Ham and Mushroom Breakfast Skillet

We keep having the same conversation:  there are things my kids think you have to buy to eat, and I keep telling them you can make them.  Mom, you can't make honey mustard.  Yes I can.  Mom, you can't make duck sauce.  Yes I can.  Mom, you can't make a quarter pounder with cheese.  They were right about that one, didn't even try. 

The challenge today--breakfast skillet.  Easy.  Diced potatoes, ham, and mushrooms, with eggs and cheese on top, a few green onions, a little hot sauce, and an English Muffin on the side.  To round out your fully enjoyable day, add hot coffee with chickory, some bloody marys, the NY Times Crossword Puzzle, and some much needed time to decompress before the week starts all over again tomorrow.  Monday...ugh.  Maybe two bloody marys...  :)

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(WHAT YOU WILL NEED)

serves 2

1 large russet potato
1 sweet potato
(if you don't like sweet potatoes, just use 2 russet potatoes)
1 ham steak
1 carton mushrooms
2 or 4 eggs, depending on how many you want
green onions, sliced
Cheddar and Monterey jack cheese, shredded
butter
optional:  English muffins, hot sauce
2 8-inch cast iron skillets
olive oil
salt/pepper

Preheat oven to 400 degrees.

Dice the potatoes and toss in a bowl with olive oil, salt, and pepper.  Divide equally in skillets and roast in oven for approx. 60-90 minutes.  They are done when a knife can be inserted into them with no resistance, and they should have a nice golden brown color where they touched the pan. 

While potatoes are cooking, dice ham and chop mushrooms into bite size pieces.  Use as much as you want.

Approx 20 minutes before the potatoes are done:  add 2 tablespoons butter to skillet and saute ham and mushrooms.  Divide between skillets and continue cooking time in oven.

When potatoes are done, turn off the oven.  Add shredded cheese to the skillets and let them rest in the oven while you fry your eggs (I like Cajun seasoning on mine)

frying eggs, I like mine "over medium"

Place fried eggs on top of melted cheese, sprinkle green onions over all, salt/pepper to taste.  Serve with English muffins and some hot sauce (I use Tabasco Chipotle).

Chilled Orange and Avocado Salad

I love this salad!  It's cool and citrusy, and goes really well with all the grilled meats.  The oranges scream springtime and the red wine vinegar/honey combination in the dressing is both bracing and sweet at the same time.  Paired with the salty cheese and creaminess of the avocados, you've got all your senses covered.  Don't you wish this was taste-a-vision?? :)

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(WHAT YOU WILL NEED)

Serves 2

(I like to serve this salad with a grilled pork tenderloin.  If you'd like to do that, too, the recipe appears below for you). 

1 head romaine lettuce, washed and chopped into bite-size pieces.  Keep cool in the refrigerator until ready to make the salad
Pecorino-Romano cheese
1 Haas avocado, peeled and sliced in chunks
2 oranges-- 1 1/2 peeled and sliced into circles, the other half squeezed for juice
red onion, sliced into thin rings
2 tablespoons honey
red wine vinegar
olive oil
1/2 teaspoon Dijon mustard
salt/cracked pepper


Make your dressing:

whisk together 1/4 cup olive oil, 1/2 cup vinegar, Dijon mustard, honey, salt and pepper.  Squeeze the juice of half an orange into the dressing.  Whisk again.

Place lettuce in bowl.  Add oranges, avocado, and a few red onion slices on top--toss.
Use as much dressing as you want on the salad, toss again.  Shave cheese on top with a vegetable peeler.  Sprinkle cracked pepper over all.  Serve

** If you'd like to serve this with a grilled pork tenderloin:
sprinkle tenderloin with salt, pepper, and garlic powder.  Grill to an internal temperature of 145 degrees, and let sit (covered) for approx. 5 min to continue cooking.
Note:  in 2011, the USDA lowered the safe cooking temperature for pork from a dry 160 to a very desirable 145 degrees with 3 minutes resting time.  It makes all the difference! So good!

To make a quick dipping sauce for the pork:
Mix some sour cream, Dijon mustard, and chopped green onions.  Yummy Yummy Yummy

Now,  with some chilled white wine and an interesting companion, you have a delightful springtime meal AND a full-on lunch date.  Aaahhhh, that was my crafty plan all along...