Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Smoked Meatloaf

(sigh)  Well, that went well.  The blogsite has changed things up since my last post and my attempt to put a birthday shout out and photo on the newest recipe post results in only the photo.  Nice.  Oh well!  Smoked Meatloaf, round two.

I’ll give you the condensed version since i’ve already typed this once.  Aren’t you lucky?

Got a wild hair after reading about a smoked meatloaf and had been wanting the hubster to fire up the smoker since the weather’s gotten considerably warmer.  So, here’s the down-low.

Next time you polish off that Marie Callender pie, save the pie pan.  Works great as the container for your smokin’ hot loaf!

Unfortunately i was not in blog-mode but in cook-mode so i didn’t measure anything but here are the approximates.  Had about 2 1/2 pounds of ground beef (80%) and mixed into it about 1/3 can of chipotle peppers in adobo sauce that i minced; about 1/4 cup or so of steel-cut oats; maybe a 1/4 cup of raw sugar; herbs from the garden–parsley, oregano, and basil; some granulated garlic; onion powder; and crushed black pepper.  Formed  a fat loaf in the pie pan and away she went!  You’ll have to judge for yourself the cooking time.  We were also smoking a pork loin and some bacon-wrapped chicken breasts, so the loaf had company; also the rain was torrential for a while and  cooled the smoker down a bit but she perked right back up like a champ.  That being said, the meatloaf was in probably 4–5 hours but i’m sure it could be done in 3 otherwise.

It was refrigerated overnight and placed in the crockpot this morning, topped with barbecue sauce.  At lunchtime, it was just right!  Love the smoky flavor and that little bit of spicy heat the chipotles added.

As i said in the post that disappeared, i missed posting on my sweet Ashley’s birthday so this is a belated HAPPY, HAPPY! to my girl.  Little Panda, you bring so much joy to all who are blessed to know you, especially me!  Wishing God will bless you with many more wonderful years!

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Nacho Papa’s Meatloaf

Today is better than Valentine’s Day.  Today is Bear’s (my Dad’s) birthday!  Twenty-nine years ago today,…he was saying he was 29-years-old.  I passed Bear up in age so long ago, it ain’t even funny.  But anyone who knows him would agree that, no matter what the numbers add up to chronologically, at heart he’s 29!

If you’ve never had the opportunity to know Bear, you have  missed out.  He is a kick in the pants.  Sometimes literally but, hey, sometimes a person just needs a swift kick to the posterior.  He is a hoot.  If you’ve been around my brothers, you would know that the nuts didn’t fall far from the tree.  Bear is the reason my blood is part salsa.  In fact, salsa really describes him well.  Yeah, that’s it.  If Bear were a food, he’d be salsa.  Spicy.  Colorful.  A party.  Never quite sure what your’e gonna get because he’s such a myriad of flavors.

Saw the neatest thing at the store yesterday and BING!  Recipe warp ahead!  Rotel has come out with a spiced-up tomato sauce.  Comes in Original and Mild but why would you want Mild?  For lunch today, i made a Mexican version of meatloaf in honor of Bear.  Which is a little weird because we all know that the idea of the word “loaf” associated with Bear is ludicrous.  The man’s a machine.  But i digress.   In all honesty, the critics and i agree that i left out something that would have made it better.  It needs a touch of sweetness, so in the recipe i’m listing an ingredient that i haven’t actually tried but am sure it needs.

Rotel Tomato Sauce

Happy Birthday to the best Bear and Father anyone could ever have!!!  You have lightened our world just like we’ve lightened your wallet throughout the years.  ;0)  LOVE YOU!!!

Nacho Papa’s Meatloaf

1 1/2 lbs. ground meat

1 cup breadcrumbs (or cornbread, corn chips, etc.)

1 tsp. chili powder

1–8 oz can of Rotel tomato paste, Original or Mild

1 green onion, sliced thin

2–3 chili peppers, diced

2 Tbs. brown sugar or 1 Tbs. molasses

Mix ingredients together until well incorporated.  Place into a foil-lined loaf pan and bake at 350 degrees for 50 minutes.

Top with 1 1/2 cups (or 1 store-bought can) of enchilada sauce.  Bake for 10 minutes with foil opened.  

Sprinkle with 1/2 cup of shredded cheese and crumbled corn chips.  Bake 5 minutes.

Homemade Enchilada Sauce

1/4 cup vegetable oil

2 Tbs. self-rising flour

1/4 cup chili powder

8 oz. tomato sauce (i used Rotel’s brand in this as well)

1 1/2 cups water

1/4 tsp each of cumin, garlic powder, and onion powder

Heat oil in a skillet on medium-high heat.  Stir in flour and chili powder.  Reduce heat to medium and cook until lightly browned, stirring constantly.

Gradually add tomato sauce, water, and spices until smooth.  Cook on medium for ten minutes.

Not flattering for some of us (okay, me!) but typical when you have crazy people

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Sweet and Sour Meatloaf

Today was rather interesting.  Himself had a request–my Mama’s wonderful Sweet and Sour Meatloaf.  And the eldest chimed in with a “Yes!”  Then, the youngest (who actually didn’t work 12+ hours today but made it home in time to eat while it was hot) actually ATE the meatloaf.  Why is that so interesting?  I’ll tell you why.

Back up about 20 years or so.  I happen to be one of those weird people who like meatloaf.  Haven’t met one yet that i didn’t like.  It’s comfort food, okay?  Himself?  Not so much.  He’s definitely a meat and potatoes kind of guy but meatloaf just doesn’t do it for him.  I explained that Mama’s recipe was different, not your traditional ketchup/tomato-based loaf.  He came around.

Add two finicky little girls.  Meatloaf?  Yuck!  I didn’t make that awesome stuff very often for years because two little gals wouldn’t eat it.  Now?  Different story.  Let’s just say that there isn’t a scrap left and the youngest actually wanted (but didn’t get) a second helping.  See?  Interesting!

So even if you’re not a fan of the loaf usually, you really should try this recipe.  It’s a keeper in this household…well, not a keeper as in it lasts long.

Sweet and Sour Meatloaf

1 1/2 lbs ground beef

1 cup bread crumbs

1 tsp salt

1/4 tsp pepper

1 can (15 oz) tomato sauce

1 small onion

2 Tbs brown sugar

2 Tbs vinegar

1/2 white sugar or Splenda

2 tsp prepared mustard (yeah, like French’s)

Mix ground beef, crumbs, salt, pepper, onion, and half of the tomato sauce.  Put a large piece of foil in a loaf pan and add meat mixture.  Wrap up loaf and bake in 350 degree oven for 50 minutes.

Mix the remaining half of tomato sauce, sugars, vinegar, and mustard in a saucepan and bring to a boil.  Pour over meatloaf and bake another 10 minutes or until cooked through.

Santa Persi

Santa Ninja

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DIY Velveeta, Caramel, Peppermint Syrup…and Acorns!

A short time ago, i said that i was trying to go through a gazillion bookmarked recipes and i still am.  A few lately have been one-hit wonders and not worth blogging about but today i’m giving you a boatload of possiblities, just in time for the holidays.

Homemade Velveeta

First out of the chute, Homemade Velveeta.  Now, while it may not be cost effective (especially if you buy store brand Velveeta or have a coupon), you will at least know that your version has fewer chemicals/preservatives.  It looks and feels a little grainer than its counterpart but melts just fine.  I’m actually looking forward to tweaking it and making a Mexican version, Italian version and mixing it up with unusual cheeses like Swiss.  Oh, and just a note.  Don’t know what i was thinking but i totally goofed on the dry milk and used good ol’ regular 2% milk…and it worked!

Homemade Caramel

Next up, Homemade Caramel.  Now, this will knock your socks off!  I didn’t tell my family what i was doing until after it was done and tried to make them guess what it was by tasting it.  They all had that slightly nervous, skeptical look until they put their chops around the spoon and said, “Caramel?”  Well, it is now but it started life as…sweetened condensed milk!  Yes!  I’m not kidding!  Check out the recipe to learn how to magically change SCM to caramel. ;0)

Next up in our bag of tricks is Homemade Peppermint Syrup.  We stopped by Daily Grind Friday night while Ashley was working to bring her some chow and to get something to drink, of course.  Since i’m not a coffee person (do you hate me now?), i always ask her suggestions on what to get.  She recommended a Peppermint Patty steamer.  Since i’ve got this thing for chocolate and peppermint, it was a great idea. Now she can make them for me at home (hint, hint!) since i made a jar of Homemade Peppermint Syrup.  It would be great for coffee, ice cream, chocolate-chip pancakes, etc.

Last, but not least…Homemade Acorns.  Mama sent this to me and i’ve been saving it to do for Thanksgiving.  They are soooo easy to make and are just as cute as a button!  Or rather an acorn.

Hope you find something in here that will make your cooking and your holidays just a little bit richer!  If i don’t see you before Thanksgiving, just know that i am grateful for your time.  You must be a special person to have read through my rantings.  Happy Thanksgiving and God Bless!

Homemade Velveeta

1 1/2 pounds (6 cups) of grated Cheddar cheese, divided into 2 cups worth

1 1/2 cups almost boiling water, divided into 1/2 cups

1/2 cups plus 1 Tbs. dry (powdered) milk, divided into 3 parts (see note above)

1/2 envelope (1 1/2 tsp.) unflavored gelatin, divided into 1/2 tsp increments

Line a loaf pan with plastic wrap.

Pour 1/2 cup water, 3 Tbs. milk and 1/2 tsp. gelatin in blender.  Blend until mixed.

Add 2 cups of Cheddar and blend well.  Pour into loaf pan.

Repeat process twice more.  Cover and refrigerate cheese overnight.

Yield: 2 lb. loaf

Homemade Caramel

1 can of sweetened condensed milk (not with a pop-top lid)

1 crock pot


Peel the label off of the can of S.C. milk.  Place a plate or a piece of aluminum foil in the bottom of the crock pot, since can will rust a bit.

Place can on top and fill pot until water is around an inch above the top of the can.

Turn crock pot on low and leave for 8 hours/overnight.

Allow contents to cool.  Enjoy your caramel!

Homemade Peppermint Syrup

1 cup water

1 cup sugar

3 peppermint candy canes, broken in large pieces

Put water, sugar and candy canes in a medium saucepot.  Simmer over medium heat, stirring constantly, until candy canes are completely dissolved.  Add a little red food coloring, if you want a deeper color.

Refrigerate overnight.

Homemade Acorns

1 box miniature Nutter Butter cookies

1 bag Hershey’s Kisses, unwrapped

1 bag miniature Semi-Sweet chocolate chips

Pour a couple tablespoons full of chocolate chips in a bowl and microwave until melted.

Using melted chocolate as your glue, attach the flat bottom of the Hershey’s Kiss to one side of the Nutter Butter.  Again using the melted chocolate, attach a mini chip to other side of Nutter Butter as the stem.

Makes as many as you’d like…or until you run out of ingredients.

Special Birthday Shout-Out to my Favorite Father-in-Law, Lornie Franz!!!  Hope you had a WONDERFUL day!

Pickin' and Grinnin' with Devin and Cody

Birthday Boy!


Biscuit Breakfast Bowls

Has it sunk in yet that, this time next week, we’ll be cooking Thanksgiving dishes in preparation for the next day?!?  Yowza!  Where has the time gone?  Well, this ol’ cook is making a list and needs to check it twice but the kitchen is getting ready to be naughty and nice for the next month.

Yesterday our little chef Ashley made the most fantabulous breakfast (which i am trying to get her to blog!), so i guess you can say she inspired me this morning.  After seeing some food blogs with cookie bowls, my twisted mind went to breakfast via the biscuit route (because i was thinking that would be a cool way to do strawberry shortcake–which i LOVE with biscuits.)  So this morning, using the idea of shaping a bowl using the bottom end of a muffin tin, biscuit bowls were created.

Biscuit dough around bottom of muffin tin cups

Biscuit Bowls

You’ll see how we had ours but the possibilities are enormous!  Can’t you imagine treating your family to a biscuit bowl buffet on Black Friday or Christmas morning?  How cool would that be?!  You could have a variety of breakfast meats, scrambled eggs, assorted veggies like peppers/onions/tomatoes, a choice of cheeses, grits, gravy,….and so on and so on!  And throw in some syrup and jam for those who want to add a little sweetness to the  mix.

Now i need to get my carcass up and work off my biscuit bowl.  ;0)

Buttermilk Biscuit Dough (the same dough i normally use for biscuits)

Self-rising flour, oil and buttermilk

2 cups self-rising flour

3/4 cup buttermilk

1/4 cup oil

Mix ingredients together until dough is formed.

Using a standard sized muffin tin (although mini-muffin-sized would be cool to try!), grease the bottom of the muffin pan.  Shape a handful of dough around the muffin cup.  Try to make the top, in this case, flat so that it will sit well later.

Bake in a 400 degree oven until done, around 7–8 minutes.

Eggs and ham

Cheese Grits

Fill with ingredients.  We had scrambled eggs with ham and grits with Swiss cheese.  Wish we’d had gravy! ha


Biscuit Breakfast Bowl

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Creamy Crock Pot Chicken and Crock Pot Salsa Cornbread

Welcome to Edition Two of “Cooking Through Your Bookmarked Recipes.”  Our special guests today are Creamy Crockpot Chicken aka “Easiest Dinner Ever” and Crock Pot Salsa Cornbread.

Verdict on the chicken: it was good and definitely easy!  The only complaint i have is that it was a little lacking in flavor (Michael said so too.)  So, although i haven’t tried it myself, i’m going to put a recommendation along with the recipe to help that.  Use your own judgment, though.  Try spicing it up yourself.  You may want to do something a little unusual like some curry powder instead of going the Tex-Mex/Mexican route.  It’s definitely worth doing, though.  We had it over rice and i’m thinking the leftovers (the recipe’s originator said that it’s even better the next day and thicker, also) will later be either thrown into tortillas, burrito-style, or made into enchiladas with a homemade red sauce and some yummy cheese.

The cornbread was quite good!  Last year i got 2 of those little bitty crock pots on clearance,  so put half of the batter in each of them.  That decreased the cooking time but still worked great!  Kinda reminds you of Corn Casserole but with some kick and not as “mushy.”

Creamy Crock Pot Chicken

2 1/2–3 lbs. chicken breast tenderloins (or breasts, halved)

8 oz. cream cheese

can of black beans, drained and rinsed

can of corn, drained

can of Rotel tomatoes

spices: Hidden Valley Ranch dressing mix, taco seasoning, cumin, chili powder, onion powder, etc.

Grease bottom of crock pot and place chicken on bottom.  Add spices to top of chicken.  Place cream cheese, beans, corn, and Rotel on top.  Cover and cook for 6–8 hours on low, stirring every two hours.

Shred chicken, if desired.  Turn crock off and let sit for 30–45 minutes.  Serve over rice.

Can be made the day before and put in refrigerator over night.  Will be less soupy.

Crock Pot Salsa Cornbread

2 (8 oz. each)  boxes corn muffin mix

1 can creamed corn

2 eggs

1/2 cup sour cream

1 can chopped chilies undrained

2 Tbs. butter, softened

3–4 Tbs. chunky salsa

Combine corn, eggs, sour cream, chilies, and butter.  Add muffin mix.

Grease a 3 1/2 qt. crock pot well.  Pour batter into pot.

Spoon salsa over top and cut into batter.

Cover and cook on high for 2 1/2 hours.  Turn heat off and cool with lid ajar for 15 minutes.

Loosen sides with a knife and invert onto plate.

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Potato and Ham Soup and Reese’s PB Cheesecake Bites

Look out!  i am a woman on a mission.  Not once but TWICE yesterday my three scoffed–pshawed–Holy Cow! ed my bookmarks.  Okay, i will admit that when it comes to things i see and bookmark on the interwebs, i’m a hoarder.  My Recipes and DIY (crafts, etc.) bookmarks are out of control, but shame on them for pooh-poohing me for it.  At least i keep my mess confined to a computer.  (Mmm hmm!  You got that right!  You tell ’em, honey.)  So…because of the snorts and raised eyebrows, i have decided to do one of two things.  I have to either try the recipe (if i have tried it and it’s a keeper, it can stay) or i have to delete it if it’s something that i really am not THAT interested in.

Tonight they got recipe number one: Potato and Ham Soup.  We have an absolutely wonderful Loaded Baked Potato Soup recipe that, of course, i got from Mama and have been using for years and you just can’t beat it.  This one is a little different and probably a little healthier.  However,…everyone but me ended up putting sour cream and shredded cheese on their soup anyway because it’s potato soup and you HAVE to have that on potato soup. ;0)  i liked it just as it was.  Very thick and creamy and the flavors were a nice combination.

Now the dessert was not in my recipes-to-try bunch.  It was just a wild hair.  Had the won ton wrappers and bought the Reese’s on sale (Halloween leftovers) and it was just a matter of putting together.  I will say, though, that they probably would have been better with less PB cup.  i know–sacrilegious, isn’t it?  They overpowered the cheesecake part, you see.  If you have those new little tiny guys they’ve come up with, that would probably be just right or instead of halving the regular Reese’s cup like i did, use a third or a quarter instead.  They still got the thumbs up.

Got tomorrow’s recipe-to-try in the crock pot now.  Will let ya know how it goes!

Soup in the soup bowls from the first "every day dishes" i remember from childhood

Potato and Ham Soup

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste (didn’t add any)

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

n a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.  (Add more milk if soup gets too thick.)

Reese’s Peanut Buttercup Cheesecake Bites

16 won ton wrappers

16 Reese’s Mini Reese’s Peanut Butter cups or 1/4 or 1/3 of a regular Reese’s cup

1/4 cup cream cheese, softened

1/4 cup confectioner’s sugar

In a bowl, beat cream cheese until creamy.  Add confectioner’s sugar and beat until thoroughly mixed.

Place one won ton wrapper on a board or plate.  Spoon 1 tablespoon of cream cheese filling in center of wrapper and place Reese’s cup on top.  Fold opposite corners across the middle, using a little water on finger as the glue to hold them together, forming a pillow or square.

Spray a cookie sheet with cooking oil spray.  Place wrappers, fold side down, on sheet and spray with oil.

Bake at 425 degrees for 10–15  minutes.

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Easy, Healthier Chicken Parmesan

Some people are just plain brilliant.  Take Chef John who posted this recipe at  He said he loves Chicken Parmesan but  had been trying for years to come up with a way to make it without frying, hence cutting down on fat and calories.  Then one day it hit him…croutons!  We tried it tonight for supper and will tell you right now–the man is brilliant.  He’s right about what happens with the croutons.  With the way he placed the ingredients, the croutons are crispy and crunchy (and cheesy!) on top but moist and flavorful on bottom from soaking up the marinara sauce.  The only thing i will add to his recipe is this: 35 minutes was not enough cooking time.  Now if you use chicken tenderloins, that may work but for full fledged chicken breast, you need at least 45 minutes.  I even cut the breasts in half before cooking but the thickness of them dictates the amount of cooking time.  Also, with that length of time, it’s going to get pretty brown on top, so you may want to drape a piece of foil over it after the first 20 minutes or so.  One other thing: i used Rothbury Farms new Texas Toast Croutons–which were fabulous–but wish i had crushed them up some.  A few of the really big ones i had halved but wish i’d gone smaller than that, just to make it easier when serving and eating.  If you get a bag of those itty, bitty croutons, you should be good.

Well, the ol’ tummy has a happy and feels like breaking into a Dean Martin song.  Hey, Mambo!  Mambo Italiano!  Enjoy the Chicken Parmesan.  It’s Amore!

Easy, Healthier Chicken Parmesan

2 tbsp olive oil
2 cloves garlic, crushed
red pepper flakes, to taste
6 boneless skinless chicken breasts (enough to fill a 9 x 13″ pan)
2 cups marinara sauce
1/4 cup chopped basil
8 oz Mozzarella cheese, shredded
4 oz Parmesan cheese, grated
1 (5-oz) package garlic croutons

In a 9 x 13″ pan, sprinkle olive oil and add garlic and red pepper.

Layer chicken pieces on top of oil.  Pour marinara sauce over chicken.

Sprinkle basil over sauce.

Sprinkle half of the Mozzarella and Parmesan cheeses over sauce.

Layer croutons on top of cheese.  Sprinkle remaining cheese over croutons.

Bake at 350 degrees for a minimum of 35 minutes (more likely 45 minutes to an hour.)

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Corn and Cheese Chowder

Boy, has this house been smelling gooood today!  It wasn’t all planned but you do what ya gotta, right?  They’re saying it’s going to dip into the frosty digits tonight (boo!), so today was drag-in-the-plants/harvest-the-last-of-the-peppers/pick-wash-dry-and/or-freeze-herbs day.  The next time i have to buy bottled spices and start to gripe about the price, i’ll remember today!  Very time consuming but really cool and the house did smell like an Italian restaurant.

Oregano...not catnip

With the weather starting to cool, everyone is talking soup.  One of my very best friends from high school, Paul, asked if i had a recipe for Corn Chowder.  Unfortunately that is one recipe that was not in my recipe box or my folder of  goodies, but he’s a wonderful person so you better believe i was gonna search for one.  Actually, if you would, say a prayer for my buddy.  He’s been going thru some very, very tough times with his health and he could sure use some prayer…and some corn chowder!

If you are food blog lover, you won’t have a difficult time guessing where i found an absolutely WONDERFUL recipe.  Ever heard of Ree Drummond aka The Pioneer Woman?  If not, treat yourself and check out her site (  This is just how fortuitous my trip there was–guess what her post for yesterday just happened to be?  Yep, Corn and Cheese Chowder!  How cool is that?!?  Now, i’ll have to tell you–she outshines me in every way.  Her website is way cooler.  Her photos are beautiful.  Her writing is funny and fantastic.  Shucks, you’ll probably never come back here after you’ve seen her stuff.  But that’s okay.  I’ll be reading her right along with ya’. ;0)

We had the Corn and Cheese Chowder for supper and, boy, did it deliver!  The only things i did differently were 1) i used frozen corn because i didn’t have fresh and 2) skipped the bread bowls.  The frozen corn was just fine (i let it thaw before i added it) and we didn’t need the bread bowls anyway.

Hope you and my com padre’ enjoy Ree’s Chowder!  It’s definitely a keeper in this household.

Corn and Cheese Chowder

4 Tbs. (1/2 stick) butter

1 onion, chopped

3 slices of bacon, cut in pieces

3 bell peppers, finely diced (if you can use various colors, it looks really pretty)

5 ears corn, kernels sliced off (or 1–16 oz bag of frozen corn, thawed)

1/4 cup all-purpose flour

3 cups chicken stock or broth

2 cups half and half

1 cup (heaping) Monterey Jack cheese, shredded

1 cup (heaping) Pepper Jack cheese, shredded

1/3 cup sliced green onions

Bread Bowls

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for a couple minutes. Add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

april’s note: at this point, i put the chowder in the crock pot on warm until just before we were ready to eat.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.  (We didn’t need any.)

Ladle into hollowed out boules (or bowls) and serve immediately.

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Bacado Omelette

Don’t know if everyone does this but get Southern women on the phone and food will somehow enter the conversation.  Some of the most meaningful moments i’ve spent talking with my Mama have been about recipes. ;0)  Okay, i’m teasing ( a little bit) but she has been my food mentor…my Mr. Miyagi…the Master Po to my Grasshopper.  Not sure why they’re both martial arts references, but we’ll go with it.  Anyway,…Mama was telling me she and Muffin Man Steve had made a reproduction of an omelette she had fallen in love with.  She and Bear found a great restaurant in Destin called Another Broken Egg ( and they have this fabulous “Bacado Omelette” which is made with bacon, avocado, onion, and Monterey Jack cheese.  She said their copy cat turned out really well and that she topped hers with some Plum Crazy Salsa.  So for supper tonight, i copy catted her copy cat and did the same thing.  Yeah, baby!  It is that good!

Now if you’re fortunate enough to live near one of the Another Broken Egg restaurants (and lucky for Mama they’re getting one in Pensacola), you ought to give it a try.  For those of us with no broken eggs in sight, you can make it yourself! My biggest challenge is getting the crazy thing folded in half but we all know i can’t make pretty food.  That’s okay.  Grasshopper can be taught.

Master Percy, feeling well enough to get back into mentoring/musing

Bacado Omelette

3 eggs

salt and pepper, to taste

1 Tbs. cold water (i used crushed ice in mine)

1 1/2 Tbs. butter or margarine

2–3 slices of bacon, fried or baked crisp

1 small avocado, sliced

Onion, diced (i used green onion)

Monterey Jack (or other) cheese


In a small bowl, beat eggs, salt, pepper, and water until light.

In an 8″ non-stick skillet over medium-low heat, melt butter, tilting to cover bottom and part of side.

Pour eggs into skillet and let it begin to brown around the outside.  With a spatula, gently lift edges and tilt skillet to allow uncooked egg to run under the omelette.  Shake skillet occasionally to keep it moving in the pan.

When the omelette is mostly cooked but still moist on top, add bacon, avocado, onion, and cheese to one half.

Tilt skillet and fold omelette in half, using spatula.  Slide onto a pre-heated plate.  Top with salsa.

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