Darlin...I love you Breakfast !

Convection Oven  Baking time 25 minutes

Preparation time 10 minutes

Preheat oven to 425 degrees

Serves 2-4

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·                  Parchment paper lined Baking dish, I use the one that came with the Convection Oven

·                  One mixing bowl, medium

·                  One small bowl

·                  Measuring spoons

·                  Small sauce pan, fill with water to 2 inches from the top

·                  Wooden or bamboo mixing spoon

·                  Wire Whisk

·                  Metal spatula for serving

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1.               ½ Sweet Onion, diced into 1 to ½ inch pieces

2.               6 small red potatoes, diced into ½ inch pieces

3.               1 each small orange and yellow Sweet Bell Pepper, diced into 1 to ½ inch pieces

4.               1 Package Applegate Turkey Bacon, slice into 2 inch pieces

5.               2 Tablespoons per portion of Pecorino cheese, grated for garnish

6.               1 Tablespoon, Bragg’s Apple Cider Vinegar

7.               4 Large Eggs, carefully cracked into a small bowl

8.               1 teaspoon each of thyme, dill, paprika, white pepper

9.               1 Tablespoon extra virgin olive oil

Begin by starting your oven to preheat at 425 degrees.

Place into your medium bowl the sweet onion, red potatoes and orange and yellow sweet bell peppers together and mix well with mixing spoon. Add herbs and extra virgin olive oil and mix very well coating all together. Tip onto parchment lined baking dish, spreading evenly from edge to edge. Place the turkey bacon pieces covering it all, it should make a nice single layer over the entire pan.

Place in preheated 425 degree oven and set timer for 25 minutes.

Take your Pecorino cheese and using the small size on your grater so you have enough for each person and set aside.

Crack the eggs carefully into the small bowl.

Now take the small pan with water and add the vinegar and turn on to high heat. When it comes to a rolling boil use your whisk to stir the hot water into a whirlpool. Remove your whisk and as the bubbles and hot water continue to swirl pour in the eggs from the bowl and set your timer to 4 minutes and turn the heat immediately lower to medium heat.

Check your oven, the turkey bacon should be crispy on one side and if you take a fork and pierce a piece of red potato, it should be tender yet firm.

I use a wide metal spatula to lift from the just ready piping hot oven veggies and turkey bacon into bowls. Sprinkle generously with the cheese.

When the eggs are done, lift one egg out at a time with the wire whisk, holding it over the pan to drain all the remaining cooking water from the egg. Place so it is on top of the veggies. Do this with each egg.

Pinch of thyme, dill, white pepper and paprika.

~ ~ ~ ~ Good start to a beautiful day....Darlin! ~ ~ ~ ~

Ratatouille

Oven temperature 350

Baking time 30 minutes

Preparation time 30 minutes

Serves 6

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• sharp knife
• cast iron dutch oven
• Hint: Use small vegetables as the flavor will be better. If you do use the medium or large vegetables it will double the amount that I used here and you will need to add 15-20 minutes to the cooking time...and quite possibly need a second pot to cook it all in!

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1. Extra Virgin Olive Oil
2. 1 Sweet Onion, diced
3. 2 Cans drained, diced organic tomatoes
4. 1 each red, yellow and orange sweet bell pepper, sliced 1/4" thin
5. 1 eggplant, sliced 1/4" thin (you may easily replace with a turnip, sliced 1/4" thin, works equally well)
6. 1 zucchini, sliced 1/4" thin
7. 1 yellow squash, sliced 1/4" thin
8. 2 Tablespoons minced garlic
9. 1/2 teaspoon each of dill, thyme, parsley and crushed rosemary
10. Sea Salt
11. Black or white pepper

It is more about assembly, the beauty of alternating rounds of each of the vegetables.

Drizzle 1 tablespoon of the Extra Virgin Olive Oil in dutch oven pan. 

Toss tomatoes and garlic together and place in bottom.

Place the diced sweet onion next, spreading evenly on top.

Start placing alternate remaining vegetable rounds on top.

Drizzle 1 tablespoon oil, herbs, salt and pepper all over and between groups of the vegetables. Sprinkle a little more over all the tops.

I like to group and bunch up some of the vegetables for the donut hole center of the ring of vegetables.

Place lid on dutch oven and bake for 30 minutes.

Serve along with your choice rice, potatoes and savory meat.

We like it served on garlic mashed potatoes and some grilled Texas Mesquite sausage.

Texas NASCAR RACE Dinner in less than 30 minutes

• Cast Iron Dutch Oven
• Large Ceramic Bowl
• Pasta Pot
• Small Bowl

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1. 1 cauliflower, trimmed, cut into 2 inch pieces
2. 1 red, 1 yellow, 1 orange bell pepper, trimmed, cut into 1 inch pieces
3. ½ large sweet onion, trimmed, chopped into ½ inch pieces
4. 1 large lemon, seeded, squeezed, should yield about ¼ cup juice or more
5. ½ teaspoon each dill and thyme
6. 1 teaspoon minced garlic
7. 2 cups orzo
8. 1 skinless chicken breast, sliced against the grain, then diced into 1 inch pieces
9. 1 cup diced ripe tomatoes, roma or heirloom is nice, canned works too!
10. 1 cup mushrooms, button is nice or your favorite, sliced
11. 1 cup olives, black, rinsed and drained
12. 1 cup cheese, pecorino Romano, grated on small grate
13. Extra virgin olive oil
14. Unsalted butter

You will need two pans, large stock pan for pasta, cast iron dutch oven and lid and a large and a medium size ceramic bowls for mixing during prep.

In large bowl, toss in cauliflower, bell peppers, sweet onion. Drizzle in a little extra virgin olive oil, add dill and thyme, ½ the lemon juice and toss very well and set aside.

In small bowl, toss in diced chicken and ½ the lemon juice, toss very well and set aside.

Start to boil a large pot of water for the pasta on high heat. Meanwhile…

Using another burner, set the dutch oven heat to med to high with a little olive oil, stir fry the cauliflower, bell peppers, sweet onion for 5 min. Final stir add garlic and set lid on pot and turn heat to low. Meanwhile…

Back to the large pasta pot which should be boiling hot and stir in the orzo, cook stirring occasionally for 11 minutes. Meanwhile…

Remove the vegetables from the dutch oven back to the large ceramic bowl and place the lid on the bowl to keep this warm. Meanwhile…

Toss the chicken into the dutch oven and return the heat to medium high. Stir fry for 5 minutes till just turning pink, add the tomatoes, mushroom and olives. Return the lid to the dutch oven pan and set to low. Meanwhile…

Pasta should be done, place in colander to drain but don’t rinse. Add 2 tablespoons unsalted butter to the still hot pasta pot. Stir till butter melted and stir in the cheese.

Ladle the pasta into large bowls, align veggies and chicken first and then pasta, garnish with a little more cheese over all. 
♥♥♥