Tag: cheese (Page 3 of 4)

      Easy breakfast tacos

      September 8, 2011 /

      It’s not always easy to make a quick, healthy breakfast, but here is one you can do that is way better than something you can get at any drive-thru. Breakfast tacos, and super easy ones at that.

      For one person, you’ll need 2 corn tortillas (I like the white corn rather than the yellow), 2 eggs, some shredded sharp cheddar, optional bacon and some good salsa or hot sauce or both.

      You can either warm the tortillas by wrapping them in foil and putting in the oven or toaster oven for 10 minutes at 300 degrees. OR my way is to quick fry them in a nonstick pan by spraying both sides with cooking spray and cooking over medium high heat for about 30-45 seconds per side.

      If using bacon, cook 2 slices according to package directions (I use the microwave for this).

      Meanwhile, heat another nonstick pan over medium-high heat. Crack the eggs into a bowl and whisk with salt and pepper. Pour into pan and cook for 2-3 minutes or until just set. Divide the egg on each tortilla, sprinkle with cheese, crumbled bacon and hot sauce or salsa.

      Fold in half and eat!

      Food on a Budget, Healthy, Ingredients, On the Grille, Recipes, Your Kitchen

      Mikey’s breakfast bowl

      August 1, 2011 /

      Breakfast bowls have become all the rage these days, and I’ve decided to join the party–with rice as the backdrop. Here is my version, and we’ll called it Mikey’s Breakfast Bowl and it serves one (but you can multiply it out).

      Ingredients
      3/4 cup cooked brown rice
      1/3 cup cooked pinto beans, from can, rinsed and drained
      1/4 cup chopped smoked sausage or ham
      1/4 cup chopped avocado
      3 cherry tomatoes, halved
      2 eggs
      Salt and pepper
      1/4 cup shredded sharp cheddar cheese
      2 Tbsp. chopped cilantro
      Hot sauce

      Directions
      Warm rice in microwave according to package directions (Easy to microwave rice is everywhere now, but I love Trader Joe’s brand–it comes in pouches that are frozen and microwaveable in 3 minutes). Stir in beans and nuke for another 20 seconds. Stir in avocado, tomatoes, and sausage or ham. Meanwhile, spray a large nonstick skillet with cooking spray, and crack two eggs into the pan. Sprinkle with salt and pepper. Cook for 2-3 minutes or until the whites of egg are set and not runny. Slide eggs into bowl, and crack the yolks to let the egg run into the bowl. Sprinkle with cheese, cilantro, and hot sauce, and serve.

      Healthy, Ingredients, On the Grille, Recipes, Your Kitchen

      Low carb breakfast special

      July 15, 2011 /

      I’m trying to lose a bit of weight, so for the moment I’m cutting back on carbs. But as I looked at a South Beach Diet cookbook this morning, I decided that I was just going to whip up my own recipe. So I made an egg sandwich using fried ham as the “bread,” and used mashed avocado and hot sauce as condiments. It was awesome. Here is how I did it and how you can, too….

      Fry up two slices of ham until crisp, but not burnt. In another skillet, scramble two eggs and add salt and pepper. Cook until just set. Meanwhile, mash half an avocado with some salt. Lay ham on a plate next to each other, place a slice of swiss (or any cheese you have on hand) on one slice of ham, and spread avocado on the other. Then slide the scrambled eggs onto the slice with the cheese. Shake some hot sauce, on, assemble the sandwich and eat. As my wife said, it might be low-carb but it’s not low-fat. That’s okay though, I was only looking to cut carbs in my breakfast, and I succeeded.

      Healthy, Ingredients, On the Grille, Recipes, Your Kitchen

      Kitchen Sink Lazy Saturday Sandwich

      March 28, 2011 /

      Okay, it wasn’t exactly a lazy Saturday but I was at home writing this past Saturday around noon, and my wife called to say she was on her way home from running some errands with our 3-year old in tow. And that she was hungry. Now, we have both been watching what we eat more often than we’d like to be, but I had gone grocery shopping and shopped when I was hungry. That mean I bought lots of bad stuff….i.e. good stuff. So I asked her….”no restrictions on lunch?” She said, to my delight, “No restrictions.”

      So I whipped up my own version of a a sandwich I had read about somewhere else. I took two perfect sub rolls and cut them in half. I sliced up some red pepper and some onion and fried them in olive oil for about 10 minutes on medium low so they would start to caramelize. I took some white American cheese and put slices down on the bottom half of the rolls. I slid the peppers and onions over and added about six thin slices of maple ham to the pan and fried them until brown but not so well-done that they were like bacon (not that there is anything wrong with bacon, but we wanted softer ham for this). I put the ham on top of the cheese on each bun.

      Then I sprayed another nonstick pan with cooking spray and when it was hot, cracked four eggs into the pan. I flipped the eggs gently after the white started to set, and then removed from heat after about 30 more seconds.

      Then I put some peppers and onions on each bun, and topped each with two eggs, still intact, and broke each yolk onto the sandwich. I think my wife’s words were, “This is f–king delicious.” Yeah, no rules, just good food. We were not hungover, but I believe this would be a monster sandwich to eat when hung over. Or just if you’re really, really hungry for lunch or even breakfast. Or late at night…or hey, anytime!

      Note: We were so hungry that we forgot to take a photo, so the one above is a replacement until we make these kickass sandwiches again.

      Ingredients, On the Grille, Recipes, Your Kitchen

      It’s not not manly to pair cheese with Sledgehammer wine

      March 23, 2011 /

      No, really. I venture to say that when you’re drinking a wine that is called Sledgehammer, no one can call you a girly man. I reviewed this wine on the Bullz-Eye blog a few months back, and they are still in the same vintage–2007. But these folks were kind enough to send me more of this bold and awesome red wine when I told them about Mikey’s Kitchen. So here we are. I mean, I’m not drunk from having slammed two bottles of wine just now. I enjoyed them 1-2 glasses at a time. Okay, maybe three glasses.

      But here is the best part–living in Wisconsin, I’ve become somewhat of a cheese snob. I can’t with a clear conscience munch on store brand or even Cracker Barrel’s most sharp sharpy cheddar. I have to buy my cheese at Brennan’s, a Madison institution and a place that has some of the most kickass cheese around, even for Wisconsin.

      And yeah, I’ve become a snob, but by no means am I an expert on wine and cheese pairing. I do know what I like, however, and what I chose recently at Brennan’s went perfectly with the Zinfandel and Cabernet the folks at Sledgehammer sent me. I paired them with a 5-year cheddar and a butterkase. The cheddar is bold, super-sharp (like Cracker Barrel on steroids), and that means it’s got a natural zing and tang to it — which of course goes perfectly with a bold red wine.

      Butterkase is something I stumbled upon by accident, and I would imagine it would go well with white wine too, since it’s a light colored cheese that could be from either the Swiss or provolone families. But trust me, it’s not wimpy like those cheeses can be in the store–butterkase is soft, but it has this big, giant flavor that hits you after about 15 seconds, and it’s just delicious. Even better, the fact that it’s bold despite being soft and white, is that it too pairs nicely with a bold red wine like Sledgehammer.

      Okay, then. Your wine pairing class for the day is adjourned. But let me say again, it’s not because they sent me free wine. Sledgehammer is one of the best reds I’ve tasted. Heck, even Adam Carolla endorses it! And if you don’t live in Wisconsin, fear not–Brennan’s ships out of state.

      Healthy, Product Reviews, Recipes, Your Kitchen

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