[Life: Make] The Perfect Chicken Sandwich Want to pack a lunch that takes you under 15 minutes to make and will still taste yummy by the time lunch time rolls around? On Sunday night marinade your chicken breast (do this the night before) in vegetable oil, thyme, garlic, salt, and pepper and a dash of paprika. Preheat oven to 425 degrees. Take out of marinade and then dusted with cornmeal and put on a baking sheet. Bake for 7 minutes each side. While chicken is cooking, take out 2-3 slices of thick cut bacon and cook in veggie oil in a pan (can cook in advance as well and store overnight). Chop up lettuce, jalapenos, and a beefy tomato. Toast a roll or wheat bread. Place the cooked chicken on the roll/bread, add a dash of mustard/sirarcha (and mayo if you’re into that thing) add, bacon, some lettuce, tomato, jalapeno & a few slices of pickle for dessert. Awesome with traditional potato chips. Delicious.

[Life: Make] The Perfect Chicken Sandwich

Want to pack a lunch that takes you under 15 minutes to make and will still taste yummy by the time lunch time rolls around?

On Sunday night marinade your chicken breast (do this the night before) in vegetable oil, thyme, garlic, salt, and pepper and a dash of paprika. Preheat oven to 425 degrees. Take out of marinade and then dusted with cornmeal and put on a baking sheet. Bake for 7 minutes each side. While chicken is cooking, take out 2-3 slices of thick cut bacon and cook in veggie oil in a pan (can cook in advance as well and store overnight). Chop up lettuce, jalapenos, and a beefy tomato. Toast a roll or wheat bread. Place the cooked chicken on the roll/bread, add a dash of mustard/sirarcha (and mayo if you’re into that thing) add, bacon, some lettuce, tomato, jalapeno & a few slices of pickle for dessert. Awesome with traditional potato chips.

Delicious.

[Life: Make] Green Chili Mac n Cheese This is one of my favorite dishes from down south. I discovered it at Moonshine in Austin, one of my favorite restaurants there. I’ve attempted it at home a couple of times and can’t seem to make it as good as they can.Ingredients: 10 ounces of penne or elbow pasta 4  tablespoons of  flour 6 tablespoons butter 2 1/2  cups of low fat milk 1/2 cup of spicy salsa 2  cups of shredded Monterey Jack cheese 1  can chopped green chiles, undrained 1/4 cup of diced poblano chile 1/4 cup of diced red onion 2 jalapenos, diced 3 tablespoons chopped cilantro 1 cup fresh finely ground bread crumbs 1 tablespoon of minced garlic 3/4  teaspoon  salt 1/4  teaspoon  pepper Pinch of paprika Heat oven to 350°. Grease a baking dish. Cook pasta in boiling salted water following package directions. Drain and rinse well. In a saucepan over medium heat, melt 4 of the tablespoons of butter. Stir in flour and pepper until it bubbles.  Gradually add the milk, stirring constantly. Cook, stirring constantly, until thick. Stir in salsa, chile peppers, and cheese. Cook, stirring, until cheese is melted. Add salt to taste Combine with the drained pasta; stir in cilantro. Pour into baking dish. Combine the remaining 2 tablespoons melted butter with the bread crumbs and sprinkle over the macaroni and cheese. Sprinkle with paprika. Bake for 25 minutes. Put under broiler for a minute if you want a crunchy top. Yumm! [Recipe via About.com]

[Life: Make] Green Chili Mac n Cheese

This is one of my favorite dishes from down south. I discovered it at Moonshine in Austin, one of my favorite restaurants there. I’ve attempted it at home a couple of times and can’t seem to make it as good as they can.
Ingredients:

  • 10 ounces of penne or elbow pasta
  • 4  tablespoons of  flour
  • 6 tablespoons butter
  • 2 1/2  cups of low fat milk
  • 1/2 cup of spicy salsa
  • 2  cups of shredded Monterey Jack cheese
  • 1  can chopped green chiles, undrained
  • 1/4 cup of diced poblano chile
  • 1/4 cup of diced red onion
  • 2 jalapenos, diced
  • 3 tablespoons chopped cilantro
  • 1 cup fresh finely ground bread crumbs
  • 1 tablespoon of minced garlic
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • Pinch of paprika

Heat oven to 350°. Grease a baking dish. Cook pasta in boiling salted water following package directions. Drain and rinse well. In a saucepan over medium heat, melt 4 of the tablespoons of butter. Stir in flour and pepper until it bubbles.  Gradually add the milk, stirring constantly. Cook, stirring constantly, until thick. Stir in salsa, chile peppers, and cheese. Cook, stirring, until cheese is melted. Add salt to taste Combine with the drained pasta; stir in cilantro. Pour into baking dish.

Combine the remaining 2 tablespoons melted butter with the bread crumbs and sprinkle over the macaroni and cheese. Sprinkle with paprika.

Bake for 25 minutes. Put under broiler for a minute if you want a crunchy top. Yumm!


[Recipe via About.com]

[Life: Make] Homemade Granola Looking for a good snack for work that takes literally 5 minutes to make and keeps for a week? Look no further. Ingredients: 2 cups rolled oats1 teaspoon cinnamon1 teaspoon salt3 tablespoons plus 1 teaspoon vegetable oil1/4 cup honey1/4 cup firmly packed light brown sugar1 teaspoon pure vanilla extract1/3 cup slivered almonds1/3 cup whole hazelnuts1/3 cup golden raisins1/3 cup dried cherries Instructions: Preheat the oven to 325 degrees F. Get out a large baking pan/sheet.In a large bowl, toss the oats and nuts with the cinnamon and salt. In another  bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until fully combined. Pour the honey mixture over the oats/nuts until all are coated. Pour the mixture into baking pan. Spread it out evenly.Stir every 5 minutes until lightly browned for about 30 minutes. Cool and add fruit. Store in an airtight container. Note: Tastes extra good with a sliced fresh banana, strawberry & blueberries and soy milk. Yumm!

[Life: Make] Homemade Granola

Looking for a good snack for work that takes literally 5 minutes to make and keeps for a week? Look no further.

Ingredients:

2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup slivered almonds
1/3 cup whole hazelnuts
1/3 cup golden raisins
1/3 cup dried cherries

Instructions:

Preheat the oven to 325 degrees F. Get out a large baking pan/sheet.

In a large bowl, toss the oats and nuts with the cinnamon and salt. In another  bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until fully combined. Pour the honey mixture over the oats/nuts until all are coated. Pour the mixture into baking pan. Spread it out evenly.

Stir every 5 minutes until lightly browned for about 30 minutes. Cool and add fruit. Store in an airtight container.

Note: Tastes extra good with a sliced fresh banana, strawberry & blueberries and soy milk. Yumm!

[Life: Make] Chicken Enchiladas 3 tablespoons vegetable oil 1 1/2 pounds skinless boneless chicken breast Salt and pepper 2 teaspoons cumin powder 2 teaspoons garlic powder 1 red onion, chopped 2 cloves garlic, minced 1 cup frozen corn, thawed 5 canned whole green chiles, coarsely chopped 4 canned chipotle chiles, minced 1 large can stewed tomatoes 1/2 teaspoon flour 16 corn tortillas 1 1/2 cups enchilada sauce canned 1 cup shredded Monteray Jack Cheese Garnish with chopped cilantro leaves, chopped scallions, chopped tomatoes Directions Coat large saute pan with oil. Season chicken with salt and pepper. Cook chicken over medium heat. Sprinkle chicken with cumin, garlic powder before turning. Remove chicken from pan and set aside for a bit. Saute onion and garlic until tender. Add corn and chiles. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into bite sized pieces. Add chicken to pan, combine with vegetables. Microwave tortillas for 30 seconds to make them soft. Coat the bottom of a baking pan with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling and put in pan, seem side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, and chopped tomatoes. [Recipe by the lovely Tyler Florence]

[Life: Make] Chicken Enchiladas

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 5 canned whole green chiles, coarsely chopped
  • 4 canned chipotle chiles, minced
  • 1 large can stewed tomatoes
  • 1/2 teaspoon flour
  • 16 corn tortillas
  • 1 1/2 cups enchilada sauce canned
  • 1 cup shredded Monteray Jack Cheese
  • Garnish with chopped cilantro leaves, chopped scallions, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Cook chicken over medium heat. Sprinkle chicken with cumin, garlic powder before turning. Remove chicken from pan and set aside for a bit.

Saute onion and garlic until tender. Add corn and chiles. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into bite sized pieces. Add chicken to pan, combine with vegetables.

Microwave tortillas for 30 seconds to make them soft. Coat the bottom of a baking pan with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling and put in pan, seem side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, and chopped tomatoes.

[Recipe by the lovely Tyler Florence]

[Life: Make] Quick & Easy Mexican Salad 1/3 head of red cabbage 1 head of lettuce 4 green onions 1/2 cup ground beef cooked (or chicken or tofu or shrimp) 1 onion diced 1 tomato diced 5 oz of sliced black olives 2 cups of tortilla chips, smashed into bite sized pieces 1 small bunch of cilantro leaves 1 diced avocado 1 cup grated cheddar cheese (or monteray jack or cojita) Mix all together and toss with a dressing of your choice. My favorite is Chipotle-Lime: 1/2 cup olive oil1/4 cup fresh lime juice1 teaspoon minced garlic1 tablespoon minced chipotle peppers1/4 cup roughly chopped fresh cilantro2 teaspoons ground cuminKosher salt and freshly cracked black pepper to taste Whisk together and voila!

[Life: Make] Quick & Easy Mexican Salad

1/3 head of red cabbage
1 head of lettuce
4 green onions
1/2 cup ground beef cooked (or chicken or tofu or shrimp)
1 onion diced
1 tomato diced
5 oz of sliced black olives
2 cups of tortilla chips, smashed into bite sized pieces
1 small bunch of cilantro leaves
1 diced avocado
1 cup grated cheddar cheese (or monteray jack or cojita)

Mix all together and toss with a dressing of your choice.

My favorite is Chipotle-Lime:

1/2 cup olive oil
1/4 cup fresh lime juice
1 teaspoon minced garlic
1 tablespoon minced chipotle peppers
1/4 cup roughly chopped fresh cilantro
2 teaspoons ground cumin
Kosher salt and freshly cracked black pepper to taste

Whisk together and voila!

[Life: Make] Easy Breezy PUMPKIN PIE I don’t know what says October to me more - insane halloween costumes or pumpkin pie? This month I’m opting for both, and multiple times on the latter. Here’s round 1. Ingredients 1 cup cooked and pureed pumpkin, drained through a strainer 3/4 cup creme fraiche 1/3 cup brown sugar, firmly packed 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon ground cloves 2 large eggs, beat lightly 1 teaspoon vanilla 2 tablespoons brandy (or a dark brown rum) 1 (10 or 12 inch) prebaked pie shell (I was lazy and bought one at Whole Foods) Directions Preheat oven to 300. In a large mixing bowl, combine the pureed pumpkin, creme fraiche, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended. Stir in the eggs, vanilla, and brandy or rum. Whisk again until thoroughly blended. Pour the pumpkin mixture into the pie shell and move it around until it is even. Bake for about 1 hour, until it sets in the center. [Recipe from FoodNetwork.com] If you’re ambitious, here’s a homemade shell recipe.

[Life: Make] Easy Breezy PUMPKIN PIE

I don’t know what says October to me more - insane halloween costumes or pumpkin pie? This month I’m opting for both, and multiple times on the latter. Here’s round 1.

Ingredients

  • 1 cup cooked and pureed pumpkin, drained through a strainer
  • 3/4 cup creme fraiche
  • 1/3 cup brown sugar, firmly packed
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 large eggs, beat lightly
  • 1 teaspoon vanilla
  • 2 tablespoons brandy (or a dark brown rum)
  • 1 (10 or 12 inch) prebaked pie shell (I was lazy and bought one at Whole Foods)

Directions

Preheat oven to 300. In a large mixing bowl, combine the pureed pumpkin, creme fraiche, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended. Stir in the eggs, vanilla, and brandy or rum. Whisk again until thoroughly blended.

Pour the pumpkin mixture into the pie shell and move it around until it is even. Bake for about 1 hour, until it sets in the center.

[Recipe from FoodNetwork.com] If you’re ambitious, here’s a homemade shell recipe.

[Life: Make] FRITO PIE. One of my Texan favorites (not sure if it originates there, but it sure is popular there). Great to eat on sad days, gray days, days after too much drinking, and days when you just need a little bit of comfort. Ingredients: 4 cups of Frito chips2/3 cup chopped onion (I prefer red)2 fresh, raw jalapenos, diced19 ounces of chili (from a can or homemade leftover chili)1 1/2 cup of sharp shredded cheddar (or monteray jack or cojita)2 cups of cherry tomatoes or 2 beefsteak tomatoes*1 avocado (for garnish)*1/3 cup of fresh spinach* *optional Directions: Pour 2 1/2 cups of Fritos in to an oven-friendly pan (3” deep). Pour in chili. Layer jalapenos, 1/2 cup of cheese and onions on top of chili. Top with corn chips. Bake at 375 degrees for 25 minutes. Top with remaining cheese and bake 5 minutes more. Garnish with avocado, fresh spinach (and/or sour cream if you’re a fan) Serves 4-5.

[Life: Make] FRITO PIE.

One of my Texan favorites (not sure if it originates there, but it sure is popular there). Great to eat on sad days, gray days, days after too much drinking, and days when you just need a little bit of comfort.

Ingredients:

4 cups of Frito chips
2/3 cup chopped onion (I prefer red)
2 fresh, raw jalapenos, diced
19 ounces of chili (from a can or homemade leftover chili)
1 1/2 cup of sharp shredded cheddar (or monteray jack or cojita)
2 cups of cherry tomatoes or 2 beefsteak tomatoes*
1 avocado (for garnish)*
1/3 cup of fresh spinach*

*optional

Directions:


Pour 2 1/2 cups of Fritos in to an oven-friendly pan (3” deep). Pour in chili. Layer jalapenos, 1/2 cup of cheese and onions on top of chili. Top with corn chips. Bake at 375 degrees for 25 minutes. Top with remaining cheese and bake 5 minutes more. Garnish with avocado, fresh spinach (and/or sour cream if you’re a fan) Serves 4-5.

[Life: Make] Rice Krispie Treats The easiest (although certainly not healthiest) dessert. Impossible to mess up and much better homemade than store bought. 1/4 cup butter1 10 oz. package regular marshmallows (or 4 cups miniature marshmallows)6 cups Kellogg’s Rice Krispies cerealMelt the butter in a large saucepan over low heat. Add marshmallows, stirring until completely melted. Remove from heat. Stir in Rice Krispies until well coated. Turn out mixture into a pan and cut into squares when slightly cooled.

[Life: Make] Rice Krispie Treats

The easiest (although certainly not healthiest) dessert. Impossible to mess up and much better homemade than store bought.

1/4 cup butter
1 10 oz. package regular marshmallows (or 4 cups miniature marshmallows)
6 cups Kellogg’s Rice Krispies cereal

Melt the butter in a large saucepan over low heat. Add marshmallows, stirring until completely melted. Remove from heat. Stir in Rice Krispies until well coated. Turn out mixture into a pan and cut into squares when slightly cooled.

[Life: Make] French Onion Soup Whether we like it or not, fall is coming. One of my favorite fall dinners is this soup. I’ve tried probably 10 recipes and sometimes just do it straight from the Campbell’s can and this recipe by Cooks Illustrated is by far the best I’ve found. Sounds like a lot of work, homemade soups tend to appear that way sometimes, but this one is really quite easy and makes for a great dinner with plenty left over for lunches. Ingredients (serves six): 3 tablespoons unsalted butter , cut into 3 pieces 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices Salt 2 cups water, plus extra for deglazing 1/2 cup dry sherry 4 cups low-sodium chicken broth 2 cups beef broth 6 sprigs fresh thyme , tied with kitchen twine 1 bay leaf Ground black pepper Cheese Croutons 1 small baguette , cut into 1/2-inch slices 8 ounces shredded Gruyère cheese (about 2 1/2 cups) Directions: For the soup: Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees. Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour. Remove the pot from oven and place over medium-high heat. Cook onions (make sure you handle hot pot with oven mits!), stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes. Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper. For the croutons: While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving. [Note: Most people don’t have these mini crocks lying around. Use this serving method only if you have broil-proof serving ware and are eating it right then. If not, it tastes almost as good with the final step microwaved and of course, the rest of the soup saved later for lunch]

[Life: Make] French Onion Soup

Whether we like it or not, fall is coming. One of my favorite fall dinners is this soup. I’ve tried probably 10 recipes and sometimes just do it straight from the Campbell’s can and this recipe by Cooks Illustrated is by far the best I’ve found. Sounds like a lot of work, homemade soups tend to appear that way sometimes, but this one is really quite easy and makes for a great dinner with plenty left over for lunches.

Ingredients (serves six):

  • 3 tablespoons unsalted butter , cut into 3 pieces
  • 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices
  • Salt
  • 2 cups water, plus extra for deglazing
  • 1/2 cup dry sherry
  • 4 cups low-sodium chicken broth
  • 2 cups beef broth
  • 6 sprigs fresh thyme , tied with kitchen twine
  • 1 bay leaf
  • Ground black pepper

Cheese Croutons

  • 1 small baguette , cut into 1/2-inch slices
  • 8 ounces shredded Gruyère cheese (about 2 1/2 cups)

Directions: For the soup:

  • Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
  • Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt.
  • Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot.
  • Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.
  • Remove the pot from oven and place over medium-high heat. Cook onions (make sure you handle hot pot with oven mits!), stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly.
  • Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)
  • Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.
  • Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
  • Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
  • Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.

For the croutons:

  • While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

[Note: Most people don’t have these mini crocks lying around. Use this serving method only if you have broil-proof serving ware and are eating it right then. If not, it tastes almost as good with the final step microwaved and of course, the rest of the soup saved later for lunch]

[Life:Make] Ultimate BLT What’s better than a plain old bacon, lettuce & tomato sandwich? Not much…But add a few things and you might have the best dang BLT ever. mult-grain bread red onion lettuce (I like good old romaine, spinach can be great though too) cheese (sharp cheddar is my fav) local heirloom tomato spicy mustard (I mix 2 parts mustard, 1 part sriracha and make my own) berkshire bacon (or turkey bacon) 2 eggs, fried (salt, pepper, pinch of paprika) Guaranteed to be simple, cheap, filling.

[Life:Make] Ultimate BLT

What’s better than a plain old bacon, lettuce & tomato sandwich? Not much…But add a few things and you might have the best dang BLT ever.

  • mult-grain bread
  • red onion
  • lettuce (I like good old romaine, spinach can be great though too)
  • cheese (sharp cheddar is my fav)
  • local heirloom tomato
  • spicy mustard (I mix 2 parts mustard, 1 part sriracha and make my own)
  • berkshire bacon (or turkey bacon)
  • 2 eggs, fried (salt, pepper, pinch of paprika)

Guaranteed to be simple, cheap, filling.

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Themed by: Hunson