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    Entries in fast and easy (70)

    Monday
    Jan202014

    Scrambling for Breakfast

    When it’s cold outside, I tend to want something warm for breakfast.  Oatmeal is great and all, but I also like having more savory options.  For that, one of my favorite things is a scramble.  What’s a scramble?  Think omelet, but all mixed up.  I’m going to show you how to make everything you need ahead of time so you can throw it together in just a few minutes.  It’s more of a technique than an actual recipe.  Here’s what you have to ask yourself.  “What do I like in an omelet?”  For me, the answer is broccoli, zucchini, and ham. 

    Your answer might be something completely different, and that’s ok.  Onion, bell pepper, spinach, mushrooms, bacon, chicken, sausage… you can use any combination of ingredients you like.  Just make sure any meat is cooked before you begin.  Then, just cut everything into little pieces.  I had about 2 cups each of the zucchini and broccoli, and maybe 1 ½ cups of the ham. 

    In a pan, melt 1 Tablespoon of butter over medium heat. 

    Add your veg. 

    Sprinkle on ½ teaspoon salt and ¼ teaspoon pepper.  Stir it all together and pop on the lid. 

    Allow it to cook for 5 minutes or so, stirring occasionally.  You want the vegetables to just begin to soften and give off a bit of their liquid.  You don’t want them cooked all the way because they’re going to do a bit more cooking later.  Remove the lid and add the meat. 

    Stir that in and turn off the heat.  Allow it to cool, and then separate it into individual portions.  Scoop out ½ cup of the mixture. 

    Then just put it into a little zip top bag.  The snack size ones work great for this.  They’ll be fine in the fridge for 2 or 3 days, or in the freezer for probably a month or two. 

    When you’re ready, you can pull them straight from either the fridge or freezer.  Butter a pan over medium heat and dump one in.  Place the lid on and give it a couple minutes to warm up.  When everything is nice and hot, pour in two scrambled eggs. 

    Stir until the eggs are cooked.  For me, there is a fine line between cooked and overcooked.  My eggs cannot show the slightest sign of slime, nor can they be even remotely browned.  This is why I prefer scrambles over omelets.  It’s hard to get an omelet cooked all the way through and not browned at all on the outside. 

    I like to add a little sprinkle of cheese.  Do this right at the end after you’ve turned off the heat.  Then just stir briefly and place on the lid.  Allow it to melt while you’re waiting for the toaster to do its thing. 

    Serve with some whole wheat toast and a glass of fresh squeezed juice and you have a fabulous, (dare I say gourmet?) breakfast, and it took less than 10 minutes to make. 

    What do you like in your omelet? 

     

    Tuesday
    Oct222013

    Lime Rickey with Icy Eye Balls

    With Halloween almost here, I thought it would be a good time for a spooky punch recipe.  It’s the perfect refreshment for any costume party, or just to enjoy while you hand out candy to the kids. 

    Here’s what you’ll need: 

    • 6 cups grape juice
    • 3 cups lemon lime soda
    • ½ cup fresh squeezed lime juice 

    It’s best if you allow the juice and soda to be in the fridge overnight before you start.  You want everything to be nice and cold.  When you’re ready, go ahead and juice your limes and set the juice aside.  It’ll probably take 3 – 5 limes to get ½ cup.  Then, into a pitcher, pour the grape juice.  I like Welch's because it's 100% grape juice, which gives it a great color and flavor.  

    Add the lime juice. 

    Stir those together and then add the soda.  As you know, I'm not a fan of high fructose corn syrup, so I used Sierra Mist because they use sugar and natural flavors.  You’ll want to do this part shortly before you’re going to serve it. 

    Wait… that’s it?  Now, see if you can get a picture of the punch without a reflection of some weirdo with a camera in it. 

    Now for the icy eyeballs.  You’ll need grapes.  I used big, red globe grapes.  I figure they’re a good size and shape for eyeballs.  They do have seeds in them, though, so if you prefer, get a seedless variety. 

    Carefully remove the grapes from the stems.  Drop them into a zip top bag and put them in the freezer.  It’s best to do this the day before so they can hang out in there overnight.

    *public service announcement*

    Do not share grapes with your furry friend.  They are extremely toxic to dogs, and even just a few grapes or raisins can cause acute renal failure and death.  So even if they give you “the face”, be sure to give them something more doggy friendly.  Otto especially loves the biscuits I make for him.   

    When your grapes are nice and solid, briefly run each one under warm water and the skins should easily peel off. 

    Once the skin is completely removed, you are left with something eyeball like. 

    Drop a few into each glass. 

    Then just pour over the punch. 

    And there you have it.  Delicious, blood colored, lime rickey punch, with icy eyeballs. 

    What are you going to be for Halloween?