As promised here is my rendition of the Bell Pepper Poached Eggs from Recipes from my Kitchen. This website is incredible – recipes for everything under the sun. I strongly recommend it as all the recipes are original and totally approachable. Anyway, back to the food. See my slideshow at the end for how it all turned out!!
1 Red Bell Pepper
1/3 slice german butter cheese
1/4 cup thinly sliced romaine lettuce hearts (trust me on this one)
red pepper bits (leftovers from red pepper lid cut off of pepper “cup”)
large pinch garlic powder
large pinch chili seasoning
1 drop Blair’s Golden Death Sauce (only 1 drop/pepper)
I did it in the following order:
1. Sliced top off pepper
2. put in muffin tin
3. Added egg
4. Added lettuce, cheese and pepper pieces
5. added spices and hot sauce
6. stirred it all up (wanted more of an omlette)
cooked for about 35 minutes
My go to easy & mindless beets recipe. Keep in mind that this takes 45minutes to cook, so do this first and throw it in the oven. By the time it is done, the rest of dinner will be too!
3-4 large, firm beets
1-2 bulbs of garlic, separated and peeled
2 tsp of good quality coarse sea salt
2 tbsp ground black pepper
1/4 cup olive oil
1 tbsp balsamic vinegar (optional)
Pre-heat oven to 350 degrees Farenheit.
Peel & cut beets into 2″ x 1″ rectangles and put in pan. I use a loaf pan because thats what I have.
beets cut and ready for seasoning
Next add garlic cloves. Use as much as you are comfortable with. The garlic gets yummy and caramalized in the roasting…
beets with their bff's The Cloves
Next add salt and pepper balsamic vinegar and olive oil to pan.
Mix to thoroughly coat beets and then roast in the oven for approximately 45 minutes. Shake beets 1x to ensure even roasting. Let stand 5-10 minutes before serving.