Roasted Vegetable Frittata

Frittata's are a cheap way to look fancy. Feel free to change it up, add anything you would like. I like to just throw together whatever I have in the house and pretend I followed a recipe so my family will eat it.

Roasted Vegetable Frittata

2-3 eggs based on size
2 egg whites
2 T milk

1 green pepper, chopped

1/2 red onion, chopped

1 zucchini, chipped

1/2 c mushrooms, chopped

olive oil

salt & pepper

2-4 oz's goat cheese

3 T italian parsley (garnish)

Preheat oven to 425. Coat veggies in olive oil and S&P and roast for 20-25 minutes or until toasty to your liking.

Whisk eggs, milk, salt and pepper in a bowl. Set aside.

Spray a medium ovenproof skillet and heat over medium/high heat, when vegetables are done add them in. 

Preheat the broiler.

Cover veggies with egg mixture. Let it cook until the eggs begin to set and crumble the goat cheese on top (the more the better). 

When the eggs are almost set but the top still has some run to it, place it under the broiler. When the top is set and golden brown get it out of there.

Let it cool and carefully slide it out. Add you're garnish and serve!

Original recipe found here

For dessert I made Orange Dream Boat's (patent pending), you can find the recipe from an old post here.

Have fun kids.

Kayla

Hruska’s Kolaches

A couple weeks ago I ran into a bunch of haggard looking people wearing shirts with giant pears on them. My foodie senses started tingling and I had a hunch I should know what these tired, pear people were about. Turns out they work at a cute little Czech bakery on Center Street in Provo called Hruska’s Kolaches! They had just finished Kolache Fest 2015—you don’t know what that is right now but in a minute you’ll think a Kolache Fest sounds like the best thing to EVER HAPPEN ON THE PLANET.

Hruska (take a short breath in and say ruh-sh-kuh) means pear in Czech. The Hruska family opened Hruska’s to enlighten Provo on the topic of kolaches. Kolaches (cuh-la-cheese) are Czech pastries that some speculate may actually be the manna that God sent to the Israelites in the wilderness.

I’ve honestly been dying to try these. But because of my schedule (sleep schedule) and their hours (6:30 a.m. to sell out) I’ve been dying for a while now. However, a few days after I ran into the pear people, a friend told me I really need to try this bakery on Center and I took it as a sign and woke up early on a Saturday.

First off, it’s the cutest. And people LOVE it. It was hard to get a picture of the front without people walking in.

Everything is made fresh in-house everyday. They have both savory and more traditional open-faced sweet kolaches. There is a wide variety of kolaches including, but not limited to: blueberry, orange roll, cream cheese, strawberry, bacon and sausage, cilantro chicken, and I heard a rumor the brisket in their BBQ brisket kolache is braised in the oven for twelve hours before being lovingly buried in buttery dough and baked into BBQ perfection.

I ordered the bacon, egg, and jalepeño kolache and an orange roll. Served warm, in a brown paper bag so it’s adorable and adds to the whole ambiance. Don’t those kind of look like what you would imagine a Smurf would eat? It’s just tiny and perfect and nice.

Orange roll kolache experience: Imagine me looking at you sternly, my fingers are pressed together like ducks and near my face. This is the softest thing I’ve ever ate in my whole life. I do not understand how they made it so soft and dreamy. I don’t. I am unable to comprehend the softness of this pastry. Then on top of that—literally—there’s the cream cheese and orange goodness. So, yeah. I liked it. 

Bacon, egg, jalepeño kolache experience: This bread—if you can even call it that—is buttery and chewy and crusty and everything that it should be. I was highly impressed with the balance of egg to bacon to jalepeño as well. With jalepeño, often you find people either didn’t take a big enough risk or got a little carried away. But this had just enough to bring the tones of the jalepeño into the egg and bring a little spice to my life. 

Plus, I got to break it open like it was a gift and this was my sight.

It’s so pretty. I’m going tomorrow. 

Kayla

Bailey's Restaurant & Patio - 5.0

You are going to love Bailey's because it's great food and better people.

From the outside this was one of the most unassuming places I've ever been. First off, like me, you've driven past this a million times on State Street and never thought anything of it. Secondly, I hate to brag but I'm kind of in the know about food things. It's rare that someone tells me about a place that I haven't looked into or heard other food bloggers talking about. But, when my uncle told me about this awesome "Mom & Pop" sandwich shop with the nicest owners ever—and I'd never heard of it—I became intrigued.

Bailey's is owned and ran by Utah locals and husband/wife duo, John and Irene. John's Greek and Irene is Japanese and together they are making authentic East Coast style subs. Half of the building is Bailey's and the other half is a Juice N' Java owned by one of John's good friends. Now I'm telling you, the food is great. But, I was fully satisfied before I even sat down. These people are some of the nicest people I've ever met and they really care about their food and their people.

Pastrami with a spicy and a sweet pickled egg

John knows most of his customers by name. And if he doesn't, he will. When my friend Sam and I came in to order we felt like old friends within about five minutes. WE LOVE JOHN! He was super helpful and super funny. He has the perfect personality to own a delicious sandwich shop with his wife. I've only been once and I feel like I'm apart of their family. I know they actually want me to come back because I felt it! Now that is how you run a business.

  

The Pastrami on Italian

In 1975, John went to New Jersey for a couple months to learn the sandwich business before coming back to Utah and starting Bailey's. These aren't like most sandwiches you find in Utah people. Look at that thinly sliced pastrami, the sharp swiss cheese. The subs are also served with oil and vinegar which I highly recommend dousing your sandwich with. Everything came together for good in my mouth. There was nothing that stopped my from enjoying the sandwich, the meat was wonderful, the bread was soft enough to swallow with enough bite to hold the oil and vinegar with integrity, and the peppers, olives, and tomatoes all gave their own spice to my bites.

Bailey's Best and a spicy pickled egg

Sammy ordered the Bailey's Best and loved it. This is Bailey's most popular sandwich because you can't find anything like it for miles and miles. The proscuitto and other italian meats with equally romantic names have to be shipped in from the east coast.

Spicy pickled egg

 One thing you definitely don't find too often in Utah are pickled eggs. John said when they first started he could hardly sell any at all. He actually had to start cutting them up and giving out pieces for customers to try! But once they starting selling they haven't stopped. Now Bailey's is selling pickled eggs by the gallons! In fact, as John was briefing us on the history of the pickled eggs a man came in—a man John knew of course—and bought a gallon for him and his "bearded friends."

They may seem scary but put on your big boy (or girl) panties and give one a try. They sell spicy, mild, or sweet eggs and are traditionally served with pretzels and peppers. John also told us he likes to put a little olive oil and salt and pepper on his, so duh, we did too. I'm a spicy lover and also really enjoyed the sweet eggs as well. John said the sweet eggs aren't even close to his best seller, but Irene loves them so he has to keep them around. Good man.

If you and I were sitting down together and you asked me where you should go to lunch, you can bet your bottom dollar I'd tell you to try out Bailey's. Eating is the best, but when you find people and places like Bailey's it's a game changer. You're never going to want to go to a chain restaurant again.

Tell John I sent you and that I say hello!

Kayla

El Gallo Giro - 4.9

 I don't remember what initially got me through the doors of El Gallo Giro. Whether is was pinches of intuition or a referral from a kind stranger, I'm not sure. However, I have a distinct smell memory (smellmory) of the exact moment I first walked in. I remember the smokey air had whisperings of slow roasted chicken. I breathed it in like I was walking into my house after a long drive. You know when a smell silences all your fears? Like beach peach cobbler at Lake Powell or grandma's twice baked potatoes or fresh raspberries in the summer or El Gallo Giro.

My favorite restaurant in Peru, Las Vickis, actually smelled exactly on point like El Gallo Giro. Every time I walked in I traveled through time and space back home. Smells can do that, you know.

Smells aside, this place screams authentic. Open kitchen, a variety of pickled things, nice people, Carnival banners, great looking food and garden lights. You know how I feel about garden lights. Most mexican restaurants tend to gravitate towards the same aura. El Gallo Giro has a hipper, earthier, roastier vibe about it and I like how it makes me FEEL. Plus, they are serving house made horchata from a barrel. So.

The food is A++ quality. We're talkin' stankface quality here. Anything you get is going to be good but here are some suggestions:

1. The BYU Deals are only $5, so cheers to all you fellow poor people! I've had the sopes and they were spot on.

Sopes

2. If you're really hungry or with some friends try The Rock. It's a giant stone carrier full of meats and peppers. Steak, chicken, shrimp, etc. Comes with tortillas and serves 4 people!

3. Pollo a la Braza is a new favorite ever since Peru. It's just a giant piece of slow roasted chicken served with rice and beans. So pure. So tasty. Ask for tortillas on the side for a real treat.

Pollo a la Braza. Harsh lighting, easy eating.

4. Chillaquiles con huevos. Not sure what is going on here, but it has eggs on top and it's amazing. This is what I'm ordering next time I go in if that tells you anything.

5. And TRY THE HORCHATA. This is the only place I don't drink just water.

Horchata: milky drink made with rice and cinnamon

El Gallo Giro is located on University Avenue at about 350 N. Just look for the giant white sign with the chicken (pictured below for your convenience).

Sorry this post is still 30% about Peru, I'm still wearing off.

Happy eating,

Kayla

(Oh and they have mango salsa and I love mango salsa.)