Tag Archives: Chrissy Teigen

Creamy Parmesan Skillet Eggs #SundaySupper

Welcome to Sunday Supper, the Easy Dinners for Two edition! As an aside, I believe this is my first 2017 Sunday Supper. Thrilled to be back!

So anyways, dinner for two can actually be a challenge – most recipes are written in base 4 or more; so I’m betting this week’s theme will be a popular one!

I’m feeling a bit breakfast-for-dinner at the moment, and wanted to try a new technique with eggs. To be perfectly candid, I’m still working on perfecting eggs. They are deceptively hard to cook well, so I love finding new-to-me recipes that showcase a new cooking method.

This one is AWESOME!! I think if I lived a hundred more years I never would’ve come up with this particular method: place two small cast-iron skillets stovetop, then essentially crack two eggs into each so they cook on a bed of parmesan frico. Yeah. Talk about fabulous!

This endeavor is a little tricky the first time, but fortunately you can benefit from my trial and error. The eggs will look underdone when it’s time to take it off the heat. But it’s still time to take it off the heat. Because if you leave it on until the eggs look “just right”, they will have overcooked and your parmesan will have burned. No Bueno.

Follow the directions exactly and ignore any panicky instincts that arise, and you’ll have absolutely perfect Creamy Parmesan Skillet Eggs. So delicious. Enjoy!

And do not forget to check out my fellow Sunday Supper peeps – some wonderful ideas and recipes for when you’re only cooking for two!

Source: Cravings by Chrissy Teigen

Ingredients:
1 cup grated Parmesan cheese
½ cup heavy cream
1 tsp chopped fresh thyme
Kosher salt and black pepper, to taste
2 tbs butter
4 large eggs
Buttered toast, for serving, optional

Directions:
In a medium bowl, whisk together Parmesan, heavy cream, thyme, plus salt and pepper to taste.
In each of 2 (6-inch) skillets, heat 1 tbs butter over medium-high heat. Divide the Parmesan mixture evenly between the two skillets and cook until the mixture is bubbling all the way through, 1-2 minutes. Crack 2 eggs into each skillet. Sprinkle the tops of the eggs with salt and pepper, and cook exactly 2 minutes. Shut off the heat and let stand and carryover cook for 1 minute.
Serve immediately with toast for dipping, if you wish.

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sriracha Caesar Salad

If you read food news sites, January is the time of year you see everyone making their best guesses at what the year’s foodie trends will be. You also see articles dedicated to foods and food trends we’re all supposed to be just so over by now. I think it was maybe two to three years ago that I saw Sriracha on one of those It’s So Over lists.

Ask me if I care.

Sriracha is one of my absolute favorite condiments. I have personally elevated it to the status of A Classic Never Dies, and if you ever find my pantry without a bottle, you may safely assume I have developed a terrible brain injury or a fatal allergy to it. This beautiful hot sauce is from the gods. End of story.

Thankfully, cookbook author Chrissy Teigen agrees with me. Her cookbook debut features Sriracha in almost every recipe (okay, maybe a slight exaggeration, but a ton of recipes call for it). This could not make me happier.

{Don’t you love my cat photo-bombing my picture? I know I could’ve (perhaps should’ve) edited that out, but hey, we keep it real around here!}

And, as a self-proclaimed Caesar salad fiend, I was outright giddy at the thought of combining one of my favorite condiments with one of my favorite salads. If you’re like me in this respect, you won’t be disappointed. In fact, it might be a little silly to be this excited about a salad recipe, but I highly doubt I’m alone here. Enjoy!

Source: slightly adapted from Cravings by Chrissy Teigen

Ingredients:

CROUTONS:
2 tbs olive oil
4 cloves garlic, finely minced
¼ tsp crushed red chile flakes
½ tsp kosher salt
¼ tsp black pepper
About half a regular baguette or 1 mini-baguette, cut into crouton-sized pieces

DRESSING:
1 cup mayonnaise
4 cloves garlic, smashed
1 ½ cups grated Parmesan
2 tbs fresh lemon juice
1 tbs Sriracha, or more to taste
1 ½ tsp anchovy paste
1 ½ tsp Dijon mustard
1 tsp Worcestershire sauce
¼ tsp kosher salt
¼ tsp black pepper

SALAD:
About 8 cups chopped or torn romaine lettuce
¼ cup shaved Parmesan
Kosher salt and black pepper, to taste
Grilled chicken, optional

Directions:
To make the CROUTONS: preheat oven to 350 F. Line a baking sheet with foil or parchment.
In a large bowl, combine the olive oil, garlic, chile flakes, salt, and pepper. Add the bread cubes and toss to coat. Transfer to the baking sheet in a single layer, and bake until crisp, 11-12 minutes. Let cool before serving.
Now make the DRESSING: in a food processor or blender, combine the mayonnaise, garlic, Parmesan, lemon juice, Sriracha, anchovy paste, mustard, Worcestershire sauce, salt, and pepper. Process until smooth. Refrigerate if not using right away.
Assemble the SALAD: arrange the lettuce on a plate, drizzle with dressing to taste (plus chicken if using), then toss in the croutons. Shave on the Parmesan. Season with salt and pepper to taste. Serve immediately.

Frito Pie Packets

Frito Pie Packets

I know it’s the middle of December, and we’re in the throes of Christmas and Hanukkah prep and celebrations, and present-wrapping, tree decorating, and cookies, and yada yada yada, but let us pause and not forget that it is still football season! Let us also not forget how freaking amazing the Dallas Cowboys are doing this year. Only TWO losses, neither of which we will be discussing at all! Frito Pie is the perfect game day food, especially once cold weather sets in.

Frito Pie Packets

Frito Pie is apparently a Texas thing, but I think its popularity is spreading quite nicely. You basically put beef chili on top of a big pile of Frito corn chips and garnish with shredded cheese, sour cream, and whatever else your heart desires. It’s awesome.

Now, I’ve eaten more Frito Pie in my life than you want to know about, but thus far it has always been in a bowl, mainly because my family of origin is made up of civilized people who do things like, well, eat on proper dinnerware with proper utensils. Enter Chrissy Teigen, quite possibly one of the most creative home cooks on this planet, a home cook and cookbook author who encourages well-mannered souls such as myself to forgo the boring bowl and eat our Frito Pie right from the Frito’s bag. It was a revelation for me.

Frito Pie Packets

And I think it’s totally brilliant! Matt and I completely loved this one. This is a quick-cooking chili (as chili goes), and the presentation and experience is basically the coolest thing ever (does me saying that indicate I should get out more? Nah…). The only problem with it is that now I’m not sure I’ll ever be able to eat Frito Pie from a regular bowl again! And I think we all know, I will be eating Frito Pie again. And again, and again…. Enjoy!

Frito Pie Packets

Source: adapted from Cravings by Chrissy Teigen

Ingredients:
1 tbs olive oil
1 lb. lean ground beef (I used sirloin)
1 large onion, chopped
2 tbs minced garlic
2 tbs seasoned salt
3 tbs chili powder
1 heaping tsp ground cumin
1 tsp cayenne pepper
1 (12 oz.) bottle of beer
2 (15 oz.) cans tomato sauce
1 (15 oz.) can kidney beans, drained
2 tbs brown sugar
6 individual bags Frito corn chips (not scoops)
Shredded cheddar cheese, or a Mexican blend, for garnish
Sour cream, for garnish
Pickled jalapenos, for garnish
Chopped scallions, for garnish

Directions:
Heat a large soup pot or Dutch oven over medium-high heat. Add the olive oil, then add the ground beef. Cook, breaking up with a wooden spoon, until no traces of pink remain. Add the onion and cook, stirring occasionally, until the onion has softened. Now add the garlic and cook another 30 seconds. Add the seasoned salt, chili powder, cumin, and cayenne. Stir to coat thoroughly and cook about 1 minute. Pour in the beer and deglaze the pan, stirring and scraping up the flavorful browned bits from the bottom of the pan. Add the tomato sauce, kidney beans, and brown sugar. Stir to combine, then bring to a boil. Reduce the heat to medium-low and simmer until the chili thickens and the liquid reduces, 35 to 40 minutes. Stir occasionally and lower the heat if necessary to prevent the chili from scorching on the bottom of the pot.
Once the chili is to your liking thickness-wise, taste for seasoning and add a little salt if needed (it probably won’t be needed). Now comes the fun part – serving it! Carefully slit each bag of Frito’s with scissors. You can do this across the top, across one side, or lay the bag down and slit down the middle of the logo. Ladle some chili over the chips in the bag, then top with cheese, sour cream, pickled jalapenos, and scallions in the amounts you prefer. Serve immediately.

Roasted Jalapeno and Chorizo Queso #SundaySupper

Roasted Jalapeno and Chorizo Queso

Welcome to #SundaySupper, where our wonderful theme this week is… Football Food!!! Very near and dear to my heart – in fact, I happily watched Houston beat OU yesterday, woohoo! (I hate OU. It’s a Texas thing).

Anywho, when I think of football food, a spicy, Tex-Mex-y, cheesy dip is pretty much the ONLY thing that comes to mind. Growing up in Texas, obviously football was huge, there was always a game on every weekend, and to my young, impressionable mind, it was like queso = watching football in the den. Period. So, of course I have to make a queso for today’s Sunday Supper, right?

Roasted Jalapeno and Chorizo Queso

This particular queso is amazing, addictive, awesome, and incredibly spicy as written. You start by roasting jalapenos at a very high oven heat (recipe instructs roasting at 500 F, but if that makes your smoke alarm go off too, you can totally roast them at 450 F with no problems). Then you brown lovely, fatty, flavorful chorizo in a cast-iron skillet, add some onion, then you add the roasted jalapenos, some canned diced tomatoes and melty processed cheese product (no real cheese here, people. It just won’t do.) Once the “cheese” is melted (ha! Sorry!) you dice up an entire fresh jalapeno, seeds, ribs and all, and add it to the queso once you’ve turned off the heat. Yeah, it’s freakin’ spicy! But sooooo delicious. And if you want, you can totally leave off that last step with the fresh chile to tame the spice level. It’ll still be amazing!

Roasted Jalapeno and Chorizo Queso

Enjoy this perfect football-watching queso dip! And be sure you check out the rest of my Sunday Supper crew!

Source: slightly adapted from Cravings by Chrissy Teigen

Ingredients:
6 large jalapenos, divided
1 tbs olive oil
½ lb. fresh Mexican chorizo, casings removed
¾ cup diced onion
1 (10 oz.) can diced tomatoes with green chiles, with juices
1 lb. processed cheese product, such as Velveeta
Tortilla chips, for serving

Directions:
Preheat your oven as high as it will go without angering your smoke detector – up to 500 F but 450 F is fine too.
Halve and seed 5 of the jalapenos. Toss with olive oil in a bowl to coat, then arrange on a small, foil-lined baking sheet, skin-side up. Roast until blistering and getting dark, about 15 minutes. Cool until you can handle them, then thinly slice or chop, discarding the stems. Set aside. Finely mince the remaining raw jalapeno, seeds, ribs and all. Set aside.
In a 10 or 12 inch cast iron skillet* cook the chorizo over medium-high heat, breaking up the meat with a wooden spoon until browned and no traces of pink remain. Add the onion and cook until softened. Stir in the tomatoes, with their juices, and the roasted jalapenos. Then add the Velveeta. Reduce the heat to medium-low and stir until the “cheese” melts, 2-3 minutes. Turn off the heat, add the raw jalapeno and stir until mixture is perfectly smooth. Serve with tortilla chips.
*I made this twice, once using a 12” skillet and the other time using a 10” skillet. It really doesn’t matter which one you use. The 12” is easier during the cooking process (more room) but the queso cools much faster this way after you serve it. With the 10” you have to be more careful while you stir during cooking (less space) but it’s better for serving. Your choice.

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.