• Roasted Eggplant Delight 

    This recipe requires some strict timing maneuvers.  But, the variety of flavors and textures are just delightful! Cheers! 

    1. 4 eggplant: peeled and cut in 2 inch by 2 inch cubed

    2. 1 cup roasted cashew halves 

    3. 1/4 cup basil chopped 

    4. 4 garlic cloves minced 

    5. 1 cup balsamic vinegar (see my blog on balsamic vinegar and olive oil)

    6. 1/4 cup olive oil 

    7. 3 table spoons fresh ginger chopped very small

    8. Fresh jalapeño thinly sliced

    9. 10 mushrooms thinly sliced

    10. 1 cup fresh shallots sliced in rings

    11. 1 pound ground beef 

    12.  1 Cup onion chopped 

    13.  2 Cups sliced red, yellow and orange peppers 

    14. 2 table spoons Latin Heat seasoning (

    First, you need to roast the eggplant.  Preheat the oven to 425 degrees.  Use a baking sheet spray with Pam and place the eggplant on the sheet so that the pieces are not stacked. Spray the top of the eggplant with Pam.  Allow to bake for 45 minutes.  The eggplant will be lightly browned and soft when cooked. 

    While the eggplant is cooking, brown the ground beef, onion, peppers and the Latin Heat seasoning. Don’t over cook the ground beef.  Set aside. 

    Next, make the topping.  In a separate pan add the ginger, olive oil, mushrooms and jalapeños.  Sauté until the mushrooms are soft.  Add the challots, balsomic vinegar sauté for 2 minutes. Then, add the basil and cashews and sauté for 3 minutes.  

    Remove the eggplant from the oven, place in an individual dish, add ground beef mixture on top of the eggplant add the topping and serve.  

  • Grilled Morracan Leg of Lamb

    Here’s to stepping outside the oven. Cheers!

    I saw a leg of lamb at Costco and it was calling my name.  I had never made leg of lamb, but I recall from seeing it at restaurants that it is usually roasted.  I decided to get adventurous and grill it.  However, I had to do a little trick.  I sliced the leg of lamb into 2 inch thick pieces and grilled it.  It was impressively delicious.

    2 pounds sliced leg of lamb

    Rub Ingredients

    2 tablespoon ground coriander seed

    2 teaspoon smoked paprika

    2 teaspoon ground cumin

    2 tablespoon dry thyme

    2 tablespoon ground dry lemon

    2 teaspoon black pepper

    1 teaspoon salt

    Preheat the grill on high.  Mix the rub ingredients together and rub it on the lamb.  You want the grill to be very hot so that you can grill the lamb quickly.  I suggest grilling it medium rare to medium.  Because this cut is fatty the goal is to sear the fat without overcooking the lamb.  That will be accomplished by using high heat for a short period of time.  Grill on one side for 4 minutes and flip.  Flip them so they are grilled for 4 minutes on each side twice.  Keep an eye out for flare ups too.

    A side dish suggestion that goes great with this dish is grilled zucchini.

    6 zucchini cut in half the long way, as seen in the picture

    Lightly salt and pepper and place on the grill skin side down first.  Grill for 4 minutes and flip.  Grill for another 4 minutes.


  • Baked Chicken & Vegetable Stew

    Here’s to spicy spring nights! Cheers!

    The first time I made this recipe, I added a tad too much cayenne and it was super spicy.  I would caution to add less and if it’s not spicy enough increase the cayenne.  Keep in mind, the longer it cooks the more the flavors of the spicy will come out.  While you’ll start on the stove, most of the cooking is done in the oven.

    2 pounds chicken

    1 pound baby potatoes skin on cut in halves

    6 large carrots or 1/2 pound baby carrots

    1 leak sliced in rings

    1/2 cup chopped onions

    1/3 cup lemon juice

    1/2 teaspoon turmeric

    1/2 teaspoon cumin

    1 tablespoon cayenne

    1 tablespoon paprika

    1 tablespoon pepper

    1/2 teaspoon salt

    16 ounces water

    Preheat the oven to 425.  Add all of the ingredients into a large pot and stir until combined.  Then add the chicken.  On the stove, bring to a boil.  Once it is boiling, cover it with a lid and move it to the oven for 1 hour.  You’ll know it is done when the chicken easily separates.


  • Lamb & Eggplant Stew

    Here’s to taking things slow.  Cheers!

    I love lamb, but if you don’t cook it properly it can be a real disaster.  With lamb shanks, you have to cook it for a long time.  It’s not done until the meat falls off the bones.  It can take anywhere 3-4 hours.  For this recipe, just give yourself a lot of time.  Maybe make it on a day where you’ll be home relaxing or taking care of other things.  It’s totally worth the wait.

    6 lamb shanks

    1/2 yellow onion

    3 cans stewed whole or half tomatoes

    1 teaspoon salt

    1 tablespoon pepper

    1 tablespoon turmeric

    Optional: 3 small potatoes cut in half

    Place the lamb and half onion in a large pot and add water until all of the lamb is covered.   Bring to a boil.  Reduce heat to medium and cover.  Let it cook for 3-4 hours.  Make sure you check on it every 30-40 minutes to ensure the water is not evaporating too fast.

    Lamb Stew Raw

    Peel the eggplant and cut into 2 inch circles.  Fry the eggplant.  I use coconut oil to fry the eggplant.  You’ll notice that the eggplant soaks up the oil really quickly.  You’ll need a lot of oil.  You’re not deep frying it so, there should only be enough oil to keep the eggplant from burning.  Once the eggplant is partially cooked the oil will drain out.  So if this is your first time frying eggplant don’t worry.  When the eggplant is browned flip it over and fry the other side.  When you’re done frying all of the eggplant, set aside. You will be adding it to the stew once the lamb is tender and falling off the bone.

    When the lamb is cooked, which you’ll know by easily trying to separate it from the bone.  If it separates easily, it is cooked.  Remove the onion.  Make sure there is some water in the pot about 1/4 of the way covering the lamb.  Then add the tomatoes and place the eggplant on top.  Cover and let cook for 30 minutes.







  • Grilled Lemon Chicken

    Here’s to wowing your dinner guests while appealing to everyone’s taste buds. Cheers!

    This recipe is a favorite by everyone who has ever tried it. I eat it with a side salad or basmati rice. I also like to use boneless, skinless chicken thighs because they stay juicy when you grill them. One great thing you can do with this recipe is make the marinade and add it to chicken, place it in a freezer zip lock bag or Tupperware and freeze it. Then when you’re ready to cook it just defrost it in the refrigerator and while it is defrosting it will marinade. There are a few options to cooking this marinade, which I will share with you.

    2 pounds chicken
    1 white onion grated
    ¼ tsp turmeric
    ¼ cup dry parsley
    1 TBS paprika
    2 cups lemon juice
    Salt and pepper to taste

    Combine all ingredients and marinade 4-24 hours. Heat grill and place chicken directly on the grill. If your grill has 2 shelves, place them on the top shelf, otherwise if it is directly on the fire lower the heat to medium. I like to turn my chicken every 4-5 minutes until cooked.


    The other option is to use the marinade to broil a whole chicken. You need an oven safe dish that the chicken fits into completely. Place the chicken breast side down. Then add the marinade over the chicken. Cook the chicken according to weight. However, approximately 15 minutes before the chicken is done, carefully turn the chicken over and allow the breast to turn a golden brown color.


    I typically like my salads to look like a box of crayons. However, the flavor of the chicken is so delicious that I keep my salad simple for this meal.

    2 Cups mixed green
    ½ avocado sliced
    ¼ cups shredded carrots or 8 baby carrots chopped
    8 cherry tomatoes cut in halves
    2 TBS olive oil
    3 TBS peach balsamic vinegar
    Salt and pepper to taste

  • Lamb Chops with Mint-Yogurt Marinade

    Here’s to stepping out of your comfort zone and trying Lamb. Cheers!

    This is a delicious recipe, most people have either never tried lamb or have had it prepared improperly. Don’t let your past or lack of experience with Lamb scare you off.

    2 cups plane whole milk yogurt
    3 teaspoons dried crushed mint
    ½ yellow onion chopped
    4 garlic cloves
    1 teaspoon kosher salt
    1 teaspoon pepper
    Juice of 1 lime
    1 teaspoon cayenne pepper
    2 lbs lamb chops/shoulders

  • Carne Asada

    Here’s to Taco Tuesdays at home with a sure bet. Cheers!

    If you’re thinking the time it takes to marinade the meat is just too long, here is my secret. I prepare the marinade and steak in advance, throw it into a freezer bag and freeze it. You just need to make sure you use freezer bags. Then when you’re ready to have Carne Asada, steak, burritos, tacos or salad just remove the bag from the freezer the day before and place it in the refrigerator to thaw and you will have yourself some great Carne Asada for the grill.

    1. Flank steak 3-4 lbs
    2. Smoked Paprika 4 tablespoons
    3. Mexican red chili 2 tablespoons
    4. 1 cup lime juice
    5. 2 jalapenos
    6. 1 bunch cilantro (cut the bottom 1 inch and toss you’re going to use the rest including the stems; chop it in 1 inch parts)
    7. salt and pepper to taste

    Blend all ingredients in a food processor until it is a liquid paste texture. Add flank steak and let marinade for 4-24 hours. Grill on medium-high heat for 4 minutes on each side.


  • Fish Tacos

    Here’s to learning to trust your skills. Cheers!

    This recipe is a little difficult to make, but completely worth it. Now, it is not hard, you just need to figure your own way around the sauce. But, otherwise it is fast and easy. Typically, what I do with this sauce is add a small amount of lime and Jalapeno at a time, until you find the flavor you prefer. Here is chance for you to use your skills.

    8 oz white fish (Halibut, Mahi Mahi, Cod are my favorite) makes 2 tacos

    – Tortilla you can also wrap them in lettuce if you’re watching your carbs/paleo
    – 1/4 head Shredded cabbage
    – 1/2 cup cilantro finely chopped
    – Jalapenos
    – Mayonnaise, (olive oil version has ½ the calories and twice the taste)
    – Limes
    – 1 Avocado sliced

    If you noticed, I didn’t mention how much of each item to use. This is because most people will have a different preference for the amount of sauce, lime as well as spice.
    Basically, you will use approximately 1 cup of mayonnaise and add the juice of limes so the consistency becomes slightly less thick than regular mayonnaise. You don’t want a watery sauce. Then add Jalapenos and blend it in a bullet or food processor, until the Jalapenos are finely blended. Add salt and pepper to taste. Add the salt and pepper as you go. It is important to know that salt tones down the flavor of lime so it is best to add it after the lime and a little at a time.

    I prefer to grill my fish; it is healthier and tastes better. To grill fish, use aluminum foil and spray the foil with Pam so the fish doesn’t stick to the foil. You don’t want to overcook the fish, so grill it on medium heat for approximately 4 minutes on each side or until it turns white as opposed to opaque.

    Putting it together, place about 3-4 oz of fish on each taco, add cabbage, taco sauce, avocado, sprinkle with cilantro and serve.

  • Lentil Salad

    This is a great side dish or snack filled with protein. I typically make a lot and refrigerate it. It will keep for at least 1 week. It is a favorite among many, including myself.

    Here’s to making life as simple as we can. Cheers!

    Lentil Salad

    2 cups brown lentils
    1/2 lb cherry/grape tomatoes each diced into 8 small pieces
    ¼ cup fresh mint finely chopped
    ½ large red onion, finely chopped
    ¼ cup Olive oil
    1 cup Balsamic Vinegar, I use blackberry balsamic from We Olive.
    1 teaspoon Cumin
    Salt & Pepper to taste

    Boil lentils in medium sauce pan until cooked. Do not over cook the lentils; they should just be slightly soft. As soon as they are eatable drain them and rinse with cold water. Rinsing the lentils will stop the cooking process. Allow the lentils to cool. Mix in remaining ingredients. Refrigerate until cold.

  • Spicy Beef Salad

    Here’s to adding a little fire to your life! Cheers!

    This is one spicy salad. If you prefer a little less spicy, just reduce the peppers. I suggest adding a little pepper at a time until you figure out how much you prefer. It is a very refreshing dish that can be a great summer dinner. Just keep in mind that the beef tastes best if it has been allowed to marinade over night.


    lb beef flank steak or 1 lb beef sirloin steaks or 1 lb beef tenderloin
    2 teaspoons white pepper
    2 tablespoons fish sauce
    4 tablespoons fresh lime juice
    2 tablespoons palm sugar
    8 cloves garlic, minced

    Mix ingredients in a Ziploc and let meat marinade from 2-24 hours in liquid. Char grill or broil meat to med rare, about 3-4 minutes per side. Let rest at least 10 minutes then slice VERY thin (1/4″ or less) against the grain. Use very good quality meat for this dish; you want it to be fork-tender and melt-in-your-mouth!


    2 tablespoons sugar
    1/2 cup fresh lime juice
    3 -4 tablespoons fish sauce (to taste); not to be mistaken with the fish paste
    4 -6 shallots, minced
    4 -6 serrano peppers, very finely minced or ground to paste
    2 stalks lemongrass, remove outer stalk and slice very thin or grind
    3 tablespoons toasted rice powder (ground fine)

    Mix all dressing ingredients together 1+ hours before serving salad. Be sure to taste and make any necessary adjustments. The dressing should be SPICY, Sour, Salty and sweet in that order.


    1 lb fresh salad greens (I use the bagged spring mix or butter lettuce)
    1 large red onion, thinly sliced
    1 bunch scallions or 1 bunch green onion, cut to ½ inch
    1 cucumber, peeled & seeded cut in half lengthwise and thinly sliced
    Cherry tomatoes or grape tomatoes or wedges tomato
    1 lemon, cut in half lengthwise and very thinly sliced (toss into salad for garnish/flavor)
    1 cup fresh mint leaf, roughly chopped

    Pour half of dressing over the red onions, lemon and mix in a LARGE salad bowl and let them absorb the flavor, 15 minutes.  Add lettuce, tomatoes, scallions and mint and the remainder of the dressing. Toss the salad until all ingredients are very well coated and mixed.

  • Chicken Salad

    I whipped this up for a healthy, quick picnic option and it was a hit! It’s refreshing and you can make it into a sandwich, eat it on it’s own or scoop it over lettuce.

    Here’s to a quick, easy recipe you could’ve thought up yourself! Cheers!!!

    2 cans chicken breast packed in water or 16 oz of shredded chicken breast
    6 stalks of celery chopped
    2 cups pickles chopped
    1 cup mayonnaise. I use the type made from olive oil.

    Mix the ingredients together and add salt and pepper to taste. Refrigerate and serve cold.

  • Spicy Moroccan Rice

    Here’s to letting your taste buds go wild. Cheers!

    This recipe is delicious and while the ingredients are different, you won’t regret making this dish. If you are serving it with another meat dish, such as lamb or beef, I suggest using the broth instead of the chicken. That way you can eat the rice with the main dish.


    • 4 skinless chicken breasts, diced/ or 2 tablespoons low sodium chicken broth (powder)
    • 1 tbsp Moroccan spice seasoning
    • 1 yellow onion, finely sliced
    • 4 oz butter
    • 4 cups white rice, (Basmati)
    • 12 dried apricots , halved
    • 16 oz can chickpeas , drained and rinsed
    • 1 cup parsley, chopped


    • Coat chicken with the Moroccan spice. Fry the onion in butter until soft. Tip in the chicken and cook for a 5 minutes. If you’re using the chicken broth instead of chicken add the chicken broth to the onions.
    • Stir in the rice and apricots and pour in water approximately 1 inch over rice and the chickpeas.
    • Allow the water to come to a boil and reduce to medium heat until water has evaporated. Cover the top of the pot with a towel or cloth and cover with the lid. Reduce heat to low and simmer for 25 minutes. Toss in the chopped flat leaf parsley and serve.
    Moroccan Spice Seasoning
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 2 teaspoons ground ginger
    • 1 teaspoon hot chili powder
    • 1 teaspoon coarsely ground pepper
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt, preferably kosher
    • 1/2 teaspoon sugar
    • 1/4 teaspoon ground cloves
    • ¼ teaspoon ground saffron Try this with Lamb Chops with Mint-Yogurt Marinade
  • Crab, Clam & Corn Bisque

    Here’s to cold nights and relaxing in front of the fire. Cheers!

    All I know is that when it is starts getting cold outside I want soup.
    The Crab, Clam and Corn Bisque is one of my favorites and is just delicious.  If you don’t have an aversion to bread like I do, okay so it’s more like my vanity precludes me from eating carbs but you get the point, try it with sourdough bread.  Remember to heat the bread because heating sourdough changes the consistency and flavor.

    12 oz crab meat
    12 oz clams chopped
    2 table spoons olive oil
    Salt to taste
    Freshly ground black pepper to taste
    3 cups chopped yellow or white onion
    3 cups chopped carrots
    3 cups celery
    1 cup brandy
    ½ cup tomato paste
    3 crushed garlic cloves
    8 sprigs fresh tarragon or chives or green onion stick parts
    8 sprigs fresh thyme (do not remove them from the stems)
    15 black pepper corns
    1/2 gallon water
    2 ounces butter
    4 ounces flour
    2 cans corn kernels
    *1 cup heavy cream (I don’t add this part if I want to make a lower calorie version. You can add the cream to each bowl if you like just add about a tablespoon or 2 at most)

    In a large stock pot over medium high, heat the oil.  Sauté the 2 cups of onion, celery and carrots for 4 minutes, season with salt and pepper (remember you’re going to add ½ gallon of water so it will water down the flavor at this point more flavor is better).  Carefully add the brandy. After most of it has cooked off stir in the tomato paste. Cook for 2 minutes. Add the garlic, tarragon, thyme and peppercorns.  Stir in the water and bring to a boil. Reduce the heat simmer and cook for 45 minutes.  Strain the broth. In a stock pot add the butter and 4 ounces of the stock slowly add in the flour to make a roux (this is a creamy thick mixture).  Add the onion to the roux and cook for 3 minutes, add the corn and season with salt and pepper to taste.  Whisk in the strained liquid into the pot with the roux and bring to a boil. Reduce the heat and simmer for an hour.  Add the crab and clams to the liquid and cook for 20 minutes.  Turn off heat and whisk in the cream.  Allow to sit for 10 minutes, it makes the flavor absorb better.  Serve.  Enjoy.

  • Spicy Chicken Soup

    Here’s to secretly healthy treats. Cheers!

    I normally call this Chicken Tortilla Soup, but truth is there are no tortillas anywhere near this recipe.  It is healthy, but don’t worry after tasting it you will feel the required amount of guilt to overcompensate the healthy portion.


    1 onion chopped
    1 Tbsp. minced garlic or 3 garlic cloves finely chopped
    3 Tbsp. smoked paprika
    2 tsp ground cumin
    2  tsp red chili powder (if you like your food spicy add more to taste)
    ¼  tsp cayenne
    1 ½ quarts low sodium chicken broth
    2 cans chopped tomatoes
    1 bunch cilantro leaves
    2 lbs. chicken; use boneless, skinless chicken; it is also easier to chop if it is still slightly frozen
    1 avocado
    2 zucchini
    2 stalks celery thinly chopped
    1 yellow bell pepper
    1 green bell pepper
    1 red bell pepper
    1 orange bell pepper
    * I like to use different color bell peppers because they have different flavors and I like the way it looks, but sometimes they can get expensive so feel free to improvise.
    Salt and Pepper to taste
    2 tablespoons lime juice (optional)
    Grated Mexican blend cheese (you can find this at any grocery store)

    In a large pot sauté chicken and onion for 10 minutes.  Add all remaining ingredients except the avocado and cilantro.  Bring to a boil, then reduce heat and simmer for 30-45 minutes depending on how hungry you are.  Serve in bowls and add cilantro, sprinkle cheese and avocado.

    If you must have the tortilla you have two options, first you can just use tortilla chips or you can buy tortillas and slice them, spray them with Pam and place them on a cookie sheet and heat them in the oven for about 10 minutes on 350 until they get crunchy.

  • Seafood Bruschetta

    Seafood Bruschetta

    Here’s a simply delicious appetizer for your. Cheers to eats and treats!

    2 loaves French bread baguettes
    2 cans crab meat
    2 lbs shrimp
    8 oz parmesan cheese
    4 fresh tomatoes chopped
    1 red onion finely chopped
    1/4 cup fresh finely chopped chives
    1/4 cup fresh finely chopped basil
    4 garlic coves finely chopped
    Olive oil, I use a quality oil from We Olive.

    Sautee the shrimp in 4 table spoons olive oil until cooked, remove from heat and chop. In a mixing bowl add all ingredient, except parmesan cheese, and toss.  Add salt and pepper to taste.  Preheat oven to 350 degrees.  Then cut the baguettes into 1/4 inch thick pieces.  Place the baguettes flat on a cookie sheet.  Drizzle olive oil on each baguette then add mixed ingredients on each baguette.  Sprinkle parmesan cheese and bake for 10-15 minutes depending on how crispy you want the bread.  If you place aluminum on the cookie sheet under the baguettes and spray it with a cooking spray, it will help make them crunchier.  Remove and enjoy!

  • Hummus

    Garlic Hummus
    1/2 cup tahini (sesame paste)
    2  teaspoons ground cumin
    5 garlic cloves
    2 (16 oz) cans chickpeas
    4 tablespoons olive oil
    Juice of 2 limes
    Puree all ingredients until smooth.  Add salt and pepper to taste.

    In a food processor finely chop juice of all limes, garlic, cumin, salt and pepper. Add chickpeas and ground until smooth.  Add tahini and ground until fully mixed.

    Cilantro Jalapeño Hummus
    3 cans of chickpeas
    1.5 cups of Tahini
    3 jalapeños
    2 cups cilantro
    6 limes
    salt / pepper to taste
    3 table spoons minced garlic or 9 fresh garlic cloves

    In a food processor finely chop jalapenos, cilantro, juice of all limes, garlic salt and pepper. Add chickpeas and ground until smooth.  Add tahini and ground until fully mixed.

  • Prime Rib

    – 3-7 bone prime rib bone cut from the rib and tied together
    – 1/2 cup chopped fresh rosemary
    – 1/2 cup chopped fresh flat leaf parsley
    – 1/2 cup chopped fresh oregano
    – 1/2 cup chopped fresh thyme
    – 1/2 cup chopped fresh basil
    – 8 gloves garlic
    – 2 tablespoons extra-virgin olive oil
    – 2 teaspoons kosher salt
    – 2 teaspoons pepper

    Heat the grill to 325-350 degrees (3-5 grill burner turn middle burners off).

    – Mix all of the herbs, olive oil, salt and pepper together and rub all over the meat, including the underside where the meat is sitting on the bone.
    – Put the prime rib bone side down on a large rimmed sheet pan and put it on the grill away from the heat. Cover the grill and cook for 2 to 2 1/2 hours. Temperature should be 130 degrees.

    This is the before

    Prime Rib Raw




  • Spaghetti Squash With Marinara

    This recipe came out surprisingly delicious.

    – Spaghetti squash

    – 1 can diced tomatoes

    – 2 cups mushrooms

    – 1 bell pepper; any color

    – 1 tbsp. of chopped habanero in Adobe sauce

    – 1 pound ground beef/chicken/turkey

    – 1 cup chopped onions

    – 1/2 cup tomato paste

    – 3 table spoons olive oil

    First, cut the squash in half. Empty seeds and add a table spoon of olive oil, tsp salt and tsp pepper, to each side, cover with aluminum foil and bake at 400 degrees for about 1-1:30, depending on size. You can tell if it’s cooked by simply using a fork and pulling the squash out.

    Brown ground meat with the onions. Once the meat is cooked add tomatoes, tomato paste, mushrooms and bell peppers. Add about 1/2 cup of water and simmer. You want the sauce to be very thick because the squash has a lot of water in it naturally. Simmer for 25-30 min on low.

    When the sauce and squash are both done, mix them together, add 1 tbsp. olive oil, cover with a paper towel and place the lid on it. Summer on low for 25 min.

  • Chicken & Shirataki Noodles

    This came out super yummy and took me 15 min from prep to eat time. This is only enough for 1 person so just double for 2 and so on. Cheers!

    2 boneless, skinless chicken thighs cut into 1 inch cubes

    1 pack Shirataki angel hair noodles

    1/4 cup fresh parsley

    2 tablespoons Parmesan cheese

    1 teaspoon Cajun Street seasoning

    1/4 cup chopped yellow or white onion

    Rinse noodles and blanch. Drain and allow to sit. Santee chicken with onion. When the chicken is almost cooked add the remaining ingredients except for the Parmesan cheese. Sauté for 5 min or until the juice is cooked and mostly dry. Place in serving dish and add the Parmesan cheese. Enjoy!

    These are links to buy the noodles and Cajun seasoning. Why drive all over town looking for this stuff when you can order it online.

  • Poached Egg Medley

    – 2 eggs

    – 1 cup mushrooms

    – 1/2 cup green bell peppers

    – 1/2 cup yellow bell peppers

    – 1/2 cup orange bell peppers

    – 1 cup grape tomatoes cut in halves

    – 1 slice toasted bread

    – 3 slices of bacon chopped (center cut)

    – 1/4 cup chopped white onion

    – 1 cup rice vinegar

    Chop all vegetables and bacon into 1/2 inch pieces before starting. You’ll be sautéing them while cooking the eggs.

    In a medium sauce pan fill it 3/4 with water and boil. Once the water has boiled add the vinegar. Reduce heat to medium.

    In a pan sauté bacon for 3 minutes on high heat.  Add onion, bell peppers, mushrooms and sauté for 5-8 minutes on medium heat.  Add salt and pepper to taste. You don’t want to over cook them so they’re not soggy.  Add tomatoes and sauté covered on low heat for 3 minutes.
    Poaching the egg is a little challenging. After you reduce the heat use a wooden spoon and stir the water as the water is still spinning gently add the eggs one at a time. Allow it to cook for 5-8 minutes depending on how well you want the eggs cooked.  When they are cooked use a slotted ladle to remove the eggs one at a time. Place in a bowl, this will reduce the run off water.

    Toast your bread.

    In a plate, place the toast, add the bacon and vegetables and put the eggs on top.