Lavash Breakfast Pizza

 
Well, I didn't have this at breakfast. More like breakfast at dinner. Have I mentioned that I haven't always been a breakfast person? In fact, I'm not much of a morning person. I'm very nocturnal. Not sure why, but that's how I've been for most of my life. I guess I like the quiet solitude that accompanies doing work at night.

I had one more lavash bread. Let's I took a little field trip Whole Foods and found some ready prosciutto. Nice and thinly sliced. I haven't used prosciutto on B + B yet, so why not. It's Italian dry-cured ham. A little saltier than the American ham, yet so good. I love my pork! Anyway...so Lavash plus prosciutto plus...let me see...cheese...tomato sauce...Oh, oh...and EGG! It can't be breakfast with an egg or two. Yes.

Spread the sauce, followed by the cheese (parmesan and cheddar). Make a little border with the prosciutto to hold in the the eggs that i cracked in the middle. Bake it up like a regular pizza and voila...lavash breakfast pizza.

Serves 2

Lavash Breakfast Pizza

1 large lavash bread
4 or 5 thin slices of prosciutto
2 eggs
1/2 c grated parmesan
1/2 c shredded cheddar
1/4 c tomato sauce

Preheat your oven to 375˚F

Lay the lavash bread on a pizza pan or ungreased baking sheet.  Spread the tomato sauce evenly around, then sprinkle both cheeses. With the prosciutto, create a border in which the egg will go into. Crack the eggs, then bake for 10-13 minutes.

Serve warm.

Pinoy Style Fried Rice Redux

The one thing I love about fried rice is the different combination you can create with them. Then again the same rule applies to cooking. There's no one way to make a dish.

With lent approaching fast, we'll get into that later, I'm slowly eating the last bits of meat I have stocked in my fridge and freezer. What's left are few bacon strips and two hot dogs with cheese (click here to know what I'm talking about). I do have a whole cornish game hen and some ground pork that I need to cook up. But I'll make something those in the coming days, if I haven't by now.

Saturday morning consists of a trip to the farmer's market. Sometimes when I get home, I'm pretty hungry. This is where leftover white rice comes in handy. A Filipino breakfast is usually some fried rice (called sinangag in tagalog) and whatever have in the fridge (eggs, sausage, etc). So I cook up the traditional pinoy fried rice. Instead of adding  butter I cooked the rice in some of the bacon drippings. Cooked the garlic until crisp and gave the hot dog some nice char marks,. Add the rice and mix in the egg, causing it to coat every morsel. Top it off by crumbling the bacon in. Mmmm... a Filipino breakfast redux. You can serve it with a side of white vinegar or ketchup. It's a one plate kind of dish.

Serve 2-3

Pinoy Style Fried Rice Redux

3-4 c cooked rice
6 bacon strip
2 hot dog links - sliced into 1/4 to 1/2-inch coins
2 eggs - beaten and season lightly with salt
2 garlic cloves - minced

In a non-stick skillet, cook the bacon until browned and crisp. Place the strips on a paper towel to drain. If there's a lot of bacon drippings in the pan, remove but 1 tablespoon of the dripping. Then cook the garlic until it's browned then add the hot dog.

Cook the hot dogs roughly 2-3 minutes. Give them an occasional stir. Then add the rice. Break them apart stirring constantly and mixing well until the rice is once again soft. Roughly 5 minutes of so. Then stir in the egg. Again stirring until the egg is completely cooked.

Shortly before serving crumble the bacon into the rice.

Serve warm with a side of white vinegar or ketchup.

Cream Cheese Stuffed Bacon Wrapped Chicken

I had one lone chicken breast left in the freezer. The poor thing has been waiting for me to gobble it up for a while. Next to him, I didn't realize that I had a couple of bacon slices left. What the...? I thought I had used all my bacon already. How can that be? I stuffed bacon into the chicken, so why not wrap it around this time. I had an idea to stuff the chicken with a cream cheese mixture. So I prepped that. A simple filling of cream cheese, sweet onion and garlic powder.  Rolled the chicken as tight as I could without having the filling ooze out, then wrapped it with a couple slices of bacon. I then baked it in a 375˚F oven.

Then my smoke alarm decided to wig out and scare the crap out of me. When there's no remote sign of smoke or the smell it. My windows are open to let the heat out and it's pretty chilly in my place, so I can't find a reason why it would do that. I was baffled. I swear once in a while that thing has a mind of its own. Or it's telling me that it want a piece of my chicken. I say, "No chicken for you!!"

I also made a white wine sauce as well with a side serving of some oven-steamed mixed veggies. It's the frozen kind from the grocery. Nothing special about those. I considered it a lazy Sunday and I didn't feel like chopping anything. I have to cut some corners sometimes. Anyway, the chicken was juicy and tender. The bacon with a slight crisp. It definitely adds to the flavor of the dish. It was awesomeness!!

Serves 1-2

Cream Cheese Stuffed Bacon Wrapped Chicken

1 large chicken breast
2-3 sliced of bacon
2 Tbsp Cream Cheese
1/4 c sweet onion - chopped
1 tsp garlic powder
salt and pepper
parchment paper
tooth picks
white wine sauce (recipe below) - optional

Preheat your oven to 375˚F

In a small bowl, mix together the cream cheese, onion, garlic power. Set aside

Butterfly the chicken breast. Place it in between two pieces of parchment paper and pound it lightly to flatten to 1/2-inch thickness. Season with a little salt and pepper.

Then spread the cream cheese mixture evenly over the chicken and roll it up. Next wrap it with two or three slices of bacon strips. Pierce it with a tooth pick to keep it together. Place on a baking sheet and bake for 30-40 minutes or until juices run clear. Drizzle some of the white wine sauce on top and enjoy.

To get the bacon a little more crispy, place it in the broil for 5 minutes after baking.

White Wine Sauce

1/2 c white wine
1 tsp rice wine vinegar
1 tsp unsalted butter
1 large garlic clove
1 Tbsp fresh parsley - chopped

In a sauce pan on medium heat, melt the butter and saute the garlic for 30 seconds, Add the white wine and bring it to a slight boil and the wine reduces slightly. Once boiling, lower the heat and add the rice wine vinegar and fresh parsley. Bring to a simmer for 2-3 minutes, then serve.

Bacon Stuffed Chicken with Tomato and Bell Pepper Sauce

Bacon is good. Bacon wrapped or stuffed into something is good. I realized that I haven't made anything involving bacon on this blog. I needed to remedy that situation asap. So last Wednesday after getting my errands done and over with too a little side trip to the grocery and bought myself a package of bacon. I have plans for this delicious bacon aside from reminiscing the many bacon-filled sandwiches I had as a child.

So I cook and cut them into bits, letting them rest on a paper towel. I butterflied a chicken breast and pounded it lightly making it a little bigger. Then laid some finely chopped garlic, cheese and bacon bits and rolled it up as tight as I could.  and secured it with a piece of skewer. I basted the chicken lightly with the bacon fat, but you can use some olive oil, if you'd like.

While that baked, I made a simple bell pepper and tomato sauce that I pureed in a blender after cooking to give it that creamy texture. The sauce is also great with pasta.

I served this with a side of roasted basil baby potatoes. Nothing special in that on. Just a simple toss in olive oil and minced basil and roasted it at the same time as the chicken. 

Bacon Stuffed Chicken 


1 large chicken breast
3 bacon strips - cut into pieces
2 large garlic cloved - finely chopped
Shredded cheese (your choice)
salt
pepper
extra virgin olive oil
Tomato and Bell Pepper Sauce (recipe below)

Preheat your oven to 375˚F

Cook the bacon in a skillet until brown and the fat renders out. Remove the bacon bits with a slotted spoon and place onto a paper towel to drain the excess fat.

Butterfly the chicken breast and lay it between two piece of plastic wrap. Lightly pound it into a thinner piece. But do not pound it too much. or the meat will begin to tear.

Season both side with some salt and pepper. Lay the chicken fillet flat spread the garlic, bacon, and cheese generously, the carefully roll. Use a toothpick or skewer to hold the chicken's shape. Lightly baste the chicken with the bacon fat or olive oil and place on a baking sheet.

Bake for 25-30 minutes.

Tomato and Bell Pepper Sauce

1 yellow bell pepper
2 medium tomatoes - chopped
2 Tbsp fresh basil - finely chopped
1 tsp dry oregano
2 green onions - finely chopped
salt
pepper


Saute the green onion and bell pepper in some olive oil. Cook until tender. Then add the tomatoes. Season with a little salt and pepper. Remove from the heat then puree the mixture in the blender, food processor or hand blender. Or you can leave it as chunky sauce.