Two New Recipes
Feb. 13th, 2011 09:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
aoinoueMorning Hash
1 package Simply Potatoes Diced Potatoes with Onion
4 slices bacon
Montreal Steak Seasoning
2 handfuls Baby Lettuces
2 eggs
2 tbsp. butter
Salt Pepper
Parmesan or Feta Cheese for garnish
Pre-heat skillet large enough to fit all the potatoes in a single layer. Slice bacon into small bite sized pieces and add to heated skillet and cook until crispy. Remove from pan with slotted spoon, into a plate or bowl lined with paper towels to drain. Leave remaining bacon fat in the pan.
While the bacon is cooking, put potatoes into a pyrex or other microwave safe dish, cover with plastic wrap, and microwave on high for 3-4 minutes until fully cooked. Add potatoes to still hot bacon fat once bacon has been removed. Make sure all of the potatoes are touching the pan. Add montreal steak seasoning and cook potatoes 7-10 minutes until brown and crispy, turning often.
Once the potatoes are cooked, spoon warm potatoes into the two pasta bowls for serving. Add one handful of greens per bowl on top of the potatoes.
In a smaller skillet, melt one tablespoon butter over medium low heat. Crack egg into the pan; when most of the white has cooked, carefully flip egg over to cook the remaining white. Carefully remove from pan and add to the top of the greens; the yolk will still be runny. Repeat process with the second egg. Season eggs with salt and pepper to taste and garnish with crumbled bacon and cheese.
Best way to eat is to break the yolk over the potatoes and greens and let it serve as a kind of sauce. Serves two hungry adults.
Chicken Chili
1 10 oz. can chunk chicken breast, drained
1 1/2 cup of chicken stock
1 can pinto beans, drained
1 can diced tomatoes, drained
1/2 cup frozen corn
1/2 cup diced onion
1 tbsp. vegetable oil
1 cup salsa
1/2 cup mexican blend or mild cheddar cheese, more for garnish
2 tbsp tomato paste
1/2 tbsp. lime juice
1 tbsp. ground coriander
1 tbsp. cilantro
1 tbsp. cumin
1 tbsp. oregano
Hot sauce to taste
Salt
Pepper
Heat oil in a large soup pot over medium heat. Saute frozen corn and onion until onion is translucent and corn is no longer frozen. Add remainder of ingredients, save for the cheese. Raise heat to high and boil for 10 minutes. When ready to serve, mix in cheese so that it melts. Ladle into bowls and garnish with more cheese. Serves 3 adults, or 2 adults and two children.
1 package Simply Potatoes Diced Potatoes with Onion
4 slices bacon
Montreal Steak Seasoning
2 handfuls Baby Lettuces
2 eggs
2 tbsp. butter
Salt Pepper
Parmesan or Feta Cheese for garnish
Pre-heat skillet large enough to fit all the potatoes in a single layer. Slice bacon into small bite sized pieces and add to heated skillet and cook until crispy. Remove from pan with slotted spoon, into a plate or bowl lined with paper towels to drain. Leave remaining bacon fat in the pan.
While the bacon is cooking, put potatoes into a pyrex or other microwave safe dish, cover with plastic wrap, and microwave on high for 3-4 minutes until fully cooked. Add potatoes to still hot bacon fat once bacon has been removed. Make sure all of the potatoes are touching the pan. Add montreal steak seasoning and cook potatoes 7-10 minutes until brown and crispy, turning often.
Once the potatoes are cooked, spoon warm potatoes into the two pasta bowls for serving. Add one handful of greens per bowl on top of the potatoes.
In a smaller skillet, melt one tablespoon butter over medium low heat. Crack egg into the pan; when most of the white has cooked, carefully flip egg over to cook the remaining white. Carefully remove from pan and add to the top of the greens; the yolk will still be runny. Repeat process with the second egg. Season eggs with salt and pepper to taste and garnish with crumbled bacon and cheese.
Best way to eat is to break the yolk over the potatoes and greens and let it serve as a kind of sauce. Serves two hungry adults.
Chicken Chili
1 10 oz. can chunk chicken breast, drained
1 1/2 cup of chicken stock
1 can pinto beans, drained
1 can diced tomatoes, drained
1/2 cup frozen corn
1/2 cup diced onion
1 tbsp. vegetable oil
1 cup salsa
1/2 cup mexican blend or mild cheddar cheese, more for garnish
2 tbsp tomato paste
1/2 tbsp. lime juice
1 tbsp. ground coriander
1 tbsp. cilantro
1 tbsp. cumin
1 tbsp. oregano
Hot sauce to taste
Salt
Pepper
Heat oil in a large soup pot over medium heat. Saute frozen corn and onion until onion is translucent and corn is no longer frozen. Add remainder of ingredients, save for the cheese. Raise heat to high and boil for 10 minutes. When ready to serve, mix in cheese so that it melts. Ladle into bowls and garnish with more cheese. Serves 3 adults, or 2 adults and two children.
