Last week I made an egg sandwich with spinach, smoked sliced beef brisket, cheddar cheese and ciabatta bread. It was good but messy as the ingredients kept falling out as I’d eat it. Also, it wasn’t easy tasting all of the ingredients with every bite since they’d move around while holding the sandwich.
Since the sandwich would end up all mixed up in your mouth and stomach, I figured why not just mix all the ingredients up in a pan. It turns out this was not only much easier to cook and eat but also tastier as you could taste more of the ingredients.
Here’s the recipe:
pita bread (available at Costco)
pre-cooked tater tots
pre-cooked chopped baby potatoes
diced red, green and yellow bell pepper (can get it pre-diced and frozen)
diced jalapeno peppers
shredded cheddar cheese
pre-cooked smoked sliced beef brisket (available at Costco)
If the bread is a bit hard, warm it up in the microwave for 50 secs to soften it.
Pour / spray cooking on in a pan and turn the heat up to medium
Put in all ingredients except eggs and mix for a minute or so
Put in eggs and mix for a minute.
I prefer my eggs half cooked with the yolk still wet so I’d turn off the heat and transfer everything to a play in time for the yolk to remain wet.
To eat, you can stuff the pita bread with the egg scramble though it may be hard separating the two sides of the bread without breaking it. Otherwise, just rip pieces of pita bread and scoop up some of the eggs scramble with it as you would for curry.
To save time in the morning, prepare everything the night before.
Add all ingredients except eggs in a zip lock bag and put in freezer
In the morning, transfer frozen ingredients to a bowl and defrost in microwave
Roasting turkey or chicken can often lead to very dry meat. The secret to getting most, tender, juice chicken or turkey meat is by smothering it in mayonnaise or plain yogurt.
1 (12- to 14-pound) whole turkey, thawed, neck and giblets removed
1-1/2 cups of mayonnaise
2 tablespoons minced fresh sage leaves, plus extra whole leaves
2 tablespoons minced fresh thyme leaves, plus extra whole stems of leaves
2 tablespoons minced rosemary, plus extra whole sprigs
2 tablespoons minced fresh oregano, plus extra whole sprigs
2 tablespoons coarse salt
1 tablespoon freshly ground black pepper
3 stalks celery, rough chopped
1 large onion, rough chopped
1/2 cup (1 stick) butter, cubed
2 cups chicken broth, plus more if needed
Preheat the oven to 450F.
Place turkey on a roasting rack in a roasting pan.
Tie the turkey legs together with twine and tuck the wings underneath.
In a small bowl, stir together mayonnaise, minced sage, thyme, rosemary and oregano.
Rub mayonnaise and herb mixture all over the outside of the turkey.
Season the turkey with salt and pepper.
Place celery and onion inside the turkey cavity and drop extra pieces in the bottom of the roasting pan.
Place the cubed butter inside of the turkey cavity. Insert the additional whole herbs into the turkey cavity.
Pour two cups of chicken broth into the bottom of the roasting pan. Continue to add broth or water as the turkey is roasting if pan becomes dry.
Roast the turkey for one hour. Reduce the oven heat to 350F and continue roasting, uncovered, until internal thermometer reaches 165F. Cover legs and breasts with foil halfway through the cooking process if the turkey begins getting too brown.
Remove the turkey from the oven. Cover loosely with foil and allow it to rest for at least 20 minutes before carving.
In a heavy skillet like cast iron add olive oil over medium heat.
Add onions and cook them until soft.
Add meat and stir using a wooden spoon tell it is almostly cooked.
Add tomatoes, serrano pepper, and bell pepper let simmer until the tomato mixture begins to reduce,taste and adjust the seasoning to your liking. cover the skillet, and cook on low heat tell completely cooked.