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Recipes Veggies

Breakfast Potato Skins

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Breakfast Potato Skins

Breakfast Potato Skins

They’re called Breakfast Potato Skins, but I could eat these anytime. Buttery baked potato with crumbled bacon mixed in, topped with an egg with a slightly runny yolk.  Simple, just a few ingredients and so good.

These potato skins are not limited to just these ingredients though. You can mix in an almost endless variety of chopped meats and vegetables.

Butter, Bacon and Potato

Some possibilities include:

  • sauteed greens, such as spinach, kale or chard
  • cheese
  • chopped broccoli
  • crumbled sausage
  • asparagus
  • vegetarian meat crumbles
  • fresh herbs
  • chopped fresh chile peppers
  • chopped fresh sweet peppers

The only limit is your taste buds.

Recipe: Breakfast Potato Skins

Ingredients

  • 2 medium russet potatoes, 8-9 ounces each, baked
  • 2 tablespoons butter
  • 2 slices cooked bacon, crumbled
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper to taste
  • 4 large eggs

Instructions

  1. Heat the oven to 350 degrees F.
  2. Cut the potatoes in half lengthwise.
  3. Scoop out the potato, leaving about a 1/4 inch in the skin so it holds its shape.
  4. Place the potato into a medium bowl with the butter, bacon, salt and pepper.
  5. Mix the ingredients well, then spoon the mixture back into the potato skins.
  6. Press the mixture into the skins, leaving a deep indentation in the center for the egg.
  7. Place the filled potato skins onto a baking sheet.
  8. Crack one egg at a time into a small bowl, then carefully pour the egg into a potato skin.
  9. Place the potato skins into the oven and bake for 20 – 23 minutes, or until the white is set.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

 



Fins Recipes

Catfish Po-Boy Taco Wrap

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Catfish Po'BoyTaco Wrap | Black Girl Chef's Whites

Catfish Po'BoyTaco Wrap | Black Girl Chef's Whites

 

Sometimes it’s harder to come up with a name for a dish, than it is to come up with recipe.  When you combine a few traditions, add a little fusion and come up with magic, what’s a girl to do?

That may be a bit of hyperbole, but you should know I am not one to pass up an opportunity to wax poetic. Especially when it comes to food.  No other subject, with the exception of love makes a human emit utterances of lush prose and lust. Yes, lust. I know when I see a beautiful food photograph I am attracted to it, I want to touch it, to savor it. If that’s not lust, what is? Well, maybe its just hunger. . .

Now, back to the recipe. I love a good fish taco. I love a good catfish or shrimp po-boy sandwich. I love just about anything wrapped in a flour tortilla. What if I combined them all together? Hence the name  Catfish Po-Boy Taco Wrap!

Fish tacos have become very popular in the last few years, with the taste bud pleasing combination of a fried or grilled fillet of fish, topped with shredded cabbage tossed in a tangy dressing, all in a corn tortilla. And always a wedge of lime to squirt on right before you eat them.

A Po-Boy is a New Orlean’s creation, and come in a variety of styles, from hot sausage to fried seafood. They’re served on French bread and dressed with lettuce, tomato and pickles. My favorite is the catfish po-boy, followed closely by shrimp.

Why didn’t I just make a taco or a po-boy? Because I want it all! Now.

A made a fantastic coleslaw using Cajun seasoning, combining the New Orleans flavor and the Mexican fish taco tradition. I fried the catfish, using a store bought seasoned coating. And I had some tasty Super Soft Mission Flour Tortillas, which make a perfect wrap!

And I threw some bacon in there too, just because I love bacon.

Cajun coleslaw, bacon and tortillas

Catfish and Tortillas

Recipe: Catfish Po-Boy Taco Wrap

Ingredients

  • 2 pounds catfish filets, cut into strips
  • 1 package seasoned coating mix, such as Dixie Fry
  • 2 cups shredded carrots
  • 1/2 head green cabbage, cored, thinly sliced (about 6 cps)
  • 1 cup mayonnaise
  • 3 teaspoons white balsamic vinegar
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon whole celery seed
  • 6 burrito size flour tortillas
  • 6 sliced bacon, cooked and crumbled

Instructions

  1. Fry the catfish according to the package directions.
  2. In a large bowl combine the carrots and cabbage.
  3. In a medium bowl, mix together the mayonnaise, vinegar, Cajun seasoning, mustard, sugar smoked paprika and celery seed until blended.
  4. Pour the dressing over the vegetables, stirring to coat completely. (coleslaw can be made the day ahead)
  5. Place the tortillas on a clean, flat surface.
  6. Depending on the size, place 2-3 pieces of catfish on each tortilla.
  7. Spoon your desired amount of coleslaw next to the catfish, then sprinkle with some of the bacon pieces.
  8. Carefully roll the tortilla up, securing with a toothpick.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

catfish po'boy



Hooves Recipes

Caramelized Red Onion and Bacon Quiche

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Now that my daughter is in kindergarten, there are a lot more things that I am expected to do as a parent. She has homework, she wears uniforms, she has to be at school at a certain time vs. rolling into the preschool yard whenever I am damn well felt like it.

I also have mandatory donations of certain items, such as recently I had to donate two dozen egg shells to make confetti eggs for the Winter Fest. Two dozen egg shells! And with confetti eggs, you have to carefully crack off just the top part of the egg, so you have most of the shell left to fill up with confetti! You want maximum shell so when you hit skull it makes that really loud crunching sound as the confetti explodes in your friend’s face! Well, I just took a little detour down memory lane. . .

Anyway, just how many eggs can we eat for  breakfast in this house? So I put on my chef’s coat, and made a quiche.

This quiche was made with what was in the house the day I developed it. Since I had no whole milk or cream, it was made with 2% milk. But, because I used the bacon fat that was rendered to caramelize the onions it is still very rich in flavor. If you want an even richer flavor, use a higher fat dairy product or even goat’s milk.

Recipe: Caramelized Red Onion and Bacon Quiche

Ingredients

  • 6 slices bacon, thinly sliced crosswise
  • 2 red onions, thinly sliced
  • 1/2 teaspoon Herbes De Provence
  • 1/4 teaspoon + 1/2 teaspoon sea salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 6 eggs
  • 4 cups 2 % milk
  • 2 deep dish pie shells

Instructions

  1. In a large skillet over medium high heat, cook the bacon until crispy.
  2. Remove the bacon from the pan, drain on a paper towel and set aside.
  3. Add the onions, Herbes De Provence, and 1/4 teaspoon salt to the pan. Reduce the heat to low, stir to mix the ingredients well.
  4. Cook the onions slowly, until lightly golden and caramelized, about 40-45 minutes.
  5. Remove the onions from the heat and let cool.
  6. Heat the oven to 350 degrees F.
  7. In a large bowl, whisk together the eggs, milk, remaining salt and pepper.
  8. Divided the bacon and onion between the pie shells.
  9. Pour the custard mixture over the bacon and onions in the pie shells.
  10. Bake the quiche for 40-45 minutes, until golden brown on top and the custard is set.
  11. Let the quiche rest for 10 minutes before cutting.

Preparation time: 1 hour(s)

Cooking time: 45 minute(s)



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