Green Eggs

green eggs
Mr. Hungry and I come from two different worlds.  

In his world, no one would ever dream of squeezing the toothpaste tube anywhere but from the bottom.  Everyone is very relaxed and laid back; however, there are methods to dishwashing....very meticulous ones at that.  Staying up extremely late is the only way to live. Eggs are best eaten in their most natural state... sunny side up or possibly scrambled... unfussy with nothing more than a splash of milk or touch of salt and pepper.

In my world, one uses the toothpaste that is nicely sitting at the top of the tube.  Schedules are made to pack the most possible things into one day.  Going to bed at 9:00 p.m. is an absolute treat.  Eggs are best when they are dolled up with cheese and spinach and stuffy things like artichoke and garlic... not to mention they must lose their yolks.

Welcome to my world.  This is how we prefer our eggs.  
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There is a great breakfast place in Houston called Baby Barnaby's (if you've been to one of the many Barnaby's, you need to venture into Montrose next to the original Barnaby's and only serves breakfast.  It's an experience).  They make green eggs like none other.  While I will never get close to the original, these are pretty darn good.  
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Green Eggs
Recipe Notes
I prefer mine with just egg whites so I use 4 eggs instead of 3.
1 tablespoon olive oil
1 clove garlic, minced
1 cup spinach, roughly chopped
1/2 cup artichoke hearts, chopped
1 tablespoon milk
3 large or extra large eggs
1/2 cup shredded monterey jack cheese
1/4 teaspoon salt
pepper to taste
Step by Step
In a medium size bowl, crack eggs and add milk.  Use a fork to whisk the mixture together.  Set aside.

Heat olive oil over medium high heat in a nonstick pan.  Add garlic and spinach.  Saute spinach until leaves wilt, about one minute.  Add artichokes and stir to heat through, about thirty seconds.

Add egg mixture and scramble with a spoon.  Continue to cook eggs, scrambling with a spoon.  When eggs are cooked through, add cheese and mix into eggs.  Sprinkle with salt and pepper to taste.  Cook until cheese is melted.

Remove from heat and serve immediately.

Makes 2 servings.


French Muffins

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English Muffins + French Toast Recipe = French Muffins

Think back to the last time you had an english muffin.  Remember how spongy it was with lots of holes and crevices? Now imagine soaking that little guy in eggs, milk, sugar and vanilla.  It might make you wonder how French toast got so popular.  It has nothing on French muffins.


Texas Sheet Cake Cupcakes

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Mr. Hungry recently told me that I smelled like the inside of his Grandmother's purse.

I guess that's the kind of brutal honesty you get after four years of marriage.
One can only imagine what treasured opinions will be shared after 5, 10, 30 years of marriage??

But I cannot say I was offended... or even disagreed.


Oven Roasted Potatoes

It's a funny thing that happens.

The louder things get in my kitchen, the quieter things seem to get around here.

It's just totally backwards, but I see no end to that reality.  Until Apple comes up with a way for me to blink my eyes to take a picture that is instantly sent to my iphone and computer, I will most likely never catch up.

There are several types of cooking that take place over here.  There is the slow cooking, which is what gets photographed and posted.  Step by step is considered and the lighting is adjusted.  It usually involves a glass of wine and sending Mr. Hungry to the grocery store a couple of times because I forgot ingredients.  But it doesn't matter because time is not important. It's my therapy and I like it that way.

And then there is what has been happening as of late.  I seem to be moving at a speed that leaves not even seconds to place something down and take pictures of the food that I am making.

So without wasting any more time on my excuses for being away, I can share with you a list of things I have learned and a recipe for potatoes you are going to need for the rest of your life.