Got creative for breakfast today… Hearty and delicious!

Makes 2 fixin’s

1/2 lb ground beef
1/4 green pepper
1/4 jalapeño
1/4 red onion (middle)
1 garlic clove
2 eggs
shredded cheese
1 tbsp worcestershire
1 tbsp olive oil
1 tbsp salt
1 tbsp pepper

Take about a quarter inch of the outer rings of the onion and set aside. Chop green pepper, jalapeño, garlic and remainder of red onion. Mix with green pepper, jalapeño, red onion, garlic, worcestershire, olive oil, salt and pepper with ground beef until homogeneous. Mold beef mix into donut shaped (larger donut hole than you think – the beef will shrink when cooked). Pan cook beef on one side at med-high heat. After about 3 minutes turn the beef and lower temperature to med and cover the pan. After 3 minutes, crack the eggs and put them into the beef holes. Place the onion rings you set aside on top of the beef donuts. Cover and let cook for 5 minutes (cook for 7 minutes for solid yolk). For the last minute place shredded cheese on top.

Serve with fresh or cooked vegetables.

Was in the mood for something light, high in amino acids and still tasty….

Makes about 6-8 tacos

1 Salmon Fillet
1/2 Red Onion
1/2 Bundle of Green Onion
1/2 Red Bell Pepper
1/2 Lemon
1 Garlic Clove
3 tbsp vegetable oil
1 branch of oregano

Slice the lemon, Chop the Veggies, Crush the Garlic (keep whole). Sautee the veggies and garlic on medium heat in the vegetable oil for about 2 minutes (longer if you like your veggies soft). Season the salmon fillet as your wish (I chose pepper, salt, crushed red pepper flakes for kick). Place fillet in the pan and cover for 5 minutes. Then place the lemon slices on the fillet and the oregano on the fillet, cover and cook for another 5 minutes. Serve with corn or flour tortillas.

TIP: Watch the veggies and lemon for the remaining 5 minutes. Depending on your stove heat they could get mushy fast! You just want to sweat the oregano and lemon on the fillet.

This is a great fresh, crispy, salad – with no lettuce! This tangy salad will pair well with BBQ food…

Makes 8 servings:

2 Cucumbers
1/2 Yellow Bell Pepper
1/2 Green Bell Pepper
1/2 Red Bell Pepper
1 bundle of Green Onions
1/2 tbsp salt
1/2 tbsp pepper
1 tbsp white/cider vinegar

Quarter the cucumbers in to fair thick chucks. Dice all the peppers and onion. Mix all ingredients into a bowl.

TIP: For added sweetness add 1.5 tbsp of heavy whipping cream (in liquid form).

I had the urge to make deviled eggs, but it spawned into something greater!

Makes 6 cheesy stuffed tomatoes

3 tomatoes
4 eggs
2 slices Havarti cheese
1/4 cup diced green onion
1/4 cup diced red bell pepper
1/4 cup diced jalapenos
1 tbsp chopped garlic
1 tbsp chopped black olives
1 tbsp green salsa
1 tbsp vodka tomato cream sauce

Preheat oven to 250 degrees. Hard boil the eggs and harvest the solid egg yolk. Combine all ingredients into a bowl and mix with a fork until homogeneous stuffing mix. Cut tomatoes in half and spoon out insides scraping the interior walls of the tomatoes. Spoon the stuffing mix into the tomato halves. Cover each stuffed tomato with a 1/4 slice of Havarti cheese. Put in oven for 20 minutes.

TIP: Slice small parts of the ends off the tomatoes so they stand upright when stuffed.

I started cooking my ham and realized I had no glaze! I looked up a recipe online, but it called for Apple Butter, which I didn’t have… So, this is what I did instead. Turned out great! The family loved it too!

Makes 1.25 cups

1 cup apple sauce
.5 cup maple syrup
1 tbsp cinnamon
1 tbsp allspice
1 tbsp nutmeg
2 tbsp brown sugar

Simmer for 20 minutes or until reduced, stir periodically