Tag Archives: hot sauce

Aside

Ok, so my jambalaya isn’t really haunted – I just ran out of green peppers so substituted orange peppers in – and seeing as Halloween is a few days away – it turned into Haunted Jambalaya.  (Cheesy but whatever). This … Continue reading

Its Egg-cellent choice! Top 10 ways we like Eggs & Veggie Omelet Recipe!


Breakfast is old news –  try eggs for lunch,  supper & snacks!  If any of you know me – you realize that our family loves fresh veggies, my hubby is a meat-a-tarian and we all love eggs, eggs and more eggs.  While this doesn’t make us very different than lots of other families.  I thought I would  highlight some of our big kids (mom and dad ) and smaller kids (the 4 year old and 6 year old’s) favourite ways to eat eggs.

Our Top 10 Fave ways to eat eggs!

  1. Hard boiled.  Hard boiled eggs are hands down our families fave snack.  We boil up a bunch and keep them in the fridge for quick snacking.   * Watching cholesterol or saturated fat?  Hard boiled eggs make it easy!  Just stick to the whites and for-go the yolks!
  2. Hard boiled on Salad or Wrap – cut up a hard boiled (from the ready to peel bowl in the fridge) and add to a salad or chop up and put in a wrap with  Sweet Heat Mango Hot Sauce, red onions and cucumber  (Mommies fave  quick lunch)
  3. Deviled Eggs – scoop the hard boiled yolks out add some dijon mustard and mayo whip, until creamy. Use a icing bag (or a sandwich bag with the corner cut off) to fill the egg whites.  Sprinkle with paprika OR Hard boiled eggs with the yolks removed and sprinkled with paprika. (This is 6 year old Leea’s fave).
  4. Egg Salad – add a little mayo, onion, celery, mustard and chopped up hard boiled eggs and top with lettuce and tomato for an easy lunch.  (my fave as a kid)
  5. Scrambled eggs – ’nuff said.  4 year old Ben’s fave is rye toast with peanut butter and  scrambled eggs (sometimes all together in a sandwich  – hey he’s 4 what can I say…)
  6.  Quiche – use up left over veggies, bacon, ham, spinach cheese etc with a great quiche (yes real men eat quiche (they just don’t admit it))
  7. On a buttered bagel with hot sauce (Sweet Mango Heat), cheddar cheese, red onion and salami (Dad’s fave lunch)
  8. Fried Eggs – served sunny side up or if in a sandwich over easy (Dad’s fave breakie or lunch) – preferably cooked in bacon drippings (barf – o sorry was that out loud it was supposed to be just for me)
  9. Toad in the Hole – butter bread, cut  hole out of the centre approx the size of an egg.  Add bread to  a hot  pan and crack an egg into the centre, cook as you would a fried egg.  (My ex-roommate’s fave and my sister’s fave growing up). Fry this in the bacon or sausage drippings if you really want to see a heart attack on a plate 🙂
  10. Veggie Omelet – Hands down my fave!  This is one of my fave dinners.  (recipe below).  Even my husband who makes a face when I say lets have a veggie omelet for supper has changed his tune and has decided that this is pretty. damn. good.  Make this into brunch by making homemade pancakes & sausage.  (Pancake recipe coming!)

Veggie Omelet (for 2)

  • EVOO
  • misc assorted veggies – I used 4 pieces asparagus – washed trimmed and cut into 3’s,  1 small stalk broccoli (chopped), 2 portabella mushrooms washed and sliced into good sized chunks, 1 zucchini peeled and sliced
  • 4 eggs – beaten with a fork
  • 2 dashes cayenne sauce (like Red Hot or Louisiana Sauce)
  • 3-4 TB milk  

  • ((more or less depending on taste)
  • 1/4 c feta cheese crumbled
  • fresh ground pepper
Heat a small frying pan.  Add some EVOO.  Add veggies, and cook until almost done (the asparagus and broccoli will turn bright green).    
Meanwhile whisk together beaten eggs, milk, hot sauce and black pepper.  Add to a hot medium sized pan.  I typically use a rubber scraper to pull back the edges of the omelet and let the uncooked  egg run down to fill in where the cooked portion is pulled back.  
Scrape (gently don’t break your egg base) the “wet” or uncooked runny part over to the side and let it flow to bottom of pan.  Add cooked veggies from the other pan to one side of the omelet.  Add the feta. flip on side over the filling. Allow to cook for a couple more minutes, remove and serve. 
** When I made the one in the picture at the top – I over filled the middle so my omelet would not close properly – we simple ate the extra veggies as they fell out.

Last Minute Red Beans & Rice


You know those days that you take something out of the freezer to thaw – and think – I’ll figure out a plan later then all of a sudden its 3:45pm and you have no idea what to do with it?  … or is that just me? In any case – that was my situation yesterday afternoon.  At about 3:30pm I realized I had thawed the chorizo (a Spanish sausage) and had no inspiration, and no peppers in the house. Sausage, peppers, onion and potato bake is my “go to” when I am feeling uninspired to come up with something – also a family favourite so at least it works out.  I did what any idea-less foodie would do – I called upon (tweeted) to a few of my foodie friends for suggestions!   @hotpinkapron tweeted back that she was making some red beans and rice with Portuguese sausage – and I though – YUP thats what I want! Obviously from my past posts – you’ve caught on that I really really like southern foods (see my gumbo recipe).   However – I was making dinner for  6pm or so – and didn’t have time to soak my beans and simmer them the way you should (I know I know sacrilege @MSQueenFoods)so I though – what the heck – lets do this the o’ol fashion – hmmm what have I got in the cupboard to make these with?  I gotta say – these were some of the best red beans I’ve made!  Hubby and I each had  servings, my  year old practically licked her plate and my 4 year old – ate most of his (he’s not a big dinner eater – unless its Spaghetti & Mommy’s Meatballs, Mommy’s Taco’s or Mommy’s Pizza …. go figure) . (recipes to  be posted shortly!)

The “Joy” of Red Beans and Rice – southern style – Joy-ified 🙂

 Ingredients:

  •  8 cups of canned kidney beans (rinsed & drained)
  • (this is equivalent to a large commercial 100 oz sized can of kidney beans )
  • 1 1/4LB (approx 500g) Chorizo (chopped)
  • 1 cup chicken stock

  • 1/2 c tomato sauce (I had some leftover homemade so I threw it in – you could just use tomatoes)
  •  1TB minced garlic
  • 2 Tsp HOT Cayenne Pepper Sauce (like Lousianna Sauce)
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt

  •  3-4 small (2 large) bay leaves
  • 2 TB dried parsley
  • 2 tsp cumin
  • 1/2 LB onion diced
  • white parboiled rice
  • optional:  Additional hot sauce like the Gator sauces line or Melinda’s  to add at the table.

Method:
In a large saucepan saute the garlic and onion in EVOO (extra virgin olive oil) for a few minutes until onions are soft, add parsley and bayleaf, add chorizo and cook until no longer pink.

Add beans, chicken stock, and the rest of the spices (except optional additional hot sauces). Simmer stirring occasionally for 45 min- an hour.   Cook rice, serve red beans over rice (some people like the rice added in and some like it over the top.  I added steamed asparagus for a veggie.

Enjoy!  From My Kitchen to Yours – Happy & Healthy Eating!