Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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Spicy Cheddar Scramble This was our delicious lunch! The potatoes, kale and strawberries were from our garden.  I like this dish a lot because it’s delicious, cheap and easy. In a skillet, 2 tblsp olive oil, add two or three diced potatoes and 1 minced shallot. Season with celery salt and pepper, and let them cook together until the potatoes start to get some color, about 3 or 4 minutes. Add 1 diced celery stalk, 1 diced red jalapeño pepper, 1 cup of fresh chopped kale. You could use any other veggies you might have on hand, like zucchini, onions, broccoli, cauliflower, carrots or summer squash. Cook until the potatoes are tender and other veggies are done to your liking. I like my potatoes cooked through, but the other vegetables crisp-tender.  Scramble 2 eggs per serving, add grated cheddar to the eggs. Push the vegetable hash to the side of the pan and add the eggs. Cook, stirring with a spoon or spatula, until they firm up and come together, then incorporate the veggies. Garnish with grated cheddar, paprika, fresh ground pepper and maybe a side of fresh fruit.  Yummy!

Spicy Cheddar Scramble

This was our delicious lunch! The potatoes, kale and strawberries were from our garden.  I like this dish a lot because it’s delicious, cheap and easy.

In a skillet, 2 tblsp olive oil, add two or three diced potatoes and 1 minced shallot. Season with celery salt and pepper, and let them cook together until the potatoes start to get some color, about 3 or 4 minutes. Add 1 diced celery stalk, 1 diced red jalapeño pepper, 1 cup of fresh chopped kale. You could use any other veggies you might have on hand, like zucchini, onions, broccoli, cauliflower, carrots or summer squash.

Cook until the potatoes are tender and other veggies are done to your liking. I like my potatoes cooked through, but the other vegetables crisp-tender. 

Scramble 2 eggs per serving, add grated cheddar to the eggs. Push the vegetable hash to the side of the pan and add the eggs. Cook, stirring with a spoon or spatula, until they firm up and come together, then incorporate the veggies.

Garnish with grated cheddar, paprika, fresh ground pepper and maybe a side of fresh fruit.  Yummy!

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