Chorizo-Tortilla Tortilla (by Rachael Ray)

Chorizo-Tortilla Tortilla (by Rachael Ray)

This Spanish-inspired egg dish can be served in a variety of ways. Try it with soup or a salad.

INGREDIENTS :

• 2 tablespoons extra virgin olive oil (EVOO)
• 1/3 pound cured chorizo, casings discarded and meat chopped
• 4 plum tomatoes, seeded and chopped
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 red pepper, seeded and chopped, or 3 drained Spanish Piquillo peppers, chopped
• 1 red chili pepper, such as Fresno, thinly sliced
• Salt and pepper
• A handful of cilantro or flat leaf parsley, chopped
• 4 handfuls unsalted thin yellow or blue tortilla chips, such as Xochitl brand, lightly crushed
• 12 extra-large eggs, beaten
• 1 1/2 cups young Manchego or Monterey Jack cheese, shredded
• Hot sauce, to pass around the table

Services : 4 peoples

PREPARATION :

Pre-heat the oven to 425°F.

In a 10-inch, nonstick, ovenproof skillet, heat the EVOO, two turns of the pan, over medium-high heat. Add the chorizo and lightly brown, 2-3 minutes. Add the tomatoes, onion, garlic, bell pepper, chili pepper, salt and pepper; cook for 5 minutes. Scatter in the cilantro or parsley and tortilla chips. Add the eggs and season with salt and pepper. Stir to combine; let the eggs settle, then cook until set at the edges (some of the tortilla chips will pop up).
Transfer the tortilla to the oven and bake until cooked through, 15-18 minutes. Turn the oven to broil. Top the tortilla with the cheese and melt under the broiler. Pass the hot sauce at the table.

Source : RACHAEL RAY
 

CHEESY ZUCCHINI FRITTATA (by Rachael Ray)

CHEESY ZUCCHINI FRITTATA (by Rachael Ray) 

This frittata recipe is delicious and can be served at room temp!
 
INGREDIENTS :

• 1 baking potato, peeled and thinly sliced
• 2 tablespoons milk
• 3 eggs, beaten
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 small zucchini, chopped
• 1/2 cup shredded Asiago cheese
• 5-10 leaves basil (optional)

PREPARATION :

Pre-heat the oven to 375°F.

Place the potato in a small bowl with enough water to cover it and microwave at high power until tender, about 8 minutes. Drain, add the milk and mash with a fork; let cool. Mix in the eggs.

In a medium size, ovenproof skillet, heat the EVOO, two turns of the pan, over medium heat. Add the zucchini and cook until tender, about 5 minutes. Add the potato mixture and stir to combine. Bake until set, about 10 minutes. Sprinkle the cheese on top and bake until melted, about 2 minutes more. Let cool, then cut into wedges. Garnish with basil, if desired

Source : RACHAEL RAY

QUICHE (by Rachael Ray)

QUICHE (by Rachael Ray)

INGREDIENTS :

• 1 tablespoon extra virgin olive oil (EVOO)
• 1/2 pound uncooked turkey breakfast sausage links, casings removed
• One 9-inch frozen piecrust, partially baked
• 1/2 cup cheddar cheese, cumbled
• 4 large eggs
• 1/2 cup half-and-half
• 2 tablespoons flat leaf parsely, finely chopped
• Salt and pepper, for serving (people's portions only)
• Chili sauce or green salsa, for serving (people's portions only)

Services : 4 peoples

PREPARATION :

 

Pre-heat the oven to 375°F.

In a medium size skillet, heat the EVOO, one turn of the pan, over medium-high heat. Add the sausage and cook, breaking up the meat, until browned; let cool. Add the sausage to the piecrust and scatter the cheese on top.

In a medium size bowl, beat together the eggs, half-and-half and parsley and pour over the sausage and cheese. Bake for 40 minutes; let cool.
Season with salt and pepper and top with the chili sauce.

Source : RACHAEL RAY

GINGER PANCAKES (by Louisa Shafia)

GINGER PANCAKES (by Louisa Shafia) 

 

INGREDIENTS :

• 2 tablespoons dried ground ginger, tightly packed
• 1/2 teaspoon baking soda
• 1/2 cup flour
• 1/2 cup cornmeal
• 1/4 teaspoon salt
• 1 cup milk
• 1/4 cup honey
• 1 egg
• 3 tablespoons oil or melted butter, plus extra for cooking
• Maple syrup, for serving

Makes 10 pancakes

PREPARATION :

In a large bowl, whisk together the ginger, baking soda, flour, cornmeal and salt. In a separate bowl, whisk together the milk, honey, egg and butter. Fold the wet ingredients into the dry ingredients until the batter comes together.

Heat a sautée pan over medium heat. Add a small amount of butter or oil, followed by a scant 1/4 cup of pancake batter. Allow the pancake to cook for just over a minute. Flip and cook the second side until golden, about a minute. Repeat using the remaining batter. Serve the pancakes hot with maple syrup.

Source : RACHAEL RAY