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I know Mother’s Day isn’t an easy day for everyone. Some couples can’t have children or have lost their little ones… didn’t grow up with ‘The World’s Greatest Mom’….or chose not to have children which can sometimes be a painful decision in hindsight… whose mothers have passed… That is why, as a new mom, on my very first Mother’s Day, I’m just sooo extremely grateful for the opportunity to be one. This little ham hock is the coolest, funniest little cooing, hiccuping, laughing weirdo… and I have a great husband that cares about his girls so much. I just find myself extremely lucky for my life, the people in it and this milk sucking glow worm that softens my heart everyday. I do my best not to take it for granted. What a great and awesome responsibility…
 
This morning my husband asked me if I wanted anything special for breakfast.  I began making this- ha!  I’ve been doing my best to eat heart healthy so it’s nice to splurge.  I’m not sure why I didn’t just hand the recipe over to him while I binge-watched ‘Younger’ for the second time but alas… I must really like cooking?  (Remind me of this come Thursday when my back aches, Ruby’s crying and cooking is the last thing I want to do!)  😉
 
I hope you all are having a wonderful Mother’s Day!  I know I’m feeling very blessed.  🙂

 

Chorizo Skillet
Serves 3
Spicy chorizo mixed with crispy shredded potatoes, crunchy vegetables and a hit of citrus. Yum... 🙂
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. INGREDIENTS
  2. 1 tablespoon olive oil
  3. 9 oz pkg of chorizo
  4. ½ medium yellow onion diced
  5. 1 cup cilantro, leaves picked and reserved for garnish, stems minced
  6. 1 tablespoon unsalted butter
  7. 2 russet potatoes, peeled and grated
  8. 2 garlic cloves, minced
  9. 4 mini bell peppers, seeded and diced
  10. 1 hearty handful of spinach, coarsely chopped
  11. 5 sticks of asparagus, chopped
  12. 1 T. lime juice
  13. 4-5 eggs
  14. salt & pepper, to taste
Toppings
  1. red & green salsa
  2. avocado
  3. lime wedges
  4. cheddar cheese
  5. parmesan cheese
  6. sour cream
  7. cilantro, for garnish
Instructions
  1. DIRECTIONS
  2. In a 10 or 12-inch cast-iron skillet, heat the olive oil over medium-high heat. Add the chorizo and cook until golden brown, 4 to 5 minutes. While chorizo is cooking, squeeze out access moisture from grated potatoes with a paper towel. When chorizo is cooked, set aside on a plate.
  3. To the skillet, add the onions and minced cilantro stems. Cook for about five minutes until the onions have caramelized, 5 minutes.
  4. In a separate pan, sauté the asparagus and bell pepper. Season lightly with salt & pepper. Add the spinach and set aside.
  5. Add the butter to the onion pan. Add grated potatoes and mix. Press the mixture into an even layer and let cook until golden and crispy, about 4 minutes. Add the garlic, then cook, stirring constantly until the potatoes are evenly crisp, about 2 minutes.
  6. Add the reserved chorizo and veggies to the skillet. Stir in the lime juice.
  7. Make 4-5 wells in the hash and crack an egg into each one. Season each egg with salt & fresh ground pepper. Cook, covered, until the whites are just set, 3 to 4 minutes. Garnish with the toppings of your choosing and serve! 🙂
Adapted from The Tasting Table
Adapted from The Tasting Table
MandiCrocker https://mandicrocker.com/

We are getting totally SOCKED IN.  I love it!!!  There is nothing more peaceful than waking up to a quiet, relentless snowfall…

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I spend a majority of my mornings like this.. roaring fire, cats, writing in my warm ‘flippies’.  I LOVE MY MORNINGS!!!

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Little Tilla gets it… hanging out in the window sill… It’s just so peaceful.  *swoon*

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Which brings me to our treat of the day.  Hummingbird Cake!   

A buddy I work with is from one of the islands in Guam and he LOVES banana. Our breakfast guys make a banana bread french toast and he’s always taking a nibble here and there. “Oh God, Mendi, this is soooo good. Do you make a banana cake?” 

“Oh yeah, honey. I make a Hummingbird Cake!”

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“What’s that?”- asks EVERYONE.  Poor Hummingbird Cake, always the bridesmaid. 

Hummingbird Cake is a cake made with banana, pineapple, pecans and coconut.  A southern staple, it would probably place third as a contestant in a Cakes of The South beauty pageant. What makes this cake perfect for winter is that it is dense and hearty like a carrot cake, putting meat on your bones after a good ski, but it’s also tropical and will feel like a much needed vacation from the cold!

But hold onto to your ski poles… Because while Hummingbird Cake is a southern staple, it actually has its roots in Jamaica-mon!  It was a cake named after Jamaica’s national bird, the ‘Doctor Bird,’ and according to Wikipedia, was exported off of the island in 1979 “with other local Jamaican recipes in media press kits sent to the USA. The marketing was aimed at American consumers to get them to come to the island. As printed in the March 29, 1979 issue of the Kingston Daily Gleaner.”  THANK YOU JAMAICA!

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The first recipe was printed by Southern Living (sorry Better Homes & Gardens, they got the jump on ya) and won the Kentucky ‘Best Cake Award’ at the state fair that year.  Who can blame them?! The best part?  It is an oil based cake so you pretty much get to throw all of the ingredients into a bowl and whisk them together!  Easy peasy!

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The recipe I have always used, I found in Saveur.  However, the old recipe was replaced with a newer version to include coconut.  So my adaptation is a cross between both recipes.  Also, knowing that it has a history of being tropical, rather than Southern, I include a little lime juice and rum in my cream cheese frosting now. Hee hee hee… 

Enjoy!!! “Stay warm and tropical, my friends”… xoxo

 

Hummingbird Cake
Serves 10
A moist tropical cake with banana, pineapple, coconut and pecans, covered in a fluffy key lime, rum cream cheese frosting.
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INGREDIENTS
  1. 3 c. + 3 T. flour
  2. 1 T. cinnamon
  3. 1 tsp baking soda
  4. 1 tsp salt
  5. 1 c. chopped pecans
  6. 1 c. sugar
  7. 1 c. packed dark brown sugar
  8. 3 eggs, beaten
  9. 8 oz. crushed pineapple
  10. 6 overly ripe mashed bananas (about 2 3/4 c.)
  11. 1 1/4 c. oil
  12. 2 tsp vanilla
  13. 1 c. sweetened coconut
  14. 1/2 tsp almond extract
INGREDIENTS FOR FROSTING
  1. 2- 8oz. pkgs cream cheese
  2. 8 T. unsalted butter
  3. 6 c. powdered sugar
  4. 1 tsp vanilla
  5. 2 T. dark rum (to taste)
  6. 1 T. key lime juice (to taste)
FOR GARNISH (optional)
  1. toasted unsweetened coconut flakes
  2. 1 c. toasted pecans.
Instructions
  1. Preheat oven to 350 and grease 3- 9 inch cake pans (10 inch pans work too)
  2. Whisk together dry ingredients in a large bowl. Add wet ingredients and combine thoroughly.
  3. Distribute evenly into 3 pans and bake for 20-25 minutes.
  4. Allow to cool completely.
TO MAKE FROSTING
  1. Cream together cream cheese and butter until light and fluffy. Slowly add in powdered sugar. Add vanilla extract and mix thoroughly. Add rum and key lime juice to taste.
Notes
  1. **If you have extra banana or pineapple left over in your can, feel free to use it between layers!
  2. **Add powdered sugar to cream cheese and butter slowly or your kitchen will look like a cocaine factory.
  3. **Have extra rum on hand because #Thursday
Adapted from Saveur
Adapted from Saveur
MandiCrocker https://mandicrocker.com/