More Mug Cakes

http://www.stltoday.com/lifestyles/food-and-cooking/cakes-made-in-a-coffee-mug/collection_053e0a90-020d-518d-a03a-2f179ae72e21.html

Brownies A La Anytime.

BROWNIE A LA ANYTIME – SINGLE SERVING BROWNIES MADE IN THE MICROWAVE
Found https://www.lovefromtheoven.com/brownie-a-la-anytime-single-serving-brownies-made-in-the-microwave/

Yeah, this recipe is a keeper.   Hot, gooey, dark chocolatey brownies in a few short minutes using the microwave and simple ingredients???   We’ll call them Brownies A La Anytime.…

At the very last moment I decided that I wanted to add baking powder, so this guy didn’t make it into the photo, but he made it into the brownies.   The ingredients are as follows.  This will make one generous serving.   It could be shared, if you are feeling generous, but I won’t judge you if you keep it all to yourself.

Brownies A La Anytime

4 Tablespoons Flour
3 Tablespoons Sugar
Pinch Of Salt
1/8 teaspoon Baking Powder
2 Tablespoons Cocoa Powder (I prefer Hershey’s Dark Cocoa Powder)

1 Tablespoon Melted Butter
1-2 Tablespoons Oil (such as vegetable, canola or coconut)
1 Tablespoon Water
1/4 Teaspoon Vanilla

You can top with a few chocolate chips or nuts if you like.

Melt your butter in a microwave safe bowl or cup (took me about 12 seconds).   Add the oil to your melted butter and mix well.  If you want a moister brownie, go for the full two tablespoons.  I prefer a really solid, dense brownie (which I top with ice cream adding a lot of moisture) so I use one tablespoon of oil.   Add in your vanilla and water, stir well to combine.    In a separate bowl or cup, combine all dry ingredients.



Brownie A La Anytime


As I said, I used only one tablespoon of oil, so my mix is a bit on the drier/firm side.   I pressed it into my ramekin.   You could also use a mug, microwaving things in a mug seems to be the popular thing, but being a non-coffee drinker (hello, Diet Coke!), I have more ramekins than I do mugs.

Single Serving Brownies Made In The Microwave
I added a few chocolate chips to the top.


I started with 45 seconds in the microwave and ended up cooking mine for about one minute and ten seconds.  That’s 70 seconds people – until hot, gooey, delicious, dark, sweet chocolate goodness.   SEVENTY SECONDS!   That’s like magic!

Strawberry Cream Cheese Mini Wrap

Strawberry Cream Cheese Mini Wraps
Found https://www.tablespoon.com/recipes/strawberry-cream-cheese-mini-wraps/7b4aa0a1-0052-4ca9-8a78-d7869b93cd9f

Prep 10 MIN
Total 25 MIN
Servings 12

With just a handful of ingredients, you can have a little handheld bite of strawberry cream cheese pie!

Ingredients

1 box Pillsbury™ Refrigerated Pie Crust
4 ounces cream cheese, softened
1/3 cup powdered sugar
12 teaspoons strawberry jam

Steps

1 Preheat oven to 375ºF. Roll out each pie crust and trim the edges to form a square. Cut into 6 equal squares.

2 In a medium bowl using an electric mixer, beat together the cream cheese and powdered sugar.

3 Turn the square of dough so it’s shaped like a diamond, with one tip at the top and one at the bottom. Spread 1 tablespoon of the cream cheese mixture in each square, forming a line from the top corner of the square to the bottom. Spread 1 teaspoon of jelly over the cream cheese.

4 Fold the side corners in and over. Place on a baking sheet. Repeat with remaining dough.

5 Bake for 15 minutes or until the crust is lightly browned.

Taco Cupcakes

Taco Cupcakes
Prep 10 MIN
Total 30 MIN
Servings 18
Yummy layers of your favorite taco fillings baked in wonton wrappers in cupcake form.

Ingredients

1 pound ground beef
1 (1 oz) package Old El Paso™ original taco seasoning mix
2/3 cup water
36 wonton wrappers
1 can (16 oz) Old El Paso™ refried beans
36 tortilla chips
2 cups shredded cheddar cheese
Optional toppings: sour cream, diced tomatoes, onion

Steps
1 Preheat the oven to 375°F. Spray 18 muffin cups with cooking spray.

2 Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water, and simmer for 4-5 minutes. Set aside.

3 Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 tablespoon of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 tablespoon of taco meat and 1 tablespoon of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat and cheese.

4 Bake for 15-18 minutes or until golden brown. Remove cupcakes from tin and top with your favorite taco toppings (like sour cream, diced tomatoes, or onion ).

Chicken, Strawberry and Avocado Wonton Cups

Turn classic chicken pot pie into individually portioned cupcakes. Just as delicious, but way cuter.
Found https://www.tablespoon.com/recipes/chicken-strawberry-and-avocado-wonton-cups/72c33255-b949-4293-b797-79aa4a230330

 Bev Cooks

Prep 15 MIN
Total 15 MIN
Servings 24

Ingredients

1 chicken breast, poached and diced
1 can (14.5 oz) cream of chicken soup
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1 tablespoon Herbs De Provence
1 teaspoon onion powder
1 teaspoon garlic salt
2 cans (10 oz each) Pillsbury™ refrigerated biscuits

Steps
1 Preheat your oven to 400ºF. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.

2 Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.

3 Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.

4 Let rest for about 3 minutes and dig in!

Marcia Ball’s Mother’s Smothered Pork Chops

Marcia Ball’s Mother’s Smothered Pork Chops
Found http://www.offbeat.com/gravy/in-the-kitchen-with-marcia/

8 thin-cut pork chops
salt
black pepper
¼ cup vegetable oil
2 tablespoons sugar
1 yellow onion, sliced
2 cloves garlic, sliced
1 tablespoon flour

Season pork chops with salt and pepper. Heat oil in a heavy pot, cast-iron or Magnalite Dutch oven. Add sugar and let it caramelize, “it burns pretty much.” Add pork chops and “flop ’em around.” When thoroughly smeared, add onion and garlic. Fry for a few minutes. Add 1/2 cup water to start the gravy. Dissolve flour in another 1/2 cup water and add to pot. Cover and simmer over low heat for at least 30 minutes, adding more water if necessary. You want a rich—not soupy—gravy.

Coffee Cup Quiche

Coffee Cup Quiche
Found http://www.stltoday.com/lifestyles/food-and-cooking/recipes/coffee-cup-quiche/article_2d121f31-d6b0-564c-bbac-6fca97a08276.html

A coffee cup is the perfect vessel for a quick meal such as quiche. It takes only a few ingredients and quick cooking time. (Bill Hogan/Chicago Tribune/MCT)


Yield: 1 serving

1 egg
1 1/2 tablespoons milk
Salt
Ground black pepper
1/4 of a bagel (or similar amount of French bread, etc.)
2 teaspoons cream cheese
1/2 slice prosciutto or ham
Fresh thyme leaves or fresh chopped chives
Dijon mustard

1. Beat egg and milk together with a fork in a coffee cup, adding salt and pepper to taste. Tear bread into dime-size pieces; stir in. Add cream cheese; stir in. Tear or cut prosciutto into small pieces; add to mixture. Sprinkle with thyme.

2. Microwave on high until done, about 1 minute 10 seconds. Garnish with mustard and fresh thyme or chives.

Per serving: 200 calories; 10g fat; 4g saturated fat; 205mg cholesterol; 12g protein; 16g carbohydrate; 1.5g sugar; 0.5g fiber; 440mg sodium; 70mg calcium.

Microwave Roasted Garlic

Found https://www.thekitchn.com/how-to-roast-garlic-in-the-microwave-cooking-lessons-from-the-kitchn-173427

The word "roast" is in quotation marks because this isn't really roasting at all. It's steaming. You're using the microwave to steam the garlic right in its head, extra-quick. This will give you soft, smushable, cooked garlic that you can use in any recipe calling for roasted garlic. It won't be quite as mellow, but in a recipe it will be indistinguishable from the longer-cooked variety. And all in 6 to 8 minutes, as opposed to the 50 to 70 minutes it takes to roast garlic in the oven.

If you have an extra 10 to 15 minutes, and if you don't mind heating up your oven (or if it's already heated), you can roast the garlic at high heat to help it get some of that traditional roasted garlic flavor. But all the long work of softening the garlic will already be done — in the microwave, with less energy and heat.

What You Need

Ingredients
1 or more heads raw garlic
Olive oil
Salt and pepper

Equipment
Microwave and oven-safe dish, such as a glass container
Microwave-safe lid, such as a ceramic saucer

Instructions
1. Cut the top off each head of garlic, exposing the cloves within.

2. Place the garlic heads in the baking dish and drizzle with olive oil. Sprinkle lightly with salt and pepper.

3. Pour in about 1 1/2 tablespoons water for each head of garlic. (Option: You can also use white wine, for a winey-infused garlic.)

4. Cover the dish with a microwave-safe lid.

5. Microwave on 50% power in periods of 3 minutes.

6. Check the garlic after each 3-minute period, poking it with a fork to see how tender the garlic cloves are. (Be careful when removing the lid, as hot steam will billow out.)

7. Continue microwaving. After 6 minutes have elapsed, cook in increments of 1 minute each, until the garlic is very soft and can be pierced easily with a fork. Squeeze garlic out of the cloves and use in a recipe. Or turbo-boost your garlic by giving it a quick roast!

8. Heat the oven to 450°F. Wrap the steamed garlic head in a large piece of foil and put in the baking dish. (Pour out any remaining water first.)

9. Bake for 10 to 15 minutes or until the garlic has begun to color.

S'MORES COOKIES

S'MORES COOKIES (EASY COOKIES RECIPES)
Found https://www.thecookierookie.com/easy-smore-cookies/

PREP TIME: 5 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 20 MINUTES

SERVINGS: 12
CALORIES: 263 KCAL
AUTHOR: BECKY HARDIN

INGREDIENTS
1 package ready-to-bake large chocolate chip cookies 16 ounce package
1 package miniature marshmallows
10 ounces milk chocolate melting wafers or good quality milk chocolate chips
1 cup crushed graham crackers



INSTRUCTIONS

Preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil or parchment paper.

Place cookies 2 inches apart on baking sheet and bake per package
age directions.

Also, while cookies are baking, crush the graham crackers and pour the crushed crackers in a small bowl.
When cookies are ready, transfer cookies and tray to a cooling rack.

Turn the oven to broil.

Place 8-10 mini marshmallows on the top of each cookie and very lightly press down (just so marshmallows will stay put).

Place the cookies back in the oven, under broil, just until marshmallows begin to turn golden brown. **Watch closely – marshmallows burn quickly.

Remove the cookies from the oven, place the tray with the cookies on a cooling rack and allow them to cool completely.

Once cookies have cooled, melt the chocolate (melt in 30 second intervals until smooth and fully melted when stirred.) then dip each cookie halfway into the melted chocolate.

Sprinkle crushed graham cracker crumbs over the chocolate.
Transfer cookies to a cooling rack until chocolate is set.

Enjoy!

General Tso's Shrimp 'n Broccoli

Found https://www.delish.com/cooking/recipe-ideas/recipes/a51932/general-tsos-shrimp-and-broccoli/


BY JUDY KIM

There's more to life than chicken.

YIELDS: 4
 PREP TIME: 0:20
 TOTAL TIME: 0:20

Ingredients
1 clove garlic, grated
3 tbsp. soy sauce
2 tbsp. white vinegar
2 tbsp. sugar
1/3 c. ketchup
1/2 tsp. dry mustard
1 large head broccoli, cut into florets
1 lb. shrimp, peeled and deveined, tails removed
kosher salt
Freshly ground black pepper
1/2 c. cornstarch
Vegetable oil, for frying
1 tbsp. Toasted sesame seeds

Directions
In a skillet over medium-low heat, combine garlic, soy sauce, vinegar, sugar, ketchup, and mustard. Bring to a boil and turn off heat. Steam broccoli until tender in a large pot fitted with a rack.

Meanwhile, in a medium mixing bowl, season shrimp with salt and pepper. Dredge shrimp in cornstarch.
Preheat a large skillet over medium-high heat with 1/2" of oil and cook shrimp until golden and cooked through. Spoon sauce over shrimp and stir-fry until slightly caramelized. Serve on top of steamed broccoli and garnish with sesame seeds.

Ham and Cheese Egg Rolls-Lunch Version

Found https://onceamonthmeals.com/recipes/ham-and-cheese-egg-rolls/
Ingredients
8 individual Eggroll Wrapper
4 ounces Deli Ham, Sliced
4 ounces Swiss Cheese

Spray a baking sheet with non-stick cooking spray.
Place one slice of ham and one-half slice of cheese on each egg roll wrapper.
Turn the wrapper towards you in a diamond shape, then fold the bottom side of the wrapper over the meat and cheese, then fold in the sides.
Roll the top of the wrapper around into an “egg roll” shape, then use a bit of water to seal the edge.
Place on prepared baking sheet.
Repeat for remaining egg roll wrappers, then spray the tops of the rolls with cooking spray.
Bake at 400 for 16 minutes, flipping halfway through.
Cool completely.
Place egg rolls in freezer bag. Label and freeze.


Make From Frozen
SERVING DAY DIRECTIONS
 EASY ASSEMBLY
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

Thaw: Prep from frozen
Microwave for 2 minutes or until heated through.

Make It Now
COOKING DIRECTIONS

 OVEN COOK
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Spray a baking sheet with non-stick cooking spray.
Place one slice of ham and one-half slice of cheese on each egg roll wrapper.
Turn the wrapper towards you in a diamond shape, then fold the bottom side of the wrapper over the meat and cheese, then fold in the sides.
Roll the top of the wrapper around into an “egg roll” shape, then use a bit of water to seal the edge.
Place on prepared baking sheet.
Repeat for remaining egg roll wrappers, then spray the tops of the rolls with cooking spray.
Bake at 400 for 16 minutes, flipping halfway through.

CHICKEN AND BROCCOLI STIR FRY

CHICKEN AND BROCCOLI STIR FRY
FOUND https://www.spendwithpennies.com/chicken-and-broccoli-stir-fry/
SERVINGS: 4 SERVINGS

PREP TIME: 10 MINS
COOK TIME: 15 MINS
TOTAL TIME: 25 MINS

Tender chicken and broccoli tossed in a deliciously simple stir fry sauce.

INGREDIENTS
1 1/2 tablespoon light flavored olive oil or coconut oil, divided
1 medium onion, sliced into thin strips, about 1 1/2 cups
4 garlic cloves, minced
1 1/2 lb boneless skinless chicken thighs, cut into 2 inch pieces
1 1/2 teaspoons cornstarch
1/3 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon chili paste
3 cups bite-sized broccoli florets
cooked rice for serving, optional

INSTRUCTIONS

Heat a large stainless steel skillet over medium-high heat. Add 1/2 tablespoon of oil, and let it warm for a few seconds. Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outside of the pan.

Pour the remaining oil in the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch. Cook without stirring for 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.

While the chicken is cooking, stir together the soy sauce, honey, and chili paste. Add the sauce to the skillet and stir to combine.

Add the broccoli on top of the other ingredients and cover with lid. Cook for 2 minutes. The broccoli should be bright green and barely softened. Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.

MAKE-AHEAD DIRECTIONS
Store this in an airtight container for up to 3 days. Reheat in the microwave or on the stove. This can be stored in one large container or portioned into individual servings for storage and reheating.

RECIPE NOTES
Boneless skinless chicken breasts may be substituted for the thighs in this recipe. However, breasts will cook faster, so take care not to overcook.

Recipe published with permission from The Weekday Lunches & Breakfasts Cookbook.

*Nutrition calculated without rice.

NUTRITION INFORMATION Calories: 336, Fat: 12g, Saturated Fat: 6g, Cholesterol: 161mg, Sodium: 885mg, Potassium: 737mg, Carbohydrates: 20g, Fiber: 2g, Sugar: 11g, Protein: 36g, Vitamin A: 9.3%, Vitamin C: 78.2%, Calcium: 6.3%, Iron: 13.3%

Barbecue Shrimp with Avocado Salad

Barbecue Shrimp with Avocado Salad

Found https://www.foodandwine.com/recipes/barbecue-shrimp-with-avocado-salad

This quick and easy shrimp is flavored with plenty of Worcestershire, making it hearty and bold.

Ingredients

SHRIMP

3 tablespoons canola oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1/4 cup dry white wine
1/2 teaspoon chopped thyme
3/4 cup Worcestershire sauce
1/2 cup low-sodium chicken broth
24 large shrimp, shelled and deveined
Kosher salt
Pepper
2 tablespoons unsalted butter, cut into tablespoons
Sliced scallions, for garnish

SALAD

1/4 cup plus 2 talespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 Hass avocados—pitted, peeled and cut into wedges
2 romaine hearts (10 ounces), chopped
1 fennel bulb, trimmed and thinly sliced
3 radishes, thinly sliced

How to Make It

Step 1    Make the shrimp
In a medium saucepan, heat 1 tablespoon of the canola oil. Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. Add the Worcestershire sauce and broth and cook until reduced to ½ cup, about 15 minutes.

Step 2    Make the shrimp
In a large skillet, heat the remaining 2 tablespoons of canola oil. Season the shrimp with salt and pepper. Cook over moderately high heat, turning once, for 2 minutes total. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. Stir in the butter until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.

Step 3    Meanwhile, make the salad
In a large bowl, whisk the olive oil with the lemon juice. Add the avocados, romaine, fennel and radishes, season with salt and toss to coat. Serve the salad with the shrimp.

Bacon Shrimp Pasta

Found https://www.delish.com/cooking/recipe-ideas/recipes/a52296/bacon-shrimp-pasta-recipe/


This Bacon Shrimp Pasta Will Be Your New Favorite Meal!

This is all we're making from now until forever.

YIELDS: 4
 PREP TIME: 0:25
 TOTAL TIME: 0:25

Ingredients

6 slices bacon, chopped
1 lb. medium shrimp, peeled and deveined
kosher salt
Freshly ground black pepper
1 tsp. crushed red pepper flakes
2 c. chopped tomatoes
3 c. baby spinach
3 cloves garlic, minced
1 c. heavy cream or half-and-half
1 c. shredded mozzarella
1/2 c. freshly grated Parmesan, plus more for garnish
12 oz. cooked angel hair
Sliced fresh basil, for garnish

Directions

In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain, reserving 1 tablespoon fat, and transfer to a paper towel-lined plate.

Add shrimp to skillet and season with salt, pepper, and red pepper flakes. Cook until pink, 2 minutes per side. Add tomatoes and baby spinach and toss until wilted, 1 minute, then add heavy cream, mozzarella, and Parmesan and let simmer 2 minutes. Add cooked angel hair and bacon and toss until completely combined.
Garnish with basil and Parm and serve.

Shrimp, Avocado, and Grapefruit Salad

Shrimp, Avocado, and Grapefruit Salad
Found http://www.myrecipes.com/recipe/shrimp-avocado-grapefruit-salad


Total Time 48 Mins
Yield Serves 4
WENDY KALEN December 2011
RECIPE BY COOKING LIGHT

Perfect for a weeknight yet elegant enough to serve to guests, Shrimp, Avocado, and Grapefruit Salad will become a regular in your dinner salad rotation.

Ingredients

2 1/2 tablespoons olive oil, divided 12 ounces peeled and deveined medium shrimp 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 1 grapefruit 2 tablespoons chopped fresh tarragon 2 teaspoons brown sugar 1 teaspoon chopped shallots 6 cups chopped romaine lettuce 1 peeled avocado, cut into 12 wedges

How to Make It

Step 1
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.

Step 2
Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.

Pepper-Shrimp Quesadillas

Pepper-Shrimp Quesadillas
Found https://www.foodnetwork.com/recipes/ree-drummond/quesadillas-with-shrimp-and-peppers-2532879

Total: 35 min
Active: 35 min
Yield: 6 servings


Ingredients

1 cup Mexican red sauce
12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 large onion, chopped into chunks
1 green bell pepper, chopped into chunks
1 red bell pepper, chopped into chunks
Butter, for cooking tortillas
6 flour tortillas
2 cups grated cheese (Monterey Jack is best)
Sour cream, for serving
Lime wedges, for serving

Directions

On a large plate, pour the red sauce over the shrimp and set aside.

Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.

Add the shrimp with the sauce. Cook, stirring only occasionally until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.

In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.

Serve with sour cream, and lime wedges

Please note I removed the cilantro leaves for serving which had no amount specified because I loathe cilantro and would never ever serve it on my table.

Spanish Omelet

There is nothing ordinary about this omelet! Potatoes, eggs, and capers make this omelet a staple in Spanish cuisine.

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients:
8 eggs
1 tbsp. DaVinci Extra Virgin Olive Oil
6 tbsp. butter
2 - 1 lb. potatoes, peeled and diced into ½-inch cubes
1 tbsp. Kalocsa Paprika
2 tbsp. Reese Non-Pareil Capers
1 large vine-ripened tomato, diced
1 tbsp. fresh chives, minced
1 tbsp. fresh parsley, chopped
Salt and pepper, to taste

Directions:
1. In a large bowl, beat eggs and season with salt and pepper to taste, set aside.
2. In a large skillet, add olive oil and 2 tbsp. of butter over low heat until completely melted.
3. Add potatoes and season with salt and pepper to taste. Cook for 10–15 minutes or until all sides are browned, stirring occasionally. Sprinkle in paprika and stir well. Set aside.
4. In medium bowl, mix together capers, diced tomatoes, chives, and parsley. Season with salt and pepper to taste. Set aside.
5. In a large skillet, melt 1 tbsp. of butter over medium heat. Pour in ¼ cup of beaten eggs and ¼ of cooked potatoes. Stir until the eggs begin to solidify.
6. Once omelet begins to form, spoon ¼ cup of the tomato mixture into the center of the omelet. Cover until tomatoes are warm and egg is fully cooked.
7. Fold in half and serve. Repeat for three more omelets or until ingredients have been used.

Classic Chinese Chow Mein

Found https://dinnerthendessert.com/classic-chinese-chow-mein/

Classic Chinese Chow Mein with authentic ingredients and easy ingredient swaps to make this a pantry meal in a pinch!

 Prep Time 10 minutes
 Cook Time 10 minutes
 Total Time 20 minutes
 Servings 4 servings

Ingredients
2 tablespoons canola oil
1/4 head cabbage thinly sliced
2 cloves garlic , crushed and minced
2 tablespoons sweet soy sauce (aka Kecap Manis)* see note for homemade substitute
2 tablespoons soy sauce
4 tablespoons oyster sauce
1 cup water
12 ounces chow mein noodles , cooked a minute shy of the directions*
6 ounces bean sprouts (optional)
sesame seeds for garnish (optional)

Instructions
Heat a large pan or wok on high heat.
Add two tablespoons of canola oil to the pan and cook the cabbage.
Cook 2-3 minutes until wilted, add the garlic and cook for an additional 30 seconds.
Add the soy sauce, sweet soy sauce, oyster sauce and water and bring to a boil for 1 minute.
Add in the pasta and bean sprouts and toss to coat.
Serve immediately

Recipe Notes
To make homemade Kecap Manis, add 1 1/2 teaspoons of soy sauce and 1 1/2 teaspoons of molasses or dark brown sugar with a tiny pinch of ground anise. This is a decent substitute, but if you can get the original the flavor will be even deeper.

If you can't find chow mein noodles you can substitute yakisoba noodles and just toss the packet and use the noodles only.

Greek Island Potato Salad

Greek Island Potato Salad
Found https://www.olivetomato.com/greek-island-potato-salad/

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Yield: 4

This potato salad inspired by the Greek islands includes summer vegetables along with a creamy olive oil - Greek yogurt dressing
Ingredients

1 pound small potatoes
10 cherry tomatoes sliced in half
1 medium cucumber sliced
1 cup chopped parsley
1 small chopped onion
1 tablespoon capers
salt pepper

For the dressing
1 tablespoon + 1 teaspoon red wine vinegar
2 teaspoons lemon juice
1/3 cup olive oil
2 tablespoons Greek (strained) yogurt

Instructions

Wash potatoes. Place in a pot with cold water and bring to a boil. Lower heat and simmer for about 20 minutes until potatoes are fairy easy to pierce. Strain in a colander. Let them cool off and then slice them (skin will come off easily). Place in a large bowl and set aside.
Make the dressing by mixing first the vinegar with the lemon juice, then whisk in the olive oil and at the end add the yogurt ,mixing until smooth.
Add the cherry tomatoes, cucumber, chopped parsley and onion to the potatoes and gently mix. Add the dressing and mix, making sure all the ingredients are covered with the dressing.
Cover and refrigerate for about 2 hours.
Before serving sprinkle with the capers.
Add salt and pepper as needed.

Breakfast Tacos

Breakfast Tacos
Found http://www.jenhaugen.com/plant-a-taco-garden-breakfast-tacos/
Serves 4

Ingredients
1 bell pepper, diced
1 onion, diced
1 tablespoon olive oil
8 ounces breakfast sausage
6 eggs, beaten
4 flour tortillas
1 cup shredded pepper jack cheese

Instructions
In a large skillet, over medium heat, saute bell pepper and onion in olive oil for 2-3 minutes. Remove from heat and add breakfast sausage, cook until meat thermometer temperature reaches 165 degrees F. Remove from pan.
If needed, drizzle another teaspoon olive oil and add eggs to pan. Stir gently after 20 seconds to achieve scrambled egg consistency.
To assemble, warm tortillas in the microwave for a more pliable consistency. Evenly divide eggs, sausage and vegetables into each tortilla. Top with cheese. Roll up and serve.
Notes
Double the batch and make ahead. Wrap in parchment paper and store in the refrigerator up to three days or in the freezer for up to one month. Heat in the microwave for 2-3 minutes or until inside temperature is 165 degrees.