Two eggs omelette filled with maple bacon sausage, caramelized red onion, fresh basil, Parmesan, and diced tomato topped with a little sour cream and chives!
Storing my maple bacon sausage and red onion for more yummyness another day! But…if you want to know the secret to AMAZINGLY flavorful caramelized red onions…dice them fine, heat about 1tbsp of real butter in a nonstick sauté pan on med-low heat and when sizzling add your red onion. Cook on medium heat (have patience) and let it start to char a little. Season with a pinch of kosher salt and generous fresh ground black pepper. Finally, hit them with a splash of balsamic vinegar and let it cook off…you will want to eat them by themselves with a spoon! Enjoy 🙂
Decided to try the meal subscription service “Hello Fresh” and this wasthe first meal I’ve had. Not only was it very easy to make, all the ingredients were fresh, the flavors were delicious! The lemon and arugula balance and cut perfectly the richness of the mushroom gravy and the couscous is a perfect vessel to soak up the gravy with bites of chicken!
So my roommate came downstairs with a headache and started fishing through the kitchen for something to eat. I asked him if I could make him something seeing an opportunity to be creative and after getting the green light and with a bare kitchen I start looking through my ingredients hoping for some inspiration!
Picture doesn’t do it justice… originally served in a bowl with cracked egg topped with pasta and then sauce. Flavors are when Thai lemongrass soup meets peanut coconut curry! #norecipe#travelingchef85#cookingislife
I had an idea to take a Philly cheese-steak….one of my favorite street foods….and see if I could present it at a 5-star level. I have a seared ribeye smothered in caramelized onions and peppers which were finished with a splash of balsamic and then drenched in melted white american cheese. French bread with olive oil mayo toasted and sauteed carrots on the side.
Leftover spaghetti! Shallot, garlic, thyme sautéed in olive oil. Add sliced bratwurst with some butter and cook until crispy. De-glaze with red wine and cook down. Add tomato paste and chicken broth with oregano, black pepper, bay leaf and simmer. Add grated Parmesan and little bit of cream cheese, mix until smooth. Salt to taste. Serve over pasta with fresh Parmesan and basil on top! Enjoy! Amazing what you can do with no recipe and leftovers…