Showing posts with label #SundaySupper. Show all posts
Showing posts with label #SundaySupper. Show all posts

Sunday, September 10, 2017

Apple Kielbasa Stack / #SundaySupper

I admit that I am not much for football, but I am very much for the food served at football games and parties! I am a finger food lover for pretty much any event. What is it about finger food? I think I love it because it is cute and small, and you can eat a lot of different types and not feel like you are eating too much! That is definitely the case with these Apple Kielbasa Stacks! Tons of great flavor, stacked to enjoy, and drizzled with Balsamic Glaze! 
 Apple Kielbasa Stack 
(printable recipe at end of page)

 Balsamic Vinaigrette (find recipe here)
1 tablespoons Butter
1 Granny Smith Apple
2 tablespoons dark brown Sugar
1 ounce Water (if needed)
1/2 teaspoon Roasted Cinnamon
Kielbasa
Dark Bread




Make Balsamic Vinaigrette. Set aside. Cut apple in to small pieces. Add butter to a frying pan set on medium high. Let butter melt and add apples, dark brown sugar, and roasted cinnamon. If sauce becomes too thick, add a bit of water, a little at a time.  Drop heat to low and simmer until apples become soft, but still have a little crispness. The best way to check them is to poke a couple of the larger pieces with a toothpick.
Slice kielbasa into thin slices. Cook in butter until brown like above, on both sides.
 Use a cookie cutter to cut out the pieces of bread. The cutter I used was 1 3/4" circle. You could use a 1 1/2" cutter also.
Stack a slice of kielbasa on top of each piece of bread. Top the kielbasa with a piece of sauteed apple. Use a wooden hors d'oeuvres fork or any type of appetizer fork to serve with the stack.
Drizzle each Apple Kielbasa Stack with Balsamic Vinaigrette. You can find the recipe here.
Thank you for joining me today! I am so glad you stopped by!

Scroll down and find more recipes from #SundaySupper members to round out your game day party plans!!

Football Party Finger Food #SundaySupper

Finger-licking Football Party Finger Food

Flavorful Football Party Finger Food

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.   Football Party Finger Food #SundaySupper

Apple Kielbasa Stack

INGREDIENTS:


  • Balsamic Vinaigrette (find recipe here- http://www.thefreshmancook.com/2017/04/bruschetta-di-pomodoro-sundaysupper.html
  • 1 tablespoons Butter
  • 1 Granny Smith Apple
  • 2 tablespoons dark brown Sugar
  • 1 ounce Water (if needed)
  • 1/2 teaspoon Roasted Cinnamon
  • Kielbasa
  • Dark Bread

INSTRUCTIONS:


  1. Make Balsamic Vinaigrette. Set aside. Cut apple in to small pieces. Add butter to a frying pan set on medium high. Let butter melt and add apples, dark brown sugar, and roasted cinnamon. If sauce becomes too thick, add a bit of water, a little at a time. Drop heat to low and simmer until apples become soft, but still have a little crispness. The best way to check them is to poke a couple of the larger pieces with a toothpick.
  2. Slice kielbasa into thin slices. Cook in butter until brown like above, on both sides.
  3. Use a cookie cutter to cut out the pieces of bread. The cutter I used was 1 3/4" circle. You could use a 1 1/2" cutter also.
  4. Stack a slice of kielbasa on top of each piece of bread. Top the kielbasa with a piece of sauteed apple. Use a wooden hors d'oeuvres fork or any type of appetizer fork to serve with the stack.
  5. Drizzle each Apple Kielbasa Stack with Balsamic Vinaigrette. Enjoy!
Created using The Recipes Generator

Sunday, September 3, 2017

Sushi Roll Rice Bowl / #SundaySupper

 If you are a rice lover, I know you will love this Sushi Roll Rice Bowl!  It's sushi, without the roll! It's easy! It's fun! The best part is that you can customize it to your taste. Don't like crab or shrimp? Add some chicken! Don't like avocado? Add some tuna! 
The base of this yummy bowl is sushi rice. It's incredible! It's sticky and sweet and awesome!
I know there are a lot of ingredients in this recipe, but the thing to remember is prep, prep, prep! Prep is king in a recipe like this one. Make the rice, boil your shrimp, toast the sesame seeds, cut your vegetables for the bowl. Have everything ready~then assemble your bowl. That makes it easy, and helps you feel organized!
Scroll down for lots more rice recipes after reading this one!
 Sushi Roll Rice Bowl
 (printable recipe at end of page)
1 1/2 Cups of Rice
2 cups Water
Vinegar
sugar
Salt
3-4 pieces of Shrimp
Shrimp and Crab Concentrate
2 tablespoons Sesame Seeds
Cucumber Slices
Carrot Shreds
Meat from 3-4 Snow Crab Legs
Avocado Slices
Sliced Green Onions
Pickled Ginger
Roasted Seaweed  
1/4 cup Soy Sauce
1/4 to 1/2 cup Sugar
1 tablespoons Rice Vinegar

Start making the sushi rice by making short grain white rice according to the package directions. Sometimes the package will state that it is "perfect for making sushi rice". Once the rice is cooked, lay it out on a baking sheet to cool. While it is cooling, put your mix together. Heat the vinegar, sugar and salt in a small pot. Stir to dissolve the sugar and salt over low heat. While it is heating, make an ice bath, and cool the mix by placing the mix in a bowl, and that bowl into the bowl of ice and water. Once the mix is cooled, pour it over the rice, a little at a time, carefully mixing it with a spatula or a flat spoon. I like to wear gloves and carefully fluff the rice as I am adding the mix. Then continue to mix over and over. The rice will continue to absorb the mix, giving it a great flavor. Put rice in a safe container until you are ready to use.
I cooked 5 shrimp for this bowl, but only 4 are needed. Peel and devein the fresh shrimp. Add a teaspoon of Shrimp and Crab concentrate to a small pot of boiling water. Cook shrimp in pot for 3-4 minutes. Remove shrimp from pot and place them into a small water bath.  Let cool completely. Set aside.
Toast a teaspoon of sesame seeds by placing them into a dry pan. Turn temperature to medium low and allow seeds to start to brown. Keep careful and watch so they don't burn. Move the seeds around the pan every couple minutes. Remove from heat and cool. Set aside.
 Make the soy drizzle by combining the the soy sauce, sugar and rice vinegar in a small sauce pan. You may not want all the sugar, so use the 1/4 cup, then try the taste to see if you want to add more. Bring to a boil for approx. 3 minutes, whisking the entire time. Reduce to a light syrup consistency. Set aside.
Fill your bowl with the sushi rice. Begin adding your ingredients in to the bowl. Sprinkle the bowl with the toasted sesame seeds. Crumble a piece of roasted seaweed in the center of the bowl. Add the soy drizzle. 
Enjoy!
Thanks for joining me today!

Join us in celebrating rice today at #SundaySupper! Scroll down a bit to see lots of creative and tasty ways to make rice a part of your meals!

Simple Rice Recipes for Dinner #SundaySupper

What's for dinner?

Rice is for dinner!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sushi Roll Rice Bowl

INGREDIENTS:

1 1/2 Cups of Rice
  • 2 cups Water
  • Vinegar
  • Sugar
  • Salt
  • 3-4 pieces of Shrimp
  • Shrimp and Crab Concentrate
  • 2 tablespoons Sesame Seeds
  • Cucumber Slices
  • Carrot shreds
  • Meat from 3-4 Snow Crab Legs
  • Avocado Slices
  • Sliced Green Onions
  • Pickled Ginger
  • Roasted Seaweed
  • 1/4 cup Soy Sauce
  • 1/4 to 1/2 cup Sugar
  • 1 tablespoons Rice Vinegar

INSTRUCTIONS:

  1. Start making the sushi rice by making short grain white rice according to the package directions. Sometimes the package will state that it is "perfect for making sushi rice". Once the rice is cooked, lay it out on a baking sheet to cool. While it is cooling, put your mix together. Heat the vinegar, sugar and salt in a small pot. Stir to dissolve the sugar and salt over low heat. While it is heating, make an ice bath, and cool the mix by placing the mix in a bowl, and that bowl into the bowl of ice and water. Once the mix is cooled, pour it over the rice, a little at a time, carefully mixing it with a spatula or a flat spoon. I like to wear gloves and carefully fluff the rice as I am adding the mix. Then continue to mix over and over. The rice will continue to absorb the mix, giving it a great flavor. Put rice in a safe container until you are ready to use.
  2. I cooked 5 shrimp for this bowl, but only 4 are needed. Peel and devein the fresh shrimp. Add a teaspoon of Shrimp and Crab concentrate to a small pot of boiling water. Cook shrimp in pot for 3-4 minutes. Remove shrimp from pot and place them into a small water bath. Let cool completely. Set aside.
  3. Toast a teaspoon of sesame seeds by placing them into a dry pan. Turn temperature to medium low and allow seeds to start to brown. Keep careful and watch so they don't burn. Move the seeds around the pan every couple minutes. Remove from heat and cool. Set aside. Make the soy drizzle by combining the the soy sauce, sugar and rice vinegar in a small sauce pan. You may not want all the sugar, so use the 1/4 cup, then try the taste to see if you want to add more. Bring to a boil for approx. 3 minutes, whisking the entire time. Reduce to a light syrup consistency. Set aside.
  4. Fill your bowl with the sushi rice. Begin adding your ingredients in to the bowl. Sprinkle the bowl with the toasted sesame seeds. Crumble a piece of roasted seaweed in the center of the bowl. Add the soy drizzle. Enjoy!
Created using The Recipes Generator

Sunday, August 20, 2017

Surprise Inside Brownie Bites / #SundaySupper

It's that time of year again! School is starting soon, or maybe it has already started at your house! Although my son has already graduated college, if I remember anything from him going to school, it was how hungry he was every day when he got home! Some kind of after school snack was a necessity. Lot of times I made it healthy and good for him, and other times I made something sweet that I knew he would like. That's what these Surprise Inside Brownie Bites are. A sweet after school snack with a little surprise inside!
Surprise Inside Brownie Bites 
(printable recipe at end of page)
(makes 25-30 )

6 ounces Milk Chocolate Chips
1/2 cup Butter
3/4 cup Sugar
2 Eggs
1 teaspoon Vanilla Extract
1 1/4 cup Flour
3 tablespoons Unsweetened Cocoa
1 teaspoon Baking Powder
Pinch of  Salt
Mini peanut butter cups (2 per brownie)

Frosting 
1 1/2 cups Confectionery Sugar, sifted
1/4 cup Butter, softened 
2-3 tablespoons Milk
1 ounce semi sweet Chocolate Square, melted
Chocolate Sprinkles




This is the pan I used, but you can use anything that will result in small, mini brownies. Grease the cups with spray, then wipe out any extra. Set aside. Preheat oven to 350 degrees.
 Melt chocolate. butter and sugar in a saucepan over low heat. 
Pour into large bowl and add eggs and vanilla. Beat with mixer.
Add flour, cocoa, baking powder and salt to bowl. Mix together.
 Fill each cavity as shown.  Bake for 9 minutes, then remove from oven and place on a cooling rack.
Immediately place 2 mini chocolate peanut butter cups in each brownie. Push down so they are even with the top of the brownie. I used Mini Milk Chocolate Peanut Butter Cups from Trader Joes. They come in a 12 ounce tub, and they are fabulous! (and addicting) You could also use some of the mini peanut butter cups I have seen around at the stores, or even just a single small one, instead of a mini!  Cool for 5 minutes.
Remove from pan and allow to cool completely on the cooling rack.
Make frosting by mixing together the confectioner's sugar, butter, milk, and melted chocolate square.
I used a Witon tip #31 to decorate some of the brownies, but not all. They taste good both ways! Sprinkle sprinkles on the ones with frosting and enjoy!

Thank you for dropping by today and joining me! There are lots of Back to School Snack ideas available from members of #SundaySupper. Just scroll down a bit to find some tasty ideas that I know your back-to-school kids will love!

Sunday Supper Best After School Snacks

Cookies

Fall Flavors

Healthy Snacks

Savory Snacks

Sweet Snacks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Follow The Freshman Cook on these pages! 
 
 

Surprise Inside Brownie Bites

INGREDIENTS:

Brownies
  • 6 ounces Milk Chocolate Chips
  • 1/2 cup Butter
  • 3/4 cup Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 1/4 cup Flour
  • 3 tablespoons Unsweetened Cocoa
  • 1 teaspoon Baking Powder
  • Pinch of Salt
  • Mini Reese Cups (2 per brownie)
Frosting
  • 1 1/2 cups Confectionery Sugar, sifted
  • 1/4 cup Butter, softened
  • 2-3 tablespoons Milk
  • 1 ounce semi sweet Chocolate Square, melted
  • Chocolate Sprinkles

INSTRUCTIONS:

Brownies
  1. This is the pan I used, but you can use anything that will result in small, mini brownies. Grease the cups with spray, then wipe out any extra. Set aside. Preheat oven to 350 degrees.
  2. Melt chocolate. butter and sugar in a saucepan over low heat.
  3. Pour into large bowl and add eggs and vanilla. Beat with mixer.
  4. Add flour, cocoa, baking powder and salt to bowl. Mix together.
  5. Fill each cavity as shown. Bake for 9 minutes, then remove from oven and place on a cooling rack.
  6. Immediately place 2 mini chocolate peanut butter cups in each brownie. Push down so they are even with the top of the brownie. I used Mini Milk Chocolate Peanut Butter Cups from Trader Joes. They come in a 12 ounce tub, and they are fabulous! (and addicting) You could also use some of the mini peanut butter cups I have seen around at the stores, or even just a single small one, instead of a mini! Cool for 5 minutes.
  7. Remove from pan and allow to cool completely on the cooling rack.
Frosting
  1. Make frosting by mixing together the confectioner's sugar, butter, milk, and melted chocolate square.
  2. I used a Witon tip #31 to decorate some of the brownies, but not all. They taste good both ways! Sprinkle sprinkles on the ones with frosting and enjoy!
Created using The Recipes Generator

Sunday, August 13, 2017

Chicken Enchiladas / #SundaySupper

 Did you know that it is time for school to start up again? I can't believe it either?! But here we are! The problem with going back to school is that the daily schedule is adjusted one more time! That means a tighter time line for everything, including suppertime! So it is time for quicker meals, make ahead meals, and "what can I throw together" meals!  Which is where these cheesy Chicken Enchiladas come in! These enchiladas can be made ahead of time and enjoyed by everyone! Put the chicken mix together ahead of time and refrigerate. Make the sauce ahead of time and refrigerate. Put it all together at dinner, and conquer the school year dinner "time crunch"!

 Chicken Enchiladas
(printable recipe at end of page)
(makes 6 -using 9 1/2" tortillas)

2  pounds Chicken Breast
1 tablespoon Butter
11/2 cups chopped Onion
1 cup Sour Cream
1/4 cup chopped Green Pepper
1/4 teaspoon Pepper

1 cup shredded Cheddar Cheese
1 cup water
1/4 cup chopped Green Pepper
1 tablespoon Chili Powder
1 teaspoon dried Oregano Leaves
1/4 teaspoon ground Cumin
1 clove Garlic, finely chopped
15 ounce can Tomato Sauce
Flour Tortillas
Shredded Cheddar Cheese
Sour Cream

Chop the chicken into small bite sized pieces. Add a tablespoon of butter to a medium size pan and start cooking chicken in pan over medium heat.

As the chicken cooks, add the onion, sour cream, pepper, green pepper and cheddar cheese.
Use a medium saucepan filled with 2/3 cup water to cook the bell pepper, chili powder, oregano, cumin, garlic and tomato sauce to boiling. Stir and reduce heat. Simmer for 5 minutes, uncovered. 
Pour sauce into oblong pyrex dish.
Set up an assembly line to dip the tortillas and roll the enchiladas. Start by placing one tortilla at a time into the red sauce. Drag the tortilla through the sauce, and place in the empty pyrex dish.
Place approx. 1/4 cup of cooked chicken mix towards the end of the tortilla. Spread the mix out across the width of the tortilla, fold in the sides and roll the tortilla.
As you roll, place the tortillas in the dish you are rolling in. Continue until all are rolled. If you prefer, roll the tortillas on a plate or a cutting board.
Pour the remainder of the sauce over the top of the tortillas. Sprinkle with remaining shredded cheddar. Bake at 350℉ in oven. 
for 20 minutes. Do not cover. 
Serve with refried beans along with cheese and salad, or .......
enjoy your chicken enchilada like I do, alone with lots of cheese and sauce!

Thank you for stopping by today! Today's #SundaySupper is all about "Back to School" dinners! For a lot more yummy, tasty recipes, scroll down and find more recipes from the #SundaySupper family!

Thank you to Em Beitel for hosting today's tasty event!

Back to School Dinners


 You can find The Freshman Cook on these pages:



Chicken Enchiladas

INGREDIENTS:


  • 2 pounds Chicken Breast
  • 1 tbalespoon Butter
  • 1 1/2 cups chopped Onion
  • 1 cup Sour Cream
  • 1/4 teaspoon Pepper
  • 1/2 cup chopped Bell Pepper
  • 1 cup shredded Cheddar Cheese
  • 1 cup water
  • 1/4 cup chopped bell pepper
  • 1 tablespoon Chili Powder
  • 1 teaspoon dried Oregano Leaves
  • 1/4 teaspoon ground Cumin
  • 1 clove Garlic, finely chopped
  • 15 ounce can Tomato Sauce
  • Flour Tortillas
  • Shredded Cheddar Cheese
  • Sour Cream

INSTRUCTIONS:


  1. Chop the chicken into small bite sized pieces. Add a tablespoon of butter to a medium size pan and start cooking chicken in pan over medium heat.
  2. As the chicken cooks, add the onion, sour cream, pepper, green pepper and cheddar cheese.
  3. Use a medium saucepan filled with 2/3 cup water to cook the bell pepper, chili powder, oregano, cumin, garlic and tomato sauce to boiling. Stir and reduce heat. Simmer for 5 minutes, uncovered.
  4. Pour sauce into oblong pyrex dish.
  5. Set up an assembly line to dip the tortillas and roll the enchiladas. Start by placing one tortilla at a time into the red sauce. Drag the tortilla through the sauce, and place in the empty pyrex dish.
  6. Place approx. 1/4 cup of cooked chicken mix towards the end of the tortilla. Spread the mix out across the width of the tortilla, fold in the sides and roll the tortilla.
  7. As you roll, place the tortillas in the dish you are rolling in. Continue until all are rolled. If you prefer, roll the tortillas on a plate or a cutting board.
  8. Pour the remainder of the sauce over the top of the tortillas. Sprinkle with remaining shredded cheddar. Bake at 350℉ in oven. for 20 minutes. Do not cover.
  9. Serve with refried beans along with cheese and salad, or enjoy your chicken enchilada like I do~alone with lots of cheese and sauce!
Created using The Recipes Generator

Sunday, August 6, 2017

Kielbasa Rice Bowl / #SundaySupper

It seems like school just ended and summer just started, so I don't know how we can possibly be thinking about "Back to School" lunch ideas, but here I am with a Kielbasa Rice Bowl! My son always loved kielbasa as he was growing up and I love it because it is quick to cook if fried in a pan. Just add a side and you have a meal! Bowl meals are so popular right now, and I hope that continues for a while! They are fun and kid friendly!

Kielbasa Rice Bowl 
(makes 4 bowls)
(printable recipe at end of page)
1 cup uncooked White Rice
1 pound Kielbasa
3 ears Fresh Corn
1/4 of a Red Pepper 
2 stalk Green Onion
8 eggs
sprinkle of  Pepper
sprinkle of Garlic Powder 1-2 tablespoon BBQ Sauce
sprinkle of 4 Cheese


Cook your rice according to package directions. I used Basmati Rice, but whatever is your favorite will work best. Set rice aside.
Slice the Kielbasa rather thin. When I first made this for my son he was pretty young, so I would cut it into slices, and then quarter the slices so there was less chance of him choking. The smaller pieces were easier for him to handle.
Boil the corn in boiling water for 5 minutes. Remove from pan and let cool. Chop red pepper and green onion in to small bite sized pieces.
Cut corn in half, and cut off kernels.
Place all eggs in a bowl and beat until whites and yolks are completely mixed. Set aside.
Start cooking the kielbasa, corn, green onions, and red peppers in a large skillet with a pat of butter. Cook on medium and stir often.
Add the rice and pepper and garlic powder. As the mix cooks, you will see bits of the ingredients sticking to the bottom of the pan, unless you are using a non-stick pan. You want those ingredients in your food. So you need to deglaze the pan with the chicken broth. You may not need the entire 1/4 cup. Add a little at a time, then mix, scraping the bottom of the pan, getting all of what is called the "fond" off the bottom and into the mix. This adds a great flavor that you will love. If you are using a non-stick pan, ignore the deglazing, but add 1-2 tablespoons of chicken broth for flavor. Bring the temperature to high and cook, stirring for 3-4 minutes.
 Add BBQ sauce to pan. Mix in thoroughly.
Mix the cooked eggs into the mix. As you mix them in, chop them in to small pieces with the spatula. Remove from heat.
Fill thermos bowl full of all this yummy goodness! Sprinkle with cheese, and enjoy lunch! (or dinner!)

Thanks for joining me today! I appreciate you stopping by!

You can find The Freshman Cook on these pages:


Scroll down a bit to see more tasty "Hot Lunch Ideas for Back 2 School" from members of our #SundaySupper family!
Thank you to our hostess today, Christie from A Kitchen Hoor's Adventures.

       

Sunday Supper Hot Lunch Ideas

Hearty Hot Lunches

Soups and Stews

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Kielbasa Rice Bowl

INGREDIENTS:

  • 1 cup uncooked White Rice
  • 1 pound Kielbasa
  • 3 ears Fresh Corn
  • 1/4 of a Red Pepper
  • 2 stalk Green Onion
  • 8 eggs
  • sprinkle of Pepper
  • sprinkle of Garlic Powder
  • 1-2 tablespoon BBQ Sauce
  • sprinkle of 4 Cheese

INSTRUCTIONS:

  1. Cook your rice according to package directions. I used Basmati Rice, but whatever is your favorite will work best. Set rice aside.
  2. Slice the Kielbasa rather thin. When I first made this for my son he was pretty young, so I would cut it into slices, and then quarter the slices so there was less chance of him choking. The smaller pieces were easier for him to handle.
  3. Boil the corn in boiling water for 5 minutes. Remove from pan and let cool. Chop red pepper and green onion in to small bite sized pieces.
  4. Cut corn in half, and cut off kernels.
  5. Place all eggs in a bowl and beat until whites and yolks are completely mixed. Set aside.
  6. Start cooking the kielbasa, corn, green onions, and red peppers in a large skillet with a pat of butter. Cook on medium and stir often.
  7. Add the rice and pepper and garlic powder. As the mix cooks, you will see bits of the ingredients sticking to the bottom of the pan, unless you are using a non-stick pan. You want those ingredients in your food. So you need to deglaze the pan with the chicken broth. You may not need the entire 1/4 cup. Add a little at a time, then mix, scraping the bottom of the pan, getting all of what is called the "fond" off the bottom and into the mix. This adds a great flavor that you will love. If you are using a non-stick pan, ignore the deglazing, but add 1-2 tablespoons of chicken broth for flavor. Bring the temperature to high and cook, stirring for 3-4 minutes.
  8. Add BBQ sauce to pan. Mix in thoroughly.
  9. Mix the cooked eggs into the mix. As you mix them in, chop them in to small pieces with the spatula. Remove from heat.
  10. Sprinkle with cheese, and enjoy!
Created using The Recipes Generator