Eggswithcheeseandoliveoil Recipes

Steps:

• Heat a large skillet over medium heat. When hot, add 4 teaspoons of oil to pan and swirl to coat.
• Place eggs in carefully and cook until the white has become solid, about 1 to 2 minutes.
• Sprinkle the eggs with salt, pepper, and about a tablespoon of cheese for each egg.
• Swirl the remaining olive oil on the top of the cheese.
• Carefully turn eggs and cook until yolk is of desired doneness, about 1 minute.
• Serve immediately. (Makes 4 servings).

Steps:

• In a small bowl, mix the cumin, chile powder, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
• In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning blend. Cook until the beef is browned on all sides but not cooked through, 5 to 7 minutes; remove with a slotted spoon to a plate. Add the onion, bell pepper, tomato paste, hot sauce, garlic and a pinch of salt to the pot. Cook, stirring, until everything turns a dark reddish brown, about 8 minutes.
• Add the ground beef and sprinkle over the remaining seasoning blend. Cook, stirring, until the beef is no longer pink, 5 to 7 minutes. Add the reserved beef chunks back to the pot along with the stock, wine or beer and cornmeal. Bring to a boil, then lower to a simmer and cook, partially covered and stirring occasionally, until the chili is thick and the liquid is reduced, 40 to 45 minutes.
• Spoon the chili into bowls and serve with sliced scallions, shredded cheese and tortilla chips.

Steps:

• Cook spaghetti al dente, rinse, drain and set aside.
• Cook spinach til tender; drain and place in bowl. Add 1 tblsp olive oil, lemon juice and rind to spinach; mix well, set aside.
• Saute onions with spices in the 2 tblsp olive oil until transparent.Stir in rice, water and raisins; heat through; set aside.
• In separate bowl, stir eggs with salt and pepper. Add cottage cheese and mix well; set aside.
• Combine bread crumbs, paprika, butter and set aside.
• In a 13 x 9 oiled pan, layer: 1/2 of the onions, then 1/3 of the spaghetti, next all the spinach, then 1/3 spaghetti, then all the cheese, then remaining onions, then remaining spaghetti.
• Sprinkle on the topping.Dab on more butter if desired.
• Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 35 minutes or til done.
• Allow to cool/set for a half hour before cutting.
• Top servings with dollops of yogurt if desired.

Steps:

• In a large, deep skillet, heat the olive oil over medium heat. Add three-fourths of the onion and cook, stirring occasionally, until just starting to soften, about 3 minutes. Add the jalapeño and garlic and cook, stirring occasionally, until the onion is softened and the vegetables are just starting to brown, about 5 minutes.
• Add the beef and a generous pinch of salt to the skillet. Cook over medium-high heat, breaking up the meat with a wooden spoon or potato masher, until cooked through, 6 to 8 minutes. Add the tomato paste, chili powder and cumin and cook until fragrant and the meat is coated, 1 to 2 minutes. Add the strained tomatoes, chicken broth and beans. Bring to a simmer, then stir in the beans and simmer over medium-low heat until thickened, 10 to 15 minutes; season with salt and pepper.
• While the chili simmers, shred the cheese and prepare your desired toppings.
• Position the oven rack 6 to 8 inches from the heat source and preheat the broiler to high. Spread the Fritos on a large rimmed baking sheet. Spoon the chili evenly over the chips, then sprinkle the cheese on top. Broil for 1 to 3 minutes, until the cheese is bubbling. Top with the remaining diced onion and your choice of toppings.

Steps:

• Brown the sausage with the onion and drain.
• Add the rest of the ingredients and simmer, partly covered, for 2 hours.
• Simmering can be done in a crockpot, if desired.
• This makes alot of sauce and can be frozen beautifully.

Steps:

• Cut tortillas into thin strips.
• Align tortilla strips in frying pan and drizzle with olive oil. Sprinkle with salt and Penzey's Adobo seasoning (a mixture of onion, garlic, Tellicherry black pepper, Mexican oregano, cumin, and cayenne pepper).
• Panfry tortilla strips until slightly crispy.
• Remove from pan and drain on paper towel. Set aside.
• Grate cheese (can use Monterrey Jack if desired).
• Wash, peel and small dice onion. Wash, seed, and small dice tomatoes and optional jalapeno.
• In a bowl, whisk eggs with a few Tablespoons of cold water.
• In a clean skillet, heat butter over medium heat.
• After the butter melts, saute onions, tomatoes, and jalapeno until soft.
• Pour egg mixture into the skillet, mixing in with the onions, tomatoes, and jalapeno. Allow eggs to cook half-way.
• Top with grated cheese and tortilla chips. Continue to scramble.
• Cover with lid and remove from heat to continue cooking for 2-3 minutes.

Steps:

• Grate cheese and break eggs into a dish but don't stir them.
• Heat a small frypan on medium heat and melt butter; if possible use a pan that the eggs will just fit into, covering the entire pan. When butter bubbles nicely, pour in the eggs, smother with the cheese, sprinkle with chopped chives or green onions if desired, and cover the pan. Turn heat to lowest setting; if using an electric stove you can turn the heat off.
• Leave eggs covered for 5 minutes, making your toast while you wait. No peeking! Whites will be set and yolks runny.