Kathee's Special

This recipe is similar to a lot of other scrambled egg mixes out there This however is adapted according to how I have made it.

INGREDIENTS:
1 pk Jimmy Deans Maple Sausage
6 eggs
1 can spinach (or 2 cups fresh)
1/2 cup milk
1/2 cup shredded cheese (I used cheddar and monterey jack mix)
salt/pepper to taste

INSTRUCTIONS:

• Brown the sausage in a frying pan over medium heat until done
• Once the sausage is done - add in the spinach to cook for 2 minutes - stirring frequently
• Lower the temperature to med-low
• In a bowl beat the eggs and milk together then pour into pan with sausage and spinach.
• Sprinkle the egg mixture with salt and pepper to taste (about ¼ tsp. salt to start). Don't stir the pan: you want to let the eggs begin to set before you start scrambling them.

(at this time you can add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms, chopped tomato, or anything else you like. I keep it basic)

• With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds.
• Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
• When the eggs look wet but are no longer liquid, spread the mix around the pan to distribute them evenly.
• Turn off the heat but leave the skillet on the burner. The scrambled eggs will continue to cook from the heat of the pan and from the residual heat in the eggs.
• Put onto plates and top with cheese (add tomato/avocado or scallions for added flavor)

Sauteed Tilapia with Almonds and Cherries

Ingredients

	1 Tbsp almonds, sliced
	1 pound(s) raw tilapia, four 4 oz fillets
	1/4 tsp table salt
	1/4 tsp black pepper, freshly ground
	3 tsp olive oil, extra-virgin, divided
	1 small onion(s), chopped
	1 fl oz wine, dry white or dry vermouth (see note)
	1/2 cup(s) cherries, sweet, pitted, halved
	1/3 cup(s) vegetable broth, reduced-sodium, fat-free
	1/2 tsp dried thyme

Instructions

• Toast the almonds in a large nonstick skillet set over medium-low heat until aromatic and golden, shaking the pan often, about 4 minutes. Transfer to a bowl.
  
• Season fish with salt and pepper. Heat 2 teaspoons of oil in the skillet, then add the fish. Cook until firm and lightly browned, about 2 minutes, then flip and cook about 2 more minutes. Remove fish to four serving plates.
  
• Heat the remaining teaspoon of oil in the skillet, then add the onion. Cook until softened, about 2 minutes. Add the vermouth or wine; loosen any browned bits of food on the bottom of the pan with a wooden spoon. Cook for 20 seconds, then add the cherries, broth and thyme. Heat until simmering; cook for 30 seconds to reduce slightly. Divide the sauce and toasted almonds among the fish. Serve at once. Yields 1 fillet plus 1/4 of sauce per serving.

Notes

• Dry vermouth (with a white label) is a gourmet's secret ingredient in countless recipes. It's a fortified wine and can stay open on the shelf for two or three months — unlike white wine which begins to turn within hours of its being opened.
  
  Substitution Ideas: Can't find tilapia? Try four-ounce sole or flounder fillets.

(note: since I had these posted somewhere else originally I will be posting a few of them to catch up. dates will not necessarily be in order just yet. sorry)

A Year in the Kitchen

Sitting in my kitchen bored with the same foods day in and day out I thought it was time to start making changes not only in my diet but also to put some excitement back into the kitchen.   There are so many recipes out there and I have at least 50 cookbooks sitting on my shelves collecting dust it was time to put them to use.

So here is what I have in mind.  A Year long journal of trying new recipes.  These may be food recipes but they may also be drink or spice recipes.   The whole purpose is to find a one that I want to try and then I will photo each one, post the recipe and comment on if I liked it or not.   It may not be the best journal about cooking but it will be mine.   I am terrible with actually blogging on a regular basis but with this I hope it helps keep me motivated to keep current with it.

There will be times that I cannot make it to the kitchen [holidays and such], so I may have 2 or 3 recipes in 1 day to make up for it so in the end there will be [at least] 365 NEW recipes to be had.   Eventually I will try to sort them into categories but for now - they will all be listed as I create them.  Again - these are not necessarily MY personal recipes they can be from any source out there that I am making for the first time.