2 English Muffins
6 slices of Bacon
6 eggs Scrabbled
Grated Cheddar Cheese
Toast English muffin, Pile on desired amount of grated cheese, add the scrambled Eggs on, then Break Bacon up so it fits onto bread, pile it up and top with the other half of the English Muffin, then take a big bite of that bacon, cheesy, egg goodness, and you won’t be going to McDonalds to get an egg Mcmuffin ever again!
I don’t measure anything. I just throw it all in a bowl and do this all on taste! So I am giving you the best measurements I can, you may need to do some adjusting.
3-4 ripe avocados
I save 2-3 pits from the avocado as it helps it from turning brown http://simplyrecipes.com/recipes/how_to_cut_and_peel_an_avocado/ (this is a cool way to show you how to cut and peel an avocado)
1/2 yellow onion, minced
2 jalapeno, stems and seeds removed, minced
1/2 cup cilantro leaves, finely chopped (I LOVE me some cilantro) so you may want to add less
2 tablespoon of fresh lime or lemon juice (sometimes I do both)
1/2 teaspoon coarse salt
1/2 teaspoon Garlic Salt
A dash of freshly grated black pepper
1 whole tomato, chopped
I also add about a tsp of cumin, and 1 tsp of coriander and a dash or two of tapatio
Mix all together and taste and adjust flavoring as needed.
Serve with tortilla chips.
- 1 cup Apricot Preserves
- ½ cups Ketchup
- ¼ cups Soy Sauce
- 2 teaspoons Minced Garlic
- 2 teaspoons Hot Pepper Sauce
- 3 pounds Drumsticks (about 12)
Preheat oven to 350F. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.
Arrange drumsticks in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6.
- 1-½ pound Skinless, Boneless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1 pinch Salt And Pepper
- 2 whole Lemons (juice And Zest)
- 8 sprigs Thyme
Trim any visible fat from chicken breasts and butterfly them to make thin cutlets of an even thickness. Rub olive oil on both sides and sprinkle with salt and pepper. Zest 1 lemon over the chicken. Squeeze juice of lemon over the chicken. Strip thyme off stems by holding the tips and running fingers down the stems, the leaves will fall right off. (I like to leave a couple of sprigs to top the chicken with after cooking.) Lightly chop the thyme and sprinkle over chicken. Cover and refrigerate for about one hour.
Preheat grill to medium heat. Add chicken and cook about five minutes per side, chicken will easily release when its ready to be flipped. Cook until juices run clear. Remove to a plate and tent with foil for 5-10 minutes to let juices redistribute. Squeeze juice of remaining lemon over chicken or serve with lemon wedges. Garnish with more thyme if desired.
Got this Recipe from the Food Network Magazine that I get at my Apt each month. I go through and rip out what Recipes I like and want to try…
12 ounces gemelli, cavatappi or other spiral-shaped pasta
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 teaspoon dry mustard
Pinch of cayenne pepper
1 (12-ounce) can evaporated milk
1/2 cup whole milk
3/4 cup shredded yellow sharp cheddar cheese
3/4 cup shredded Monterey jack cheese
1/2 cup grated Parmesan cheese
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley, chives and/or scallions
Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes.
Meanwhile, melt 1 tablespoon butter in a saucepan over medium heat. Add the flour, mustard and cayenne and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tablespoons of the Parmesan and whisk until melted; keep warm.
Combine the panko, herbs and/or scallions, 1 tablespoon butter and the remaining Parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss.
Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt and top with the breadcrumb mixture.
2 lbs of chicken tenders
1 1/2 cups of panko bread crumbs (can be found in the Asian aisle of grocery stores)
1 cup of shredded sweetened coconut
1/2 can of condensed milk
1/2 cup of orange juice
salt and pepper to taste
Peanut Oil for frying
On a cookie sheet, season chicken with salt and pepper on both sides. Set aside. In a medium bowl, mix orange juice, condensed milk, and a beaten egg until your “wet” mixture is well incorporated. In another bowl, mix coconut and panko crumbs.
Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about 1/2″ of oil. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix.
Set each coated chicken on a cookie cooling rack.
Fry each tender for 6-8 minutes until golden brown. Serve with Honey Marmalade dipping sauce. Enjoy!
Honey Marmalade Dipping Sauce Recipe:
1/2 cup of honey
1/2 of marmalade
Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute. Stir everything until well mixed and serve with coconut chicken tenders.