INGREDIENTS
4 cups of tater tots
7 eggs
1/2 cup chopped cooked bacon
1/2 avocado
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarela cheese
Butter
Pepper to taste
INSTRUCTIONS
Pour the tater tots in a large bowl and microwave for 1 min and 45 seconds.
Add one egg to the softened tater tots and mix
Spray a cast iron pan with non stick spray
Press the tater tots into the skillet and press into the shape of a crust.
Bake the crust for 15 minutes at 400 degrees
Remove from the oven and add the half of each of the two cheeses and half the bacon
Crack the eggs evenly over the top of the tater tots
Cover with the remaining cheese and bacon
Cook for 15 mover minutes at 400 degrees
Top with sliced ovacado and cracked pepper
Thursday, June 29, 2017
Saturday, June 10, 2017
Chicken Mozzarela Melts with Cherry Tomatoes
INGREDIENTS:
4 Boneless, skinless chicken-roast halves (each 6 ounces), butterflied
6 Tablespoons extra-virgin olive oil
2 cloves of garlic, thinly sliced
12 Ounces cherry tomatoes, halved
1 Cup halved Peppadew peppers, plus 1 tablespoon brine. (We used cherry tomatoes)
Kosher salt and freshly ground pepper
6 ounces of mozzeralam, 6 slices
1/4 cup packed fresh basil leaves
1 cup packed fresh baby arugula
Grilled crusty bread
Directions:
1. Pound chicken between pieces of plastic to a scant 1/4 inch thick. Heat grill to medium high. Combine 1/4 cup olive oil and garlic in a large cast iron skillet; place on grill. Cook until golden about 1 minute. Add tomatoes and Peppadews; season with salt and pepper. Cook until mixture thickens slightly and tomatoes burst, about 12 minutes. Remove skillet from grill; cover grill to reheat, 5 minutes.
2. Drizzle chicken with 1 tablespoon oil; season with salt and pepper. Grill until charred in spots, 1 to 2 minutes. Flip, top with cheese and cover grill. Cook until cheese melts and chicken is cooked through, 1 minute. Transfer to a plate; spoons tomato mixture over top. Top with basil, dress arugula with remaining 1 tablespoon of oil and Peppadew brine. Serve atop chicken, with bread.
COOKS NOTES:
I did not use the out door grill. I cooked inside using a grill pan. Peppers and tomatoes were cooked in cast iron skillet.
4 Boneless, skinless chicken-roast halves (each 6 ounces), butterflied
6 Tablespoons extra-virgin olive oil
2 cloves of garlic, thinly sliced
12 Ounces cherry tomatoes, halved
1 Cup halved Peppadew peppers, plus 1 tablespoon brine. (We used cherry tomatoes)
Kosher salt and freshly ground pepper
6 ounces of mozzeralam, 6 slices
1/4 cup packed fresh basil leaves
1 cup packed fresh baby arugula
Grilled crusty bread
Directions:
1. Pound chicken between pieces of plastic to a scant 1/4 inch thick. Heat grill to medium high. Combine 1/4 cup olive oil and garlic in a large cast iron skillet; place on grill. Cook until golden about 1 minute. Add tomatoes and Peppadews; season with salt and pepper. Cook until mixture thickens slightly and tomatoes burst, about 12 minutes. Remove skillet from grill; cover grill to reheat, 5 minutes.
2. Drizzle chicken with 1 tablespoon oil; season with salt and pepper. Grill until charred in spots, 1 to 2 minutes. Flip, top with cheese and cover grill. Cook until cheese melts and chicken is cooked through, 1 minute. Transfer to a plate; spoons tomato mixture over top. Top with basil, dress arugula with remaining 1 tablespoon of oil and Peppadew brine. Serve atop chicken, with bread.
COOKS NOTES:
I did not use the out door grill. I cooked inside using a grill pan. Peppers and tomatoes were cooked in cast iron skillet.
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