Spinach and Ham Quiche

Hello again, dear readers.

Did my absence make your heart grow fonder?

I’m not certain I was missed, but I am certain you’ll enjoy this quiche recipe from Cook This Not That.

What you’ll need

  • 1 frozen pie shell
  • 1/2 tablespoon of olive oil
  • 1 clove of garlic minced
  • 1/2 bunch of spinach, washed, dried, and stemmed
  • 2 oz smoked ham, cut into 1/2 inch cubes
  • 1/2 cup shredded Swiss cheese, such as Gruyère
  • 4 eggs
  • 3/4 cup of milk
  • 1/4 cup of half-and-half
  • 1/2 teaspoon of salt
  • pinch of nutmeg

The first step is to pre-heat your oven to 375.

By the way, I opted for making my own pie shell. I googled quiche crust and just went with that. It wasn’t too difficult to make.

The beauty of quiche crusts is that they are supposed to be thin and if you screw up and make it too thin, the egg in the quiche will do some nice chalking for you.

No shame in getting a pie shell from the store though. I’d just check out those package instructions to make sure you bake accurately.

Whichever shell path you take, the goal is to just toast it. In other words, we don’t want it brown just yet. The cookbook said that would be about 8  minutes, but again I’d alter that depending.

While you’re waiting for the magic hour of baking, go ahead and heat the oil in a skillet over medium heat. Then add the garlic and cook for only 30 seconds. Once that countdown is up, go ahead and add the spinach. Cook this for about five minutes or until the spinach has wilted.

Once the spinach has cooked, remove it from the pan and shake out as much excess water as possible. Then mix it in a bowl along with the ham, cheese, eggs, milk, and half-and-half.

Top this off with salt and the nutmeg once you feel everything is nicely mixed.

Hopefully by now the shell crust has toasted properly. If it is, then add the egg mixture in  and bake for about 12 minutes.


Pardon my quiche

I’m going to be honest. I’m having writer’s block about how to describe my enjoyment of this recipe.

It’s the same critique my friends. If you’ve been a dedicated reader you already know I love egg dishes. So honestly, it’s almost impossible to disappoint me with quiche. Especially when ham and cheese is involved.

Why is Gruyère so good too? It’s a slightly bitter, cheesy butter when melted. It pairs so well with eggs and ham.

You can’t go wrong folks. You just can’t.

So yeah, that’s all I have to say and that it’s nice to be back. I’ll try to not let so much time pass from now on.

Til next time!

Eggs in Purgatory

This is a fitting recipe to describe my life currently let me tell you. Eggs in Purgatory.

Scratch that, I realize that the egg bit makes it seem like I’m going through menopause or trying to get pregnant maybe. Neither of those things is happening.

What I meant is that work has been hell for me right now and the weekend is like purgatory before I have to go back to the hell on Monday.

Purgatory isn’t so short and oh so sweet for most people, so I suppose I should feel lucky in that regard. I mean have you read Dante’s The Diving Comedy? 

Whatever purgatory you’re in right now, the good news is that this recipe is from Cook This, Not That which should help your case if you’re hoping to go up instead of down.

What you’ll need

  • 1/2 cup of farro or barley
  • 1/2 tablespoon of olive oil
  • 2 ounces of pancetta, diced
  • 1/2 medium onion, diced
  • 2 cloves of garlic, mince
  • 1/2 teaspoon of red pepper flakes (feel free to up the ante on this one if you enjoy spice as well)
  • 1 can (28 oz) of crushed tomatoes
  • salt and pepper to taste
  • 8 eggs

The first step is to cook your farro or barley. To do so, follow package instructions which will most likely tell you to boil in water for x amount of time.

While x amount of time is occurring, heat the oil in a large skillet. Once the oil is hot, cook the pancetta and let it brown slightly. Next, add the onions, garlic, and pepper flakes. Cook this until the onion has softened which should take around three minutes and then throw in the tomatoes and your grains from before. Provided said grains are ready to be cooked that is.

Cook this until the tomato juices have slightly reduced. This should be about 5 minutes and once these 5 minutes are up this is your time to season with salt and pepper to your likeing.

We are now ready to cook the eggs and will do so by creating 8 large wells in the sauce. It’s going to be difficult to do this perfectly, but try your best. Our goal is to make a well that will fit an egg. Once you’ve made eight that can accommodate start cracking your eggs into each of their little wells.

Cook the eggs under low heat for about 7 minutes until they’re cooked, but still slightly runny. You can poke your eggs with a pitchfork to make them cook faster if necessary. That might earn you points down instead of up though. Choose your own adventure.

Once those eggs are cooked, you’re ready to enjoy!

Cook This, Not That recommends consuming this dish by scooping it up with some bread and I say don’t make it just any bread. Make it garlic bread!

That would be straying from the low calorie breakfast goal intended unless you incorporated the crostini from Light and Healthy. Seems like a good option here to me. Again choose your own adventure, but depending on your current state of health garlic bread could be the devil on your shoulder. Tread carefully.

This was my first experience with Eggs in Purgatory and I have to save I was not disappointed. It’s an Italian version of Huevos Rancheros which makes the list of breakfast favorites for this girl so I’m not too surprised.

It was fairly easy to make as well. I did struggle with not breaking up the egg when I tried to remove it from my pan. The picture below was the best result I could get and I recognize it’s not one of my better pictures.

I’m not a professional food photographer so if this offends you then I suggest you hire one for me.

Despite it’s looks, this was tasty and I suggest you give it a chance. It may not be beautiful but it’s got a good soul.


Eggs in Purgatory

Shiitake to me Scramble

When it comes to egg dishes, you can’t go wrong with goat cheese, spinach, and mushrooms. At least for me.

You also can’t go wrong with scrambles, because sometimes making omelets doesn’t work out for people and they become scrambles anyway.

Egg dishes tend to be healthy alternatives to breakfast as well and this scramble from Cook This, Not That ensures that you keep it that way.

What you’ll need

  • 1 1/2 tablespoon of butter
  • 1 cup of sliced shiitake mushrooms
  • 1 cup of frozen spinach, thawed
  • 8 eggs
  • 2 tablespoons of 2% milk
  • 1/2 cup of fresh goat cheese

The first step is to get your favorite frying pan out, heat the burner to medium, and place 1 tablespoon of butter on top. Once that butter starts to melt almost completely, add your mushrooms. Cook those mushrooms until slightly browned and then set the mushrooms aside.

Get your pan back out, sans mushrooms, and add the spinach. Season with salt and pepper and cook until spinach is nicely heated. Remove the spinach and drain the excess water.

We are now ready to prepare our eggs. Do so by mixing the eggs with the milk in a large bowel. Season with salt and pepper and whisky a go-go away.

Now go back to your empty pan and add the remaining butter. After the butter melts, heat the pan to low and add the egg mixture. Stir the egg mixture continuously until egg lumps start to form. Once those lumps start to form in soft shapes add in the mushrooms, spinach, and goat cheese. Cook and stir this mixture until the eggs seem fully cooked.

You are now ready to enjoy your scramble!


Shiitake, spinach, and goat cheese scramble

As I said earlier, for me you can’t go wrong with mushrooms, spinach, and goat cheese. Naturally, I enjoyed this meal immensely. The eggs were nice and fluffy and the shiitake mushrooms paired well in texture and taste. Then there’s the goat cheese. Mmmm, goat cheese is so good!

If you have time to make yourself breakfast in the morning, do make this dish. You will be satisfied on all realms.

Bourbon French Toast for the Lost Soul

If you put bourbon on French toast, does that make you an alcoholic or are you just Cajun? Cause you know, bourbon is a southern drink and Cajun people are Southerners who are French.

Don’t get it? It’s ok, I just drank ate too much Vanilla-Bourbon French Toast from Cook This, not That. 

Look I’m not coping well with the state of my nation and I haven’t cooked or written a blog post in so long and to top it off, my phone decided to stop acknowledging any touches on it’s screen which means I can’t access the photo of my drunk toast.

Sigh…I need to make this again to drown my lost soul with bourbon toast.

If you feel similar, here’s what you’ll need

  • 4 eggs
  • 1 1/2 cups of 2% milk
  • 1/4 cup of bourbon (or the whole bottle, it’s ok, I won’t tell)
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of sugar
  • 1/4 teaspoon of ground nutmeg
  • 1 loaf of day-old country bread, preferably whole wheat, cut into 8 slices
  • Butter for pan
  • Syrup for serving

The first step in making drunk French toast is to pre-heat the oven to 225. This is for those of you who want to keep your first batches of cooked toast warm while you finish the rest.

The next step is to combine eggs, milk, bourbon, vanilla, sugar, and nutmeg in a shallow dish. Combine by whisking. Once everything is whisked away soak each slice for 30 seconds on both sides.

After your bread is sloshed soaked, heat a large skillet over medium heat and melt a small slice of butter on it to coat the pan. Add as many slices as you can fit into the pan and cook for about three minutes. Repeat this process on the other side as well.

You’ll know when they are done by the color and firmness of the bread. Ideally they should be golden brown and firm, but not necessarily toasty.

Once your first batch is cooked, you can place them in the oven to keep warm while you cook the rest.

When all the toast has been cooked, serve with syrup and powdered sugar.

Or just a whole handle of bourbon. Why not?

Don’t really do that, that could possibly kill you and I don’t think it would actually be good anyway. So it’d be a waste of bourbon and your life.


Drunk toast, photo not mine because I lost my photo due to phone issues.


Long lost footage of lost bread, retrieved from old phone!

Mile-High, Southwest, Western, Denver Omelet

This omelet is brought to you by Cook This, Not That and its official name is Mile-High omelet aka Denver Omelet aka Western omelet aka Southwest Omelet.

Why there are so many names for this omelet? I do not know, but every diner I’ve been to flip-flops on what to call it. My best guess is that some diners are jealous of Denver. The Western and Southwest omelets don’t even want to acknowledge that it’s a Denver thing and the Mile-High ones are trying to be sneaky about it. I imagine a conversation between a Denver citizen and a Mile-High omelet diner goes like this, “So…why didn’t you just name it a Denver omelet?”

“Oh, but we DID! We named it Mile-High because you are the Mile-High City!!!”

“……some people might not know that though. I feel like you’re trying to trick me.”

Mile-High Diner stammers and flashes fake smiles to hide their infinite and envious jealousy. They make up some lame excuse so they don’t look bad and Denver is annoyed, but Denver is used to it. Denver’s motto is “Don’t hate me because I’m beautiful.”


Denver doesn’t have time for Mile-High games

Anyway, some people say to make an omelet you’ve gotta break some eggs. That is true. In my case you break a lot of eggs and brutally murder two omelets. “Third time’s a charm” has been proven to also be a true statement.

What you’ll need (For 4 Servings)

  • 1/4 tablespoon of olive oil
  • 1 green bell pepper, diced
  • 4 oz cremini or button mushrooms, sliced
  • 1 small onion, diced
  • 4 oz smoked ham, cubed or sliced into thin strips
  • salt and pepper to taste
  • 8 eggs
  • 2 tablespoons of 2% milk
  • 1/4 cup of shredded sharp Cheddar

The first step is to heat the olive oil in a pan over medium heat. Saute the bell pepper, mushrooms, and onions for 7 minutes. The vegetables should soften up and be lightly browned. When this happens, add the ham and cook for a minute. Season with salt and pepper to your liking once the ham is cooked.

You are now ready to break some eggs!

Break the eggs into a bowl and add the milk. Whisk this mixture until it’s slightly frothy and season with a bit of salt. (If you are just making an omelet for yourself, I like to use only two eggs and I just splash a bit of milk)

Now here comes the challenging part, making an omelet that doesn’t fall apart. The best advice is to use a skillet that is as non-stick as possible. Heat that skillet over medium heat with a dash of olive oil. Swirl the oil in the pan so that it can act as extra non-stick protection. Then pour one-quarter of the eggs in the pan. As they cook, take a wooden spoon and scrape the outer edges. This is to even out the eggs as well as a check to see how settled the omelet is. When the eggs are almost fully cooked, you will add one-quarter of your filling and one-quarter of the cheese on one half of your eggs.

Here comes the other hard part. Take a spatula and carefully fold over the empty side of your omelet. My best advice to accomplish this is to use the wooden spoon and the spatula. You can also tilt your pan as you lift the empty side of your omelet.

Once flipped, I like to let it cook a little more so the cheese is a melted, gooey deliciousness but feel free to take it off for consumption as soon as possible.

I’m not sure what to say about the taste. It’s your standard omelet and I love omelets so that’s my lazy way of saying that it’s good. Whether you successfully flipped your omelet or not, the final taste will be rewarding.

I did get super excited about that final omelet though. I still haven’t mastered omelet cooking, but I love to eat them, no matter what they are called.






Monkey See, Monkey Do, but Monkey Don’t You Dare Eat Healthy Banana Pancakes

My latest recipe comes from Cook This, Not That. For once, I have to say I’d rather eat the fattening thing, and not cook and eat that.

It’s such a let down when I don’t like a recipe that looked scrumptious and delectable. My disappointment was amplified due to the fact that it’s also supposed to be a healthy alternative. It wasn’t disgusting, but the cookbook claimed that with cottage cheese and yogurt as a base, my pancakes would be fluffy and scrumptious. They were more like bland, crumbly, and dry. The only saving grace were the bananas. I forced myself to eat my leftovers the next day and I just smothered that pancake in bananas. Syrup would help too, I bet, but I didn’t have any syrup.

If a pancake is fluffy and buttery enough, I actually prefer to eat without syrup. I used to smother my pancakes with syrup, like most mid-westerners, until I realized I wasn’t sure what a pancake tasted like without all the bells and whistles. So one day I tried it without and came to the conclusion that syrup wasn’t always necessary. I tried the same thing with sushi and found that I loved the taste on its own. In fact soy sauce ruins the taste for me now, so I never use it.

My mini food experimentation made me realize that with many foods, we learn to automatically eat it in a certain way. We aren’t even sure if we like it that way, we just copy what our culture taught us. How do you know if it’s better that way, if you don’t try it plain first? For the weight conscious, you’re just automatically adding calories for something you might not even like all that much. So why eat everything the way society tells us to? Branch out. Rebel. It’ll be ok.

You will fail sometimes. It’s inevitable, but taking risks is what makes life enjoyable. I failed when I tried to make these healthy banana pancakes, but at least I know. Right?

What you need are, 1 cup of plain 2% Greek yogurt, 1 cup of low-fat cottage or ricotta cheese, 3 eggs, juice of 1 lemon, 1 cup of white whole wheat flour, 1/2 tsp baking soda, and 2 sliced bananas.

The first step is to make your pancake batter. To do so, whisk the yogurt, cottage cheese, eggs, and lemon juice in a medium bowl. In a larger bowl, mix the flour, baking soda, and a pinch of salt. Once your two bowls are mixed, combine bowls to unleash your ultimate pancake batter power.

The next step is get your pancake skillet out. I know you all have one. Do what you normally would do with pancakes, except this time around add three to four banana slices soon after your batter hits the pan. The next steps are normal pancake cooking steps. In case someone out there doesn’t know how to cook pancakes, all you do is cook one side for at least 3 minutes and then flip it and cook the other side for about 3 minutes.

I would like to mention a useful tip that this cookbook provided as well. I actually do the same thing whenever I’m making pancakes or appetizers that take awhile to cook through the whole batch. While you are waiting to cook the rest of your batch, set your oven to 200 degrees and place your cooked pancakes in the oven. This temperature setting keeps the pancakes warm and won’t result in overcooking. That way, when you are finally finished nothing will have gotten cold in the process.

I know I already let the cat out of the bag that I was disappointed in these pancakes, but I wouldn’t mind trying it again. I think I might have messed up with the type of flour I used. I had some white whole wheat flour, but it’s probably kind of old. I’m guessing that might have affected the texture a little. Also, I’m curious to see how it would turn out if I used ricotta cheese instead of cottage cheese.

If all else fails and you find yourself disappointed like I was, smother them with bananas. The bananas will save you. That’s why monkeys like them so much.


Crumbly, bland banana pancakes


Sad banana pancakes

Huevos Rancheros or Rancher’s Eggs, for the Gringos

I was excited about this Huevos Rancheros recipe in Cook This, Not That. Even though it’s fairly simple to make, this gringa has never attempted to make it before. That’s not a huge shocker though. I love eating breakfast, but I don’t like making it. Why? I don’t why, I just don’t.

Ok fine, it’s because I’m terrible at making omelettes. I realize this is not an omelette, but it’s related. I either get impatient and don’t wait long enough or I wait too long. Plus, I’m not a morning person. I’d rather drink coffee and have people give me breakfast then make it for myself. Walt Jr, would hate me if I was his mother. I mean what would he do in Breaking Bad if I was his mother?

Anyway, this recipe is a healthy alternative, but it doesn’t require a whole lot of tweaking. Not frying your eggs and tortillas is the basic major change. I’m a gringa that grew up in the mid-west, but something tells me it’s not an authentic recipe either. Like I said though, I’m just a white girl, what do I know about these things?

What you’ll need to make this is, 1 16oz can of whole peeled tomatoes, 1/2 of a chopped onion, 1 chopped garlic clove, 1 tablespoon of chopped chipotle pepper, 1/4 cup of chopped cilantro, juice of 1 lime, 1 16oz can of black beans, pinch of ground cumin, 8 eggs, and 8 corn tortillas.

I should note that this serves 4, but you can still prepare most of it as it’s written. The eggs and tortillas can be adjusted accordingly.

Your first step is going to be making the salsa. To do so, place the tomatoes, onion, garlic, chipotle, cilantro, and half of the lime juice in a food processor. I should note that I just had some lime juice in a bottle. I think I added two tablespoons, but I admittedly don’t remember exactly. It’s not something that’s too difficult to eye though. Anyway, you will blend those ingredients until it’s slightly chunky.

The next step is to prepare the beans. The beans don’t require much, you just need to mix them with cumin and the remaining lime juice. Again, you can eye this if you don’t have a fresh lime. Once that’s mixed, feel free to season with salt and pepper and then mash lightly with a fork.

You are now ready to assemble your eggs!

Coat your skillet with some Pam and break open however many eggs you want. Cook the eggs over easy style.

Meanwhile, on another skillet, heat up your tortillas. Generally a minute on each side will do the trick.

Once that’s done, you add it all together for heavenly egg glory. To do so, spread the beans on the tortillas first, then the eggs, and finally the salsa.

If you’re feeling frisky, you can also garnish with cilantro. I do recommend this.

I also recommend stocking up on as much cilantro as possible when you visit El Pollo Loco if you are cheap like me. I mean, why not? You can have some tasty chicken the day before and then the next day use your free cilantro for whatever you need it for.

Whatever you decide to do, I hope you enjoy this recipe, because I did.


Rancher’s Eggs!