Easy Egg Breakfast Recipe

All research points to breakfast as the most important meal of the day. Well, that's what I've been told all of my life. I remember growing up, and my dad always saying, "You have to eat a good breakfast," and, being a kid, I just never knew why.

Eating healthy breakfast foods gives us the nutrients and energy we need to sustain us throughout the day. I don't always have a good breakfast, but I know I should.

Fran is the healthy eater in our family, and in the process, she is always looking out for me. She is always coming up with some of the best breakfast options.

She made this healthy egg breakfast the other day, and I just had to tell you about it. Everything on this plate is made with fresh ingredients.

Healthy Quick Breakfast Foods:

Red and yellow bell peppers are low in calories and rich in vitamin C and antioxidants.

Fresh Spinach provides vitamins A, C, and K and is rich in Calcium, Iron, and Magnesium.

Fresh Mushrooms are a good source of dietary fiber.

Red Onion contains fiber, folic acid, and vitamin B.

Fresh Avocado has heart-healthy monounsaturated fat, which is the good fat.

Fresh Eggs contain 6 to 7 grams of high-quality protein in each egg.

Now, full disclosure here I am certainly not a nutrition expert I had to look all of this up. I just wanted to let you know that making a healthy breakfast is easy.

Here is how Fran made this easy egg breakfast:

She cut up the peppers, spinach, mushrooms, and onion, then cooked them in an 8-inch non-stick skillet until they were tender. Cooked the two eggs over easy (that's the way I like my eggs) and served them on top of the cooked veggies and fresh avocado slices.

As always, thanks for stopping by, and I hope you enjoy.

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Homemade Meat Marinade Recipe

Sometimes we just want a juicier and more flavorful cut of meat.

This is the time to use a marinade. When I'm grilling lamb on the rod, I like to use a simple Italian salad dressing as a marinade.

But, for steaks, roasts, chicken, and pork, I whip up this easy homemade meat marinade.



This homemade meat marinade recipe balances acids, oils, and spices. The acids tenderize the meat and make it juicy, while the oils and spices add flavor. I don't always use a marinade but when I do I like this recipe.

Here is the homemade meat marinade recipe:

1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 small onion, minced
1 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons Montreal Steak Seasoning or Italian Seasoning 

Mix all the ingredients in a large bowl. Place your cut of meat in a one-gallon zip-lock bag or a baking dish. Cover and refrigerate overnight or at least 2 to 3 hours.

This should be enough for a large roast or 3 to 4 steaks. You can always cut the recipe down for smaller cuts of meat.

As always, thanks for stopping by, and I hope you enjoy.

How to Grill Beef Shoulder Steak

Well, we all know that grilling season has finally arrived. Last week, Fran came home from the grocery store with a beef shoulder tender.

This steak was already packaged and marinated with tangy vinegar, garlic, onion, and black pepper. All I had to do was grill this steak without ruining it.

The truth be known, I've never heard of this cut of beef before, so I looked it up. Here is what I discovered.

Beef tender is a cut from the shoulder and is one of the most tender cuts of beef. It is very similar to a Filet Mignon but less expensive.

Fran said this is the most tender steak that I have ever cooked on the grill. Who am I to argue with that? Here is how I grilled this petite tender beef shoulder.

I set my grill to high. The grill was ready in about 5 minutes.

1. I grilled the first side for exactly 4 minutes.
2. Turned the steak over and grilled the second side for 3 minutes.
3. I lowered the grill setting to medium after 3 minutes on the second side.
4. Turned the steak over again, closed the lid, and grilled for 10 minutes. Until the internal temperature reached 130 degrees. 
5. Then I let the steak rest for 5 minutes before cutting it.

This steak weighed a little less than one pound, so your grill time may vary depending on the size. As long as you keep an eye on the internal temperature, you'll be fine.

This method yielded a perfectly juicy, medium-rare, tender steak. I highly recommend this cut of beef; I know you won't be sorry.

As always, thanks for stopping by, and I hope you enjoy.

Whether you're cooking meat on the grill, in the oven, or on the stovetop, it's always a good idea to have a good meat thermometer. And, a good, sharp knife to cut the meat.

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