Tag Archives: Eggs

Menus For The Quarantined Life ~ Part 9

Smile Day Eight

FINALLY!!  We have Blue Skies, albeit still cold outside;
it’s pretty looking out the back as we sit in our warm and comfy living room 
We got just about an inch of snow last evening,
but it’s mostly gone this morning.

So let’s start the day out right, with …

 

 

Breakfast

DH requested Cold Leftover Pizza from last night’s supper
and
I found my last Stuffin’ Muffin in the freezer, so I
basted one of my precious 22 Eggs I have left,
placed it gingerly atop a warmed mound of
Portuguese Sausage (Linguisa) & Herb Stuffing
and indulged!
We were both very happy.

 

Lunch

Well, there was no lunch today, oddly enough, neither of us were very hungry. 

 

 

Dinner

We concluded that we’d have an early Dinner and watch a movie later.
So I found some Homemade Lentil & Veg Soup in the Deep Freeze and made us each a Sandwich to go along side.

Eat What You Have!

 

 

Trader Joe’s Smoked Rainbow Trout For Sunday Brunch

Since introducing my husband to Smoked Rainbow Trout awhile back, he’s hooked! (pardon the pun) 😀

So for this Sunday’s Brunch I made DH scrambled Eggs with Litehouse Salad Herb Blend, some diced Tomatoes from my patio pot garden, a toasted English Muffin and some of that Smoked Rainbow Trout.

For myself (for some reason, I’m allergic to Trout), I made as well a toasted English Muffin, topped with the same herb infused scrambled Eggs; then sprinkled on some shredded sharp White Cheddar Cheese and a final flourish of the herb blend, just because I like it.

YUM!

Sweet Potato Café In Prescott Arizona

We had another early appointment and as our reward, we took each other out to breakfast.  This place has been on my “to try” list ever since we moved to the area… Sweet Potato Café.

I like to look at a menu online prior to going to a new restaurant, so I know what I’d like to eat and make a suggestion to my husband as to what I think he would enjoy.

As you can see, DH attacked his plate prior to the photo op … HA!

For my DH, it was the Got To Have It Skillet:

2 eggs (soft scrambled please) and Potatoes with Bell Peppers, Onions, Sausage, Bacon, diced Ham, hold the diced Tomato please, and Cheese; choice of one: Sweet Potato Bread, Toast, 1 Biscuit & Gravy or 2 Cakes (Pancakes that is, Buttermilk or Sweet Potato).

For myself it was the Steak Skillet:

2 eggs (once again soft scrambled), Mushrooms, Onions, and Cheese, also with choice of one: Sweet Potato Bread, Toast, 1 Biscuit & Gravy or 2 Cakes.

DH chose the grilled Sweet Potato Bread and I chose Whole Wheat Toast.  Coffee and OJ were also on the table.  It was very plentiful and delicious!  We’ll need to go back again to try out some of the other wonderful dishes.

Start Your Aloha Friday Off Right

They say that breakfast is the most important meal of the day, so why not have the quintessential meal from Hawaii,

… and Diamond Head in the background!

Spam®, Eggs and Rice

but kick it over the top with a glass of Guava Juice; then Aloha Shoyu and Furikake for your Rice

ALOHA!

 

Crispy Home Fries With Peppers And Onions

I don’t know about you, but I follow Serious Eats on Face Book.  I haven’t tried any of their recipes until now.  I saw this post about trying to find “… those perfect, crisp home fries …”; I thought I’d give them a go.

Now, normally I don’t buy small New Potatoes or Fingerlings either, I go for Yukon Gold or Baby Dutch Yellow Potatoes, but I went for it and got a small pound and a half bag of Baby Red Potatoes.  In addition, rather than use Poblano Peppers, I used up the last of my Mini Sweet Peppers and some Sweet White Onions.  Oh and one more deviation from the original recipe, sorry Kenji, but rather than heating the pan with Vegetable Oil, I used some of my rendered Bacon fat, I mean come on man, what doesn’t taste better than anything cooked in Bacon fat, I ask ya?!  I always have a small container of Bacon fat in the refrigerator, I even made one up for my Mother.

I got a jump start on our Sunday Brunch by par-boiling the potatoes on Saturday, quartering them and tossing them in some neutral oil.  Once they were cooled, I wrapped the bowl and stash them in the `fridge over night.

This past Sunday’s Brunch was easy-peasy.  I had some leftover Bacon (WHAT?!)  that I reheated in the microwave oven, got some toast goin’ on as well as poached eggs and then I finished off the `taters.

Meh, they were okay I suppose, but I really prefer Home Fries prepared my way better.  These were not as creamy on the inside as my par-baked  and then chilled (over night) Yukon Gold or Baby Dutch suds.  Maybe I’ll give this technique one more chance with my tuber of choice.

What I’ve Been Up To

SO, I’ll tell you, the reason that I’ve not been around is that DH and I have been so very busy moving into our new home.  We sold our home and purchased a new-build home, very exciting. While our home was being built, we rented an apartment, fully furnished, but I didn’t have all of my kitchen toys, though we got by 😉  So here is a small portion of meals.

ENJOY!

Breakfast Out With Friends

Were we live now, there isn’t much of a restaurant scene.  What we do have is a small place here in our community that is owned and operated by the Home Owners Asociation.  Recently, the Board of Directors finished what I felt was a pricey renovation to the entire clubhouse.  It’s nice and we have not gone to try out the new “Grill”.  When a couple of friends asked if we’d like to join them for breakfast, we figured that would be a perfect opportunity to check it all out.

Image

My handsome husband ordered the Eggs Benedict, sauce on the side please and for myself, the Corned Beef Hash.  Not bad, although my husband’s Canadian Bacon was a little on the crisp side, but tasty with the fresh fruit, coffee and OJ.  Not in the picture of my plate of Hash, was raisin toast, yummy.

Corned Beef Hash

Maybe we’ll go back and try lunch as well as dinner.  It’s nice that they’re open 7 days a week and have a full service bar in a lovely lounge area.  The jury’s still out.

Eggs, Fresh From The Hens

While we were visiting with our dear friends in CHI-CHI-CHI-Chino Valley, once again Missus DF made sure that we went home with some of her uber  fresh eggs that her ‘girls’ had produced.

These are such beautiful organic eggs, not only on the outside, but look  at the shell on the inside too! And the yolks are such a deep golden, well, egg color… very much unlike the commercial eggs that we get at the megamart. The girls are some of the best fed chickens that I have ever met. My girlfriend orders this special feed for them and then they get the odd goodie from the kitchen, which they go crazy for.

Our favorite way to eat these gems from Northern Arizona is just as a simple scramble made with butter for the pan (sshhh, please don’t tell my husband, he claims to HATE butter, but loves the way that I prepare his eggs), a pinch of salt and some chives. Serve it all up on a warm plate with Rye toast (lightly toasted and dry please), cold smoked salmon and some tomatoes, oh and loads of freshly cracked black pepper on DH’s plate and then for myself, Trader Joe’s whole wheat Italian bread (Tuscan Pane), butter, yes more butter and a dollop of my homemade Meyer Lemon Marmalade

HEAVEN ON A PLATE!

 

Sometimes You Just Want Breakfast

That’s right. I love breakfast foods, anytime, any meal, my husband, not so much. He feels that one must eat breakfast before 10 o’clock in the morning. BUT, if you sell him on having Italian for dinner, he’s in, all in.

I was watching one of my recorded food programs on the DVR the other night and Lidia Bastianich made frittata three different ways. The smart gal that I am, I figure DH would eat that for dinner, right? This dish can take on any twist or turn that you can think of, or leftovers you might have in your ‘fridge. I had some leftover chicken Italian sausage, roasted sweet red peppers, mushrooms with garlic and one stray green onion. (SSSHHHH, don’t tell my husband, but I also had some ricotta cheese left over and threw that in too).

Once again, this one is not really a recipe, but I would say more of technique.

Depending upon the size of your pan and the number of folks you want to feed is how many eggs you want to use. For the two of use, I use 6-8 eggs, whisked together with some S&P in a large bowl and a 10 inch non-stick-oven-proof skillet with some olive oil heated on the bottom over medium heat. Pour in the eggs and put in whatever ‘goodies’  you like. I just plopped the cheese in a teaspoonful at a time randomly in the eggs mixture. Let this all cook, undisturbed until the eggs are about halfway set, but keep an eagle eye on the bottom so as not to scorch. Sprinkle some grated parmesan cheese (SSSHHHH) over the top and pop the pan into a preheated oven at 350⁰ and bake `til just set and the top browns, about 5 minutes, maybe, it depends on how thick your mixture is. Don’t overcook it though, give it a jiggle to see, because you don’t want a rubbery, nasty hunk of yuk. Carefully slide the beauty onto a plate and slice.

No, we didn't eat this all in one sitting!

No, we didn’t eat this all in one sitting!

Isn’t that a looker?  Serve warm or at room temperature. This makes a very nice breakfast, brunch, lunch or dinner selection. Pair with what you like, a green salad, toast, fruit, the sky’s the limit, and you might have leftovers again, or not…

 

Last Day!

Yesterday was the last day that DH and I could eat whatever we wanted, well, within reason of course.

We started out our day with BACON and eggs with a slice of Italian bread as toast and a small bowl of strawberries. I only had 4 slices of BACON  left in the `fridge, so I figured that it wasn’t worth heating up the oven just for that measly amount, so I put them on some paper towels and into the micro for a few minutes, perfect! After a quick wash up, off we went to run errands. We had to wait for a bit for some paint that we needed to be mixed, so what does my smart and handsome husband see but Luke’s Italian Beef a few doors down.

We had eaten here once before, when we first moved to the mainland from Hawaii. We ordered an Italian Beef and an Italian Sub. This shop serves up Chicago-style Italian Beef, different from what I’ve had in Pennsylvania, where DH is from. Even the hot peppers are different, VERY HOT, so I asked for them on the side. The sub was on a nice roll, not the Amoroso rolls from Phillie, but good.

For dinner, we just had a mixed plate of all of the leftovers from the past few days. I figure, we might as well finish this stuff off, we want having anything white again for a while.