Holiday Favorites

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I had a lot of fun cooking up some holiday favorites this year. I love cooking traditional dishes as well as some new ones. Below are some pictures of some dishes I made.

Links to some recipes on my blog

Egg Casserole

Pork Tenderloin

Dick Clarks Corn Fritters

Cranberry Cheesecake Squares

Black-Eyed Pea Soup

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I met Joanie Simon at the Devoured Culinary Classic last year during a Restaurant Live Arizona presentation with Chef Justin Beckett. She has been posting recipes of some of her dishes she makes on her monthly email. This one looked really good. She cooked this Black-Eyed Pea soup in a pressure cooker. I don’t own one and made this in a pot instead. It was super delicious and a fun dish to make to start off 2016.

Ingredients
16 ounces black eyed peas, dried
1 yellow onion chopped
12 ounces chopped carrots
2 tsp Better Than Bouillon Chicken
¼ tsp caraway seeds
2 tsp garlic powder
1 tsp Lawry’s seasoned salt
1 Tbs Sriracha
1 tsp paprika
¼ cup balsamic vinegar
1 Tbs oil
8 cups water
12 ounces chopped Andouille sausage
3 cups chopped collard greens

 
Instructions
Put dried black-eyed peas in a container and cover in water, 1 inch higher than the beans and allow to soak overnight.
The next day, drain the beans, rinse and place in the pot of an electric pressure cooker. Add in chopped onion, chopped carrots, bouillon, caraway, garlic powder, seasoned salt, Sriracha, paprika, balsamic vinegar, oil and water. Set pressure cooker at 6 minutes on high and allow to cook.
Once the 6 minutes is up on the cooker, release the pressure and add in the sausage and collard greens. Cover the pot again and pressure cook for 2 minutes on high.
Once cooking is completed, keep on warm until ready to serve. Add more salt to taste.
Serve with chopped scallions.

Dick Clarks Corn Fritters

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INGREDIENTS
1 15 ounce can creamed corn
4 large eggs
1 cup frozen corn, thawed
2 tablespoons sugar
Salt and pepper
1/2 cup flour
Cooking spray
Unsalted butter, melted, for serving
DIRECTIONS
In a medium bowl, combine the creamed corn, eggs, frozen corn and sugar; season with salt and pepper. Sprinkle in the flour gradually, whisking constantly to avoid lumps, until just combined.
Spray a large nonstick skillet with cooking spray. Drop tablespoonfuls of the corn mixture into the pan to form small pancakes. Cook until lightly browned on both sides, about 2 minutes per side. Serve with the melted butter.

The Trails Neighborhood Eatery

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We started the last day of 2013 just right. I have been exploring new places to eat in San Diego and decided to check out the Trails Neighborhood Eatery in the San Carlos area (a beautiful San Diego neighborhood). I saw an episode dedicated to this restaurant on the show Restaurant: Impossible on Food Network. Owned by Food Network Star Stacey Poon-Kinney, Robert Irvine helped give the place a facelift and it has taken off ever since. My son and I came in for breakfast and had a wonderful time. The restaurant itself really has a neighborhood feel to it and features a variety of breakfast and lunch items. You can tell a lot of locals frequent here often. I went for the signature Sin-a-mon Roll Pancakes (a.k.a. heaven on a plate) and my kid got the french toast. Let me tell you about those pancakes – amazing! This will for sure be a regular stop for me on my future trips to San Diego. Happy New Year!

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Sin-a-mon Roll Pancake

Sin-a-mon Roll Pancake

French Toast

French Toast

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Egg Casserole

This is actually a New Years Day tradition of mine because you can put it all together the night before and then just throw it in the oven the morning after (perfect after having a bit too much champagne the night before). I made it for church this morning and it was a hit.

  • 1 Package (10 oz) frozen chopped spinach, thawed
  • 4 large croissants
  • 6 eggs
  • 1 1/2 cups low-fat 1% (or other type) milk
  • 1/4 teaspoon nutmeg (optional)
  • 1/4 teaspoon pepper
  • 6 oz grated Monterey Jack or Cheddar cheese
  • Four strips of bacon, chopped

Place thawed spinach in a large wad of a paper towels and squeeze out as much water as you can. Grease a 9 x 13 inch baking dish. Cut croissants in half and overlap them slightly in two rows in the dish. Beat eggs in a medium bowl. Stir in milk, spinach, nutmeg, pepper and chopped bacon. Pour over croissants and sprinkle with cheese. Cover and refrigerate for 8 hours, up to 24 hours. Preheat oven to 350 degrees. Uncover casserole and bake and bubbly and light brown around edges, 30 to 35 minutes.

New Year’s Eve at Z Tejas

It’s always been somewhat of a tradition to eat at Z Tejas for New Year’s Eve. The menu, largely influenced by the South, signifies the bold robust flavors of Arizona, California, Louisiana, New Mexico and Texas. They have an amazing cornbread as a starter and a great selection of spicy food to choose from on their menu. I love their enchiladas and their Chambord margaritas. I had a wonderful here ushering in the New Year with my mother.

Z'Tejas Menu, Reviews, Photos, Location and Info - Zomato

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Happy New Year!!!