These past 6 days have been such a whirlwind with Matt and Nicole. The time went by so fast, we did a ton of sightseeing and needless to say, I'm pooped! But I am so glad I was able to see them and spend time before they go back to the land of Laos.Here are a few highlights...
To assemble the lettuce cups, choose the bigger outer leaves of lettuce. Place 2 meatballs in each followed by cucumber, radish, carrot and cilantro. Then top with jalapeno and garnish with lime wedge.
For the meatballs: In a small bowl, soak the bread in the milk. In the meantime, in a large mixing bowl add the rest of the ingredients. Season the meat mixture well with salt and pepper. Ring out the excess milk from the bread and add it to the meat mixture, discarding the milk. Mix all of the ingredients well then form into golf ball sized meatballs.
Heat a large saute pan (I used cast iron) over medium high heat. When the pan is hot, add enough canola oil to come slightly up the sides of the pan. Dredge the meatballs in the flour, shaking off any excess then place them in the pan. Brown all sides, about 5 minutes, then remove to paper towels and assemble your lettuce cups.
Helpful hint - If the meatballs are not cooked all the way through after frying, then stick them into a 325 degree oven for a few minutes.
Last night for dinner I made chorizo and egg tacos. I really am not the biggest breakfast person and when given a choice I will head for either an omelet or something similar to smother in salsa and other salty/spicy goodness. So these tacos for me were a win win. Ingredients:
1 lb chorizo
1 jalapeno - sliced
5 tomatillos - husked and rinsed
2 limes - juice and zest
1/2 cup water
5 scallions - sliced
Render the chorizo in a large saute pan, beginning over low heat, gradually increasing to medium high. Cook until chorizo is crispy and brown. Scramble the eggs in a bowl and then stir into the chorizo. Stir for one minute and then remove form heat to finish cooking.
In a blender, combine the jalapeno, tomatillos, half of the cilantro, lime zest and juice, a pinch of salt, and water. Blend on high until it's a rough puree. Check and adjust seasoning if necessary.
Warm the tortillas in a dry skillet. Top with a small handful of cheese and allow to melt. Assemble tacos with chorizo, eggs, scallions, cilantro and salsa. Garnish with a squeeze of lime and hot sauce.
This week has been a growing experience as an adult. Brian and I had to put our little girl down on Monday. For me, Olive was not only a "pet" but my first very own pet, my first pet as a married couple and my main companion. I have spent more time with her than my husband due to his crazy work schedule. She also made the move up here to Washington just a little easier. So, personally this was a great loss but I will forever cherish the little time we had with her and she will always remain in my heart. Here are a couple pictures from her last day with us.
Typically every weekend morning my husband wakes up pretty hungry and very thirsty for his coffee. :) So this morning rather than resorting to my usual eggs and bacon I decided to try something new. I'm not quite sure why I have never made a frittata before because it was so easy peasy! And it's especially great that you can really just throw anything you have in the fridge in this meal. I cut this recipe in half because it was just us two.
½ cup whole milk
½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces
8 slices bacon
½ large onion, peeled and diced
1 cup grated cheddar cheese
Kosher salt, to taste
Preheat oven to 450°F.
Cook the bacon in a cast iron skillet over medium-low heat. When bacon is crispy, remove it from the pan, drain on paper towels and set aside. When it's cool, roughly chop it into ¼ inch pieces — or just crumble it up.
Reserve about 2 Tbsp of bacon fat, then add diced onion and sauté for 2 to 3 minutes or until it's slightly translucent.
Turn off the heat under the pan, then add the spinach pieces and stir with a wooden spoon for a minute until the leaves are fully wilted.
In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with Kosher salt.
Pour the egg mixture into the skillet, and sprinkle the bacon pieces in as well. Give everything a stir to distribute the ingredients evenly. This is the last time you're going to stir, so get it all out of your system now!
Turn the heat under the skillet back on to about medium and cook for about 5 minutes or until the egg begins to set. No stirring!
Add the grated cheese, sprinkling it evenly across the top, and then transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.