Mexican Egg Scramble

Breakfast on the weekends is my favorite meal. I can take my time in the kitchen and make some of my favorite foods. This morning was no exception. We had to stop at the mechanic's to drop of one of our cars and on the way home we stopped at Starbucks. The Salted Caramel Mocha Latte sounded so delicious and while it tasted good, it's so so rich. Tons of sugar, tons of caffeine- zing! I'm awake. Once we returned home, I started breakfast, well actually it would probably be considered brunch. We like to sleep in LOL

  This is my own creation of what I like to call, Mexican Egg Scramble. It consists of roasted potatoes (I buy the frozen bag from Trader Joes and heat them in a little oil on the stove), eggs, Muenster cheese (I usually use cheddar but we were out of it), black forest ham, avocado and pico de gallo. I serve it with warm flour tortillas and orange juice. It's so good and filling to the point that we don't feel hungry until dinner.

I have a "new" camera that I'm learning to use. It's my grandpa's old one and I'm determined to start taking better photos. My nephew taught me a few of the settings. I mainly want to learn how to blur the background and figure out light settings.

Tomorrow is my first 5K. Wish me luck.

What have you been up to this weekend?

Make Ahead Meal 2- Roman Chicken

Giada's Roman-style Chicken is one of my favorite make ahead meals. The whole dish can be prepared the night before (or even a couple nights before) stored in the fridge and then reheated on the stove when you're ready to eat. We are big potato eaters so I like to add them to the dish and I cut the chicken into chunks. Serve with some garlic bread and you have a great, easy weeknight meal.

 
Roman-style Chicken
by Giada De Laurentiis

ingredients

• 4 skinless chicken breast halves, with ribs
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves

directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.