COOKBOOK GIVEAWAY + Fried Egg Sandwich w/Bacon & Arugula

A few weeks ago, we ventured to a wonderful little place called McEnally's Mercantile in Pinson, AL.  It's a great little store, and I hate that it took me so long to discover it.  Their website describes it as:  "McEnally’s Mercantile is a family-owned general store offering hardware, home & garden items, grocery, feed & supplies for those seeking locally made products, home-grown foods and DIY home & décor items."  

When we walked through the front entrance, we were immediately greeted by the inviting smells of farm-fresh local greens being sauteed in coconut oil with bell pepper, onion, tomatoes and topped with some of the best bacon you've ever had in your life...all being prepared by a local farmer.  After seeing the rows and rows of local produce, milk, butter, freezers of local meats and several aisles of organic products, I knew I had found my new favorite little place to shop.

I filled my cart with peppery arugula, farm fresh eggs from Bartlett Farms, leafy kale, tomatoes, beef, chicken, among other delicious finds.  The next morning, I flipped through a copy of my newest cookbook from Southern Living, Comfort Food Made Easy, and came across this egg-cellent brunch idea.  It was perfect - I could utilize the arugula, onions and eggs from our shopping trip the day before.  Yes, please!

The original recipe called for pancetta, but I substituted with crispy bacon.  I also made my own hollandaise sauce following THIS RECIPE.  The final results were sublime.  Brad and I were both sad when our last bites were gone...Seriously folks, this was plate-licking good!  Buttery, toasted bread is topped with vibrant arugula that's been lightly dressed with a mixture of red onion, parsley, olive oil and lemon juice.  Next, the bacon and fried egg are added, and the entire mountain of deliciousness is finished with a drizzle of hollandaise sauce and a sprinkling of sun-dried tomatoes.  OH MY YUM!

This cookbook has quickly become one of my favorites.  Southern Living magazine has been a long-time go-to recipe source for me, and this book is a great compilation of comforting dishes.  The recipes are truly easy and the book is packed with mouth-watering photos, which is a must for me.  You can find more info about the book HERE. 

If you'd like a copy of this great cookbook, please enter my rafflecopter giveaway below...It's super duper easy to cast your entry!  The winner will also receive a jar of LouAna Coconut Oil.  

Good luck, friends!  :)

IMPORTANT NOTE:  If you enter by leaving a blog comment, don't forget to click the "I Commented" green tab on the rafflecopter widget below.  If you don't, it will not count your entry.
 
a Rafflecopter giveaway

Fried Egg Sandwich with Bacon & Arugula
Adapted from:  Southern Living: Comfort Food Made Easy, Oxmoor House 2014

Ingredients:

• 4 (1/2-inch-thick) challah bread slices
• 2 tablespoons butter, melted
• 1 (0.9-oz.) envelope hollandaise sauce mix
• 1/4 teaspoon lemon zest
• 1 1/2 teaspoons fresh lemon juice, divided
• 2 cups loosely packed arugula
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup thinly sliced red onion
• 3 teaspoons extra virgin olive oil, divided
• 4 large eggs
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 8 slices thick-cut bacon, cooked
• 2 tablespoons chopped sun-dried tomatoes

Directions:
1. Preheat broiler with oven rack 5 to 6 inches from heat. Brush both sides of bread with butter; place on an aluminum foil-lined broiler pan. Broil 1 to 2 minutes on each side or until lightly toasted.
2. Prepare hollandaise sauce according to package directions; stir in zest and 1/2 tsp. lemon juice. Keep warm.

3. Toss together arugula, next 2 ingredients, 2 tsp. olive oil, and remaining 1 tsp. lemon juice.

4. Heat remaining 1 tsp. olive oil in a large nonstick skillet over medium heat. Gently break eggs into hot skillet; sprinkle with salt and pepper. Cook 2 to 3 minutes on each side or to desired degree of doneness.

5. Top bread slices with arugula mixture, bacon slices, and fried eggs. Spoon hollandaise sauce over each egg, and sprinkle with tomatoes. Serve immediately.

My Dad's Famous Tomato Gravy + Happy Father's Day!

Isn't it wonderful that there's an entire day devoted to celebrating the incredible dads in this world?  I'm one lucky girl, because I was blessed with the greatest father in the whole world.  I know, I know...We ALL think our dad is the greatest, but mine truly is.  :)

Not only is he a great dad, but he's an equally awesome cook.  Today is your lucky day, because I'm sharing one of his best recipes.  This is one that I've meant to write down for the longest time.  He visited recently and whipped this gravy up for dinner along with country fried steak, and I made it a point to take notes as he went.

This isn't your mama's gravy!  It's packed with mouth-watering flavor and is kicked up a notch with the help of red wine and bacon.  The secret to the best gravy is bacon drippings, and this recipe takes full advantage.  

Be careful - This is dangerously delicious and has been known to cause dancing in one's seat at the dinner table.

Happy Father's Day, and Bon Appetit my friends!

PS - I love you bunches, Dad!!  :)

Paul's Famous Tomato Gravy
Source:  My dad

Ingredients:
6 slices thick cut bacon
1/2 cup all-purpose flour, plus more as needed
1/2 cup dry red wine
2 cans beef broth
2 cans diced tomatoes
Salt & freshly ground black pepper, to taste

Directions:
In a large cast iron skillet, fry the bacon over low-medium heat, flipping often.  Once the bacon is nice and golden brown, drain on a paper towel-lined plate.  Once it's cool enough, break the bacon slices into small pieces and set to the side.

To the pan drippings, add the flour and stir with a fork, scraping up the cooked-on bits from the bottom of the pan as you go (this adds flavor!).  If needed, add a little more flour, until all the bacon grease has been soaked up.  Keep stirring and continue to cook over medium heat for 1-2 minutes. 

Next, add the red wine, broth and diced tomatoes to the skillet, stirring constantly until it begins to thicken, about 4-5 minutes.  Stir until chunks are gone and the gravy is smooth.  Add the bacon pieces back to the skillet and season with salt and pepper, stir well.

Reduce heat to low, and simmer for 45 minutes, stirring occasionally. 

Serve with buttermilk biscuits or country-fried steak.

NOTE:  This gravy is the perfect accompaniment for country-fried steak.  If making country-fried steak with this gravy, add your cooked/fried steak right to the skillet while the gravy simmers in the final step.  This will produce incredibly tender and flavorful steak!

Stirring the flour into the bacon drippings and scraping up those yummy bits with a fork!

Fresh Arugula Salad with Bacon, Tomatoes, Feta & Quail Eggs + My Favorite Balsamic Vinaigrette

I've been searching for the perfect balsamic vinaigrette that's easy to make at home and tastes delectable.  I'm thrilled to say that I've finally perfected said recipe and am eager to share it with you all!

This salad was inspired by a trip to our local farmers market a few weeks ago.  I purchased some gorgeous arugula, red & yellow tomatoes, and a dozen cute-as-a-button quail eggs.  That's the thing I adore about farmers markets...I always find something new and exciting that I usually don't cook or bake with.  

When I stumbled upon these quail eggs, I knew that I had to try some.  This is the first time I've cooked with them, and it was a success.  They taste just like a regular egg (surprise!), with a mild flavor.  Just be careful not to overcook them, and you'll be good to go.

A fantastic salad is one of my favorite things to eat during the summer.  The flavor combinations are endless and change with what's in season.  This dressing is a wonderful staple that will taste great on countless salads!

Bon Appetit, my friends!

 
Fresh Arugula Salad with Bacon, Tomatoes, Feta & Quail Eggs

Ingredients:

For the Balsamic Dressing:

1/4 cup balsamic vinegar

2 tsp. brown sugar

1/4 tsp garlic powder

1/2 tsp salt

1/2 tsp freshly ground black pepper

3/4 cup grapeseed oil

For the Salad:

2 boneless skinless chicken breasts

1 Tbsp olive oil

4 quail eggs

4 slices bacon
4 cups baby arugula

2 tomatoes, diced

1/2 cup feta cheese, crumbled  

Salt & Pepper, to taste

Directions:
Make the dressing:
Combine the balsamic vinegar, brown sugar, garlic powder, salt and pepper in a bowl. While whisking everything together, slowly drizzle in the grapeseed oil.

Preheat oven to 350 degrees F.  

Place chicken in a baking dish and drizzle with 1 tbsp olive oil.  Season with salt & pepper (or your favorite seasonings).  Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through.  Allow to cool and then slice.

Add the quail eggs to a medium pot. Cover with water and bring to a boil. Reduce heat to a simmer and cook for 4 minutes. Carefully remove the eggs from the pot and place in an ice water bath. After 5 minutes, peel the eggs and slice them in half.  

Add the bacon to a large skillet (preferably cast iron) set over low-medium heat. Cook until crisp, flipping several times. Drain on paper towels. Once cool, crumble into small pieces.

In a large bowl, combine the arugula, chicken, tomatoes, bacon, quail eggs, and feta cheese. Whisk the balsamic dressing vigorously to combine well and then drizzle over the salad.  Gently toss together, and season with salt and pepper to taste. 

Serve with your favorite bread.

Quinoa Salad with Strawberries, Crispy Prosciutto, Toasted Pecans & Feta Featured in Southern Living!

I have SUCH big news to share with you...I have a recipe featured in the May issue of Southern Living magazine, y'all!  After months of anticipation, it has finally hit store shelves.  In fact, we just got back from the grocery store, where I saw it for sale for the first time.  I may have bought 4 copies and excitedly shared my glee with the cashier while checking out.  :)

Southern Living has always been one of my favorite magazines.  Growing up, I remember my mom and grandmother's dog-eared copies lying around the house.  Never did I think my name would ever grace the pages!

I love the magazine so much, that back in July 2005, I started 2 back-to-back marketing internships for the publication.  It was an incredible experience, where I made great friends and had the opportunity to be a part of on-location photo shoots, marketing campaigns, and fun events like the Southern Living Cook-Off, which was hosted by Tyler Florence that year.   And the prop sales...OH the prop sales!  Those were such fun times.  :)

My featured recipe is for a mouth-watering quinoa salad that is packed with amazing flavors.  It incorporates crispy prosciutto and toasted pecans that are perfectly complemented by fresh strawberries, making this quinoa salad unforgettably delicious!  It is included in the May Community Cookbook, on page 16, as part of a feature for "The South's Tastiest Blogs."

I'm super excited about sharing this dish with you all and hope that you enjoy it.

Bon Appetit, my friends!

Quinoa Salad with Strawberries, Crispy Prosciutto, Toasted Pecans & Feta

By:  Celeste Ward

Ingredients: 

For the Dressing:

1/3 cup red onion, finely minced

3 Tbsp. grapeseed oil

1 Tbsp. fresh lemon juice

1 Tbsp. apple cider vinegar

1 Tbsp fresh parsley, chopped

1 tsp. lemon zest

A pinch of salt

Freshly ground black pepper, to taste

For the Salad:

1 cup quinoa, rinsed

1 Tbsp butter

4 oz. prosciutto, torn into small pieces

1 Tbsp. extra virgin olive oil

1 cup pecans, shelled

1/2 cup arugula

1 cup quartered strawberries

1 cup crumbled feta cheese

Directions:

Preheat the oven to 350 degrees F.

Add all of the dressing ingredients to a small bowl, and whisk well to combine.  Set to the side.

Combine 1 cup quinoa with 2 cups of water in a medium saucepan and bring to a boil.  Add 1 tablespoon of butter and stir well.  Turn heat to low, cover and simmer for 15 minutes.  Remove from heat and let cool for 5 minutes. 

While the quinoa is cooking, add 1 tablespoon of extra virgin olive oil to a large skillet over medium heat.  Add the prosciutto and sauté for approximately 3 - 4 minutes, or until the prosciutto becomes slightly crispy.  Remove to a paper towel -lined plate.

Next, lightly spritz a baking sheet with cooking spray and spread the pecans on the baking sheet in a single layer.  Place on the middle rack in the preheated oven and bake for 5 minutes, or until the pecans become aromatic.  Keep a close eye on the pecans, as they will burn quickly.

Fluff the quinoa with a fork and pour into a large bowl.  Add the arugula while the quinoa is still warm and stir well, allowing the arugula to wilt slightly.  Next, add the prepared dressing, sautéed prosciutto, toasted pecans and strawberries.  Carefully fold in the feta cheese, and serve immediately.

  

Quinoa with Pork, Parsley & Bell Peppers + A Gourmet Garden Giveaway!

In celebration of surpassing 2,000 Facebook fans, let's have an awesome giveaway, shall we?!

I recently met Mary from Gourmet Garden at FoodBlogSouth 2013 back in January.  They were sponsoring the conference, and I got to taste samples of their goodies.  I love the convenience of their products, because I'm not always able to have a big selection of fresh herbs hanging out in my fridge.  That's where Gourmet Garden really comes in handy.  

Their herbs are organically grown, and then washed, chopped, blended, and packed into handy little tubes for everyday use.  They also last months in the fridge, which is another big plus for me.  Some of their varieties include Parsley, Cilantro, Chili Pepper, Basil, Garlic and even Lemon Grass!

Last night, I whipped up their recipe for Quinoa with Parsley & Bell Peppers.  I added some diced, leftover roasted pork loin from the night before, taking it from a simple side dish to a full meal.  This dish was a healthy and easy weeknight recipe, packed with yummy flavors.  In my book, that's a winner!

 First up, here's the recipe (keep scrolling for GIVEAWAY details!):

 
Quinoa with Pork, Parsley & Bell Peppers
Adapted from:  Gourmet Garden

Ingredients:
1 cup quinoa
1/2 cup wild rice
1 Tbsp olive oil
8 oz. mushrooms, diced
1/2 cup diced green onions
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 tsp Gourmet Garden Parsley
1 tsp salt
1 tsp Gourmet Garden Chili Pepper 
2 cups diced, roasted pork loin (see note below)

Directions:
Rinse quinoa.  In a large skillet, bring 2 cups of water to a boil.  Add the quinoa, stir, reduce heat to low and cover.  Continue to  simmer, about 15 min.   

Ina  medium saucepan, bring 2 cups of water to boil.  Add the rice and cook over low heat, stirring occasionally until done, about 40 min.  Drain, if necessary.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, green onions, bell peppers, parsley, and chili. Cook, stirring, for about 5 minutes. Add quinoa and rice.  Stir.  Serve warm.

Note:  I added about 2 cups of diced, leftover roasted pork loin to this dish, which made it a full meal!  Leftover chicken would also be great.

****************************

Now, to the fun part...the GIVEAWAY!   

This giveaway is for a small cooler FULL of Gourmet Garden herbs and spices:

How to  Enter:
Simply leave a comment on this post, which answers the following question:

What is your favorite herb or spice to cook with?

Also, for extra chances to win, simply do the following and leave SEPARATE additional comments letting me know that you did:

• Like Sugar & Spice on Facebook
• Follow Sugar & Spice by Celeste on Twitter
• Tweet the following:
  NEW GIVEAWAY: Win a collection of Gourmet Garden products! @SugarSpicebyC #gourmetgarden #giveaway @FreshMadeEasy http://sugarandspice-celeste.blogspot.com/2013/04/quinoa-with-pork-parsley-bell-peppers.html
• Follow the Sugar & Spice by Celeste board on Pinterest 
• Like Gourmet Garden on Facebook
• Like Gourmet Garden on Twitter

The Rules:

• Entries must be submitted by midnight (CST time) on Tuesday, April 30th. 
• A winner will be picked at random (using random.org) and will be announced on Wednesday, May 1st.
• Please make sure you include your name and email address so that I will have a way to contact you if you win...especially if you leave a comment using the "Anonymous" option.
• At this time, the contest is open to US residents only.

Good Luck, and THANKS for stopping by!  :)

Bacon & Goat Cheese-Stuffed Pork Tenderloin with Apple Chutney + A GIVEAWAY

This week kicks off a virtual potluck, celebrating Tasia Malakasis' beautiful new cookbook, Tasia's Table, Cooking with the Artisan Cheesemaker at Belle Chevre...I'm excited to be a part of this fun event!  When the folks at Belle Chevre asked me to pick out a recipe from the cookbook, I had a hard time deciding on just one.  However, this recipe for Bacon and Goat Cheese-Stuffed Pork Tenderloin with Apple Chutney stood out and was calling my name.

This is an outstanding meal, which actually isn't too complicated to make.  The ingredients are simple and the results are savory, scrumptious and comforting.  A pork tenderloin is stuffed with a trio of goat cheese, bacon, and fresh parsley.  After a quick trip to the skillet to brown the tenderloin, it roasts in the oven until done.  The tenderloin is topped off by a few spoonfuls of an easy apply chutney, adding a fruity-citrusy flavor to round out the entire meal.  Plus, on top of all that deliciousness, the rendered bacon fat is used to brown the tenderloin AND is used to saute the onions and apples for the apple chutney.  This means every bite is infused with bacony (is that a word?) goodness.

This meal would be perfect for dinner guests and is a wonderful way to showcase all the apples which are now in season.

DON'T FORGET TO ENTER MY GIVEAWAY TO WIN AN AUTOGRAPHED COPY OF THIS COOKBOOK!

CLICK HERE TO ENTER

Be sure to check out these fabulous bloggers, who are also participating in the virtual potluck:

• Cooking With Books   
• Cheese And Champagne
• Blank Palate
• Deep South Magazine
• Sale e Pepe
•  Eggton  
• La Buena Vida
• Susan Greeley
• Bibberche
• Cactus & Kudzu 
•  Story of A Kitchen
• Sugar and Spice by Celeste
• Once Upon a Cutting Board
• 30AEats
• Miss in the Kitchen
• The Picky Eater

 

Before getting all rolled up.

Apple Chutney

Bacon and Goat Cheese-Stuffed Pork Tenderloin with Apple Chutney
Adapted from:  Tasia's Table, Cooking with the Artisan Cheesemaker at Belle Chevre by Tasia Malakasis
(Reprinted with permission from the author)

Ingredients:
1  1/2 - 2 pounds pork tenderloin, fat and sinew removed
3 slices bacon
4 ounces Belle Chevre goat cheese, crumbled
1/4 cup flat-leaf parsley, coarsely chopped
1 tablespoon extra-virgin olive oil
Black pepper, freshly ground, to taste
4  8-inch lengths of kitchen twine

Apple Chutney
1 small red onion, minced
1 tablespoon butter, unsalted
1 small Fuji apple, minced
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon rice wine vinegar

Directions:
Preheat the oven to 450 degrees and line a broiler pan with foil.

Fry the bacon in a large skillet, reserving the pan when done.  Pat the bacon dry with paper towels and chop.

Butterfly the pork tenderloin lengthwise, slicing it down the center, but not all the way through.  Open it up, and cover it with a sheet of plastic wrap.  Pound it evenly with a kitchen mallet or heavy-bottomed saucepan.

Remove the plastic wrap and sprinkle the inside evenly with the bacon, goat cheese and flat-leaf parsley.  Close the tenderloin back up and tie in four evenly-spaced places with kitchen twine to keep it shut.  Coat with olive oil and sprinkle with pepper.

Brown the tenderloin in the pan used for frying bacon.  When all sides are brown, place it on the broiler pan and bake it in the oven for 20-30 minutes, or until a meat thermometer registers 165 degrees F.

While the pork is cooking, make the chutney.  Using the same skillet used for the bacon and browning the tenderloin, cook the onion with the butter on medium-high heat.  After about five minutes, add the minced apple, cooking for another five minutes, stirring occasionally.  When the apple and onion are soft, turn the heat up and add 1 tablespoon each of lemon juice, honey and rice wine vinegar.  Stir on high for five minutes.  The mixture should turn golden brown.  Reduce heat to low and simmer.

When the tenderloin is done, slice it into medallions and arrange on a plate.  Top with spoonfuls of the chutney, and put the remainder into a bowl for the table.

Heirloom Tomato, Basil & Prosciutto Tartine with Gouda Cheese

 

I learned to really appreciate the wonderfulness of simple cooking, made with the freshest, in-season ingredients during our trip to Europe back in 2009.  There, we dined on the most exquisite food, but you know what?  It wasn't particularly fancy or pretentious food that comes to mind...It was simple, down-to-earth dishes packed with flavor from what was in season at the time.  To me, that's the best way to cook.  Period.

This was most noticeable to us in Italy, where amazing toppings were carefully layered onto the pizzas, with thinner crusts than us Americans are used to, which really allowed the toppings to shine.  My mouth is watering just thinking about it.

Earlier today, I came across an article written by the great Jacques Pepin, in which he recalled some of his favorite memories of Julia Child, one of which involved this simple, flavorful cooking technique.  Here's an excerpt from that article, where Jacques recalls a dinner party at Julia's home one evening:

Excerpt from:  Memories of a Friend, Sidekick and Foil by Jacques Pepin (nytimes.com)

"Gloria helped Paul with the oysters he was opening and arranging on a plate as Julia announced: “I have a rack of pork. What do you want to do with it?” I cut the rack into chops, which we sautéed and served with skillet potatoes and string beans with butter and rosemary.  A green salad and a perfectly ripened Brie followed, and we finished with Julia’s compote of fruit served with ice cream. I do remember a delightful Chambertin from the late 1950s that Paul brought up from his cellar, which contained wonderful Burgundies. It was a simple, perfect meal to share with friends, my type and her type of cooking, which Julia always referred to as cuisine soignée, meaning a simple meal made with great care and the best possible ingredient." 

The phrase and description of "cuisine soignée" really got me thinking and could be used to describe this recipe for Heirloom Tomato & Prosciutto Tartine perfectly.  This recipe was completely inspired by my local farmers' market.  Fresh, juicy, and colorful heirloom tomatoes bursting at the seams with flavor are absolutely the stars of this dish.  They are layered on sourdough bread so fresh that it was practically still warm out of the oven, along with creamy local Gouda cheese, prosciutto, basil from my windowsill and a light drizzle of extra virgin olive oil.  Now that's my kind of food!

Just remember...

Simplicity + Fresh Ingredients = Pure Bliss

Taking a bite of this tartine is like biting into those last few weeks of summer...So wonderful yet fleeting, and you don't want it to end!

Bon Appetit, my friends!

Heirloom Tomato, Basil & Prosciutto Tartine with Gouda Cheese

Ingredients:

6 large slices of fresh sourdough bread

5 - 6 oz. Gouda cheese, sliced

3 ripe heirloom tomatoes, assorted colors, sliced

4 slices prosciutto

Extra virgin olive oil

1 tbsp. fresh basil, sliced

Salt & freshly ground black pepper, to taste

Directions:

Pre-heat the broiler in your oven.

Place the slices of sourdough bread on a cookie sheet and place under the broiler.  Lightly toast according to your preference.

Remove from oven and immediately place the sliced gouda cheese in a single layer on the bread.  Top with the sliced heirloom tomatoes.  

Tear the prosciutto into bite-sized pieces and nestle the pieces in between the tomato slices.

Lightly drizzle extra virgin olive oil over the top, followed by a sprinkling of fresh basil, salt and freshly ground black pepper, to taste.

 Enjoy!

BLT Salad with Arugula, Feta and Balsamic Vinaigrette

On a recent trip to the farmer's market, we luckily got there early enough to pick up some beautiful handfuls of crisp, peppery arugula from Jones Valley Urban Farm, which is an awesome "teaching farm" here in Birmingham, AL.  There, they teach folks about the value of agriculture and the benefits of eating fresh, healthy ingredients.  It's awesome because they've transformed over 3 acres of vacant downtown property into a lush garden.  Pretty cool, huh?

Now, this particular arugula wasn't just peppery, it was flat-out spicy.  I topped it with thick-cut bacon, fresh cherry tomatoes, crumbled feta cheese, and a quick and simple homemade balsamic vinaigrette.  It was the perfect light lunch after a morning at the market.  

A few slices of whole wheat bread on the side would make a great accompaniment to this easy-peasy salad.  

Bon Appetit, my friends!

BLT Salad with Arugula, Feta & Balsamic Vinaigrette

Ingredients:

Salad:

6 slices thick-cut bacon

4 cups baby arugula

1 pint cherry or grape tomatoes

1/2 cup feta cheese, crumbled

Vinaigrette:

1/4 cup balsamic vinegar

3/4 cup extra virgin olive oil

1/2 tsp salt

1/2 tsp freshly ground black pepper

Directions:

Heat a large skillet over medium heat.  Add the bacon and fry until crisp, turning often, about 5 minutes per slice.  Transfer to a wire rack or to a plate lined with paper towels and drain. 


Meanwhile, make the vinaigrette - Place the balsamic vinegar, olive oil, salt and pepper in an air tight container.  Shake to thoroughly combine.

Once the bacon has cooled, chop or tear into small pieces.

Toss the arugula in a large bowl, along with the tomatoes, bacon and desired amount of balsamic vinaigrette, reserving the remaining vinaigrette for later use.  Sprinkle the feta cheese over the top.


Enjoy!

Sunny-Side-Up Eggs with Baked Potato Hash & Bacon

A year ago, I wouldn't touch a sunny-side-up egg with a 10 foot pole.  There was just something about a runny yolk that completely turned me off.  It's funny how our tastes change over time, though.  I find myself being open to more and more foods that I disliked growing up.  And I have to admit, it's fun to cook a delicious dinner and then watch Brad realize that "Hey, maybe black olives aren't so bad after all, and wow...mushrooms really ARE good!"  We should all try new foods at LEAST once, right?  We might just be surprised.

Anchovies?  Well, that's a completely different story...I'm not quite there yet! 

With all of the egg recipes floating around in honor of the upcoming Easter holiday, I recently had a hankering for them one Sunday morning.  This recipe in my latest issue of Glamour magazine seemed like just the thing to calm that craving. And yes...it helped me conquer my fear of the dreaded runny yolk.

The beauty of this dish is that it's a very simple and quick breakfast to whip up on a lazy weekend morning, but it's equally as scrumptious as a comforting dinner.  Now, that's my kind of meal!

Bon Appetit, my friends!

Sunny-Side-Up Eggs with Baked Potato Hash
Adapted from Glamour magazine, April 2012 issue

Ingredients:
5 slices bacon
3 white or yellow fleshed potatoes
1 medium onion, diced
2-3 tsp. olive or canola oil
2 sprigs thyme
1 spring rosemary
A pinch of paprika
Salt and pepper, to taste
Butter
4 large eggs

Directions:
In a medium skillet, fry bacon over medium-low heat, until crisp.  Flip bacon several times while it's cooking, to avoid burning.  Remove cooked bacon to a paper towel lined plate.  Once cooled, break the bacon into small bite-sized pieces and set to the side.

While the bacon is frying, prepare the hash...

For Hash:  Preheat oven to 425 degrees F.  Cut potatoes into 1/4-inch squares.  In a large bowl, toss potatoes and onions with oil until well-coated.  Stir in herbs, paprika, salt and pepper, and spread mixture onto a cookie sheet.  Bake until browned, turning occasionally, 10 to 15 minutes.

Meanwhile, cook eggs:  Over low heat, melt butter in a small nonstick pan;  use just enough to lightly coat the bottom.  Crack an egg in a bowl (in case of bits of shell or broken yolk), then tip into pan.  Turn heat up to medium-high, and cook until outer white is fully set for sunny-side up.

For over easy, flip egg then reduce heat to low and cook until white is set but yolk is still runny, 10 to 15 seconds.  (If you like your yolk cooked a bit more, let the egg sit in the pan on low heat for another 15 to 20 seconds.)

Spoon hash onto plate, sprinkle bacon pieces over the hash, slide egg on top and season with salt and pepper to taste.  Repeat with remaining eggs.

Serves 4.

Warm French Lentils - Ina Garten

There's a little Mediterranean market here in town that I love to shop at when I'm in the area.  It's called Nabeel's International Market, and I love perusing their shelves for little treasures to experiment with in the kitchen.  As you enter the front doors, your senses are greeted by an array of fresh cheeses and olives that will immediately make you hungry and the store shelves are packed with things like Chinese pine nuts, assorted olive and grapeseed oils, Greek dried figs, Turkish pistachio nuts, fresh Phyllo dough and mountains of spices.

On my last visit, I turned the corner to browse the last shelf in the back of the store, and what did I find?  Clear bags bursting at the seams with gorgeous French green Le Puy lentils.  For some reason, these little beauties are hard to find around here, so I excitedly snatched up 2 big bags and added them to my basket.

Who knew I'd EVER get so darn excited about LENTILS.  I guess it's the small things in life, folks.  ;-)

A recipe by Ina Garten immediately sprang to mind as I continued to browse the shelves filled with gourmet goodies - A warm plate of French lentils with a Dijon vinaigrette.  It's a classic dish that sounded heavenly, and I couldn't wait to cook with these perfect little green legumes that I had read so much about.

That night, I got to work in the kitchen.  I added a little bacon and celery to Ina's original recipe (which you can see HERE), and the final result was just as delightful as I had hoped.  This dish will most certainly be making another appearance at our kitchen table!

Bon Appetit, my friends!

Warm French Lentils
Adapted from Barefoot Contessa How Easy Is That? by Ina Garten

Ingredients:
2 slices bacon, cut into lardons
1 onion, diced
2 carrots, scrubbed and 1/2-inch-diced
1 celery stalk, finely diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 white turnip, cut in half
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Directions:

In a medium skillet, fry the bacon over medium heat until crisp.  Remove from the pan and place on a plate lined with paper towels to drain. 

Pour off all but 2 tbsp of the bacon fat.  Add the onion, carrots, and celery.  Cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside. 

Meanwhile, place the lentils, 4 cups of water, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the turnip and drain the lentils. Place them in a medium bowl with the onion, carrots, and celery, and add the bacon and butter. 


Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.