Posts tagged ‘eggs’

Mesa Grill’s Blue and Yellow Corn Muffins

Blue & Yellow Muffin Baked 5492  550One of the ingredients that defines Southwestern cuisine is its blue corn.  That’s why I knew we had to make these Blue and Yellow Corn Muffins from Bobby Flay’s Mesa Grill in our Southwestern Fiesta Cooking Class. (more…)

May 23, 2013 at 9:29 am 5 comments

Blueberry Bread Pudding will be a hit at your Holiday Brunch

Cover Plate 11-12Make this dish for your next holiday brunch!.  I promise it will be a huge hit and look how pretty it is on top of it!  Serve it with a salad and some virgin or champagne mimosas as I did and you are good.  I served this Savory Blueberry Bread Pudding with a Sweet Blueberry Sauce to about 40 people after our church service and these were the honest comments I got.

“I’m not a huge blueberry fan, but that was outstanding.”

“Loved the fact that it was vegetarian and something new and different.”

“It was a surprise, because of the fact that it wasn’t sweet but tasted delicious.”

“Light, but satisfying.”

“I appreciated that the topping had the sweetness, while the bread pudding was savory and it allowed me to adjust my sweetness level.”

“It was a wonderful way to eat blueberries.” (more…)

November 30, 2012 at 10:19 am 2 comments

Tortilla Espana

Tortilla Espana, aka Spanish Tortilla

I am happy to claim the Tortilla Espana as my favorite tapa. The team of Karen and Marty did an excellent job bringing this recipe to life at our Tapas Cooking Class this month.

Inspired by The New Spanish Table cookbook, I have been working on my Spanish Tortilla recipe for a few years.  It is perfect now!   The key ingredients are Yukon Gold potatoes, eggs, onions and Mexican pork chorizo (I know – it’s not authentic, but it’s what makes this dish so good). If you want this dish to be vegan (if you eat eggs) or vegetarian, you can use a soyrizo – I like the Melissa’s brand over the El Burrito brand. I think the taste is far superior.  OK, back to why this dish is amazing.  First of all, this dish has nothing to do with Mexican tortillas, which is the bread of Mexico.  The Mexicans wrap everything in their tortillas to make tacos or burritos.   The Spanish Tortilla is an omelet – think Italian fritatta or maybe even an American hash – well not quite!  You can put a myriad of ingredients into the Spanish tortilla, but the most common are potatoes, onions and eggs.  This dish is served all over Spain at Tapas bars – the potatoes soak up all that Sangria and give you a good base for partying all night long!  My imagination is playing here! (more…)

February 25, 2012 at 5:34 pm 5 comments


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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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