Tag: cooking

She Only Eats Eggs

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I should have called this blog When I Grow Up I’ll Only Make Eggs.

Partly because it’s true.

I do make other stuff. I have the ability to create lots of pretty, delicious food. But I don’t want to eat the same thing for a solid week.

So when I’m feeling lazy and want something good to eat that will keep me full, I make eggs. Omelettes, scrambled eggs, fried eggs.

When I started writing this, I had every intention to create new and exciting recipes. But true to form, I’ve only posted pictures of eggs.

Let’s not change things up now.

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An omelette with cherry tomatoes, orange bell pepper, shallots, power greens, lots of white cheddar cheese and salsa.

Breakfast for dinner. My favorite way to have breakfast, unless it’s Sunday brunch.

But after work today, I stopped by my favorite coffee shop, and I picked up one of their ridiculously delicious brownies.

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I had that and a nap directly after work. And I consider that to be a golden opportunity. Brownies and naps. Perfection.

And don’t worry about the eggs. I will start making other stuff once it gets cold outside. Soups, chili, casseroles, chicken pot pies. But I’m sure there will be more breakfast treats in there, too.

The Runner’s Breakfast

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It’s Saturday. And I ran this morning.

In an effort to curb my hunger pang, I made an omelette. And you know how much I love an omelette. But as all hunger driven, rushed breakfast fixin’ times in my life, my creation did not turn out very pretty.

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But was it incredibly delicious? YES!

When I was thinking about breakfast this morning as I sipped my hazelnut coffee, I decided I wanted an omelette with ham. I never choose ham. It’s just not my favorite. But sometimes when I crave eggs, I want to throw some ham in there.

What you need:

  • 2 eggs
  • 2 thin slices of Black Forest ham
  • 1/4 bell pepper, color of your choice
  • 1/2 shallot
  • Kerrygold butter
  • White cheddar cheese, shredded
  • Salsa
  • Avocado
  • Salt and pepper

Saute the bell pepper and shallot in melted Kerrygold butter until softened. Dice up the ham, and throw it in there. Let it cook together for a few minutes so the flavors combine. Salt lightly, pepper liberally. Scramble up your eggs with a little half and half. Pour over the ham and veggie mixture. Cook until eggs are the consistency you like. Add cheese, and let it get melty.

Plate it up, and top it with your favorite salsa and half an avocado. Or whatever toppings you like.

The salty ham is so delightful with the eggs. And I can tell you my breakfast was gone in a matter of bites. When I run longer distances, I feel famished. And this morning was no different. So the protein of the eggs and ham hit the spot.

There’s a good chance I will make another one for lunch today. It’s just that good.

The Dinner of Denial

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I’ve been home from the beach for a week. And all last week I didn’t cook one night. Not one. 

Denial. 

So tonight to break my bad habit of piecing together weird combinations for supper, I made something simple and delicious. 

And it’s beach inspired. 

  
You don’t need much to make this. And I love that. The less effort the better. And it doesn’t lack in flavor. 

Old Bay Sautéed Shrimp and Roasted Asparagus

  • Shrimp
  • Kerrygold butter
  • Old Bay seasoning
  • Asparagus 
  • Salt
  • Pepper
  • Garlic powder

Pre-heat the oven to 375 degrees. 

Prep the asparagus but chopping off the woody stem. Lightly coat in olive oil, salt, pepper and garlic powder. (I’d usually use fresh minced garlic, but I’m out right now.) Cook for 12-15 minutes, depending on size. 

While the oven’s heating, peel the shrimp and coat with salt, pepper and Old Bay seasoning. 

Heat a pan and melt a nice amount of butter. Toss in the shrimp. Add more Old Bay seasoning, if you like. I love it so I added more. Cook until pink. 

Plate it up and enjoy.