Spicy Garbage Eggs

     My 23 year old son lives with us but with his schedule I barely see him. However the other day he got to go in late so I offered breakfast. He usually eats out or at his restaurant and my husband and 25 year old daughter barely eat at all. So I was excited to have someone to cook for. My son prefers scrambled eggs, and so I came up with this recipe. He said they were incredible the best he's ever had.

     Remember I don't measure exact amounts so here's the list of ingredients and the approximate measurements. You should add your ingredients to yours and your families tastes.

• Leftover steak ( I had ranch steaks leftover from the previous nights dinner ) Cut into small diced pieces
• 7 eggs
• Diced green, yellow, red, and orange peppers
• 1 jalapeno pepper diced without the ribs and seeds
• 2 diced slices of pepper jack cheese
• 1 tbsp. of fresh cilantro
• 2 large mushrooms diced
• A dash each of salt, garlic powder, and onion powder

     I was too lazy to cut a new onion but I would certainly have added at least a 1/4 of one. Next time I will. Just mix everything together and scramble. Try these  you will love them!

Photo by RoolRool

My Cold Vegetable Soup

    This cold vegetable soup is very much like Gazpacho except that instead of a tomato or vegetable juice base I leave in the juices that come from my tomatoes and cucumbers. When you make this soup make it for your and your family's personal taste. This means put in it what you like and as much of it as per your taste.

     This is what I put into my soup:

• tomatoes
• cucumbers
• jalapeno pepper
• green pepper
• yellow pepper
• orange pepper
• red pepper
•  celery
•  onion
• mushrooms
• garlic
• cilantro
• salt and pepper
• lime juice
• fresh dill

     I put most of the ingredients thru my bullet blender till they are mostly liquefied but also have some solid diced pieces for texture. Usually I only put green pepper in however my store was having a great sale on the orange, red, and yellow peppers so I used them too. They are a little sweeter and add a great taste.

     I don't like really hot tastes, so I remove the seeds and ribs from the jalapeno and I only use one. The amounts and ingredients are up to you. Anyway you make it, it's refreshing and very good health wise, especially if you eliminate or go easy on the salt.

Photo by Rusvaplauke

Amazing Two Finger Potato Salad

     Lately I've gone crazy with this summers bounty of produce. It helps that there's so much of it that most stores are having great sales. So I bought some beautiful, buttery, Yukon Gold potatoes and made potato salad with them. I call this salad Amazing because my son who is a manager at a small restaurant  tasted it and said it was amazing. He is my best measurement of a successful dish. He doesn't ever hold back to spare my feelings if he feels that something I made is bad. I call it Two Finger because I used a new cleaver to cut the potatoes and of course I cut into two of my fingers. What was I thinking? After I'd done that and had to throw away the potato I'd been cutting, I finished cutting the potatoes with a proper knife and pulled out my little chopper for the rest of the vegetables.
  
    I have a bullet blender which I love but when I try to just chop onions they always end of liquefied. I needed my onions to be whole crispy finely chopped pieces for the texture. The chopper I have is one of those tiny electric ones with the horizontal blades at the bottom. It works perfectly for the texture I want.

     I will give you the recipe but as with all of my recipes the measurements are approximate because I don't measure. Add the ingredients to your own taste.

     To get the proper doneness of the potatoes I always peel and cut them into the size pieces I want before I boil them. I cut the potatoes small for this salad, and I just keep testing their doneness every few minutes after it's boiled for about five minutes.
     While I'm waiting for them to be ready I start to load my chopper with the following,

• 1/4 sweet onion
• 1/4 red pepper
• 1/4 orange pepper
• 1/4 yellow pepper
• 1/4 green pepper
• 1 stalk of celery
• 2 radishes

     I chop them to a partial mushy consistency and partial crunchy diced fine. The potatoes are ready so I put them into cold water to stop the cooking process and cool them for the salad. Mix all of the vegetables together in a large bowl and get out your fresh dill. I use scissors and cut tiny pieces off of about 4 or 5 dill stems. Add salt and pepper.

     Now it's time for the secret sauce. I put in

• 1 cup of mayo made with olive oil
• 1/2 cup of sour cream
• 1/2 cup of plain yogurt
• 1 splash of milk

     Mix it all together and you're in for a real treat. Enjoy!

Photo by Roland