Archive for the ‘Breakfast’ Category

  • 1 jar Cookwell & Company Tomatillo Salsa
  • 4 – 6 Eggs
  • Ham Slices
  • Mexican Blend Shredded Cheese

 

 

 

 

 

 

Place Ham Slices in skillet over medium high heat and fry until just beginning to brown

Crack eggs into pan between ham slices, reduce heat to medium and cook until whites just begin to turn

 

 

 

 

 

 

Pour Salsa over all, leaving Egg Yolks exposed, cover and cook until Eggs are near desired degree of doneness

 

 

 

 

 

 

Sprinkle Shredded Cheese over all and recover for 1 to 2 minutes or until Cheese melts

 

 

 

 

 

 

Remove to serving plates and serve with warm Flour Tortillas

This Egg Dish is makes a Marvelous Weekend Breakfast or Brunch

The Arrabbiata Sauce is a bit spicy so if you don’t like spicy I suggest the Tomato Basil Sauce

  • 3  to 6 ounces Pancetta
  • 1 jar Orti di Calabria Arrabbiata Sauce
  • 4 – 6 Eggs
  • 1 cup Calamata Olive, coarsely chopped
  • Parmigiano Reggiano Cheese, grated

Fry Pancetta in heavy skillet until begins to crisp, over medium high heat

Add Arrabbiata Sauce to pan and heat until sauce begins to bubble

Make indentation into sauce with wooden spoon and drop egg into opening.

Sprinkle Calamata Olives over all

Cover and cook until Eggs reach desired degree of doneness

Suggestion:  Toast some Asiago Cheese Bread in a pan with Olive Oil

Place Eggs on Serving Plates and garnish with Parmigiano Reggiano Cheese, serve with Asiago Cheese Bread

This Dip is so quick and easy.  Perfect if friends drop over unexpectedly or if you want to perk up your party.

Also wonderful on toasted English muffins on a cold morning!

  • 1 – 12 ounce container Whipped Cream Cheese
  • 1/2 jar Robert’s Reserve Roasted Pineapple and Habanero
  • Walnut Pieces

Mix Cream Cheese and Roasted Pineapple and Habanero together until well incorporated.

Place on Serving Dish and garnish with Walnut Pieces……..done!

  • 1/2 cup Ottavio Olive Oil
  • 8 Eggs
  • 3/4 to 1 loaf Asiago Cheese Bread
  • 3/4 teaspoon Adams Reserve Truffle Salt
  • 1 wedge Frescolina Ricotta Salata, crumbled
  • 2 cups Colby Jack Cheese, grated
  • 1 jar Cookwell & Company Green Chile Stew
  • Crema Mexicana and Green Onion for Garnish

Preheat oven to 350 degrees.  Coat a 13 X 9 inch baking pan with Olive Oil. 

Tear Bread into chunks and place on bottom of baking dish.

Beat eggs in a large bowl with remaining Olive Oil and Truffle Salt

Add Green Chile Stew to egg mixture and whisk to incorporate.

Crumble Ricotta over bread

Top with 1 cup Colby Jack Cheese.  Pour egg mixture over bread and use spoon to move egg well into bread.

Top with remaining Colby Jack Cheese and bake for 30 – 45 minutes, or until knife inserted into middle comes out clean and top is lightly browned.

Garnish with chopped Green Onion and Crema Mexicana.

Makes a great breakfast dish!

  • Eggbeaters, original
  • 1 can Rotel Tomatoes with Green Chilies
  • 1 can No Fat Refried Beans
  • 1/2 jar Green Valley Ranch Smokehouse Marinade
  • 8 Corn Tortillas
  • Shredded Sharp Cheddar Cheese
  • Green Onion, sliced for Garnish

 

 

 

 

 

 

Coat Pan with Olive Oil and then add Refried Beans and 1/2 jar Smokehouse Marinade, mix together.  Make four large indentions into refried beans and pour in egg beaters.  Drain Rotel Tomatoes and sprinkle evenly over top of Egg and Bean Mixture.  Cover and cook over medium heat until eggs are set.

 

 

 

 

 

 

Place corn tortillas in paper towel and heat in microwave for 45 seconds.  Place two tortillas, overlapping on each serving plate, top with Egg and Beans, garnish with Shredded Cheese and sliced Green Onions.  Enjoy!

 

 

 

 

 

 

This is  a healthy version of the typical Huevos Rancheros and can be adapted back to using regular refried bean and eggs.  The Smokehouse Marinade has an amazing smoky flavor and incredible taste.  It is gluten-free and sweetened with agave…….use it even if you use regular eggs and bean…..the flavor it adds is amazing!