You Buy It, We Load It

Posts tagged “Cheddar cheese

Cast Iron Eggs

cookingWhen you need to put together a healthful meal and your kitchen time is limited, turn to your cast iron skillet.  This recipe for a crispy, cheesy egg dish is a modification of a Martha Stewart recipe and is easy, quick and fabulous!

Melt two tablespoons butter in a cast iron skillet on your stove top, add one cup of sliced mushrooms and cook until tender and dark brown.   Crack eight to ten eggs on top of the melted butter and mushrooms.  They will be crowded and the uncooked whites will overlap as though they are running together.  Sprinkle with garlic salt and course ground pepper and allow the eggs to cook undisturbed for about four minutes.  Cut two ripe tomatoes into thin slices and lay overlapping on top of the eggs.  Allow the eggs to cook for three more minutes on the stove top.   Finally, sprinkle with one cup shredded sharp cheddar cheese.  Place the skillet into a 350 degree oven and let bake for six minutes.  Serve by scooping out onto plates with a large spoon – no slicing.

Serve with warm biscuits, butter and jam, or hot cornbread with butter and honey.  Add some fruit and you’ll have a meal fit for a king or even a cowboy!

Advertisements

Cast Iron Eggs

When you need to put together a healthful meal and your kitchen time is limited, turn to your cast iron skillet.  This recipe for a crispy, cheesy egg dish is a modification of a Martha Stewart recipe and is easy, quick and fabulous!

Melt two tablespoons butter in a cast iron skillet on your stove top, add one cup of sliced mushrooms and cook until tender and dark brown.   Crack eight to ten eggs on top of the melted butter and mushrooms.  They will be crowded and the uncooked whites will overlap as though they are running together.  Sprinkle with garlic salt and course ground pepper and allow the eggs to cook undisturbed for about four minutes.  Cut two ripe tomatoes into thin slices and lay overlapping on top of the eggs.  Allow the eggs to cook for three more minutes on the stove top.   Finally, sprinkle with one cup shredded sharp cheddar cheese.  Place the skillet into a 350 degree oven and let bake for six minutes.  Serve by scooping out onto plates with a large spoon – no slicing.

Serve with warm biscuits, butter and jam, or hot cornbread with butter and honey.  Add some fruit and you’ll have a meal fit for a king or even a cowboy!


Football Sunday CHILI!!

Boilermaker Tailgate Chili

Ingredients

  • 2 pounds ground beef chuck
  • 1 pound bulk Italian sausage
  • 3 (15 ounce) cans chili beans, drained
  • 1 (15 ounce) can chili beans in spicy sauce
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chile peppers, seeded and chopped
  • 1 tablespoon bacon bits
  • 4 cubes beef bouillon
  • 1/2 cup beer
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (e.g. Tabasco™)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 (10.5 ounce) bag corn chips such as Fritos®
  • 1 (8 ounce) package shredded Cheddar cheese

Directions

  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Found at: http://allrecipes.com/Recipe/Boilermaker-Tailgate-Chili/Detail.aspx