Archive | January, 2019

Scrambled eggs with garlic, bacon, avocado and spinach

31 Jan

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This is my new best breakfast, lunch and dinner.

One clove of thin sliced garlic

One tablespoon olive oil  or butter

3 large eggs

1/4 cup 1/2 and 1/2 milk

1/8 teaspoon salt and pepper

Two slices of cooked  crumbled bacon

One cubed avocado

One large handful of fresh baby spinach

One slice of Swiss cheese

One slice of Americana cheese

Heat the oil and add the garlic

Cook till it is soft

Mix the eggs with the milk, salt and pepper till it is pale yellow

Add the bacon to the pan with the garlic and oil

Cook till it is warm

Add the eggs and start stirring

I just slowly stir my eggs until they are cooked

Put the handful of spinach on top and stir just to combine everything

Transfer everything to a plate

Top with the avocado and cheese

Microwave for 30 to 40 seconds till the cheese is melted

This is excellent.

Adjust your salt and pepper to your liking

I did add just a little hot sauce.

It was so good I didn’t even need a bagel.

 

Eggs with Cheese Pie

17 Jan

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I am lucky enough to have a wonderful neighbor, Maria.

She baked a homemade Greek cheese pie and gave me two big slices.

I ate one immediately and saved one.

I love to play with food and I made myself laugh this morning because

I think I am funny.

2 fried eggs

One piece of cheese pie

2 slices salami

2 scoops cooked mushrooms

First I ate the eyes (eggs)

Then the nose (cheese pie)

Then the  mouth (salami)

Then the mushrooms

This was a great breakfast.

 

 

 

Garlic Sauce

16 Jan

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This is the brown sauce thats on your Chinese chicken.

When I was young there was a restaurant that put this over white rice and I loved it.

1/2 cup low sodium soy sauce

1 cup  beef broth

1/3 cup white or rice wine

3 tablespoons white sugar

1 tablespoon sesame oil

1/4 teaspoon black pepper

1/4  cup beef broth mixed with 2 tablespoons cornstarch

2 tablespoons peanut oil

2 tablespoons minced garlic

1 tablespoon minced ginger

Mix the soy sauce, one cup beef broth, sugar , pepper and sesame oil together. Set aside.

Heat the peanut oil

Add the garlic and ginger and stir fry for one minute.

Add the soy mixture

Bring to a boil

Simmer and stir for about 3 minutes

Add the cornstarch mixture and bring back to a boil stirring so it doesn’t stick.

Simmer for a couple of minutes until the mixture thickens.

I put about 8 tablespoons over four, sliced and stir fried chicken tenders.

Steamed broccoli on the side.

 

Buffalo Chicken Chopped Salad

15 Jan

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I baked the chicken tenders and then poured Franks Red Hot Buffalo Sauce on them as usual.

OMG…

This chicken was so hot. I have no idea why it was this spicy.

So since I never throw out anything, I made a salad with tiny pieces of chopped chicken.

Two big handfuls of arugula

Two ribs of chopped celery

Four chopped scallions

One chopped avocado

Two tablespoons lime juice

Two to three tablespoons crumbled blue cheese

Two tablespoons chopped cilantro

Two chopped chicken tenders

Just layer everything and then toss

If you want your can add some blue cheese or ranch dressing

Add croutons for more crunch

The spiciness of the chicken was much more manageable in fact delicious.

I will make this often instead of a wrap or chicken wings.

 

Roasted Brussel Sprouts with Sausage and Cheese

9 Jan

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I love both of these so I ate too much as usual.

One pound of washed brussel sprouts cut in half

3 tablespoons oil

1/2 teaspoon salt

1/4 fresh ground black pepper

3 teaspoons crush garlic

2 cooked Italian sausage

1/2 pound mozzarella cheese

Sprinkle Parmesan cheese

Preheat the oven to 450 degrees

Mix the oil, salt, pepper, garlic and Brussel sprouts together

Place on a Silpac or non stick foil

Turn all the sprouts face down. This will make them charr and be delicious.

Roast in the oven for ten minutes.

Taste them to check if they are almost cooked.

Slice the cooked sausage and mix it into the sprouts

Roast another five minutes till the sausage is hot.

Add the mozzarella and parmesan cheese

Roast for another five minutes until the cheese is melted.

I have to admit I almost ate all of these myself but this should be enough for a nice lunch or light supper for two.

Cooks note

When I cook sausage I usually cook extra sausage  at the same time to make an omelette or crumble in a salad. It stays for a while in the refrigerator but never lasts long in my house.

 

Steak Tip and Blue Cheese Salad

8 Jan

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I could eat this every night but I won’t.

Three big handfuls of a good organic spring mix.

1/2 sliced seedless cucumber

Four thin slices of red onion

1/3 cup balsamic dressing. Home made of corse.

1 pound of strip steak cut into one inch pieces

1/2 teaspoon Adobe seasoning

1/8 teaspoon garlic powder

1/4 teaspoon fresh grind black pepper

1/4 teaspoon salt

2 Tablespoons butter

One tablespoon olive oil

One medium onion, cut into four pieces and then separated.

1/3 to 1/2 cup crumbled blue cheese

Fresh chopped parsley for garnish

Sliced crusty French bread

Mix the spring mix, cucumber and onion together

Sprinkle the Adobe seasoning, garlic powder, salt, pepper and onion together

Heat a frying pan

Add the oil and one tablespoon butter and melt on high heat.

Add the meat and onion to the pan

Don’t touch it

If your pan is hot enough this should take only a couple of minutes.

Turn the meat over when you see a crust form  on the bottom

Cook for another minute  till medium rare.

Take off the heat and add the other tablespoon of butter to glaze the meat

Toss the salad with the dressing

Put several thin slices of bread on top of the salad

Pour the steak over the bread

Sprinkle with the blue cheese

Garnish with the parsley

 

 

 

 

 

 

 

 

 

Pizza Nachos

7 Jan

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I had this at Ducali in the North End and had to run home and make it.

One pound of pizza dough

Three tablespoons olive oil

Garlic powder

Oregano

Salt and pepper

1/2 cup grated Parmesan cheese

Two cups of a good tomato sauce for dipping

One pound mozzarella cheese

1/2 cup or more of pickled jalapeño peppers

1/2 cup to a cup of chopped black olives

One red pepper and one green pepper cut into one inch cubes

Four cooked Italian sausages cut into slices

15 small cooked meatballs

8 slices Genoa salami cut into triangles

8 slices provolone cheese cut into triangles

12 slices pepperoni

1/3 cup of Parmesan cheese

Optional add ins can be avocado, Ricotta cheese, sliced sweet onion, roasted eggplant and drained chick peas.

Pepperoncini for garnish

preheat the oven to 500 degrees

Greasea pizza pan with Crisco

Spread out the dough

Drizzle withe the olive oil

Sprinkle with the salt, pepper, garlic powder and oregano

Bake for about ten minutes or more

You want the bottom of the dough to be brown and crusty

Cut the dough into two  to three inch pieces either strips or triangles

Place on the bottom of a  oven proof platter

Start assembling everything

I assemble in this order but do what you like.

1/2 pizza dough, handful mozarella cheese, 1/2 sausage, 1/2 the meatballs. 1/2 the peppers/ 1/2 the jalapenos, 1/2 the chick peas. 1/2 the provolone, pepperoni and salami.

Sprinkle with parmesan cheese

Another handful of mozzarella cheese

Repeat

Ending with the dough and mozzarella cheese sprinkled with Parmesan cheese

Bake untill all the cheese is melted and bubbley and te meat is hot

Garnish with fresh basil

Use the tomato sauce as a dip

I also put out a dish of Ricotta cheese to dip into.

Loosen your belt.

These will disappear

This can be made ahead of time and reheated