One of the reasons that I love Sundays so much is because I do not feel guilty about having a nice breakfast at noon! I love waking up later on Sundays and cooking a nice filling breakfast. A good warm cup of coffee with a filling breakfast always puts a smile on my face and my fiance's!
Anyone who has ever gone out and partied too late, has a favorite greasy food to help them absorb the surplus of alcohol. My friends and I used to go to a Greek diner that was always better at 4am than it was at 4pm :) I always ordered one thing, "The Gypsy Skillet". A skillet filled with sauteed peppers, onions, ham potatoes and smothered in deliciously evil liquid cheese. As if that was not enough, they covered it with two eggs, cooked to your liking, my choice was always over easy. Yes this was the perfect 4am, after clubbing treat. While, this meal would have had no effect on my weight 5 years ago, now I have to think of it a bit differently. I clearly cut out the liquidy cheese concoction (who knows what's in that anyhow!) and changed two eggs into 1. All in all an extremely delicious breakfast that prepared me for a night of Super Bowl drinking :)
My Gypsy Skillet
*This recipe fed both my fiance and myself, however I did take a much smaller portion for myself, since I am trying to watch my weight. My portion is pictured in the picture below for anyone who is interested.*
3 eggs 1/2 A Large Onion, Chopped 1/2 A Green Pepper, Chopped 1/2 A Red Pepper, Chopped 1 Scallion, Sliced 1/4 Pound Canadian Bacon, Diced 4 Medium Red Potato's, Diced 2 Slices Swiss Cheese Salt and Pepper Olive Oil
1. Saute potato in olive oil for ten minutes. 2. Add in onion and peppers. Continue cooking for 10 more minutes. 3. Add Canadian bacon and cook until potatoes are cooked. 4. In another non-stick pan, cook 3 eggs to your liking. 5. Top the veggie skillet with 2 slices of cheese and melt. Top off plate with eggs and take a sip of your coffee! Enjoy!
*Sometimes this is the perfect dinner for me as well!*
Years ago, I followed my dreams and went to culinary school. I went to culinary school to continue the dream that my mother and I always shared: to open up a deli or cafe somewhere and call it our own. Whether that cafe will ever open is still up in the air...but my cooking and my love for food I owe to my mother...and in a way this blog is dedicated to her...I only hope that I can inspire other women with this blog the way my mother inspired me...With her love for food passed onto me, I quickly became a food snob after culinary school. Today, a house, a husband' (and his stomach),and an up and coming business keeps me busy enough without all my gourmet concoctions! But, no matter how busy I am, I still go to my kitchen and cook to retain my sanity. Prehaps this is a way I connect to my mother...but cooking is the only thing that truely soothes my soul. My recent transformation has led me to belive that sometimes you just have to Keep It Simple Stupid...and Cook!
I will not eat oysters. I want my food dead - not sick, not wounded - dead. ~Woody Allen
Part of the secret of success in life is to eat what you like and let the food fight it out inside. ~Mark Twain
Great food is like great sex. The more you have the more you want. ~Gael Greene
Tell me what you eat, I'll tell you who you are. ~Anthelme Brillat-Savarin
And, of course, the funniest food of all, kumquats. ~George Carlin
Avoid fruit and nuts. You are what you eat. ~Jim Davis
The trouble with eating Italian food is that five or six days later you're hungry again. ~George Miller
Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson
I didn't fight my way to the top of the food chain to be a vegetarian. ~Anonymous
But those aren't the flavors. That'd make too much sense. Apple and pear, according to Dr. Phil, are body types the bars are made for. Hey, I've got some advice. If you look like an apple or a pear, eat an apple or a pear! [On Dr. Phil's energy bars. ~Lewis Black