New recipes

Escarole with Crispy Ham and Eggs

Escarole with Crispy Ham and Eggs

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.


  • 4 tablespoons olive oil, divided
  • 2 ounces thinly sliced Speck or prosciutto
  • ¾ teaspoon crushed red pepper flakes
  • 1 head of escarole, leaves separated and torn into large pieces
  • 1 teaspoon fish sauce (such as nam pla or nuoc nam)
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • Heat 1 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Cook Speck until golden brown and crisp, about 2 minutes per side; transfer to a plate.

  • Heat 1 Tbsp. oil in same skillet over medium-high and fry 2 eggs until whites are golden brown and crisp around the edges and set around the yolks (which should still be runny), about 2 minutes; transfer to a plate. Repeat with 1 Tbsp. oil and remaining 2 eggs.

  • Heat remaining 1 Tbsp. oil in skillet. Add red pepper flakes and cook, stirring often, until lightly toasted and fragrant, about 1 minute. Add escarole to skillet, toss to coat, and cook, stirring often, until slightly wilted, about 1 minute. Remove from heat and add fish sauce; season with salt and pepper. Serve topped with crisped ham and fried eggs.

,Photos by Christopher TestaniReviews Section

25 pork and escarole with Recipes

Ziti with Pork and Escarole in Creamy Thyme Sauce

Ziti with Pork and Escarole in Creamy Thyme Sauce

Escarole, Sausage and Mushroom Dressing

Escarole, Sausage and Mushroom Dressing

Roast Pork and Escarole Soup with Pasta

Roast Pork and Escarole Soup with Pasta

Meatball Soup With Escarole and Pasta

Meatball Soup With Escarole and Pasta

Chicken and Escarole Soup With Meatballs

Chicken and Escarole Soup With Meatballs

Grilled Pork Salad

Grilled Pork Salad

Honey-Glazed Pork Tenderloin with Wilted Greens

Honey-Glazed Pork Tenderloin with Wilted Greens

Rosemary-Garlic Pork Tenderloin with Sweet-and-Sour Prunes

Rosemary-Garlic Pork Tenderloin with Sweet-and-Sour Prunes

Minestra Maritata Or Italian Wedding Soup

Minestra Maritata Or Italian Wedding Soup

Kittencal's Italian Wedding Soup

Kittencal's Italian Wedding Soup

Arista alla Porchetta (Mario Batali)

Baked Ham with Brown Sugar, Pineapple and Beer Glaze

Baked ham is definitely a crowd pleaser, and it is delicious and easy to make. My Mom made it two or three times a year for holidays or special occasions. She glazed it with brown sugar and pineapple juice, and baked it with the pineapple slices on the top. I have added beer to the mix as it is a nice addition to the glaze.

I remember on several occasions growing up when my friend, Pam, and I would fight over the crisp skin that covered the top of the ham. The top was golden brown and the pineapples were caramelized it was so tempting to us. Mom would get so angry with us because we would pick at the crispy skin, and if she did not watch us carefully the entire top of the ham was stripped away before she served it.

There are so many ways to enjoy the ham. You can eat it by itself, on a sandwich or fried with eggs the next day. Leave a little ham on the bone, and it makes a great ham and bean soup or split pea soup. We like it best served the first day with Mom’s homemade french bread rolls, but it is delicious no matter how you choose to eat it.

1 – shank or butt portion ham with bone in (fully cooked, 1/2 ham about 5-7 lbs.)
1 – 20 oz. can pineapple slices
1/2 – cup beer
1/2 – cup brown sugar

Place the ham on a rack in a shallow baking pan, flat end down. Score the top surface of the ham with a knife, making 1/4″ cuts. Make criss-cross score marks 1/4″ deep and 1 1/2″ apart on the entire top surface of the ham.

In a small bowl, mix 1/2 cup of the juice from the can of pineapples, brown sugar and 1/2 cup beer. Pour the brown sugar mixture on top of the ham and be sure to let it seep into the score marks. Place the pineapple rings on top of the ham, holding them in place with wooden tooth picks.

Add about 1/2 cup of water to the bottom of the pan to help prevent the juices from drying out. Cover with aluminum foil and place in a pre-heated 325° oven. Cook for 15-18 minutes per pound or according to the package instructions.

When the ham is about half way cooked, remove the aluminum foil and baste it with the juices in the bottom of the pan. Continue cooking until done. Baste the ham two to three times more before it is finished to keep it moist. The top should become golden brown.

Egg Wraps

Instead of tortillas, use eggs to create high protein wraps. Fill with turkey, avocado, low fat cheese, hummus, or vegetables. It’s a quick and easy way to get a boost of BCAAs (branch chain amino acids) to build muscles.

Skill level: Beginner
Serves: 1
Start to Finish: 4 minutes
Prep: 2 minutes
Cook: 2 minutes


  • Nonstick cooking spray
  • 1 Egg
  • Optional seasonings: salt, pepper, paprika, cayenne pepper, basil, oregano


  1. Heat a small skillet over medium heat. Coat the skillet with nonstick cooking spray.
  2. In a bowl, crack one egg and mix well with a fork.
  3. Pour into a hot pan and tilt pan to spread egg into a large circle on the bottom of the pan.
  4. Let cook 30 seconds. (Sprinkle with seasonings if desired)
  5. Carefully flip with a large spatula and let cook another 30 seconds.
  6. Remove from pan and repeat with as many eggs as desired.
  7. Let egg wraps cool slightly (or fully), top as desired with fillings, roll and serve warm or cold.

Nutrition Information (per egg wrap)

Calories: 72
Total Fat: 5 grams
Saturated Fat: 2 grams
Protein: 6 grams
Carbohydrates: 0 grams
Sugar: 0 grams
Fiber: 0 grams
Cholesterol: 186 milligrams
Sodium: 71 milligrams


Edamame, translated from Japanese as “stem beans”, are young green soybeans in a pod, harvested before fully ripen. They are mainly consumed in Asian cuisines, served as an appetizer, a snack, or a side dish, simply boiled or steamed and seasoned with salt. Edamame beans are rich in protein, dietary fiber, omega-3 fatty acids, folate, iron, manganese, zinc, and other healthy nutrients.

An oval or round-shaped biological structure produced by a female bird, used as food in cuisines around the world. It consists of yellow yolk and a clear liquid called the white, which are surrounded by a protective eggshell. Egg whites are mostly made of water and protein and are considered the healthier part of the egg.

On the other hand, yolks contain all the egg’s fats and cholesterol, but they are a good source of vitamin D. Eggs can be prepared in many ways – boiled, fried, poached, scrambled, in omelets, or pickled. They are among the most important ingredients in many desserts and various savory meals. Most commonly consumed eggs are chicken, duck, quail, and fish eggs known as caviar.

40 Foods That Start with the letter E.

1. Early Girl Tomatoes

A prolific and high-yielding tomato great for the home gardener or professional farmer alike. First developed in the 1970s these bountiful, round, tennis ball-shaped tomatoes are familiar and delicious. Great for canning, sauces, or salsas, these tomatoes will work well in most growing situations!

I love an early girl and pimento sandwich on a hot summer day and they make delicious BLTs as well!

2. Eastern Carolina Barbecue Sauce

Yes, barbecue sauce is specific enough to have an “Eastern Carolina” variant. Ask anyone who’s spent some serious time considering the barbecue traditions of the south and they will tell you that regionality truly matters when your talking BBQ.

Eastern Carolina Barbecue sauce is a sweet and tart mixture of brown sugar, vinegar, Tobasco, and other seasonings. It’s delicious on smoked pork shoulder sandwiches with a side of coleslaw and baked beans.

While Lexington style or Western Carolina Barbecue Sauce contains tomato products, eastern Carolina is about the interplay of sugar, vinegar, and spice.

3. Eccles Cake

If you are a fan of The Great British Baking Show or you hail from across the pond then you might be aware of Eccles cakes but for most this is going to be something new.

Eccles cakes are a pastry made from flaky pastry crust filled with a fruit mixture of dried currants and candied lemon zest. The cakes are molded into biscuit shapes and baked until crispy.

4. Eclair

Eclairs are cream-filled pastry puffs, made from pate au choux a sweet flour and egg mixture that creates light, fluffy pastry shells.

Eclairs can be filled with any number of flavored fillings and topped with chocolate, icing, or powdered sugar. They are usually 3-4 inches long and 1 inch wide and tall. They are light and airy from the eggs in the recipe that creates giant air pockets in the batter as it cooks.

5. Edam

Edam is a cheese native to the Netherlands and named for the town it was first sold in. Edam is a semi-hard cow’s milk cheese. It has a pale yellow color and is coated in a red wax or rind. It is larger, flat-ended, sphere shape and has a milk, tart flavor that is rich and creamy.

Perfect with ham on a baguette or crusty bread, or in a warm grilled cheese sandwich, Edam is delicious and great for all palates.

6. Edamame

Edamame is a young green, vegetable soybean. They are green in color and tender as opposed to full-sized soybeans that are tan or gray and quite hard. They can be served as the individual bean in a dip or salad or steamed whole in the pod with sea salt or sauces as a fun appetizer.

7. Eel

Eel is a type of ray-finned fish that can be eaten in several different ways. Served sauteed, or grilled, barbecued or marinated, one of the most common eel dishes you may be familiar with is unagi or eel sushi.

Unagi is a freshwater eel often served in sushi restaurants. Prepared in a barbecue-style and served with a sweet soy-based sauce, unagi is delicious and savory.

8. Eggs

Served in a myriad of different ways, eggs are one of the most common foods eaten worldwide. In fact, almost every food culture has some egg-based cuisine or national dish.

From scrambled eggs to over easy, to custards, batters, bread, and baked goods eggs have a multitude of uses. In fact, the french chef’s cap the Toque famously had 100 pleats for the 100 ways to cook an egg!

The most common eggs you’ll find in the kitchen are chicken eggs but there are uses for almost all egg types from ostrich eggs, or pheasant eggs to quail eggs, duck eggs, or goose eggs.

9. Egg Cream

An egg cream contains zero eggs despite the name. A soda combination made famous in the soda counters of yesteryear, an Egg Cream is a concoction made from milk, carbonated water, or seltzer and flavored syrups, typically chocolate or vanilla.

To prepare, pour some flavored syrup into whole milk in a glass and then pour in seltzer water while beating the mixture vigorously with a fork.

10. Egg Drop Soup

Egg drop soup is a savory Chinese soup made from a flavorful broth with eggs whisked into the soup while simmering to create a delicate noodle-like texture. Often served with chopped tofu, black pepper, scallion, or cooked ground pork, this is a delicious dish that is perfect for cool fall evenings or cold winter afternoons.

11. Egg Foo Young

Egg foo young is a savory Chinese omelet dish. Often filled with items like chicken, pork or shrimp, and veggies ranging from mushrooms to onions and bell peppers, this tasty omelet is topped with stir fry sauce and served with bean sprouts.

Egg foo young is a takeout favorite but is super easy to make at home for a quick weeknight meal or a light lunch.

12. Eggfruit

Eggfruit is also known as campistel or cupcake fruit. It is an edible fruit found in Central America as well as in other countries worldwide. With a sweet yellow flesh that has a texture similar to hard-boiled egg yolk, this fruit is packed with nutrients and vitamins.

13. Eggnog

Eggnog is a milk punch made from milk, cream, whipped egg whites, egg yolks, and seasonings. Often spiked with rum or whiskey, this rich, decadent, custard beverage is often served during the Holiday season.

14. Egg Noodles

Egg noodles are a pasta style that has roots in many different cuisines. Typically made from eggs, flour, and seasonings, the dough is rolled flat and cut into strips. Most cuisines with pasta traditions from Asian cuisines to European styles have an egg-based pasta or noodle dish and you can find many different varieties in the grocery store.

Egg noodles are incredibly easy to make fresh but there are great dried varieties available as well. To cook simply drop the noodles into boiling, salted water, and cook until tender, serve with your favorite sauce or accompaniment.

15. Egg Rolls

Egg rolls are a deep-dried appetizer popular in Chinese American Restaurants Typically filled with shredded vegetables and proteins from shrimp to chicken or pork, egg rolls are formed into a cylinder and wrapped in an egg roll wrapper before frying.

Egg rolls are easy to make from scratch at home and there are also lots of great frozen options available in the freezer aisle of your grocery store or at your local international market!

16. Egg Salad

Egg salad is a mixture of chopped hardboiled eggs, mustard, mayonnaise, and seasonings as well as chopped herbs and veggies. Typically served on a kaiser roll or toasted sandwich bread, and available from the deli section of your local grocer, it is a great option for a light lunch. I like to eat egg salad on a hearty salad of greens and grains with fresh veggies and pickles for a light, energy-packed lunch.

17. Eggplant

Eggplant is a nightshade vegetable that is common throughout multiple cuisines and traditions. Typically larger and purple, this vegetable has spongy flesh and small black seeds. It can lend itself to several flavors or cooking styles and works great in many different cuisines or recipes.

18. Eggplant Parmesan

This is a classic Italian entree made from breaded and fried slices of eggplant topped with a hearty tomato sauce, mozzarella cheese, and grated parmesan before being baked to golden brown perfection.

Eggplant Parmesan tastes delicious on its own or with a side of pasta or on a sandwich. It goes great with a light salad and a glass of fruity, lightly chilled red wine.

19. Eggplant Rollatini

Eggplant Rollatini is a dish composed of thinly sliced and fried eggplant rolled around a ricotta stuffing and topped with tomato sauce. Baked until warm and just set, this dish is similar to Eggplant Parmesan but different in preparation. Eggplant rollatini utilizes much thinner slices of Eggplant and is often richer, and fattier than eggplant parmesan. Both are delicious but definitely different dishes.

20. Elbow Macaroni

Elbow macaroni is an extruded pasta shape that many are familiar with. Delicious in everything from mac and cheese to pasta salad or noodle soup, elbow macaroni is a truly versatile pasta shape.

21. Elderflower

Elderflower is the white flower of the elderberry plant. With a rich aromatic flavor reminiscent of honey and honeysuckle Elderflower can be used in an umber of recipes and foods. Two of the most common are elderflower cordial and elderflower liqueur.

Elderflower cordial is a light, carbonated beverage and can be sold as a syrup intended to be mixed with sparkling water or as a carbonated beverage itself. Elderflower Liqueur is an elderflower flavored alcoholic beverage and the most common expression would be St. Germain which is often served as a spritz in a glass of champagne.

22. Elephant Ears

Elephant ears or palmiers are a sweet pastry creation made from puff pastry, butter, sugar, and cinnamon. Roled into a B shape the puff pastry grows to a large size and achieves a crispy, crunchy texture filled with a caramelized sugar caramel.

23. Elephant garlic

Elephant garlic is an allium or onion variety that resembles large cloves of garlic. With a sweet, lighter flavor reminiscent of garlic, elephant garlic goes great in so many different dishes. I like to roast elephant garlic whole for a lighter, sweeter roasted garlic flavor that I blend into hummus and other dips!

24. Embutido

Embutido is a Filipino meatloaf dish made from ground pork beef and chicken. Often stuffed with whole hard-boiled eggs and Vienna sausages, embutido is often served with a sweet/spice pickled relish.

25. Emmental

Emmental or Emmenthal cheese is a light yellow semi-firm cheese from the Bern region of Switzerland. First named in the 1500’s Emmental cheese has a rich, texture with a fruity butter flavor and tart acidic undertones.

With large irregular holes and light yellow color, Emmental resembles classic swiss cheese and tastes great on everything from a burger to a cold-cut sandwich or a grilled cheese.

26. Empanadas

Empanadas are Latin American hand pies or turnovers that are baked or fried. Literally meaning “enbreaded” empanadas are made from a rich, flaky pastry crust often composed of lard or shortening, and a myriad of different fillings.

Empanadas are delicious and I’ve enjoyed savory as well as sweet varieties. You can make them easily at home with premade empanada shells or you can make the dough from scratch with little effort.

27. Emperor Grapes

Emperor grapes are a red wine grape often grown as table grapes for eating and enjoying fresh. They have thin skin and light, firm, sweet flesh. Delicious in everything from chicken salad to Dover sole with a grape sauce, these tiny little orbs of sweetness are the perfect snack for a hot summer day.

28. Empire Apples

Empire apples are a red variety first grown in upstate New York in 1946. With a firm, crunchy texture, thick red skin, and a tart sweetness these apples ripe in September/October every year. These apples are great on their own or in a pie or filling. I like to candy them with a thick, red, candy coating around Halloween for a sugary, crunchy treat.

29. Enchiladas

Enchiladas are an incredibly tasty Latin American dish composed of crispy corn or flour tortillas wrapped around a filling made from meat or vegetables and topped with salsa and cheese. With tons of different fillings, toppings, sauce, and flavor combinations, enchiladas make a great addition to any recipe box or collection.

30. Endive

Endive is a green leafy vegetable from the chicory family. Also known as Belgian Endive this leafy vegetable is 4-6 inches long and 2-3 inches wide. The leaves are tightly wound around a central core and it grows vertically from the ground like heads of lettuce.

The bottoms of the leaves are thicker and crisper, with white color while the tops of the leaves are light to a darker green and more like lettuce. Endive tastes great when sliced in a fresh salad or cooked in spears in a saute pan or over a grill.

31. English Muffin

English Muffins are an awesome breakfast food that can be used in everything from egg sandwiches, to eggs benedict with poaches eggs, and ham, or by themselves with warm butter and jam.

English muffins are a type of yeast-risen griddle bread and are notable for their wide-open crumb and famous “nooks and crannies”. English muffins are often “fork split”, which means they are punctured from the side and meant to be pulled apart to create a rough uneven texture that soaks up butter and toppings.

32. English Peas

English peas are a type of shelling or garden pea. Available from early spring to mid-summer, English peas have a light, bright vegetable flavor and go great in everything from stir-fries to soups and salad. I love eating English peas in risotto or pasta dishes with crispy ham and fresh herbs like tarragon or mint.

While the individual peas are edible don’t eat the shells as they are woody and flavorless. The greens or shoots can be eaten as well and are delicious in salads and as a garnish for roasted meats or fish.

33. English Trifle

English trifle is a layered dessert made from layers of sponge cake, creamy pudding, fruit gelatine, whipped cream, and fresh fruit like strawberries. Sometimes spiked with alcohol this delightfully decadent dessert is great for large parties or gatherings.

34. Escabeche

Escabeche is the name for several dishes of Spanish, Portuguese, or Latin American origin. Typically made from seafood or meat simmered in an acidic, vinegar-based sauce, flavored with citrus, and spices, this is a hearty dish that will leave you breathless. I like to make this dish in the summer when the hot weather is perfect for a spicy, acidic dish that makes you sweat and cools you down at the same time.

35. Escalope

An escalope is a thin slice of meat or poultry often served in rich gravy or sauce. Escalop is the root of the traditional dish scalloped potatoes which are made from thinly sliced layers of potatoes baked in a rich cream sauce.

36. Escargot

Escargot is a variety of land snails served mainly in Europe and especially in Britain and France. Often cooked by sauteing them in a mixture of butter, garlic, and parsley as well as other fresh herbs and wine, these tasty, chewy delicacies are eaten with a small fork and served on buttery toast.

37. Escarole

Escarole is a member of the chicory family and is a bright leafy green with a slightly spicy/bitter flavor. Similar in size and shape to green leaf lettuce, this healthy green is best served stir-fried with lots of garlic and lemon or in a hearty bean and sausage soup.

38. Etouffee

Etouffee is a Creole and Cajun dish made from seafood or shellfish in a rich spicy gravy traditionally served over rice. The gravy is usually thickened with a rich roux, that provides a smoother, more decadent texture to the gravy and is usually composed of southern trinity, shellfish, and spices.

39. Evaporated Milk

Evaporated milk is a shelf-stable canned milk product. Made from cow’s milk with 60% of the water removed, evaporated milk is a common baking ingredient in recipes like pies and fudge. I always try to keep a can on hand just in case the recipe I’m using calls for it. As it’s shelf-stable it will last for a long time in your pantry, but if you are worried about it going bad there are a ton of tasty recipes to make at home!

40. Extra Virgin Olive Oil

Extra Virgin Olive Oil is a rich flavorful oil product from the Meditteranean. While there are lots of different types of olive oils, extra virgin olive oil is often prized for its rich, spicy flavor, and dark green color. When olive oil is pressed, extra virgin olive oil is usually one of the first oils collected from the pressing. This results in a highly concentrated olive oil flavor that is perfect for marinating or dressing salads.

100 Easy Food On A Stick Options

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!

Caveman Food

Take your chicken breasts and slice them as thinly as you possibly can. If you can't slice them thin enough by hand or if your knife is not sharp enough, then just slice them as thin as they'll go and then pound them to 1/4 inch thickness or less. I got 4-5 thin slices out of each breast.

Lay your chicken pieces out and top each slice with several whole fresh sage leaves. Place a slice of prosciutto on top of each piece of chicken and pat it down so it adheres to the chicken.

Heat olive oil in a cast iron skillet over medium high heat. You want the pan pretty hot so that it will brown the meat without overcooking it (since it's so thin). Cook the chicken in batches, starting prosciutto side UP first. This will let the chicken contract a little without the prosciutto shrinking. Flip the chicken and let the prosciutto side cook until it looks crispy. Remove to a plate and finish up the rest of the chicken in the same manner, adding more olive oil to the pan if necessary.

Once all the chicken is done, add the white wine and chicken broth to the pan and deglaze by scraping the bottom of the pan with a wooden spoon. Once the liquid has reduced a little, stir in the arrowroot/cold water slurry and stir quickly to thicken. Serve the sauce over the chicken.

1/2 head of escarole, chopped and washed
2 T raisins
1/4 cup pine nuts
pinch of sea salt
1/3 cup white wine or chicken broth
olive oil
2 cloves of garlic

Heat a glug of oil over medium heat and add the whole garlic cloves. Once the garlic starts sizzling, add the escarole, raisins, pine nuts, salt, and liquid. Cover the pan, reduce the heat, and braise for 10 minutes. Remove the cover and let the liquid cook off. This results in plump raisins, but the pine nuts get kind of plump and soft too. If that's not to your taste, you can leave the pine nuts out and toast them in a skillet or toaster oven and then add them to the dish at the last minute.

Escarole and Beans Casserole

Some recipes just have to be made again. And this is one of them. I made this for the first time back in 2009. I added some chicken meat from the broth I made this weekend. This was so darn good. Perfect to make on the weekend and just toss in the oven to reheat during the week.

Panecotta (Escarole and Beans Casserole)
1/2 loaf Italian bread, cubed bread can be day-old, stale or fresh
1/2 sliced onion
1/4 cup olive oil
1/4 cup Parmesan cheese
1/2 cup shredded mozzarella cheese
4 - 6 cups of cooked Escarole and Beans, recipe follows

Coat 9- by 13-inch casserole or baking dish with cooking spray. S pread enough cubed bread to cover bottom of a 9- by 13-inch casserole or baking dish. Saute onion in olive oil until onions are golden and slightly caramelized. Spoon this mixture over the bread. Then cover with the Escarole and Beans.
Sprinkle top generously with grated Parmesan and mozzarella and bake in a preheated 350- degree oven for 20 minutes. Move to upper shelf in oven, and broil for 5 minutes, until cheese is slightly browned. Makes 6 generous servings.

Escarole and Beans

1 large head of escarole
1 clove of garlic, minced
1 cup cooked cannellini or Navy pea beans, canned or freshly cooked
Salt and pepper

Method- Wash escarole. Remove core, cut leaves and boil in about 2 cups of salted water until it cooks down and is completely tender. Remove from heat reserve liquid.
Lightly saute garlic in olive oil. Add cooked beans, escarole along with enough liquid to make the mixture slightly soup. Add salt and pepper to taste. Cook together on top of stove for 20 minutes. This can Be made ahead of time, eaten as is with fresh Italian bread or made into Panecotta .

1 comment:

Sounds perfect Lucia. Yes, I agree some have to be made again though I never actually make the same thing twice since I always seem to add or not have the same things on hand. oh well, I try. Blessings dear. Catherine xo


For the chicken escalopes, sandwich each chicken breast between two sheets of cling film. Using a rolling pin, flatten each chicken breast until it has widened and become thinner (this is called an escalope). Remove and discard the cling film. Season the chicken escalopes with the chopped sage and black pepper.

Tip the flour into a bowl. Beat the eggs and milk together in a separate bowl. Sprinkle the breadcrumbs onto a plate.

Dredge each chicken escalope in the flour and shake off any excess. Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated.

Heat half of the butter in a frying pan over a medium to high heat. Add two of the breaded chicken escalopes, in batches, and fry for 4-6 minutes on each side, or until the breadcrumbs are crisp and golden-brown and the chicken is cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer). Remove the breaded escalopes from the pan and keep warm.

Repeat the process with most of the remaining butter and the remaining two chicken escalopes. (Reserve a little of the remaining butter.)

Heat the remaining butter in the frying pan over a medium heat. When the butter has turned a pale golden-brown, squeeze in the lemon juice and stir to combine. Remove from the heat.

For the salad, in a large bowl, mix together the olive oil and balsamic vinegar, to taste, until well combined. Add the rocket leaves and mix well to coat the leaves in the dressing.

To serve, place one chicken escalope into the centre of each of four serving plates. Pour a little of the lemon butter over each escalope. Pile the dressed rocket leaves alongside and sprinkle over the parmesan.

Watch the video: Cheese, Ham and Egg Cups Recipe (July 2022).


  1. Thanh

    I cannot speak much on this subject.

  2. Samulkis


  3. Druce

    you have made a mistake, it is obvious.

  4. Oji

    Totally agree with her. I think this is a good idea.

  5. Jarlath

    Bravo, what an excellent answer.

  6. Biecaford

    This is a great idea

Write a message