Jalapeño Corn Cakes w/ Poached Eggs

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We are about to leave on our little mexican get-away, and I am just beaming with excitement. Kris and I are going to Cancun with my parents and another couple, whom we are super close with, for a little party. And by little, I mean HUGE. My father is retiring, this Friday, from his employment for the past 30 years. Can I get a “hell yeah”?? I mean, HELL YEAH! What an accomplishment. I am sincerely the proudest daughter that ever lived. My dad is one of the hardest working people I know, hands-down. He has done so much for my mother, my sister, and myself throughout these years which without his dedication would have been devastating. He has always worked crazy hours while traveling for weeks on end, yet always managing to be a great Dad and an abundant provider for our family. He was gone a lot while I grew up, and I do remember that. But, what I don’t remember is him ever missing out on any of the pivotal moments that I had as a child growing up. He always took me to my soccer games, he helped with school projects and the endless amounts of homework, he was there when I won awards, he taught me to drive, he helped me through college, he helped me move out, he always encouraged me, and the best yet; he gave me away on my wedding day. How could he do all that and work those insane and ridiculously taxing hours?? I am convinced he is a magician. Or an alien. Or a real-life super hero. Yeah, that’s it… a super hero! SUPER DAD TO THE RESCUE!! Ok, I am getting a little too excited. But, I just can’t help it! He really is the epitome of generosity, humility, and dedication. He is an incredible human, one of the funniest people I know, superbly wise, and I am so lucky to have him as MY Dad…

Dad: Congratulations, you hard-working son-of-a-gun! I love you to the moon and back!! Now let’s go party in Mexicooooooo!!!! 

So, I came up with this recipe the other day in preparation for our trip South of the border!! Spicy corn cakes with poached eggs were beckoning and turned out to be delicious!! I added a note of the poached egg process that I learned from Alton Brown a few years back. It is truly the best method for a perfect poached egg, every time. 

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Jalapeño Corn Cakes w/ Poached Eggs

Serves 6
Crispy and spicy corn cakes topped with pico de gallo, avocado, and a poached egg!


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Prep Time
20 min

Cook Time
20 min

Total Time
40 min

Prep Time
20 min

Cook Time
20 min

Total Time
40 min

Corn Cakes
  1. 2 ears fresh corn (or 1 15oz can corn), kernels removed from the cob
  2. 1 cup flour (all-purpose or whole wheat)
  3. 1/2 cup cornmeal
  4. 3 green onions, chopped (white and green parts)
  5. 2 shallots, sliced thin
  6. 1 TBSP fresh cilantro, chopped
  7. 1 TBSP fresh flat-leaf parsley, chopped
  8. 1 jalapeño, minced
  9. 1 tsp baking soda
  10. 1 tsp baking powder (preferably aluminum-free)
  11. 2 TBSP milk of your choice (I used almond milk)
  12. 2 TBSP ghee (or melted butter)
  13. 2 eggs
  14. 3 TBSP Grapeseed oil (or Canola oil)
  15. 1/2 tsp sea salt
  16. 1/2 tsp pepper
Assembly
  1. A few handfuls of greens of your choice (I used baby greens)
  2. 6 organic brown eggs, poached* (see note)
  3. 6 TBSP pico de gallo (I used store-bought as a short cut)
  4. 1 avocado, sliced thin
Instructions
  1. In a large bowl, combine corn kernels, cornmeal, flour, shallots, green onions, jalapeño, cilantro, parsley, baking soda and baking powder. Add in milk, eggs, ghee, salt, pepper and mix well to combine. Make 6 patties out of the batter and set aside.
  2. In a medium skillet, heat the oil over medium heat. Cook each cake, one at time, for about 2-3 minutes on each side in the oil. Careful, sometimes the corn gets away from the cake and starts to pop in the oil. Be sure to stand back to avoid getting splattered. (If your cakes need extra cooking time, like mine did, place on a baking sheet in a 350 degree oven for about 5 minutes, or until fully cooked through).
  3. Assemble the stack; place corn cake on top of mixed greens. Top with salsa, sliced avocado, and a poached egg. Repeat for remaining 6 plates.
Notes
  1. I learned the perfect poached egg technique from Alton Brown (on the Food Network). Here is the link to his no-fail directions. Trust me, this is the way to do it!
HONEYED HOME http://www.honeyedhome.com/

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Panzanella w/ Heirloom Tomatoes & Horseradish Vinaigrette

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“Gratitude looks to the Past and love to the Present; fear, avarice, lust, and ambition look ahead.” 
-C.S. Lewis 
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I am so busy these days. Like, seriously busy. Although I would like to complain about not having any free time or being succumbed to endless tasks left and right, I am secretly really happy…and really excited! I have had some wonderful opportunities arise and I am raring to take the “bull by it’s horns” and tackle these new adventures. It is extremely gratifying but is equally frightening. I wonder what life will be like in a year from now, will I be on this same path, even at all?? I can get pretty lost in the “what-if’s” of the future and anxiousness fills me. I constantly have to remind myself to not focus on what hasn’t happened yet, but to focus on the present day and what life is like right now at this very moment. Right now, things are so great and I couldn’t be happier. Not only has work been great but Kris and I have some amazing travel plans in our near future! We are headed to Cancun for a week of sun and sand at the end of August and in October we’ll be heading out to Coeur d’Alene, Idaho,for some much needed family time on the lake. Fun stuff! Since, you have caught me in a such a good space I am elated to share this next post with you. Remember, our futures are made of a bunch of todays! 

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Tomato season is swiftly coming to a close, but I continue to find myself stretching every last minute of it. By now, I should be sick of these little beauties and all their juicy insides although, frankly, I’m not. I hope you aren’t either. I have been making this “new” vinaigrette in our home and it is one that I desperately needed to share. Horseradish with fresh herbs and champagne vinegar is a winning combination of flavors and so good on just about anything. 

Panzanella w/ Heirloom Tomatoes & Horseradish Vinaigrette

Serves 4
A delicious tomato salad w/ an herb horseradish vinaigrette on a bed of greens w/ crunchy olive bread croutons!


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Prep Time
15 min

Total Time
20 min

Prep Time
15 min

Total Time
20 min

For the Salad
  1. 1 lb heirloom tomatoes, thinly sliced in wedges
  2. 1/4 olive bread baguette, sliced in 1″ pieces (or any type baguette you like, I think the olive bread works nicely here)
  3. 2 cups organic mixed greens
  4. 1/2 cup Marcona almonds
  5. Feta cheese crumbles, for garnish
For the Herb Horseradish Vinaigrette
  1. 3 TBSP champagne vinegar (I use the Orange Muscat Champagne Vinegar from Trader Joe’s)
  2. 2 TBSP prepared horseradish
  3. 1 TBSP spicy brown mustard (dijon)
  4. 1 TBSP fresh dill, chopped
  5. 1 TBSP flat-leaf Italian parsley, chopped
  6. 1 TBSP fresh chives, chopped
  7. 1/3 cup extra-virgin olive oil
  8. sea salt and black pepper, to taste (about 3/4 tsp each)
Herb Horseradish Vinaigrette
  1. Place all herbs, horseradish, mustard, vinegar in the bowl of a food processor and pulse a few times to combine. Slowly add in the olive oil through the feed tube while processing to emulsify. Add the salt and pepper to taste and set the dressing aside.
Olive Bread Croutons
  1. Preheat the oven to 325*. Slice the bread in 1″ slices, place on a small rimmed baking sheet, drizzle with a bit of olive oil and bake for 8-10 minutes, or until crisp, and set aside to cool.
  2. Salad Assembly
  3. Toss the sliced tomatoes in about 1/4 cup of the dressing in a medium bowl. Place a few of the mixed greens on the bottom of each plate and top with dressed tomatoes, almonds, olive croutons, feta cheese and drizzle some more of the dressing over each plate. Serve immediately and enjoy!!
Notes
  1. Tips and Tricks: Use a sharp serrated knife when cutting tomatoes! The serrated knife slices right through the skin and you will inadvertently avoid pressing firmly on them and ending up with a squishy tomato mess!
HONEYED HOME http://www.honeyedhome.com/

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Buckwheat Banana Waffles

DSC_0081The other day my husband and I found a gift certificate for Williams Sonoma that was given to us a wedding present and I honestly can not tell you how excited I was to find such a gem!! How did we let that one slip to the side?! We bought two killer items that I have been needing wanting for so long now; a super bad-ass serrated knife and a waffle iron. Waffles are just so much fun to make and without a decent iron you will easily find yourself spending an entire day in your kitchen preparing them, one at time, and before you know it you are having waffles for dinner. 

I came home and could not wait to try out a new recipe that I had been dreaming up for quite some time now. Healthy waffles with the delicate sweetness of banana, crispy on the outside yet fluffy in the middle. I used buckwheat flour, which is gluten free and is full of fiber and protein. I have also been obsessed with baking and cooking with ghee (clarified butter) lately too. Using ghee has incredible health benefits and has a high smoke point which is excellent for baking, sautéing, and frying. Ghee is butter that has been boiled until the proteins and the sugars separate and what is left is pure butterfat. Since the proteins and sugars (lactose) are removed, people with dairy intolerances can enjoy it too! Cool stuff. You can purchase ghee at super markets now like Trader Joe’s or you can make your own (which is what I like to do since you can opt to purchase organic butter). Making ghee is simple; simmer 1 pound (or 4 sticks) of unsalted organic butter over low-medium heat in a heavy duty saucepan for 20-30 minutes or until no more foam seems to rise to the surface. The bottom layer should be a golden brown color and will smell heavenly. Make sure to not over-cook or the butter will burn!! Strain the butter over a few layers of cheesecloth into a glass bowl and there you have it; pure butterfat ghee. Store un-refridgerated in an air-tight container for 2-3 months. 

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Buckwheat Banana Waffles

Serves 4
A crispy yet fluffy buckwheat waffle sweetened with banana!


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Prep Time
10 min

Cook Time
20 min

Total Time
30 min

Prep Time
10 min

Cook Time
20 min

Total Time
30 min

Ingredients
  1. 1 cup Organic Buckwheat Flour
  2. 1/2 cup Whole Wheat Flour (if gluten-free just use all buckwheat flour)
  3. 1/2 tsp baking powder, aluminum free
  4. 1/2 tsp sea salt
  5. 1/2 tsp cinnamon
  6. 1 banana, mashed
  7. 1 cup unsweetened organic almond milk (I used vanilla), room temp.
  8. 1 large egg, room temp.
  9. 1 tsp vanilla
  10. 2 TBSP brown sugar
  11. 1/3 cup ghee
Instructions
  1. Heat waffle iron on high heat and preheat your oven to 200. Line a baking sheet with a cooling rack (this prevents steam from making the waffles soggy).
  2. Mix all the dry ingredients together in a large bowl. In a small bowl, combine all the wet ingredients. Mix the wet into the dry until just combined, careful not to over-mix.
  3. Using 1/4 cup at a time (I like small round waffles but feel free to make big ones if that is what you like) add the batter to the waffle iron. Remove the cooked waffle and place on the baking sheet in the oven to keep warm while you finish the rest of the batter (do not stack them or steam will cause them to soften!).
  4. Serve with pure organic maple syrup and fresh berries, your favorite nut butter, or yogurt!!
  5. Can be stored in the fridge and reheated in the oven or in the waffle iron (don’t use a microwave or they will become soggy).
Notes
  1. I like to use a whole wheat flour and buckwheat flour combination. It is totally fine to use 1.5 cups of buckwheat flour in it’s entirety, if you are gluten free.
HONEYED HOME http://www.honeyedhome.com/

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Our little waffle beggar!! 
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