Cabbage, Lime and Jalapeno Slaw

Cabbage, Lime and Jalapeno Slaw
Approximately 10 portions, 1/2 cup each

This recipe combines all the great food experiences. It has the creaminess of the sour cream, the tang of fresh lime juice and lime zest, and the heat of the jalapeno. And you can pump the heat up by using a habanero instead of jalapeno, or adding Sriracha for another layer of flavor. It is a perfect paring with seafood, especially a meaty fish like tuna, or with smoky BBQed pork ribs, or a battered and fried chicken. Such delicious foods, such a versatile side dish!

½ cup sour cream (or plain Greek yogurt)
2 tablespoon mayo
The juice of one lime
The zest of one lime
1 bag of pre-shredded cabbage (9-12 ounces by weight)
1-2 fresh jalapeno, minced
4-6 green onions, sliced, white and green parts
Salt and pepper to taste

1. Mix together first four ingredients
2. Mix in the cabbage, onion and jalapenos
3. Season with salt and pepper as needed.
4. This is better if you make it one day in advance.

Nutritional data:

Calories:       29

Fat:               1.4g

Sat fat:          0.8g

Chol:         4.2mg

Sodium:   15.1mg

Carbs:           3.6g

Fiber:            1.1g

Protein:         0.9g

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My Make Your Someday Today podcast is committed to helping people achieve success, in any goal: weight loss, physical fitness, business, happiness. Part of that is finding good foods that will support your health, reduce your workload, and still taste delicious!

Strawberry-Rhubarb Upside Down Cake

Strawberry-Rhubarb Upside Down Cake
Serves 8

To give credit where credit is due, this recipe is a lightly modified version of one found in one of my favorite periodicals, Eating Well, the June 2013 issue. However, my modifications make the recipe a better fit for people sticking to a calorie budget.

Make choices to stick to a budget is part of success. I talk about success choices, but with a calories budget and in other areas (like starting new careers) in my podcast, Make Your Someday Today.

The fruit topping:
1 cup (4 ounces by weight) diced fresh rhubarb
3 tablespoons Splenda (or stevia, or sugar whichever you prefer)
2 ounces orange juice

2.5 cups (1 pound) sliced strawberries (fresh are best, but you can use frozen berries that are thawed)

Cooking spray or vegetable oil (to prepare the pan/skillet)

The batter:
1.5 cups flour (either all purpose white, or white whole wheat)
1 teaspoon baking powder
1/4 teaspoon salt

3 eggs
2/3 cup unsweetened apple sauce (or two individual serving cups)
1/2 cup packed brown sugar
1 tablespoon orange zest
2 teaspoon vanilla extract
2 ounces rum (optional, but tasty!)

1. Combine the first three ingredients in a bowl and let is stand (the true term is macerate) for 20-30 minutes in the orange juice. (The acids in the orange juice begin breaking down the fibrous rhubarb.) Stir occasionally.
2. Prepare a 9 inch cake pan (according to the instructions). I always use a 10 inch oven-proof non-stick skillet. I can't imagine using a smaller pan. You will see why shortly.
3. While the rhubarb is macerating, prepare the batter and preheat the oven to 350F.
4. In a small bowl, whisk together the first three dry batter ingredients. Set aside.
5. In a large bowl, whisk together the next five wet ingredients. 
   
   
   
   You can see the rhubarb in the orange juice, along with the other recipe components.
   
   
6. Gradually stir the dry ingredients into the wet. Mix only until it is uniformly wet.
7. Spread the fruit in the prepared pan or skillet. Pour the batter over the fruit. It should be wet enough that it will spread evenly on its own.
   
   The fruit in a well-prepared skillet.
   
   
   
   
   The batter gently poured over the fruit.
   
   
8. Bake until a toothpick comes out clean when inserted into the center of the cake (40-50 minutes, depending on your oven.)
   
   See why I wouldn't recommend using a smaller (9") baking pan?
   
   
9. Now comes the only moderately tricky part. While the cake is still hot (and therefore not sticking to the pan) take a plate that has a larger diameter (11" is best) than the pan/skillet. Lay it on the cake, inverted, so that when you QUICKLY yet CALMLY flip the whole thing over, the cake is batter side
   down and centered on the plate.  Use hot pads or towels, as there may be hot fruit juices.
   
   
   
10. Don't do this the first time in front of guests. On the other hand, I've done this recipe three times, and never had any disaster other than spilling some strawberry juice, so it really isn't a big deal. I just don't try new techniques in front of witnesses the first time I try them.
11. Let is cool on the counter to room temperature (2 hours.) 
12. Cut and serve (with whipped cream, or ice cream if you have room in your budget.)

Nutritional data (per 1/8 of the cake):

Calories:      201

Fat:               2.5g

Sat fat:          0.6g

Chol:           79mg

Sodium:       93mg

Carb:          39.2g

Fiber:            3.9g

Protein:            6g

By the way, I said I modified the recipe from Eating Well.  In specific, here are my changes:

3 tablespoons Splenda instead of 3 tablespoons granulated sugar

2/3 cup unsweetened applesauce instead of 2/3 cup vegetable oil

1/2 cup packed brown sugar instead of 3/4 cup packed packed brown sugar

1 teaspoon baking powder instead of 2 teaspoons baking powder

1/4 teaspoon salt instead of 1/2 teaspoon salt

To compare the nutritional data using the numbers the recipe gives:

(And this is for 1/10 of the cake, so a smaller piece than my recipe)

Calories:      321

Fat:               17g

Sat fat:            3g

Chol:           56mg

Sodium:     241mg

Carb:            40g

Fiber:            3.0g

Protein:            5g

In most cases, you can replace oil with applesauce, and reduce the sugar by about 1/3 and not lose anything My recipe is a better option that Eating Well gave (and I can eat a larger portion!)

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Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be. 

Soft Shell Shrimp Tacos

Soft Shell Shrimp Tacos

Remember that Red Hot Relish from a couple days ago? Here is a fantastic use for it. I sauteed some shrimp, warmed some soft flour tortillas, and added fresh cilantro and avocado. (Of course, you could use this relish on a pork, chicken or beef taco, too!)

BOOM! A very simple dinner that is healthy and delicious!

(Nutritional data will vary with the tortillas, how much avocado is used and if you add anything else.)

Life is easier when you can combine simple, healthy and delicious. You are more likely to make good decisions when you don't have to sacrifice one of those characteristics. Planning, prioritization and presentations are key topics in my podcast Make Your Someday Today, where I talk to successful people about how they achieved success and how you can do it, too!

Baked Cod, Garlic Sauteed Spinach and Baked Fries

Baked Cod with Garlic Spinach and Baked Fries

This is an easy meal, that will be ready to eat about 45 minutes after you put the potatoes in the oven. Meals like this are healthy, easy, inexpensive (especially if you buy frozen fish when it is on sale) and are convenient as the potatoes and fish cook at the same temp, at the same time. Using bagged baby spinach makes this quick. Just don't use pre-chopped garlic from a jar. That tends to be old and bitter.

We talk about planning ahead and making good choices like this on my Make Your Someday Today podcast. When you take the little time to make plans in advance, you are able to save more time, live healtier, lose weight and save money! What a great combination!

You can make this with any white fish (cod, haddock, pollack, flounder are all good choices.) In general, place the fresh (or thawed) fish in an oven safe pan, drizzle a hint of olive and then sprinkle dill, salt and pepper as needed. (Garlic or onion powder are also good options. Another excellent option is Penzey's Sunny Spain.) Bake at 450 for 8-12 minutes, dependingon thickness of the fillets. The fish is done when it begins to flake it you lift an edge with a knife.

Garlicky Sauteed Spinach

Serves 2-4, depending on how much everyone likes spinach.  In our case, this made three servings.

15 ounces baby spinach  

1 tablespoon olive oil

6 large cloves garlic, sliced thin

1. Prepare all ingredients, but don't start cooking this until the fish and potatoes are done. This only takes about 4 minutes once the pan is hot.
2. Heat your non-stick skillet (large, 11-12 inches).  Add olive oil.
3. Add garlic, stir until it begins to brown (1-2 minutes.)
4. Add half the spinach, tossing frequently for 1 minute. It will begin to wilt.
5. Add remaining spinach, tossing constantly until the spinach is uniformly wilted (another 60-90 seconds.)  
6. Serve immediately.

Nutritional data:

Calories:       83

Fat:             5.3g

Sat fat:        0.8g

Chol:           0mg

Sodium:   119mg

Carbs:         7.4g

Fiber:          3.4g

Protein:       4.7g

Baked Fries

Serves 4

2 large Russet (baking) potatoes

2 tablespoons oil

Salt and pepper

1. Preheat oven to 450F
2. Wash  potatoes.
3. With skins on, cut potatoes into 1/2" thick fries.
4. Place in bowl. Drizzle oil, toss and season as desired.
5. Place on baking pan and bake for 40-45 minutes. Turn and toss every 15 minutes.
6. After 30 minutes, place the pan with fish in the oven. The fish and fries will finish at about the same time. 
7. When the fish is done, remove from oven and cover with foil to keep warm. Do not cover the fries or they with steam and get soft/soggy. When done, they should be brown and crisp.

Calories:     205

Fat:             7.2g

Sat fat:        1.0g

Chol:           0mg

Sodium:  20.9mg

Carbs:       32.1g

Fiber:          3.4g

Protein:       3.9g

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My podcast, Make Your Someday Today is a twice-weekly show, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be. I hope you give it a listen! 

Red Hot Relish

Hot Relish
Serves: makes about 12 portions, 1/4 cup each

A good relish takes a meal and can make it memorable. This is the perfect combination of heat, sweet and sour. Perfect on burgers, hot dog/brats, tacos or as a side dish to pork, or chicken.

2 tablespoon olive oil
15 red jalapeno peppers, partially seeded and sliced (Green will also work.)
1 large Vidalia onion, sliced thinly and then quartered
2 cups diced fresh pineapple or a 15 ounce can of diced pineapple
1 1/2 cups white vinegar
1 cup Splenda (or table sugar)

1. Preheat large non-stick pan over medium heat. Add oil.
2. Add onions and peppers, sautee, tossing occasionally, until the onions start to turn brown (10-15 minutes.)
3. Stir in pineapple, vinegar and sugar. 
4. Increase heat to medium-high.
5. Simmer for 10-15 minutes, or until the vegetables are soft.
6. Salt and pepper as needed (optional)
7. Cool to room temp, cover and refrigerate.

Nutritional data:

Calories:        60

Fat:              2.5g

Sat fat:         0.4g

Chol:            0mg

Sodium:     1.3mg

Carbs:          9.6g

Fiber:           1.3g

Protein:        0.9g

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My podcast, Make Your Someday Today is a twice-weekly show, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be. I hope you give it a listen!

Roasted Cod on Shingled Potatoes

Roasted Cod, on Shingled Potatoes
Serves 4

I've had people ask me how to eat the foods they love and still be able to maintain their weight or continue to lose weight. It is a common theme on MakeYourSomedayToday, my motivational podcast. This recipe has a healthy, low fat, high protein fish and potatoes (but not deep-fried) for an excellent main course. Served with a nice salad (mixed greens or a delicious Panzanella salad) and you have a perfect meal!

1 large baking potato, approx 1 pound
24 ounces cod, skinless
2 tablespoons olive oil
Spices/herbs of your choice
Lemon slices

Preheat oven to 425F
Wash potato. Slice thinly. You need about 40 slices.
Place potatoes in a bowl. Toss with olive oil and spices. I used Penzey's Sunny Paris.
Shingle the potatoes into four sections.

Roast for 20-25 minutes, or until they begin to brown. (Mine are about 5 minutes too long.)
Remove from oven. Lay fresh herbs on the potatoes. (I used oregano and basil from my garden.)

Place 6 ounces of skinless cod on the herbs.
Brush with a bit of olive oil. Top with lemon slices.
Roast for another 12-15 minutes.

Remove and serve.

Nutritional data:

Calories:        241

Fat:                 8g

Sat fat:          1.2g

Chol:        62.3mg

Sodium:      98mg

Carbs:         13.6g

Fiber:            1.8g

Protein:       27.5g

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Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Scotch BBQ

Scotch BBQ
Serves 1

Sometimes you need to try something new for an occasional cocktail. The successful life is all about making good choices, a topic that is common in my podcast, Make Your Someday Today.

2 ounce blended Scotch (do not use a high-end single malt for this)
1/2 ounce real maple syrup
1 teaspoon white balsamic vinegar
1/4 teaspoon liquid smoke

1. Add to mixing cup with ice. Shake until cold. Serve in a rocks glass over fresh ice. 
2. Optional: add 1-2 drops Sriracha or Tabasco sauce.

A strong cocktail, but different than most. Despite the maple syrup, it is not sweet, nor is it tart from the vinegar. They balance, with the syrup lending a soft, almost velvet texture. The liquid smoke adds a little bite. It is quite like drinking the aroma of a good BBQ.

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Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Nutella Ice Cream

Nutella Ice Cream
Serve 16 (1/2 cup portions)

Watch me prepare this on Fox11 Good Day Wisconsin.

1 pint (500ml) heavy whipping cream
2 teaspoon vanilla extract
3/4 cup (250g) Nutella, room temp
Ground hazelnuts for garnish

1. Place mixing bowl in the freezer for several hours.
2. Pour cream and vanilla in bowl. 
3. Begin mixing, until the cream starts to foam.
4. Begin adding Nutella, one spoonful at a time, mixing thoroughly after each addition.
5. When all Nutella is mixed in, return to freezer. Two hours for soft serve, 4 or more hours for hard ice cream
6. Top with crushed hazelnuts, toasted coconut, shaved chocolate, or instant coffee.

Nutritional data:

Calories:      330

Fat:            28.2g

Sat fat:       16.6g

Chol:          80mg

Sodium:   31.2mg

Carbs:        16.5g

Fiber:           0.8g

Protein:        2.2g

Variations in place of Nutella (I haven't tried any of these yet):

Peanut butter

Lemon curd

Banana sauteed in butter and flamed with rum

Cream of cocunut with flaked coconum

After watching me cook, you can listen to me twice a week on my show Make Your Someday Today. You can also find me in iTunes and Stitcher.

Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Grilled Jalapeno Poppers

Grilled Jalapeno Poppers

Makes 4 servings (4 halves each)

8 jalapenos, halved and seeded

4 tablespoons goat cheese (or low fat cream cheese)

4 tablespoons plain Greek yogurt

4 tablespoons shredded cheddar cheese

4 tablespoons minced green onion

1.  Prepare jalapenos. If your hands are sensitive, wear gloves.

2.  Fill each half with approximately 1 tablespoon of the filling.

3.  Preheat the grill.

4.  Place peppers on grill, over direct heat, skin-side down. 

5.  Remove peppers when the skin begins to char.

6.  Serve warm or cold.

Nutritional Data

Calories:           64

Fat:                 3.0g

Sat fat:            1.7g

Chol:             10mg

Sodium:       120mg

Carbs:             5.2g

Fiber:              0.9g

Protein:           4.5g 

Rustic Meal: Sausages, Veggies and Polenta

Rustic Meal

I'm not going to tell you how to make this entire meal, nor the nutritional data for everything. The sausage nutrition will change with every choice, and your choices will change from region to region, from city to city.

Choice is a common topic on my podcast Make Your Someday Today. We are all confronted with challenges, and most are in the form of choices. Planning in advance makes choosing easier.

Your grilled veggies can be altered to your preference. I used baby zucchini, white button mushrooms, an onion, and two red bell peppers. I cut them into similar sizes, tossed them with olive oil, balsamic vinegar and herbs, then grilled them over high direct heat until caramelized.

But the polenta requires a recipe and instructions. I've made mistakes with polenta; there is a secret.

Jalapeno-Cheddar Polenta
Serves 10+

4 cups liquid (I used 2 bottles beer--24 ounces, or three cups + 1 cup water)
1/4 teaspoon salt
1 cup regular polenta (not quick cooking)
1/2 cup diced onion
1 (or more) diced jalapeno
1/4 cup shredded cheddar cheese.

1. Bring liquid to a rolling boil. 
2. Add onion and jalapeno. Let simmer for 5 minutes.
3. Turn the heat up and bring back to a rolling boil.
4. SLOWLY and STEADILY add the polenta, stirring constantly. (This is where I made earlier mistakes. I just dumped it in. Don't do that!) When you are finished adding the polenta, reduce heat to medium.
5. Let boil for 3-5 minutes, stirring once a minute, or until desire consistency.
6. Lay out a 3 foot sheet of waxed paper. Spray with cooking spray.
7. Pour polenta over wax paper. Spread to approximately 1/2 inch thickness. Let cool 30-60 minutes.
8. Using a round biscuit cutter or other device, cut into circles. (Or cut into squares.)
9. At this point, they are ready to fry for immediate service, or refrigerate for later use.
10. If you are going to immediately serve them, preheat a non-stick skillet over med-high heat.
11. Spray with cooking spray. Lay cut polenta cakes into the skillet (or griddle) and cook until beginning to brown, 1-3 minutes. 
12. Flip and cook the other side.
13. Serve immediately with butter, brown sugar, maple syrup, applesauce or sour cream.

Nutritional data:

Calories:         99

Fat:               1.9g

Sat fat:          1.2g

Chol:          5.9mg

Sodium:    96.3mg

Carbs:         12.5g

Fiber:            0.5g

Protein:         2.6g

Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Classic Borsh (you might call it Borsht)

Borsh
Serves Many! (Approximately 24 portions, 1 cup each)

Some people and cookbooks call this "borscht". My Ukrainian-born friend who gave me this recipe says that it is supposed to be "borsh." She was a Captain in the Israeli Defense Forces, and is a fierce woman. Who am I to question her?

Well, actually, I question her quite a bit, when I interviewed her for my podcast, Make Your Someday Today (abbreviated as MYST). You can hear the complete interview at MakeYourSomedayToday.com/JulieSheranosher

Ingredients:

2 pounds (1kg) top loin steak or round steak. Use a lean cut, and trim excess fat. Cut this into squares 1" (2.5cm) on a side
2 cans/bottles of beer (Do not use a very hoppy beer. A simple pilsner would be best.)
2-4 cloves garlic, or more to preference
6-8 black peppercorns
1 big or 2 small onions, diced
2 large beets, peeled and grated
2 large carrots, peeled and grated
3 large potatoes, peeled and cut into 1" cubes
3 tablespoons tomato paste
1 small cabbage, thinly shredded (or use a 12 ounce bag of pre shredded cabbage)
2 red bell peppers, diced
fresh parsely, 2 large handfuls 
1 tablespoon white sugar
sour cream and fresh chives for garnish.

1. Put the meat in a big pot. Add beer, garlic, black pepper and 2 cups water.
2. Bring to boil, cover and lower the heat to a medium flame and allow to cook for 1 hour.
3. Add the beets, carrots, onion, potatoes and salt (optional). Add 1 cup boiling water if needed to cover.
4. Bring to a boil, lower the heat and cook for another 30 minutes
5. Add the tomato paste, cabbage and peppers. Stir to combine.
6. Bring to a boil and allow to cook for 15 minutes.
7. Add the sugar and parsley. The parsley is NOT for garnish. It is necessary to complete the flavor profile.
8. Cook on a medium flame for another 20 minutes.
9. Cover, cool and place in refrigerator overnight. (Required for full flavor!)
10. When serving, reheat over medium, and serve with a tablespoon sour cream and freshly chopped chives.

Nutritional data (not including sour cream or bread):

Calories:    161

Fat:            8.1g

Sat fat:       3.1g

Chol:        33mg

Sodium:   48mg

Carbs:      10.6g

Fiber:         2.3g

Protein:    11.3g

Do me a big favor? Please leave a comment here for Julie and her recipe and tell us when you have or will make it!

Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Creme Brulee--a Delicious, Yet Low Calorie Version!

Creme Brulee
Serves 6

This is a lower fat, lower calorie version of the classic creme brulee, but it still has the requisite caramelized sugar crust.

4 large eggs
1 1/2 cup (12 ounce/360ml) evaporated 2% milk
1/3 cup Splenda (or you can use table sugar, if you want)
2 teaspoons vanilla extract
6 teaspoons brown sugar, divided.

1. Preheat oven to 325F
2. Whisk first four ingredients ingredients together.
3. Pour mixture evenly into six 6 ounce (180ml) ramekins. Place ramekins into a 9x13 baking dish. Pour boiling water carefully into the dish to a 1 inch depth (or halfway up the sides of the ramekins.) NOTE: I poured the water into the dish, to about 1/2 inch, then carefully placed the ramekins into the water. To me, it seemed easier and less likely to have a problem.)
4. Bake 30-35 minutes or until gently set in the center (It will be "wiggly" but not soft.)
5. Remove to wire rack and cool for 10 minutes, then refrigerate several hours (overnight is better.)
6. The next day, you have two options. A) Preheat boiler, sprinkle 1 teaspoon brown sugar evenly over each, and place under broiler, 4-6 inches from heat, until caramelized. This is 5-6 minutes, but watch carefully. B) Sprinkle with brown sugar and use a small propane torch to brown the sugar (faster and less likely to burn.) 
7. Return to fridge for 5-10 minutes so the sugar crystallizes.

Nutritional data:

Calories:       124

Fat:              4.2g

Sat fat:         1.1g

Chol:     134.7mg

Sodium: 117.5mg

Carbs:          11g

Fiber:             0g

Protein:          8g

If you listen to podcasts, and like what I have had to say here, go to my show Make Your Someday Today. When you go there, stop at the main page and move from Trevor's Team to the Varsity Squad by signing up with your name and email.

I promise to keep your email private, and never spam you. I may send you messages of importance, but no more than one a week. And as a Varsity Squad member, when I release products and events, you will receive huge discounts. Thanks!

A Brandy MYST

A Brandy MYST
Serves 1

2 ounces brandy (or whisky, if that is your preference)
1 teaspoon brown sugar
1 teaspoon balsamic vinegar (ideally, cherry-infused, like that from Fat Louie's Olive Oil Company, Egg Harbor, Wisconsin.)
A few fresh basil leaves

1. Place basil leaves in a mixing glass, muddle (crush) to release the aroma.
2. Add sugar, vinegar, brandy, and a handful of ice.
3. Shake vigorously until cold (30 seconds).
4. Strain into a rocks glass over fresh ice.

This is incredible. Tart from the vinegar....yet slightly sweet from the brown sugar....yet savory from the basil....and mellow from the brandy.

Oh, the name Brandy MYST was suggested by a few friends, making this the signature cocktail of my Make Your Someday Today podcast. When you go there, stop at the main page and move from Trevor's Team to the Varsity Squad by signing up with your name and email.

I promise to keep your email private, and never spam you. I may send you messages of importance, but no more than one a week. And as a Varsity Squad member, when I release products and events, you will receive huge discounts. Thanks!

Angel Hair Pasta and Fried Eggs

Angel Hair Pasta and Fried Eggs

Basic Instructions, you can vary as you wish:

1. Boil pasta.
2. While pasta boils, saute mashed garlic in olive oil until fragrant. Toss in panko, let the crumbs toast a bit. Remove to a bowl, grate parmesan on top, mix in.
3. Return the pan to stove, add more olive oil and mashed garlic.
4. Drain pasta, add to pan with olive oil and garlic. Toss to coat.
5. While that continues to cook, place second skillet over medium heat, and spray with cooking spray. Carefully crack 1-2 eggs into it. Cover. Let cook over medium until the whites get firm. (You can add 1 tablepoon water to help steam.)
6. Place pasta on dish, toss with panko, and gently slide eggs on top.