Category Archives: Main Courses

Friends Recipes and Hacks, Main Courses, Meat Dishes, Pasta Dishes, Recipes, Soups and Stews

Italian Wedding Soup

Just as ancient tales are easily bungled by funky translations (like Charles Perrault’s original story Cinderella, with confusion over a slipper of glass [verre], squirrel fur [vair] or even iron [fer]…a hot mess that Cinderella was), so too do recipes often have translation mix ups.  Although Italian Wedding Soup, a popular dish in this country, hints at origins surrounding Tuscan weddings, the actual name of the soup is minestra mariata or “married soup” – a reference to the melange of greens, broth, meat and cheese.  An apropos name, given that all of the flavors in this soup blend together into something akin to a warm hug.  I’m all about that marriage, if I do say so myself.

Traditional versions of the soup involve a slow simmering stock that can include soup bones (prosciutto to be super authentic) and a variety of greens and broccoli.  I love this soup with pastina, or little pasta pearls that puff up in the broth, but this version, as inspired by the cracked-out craziness of the Canadian show “Bitchin’ Kitchen” uses cheese tortellini.  If you don’t have tortellini, you can swap it out for ditalini (short pasta tubes) or any mini pasta you’d like.  You call the shots – this is your wedding and I don’t want you getting all bridezilla on me.

Recipe for

Italian Wedding Soup

Ingredients
1 1/2 lbs. of ground beef
1 lb. of pork
1 small hoagie roll
1/2 c. of parsley leaves
1 egg
1/4 c. of parmesan
pinch of salt
pinch of black pepper
1 clove of garlic, very finely minced
pinch of oregano

8 c. of chicken stock
baby spinach
cheese tortellini or ditalini

In a food processor, grind up the hoagie roll, parsley leaves and garlic.  Toss into a standing mixer or mixing bowl and blend with the beef, pork, egg, parmasean, salt, pepper and oregano.  Roll into very small meatballs, about 1/2 of a tablespoon of filling at a time.  Set aside.

In a pot, bring the chicken broth to a boil.  Add the meatballs and let simmer away in the soup for at least 20 minutes.  Grab another pot, fill with water and bring to a boil.  Salt the water and chuck in the cheese tortellini or ditalini pasta, cooking according to the package directions.  Drain.

To assemble the bowl of soup, add a handful of baby spinach and 1/2 c. of pasta to a large soup bowl.  Ladel over the broth and meatballs, top with some cracked pepper and parmasean cheese.

Lighten Up, Main Courses, Recipes, Soups and Stews, Vegetarian Dishes

Lexi’s Favorite Vegetarian Chili

I know what you’re thinking, folks, “Really, Angela? Vegetarian chili?” But you must, must, must try this, die hard meat eater or no.  My father, who I am sure is 99% dinosaur (and I’m talking the T-Rex variety) loves this chili like no other, and he doesn’t give out the compliments for non-meat dishes lightly.  He’ll even eat this straight up as a main course with not a bit of meat on the side.  If that ain’t a testament to quality, then I don’t know what is.

My dad scored this recipe for my sister, Lexi, who then passed it to me.  It utilizes veggie crumbles, found in the frozen food section with the meatless entrees and veggie burgers.  A solid number of veggies and beer help round out the flavor for a chili that won’t for one second make you miss beef.  Dress it up with some shredded cheddar or sour cream and you are in business.  It true slacker mode, I have eaten this cold with Fritos scoops and guess what?  Still delicious.

PS. This was the first time that my sister had ever been in the kitchen with me for a photo shoot for the blog.  She laughed at how small the plate was that I took the macro photo from.  Even though I have a bigger kitchen now and more natural light, I still shoot small like I did in NYC in the itty, bitty kitchen with not a bit of sunshine to illuminate my food.  This photo above is her demo of the scale of the photo shoot, and not the amount of chili that I gave her as her ration.  She ate two full bowls, thank you very much.

Recipe for

Lexi’s Favorite Vegetarian Chili

Ingredients
4 tbs. of olive oil
1 onion, finely chopped
1 green bell pepper, finely chopped
3 stalks of celery, finely choped
4 cloves of garlic, minced
1 bottle of beer
1 can of vegetable stock
2 bay leaves
1 can of black beans, drained
1 can of pinto beans, drained
1 can of light kidney beans or pink beans, drained
2 large cans of diced tomatoes (can use 3 cans of Ro-Tel for extra kick)
1 c. of spicy salsa
1 handful of tortilla chips, crushed
1/4 c. of chili powder
1 tsp. of garlic powder
1 tsp. of oregano
salt and pepper

In a large pot or dutch oven, heat olive oil.  Add the vegetables and sauté until translucent.  Pour in the beer, the stock and the bay leaves and let simmer until most of the liquid has evaporated.  Stir in the veggie crumbles and let warm while you start opening cans.

Add the beans, tomatoes and salsa and stir.  Mix in the crushed tortilla chips, chili powder, garlic powder and oregano.  Let simmer for about 10 minutes and then taste for salt and pepper.  You can amp up the heat with hot sauce or cayenne pepper if things are too tame.

Serve chili with shredded cheese, chopped onion and diced jalapeno.

Main Courses, Meat Dishes, Poultry Dishes, Recipes, Rice Dishes, Seafood Dishes

Chicken, Sausage and Shrimp Jambalaya

For as long as I’ve known, my family has been whipping up several varieties of comforting rice dishes – I can recall many a time coming into the kitchen to a pan of Arroz con Pollo finishing up in the oven, or a pot of Jambalaya simmering away on the stove.  This version of the simple dish, a combination of rice, chicken, sausage, seafood and veggies, reminds me of home each and every time I whip up a batch.

This version is far from super traditional, but I love it because it is way easy to prepare and incredibly piquant and flavorful.  Some of the harder ingredients to find are substituted with pantry and supermarket staples.  Though cajun purists would call this Creole Rice for its inclusion of tomatoes, culinary great Paul Prudhomme puts tomatoes in his, so I feel that I’m not in the wrong.  Plus, this dish’s roots are born of the freshness and availability of ingredients, so use whatever suits your fancy – tasso ham (or smoked ham), seafood of any kind, smoked andouille sausage, duck, and homemade stock all have a place in this dish.  Case in point, this recipe originates from the Spanish classic, paella, and if it weren’t for a few noble chefs swapping out a few ingredients, we wouldn’t have the jambalaya that we know today.

Recipe for

Chicken, Sausage and Shrimp Jambalaya

Ingredients
1/2 lb. of raw shrimp, peeled and deveined
1 kielbasa, thinly sliced into rounds
1 lb. boneless skinless chicken thighs, cut into large chunks

2 tbs. of olive oil
2 bay leaves
1 medium onion, finely chopped
2 scallions, finely chopped
2 stalks of celery, chopped
1 green bell pepper, chopped
4 cloves of garlic, minced
3 sprigs of fresh thyme
3 plum tomatoes

1 can of tomatoes with chilies
seafood stock (can substitute beef or chicken)
1/4 tsp. of white pepper
1/4 tsp. of black pepper
1/2 tsp. of garlic powder
1/8 to 1/2 tsp. of cayenne pepper (to taste)
pinch of oregano
1 tbs. of Worcestershire sauce

2 c. of converted rice (such as Uncle Ben’s)

splash of white wine vinegar
scallions or parsley for garnish

Season chicken lightly with salt and pepper.  Heat the olive oil in a dutch oven and add the chicken.  Brown very well on both sides and then add the onion, scallions, celery, bell pepper and garlic.  Once vegetables begin to soften, add the kielbasa, thyme and bay leaves.  Allow to cook for a minute and then add the chopped tomatoes, white pepper, black pepper, garlic powder, cayenne and oregano.  Stir in the rice.

In a 4 cup pyrex or a measuring cup, drain the juices of the can of tomatoes into the cup.  Dump the tomatoes into the dutch oven.  Add the tablespoon of Worcestershire sauce into the measuring cup, and then add enough stock to make 3 3/4 cups of liquid.  Add the mixture to the pot and stir.  Bring the pot to a boil, cover and turn it down to a simmer.  A trick, if you are careful, is to stick your ear to the bottom of the pot – you should hear a gentle bubbling.  If it sounds like hell boiling over, turn the heat down.  If you hear nothing, turn the heat up.  Cook for 20 minutes, undisturbed.  After 20 minutes, take the top off and add the shrimp.  Recover and cook for an additional 5 minutes.  Turn off the heat and remove lid.  Stir a splash of white wine vinegar into the jambalaya and taste rice for doneness – it should be tender at this point.  If not, turn heat back to low and cook another few minutes.  If the rice is done but there is too much liquid, let rice sit, covered, for 5-10 minutes so that the liquid will be absorbed into the rice.

Serve with scallions or parsley and tabasco sauce.

Cheese Dishes, Main Courses, Pasta Dishes, Recipes, Vegetarian Dishes

Easy Pumpkin Ravioli

I got your memo.  The one about wanting to have more time for your various hobbies (costume-making for squirrels, jetskiing in ascots and sweet dance moves) all the while still being able to dine like a king.  Well, how about artisan tasting ravioli on a trailer park budget and minimal cooking knowledge.  I’m talking basic – like let your kids take care of this one.  Come to think of it, it’d be even better to use that cheap labor and get back to the garden gnome sculpting with full force.  But I digress…

This recipe leverages a few key ingredients to simplify the whole process and keep the taste profile elite.  Wonton wrappers take the place of hand-rolled pasta, and canned pumpkin replaces freshly roasted (and time-consuming) roasted butternut squash.  Topped with the simplest of sauces of butter, sage and cracked pepper, you’ve got some exemplary eating with absolutely no work.  You can even elevate the level of class with a cheap ravioli cutter (a modest $3-5) for crimped edges that make the pasta look as if they were purchased from the Italian grocer.

Once you have this filling down (which should take you all of 5 seconds) consider stirring in caramelized shallots, crisped pancetta or even gorgonzola into the mix.  Have fun, experiment and enjoy all the extra time you’ll have for the wining portion of the wining and dining.

Recipe for

Easy Pumpkin Ravioli

Ingredients
15 oz. of whole milk ricotta
1 egg
1/8 tsp. of black pepper
1/4 tsp. of white pepper
1 tbs. of olive oil
4 tbs. of puréed pumpkin
1/3 c. of parmesan cheese
pinch of nutmeg
pinch of salt
wonton wrappers
1 egg beaten with 1 tbs. of water

1 stick of butter
1 bunch of sage

Bring a large pot of heavily salted water to a boil.  In a small bowl, mix the ricotta, 1 egg, pepper, olive oil, cheese, pumpkin, nutmeg and salt.  Create a work station with a space to assemble the ravioli next to a lightly floured cookie sheet.  Take a wonton wrapper and brush the edges with egg beaten with water.  Heap a tablespoon of filling in the middle of the wrapper and then top with another wonton wrapper.  Gently press the edges together to adhere and then trim the edges with a ravioli cutter to flute the edges.  Set aside on the cookie sheet and repeat until all filling is used.

In a skillet, melt the butter until it starts to foam and turns a deep golden.  Add the sage leaves and gently cook until crisp.  Keep warm as you cook the ravioli.

Cook the ravioli in the boiling water for a quick 1-2 minutes.  Remove with a slotted spoon and immediately add to the melted butter to slick them down with the sauce.  Continue to cook the ravioli in small batches and add to the sauce.  Serve warm.

Main Courses, Meat Dishes, Recipes, Rice Dishes

Porcupine Meatballs (Italian Beef Meatballs with Rice)

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Nope, no bits of real porcupine in this one.  Just a good ole-fashioned Italian meatball recipe with the inclusion of rice – imagine the filling for stuffed peppers as a standalone dish.  That’s the goodness that is this porcupine free recipe.

This one holds a very special place in my heart as it is, on record, my first memory of ever cooking anything by myself.  As a means of breaking me into the long line of great female cooks in our family, my grandmother and mother purchased me a cookbook for kids when I was 9 or 10.  I remember pouring through the pages, wanting to be a part of the group of kids in the test kitchen pictured creating and devouring the many recipes.  I particularly like the cooked dishes – the idea that I could be responsible for more than a PBJ cut with a cookie-cutter was exhilarating.  One of the recipes, called “Porcupine Meatballs” was particularly interesting to me and seemingly edible for the family, so my mom said that it’d be a good one to start with. Continue reading Porcupine Meatballs (Italian Beef Meatballs with Rice) →

Main Courses, Meat Dishes, Recipes

Pork with Bamboo Shoots

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In Virginia, not too far from where I grew up, there is this great gem of a Chinese restaurant that has been a favorite in town for ages.  The Peking Gourmet Inn is the definition of old school – red leather banquettes, rich mahogany and waiters and waitresses in tuxes, carving paper-thin slices of peking duck tableside.  The restaurant is beloved by just about every US President and dignitary that you could possibly imagine, and the walls of the place are adorned with photos of each and every one of them.  It’s a real treat to go there, but unfortunately, just about everyone in the DC Metro area feels the same way.

I often find myself jonesing for their Garlic Shoots, the mildly-flavored, inner sprout of the garlic clove specially grown on their farm and then sauteed with the protein of your choice.  Or the Stuffed Eggplant with Springtime Vegetables – only served there around Chinese New Year and so very addictive with its savory shrimp filling and tender japanese eggplant flash-fried and served in a delicate sauce.  But its when these incredibly seasonal dishes are sold out or not on the menu that I turn to my tried and true – Pork with Bamboo Shoots.  The Peking Gourmet Inn knows the joys of simplicity – thin strips of pork and bamboo shoots comprise this dish, all within a ginger-enriched sauce and nothing else.  There’s something to be said about not mucking with success and letting individual ingredients shine.

When I don’t feel like a 2 hour wait, or I’m not in town, I turn to this even more simplified version of their dish.  It’s not an exact replica, but so close in flavor profile that my cravings subside.  I even serve it with another rip from Peking Gourmet Inn – their Un-Fried Rice with Eggs and Peas.  A couple of bites in and I feel like I’m at home.

Recipe for

Pork with Bamboo Shoots

Ingredients
2 scallions, white part only
1 can of bamboo shoots
1 inch of ginger, peeled
1 lb. of fresh pork
3 tsp. of sugar
1 tbs. of sherry
1 1/2 tbs. of corn starch
1/4 tsp. of white pepper
1/2 tsp. of salt
1 tbs of soy

3 tbs. of oyster sauce
1/4 c. of vegetable oil
sesame oil

Slice the scallions into 2 in. long pieces and then julienne into matchsticks.  You should have thin slivers of scallion.  Drain the bamboo shoots and slice them lengthwise into matchsticks as well.  Slice the ginger into very, very thin matchsticks.  Set all three aside.

Starting with the pork – I like to use eye round chops or thin loin chops because they are lean and easy to slice well.  Trim pork of all visible fat.  If the chops are more than a 1/4 in. thick, halve them so that they are thinner.  Slice into narrow strips and place into a mixing bowl.  Add the sugar, sherry, corn starch, white pepper, salt and soy.  Mix thoroughly and set aside to marinate for 10-15 minutes.

In a wok or large pan, heat vegetable oil over very high heat until shimmering.  Add garlic and stir until fragrant, about 30 seconds.  Add pork and stir vigorously until almost cooked through.  Add scallions and oyster sauce and stir to combine until pork is completely cooked through.  Turn off heat and drizzle with sesame oil.  Serve with rice.

Lighten Up, Main Courses, Poultry Dishes, Recipes

Grilled Ginger Lemon Chicken

If you haven’t heard me say this enough, I love my Vo.  She’s such a light and inspires me on a daily basis to laugh at the world and revel in every second.  And on top of her being one of the kindest, most generous souls that I’ve ever met, she cooks like an absolute dream.  Tell me if it gets any better than that, because I couldn’t see how it could.

This recipe is of her invention, and I have to say that when I first heard the ingredients, I couldn’t imagine the taste profile that was ginger and lemon.  Ginger and lime, sure, but I couldn’t wrap my head around the lemon.  Well, upon tasting this chicken for the first time, I was schooled in the greatest of ways.  It was a revelation – bright, spicy, sweet and savory all at once, it immediately became my new favorite way to treat chicken.

Since then, I’ve served this chicken grilled, baked and pan seared.  Works perfectly with each preparation.  When I serve this to friends, I have to make inordinate amounts because it is consumed with such vigor, I run out like it’s nothing.  I’m not surprised, though.  Vo has always been an expert, and has yet to steer me wrong.  All I can say is that when you enjoy this chicken, make it for those in your family (immediate and extended) that inspire you on a daily basis and need a bit of a thank you in culinary form.

Recipe for

Grilled Ginger Lemon Chicken

Ingredients
1 whole chicken, cut up
juice of 2-3 lemons
2 cl. of garlic
4 in. of ginger root, peeled and minced
4 tbs. of olive oil
1/4 tsp. of black pepper
1/4 tsp. of white pepper
3/4 tsp. of salt

In a food processor, blend all ingredients except for chicken until a smooth paste.  If you don’t have a food processor, chop ginger and garlic finely and whisk with with other ingredients (except for chicken) until a smooth sauce.  Add chicken to a large bowl and pour marinade over chicken.  Let rest for at least an hour and up to overnight.

Heat a grill or grill pan to smoking hot.  Turn down heat to medium low and place chicken on grill, skin-side down.  Cook for 15 minutes until skin is browned and crisped up.  Flip chicken and cook for another 17 minutes, or until the chicken is cooked through and juices run clear when pierced with a fork.  Let rest for 5 minutes to redistribute juices and then serve.

Easy to Prepare, Lighten Up, Main Courses, Poultry Dishes, Recipes

Lemon Chicken Shish Kebab

I really love making shish kebab – it’s always praised effusively when made for friends and that pay off comes with very little work.  Buy a bunch of veggies and a little meat, let them hang in some herbs and spices, thread on skewers, grill or broil and call it a day.  This marinade could not be any easier, and best of all, is made with such common pantry staples, you don’t have to do any special shopping ahead of time to get this one on the table.

The best part is that you can absolutely do what you like when making this – if you prefer red meat to chicken, substitute cubes of beef tenderloin or tender lamb.   Like seafood better?  Try this recipe with cubes of swordfish threaded on skewers, separated by bay leaves instead of the vegetables.  It makes a hearty, savory alternative to the traditional red meat or chicken.  And of course, you can bypass the meat altogether and just go with the veggies alone.  Use whatever assortment of vegetables that look the best in the grocery, or are on hand in your fridge – eggplant and squash also make excellent additions.  It’s all good!

Serve these gems with a squeeze of lemon and a side of fluffy rice or pita.  No fuss, no muss and people will swoon for the fresh preparation and bright ingredients.  It’s such a winner, you’ve just gotta try it.

Recipe for

Lemon Chicken Shish Kebab

Ingredients
1 lb. of boneless, skinless chicken breast
2 tbs. of olive oil
1 tsp. of garlic powder
1/2 tsp. of onion powder
1 tsp. of paprika
1/4 tsp. of black pepper
1/2 tsp. of kosher salt
zest and juice of 1 lemon
2 cl. of garlic

whole mushrooms (white or crimini)
1 red bell pepper
1 green bell pepper
1 onion
cherry tomatoes
zest of 1 lemon
2 tbs. of olive oil
black pepper
1 tsp of salt

Cut chicken into 1 inch cubes and place in a tupperware.  On a clean cutting board, loosely chop garlic and then sprinkle the kosher salt on top.  Using the blade of your knife, drag it across the garlic to mash it into the salt, forming a paste.  Add garlic paste to chicken, along with the olive oil, garlic powder, onion powder, paprika, black pepper, lemon zest and lemon juice.  Stir well and place in the fridge to marinate for at least 30 minutes and up to 24 hours.

Remove chicken from fridge and let rest on the counter while you prep the veggies.  Clean mushrooms with a damp paper towel and place in a bowl.  Add your cherry tomatoes to the bowl.  Cut red and green pepper into 1 inch chunks and add to the mushrooms.  Next, cut onion into 1 inch chunks, making sure to keep the slices of onion together as best you can.  Set aside, separate from the mushrooms, peppers and tomatoes.  In the veggie bowl, add the lemon zest, olive oil, black pepper and salt.  Toss to combine flavors.

Get out some skewers – if you are using bamboo skewers, make sure to soak them in water first to prevent them from burning.  Thread the chicken and vegetables onto the skewers, alternating between meat and veggies.  Place skewers on a tray to hang out while you continue to assemble the shish kebab.

Lightly grease a grill or a grill pan with canola oil or Pam for grilling and heat to smoking.  Turn heat down to medium and cook kebabs until veggies are charred and chicken is cooked through, about 10 minutes per side.  Serve.

Cheese Dishes, Low Brow Treats, Main Courses, Meat Dishes, Pasta Dishes, Recipes

Spicy Mac with Chorizo and Jack

So, my friends, it seems that the macaroni and cheese adventure continues with this spicy, south of the border version.  Clever name aside (come on, you love that I rhymed mac with jack), this is full of piquant flavors and lovely texture that will become a welcomed departure from the usually cheddar pasta conglomeration.  If you like things hotter than hot, use a hefty pinch of cayenne pepper when making your cheese sauce.  Or dice a little chopped jalapeno into the mix as you saute the veggies.  I use mexican-style smoked chorizo for this, but you can also crumble and brown fresh chorizo, or dice a nice andouille sausage as well.  The choice is yours, dolls.

Spicy Mac and Cheese with Chorizo and Jack © Spice or Die

The bechamel for the macaroni and cheese is similar to most of the other versions I’ve posted, with the exception of the milk.  Here I use canned, evaporated milk of the fat-free variety, which provides lovely creaminess with half the fat.  Another variation is that in most of my mac and cheese recipes, I bake the entire thing after saucing.  This version is actually perfectly lovely unbaked and topped with a smattering of sliced scallions.  It’s excellent weekday eating – heck, you could even replace the chorizo for browned ground beef for truly the best Hamburger Helper you may ever have on this green earth.  Given that actual Hamburger Helper is abysmal, this isn’t much of a challenge.  Cook on!

Spicy Mac with Chorizo and Jack

1 lb of elbow macaroni
1/2 c. of chopped piquillo peppers (roasted reds are fine)
2 tbs. of onion, finely chopped
1 lb. of smoked chorizo, diced
3 c. of evaporated milk
4 tbs. of butter
4 tbs. of flour
1/4 tsp. of black pepper
1 tsp. of mustard
3/4 tsp. of garlic powder
3/4 tsp. of salt
1 c. of sharp cheddar cheese, shredded
4 c. of pepper jack, shredded

Preheat oven to 400°. Bring a large pot of salted water to a boil. Cook pasta until al dente and drain.

While pasta is boiling, make your sauce. In a large sized pot, melt your butter on medium heat. Add the onion and cook until translucent.  Add the piquillo peppers and stir. Whisk the flour into the butter to form a smooth paste.  Slowly add the milk in a steady stream, whisking the whole time to prevent lumps. Add the salt, black pepper, mustard and garlic powder. Turn up heat and continue whisking until sauce thickens. Turn off the heat and add the cheese, whisking until melted.  Stir in diced chorizo and taste for spice.  Add cayenne pepper or hot sauce to taste.

Toss macaroni and sauce in a large bowl. Let sit for 4-5 minutes and then serve.

Breakfast and Brunch, Cheese Dishes, Egg Dishes, Low Brow Treats, Main Courses, Meat Dishes, Recipes

Easy Western Scramble

When I was a kid, on Saturday mornings or Sundays after church, my parents would occasionally take us to Bob’s Big Boy for their breakfast buffet. A veritable smorgasbord of all things bad for you, I used to tuck into the absolute same dish every single time – a big plate of fluffy scrambled eggs, home fries (the deep fried square kind), a mixture of cooked ham, peppers and onions, and cheese sauce over all. It was baaaaaaaaaaaaaaad. Like taste bud good and cholestoral bad news. But whatever – I was a kid and as much as I didn’t care about 401Ks and Roth IRAs, I wasn’t really invested in wholesome ingredients at the breakfast buffet. It was Big Boys for goodness sakes.

Easy Western Scramble © Spice or Die

I’m older and wiser now, with (at least I like to think) a more discriminating palette. The equivalent of breakfast cheese fries and eggs (which were probably dehydrated for all I know) don’t have the same appeal. And yet, the strange combination of peppers, onions and ham has stuck with me all these years. It was odd – the diced ingredients were kept warm in a broth of sorts, keeping the ham moist and the onion mellow. In an effort to recreate some atavistic memory of my childhood, I set upon a method of recreating this Western blend for a breakfast of my past. Served atop delicately scrambled eggs and sharp cheddar cheese, it may not be the low-brow brunch of my yester-years, but it still manages to make me smile.  And given the wholesome ingredients, your arteries are not at risk 😉

Easy Western Scramble

1/2 c. of diced onion
1/2 c. of diced green bell pepper
1/2 c. of canadian bacon, diced
1 c. of water
1 tsp. of salt
pinch of finely cracked black pepper
1/2 tsp. of olive oil
4 eggs
splash of whole milk
1/4 c. of sharp cheddar cheese, shredded
2 tbs. of butter

To a small pot, add the onion, bell pepper, canadian bacon, water, salt, pepper and olive oil.  Bring contents to a boil, and then immediately turn off the heat.  Let sit while you prep your eggs.

In a shallow dish, scramble eggs and milk together, making sure not to overbeat.  Heat a large non-stick skillet over medium-high heat.  When warm, turn heat to low and add butter to the pan.  Swirl butter around the pan to slick the bottom and then add the eggs.  As the eggs slowly cook, use your spatula to push the curds to opposite sides of the pan and allow the uncooked egg to run across the surface of the hot pan.  Continue gently pushing the egg around until it is all cooked and just set – I like mine still a bit glossy and wet, but cook to your liking.  Sprinkle shredded cheese on top and allow to melt from the heat of the warm eggs.  With a slotted spoon, scoop up some of the ham, pepper and onion mix and top a portion of the eggs.  Dig in to straight up breakfast comfort.