Breakfast Egg Cups 3.0

My quest for the perfect breakfast egg cup continues. While the corn tortillas for my southwest cups were a success, they were a bit chewy. So today I decided to try using street taco shells. I brushed them with some butter and garlic and put them in a 350° oven for 15 minutes. While these baked, I sautéed some onions and a baby bell red pepper in some olive oil. To this I added some hash brown potatoes and garlic as well as some Cajun seasoning and black pepper. I cooked this to a crispy brown. Meanwhile I microwaved four pieces of bacon. With the shells a golden brown, I filled them with the hash brown mix, a chunk of cheese, and chopped up bacon. I put these in the oven for five minutes to heat them up so that it would help the egg cook more evenly. Might note...

Air Fried 5-Thing Salmon with Shirataki Noodles

Friday Night Dinner. What, Salmon and Pasta? “Don, you’ve done this” you say. Not like this. Tonight we take two (2.5 actually) departures from this classic dinner. Number one…that ain’t no pasta. This is a Japanese plant-based noodle called shirataki. This serving had 2 grams of carbs and 5 calories. They are made from a flour derived from the starchy tuber of the konjac plant. Konjac roots! But let’s talk salmon first. This is my first air-fried salmon…and the results were stunning. Usually I cast-iron pan fry, or glass baking dish broil my salmon. Tonight I did my 5-thing salmon (kinda) and air fried it. My usual five things are soy sauce, olive oil, garlic, dill and lemon juice. But tonight I found I used all my...

New Mexico Breakfast Cups

Continuing with my breakfast series, today I introduced you a Southwest breakfast egg cup. Since I began making these, the concept of this has been on my mind. I have no idea how it’s going to turn out and I’m glad to say that it is a really delightful breakfast. Brush six corn tortillas with a butter garlic mixture. Using kitchen shears cut six or so slice into the sides of the tortilla. Put it into the oven (400°) for about 10 minutes until it begins browning over. Into this place your meat, I originally meant to do chorizo but I didn’t have any on hand. So I use smoked ham. On top of this place sautéed veggies. For this morning I sautéed onions, bell peppers and jalapeños. But I think anything is fair game. Then I spooned on a tablespoon of...

Thai Crab Cakes

Enjoy this Thai meal, and found a nice New York Time’s Thai crab cake recipe. It was very simple to make, yet packed with flavors. IngredientsYield: 4 servings 6 medium raw shrimp, shelled, washed and de veined1 teaspoon fish sauce1 pound fresh lump crab meat, picked over for cartilage1 egg¼ cup chopped scallion¼ up chopped cilantro1 fresh chili, preferably Thai, minced1 teaspoon minced fresh gingerSaltfreshly ground black pepper2 to 3tablespoons bread crumbs, preferably freshAbout ½ cup all-purpose flour for dredging (I used almond flour)Peanut or vegetable oil as neededLime wedges for serving Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab...

Shrimp Pad Thai

Pad Thai is one of the simple pleasures of life. A bright, kinda healthy meal. And for some reason I’ve never written it up. So for a Friday night dinner, I decided to go Pad Thai on this chilly Colonial Beach evening and to share it with you, in case you’ve never tried to make it. It’s really a simple meal to prepare and the flavor is incredible. I did 1/4 of the amount since I was cooking for myself, and I used 10 shrimp. For the sauce, I actually did the full amount. Greedy greedy makes a hungry puppy. It’s so good! 8 ounces rice noodles 1 tablespoon tamarind paste 1 ½tablespoons fish sauce 1 ½tablespoons sugar (I use agave) 1 tablespoon lime juice 4 cups broccoli florets 1 carrot, thinly sliced ½ cup canola oil 2 teaspoons minced...