Bacon and Tomato Hash with Eggs

    Tonight's dinner was spontaneous, and those are the one's that are most memorable. I was craving eggs, paired with a simple hash and a little spice, total perfection!!

1 yukon gold potato peeled and finely diced

3 strips of bacon chopped and fried crisp

2 tablespoons of red onion diced finely

1 jalapeno diced finely (seeded optional)

1 tomato seeded and diced

1 green onion sliced

1 tablespoon parsley minced

eggs (I used 3 but 4 or 5 is fine)

seasoning for the potato hash, adobo, sazon, tajin, smoked paprika, salt and pepper all to taste

   First I fried the bacon until crisp removed from the skillet and drained on a paper towel. Next add the potatoes to the bacon grease and season to taste. When the potatoes are crispy add the red onion and jalapenos, cook another 3-5 minutes until veggies are soft. Add the diced tomatoes and cook another 3-5 minutes until the tomatoes are heated through. Now crack the eggs on top, cover and cook until your desire of done, I like mine really runny barely cooked, just until the whites are set. Garnish with reserved bacon, green onion and parsley.

*you can serve this with toast, rolls or  tortillas

**adobo, sazon and tajin are all hispanic seasonings you can google them

Carla's Kitchen Capers: Pasta With Broccoli, Garlic And Lemon

Carla's Kitchen Capers: Pasta With Broccoli, Garlic And Lemon: This is my take on pasta with broccoli and garlic. With the additions of a few of my favorite things I transformed this ordinary dish into...

Pasta With Broccoli, Garlic And Lemon

This is my take on pasta with broccoli and garlic. With the additions of a few of my favorite things I transformed this ordinary dish into something a little off the beaten path. If you haven't guessed from my blogs title I love capers and try to sneak them into recipes where ever I can. 
for the sauce:
2 small crowns of fresh broccoli (about 4 cups chopped)
5 cloves of garlic chopped
1 cup sliced olives
2-3 tablespoons of capers
1/4 cup olive oil
add all to a skillet and cook until the broccoli is the tenderness you desire, then add
2 tablespoons of butter
1/4 cup of heavy cream 
1 tablesspoon lemon juice
and season with salt and pepper

Keep warm meanwhile boil any pasta of your choice, the possibilities are endless anything will work. I also made my favorite topping for pasta dishes made with olive oil based sauces, give or take a few ingredients.
for the topping:
1 cup of panko breadcrumbs
1 tsp lemon zest
1 tablespoon grated romano cheese
1 tablespoon chopped parsley
1/4 tsp hot red pepper flakes
1-2 tablespoons olive oil
salt and pepper to taste
toss together and set aside
when the pasta is done toss it in the skillet with the sauce and add some of the pasta water if it's too dry. Plate, top with the panko mixture and enjoy.
*serve with a nice salad and garlic bread
**add a nice dessert and it's a perfect dinner party!!

Carla's Kitchen Capers: Shrimp and Yellow Cherry Tomatoes over Barley Riso...

Carla's Kitchen Capers: Shrimp and Yellow Cherry Tomatoes over Barley Riso...: Tonight's Tuesday night's dinner can easily be a Saturday night dinner party dinner. It came together so easy and tastes like a fa...

Shrimp and Yellow Cherry Tomatoes over Barley Risotto

Tonight's Tuesday night's dinner can easily be a Saturday night dinner party dinner. It came together so easy and tastes like a fancy night out. 
For the shrimp:
1 lb of shrimp
equal amount per count of shrimp of yellow (or red) cherry tomatoes
2 cloves of garlic sliced
1 tablespoon of chopped parsley 
1/4 cup white wine
juice of 1/2 lemon
2 tablespoon butter diced
salt and pepper to taste
olive oil
Place shrimp in a baking dish add tomatoes and layer the rest of the ingredients.
For the topping:
1/2 cup panko bread crumbs mixed with
1 tsp lemon zest 
1 tablespoon olive oil
salt and pepper
bake shrimp mixture about 20 min, top with panko bake another 10 min or until hot and bubbly.
For barley risotto:
1/2 cup barley
1 shallot diced
1/4 cup white wine
2 14 oz cans of chicken stock
2 tablespoons butter
2 tablespoons parmesan 
salt and pepper to taste
follow basic risotto recipe.
* add saffron to risotto to make it extra special