Tomato Sauce

In the grand finale of my pasta series I thought I’d make this one short and sweet.

It’s been raining here all day – the kind of day you want to lay in bed and read a good book or geek out on some sort of movie trilogy.  However, my Sister-In-Law / Kitchen partner in crime was arriving to make lasagna… from scratch – noodles, sauce, the whole 9 yards.  It was a fantastic morning and I did get some cozy time in bed reading this afternoon.  Win/Win!

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Creamy Alfredo Sauce

Anyone who has ever been to my house for a meal or two has more than likely had some variation of pasta.  I love it!  I could eat pasta 6 days a week, unfortunately, the scale usually reminds me that I need to eat other foods too *dramatic eye roll*

The best thing about having friends over for dinner and serving pasta, I can get rid of all the foods that are about to go bad that I know I won’t be able to eat by myself before I have to throw them out.  Sorry to my friends, I regularly use you all to clean out my fridge!

A creamy alfredo sauce is really easy and you can add other ingredients to it to make it a completely different dish.

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Cheesy Scrambled Eggs

I watched a video on Facebook a couple days ago, it was Gordon Ramsey’s version of scrambled eggs.  Before I clicked on the video I thought to myself, this is going to be great, I’m going to make the very best scrambled eggs ever after I watch this video.  I don’t know if you’ve seen the video or not but they may have been prepared properly but it’s certainly not the way Mom used to make.

So I reverted back to my original and simple scrambled eggs recipe that has yet to fail me and since this is all about learning basic skills I thought I would share my Cheesy Scrambled Eggs

When making scrambled eggs you want to remember the general rule of 2 eggs per person, unless you are running short on eggs, in that case use 1 egg per person plus an extra egg for good measure (so if you are making scrambled eggs for 2 people you would use 3 eggs, or for 4 people use 5 eggs).

The best part of cheesy scrambled eggs is when stringy gooey cheese is used, my personal favorite is provolone, it’s inexpensive and delicious on so many things. If you haven’t tried it yet I would recommend it.

Here is my recipe:

Ingredients

Oil (about the size of two-quarters)

2 Eggs per person

1 slice of cheese (whatever you have in your fridge)

 

Directions

Step 1: Put oil in frying pan and set the burner to medium heat (if the dials on your stove are numbered I would suggest around a 5, if not, set it 180 degrees from the off position)

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Step 2: while oil is heating up whisk together the two eggs until you can’t differentiate the yolk from the whites, it should be a little foamy at this point

Step 3: Pour eggs into hot frying pan

Step 4: break apart the cheese slice and place in the pan, press them down allowing the egg to wash over the cheese

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Step 5: Once the egg starts to cook around the outside (you can see the white around the rim in the picture below) run your spatula underneath the egg mixing it up.

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Step 6: Repeat until you have clumps of partially cooked egg

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Step 7: Flip the egg bits over and let cook until it starts to turn a slight brown

Step 8: (optional) Just before you serve it up you can break the egg down into smaller pieces or leave it in bigger chunks for a more fluffy texture.

The white pieces that look uncooked in the picture below are actually bits of provolone cheese

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Voila – Cheesy scrambled eggs!!  Enjoy