Bread (I used sour dough bread today) 5 slices to get my family fed! 😉
Olive oil for drizzling
1 tsp oregano 🌿
1 tsp basil
5 slices of ham
4 1/2 cups arugula
1 medium vine rip tomato sliced
1 avocado seeded and sliced
Salt to taste
To make sauce:
1 stick of unsalted butter (melted)
4 egg yolks
1 tbsp lemon juice
1/2 tsp salt
Whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Remove from heat, and add salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Heat oven to 425 degrees place sour dough onto pan and drizzle each slice with olive oil, oregano and basil. Add ham to pan and drizzle with olive oil. Crack 5 eggs into pan being carful not to break the yolks. Sprinkle eggs with salt. Place pan into pre heated oven for 3 minutes then flip the sour dough over so it gets crispy on both sides. Leave in until eggs are cooked to liking. I did another two minutes after I flipped then removed from oven.
For the California style eggs Benedict I washed my avocado then cut in half. Removed meat from inside with a spoon then sliced lengthwise. I also washed and sliced a vine ripe tomato.
To assemble take 1 slice of sour dough toast and place on to a plate. Then add arugula, tomatoes (add a little salt at this time to tomatoes if you would like) then add ham, egg and avocado! Top with hollandaise sauce and serve! Enjoy!!!
1 box mixed brown rice and quinoa roasted red pepper flavor (cook as directed) You can choose any grain you would like and I do a ice cream scoop worth.
1/2 cup squash or sweet potatoes oats diced
Black beans drained and rinsed
Green onions chopped
For sweet you can add mango chunks or pomegranate seeds.
4 tbsp sour cream or Greek yogurt
1 tsp white vinegar
1 handful cilantro
1/2 lime squeezed
2 tbsp water
1/2 tsp minced garlic
Drizzle of olive oil (tsp)
In pan drizzle with olive oil then began to sauté squish or sweet potatoes. Sprinkle with salt. About 5 mins until vegans to get crispy on sides. Then add kale and drizzle with a little more olive oil and a sprinkle of salt and minced garlic about 1/2 tsp. Sauté on high so it chars a little then cover and let sit so it began to wilt.
Meanwhile in blender add all ingredients for dressing and blend. Taste and add accordingly to your taste.
Chop all other veggies and set aside. Drain beans and rinse.
In cast iron pan add olive oil and heat pan. Then drop in pork tenderloin that has been salt and peppered on both sides. Then seat each side until crispy and place into oven at 425 degrees for 5-7 minutes until pork is cooked to temp. Remove and let rest 5 minutes. ( do not slice or all the yummy juices will flow out)
To build bowl place 1 cup lettuce, in pile, add kale to bowl in its place then add veggies in sections placing so they look uniform. Then slice pork and top, add feta cheese last and drizzle with cilantro lime sauce! Enjoy 😊
1/2 tsp garlic salt (sub garlic powder if cutting salt)
Chopped Fresh parsley(3-4 tbsp)
3 minced garlic cloves
1/2 cup plain Greek yogurt
1/2 lemon squeezed
1 grated garlic clove
1 tbsp dill weed
Salt/pepper to taste
Let sit at least 10 minutes before topping meatball with sauce.
In bowl mix all ingredients together except minced garlic leave that aside. When well combined roll mixture into 1 inch balls and place into a dish. Layer pan but don’t over crowd. Sprinkle garlic over top of meatballs and place into oven at 400 degrees for 15 minutes. Drain out liquid that has accumulated in pan. Put oven onto broil, high setting. Broil meatball until top is golden brown about 3-5 minutes. Remove and cool. Top with tetrazzini sauce and enjoy.
I like to eat on top of salad so greens, chickpeas, cucumber, tomatoes, black olives and feta cheese. Add a balsamic vinaigrette and you have yourself one amazing healthy dinner or lunch!
Hint: these are great for freezing and using for those crazy nights you need dinner fast!
That’s it. So chop tomatoes into quarters and then run finger through the guts and get rid of the seeds and extra juices. Then chop and place into bowl. Add chopped basil and garlic and sprinkle with salt, stir and let sit for 20 minutes. Take the bread and slice into 1/4 inch thick and butter both sides and brown until crispy. Set aside. In a pot bring balsamic and vinegar to a boil and stir until it starts to thicken will take about 12 minutes. Pour into a small container to drizzle. To assemble take toast and place on plate add tomato mixture and then drizzle with glaze eat as soon as you assemble. Enjoy!
First you’ll need to slice chicken breast into strips, salt and pepper and add to cast iron skillet drizzled with olive oil. Let chicken began to cook and then squeeze half a lime over chicken and add chopped cilantro about 1 tbsp or more. Add a 1/2 tsp cumin and finish cooking chicken try to get them browned and crispy. Sprinkle another tsp cilantro over chicken and set aside . On sheet pan place Italian bread that you have buttered and added a dash of garlic salt and place into oven at 425 until golden brown. Next slice avocados, roasted red peppers and red onion. In bowl mix 4 tbsp mayo with 1/2 tsp cayenne pepper and then spread onto cooked Italian toast. Add the chicken, avocados, roasted peppers, onions and fresh cilantro. Serve with a lime wedge and enjoy!
Make sure to wash jars if they are new. In a kettle bring vinegar, water and salt to a boil and mix until salt is dissolved. In each mason jar add 3-4 sprigs dill, 1 tsp hot pepper flakes, 1 clove garlic smashed and 1 tsp peppercorns. Next fill jars with speared cucumbers until packed tightly. Then pour liquid mixture over top until fill to brim. Place lids on tight and place into refrigerator. They are ready to eat in 24 hours! They are crispy, full of yummy flavor and will be gone in no time! Enjoy!
This pork chop is super easy a little salt and pepper on both sides of chop, add olive oil to pan and heat. Sear both sides and remove from pan take brown mustard and rub onto both sides of chop and return to pan medium heat add minced garlic to olive oil pan and brown for a few minutes.
For Rosemary potatoes dice potatoes into small chunks and boil in a little water until medium/hard. Remove and pay dry put onto oiled baking sheet and drizzle olive oil over potatoes. Add a tablespoon of dried rosemary, basil and oregano. Salt and pepper to taste. Put into over @425 until golden brown.