Baked Eggs with Cheese and Potatoes

Serves 4

I just made this meal the other day and it turned out great. The key to this meal is definitely a good skillet or pan.

Cooking Tip: Feel free to substitute garlic for a bit of garlic salt. Too much garlic in the morning doesn’t sound very appetizing!

Ingredients

3 Tablespoons unsalted button
1 1/2 pounds potatoes, diced
1/4 cup chopped parsley
2 cloves of garlic, minced
1 teaspoon kosher salt
Freshly ground pepper
8 large eggs
1 cup shredded extra-sharp cheddar cheese (Or Jack Cheese)

Directions

Preheat oven to 400F. Melt the butter in a large, seasoned cast-iron skillet over medium heat. Add the potatoes and cook, stirring occasionally, until tender and brown, about 15 minutes. Don’t overcook, they still need to go in the oven and will bake nicely.

Stir in parsley, garlic (or garlic salt), salt, and pepper to taste and remove from heat.

Push potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still running, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it melts, about 1 minute more. Serve immediately.

Cooking Tip: The meal looks interesting straight out of the skillet. Although it will be hot, its an excellent presentation.

I made this meal and it turned out great. It was pretty simple to cook. I didn’t use the cabbage, you don’t have to either.

Cooking Tip: I strongly recommend having everything set out first and cut.

Pad Thai Recipe

Serves 4

Ingredients:

8 ounces dried Thai rice stick noodles
1/4 cup fish sauce
3 tablespoons rice vinegar
2 tablespoons cane sugar
3 tablespoons vegetable oil
2 tablespoons minced peeled fresh ginger
1 red jalapeno chile, minced
2 large garlic cloves, minced
12 ounces uncooked large shrimp, peeled, deveined, halved lengthwise (any size is fine)
6 cups thinly sliced Chinese Napa cabbage
3 cups bean sprouts
2/3 cup (lightly packed) fresh cilantro leaves
Lime wedges to serve

Directions:

Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well.

Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside.

Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and sauté for 1 minute or until the garlic and chile softens and the mixture is fragrant.

Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.

Add the cabbage, 2 cups of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt.

Add the noodles and toss until the noodles are tender.

Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro.

Serve with the lime wedges.

[Source Take Home Chef]

It’s actually difficult to find a good simple white rice recipe. Heres something simple to go along with almost any meal.

Ingredients

1 cup white long grain rice
1 tablespoon butter
1 teaspoon salt
2 cups water

Directions

Add the rice to a covered sauce pan. Add the butter, salt, water and stir.

Bring rice to a boil, reduce heat to lowest possible simmer, covered for 15 minutes.

Turn off heat but leave rice covered for 5 minutes longer.

Long grain rice may be fluffed and separated before serving.

Note: Use more or less water depending on humidity and elevation of local where rice is cooked.

Cooking Tip: The more you take the cover off of the rice, the longer it will take to cook. It needs the steam to cook better. I’ve made this mistake.

A quick healthy meal, you can’t go wrong with chicken! Enjoy chicken cacciatore.

Prep Time - 5 Min
Cook Time - 15 Min
Ready In - 20 Min
Makes 2 servings

Ingredients

1/3 cup chopped onion
1 clove garlic, chopped
1/3 cup chopped green bell pepper
3/4 pound chicken meat, cooked and cubed
1/2 cup whole peeled tomatoes
1/2 cup green beans
1/4 teaspoon dried oregano

Directions

In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.

Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.

Recommended Side Dishes

Noodles - Any type
White Rice
Corn or any additional vegetables

This recipe calls for the Jumbo Sea Scallops. Bay scallops are too small and won’t work.

What You Need

5-10 Jumbo Scallops
Bacon strips cut in half
Salt
Pepper
Melted Butter

Directions

Wrap each scallop individually with a peice of the bacon. Use a toothpick to help the bacon stay on the scallop.

Set your stove to broil and preheat.

Add a little bit of butter, salt, and pepper to each scallop before broiling.

When it’s hot add your scallops to the broiler. Cook 3-4 minutes per side.

Serving Tip: This meal works great as an appetizer for really anything. Scallop and steak go great together!