Today, I am looking forward to the Blogger C.L.U.E. reveal day. It is the second time that I have participated in this group's recipe exchange. It is so much fun. So, here's the deal: 1) a blog is assigned; 2) a clue is provided, 3) find a recipe that matches the clue! This was dreamed up by Liz at That Skinny Kid Can Bake. Thank you Liz and thank you fellow C.L.U.E. bloggers for sharing some rock solid recipes!
I was so excited to be assigned Making Miracles authored by Rebekah. I loved her words to live by:
There are only two ways to live your life.
One is as though nothing is a miracle.
The other is as though everything is a miracle.
I quickly started sifting through Rebekah's blog. I landed on a wonderful beverage...a Red Wine Berry Cooler, very sangria-esque she says...I was sold. But then, I found a recipes for Baked Potato Skins and Pretzel Bites with Mustard. Those would go with the Sangria. But wait, I forgot all about the clue....I needed a vegetable recipe! Sadly, no wine for me today, no pretzels either. Back to the recipe index......Then, I found it, Cowboy Scramble. We had just gotten home from vacation and I hadn't done any major grocery shopping. This matched the clue and the available groceries!
I made a few adjustments as I was only serving two and added two vegetables that were in the frig in need of a recipe. We usually do not fry in a large amount of oil so we used our method for preparing the potatoes. I guess this could become a scramble but I took Rebekah's suggestion and added a fried egg on top!
Cowboy Vegetable Scramble
adapted from Rebekah at Making Miracles
Yield 2 servings
5-6 small white or red potatoes
1 Tbsp butter
1 Tbsp olive oil
1/2 - 1 tsp hot sauce (optional), not Tabasco
1/4 - 1/2 small onion, diced
1/2 red pepper, diced
6 mushrooms, sliced
1 handful of spinach, trimmed and sliced in strips
4 thin tomato slices
1/3 - 1/2 lb. ground sausage
1 - 1 1/2 cups cheddar cheese, shredded
2 eggs, fried
1 Tbsp chopped parsley (optional)
Place the potatoes in a skillet and cover with water. Bring it to a simmer. Cook until the potatoes are just starting to become soft. Drain. Add one tablespoon of butter and one tablespoon of olive oil, and hot sauce, if desired. Continue cooking the potatoes on medium-low heat until soft. Stirring occasionally. When soft, remove from heat and set aside.
In another skillet, combine crumbled sausage, onion and pepper and cook until it is no longer pink. Halfway through add the mushrooms and toward the end stir in the spinach. When the spinach is wilted, add the potatoes and stir to mix. Wipe out the potato skillet.
Top the mixture with the desired amount of cheese. Cover with a lid and remove from the heat. Allow to sit for five minutes to let the cheese melt and while you fry the eggs in the skillet used for the potatoes.
Dish up the potatoes, sausage and veggies. Top with two slices of tomato and place the egg on top.
Sprinkle with parsley if desired and serve!
Rebekah, thank you for the great recipe! We were so jetlagged after our travel, and with our inner clocks so very confused, we had breakfast for dinner. It was quite filling..it is sure to become a family favorite! Delicious. I am still going to make the Red Wine Berry Cooler to go with the potato skins and the pretzel bites!
Join me as I check out the April recipes from fellow C.L.U.E. participants!
- Asian Fried Quinoa by Kate from Kate's Kitchen
- Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from girlichef
- Asparagus Quiche by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Asparagus Salmon Fried Rice by Stacy from Food Lust People Love
- Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines
- Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch
- Broccoli and Cheese Muffins by Kelli from Kelli's Kitchen
- Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch
- Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies
- Cheese Soufflé with Garden Salad by Debra from Eliot's Eats
- Chicken Tikka Salad by Ramona from Curry and Comfort
- Chocolate Strawberry Pound Cake by Kim from Liv Life
- Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme
- Creamy Asparagus Soup by Anna from Anna Dishes
- Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake
- Honey Balsamic Glazed Carrots by Rebekah from Making Miracles
- Lemon Bars by Anna from Anna Dishes
- Maple Soy Glazed Spring Carrots by Lora from Cake Duchess
- Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet
- Pesto by Christy from Confessions of a Culinary Diva
- Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm
- Spring Green Risotto by Lauren from Sew You Think You Can Cook