Chicken Apple Sausage Breakfast Scramble

Scramble Ingredients

2 eggs
2 chicken apple sausage links
chopped, cooked potatoes
sliced mushroom
cherub tomatoes, sliced in half
sliced cheddar cheese
garlic salt, minced onion, and pepper to taste

I began by chopping up and cooking my potatoes. Wash and rinse 6 large Russet potatoes. Chop into small chunks. In a large frying pan, add the potatoes and some bacon grease. I save my bacon grease  for using later. It's the Oakie side of me. So good.

Cook/fry your potatoes, on medium-high heat, until tender, approx 10-15 minutes, depending on the size of your pieces. Set aside for later.

My Applegate Farms Chicken Apple Sausage came fully cooked but kept frozen, so I just had to heat it up on the stove top. In a skillet, on medium heat for 8-10 minutes, or until golden brown. Once done, I chopped it up into small pieces. Set aside for later use.

Now onto the eggs. I heated up a large skillet and sprayed it with some non stick cooking spray. Next add your eggs, and while they are still wet scramble them up and add in your sliced mushrooms, sausage, and spices. Finished cooking your eggs. Cook until no longer runny.

On your plate, first put your potatoes, put your scrambled egg mixture on top, top that with some cheese slices, and cherub tomatoes.

That's it enjoy. I served with a slice of Whole Wheat toast.


Pssss...come close I'm going to let you in on a little secret.  I drink a intense fruit/veggie drink everyday. It's amazing and I wanted to share. The powder is Source Naturals Life Greens & Berries. The benefits and nutritional content is amazing!! Check it out here. I mix my powder with 100% juice. Usually a blueberry mix of some sort.  It doesn't taste too hot with just water. I also add in 2 ounces of Aloe Vera juice to it too. Lily of the desert is the brand I like. The benefits from aloe juice are great as well. You can find these products or products similar at a natural food store near you.

So here's to taking better care of ourselves and our bodies.

Teriyaki Chicken, Steamed Rice, & Broccoli

Teriyaki Chicken

2 chicken breasts
4 chicken thighs
1 bottle of Soy Vay's brand Island Teriyaki sauce.

I began by marinating my chicken, in the refrigerator, in 1/2 of the bottle of Soy Vay's brand Island Teriyaki Sauce for approx. 3-4 hours.

When the chicken had marinated enough, I placed them in an oven safe baking dish. I do not add in my marinade. Next, I added in the sauce that I had left in the bottle and 1 cup of water. Cover with foil and bake in the oven on 350 degrees. I bake for 40 minutes covered, and the last 20 minutes I uncover to brown the tops. One hour total.

Easy and so tasty.

Steamed Broccoli

Rinse out well your broccoli, and break into large, bite-sized florets. Cut off the stem and peel off the thick skin around the stem. Quarter or halve the stem lengthwise.

Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork.

Steamed Rice

I cook my rice in a rice cooker. This saves me..really. I'm really bad at rice on the stove top. Sorry, wish I could help. In this case I'm useless. I swear by my rice cooker!!

Healthy and Easy. Enjoy!! Have a great weekend everyone!

Cheers! *Kelly

Ahi Poke

 Original recipe by All Recipes

Adapted photos & recipe by SomethingDifferentForDinner

Ahi Poke

This is a standard raw tuna (poke) salad served in most Hawaiian homes.

2 pounds fresh tuna steaks, cubed

1 cup soy sauce

1/2 cup chopped green onions

2 tablespoons sesame oil

1 tablespoon toasted sesame seeds

1 tablespoon crushed red pepper (optional)

1/2 cup chopped cucumbers

1 Avocado, peeled, pitted, and chopped

Directions

1. In a medium bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, cucumber, and avocado; mix well. Refrigerate at least 2 hours before serving.
2. I garnished a small plate with some clover sprouts then, using a 1 cup measuring cup, fill up the cup and pack pretty tightly. Then slowing, so that it holds form, dump cup out onto your bed of sprouts. Looks great, tastes great.

Thanks for coming by!! I hope everyone had a nice Memorial Weekend. Cheers *Kelly

Ahi Cure

Original Recipe by Tyson Cole for Uchi, from Uchi The Cookbook

Adapted photos and recipe by SomethingDifferenetForDinner

Note*    The original recipe called for Hamachi, yellowtail.

I couldn't get any, so I used Ahi tuna.

"A lot of people call these Japanese nachos, which is pretty fitting" Uchi The Cookbook

Smoked Ahi

24 ounces sugar

8 oz kosher salt

3-5 cinnamon sticks

1/2 ounce cloves

1/2 ounce juniper berries ( I couldnt' find them, so I didn't use them)

1 fillet hamachi ( I used Ahi )

2 ounces applewood chips, soaked for 15-20 minutes

Yucca Chip

Soybean oil, enough to coat 2 inches of pan

1 large yucca root

Salt

Garnish

1/2 clove garlic

1/2 Asian pear

1/2 ounce golden raisins

1/2 ounce almonds

1 splash white soy ( I couldn't find any, I'm going to have to search some local Oriental markets)

2 drops orange-infused oil

(zest of 2 large oranges, 2 ounces vegetable oil)

1 pinch of micro chervil ( I used clover sprouts)

For the smoke Hamachi(Ahi): Place sugar and salt in large mixing bowl. Combine cinnamon, cloves and juniper in a kitchen towel and crush with the back of a knife. Then place in a spice grinder until finely ground.

Mix well with sugar and salt mixture.

Pour a generous amount of curing mixture over the fish and let cure, covered, in refrigerator for 2 to 3 hours.

Remove excess cure from fish, be sure to leave a little on the surface. This is help the smoke hang into the fish and add nice flavor. To smoke, fill a large deep pan with ice. Place fish on top of ice and place this pan inside a large deeper pan. Add applewood chips to one side of the larger pan and cover with another pan of equal size to create a closed box for smoking. *use metal pans*

Place the "smoking box" on the stove, making sure that only the side with the wood is exposed to the heat.

Smoke on high for 7 minutes, them remove from heat and let smoke for additional 3 minutes.

Remove from the smoker and let chill before serving.

For Yucca Chip:  In a large sauce pot, heat oil to 350 degrees F. Slice the yucca lengthwise as thin as you can. Fry the chips, a few at a time, in order to allow maximum oil coverage. You don't want them to overlap. Fry until they have caramelized to a slight golden brown, but do not let the color get too dark.

Flip the chips halfway through the process to achieve an evenly fried chip. Remove from oil and place on paper town to drain excess oil. Slightly salt chips while still warm. Put aside until later.

Assembly: With a very sharp knife, slice Ahi'

into 1/4 inch slices. Place the sliced fish into a cold stainless steel bowl and reserve over ice. Dice the garlic and reserve. Slice the Asian pear and reserve with Ahi.

In the same bowl, toss the fish, pear, raisins, and almonds with the white soy and orange oil. Add the garlic and toss well. To serve, on a chilled plate, place one chip down with a piece of the sliced fish and pear on top. Add a bit of the almonds and raisins. Layer chips with the pear, fish, raisins, and almonds. Garnish plate with a little bit of orange oil and chervil or sprouts.



Exotic Spice Cookies w/ Ginger, Cardamom, and Rosewater

Original Recipe courtesy of Camilla Saulsbury, winner of Ultimate Recipe Showdown 

Camilla's Site &  Camilla's Blog

Adapted recipe & photos by SomethingDifferentForDinner

Let me take a minute to say that these are my new favorite cookies.
They are incredible!!!

I absolutely recommend this recipe!! The ingredient list is a little tricky, and you may have to search a bit for some of the things. It's worth it. Give it a try...the recipe I mean.

Happy Baking everyone!!
Let's get to it.....

Ingredients

• 2 cups all-purpose flour
• 2 1/4 teaspoons ground ginger
• 2 teaspoons baking soda
• 3/4 teaspoon ground cardamom
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• 3/4 teaspoon salt
• 3/4 cup chopped crystallized ginger
• 1 cup packed dark brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup vegetable shortening, room temperature
• 1 large egg
• 1/4 cup honey
• 1 teaspoon rosewater
• 3/4 cup turbinado (raw) sugar, for rolling



chopping my crystallized ginger



Directions

Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended. Mix in the crystallized ginger. Set aside momentarily.

mixing my wet ingredients

In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not overbeat-it will add too much air). Add the egg, honey and rosewater and beat until blended. Stir in the flour mixture with a wooden spoon, mixing until just until blended.

Cover and refrigerate 1 hour.

Preheat oven to 350 degrees F. Lightly spray 2 cookie sheets with nonstick cooking spray. Spoon the turbinado sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 to 3 inches apart.




raw sugar, ready to roll my dough in


Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes. Cool on sheets 1 minute. Carefully transfer cookies to wire racks; cool completely.

Thanks for stopping by!!!

Strawberry Chocolate Chip Cookies

I was in the mood for something sweet all damn day but I didn't have much to work with.

Cookies had been on my mind.... so I searched the web for something.

I found this recipe and they turned out surprisingly good! Easy beans and super quick.

This isn't the exact recipe I found online, but I adapted it to me and what I had to use.

What you need: 1 box strawberry cake mix, 1 cup whipped cream, 2-3 eggs (depending on the size of the eggs, I used 3 medium eggs), 1 cup chocolate chunks, and 1 teaspoon vegetable oil.

Combine all these things, bake in oven at 350 degrees for 8-10 minutes. Take them out and let them cool on pan for another 5 minutes. Transfer to cooling rack and finish cooling.

Happy baking. *Kelly





Smothered Chicken Breasts

Smothered Chicken Breasts

Ingredients:

 4 skinless, trimmed chicken breasts

1 can Campbell's Cream of Mushroom Soup

Salt

Pepper

Paprika

Bacon, cooked, and chopped into bits

Extra sharp white cheddar

fresh parsley, chopped

I began by getting a large, oven safe baking dish and emptying my can of Cream of Mushroom soup and one can of water into it. Mix the soup up. 

Next, I placed my chicken in them middle of the dish.

I sprinkled the top of chicken with salt, pepper, and paprika to taste.

Cover with foil and place in the oven, on 350 degrees, for 1 hour and 20 minutes. For the last 20 minutes of baking, I took the foil off and browned the top of the chicken.

I found that by cooking it this long, the chicken is very moist and basically just falls apart.



In my dish, spiced and ready for the oven



browning the tops

While the chicken is baking, cook up your bacon.

Chop it into bits and put aside to use later.

Also, grate your cheese and put aside.

Once the chicken is done, take the pieces out and put into a nice serving dish.

Immediately top with your cheese and bacon bits.

Let the cheese have a minute to melt on top and then top with some fresh parsley.





That's it. Pretty damn easy and very tasty.

Thanks for coming by. Happy Monday!!

Cheers!