Easy Short Ribs

My husband came back from Hawaii with a "hankering" for short ribs. This is the easiest recipe for meat that I've ever made. If you don't want to make the sauce below then you can simply buy Kalbi marinade at the store and soak the meat in it overnight.

Ingredients:

• 3/4 cup white sugar
• 3/4 cup soy sauce
• 1/4 cup sesame oil
• 4 cloves garlic, minced
• 3 green onions, chopped
• 5 pounds beef short ribs

Preparations:

1.  Combine sugar, soy sauce, oil, garlic and green onions. Soak meat in this marinade over night in the refrigerator.
2. Lay beef on lined cookie sheet or lined metal cooking rack and broil meat until it's sizzling or looks done on both sides. Brush meat with sauce in between flipping.

Allrecipes - Liver and Onions

I don't like liver but I'm posting this recipe because my brother-in-law liked it so much that he says he's going to eat liver every week for the rest of his life. (GROSS!) If you like liver and onions, read on. :)

Photo courtesy of Kurtiss Dilley

Preparations:

• 2 pounds sliced beef liver
• 1 1/2 cups milk, or as needed
• 1/4 cup butter, divided
• 2 large Vidalia onions, sliced into rings
• 2 cups all-purpose flour, or as needed
• salt and pepper to taste

Directions:

1. Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. Note: Kurtiss soaked the liver overnight and it took out the bitter taste of the meat. If you don't want to wait, soak for a few hours. 
2. Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
3. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste.

Spicy and Sweet Honey Chili from Food.com in a Crock pot

After last weeks hot chili, my husband became convinced that it was possible to make a chili that's both sweet and spicy. I think this recipe calls for at least two cans of diced tomatoes. (Add the 2nd if you agree. :)

Ingredients:

• 2lbs ground beef, cooked and drained
• 1 cup sweet onions, chopped
• 1/2 cup chopped green pepper
• 1 tablespoon of minced garlic
• 1 1/2 diced jalapeno peppers
• 2 - 15 ounce cans of kidney or chili beans
• 1 - 14.5 ounce can of diced tomatoes
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/3 - 1/2 cup honey

Preparations:

1. Pour meat into 6 quart crock pot.
2. Add all remaining ingredients. Mix well. 
3. Cook on low for 4 hours.

Food.com's Easy and Quick Steak Marinade

If you try "googling" for quick and easy steak recipes, you'll spend more time trying to find one that is actually easy and quick than you would just cooking the darn thing! I picked this one because it was easy and I had every single ingredient (on hand) that it called for. Given how little time I have to prepare meals in advance these days, it was AWESOME to find this recipe.

You can't tell but this steak is cooked medium rare.

Ingredients:

• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 3 tablespoons minced garlic, from jar is fine
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Preparations:

1. Combine all ingredients. Mix really well. 
2. Pour into a zip lock bag (the big kind) add meat to bag. 
3. Seal bag, turn a few times so steak is well coated and let it marinade.

You can let the meat marinade for as little as 30 minutes or even overnight. The original recipe says that the longer it marinates, the stronger the garlic flavor. Cook meat to your taste. The men around here seem to prefer medium rare so I fried this in a pat of butter over medium heat. Covering the pan with a lid helps it to cook evenly. 

I was told that it turned out AWESOME. :)

Simply Recipe's Steak Fajitas

If you are starving, don't make this recipe. It takes an hour for the meat to marinate and my husband's exact words when I told him I still had to cook the vegetables were, "I'd rather kill someone than wait any longer!" Turns out, when some guys diet they can get a little homicidal. :) (It's like living with a model that's eating lettuce and snapping at everyone except for the fact that he's a balding man closing in on 40. LOL.)

This was pretty easy to make in spite of the time constraints. If you don't have yellow or red peppers, green will do just as well. We added green chilies instead of the Jalapeños and it was spicy.

Ingredients:

• 1 Tbsp vegetable oil
• 1 lb of flank steak, skirt steak or carne asada
• 1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
• 2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips
• Salt

Marinade:

• Juice of 1 lime
• 2 Tablespoons of olive oil
• 2 cloves garlic, peeled, minced
• 1/2 teaspoon ground cumin
• 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped
• 1/4 cup chopped fresh cilantro, including stems

Preparations:

1. Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt. (You can choose not to wipe it off if you want to eat the jalapenos.)
2. Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. 
3. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. (Really you should cook it until the meat is done to your particular taste.) 
4. While the meat rests, cook vegetables in the same pan or a different one if yours was coated with leftover steak seasonings. Add oil if needed. Cook until tender.
5. Slice meat against the grain into strips. Warm tortillas by placing them over the vegetables and covering with a lid for one minute. 
6. Fill tortillas with equal amounts of meat and vegetables. (2 -3 strips of meat depending on how thick you slice it.)
7. Top with cheese, salsa and or sour cream.

Paula Deen's Old-Time Beef Stew

Fall is coming or rather it's here but it's still warm outside and the air conditioning is on so it doesn't feel like fall at all. When it does show up, I'll still be eating Paula's stew which was given 5 stars on the Food network site.

Ingredients:

• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• Dash ground allspice or ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch

Preparations:

1. Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. 
2. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. 
3. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. 
4. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Easy Beef Enchiladas

I like this recipe because it's easy and everyone who tried it said it was really good. If you like beef enchiladas but don't have the time to make shredded beef, this is a great alternative.

Ingredients:

• 1 8-ounce can tomato sauce
• 1 cup salsa
• 10 medium sized four tortillas
• 1 1lb of lean ground beef
• 1 can refried beans (one small can)
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cummin
• 1 cup shredded cheddar or mozzarella cheese

Preparations:

1. Mix tomato sauce and salsa. Set aside.
2. Cook beef in skillet until it's brown. Drain fat. (Keep meat in skillet)
3. Add refried beans and 1/4 cup of water to meat. Mix well. 
4. Add chili powder and cummin to meat mixture. Let simmer.
5. Coat both sides of each tortilla with tomato sauce/salsa mixture.
6. Fill each tortilla with an equal amount of meat mixture. Roll tortilla close.
7. Place tortillas in 13x9 pan that's been sprayed with non-stick spray.
8. Top tortillas with cheese. Bake at 375 for 10 minutes or until cheese is melted.
9. Serve with salsa or sour cream or guacamole.

Chili Cheeseburgers - an easy weeknight dinner

If you read this blog, you know that I struggle to feed picky eaters. I could tell them to eat whatever I make and they would (cause they're that cool), but I don't want to be that kind of mom. I'd rather they enjoy mealtime than fear it. Here's an impromptu meal that I came up with as a means of feeding the family. I only got one complaint and that was there needed to be salt added to it. So I'm adding that in.

Ingredients:

• 1 lb lean ground beef (or ground turkey)
• 1/2 of a green pepper, chopped
• 1/4 cup of onion, chopped
• 1 can of Chili (I prefer Nalley) 
• 1 1/2 cup cheddar cheese, shredded
• 4 large hamburger buns
• 1 teaspoon of salt

Preparations:

1. Mix beef, onion, green pepper and salt. Mix well and form into four large patties.
2. Fry or grill patties until meat is done. (You decide if you like it well done, medium rare, etc)
3. Cook chili over medium heat until bubbly.
4. Place patty on bun, cover with 1/4 cup of chili and top with cheese and top part of bun.

Makes 4 servings. 

Rachael Ray's kid friendly Sloppy Joes

Kids are kind of hilarious. Kess said the other night "Sloppy joes have soft meat and they're sweet. What's not to like?" I couldn't argue with that logic so instead of opening a can of Sloppy Joe mix (and I really want to do because I'm dog-tired!), I made Rachael Ray's recipe. It was surprisingly good. I used ground beef instead of ground sirloin and used green bell peppers instead of red and it was awesome. They tell me that they were "way better than the ones in the school cafeteria". :)

I wish this picture turned out better. I had a baby in one hand and the camera in the other.

Ingredients:

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 1/4 pounds ground beef sirloin
• 1/4 cup brown sugar
• 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
• 1 medium onion, chopped
• 1 small red bell pepper, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 2 cups tomato sauce
• 2 tablespoons tomato paste
• 4 crusty rolls, split, toasted, and lightly buttered (or cheap hamburger buns that you got on sale at the Hostess store...)

Preparations:

1. Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. 
2. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. 
3. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. 
4. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Family Circle's Beef Curry in a Crock Pot

If you sign up with Family Circle, the give you access to free give-aways and easy recipes. I've never really won anything but who's to stay that my luck won't turn around?

Our family really likes Indian food and this recipe is pretty mild. (Add more Cayenne if you like your curry hot.)

Ingredients:

• 2 tablespoons vegetable oil 
• 2 pounds beef chuck, cut into 2-inch chunks 
• 1/2 teaspoon salt 
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper 
• 1 large onion, peeled and thinly sliced 
• 3/4 pound small potatoes, about 2 inches in diameter, quartered 
• 1/4 pound peeled baby carrots
• 2 tablespoons curry powder
• 1 tablespoon light reduced sodium soy sauce
• 1/2 teaspoon ground ginger 
• 1/2 teaspoon garlic powder 
• 1/4 teaspoon cayenne pepper 
• 3    large pitas or flatbreads, cut into wedges

Preparations:

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Season beef with 1/4 teaspoon of the salt and the pepper and add to skillet. Sauté 3 minutes per side.
3. Transfer beef to slow cooker. Layer in onion, potatoes and carrots. In a medium-size bowl, whisk together coconut milk, curry, soy sauce, ginger, garlic powder and cayenne. Pour over beef and vegetables in slow cooker.
4. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Gently stir in remaining 1/4 teaspoon salt. Serve over flatbread wedges with parsley, yogurt and lime, if desired.

Taste of Home's Pull Beef Sandwiches

This recipe is rated very high on Taste of Home's website. It's a great meal for Sunday when you want to just throw something in the crock pot. I used hamburger buns instead of Kaiser rolls. (It's what I had in the freezer :)

Ingredients:

3/4 cup cola
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1 tablespoon white vinegar
1 teaspoon reduced-sodium beef bouillon granules
1/2 teaspoon chili powder
1/2 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1 beef rump roast or bottom round roast (2 pounds)
2 teaspoons canola oil
2 medium onion, chopped
1/2 cup ketchup
8 kaiser rolls

Preparations:

1. In a 4-cup measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides.
2. Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture.
3. Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meet is cool enough to handle, shred with two forks. Return meat and onions to slow cooker. 
4. In a small saucepan, combine ketchup and reserved cola mixture; heat through. Pour over meat mixture and heat through. Serve on rolls. Yield: 8 servings.

Slow Cooker Pulled Pork Fajitas

The hardest part about this recipe is the pulling the pork apart. Pull pork recipes generally call for pork loin (I think it's easier to pull apart), but I use pork chops when I get a good price on them. For this recipe I was able to purchase the pork chops for $1.78 per pound at WinCo. It was a good deal.

Ingredients:

• 8 tortillas
• 3lbs of pork (chops or loin)
• 1 cup of salsa (pick mild, medium or hot)
• 1 package of fajita seasoning
• 1 cup of water
• 1 sliced green pepper
• 1 medium sized onion sliced (not chopped)
• shredded cheddar cheese
• sour cream

Preparations:

1. Pour contents of fajita packet into 4-6 quart crock pot and add water.
2. Place pork in crock pot. Cover with salsa.
3. Cook on high for approximately 3 hours or until pork falls off the bone.
4. Pull pork apart using two forks. Return pork to crock pot. 
5. Add onion and green peppers. Cook on low for one hour or until vegetables are tender.
6. Place 1/4 cup of mixture into warm tortilla. Top with cheese and sour cream.

Turkey and Cheese Sandwich Quesadilla

When I told my husband I was going to buy a Rival quesadilla maker, he said he didn't think it would get used and I shouldn't bother buying it. But I did anyway! And he has since changed his mind. He now comes home on his lunch breaks and makes the occasional quesadilla. Every now and again, I like to make my quesadilla like a sandwich...

Ingredients:

2 flour tortillas
1/4 cup shredded cheddar cheese
4 slices of smoked turkey


Preparations: 

1. Place one tortilla in pan or on quesadilla maker.
2. Place turkey on tortilla, sprinkle cheese over evenly. Top with other tortilla.

How long you cook the quesadilla depends on whether you do this in a fry pan (that you've sprayed with cooking spray) or in a quesadilla maker. The great thing about a quesadilla maker is that you don't have to flip the quesadilla. So, if you use a pan make sure to cook evenly on both sides and don't let the tortillas get too crispy.

Beef Curry and Rice

If you like spicy curry, this is not the recipe for you. Ken likes spicy curry and this turned out rather bland so I'll be looking for a spicy beef recipe and posting it later on.

Ingredients:

• 2lbs of cubed roast beef
• 1/2 cup of onions
• 1/2 cup sliced green peppers
• 2 tablespoons of Olive oil
• 2 tablespoons of Curry powder
• 1 packet of instant brown gravy (should make 2 cups)
• Rice
  

Preparations:

1. Cube meat into 1/2 inch cubes. Using heavy skillet, saute 1/2 cup onions and 1/2 cup green pepper in 2 tablespoons olive oil. Toss cubed beef in bowl with 2 tablespoons curry powder. 
2. Make gravy according to directions on the package. Heat to low boil.
3. Cook rice, using box recipe for 6 servings.
4. Combine cubed into cooked onion, green pepper mix. Fold until heated through. Add heated gravy. Stir and remove from heat. Serve rice and pour curry beef mixture on top.

Low Calorie Eggplant Bake

I still had some leftover eggplant from last week so I pulled out my cook books until I found this recipe. Like a lot of recipes, it can be modified. I used Mozzarella instead of Parmesan cheese. At 255 calories a serving (the recipe makes 4), this makes a pretty satisfying meal.

Ingredients:

1 small eggplant
3/4 lb lean ground beef or turkey
1/2 cup chopped onion
1 clove garlic, minced
1 8 ounce can of tomato sauce
1 tablespoon butter
4 teaspoons all-purpose flour
1/4 teaspoon salt
3/4 cup skim milk
3 tablespoons grate Parmesan cheese

Preparations:

1. Cook eggplant in skillet with 1/2 inch of boiling water, covered. Should take about 6 minutes unless you're me and you get distracted by the dishwasher that needs unloading. Drain water and set eggplant aside.
2. In same skillet, cook ground beef, onion and garlic until beef is brown and onions are tender.
3. Add tomato sauce. Bring to boil. Simmer uncovered for 5 minutes. Remove from heat.
4. In small saucepan, melt butter. Stir in flour, salt and pepper. Add milk and stir until it's thickened to the consistency of a sauce. Remove from heat.
5. In a casserole dish that you've sprayed with nonstick whatever, place half of your eggplant in the bottom. Cover with meat mixture. Add remaining eggplant.
6. Pour sauce over eggplant and meat. Top with Parmesan cheese. 

Bake uncovered at 325 for 30 minutes.

Spicy Shredded Beef Enchiladas

I searched the internet and all of my cook books for a shredded beef enchilada recipe and never found one that looked appealing. So I made up my own.

Ingredients:

2lbs of Chuck beef pot roast (cooked)
1 cup of Medium Salsa
2 cups shredded Mexican mixture cheese
1 10 oz can of Red Enchilada sauce
7 medium-sized flour tortillas
14.5 oz can of Diced tomatoes with lime juice and cilantro
3 beef bouillon squares
6 cups of water

Preparations:

1. Slice beef into pieces. 
2. Turn crock pot on high and pour in 6 cups of water. Add bouillon.
3. Place beef in crock pot and cook on high for 3 1/2 hours or until beef comes apart easily.
4. Line or spray 13 x 9 inch pan.
5. Mix shredded beef with one cup of Medium salsa.
6. Warm tortillas and place in pan. 
7. Add 1/4 cup of beef mixture to each tortilla. Roll closed.
8. Combine enchilada sauce with tomatoes and mix. 
9. Cover enchiladas with sauce/tomato mixture.
10. Top with shredded cheese.
11. Bake at 400 for 20 minutes.

Pillsbury's Beef and Bean Tortilla Bake

This recipe needs some tweaking. It's pretty bland by itself so I suggest add you some salsa, extra cheese and maybe even guacamole.

Ingredients:
1 lb extra-lean (at least 90%) ground beef
1 can (15 oz) black beans, rinsed, drained
1 can (15 to 16 oz) pinto beans, rinsed, drained
1 can (14.5 oz) no-salt-added stewed tomatoes, undrained
1 envelope (1 oz) Old El Paso® 40%-less-sodium taco seasoning mix
2/3 cup water
3/4 cup shredded sharp Cheddar cheese (3 oz)
2 tortillas (8 inch), cut in half, then cut crosswise into 1/2-inch-wide strips

Preparations:

1. Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in black beans, pinto beans, tomatoes, taco seasoning mix and water. 
2. Cook 2 to 4 minutes, stirring occasionally, until heated through. Stir in 1/2 cup of the cheese.
    
3. In 8-inch square (2-quart) glass baking dish, spread 2 cups of the beef mixture. Top with half of the tortilla strips. Spoon half of the remaining beef mixture over tortilla strips. Add remaining tortilla strips; top with remaining beef mixture. Now's a good time to shred more cheese than what it calls for and add extra layer.
    
4. Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/4 cup cheese. Bake about 5 minutes longer or until cheese is melted. Cut into squares.
5. Top with sour cream or salsa or guacamole.
   
   

Betty Crocker's Tangy Steak Salad

This recipe convinced me that I was definitely not born to be a butcher. There's something about cutting up raw red meat that is decidedly unappealing. Putting that aside, this is easy recipe to make, it's relatively low-carb and can be done in about twenty minutes. I pulled this recipe off Betty Crocker's website.

Ingredients:
1     tablespoon olive or vegetable oil
1     pound beef boneless top sirloin steak, thinly sliced
3     tablespoons Dijon mustard
1     tablespoon chopped fresh parsley
4     cups bite-size pieces lettuce (iceberg or Romaine)
2     medium celery stalks, sliced (1 cup)
4     green onions, sliced
1     small red bell pepper, sliced

Preparations:

1. Heat oil in 10-inch skillet over high heat.
2. Cook beef in oil about 2 minutes, stirring constantly, until brown; drain. Stir in mustard and parsley; keep warm,
3. Toss lettuce, celery, green onions and bell pepper. Divide among 4 dinner plates. Top with beef mixture.
   
   Makes 4 Servings.

Slow Cooker Beef Stroganoff

This recipe calls for beef stew meat and maybe at regular grocery stores that means that the meat is prepackaged into chopped up pieces? (If anyone knows, leave a comment please!) At the commissary on the air force base where I regularly shop for groceries, there's no such thing as beef stew meat so I had to buy 2lbs of meat and try to cut it into small pieces. I gave up after cutting up a pound! It's hard to cut up raw meat. I liked this recipe a lot and it's not hard to make at all. If you use a 6 qt crockpot you can actually cut the cooking time in half. It makes 8 servings.

Ingredients:

2     pounds beef stew meat

1     cup chopped onion
1     can (10 3/4 ounces) condensed cream of golden mushroom soup
1     can (10 3/4 ounces) condensed cream of onion soup (I couldn't find this soup so I used an additional can of cream of mushroom soup)
1     jar (6 ounces) Green Giant® sliced mushrooms, drained (I used two 4 oz cans)
1/4     teaspoon pepper
1     package (8 ounces) cream cheese, cubed
1     container (8 ounces) sour cream
6     cups hot cooked noodles or rice 

Salt to Taste

Preparations:

1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles or rice.
   

Mountain Man Breakfast in the Oven

Growing up, my family's idea of camping involved parking our Winnebago in a Safeway parking lot and going without waste and electrical hook ups for a night. So you can imagine my response when my husband suggested we have a "Mountain Man" breakfast on Christmas morning. I think my exact response was "Huh? I have no idea what that is." His response "You cook it in a dutch oven while camping."

He might as well have said "Honey, it's what they eat on Mars after a long night of Snipe hunting."

Even though I'm a grown up and married to a guy who has an Eagle Scout (still not really sure what that means), we don't camp. We tried once and it turns out that mosquitoes LOVE me and cooking during the middle of a wind storm is pretty much impossible. We grabbed the kids and went to IHOP for breakfast instead. :)

All of that being said, here's my version of a "Mountain Man" breakfast that you can make at home if you have a husband who thinks this is a great idea even though you don't camp or own a dutch oven.

Ingredients:

8 Large eggs

1 cup Onion, chopped

1/3 cup Cream

5 slices of Hormel bacon, cut into small pieces
1 package of Jimmy Dean Sausage (can be hot or mild - your choice)
1lb of Frozen Shredded Hash browns

2 1/2 cups of Sharp Cheddar cheese, shredded

Salt and pepper

Preparations:

1. Heat oven to 400 degrees and pour hash brown into ungreased 13x9 pan.
   
2. Place hash browns in oven while you prepare the rest of the ingredients. (Should be about 20-25 minutes.)
   
3. Cook bacon and sausage until brown and done. Drain fat. Set aside.


4. Beat eggs and cream until there's a little bit of froth. Add onions and beat a little more.


5. Scramble eggs and onion until done. Add two or three shakes of salt and pepper (each).
   
6. Remove hash browns from oven.
   
7. Layer meat mixture and then scrambled eggs.


8. Top with shredded cheese.


9. Bake at 400 degrees for 12-15 minutes.
   
10. Top with salsa, sour cream, or ketchup.