brunchin' all day err day

Hi my name is Morgan and I want to have brunch every day of the week. Sadly there’s this thing called work that gets in my way. Ugh, reality.

The reason I love brunch so much is because I’m not a big morning eater. I love food, don’t get me wrong. But I need to be up a solid 1-2 hours before I can even think about putting something into my body. 

Which is means brunch is my ideal time. Because any meal before 10a on a weekend is called BREAKFAST. I also believe that brunch without booze is just breakfast. Amiright?!

So can I tell you about my latest brunch obsession? Chilaquiles verde. I legit make these at least once a week and have been doing so for 6 months now. I blame my best friend for getting me hooked. I don’t know how I made it 30+ years without these but she changed my life that day. I’ve been making up for lost time ever since.

This dish is such a perfect thing to improvise. At it’s core, you need eggs, salsa and tortilla chips. The best news?! If you have stale chips, you can use those. It's kind of like the bread pudding of brunch (or breakfast for dinner, I'm not judging).

I like to fancy it up because more toppings = more flavah. I also like mine to have a little texture in the chips, not crunchy but not a saucy mess either. Everyone has their own preference and method but I’m sharing my perfect version with you. How would you change the recipe and make it yours?

chilaquiles 

yields 2 servings

ingredients:

1 TBSP oil (canola or olive oil)

4 c. corn tortilla chips

4 eggs

⅔ c. salsa verde

¾ c. shredded sharp white cheddar cheese

to garnish:

cilantro, chopped

green onion, sliced thin

tomatoes, diced 

radish, sliced thin

sour cream

avocado

hot sauce #swag (tapatio is my fav for this dish)

Before you start cooking, I like to shred my cheese and crack all of my eggs into a small bowl. This dish comes together really quickly so mise en place is key. Don’t forget to prep your garnishes too!

In a large cast iron skillet, heat the oil over medium heat. Once it’s hot, add in the tortilla chips and toss around until they’re golden brown and toasted in some places. Dump in your eggs and gently fold them together until they’ve coated the chips and the eggs are 90% cooked. You want to be careful not to break your chips too much at this part (not the end of the world if you do though so don’t panic). 

Next, add in your salsa and again, fold the chips until it coats your chips. You’ll see them start to soften. This is where you might want to adjust the quantity. If you like a crunchier chip, start with less and if you want them softer, add more salsa - it’s up to you! Once the chips are as soft as you like, add in the shredded cheese and turn off the heat. Let the cheese melt a bit, stir and then serve!

I like to make a little toppings buffet and people can dress theirs how they like. Add your favorite toppings and devour. 

improv style:

i’ve made these a million ways. every tortilla chip is slightly different. some are thicker, some are better tasting. my ideal is whole foods tortilla chips but at $7/bag, they’re quite the treat. i’ve used blue corn chips, yellow and white corn - they all work. if it’s a thicker chip, you’ll need more salsa and thinner, less salsa.

speaking of salsa… use your favorite type. i love salsa verde so i use that but you can do red salsa, chipotle salsa, etc… the options are endless. you can also use enchilada sauce or a combo of things.

cheese is another one that is completely flexible. i usually always have white sharp cheddar on hand but you could use pepper jack, monterey, mozzarella, cheddar, honestly, anything besides the blue or swiss family cheese. you can also leave it out if you’re dairy free or not into cheese. if you’re going to do goat i would recommend sprinkling it on as a garnish instead. same thing with cotija if you’re going for a more authentic approach

ok, on to the fun stuff. garnishes are limitless. just trust your gut and use your favs. last week i had leftover kale and some corn salsa so i threw those into the pan with the salsa and it turned out delish. you can add chipotle in adobo for extra smokey flavor.

if you’re vegan you can leave out the eggs and add more salsa. similarly, you can cook it that way and then top it with fried eggs instead. i like it all mixed. probably because that’s how it was introduced to me and it’s SO GOOD.

now that we've gotten ingredients out of the way, let's talk about improv cooking. i like the chips to still have texture but others like them more saturated or more crunchy. this is where you'll have to experiment and figure out how much liquid to add to your chips to make them perfect for you.

can’t wait to hear how you’d change it up! if you try this recipe, be sure to tag @improvkitchen or #improvkitchen so i can see what you're up to. happy brunching.

deviled jalapeno popper egg

Easter is one of my favorite holidays for one reason, ham. I could eat my weight in that porky goodness. The sides are good, and it's always fun to spend time with my family but let's be honest, it's really about HAM.

Except now we're going to talk about non ham things. I love deviled eggs. Not quite as much as ham but they're up there. Last year I shared with you my family's classic deviled egg recipe. Deviled eggs are really the perfect canvas to shake things up and improvise. This year I got a little weird with it - in the best possible way. For those of you looking to shake things up a bit I created 2 deviled egg variations. One might scare you. I'll get to that post tomorrow. 

Let's temper the water a bit first with jalapeño popper deviled eggs. Who doesn't love a cream cheesy roasted jalapeño that's breaded and deep fried?! These deviled eggs were inspired by that. And no need to bust out the deep frier. Unless you want to do some sort of scottish egg version of a deviled jalapeño popper egg… that's an idea for another day. 

These are really simple and I created the recipe in a small enough batch for those willing to try something new but might want to do a few different versions for your guests. Oh and if you struggle peeling hardboiled eggs like I do, check out this tip I stumbled upon from Food & Wine today. I'm going to try it next time.

deviled jalapeño popper egg

yields 6 servings

ingredients:

3 hardboiled eggs 

3 TBSP cream cheese, room temperature (about 1" from an 8 oz brick)

½ tse pickled jalapeños, diced

salt to taste

fresh jalapeño slices, optional garnish

peel and half your eggs. scoop the yolks into a bowl and mash them really well with a fork. you want them to be like little crumbs. add in the ingredients and give it a good mix until everything is incorporated and smooth.

i like to pipe the filling into bags because it makes a nice presentation but you can scoop them into the egg whites with a spoon too. i cut paper thin slices of fresh jalapeño for a bit of crunch and it looks really nice. i'm not a big fan of super spicy and the paper thin slices were perfect. 

improv style:

big spicy fan? add in some hot sauce, garnish with cayenne pepper or one of my fav's, tapatio sauce.

no meat?! bacon, duh! there's always room for bacon. wether you chop it up into little bits OR you take a 1" piece and use it as a garnish, you can't go wrong.

no cream cheese? you could do a mix of sour cream and shredded cheddar. pickled jalapeños come in spicy or mild. i used spicy but either works perfect depending on your preferences. no pickled jalapeños? use fresh! you could even roast fresh ones which would add a nice depth of flavor. 

chorizo poppers

I love small bites. There's something so satisfying with a flavorful appetizer that packs a punch and can be enjoyed in 1 - 2 bites. With the Super Bowl coming up this Sunday, I thought this would be the perfect appetizer to serve your guests. It can be made a few days in advance too  - TOUCHDOWN! …too much? 

I love how the cool, creamy mixture plays with the spicy chorizo. The crispness of the bell pepper and chip crumbs give the necessary crunch factor to the filling. These things are addictive and so easy to make. Plus they're incredibly fun finger food - perfect for game-time snacking.

I'm not much of a football fan but I love any excuse to throw a party. Last year I made buffalo chicken wontons, balsamic bean chili, cornbread and to end the night, fresh out of the oven fully loaded cookies and guiness floats. Oh yeah, I had some veggie trays, grapes and chips too. You can never have enough food, right?!

 What are some of your favorite appetizers for Super Bowl Sunday?

chorizo poppers

yeilds about 40 servings

ingredients:

40 mini sweet peppers

2 raw chorizo sausages (casing removed)

8 oz cream cheese

½ c. frozen corn kernels

1 TBSP diced green chiles

2 TBSP chopped fresh cilantro

½ TBSP hot sauce

⅛ TSP cumin

½ c. sour cream

salt + pepper

½ c. tortilla chips or doritos crumbled (optional for topping)

In a large skillet, brown your chorizo over medium high heat. You want very small pieces so break it up while it's cooking. While the chorizo is caramelizing and doing it's thing, in a medium bowl, combine cream cheese, corn, green chiles, cilantro, hot sauce and cumin. Give it a good stir until it's well mixed. When your chorizo is done getting brown and flavorful, strain it and place the crumbles on a paper towel. If some of the crumbles are on the large side, break them up. Once the grease is absorbed and the meat has cooled slightly, drop your crumbles into the mixture and give it another good stir. Add in your sour cream, salt + pepper. 

Place mixture into a piping bag or ziplock bag and set aside. Cut the tops off of your peppers and scrape out any seeds if present. Cut the tip of your piping bag or ziplock bag off and squeeze mixture into your mini peppers. Place in the refrigerator and chill until ready to serve. If adding the chip crumbs, just before serving dip the tops into the crumbled chips and place on your platter.

improv style:

SO. MANY. OPTIONS. 

these are mexican inspired bite sized appetizers. think of a jalapeno popper but fresh and less spicy. you can improv any of the ingredients. can't find those mini peppers? use jalapenos OR make the cream cheese mixture as a dip and serve it with sliced bell peppers. you can even make a bowl out of a bell pepper for cute presentation. 

not down with meat? leave it out and add in some black beans! shredded chicken, chopped bacon, or ground beef would be great substitutions as well. don't have sour cream? you can use a little bit of plain greek yogurt, mexican creme or even a splash of milk. the idea is to thin out the cheese mixture so it's easily piped into the peppers. 

want to lighten things up? use fat free or low fat dairy products and add in some extra veggies, omit the chip crumbs. Want to go dairy free? Try using mashed avocado to get the creamy consistency with a healthier benefit. really your options are limitless with this recipe!

far from boring health food

I'm all about trying to make healthy choices when it comes to eating. Yes, you have to live and eat well but you also have to treat your body good. It's the only one you get. It's all about balance for me. One of my favorite lunch time restaurants is called protein bar. They have an amazing selection of wraps, salads and my personal favorite, quinoa bowls. Their prices are pretty steep so I've started making my own versions to bring into work. 

This is health in a bowl that tastes nothing like "health". Seriously, I'm very particular about what types of healthy food I'll eat. I have to trick my butter loving, fatty taste buds into the good for me foods. This quinoa bowl is super filling, flavorful and taste bud approved. 

Tomorrow I'll even show you how to turn this into a fun halloween themed lunch or side dish! Kids will go crazy for it. Or, if you're a halloween loving adult like me. Seriously, it's my favorite holiday! That or Thanksgiving. Pretty much anything involving food, orange, fall and dressing up!

mexican black bean quinoa bowl

inspired by protein bar

ingredients:

2 c. cooked red quinoa

1 - 15oz can of black beans drained & rinsed

4 oz can diced green chiles

½ c. salsa verde

1 TSP ground cumin

½ c. chopped tomatoes

2 TBSP shredded sharp cheddar cheese

1 avocado diced

salt + pepper to taste

lime wedges to garnish

In a medium sauce pan, cook beans, green chiles, salsa and cumin over medium heat until warmed, about 5 minutes. Add in cooked quinoa and heat through. At the last minute, add in tomatoes and diced avocado. Stir, plate and top with shredded cheese and a lime wedge. 

improv style:

there are a MILLION ways you can improvise this dish! lets talk types of quinoa… there's white which is most common, red and black. I like the contrast that the red quinoa gives to the dish color wise. taste and texture are almost the same. white quinoa is a little more mushy but barley. any type you choose will be great! 

lets talk veggies. corn, jalapenos, diced peppers, peas, carrots, green onions, raw onion (preferably red or white), cilantro, and many many other ingredients would make great additions or substitutions to the dish. 

i love salsa verde but you could use any salsa here. additionally, chipotle would be fantastic if you're into smokey subtle heat. tabasco or your favorite mexican hot sauce would be delish too! also, no salsa? not to worry. you can use your favorite taco, fajita, or mexican seasoning mix and add a teeny bit of water to get it coated (try 1 TBSP of liquid at a time). 

i've made this with meat in the past too. chicken, steak, even marinated shrimp would work well. just make sure you season your meat!  it makes a great side but when you add in meat, it's a super hearty dinner or lunch in a bowl!

you can leave the cheese or avocado out but i think they make the dish. not into cheddar? chihuahua cheese or queso fresco would be delish. also, if you're feeling like a dollop of sour cream or greek yogurt, that would be fantastic too! this dish is pretty hard to mess up!

** note these images are missing avocado. mine went bad before i could shoot the recipe but i still prefer the dish with which is why i included it as an ingredient in the recipe!

cinco de mayo: a love story

My parents met at a Cinco de Mayo party 20 some years ago. My Aunt's neighbor knew a great guy and it just so happened that her sister in law was a fabulous single woman. She brought a blueberry pie that he couldn't get enough of, it was love at first bite...

A few months after they first met, my dad invited her over to his apartment for a dinner party. As a food lover, my mom was VERY impressed with his cooking + hosting skills. He made Kay's Green Enchiladas. My mom thought she hit the jackpot, a handsome, caring, and compassionate man who could also cook. Little did she know he only had 4 dishes up his sleeve - hot dogs, buttered noodles, god's eye (don't ask), and kay's enchiladas. 

Until a year ago, I didn't know who Kay was, and to be honest, I didn't really care. I was just thankful for her fabulous recipe. I recently found out that she was a co-worker of my Aunt's. While I've never met Kay, I'm sure glad my aunt did!

You might take one look at this recipe and go running for the hills. Don't get me wrong, it's not complicated, It's just.... well, untraditional. It has cream cheese and parmesan cheese in it. Seriously, Kay might just be a genius. These enchiladas will change your thought on what an enchilada should be. They have a fairly traditional green tomatillo sauce that's accented with green chilies and some cilantro. But the combination of the shredded chicken with sharp red onion bits and cool, slightly tangy cream cheese make the filling to die for. Wrapped in a flour, YES flour tortilla and then smothered with that delightful green chile tomatillo sauce. All sprinkled with parmesan cheese that gives it a nice crunchy golden top make these enchiladas perfection. Give it a try and I guarantee you'll start questioning why everyone doesn't make enchiladas with cream cheese and parmesan. 

kays green enchiladas

adapted from kay, my aunt's co-worker

yields 8 - 10 enchiladas depending on how generous you are with the filling

ingredients:

for the filling:

4 large or 6 small chicken breasts shredded

8 oz cream cheese

½ c. heavy cream or half n half

¾ c. finely chopped red onion

8 - 10 flour tortillas

for the sauce: 

1 small can chopped green chilies

1 - 12 oz can tomatillo, drained

2 T. fresh cilantro

¼ c. chicken stock

1 c. greek yogurt

½ c. heavy cream

1 egg

salt + pepper to taste

to top:

¼ c.  parmesan cheese

dollop of sour cream or greek yogurt

Preheat oven to 350º F. Warm tortillas in the oven for 10 minutes or microwave for 15 seconds until warm. While tortillas are in the oven, put all of your sauce ingredients into the food processor or blender and blend until combined. Set aside and assemble your filling. 

In a  medium bowl, combine shredded chicken, red onion, cream cheese, and greek yogurt. Stir until combined. Fill tortilla with the chicken mixture, fold over both sides and roll (or however you prefer your enchiladas).  Put into a 9x11 pan, roll and repeat. When you've assembled all of your tortillas, poor sauce over the top, sprinkle with parmesan cheese and bake for 15 - 20 minutes, until bubbly and hot through.

Serve with your favorite toppings, I like a dollop of greek yogurt or sour cream and some chopped fresh cilantro. 

improv style:

you can use any kind of chicken you like - thighs, breasts, rotisserie, canned (although fresh is always better if you have it). i'm sure shredded pork would be delish too! 

don't have greek yogurt? you can substitute plain non-fat yogurt, sour cream, heavy cream or half and half. the original recipe called for heavy cream and half and half but i actually like the tang and texture the yogurt gives to it. if you can't find canned tomatillos, i've found that salsa verde will do in a pinch. sometimes if i'm feeling crazy i'll add in some frozen corn or black beans. you cold make these completely vegetarian by leaving out the chicken and bumping up the beans and veggies. if you're not a fan of onions, you can leave them out OR try cooking them in a pan first so they caramelize a bit. this will get rid of their sharpness but you'll still get the great depth of flavor. 

you can use corn tortillas if you like but i prefer the chewy flour tortillas. plus they're much easier to work with since corn tend to be more rigid and break. traditional enchiladas call for you to fry the tortillas first but i find this to be an unnecessary step that adds more fat and calories so i skip it all together.