My husband's birthday happens to fall on the 4th of July, and each year I try to put my (limited) culinary skills to good use.
We kicked off the celebrations of America and Khaner on Wednesday night at our favorite Mexican restaurant in Raleigh, Gonza's tacos. Seriously, if you haven't been, it will knock your socks off. I prefer it to Dos Taquitos, personally.
The Martins came up from Greensboro on their way to Oriental, and we got to spend time with each of them and their adorable son Calvin.
With our guests needing to pack up and get on the road, I wanted to prepare a quick and simple, yet birthday-worthy breakfast for everyone.
My mom found this recipe online, and suggested it for my bridesmaids brunch, which was a huge hit. One thing we forgot to do was spray the muffin tins, so this time they came out much easier :)
Ingredients
11 large eggs
1/2 cup cooked Mexican chorizo
1 cup spinach, finely chopped
1 leek, sliced lengthwise and thinly sliced into half moons
1 cup shredded mozzarella
1 pinch coarse salt and freshly ground pepper
1 tbsp fresh oregano and parsley
In a large bowl, whisk the eggs and season with a pinch of salt and pepper.
Heat 2 tbsp of olive oil in a medium skillet and add the leeks. Season lightly with salt and pepper Saute until slightly browned -remove from pan and set aside.
To the pan, add the chorizo and cook until until it's softened
Pour the eggs into a non-stick muffin tin (spray beforehand!)
Sprinkle the leeks evenly into each egg mixture.
Add chorizo, then add spinach
Sprinkle cheese, oregano and parsley on top
Place in 375 degree oven
Bake for about 12 minutes, checking at the 10 minute mark
They should be puffed up and set in the middle
Let cool a few minutes and serve at your next brunch!
With cheese and spices:
Final Product:
My oldest friend Lauren, from Long Island, shared on facebook a delicious platter of toast with cream cheese, tomato and avocado her parents made at their home in Greenlawn - it looked simple but gourmet and delicious - and as expected, was a huge hit with the group on Thursday.
Some fresh fruit:
And what is a birthday breakfast without some birthday beverages?
Though this was no formal dinner party, I read in a southern cookbook (Sundays in the South) that it's important to put fine wedding gifts to good use - if you find yourself only using them for very special and rare occasions, you'll miss out on the enjoyment of them - and I tend to agree! It also makes guests feel special.
Khaner has occasionally complained he only gets delicious appetizers when we have a party to attend, or we are hosting one at our house. I decided to make him his favorite appetizer of mine, bruschetta. This recipe is one my mom has been using for years, and has been passed down to me now in my own home - it's healthy, it's delicious, and it's easy to assemble.
Easy Bruschetta
Preheat oven to 375 degrees
4 ripe Roma tomatoes, chopped
one bunch green onions, sliced thinly
2 Tbsps Olive Oil
1 Tbsp Dried Oregano
1 Tbsp Dried Basil
1 Tbsp Red Wine Vinegar
1 Tsp Capers
1 can pitted Black Olives
2 Garlic Cloves
Parmesan cheese for sprinkling
One French Baguette
Olive oil spray
1. Chop tomatoes and onions and set aside
2. Place in food processor: black olives, red wine vinegar, garlic and capers and hit chop
3. Slice french baguette into thin slices and lightly spray baking sheet and top of baguette slices
4 Place in oven for about ten minutes until golden brown
5. Pull baguette slices out
6. Add the 2 Tbsp olive oil to vegetable mixture, as well as tablespoons of dried basil and oregano- Mix well
7. Spread a thin layer of olive mixture on each baguette slice
8. Add tomato mixture on top
9. Sprinkle parmesan on top
10. Place in oven until parmesan is melted, about 10-15 minutes
Hope everyone had a safe and happy 4th of July!
