Wondering…

Why is vinegar in nearly every recipe I want to make?? I had no idea it was in all my favorite foods.

Coming up soon: the results from Friday’s homemade mayonnaise and sweet potato fries! Get excited.

Jen’s Every Day Bacon ‘n Egg Breakfast Sandwich

Buy these.

The aim of this week’s cooking was solely to empty the fridge of groceries in the few hours I was at home. Today’s lunch was a bacon and egg breakfast sandwich. As I didn’t have any fresh green onion to add to my eggs, I considered some fresh jalapenos. Brilliant idea! Not really, actually.

I sliced the pepper up, remembering the seeds are the hottest part of the fruit. Then I had a second thought; I tasted the pepper not sure of the taste combo I was putting together – OMG!!! Soooooo hot. I had never had a fresh jalapeno without cheese or something wrapped around it. My lips were burning and before too long so was my face.  Apparently, it was a visible fire. So, uh, don’t cut hot peppers and then touch your burning lips… or any part of your face. And while you are at it, think twice before adding it to your breakfast sandwich. Mine tasted just fine without it.

Sans pepper, the sandwich was really great! My sister had purchased Arnold’s Sandwich Thins. They will be a repeat purchase, for sure.

INGREDIENTS

• 2 strips bacon
• 2 eggs
• 1 Tablespoon milk
• handful low-fat cheddar cheese
• Arnold’s sandwich thin
• Salt and pepper to taste

DIRECTIONS

1. Heat pan to medium high to crisp bacon.
2. Drain majority of grease and use remainder to scramble eggs over medium low to medium heat.
3. With a whisk, beat eggs over heat, with a tablespoon of milk.
4. Salt and pepper to taste.
5. Add bacon, egg and cheddar cheese to toasted sandwich thin.
6. Yum.

Um, I know this isn’t really a recipe, but I did say I’d share any of my follies in the kitchen. Huzzah!

Classic Apple Crisp

A good friend of mine invited me to free yoga at the park this past Saturday. Neatly, a farmer’s market was only a hundred yards away and great smells and good music came drifting our way. Post-stretch (for her) / post-workout (for me), we went looking for tempting tidbits of fruit and found a booth with little apple signs. One read, “Won’t brown; great for salads!” I picked up two giant whoppers and headed for the checkout. The grower guffawed and remarked that the two apples would be sizable enough for a pie… Viola! Dessert was born in my head!

Mine looked just like this, I swear!

I found an old reliable source – Betty Crocker – when looking for a good apple crisp recipe that used only brown sugar (not white) and also rolled oats. I used the recipe nearly to the “T” and it came out perfectly! If only I can remember the name of the apple! *angry face* I’ll go hunting for it in the coming weeks. They were delicious!

INGREDIENTS

• 2 gigantic “won’t yellow; great for salads” tart cooking apples, sliced (4 cups or 4 double-cupped handfuls)
• ¾ cup packed brown sugar
• ½ cup whole grain flour (Betty used all-purpose… I guess that’s okay)
• ½ cup quick-cooking or old-fashioned oats (I used old-fashioned)
• 1/3 cup margarine, softened
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (which is a third of the original recipe… I don’t like the stuff)
• Ice cream… heck yeah

DIRECTIONS

1. Heat oven to 375ºF. Spray-oil the sides of an 8-inch square pan.
2. Spread sliced apples in pan. In medium bowl, stir remaining ingredients except ice cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.

This got an “A+” from the boyfriend.

A word of warning- I think crisp expands “in belly”… Despite how filling it was, I ate 2 servings. Oy!