Dirty Scrambled Eggs

For breakfast this morning I was feeling like scrambled eggs (but you didn't LOOK like scrambled eggs! hardy har har) Upon examining the fridge, I had an odd thought: why not throw a bunch of extras in there! And the outcome was quite enjoyable.

Serves 2 people generously
What you need:
2 diced garlic cloves (I do so LOVE my garlic)
1/2-3/4 Cup of chopped vegetables (mushrooms, tomatoes and bell peppers)
4 large eggs (about 2 eggs per person)
2 Tbs. milk (1 Tablespoon of milk per every two eggs (some people prefer to not put any extra liquid into the eggs, which can be equally delicious as well))
A few globs of cream cheese
Salt and Pepper to taste
Your favorite type of bread

What you do:
1. Saute garlic and veggies until soft and brownish.
2. Whisk eggs and milk, pour over veggies.
3. Add cream cheese, salt and pepper.
4. Stir until eggs are firm, serve with toast!

Simple Bisquick Beer-Battered Fish Tacos

You may look at the title and think, huh? Who'd have ever thought of Bisquick and beer together in the same sentence? But, honestly, we've all been in the position of running out an ingredient and scrambling to find out what can replace it, and so, in this case, I ask you, why NOT Bisquick?

Serves about 6

What you need:
The Fish:
1 pound tilapia
Peanut Oil (for frying. Peanut is the best but you can use whatever you have on hand like canola or vegetable)
Flour for pre-dipping

The batter:
3/4 Cup Bisquick
1 egg
3/4 Cup warm beer
Let batter sit for about an hour

The (optional, but suggested) Toppings:
Corn Tortillas (if you are lucky enough to live near a Trader Joe's, try their handmade tortillas)
Diced tomatoes
Diced Cabbage (red or green)
A squeeze of lemon juice
Homemade guacamole


What you do:
1. Whisk together batter and set aside for about an hour.
2. Wash and dry fish. Dip both sides of fish in flour so that the batter may stick easier, then proceed to doing the same in the batter mixture
3. Heat oil in pan. Add enough so that it fills the pan to about 3/4". Set to medium-high heat.
4. Once oil is hot enough (test by seeing if a little piece of fish sizzles upon contact) fry fish until they are golden brown. Approximately 3 to 4 minutes per side, depending on the thickness of the fish. Try to not fry so many at a time that they stick together.
5. When they are ready let them drain onto paper towel or paper bag.
6. Pan heat your tortillas, squeeze a little lemon over the fish, top and eat!

Carly's Corn Meal Cookies

While thinking of things to do with my niece today, I had a sudden hankering for corn meal cookies. I can't remember the last time I even had one of these things, but once it hit me, I couldn't shake it. It was sweltering hot, so I can't fathom why the idea of cooking inside a kitchen was even entering my thoughts, but we both agreed on the idea and so, after searching mom's cook books and the vast internet we perfected our recipe...Let's just say all two dozen of the little round morsels didn't even last 24 hours.

What you need:
1 1/2 Cups Flour
1/2 Cup Corn Meal
1 1/2 sticks (12 Tablespoons) Butter
3/4 Cups Sugar
1 Egg
1 tsp Vanilla

What you do:
1. Preheat oven to 350º
2. In medium bowl combine flour and corn meal
3. In separate bowl beat the butter and sugar together until thoroughly mixed together. Add the egg and vanilla, beat until smooth
4. Slowly add in the dry mixture, mixing until ingredients are fully combined. (careful not to over mix!)
5. Use a spoon for sizing and roll into balls, then place on a baking sheet about 2" apart (parchment paper is recommended, but I ran out of it yesterday and was still able to remove the cookies from the sheet.) You can also flatten them out with your thumb, but personally I like seeing what forms they take on their own.
6. Bake for about 15 minutes and immediately transfer to cooling racks.

Enjoy with a glass of milk!

The Joys of Summer Lemonade

Ah summer, the bone warming heat, beautiful sun and most of all: trying to escape it. What's better than a refreshing glass of lemonade in the shade? Tell me, what?
This one is a hodgepodge of recipes, mixed together to make a tart, sweet and refreshing glass of juice.

What you'll need:
3/4 to 1 Cup sugar
1 Cup water (for sugar mixture)
1 Cup fresh squeezed lemon juice (about 5-8 medium sized lemons)
3-4 Cups cold water
A few mint leaves, some lemon slices and ice

What you do:
1. In a small saucepan whisk the sugar and 1 cup of water until the sugar has dissolved completely. Leave it be on the stove for a little while.
2. Next start juicing your lemons. If you aren't lucky enough to have a juicer, you can hand squeeze, but you might need a few more lemons. Juice, or squeeze, until you've got about a cup. I suggest running it through a strainer to get the little seeds and other chunks out.
3. In a pitcher, whisk together the sugar mixture, lemon juice and remaining water. Refrigerate for a while to let everything kind of settle in with each other. Taste the product. If it's too sweet add some straight lemon, too sour, some sugar etc.
4. When you're ready to serve it, you can sugar the rim of your glass, add ice, a little mint and a slice of lemon. Pour the golden treat, and enjoy!