Thursday, August 27, 2020

Corned Beef with Scrambled Eggs - Video Recipe

Your arteries will groan but your tastebuds will sing for The 99 Cent Chef's latest breakfast recipe, Corned Beef with Eggs. And it's so rich you may need your cholesterol checked afterward!

One of L.A.'s original and classic Jewish Deli's, Canter's, serves the best Corned Beef in towering sandwiches or for breakfast.

And for the price of their $12.50 breakfast, you could easily do it yourself much cheaper. If you caught my Homemade Corned Beef and Cabbage recipe video and want to try your hand at it, just click here to get started.(I always store a few corned beef packages in the freezer from St. Patrick's Day meat sales.)

Homemade Corned Beef - Video Recipe

While not as economical as making your own Corned Beef (that I got for $1.69 cents per pound from Albertsons,) you could pick up some pastrami from your favorite Jewish deli or packaged sliced Corned Beef from the grocery store. And eggs are always cheap.

If you are like me, it's hard to finish a typical overstuffed Corned Beef Deli Sandwich. So instead of eating it a day later on soggy bread, you can just take out the meat and use it in my  Corned Beef with Scrambled Eggs recipe.

And there is nothing to it. Just heat up some cooked Corned Beef and stir in your favorite egg scramble. You don't even need to season it, as Corned Beef is salt-cured enough.

This is a dish to make on a Saturday or Sunday morning, where you'll have the time to recover from my food coma-inducing Corned Beef with Scrambled Eggs.

Corned Beef with Scrambled Eggs - Video

Play it here, video runs 2 minutes, 46 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (one serving)
  • 1 to 3 eggs - scramble any way you like it.
  • Leftover Corned Beef - shredded and roughly chopped. A pile that equals the size of one egg is a good serving. Of course, you can use as little or a much as you desire.
  • No need for salt, as Corned Beef is seasoned enough for me - but you can add some if you like.
  • Teaspoon cooking spray or oil -- optional. I left it out as the Corned Beef leftovers came off the fatty ends, and were oily enough.

Heat up your omelet pan over a low/medium heat. Flake or peel off Corned Beef pieces from leftovers. Roughly chop it. You can oil the pan if necessary. Saute Corned Beef for a minute -- just long enough to heat it through.

Break in 1, 2 or 3 eggs and start scrambling it all together. You can whisk the eggs first, then add to heating Corned Beef. Just make your favorite egg scramble recipe.

Cook to desired doneness, it should only take 3 - 5 minutes. Serve with any favorite sides like: toasted bagels, bread or sliced tomato and cottage cheese -- although it's such a hearty breakfast you may only need coffee.

Make this recipe your own. Try melting cream cheese into the scramble (or your favorite cheese) when eggs are almost done cooking. I like to add a splash of milk to my 2 eggs, lightly whisk together, then saute until done.

Saturday, August 22, 2020

On The Road - Road Tripping into the Outer Limits.

On the way back to Los Angeles from Gypsum, Colorado my girlfriend and I made a few scenic stops at Arches and Zion National Parks. Even if you detour for a drive-thru you will be amazed and awe-struck and it's worth every minute even if you just stop for a photo op or two.

When you're on the road you gotta stretch your legs sometime. You never know what you'll find at a truck stop or what adventure may await you! 

Sometimes I need a bag of chips for a blast of salt and greasy thin-sliced fried potatoes. And at one very peculiar truck stop, just outside Zion National Park, I picked up a Scorpion Lollipop!

Jackass Joe's, or if you Yelp them, Papa Joe's Stop & Go, is an out-of-this-world gas station and convenience store just off Interstate  70 at the US 191 exit in Crescent Junction, Utah. Do stop there if you can -- we did, and what an unbelievable experience we had!

Now you can blame my slideshow adventure on getting too much sun or the Scorpion Sucker from Jackass Joe's...take your pick.

The bright green murals plastered all over the building are literally out of this world with spaceships and aliens. 

I didn't know that Utah is a hotbed of alien sightings and encounters...and I can't argue with that after our own encounter. Well, seeing is believing and I'm a convert and you may be too after you watch my slideshow? 

Jackass Joe's is a visual delight and way out there just the way I like it. Well, you may not believe in aliens and this place is a bit tasteless but I couldn't resist its pull.

Of course, I posed for the camera and Linda and I took a few pictures -- well, from there things really took off, so buckle your seat belt and take a toke, or a sip from your fave Happy Hour beverage and check out my story below.  

Road Tripping into the Outer Limits - Slideshow Story

Monday, August 17, 2020

Peaches and Yogurt - Video Recipe

Fresh fruit and yogurt go well together in my latest recipe video, Peaches and Yogurt.

Pre-mixed yogurt with fruit is too sweet for me. It is easy enough to mix a handful of sliced and diced peaches into yogurt. Of course, remove the bitter seed and stem. I keep the peach skin on for this recipe, but it's okay to peel a peach.

This fruit and yogurt mix will keep a couple of days in the refrigerator -- if you can resist finishing it off in one sitting! This isn't so much an original recipe as a recipe reminder of how easy and nutritious it is to add fresh fruit to yogurt.

Anytime I find fruit on sale at my local 99c only Store, I immediately think of a light breakfast. My most common homemade yogurt with fruit includes strawberries, pineapple, sliced mango, blackberries and blueberries.

Fresh frozen fruit mixes nicely into yogurt, although the texture is mushy when defrosted. Some canned fruit works well, I like canned peaches in natural or low-sugar juice.

As for yogurt I just use plain. Vanilla and other flavors are usually too strong and often have added sugar. But, if you like a certain type on sale then use it.

Sometimes an unusual brand will show up on sale like this creamy French-style yogurt called "oui" made by Yoplait. It was so good I got half a dozen jars. They also had a lemon-flavored that held up well with the addition of raspberries.

"Oui" is advertised as "French Style," whatever that means. But it is milder tasting - less sour than typical yogurt, with a slight almond flavor. And the glass jars are collectible too.

As with any new find at a 99c only Store, I will try it in the car parking lot, and if it's good then I will go back and get a whole bunch more. I've learned you gotta be impulsive there or it may be gone an hour later -- snooze you lose!

So do check out my latest stop-motion animated video. There's really nothing to this recipe and anyone can make it. Sometimes less is more, for a perfectly delicious recipe.

Peaches & Yogurt - Video

Play it here. The video runs 47 seconds.

My YouTube video link for viewing or embedding, just click here.

Monday, August 10, 2020

On The Road - Driving & Eating

 Can't say I'm into airline travel these days, but a 4 wheel road trip is always welcome for a change of scenery. And boy do I have some scenery to show you, 

Do keep checking back for our wacky and tasty road stories that include awe-inspiring photos of Arches and Zion National Park, wacky truck stop finds like Scorpion Candy Suckers, and an Alien Abduction!!

My girlfriend's brother and family live about 13 hours away in Colorado so we had a few stops along the way for gas, food, and lodging. Of course, we wore masks and tried to keep our distance. Most people we met on the road did the same. 

We took our time and made an overnight stop after 5 or 6 hours. One memorable one was in Springdale, Utah, beneath mountain shadows of Zion National Park. 

We stayed in Pioneer Lodge that supplied plenty of coffee and a huge Croissant Breakfast Sandwich for the road. A nice place but a bit steep in price -- we had other overnights that were a lot cheaper, so it all balances out in the end.

Now the tricky part of eating on the road is eating & driving. The Breakfast Sandwich is best eating warm so here is my solution to that, just watch below to see how I do it.

So do check back for more of our adventures On The Road.

Thursday, August 6, 2020

The Hot Dogs of Summer - Relish Dog with Mustard

It's summertime and the time is right for Hot Dogs. My Hot Dog Series covers all the greatest hits including Kraut DogMustard & Relish DogChili Dog, plus the killer combos of Kraut & Chili Dog, Slaw & Chili Dog, and Relish & Chili Dog. Now that's a mouthful and they are all cheap of course. So keep checking back here for all the yummy recipes served with tasty text and scrumptious photos!

Okay let's be frank, anyone can make these, and maybe this Series is just a celebration of  America's favorite frankfurter or a reminder of the joys of dining simply.

Click on any photo to see larger.

A Relish Dog with Mustard is the easiest to make. The only work is opening a tight pickle relish lid. I often have to use a bottle opener to break the seal -- as it's often too hard to just twist off. 

And you can't get much cheaper than a Hot Dog with Relish. I can always find Pickle Relish for a buck  at my local 99c only Store and Dollar Tree.

Now, do you like sweet or unsweetened Dill Pickle Relish? I lean to the sweetened version as a contrast to sour mustard. 

They're all kinds of mustard to choose, everything from classic yellow to Grey Poupon Dijon, and spicy to extra-sour seed popping stoneground. I feel lucky to have all these types again at my local 99c only Store and Dollar Tree. And what's great about mustard it lasts almost forever stored in the fridge.

This may seem nit-picky but I like my mustard against the tube steak, not the bun, and finally topped with relish. Of course, any order of condiment to bun and wiener will work.

So check out my video below to see how I do it, from steaming weenie to squirting mustard!

These days it easy to make vegan versions using tofu dogs and vegan chili, so everyone can join in summertime patio Hot Dog partying.

 And the main ingredients of a Hot Dog are cheap of course, but that's not the only reason to like them. They are just a satisfying combination of flavors that you can build any way you like.

A package of Hot Dog Buns for about a buck? Check. I prefer regular white flour buns, but I often find whole wheat bun on sale too -- it's all good.

Meaty tube steak for a buck? If you know where to look and don't mind if they are a mix of beef, chicken, and pork. I always find them on sale at my local 99c only Store and Dollar Tree.

I mean, there is a texture taste difference - I find the typically mixed meat wieners a bit softer when you bite into them and with a milder meaty taste, while an all-beef wiener has more snap and thicker texture and an intense beef flavor. Depending on how my pocketbook is feeling I can work with any type of Hot Dog wieners.

Do you like your weenies steamed, sauteed, or grilled? I find it easiest to just steam mine in a pot with a basket and covered until they are hot and plump. This way you can walk away and get all the fixing ready while they cook - when you steam them you don't have to worry about burnt weenies.

How about the Hot Dog Buns? Well, at the last minute I will throw in a couple of buns on top of my steaming wieners, cover and give them a minute to soften. This works especially well if the buns are old and hard.

You do have to watch steaming buns as they can become soggy, although you can always let a soggy bun dry out for a couple of minutes if necessary.

 If I am barbequing then I will grill the wieners and add the buns at the finish line - same with sauteing in a frying pan on a stovetop.

I like Hot Dogs dress simply with mustard and sweet or sour pickle relish. I always can find jars for a buck.

So, how do you like to make yours? Leave a comment and let's compare Ha, ha, I couldn't resist. And check back for more simply delicious and cheap Hot Dogs. So load up the steamer basket or fire up the grill and get to cooking one of my yummy Hot Dog recipes.
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