Kentucky Hot Brown Bake

For about 4-6 people for a brunch. Plan to have sandwiches for 2 later.

Ingredients:

• 8 oz crescent dough package
• 1 lb. smoked turkey lunch meat
• 8 slices Swiss Cheese
• 8 slices cooked beef bacon
• 3 Roma Tomatoes, sliced thin
• 4 eggs beaten

Each ingredient will be used twice - half at a time.

Directions:

1. Unroll the crescent dough and split into 2 squares
2. Place one square on the bottom of a greased 8 inch square baking dish
3. Press dough to fit the bottom of the pan
4. Layer half the turkey, bacon, cheese and tomatoes.
5. Pour 2 of the beaten eggs over the top
6. Repeat layers
7. Top with remaining dough square
8. Pour remaining eggs over the top
9. Bake at 350 degrees covered
10. Bake for another 20 minutes uncovered

Tuna Salad

Tuna Salad

(Why do some say tuna 'fish' salad? We don't say salmon fish croquettes.)

By now you know I like to experiment. I just really love variety. Here are some thoughts about making tuna salad apart from any recipe I have seen. Try these ingredients as variations:

• use real mayonnaise instead of Miracle Whip (I like the mayonnaise with olive oil)
• use a touch of fresh organic dill weed
• use some finely chopped shallots
• use some finely chopped celery (many may already to this)
• use some chopped egg (many may already do this)
• use some fresh chopped organic chives
• use some finely cut green onion

These ingredients can liven up a boring tuna salad.

Beef and Turkey Meat Loaf

Beef and Turkey Meat Loaf

Ingredients:

• 1 lb. ground beef
• 1 lb. ground turkey
• 3/4 cup uncooked pin oats (steel cut oats)
• 1/4 large white onion, diced
• 1 egg
• sea salt and black pepper as needed
• 1 package dry onion soup
• 
  
• For gravy:
• 1 can cream of mushroom soup
• 3/4 cup water

Directions:

1. Preheat oven to 350 degrees
2. Mix beef, turkey, oats, onion, dry onion soup and egg until completely mixed
3. Roll mixture into baseball sized portions (or smaller)
4. Place portions in a glass baking dish
5. Bake for 30 minutes
6. Mix mushroom soup and water and stir well
7. Pour mushroom soup mixture over each meat loaf 
8. Bake another 30 minutes

Freeze meat loaf you don't use. If you like, you can also make burger patties out of the leftover meat mixture.

Tortilla Bake

Tortilla Bake

We often cut back recipes I find and alter to make enough for 2 meals for each of us. That way we have fresh new meal, most often a totally new recipe, then have the other half for breakfast on Tuesday. This is such a dish. Of course, logic tells you that it is also good for 4 people and can be used for brunch as well as breakfast.

Ingredients:

• 4 eggs
• 2/3 oz Cream Cheese
• 8 corn tortillas
• 4 large shallots, cubed
• 1/2 cup shredded Cheddar Cheese
• 2 cups salsa (I use medium - you may prefer mild or hot)

Directions - Make the night before if you choose:

1. Spray an 8x8 glass baking dish with cooking spray
2. Blend the eggs and cream cheese until smooth using a blender
3. Place 4 tortillas overlapping on the bottom of the dish touching the edges of the dish
4. Pour egg mixture over the tortillas
5. Spread the shallots over the egg mixture evenly
6. Spread 1/4 cup Cheddar cheese over the mixture so all is covered
7. Spread the salsa over the cheese to cover it all lightly
8. Cover and put in the refrigerator for up to 12 hours

Directions - Meal Time:

1. Pre-heat oven to 375 degrees
2. Bake 25 minutes, covered
3. Spread remaining Cheddar Cheese over the top and bake another 15 minutes uncovered until cheese is melted and cooked to a golden brown

May be served with sour cream and green onions on top if you like.

Roasted Fall Vegetables

Roasted Fall Vegetables

On February 19, 2013, I posted a blog "Roasted Winter Vegetables". Well, this isn't just for fall. It can be modified to suit almost any season and still be wonderful. Here is our fall version.

Ingredients:

• 1 medium zucchini squash
• 1 medium parsnip
• 5 small red potatoes, quartered
• 2 leeks
• 1/2 lb. Brussels sprouts
• 10 garlic cloves, cut in half
• 8 shallot bulbs, sliced in 1/2 inch pieces
• 3 tbsp. olive oil
• sea salt (if you want - not really needed)
• black pepper

Directions:

1. Preheat oven to 400 degrees
2. Wash all veggies carefully and completely - leeks and Brussels sprouts can be tricky
3. Prepare turnips by peeling and cutting into 1 inch squares, cut squash into 1 inch squares
4. Cut potatoes into quarters
5. Cut off dark green and base of leeks and toss out, cut rest into 1/2 inch slices
6. Peel outer leaves of Brussels sprouts, cut each in half
7. Trim ends off garlic cloves and cut each clove in half
8. Add all ingredients in a large bowl and toss to coat everything with olive oil, salt and pepper
9. Place veggies on rimmed baking dish in a single layer
10. Roast for 30 minutes, flipping veggies over after 15 minutes

Beer-battered Fish

Beer-battered Fish

Ingredients:

• 1 1/2 lbs. white fish - I prefer cod, sliced into 1 inch wide pieces, no longer than 6 inches long - patted dry
• 8-12 oz. bottle of peanut oil
• you can use canola oil or any vegetable oil, but peanut oil will taste the best with fish
• 1 cup flour
• 1/2 tsp. baking powder
• 1 cup pale lager beer
• sea salt

Directions:

1. Heat all of the oil over medium high in large nonstick skillet (Works best if you heat the skillet first, then add the oil. Peanut oil will heat quickly)
2. In a medium sized bowl, whisk together the flour and baking soda
3. Add salt to taste and whisk again
4. Slowly add the beer and continue to whisk - it will be very  thick at first, and will smooth as you add the beer and whisk it together
5. Place fish in skillet and fry until golden brown on both side - we like it well done, so I did it about 8 minutes on each side

You can save the oil after straining out the fish residue, and place the batter in the refrigerator for your next time (not sure how long it will keep, though)

Frittata with Shallots and Mustrooms

Frittata with Shallots and Mushrooms

Ingredients:

• Chopped shallots
• Sliced green onions
• Chopped Shiitake mushrooms
• Chopped Baby Bella mushrooms
• Black pepper to taste
• Shredded Fontina Cheese

Directions:

1. Follow directions for a frittata
2. Amounts depend on how much you want, just make the portions equal
3. Fontina Cheese has enough salt that you don't need to add any

Slow Cooker Brisket with Onion Gravy

Slow Cooker Brisket with Onion Gravy

Ingredients:

• 1 lb. slab of brisket (ask butcher to cut for you)
• 2 tbsp. virgin olive oil
• 2 large onions sliced thin
• 4-6 cloves garlic, cut in half
• sea salt to taste
• black pepper to taste
• 1 cup beef broth
• 3 oz. tomato paste
• 2 tbsp. butter
• 1 tbsp. flour

Directions:

1. Brown brisket on both sides - about 2 minutes on each side over medium high heat using enough oil to prevent sticking
2. Move browned brisket to slow cooker
3. Add rest of oil to browning pot and cook onion about 6 minutes
4. Add garlic 
5. Stir in tomato paste
6. Add broth and bring to a boil
7. Transfer onion mixture to slow cooker
8. Cook on low for 10 hours
9. 
   
10. Remove brisket and keep warm
11. Remove onion mixture and place in stovetop pan
12. Mix in butter and flour
13. Whisk in softened butter and cook until thickened to suit your taste

Tortilla Tomato, Egg Bake

Tortilla Tomato, Egg Bake

Ingredients:

• 2 tbsp. virgin olive oil
• 1/2 large onion, diced small
• sea salt to taste
• black pepper to taste
• 3 minced garlic cloves
• 1/2 tsp. flour
• 14 oz. crushed tomatoes
• 1/4 tsp. red cayenne pepper flakes
• 1/4 cup milk
• 4 corn tortillas, cut into 1/2 inch slices
• 4 eggs
• 1/2 cup shredded Cheddar Cheese

Directions

1. Preheat oven to 400 degrees
2. In a regular sized cast iron skillet, heat oil over medium high
3. Add onion and cook about 8 minutes
4. Add salt, pepper and garlic and cook about 4 minutes
5. Add flour and stir to mix well
6. Pour in tomatoes and cook until thickened - about 2-3 minutes
7. Stir in milk
8. Spread 1 cup tomato sauce in 8x8 glass baking dish
9. Spread tortilla strips evenly over the layer of sauce
10. Spread remaining sauce over the tortillas
11. Break eggs over top of sauce evenly around the baking dish
12. Top with cheese
13. Bake 25 minutes

California Egg Bake

Rarely do I follow a recipe directly, but this is one of the exceptions.

California Egg Bake
from Edi Farm, Farmington, NM published on www.Reminisce.com

Ingredients:

• 3 eggs
• 1/4 cup sour cream
• 1/4 tsp. sea salt
• 1 medium tomato, chopped
• 1 green onion, sliced
• 1/4 cup shredded cheddar cheese

Directions:

1. Beat the eggs, sour cream and salt
2. Stir in the tomato, onion and cheese
3. Mix well and pour into a greased baking dish
4. Bake, uncovered, at 350 degrees for 25-30 minutes

2 servings

I might add more green onion next time. I was out of shredded cheddar, so I used a Mexican mixture of cheeses. A little pepper would not hurt, but this is very good with no changes.

Fettuccine Alfredo with Asparagus

Ingredients:

• 8 oz. uncooked fettuccini
• 1 tsp. virgin olive oil
• 1/2 lb. fresh asparagus, cleaned, trimmed and cut into 1-2 inch pieces
• 3/4 sea salt
• 1/2 tsp. black pepper
• 1 tsp. grated lemon zest
• 2 tsp. lemon juice
• 1 tbsp. butter
• 1 tbsp. vodka
• 6 minced garlic cloves
• 2 oz. cream cheese
• 1/4 cup milk
• 2 oz grated Parmesan Cheese
• 2 tbsp. chopped chives

Directions:

1. Cook pasta according to package directions, drain reserving 1/4 cup of the water - set aside.
2. Heat a large skillet over medium-high. Add oil, asparagus, salt, pepper and saute about 6 minutes - do not overcook the asparagus - keep it crispy
3. Add zest and juice and toss - set aside.
4. Melt butter, add vodka and garlic - cook 1 minute
5. Add cream cheese, when smooth - add milk.
6. Stir in the Parmesan cheese, reserved pasta water.
7. Stir in the asparagus, pasta and make sure all is mixed well.
8. Cover with chives and serve.

Goetta

Goetta

Many of you may not have heard of this. It is from Germany and means the same, generally, as grits, thought not to be confused with hominy grits which are popular in the southeast US. This is served for breakfast, normally, but can be used as a side dish any time. It has been popular in the German communities of Cincinnati for many years.

Ingredients:

• 1 lb. ground beef
• 1 lb. ground turkey
• 8 cups water
• 2 1/2 cups steel cut or pinhead oats
• 1 large onion, chopped thin
• 4 bay leaves
• 3 tsps. sea salt
• pinch of black pepper
• 2 tsps. thyme
• 2 tsps. sage
• 1/2 tsp. nutmeg
• 1/2 tsp. cayenne pepper
• 1 tbsp. garlic powder
• 1 tbsp. paprika

Directions:

1. Bring large pot of water to a boil, add oats, salt and pepper
2. Reduce heat to simmer, cover and cook for 2 hours
3. Add meat and rest of ingredients.
4. Cook 1 more hour
5. Pour into a large flat dish with 1/2 inch rim
6. Let it cool
7. Refrigerate
8. When ready to serve, slice into thin patties and fry until brown on each side in butter or olive oil

Turkey sausage can be used if you don't want to add all of your own sausage type seasonings.

This recipe makes 10 servings at a minimum. That is abnormal for this blog, but I wanted a lot of leftovers.

Hope you enjoy it, Diane.

Experiment

Experiment

If you are able, with the right mindset, I recommend you experiment. I recognize there are many who cannot do so and must follow a recipe to the letter. I am not one of those people.

Yesterday, I was going through the refrigerator trying to find what to fix for dinner. When that drew a blank, I went to the freezer and pulled out 1/2 pound of ground beef. With very little seasoning (sea salt and black pepper), I thawed and browned it in a cast iron skillet. When Nita got home, she asked what the ground beef was for and I told her I didn't know yet. Later, I asked her to chop about 1/2 cup of onion and I mixed it in with the beef. Around 5:00, I went to the cupboard and found several different types of canned beans. I chose the mild Chili Beans and added the can of beans (juice and all) to the beef and onion. At about 5:30 or so, I asked if she would like some rice or pasta - she chose rice, but either would have been good.

The concoction poured over the rice came out quite good. But I don't have a recipe. One of Nita's favorite phrases seems to be "I won't ask for the recipe because I know you don't have one". And most of those experiments don't make it to this blog site.

Garlic Bread Croissants

Garlic Bread Croissants

Ingredients:

• 1 head garlic
• extra-virgin olive oil
• croissants
• sea salt
• grated Parmesan cheese

Directions:

1. Preheat oven to 250 degrees
2. Peel garlic cloves and place in oven proof pan (I have a garlic roaster which works wonderfully)
3. Cover garlic with olive oil completely
4. Cover and cook 1 1/2 hours
5. 
   
6. (If you don't have fresh garlic, simply use garlic salt and/or garlic powder - not as good, but still very good)
7. 
   
8. Split open croissants lengthwise
9. Toast for a few minutes
10. Cover croissants with garlic and/or the powder
11. Sprinkle with olive oil
12. Top with cheese
13. Heat in the oven another 5-10 minutes

Kentucky Hot Brown

For those NOT from Kentucky (from AllRecipes.com - modified to use beef bacon instead of pork):

Ingredients:

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 6 tablespoons grated Parmesan cheese
• 1 egg, beaten
• 2 tablespoons heavy cream
• salt and pepper to taste
• 2 pounds sliced roasted turkey
• 1 tomato, thinly sliced
• 8 slices white bread, toasted
• 1/4 cup grated Parmesan cheese
• 8 slices crispy beef bacon

Directions:

1. Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
2. Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
3. Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.

Huevos Rancheros - Simple

Huevos Rancheros - Simple

Nita liked this one better than I did, but it does give an alternative to my other recipe for huevos rancheros.

Ingredients:

• 5 oz. Hatch or Ro*tel tomatoes and green chilies - mild or hot to your taste
• 4 tortillas
• 1/2 white onion - diced
• 1-2 cloves minced garlic
• 4 eggs
• dash of oregano
• canola oil
• pepper to taste
• sea salt if you like - not needed

Directions:

1. Saute onion and garlic until lucent and soft
2. Add tomatoes and green chilies, oregano and pepper
3. Simmer about 15 minutes
4. Dip tortillas in hot canola oil for about a minute on each side, drain
5. Fry eggs and place 1 on top of each tortilla
6. Spoon sauce over each egg
7. Cover each egg with another tortilla
8. Top each with remaining sauce.

Serves 2.

Saucy Garlic Chicken for Two

Saucy Garlic Chicken for Two

Ingredients:

• minced garlic to taste - I used 3 tsp.
• 1 tbsp. olive oil
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• 2 boneless skinless chicken breasts - if too large, pound out a bit
• 2 tbsp. butter
• 3 tbsp. flour
• 1 1/2 cups milk
• 1 1/2 cups Parmesan cheese
• pasta of your choice - cooked according to instructions

Directions:

1. Slowly sautee the garlic until soft
2. Brown chicken on both sides
3. In a large saucepan, melt butter
4. Stir in flour until smooth
5. Gradually add milk
6. Bring sauce to a boil, cook and stir for 2 minutes until thickened
7. Add 1 cup cheese, salt and continue to cook until all is smooth and thickened
8. Pre-heat oven to 425 degrees
9. Place chicken in a glass oven dish sprayed with nonstick spray
10. Pour sauce over the chicken
11. Bake 30 minutes - covered
12. Sprinkle remaining cheese over dish and bake 5 more minutes - uncovered
13. Serve chicken over pasta

Skillet Salmon with Creamy Dill Sauce

Skillet Salmon with Creamy Dill Sauce

Ingredients:

• 1/2 tbsp. canola oil
• 1 large or 2 small salmon filets
• 1/2 cup milk
• 1/4 cup cream cheese
• 2 tbsp. dill flakes

Directions:

1. Heat the oil over medium heat
2. Add salmon and cook 5 minutes per side (depending on your taste)
3. Remove from skillet and place on a dish in a warm place, like your oven or microwave (turned off!)
4. Add milk and cream cheese to skillet
5. Whisk until thoroughly mixed and smooth
6. Add dill (more or less depending on your taste - we used a lot)
7. Heat until sauce is heated.
8. Serve salmon topped with sauce

We were pleasantly surprised. Much better than expected.

Veal Scallopini with Brown Butter and Capers

Veal Scallopini with Brown Butter and Capers

As much as I liked the Wiener Schnitzel recipe, I have to agree with Nita that this was even better.

Ingredients:

• 3 tbsp. extra virgin olive oil
• 1/2 cup flour
• 4 scallopini sliced pieces of veal 
• 1/2 stick butter
• 1 1/2 tbsp. apple cider vinegar (or red wine vinegar)
• 1 1/2 tbsp. capers
• sea salt and black (or white) pepper to taste

Directions:

1. Heat heavy nonstick skillet over high heat to get it hot
2. Add the oil and heat
3. Mix the flour, salt and pepper in shallow pan/plate
4. Pat veal dry, dredge in the flour, and fry until barely brown
5. Place veal on a plate
6. Remove excess oil if you prefer (I did not) from the skillet
7. Melt the butter then add capers and vinegar
8. Cook until butter is browned
9. Add veal back to the skillet
10. Heat throughout and serve

I served this with Gnocchi for the 2 of us.

Wiener Schnitzel

Wiener Schnitzel

Ingredients:

• 1/2 cup flour
• 2 eggs, beaten
• 1 1/2 cups breadcrumbs, plain/dry
• 4 thin veal cutlets
• sea salt
• canola oil
• pepper

Directions:

1. Put eggs, flour and breadcrumbs in 3 separate shallow bowls
2. Season cutlets with salt and pepper to taste
3. Heat oil until simmering
4. Dredge cutlets, first in the flour, then the egg followed by the breadcrumbs - make sure they are covered with the egg and press the breadcrumbs to help them adhere
5. Place cutlets in skillet and fry on each side for 2-3 minutes or until crispy
6. Drain and serve

Make a side dish of German Potato Salad if you like (mine did not turn out too well, so that recipe will have to wait)

Mexican Omelet

Mexican Omelet

Ingredients:

• 3 eggs, beaten
• Add 1/2 can of Hatch Chiles and Peppers, including liquid
• Add a hand-full of shredded Mexican cheese of some type
• Whisk well until all is mixed evenly

Directions:

1. Spray omelet pan and melt a pat of butter on each side
2. Cook mixture until your taste of "doneness"
3. Cut omelet in half and serve.

I like the omelet pans, but if you don't have one, just make the omelet your normal way. I use the medium Hatch chilies because Nita does not like the hotter peppers. Use what you like or add hot sauce when serving.

Greek Style Green Beans

Greek Style Green Beans

Ingredients:

• 1 lb. fresh organic green beans, rinsed and trimmed
• 1/2 cup virgin olive oil
• 1 clove minced garlic
• 2 large diced organic tomatoes
• sea salt to taste

Directions:

1. Heat the olive oil in a large skillet over medium heat
2. Cook and stir the onion and garlic until tender
3. Mix the beans, tomatoes and salt into the skillet
4. Reduce heat to low and cook 30 minutes

We like our beans crispy rather than soft. If you prefer them softer, cook for 45 minutes.

Lamb Chops

Lamb Chops

Ingredients:

• 4 lamb chops
• 1 small sliced onion
• 1/4 tsp. oregano
• 1/4 tsp. garlic powder
• 1/8 tsp. sea salt
• dash of pepper
• minced garlic clove

Directions:

1. Place onion in bottom of slow cooker
2. Combine spices in a shallow bowl
3. Coat lamb chops with the spices and place on top of onion
4. Top lamb chops with minced garlic
5. Set slow cooker on low - 4-5 hours or so should be enough

Lamb will fall off the bone.

Corned Beef Hash

Corned Beef Hash
from McBob's in Milwaukee

Ingredients:

• 1/4 cup diced red onion
• 1/2 tbsp. canola oil
• 1/4 lb. red potatoes, boiled but not soggy, cubed
• 1/2 lb. corned beef hash, sliced and broken into pieces

Directions:

1. Over medium heat, cook onion in oil until softened
2. Add potatoes and fry until outside is crispy
3. Add corned beef hash
4. Toss together over medium heat until all is hot

Serves 2

This is half of McBob's recipe and competes very well with Hormel's without the salt and calories.

Chicken Enchildas

Chicken Enchiladas

Ingredients:

• 1/2 cup diced onion
• 1/2 cup chicken stock
• 1/2 tbsp. flour
• 1 tbsp. chili powder
• 1/2 tsp. garlic powder
• 1 tsp. ground cumin
• 1/4 tsp. crushed red pepper
• 1/8 tsp. sea salt
• 1/2 can (8 oz.) tomato sauce
• 
  
• 1 1/2 cups shredded cooked chicken breast
• 8 oz. beans - black and/or refried, drained
• 6 corn tortillas
• cooking spray
• 2 oz. shredded Mexican blend cheese
• 1/4 cup cilantro

Directions:

1. Combine first 9 ingredients in a saucepan, whisk and bring to a boil
2. Cook about 5 minutes
3. Reserve 1/2 cup to the side
4. Add chicken and beans to pan
5. Cook about 5 minutes
6. Heat tortillas to get barely warm
7. Spoon mixture over center of each tortilla
8. Fold each tortilla and place into a pre-sprayed glass baking dish - folded side down
9. Top with remaining sauce and cheese
10. Broil on high about 5 minutes until cheese is bubbly and lightly browned
11. Top with cilantro and  serve

May add jalapenos if you like.

Salmon and Dill Sauce

Salmon and Dill Sauce

Ingredients:

• Salmon, cooked how you want it done - sauteed, broiled, baked, grilled
• 
  
• Plain Yogurt
• Lemon juice
• capers
• dill
• sea salt
• black pepper

Directions

1. You already noticed I didn't give directions for the salmon, nor amounts for the sauce
2. Mix the sauce ingredients in a bowl modifying the amounts until you get it how you like it

It's really that simple. My mistakes have been when I tried to follow a recipe using their specific amounts of ingredients. Then I ended up with too much lemon, too much yogurt, not enough yogurt, too little dill and so forth. The ingredients are right, but sticking to a specific amount of each will not satisfy everyone's taste. Experiment.

Butternut Squash Fries

Butternut Squash Fries

Ingredients:

• 1 butternut squash
• extra-virgin olive oil
• sea salt
• black pepper

Directions:

1. Pre-heat oven to 425 F
2. Peel squash, remove seeds and cut into french fry sized slices
3. Place on baking sheet
4. Sprinkle with oil, salt and pepper
5. Bake for 20 minutes, turning over after 10

Serves 2

Spaghetti Squash Gratin

Spaghetti Squash Gratin

If you roasted the squash as in a previous blog entry and used it for the following 2 recipes for 2 people, you will find that you have just enough left over for this recipe. Thus, we had spaghetti squash 3 days in a row and finished the whole gourd. Again, this recipe turned to be very good and can be used as a side or a vegetarian main dish.

Ingredients:

• 1/4 cup chicken broth
• 1/4 cup milk
• 1 garlic clove, minced
• 1 tbsp. flour
• 1/2 tbsp. butter
• 1 1/2 cups roasted spaghetti squash
• sea salt
• black pepper
• 2 tbsp. Parmesan Cheese

Directions:

1. Pre-heat oven to 375 F
2. Place broth, milk and garlic in small pot and cook 1 minute
3. Move mixture to a small bowl and whisk in flour
4. Melt butter in the pot
5. Add mixture to pot and cook about 6 minutes until thickened
6. Add squash to sauce
7. Add salt and pepper to taste
8. Transfer mixture to small glass baking dish, spread thin
9. Sprinkle Parmesan to cover entire mixture (may take more than Ingredients indicate)
10. Bake about 20 minutes - cheese should be golden brown and bubbling.

Serves 2

Spaghetti Squash with Parmesan

Spaghetti Squash with Parmesan

Ingredients:

• 3 cups roasted spaghetti squash (see recipe elsewhere in this blog)
• 1 shallot (can use green onion), diced
• 1 minced garlic clove
• 2 tbsp. butter
• 1/4 cup chopped parsley
• 2-3 tbsp. grated Parmesan
• sea salt
• black pepper

Directions:

1. Melt butter in a non-stick skillet
2. Add shallots and garlic
3. Cook until shallots are softened
4. Add squash and toss to combine well
5. Cook until warm throughout
6. Stir in the parsley and Parmesan (we like lots of cheese)
7. Season with salt and pepper to taste

Serves 2. Delicious!!!!

Spiced Spaghetti Squash Pancakes

Spiced Spaghetti Squash Pancakes

Important: Use Roasted Spaghetti Squash as described in another blog entry.

Ingredients:

• 1/2 tbsp. organic extra-virgin olive oil
• 2 shallots (don't use green onions unless you cannot find shallots), minced
• 1 small jalapeno, minced
• 1 1/2  tbsp. ginger (fresh will work best, but powder is okay)
• 1/2 tsp. cumin
• sea salt
• black pepper
• 1 1/2 cups Roasted Spaghetti Squash (see note above)
• 1 egg beaten
• 1/8 cup all-purpose flour

Directions:

1. Pre-heat oven to 275 F
2. Heat oil in a non-stick skillet
3. Add shallots, jalapenos and ginger
4. Cook about 5-7 minutes over low heat
5. Add cumin, salt and pepper to taste
6. Let cool slightly
7. Transfer from skillet to a large bowl and stir in the squash, egg and flour
8. Coat skillet with spray
9. Scoop about 1/4 cup of mixture and drop into skillet - should make 6 pancakes
10. Cook about 4-5 minutes, flip over and cook another 4-5 minutes - should be golden brown

Serves 2

Nita and I agree this is a good recipe to accompany some "heavy" meats like beef bratwurst. Really good tasting!!!!!

Roasted Spaghetti Squash

No matter which recipe you use, always roast your spaghetti squash, cut it in half and remove the seeds with a spoon. Then scrape the 'meat' with a fork to get the strands looking like spaghetti and place in a bowl. You can do this ahead of time and use it for several recipes elsewhere in this blog. The spaghetti squash can be kept in the refrigerator 3 days.

Ingredients:

• 1 spaghetti squash (3 pounds)

Directions

1. Preheat oven to 375 F
2. Place squash on a rimmed baking sheet
3. Roast about 1 hour and 20 minutes, turning over once
4. Squash should be soft when pierced with a knife.
5. Let cool
6. Cut in half lengthwise
7. Remove seeds with spoon
8. Scrape 'flesh' with a fork.

Cauliflower Gratin

Cauliflower Gratin

Ingredients:

• 1/2 head cauliflower, cut into bite-sized florets
• 1 1/2 tbsp. butter
• 1 1/2 flour
• 3/4 tbsp. dry mustard
• 1 cup milk
• sea salt
• black pepper
• 1/2 cup shredded cheddar cheese

Directions:

1. Bring saucepan of water to a boil
2. Add cauliflower and boil 5-7 minutes
3. Drain cauliflower and rinse under cold water
4. Place cauliflower in a baking dish
5. Pre-heat broiler on high with rack 8 inches from heat source

Directions for cheese sauce:

1. Melt butter
2. Whisk in flour and mustard and cook about 2 minutes
3. Whisk in milk
4. Bring to a boil
5. Reduce heat and simmer until smooth and thickened
6. Remove from heat and add 1/2 of the cheese 
7. Whisk until cheese is melted, adding salt and pepper
8. Pour over cauliflower

Final Preparation:

1. Sprinkle remaining cheese over the mixture
2. Place the dish under broiler for 3-5 minutes

Serves 2 - very filling

Can be used as a side or as a main dish; we used it as a full meal.

Eggs Benedict

Eggs Benedict
(modified from a Julia Child recipe)

Hollandaise Sauce:
Ingredients:

• 3 tbsp. lemon juice
• 3 tbsp. water
• 1/2 tsp. sea salt
• 1 whole egg and 2 egg yolks
• 6 oz. butter
• pepper to taste

Directions:

1. Bring lemon juice and water to simmer, add salt
2. Beat egg and yolks until pale and thick, set over low heat, adding lemon juice slowly
3. Remove from heat and add warmed butter - beating slowly to make a thick, creamy, yellow sauce
4. Add salt/pepper to taste

Eggs Benedict:
Ingredients:

• 4 eggs
• 4 English Muffin halves, toasted and buttered
• 1 1/2 cups Hollandaise Sauce
• 4 slices beef bacon, cooked crispy

Directions:

1. Place 2 English Muffin halves on each plate
2. Poach eggs according to your taste and your preferred instructions (I use an egg poacher)
3. Place a piece of bacon on each muffin - cut in half and criss-crossed
4. Place an egg on top of bacon
5. Cover with sauce and serve

Serves 2

Butternut Squash

Butternut Squash

Ingredients:

• 1 butternut squash, peeled and cut into 1 inch squares with seeds and gunk removed
• 2 tsp. mined garlic
• olive oil
• sea salt and black pepper

Directions:

1. Pre-heat oven to 400 F
2. Mix garlic with olive oil in a bowl 
3. Add salt and pepper
4. Toss squash to make sure each piece is coated
5. Place on baking sheet and roast for 20 minutes

Serves 2

Roasted Cauliflower

Roasted Cauliflower

Ingredients:

• 1/2 head of cauliflower, washed, cut into bit-sized florets
• 1/4 cup grated Parmesan
• 1/4 cup olive oil
• sea salt and pepper to taste
• 1/2 cup breadcrumbs

Directions:

1. Pre-heat oven to 400 F
2. Mix all ingredients except cauliflower in a bowl and mix well
3. Coat each floret as completely as possible with the mixture (if more mixture is needed, simply add more of each in appropriate proportions)
4. Spread over nonstick aluminum foil
5. Roast until golden brown - about 30-40 minutes

Serves 2

Red Potatoes - Crushed and Cheesy

Red Potatoes - Crushed and Cheesy

Ingredients:

• 4 small red potatoes
• 2 slices beef bacon, crushed very small
• Spice Mixture (amounts according to taste)
• Olive Oil
• Sea Salt
• Black or Seasoned Pepper
• Garlic
• Chives
• Dill
• Shredded Cheese

Directions:

1. Boil potatoes until fork tender
2. Mix all other ingredients except the cheese in small bowl
3. When done, press potatoes covered with a paper towel with your palm until nearly flat
4. Pour spice mixture equally over each potato
5. Cover each potato with the shredded cheese of your choice - I recommend something light rather than cheddar - like mixed Italian, Mexican, Pepper Jack, Mozzarella, Parmesan etc.
6. Broil until cheese is melted and browning

We used this as a meal. It can also make a nice side dish for a good steak.

Kim's Peach Tart

Recipe of the Day:

Kim's Peach Tart

Original recipe taken from the 7/15/15 Dallas Morning News with a credit given to Walter Priddy (not sure who Kim might be). We did modify it. It is great and we agree that green apples could replace the peaches.

Ingredients:

• 1 frozen puff pastry sheet, thawed
• 2 tbsp. flour
• 4 tbsp. sugar
• 2 tbsp. brown sugar
• 1 tsp. ground cinnamon
• dash nutmeg
• dash sea salt
• 1 tsp. lemon juice
• 1 tsp. vanilla extract
• 3 cups sliced and peeled peaches

Directions:

1. Heat oven to 425
2. Roll pastry to eliminate any creases
3. Turn all sides up and round the corners
4. Place on a cookie sheet
5. 
   
6. Mix flour, 2 tbsp. sugar, brown sugar, cinnamon, nutmeg and salt
7. 
   
8. Toss sliced peaches with lemon juice, vanilla extract and 2 tbsp. sugar
9. Spread the flour mixture over the pastry dough
10. Lay the peach mixture over the flour mixture, leaving some room (1/2 inch) at the edges
11. Bake 18-20 minutes. Pastry edges should be light brown.

Serves 8 (or 2 people 4 times, the way we like it)

Contrived Ground Beef Recipe

Contrived Ground Beef Recipe:

I did this (as best I can remember) with leftover ground beef. It's always a wonder what you can do with it, and most of it can just be made up dependent on what you have on hand. Be creative with it. That can be enjoyable and the results are hard to repeat but can be quite interesting.

Ingredients:

• Leftover ground beef
• Chopped onion (red, white, green, scallions - not yellow or Vidalia)
• Tomato sauce
• Minced garlic
• Cumin
• Cilantro
• Sea salt
• Black pepper

Directions:

1. If ground beef is not cooked, brown it in a skillet
2. Add all ingredients - cook until all ingredients are soft and mixed in.

May be used for tacos, enchiladas, etc., or for Italian dishes if you add oregano, dill and Italian seasoning and serve over pasta of any type.

Flexible Frittata

Recipe of the Day:

Flexible Frittata

OK, I have some other specific recipes for frittatas on the web site. This one is quite different and you can make it "differenter" to suit your taste.

Ingredients (use small amounts - I have not put amounts because they depend on what you use):

• 3 eggs, beaten with milk, sea salt and pepper
• vegetables of your choice
• snap peas, chopped small (can use almost any vegetable)
• onion, green or other, chopped small
• scallions (the real ones) chopped small
• meat of your choice, chopped small
• turkey pepperoni
• ground beef
• shredded cheese of your choice - cheddar (mild or sharp), Mexican, Italian
• tomato sauce
• chopped fresh chives
• chopped fresh dill

Directions:

1. sautee all ingredients (except the eggs) until soft in a cast iron skillet
2. sprinkle with 1/2 the cheese and cook until cheese is melted 
3. add egg mixture and cook about 5 minutes
4. place skillet in preheated broiler on high
5. when eggs are nearly done to your liking, sprinkle top with rest of cheese
6. keep under the broiler until cheese is melted and slightly browned

serves 2

Stuffed Green Peppers for Two

Stuffed Green Peppers for Two

Ingredients:

• 1 large green pepper
• 1/4 lb. ground beef
• 4 oz. tomato sauce
• 1/8 cup uncooked instant rice
• 1/2 tbsp. chopped onion
• 1/4 tsp. sea salt
• 1/8 tsp. black pepper
• 1 egg beaten
• 2 tbsp. shredded cheese of your choice

Directions:

1. Cut pepper in half top to bottom, clean and remove seeds
2. Blanch pepper in boiling water 5 minutes
3. Drain pepper and rinse in cold water
4. 
   
5. Combine beef, 1/8 cup of tomato sauce, rice, 1 tbsp. cheese, onion, salt, pepper and egg - mix well
6. Place beef mixture in each half of the pepper
7. Cover with remaining tomato sauce
8. Cover and bake on 350 degrees for 45-60 minutes - until beef is no longer pink
9. Sprinkle top of each pepper with remaining cheese
10. Return to oven for 5 minutes until cheese has melted

Trout with Snap Peas

Trout with Snap Peas

Ingredients:

• 2 whole trout filets
• 1 tsp. olive oil
• 1 tsp. lime juice
• 1/4 tsp. cumin
• 1/4 tsp. sea salt
• 1/8 tsp. black pepper
• 
  
• 1 cup snap peas, trimmed and halved
• 1/4 cup sliced shallots (don't use green onion if you can avoid it - too strong)
• 1 tsp. chopped fresh dill

Directions:

1. Pre-heat broiler to high
2. Arrange trout on a baking sheet/pan, flesh side up
3. Brush trout with 1/2 of the olive oil
4. Drizzle lime juice on top
5. Sprinkle with salt, pepper and fresh cumin (if you desire)
6. Broil until done to your taste.
7. 
   
8. Heat skillet over high heat
9. Combine peas, shallots in small bowl
10. Add rest of olive oil, peas and shallots to skillet
11. Coast well, stir often
12. Add dill and salt for last minute or so.
13. Serve over the trout

Serves 2

Tacos

Tacos 

Ingredients:

• 1/4 lb. ground turkey and/or ground beef
• 1/4 onion, chopped thick
• 1 clove minced garlic
• 1/4 tbsp. chili powder
• 1/4 tsp. sea salt
• dash cumin
• 1 oz. Hatch diced green chilies
• 4 taco shells 
• 3/4 cup shredded cheese (Monterey Jack, Mexican mix or cheddar)
• optional - refried or chili beans

Directions:

1. brown meat until done adding onion 1/2 way through
2. add garlic, chili powder,cumin, sea salt, green chilies
3. warm taco shells 5 minutes in oven at 325
4. fill shells 1/2 way with meat, top with fresh cut onion and cheese
5. add hot salsa to taste

Alternative -- serve refried beans or chili beans as a side or put a spoonful into the taco shell before adding the meat

Twice Baked Mashed Potatoes

Twice Baked Mashed Potatoes

Ingredients:

• 1 lb. potatoes
• 1/2 cup sour cream
• 1/8 cup milk
• 1 tbsp. melted butter
• 1/4 cup onion, chopped small
• 2-3 oz. shredded cheddar cheese
• sea salt and pepper to taste

Directions:

1. Clean and boil potatoes until tender; drain
2. Move potatoes to large bowl and mash
3. Add milk, sour cream, butter, onion, salt, pepper and 1 oz. cheese
4. Spoon into greased 2 quart glass baking dish
5. Sprinkle top with remaining cheese
6. Bake uncovered at 350 degrees for 30-35 minutes

2-3 servings

Eggs in a Hole

Eggs in a Hole

Ingredients:

• 4 eggs
• butter
• 4 slices of bread of your choice
• sea salt
• pepper

Directions:

1. Butter each slice of bread
2. Use cookie cutter to make hole in each slice of bread
3. Place each slice of bread on a cookie sheet along with the cut centers
4. Crack one egg into each center hole
5. Add salt and pepper to taste
6. Bake in oven at 325-350 for 15-20 minutes - until egg suits your taste.

Fried Okra Patties

Fried Okra Patties

Ingredients:

• 1/4 lb. okra
• 1/8 cup onion, diced fine
• 1 egg
• 1/2 cup flour
• 1/4 tbsp. baking powder
• 1/8 cup corn meal
• 1/8 cup water
• Olive Oil
• sea salt and pepper to taste

Directions:

1. Combine okra, onion, salt, pepper, egg and mix well
2. Combine flour baking powder and corn meal and mix well
3. Mix all ingredients together
4. Heat oil to medium high 
5. Drop okra mixture one tablespoon at a time into the oil
6. Cook until light brown on all sides

Slow Cooker Chuck Roast with dry Salad Dressing Mixes

Slow Cooker Chuck Roast with dry Salad Dressing Mixes

Ingredients:

• 3 pound beef roast such as a chuck roast
• 1 envelope of dry Italian salad dressing mix
• 1 envelope of dry Ranch salad dressing mix
• 1 envelope of dry brown gravy mix
• 2 cups water

Directions:

1. Put the water in a measuring cup that is larger then the amount of water you are using. 
2. Now add and mix all three envelopes to the water. Mix until blended completely. 
3. Brown the roast (if desired) Add the meat to your cooker. 
4. Pour the water, salad dressing mixture over the roast.In the slow cooker, 
5. cook it on high for about 4 hours, on low about 8 hours.

Buttered Carrots

Buttered Carrots
Ingredients:

• 10-12 organic fresh carrots (smaller than non-organic)
• Cold water
• 3 tbsp. butter (split use)
• 1/4 tsp. sea salt
• 1/2 tsp. sugar

Directions:

1. Trim and peel carrots, cut into small pieces - can slice 1/2 down long center and cut into 1 inch pieces
2. Place carrots in stove top skillet or sauce pan that has a cover
3. Add 2 tbsp. butter, sea salt, pepper and sugar
4. Cover the pan and boil about 5-10 minutes
5. Remove carrots to bowl and add rest of butter - stir to get well soaked with butter.

Garlic Grits Souffle

Garlic Grits Souffle

Ingredients:

• 4 cups water
• 4 eggs
• 1/ tsp. garlic salt
• 2 cups cheese - 1/2 cheddar and 1/2 Gruyere or Swiss
• Cooking Spray

Directions:

1. Bring water to a boil
2. Add grits (slowly) and garlic salt
3. Cover and boil about 10 minutes, stirring a couple of times
4. Separate egg yolks and whites
5. Beat egg yolks and add to grits
6. Add cheeses to grits
7. Stir, remove from heat and cool about 15 minutes
8. Preheat oven to 350
9. Beat egg whites until soft peaks form.
10. Fold egg whites into grits
11. Spray 2 quart glass oven baking dish with cooking spray
12. Pour grits mixture into baking dish
13. bake 35 minutes

Serves 6. The original recipe called for more so I cut it back - just not enough.

Mushroom, Leek, Gruyere Frittata

Mushroom, Leek, Gruyere Frittata

Ingredients:

• 4 oz. fresh mushrooms
• 1/4 cup sliced leeks
• 2 tbsp. olive oil
• 1/8 cup chopped green onion
• 4 eggs
• sea salt
• black pepper
• 4 oz. Gruyere

Directions:

1. Saute mushrooms, leeks, green onion in olive oil (I use cast iron skillet)
2. Scramble eggs; add salt and pepper to taste
3. As sautee completes (onion and leeks are translucent), add eggs to the skillet
4. Add cheese evenly across the top
5. Place skillet under broiler and broil until cheese and eggs are set.

Serves 2

Hatch green Chili Casserole

My version.

Ingredients:

• 1/4 lb. ground turkey
• 1/4 onion, chopped thick
• 1 clove minced garlic
• 1/4 tbsp. chili powder
• 1/4 tsp. sea salt
• dash cumin
• 1 oz. Hatch diced green chilies
• 4 flour or corn tortillas
• 3/4 cup shredded cheese (Monterey Jack, Mexican mix and/or cheddar)
• 1 can Enchilada Sauce
• 1/8 cup water
• canola oil

Directions:

1. Coat skillet with enough oil to just wet the bottom of the skillet
2. Mix turkey, onion, chili powder, sea salt, cumin, diced chilies in skillet
3. Cook over medium heat until turkey is browned
4. Add garlic and cook another 3-4 minutes (to keep garlic from burning)
5. Pre-heat oven to 350
6. Coat a glass baking dish with enough canola oil (or olive oil) to coat the bottom
7. Place each tortilla on a cutting board or other surface
8. Add small amount of turkey mixture to center of each tortilla making sure you can still fold the tortilla into the shape of an enchilada
9. Add small amount of cheese(s) to top of turkey
10. Add enchilada sauce to mixture
11. Roll the tortilla closed and place in baking dish
12. Pour the remaining sauce over the tortillas
13. Sprinkle enough cheese(s) to cover everything
14. Bake uncovered 30 minutes - cheese should be bubbly and slightly tanned
15. Serve with sour cream, salsa or guacamole

If you want to make your own sauce:

Ingredients:

• 1 tbsp. olive oil
• 1/2 onion - diced
• 1 minced garlic clove
• 1/4 cup flour
• 2 cups chicken stock
• 1/4 tsp. cayenne
• 1/2 tsp. cumin
• 1/4 tsp. paprika
• 1/4 tsp. chili powder
• 4 ounce can Hatch chopped chilies

Directions:

1. Heat olive oil in skillet over medium heat
2. Add onion and saute for 5 minutes
3. Add garlic for the last minute
4. Add rest of seasonings and cook over medium heat for 2 minutes - stir constantly
5. Sprinkle in the flour and cook one more minute while stirring
6. Add chicken stock slowly while stirring
7. Add chilies and simmer on low for about 30 minutes - stir every 10 minutes

Short Ribs

I don't remember ever having short ribs before my 1989 trip to Seoul, South Korea. They are now one of our favorite meals. The following is a mixture of 3 or more recipes for them and you can vary it to suit your own taste.

Ingredients:

• 3-4 pounds bone-in beef short ribs
• 2 tablespoons Dijon mustard
• 2 teaspoons beef broth
• 1 teaspoon sea salt
• 1/3 teaspoon ground black pepper
• 1/2 cup finely chopped onion
• 6 chopped garlic cloves
• 1 cab (14.5 ounces) diced tomatoes with juice

Directions:

1. Place all ingredients in bottom of a slow cooker. 
2. Place ribs on top 
3. Cook for maximum time on low, or minimum time on high. 

They will fall off the bone - no knife needed. Some recipes include beer, rice wine, soy sauce, brown sugar, sesame seeds, ginger, flour and mushrooms. Those are a few ideas for you to consider if you like those ingredients.

4 servings since we make it for 2 meals each

Chimichanga

Chimichanga

Ingredients:

• 1/4 lb. ground turkey or ground beef - or half/half
• 1/4 onion, chopped thick
• 1 clove minced garlic
• 1/4 tbsp. chili powder
• 1/4 tsp. sea salt
• dash cumin
• 1 oz. Hatch diced green chilies
• 4 warmed flour tortillas
• 3/4 cup shredded cheese (Monterey Jack, Mexican mix or cheddar)
• 1/8 cup water
• canola oil

Directions:

1. Coat skillet with enough oil to just wet the bottom of the skillet
2. Mix turkey, onion, chili powder, sea salt, cumin, diced chilies in skillet
3. Cook over medium heat until turkey is browned.
4. Add garlic and cook another 3-4 minutes (to keep garlic from burning)
5. Pour enough canola oil in and electric skillet to cover 1/2-3/4 of the chimichanga and heat to 350 degrees
6. Place equal portions of meat mixture in the center of each tortilla - be careful to not follow your instincts and put too much in each.
7. Fold sides and ends of tortillas toward center to enclose the filling.
8. Secure with toothpicks
9. Fry chimichangas in the hot oil 3-5 minutes on each side until crisp and golden.

Serves 2 if you are hungry. Easy to modify portions to fit your needs.
Use leftover meat mixture for tacos the next day.

Rack of Lamb

Rack Of Lamb

Ingredients:

• 1/4 cup dry breadcrumbs
• 1 tbsp. parsley
• 1 garlic clove, minced
• 1 rack of lamb - 8 ribs
• 1/4 tsp. sea salt
• 1/8 tsp. black pepper
• cooking spray
• 1 tbsp. Dijon mustard

Directions:

1. Preheat oven to 450 degrees.
2. Combine breadcrumbs, parsley and garlic in a small bowl.
3. Sprinkle lamb with salt and pepper. 
4. Coat a non-stick skillet with spray and heat to medium high. 
5. Brown rack on each side - about 2 minutes for each side. 
6. Remove from heat, let cool a bit then brush on the Dijon mustard. 
7. Press the breadcrumb mixtures over the mustard, pressing it in to cause it to stick. 
8. Place the rack in a roasting pan and bake at 450 for 18 minutes for rare or 30 minutes for medium. Longer if you desire.

Huevos Rancheros Wraps

Huevos Rancheros Wraps

Ingredients:

·        4 slices beef bacon

·        2 eggs

·        Sea salt

·        Black pepper

·        2 flour tortillas

·        Warmed refried beans (regular or black)

·        Sliced avocado

Directions:

1.  Warm tortillas in oven or on electric skillet

2.  Fry eggs to your taste

3.  Season eggs to your taste

4.  Fry bacon

5.  Ladle refried beans onto tortilla

6.  Add bacon on top of beans

7.  Add egg on top of bacon

8.  Add avocado on top of egg

9.  Serve with hot sauce of your choice (I use El Fenix; Nita uses Pace Medium)

Serve as a wrap of just flat – your choice.

Egg and Bacon Puff Pastry Squares

Ingredients:

• puff pastry
• 2 eggs
• 1 egg
• 1 tsp. water
• 2 slices beef bacon, cut in half crosswise
• butter
• sea salt
• black pepper
• olive oil

Directions:

1. Pre-heat oven to 425
2. Cut pastry into 4 inch squares, only using 2 of them
3. Prick pastry all over
4. Beat 1 egg with water for egg wash
5. Brush each pastry square with egg wash
6. Place beef bacon on top of pastry to make an "X"
7. Place small amount of olive oil in bottom of glass baking dish large enough to hold the pastry squares
8. Place pastry squares and bacon in baking dish
9. Bake for 18-20 minutes
10. Add butter to electric griddle or skillet
11. Cook 2 eggs over medium so yellow is still a bit runny
12. Salt and pepper eggs to taste
13. Place one egg on top of each pastry and serve (may garnish with chives)

Believe us, one is enough. Very filling. Nita said this is a definite keeper.

Easy Brunch Strata - Bread

Easy Brunch Strata

Ingredients:

• 1/4 lb. ground beef
• 1/4 medium onion, diced
• 1/4 loaf French or sourdough bread
• 1/2 cup shredded cheese - Mexican 4 blend
• 4 eggs
• jalapenos to taste
• 2/3 cup milk
• 1/2 tsp. ground mustard

Directions:

1. Brown the ground beef, jalapeno and onion until meat is no longer pink.
2. Pour small amount of olive oil in bottom of an 8 x 8 glass baking dish.
3. Cut bread into 1/4 inch slices and lay them on bottom of dish.
4. Top bread with the ground beef mixture.
5. Spread cheese evenly over the ground beef.
6. Whisk eggs, milk and mustard together.
7. Pour eggs over the cheese.
8. Cover and refrigerate overnight.
9. Remove from refrigerator 30 minutes before cooking.
10. Preheat oven to 350 degrees.
11. Bake 35 minutes
12. Top with avocado slices and serve.

Makes 4 servings. We do 2 servings for 2 breakfasts.

Toast, Eggs and Avocado

Ingredients:

• 1 avocado
• 1 tsp. lemon juice
• sea salt
• black pepper
• 4 eggs
• 4 pieces toasted wheat bread

Directions:

1. Cut avocado in half, scoop out flesh and put into small bowl
2. Add salt and pepper and lemon juice
3. Mix using a fork until mixture is mostly smooth
4. Poach 4 eggs
5. Toast bread
6. Spread avocado mix evenly on each piece of toast
7. Add one egg to each piece of toast