Risotto Breakfast Cakes

Oh my. I have the house to myself this weekend and when that happens you bet your ass I'm cooking up a storm! The afternoon rolled-in the gloom yesterday with a dreary long-lasting shower over the northern suburbs of Minneapolis. Hmmm, what to make? I had asparagus and zucchini in the chiller...

I decided on Asparagus & Roasted Tomato Risotto. I just love this. I love it because 1 batch gets us dinner with enough left over to make Riso al Salto (Risotto Breakfast Cakes) for breakfast the next morning - sweet!

Riso al Salto Towers

cooled leftover risotto
eggs (1 per person - for tops)
Parmesan curls
fresh herbes (a nice touch - not to worry if you don't have them, it will be just as delicious - maybe parsley or chives)

1. So you take your chilled risotto and form it into palm size patties. Pour a bit of olive oil in your cast iron and place the patties in. Once they've browned, flip over. Pull them out on a plate when both sides have formed a nice crust.

2. Delicately crack two eggs into a warmed and lightly oiled pan. Fry them to your desired.

3. Place risotto cake on your plate, top with a fried egg and sprinkle with Parmesan curls and fresh herbes of your choice.

A great way to complete two meals with one dish. Rock.


Muy Caliente!

Oh Baby! Huevos Rancheros, you rocked my world this morning with your sweet allure and spicy deliverance! You served me up with a smoky satisfying brunch smack-down of succulence.

I was feeling a little sassy this morning regarding breakfast. This is a great thing, you know. I'm on the upswing once again.

Life has been a series of changes for me lately and I know it's a growth spurt, but damn I have been trying to be everything to everyone and I just need some time to focus on me. Cooking helps center me. Even better is when I get to show my feelings through the food I create.

Huevos Racheros

Chili-spiked beans:
1 15 oz can pinto beans - not drained
1 small red pepper, diced
1/2 medium onion, diced
2 cloves garlic, minced
2 Tbsp. chili powder
1 Tbsp. chipotle powder
1 Tbsp cocoa powder
pinch cayenne

Jalapeno Home Slices:
2 russet potatoes, thinly sliced discs
1/2 medium onion, sliced in half moons
1 jalapeno, sliced in discs
sea salt
sploosh of Heart Healthy canola oil

Fluffy Eggs:
2 large organic eggs
splash of milk
sea salt
fresh pepper

Corn tortillas:
fresh corn tortillas
fresh lime
sea salt
sploosh of Heart Healthy canola oil

corn grits

cilantro, chopped
shredded extra sharp cheddar
hot sauce
fagé yogurt or sour cream

Start your Home Slices by heating 2 Tbsp canola oil in a cast-iron pan. Drop in your russet slices (carefully), once browned on one side, flip over and add in onions and jalapenos. Once close to done, push everything to one side of the pan, and add a sploosh of canola oil, drop two corn tortillas in and brown on each side. Pull them out, sprinkle with lime juice and sea salt.

To make the beans
Sauté onions, red pepper & garlic until lightly browned. Add spices and mix. After about 30 seconds, add the beans and simmer on low.

Make polenta according to directions on the package for two servings. Add in 1/4 cup of sharp cheddar cheese and 1 Tbsp chipotle powder, mix well, set aside. (if it thickens up too much, add a tad of water and mix through before serving.)

Fluffy eggs are basically scrambled, cooked on low heat and flipped often throughout the pan. I prefer to cook mine in a saucepan so they don't dry out.

When everything is ready, place one corn tortilla down on your plate, top with a good spoonful of chili beans and a scoop of fluffy eggs. Top with cilantro and shredded cheese. Squeeze some lime on top. Serve with fixin's.

Savor the spice.


I grill when I want!

Rain won't stop me. I'm Minnesotan, for chrissakes.

I was thinking about grilling out all day long. I knew I was going to the store for the b. to pick up some animal, so I picked up a few veggies to roast and the ingredients for a new bean burger recipe I had been wanting to try out.

Our menu tonight was Rib-eye steak, seasoned with Diane's Seasoning (thanks Wright!) Roasted Vegetables, rustic chopped potatoes, zucchini, onions and cauliflower - tossed in olive oil, sprinkled with salt & pepper and with a little rosemary and thyme tucked in. Pinto Bean Burger, consisting of mushrooms, onions, pinto beans & spices.

It was good.


© 2007 All writing and photography is owned by Lollya.