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Summer Harvest Salsa with Apple Cider Vinegar

In appetizer, condiment, healthy, herbs, seasonal, summer, vegetarian On June 20, 2013 0 Comments

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Summer Harvest Salsa with Apple Cider Vinegar (recipe by “Oishii!”)

Just in time for the start of summer–a salsa recipe and a new foodie blog theme!

I took a little leap of faith and recently decided to become a self-hosted blog in order to take advantage of a professionally designed  food theme by FoodPress, as well as to open up the possibility of advertising opportunities. It’s a work in progress but I’m quite pleased with the way my new theme incorporates a cool slide show of some favorite recipes of mine, better recipe search capabilities, and easy ways to share recipes across popular social media platforms. Although it’s been quite a challenge figuring out all of the details, I’m quite pleased with the initial results.

On to the salsa! I’ve been anxiously waiting for fresh corn to come into season to finally publish my recipe, which I developed last year after coming across a surprisingly wet and vinegary container of Trader Joe’s Black Bean & Roasted Corn Salsa. My version, which contains tomatoes, orange bell peppers, corn, jalapeños, and black beans, is a complete summer harvest “in” a chip.  I say that because you’ll want to get some of those rounded “scoop” chips that look like little bowls, and spoon up some of the delicious marinade along with the salsa! The only down side to this salsa is that the high content of vinegar breaks down the veggies rather quickly. Therefore, I recommend putting the dressing on 15 minutes before serving, and eating it the same day.

Ingredients

  • 2 tablespoons extra virgin olive oil (divided)
  • 1/2 cup apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 large clove of garlic, chopped
  • 1 tablespoon unsalted butter
  • 1 cup fresh corn kernels, cut from the cob
  • 1 orange bell pepper, chopped
  • 1 cup chopped tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup white onion, chopped
  • 1 large jalapeño pepper, minced
  • 1/2 cup fresh cilantro (packed) plus more for garnish
  • kosher salt and freshly ground pepper to taste

Preparation

In a small bowl whisk together one tablespoon of the olive oil, apple cider vinegar, cumin,  and garlic.

Heat remaining tablespoon of olive oil in a large frying pan over medium-high heat and sauté the corn. Cool in a small bowl.

Combine the sautéed corn, orange bell peppers, tomatoes, black beans, white onion, jalapeño pepper, and cilantro in a large mixing bowl. 15 minutes before serving add the dressing, and toss together the salsa ingredients. Season to taste with kosher salt and freshly grated pepper. Garnish with additional fresh cilantro. Serve with “scoop” style tortilla chips.

Other Salsa Recipes: Kari’s Kick Ass Corn and Avocado Salsa, Salsa Verde. Leftover cilantro? Check out my top 9 recipes that use fresh herbs.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.

Now it’s your turn. What’s in your favorite salsa? Please feel free to leave a link to your recipes. We would love to hear from you if you enjoyed this post. -Michael

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Stuffed Peppers with Feta and Pearled Coucous

In healthy, herbs, seasonal, side dish, summer On March 9, 2013 5 Comments

Stuffed Peppers with Feta and Pearled Couscous

Stuffed Peppers with Feta and Pearled Couscous (recipe by “Oishii!”)

The year round availability of bell peppers means that stuffed peppers need not be a summer only thing. Pearled couscous stars in these colorful stuffed peppers. They go great with Tuscan Lemon Chicken or baked porkchops.

This recipe was inspired by: Israeli Couscous With Asparagus, Peas, and Sugar Snaps (recipe by Bon Appetit, June 2010)

Ingredients

  • 6 small or medium-sized orange or yellow bell peppers, cut in half lengthwise, with stems, seeds, and ribs removed
  • 3 tablespoons olive oil, divided
  • 1 1/3 cups pearled couscous
  • 1 3/4 cups chicken broth
  • 2 tablespoons lemon juice
  • 1 large clove garlic, chopped
  • 1/3 cup (packed) cilantro (or parsley) plus more for garnishing, chopped
  • 1/3 cup feta plus more for garnishing
  • kosher salt and freshly ground pepper to taste

Preparation

Preheat oven to 400°F. Arrange 12 bell pepper halves in a 9″ x 12″ baking dish cut side up. To make filling, heat 1 tablespoon olive oil over medium heat in a medium-sized saucepan. Saute the pearl couscous for a few minutes until it starts to brown. Add the chicken broth and turn heat up to high and bring to a boil. Turn down to low heat, cover, and simmer until the liquid is absorbed. Cool in a large mixing bowl.

Make the dressing. Whisk together the remaining 2 tablespoons olive oil, lemon juice, and garlic. Set aside.

Add the cilantro and feta to the couscous. Mix in the dressing. Season with kosher salt and freshly ground pepper to taste.

Arrange the pepper halves in the baking dish. Divide the couscous filling equally among peppers and stuff. Bake in oven for about 30 minutes or until peppers soften. Garnish with additional feta and cilantro.

Stuffed Peppers with Feta and Pearled Couscous

Other Ideas:  Also try Michael’s Stuffed Bell Peppers with Chicken Parmesan Filling. Leftover cilantro? Check out my top 9 recipes that use fresh herbs.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.

If you enjoyed this recipe, we would love to hear from you! What do you put in your stuffed peppers? -Michael

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Chorizo Tacos with Roasted Butternut Squash, Aged Cheddar, Poblanos, and Marinated Red Onions

In autumn, Mexican, seasonal, winter On November 17, 2012 6 Comments

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Chorizo Tacos with Roasted Butternut Squash, Aged Cheddar, Poblanos, and Marinated Red Onions (recipe inspired by Kerrygold.com and Epicurious.com)

I feel like I’m on a role since rediscovering the delicious combination of aged cheddar and roasted butternut squash in my last recipe: Orzo Salad with Roasted Butternut Squash, Baby Bella Mushrooms, and Aged Cheddar

In these autumn soft tacos, spicy chorizo plays off of sweet roasted butternut squash, and red onions pickled in lime juice add a delightfully mild crunch. Aged white cheddar is a decadent treat which further boosts the wonderful array of flavors and textures.

Disclosure: My partner works for Kerrygold’s advertising agency, and they generously send their account team home with plenty of delicious Kerrygold butter and cheese. I am a fan!

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Ingredients

  • 1 1/2 cups red onions, thinly sliced (about 6.5 ounces)
  • Kosher salt to taste (divided)
  • Juice of 1 medium lime (about 2 tablespoons)
  • 2 cups (about 10 ounces) butternut squash, peeled, seeded and cut into 1/2″ dice
  • 1 tablespoon and 2 teaspoons olive oil, divided
  • Freshly ground pepper to taste
  • 16 ounces fresh chorizo sausages, casings removed
  • 2 fresh poblano chiles (seeded, cut into 1 1/2″ strips)
  • 8  small corn tortillas
  • 2 cups (about 8 ounces) grated aged cheddar cheese (e.g. Kerrygold Aged Cheddar Cheese)

Preparation

In a medium-sized mixing bowl toss red onions with some kosher salt. Mix in lime juice and allow them to marinate.

Preheat oven to 400°F. Line a heavy-rimmed baking sheet with parchment paper. Spread out butternut squash evenly on baking sheet, drizzle with 1 tablespoon olive oil, and season with kosher salt and freshly ground pepper to taste. Roast squash in oven for 25 minutes or until tender. Lift vegetables in parchment paper off of baking sheet to cool.

In a large frying pan over medium-high heat (and no oil!) fry the chorizo until cooked through, about 5 minutes. Break it up into small pieces with a wooden spoon. Drain off fat, blot with paper towels, and transfer to a bowl.

Clean frying pan clean and heat remaining 2 teaspoons of olive oil over medium-high heat. Fry the poblanos until tender, about 4 minutes.

In a small dry frying pan over high heat heat, warm corn tortillas one at a time on both sides, 10-15 seconds, until pliable.

Make tacos. To each corn tortilla add desired amount of chorizo, butternut squash, red onions, poblanos, and cheddar cheese. Fold tortillas, bring sides together. Serve 2 at a time, side by side.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.

Now it’s your turn. What are your favorite ways to use butternut squash? Do you have some great ingredient combinations for tacos? We would love to hear from you if you enjoyed this recipe. -Michael

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Orzo Salad with Roasted Butternut Squash, Baby Bella Mushrooms, and Aged Cheddar

In autumn, pasta, salad, seasonal, side dish, vegetarian On November 3, 2012 15 Comments

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Orzo Salad with Roasted Butternut Squash, Baby Bella Mushrooms, and Aged Cheddar (recipe adapted from Kerrygold)

Out of all the seasonable vegetables, butternut squash is the one that gets me most excited.  This orzo salad hits all of the right notes for autumn. The flavors of roasted butternut squash and baby bella mushrooms are nicely balanced by the aged cheddar, which is a step up from the usual feta in Mediterranean orzo salads. This would make a delicious Thanksgiving side dish. Serve it warm, but not hot, or else the cheese will melt.

Disclosure: My partner works for Kerrygold’s advertising agency, and they generously send their account team home with plenty of delicious Kerrygold butter and cheese. I am a fan!

Ingredients

  • 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1/2″ dice
  • 6 tablespoons olive oil, divided
  • Kosher salt and freshly ground pepper to taste
  • 1/2 pound baby bella mushrooms, cut into 1/2″ dice
  • 8 ounces orzo pasta
  • 1 teaspoon chopped rosemary
  • 1 cup (about 4 ounces) aged cheddar cheese, grated or small diced cubes (Kerrygold Aged Cheddar Cheese is delicious)
  • 1/2 cup green onions, sliced (optional)
  • 2 tablespoon white wine vinegar

Preparation

Preheat oven to 400°F. Line two heavy-rimmed baking sheets with parchment paper. On the first sheet spread butternut squash out evenly, drizzle with 1 tablespoon olive oil, and season with salt and pepper to taste. On the second sheet spread mushrooms out evenly, drizzle with another tablespoon of olive oil, and season with salt and pepper. Roast squash for 25 minutes and mushrooms for 20 minutes, or until tender. Lift vegetables on parchment paper off of baking sheet to cool.

Heat a tablespoon of olive oil over medium heat in a medium sized saucepan. Add the orzo and stir. Cook until it starts to brown. Add 2 cups of water and some kosher salt, and bring to a boil. Reduce heat to low, cover, and simmer for 12 minutes or until all the liquid is absorbed. Mix in rosemary and remove from heat.

In large mixing bowl, add orzo, squash, mushrooms, aged cheddar, and green onions (if using). Mix in remaining three tablespoons olive oil and white wine vinegar, and toss gently. Serve warm or at room temperature.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.

Now it’s your turn. What are your favorite ways to use butternut squash? Have you tried aged cheddar in a pasta salad? We would love to hear from you if you enjoyed this recipe. -Michael

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The Year of Flowers

In miscellaneous On October 27, 2012 4 Comments

I’ve had so much fun taking pictures of my flowers this year, especially since I’ve started using a macro lens. It has opened up a whole new world of details for me that I previously hadn’t noticed.

Here’s a recap of my favorites:

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Peonies in front of shutters

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Foreground: Marguerite ‘Susanna Mitchell’
In back: Burgandy container with perilla and potato vine

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Helenium ‘Mardi Gras’ (sneezeweed)

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Kniphofia ‘Flamenco’ (red hot poker or torch lily)

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Turk’s Cap Lily

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Oriental Lily

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Mums and pumpkins

Pork Yakisoba

In asian, Japanese On October 10, 2012 8 Comments

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Pork Yakisoba (recipe by “Oishii!”)

It’s been many years since I’ve been able to buy fresh yakisoba noodles, so I was thrilled to see them recently at Jewel–and on sale. The draw of this yakisoba is definitely the delicious homemade sauce, which is adapted from The Essential Wok Cookbook.

Please note that the noodles are actually not soba, but rather a type of Chinese egg noodle. Look for packages labeled as fresh yakisoba noodles at your Asian grocery store.

Ingredients

  • 1/4 cup soy sauce (Kikkoman)
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons rice vinegar (e.g. Marukan)
  • 1 tablespoon sake
  • 1 tablespoon mirin (e.g. Kikkoman Aji-Mirin)
  • 1 tablespoon ketchup
  • 1 tablespoon oyster sauce (e.g. Kikkoman)
  • 2 teaspoons brown sugar
  • 1/2 teaspoon sriracha hot chili sauce
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons vegetable oil
  • 7 ounces boneless pork loin, cut into thin 1″ slices
  • 1 cup onion, sliced thick into 1″ pieces
  • 2 cups sliced cabbage
  • 1/2 cup julienned carrots
  • 15 ounces fresh yakisoba noodles (two 7.5-ounce packs)
  • kosher salt and freshly ground pepper to taste

Preparation

Make the sauce. (This recipe makes about 3/4 cup and I use all of it). In a small bowl combine the soy sauce, Worcestershire sauce, rice vinegar, sake, mirin, ketchup, oyster sauce, brown sugar, sriracha, and fresh ginger.

Heat the vegetable oil in a large non-stick wok or frying pan over high heat. Brown the pork. Stir in the onions and fry until they start to soften. Add the cabbage and carrots. Cook a few minutes until the cabbage starts to soften. Add the noodles. Pour in the sauce. Loosen the noodles by moving a pair of cooking chopsticks in a back and forth motion in between them. With a pair of spatulas gently turn the yakisoba. Cook until the cabbage is tender and the noodles are heated through. Season with salt and pepper to taste.

Try These Other Japanese Favorites

Gyudon (Beef Bowl)
Omuraisu (Japanese-Style Omelet Stuffed with Chicken and Rice)

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.

Now it’s your turn. Have you ever had yakisoba? We would love to hear from you if you enjoyed this recipe. -Michael

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Red Bell Pepper and Sautéed Corn Salad with Cilantro Dressing

In healthy, salad, side dish, summer, vegetarian On July 1, 2012 12 Comments

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Red Bell Pepper and Sautéed Corn Salad with Cilantro Dressing (recipe by “Oishii!”)

Here’s the perfect side dish to go with any barbecue main–hamburgers, hotdogs, bratwursts, Italian sausages, grilled porkchops, chicken–you name it! This is by far my favorite way to use fresh corn, and if you’ve never made a homemade herb dressing before, you’re in for a treat.  It’s fun to make too! This is one of the first things I ever made with my Cuisinart Mini-Prep, my favorite little food processor. Although I’m not into kitchen gadgets, this is one I do enjoy using on occasion.

(This recipe is inspired by and adapted from Corn and Tomato Salad with Cilantro Dressing by Bon Appétit.)

Ingredients

  • 1/4 cup plus 1 tablespoon olive oil (divided)
  • 1/4 cup fresh cilantro (packed) plus more for garnish
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 large garlic clove
  • 1 tablespoon unsalted butter
  • 3 cups fresh corn kernels (16.5 ounces)
  • 2 cups chopped red bell peppers (10.0 ounces)
  • 1/2 cup red onion, chopped (2.25 ounces)
  • kosher salt and freshly ground pepper to taste

Preparation

Make the dressing. In a small food processor combine 1/4 cup olive oil, cilantro, white wine vinegar, lime juice, and garlic.

Heat the remaining tablespoon of olive oil in a large frying pan over medium-high heat. Add the butter to the olive oil, and sauté the corn. Cool.

Add the sautéed corn, red bell peppers, and red onions to a large mixing bowl. Add dressing by the tablespoon to taste and toss the salad ingredients together. Season to taste with kosher salt and freshly grated pepper. Garnish with additional fresh cilantro.

Other Ideas:  Leftover cilantro? Check out my top 9 recipes that use fresh herbs.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.

Now it’s your turn. What are you doing with the summer bounty of fresh corn and bell peppers? We would love to hear from you if you enjoyed this post. -Michael

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Strawberry Salad with Roasted Chicken, Toasted Pecans, Blue Cheese, and a Honey Balsamic Vinaigrette

In favorite, healthy, lunch, salad, seasonal, summer On June 15, 2012 22 Comments

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Strawberry Salad with Roasted Chicken, Toasted Pecans, Blue Cheese, and a Honey Balsamic Vinaigrette (recipe by “Oishii!”)

Nothing says summer like fresh strawberries. And I can’t seem to get enough of them this year. In addition to putting them in a variety of berry smoothies, I’ve recently baked a strawberry tart, and made several versions of this fantastic dinner salad. The honey enhances the flavor of the strawberries, which makes for a delicious contrast to the pungent blue cheese.

This recipe is inspired by Fine Cooking Magazine’s Spinach Salad with Chicken, Strawberries, Blue Cheese, and Almonds.

Ingredients
serves 2

  • 2 bone-in chicken breasts (about 2.4 pounds)
  • extra virgin olive oil (divided)
  • kosher salt and freshly grated pepper to taste
  • dried thyme or oregano to taste (optional)
  • 1/4 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon dijon mustard
  • 3 teaspoons honey (divided)
  • 1 cup strawberries (stemmed, cored, and sliced)
  • 1/2 cup pecans
  • 4 ounces spinach (about 6 cups lightly packed)
  • 2 ounces blue cheese, sliced and crumbled (I recommend Rosenborg or Trader Joe’s brand)

Preparation

Roast the chicken. Preheat oven to 400° F. Line a heavy-rimmed baking sheet with parchment paper. Put the chicken on the baking sheet skin side up. Drizzle chicken with a little olive oil. Sprinkle with kosher salt and freshly grated pepper to taste, a little thyme or oregano (optional), and roast chicken in the oven until the skin is golden brown and crackling, about 40 minutes. The juices will run clear. Remove from oven and cool. Remove the skin and hand pull the breast meat off the bone. Set aside 1 cup of chicken for use in the salad and use the rest for another purpose.

Make the dressing. In a small bowl whisk together the balsamic vinegar, 1/3 cup of olive oil, dijon mustard, and 2 teaspoons of honey. (Note: there will be enough dressing for an additional 2 dinner salads.)

In a separate bowl toss the strawberries with remaining teaspoon of honey. Set aside.

Toast the pecans in a dry frying pan over medium heat a few minutes until fragrant. Cool and set aside in a small bowl.

Add the spinach, strawberries, 1 cup chicken breast, blue cheese, and pecans to a large mixing bowl. Add dressing by the tablespoon to taste and lightly toss the salad ingredients together. Plate the salads and season to taste with more kosher salt and freshly grated pepper if desired.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.

Now it’s your turn. What are you doing with fresh strawberries? We would love to hear from you if you enjoyed this post. -Michael

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Very Cherry Berry Smoothie

In drinks, healthy, vegetarian On May 28, 2012 10 Comments

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Very Cherry Berry Smoothie (recipe by “Oishii!”)

Here’s another tasty smoothie, this time all in red and named by my partner David, with red tart cherry juice, strawberries, and raspberries.

I’ve noticed over the past few years that cherry juice is gaining in popularity. I’m a big fan of fresh tart cherries (such as Montmorency), but they have a very short growing season, available only for a few weeks around the end of June and beginning of July in the Midwest.  I’m happy to see that our producers are marketing them not only fresh and dried, but also more often in juiced and in concentrated forms as well.

For some information about the nutritional benefits of cherries, check out the website for the National Cherry Growers & Industries Foundation.

Ingredients
makes 2 servings

  • 2 cups (9 ounces) frozen strawberries
  • 1/2 cup (2 ounces) frozen raspberries
  • 1 cup vanilla yogurt (I like Dannon brand)
  • 1 cup 100% red tart cherry juice (Trader Joe’s brand is great or see below for substitute)
  • 2 tablespoons honey

Preparation

Process all ingredients in a blender until smooth. Divide between two glasses.

Prep Tip: Purchase fresh fruit when it is on sale, clean, and freeze it in single layers in plastic freezer bags.

Ingredient Note: A cheaper alternative to 100% red tart cherry juice is to use canned frozen cherry juice.  Old Orchard makes delicious 100% fruit juice blends such as cherry pomegranate. You can skip the honey if you use these already sweet juices.

Smoothie

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.

Now it’s your turn. Do you love cherries or do you have any great ideas for smoothies? We would love to hear from you if you enjoyed this post. -Michael

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Impossible Breakfast Pie with Bacon, Mushrooms, and Orange Bell Peppers

In breakfast On May 6, 2012 9 Comments

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Impossible Breakfast Pie with Bacon, Mushrooms, and Orange Bell Peppers (recipe by “Oishii!”)

One of my dreams is to own and operate a bed and breakfast. I’m not sure if I’ll ever amass the capital to make it happen someday, but in the interim I have been quietly collecting favorite recipes. This is my no fail brunch dish, and it easily doubles, so  I usually make two or more “pies” at a time. You might as well if you are going to turn on the oven, right? That’s what my grandma used to say. The orange bell peppers give it a nice punch of color.

This recipe is inspired by a recipe published in “The American Country Inn and Bed & Breakfast Cookbook,” by Kitty and Lucian Maynard. The original recipe came from the Sleepy Hollow Farm: Bed and Breakfast in Gordonsville, Virginia.

Ingredients

  • 1 cup bacon, fried and cut into bite sized pieces
  • 1 cup grated cheddar cheese
  • 1/3 cup chopped onions
  • 1/3 cup diced mushrooms
  • 1/3 cup orange bell pepper, diced
  • 3/4 cup 2% milk
  • 1  1/2 cups baking mix (I use Bisquick)
  • 3 large eggs
  • freshly grated pepper
  • kosher salt

Preparation

Preheat oven to 400° F.

Grease a 9″ pie plate with butter. Add cooked bacon, cheddar cheese, onions, mushrooms, and orange bell peppers to the bottom of the pie plate.

In a large mixing bowl, add the milk, baking mix, and eggs. Beat together with a hand mixer until smooth, and pour into the pie plate. Season to taste with freshly grated pepper and kosher salt.

Bake in oven for about 30 minutes or until golden brown. Let it rest 5 minutes before serving.

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What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.

Now it’s your turn. What is your favorite brunch dish? We would love to hear from you if you enjoyed this post. -Michael

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