The Show Girl Inspired Pork Chop and Peach Skillet and the Weekly Menu

Boneless pork loin chops, browned and then nestled in a bed of caramelized peaches to finish cooking through.  

Breakfast Biscuit Pizza #BreadBakers

This hearty, rib sticking, breakfast is just what you need before a winter's day activity of xcountry skiing, snow shoeing, or sledding.  These are all great activities we can enjoy while still social distancing.

The Bread Bakers are sharing Pizzas today........

Tamale Skillet #KitchenMatrixCookingProject

We are still cooking our way through the Kitchen Matrix Cookbook by Mark Bittman.

This month Cam of Culinary Adventures with Camilla has chosen the recipes and has a Mexican theme going.  I love Mexican so that is right up my alley.

Last week we shared some salsa recipes.  I was pretty pleased with this Tomatilla and Avocado salsa that I used to top some Huevos Rancheros Cups.

This week the item we are featuring is masa.  Masa is a corn flour that has been soaked in an alkaline solution.  It is used to make tortillas, papusas, tamales, etc.   I have even used it to make dumplings for this Chicken and Dumplings with a Mexican Flair.

I was going to make some tamales.  We love tamales.  Especially these Sweet Corn Tamales  or these Chicken Tamales.  This time I thought I would make pork tamales using some of the leftover Carnitas that I will be sharing next week for Kitchen Matrix.  But then I used the leftover Carnitas to make pulled pork sandwiches, so there went that idea.

I had a pound of hamburger in the refrigerator though that needed to be used.  I didn't have any corn husks and didn't feel like running up to the store.  I looked around in my pantry and pulled out a can of black beans, a can of Rotel and a can of corn.  Time to improvise.

I combined all of those flavors in a cast iron skillet.   The meat was seasoned with taco seasoning and cooked up with onions and garlic before adding the canned vegetables.

I spread the tamale dough over the filling.  I adapted Bittman's recipe, using vegetable shortening in place of the lard. I also used vegetable broth as that was what I had on hand.

Then it is just a matter of sticking it in the oven until the top is nicely browned and the filling is piping hot.

Let it set for about 15 minutes before cutting or it will fall all apart on you.  I served mine with a dollop of sour cream.  You can use salsa, guacamole or any toppings you desire.  Or just leave it plain, it is delicious either way.  I love one pan dinners!!

Here are what the others made using Masa:

An InLinkz Link-up

Yield: 4-6 servings
Author: Wendy Klik
Pin it

Tamale Skillet

prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins

A complete one pan dinner containing all your favorite TexMex flavors, black beans, corn, chiles, tomatoes and tamal.

ingredients:

1 lb. ground beef

1/2 small onion, diced

1 clove garlic, minced

2 T. taco seasoning

1 (10 oz) can tomato/chile mixture (Rotel)

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can corn, drained

1 1/4 c. masa harina

1 c. vegetable broth

1/2 c. vegetable shortening

pinch of salt

1/2 t. baking powder

6 oz. cheddar cheese, shredded

instructions:

In a cast iron skillet, over med high heat, cook the ground beef with the onions and garlic until browned and crumbly.  Drain fat if necessary.  Sprinkle with taco seasoning.  Cook and stir to coat.  Add tomato/chile mixture with juices and bring to a boil, scraping up any browned bits stuck to the bottom of the pan.  Remove from heat and stir in black beans and corn.  Set aside.

Place the masa harina in a bowl and gradually stir in the vegetable broth until crumbly.  In large bowl of stand mixer, fitted with the paddle attachment, cream the shortening salt and baking powder.  Reduce speed to low and add the masa harina mixture until combined.  Stir in the cheese.

Spread the masa harina mixture over the top of the ground beef mixture leaving  a small space between the masa harina and the skillet.  Bake in a preheated 350* oven for 50-60 minutes until golden brown and a skewer inserted into the tamal removes cleanly.  Let set for 15 minutes before cutting and serving.

notes

You can make this spicier if you prefer by adding sliced jalapenos.  
The meat can be eliminated, replaced by a can of drained and rinsed pinto beans for a vegetarian dinner.
The cheese can be omitted from the tamal for a vegan meal.

https://adayinthelifeonthefarm.blogspot.com/2018/05/tamale-skillet-kitchenmatrixcookingproj.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

Countdown to 2018; Breakfasts

Welcome to Day 2 of our Countdown where we are sharing our favorite recipes from categories chosen by Sarah of Fantastical Sharing of Recipes.  

Sarah hosts this party each year and we all look forward to not only reviewing our own recipes but finding out whether our favorites that our friends posted make the list.

Today we are talking breakfast.........

Cherry Cheese Braid

Breakfast Burrito

Steak and Egg Skillet

Apfelpfannkuchen

Beet Shakshuka

Mixed Berry Crepes with Homemade Blueberry Syrup

These breakfasts were all amazing and well received.  My personal favorite was the Shakshuka.  I have made it twice more and can't get enough of it.

Here are the others favorite Breakfasts

An InLinkz Link-up

Say Yay for Beaujolais #FrenchWinophiles

Welcome to an early edition of The French Winophiles.  We normally post on the third Saturday of each month, followed by a twitter chat.  We are still chatting on Saturday and would love to have you join us at 11 AM ET. You will find us by using hashtag #Winophiles.  This month we will also be using the hashtag #Beaujolais.

So why are we posting early this month?  Beaujolais is releasing their 2017 harvest today!  Each year the current harvest of Beaujolais wines are released on the third Thursday and it has become a great marketing tool for them.  You can learn more about Beaujolais wines and this event by reading this invitation post written by Jeff of Food Wine Click, who is hosting this month.

Disclosure: I received free samples of wine for the purposes of this and future posts.  All opinions and ideas are strictly my own.  I received no monetary compensation for the writing of this post.

This year, on of our members, Lynn of Savor the Harvest, was able to procure samples of four different Beaujolais wines for our group to try;  Nature Terra Vitis from Vignerons de Bel Air, Brouilly from Domaine de Briante, Morgan Côte du Py from Domaines Piron and Cote de Brouilly Les Garances from Domaine Baron de L'Ecluse.

You can see what the others have to say about this wine in their individual posts:

• Jill from L’Occasion shares “No Sleep ’til Beaujolais: The French Wine That’s Keeping Us Up All Night“ 
• Martin from Enofylz writes “Ready To Elevate Your Beaujolais Game? Go Beyond Nouveau!” 
• Lynn from Savor the Harvest writes “Beaujolais Beyond Nouveau” 
• Rob from Odd Bacchus shares “Beaujolais Reassessed“ 
• Wendy from A Day in the Life on the Farm writes “Say Yay for Beaujolais“ 
• Jane from Always Ravenous shares “Beaujolais Wine: A Foodie’s Dream” 
• Nicole from Somms Table writes “Cooking to the Wine: Stephane Aviron Cru Beaujolais with Pork Tenderloin While Jumping Life Hurdles“ 
• Lauren from The Swirling Dervish shares “Thanksgiving for Two: Mushroom-Stuffed Pork Loin Paired with Beaujolais Cru” 
• Jeff from Food Wine Click! shares “Tasting the Beaujolais Pyramid over Dinner”
• Gwendolyn from Wine Predator asks "Do you know the way to Beaujolais?"  Followed up by "We do! Part 2 with Coq a Vin!"
• Liz from What's in that Bottle invites us to "Discover Real Beaujolais"
• Cam of Culinary Adventures with Camilla tells us about her "Top of the Central Coast; My Beaujolais Pairing Dinner"
• Michelle from Rockin Red Blog writes "Exploring Cru Beaujolais with #Winophiles".
• David from Cooking Chat shares "Food-Friendly Red Wine from Beaujolais".

The recipe I chose to showcase this wonderful wine made with primarily Gamay grapes is a rustic dish from Israel called Shakshuka.

Shakshuka is a dish of eggs poached in tomatoes and vegetables.  Often served for breakfast, I decided to enjoy it for brinner and pair it with the bottle of Côte du Py.  You can find versions of this dish in nearly every culture. This dish in France is spelled Chakchouka. I shared the Italian version, Uovo al Piatta con Pomodori, last Easter season.

I found this recipe by Celeste of The True Spoon on a website called Honest Cooking. It appealed to me because Celeste had paired it with Beaujolais when she served it.  I also was thrilled with the addition of beets to the recipe.

I had recently received a wonderful box of produce for our #FabulousFallBounty event that starts in just two days.  One of the items included in this box were some steamed and peeled baby beets.  Perfect for this recipe.

The most interesting thing about this pairing was the difference in my tasting as compared to Frank's tasting.  I took a sip of the wine and was please with how light and smooth I found it.  I thought that it was the perfect wine for this rustic dinner.

Frank also enjoyed the pairing but after he took a couple of sips of the wine he said "Wow, this is really a chalky wine".  We, more I than he, enjoy chalky wines.  I like when you take a sip of wine and it is so dry that your mouth feels like you just licked some chalk.  But I was surprised when Frank said this.  I didn't find the wine that dry at all.  It was not sweet. It was very fruity.  But it did not leave that chalky feel in my mouth as it did in his.  This just goes to show that tasting is in the buds of the beholder.  We should never judge a wine on someone else's review.  We all have our own palates and a wine that I love may not be the wine you love and vice versa.

I hope you enjoy this recipe and pairing that I am sharing with you today.  Stay tuned for further Beaujolais pairing from me and the other members of The French Winophiles.  You can find our posts on most social media platforms by following #gogamaygo and #lovebeaujolais.  Please join us for our chat this #Winophile chat Saturday morning at 11 ET when we discuss all of our #Beaujolais pairings.

Beet Shakshuka
adapted from The True Spoon

8 oz. baby beets, steamed, peeled and chopped
8 oz. fingerling potatoes, cut into bite size slices
3 T. garlic infused olive oil
1/2 red onion, coarsely chopped
salt and pepper to taste
1 (15 oz) can tomato sauce
1/4 t. cumin
1/4 t. caraway seeds
3-4 eggs

Place the potatoes and onion in a cast iron skillet.  Drizzle with olive oil, season with salt and pepper and toss to coat.  Place in a preheated 400* oven for 15 minutes.  Add the beets to the skillet. Stir, flipping the potatoes to allow even browning and return to the oven for 10 minutes.  Stir in the tomato sauce, cumin and caraway seeds.

Pressing down with a spoon create indentations for each egg you are using.  Add an egg into each well, season with salt and pepper and return to the oven for 10-12 minutes, until whites are set and yolks are cooked to desired consistency. Remove from oven and let rest a few minutes before serving.
Print Recipe

Join me on Saturday as I pair the Brouilly with a marvelous French Soup that I prepared for #SoupSaturdaySwappers featuring #FabulousFallBounty.

Pork and Pears with Hard Cider Sauce #NationalPearDay

Happy National Pear Day!!

I have invited some of my blogging friends to celebrate with me today. I kind of feel sorry for pears.  We spent an entire week posting all of our favorite apple recipes during the last week of September.

We had a lot of fun but now it is time to celebrate the pear and it gets one lousy day......what is that all about!!

On my old farmstead I had pear trees so I was always looking for ways to use up pears. Some of my favorite recipes are this Spiced Pear Bundt Cake  and this Caramelized Pear Upside Down Cake.  I also love them in savory preparations like these Pan Roasted Pork Chop with Pear Chutney or this Salad with Arugula and Pears.

I decided to prepare another savory dish to share with you today.  I love the combination of Pork and Pears so when I saw this recipe for Vanilla Cider Pork with Pears in Cuisine at Home, I knew it was going to be a winner.

It starts with Pork Tenderloin, one of my favorite cuts when I want to get dinner on the table in short order.  Just be careful that you don't overcook it.  You want it to be a perfect medium rare at an internal temperature of 140*.

Quarter up some nice ripe but firm pears in some butter, until they turn a nice golden brown. Then remove them to a plate.

In the same pan, sear the pork that has been seasoned with salt and pepper and lightly dredged in flour.  When browned place on the plate with the pears.

Don't worry, we aren't ignoring the apple.  We are going to use a nice, crisp hard cider in the sauce.  The best thing?  You only need 1 cup which means, of course, that you HAVE TO drink the cider remaining in the bottle.  It would be a crime to waste this lovely beverage.

Deglaze the pan with the cider mixed with chicken broth, cream and flavored with vanilla.  When the sauce is reduced by half, return the pork and pears to the pan and continue to boil until pork reaches desired temperature and sauce has thickened.

Remove Pork and Pears to a serving platter.  Drizzle with the sauce and serve. This is a delightful harvest dinner showcasing all the wonderful flavors of Fall. 

You will find more perfect pear recipes at the bottom of this post.  I can't wait to see what the others are sharing.  I am always excited to get new pear recipes.

Pork and Pears with Hard Cider Sauce

adapted from Cuisine at Home, Issue #47

3 T. butter

3 large, ripe, firm pears, peeled, cored and quartered

1 lb. pork tenderloin, trimmed and sliced into 1" thick medallions

1/2 c. flour 

salt and pepper, to taste

1 c. chicken broth

1 c. hard apple cider

1/3 c. heavy cream

1 t. vanilla

Melt butter in large skillet over medium high heat.  Add the pears and cook until lightly browned in spots. Remove to a plate and set aside.

Place the flour in a shallow bowl and season with salt and pepper.  Dredge each medallion lightly in the flour.  Place into the butter remaining in the skillet and cook for about 2 or 3 minutes per side, until golden brown.  Remove to the plate holding the pears.

Whisk together the cider, cream and chicken broth.  Add to the skillet and bring to a boil.  Stir to scrape up any browned bits stuck to the bottom of the pan.  Add the vanilla and continue to boil until reduced by half, about 5 minutes.

Return the pork and the pears to the sauce.  Continue to cook at a gentle boil until the pork reaches an internal temperature of 140*-155* (med rare to med), the pears are tender and the sauce has thickened.  

Remove pork and pears to a platter to rest for 5 minutes leaving the sauce on low heat in the skillet.  When ready to serve drizzle warm sauce over the pork and pears.  Print Recipe

More Pear Recipes to Celebrate National Pear Day

• Individual Pear Galette by Caroline's Cooking  
• Pear Pecan Cardamom Crumble by Cookaholic Wife 
• Pork and Pears with Hard Cider Sauce by A Day in the Life on the Farm 
• Red Wine-Poached Pears in a Boozy Chocolate Sauce by Culinary Adventures with Camilla 
• Roasted Pear Quiche by Palatable Pastime 
•  Upside Down Pear Gingerbread by The Gingered Whisk

Kielbasa Apple and Onion Skillet #CrazyIngredientChallenge #Merlotme

Disclosure:  I received free samples of wine to participate in the #MerlotMe event taking place during the month of October.  All opinions posted on this blog are completely my own.

This month's Crazy Ingredient Challenge asked us to combine Apples and Rosemary, two ingredients that I am crazy about.  See what I did there?  Crazy Ingredient Challenge/Ingredients I'm Crazy About.....sigh....never mind.....

I was initially going to make a dessert of some sort but we are just finishing up Choctoberfest and I was craving something savory.

I had planned on making a skillet dinner for us and had pulled out some fresh kielbasa, red skin potatoes and onions for this purpose.  I thought, "hey, rosemary goes great with roasted red skin potatoes and apples pair perfectly with pork, why not incorporate these ingredients into my skillet?"

I was also still celebrating #MerlotMonth and Duckhorn Vineyards had provided me with 2 bottles of their Decoy line out of Sonoma County.  As you know the Napa and Sonoma areas of California have been devastated by fires.  One of the ways you can help is by buying their products and since it is October you may as well make it Merlot and join in the movement to bring this varietal the respect it deserves.

I decided to serve the Decoy Merlot up with this meal.  The Decoy is a wonderful, reasonably priced, every day wine.  Perfect for a casual home cooked meal before heading out to choir practice. And we had half a bottle left to enjoy after choir....now that's what I call a win/win.

I loved the earthiness that the rosemary added to this and it complemented the sweetness that the apples added.  It is not a beautiful dish but it was a fast, easy and delicious dish.  The wine is flavorful, fruity and dry it matched well with the fattiness and spice of the kielbasa.

Kielbasa, Apple and Onion Skillet

4 Fresh Kielbasa Links (1 lb total weight)

1 T. olive oil

4 Red potatoes, parboiled to fork tender and diced

2 apples, peeled, cored and diced

1 small onion, diced

leaves of 1 stem rosemary, minced

salt and pepper to taste

Brown the kielbasa, in a skillet, over med high heat for 5-7 minutes per side.  Remove to a plate and set aside.  Add the olive oil to the skillet.  Once heated, add the onions, cook and stir for a minute or two then add the potatoes.  Season with salt and pepper.  Let cook without stirring or flipping for 5 minutes, until bottoms begin to brown. Flip and add apples and rosemary to the pan.  Cook and stir until apples start to soften.  Add the kielbasa to the skillet, turn the heat to med low, cover and cook until the kielbasa is warmed through and reaches an internal temperature of 145*   Print Recipe

Join us each month over at Crazy Ingredient Challenge as we vote on 2 subsets of ingredients and combine the winners into creative and fun recipes.  Here is what we came up with using Apples and Rosemary.

An InLinkz Link-up

Polish Noodles and Cabbage #CookbookMonth

My friend Amy, of Amy's Cooking Adventures, decided to host an event in honor of Cookbook Month.  She asked all of us to share a recipe from a community cookbook that we love or to share a recipe that we would include in a community cookbook.

Last year, Amy spearheaded a fundraiser for the school that her sons attend and for which she works, and created a gorgeous cookbook filled with recipes written and made by the kids.  It turned out beautifully and I had originally thought to borrow her MIL's (my friend Kirsten) copy and thank her for hosting by making a recipe from it.

Instead I ended up using a cookbook that was made as a fundraiser for our children's school to which I had contributed several recipes, including my Chicken Tetrazzini.  This was created to celebrate the church community's 50th anniversary.  It was published in 1995 when our youngest children were attending elementary school there.

This cookbook has gotten a ton of use over the past 22 years.  I turn to it often when looking for quick weeknight meals that will use common ingredients that I will, most likely, have on hand.  I open it whenever I am stuck for an idea to bring to a potluck and I open it to favorites that I have made repeatedly over the years like Broccoli Salad and Spinach and Strawberry Salad.

I am also sharing this post over at Foodies Read 2017 where bloggers get together and share their favorite foodie books or cookbooks and the recipes they inspire.

This rustic Polish dish is a favorite Meatless Monday or Lenten dish around here.  I did not know Fran Juszak but I have made her recipe hundreds of times.  I am happy to share it with you here.

My adaptations to this recipe include adding mushrooms and omitting caraway seeds and sour cream.  It cooks up quickly, is very inexpensive and the epitome of comfort food.

You can add smoked kielbasa to make it a more substantial meal or you can serve it as a side dish with breaded pork chops or fresh kielbasa.

Polish Cabbage and Noodles

adapted from Cooking with the Best, submitted by Fran Juszak

1/4 c. butter

1/2  of a medium sweet onion, thinly sliced

8 oz. sliced mushrooms

1/2 head cabbage, thinly sliced

salt and pepper to taste

1/2 lb. egg noodles, cooked per package directions

Melt butter in a large skillet over medium high heat.  Add the onions and cook for a couple of minutes until softening and fragrant.  Add the mushrooms and cabbage.  Cook and stir until cabbage is tender, 5-10 minutes.  Season with salt and pepper.  Toss with pasta and serve.  Print Recipe

Don’t miss these awesome community cookbook recipes for #CookbookMonth!

• Apple Cake from Making the Most of Naptime 
• Cream of Tomato Soup from Amy's Cooking Adventures 
• Funeral Potatoes from Palatable Pastime 
• Magic Coconut Bars from Family Around the Table 
• Pigs in a Blanket from Karen's Kitchen Stories 
• Polish Noodles and Cabbage from A Day in the Life on the Farm 
• Pumpkin Nut Cookies from Strawberry Blonde Kitchen

Chicken Tortilla Skillet #FoodBloggers4tx

One of the members of our Festive Foodies group, Susanne of New South Charm, thought it would be nice for us to join together in support of those who were devastated by Hurricane Harvey.

Susanne's wonderful idea was that we would each post a Texas style recipe onto our blogs along with information on some reputable charities to which our readers could donate, if they so chose.  Then we would link all of our recipes together and try to reach as many people as we possibly could.

Hurricane Harvey was an awful tragedy but as with many terrible things there is also some good that has come from it.  Harvey, in one fall swoop, took a nation divided and united us together as we reach out to those in need.  Neighbors helping neighbors, strangers helping strangers, with no heed to the color of the skin, the sexual orientation, the nationality, the political affiliation.  It made us all stop and realize what is important in this world and this country......the people populating it's borders.

So, if you haven't already, and you find it in your heart to do so, please donate to one of the following charities of your choice.  It doesn't have to be much....every little bit counts.

Suggested Reputable Charities 

Houston Food Bank 

Salvation Army - Houston 

Samaritan’s Purse

American Red Cross 

I decided to share an easy peasy recipe that utilizes leftover chicken.  I am down to cooking for only 2 now and am always excited when I can repurpose leftovers into a whole new meal.

I also love that this is a one pot meal which means less clean-up. I would have liked to have added a can of black beans to this skillet as well but, alas, my cupboard was bare of beans.

Once the mixture is warmed through, remove from heat and sprinkle on the cheese.  Lightly toss the cheese into the mixture.

Serve up in shallow bowls, garnished with a dollop of sour cream.  This dish is quick to make and flavorful with just the right amount of heat to it.  

Chicken Tortilla Skillet

1 T. olive oil
1/2 small onion, dice
2 cloves garlic, minced
3 sprigs fresh oregano or 1 t. dried
1 (15 oz) can diced tomatoes with juices
1 (4 oz) can diced green chiles, drained
1/2 small zucchini, diced
1 c. chicken broth
2 c. shredded, cooked chicken
pepper to taste
1 c. roughly crushed tortilla (corn) chips
3 oz. feta cheese, crumbled
sour cream for garnish, if desired

Heat olive oil in a cast iron skillet.  Add onions and garlic, cook and stir for a few minutes until softened and fragrant.  Add the oregano sprigs, tomatoes with juices, zucchini and drained green chiles.  Bring to a boil, reduce to a simmer and cook for about 10 minutes.

Stir in chicken and season with black pepper. Stir in the tortilla chips.  Cook until heated through. Off heat, sprinkle with cheese.  Serve with a dollop of sour cream, if desired. Print Recipe

More Texas Inspired Recipes

An InLinkz Link-up

Sorry Baby.....No Leftovers Available Today. #FoodnFlix

This months film for Food n Flix is one of my very favorites of all time, Dirty Dancing.  I was so excited when Chef Sarah Elizabeth chose this film.  You can see her announcement post right here and you can learn all about our Food n Flix club right here.

Basically, we are a group of bloggers who watch the same film during the month and then blog a recipe that was inspired by the film.  It is so much fun seeing the film through other's eyes and stomachs.

I have watched Dirty Dancing numerous times.  I loved Patrick Swayze and he did such a great job in this film.  Jennifer Grey was cast perfectly in the role of Baby Houseman, a young woman who accompanies her family to a resort for three weeks.  Baby is a daddy's girl with a desire to save the world.  She has lived a very sheltered life and her naivete is immediately tested upon arrival at the resort.  She becomes friends with a group of employees whose lives were not as charmed and blessed as Baby's and she soon learns that the world contains more gray than black and white.

I had never watched the film with foodie glasses on and I really couldn't recall any food in the movie at all, other than a watermelon that Baby helps Johnny's (Swayze's) cousin carry to the employee cabins when she gets her first glimpse of a life vastly different from hers.

Here is a list of the foods that I missed the first 30 or so times that I watched the film.  Dinner rolls, Pot Roast, Iced Tea, Brownies, Pudding, Cabbage Rolls, Beef, Sweet Gerkhins, Milk, Matzo Meal, A1 sauce, Coca Cola, Brandy, Bagels, Wine, Beer, Grapefruit, Orange Juice, Coffee, Toast and Assorted Pastries. 

There was also the Watermelon, a reference to spaghetti (when Johnny Castle referred to Baby's arms) and a Chinese Lantern, in case I wanted to go Asian. 

I didn't make any of these things.

Instead, I took my inspiration from the very beginning of the movie, when Baby's father, played by Jerry Orbach, commented to the resort owner that Baby would like to have her leftovers shipped to hungry children.

Baby felt badly that she was unable to finish her meal when there were those that go hungry in the world.  I, too, hate wasting food and do my best to use up our leftovers or, at the very least, feed them to my animals.

We grilled up steaks for the 4th of July and, not being sure how many were coming, we had quite a bit of leftovers.  I sliced up the leftovers steak, chopped up the leftover mushrooms and onions and cut the leftover potatoes into chunks.

I put the potatoes, onions and mushrooms into a large skillet with some olive oil and let it crisp up nice and brown.

Then I added the steak to warm, made shallow indentations and added some eggs to the mixture. I covered the pan at this point to help the eggs cook on the top as well, without hardening the yolks.

This made the perfect welcome breakfast for my brother, Larry, and his wife, Mary, who are vacationing in Michigan from California.  Vacationing fits in perfectly with this movie as well and they even sat and watched it again with me for this post.

Steak and Egg Skillet

serves 6

2 T. olive oil

3 leftover baked potatoes, cut into chunks

1 1/2 c. leftover mushrooms and onions (mine were grilled)

3 leftover strip steaks, cut into 1/2" slices

6 eggs

salt and pepper to taste

Heat the olive oil in a large skillet over med high heat.  Add the potatoes, onions and mushrooms. Let cook until the potatoes start to brown and crisp, about 10-15 minutes.  Flip over and cook other side for another 5-10 minutes.  Add the steak, cook and stir until warmed through.  Make 6 shallow indentations in the mixture, cracking an egg and emptying into each.  Partially cover the skillet with a lid or aluminum foil and cook until eggs are set to your desired degree.  Divide into 6 equal portions and serve.  Print Recipe