Hash

Whenever I go home, my mom always wants me to make hash.  I started loving hash after working out with Coach Tom.  After Saturday morning runs Tom and Steph would make hash for the team.  Who knew so many vegetables could make their way into a tasty breakfast.  After seeing how easy it was, I started making it at home.  After a morning workout, this is the best!  You can substitute any kind of potato (sweet potatoes are especially good) and meat. Todays version is with chorizo, new potatoes, pablano peppers and mini sweet peppers.  Top with eggs and you have a filling and tasty treat.

Todays recipe- about 4 meals
4 small new potatoes
1/2 lb pork chorizo
1 pablano pepper
9 mini peppers (3 each of red, yellow and orange)
1/2 white onion
1/2 jalapeño



1.  Cook the meat in a large pan (I love my green pan)
2.  Chop the potatoes and add to the pan
3.  Chop the peppers, onions and jalapeno, add to the pan
4.  Let it cook over medium heat until potatoes are soft
5.  Top with an egg or 2, I like my over easy so that the yolk is nice and runny, add avocado, cilantro

Shout out for coach Tom and TMT.  If you are looking for a triathlon/running/swimming/CCskiing coach and all around cool guy, check him out.  I started working with Tom in 2011 and he has helped me finish 2 half ironmans and countless other triathlons, swim meets, bike tours and running races while in residency and fellowship, no small feat.  And he is a cool guy with amazing teammates to motivate you when you need an extra push.  Check out the team website at TrainMeTom.

Chocolate Cheesecake

Easter is one of my favorite holidays.  I remember cooking, easter egg hunts at grandmas and searching for where the Easter bunny hid the baskets.  Easter weekend in grad school was one of the last holidays I got to spend with my grandma.  This year is the first time I have missed 2 years in a row with my family.  Here are two desserts sure to please everyone at your table

Death By Chocolate Cheesecake

Crust:
24 Oreos
4 TBSP butter

Filling:
4-8oz packages of cream cheese
10oz Ghiradelli bittersweet chocolate
1 1/4 cup sugar
1/4 cup special dark cocoa
4 eggs

Topping:
1 cup heavy whipping cream
4 oz bittersweet chocolate
4 oz semisweet chocolate

Crust
1.  Crush the Oreo cookies (I use a plastic bag and rolling pin)
2.  Put the crushed Oreos and melted butter in a bowl and mix
3.  Pat the mixture into a 9-in spongeform pan
4.  Cook the crust at 350F for 5 minutes, then let cool to room temp



Filing:
5.  Melt the chocolate and double boiler, let cool slightly
6.  In a large bowl, mix the cream cheese, sugar and dark cocoa
7.  Add eggs 1 at a time until well mixed
8.  Fold in the melted chocolate
9.  Cook at 350 for about 1 hours, let cool several hours in the fridge before topping


Topping:
10.  In a small sauce pain mix the chocolate and whipping cream until the chocolate is melted
11.  Pour on the chilled cheesecake

I like to top with chocolate shavings or a little touch of chocolate salt

Egg nests

These were a pintrest find by my sister-in-law a few years ago that are easy to make and popular with kids

Makes about 1.5 dozen

6 TBSP butter
40 Large marshmallows
6 cups rice cereal
1/2 cup coconut
Green food coloring
small chocolate eggs

1.  In a large pot met the butter and marshmallows
2. Mix in the rice cereal
3.  Put the warm mixture into muffin tins with a slight dip in the middle, allow to set
4.  Mix the coconut with green food coloring to make "grass"
5.  Put the coconut in the cooled cereal treats
6.  Top with the chocolate eggs

Easy Tiramisu

My mom and I love to spend time in the kitchen together experimenting with new recipes and changing things to make it out own.  This recipe came out of one of those days in the kitchen.  I made this for journal club tonight where the main course is pasta.  Its easy and oh so good.  I did not make my own ladyfingers but got them at the local grocery store.  If you are motivated, try making them yourself. Enjoy!

6 egg yolks

¾ cup white sugar

2/3 cup milk skim milk

2- 8oz packages of mascarpone

1/2 pint heavy cream

1 tsp vanilla concentrate

1/2 cup brewed coffee

4 tablespoons Kahula

2-3.5oz packages of ladyfingers

1 tablespoon dark unsweetened cocoa powder

1.  In a saucepan, whisk the egg yolks and sugar together until well blended. Add the milk and then put over medium heat.  Whisk the mixture over heat until it begins to boil.  Once it is at a slow boil, whisk for one additional minute then remove from heat.  Place a cover over the saucepan and chill in the fridge for one hour

2.  In a mixer (or by hand) whisk the cream and vanilla until stiff peaks form.  Set aside.  I like vanilla so I add more then most people, you can cut it half if its to much for your taste. 

3.  While the yolk mixture is chilling, I like to set up the ladyfingers.  Put the ladyfingers in an 8x8 pan.  Mix the Kahula and coffee together and put half the mixture over the ladyfingers.

4.  After chilling, remove the egg yolk mixture and mix in the mascarpone until well incorporated.  

5.  Cover the ladyfingers with half the yolk/mascarpone mixture, then cover with half the whipped cream.  Repeat the process with the ladyfingers, yolk/mascarpone, whipped cream.  Top it off with a sprinkling of dark unsweetened cocoa powder.

6.  Let chill in the fridge for 4+ hours, until set.

7.  Enjoy 

Something new

For years now family and friends have been asking me to share my recipes with them as well as other parts of my life.  I have put it off since I am so busy and don't really want to share my life on social media.  I guess I am finally caving.  So here goes, I am not very good with this kind of stuff but will do my best.  If you have specific recipes you want me to share I will otherwise who knows what each week will bring.  I will also be sharing fun details about my trips, training for triathlon and random other thoughts.  I can't promise I will put up posts all the time but I will do my best to update this page.  

Please share your thoughts and ideas with me.  Enjoy!