Egg for Breakfast

November 21, 2013 at 8:42 am | Posted in Breakfast, Eggs, Ron's Own Creation | Leave a comment

My husband taught me this trick, that’s why I call it “Ron’s Own Creation” instead of mine.  I love scrambled eggs and eggs over medium, but whenever I tried to make eggs over medium, they broke when I flipped them.  That’s when hubby stepped in with the hint I will teach you below.


eggs (break into small custard cup, one at a time to avoid the dangerous shell monsters from dropping into the skillet)

1 tbsp.butter (for two eggs)

1 tbsp. water (per egg)

Turn stove on medium-high and melt butter in small skillet.  As soon as the butter is melted and begins to sizzle, add the eggs and let them cook for maybe three minutes.  Pour in the water and cover the skillet.  Depending on how soft or hard you like your eggs – I like mine medium, keep the eggs covered.  For medium it takes about three minutes.

Uncover, use your spatula and serve with toast or bagel.


OLYMPUS DIGITAL CAMERAMine was a bit more hard than medium, because I was buttering my toast, but it was still edible and delicious.




Biscuits and Gravy for Supper

November 21, 2013 at 8:33 am | Posted in Biscuits, Breakfast, Gravy, Main Dish, One-Dish Meal, Ron's Own Creation, Supper | 1 Comment

This is last night’s supper.  I’m about a day behind, but oh well!  Biscuits and gravy are usually hubby’s specialty but with him not quite 100% himself, I decided to toss them together last night.

Preheat oven to 350 degrees F (according to biscuit package)


One tube of Pillsbury Grands! Buttermilk Biscuits

One pound of Jimmy Dean Premium Pork Sausage

Flour – I don’t measure this!

Milk – I don’t measure this, either

Salt and Pepper, to taste

In a 12-inch skillet, brown the sausage over medium heat; keep breaking up the meat.

OLYMPUS DIGITAL CAMERANotice that I use a potato smasher to break up the meat; my husband tried this once, and it works really great if you don’t want huge pieces of sausage.OLYMPUS DIGITAL CAMERAOnce the sausage is completely browned, you can begin adding flour.  I don’t measure and neither does Ron.  Just add flour until all of the meat is covered…coated with flour.OLYMPUS DIGITAL CAMERAPut the biscuits in the hot oven and set the timer (13-17 minutes).OLYMPUS DIGITAL CAMERATurn heat up a bit, to medium-high and keep stirring and let the flour brown.  My husband tells me that when the flour and meat seem to be brown enough, they’re not quite ready, and to keep stirring and cooking for a few minutes more.

Slowly pour in milk.  Again, I don’t measure the milk.  I typically pour in enough to cover the sausage, and then some….see below:OLYMPUS DIGITAL CAMERANow you must turn the heat up to high – and KEEP STIRRING!  Milk will curdle quickly but you have to let it boil, otherwise you won’t get the thick gravy.  It should take about 10 minutes to reach a nice low boil.  Remember to keep stirring 🙂

By now, the biscuits are ready, so plate them.  When the gravy is thick enough, pour into serving bowl and bring to the table with the biscuits.OLYMPUS DIGITAL CAMERASplit biscuits and pour gravy over them.  I only ate one, hubby ate two and I won’t tell how many the teen boy ate…he is a growing teenager and he definitely filled up last night!OLYMPUS DIGITAL CAMERAThe only thing missing last night – according to the teen – was orange juice.  I forgot to purchase some on my race to the grocery store the other day 😦OLYMPUS DIGITAL CAMERA

Wordless Wednesday

September 12, 2013 at 10:14 pm | Posted in Cat: Stripey, Dog: Schatzi's Shadow, Grilling Out, Ron's Own Creation, Supper | Leave a comment


Grilling: Steaks, Baked Taters & ‘Shrooms

July 13, 2013 at 6:55 pm | Posted in Baked Potatoes, Dinner, Grilling, Main Dish, Mushrooms, Ron's Own Creation, Steak | 2 Comments

Another grilling adventure!  Tonight it was steaks, baked taters and mushrooms.  The last time I made baked potatoes on the grill, the skins burnt.  So tonight, I tried something different, thanks to Better Homes & Gardens!  I purchased their “GRILL IT!” magazine today and it had an ingenious idea!  When you need to grill some foods on DIRECT heat and some on INDIRECT heat, all you have to do is start your fire and when you’re ready to throw the food on, arrange your charcoal into a CIRCLE around the grill and leave the center clear.  The center is your INDIRECT heated area while the hot charcoal is the DIRECT heat.

Wow!  Why didn’t I think of that?  I prepared the potatoes Ron’s way:  scrub them, give them a bath in egg white and roll them in Kosher salt.  I put them in the center of the grill – INDIRECT heat for about an hour.  Ta-da!  They turned out beautifully, didn’t they?OLYMPUS DIGITAL CAMERAThen, I got my mushrooms ready by slicing them up, spraying them with olive oil, then sprinkling garlic powder and salt over them.  They got to cook in the INDIRECT heat of the grill and the steaks went on the DIRECT heat.  I shuffled the coals around once I took the potatoes off, so that the steaks would all cook and be finished together.OLYMPUS DIGITAL CAMERAI must apologize for the lack of pictures after this…everything was so delicious that I just didn’t have time to CLICK any pictures!

Ah, steak!  My teen said he could live on steak every day.  He probably could 🙂

Steaks and Baked Taters

June 8, 2013 at 6:49 pm | Posted in Baked Potatoes, Main Dish, Ron's Own Creation, Steak, Uncategorized | Leave a comment

As you know, we are carnivores. Tonight I prepared something I’ve made before: Oh My Steak!  It’s a recipe I found on Pinterest, from a pin by Lauren at Lauren’s Latest.  I also made baked potatoes, the way my hubby taught me.

Ingredients for Baked Taters:

3 baking taters

3 egg whites

kosher salt

OLYMPUS DIGITAL CAMERAPreheat oven to 350 degrees F.  After scrubbing your potatoes under cool water, poke holes in them.  I typically poke two holes on each “side” and one on each “end” of the potato.  Then, give your tater a bath in the egg white.  Make sure you completely get the potato wet.

OLYMPUS DIGITAL CAMERASpray a 9 x 13 cookie sheet with canola oil and then set each potato on the cookie sheet.  Grab your kosher salt and start pouring!  Turn the taters to make sure they’re evenly coated.

OLYMPUS DIGITAL CAMERAAh!  Okay, into the hot oven for two hours.  Now for the steaks:

Ingredients for Steaks:

3 ribeye steaks

Morton Season-All Seasoned Salt (for hubby’s steak and mine, too)

McCormick Grill-Mates Montreal Steak Seasoning (for Daniel’s steak)

butter…..lots of butter

Take the steaks out of the fridge about 20 minutes before you’re going to prepare them; season according to taste.

OLYMPUS DIGITAL CAMERAGrab a cast iron skillet.  I needed my cast iron skillet plus another skillet because my steaks were so big!  Lauren uses olive oil, but I start with butter; in each pan, put about 2 tbsp. of butter and set the skillets on burners that are turned to medium-high.

OLYMPUS DIGITAL CAMERAWhen the butter is melted, add the seasoned steaks and let them sizzle for about 5 minutes (we like our steaks rare; you can leave yours for a bit longer if you want yours medium).

OLYMPUS DIGITAL CAMERAFlip the steaks and add some butter to each steak, maybe a couple of tablespoons.  Set the skillets into the same oven where your taters are baking; mine fit on a rack below the potatoes.  Let them bake for about 6 minutes.

OLYMPUS DIGITAL CAMERATake the steaks out and let them rest for 5 minutes before diving in.



Spaghetti Night

May 13, 2013 at 6:59 pm | Posted in Italian, Main Dish, Pasta, Ron's Own Creation, Spaghetti, Spaghetti Sauce, Supper, Sweet Italian Sausage, Uncategorized | Leave a comment

I didn’t cook tonight.  Hubby and I ran around this morning in Springfield; when we came home, we both napped a couple of hours.  If not for the silly phone ringing, I probably could have slept longer.

I pulled out some spaghetti sauce from the freezer; hubby made it last month.  He makes really, really delicious spaghetti.  Actually, I learned how to make it by watching him.  My mom uses a McCormick’s Thick & Zesty Spaghetti Sauce packet.  She’s got problems with biting into onions and stuff, so her spaghetti sauce consists of meat and sauce.  She likes mushrooms, but as long as I’ve been alive, I’ve never seen her put any in her sauce.  Oh, well.

Anyway, we had hubby’s spaghetti and it was delish.  He used Italian sausage instead of hamburger and he added mushrooms.  I love it when he cooks!

I posted my spaghetti sauce recipe and his is probably extremely similar since I learned from him.


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