Potatoes with Bacon, Onion, Bell Pepper, topped with Eggs, Cheese and Green Onion Breakfast Jamie Goodness

Anyone who knows me, knows that I have MAJOR OCD! and I am VERY neat and clean! No one knows better than My hubby! Poor Guy!

So one Saturday Morning I got up and decided to clean my fridge, but when I clean out my fridge, I **clean** it out!

I take everything out and I mean everything, All the food and condiments, Crisper Drawers the shelves, the cover for the butter, Everything! Anything that can come out of the fridge does, and it all gets washed and the inside gets wiped down and then as I put everything back in I double-check the expiration dates. I usually do a good cleaning about 1-2 times a month…

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So then after I got done cleaning I pulled some stuff out of the fridge that I wanted to use before it went bad and made a yummy breakfast!

So I found some BACON!

So I preheated my cast iron skillet to medium high heat and chopped up 6 strips of bacon and added them to the skillet
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Then take half a yellow onion and slice it into thin slices
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Then cut the slices in half
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and add to the bacon
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Then Sprinkle some Montreal steak seasoning over the onion and bacon, to taste
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Saute for about 7 minutes. Stirring occasionally.

Then wash and chop up 4-5 medium red potatoes
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Add those to the bacon and Onion
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Saute potatoes for 15-20 minutes, or until fork tender
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While that is cooking chop up a green bell pepper, and set aside
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When cutting veggies, I like to do it over the sink so if It falls into the sink and doesn’t make a mess on the counter
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Then crack 6 eggs into a medium Bowl
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Whisk them, and then add in a tablespoon of heavy whipping cream
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Whisk again, until cream is whisked in.

Then get a 2nd medium skillet and preheat that to medium heat and once its warm enough pour the eggs into the pan and add Salt and Pepper
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While the eggs cook, Add the Bell Pepper to the Potatoes and turn the heat off.
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Stir the peppers into the bacon, onion and potatoes. The pan holds heat long enough to where it will cook the peppers without over cooking them. You want them to still have crunch.

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Then once the eggs are scrabbled 5-7 minutes, turn the burner off
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Then get a plate and plate desired about of potatoes onto a plate
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Then top with desired amount of eggs. I made the dish for two so I did a little more for Normy than myself. Then top the eggs with grated cheese and chopped green onion

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Then Pour you some coffee
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and eat your breakfast and sip your coffee…

5 Spice Asian Turkey Lettuce Wraps

Recipe

1 lb ground lean turkey breast
1 medium red onion, chopped small
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3 garlic cloves, minced

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1 inch piece of ginger, peeled and minced
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1 carrot, chopped small
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2 tablespoons chopped water chestnuts
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1 1/2 teaspoon 5 Spice Powder
2 teaspoons low sodium tamari (or soy sauce)
3 teaspoons rice vinegar
2 teaspoons black bean sauce
1 teaspoon agave or honey
chile garlic or chile sauce (like sriracha), for serving
Boston or iceberg lettuce leaves, washed and dried
shredded slaw mix (optional)
chopped green onions (optional)
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Heat a nonstick skillet over medium heat. Coat pan with cooking spray and add onion
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and carrot.
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Cook for about 3-4 minutes, add ground turkey.
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Using a wooden spoon, break up ground turkey
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and sprinkle 5 spice powder over meat.
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Continue to cook until cooked through completely, about 7 minutes.
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While turkey is cooking, combine soy sauce,
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rice vinegar,
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black bean sauce,

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honey,
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ginger and garlic in a small bowl.

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Add to ground turkey
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during the last few minutes of cooking and stir until all combined.
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To serve scoop ground meat mixture into lettuce leaves, top with slaw mix, green onions and chili sauce.
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Ranch Roasted Red Potatoes

Recipe

•12 oz red potatoes, washed and quartered
•1 packet Ranch Dressing Dry Mix
•olive oil cooking spray
•1 tsp salt

Preheat oven to 425 degrees.

In a large bowl add potatoes and spray lightly with the cooking spray. Then, add in the Ranch mix and salt,

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and toss well to coat each potato piece evenly.

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Spray a baking sheet with non stick cooking spray and spread out potatoes evenly on sheet.

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Bake in oven until potatoes are cooked through, and edges start to turn very dark brown, approximately 20-25 minutes. Serve immediately.
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Dinner is served!
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Slow Cooker Parmesan Honey Pork Roast

Recipe

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water
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Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese,
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honey,
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soy sauce,
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basil, garlic,
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oil and salt;
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pour over pork.
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Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy…

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Italian Pasta Salad

Dear Pinterest I love you!

I get a LOT of food ideas these days from Pinterest! I am obsessed!

Recipe

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1 (1 lb) box Rainbow Rotini
2 cups chopped green peppers (I used Yellow)
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2 cups diced tomatoes

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1 1/2 cups chopped red onions

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1/2 lb cubed mozzarella cheese
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1/2 lb sliced pepperoni

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1/2 cup sliced black olives

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Ingredients for Dressing
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3/4 cup extra virgin olive oil
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3/4 cup red wine vinegar

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1/4 cup sugar

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1 tablespoon oregano

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1 teaspoon salt

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1/2 teaspoon pepper

Mix together dressing first and set aside until sugar is dissolved completely.
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Cook pasta according to box directions and rinse under cold water until cool.

Slice the sliced pepperoni circles in half and separate slices.

Mix together all pasta ingredients.
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Italian Dressing Seasoning Dry Mix

Recipe

1 1/2 teaspoons garlic salt
1 tablespoon onion powder
2 tablespoons oregano, ground or 2 tablespoons oregano leaves
1 tablespoon dried parsley
1 tablespoon granulated sugar
2 tablespoons salt or 2 tablespoons salt substitute
1 teaspoon black pepper
1 teaspoon ground basil or 1 teaspoon basil leaves
1/4 teaspoon ground thyme or 1/4 teaspoon thyme leaves
1/2 teaspoon dried celery leaves or 1/2 teaspoon dried celery flakes
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Mix all ingredients together
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and store in air-tight container.

ITALIAN SALAD DRESSING: Mix 2 tbs of this mix with 1/4 cup vinegar, 2 tbs water, and 1/2 to 2/3 cup olive oil or canola oil.

Shake before using.

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Roast Sticky Chicken-Rotisserie Style

So I’ve made this chicken recipe twice now and it is FABULOUS! You can NEVER go wrong with cooking something low and slow. I think that it makes it taste even better when you do so…

Recipe

4 teaspoons salt
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic Salt
1 onion, quartered
1 (3 pound) whole chicken
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In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
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Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub chicken inside and out with spice mixture.
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Place 1 onion into the cavity of chicken.
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Place chicken in a resealable bag or double wrap with plastic wrap.
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Refrigerate overnight.
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Preheat oven to 250 degrees F (120 degrees C).
Place chicken in a roasting pan.
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Bake uncovered for 5 hours,
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to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.
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Quick Marinara Sauce with Meatballs

recipe

1 tsp olive oil
2 cloves garlic, Minced
28 oz can crushed tomatoes
1 small bay leaf
1 tsp oregano
salt and fresh pepper to taste
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In a medium pot, heat olive oil over medium heat.
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Add garlic and saute until golden,
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being careful not to burn.

Add crushed tomatoes,
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salt, pepper,
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oregano, and bay leaf.
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Stir and reduce heat to low.
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Cover and let simmer about 15 – 20 minutes. Remove from heat and add fresh Parmesan cheese please!

I also added Meatballs to my sauce…as my husband always NEEDS meat.  I can go without! But not him! So I just made these up….

Start by preheating the oven to 400

then get a red onion and cut it in half
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Chop onion to a small dice
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then grab a clove of garlic and smash it and remove the skin and mince it up
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so when the oven is preheated put your cast iron skillet in the oven to get really hot
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You can do this while you finish the meatballs

so take a pound of ground beef and break it apart and add it to a medium bowl and set aside
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then take a small skillet and preheat it to med heat and add some olive oil to

coat the pan and then add the minced garlic and chopped onion to the pan
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Saute for 5-7 minutes or until onion is translucent, then turn burner off and set garlic and onion aside.

Then go back to the beef and add salt, garlic salt and pepper to taste
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and add dried oregano, and basil to taste and 1/2 a teaspoon of red pepper flakes, or more if you want your balls spicy!
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then add in about a 1/3 of a cup of seasoned bread crumbs
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and pour in the olive oil, garlic, and onions
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then add in 1/2 of grated Parmesan cheese
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2 eggs
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and then mix the meat and other goodies up together, really well
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and then form some balls. I just went with it and just grabbed a handful of meat and rolled it into balls and put them on a plate.
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once all my meat was rolled into balls, I opened the oven and coated the cast iron with olive oil then placed them in the cast iron skillet.
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SIZZZZLE!

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Here is a recap of what went into my Balls!
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So once you place them all in the skillet bake them in the oven for about 10 minutes and then open the oven again and turn them over
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and bake them for another 10 minutes and then when they are done, take them out of the oven and set them aside so they can cool a little…

then get you a bowl fill it with some pasta, and then the sauce you made before
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Then top your pasta with a ball
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and then pour some more sauce over the ball and top with parmesan cheese
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and you have yourself some balls with Marinara sauce!

Roasted Garlic and Scallion Dip

recipe

1 head garlic
2 teaspoons olive oil
8 ounces cream cheese, at room temperature
1/4 cup milk
4 scallions, thinly sliced
kosher salt and black pepper
bagel chips, for serving
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Heat oven to 400° F. Place the garlic on a sheet of foil and drizzle with the oil;
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fold and seal to form a pouch. Roast until tender, 40 to 45 minutes; unwrap and let cool.
Squeeze the garlic cloves from their skins and place in a food processor
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along with the cream cheese
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and milk
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and puree until smooth. Transfer to a medium bowl and stir in the scallions, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the bagel chips.

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