Chicken Spanakopita Burger with Homemade Tzatziki

Happy National Burger Month!!

I really love the foods and flavors of the Mediterranean, especially the island areas.  So light and bright, healthful and bursting with flavor. After the success of my Salmon-PistachioBurger, I knew I wanted to create another light burger packed full of those Mediterranean tastes and this Spanakopita Burger just nails it.  It’s light enough not feel guilty about eating it but filling enough that you won’t even miss the beef.  And, the method of adding the chicken stock to the pan for the last little bit of cooking produces such an amazingly juicy burger – especially for one that’s almost fat free!  And given that you can pack ‘em into their little pita beds and wrap them up, they make the perfect picnic food.  Just top with the tzatziki when you’re ready to eat!  

Bacon & Egg Tacos with Salsa Verde, Lime Crema and Spicy Potatoes

I’ve said it before and I’ll say it again, breakfast is my absolute favorite meal of the day.  Not because of when it’s eaten but because of what is eaten.  Eggs.  Bacon.  A bread of some sort.  Potatoes.  Cheeeeese.  I love all these things.  Really really love them.  And not just for breakfast.  Dishes like these tacos are prefect for dinner.  Or lunch. Or brunch.  Or...well, you get the idea.

The keys, I’ve learned, to cooking the perfect scrambled eggs – no matter if you like them wet or dry – are to use low heat, eggs that you've whisked into submission and turned into a bowl of golden goodness and to pull the eggs before they look “done” to your liking.  Eggs continue to cook after you’ve taken them off the heat so waiting to pull them will result in overcooked eggs by the time you take your first bite.  Also, please resist the temptation of added the cheese to whisked egg mixture.  It’ll just melt away as the eggs cook and you won’t even taste it.

And that would make me very sad.

PS:  Also, don’t skip the parboiling of the potatoes – parboiling and then roasting the potatoes gives you the perfect combination of fluffy inside and crunchy outside.  It is an extra step but I promise it’s worth it.  I will NEVER lie to you about potatoes. Trust.

Happy Mother's Day!

Pesto & Roasted Tomato Open-Faced Breakfast Sandwich

This recipe is proof that a delicious and fancypants breakfast doesn't have to be a fuss or take a lot of time.  Just use some usual ingredients in an unusual way and it’ll make a HUGE impact.   

Oven roasting the tomatoes brings out their natural sweetness and mashing them up turns them into a quick tomato jam – so tasty.  And of course, adding pesto just takes the whole thing to another level.  Pesto is so versatile and I just love it on egg dishes!  

If poaching eggs aren't your thing, scrambled eggs will work beautifully! 

4 Easy (and mostly healthy!) Cinco de Mayo Recipes!

Happy Cinco de Mayo!  (Or, Cinco de Drinko as it’s known around here but that’s another story.)

Although I am a HUGE fan of Mexican food, both Tex-Mex and the real deal stuff, for some reason it’s not something I cook very often.  I do have 4 easy and – except for the scrumptious, crispy, crunchy golden brown and oh-so-delicious fried fish in the Baja Tacos (I’m on a diet, can you tell?) – pretty healthy Mexican-inspired dishes you still have plenty of time to whip up for your own Cinco de Mayo fiesta! 

1. Easy Restaurant-Style Salsa and Homemade Corn Chips

2. Cilantro-Lime Grilled Chicken with Skillet-Fried Black Beans & Corn with Avocado Salsa

3. Jalapeno, Corn & Cilantro Cakes

4. Baja (San Diego Style) Fish Tacos