Steak & Onion Taco

Steak, grilled onions & melty cheese. #justmakeit

Makes 4 tacos

INGREDIENTS

• 1-2 tablespoons olive oil
• 1 cup red onion, finely sliced
• 3/4 pounds thinly steak (NY, sirloin, filet, flank, skirt - pretty much whatever thinly sliced)
• Kosher salt and fresh ground pepper, or
• 1 teaspoon Montreal Steak Seasoning
• 4 slices provolone cheese
• ½ cup romaine lettuce, finely shredded (preferably from the fatter, crunchier end)
• 4 -6 inch corn or flour tortillas

Sauce

• 2 tablespoons mayonnaise
• 2 tablespoons chili sauce (the ketchup kind)
• 1 tablespoon capers with a tiny drizzle of caper juice
• Kosher salt and fresh ground pepper to taste

DIRECTIONS

1. Combine all dressing ingredients in a small bowl, mix well and set aside
2. Heat a medium non stick pan with a tablespoon of oil and add onions
3. Cook over low/medium until golden and beautifully softened, 5-7 minutes, set aside and keep warm
4. Using same pan, turn heat to high, and just before it smokes add a little more oil and the steak, salt, black pepper or steak seasoning – cook a couple minutes stirring quickly
5. In the pan, make 4 piles of the steak and add cheese to each on each, cover with a lid for another 30 seconds
6. Build taco: tortilla, sauce, lettuce, steak/cheese and onions.

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Shiitake Spinach Egg Thing

And by thing I mean stupidly delicious.  Don't ask - just make it.

Serves 2

Ingredients

• 2 bacon strips, sliced widthwise
• 2 cups shiitake mushrooms, sliced
• ¼ cup chicken broth
• 2 cups fresh baby spinach
• Pinch each Kosher salt and fresh ground pepper
• 2 poached eggs, see recipe

Directions

1. In a large pan on medium heat, cook bacon until about halfway done, then add mushrooms and cook until softened - 3 to 4 minutes
2. Add chicken broth - continue to cook another minute
3. Next add spinach - sauté until wilted then season with salt and pepper; remove from heat
4. Serve spinach mixture on serving plate and top with poached egg.

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French Toast Waffles

INGREDIENTS

• 2 eggs
• 2 tablespoons milk
• Pinch of Kosher salt
• 1 teaspoon Grand Marnier (optional)
• Two ½ inch thick slices Brioche bread
• Butter
• Syrup (optional)
• Powdered sugar (optional)

DIRECTIONS

1. Preheat waffle iron
2. In a shallow medium sized bowl beat the eggs with the milk, salt and Grand Marnier (if you choose to)
3. Dip each side of the bread slices into the egg mixture (but don’t soak it too long) and place in the waffle iron
4. Cook waffles until golden brown
5. Top with butter, syrup and powdered sugar

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Bourbon Peach French Toast

Serves 2-4

INGREDIENTS

• 2-3 tablespoons butter
• 1 Peach, diced small
• 1 teaspoon brown sugar
• ½ teaspoon fresh lemon zest
• 1 ½  tablespoons bourbon, separated
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons granulated white sugar
• Two-Four 1 ¼ inch thick slices of bread (any you like, but get a good one)
• Powdered sugar

DIRECTIONS

1. Heat non-stick pan, melt 1 tablespoon butter and add peaches, cooking just to soften
2. Add brown sugar to the peaches, mix until sugar melts and add lemon zest; then stir in 1/2 tablespoon whiskey, cook out the alcohol- about a minute, set aside
3. In a shallow medium sized bowl beat the eggs with the milk, white sugar and 1 tablespoon bourbon
4. Preheat a separate nonstick skillet on medium heat until butter melts and starts to sizzle
5. Dip each slice of bread into the egg mixture (be sure cover both sides AND the ends) and place in the skillet
6. Cook until golden brown (about 3 - 4 minutes before turning) on each side and be sure to cook the ends too
7. Put on a plate, top with peach mixture and sprinkle with powdered sugar to serve

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Breakfast Bean Benedict

Featured on Tailgate Day TV episode.

5 servings

INGREDIENTS

• 1 can fridge large biscuits (5 count)
• 15 ounce can baked beans
• ¼ pound bacon, cooked halfway (not crispy)
• ¼ cup red onion, diced small
• 1 tablespoon grainy mustard
• ½ tablespoon worcestershire sauce
• Poached Eggs in advance (make as many as you need)

DIRECTIONS

1. Cook biscuits, as per instructions; set aside
2. In a saucepan cook beans, bacon and red onion until onion is translucent - mix in mustard and worcestershire sauce; let simmer for 10-15 minutes
3. Make poached eggs and set aside
4. To assemble split biscuits in half. Ladle baked beans over biscuit and top with a poached egg

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Cheesy Breakfast Grits

So so easy and delicious - ok, we complicate slightly but deliciously by adding sausage and a fried egg.

Serves 2

INGREDIENTS

• 2 cups water
• big pinch Kosher salt
• 1/2 cup quick cooking grits
• 2 tablespoons butter
• 1/4 cup milk
• 1/2 cup shredded cheese (I like Monterey Jack, but use whatever you like or have)
• 6 ounces pork sausage
• 2 eggs 
• 2 greens onions, finely chopped

DIRECTIONS

1. Boil water and add salt & grits - stir well and turn down to low
2. Cook about 5 minutes, stirring occasionally until thickened
3. Add butter, milk and cheese, stir until creamy & well combined - cover and keep warm
4. Cook sausage in a non-stick pan until just no longer pink and keep warm
5. Cook eggs however you like - over easy, sunny, poached it’s up to you
6. Put 1/2 the grits into each of 2 bowls and add some sausage, green onions and top with the egg
7. Boom

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Grilled Scrambled Egg Sandwich

How have I not done this before?

Makes 1 sandwich

INGREDIENTS

• 2 strips bacon, sliced thin
• 4 cremini mushrooms, sliced
• 1 teaspoon butter
• 1 egg
• 2 slices of bread (any you like)
• 2 tablespoons mayonnaise
• 1 slice cheese (any you like, I used Jack)
• Kosher salt and pepper to taste

DIRECTIONS

1. In small skillet on medium heat cook bacon until almost crispy, remove excess bacon fat and add mushrooms – cook until nicely softened, about 5 minutes
2. Add butter to the bacon mixture then the egg – scramble in the pan until egg cooked through and set aside
3. Spread 1 tablespoon mayonnaise on one side of bread, then cheese and the egg mixture, season with salt and pepper to taste – top with 2nd slice of bread
4. Spread top slice with ½ tablespoon mayonnaise, and grill in a non-stick pan until nicely browned – repeat with 2nd sid.

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GREEN CHILI CORNBREAD WAFFLES

 With pulled pork & a fried egg. If there’s a heaven…this will be waiting for me when I get there (assuming I get there).

INGREDIENTS 

• 1 egg, beaten
• 1/2 cup milk
• 2 tablespoon melted butter
• One 8.5 ounce box Jiffy Cornbread muffin mix
• 1/4 cup diced green
• 1/4 teaspoon chili powder

Optional

• 1 cup leftover pulled pork
• 3 eggs
  

DIRECTIONS

• Put all ingredients in a large bowl and mix well to combine
• Makes waffles, and served topped with pork and a fried egg

Herbed Slow Scrambled Eggs

INGREDIENTS

• 1 tablespoon butter
• 2 eggs
• Kosher salt & fresh ground pepper to taste
• 1 tablespoon fresh curly parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon green onions, finely chopped
• 1 - 2 tablespoons shredded Monterey Jack cheese

DIRECTIONS

1. Melt butter in a small skillet over low to medium heat, making sure it covers the bottom and sides
2. Add parsley, dill and green onions to melting butter - cook, stirring often about 2 minutes to really bring out the flavor of the herbs
3. Crack eggs into a small bowl, add salt & pepper, beat well and then add to the pan with the herbs
4. Cook slowly, stirring often making sure the eggs don’t stick to the bottom
5. When the eggs are about halfway done, add cheese - continue stirring until eggs are cooked through but still creamy
6. Serve

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Green Onion Matzo Brei

A Passover ‘must-have’, paired with my favorite vegetable ‘must-have’.

Serves 1 - maybe 2

INGREDIENTS

• 2 sheets matzo
• Butter
• 1 bunch green onions, white & light green parts only, chopped
• 2 eggs
• Kosher salt, duh & fresh ground pepper

DIRECTIONS

1. Break matzo sheets into thirds and cover with very hot water for about 30 seconds then drain well
2. Melt a tablespoon of the butter in large non-stick pan and add green onions, cook on low heat about 3 minutes
3. Beat eggs in a large bowl, add salt & pepper and the softened matzo - breaking up the matzo into smaller bite-sized pieces
4. Stir matzo with eggs well and add to the plan with the green onions
5. Cook over low/medium heat until lightly golden on one side, then flip and cook the other side
6. Remove to a plate and serve

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WAFFLE EGG IN A HOLE

Makes 1 waffle

What better way to celebrate National Waffle Day than with a waffle that has a fried egg in the middle?

INGREDIENTS

• 6 ounces of waffle batter
• 2 tablespoons diced crispy bacon
• Butter
• 1 egg
• Kosher salt and fresh ground pepper to taste

DIRECTIONS

• Preheat waffle iron
• Spray both sides with non-stick spray, add batter, sprinkle bacon on top and close lid - cook until done
• Remove waffle and cut a circle out of the center - large enough for the egg to go into band enough waffle left around the edges to hold it
• Heat non-stick griddle or pan, and add butter
• When the butter melts, put in the waffle with the cut-out circle beside it
• Crack an egg into the center of the waffle and season with salt and pepper to taste
• Cook until the egg is set on the bottom, carefully flip over (along with the cut out circle) and cooked until yolk side is set - remove to a plate along with the circle
• Cut and eat the egg and waffle together but use pieces of the cut out circle to dip into the yolk

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Baked Beans

What’s not to like?

Makes 6 servings

INGREDIENTS

• ½ small onion, diced small

• ½  green pepper, diced small

• 1 - 28 ounce can baked beans

• ¼ cup chili sauce (like Heinz, not the spicy version)

• 1 tablespoon yellow mustard

• ½ tablespoon Worcestershire

• 2 tablespoons maple syrup

• 2 tablespoons brown sugar

• 1 tablespoons chipotle peppers, minced

• ⅓ pound bacon, cooked halfway (not crispy)

• Big pinch Kosher salt

• Chopped green onions, for garnish

DIRECTIONS

1. Preheat oven to 350

2. In a large oven proof pot (that has a lid) cook onion, green pepper and bacon until beginning to soften and brown

3. Add remaining ingredients, stir well, cover and bake about 45 minutes to an hour or until bubbly

4. Garnish with green onions

5. Serve hot.

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2 Ingredient Biscuits

The Easiest Biscuits EVER

Biscuits are too fussy you say…they take too much time you say.

Not anymore, cuz with only 2 ingredients you’ll be making and eating these all the time.

INGREDIENTS

• 1.5 cups self rising flour
• 3/4 cup heavy cream + a little extra for baking
• 1/4 teaspoon each Kosher salt & fresh ground pepper

DIRECTIONS

1. Preheat oven to 450
2. Mix all ingredients well in a bowl
3. Scoop 1 ounce portions onto a parchment lined baking sheet, and flatten slightly
4. Brush tops lightly with extra cream and bake about 10 minutes or until done

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MEXICAN EGGS

Tortilla chips (cooked with eggs) make everything better.

Makes 1 serving

INGREDIENTS

• 2 eggs
• 1/4 teaspoon chili powder
• Salt to taste
• ½ cup tortilla chips, broken up
• 1 tablespoon butter
• 1½ tablespoons can diced green chilies
• 2 tablespoons shredded Monterey Jack cheese
• 1 teaspoon cilantro, coarsely chopped

DIRECTIONS

1. Beat eggs with chili powder & salt in a small bowl, then add tortilla chips and set aside
2. Heat a medium non-stick pan, add butter 
3. As butter starts to melt, add diced green chilies and cook until slightly hot
4. Add eggs, mix and cook over medium/low heat - just as eggs start to come together add cheese - stir well
5. Cook eggs to your desired doneness (which hopefully is not too dry)
6. Garnish with cilantro and serve

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Joe’s Special

I know eggs, ground beef and spinach may not sound like a winner, but his old-school San Fran restaurant item is ridiculous. And by ridiculous I mean effing great.

Makes 1-2

INGREDIENTS

• 1 tablespoon vegetable oil
• ½ cup white onion, diced
• ¼ pound ground beef
• 2 cloves of garlic, minced
• 4 ounces cooked chopped spinach (squeeze out liquid)
• Kosher salt and pepper
• 4 eggs, beaten
• 2 tablespoons grated parmesan
• Baguette or any bread of your choice

DIRECTIONS

1. Heat oil in a small skillet over low to medium heat, add onions and cook until soften about 5 minutes
2. Add the beef, breaking it up along the way
3. Just when beef is almost done, add the garlic, cook until fragrant
4. Add the spinach and mix in well, season with salt and pepper
5. Add the eggs to the pan, cook slowly, stirring often making sure the eggs don’t stick to the pan
6. When the eggs are about halfway done, mix in parmesan and continue stirring until eggs are cooked though but still creamy
7. Serve with baguette.

FEATURED RECIPE ON STCG "ONLINE" SHOW

FEATURED RECIPE ON MY TV SHOW

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Hash Brown Egg Cups

Thank you Jacob from just outside Flagstaff, AZ for this simple but great breakfast idea.  Btw, you could easily make the cups the day before, then just fill and bake when you need them.

INGREDIENTS

• 10 oz premade uncooked hash browns
• 1/3 cup Monterey jack cheese
• Salt & pepper to taste
• Hot sauce
• 6 eggs

DIRECTIONS

1. Preheat oven to 425
2. Combine hash browns and cheese in a large bowl - mix well to combine
3. Spray 6 muffins cups with cooking spray and press potato mixture into each cup – making sure to press against the sides and bottom
4. Bake for 25 minutes until golden and getting crispy
5. Remove from oven and turn oven down to 350
6. Put a few shakes of hot sauce in the bottom of each cup, crack an egg into each and season tops with salt & pepper
7. Bake 10-15 minutes or until white is set and yolk still a bit runny

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