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Serves 2

¼ onion, chopped
1 or 2 boneless skinless chicken breasts
2 cups egg noodles or Fettuccine for two
McCormick Montreal Chicken Seasoning
Pinch cayenne
1 garlic clove, pressed
Dash dry white wine
15 oz. Classico Four Cheese Alfredo
1 small can of mushroom pieces, drained
1 cup of spinach with stems removed or broccoli
A little grated parmesan from a bottle
Hand grated parmesan cheese from a hard block (2 different flavors)
Rough grated Mozzarella cheese
Chopped Italian parsley with a little left over to sprinkle on top
2 TBSP olive oil
S&P

Preheat oven to 350°.

Season the chicken breast both sides with McCormick Montreal Chicken Seasoning. In a Dutch Oven on medium heat add oil and brown the chicken both sides. Doesn’t have to be cooked completely. The rest will cook in the oven. Remove. Slice the breast down the center long ways (butterfly it into two pieces). On the pink side add more Montreal seasoning and brown that side. Remove and cut into bite size piece.

Boil the noodles in rolling boil in salted water for exactly 12 minutes. “ALL” dried pasta takes exactly 12 minutes. Not 11, not 13, exactly 12 minutes. Drain and set aside.

Add 1 TBSP oil to the pan and on lower heat sauté the onions until an aroma occurs. Add the wine. Stir the bottom of the pan to get the “fond” off the bottom. Add the mushrooms. Add the jar of Alfredo. Add a dash of cayenne. Add the spinach and stir in. Add the chicken. Add the garlic. Add the noodles. Add the parsley. Add a slight touch of salt and pepper. Mix good. Add some more grated Parmesan cheese on top (both kinds) and then rough grated Mozzarella cheese.

Place the Dutch Oven on the center rack of the oven with the lid on and cook for 30 minutes. Remove.

Plate and sprinkle left over fresh chopped parsley on top and serve.

As of 2/8/23

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2 eggs
2 TBSP water
½ tsp clarified butter
dash of oil

2 cups fresh spinach with stems removed
1 slice if thick ham ~2” wide
½ inch of Swiss cheese cut from a block and shredded
¼ cup of thinly sliced and chopped red onion

In a large skillet add oil brown the ham, remove from the pan and chop into ¼ inch pieces.

Add the spinach and wilt just a little bit. Remove.

Whisk the eggs and water in a bowl.

In a small 8” non-stick fry pan, melt the butter on medium heat. Pour in the eggs and as the eggs begin to cook push back the edges so the center wet eggs are able to get to the hot edge of the pan. When the eggs start to harden without the bottom browning, flip the egg and cook the other side briefly. Pour the eggs omelet onto a plate.

Add the spinach, ham, red onion and cheese to the center. Fold over one edge. Place the omelet into a microwave and cook high for 20 seconds so the cheese melts without over cooking the egg. The egg should be soft and moist.

As of 1/28/23

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2 eggs
2 TBSP heavy cream
1 tsp Dijon mustard
1 TBSP clarified butter (I make my own)
¼ inch slice of Swiss cheese from a block, run through a hand cheese grater
1 chive, chopped or the top of a scallion, chopped

Add the eggs, mustard and cream in a bowl and whisk.

Add the butter to a small 8” fry pan. As the butter melts add the eggs and keep scrambling with a small rubber spatula. Add the chives. Add the cheese and keep scrambling into the right consistency. Some people like their eggs tight and completely cooked. If the eggs get too tight you can always add a touch of cream and mix.

Serve while hot.

I serve this with rolled slices of Black Forest ham.

Note: In the picture of the stove, you will see I have cookie sheets over the other burners. I do this for two reasons, 1. To protect the other burners from spatter, but mostly 2. To cool off the pan. If the pan with the eggs gets too hot, I rest the pan on the cold cookie sheet for a few seconds. This draws the heat from the pan. You can control eggs a lot easier by simply removing the pan from the heat and cool it on the cookie sheet or on a cold metal part of your stove top.

As of 1/22/23

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4 eggs
4 TBSP water or cream (I prefer cream)
½ tsp dried basil
S&P

¼ cup of chopped onion
¼ cup of chopped green pepper
3 cups spinach, stems removed
¼ cup sun dried tomatoes – julienne cut (I prefer in olive oil)
Small piece of thick ham or Italian sausage
1/3 cup freshly grated Parmesan cheese
1 TBSP olive oil

Preheat oven to 350° (for you UK cooks that would be gas Mark 4)

In an oven proof small pan (10”) add oil and brown the piece of ham. Remove and chop into small cubes.

Add the spinach to the pan and on medium heat and wilt the spinach a little. Remove. Turn off heat.

In the pan add the onions, ham and dried tomatoes and distribute evenly. Add the spinach evenly on top.

Whisk the eggs, water basil and S&P.

Pour eggs over the ingredients in the pan. Grate the fresh Parmesan cheese on top. Place in oven and cook exactly 17 minutes. Watch out, the pan will be hot, use a thick pot holder, even a towel might not be enough.

As of 1/21/23

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1 cup rice cooked

2 eggs beaten
8 medium shrimp
2 small shallots, finely diced
1 inch fresh ginger, run through a micro-plane
3 cloves garlic, run through a micro-plane
2 tsp. curry powder
1 tsp. turmeric powder
¼ yellow onion, thinly sliced
1 scallion, thinly sliced long ways
½ red or yellow bell pepper, thinly sliced
1 cup bean sprouts
2 TBSP veg oil
1 dash Shaoxing wine
1 dash soy sauce
1 Dash sesame oil
10 slices of hot pepper Andouille sausage. Or what ever sausage you like if it is not breakfast sausage
Dash of Chiu Chow Chili Oil

In wok over medium heat add a TBSP of oil. Just when the oil starts to smoke add the egg and make an omelet. Remove to a cutting surface. Roll the egg and cut ¼ inch strips. Place in a bowl.

In the wok add the shrimp and lightly cook on both sides until the shrimp turns a light red. Remove and place in the bowl with the eggs.

In the wok add a touch of oil and cook the sausage a few minutes. Remove and add the sausage to the bowl with the eggs and shrimp.

Add a little more oil and touch of Shaoxing wine. Deglaze the wok. Add ginger and garlic and cook until the aroma develops. Add the curry and turmeric.

Add all the veggies and stir fry. Add more Shaoxing wine, soy sauce and sesame oil. Stir fry.

(When stir frying some use a slotted spoon, or a wok spoon, I use a rubber spatula.)

Return the eggs, shrimp, and sausage. Make sure there is enough wine, sauce and oil to make a gravy. If not, add a little water. Stir fry. Place the wok on simmer and cover. Let steam for a few minutes to get hot.

Spoon rice in a bowl and top with a good spoon full of the wok ingredients. Place a little Chiu Chow Chili Oil on top and eat with chop sticks.

As of 1/14/23