• Recipes: Eggs with Portobello Mushrooms (Breakfast)

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    Eggs with Portobello Mushrooms for breakfast. The mushroom slices makes it resemble a flower shape.

    At times breakfast can be kind of hurried around our house.  Especially when the kids are trying to off to school, Jake’s heading into work, and I have various activities going on that day as well.  We try to have our family dinners together during the weekdays and on Saturday morning we have a family breakfast or brunch (most Saturdays).  We started doing this because Saturdays typically get busier and fill up the later in the day.  This allows us to have at least one meal a day together as a family.

    It is always nice when we have a chance to sit down, relax, and enjoy some time together at breakfast.  A lot of times Jake’s will make up something tasty for our family breakfast.  One day Jake was frying up an egg for himself and told me that he was going to make me something for breakfast so don’t worry about getting anything ready for myself that morning.  When I arrived at the table this is what I had waiting for me.  He had made scrambled eggs topped with bok choy, ham, cheese, and surrounded by a sliced up and sauteed portobello mushrooms.  It was delicious!

    Eggs with Portobello Mushrooms Recipe:

    • 1 Egg
    • 1/2 cup Fresh Bok Choy (cut into 1 inch strips)
    • 1/4 cup Ham (diced)
    • 1 large Portobello Mushroom Cap (cut into strips)
    • 1/2 tablespoon Olive Oil
    • 1 slice Ultra Thin Sargento Colby Jack Cheese

    1.  Slice the bok choy, ham, and portobello mushroom cap and set aside.

    2.  Heat the olive oil up in a pan on medium heat for 1 minute.  Add the portobello mushroom and diced ham; cook for 3 minutes.

    3.  While the mushroom and ham is cooking make crack the egg and beat it slightly to make scrambled eggs.  Add 1/2 tablespoon of water or milk (I prefer water in my scrambled eggs, but a lot of people like milk).  Place the scrambled egg into a small frying pan that is lightly greased (spray with cooking oil or a couple drops of olive oil).

    4.  As the egg is cooking add the bok choy to the mushroom and ham mixture.  Cook until the bok choy starts to wilt.

    5.  Place the egg in the center of the plate.  Top with the bok choy and ham.  Add the portobello mushroom slices around the outer edge of the egg stack and top with a slice of cheese.

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    It tasted AMAZING!  A great start to the day!

  • Recipes: Chicken Tomato Pasta

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    Chicken Tomato Pasta Dish

    Another great meal made by my awesome husband.  He came up with this pasta recipe one Sunday for lunch.  The base is animal shaped pasta noodles (can you guess who picked out the noodles)?!   Topped with chicken, tomatoes, bok choy, spinach, and mushrooms.  It was a fresh and tasty combination perfect for dinner out on the deck with the family on a sunny Sunday afternoon.

    Chicken Tomato Pasta Recipe:

    • 1 lb Chicken Breasts (sliced, cooked, seasoned, and drained)
    • 12 oz Pasta (we used Organic Vegetable Pasta in the shape of Animals)
    • 1 large Tomato (or can of diced tomatoes)
    • 1 cup Fresh Spinach
    • 1 cup Fresh Bok Choy
    • 1/2 cup Fresh Mushrooms
    • 1 tablespoon Olive Oil
    • 1/2 teaspoon Minced Garlic
    • Optional – 1/2 small Onion
    • Optional – 1/4 cup shredded Cheese

    1.  Slice the chicken in about 1 inch strips.  Heat 1/2 tablespoon of Olive Oil in a frying pans on medium heat and add the minced garlic (and onion if using it).  Cook over medium heat for 3 minutes.  Add the chicken and stir gently as every couple minutes while working on the other steps. 

    2.  Add water to a pot and turn it on medium-high until it is at a rolling boil and add the pasta.  Cook the pasta per the directions on the package.

    3. Slice up the vegetables into about 1/2 inch to 1 inch pieces (tomatoes, spinach, bok choy, mushrooms).  Heat 1/2 tablespoon of olive oil in a pan over medium heat.  Add the mushrooms and tomatoes cooking them for about 2 minutes.  Add the spinach and bok choy, cooking for an additional 3 minutes or until the leaves are starting to wilt.

    4.  Scoop some pasta onto your plate.  Top with the tomato and vegetable mixture.  Add the chicken and a little more of the tomato and vegetable mixture.  Optional: Garnish with sauteed bok choy centers and a sprinkle of shredded cheese.

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    Chicken Tomato Pasta with a Bok Choy garnish!

  • Fresh & Healthy: Fall Harvest – Community Supported Agriculture (Week 6)

    We are enjoying our Fall Harvest with our Local Farm with Community Supported Agriculture program.  The pumpkin we received last week was amazing we found out that it was called a Musquee de Provence Pumpkin, delicious!  We are now over halfway through our fall harvest, we just picked up week number 6.  The Fall harvest is 10 weeks long through our farm.  We are thrilled to get the produce and fresh eggs.  Our family is doing a half share again for this harvest.

    Fall Harvest Week 6 of Fresh Goodies from our CSA!

    Fresh goodies from our Local CSA Farm!

    Items in our Basket this Week:

    • 3 Green Tomatoes
    • 1 large bundle Bok Choy
    • 3 Beets
    • 6 Brown Potatoes
    • 2 Sweet Potatoes
    • 1 Half Dozen Fresh Eggs
    I am looking forward to eating these goodies this week!  Thanks everyone for the delicious Recipes!    To find out how you can be a part of a local CSA check out this post – Fresh & Healthy:  Community Supported Farms