Week Three: Skillets, Taco Twists and your first Dessert

Hey everyone! I wanted to thank everyone for your patience as I finished up my midterms. I really appreciate it. :D It looks like the pattern I’m setting is two bigger recipes and one smaller side or – for today – a dessert. I think that this is a pattern I’m going to be sticking with, since I can do a lot more in one week than just one or two like I originally thought.

Now, a lot of the recipes that I present to you are fast and pretty easy. That’s something that they share in common with Hamburger Helper, but there’s something else that they share in common: Skillets. A lot of these recipes will require use of a 12” skillet, preferably deep. I used to use a 12” sauté pan for a lot of these, and aside from the occasional spilling from the sloped sides, I was able to make these recipes with little trouble.

These recipes will work with just about any 12” skillet, but I highly recommend an extra-deep, and be sure to find one that comes with its own lid, otherwise you’ll have to spend more money to buy them separate than if you buy them together.

Right now, I own a Wearever 12” extra deep skillet that came with a lid (this is important, because not all of them come with lids). I love this skillet. It is my cooking baby. With the extra deep sides, I can fit more food with significantly less spilling. I recommend that if you don’t have a skillet at all, that this be the kind that you get, because it will last forever and make some of the best foods in larger batches. I highly recommend this kind of skillet, but I more highly encourage you to find one that works best for you.

This Week’s Recipes Are: Beefy Asian Rice, Taco Twists, and Bananas Foster

Beefy Asian Rice (pg. 130 of Cheap. Fast. Good!)

Photograph by me.

Serves: 6 Start to Finish: Under 25 minutes

Ingredients:

· 2 cans (14 oz each) fat-free beef broth

· 1 cup long grain rice

· 1 lb. ground beef

· 1 tbsp. vegetable oil

· 1 large onion

· 2 carrots (or ¼ of a bag of baby carrots)

· 8 oz fresh button mushrooms

· 5 cloves fresh garlic, minced, or 1 ½ tablespoons bottled minced garlic

· ¼ cup regular or reduced-sodium soy sauce

· 2 tbsp. ketchup

· 2 tbsp. rice vinegar or distilled white vinegar

· 1 tbsp. finely minced fresh ginger or bottled minced ginger

· ½ cup frozen green peas (optional)

· 2 tbsp. Asian (dark) sesame oil

1. Pour the broth into a covered medium-size saucepan and bring it to a boil. Add the rice, stir, and reduce the heat to low. Cover the pan and simmer until the rice is tender, about 20 minutes. (Don’t worry if the rice is very moist)

2. Meanwhile, if the beef is frozen, run it under hot water so you can remove the packaging. Place the beef on a microwave safe plate and microwave, uncovered, on high power for 3 minutes to partially defrost. To skip this step, place the beef in the refrigerator over the previous night to thaw.

3. While the beef defrosts, heat the oil in an extra-deep 12” skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Peel the carrots into ¼ inch thick rounds. Add the carrots to the skillet.

4. Rinse, pat dry, and coarsely chop the mushrooms, removing any rough stems and adding the mushrooms to the skillet as you chop. Add the beef (fresh or partially defrosted) to the skillet and cook, turning and breaking up the meat, until it is crumbled and browned, 7 to 8 minutes. Drain any accumulated fat from the beef, if necessary.

5. Add the garlic to the skillet, along with the soy sauce, ketchup, vinegar, and ginger. Stir well and reduce the heat to low. Add the peas (if using) and sesame oil and stir. Add the cooked rice to the skillet and stir until thoroughly combined. Serve at once, passing additional soy sauce at the table, if desired.

Review-

For the note, I cook my rice using my rice cooker, but for recipes like this where you need to cook the rice in broth, I use a saucepan as is recommended. I don’t recommend using a rice cooker to cook rice in broth. Now, this is a favorite of mine because of its bold flavors, but isn’t for everyone. This recipe is one that stands alone, rarely needing a side simply because of how much is prepared, and how flavorful and textured it is. This is another recipe that reheats in the microwave very well, so if you find that you like it, keep the leftovers for lunches or snacks, and you’re set. :)

Taco Twists (pg. 210 of Cheap. Fast. Good!)

Featured picture uses macaroni noodles instead of rotini. Photographed by me.

Serves: 6 Start to Finish: Under 15 minutes

Ingredients:

· Salt for cooking the pasta

· 1 lb. short pasta, such as rotini

· 2 tsp. vegetable oil

· 1 large onion

· 2 cans (14 oz each) Mexican-style or regular stewed tomatoes

· 2 cups of Flexible Mexican Filling, defrosted if frozen

· ¼ cup shredded cheese (such as Cheddar, taco blend, Colby, or Monterey Jack)

1. Bring 3 quarts lightly salted water to a boil in a covered 4 ½-quart or larger pot. When the water reaches a rapid boil, add the pasta and cook, uncovered, until just tender, following the package directions.

2. Meanwhile, heat the oil in an extra-deep 12” skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook until the onion is soft, about 2 minutes.

3. Add the tomatoes with their juice. Cook, stirring, until the mixture comes to a boil. Add the Flexible Mexican Filling and stir until well combined.

4. When the mixture returns to a boil, reduce the heat to low and simmer, stirring occasionally, until ready to serve.

5. When the pasta is done, drain it well and divide it among six plates. Spoon the sauce over the hot pasta, topping each serving with 1 tbsp. of cheese.

Review-

Be sure that you use stewed tomatoes, and not diced tomatoes. The sauce doesn’t simmer long enough to rid the diced tomatoes of their raw taste. This is another recipe that I love making, because it uses Flexible Mexican Filling, which is absolutely delicious. Whether you have leftover Filling, or you need to make a new batch, this recipe uses it well. If you have children, getting tri-color rotini can make it even more fun for them. :D

Bananas Foster

Serves: 4 Start to Finish: Under 15 minutes

Ingredients:

· 2 ripe bananas

· 2 tbsp. butter

· 1/3 cup lightly packed brown sugar

· ¼ cup rum, brandy, Cognac, or orange juice for non-alcoholic sauce

· 1/8 tsp. ground cinnamon

· 4 scoops vanilla ice cream

1. Peel the bananas and cut them in half crosswise. Slice each half lengthwise, and then cut those pieces in half lengthwise again. You will have 16 pieces. Set them aside.

2. Melt the butter in a 10” or larger skillet over medium-high heat. Add the brown sugar, run, and cinnamon. Stir to mix well. Cook until the mixture comes to a boil, 2 to 3 minutes. Then reduce heat to medium and cook, stirring constantly, until the sauce begins to thicken, about 2 minutes. Add the bananas and cook, stirring constantly but gently so as not to break them up, until the bananas are heated through, 1 ½ to 2 minutes.

3. Remove the skillet from the heat. Serve the warm bananas and sauce over scoops of ice cream.

Review-

If you want a dessert that will make your entire household go silent, this is my suggestion. The rum sauce is delicious with or without the bananas, and pouring nice warm rum sauce over cold vanilla ice cream is as nice to look at as it is to eat. The end result is a caramel-like sauce with more bold flavor than any caramel sauce I’ve ever had. I add maybe a hint more cinnamon than suggested, and encourage you to experiment with this and other ingredients as well.

Now, I don’t know much about rum or other cooking alcohols. Luckily for me, my fiancé knows his rum. We use Captain Morgan’s Silver Spiced rum, and I don’t think that I would want to try it with anything else after that. My stove burns hot, so I start on medium heat and reduce the heat just a little bit if at all, with the same results.

Week Two: Coupons, Mu-Shu Pork and fun Lasagna

At first I was really nervous about starting this blog, but I’ve already received a lot of positive responses from readers, and it’s only week two! I have a bad habit of not finishing things, which is one of the reasons why I love cooking, but as long as I know that people are enjoying this, I’ll keep going. J Thank you all for your support so early on in the game!

Now, this week, I want to talk a little more about menu planning, but from a different angle: Coupons. Every week, my house receives a copy of the Cedar Valley $aver, and in it are coupons from all of our local grocery stores (including the grocery sections of Walmart and sometimes Target). Now, as I understand it, it’s a bit hard to have something like that delivered to a dorm room. In that case, the Sunday paper is a good way to get your coupons if you don’t already have a way (also, if you know of other ways to get a decent number of coupons, please share it as a comment! :D).

However you get them, coupons are a great way to start building a menu. For example, my local Fareway – which already has fantastic prices on meat – often has sales on their supplies of pork. When I see coupons or sales happening in this regard, I know that I can plan to have at least one recipe that uses pork, or whatever else is on sale. This is a great way to save even more money on your groceries, and it can really inspire you if you’re stuck on what to plan for the week. There have been plenty of times when I’ve been stuck, seen an ad for 50% off of some food ingredient or another, and instantly began looking for recipes that use that ingredient. Not only did I have a menu plan that saved me money, but I saved 50% on a key ingredient in one of those meals. It’s even better if the sale is on a vegetable item, such as carrots or celery, as those are used in dinner recipes frequently, and you can build an entire week around those simple ingredients.

Now, speaking of pork…

This Week’s Recipes Are: Mu-Shu Pork, Lasagna Roll-Ups, and Roasted Sweet Corn

Mu-Shu Pork

[Picture to be added]
Serves: 6 Start to Finish: Under 25 Minutes

Ingredients:

· 1 small head (about 1 1/4 pounds) green cabbage (optional)

· 2 medium-size carrots

· 1 pound boneless pork loin chops (about 1 1/2 inches thick), defrosted if frozen

· 2 tablespoons peanut oil or other vegetable oil

· 1 small onion (for about 1/2 cup sliced)

· 8 oz fresh button mushrooms

· 1 small clove fresh garlic, minced, or 1/2 teaspoon bottled minced garlic

· 1/2 teaspoon finely minced fresh ginger or bottled minced ginger

· 1 bunch scallions (for about 1/2 cup sliced; optional)

· 1/4 cup dry sherry, white wine, or apple juice

· 2 teaspoons cornstarch

· 1/4 cup regular or reduced sodium soy sauce

· 2 teaspoons Asian (dark) sesame oil

· 8 small (7-inch) flour tortillas (optional)

· 2 tablespoons hoisin sauce, or more to taste

1. If using cabbage, cut the cabbage in half and remove and discard the tough core. Using a very sharp knife, cut the cabbage into thin shreds. Set aside. If you are not using tortillas, you may want to begin cooking 1 cup of white rice to serve the pork over.

2. Peel the carrots, and shred them on the largest holes of a box grater, or cut them into 1/4 inch rounds. Set aside.

3. Trim any visible fat from the pork chops. Cut the chops length-wise into thin strips about 1/8 inch wide. You may choose to cube the pork. Set aside.

4. Heat the oil in an extra-deep 12-inch skillet over medium heat. Peel the onion and cut it in half. Cut each half into 1/4-inch-thick crescent-shaped slices, adding them to the skillet as you cut. Rinse, pat dry, and slice the mushrooms, removing any tough stems. Add the mushrooms to the skillet as you slice. Add the pork and cook, tossing and stirring, until the mushrooms just begin to release their liquid, about 2 minutes.

5. Add the garlic, ginger, cabbage, and carrots to the skillet. Cook, stirring occasionally, until the pork is no longer pink in the center, 5 to 6 minutes. Meanwhile, if using the scallions, slice them, using all of the whites and enough of the tender green tops to make about 1/2 cup. Add them to the skillet.

6. When the pork is cooked through, combine the sherry and the cornstarch in a small container that has a lid (or a ziploc baggy), cover, and shake until the lumps dissolve. Add the mixture to the skillet, along with the soy sauce and sesame oil. Cook just until the mixture thickens, about 1 minute.

7. Just before serving, put the tortillas (if you choose to use them) on a microwave-safe plate, cover with waxed paper, and microwave on high power for 1 1/2 minutes to warm through.

8. To serve, spread 1/2 teaspoon hoisin sauce (or more to taste) on each tortilla, then top with 1/2 cup of the pork filling. Roll up burrito-style (one end tucked in) and serve at once. Optionally, serve pork over cooked white rice, and use the hoisin as a dipping sauce.

Notes: You can use a 1-pound bag of coleslaw mix instead of the cabbage and carrots. Warehouse club stores usually carry larger bags at much lower prices than the smaller supermarket bags.

Review-

This is one of my favorite Asian styled recipes, next to Beefy Asian Rice (which you will see next week). It was this recipe that taught me that if you’re going to make Asian-styled food, then hoisin, sesame oil, soy sauce, garlic, and ginger are supreme MUST HAVEs. The combination of the flavors with the liquids from the mushrooms (minced finely for those who don’t care for mushrooms) and the pork is incredible! It’s like eating in an Asian restaurant, but with the satisfaction of creating something that seems more complicated than it is. This is another recipe that reheats really well, and I love to make Mu-Shu Pork for my house. In fact, my roommate loves it on the tortillas so much that we would never have tried it over rice if I hadn’t forgotten to write tortillas on my shopping list! However you serve it, this recipe is absolutely delicious, with bold flavors that you won’t regret later. :)

Lasagna Roll-Ups

Photo taken by me

Serves: 5-10 Prep Time: 20-30 minutes Bake Time: 30 minutes

Ingredients:

· 1 box lasagna noodles (NOT the ready to bake noodles)

· 1 lb. tofu, ground beef, or other meat

· Italian seasoning

· 1 15 oz. container of ricotta cheese

· 1 12 oz. bag of shredded mozzarella cheese

· 1 to 1 ½ cups of Parmesan cheese

· Pasta sauce

1. Preheat the oven to 350 degrees. Add about ¼ cup of pasta sauce to the bottom of a 13x9” glass pan, and spread it around the bottom until coated.

2. In a large mixing bowl, mix together the ricotta, mozzarella, and parmesan cheese with a fork until all cheeses are well mixed. If using tofu, mix it into the cheese mixture.

3. If using ground meat, brown the meat in a skillet over medium heat, drain, and add it to the cheese mixture, along with 1 cup pasta sauce. This mixture will become your filling.

4. Set a pot of salted water to boil, and then cook your lasagna noodles. Each noodle will be one roll-up, so cook as many as needed from your box. Cook until al dente. Drain, rinse, and lay the noodles flat on a plate so that they remain easy to work with.

5. Spread the filling over one side of a noodle, and roll it up. Place the roll-up into the pan seam-down, and repeat this step for each remaining noodle. When the pan is full (I can fit about 20 into a 13x9” pan), pour the remaining pasta sauce over the roll-ups. Make sure to cover as much of the noodles as possible. If you have extra shredded or parmesan cheese, sprinkle it over the roll-ups.

6. Place the pan into the oven and cook for 30 minutes, or until the sauce is hot and bubbly. Remove from oven and let cool for about ten minutes before serving.

Review-

This is a house favorite. If you undercook the noodles a little bit, that’s alright; you can still lay them flat in the pan and make normal lasagna instead! To do that, just layer noodles and filling until you reach the top, and then top with noodles and sauce. The baking time remains the same. :) Also, if you don’t have time to bake them, you can prepare them and refrigerate them, microwaving them as needed. Since any meat inside will be fully cooked, baking isn’t necessary (though it will make your kitchen smell AMAZING).

This is a recipe that takes a little more time, but makes for some amazing leftovers. The roll-ups microwave remarkably well, and can be eaten as a meal or as a snack. If you have time to make this recipe, this is a great selection for the beginning of the week, when you can reheat them anytime throughout the week as leftovers. Also, this recipe is great for serving guests if you have the time, as many will appreciate the fun of lasagna in roll form. Enjoy!

Roasted Sweet Corn

photograph by me.

Serves: 4 as a side Start to Finish: 15 minutes

Ingredients:

· 1 bag of frozen sweet corn kernels

· 1 tablespoon vegetable oil

· Salt to taste

1. Preheat the oven to 450 degrees. Rinse the corn kernels in a colander or strainer to partially thaw.

2. Pour the corn onto a cookie sheet, preferably one with a 1” tall edge. Drizzle the oil over the top, and mix the corn with it until thoroughly coated. Press into a single layer.

3. Put the corn into the oven and bake for 10 minutes, or until the corn begins to brown at the edges. When it is finished baking, pull the corn from the oven, let cool for about 5 minutes, and then sprinkle with salt to taste and serve.

Review-

I’ve always loved sweet corn on the cob, and sometimes I like corn kernels as a side. This recipe, however, is a fantastic way to cook frozen corn without losing the flavor or the sweetness of it. My roommate and I made this recipe last week as a side to a chicken soup over rice that I had made. Before the soup was finished, we had eaten most of the tray of corn between the two of us, simply because of how flavorful this recipe is. It would have been embarrassing if it wasn’t so good!

A little bit of salt over top adds a nice contrast to the sweetness of the corn, and the full flavor doesn’t get lost like it does when you boil corn. Needless to say, I already have another package of frozen sweet corn kernels in my freezer, and I’m going to be making it again very soon. :)

Week One: Menu Planning, Enchiladas and Egg Sammiches

One of my favorite cookbooks at the moment is "Cheap. Fast. Good!" by Beverly Mills and Alicia Ross (the authors of "Desperation Dinners!" and "Desperation Entertaining!"). I bought this book for $7 at my university book and supply store, and never once have I regretted it. Many of my recipes will come from this book, though any that I’ve significantly altered will be renamed for the sake of respect to the authors.

One of the most important things I’ve learned from this book is that you don’t have to spend a fortune on meals every night. At my campus dining centers, dinner costs $9.75 per person. For that much money, I can have a home cooked meal on 5/7 nights of the week (keeping in mind that I cook for myself and three roommates). That’s quite a difference in cost per ounce of food.

How do I pull that off? Well, first I purchase my groceries from Aldi’s, a grocery store that has mostly generic brands as opposed to pricey name brands. Second, I sit down once a week and build a menu for my house. Yes, it sounds corny, but you’d be surprised at how well menu planning works.

Seriously- this week, I want you to sit down with a cookbook or cooking website (I like allrecipes.com), and plan out a 4 to 5 night menu, with plans to have leftovers for at least two nights (more if you’re cooking for just yourself). Be sure to get your roommates involved for better savings, but be prepared to work with their tastes as well. Now, as you’re writing down what recipes to use, be sure to start making your grocery list alongside it, so that you know what you need to buy. If you can find recipes that use ingredients that you already have, all the better!

Having a menu and weekly grocery list DOES make a difference- think of all the money you save by buying small ingredients instead of overpriced final products. The trade off comes down to paying a lot of money for the time that you don’t have to spend cooking, but as anyone who’s been a college student knows, there just isn’t that much money in the wallet to spend on overpriced food. As a college student majoring in Drawing, I have to put as much of my extra money towards art supplies as I can for classes. That on top of rent and utilities adds up fast. I know I’d rather spend $10 a week on delicious hot meals that I don’t have to question the contents of.

Having a distinct grocery list will also help to prevent you from making unnecessary spontaneous purchases (I know all about this, believe you me). Just be sure to have eaten before you go to the grocery store. If you forget to do that, then your mantra for that shopping trip is, “Is it on my list? No? Then I don’t need it.” Trust me, when it comes to limited fridge/freezer space and not enough money, you DON’T want to end up with buyer’s remorse.

This week’s recipes are: Flexible Mexican Filling, Homemade Enchiladas, and Cheesy Egg Sammiches.

"Flexible Mexican Filling,"

found on page 352 of “Cheap. Fast. Good!” This recipe makes about 5 cups, and takes about 20 minutes of prep time.

Ingredients:

· 1 lb. ground beef

· 1 large onion

· 1/2 package (or 2 tbs.) taco seasoning

· 1 can condensed tomato soup

· 2 cups shredded Cheddar or Mexican-blend cheese

· 1 cup sour cream

1. Place beef in extra deep 12-inch skillet over medium heat. Begin browning beef, stirring often to break up the meat. Meanwhile, peel and coarsely chop the onion, adding it to the skillet as you chop. Cook, stirring often, until all meat is crumbled and cooked through, 7 to 8 minutes. Drain any accumulated fat from the skillet.

2. Reduce heat to medium-low. Add taco seasoning and tomato soup and stir until well blended. Add the cheese and stir until it melts, about 30 seconds. Remove the skillet from the heat and stir in the sour cream. Serve at once, or cool and store for future use.

Author's Notes: Flexible Mexican Filling can be refrigerated for up to 2 days or frozen for 2 to 3 months. Refrigerate or freeze the filling in 1-cup portions in microwave-safe containers. To defrost, remove the container lid and microwave on the defrost setting according to the manufacturer's instructions. Or defrost the filling in the refrigerator overnight.

Review-

This recipe is one of the most versatile recipes I’ve ever seen. You can use this recipe in enchiladas (seen below), tacos, burritos, and even in quesadillas if you like gooey quesadillas. Not only that, but you can also use this recipe as a homemade nacho dip, or even just eat it by itself (I’ve been caught doing this several times, myself!). And, as another plus, if you have room in your freezer for it, it’ll stay good for three months. How great is that?

Homemade Enchiladas

Photo taken by me.

This recipe serves 4, and takes about 10 minutes of prep time, with 25 minutes of optional baking.

Ingredients:

· Cooking oil spray

· 1/4 cup Flexible Mexican Filling per enchilada, defrosted if frozen; alternatively, 1 lb ground beef

· 4 large (10- to 12-inch) flour tortillas

· 1 can (16 oz) refried black beans or regular refried beans

· 1/2 cup already cooked rice (optional)

· 1 jar (16 oz) mild or hot Mexican-style salsa or taco sauce

· 1/3 cup regular or reduced-fat sour cream (optional)

· 2 tablespoons regular or reduced fat mayonnaise (optional)

· 1/2 cup shredded taco-style, Mexican blend, or Cheddar cheese

1. Preheat oven to 350 degrees Fahrenheit. Spray a 13x9-inch glass or ceramic baking dish with cooking oil spray

2. Place the Flexible Mexican Filling in a small microwave-safe bowl and cover it with a paper towel. Microwave on high power until just warm, about 2 minutes. Remove the dish from the microwave oven and set aside. Alternatively, brown the beef in a skillet, seasoning to taste.

3. Assemble the enchiladas by placing ¼ cup of the filling in the center of each flour tortilla, and then spooning one fourth of the refried beans and 2 tablespoons of the rice (if using) over the meat mixture. As you fill each tortilla, fold it up, tucking in one end burrito-style, and place it, seam side down, in the prepared baking dish.

4. Stir the salsa, sour cream, and mayonnaise together in a bowl and pour this sauce evenly over the enchiladas. A simpler option here is to simply use taco sauce to cover the enchiladas. Cover the pan with aluminum foil and bake until the sauce bubbles, about 25 minutes. Baking optional if all ingredients have been properly cooked.

5. Remove the pan from the oven, uncover it, and sprinkle the cheese evenly over the enchiladas. Bake, uncovered, until the cheese melts, about 3 minutes. To serve, use a spatula to place an enchilada on each plate.

Review-

This recipe is a personal favorite of mine, especially given that you can make it as simple or as complex as you want. I’ve made this recipe countless times, each time doing something different to suit my mood. For instance, the first time I made this, I followed the recipe to the letter, except for where I forgot to use foil. The enchiladas came out just fine. Since that fateful first attempt, I’ve discovered that you can substitute taco sauce for salsa (we like to use mild, so that it doesn’t overpower the enchilada itself), and that you don’t have to bake this recipe. If you want other kinds of fillings, like green peppers, more onions, black olives, tomatoes, etc;, you can just add them to it, and even if you choose to bake, they’ll be just fine. Bake for the 25 minutes, or even just throw them together and then pop them into the microwave (for 2 minutes or longer for two enchiladas) or not, these make for a fantastic meal or snack!

Cheesy Egg Sammiches

Photo taken by me.

This is for a single serving, and takes a maximum of ten minutes.

Ingredients:

· 2 large eggs

· ¼ cup milk

· tbsp. vegetable oil

· American cheese slices, or alternate cheese

· Two slices of your choice of bread

1. Heat the oil in an 8” skillet. At the same time, mix the eggs and milk together in a bowl with a fork. When the skillet is heated, pour the egg and milk mixture into the skillet.

2. Cook the egg until the bottom begins to solidify, and use a spatula to fold the egg into a half-circle, much like an omelet. Use the spatula to push the egg into the center of the pan, either forming a rectangle or retaining the half-circle shape, and let cook for another minute.

3. Add one cheese slice to the left or right side of the egg, and then use the spatula to fold the egg in half again, covering the cheese slice. Let cook for two minutes, until the center of the egg is solid enough to flip in the skillet. Flip the egg in the skillet, and let cook for another two minutes or so, until the egg is cooked all the way through. Keep in mind that the cheese will ooze as it melts, and this may be mistaken for uncooked egg.

4. When the egg has finished cooking, use the spatula to place it on a slice of bread (toasting optional). Put the second cheese slice on top, followed by any condiments you’d prefer, and the second piece of bread. Let cool for one minute, and then enjoy.

Review-

This is a recipe that my mother taught me, and I still use it to this day. If you have an 8” skillet, the sizing is perfect, but you may use a larger skillet if you’re willing to do some extra folding to make the egg fit on your bread. This recipe is fast, easy, and incredibly cheap. It’s great for a quick, hot breakfast, lunch, or breakfasty dinner. Also, don’t be afraid to experiment and mix things into the egg/milk mixture such as bacon bits, spices, etc; to suit your tastes. :)

Be sure to tune in next Saturday for the next batch of recipes and tips! :D