Potato, Bacon, Egg and Cheese Breakfast Bowl

I like breakfast bowls, but I don’t like all the sodium in the kind you get from the frozen breakfast isle in the grocery store. Not to mention the cheese doesn’t always seem to melt right. It sometimes ends up in one big glob. So when I want one, I like to make my own. I usually put bacon in mine, but sausage is good as well. You can use what ever meat you like.

Here’s what you need:

*canola oil

*frozen diced potatoes (you can use fresh potatoes, but this is what I had on hand)

*bacon ( I usually about 2 slices per portion…. I love my bacon )

*eggs ( I used 1 egg per portion, but if you like more egg than potato, then use 2)

*shredded cheese (I used a cheddar Colby Jack blend)

*salt and cracked pepper; to taste

In a small or medium size skillet add just enough oil to fry the potatoes; heat to medium high heat. Add potatoes and salt to taste.

Cook until potatoes are crispy and lightly browned on the outside, about 10 minutes; stir occasionally.

While potatoes are cooking, cook bacon until crispy. Drain on paper towels; crumble into small pieces and set aside.

Crack an egg onto the potatoes.

Add cracked pepper and stir to mix the egg with the potatoes.

Next, add the bacon while trying not to eat it all before adding it to the egg potato mixture.

I will admit, starting out there was more bacon. What can I say, I was weak. Mix the bacon into the potato egg mixture.

Throw in the cheese.

Mix all together and cook for a few minutes longer until cheese melts.

Place in bowls and serve.

Chorizo Cheese Burger with Guacamole

A few nights ago I made Chorizo burgers. Before I met my hubby I had never even heard of chorizo. It’s very tasty, but can be very strong, so I like to mix it with ground beef. We usually get the Mexican chorizo instead of the Spanish kind. The Mexican kind is spicer, so if you are not familiar with it, you may want to use more ground beef. The creamy guacamole pairs really well with the chorizo. If you have your own go to guacamole recipe, feel free to use that if you’d like.

Here’s what you need:

For the burgers:

*3/4 Ib ground beef

*1/2 Ib Mexican chorizo; casings removed

*Worcestershire sauce about 2 TBS or more to taste

*onion powder about 2 tsp or more to taste

*garlic powder about 2 tsp or more to taste

*coarse salt

For the Guacamole:

*1 Avocado

*juice of 1 lime or more to taste

*onion powder; to taste

*garlic powder; to taste

*dried cilantro or fresh; I only had dried on hand; to taste

*salt about 1/8 tsp or to taste

Cut the avocado and scoop out the pulp into a bowl.

With a fork or the back of a spoon, smash the pulp until somewhat smooth.

Add onion powder, garlic powder, lime juice, cilantro and salt.

Mix well; add more ingredients if needed.

Place a piece of plastic wrap on to the guacamole and covering the bowl.

This will keep the guacamole from turning brown. Set aside.

Place ground beef and chorizo in a bowl. Add Worcestershire sauce, onion and garlic powder.

Mix until blended.

Form in to patties, making an indentation in the middle.

This keeps the patties from swelling during cooking.

Heat a cast iron skillet to medium high heat. Salt both sides of patties and place into the skillet.

Cook for about 5 minutes or until a crust forms on the bottom. Turn over and cook for another 5 minutes.

Place cheese slices over patties and cover skillet. Continue cooking for about 1 minute or until cheese melts.

And yes, I know one is not like the other. I always like to leave one patty without cheese for those that prefer just a hamburger.

Place on desired hamburger buns. Spread the guacamole on top of the patty and top with desired toppings and serve.

Cheese Toast with Bacon

I grew up eating cheese toast. It was something simple, but something I looked forward to when I was a little girl. To this day I still make it for myself from time to time. I say for myself, because hubby doesn’t quiet get cheese on toast. How can you not love cheesy, crunchy toast?

This time I thought why not add some bacon to it…every thing is better with bacon am I right? I also had some semolina sesame bread that I had found in the bakery in my grocery store.

Here’s what I used:

*semolina sesame bread ( or any other kind you have or prefer) cut to desired tho thickness.

* spreadable butter

* bacon

* grated or sliced cheese. I used grated a cheddar Colby Jack blend because that is what I had on hand.

*dried cilantro; you do not have to add cilantro, but I thought this gave the cheese a nice extra taste.

Cook bacon and set aside. I used 2 pieces of bacon per pieces of bread.

Spread butter onto the bread.

Place bread onto a baking sheet.

Place bacon onto the buttered bread.

And lastly, layer on the cheese.

Pre heat oven or toaster oven broiler. Broil for about 5 minutes or until cheese is melted and bread is toasted. Just stay close by to watch that the bread does not burn.

Sprinkle on a little of the cilantro and serve.

Bacon, Egg and Cheese Breakfast Sandwich

Hubby and I are avid movie watchers. After going to see Harley Quinn: Birds of Prey ( and sadly, that was the last movie we had seen in theaters since the big virus hit) I had been craving that beautiful breakfast sandwich. If you’ve seen the movie you know what I’m talking about (or rather writing about)…Sal’s bacon, egg and cheese sandwich that Harley loved so much. So, I decided to make my own.

I was debating about whether or not I should post this, because the final picture does not really do the sandwich justice. I can assure you that it tastes heavenly. The crispy, salty bacon with the over easy egg, topped with all that melty cheese and a touch of hot sauce is so satisfying on every level.

The original recipe called for ciabatta bread, but when I decided to make this, the world went crazy and I was lucky enough to find hamburger buns….literally, that was all that was on the bread shelves. So if you want to try it out yourself, here’s what you need:

*ciabatta bread or really right now any kind of bread you can find

*butter

*eggs

*salt and pepper to taste

*bacon

*american sliced cheese

*hot sauce

*Dijon mustard ; this was another ingredient that is not called for the original sandwich, but I like Dijon on my eggs sandwiches.

For the bacon, if I’m cooking several slices of bacon, I like to cook it in the oven. It’s easier and it frees up stove top space. You can fry it in a skillet if desired.

Preheat oven to 425°

Cover a large baking sheet with foil (this I find makes for easier clean up). Place a cooling wrack on top of the the baking sheet and spray with no stick spray. Place bacon on to wrack.

I used 2 pieces of bacon for each sandwich, but you can use more if you like.

Cook bacon until crispy, about 15 to 20 minutes; set aside.

Heat a griddle or large skillet over medium high heat.

Spread butter on the bread.

Place the bread, butter side down on the griddle to toast.

Once the bread gets to how well you prefer it toasted, set aside.

Add a little butter to the griddle. After it melts, crack the eggs, making sure to space them apart.

salt and pepper to taste.

Cook until the whites begin to set. Here comes the fun part….fun as in trying to flip these babies over with out breaking the yolks…. carefully flip the eggs. Place one or two slices of cheese on top of each egg.





Add bacon onto the cheese.

Cook for a minute or 2 more or until cheese starts to melt.

Place bread on serving plates. Place egg onto bottom half of the bread. Add a few dashes of hot sauce……

I like Dijon mustard on my egg sandwiches, so I added some of that as well.

Place top half of the bread onto the bacon and egg and enjoy. Just a friendly warning, this does get messy, but a good kind of messy with the yolk bathing the bacon in savory goodness.

Pork Roast with Apple Chili Glaze

Like so many on this past Easter Sunday, it was just hubby and I for this Sunday dinner, but just because we were not able to be with family, we still wanted to have something nice. On my last grocery trip, I was lucky enough to find this pork roast. It was rather small, but perfect for just the two of us. The marinade gives it a nice, juicy flavor. The apple glaze is a little sweet with a nice kick from the chili flakes and chipotle chili powder. You can adjust the heat of the chilies to your liking.

Here’s what you need:

For the marinade:

*. Pork roast ( mine was a 1 LB 62 oz because that is all that the grocery store had left)

* 1 12 0z orange juice without pulp

* 3 garlic cloves smashed and chopped

*soy sauce

* 1 TBS Worcestershire sauce

* juice of 1 lime

* 2 tsp. dried thyme or more to taste

* 2 tsp. Onion powder

For the glaze:

* 1/2 C apple jelly or preserves or more depending on the size of the roast

* olive oil

* salt

*soy sauce

*balsamic vinegar

*juice of 1 lime

*Worcestershire sauce

*dried rosemary

*chipotle powder

*red pepper chili flakes

In a mason jar or a bowl place all ingredients for the marinade, shake or mix to combine.

Place a zip top bag in a large bowl and fold down the top. Place the pork inside of the bag.

Pour the marinade on to the pork

Seal the bag, making sure to get out as much air as you can. Refrigerate for 6 hours or over night, turning the bag over at least once.

Take pork out of the zip top bag and discard marinade. Dry the pork with paper towels. Let stand at room temperature for 45 minutes before cooking.

Preheat oven to 375°.

In a small bowl, combine all of the ingredients for the glaze; mix to taste.

Place the pork on a wire rack in a roasting pan. Pour enough water in the bottom of the pan to cover the bottom. This will keep the dripping from burning on the bottom.

Brush the pork with the glaze.

Cook for about 30 minutes, then brush on the glaze once again. Continue cooking for another 30 minutes or until done; internal temperature of 150. If your roast is larger, cook approximately 25 minutes per pound.

Fried Chicken Salad Sandwich

During these times of staying at home and limiting my trips to the grocery store, we’ve been using up as much as we can in the pantry and from leftovers in the fridge before restocking. So when we had a few pieces of fried chicken left ( shocking in this house because this southern girl loves her fried chicken) I thought why not make fried chicken salad for sandwiches. I’ve made regular chicken salad plenty of times, but never with fried chicken. It was a hit with hubby, who is an avid lover of chicken salad. The crust of the chicken added a nice crunch while the mayonnaise added a nice creaminess.

This takes no time at all to mix together which is a plus when you’re hungry and want something in a hurry.

Here’s what I used:

* cold fried chicken

* mayonnaise

* dried dill; to taste

* celery seed; to taste

* cracked pepper; to taste

* desired sandwich bread

These are the leftover chicken pieces that I used, but use whatever you have on hand.

Chop chicken into bite size pieces and place into a bowl.

Add mayonnaise to taste.

Add seasoning to taste. I used dill, celery seed and cracked pepper…..

Feel free to use any other seasoning that you like in your chicken salad.

Mix well.

Place on desired bread and serve.

Enjoy!

Ribeye Steak Dinner

I am a steak girl. I like just about any kind, but Ribeye and NY strip are my go to. I like to keep it simple, but don’t get me wrong, if I’m at a restaurant that likes to frou frou it up with mushrooms, onions and special sauce….. I will not say no. My hubby wasn’t much of a steak eater until he met me. Now he gets the craving like I do. So, needless to say the shortage of meats and steak at the grocery store has not helped my craving of that tender, medium rare ( more to the rare side for me) juicy slab of meat. *sigh* That is until a few days ago.

I had to make a grocery run for a few items, which we all know now days is not as simple as it once was. As I walked past the meat counter with just a side glance, because I just knew it would be empty, it was there. I think it even called out to me ……hey girl looky looky, come and get meeee! I had a brief flash of seeing myself hurling over the meat counter….which is no easy task for a 4 ft 9 woman vs a 3 ft meat counter….grasping my prize and yelling 6 ft back! But no, my mama taught me how to act in public all those years ago. So, I did make it to the counter without any mishaps or having my picture posted somewhere in the back that stating If you see this woman……..

So yes, hubby and I were one happy couple because were getting steak for dinner that night.

If you want to make it, here’s what you need:

  • Steak
  • steak seasoning
  • canola oil
  • 2 TBS butter
  • dried rosemary about 2 tsp or more to taste or a sprig of fresh rosemary ( I only had dried available)
  • 2 garlic cloves peeled and smashed
  • coarse salt

Pat steak dry with a paper towel if needed. Rub on your favorite steak seasoning. I love these two by Penzey’s but of course you can use your own.

Rub seasoning on both sides of the steak and let it sit out for about 45 minutes to come to room temperature.

Preheat oven to 500° or if your oven smokes too much like mine at that temp, 450°.

Heat a large cast iron skillet over high heat. I like using a cast iron skillet because it sears the meat really well. Add a sprinkle of salt to both sides of the steak. When the skillet is hot, add a small amount of oil and place steaks in to the skillet. Cook for about 2 minute and turn steaks, pushing them to the side. Add the butter, rosemary and garlic to the side of the skillet.

Tilt the skillet to one side and using a spoon, baste steaks with the butter mixture. Cook for about to 2 more minutes while continuing basting.

Remove skillet from the heat and remove garlic cloves. Place in to the oven. Cook 4 minutes for medium rare; cook 6 minutes for medium and about 8 minutes for well done ( I’m not judging).

Take note, the skillet will be extremely hot so please use caution.

Place steak on plates and cover loosely with foil and let steaks rest for 10 minutes. If you are like me, hubby likes his steak medium, so I have to initial his foil so I don’t get them mixed up….. and I have.

I served these steaks with a fried egg and my roasted potatoes.

Roasted Potatoes

Looking for a good side dish after you scored potatoes during your latest grocery run? This is my go to side.

Here’s what you need:

*potatoes, you can use russet or red potatoes.

*1TBS melted butter

*1/4 C olive oil

*onion powder; to taste

*garlic powder; to taste

*dried dill weed; to taste

*dried Thyme; to taste

*salt and pepper; to taste

Feel free to add any other herbs and spices. At times I will use dried rosemary or oregano if I think it will go better with the main dish that I am serving. Play around with it and make it your own.

Preheat oven to 425°.

Cut potatoes into bite size pieces.

Heat a large cast iron pan on medium high heat. Add potatoes, butter, olive oil land rest of ingredients; stir well to mix all ingredients together. Cook stirring frequently for about 5 minutes. Place pan into the oven and cook for about 20 minutes or until potatoes are crispy on the outside and soft on the inside; stirring occasionally so potatoes do not burn.

Serve on the side with your main meal.

Enjoy!

Chicken, Potato and Refried Black Bean Tacos

I know what you are thinking, another chicken taco? Yes, it is indeed another chicken taco. I had some leftover ingredients from previous dinners, so this was a good way to use them up and turn it into another stay at home dinner. On a side note, hubby and I have been watching Taco Chronicles on Netflix, so that probably explains our sudden craving for tacos.

For this taco I used the rotisserie chicken I had stashed in the freezer, some taco shells from the previous chicken taco dinner, potatoes and a can of black beans. This is another quick meal that you can add any of your favorite sides that you like to serve on taco night.

Here’s what you need:

  • cooked chicken such as a rotisserie chicken, chopped
  • onion powder; to taste
  • garlic powder; to taste
  • cumin; to taste
  • coriander; to taste
  • dried oregano; to taste
  • cilantro, chopped (I used dried because my store was out of the fresh kind)
  • juice of 1 small lime
  • 1/2 C tomato sauce or more if desired
  • 7 baby red potatoes or 3 to 4 big ones; chopped into small pieces
  • 1 Tbs olive oil
  • 2 Tbs butter
  • salt; to taste
  • pepper to taste
  • refried black beans
  • hard shell tacos

Preheat oven to 425°.

Chop potatoes into small pieces.

Place potatoes in a small baking pan. Melt butter. Pour melted butter and olive oil over potatoes.

Add salt and pepper to taste. Toss potatoes to coat.

Bake for about 20 minutes or until potatoes are tender and start to turn brown, stirring occasionally; set aside.

While potatoes are cooking, chop the chicken.

Heat a skillet to medium high heat and add 1 Tbs olive oil. Add the chicken to the skillet and cook, stirring for 2 minutes. Add onion powder, garlic powder, cumin, coriander, oregano, cilantro and lime juice to the chicken.

Stir well to mix.

Add potatoes to the chicken in the skillet.

Pour in tomato sauce and mix well.

Taste and add more spices if desired. Turn heat down to medium low and heat thru. Take skillet off the heat and set aside.

Warm refried beans according to can directions.

Warm taco shells in the oven according to package directions; set aside.

To assemble the tacos, spoon desired amount of refried beans at the bottom of the taco shells. Next add chicken and potato mixture. Top with cheese if desired.

Slow Cooker Smoked Sausage and Potatoes

Since grocery shopping has now become more like a quest from The Hunger Games, I tried to come up with something that perhaps not many would think to buy. So on my recent journey to the store, with again hubby as my back up, we divided and was hopeful to conquer. My mission was in the meat department. Sowith fingers crossed and pushing my cart with determination, I set out to retrieve my bounty. As I neared the refrigerated section I noticed the typical items that I knew would be gone….lunch meat, hot dogs, bacon ( I shed a tear over that one) but there right at the end, it was there….smoked sausage. I looked both ways to make sure the way was clear and snatched that beauty right up, mentally doing a victory dance because I knew we were indeed going to have smoked sausage for dinner. Well, smoked sausage and potatoes to be exact. This makes a nice hearty meal that you can eat by itself or with some crusty bread.

Here’s what you need:

*1 TBS oil

*smoked sausage; mine was fully cooked but you can also use any kind.

*1 small onion, chopped

*2 garlic cloves, minced

*1/4 C white wine

* 1/2 C diced pancetta; you can use diced bacon instead.

* 1/2 C. Chicken broth

* 1 can of condensed cream of chicken soup

* 2 russet potatoes, cut into bite size pieces; you can use any kind, I prefer using the russet because it helps thicken up the sauce.

* 1 tsp dried Thyme; or more to taste

* 2 tsp Cajun seasoning; or more to taste

* cracked pepper

Heat a large skillet to medium high heat and add oil. Add sausage to the pan and cook about 2 minutes.

Add onions, garlic and pancetta to the pan.

Cook until sausage starts to brown, about 5 minutes. Stir frequently so the onions and garlic do not burn.

Transfer sausage mixture to the slow cooker.

In the same skillet, add wine and cook for about 1 minute stirring frequently. Pour in chicken stock.

I like to use a soup base that comes in a jar. It has more of an intense flavor and you can add as much or as little as you like.

Cook broth mixture for another 1 minute. Add in condensed chicken soup. Stir to mix well.

Pour soup mixture into slow cooker with the sausage.

Add potatoes, thyme, Cajun seasoning and cracked pepper.

Stir to combine.

Cover and cook on low for 5 to 6 hours. At the last 30 minutes of cooking, stir a few times for the potatoes to thicken the sauce.

Serve with some crusty bread.