Saturday Morning and Breakfast

Saturday mornings were made for spending time with family and making a great breakfast.  Last Friday my twin daughters came home from college for the weekend so I decided to make them a gourmet breakfast.  I enjoy going to the fridge and using what we have to make something great.  I had some fresh mushrooms left over from a dinner I made earlier this week, 2 ears of fresh corn, red sweet peppers, artichoke hearts and eggs.  I sauteed the mushrooms and peppers for a few minutes then I added the fresh corn and artichoke hearts until they were totally warmed.  I  then added 10 eggs whipped and scrambled the eggs with the vegetables.

I warmed the tortillas and we made scrambled egg tacos.  Topped them with fresh cilantro, avocado and cheese.  They were delicious. 

The company was great.  The pjs were hilarious and my daughters even cleaned up the mess.  It was a great morning..

I love beets!!

 A few weeks ago I had lunch with a friend at a pizza place located in Bricktown called the Wedge.  http://www.thewedgeokc.com/. I ordered a personal pizza called a Truffel Shuffle and a roasted beet salad.  The salad was so good I still think about it. 

Now I love Beets and I am always trying to find ways to get my family to eat them... It was Icy day here in OKC so I decided to try and recreate my version of a roasted beet salad.  This is what I came up with.   My wife said it was the first time she has ever ate beets and liked them... 

I brushed the beets with Olive Oil and roasted them for 1 hour at 400 degrees
I let them cool a bit then rubbed the skin off of them and cut them into wedges.

I let them chill then placed them on top of a bed of fancy lettuce
added capers and a pink grapefruit dressing topped them off with feta cheese and candied black walnuts.