Prosciutto Asparagus Hash with a fried egg

25 Feb

Lately, making a pan full of rich goodness and then frying an egg on top of it is kind of my thing. I love fried eggs – the runny yolk, the temperament, the way it oozes into everything – it’s perfection. This hash also contains only items I love. It takes about an hour, but the hour is really easy and cleanup is minor.

This meal does NOT serve more than 4. It is, in fact, ideal for 3.

Prosciutto Asparagus Hash

4 ounces prosciutto

1.5lbs potatoes (I used yukon gold, but red would be fine here, too)

1 onion

1 bundle of asparagus (no idea how big these are, but they always come in a rubber band)

4 eggs

3-4 ounces goat cheese

3 green onions

S&P, olive oil

  1. Slice the prosciutto into small pieces and fry them in a large skillet over medium/high heat for a few minutes until crispy. Pull them out with a slotted spoon, leaving the rendered fat in the pan. Hide the prosciutto somewhere so you don’t eat it all while cooking. Dice your potatoes into 1-inch pieces. I chose not to peel mine, because I like things rustic and lazy.
  2. In that same pan, add a little olive oil if needed, and toss in the potatoes.  Season them with salt and pepper and let them start to brown. Chop the onion while you’re waiting. After about 10 minutes, add the onion in and continue to brown until they’re not quite done, but close, about 15 minutes more. Keep turning them every few minutes so they don’t burn or stick.
  3. While you’re waiting on potatoes to brown, because it takes forever, cut off the woody ends of the asparagus and chop them up into 1-inch pieces. Crumble up the goat cheese and finely chop up the green onion.
  4. Toss the asparagus in and let it cook in for another 5 minutes with the lid on, then add the prosciutto back on and let it all get nice and hot.
  5. Crack the eggs on top and let them cook on top of the hash. It takes about 5 minutes, but I gauge doneness by when the egg whites are opaque.
  6. Serve with crumbled goat cheese and green onion. Make sure everyone gets an egg.



Elotes – Mexican Street Corn

3 Oct

I find myself so fascinated by shows like “Extreme Couponing” – coming up to the checkout with $500 worth of mayonnaise and antacids and slowly watching the total dwindle down to $6.75 must be a huge adrenaline rush and I applaud the thriftiness of these coupon mavens.  Unfortunately, I find three problems with extreme couponing:

1. It takes time, which I don’t have.

2. I have neither the space nor the desire to store $500 worth of mayonnaise and antacids.

3. I take my food seriously and coupons for real foods (produce, protein, and dairy) don’t really exist.

So what’s a girl to do?  I am pretty much bound to seasonal produce and often improvise a dish based on what’s on sale.  I do prefer eating seasonal produce, but sometimes eating the same stuff for weeks on end becomes pretty lame.  Thus was the case with corn.  I just can’t pass up a good corn deal, and for the last 6-8 weeks it’s been 6-8 ears for $1.  Insane – I can’t pass that up.  Unfortunately, my family started getting really sick of corn (other than my daughter) – boiled, buttered corn is delicious, but it’s not a weekly staple.  We had to revamp the corn.  In came elotes – street corn!  Grilled and sauced, it brings new life to lowly corn.  You’ll start to think it SHOULD be a weekly dish – in fact, I might be sad when it becomes expensive again.

I’ve had elotes from restaurants that was boiled corn with the elotes sauce – it’s fine, and in a pinch is still good, but if at all possible, grill the corn.  We’ve served it on and off of the cob, and while it’s good both ways, it’s less of a mess to eat if you cut it from the cob.


8 ears fresh corn

1/2 cup mayonnaise (1 step closer to clearing the coupon stash!)

1/2 cup sour cream or Greek yogurt

1/2 cup shredded cotija or queso fresco cheese

1 tsp chili powder

1/2 tsp paprika

1/2 tsp garlic salt (regular salt is fine, too)

1 garlic clove

1 lime

handful of fresh cilantro

1. Shuck the corn, heat the grill.  Stir together the mayonnaise and sour cream until well combined.  Add in the chili powder, paprika, and garlic salt.  Mince or press the garlic and add the garlic and cheese to the sauce.  Chop the cilantro and cut the lime into small wedges.

2. Place the corn directly on the grill, turning frequently (8-10 minutes) until all sides are nicely charred.  Cut the corn from the cob and serve with the sauce, a squeeze of lime, and a little cilantro.

The Homecoming

21 Oct

It’s funny – I started this blog because I was off for the summer, bored out of my mind, and obsessed with babies.  It’s been about a year since my last post because I went back to work, took on some extra responsibilities to fill that boredom, and, well, I got pregnant and had a baby.  Now she’s almost 2 months old and at the risk of becoming one of those annoying mommy-bloggers who posts pictures of poo and waxes poetic about being covered in baby vom, I’m gonna give it another go because I am finding that I have a lot of “free” time these days.  Also, while previously my “free” time could be spent doing any activity I would like, it’s now usually limited to a recliner and possibly only one hand.  Thankfully, I have mastered babyholding while typing.

I guess I should tie up a few loose ends:

I found out I was pregnant on Christmas Eve.

Ross matched to internship and residency in Dallas and graduated in May.

We moved in June.

I sweated my pregnant self through the hottest summer on record.

And then the weather changed the week that I had a baby.

So, meet Robin:

She will be 7 weeks old tomorrow, was born in the wee hours of the morning of September 3rd, and she’s pretty awesome.

She enjoys car rides, swimming in the sink, airplaning, and being held.  She smiles a lot, doesn’t cry too much, and generally enjoys staying up late and sleeping until noon.

She has coppery red hair, long skinny legs, and big feet.

And… since this IS shit I KNIT – she of course loves wearing hand-knitted booties and hand-dyed shirts.

You might be seeing a lot about her.

A fair day

31 Oct

Attending the Texas State Fair has been a tradition in my family for years.  Back when we were in elementary school our parents would pull us out just a little early, we’d stock up on non-perishable food, dr. pepper cans, or whatever the discount du jour was, and make our way to Dallas for an evening at the fair.  Now that our family is spread across the state, we go to the fair on Sunday, usually the Sunday after the Red River Shootout (which could be a whole notha post in itself…).  This year that plan worked out, so a few weeks ago we loaded up the van and made our way to the Fair.

While I’m sure the idea of a “fair” conjures up images of carnival rides, midway games, and cheap stuffed animals, our fair experience  includes nonesuch things.  We go to the fair for much more than outsmarting weight guessers and popping balloons with darts – it’s an experience.  We always begin at the same location and eat our way through the fair.  Our only really “must dos” are foods, the auto shows, wandering through the craft building, and looking through building after building of people peddling junk.

In years past, we’ve been to quick to sample new foods, wasting coupons and valuable stomach space, so this year we opted to stick to the basics.  As a fair tip, you’re better off getting one of everything than everyone getting one of a few things.  Case in point?  We started with a Fletcher’s Corny Dog:

Then, we moved to my dad and I’s favorite: the Barbecued Bologna:

There’s something about the way that the white bread vaccums to the roof of your mouth that makes this sandwich particularly delicious.

We picked up a few orders of Tornado Taters (one is clearly not enough :):

Stopped by Hans Mueller (Joel’s favorite).  As a side note, Tiffany from the latest season of Top Chef mentions this place as her inspiration for one of the challenges!

My personal favorite, the Belgian Waffle!  You have to get it with whipped cream and strawberries and powdered sugar.  Just accept that you will coat your entire front side with the stuff, it’s cool.

And we finished the day off with Ross’ favorite: Funnel Cake!

So, if you live in the Dallas area and haven’t been to the State Fair – it’s an obvious must do!  Make a trip!

Going for a “run”

25 Oct

I mentioned in my last post that I spent a few days last month traveling to Lincoln, Nebraska to celebrate the life of my great grandma Madge.  Those circumstances, obviously, do not make for a great trip, but somehow I feel like Madge would have appreciated the fact that my mom, grandma, two aunts and I made the best of this trip.  Although I did put my waterproof mascara to the ultimate test, went through an entire box of Kleenex, and spent the whole weekend with a head full of snot, I can say that there were memories made on that trip that I will not soon forget: getting lost in the middle of Kansas because our whole car was focused on Words With Friends, discussing the deliciousness of corn nuts and rum (?!) with a gas station attendant in Northern Oklahoma, and many long conversations about who did and did not go to lake Wabaunzee to name a few.  One memory that Mom and I just couldn’t shake was arriving in Lincoln at 9:30 – when the Runza Restaurant closes at 9.

Obviously this was an extreme disappointment and we couldn’t conceivably remove the thought from our heads.  Luckily, this weekend offered plenty of time for some prime Runza making (I mean, we practically HAD to spend a long weekend with my parents, Ross was interviewing in Dallas anyway!).

If you lack Nebraskan relatives, you may be wondering what a Runza is – the answer is this: it’s a roll baked with meat inside.  As in, instant sandwich.  Here’s the recipe we used. They were absolutely delicious – so much so that I ate them for lunch on Sunday and wasn’t hungry until lunch today!

Of course, Runza wasn’t the only thing that came out of the trip – I also had plenty of car time to knit up this scarf:

I had some beautiful hand-painted Misti sock yarn, which was so soft and had such pretty colors!  I did a drop-stitch pattern (it’s in Vogue Stitchionary  vol. 1).

Vogue Knitting Stitchionary Volume One: Knit & Purl: The Ultimate Stitch Dictionary from the Editors of Vogue Knitting Magazine (Vogue Knitting Stitchionary Series)

(By the way, I love this resource – if you’re a beginnerish knitter and want to learn everything you can do with knit and purl, you definitely need it.)

I’ve done it before – it’s one of my favorite scarf patterns as you can go as wide or thin as you want, it’s reversible, and it knits up fairly quick.  I can’t wait to bind off and wear it!


Also, can’t forget to mention that when I came home, my magnificent students left these little gems on my desk:

In case you were wondering?  I have the BEST students in the world this year.  Even if today they pretended that they’d never heard of this “Declaration of Independence” they were supposed to read while I was gone….


The Runza Recipe!


2 pkg. Active dry Yeast
2 cups warm milk
1/2-cup sugar
1/2 t. salt
2 eggs – beaten
1/2 cup shortening, margarine or butter
7 to 8 cups all-purpose flour

Put yeast and milk in a bowl.  Let sit for 5 minutes.  Add sugar, salt, eggs and softened butter.
Mix. Gradually add flour while mixing.  Add flour until dough pulls together into a ball.  Knead for 4
or 5 minutes or until dough is smooth.  (This really works best with a free-standing mixer with a
dough hook)

Put in a greased bowl, cover with a towel and allow to rise until double.

Punch down and let it rise again.

Remove dough from bowl and divide into thirds.  On a floured surface, roll one portion of the
dough to 1/4” thickness.  Cut into 5″or 6” squares.  (Reserve dough you cut off to reroll.)

Give each square an extra roll with the rolling pin before filling.


2 lbs ground beef
1 head of cabbage – finely shredded
Lots of salt and pepper

Brown ground beef.  Add shredded cabbage and cook over medium heat until cabbage is
softened.  Add salt and pepper to taste.  It takes a lot!

Start this about halfway through the second rise of the dough.  Set aside until dough is ready.

Making Runzas:

Put a large mound of filling on the center of each dough square.  Pull opposite corners of the
dough together and pinch to hold.  Pull the opposite two corners together and use your fingers
to pinch all edges together to seal in filling.  Turn Runza over and put on a cookie sheet lined with
parchment paper (helps to keep any leakage from staining your cookie sheet)

Space Runzas about 1 inch apart. When cookie sheet is full put a towel over it and let it rise for
about 15 minutes.

Bake Runzas in a 350 degree oven for 15 to 20 minutes – until they are a deep brown.

Remove from oven and rub butter on the top of each Runza.




A proverbial “doctor’s note”.

24 Oct

It’s fairly legit as I will be married to an official M.D. in 8 months.  When I started blogging, I knew this would happen.  I was so bored this summer and all I could think about was my unwavering desire to procreate, so blogging seemed like a good way to spend time.  Unfortunately (or fortunately for the sake of our sanity), things picked back up.  For a few weeks this was fun, back to school, exciting times, but this evening while driving home from Dallas we had to stop and ask ourselves, “wait, is it really almost NOVEMBER?!?”.

September and October have been yet another Act in the drama that is our lives, and while it may have been irritating at the time, it’s pretty funny looking back on it.  To make up for lost time, here are four little vignettes that sum up early Fall.


1. The Sharpie Incident.  Basically, I haven’t been caught up on laundry ever.  Between weekend debate tournaments, residency interviews, and teaching and working full time laundry hasn’t really been a priority.  We do it when we can, but often we can’t.  A few weeks ago it was a rare Sunday off and we started a load only to forget to clean out pockets.  Ladies and gentlemen, should you leave a sharpie in your pocket and then do laundry, your dryer will look like this:

Somebody thought it would be a good idea just to put a t-shirt soaked in rubbing alcohol in the dryer so it could clean the dryer, but then somebody else, who happens to be a chemistry major, thought that flammability was an issue so we just left it as is.  It didn’t ruin any MORE clothes (oh no, just the brand new Michael Kors blouse I got on final sale…), so problem solved.


2. The Planner.  When I was a kid, mom used to come up with these crazy ideas of places we could live and we would talk about our lives in these places (Boise, Marble Falls to name a few…).  Since Ross has began the residency match program, I’ve started planning our lives for every city that sends an invitation.  I now know where we will work/live/hang out in Shreveport, Birmingham, and Lubbock, should we be so unlucky.  I also take organization very seriously and Ross does see the value in it, so I created a google calendar of potential interview dates, a google document ranking the programs with organization for interviews, rejections, etc., and have linked both of these to both of our e-mails and Iphones.  Now instead of making any sort of scheduling mistake, we simply spend upwards of 3 hours a day each neurotically checking all databases.  I actually have bookmarked on my school computer ahead of  Madness.

3. The first car… I may or may not have complained to you about the lack of air conditioning in our beloved acceptable Jetta.  After I finally passed the puppy on to Ross it died a few times, and the check engine light came on so we decided that because summer in Houston lasts until about November 20th, the lack of AC wasn’t going to improve and we should have it repaired.  After a $900 bill, a $3K estimate and STILL no air?  We cut our losses and bought a new car.  A 2010 Honda Accord.  It’s fabulous, air conditioned, and doesn’t randomly die or cost zillions to repair (partially cause it doesn’t break down :).  What can I say, I like my cars to be Japanese.

4. The “good” car… Approximately one week before the Jetta fiasco, Ross was picking me up from the airport (I’d had a long, 11-hours each way drive to Lincoln, Nebraska) in the Scion on a Tuesday night when suddenly a large can of something flew into the car.  Though we couldn’t tell exactly what it was at first, the windshield wipers could not budge the substance and we soon discovered that a can of blue paint had indeed exploded onto our vehicle covering the windshield and pretty much the entire front of our car.  We were able to remove enough from the windshield to create a small hole for vision until the windshield was replaced.  By the way, as someone who has cracked a windshield more times than I care to admit, I did not know that GEICO would replace it for $50!  Thankfully we didn’t know this until I filed the claim for the paint, so since our windshield was still cracked, it was replaced.  The rest of the car wasn’t exactly “covered” as fault couldn’t necessarily be assigned.  We have found that acetone-free nail polish remover will remove it without removing the finish on the car, but seeing as we can’t even find the time to update a blog, it’s unlikely this will get done before January 15 (match day).  In the meantime, we will be driving the smurf-mobile with pride.  Tomorrow, when it isn’t dark, I will take some photographic evidence as I feel this story is not really as remarkable without it.

That essentially sums up the past two months of our lives – humorous disasters all around.  Thankfully, Ross’s first interview with incredibly well and this whole residency thing may just shape out to be pretty good.  Keep your fingers crossed and Go Rangers!


This old porch is just a steamin’ greasy plate of Enchiladas…

7 Sep

I love enchiladas.  Sometimes people say they love something, but their love is conditional.  They may say they love pasta, or cookies, or lasagna, or meatloaf, but only their mom’s, or from a specific restaurant, or a specific type, and certainly not every day.  My love for enchiladas is boundless – I could literally eat enchiladas every day of my life and I’ve never encountered a filled tortilla with cheese on top that I didn’t like.

With that in mind, I wanted to share a duo of ‘chilada excellence.  See, my whole life I’ve been eating my mom’s enchiladas, which are the ultimate in comfort food.  They are cheesy, delicious, and even better eaten as leftovers.  It was only when I moved away from home (at age 22…) that I realized they are also easy to make and hard to screw up.  Here’s how!

Mom’s Enchiladas

1 Can Golden mushroom soup

1 Can Cheddar cheese soup

1 can chicken broth

1 can Rotel

Dump the contents of the four cans into a saucepan over med-low heat (you just want everything to melt together), stir until smooth and hot.

1 bag corn tortillas

1 large brick of cheddar cheese (I like the Tillamook baby loaf), grated

1 box fresh mushrooms

1 can black olives

Chop the olives and mushrooms and microwave together until soft.  Heat the tortillas in the oven (I put them in stacks of 4 with a little olive oil between each for 5 minutes on like 250°.

Set up shop – it works easier with 2-3 people.  One person needs to dip each tortilla in the sauce and the other needs to stuff them with a bit of the olive/mushroom mixture and cheese, roll it up and put it seam-side down in a 9×13 pan.  This process gets quite messy – and sometimes your tortillas will split.  This totally doesn’t matter.  It can literally look like total crap and still be good.  When you finish, pour the rest of the sauce on top and top with a generous amount of cheese.  Bake at 350° for 25 minutes.

Delicious!  I like them with Spanish rice and my secret bean recipe (1 can black beans, 1 can rotel).


Now, I thought I had reached enchilada nirvana, so when Ross suggested we try a meatier version, I was way skeptical.  It’s not that I’m opposed to eating meat, I just tend to not really care for it.  Its was tough though, because that Pioneer Woman has never lead me astray…

So we tried them.  While I can’t say with any integrity that they are BETTER than the classics, I can say that they are equally delicious.  So much so that if you were to have a party, you ought to serve both.

As always, PW takes much better photos of her step-by-step than I do, so I’ll just hook you up with a link.  Note that this is one of the recipes in her cookbook, which I do love.


My only change was using grass-fed beef instead of store bought.  This is pretty easy to do when your parents purchase a cow and share a few of the 400 + pounds of delicious beef with you.  His name was Rusty, and I like to think he would have approved of these enchiladas.

I tried to take a picture, but by the time I remembered, and didn’t have cheese all over my fingers, this happened:

I think it kind of speaks for itself.