Easter_Salad2

I love fried eggs. They are really good on top of almost anything –– in fact, just yesterday, I had one on top of a hamburger (whoa!) for the first time and it just proved this “theory” of mine to be true. I must say though that there’s something magical about a fried egg oozing over a really fresh spinach salad that makes me think –– THIS is the best way to eat a fried egg. Runny and hot out of the pan eggs slightly wilt the spinach and take things to a whole new level of flavor. Finish this salad off with some perfectly sweet, crispy carrots, gorgeous candied-stripped beets (AKA Chioggia beets) and some whimsical fennel and it’s an Easter Salad with Fried Eggs for your favorite bunnies to enjoy.

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Chioggia_Beets

Carrots

Fennel

Easter_Salad

  • Bunnies Favorite: Easter Salad with Fried Eggs
Servings Prep Time Cook Time
4 people 10-15 minutes 2-6 minutes

Ingredients

Servings: people

Instructions

  1. In a small bowl combine 1 Tablespoon olive oil, honey, apple cider vinegar, salt and pepper. Mix together well and set aside.
  2. In a large bowl add spinach, carrots, fennel and beets. Pour dressing over the top and gently toss together until well combined. Divide salad into four even portions onto serving plates and set aside.
  3. Place a small to medium saute pan over medium high heat and add in remaining Tablespoon of olive oil. Let warm up for 30-45 seconds then add in one to two eggs at a time depending on the pan. Cook eggs for 1-2 minutes before flipping over then continue to cook for another 30 seconds to 1 1/2 minutes - until desired runniness is met. Continue process until all four eggs are cooked. Place one egg over each salad portion, salt and pepper to taste and serve.

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Black_Pepper_Sliders

Sure our winters are fairly mild and autumn’s are light sweater wearing time but the real reason I think most of us adore Texas, is for the spring. Blue bonnets, primroses and wild flowers galore gracing the shoulders along the highways, gardening season is back in full swing and the 70 to 80 degree temperatures return to the south. It’s a glorious season and time to get outside before the high heat of summer creeps back in. The first thing I usually think of (because I am always thinking of food), is getting the grill fired up. Dust it off, clean it up, fill’er up and get it lit because grilling makes everything easier in my opinion. You can put almost anything on the grill to give it a deep, rich flavor and is it just me or are there really less dishes when you grill? This week we made Black Peppercorn Sliders with Creamy Brie Cheese and Arugula. Fresh, ground, grass-fed beef from the farmers market wrapped with a slightly sweet and peppery crust then grilled, topped with a slice of creamy brie cheese and spicy arugula made this inaugural grilling dinner tops. Time to get grilling!

Black_Pepper_Sliders2

Roll the outer edges with black pepper mixture before grilling.

Black_Pepper_Sliders3Dig in!

  • Black Peppercorn Sliders with Creamy Brie & Arugula
Servings Prep Time Cook Time
6 10-15 minutes 7-10 minutes

Ingredients

Servings:

Instructions

  1. Preheat grill to a medium high flame. In a large bowl combine ground beef, eggs, bread crumbs and Worcestershire sauce and mix until well combined.
  2. In a medium bowl combine black pepper, brown sugar, onion powder, chili powder and salt.
  3. Form small patties with hands - about 2" round, gently roll outer edges of the sliders into the black pepper mix and set aside. Lightly brush the tops of the sliders with a dap of olive oil. Then place them on the grill top (oil) side down. Brush the new tops with the remaining olive oil. Let sliders cook for - 4-6 minutes or until lightly brown on one side then flip over to cook the other side of each slider. Continue to cook for another 3-5 minutes or until desired temperature is reached but just before finished place a small slice of brie onto the tops of each slider to melt it slightly.
  4. Remove from the grill. Brush the insides of each bun with a Tablespoon of mayonnaise. Place each onto a mayonnaise brushed bun, top with arugula and serve.

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Black_Pepper_Sliders

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Fain_Homesick Texan comp 12.indd

Gah! It’s finally here. The Homesick Texan’s Family Table by Lisa Fain, and published by the good people of Ten Speed Press, is now available for purchase but you can WIN a FREE COPY. If you don’t already know, Lisa Fain is a proud Texan now living in New York City and the extraordinary photographer and author of The Homesick Texan.com. She is one of those people that I have followed for years and feel like I already know –– and I’m like a long time listener, first time caller –– and I am thrilled that I am able to give one of her newest cookbooks away to one of you fine readers. Loaded with 125 family-friendly recipes with modern Tex-Mex twists on everything from Frito Salad to Chorizo and Potato Breakfast Tacos to Banana Pudding with Peanut Butter Oatmeal Cookie Crumble and SO much more to satisfy your “Lone Star Cooking” cravings.

How to WIN this beautiful cookbook? 

Leave a comment below and do ONE of the following:

It’s that easy! Giveaway ends on Monday, April 14, 2014 at 12midnight. Winner will be announced Tuesday, April 15th.

Lisa Fain, so graciously has given me permission to not only give one of her books away but to also share one of her gorgeous recipes with you and here’s what she says about it:

Mexican_Chocolate_Cake_Homesick_Texan

Mexican_Chocolate_Cake_Intro
Mexican_Chocolate_Cake_Homesick_Texan_Recipe

To get a printable version click HERE.

Reprinted with permission from The Homesick Texan’s Family Table by Lisa Fain, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc. Food Photography credit: Lisa Fain © 2014

The Homesick Texan’s Family Table Cookbook is also available for purchase at these establishments:

Amazon
Barnes & Noble
Indiebound
Powell’s
Books-a-Million

 

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Pick Me: Spinach Pesto & Bacon Pizza

by evh on April 4, 2014

Spinach_Pesto_Bacon_Pizza

When you have kids, you have many “events” to attend. Most of these functions include a serving of pizza along with a cake or some cupcakes. Most of the pizza served at these functions is delivered and the parents running the event don’t really have a lot of options to choose from. After 8+ years of this, I can honestly say I am tired of pizza and I am really picky about it should I choose to eat it. Thus, if and when you happen to see a pizza here you will notice it’s not your typical pepperoni or cheese pie –– it’s a little more grown-up and includes some fresh farmers market produce.

This week I was inspired by Kala’s Kuisine Award-Winning Spinach Pesto –– if you are short on time and in the area –– I highly recommend picking some up. In a pinch, you could certainly use that on this pizza but since we ate ours before we could walk in the door (it’s THAT good!) and I had some fresh spinach from Johnson’s Backyard Garden on hand, I made some of my own for this Spinach Pesto & Bacon Pizza. My five year old can be difficult to please at times and if he had his way, he’d want to live off pizza so when serving this to him I was apprehensive. Remember he used to have a “thing” about green things? And he is a pepperoni-only kind of kid. He put on his apron to help me make the pizza and talked about not wanting green stuff to touch his slice. Acting like I didn’t hear him –– we moms are good at tuning out –– I quickly spread the spinach pesto out onto the dough, topped it off with mozzarella cheese and B-A-C-O-N and threw it in the oven before he could repeat himself. He waited, watched through the oven window, and ooh-ed and ahh-ed. Once it was ready, I simply sliced it, let him pick “his” piece, and served it up. He ate it while continuing his ooh’s and ahh’s and then wait for it … asked for a second slice.

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Tahini_Roasted_Potatoes_1

There are those accidents that are not so happy (you know the ones) and then there are those that are not only happy but delicious, too. These last few weeks seem to have been nothing but one loooooooong birthday celebration for my favorite 8 year old. We’ve done the BIG trip to Legoland, Florida. We’ve done the slumber party with a house full of 8 boys –– holy, moly who knew there could be such a smell in the wee hours of the morning from such adorable kids? And on the official day, he decided on sushi for dinner to be served alongside one of his favorite side dishes –– roasted potatoes.  The sushi was a go and easy to cover and I thought the potatoes would be just as easy given that I’ve made them hundreds of times before.

Maybe it was the lack of sleep from all of the said celebration time, or maybe I was just not paying attention because I’ve done the recipe so many times before but … some how, instead of grabbing the ground black pepper, I reached for black sesame seeds and managed to sprinkle those instead. Whoops! “Oh no,” I thought “I’ve ruined the birthday boys favorite side dish.” What to do? Rinse it all off and start over? or continue and try to save the side dish? I opted for the later and crossed my fingers. Adding in some nutty tahini paste, sprinkled in with some regular sesame seeds and onion powder to create Tahini Roasted Potatoes — yum. The real test? Seeing if the big kid would go for it and not have a complete it’s-my-birthday-and-I-can-melt-down-if-I-want-to moment. I put them on the plate without saying a word, set them down in front of him, and walked away holding my breath. The result? Silence, then “Huh? These are even better than my usual potatoes, mom,” he said. I exhaled and poured a glass of wine — this party is officially over.

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Big Red: Whole Roasted Snapper with Lemon Parsley Garlic Butter Sauce

by evh April 1, 2014
Thumbnail image for Big Red: Whole Roasted Snapper with Lemon Parsley Garlic Butter Sauce

A whole fish does not have to be intimidating. In fact, I think it’s actually easier to cook an entire one versus a filet because, with some easy prep work, you can just let the fish do all of the work for you –– there’s also a bonus: Homemade Fish Stock can be made with […]

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Savory Treats: Spring Herbs & Cheddar Cheese Brown Rice Cakes

by evh March 25, 2014
Thumbnail image for Savory Treats: Spring Herbs & Cheddar Cheese Brown Rice Cakes

March has been one hectic month, filled with birthday celebrations, house guests, SXSW mayhem and don’t forget spring break including a fun, yet exhausting, trip to Legoland –– creating a little March Madness of our own. All of these happenings and adventures have caused us to eat out a LOT this month. This dining out […]

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Sun & Moonshine: Grilled Sweet Tea Shrimp Tacos

by evh March 20, 2014
Thumbnail image for Sun & Moonshine: Grilled Sweet Tea Shrimp Tacos

As a kid I remember the big sun tea craze. You would fill a large pourable container with fresh water, tea, and sometimes add in a few fruit slices or spices to the mix, then let it sit in the sun for most of the day. After that it was considered “done” and ready to […]

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Sweet & Salty Yum: Chocolate Chip Cookie Pretzel Bars

by evh March 14, 2014
Thumbnail image for Sweet & Salty Yum: Chocolate Chip Cookie Pretzel Bars

I have a sweet tooth. I have had it ever since I can remember. I am a “dessert, please!” kind of person. I have, however, noticed that it’s beginning to change a bit as I get (cough, cough) older. I don’t need that full-on in-your-face sugar rush, in fact those seem to only want to […]

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