Easy Peach Mini Pies

Happy National Peach Pie all!

This is perfect for late summer or anytime.

You can use fresh peaches, but you can also use frozen or canned peaches.

1 pkg. pre made pie crust

Non stick cooking spray

1 - 2 peaches, cut up

1/8 - 1/4 c. sugar

1/8 tsp. each: 

1 - 2 T. each: cornstarch, cold butter cut up into chunks

1/8 -1/4 c. flour (enough to flour work board and rolling pin)

Lemon juice

Preheat oven to 350° F.

Spray 1 muffin tin with nonstick cooking spray. 

Remove package of pie crust from refrigerator. 

Let it set out a few minutes to warm up.

 This will make it easier to roll out.

Flour work board,  rolling pin with some of the flour. 

Remove pie crusts from package. 

Use rolling pin to roll out pie crust to desired thickness. 

Use a wide mouth glass to cut 6 circles from crust. 

Place crust circles into 6 muffin cups. Repeat process with other pie crust.  

. 

Rinse, halve, remove pit from, cut peaches into bite size pieces. If needed, prepare other peach.

If using frozen or canned peaches, cut into bite-size pieces.

In a bowl combine: peaches, sugar, cornstarch, lemon juice. 

Mix well to coat.

Place 1 tsp. approx. of peach mixture into each muffin cup. 

Top each muffin cup with the cold butter.

 Place muffins tin into oven and bake 20 - 30 minutes or until pies are golden brown. 

Keep an eye on them so that they don't burn. Remove from oven and let cool.

Serves 4.

Grilled Tomatoes

This is perfect for summer or anytime. 

I used a grill pan for this, but if you do this on the grill, brush both sides of the tomatoes with olive oil. 

2 - 3 Roma tomatoes 

2 - 3 T. olive oil

1/4 tsp. salt, pepper

Rinse and slice tomatoes.

Preheat grill pan to medium high heat. 

Lower heat to medium, add oil.

Place tomatoes on grill, sprinkle salt & pepper over tomatoes and grill on 1 side for a couple of minutes.

Flip tomatoes over and grill on other side, sprinkle salt and pepper on other side and grill for a couple of minutes more. 

Serves 4 - 6.

Peachy Cream

It's peach season in Michigan.

This is perfect for summer or anytime.

1 - 2 c. sliced peaches

1 tsp. sugar

1 c. prepared whipped cream

1/4 tsp. balsamic vinegar 

Rinse, cut in half, remove pit from and slice peaches. 

If using frozen or canned peaches, omit step. 

Place peaches in a clean bowl.

Drizzle some balsamic vinager over peaches.

Sprinkle sugar with a clean spoon over peaches. 

Toss peaches to coat, cover bowl with plastic wrap  and lace in refrigerator to chill until ready to serve.

To serve:

Remove peaches from refrigerator and spoon peaches into 4 clean bowls.

Spoon cream over peaches with a clean spoon.

Serves 4.

Margarita Fish

 This is perfect for summer or anytime.

I used ocean perch, but you can use the fish you like. 

1 lb. fish

1 T. each: lime juice, tequila 

1/4 tsp. each: salt, pepper, dried parsley

1/8 tsp. red pepper flakes (optional)
1 tsp. Worcestershire sauce
2 - 3 T. olive oil
1 clove garlic crushed

Peel, crush, chop garlic.

Combine ingredients in a bowl. Toss to coat fish.

 Marinate for 15- 30 minute. in refrigerator.

Heat grill pan to medium high heat. 

Lower heat to medium, and add fish.

Cook fish on one side for 5 - 6 min.

Turn fish over and cook on other side for 5 -6 or until done.

Serves 4. 

So Simple Vanilla Ice Cream

Happy National Vanilla Ice Cream Day all!

2 - 3 c. heavy cream

Pinch of salt

1/8 - 1/3 c. sugar

1 - 2 T. vanilla

In 4 clean jars combine ingredients.

Screw lid on jars, shake jar for 5 min. 

Place jar in freezer for a few hrs. 

Serves 4. 

Beef Poivre

To all who celebrate, happy Bastille Day!

This is perfect for Bastille Day or anytime. 

2 - 3 lb. beef roast

1/2 - 1 tsp. salt

1 T.  black pepper

2 - 3 T. olive oil

1 tsp. each: granulated garlic, lemon juice. 

3 oz. brandy or cognac

4 shallots chopped

2 oz. sour cream

1/2 c. heavy cream

Preheat slow cooker to 350' F.

Add oil to bottom of pan.

Add beef to pan.

Increase heat to 375' F to sear on both sides for 5  minutes.

Return heat to 350 F.

Sprinkle salt, pepper, garlic over both sides of roast. 

Squeeze lemon juice over both sides of roast.

Cover roast with lid and cook until roast is done to desired doneness.

After roast's cooked, remove lid from slow cooker and place cooked roast on a clean dish to rest. 

Reduce heat to 250 F. add shallots and cook for a few minutes. 

Add cognac, cream, sour cream to cook for a few minutes more or until sauce's reduced.

Drizzle sauce with a clean spoon over roast beef.

Serves 4.

Recipe To Help Central Texas

Prayers, thoughts for Kerville and Central Texas.

Record rain had fallen and caused flooding in parts of Central Texas. 

The flood had devastated many families, communities.

There are links on this site to some organizations that are helping with relief efforts.

Whatever you can donate, it will be greatly appreciated.

Thanks for caring.

Firecracker Salsa

 This is perfect for your 4th of July get together or anytime.

I used jalapeño and poblano pepper but you can use a mild pepper like cubanelle instead.

I also broasted the pepper in the oven but you can grill them on the outdoor grill for a few minutes too. 

Nonstick cooking spray

2 Roma tomatoes (chopped) 
1 poblano or jalepeno pepper (chopped)
1/3 - 1/2 c.  onions (chopped)
1/4 tsp. pepper
1/8 tsp. red pepper flakes (optional)
1 tsp. each: lime juice (to taste) fresh cilantro (chopped)


Preheat oven to medium high heat.

Spray baking sheet with non stick spray. 

Rinse, seed, cut membranes from and cut peppers in half. 

Arrange peppers on baking sheet and place in oven to cook for 5 - 7 minutes. 

Keep an eye on them so they don't burn. 

Peel, rinse, chop onion. 

Rinse, chop tomatoes.

Rinse, chop cilantro. 

Remove peppers from oven very carefully.

Let peppers cool for a few minutes, before chopping.

Chop peppers and place into a clean bowl. Combine remaining ingredients the bowl with the peppers.

Squeeze some lime into salsa, mix well.

 Refrigerate until ready to serve.

Makes 4 - 6 servings (2 T)

Get Together Pasta Salad

 Summer's the time of graduation parties, backyard barbecues, holiday get togethers, pool parties. 

This is perfect for any occasion.

Enjoy!

1 package macaroni shells (16 oz)

3/4 - 1 c. mayo (to taste) 

1/2 c. each: chopped onions, chopped celery

1/4 c. chopped green cocktail olives

1/4 tsp. each: pepper, salt, granulated garlic


Cook pasta according to directions on package.

While pasta is cooking, rinse, cut ends from, chop celery.

Peel, rinse chop onion. 

Remove olives from jar, chop

In a clean serving bowl combine: drained pasta, remaining ingredients, and some of the mayo.

Toss well to coat. Add remaining mayo if needed.

Serves 4 - 6. 

Steak Quesadillas

Happy Summer all!

This is perfect for summer or anytime 

8 flour tortillas

1 - 1 1/2 c. each: chopped cooked steak, shredded cheese

1/4 tsp. each: salt, pepper, granulated garlic

1/3 - 1/2 c. chopped peppers

1/2 - 1 tsp. fresh lime juice

nonstick cooking spray 

In a clean cutting board, chop steak.

In a bowl add steak. 

Sprinkle salt, pepper, granulated garlic over steak. 

Squeeze lime juice over steak, cover bowl with plastic wrap and place in refrigerator for a few minutes to marinate.

Seed, rinse and chop peppers.

To assemble: 

Preheat skillet to medium high heat, lower heat to and spray non stick spray.

Place a tortilla on skillet.

Arrange steak on tortillas. 

Sprinkle 1 - 2 oz. of cheese over steak and veggies. 

Place another tortilla over tortilla.

Cook quesadilla on 1 side for 3 min. 

Flip quesadilla on other side and cook for 3 min. more or until done. 

Repeat cooking process with remaining tortillas.

Serves 4.

Cajun Spice, Very Nice

Grilling season's not just near, it's here!

This is perfect for grilling or anytime.

You can adjust the amount of spices used according to taste.

1/ 2 - 1 tsp. each: granulated garlic, onion powder

1/8 - 1/4 tsp. each: paprika, red pepper flakes, black pepper, cayenne pepper, white pepper

Into a clean spice jar spoon ingredients.

 Screw lid on jar and shake for a few seconds to mix. 

Serves 4 - 6.

Lavender Fest Ice Cream

This weekend is the Michigan Lavender Festival.

This is perfect whether you're celebrating the festival or anytime. 

I've used premade lavender syrup, you can find it online.

2 - 3 c. heavy cream

1/8 - 1/4 tsp. salt

1/8 - 1/4 c. honey

1/2 - 2 tsp. vanilla

1 - 3 T. lavender 

In 4 clean jars combine: cream, salt, honey, vanilla, lavender syrup.

You can adjust amounts of honey, lavender, vanilla to taste. 

Screw lid on jars and shake jar for 5 min. ,  place jar in freezer to chill for a few hrs. 

Serves 4.

Olive Burger

 What's more American than getting loved ones together to watch the Detroit Grand Prix.

There's nothing better than a burger to enjoy it with

 I've used ground round beef for this recipe. 

1 lb. lean ground beef (ground round)
1/4 tsp each: salt, pepper, olive brine
1 T. Worchestshire sauce (adjust to taste)
1/2 tsp. each: onion powder, granulated garlic (adjust to taste)

1/8 tsp. each: red pepper flakes, hot sauce 
 2 T. oil 

1/2 c. mayo

1/4 c. each: cream cheese, chopped olives

1 tomato sliced 

1 onion cut into slices

4 lettuce leaves rinse and dried

4 hamburger buns

Rinse, slice tomatoes.

Peel, rinse, slice onions

Rinse, pat dry lettuce leaves.

Chop green olives, set aside.

In a bowl combine mayo, cream cheese, hot sauce, half of olives, olive brine, Worcestershire sauce, spices. 

Mix with a clean fork and place in refrigerator until ready to serve.

In a bowl combine meat, red pepper flakes, and half of the salt, pepper, chopped olives, garlic, olive brine, onion powder, Worcestershire sauce. 

Mix ingredients together with clean hands.

 Form beef into 4 patties. 

Heat grill pan over medium high heat. 

Reduce heat to medium, add oil. 

Add burgers and cook on 1 side for 6 - 10 min or until done. 

Flip burgers over and repeat cooking process until done. 

To serve:

Remove olive sauce from refrigerator.

Remove hamburger from grill pan and place burger on bun. 

Drizzle sauce over burger with a clean spoon and top burgers with your favorite fixings.

Serves 4.

Recipe To Help London Kentucky, Missouri

Prayers, thoughts for the residents of  London Kentucky, and Missouri as they continue to clean up from a tornado that struck tge states earlier this week 

The  E F 4 tornado swept through the area, destroying homes, devastating families and 19 loved ones lost. 

On this website there are links to organizations that are helping in the relief efforts. 

Any help would be greatly appreciated.

Thank you.

Melon Salsa

 This is perfect for spring or anytime.

 I've used cantaloupe & watermelon but you can use honey dew melon too.

2 c. melons (watermelon, cantaloupe)

1/4 c. each: chopped bell pepper, chopped onions 

1/4 tsp. each: pepper, salt

1/8 tsp. red pepper flakes

1/2 - 1 tsp. each: chopped poblano, lime juice

Seed, chop melons, place into a clean bowl.

Seed, rinse, chop peppers, place into bowl.

Peel, rinse, chop onions, add to bowl

Add salt, pepper, red pepper flakes to salsa. 

Squeeze some lime juice over salsa. Toss to mix.

Let chill in refrigerator until ready to serve.

Makes 8 servings.

Thai Pork Chops

This is perfect for Mothers Day or anytime.

1 lb. pork chops

1/4 tsp. each: salt, pepper, granulated garlic

1/8 tsp. red pepper flakes

2 - 3 T. oil

1 T. each: sesame oil, lime juice

1 - 2 T. teriyaki sauce

In a dish place pork chops.

Add some of the salt, pepper, garlic, red pepper flakes, sesame oil, lime juice, teriyaki sauce on 1 side of pork chops. 

Turn over pork chops and repeat process on the other side.

Cover dish with plastic wrap and place in refrigerator to marinate for a few hours. 

Remove pork chops from refrigerator.

Preheat skillet to medium high heat, lower heat to medium, medium low, add oil.

Place pork chops in skillet and cook on 1 side for 8 - 11 min. depending on thickness of pork chops. 

Turn pork chops on other side and cook for 8 - 11 more or until done.

Serves 4.

 

Mid Spring Mushrooms

This is perfect for a quick spring side dish or anytime. 

I used shelled snap peas, but you can use shelled sugar peas or frozen peas if needed.

1- 2 c. each: mushrooms, chopped, snap peas shelled

1/4 tsp. each: salt, pepper

2 - 3 T. olive oil

Rinse, chop mushrooms, set aside.

Shell, rinse peas. 

If using frozen peas, open bag & rinse peas. 

Preheat skillet to medium high heat. 

Lower heat to medium, add oil. 

Add peas, mushrooms, salt, pepper. 

Sauté for a few minutes until done. 

Serves 4. 

Easter Dinner Hot Dish

 Happy Easter all! 

This is perfect for Easter or anytime.

1 package diced frozen hash browns

Nonstick cooking spray 

1 - 2 c. shredded cheddar cheese

1/2 c. onions 

1 c. each: sour cream, milk

1 can condensed cream of mushroom soup 

1/4 tsp. each: salt & pepper 

Preheat cooker to 375 F. 

Lower heat to 350 F, spray nonstick spray inside of slow cooker.

Peel, rinse, slice onions. 

Put hash browns in pan. Arrange onions over potatoes. 

Pour cream of soup over potatoes. 

Add sour cream, milk to potatoes. 

Sprinkle cheese, salt, pepper over potatoes.

Stir potatoes with a clean wooden spoon.

Put lid on slow cooker and cook potatoes for 1 hr.

Serves 6.

Scallop Scampi

 This is perfect for Lent, an easy spring supper or anytime.

1 lb. scallops

2 - 3 T each: olive oil, butter
1/2 tsp. lemon juice
1/4 tsp. each: salt, pepper, parsley
1 - 2 cloves garlic: crushed and chopped
pinch red pepper flakes

Heat pan to high heat. 

Lower heat to medium. Add oil, garlic, butter to pan. 

Add scallops to pan. 

Add salt, pepper, garlic, pepper flakes, parsley to pan.  

Cook scallops on 1 side for 4 - 5 min. 

Squeeze lemon juice over scallops.

Flip over and repeat cooking process on other side or until done.

Serves 4.

Recipe To Help Northern Michigan and Flood Survivors

 Prayers, thoughts for Northern Michigan and the Ohio valley.

Once again nature can be fickle. 

Northern Michigan faced a major ice storm earlier this month that knocked power out to many, caused damage to Northern Michigan. 

Record rain fall had caused rivers to rise which flooded parts of Kentucky, Indiana and Ohio. 

There are links on this site to some organizations that are helping with relief efforts.

Whatever you can do to help, donate will be greatly appreciated.

Thanks for caring.

Play Ball Cajun Fries

Go Tigers!

Today the Tigers are having their home opener.

This is perfect while watching the game or anytime. 

3 - 4 medium potatoes
Non stick cooking spray

1/4 tsp. salt 

1/3 tsp. each: pepper, cayenne pepper, paprika, granulated garlic, onion powder

1/4 c. oil


Preheat oven to 425' F.

Spray baking sheets with cooking spray.

Rinse potatoes, set aside.

On a clean cutting board, carefully cut potatoes into fries.

Spread potatoes over baking sheet, drizzle oil over fries, sprinkle spices over them and place in oven to cook. 

Cook fries 30 minutes or until brown. 

Halfway through cooking, remove sheet from oven and stir fries.

Place sheets back in oven to continue cooking. 

Keep an eye them, so that they don't burn.

Remove baking sheet from oven when done, and let drain a paper towel lined plate for a few minutes.

Serve warm with your favorite dipping sauce.

Serves 4.

Carrot Soup

This is perfect for the early day of spring or anytime.

2 celery stalks, chopped

1 onion, peeled cut into quarters

20 - 30 baby carrots

1 - 2 cloves garlic peeled and crushed

1/3 tsp. each: salt, pepper

non stick cooking spray

2 tsp. flour

1 /2 - 1 tsp. maple syrup

2 - 3 T. each: unsalted butter, olive oil

4 - 6 c. low sodium chicken broth

1/2 c. sour cream

Preheat oven to 350 F’

Spray cooking sheet with non stick spray.

Rinse, cut ends from, chop baby carrots and celery

Peel, rinse, cut onions into chunks.

Peel, crush garlic.

Arrange vegetables on cooking sheet, sprinkle salt, pepper over vegetables, place vegetables in oven to cook for 20 - 30 min.

Preheat soup pot to medium high heat, lower heat to medium.

Add butter, flour and stir to make a roux.

Remove vegetables from oven very carefully.

Add oil to pan.

Add vegetables, cook for 15 - 20 min, stirring occasionally. 

Add broth to vegetables, cover pot with lid and cook for 10 - 15 min. more.

 Turn off stove, remove pot from heat, add maple syrup, sour cream to soup, blend until soup is blended.

Serves 4 - 6.

Hot Honey Popcorn

 This is perfect for game night, movie night or anytime.

1 bag microwave popcorn

1/8 tsp. each: red pepper flakes, hot sauce, black pepper 

1 T. honey

1/4 - 1/3 c. butter

Microwave popcorn according to package instructions.

While popcorn’s cooking, preheat pot to medium heat. 

Lower heat to low, add butter until melted.

When butter’s melted, add honey, pepper, pepper flakes and hot sauce. 

Stir butter for 1 - 2 min. with a clean rubber scraper or a clean wooden spoon. 

When popcorn’s popped, carefully remove it from microwave and pour into a bowl.

Turn stove off,  let butter cool for a few seconds and very carefully pour butter over popcorn.

Serves 2 - 4.

Think Spring Bacon Bites

 This is my take on the viral bacon trend.

This is perfect for spring, a March Madness watching get together, or anytime.

1 c. softened cream cheese

6 - 8 strips bacon

12 green onions

Rinse & cut ends from green onions, set aside.

Remove cream cheese from refrigerator to soften a little bit, set aside. 

Preheat skillet to medium high heat, lover heat to medium & place bacon in skillet.

Cook bacon on both sides to desired donenes. 

When bacon’s finished cooking, turn off stove and transfer bacon to a paper towel lined plate to drain excess oil.

To assemble:

Crumple bacon into pieces.

With a clean knife, smear cream cheese onto the green onion ends. 

Roll green onions in crumbled bacon pieces to coat.

Serves 4.

Friday Night Flounder

This is perfect for Fridays during Lent or anytime.

 

1 lb. flounder fillets
1/4 tsp. each: salt, black pepper
1/2 tsp. granulated garlic
Non - stick cooking spray
2 T. olive oil 

1 T. balsamic vinegar 

Preheat oven to 375’ F. 

Spray cooking sheet with non-stick cooking spray.

Sprinkle: salt, pepper, granulated garlic over both sides of fish.

Drizzle olive oil, vinegar over both sides of fish.


Bake for 15 - 20 min or until done. 


Serves 4.

Winter’s Almost Over Soup

This is perfect for winter or anytime 

3 sweet potatoes, cut into pieces

1 onion, peeled, rinsed, cut into pieces

1 cloves garlic peeled, rinsed, crushed

1/4 tsp. each: salt, pepper

non stick cooking spray

1/2 - 1 tsp. maple syrup

2 - 3 T. each: unsalted butter, olive oil

4 - 6 c. low sodium chicken broth

1/2 c. sour cream

Preheat oven to 375’ F. 

Spray cooking sheet with non stick spray.

Rinse, cut ends from, cut sweet potatoes into pieces. 

Peel, rinse, cut onions into pieces.

Peel and crush garlic.

Arrange vegetables on cooking sheet, sprinkle some of the salt, pepper over vegetables.

Place vegetables in oven to cook for 20 - 30 min. 

Preheat soup pot to medium high heat, lower heat to medium.

Add butter, oil to pan

Remove vegetables from oven carefully.

Add vegetables, rest of salt, pepper, cook for 10 - 15, stirring occasionally. 

Add broth to vegetables, cover pot with lid.

Reduce heat and cook for 15 - 20 min. more.

Turn off stove, remove soup from heat.

Add sour cream & maple syrup to soup,  use an immersion blender to blend until soup is blended.

Serves 4 - 6.

Recipe To Help Flood Survivors

 Prayers, thoughts for Kentucky and Detroit

Once again floods are devastating Kentucky and residents  in Detroit.

The flood forced thousands to evacuate and has claimed 43 innocent lives in Kentucky.

The floods in Detroit were caused by a water main break. 

The water main broke in Southwest Detroit, causing basements to flood. 

There are links on this site to some organizations that are helping with relief efforts.

Whatever you can do to help, donate will be greatly appreciated.

Thanks.

Date Night Pork Chops

This is perfect for date night or anytime.

I used lean bone in pork chops, but you can use boneless pork chops as well.

1 lb. pork chops 

2  - 3 T. oil (olive or canola)

1 - 2 T. balsamic vinegar 

1/4 tsp. each black pepper salt

pinch red pepper flakes

1 T. Worcestershire sauce 

 Heat skillet pan to medium high heat.

 Reduce heat to medium and add oil.

 Add pork chops. 

Sprinkle salt, pepper, red pepper flakes on 1 side of pork chops.

Drizzle Worcestershire sauce, vinegar over pork chops

Cook chops on one side for 10 min or until done.  

Flip chops over, repeat cooking process for 10 min or until done. 

Let pork chops rest for a few minutes before serving.

Serves  4

Roasted Potato Soup

Lately I’ve been into roasting vegetables in the oven and creating soups. 

This is perfect for winter or anytime 

3 potatoes, cut into pieces

1 each: shallots, onion, peeled, rinsed, cut into pieces

1 leek, rinsed and chopped

1 - 2 cloves garlic peeled, rinsed, crushed

1/3 tsp. each: salt, pepper

non stick cooking spray

2 tsp. flour

2 - 3 T. each: unsalted butter, olive oil

4 - 6 c. low sodium chicken broth

1/2 c. sour cream

Preheat oven to 375’ F. 

Spray cooking sheet with non stick spray.

Rinse, cut ends from, cut potatoes into pieces. 

Peel, rinse, cut onions, shallots into pieces.

Rinse, cut ends from, chop leeks.

Peel and crush garlic.

Arrange vegetables on cooking sheet, sprinkle some of the salt, pepper over vegetables.

Place vegetables in oven to cook for 20 - 30 min. 

Preheat soup pot to medium high heat, lower heat to medium.

Add butter, add flour and stir to make a roux.

Add oil to pan.

Remove vegetables from oven carefully.

Add vegetables, rest of salt, pepper, cook for 10 - 15, stirring occasionally. 

Add broth to vegetables, cover pot with lid.

Reduce heat and cook for 15 - 20 min. more.

Turn off stove, remove soup from heat.

Add sour cream to soup and use an immersion blender to blend until soup is blended.

Serves 4 - 6.

Red Pepper Bisque

This is perfect for winter or anytime 

2 Roma tomatoes, cut into pieces

2 - 3 red bell pepper, seeded, cut into pieces

1 onion, peeled cut into pieces

2 cloves garlic peeled and crushed

1/3 tsp. each: salt, pepper

non stick cooking spray

2 tsp. flour

2 - 3 T. each: unsalted butter, olive oil

4 - 6 c. low sodium chicken broth

1/2 c. sour cream

Preheat oven to 350’ F.

Spray cooking sheet with non stick spray.

Rinse, seed, cut pepper into pieces. 

Peel, rinse, cut onions into pieces.

Rinse, cut tomatoes into pieces. 

Peel and crush garlic.

Arrange vegetables on cooking sheet, sprinkle salt, pepper over vegetables.

Place vegetables in oven to cook for 20 min.

Preheat soup pot to medium high heat, lower heat to medium.

Add butter, add flour and stir to make a roux.

Add oil to pan. 

Remove vegetables from oven carefully.

Add vegetables, cook for 10 - 20 min., stirring occasionally. 

Add broth to vegetables, cover pot with lid and cook for 10 - 15 min. more.

Turn off stove, remove pot from heat.

Add sour cream to soup.

Use an immersion blender to blend until soup is blended.

Serves 4 - 6.

Soft Cooked Eggs

I’ve never tried a soft cooked egg until last year. 

This is great for breakfast or anytime.

2 eggs

Water

1/8 - 1/4 tsp. each: salt, pepper

Turn on faucet to cold water to run for a few seconds.

Put some cold water in a saucepan enough to cover eggs. 

Place sauce on burner, turn on stove and bring water to a boil.

When water begins to boil, reduce heat.

With a clean ladle or slotted spoon, very carefully place eggs in the water.

Cook eggs for 5 minutes.

After 5 minutes, turn off stove and with a clean slotted spoon, carefully remove eggs and run egg under cool water for a few seconds.

Place eggs on a clean plate, crack eggs open with a clean butter knife. 

Sprinkle some salt & pepper over eggs.

Serves 1.

Recipe To Help LA.

Heartbroken right now.

Prayers, thoughts, peace for California 

Once again wildfires are devastating Southern California.

Wildfires has devestated millions, destroyed communities, forced thousands to evacuate, flee their homes and has claimed 5 innocent lives. 

There are links on this site to some organizations that are helping with the wildfire relief. 

Whatever you can do to help, donate will be greatly appreciated.

Thank you.