Breakfast And Dinner Had A Baby Named Awesome

Mmmm breakfast is so good.  But it's dinner time.  So make a breakfast-dinner!  There's lots of delicious protein in this meal, and the bacon grease turns the veggies into sheer tasty awesomeness.  

The Meat

- 2 petite sirloin steaks

- 2 chicken apple sausages, cut into bite size pieces

- 2 eggs

- salt, pepper to taste

The Veggies

- 1/2 green bell pepper, diced

- 1/2 red bell pepper, diced

- 1/2 onion, diced

- 2 small yellow potatoes, sliced thinly

- 1 cup spinach, raw

- 3 tablespoons bacon grease

- salt, pepper to taste

The Cheese

- Garlic Jack Cheese

In a large skillet, put the peppers, onion, thinly sliced potato, and sausage with the bacon grease.  Bring the heat up to medium high and fry everything up, stirring every 30 seconds or so.  If you want your potatoes to be extra crispy, don't stir so often.  Cook everything for 10-12 minutes until the meat is cooked through and the potatoes are ready.  Once the veggies are ready, lower the heat and add the spinach, cooking and stirring for an additional 2 minutes until the spinach is sauteed down and ready to serve. Turn off the heat and add the crumbled garlic jack cheese so it gets all melty and delicious.

Using a griddle pan, I cooked up the steaks, around 4-5 minutes per side to get them medium rare.  This time may vary depending on the size and thickness of the steaks.  After cooking the steaks, I made two eggs over easy (our seriously favorite way of making eggs) and served everything together in a big heap of awesome.  Breakfast-dinner, you win.

Turkey, Bacon, and Strawberry Salad

Salads are so good.  This was another winner for lunch.

The Meat

- 3 slices pepper turkey

- 2 slices bacon, cooked and crumbled

The Veggies

- 1 cup lettuce, chopped

- 1/2 cup spinach, raw and chopped

- 1/2 cup broccoli, chopped

- 1/4 cup red onion, diced

- 3-4 strawberries, sliced

The Dressing

- 1-2 tablespoons of olive oil

- 2 tablespoons of balsamic vinegar of Modena

- dill, salt, cracked pepper to taste

Put the spinach and lettuce onto the plate, mixing them together well.  Toss all the other ingredients on top, and then drizzle the oil and vinegar over everything.  Use your fork to lift up some of the bottom ingredients to make sure everything gets coated well!  Sprinkle the top with some dill, salt, and cracked pepper and you're ready for lunch.

Creamy Chipotle Pork Chops

This meal is a total winner.  The sauce is creamy yet spicy, and the chunky salsa and shredded smoky paprika cheddar go excellently on top of the thicker pork chops.  

The Meat

- 2-3 thick cut pork chops, with around 1/4 inch thick fat

- bacon grease for frying

- salt, chipotle pepper, cilantro, celery salt to taste

The Veggies

- 3 small zucchini, sliced

- 1/3 head cauliflower, chopped

- 1/2 cup water

- 8-10 stalks asparagus

- salt, pepper to taste

- 3 medium slicing and heirloom tomatoes, chopped into large chunks

- 1/2 green bell pepper, diced

- 1/3 red onion, diced

- chipotle habanero sauce to taste

- 1 tablespoon lemon juice

- 1 tablespoon lime juice

- salt, pepper, chipotle powder, cilantro to taste

- 1/3 cup shredded smoked paprika cheese

The Sauce 

- 1/2 cup heavy cream

- 2 tablespoons butter

- chipotle habanero sauce to taste
- 1 tablespoon tapioca starch

- chipotle powder, cilantro, crushed red pepper to taste

Slice and chop your zucchini and cauliflower and put them in a saute pan with the water.  Cook on medium heat for around 15 minutes until the zucchini is soft.  Lower the heat and put the sauce ingredients into the pan.  Mix it together well and let it simmer for around 10 more minutes.

You can cook the asparagus and chops together on the same griddle pan.  Grease it well with bacon grease before hand, spice your meat, and lay out your food so it all has even cooking surface to cook on.  Flip the pork chops every 3-4 minutes until the centers are cooked through, approximately 12 minutes.  The asparagus will take less time, only around 7-8 minutes to finish.  Make sure to turn those at least twice as well to prevent charring.

Chop up all the tomato, pepper, and onion, and mix them with the lemon and lime juices.  Season liberally and add the chipotle habanero sauce to make it a little spicy.  Feel free to add jalapenos or habanero peppers to it if you'd like it to be even spicier.  Shred some smoked paprika cheese on top.

I put the veggies and sauce on the bottom of the dish and lay the pork chops on top, making to spoon a little bit extra sauce on top of them.  Then I smothered the whole plate with the salsa.  Dive into the spicy, smoky, creamy flavors that explode in your mouth throughout this tasty dish!