Monthly Archives: August 2010

Eggs. Gone Tomato?

After seeing this recipe idea around the tv & internet “foodie” world for some time now, I was really excited to finally give it a try!

Healthy, economical and delicious… don’t mind if I do! 🙂

Eggs in Tomato Sauce

First up, the sauce.  Tomatoes, garlic and onion.  The trifecta  (?) of perfection in my eyes 😉

I’ve been using boxed tomatoes whenever possible these days after continuing to read articles on the increased relationship between canned tomatoes & BPA due to their acidity… but with all that’s out there who even knows what to believe these days sometimes?!

Anywho, this boxed version is much better than any type I’ve had in a can before – so now I think I’m mostly won over by taste.  Either way, win win situation me thinks 🙂

And plus, look at the ingredients.  Doesn’t get much simpler than that 😉

I gave the onion a fine chop and added to a hot pan with 1 tblsp olive oil. 

Let this saute until golden then add in the finely minced garlic for another minute or two.  At this point dump in your tomatoes and bring up to a boil.

Add in some herbs and spices of your choice too – I went with the classic dried oregano, salt, pepper and red pepper flakes (bam!)

Once it’s come to a boil, turn down the heat to a low simmer and cover.  Ya’ll all know that I’m a firm believer that dishes such as this really get better when left to “mingle” for a little while.

Plus once you cover it you can forget about it for a little while and get on with your life, chores, workouts, relaxation — whatever floats your boat!

After about an hour was up it was time to get crackin’ <—- pun intended 😉

Into the tomato sauce went four eggs, which I cracked ahead of time into a small bowl (one at a time) and laid into little indentations I made in the sauce pan.

Cover until cooked to your liking, these went about 5 minutes over medium heat.

To serve, toast up some delicious crusty sliced Italian bread in the oven…

Then layer the egg mixture on top, scooping out each egg individually for each slice of bread!

We topped with some shredded cheese & basil as well 🙂


This was everything I hoped this dish would be!  So simple.  So flavorful.  So gooooooood.

Plus not to bad on the eyes either, what a gorgeous presentation this dish makes 🙂

So there you have it, for mere pennies dollars and a small commitment of time, this fancy egg dish is a great way to put a spin on your normal dinner routine!

Eggs in Tomato Sauce

Serves 2

  • 4 organic, cage free eggs
  • 1 box tomatoes
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tblsp olive oil
  • 1 tsp red pepper flakes
  • 2 tsp dried oregano
  • salt & pepper to taste
  • 4 slices crusty sliced bread

Saute chopped onion in olive oil for about 5 minutes over medium to med-high heat until golden.  Add chopped garlic for another minute or two before dumping in tomatoes.  Stir in seasonings and bring to a boil.  Reduce to a low simmer and cover, cooking as long as you like/have time for.

Crack each egg one at a time into a small bowl, adding to the tomato sauce mixture (make small indentations in the pan for this).  Cover and cook until eggs are done to your liking.

Toast up bread and serve egg/tomato mixture on top.  Serve w/ fresh basil and grated cheese if you like!


Crash & Burnnnnnn :/

Well, bad news.  Fanatic computer = crash and burn.

Yep, nothing recoverable either.  It’s been a fabulous morning to say the least.

Anywho, these things are only material and life must go on… however I am really going to miss those few files and pictures that I didn’t backup and that I’m going to have to recreate 😦

But as they say, when the “going gets tough” the “tough get going cooking (?)”

So that’s what I did yesterday.  Stress relief via kitchen… is there any better way?

Here’s what I came up with 🙂

Spiced Brown Rice & Bean Salad

I wanted to come up with a delicious & healthy meal option for lunches this week – and since we had a large bag of my favorite brown basmati rice on hand, I knew just what to do!

We had plenty of fresh veggies on hand so I got to choppin’while the rice was cookin’ —>  cucumber, onion, tomato, red bell pepper.

I also chopped up some fresh basil & lemon basil plus gathered the dressing ingredients —->  apple cider vinegar, olive oil, coriander, cumin, salt, pepper.

Once the rice was cooked, I allowed it to cool for a few minutes before adding in the beans, veggies and herbs.  I mixed the dressing in a separate bowl and drizzled that on top as well.  Then gave the salad a nice big stir!

Yum!  Such a great mix of flavors & the cumin/coriander addiiton really kicked it up a notch 😉

I’ve had it for 2 meals already, ooops!

Spiced Brown Rice & Bean Salad

  • 1 cup(uncooked) brown basmati rice
  • 2 tomatoes, chopped
  • 1 cucumber, chopped
  • 2 red bell peppers, chopped
  • 1 onion, chopped
  • 1 can northern beans, drained and rinsed
  • handful basil, chopped
  • handful lemon basil, chopped


  • 4-5 tblsp cider vinegar
  • 2 tblsp olive oil
  • 2-3 tsp cumin
  • 2-3 tsp coriander
  • sea salt
  • pepper

Cook rice according to directions, allow to cool for 10-15 minutes once done.  Chop veggies/herbs and drain/rinse beans, add to cooked rice.  Mix up dressing and drizzle over salad, stir to incorporate.  Serve!

There was also some light baking on the agenda… I just couldn’t resist 😛

That would be a chocolate cake cookie topped with peanut butter coconut drizzle! 

Yea, they were that good 😉

Alright, well see ya back later.  I have a fun recipe on the menu for tonight, one that I’ve been curious about making for quite some time now!


Well friends, I’ve been MIA this weekend…

But for good reason unfortunately.  Saturday morning I woke up to the “blue screen of death” on my computer and it will no longer start 😦

So let’s just hope that can get fixed.  ASAP. 

Until then… I will tell you that we’ve been enjoying lots of good eats this weekend!  Here’s a fly-by recap for you, sound good? 😉

More purple potatoes!

Wild caught tuna steaks… cooked in a bit of butter simply with S&P & a splash of soy sauce. 

Who knew what a difference using butter makes vs. olive oil?!  Gives a perfect “crust” and a creamy flavor mmmmm…

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More Mexican Hot Flower Soup… which just gets better and better!

Deliciously simple eats has been the theme of the weekend for sure 🙂

And one last thing before I go (Mom needs her computer back haha), one of the farmer’s at the market yesterday had burgandy okra?!?!?!

Who knew there was such thing?

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I had already  bought this week’s okra stash by the time I saw it.  But you better believe I’ll be getting it next time around!

Well, time to disconnect for the rest of the weekend I suppose.  As much as I miss my computer and reading all your fabulous bloggie adventures over the weekend, there’s a part of being “unplugged” that feels slightly liberating.  Well…. for a few days at least 😉

Do you ever feel the need to “unplug?”

Mexican Hot Flower Soup


And boy do I have a smashing recipe for ya’ll this Friday! Smiley

Thanks to one of my new favorite blogs, last night’s dinner was one of the most flavorful and delicious soup dinners that I’ve had in quite some time.

Caldo Xochitl (Mexican Hot Flower Soup)

This past Sunday I got all productive in the kitchen and whipped up some homemade chicken stock while doing some chores around the house.

All it took was some chicken bones from a previously roasted chicken that I had stashed in the freezer, onion, celery, fresh herbs (I used thyme & Italian parsley), salt, pepper and water!

Let the mixture simmer over medium-low for an hour, or two.  Whatever you have time for.  Not only will your house smell like pure love, but you’ll have some delicious homemade chicken stock to stash in the freezer and use up later!  Ice cube trays work great for making storage & use easy peasy too.

Roughly based on this recipe, here were my soup ingredients:

  • 1 onion, chopped
  • 2 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 tomato, seeded & chopped
  • juice of 1 lime
  • 1 spicy pepper (I used a poblano), chopped
  • 1 large chicken breast
  • chicken stock, enough to fill 1/2 the pot (approx. 4-6 cups?)
  • salt
  • pepper
  • 1 tblsp olive oil

To get started I gave the onion, celery and garlic a chop.

Then added the onion & celery to the hot pan with some olive oil, cooking until tender (about 5 minutes), adding in the garlic towards the end.  Don’t forget to season w/ salt & pepper too!

To this mixture I added my chicken stock (plus a bit of water to make sure I had enough liquid) and brought to a boil.  Then in went the chicken breast to cook until done.

At this point I removed the chicken breast and gave it a shred using the 2-fork method (works like a charm).  Chopped up the tomato & poblano and got the lime ready for squeezin’.

Back into the pot went the shredded chicken along with the tomato, poblano and lime juice.  I also tasted and adjusted the seasonings to taste.

At this point I turned down the heat to medium-low and just let the soup simmer away until we were ready to eat!  Giving it a few minutes to bring all the flavors together is always a good idea Smiley

All served up with some Frank’s hot sauce for an extra kick!  If we had cilantro around I would’ve loved to have that too, but alas, our herb garden is without.

The Man melted a slab of cheese over his… shocking, I know haha Smiley

As I side dish I gathered up these beauties:

And sauteed them with an onion in some olive oil, topping with hot pepper cheese to finish.


But okay, really, back to the soup.

I adored this recipe!!  The kick of lime with each bite along with the freshness of the vegetable flavors really brought it to a whole ‘notha level.  And using the homemade chicken stock was just flat out ridiculoussssly good.

This soup really is an example of how fresh, simple flavors used at their best will come together to make just a phenomenal dish.

The Man and I both agreed that this soup is a keeper! as we were slurping every last drop out of our bowls hahaha

So seriously friends, what are you waiting for?  Make this soup!  You won’t be sorry you did…

And if you don’t already, you should totally try making your own stock at home too.  I promise that the flavors will be leaps and bounds above that canned version… and if you don’t believe me, check out this chef’s article on what separates a professional cooks food from a home cook —> including how using water from your tap will make food taste better than any canned/boxed version of the stuff!

Now when can I move to Mexico for culinary school…. seriously. Smiley


Last night after a very long & busy day at work I came home to this Smiley

Yesterday was our 2 year anniversary!

Last year we celebrated our 1 year anniversary with a delicious dinner out and a long weekend cruise to the Bahamas (The Man’s first cruise!) and it was a blast…!

This year things are a little more low key with everything going on in our life, but I will tell you that we’ll definitely still be enjoying a delicious (belated) dinner and spending some QT together this weekend Smiley

I’m so thankful that I have The Man and that I couldn’t imagine my life without him…  Love u boo, mwuah!

*mush moment*

Well onto a little product review that I’ve been meaning to share with you for a while.  And since we spent last night at a baseball game with our friends celebrating birthdays and anniversaries, figured this was the perfect time to do it!

Kellogg’s Fiber Plus Antioxidants Cereal

Thanks to the friends over at Foodbuzz I was given the opportunity to try Kellogg’s Fiber Plus Antioxidants cereal,

Being a huge fan of Cinnamon Toast Crunch growing up (one of many food habits of my “younger years” Smiley ) I was really looking forward to trying out the Cinnamon Oat Crunch flavor!

I was impressed that this cereal could provide 35% of my daily fiber as well as antioxidant vitamins C and E.

So how did it taste?  Really really good.  Simply put.

Probably because sugar is the second ingredient in the list… but at 8g per serving this isn’t a catastrophic amount compared to many other cereals on the market (at least in my opinion).

How have I been eating it?

Well aside from the usual bowl w/ almond milk & peanut butter… I’ve also enjoyed topping my morning oats with it!

Gives a fun cinnamon flavor & crunch to the usual morning routine.

All in all I’ve liked the product.  We’re not big cereal eaters in our house so I don’t know that I’ll be going out to buy more, but if you do like your cereal “on the reg” (as mini-Fanatic would say) then I think you may enjoy giving this a try!

Well off to tackle what’s left of this workday, thankfully the week is slowing down for me because phew it’s been a doozie!

On a random note, check out what I found on the camera this morning when uploading my pics hahaha

Looks like some hooligans I know were having fun with my camera yesterday and left me a little surprise hahaha Smiley

Have a great day everyone!


Last night The Man was in charge of dinner… well part of it at least 😉

After stumbling across this intriguing 5 ingredient chicken recipe I just knew that we had to give it a whirl!

And boy am I glad we did – this recipe offered such a complex flavor with so few ingredients.

The smokiness of the chipotles in adobo seemed almost layered with the lime juice and salty soy sauce, the honey giving it just the perfect sweetness to balance it all out.

If you’re looking for a fast, easy yet super flavorful chicken dish that even your non-kitchen-loving boyfriend can whip up —> this is a winner 😀

Latin Baked Chicken

The Man mixed up the marinade and let the chicken do it’s thing in the fridge for a few hours before giving it a sear in the skillet w/ 2 tsp olive oil (medium high heat) on both sides and then turning down to med-low and covering until done.

So good I tell ya!

He may have just earned himself some more kitchen duties with this dinner success 😉

We also pulled together the perfect accompaniment to this meal — and a first in the Fanatic kitchen!

Stuffed Poblano Peppers

Ever since stumbling across one of my new FAVORITE food blogs (seriously, this girl can cook & she can do it well w/out blowing the budget! plus she has tons of Mexican dishes on her menu, and we all know how I feel about that <3) !

I followed her cue in roasting up some fresh poblano peppers and then stuffing them with my own mix of brown rice, salsa & hot pepper cheese —> spicyyyyyyyyyy 😀

Gave the peppers a wash then a coating of olive oil…

Into the broiler on high for about 3 minutes each side…

Until you have roasted, blistery & bubbled skins (sounds kinda gross, but trust me, it’s good)!

Then into a plastic ziploc for 20 minutes so help the skins loosen off the pepper, making it a cinch to peel them away before stuffing!

Once the skins were peeled off, I slit them up the middle and removed the seeds before stuffing with a few spoonfuls of cooked brown rice, salsa and cubed hot pepper cheese.

Then baked in a 375F oven for about 10-15 minutes until the cheese is melty & gooey!

These were excellent, we both really really enjoyed them!  And I could see doing so many different variations too such as using black beans, refried beans, different salsas, etc.  Such a versatile dish 🙂

Now what are you waiting for, get that significant other of yours in the kitchen to whip you up this fabulous dish – trust me, you won’t be sorry! 😉

WF Cooking Demo: Gone Local

Last night Fanatic Mom, Brittany and I attended another installment of our favorite Whole Foods cooking demoseries with Chef Jesse!

This time around the chef centered the menu around local & fresh ingredients, which I was very excited about.

Whole Foods considers “local” to be within a 200 mile radius of your community so the menu featured a number of different items since we are lucky enough to live near the coast & have plenty of bountiful farms!

On the menu tonight:

Caprese Salad

This was a pasta spin on a classic caprese which features a few of my most favorite ingredients (hello heirloom tomatoes!)

  • penne pasta (cooked & cooled)
  • fresh local Mozzarella (diced)
  • local heirloom tomatoes (diced)
  • local fresh basil (chopped)
  • balsamic vinegar
  • olive oil
  • salt
  • pepper

The heirlooms were gorgeous and ranged in color from vibrant red to sunny yellow!  Jesse also used a Celtic sea saltwhich was right up my alley.

Seafood Stew served with Grayson Grilled Cheese

Now this is when I start getting excited – fresh local seafood and lots of it – yes sir!  We’re talking fresh crab meat, clams in the shell and rockfish from around the Chesapeake Bay region.

All gathered up and served in a stew with onions, carrots, celery, seafood stock, garlic, potatoes, tomatoes. Old Bay and bay leaves.

Plus a “touch” of my favorite type of butter to make this a smooth & creamy consistency.  This was so good!

A grilled cheese made from local Billy bread and some “pungent” Grayson cheese.

I really enjoyed this dish!

Braised Chuck Roast

Jesse had prepped the succulent roast before-hand however went into detail on the makings of this dish.  A local chuck roast that had been roasted for a couple hours become fall apart delicious and the flavor was spot on!

Definitely a great meal idea as the cooler months approach us.

Grilled Nectarines topped w/ Crème Fraiche

To top off the night Jesse prepared some grilled local nectarines and topped with a dollop of crème fraiche… oh yea, this was ridiculous!  The grilled fruit was so sweet & juicy w/ a slightly charred flavor, my oh my yummmmm!

All in all, I’d say a pretty fantabulous night of eats!  Can’t wait for next month already….Smiley