Sunday, July 31, 2016


Normally eggs are not my go to for breakfast ... first I need to clear something up..
I am not the enemy of breakfast (someone that lives in the house likes to say this about me) ... it's just not my favorite meal of the day. I'm happy to have a Nature Valley Biscuits with Peanut Butter

I'll have one of these biscuits and a cheese stick and am happy till lunch. 

Sunday is our Saturday so often I'll get up and make breakfast this morning after a discussion on the Facebook group, Quilters Who Cook, I changed my mind from pancakes to eggs because I remembered that I had a counter top full of yellow squash I had to figure out how to use up.
So...eggs to the rescue because pancakes with yellow squash would be gross.

Half an onion, two tomatoes from my little garden, yellow squash from Messick's Farm Market (CSA) and farm fresh eggs from the Warrenton Farmers Market and 1/4 cup shredded cheddar cheese (goat cheese would have been better but I was out).

I chopped the tomatoes into very small pieces and lined a bowl with paper towels to soak up the juice, cause you don't want tomato juice in your eggs.

After dicing the squash and 1/2 onion I threw about a table spoon of butter into a hot pan added the squash/onion mixture, lightly salt & pepper and saute but not too long, you want your veggies to have a little crunch.

next up ...  add the tomatoes

After I took this picture I took the veggies and spread them out in the pan so they would cook evenly and this also gave me time to beat my eggs ...
Now here is my tip on beating your eggs ...

First ... break the yolks before going to town beating your eggs, this will help get an even blend without having little bits of whites in your finished product. Second ... use a fork..don't grab your whisk unless you want your eggs full of air, the fork is the perfect egg beater out there. Third ... DO NOT add milk or water ... there is no need to do this when making an omelet you'll get moist eggs from the veggies.

Now pour the eggs over your veggies

I do push the egg mixture around before I flip over the top of my omelet. Right before you flip the top over this is when you want to add cheese.

Serve with fresh fruit and toast on the side.

With a breakfast like this you are ready to take on the day..

Until Next Time
Forks Up


Saturday, July 30, 2016

Soup Time..Yes in the Summer

Normally you don't think of soup when you think about summer time cooking
but for me it's always soup time. How nice is it to come home from work and just heat up the soup you made the day before...or even the day before the day before. 

One of my go to soups is something I call "Ravioli Soup"..
it's easy and tasty ... did I mention easy?

I use ground beef and spicy Italian sausage, emptied from the casing.
Large can tomato sauce
Large can chopped/diced tomatoes
1 medium onion
1 large bag frozen ravioli (I use cheese)
2 to3 cups of Swanson Chicken Broth (this depends on how soupy you want it)
2 cups half and half (use can use whole milk but it won't be as rich)
Oregano - 1 to 2 tablespoons to taste
handful of fresh basil 
 I bring all the ingredients to room temperature before I start cooking

Brown both the meats, but don't over stuff your pot because you won't be able to brown the meat it will steam it and that makes it tough.
This is the pot I my LeCreuset

Remove meat from pot, add onion and saute, you can add some olive oil if you need to just to so the onion doesn't stick, sprinkle sea salt or kosher salt over the onion as it starts to cook. By salting the onion it allows it to sweat and brings out the sweetness of the onion. 
Once the onion is nice and soft add the browned meats back to the pot, add tomato sauce, and drained diced tomatoes, chicken broth and oregano. Salt to taste, I don't add much salt as the sausage adds a zing and the broth has some sodium in it. 
Once the pot comes to a boil, turn heat down and add ravioli, bring again to a boil.
Turn heat down and add half & half ... be careful not to bring to a rapid boil on this step,
it's better to bring to a slow boil.

Time to chop the basil  

I roll the leaves together and then dice

and toss on top 
stir it in 
reduce heat to a simmer
for 30 to 45 minutes

Outside dining at it's best!

Until Next Time
Forks Up


Tuesday, July 26, 2016

Welcome Back

5 years...

In 5 years I've cooked a lot of meals, dined in so many restaurants some worth mentioning the others not so much...

I thought I would give my foodie blog another shot..something different then my real life but something that I am passionate about.

So if you were with me before...
thanks for sticking with me..
if you are just finding me..

Until Next Time
Forks Up