skillet to 350F or use a cast iron skillet. Pour or ladle batter onto the heated surface and cook until golden brown on both sides. Makes about 1-3/4 cups batter; 14 small hoecakes or 7 large hoecakes. 

 Southern Summer Series: Just A Few Miles South

15 Minute Meal: {Lemon Parmesan Cauliflower Gnocchi}

Sometimes summer days go by in a total blur. Busier and faster than any work day. In the past week we've had 89,700 things to do. I need a quick 15 minute recipe.

But I need a delicious 15 minute recipe that hopefully uses some of my fresh herbs from the garden because my parsley and basil and chives are going nuts! Maybe because we've had SO MUCH RAIN! Holy cow, I've never seen so much rain in my life as we've got in Kentucky this spring. Wow1

So, let's talk about a 15 minute recipe. We want it to be delicious and comforting because...if you don't have time to cook  then you are too busy for comfort. So we need comfort food. 

Pasta, but let's make it a little healthier and use up some cauliflower gnocchi. I love cauliflower gnocchi and keep it in stock from Trader Joe's, but if you don't like cauliflower gnocchi, you can use regular gnocchi. It will be just fine. 

Brown the gnocchi in butter on both sides in a skillet. Then add in heavy cream, the zest of 2 lemons, and Parmesan cheese. The sauce will coat the gnocchi quickly. Season with salt, pepper, and fresh herbs. Taste to adjust seasoning and serve straight away!

You will have a rather indulgent very comforting hug in a bowl in no time flat and clean up is also easy. We really loved this especially with freshness of the lemon zest and herbs. It is a perfect summer meal when you're on the go and in a hurry. Give it a try! 

 

Lemon Parmesan Cauliflower Gnocchi

Adapted from How Sweet Eats

by Jessica Merchant

Serves 1 to 2 

12 ounces cauliflower gnocchi, frozen or fresh/thawed

3 tablespoons butter

1/3 cup cream

1/4 cup finely grated Parmesan cheese, plus more for topping

2 lemons, zest freshly grated

salt and pepper, to taste

fresh herbs: like basil and/or parsley for topping

Heat the butter in a nonstick skillet over medium heat. Once melted and bubbling, add in the cauliflower gnocchi. It can be frozen or thawed1 cook the gnocchi for 2 to 3 minutes, without tossing, until it gets golden brown on one side. Flip an cook for 2 to 3 minutes more. You want it golden brown on both sides and by that point, it should be cooked and warmed through.

Pour in the heavy cream, the lemon zest, and a pinch of salt and pepper. Stir in the Parmesan. taste and season with more salt and pepper if needed. The gnocchi will soak up a bit of the ream, but it still adds a wonderful richness and texture to the dish. Top with fresh herbs and serve, with more Parmesan for topping. 

15 Minute Meals @ IHCC!

 

Southern Summer Series: Just A Few Miles South #2: {Inside Out Hot Brown - So Delicious}!

Every summer I like to chose a cookbook or a special focus and do a summer cooking series. Some of the summer series that I've done in the past are: popsicles; ice creams; cookies; salads; and healthy recipes. One series I've always wanted to do is a series of southern summer recipes. So, this summer I chose a local cookbook from James Beard Nominee, Ouita Michel. Each week I will be cooking recipes from Ouita's Just A Few Miles South Cookbook. 

This week we're delving further into Kentucky cuisine by featuring the quintessential Kentucky dish, the Hot Brown. A traditional Hot Brown is a hot, open-faced sandwich originating from the Brown Hotel in Louisville, Kentucky. It's a sandwich made with a slice of white bread, turkey, (and sometimes ham). The bread and meats are covered in a rich cheesy Mornay sauce that gets all broiled and bubbly, and then topped with slices of tomato and crispy bacon. The Hot Brown is decadent and usually comes out broiled and bubbling in a casserole dish of some sort. It is an indulgent dish, very comforting, best eaten with a knife and fork. You might find a traditional Hot Brown at both fine dining establishments and your typical hole-in-the-wall.

Chef Ouita Michel has taken a new approach to the traditional Hot Brown and created an Inside Out Hot Brown that is much easier to eat! In the video below, the chef at Wallace Station makes an Inside Out Hot Brown using two slices of bread, covering the interior of the bread with cheesy Mornay Sauce and sliced tomato, before warming the sliced turkey, city ham, and crispy bacon and placing it inside the sandwich. The sandwich gets griddled and can be eaten with your hands! This is a huge departure from the traditional Hot Brown and personally I would consider it a huge improvement. 

When I made my Inside Out Hot Brown it was all about the cheese! I grated a block of white cheddar for the Mornay Sauce and I had leftover white cheddar so I decided to use it in the sandwich. I buttered the outside of my bread, spread Mornay on both insides of bread, then covered one side of the interior in grated White Cheddar before placing some thinly sliced tomato on top of the cheese. I warmed the sliced turkey, shaved city ham, and bacon in the skillet and added it to the sandwich. I then grilled the sandwich, cut it in half, and served it with a side of delicious cheesy Mornay sauce for dipping and dunking.

Look...this is not as indulgent as the traditional version, but it is still straight up comfort food and very decadent. You've got a loaded sandwich full of meat and you're dunking and dipping away in a thick cheese sauce. It is delicious, albeit a little sinful and it's so savory and delicious. We absolutely loved this and had no trouble using up all the fixings throughout the week in sandwiches. My son liked his without tomato, but I think the tomato is absolutely necessary as it adds a little bit of acidity and freshness to an otherwise heavy sandwich. Try as I might, I could only eat one half, and I would highly suggest sharing a sandwich with someone.

This sandwich has received some of the highest ratings at my house and I know full well we will be making it again in the future. I highly suggest giving it a try!

Inside Out Hot Brown

Adapted from Just A Few Miles South

by Ouita Michel

Serves 4

For each sandwich

8 slices white bread

1 cup White Cheddar Mornay Sauce (recipe follows)

8 tomato slices

1 pound thinly sliced roasted turkey

8 ounces thinly sliced city ham*

12 slices bacon, cooked until crisp

butter/oil for grilling (equal parts melted butter and canola oil)

extra grated White Cheddar, for sandwiches (If desired)*

White Cheddar Mornay Sauce

3 ounces butter

1/2 cup all-purpose flour

2 cups whole milk, slightly warm

1 cup shredded white Cheddar cheese

1 teaspoon salt

cayenne pepper to taste

*Note: Chef Ouita calls for city ham in this recipe and even if you're located in Kentucky you'll have trouble sourcing this. I went to one store in Lexington that was known to have it and it took about 45 minutes for them to find it in the store and slice it for me. I didn't notice a great difference with the city ham, so use any sliced ham and it will be fine. Also I had extra White Cheddar cheese after making the Mornay Sauce so I added grated White Cheddar to one side of the bread prior to grilling.

White Cheddar Mornay Sauce: In a heavy-bottomed saucepan, melt butter over medium heat, then whisk in flour until smooth. Cook 2 minutes, stirring periodically. Whisk in milk, stirring constantly to make sure ingredients are well mixed. Reduce heat to medium-low and bring to a simmer, stirring often, until mixture begins to thicken and bubble. Stir in shredded cheese, salt, and cayenne pepper. Remove from heat and continue to whisk until smooth.

For each sandwich: Warm turkey, city ham, and bacon in a grill pan or dry skillet. Lay out 2 slices of bread. Cover both slices with 2 tablespoons White Cheddar Mornay Sauce, then cover one with 2 slices of tomato and one-quarter of the warmed meats. Close the sandwich. Grill in butter/oil over medium heat until golden brown on both sides. Serve warm. Repeat with remaining ingredients.

 Southern Summer Series: Just A Few Miles South 

 

For Cinco de Mayo: How Sweet Eats Crispy Cheesy Breakfast Tacos with Carnitas {So good and easy}!

Doesn't everyone want to wake up to a breakfast taco crisped up with crunchy fried cheese?

This looks like it takes a lot of effort and it does not! All you need to do is scramble some eggs. Make a quick pico de gallo and chunk up some avocado. Or, make this however you wish. Buy some pico and guacamole if you want to make things easier on yourself.

After you scramble your eggs, all you need to do is put some grated cheese in your skillet and let it start melting before topping it with a flour tortilla, fill the tortilla with more cheese, scrambled egg, any kind of meat or veggie. Like I said, make it whatever you want!

Let the cheese underneath cook and crisp and let the insides cook, warm through, and melt. Then fold the taco in half, crisp up both sides (it helps you have a really good pan that is either cast iron or nonstick), and serve! Top with whatever toppings float your boat. 

We had carnitas the night before, so I added some carnitas to my scrambled eggs and I already had homemade pico de gallo, cilantro, red onion, and guacamole on hand for topping.

This makes for a delightful weekend breakfast and one that I will make again and again! 

Crispy Cheesy Breakfast Tacos

Adapted from How Sweet Eats

by Jessica Merchant

Serves 2-4, depending

1 pint cherry tomatoes, quartered

1/2 sweet onion, diced

1/4 cup cilantro, chopped

1 lime, juiced

1 avocado, cubed

1 tablespoons butter

6 large eggs

1 tablespoon milk or cream

salt and pepper, to taste

3 green onions, thinly sliced

8 small (4-inch) flour tortillas

8 ounces sharp cheddar cheese, freshly grated

In a large bowl, combine the tomatoes, onion, cilantro, lime juice and a big pinch of salt and pepper. Set aside - don't add the avocado until right before serving.

Heat the butter in a large skillet over medium-ow heat. Whisk together the eggs, cream and a big pinch of salt and pepper until combined. Whisk in the green onions. Swirl the melted butter around the pan and pour the eggs in the skillet. Add carnitas, salsa, or whatever you desire. Push gently with a spatula often, until the eggs are cooked to your liking. Transfer to a bowl.

Keep the same skillet over medium heat. To make the tacos, sprinkle cheddar in the skillet. You want enough cheddar to essentially cover the outside circumference of your tortilla. The cheese should start to melt right away. Place your tortilla directly on top of the cheese.  Add another bit of cheese to the inside of the tortilla. Top with scrambled egg mixture. Let the tortilla cook until the cheese is golden and getting crispy on the outside edges. Fold the tortilla in half and make sure each side of the tortilla is golden and crispy cheesy goodness!

Put the taco on a serving plate and garnish with pico de gallo, onions, cilantro, avocado or guacamole.  

April IHCC Potluck!
 

Marcela Hazan's Pancetta Frittata

When I think of Italian food I don't always think of pasta.  I think of really simple fare. Dishes with a handful of ingredients. I think of things like a frittata. A simple egg dish with no more than five ingredients and no fussy presentation.

Marcela Hazan's Pancetta Frittata is probably one of the most simple yet delicious frittata I've ever made. It is simply 1 cup of pancetta cooked until it gets some color, 6 eggs, 6 tablespoons of Parmigiano-Reggiano, butter, and salt and pepper. It is so simple it doesn't call for herbs, so I didn't try to jazz it up and make it look fancy. It doesn't need to look fancy. It's peasant food at best, but you could entertain with it. It's easy and simple and Super Italian, our IHCC theme for this week, and it is absolutely creamy and delicious.

Do yourself a favor and make this simple dish sometime during this Easter season. It's perfect for an Easter Brunch and it is great served hot, warm, and room temperature. 

This is the epitome of the simple food we need to eating more.

Pancetta Frittata

Adapted from Marcela Cucina

by Marcela Hazan

Serves 4 as main or 8 as appetizer

1 cup finely chopped pancetta

6 eggs

6 tablespoons freshly grated Parmigiano-Reggiano cheese

salt and black pepper, to taste

1 tablespoon butter

Turn on your broiler. Put the chopped pancetta in a small skillet, turn on the heat to medium, and cook, stirring from time to time, until it becomes deeply colored and has shed much of its fat. Do not let it become crisp. Lift the pancetta from the pan using a slotted spatula in order to separate it from the liquefied fat, and put it into a medium-sized bowl. Discard the fat in the pan.

To the bowl with the pancetta, add the eggs, grated Parmesan, salt, and liberal grindings of pepper to the bowl and mix thoroughly with a fork or whisk.

Put 1 tablespoon of butter in a 12-inch nonstick skillet, turn on the heat to medium. Do not let the butter become colored, but as soon as it begins to foam, pour the egg mixture into the pan. Turn the heat down to very low. When the eggs have set and thickened, and they are creamy only in the center of the pan, run the skillet briefly under the broiler. Take frittata out the moment the surface of the frittata has set, but not browned. 

Super Italian @ IHCC!

How Sweet Eats Cheesy Beef Orzo

This is one of those quick weeknight dishes that is like a hug in a bowl. Comfort food that you eat with a spoon.

A one pot weeknight dish that starts by cooking the ground beef, the removing it before toasting the orzo in butter with garlic and seasonings. The the orzo cooks in a mix of stock and marinara before adding the beef back in, followed by heaps of cheese and fresh herbs.

I was out of fresh herbs so I opted to use dried herbs. I also added in some chopped spinach to make this a more complete meal with veggies. I think this recipe lends itself well to adding different veggies, herbs, and cheeses. A delicious and easy weeknight delight! 

Cheesy Beef Orzo

Adapted from Make It In A Flash

by Jessica Merchant

Serves 4 to 6

1 pound ground beef

salt and pepper, to taste

3 tablespoons butter

2 garlic cloves, minced

8 ounces uncooked orzo

1/2 teaspoon dried basil

2 cups chicken or vegetable stock

1 cup marinara sauce

1 cup grated mozzarella or Italian blend cheeses

Parmesan cheese, for topping

crushed red pepper, for topping

fresh basil, for topping

Heat a large Dutch oven or cast iron skillet over medium heat. Add the ground beef and cook until browned, breaking ti apart with a meat chopper or wooden spoon. Remove it with a slotted spoon and place it on a plate.

Melt the butter in the pan. Stir in the orzo and garlic with the dried basil and a big pinch of salt and pepper. Cook the orzo for a few minutes, stirring often, to toast it.

Pour in 1-1/2 cups of the stock and the marinara sauce. Add the beef back in. Stir well. Cover and simmer 12-15 minutes, stirring once or twice so the orzo doesn't stick to the bottom, until the liquid is absorbed.

Remove the skillet and stir the orzo. Add the remaining 1/2 cup of stock. Stir in 1 cup of the grated cheese. Stir until the cheese has melted. Top with Parmesan, fresh basil, and crushed red pepper before serving. 

Weeknight Pasta @ IHCC!
 

How Sweet Eats Parmesan Broccoli Roll {A Great Vegetarian Dish}!!

When you spring clean your home, you can't forget about your pantry, fridge, and freezer! I find it so much fun to make a game out of cooking up all the bits and bobs in my kitchen. That's where this recipe for How Sweet Eats Parmesan Broccoli Roll comes into play!

I had one roll of puff pastry, loads of broccoli, tons of garlic, and bits and bobs of cheese leftover. One thing about me is I WILL HAVE CHEESE AT ALL TIMES. When How Sweet Eats shared this recipe I knew it was time to put all those things together to create one flaky, crispy, buttery, cheesy, garlicky, veggie-filled puff of pastry. I mean, it really doesn't get better than this!

 

Parmesan Broccoli Roll

Adapted from How Sweet Eats

by Jessica Merchant

Serves 2-4

2 tablespoons olive oil

8 garlic cloves, minced

3 cups broccoli florets, chopped

salt and pepper, to taste

1/2 teaspoon crushed red pepper

1 sheet of puff pastry, thawed

1-1/2 cups shredded mozzarella or Italian blend cheese

1/2 cup finely grated Parmesan cheese, for topping

1 egg + 1 teaspoon water, beaten for egg wash

Note: Jessica of How Sweet Eats notes that she likes to use full sheet puff pastry but I use Pepperidge Farms and adapt the size of the puff pastry to my recipe. I may not be able to use all the filling, but I will save it for later or make two rolls.

Preheat the oven to 425F. Line a baking sheet with parchment paper. Heat the olive oil in a skillet over medium-low heat. Add the garlic and cook for 30 seconds. Add in the broccoli with a pinch of salt and pepper. Cook until slightly softened, about 3 to 4 minutes. Stir in the pepper flakes. Slice the puff pastry in half lengthwise. Keep one piece on the parchment paper. Sprinkle the mozzarella cheese on the one long sheet of puff pastry, leaving a 1/2 inch border. Top with the broccoli in an even layer. Sprinkle the Parmesan on top. Use the egg wash to brush the border of the puff pastry. Place the other slice of puff pastry on top, pressing down the edges to seal. Slice a few slits in the top to let steam escape. Bake for 20 to 25 minutes, until golden and puffed. Remove and let cool slightly before sprinkling with Parmesan. Slice and serve!

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