Breakfast Skillet

4 russet potatoes, peeled and chopped into cubes (if you like the skin on, you can leave it on)

Olive oil, enough to coat the pan

Salt & Pepper, to taste

Garlic salt, to taste

1 medium yellow onion, chopped (I did a small chop, you could do bigger chunks if you like)

1 12 oz package of diced ham (I use Hormel)

10 white button mushrooms, sliced thinly (could quarter them if you want)

1 large Green bell pepper, chopped

Non stick spray

6 eggs

6 teaspoons of sour cream

Salt & Pepper, Garlic Salt to taste

3 green onions, diced

1 tablespoon, chopped cilantro


Preheat skillet (I use a cast iron one, makes food taste better, if you ask me) to med heat, add enough oil to coat pan. Add potatoes and season with salt, pepper, and garlic salt. Good for about 5-7 minutes and then flip, and stir potatoes


While potatoes sauté start chopping veggies, start with onion and add to potatoes, mix in.

Then chop up green bell pepper, and about 10 white mushrooms and slices thinly, set aside.

Add ham to potatoes, mix in. Cook potatoes for about 7-10 minutes stir and flip once and cook for 5 more minutes, add shrooms cook for another 10 minutes…

Add Green Peppers. (I add Green Peppers last, as I like them a little crunch, not soft)  If you don’t care, if they are mushy or not, you could add them when you add the onions…

At this point remove skillet from hot burner and set aside to cool a little to eat. Then start the eggs.

Crack eggs on bowl, add salt, pepper, garlic salt, 6 tablespoons of sour cream chopped onions, and cilantro to eggs and Wisk well (looks a little gross with the sour cream, but just mix it in and it tastes fabulous, I think the sour cream makes the eggs lights, more fluffy)

Preheat non stick skillet, spray with non stick spray and pour eggs in. I think cooking eggs low and slow is the best way. (Should take about 10-15 minutes)

When eggs are done. Spoon desired amount of potatoes on plate and top with eggs and enjoy!


Thai Beef Salad

Oh gee, can it be…another Thai Recipe!

  • 1/2  cup  fresh lime juice
  • 1/4  cup  chopped fresh cilantro
  • 2  tablespoons  brown sugar
  • 2  tablespoons  Thai fish sauce
  • 2  tablespoons  chile paste with garlic
  • 2  garlic cloves, minced
  • 1  (1 1/2-pound) flank steak, trimmed
  • Cooking spray
  • 1 1/2  cups  vertically sliced red onion
  • 4  plum tomatoes, each cut into 6 wedges
  • 6  cups  torn romaine lettuce
  • 1 1/4  cups  thinly sliced English cucumber
  • 2  tablespoons  chopped fresh mint

Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.

Place steak in cast iron skillet cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.

Shrimp with Cocktail Sauce


  • 1 lemon
  • Kosher salt
  • 2 pounds large shrimp in the shell (about 30)
  • 1/2 cup chili sauce
  • 1/2 cup ketchup
  • 3 tablespoons prepared horseradish
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce (recommended: Tabasco)

Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.

For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

Dilly Scrambled Eggs


6 eggs

6 teaspoons of sour cream

1/2 teaspoon salt

Dash pepper

1/4 cup shredded Cheddar cheese

1 teaspoon snipped fresh dill

In a bowl, beat the eggs, sour cream, salt and pepper. Spray Non stick spray in skillet; add egg mixture. Cook and stir gently over medium heat until eggs are almost set. Sprinkle with cheese and dill; cook until eggs are completely set and cheese is melted.

Serve with hashbrowns