cooking ala mel

B.E.LT.

February 6, 2011

B.E.L.Ts. Bacon, egg, lettuce and tomato sandwiches. How can you go wrong? Alex loves BLTs. I need to have egg with bacon. He was fine with that. So we made them.

I know it’s ridiculous that I’m sharing a recipe for it, but bear with me.

Bacon, Egg, Lettuce & Tomato Sandwiches
Makes two sandwiches
5 strips bacon
4 slices whole grain bread
2 eggs
1 medium sized tomato, sliced
about 3/4 cup lettuce (we used a lettuce bagged mix)
1/4 cup mozzarella, shredded
1/4 cup onion, thinly sliced
mayo or red hot

Cook bacon in a skillet over medium high heat, flipping every few minutes, until browned and crispy. In separate skillet, scramble up some eggs (you don’t need to season due to the salt in the bacon); once done, sprinkle the mozzarella on top so it melts. Drain the bacon fat and place bacon onto paper towel to soak up excess fat. With skillet used for bacon, toast your bread slices. Assemble sandwiches and eat!

Zucchini, Broccoli and Asparagus Scramble

February 6, 2011

Eggs. With veggies. Delightfully simple. Extremely flavorful. What about some asiago? Oh god. Even better.

Zucchini, Broccoli and Asparagus Scramble

yields two servings

1 zucchini, peeled and chopped

1 small head of broccoli, chopped

1 small bunch of asparagus, chopped

2 cloves garlic, minced

1/4 cup onion, chopped

3 eggs

salt & asiago

2 T olive oil

Heat 3/4 of the olive oil in a medium skillet. Add the broccoli, zucchini and asparagus and cook until slightly soft. Add garlic and onions and continue cooking until onions are translucent and all veggies are softened. Season with salt. In separate pan, heat the remaining olive oil and scramble up the eggs until set and lightly season with salt. Serve the eggs blanketed in the veggies with asiago sprinkled on top.

Roasted Worcestershire Potatoes

February 6, 2011

We roast a lot of potatoes. They’re tasty, you can top them with pretty much anything, and they keep extremely well for long periods of time. Instead of the usual garlic, onion, salt, pepper deal, Alex decided to douse them in Worcestershire. I was a bit weary at first, but wow. They were extremely crispy and very full of flavor. They paired really well with a bit of ranch dressing.

Don’t you love how burnt the bottom of my pan is? Toss it all in a bowl so your pan doesn’t look like this!

Mm..with roasted chicken&apple sausages with onion and roasted carrots.

Roasted Worcestershire Potatoes
2 large russet potatoes, diced
2 cloves garlic, minced
1 tsp Onion Onion seasoning
italian seasonings, to taste
2 T Worcestershire

Toss the potatoes with seasonings, worcestershire and garlic. Spray pan liberally with cooking spray and evenly layer the potatoes. Bake at 400ºF for about 35 minutes.