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Thursday, February 27, 2014

Soft Boiled Egg
in a Baked Potato

This is an easy way to make a soft boiled egg
with the added enjoyment of the yolk running
together into a tasty hot baked Russet potato.
I like this with a little sour cream and butter.

For each serving:
1 Russet potato
1/4 cup water
1 large egg
dash of salt
dash of pepper
butter to taste
sour cream to taste

Rinse potato in water removing any eyes.
Prick the potato few times with a fork.
Place potato in a glass cup with water.
Microwave potato on high for 5 minutes or so.
Remove potato from cup when cool enough to handle.
Cut a circle in top of potato and scoop out enough
to make a bowl for the egg to sit into.
Crack egg into potato bowl and microwave
on high for 30 seconds, turn off microwave
for 10 seconds then turn on again for about
30 seconds or until egg is soft cooked in potato.
Season egg with salt and ground black pepper.
Serve with sour cream and butter on the side.

Sunday, February 23, 2014

Pepper and Onion Omelette

This is so very good tasting and easy to prepare.
When I have some fresh bell peppers and onion,
this omelette goes together real quick any time of day.

2 large eggs
1 tablespoon vegetable oil
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped yellow onion
2 slices american cheese
salt and pepper to taste
Hot pepper sauce to taste

Pre heat a saute pan on medium heat.
Place in oil, chopped onions and peppers.
Cook for about 5 minutes just until softened.
Crack open eggs into a cup and scramble eggs
Then add eggs right on top of peppers in pan.
Let eggs cook until set and place cheese on it,
use a spatula to turn egg onto itself creating an omelette.
Turn out onto a serving plate, season with salt, ground
black peper and hot pepper sauce to taste.
I like to serve this with wilted baby spinach and
some chopped fresh garden tomato on the side.

Saturday, February 22, 2014

BBQ Country Style Pork Ribs

Country Style Pork Ribs are meatier than other pork ribs.
In this recipe I boil them and then bake them in bbq sauce.
I then place the country style ribs into a covered soup pot
and simmer them in a flavorful cooking liquid until fork tender.
This recipe may seem complicated but it's really easy and it
produces some really fork tender and tasty pork ribs.
You can throw these ribs on the grill and they're amazing.

Country Style Pork Ribs
Water to cover them
Garlic powder
Salt and ground black pepper
Juice and zest of two navel oranges
BBQ Sauce of your liking (Sweet Baby Ray's)

Because country style ribs are bigger than others
I like to cut them in half into nice sized serving pieces.
Place the ribs and orange juice with zest into a soup pot,
cover with water and bring to a boil,
then reduce heat to  simmer for 20 minutes.
Preheat the oven to 325 degrees F.
Drain cooking liquid and add in some garlic powder
salt and ground black pepper to taste.
The ribs will dry out some which is a good thing.
I then place the ribs on a foil lined baking sheet
with some BBQ sauce on them and bake for about 1 hour.
Turn the ribs over and continue to bake for another 15 minute.
Now remove the ribs from the baking sheet into a soup pot.
Add about a half of  cup of water along with more BBQ sauce
and seasonings of your choice, cover and let the ribs simmer
until fork tender and mouth watering, ready to serve.

Tuesday, February 11, 2014

Ham and Pineapple Salad

Leftover baked ham is the star in this recipe.
With a can of pineapple chunks and dressing.
You can serve this inside a halved fresh pineapple
as a dip, use it to make a tasty cooked pasta salad.
Or simply spread it between bread for a sandwich.
Some people add sweet pickle relish but I don't.

3 cups cooked / baked ham
1 cup shredded bagged cole slaw mix
1/2 can pineapple chunks, drained
1/2 cup mayonnaise
1/4 cup sour cream

Using a food processor chop ham as desired and
place chopped ham into a good sized mixing bowl.
Place cabbage and pineapple in food processor then
and process as desired,add to ham into mixing bowl.
Stir in mayonnaise and sour cream to taste.
Serve chilled.

Wednesday, February 5, 2014

Roasted Russet Potatoes

These potatoes are easy to make and taste great.
I leave the skin on and rinse them under cold water.
You can use any oil you desire, Olive oil is tasty.
You can season the potatoes any way you desire.
The secrete to baking these up crispy is to turn them
over about half way through the cooking time.

6 Russet potatoes
1/4 cup Olive oil
Dried seasonings and herbs of choice

Preheat the oven to 400 degrees F.
Rinse potatoes in cold water and then cut them up
into bite sized pieces, I halved and quartered them.
Place potatoes into a mixing bowl or plastic bag.
Pour the oil over them and toss to coat them.
Toss the potatoes with the seasonings and herbs.
Arrange potatoes on a dry baking sheet and bake
for about 20 minutes, then turn the potatoes.
I use a flat metal spatula to turn them in the pan.
Bake them another 20 minutes or until done.
Turn the oven off with the potatoes in the oven
leaving the door ajar to get a real dry crisp on them.

Monday, February 3, 2014

Spicy Beef Meatballs in Sauce

These meatballs have some hot pepper paste in them
for just the right amount of heat to make you smile.
They are pretty easy to form into balls and cook up
in a big old sauce pot of crushed tomato sauce.
The meat mixture is moist enough to form the balls
using a small ice cream scoop that saves time.
You can brown the meatballs in a fry pan or
bake them in the oven for ten minutes before
simmering them in the tomato sauce if desired.

1 large egg
1 tablespoon red hot pepper paste
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1/8 teaspoon dried rosemary
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 pound ground beef chuck
1/4 cup grated Romano cheese
1/4 cup dried Italian bread crumbs
1 (16 ounce) can crushed tomatoes

Open can of crushed tomatoes into a sauce pot.
Stir in two cups or so of water to soup pot.
Place sauce pot on stove and bring to a simmer.
Crack egg into a mixing bowl then add in
all the seasoning spices and herbs to taste.
Mix the egg and spices to make a dark mixture.
Add in the ground beef, cheese and breadcrumbs.
Mix to just combine well, do not over mix.
Use an ice cream scoop to form into meatballs.
Place formed meatballs into the tomato in pot.
Cover sauce pot and let meatballs simmer in sauce
for about 1 hour or until done and cooked through.