Egg & Swiss Chard Tacos

There are some days I just don’t feel like cooking.  Yes, I think everyone has this problem- even food bloggers.  But we would like to continue to eat healthy, and not always call for take-out, or grab dinner at the restaurant around the corner.  So for those kinds of days, I look for recipes that are simple, yet still delicious.

This Egg & Swiss Chard Taco is inspiring and easy- perfect for a lazy Sunday dinner, something quick on a hurried Thursday night, or a perfect breakfast dish Saturday morning.  Love the versatility!  If you’re not a fan of Swiss Chard, swap it out for spinach, kale, or any winter greens which might be available in your area- it will still be tasty!

Egg & Swiss Chard Tacos
Adapted from: Food & Wine (January 2013)
Serving: 6 tacos

1 tbsp olive oil
1/2 large onion, chopped
4 garlic cloves, minced
1 jalapeño, finely chopped (seeded or optional)
1 large Swiss chard bunch, finely chopped
5 eggs
1 tbsp half and half
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes (optional)
1 tbsp butter
6 corn tortillas

Additional taco toppings:
sour cream
salsa verde
tomatoes
cilantro
cheddar cheese/Mexican cheese

In a large skillet heat olive oil, then add the onion.  Cook over medium heat, stirring, until the onion is starting to brown.  Then add in the garlic and jalapeño pepper, cook for another 3 minutes.  Finally, add in the Swiss chard and cook, stirring, until it softens- about 5 minutes.  Put the ingredients to the side.

In a cup whisk together eggs, half and half, salt, pepper and red pepper flakes.  Heat a non-stick sauté pan over medium heat.  Add the butter, let it melt and pour in the egg mixture.  Let the eggs cook for about a minute, until the bottom starts to set.  Using a rubber spatula, gently push one side of the egg into the center of the pan, repeat with all edges.  Once there is no liquid left, turn off the heat from the scrambled eggs.

Next, dress your corn tortillas.  Spoon out sour cream, add the Swiss chard mixture, scrambled eggs, then top with salsa verde, cheddar cheese, cilantro and tomatoes on top.

Food Matters Project #19: Crunchy Fish Tacos with Chimichurri Sauce

It’s another Food Matters Project post!  I was very excited about it since it mentioned chimichurri sauce, which I have eaten, but never made myself.  This sauce originates in Argentina, and is a condiment which can be added to almost anything (steak, eggs, tacos).  It’s usually made from parsley and oil, but can also have cilantro or basil.  A perfect way to use extra herbs from your fridge.

This weeks host is Lexi, from Lexi’s Kitchen.  From Mark Bittman’s The Food Matters Cookbook, she chose Mixed Grill with Chimichurri.  Many of us change up the recipes from this cookbook, and Lexi did the same this week.  Check out her post or what everyone else made in their kitchens!  (The original recipe can be found on page 460.)

My biggest change to this weeks recipe was that since we haven’t had Mexican or fish (I’m not including the shrimp in the gazpacho) in some time, this was be a perfect opportunity.  In addition, I saw an awesome chimichurri recipe from Emily, of Em-i-lis, who I met at Eat Write Retreat 2012.  Definitely had to try it!  We’ve made Fish Taco’s with Sam’s Special Sauce before, so now a new version for everyone to enjoy.

 

Crunchy Fish Tacos with Chimichurri Sauce

Step 1:

red cabbage
radishes
green onions

Chop up all crunchy vegetables, arrange on a plate so everyone can add their own.

Step 2:
Adapted from Em-i-lis

1 cup (packed) fresh parsley
1/2 cup (packed) fresh cilantro
1 jalapeño (optional)
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
4 garlic cloves
1 tsp red pepper flakes
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper

Add all of the ingredients into a food processor, process until smooth.

Step 3:

about 1 lb fresh halibut
2 tbsp olive oil
pinch of salt
pinch of pepper
caribbean jerk seasoning

Add 1 tbsp olive oil to a skillet and heat to medium high.

Meanhwhile, lightly coat fillet with olive oil, a pinch of salt and pepper, and liberally dust with caribbean jerk seasoning.

Cook fillet on both sides for approximately four minutes on each side.  Remove from skillet and cut fillet into chunks.

Step 4:

tortillas (6 small or 3 large)

Have your tortilla ready (fried, toasted or warmed up) and arrange all of the ingredients.  Enjoy it with a cold beer or tasty margarita!

Food Matters Project # 17: Vegetable Burritos

Happy Memorial Day!  I hope everyone had a wonderful long weekend, filled with lots of BBQ’s, sun and friends!  It’s also a Food Matter Project day, which means a new recipe inspired by Mark Bittman.

This week Jacqui, from Good Things Grow, chose the recipe from The Food Matters Cookbook.  Jacqui chose the Beans ‘n Greens Burritos, which is a perfect recipe to have endless varieties.  I can’t wait to see what others had made, check out the links under the comments here!

As I was doing our meal plan for the week, and included this recipe, I had a huge craving for eggplant.  So I went with the idea, and combined eggplant with some Mexican flavors.  We always have some kind of beans in our fridge or pantry, so this makes a quick and easy meal.  When I mentioned to Sam what we’ll be having for dinner, he wasn’t too sure about the eggplant in a burrito.  But after the first bite, he was sold!

 

Colorful Vegetable & Bean Burritos
Fifth Floor Kitchen Original

We do like spicy food, so there are red pepper flakes and jalapeños in this recipe, but feel free to omit them if you’re not in love with super spicy food.  You can also decrease the amount of chili powder (to a 1/4 or 1/8 tsp).  This burrito can  have rice mixed in, or served with salsa.  We used Cabot’s Hot Habañero Cheddar Cheese, but feel free to use regular cheddar.

1 eggplant, cut into 1-inch pieces
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes (optional)
1 medium onion, chopped
5 garlic cloves, minced
1 cup frozen corn, defrosted
2 peppers, cut into 1-inch pieces
2 jalapeños, chopped (optional)
1/2 tsp chili powder
1/2 tsp cumin
black beans (cooked or canned)
1 cup chopped cilantro
1 cup cheddar cheese, grated
tortillas

Preheat oven at 400ºF.  Spread eggplant pieces onto a baking pan, drizzle with 2 tbsp of olive oil.  Then sprinkle with 1/2 tsp salt, 1/4 tsp pepper, and red pepper flakes.  Using your hands, mix the ingredients together so each eggplant piece is covered with olive oil and the spices  Once the oven is preheated, roast for 30 minutes.

In a saucepan, heat up 1 tbsp olive oil.  Then add in the onion, sauté until it is translucent, about 5 minutes on medium heat.  Add in the garlic, and cook for another 2-3 minutes.  Then add in the corn, pepper and jalapeños.  Add in the chili powder, cumin, 1/2 tsp salt and 1/4 tsp pepper.  Stir well while cooking for about 5 minutes.

Once everything has cooled, mix together the eggplant, vegetable mix, black beans and cilantro in a large bowl.  Add the mixture into a tortilla wrap, sprinkle with cheese, and then fold together and serve.

Food Matters Project #14: Black Bean & Corn Salsa

It’s another Monday, so we’ll check out what everyone has made for the Food Matters Project!  Alissa from Big Eats Tiny Kitchen has chosen this weeks recipe.  She chose Mark Bittman’s recipes for Five Quick Salsas for Chips, Dips and Other Stuff from The Food Matters Cookbook.  You can find Mark’s original suggestions on page 46 of his book.  To see what other members of The Food Matters Project did, check out their links in the comments section here.

I’m sure many of us celebrated Cinco de Mayo on Saturday, so we have all eaten a lot of salsa over the weekend.  I hope there were some great margaritas to go with it!  If you need more Mexican recipes, check out what we had made in the past.

I’m a huge fan of chips and salsa, but tomatoes are not in season, so I chose to do a tomato-less salsa.  To fill the void, I opted for some black beans and corn.  Since we didn’t have any chips in the house, I shredded some lettuce and we ate the salsa as a topping for the salad.  It was very refreshing and filling on a hot day.  I also toasted some tortillas and added those to the salad as well.  (*I did add some sunflower seeds to the salad, feel free to omit)

I’ll be back tomorrow with some fun things about the Eat Write Retreat 2012 conference, which I was at this weekend.  I do have something to look forward to this week- some giveaways!!!  Lots of swag from the conference, and I’d love to share my goodies!

Black Bean & Corn Salsa
A Fifth Floor Kitchen original

I cooked dry black beans for this salsa, and I did not use salt when cooking.  So if you are using canned beans, you might want to scale back the salt (or salt to taste).  Fresh corn off the cob would give this salsa a bit more taste, so if it’s in season you should try it.

3 cups of black beans
2 cups of frozen corn, defrosted
4 garlic cloves, minced
1/2 red onion, chopped
1/2 cup chopped cilantro
1 cup chopped peppers (yellows and red give the salsa lots of flavor)
2 jalapeños, chopped
juice of 1 lime
1/4 tsp salt
1/4 tsp pepper

Mix all of the ingredients.  Chill for at least an hour prior to serving, it’ll allow the flavors to blend together.

Serve with chips, toasted tortilla or on top of salads or roasted chicken.

Cinco de Mayo & Derby Day

Happy Cinco de Mayo & Derby Day!

Today’s Cinco de Mayo celebrations take place in the U.S. and Mexico.  In the US it’s a celebration of Mexican heritage, and in Mexico to commemorate freedom and democracy during the American Civil War.

Derby Day is also celebrated here in The Plains, Virginia at Gold Cup.  Many will be drinking mint juleps and enjoying the beautiful weather!

Need some last minute Cinco de Mayo recipes?  Try one of these:

Appetizers
Spring Salsa

Main
Zucchini-Chicken Enchiladas
Black Bean, Corn and Cheese Enchilada
Chile Reyenos with Rice
Corn & Zucchini Burritos
Fish Tacos
Mexican Meatballs with Rice
Mexican Tortilla Casserole
Southwest Pasta Salad
Squash and Bean Burritos
Tamale Bake
Zucchini Enchiladas

Soup
Chipotle Sausage & Bean Stew

I hope all of you are wearing your seersuckers and sombrero’s while enjoying margaritas and mint juleps!  I’m at the Eat, Write, Retreat 2012– can’t wait to tell you all about it in a couple of days!