Chicken Bites with Tangy Honey Mustard Sauce

16 Nov 2012 1 Comment

by sparksfromthekitchen in Appetizer, Lunch, Main Dish, Side Dish Tags: ,

What yummy little bites!! The coating on these bites are a combination of buttery Ritz Crackers, walnuts and panko so they’re tasty and crispy. The honey mustard sauce is tangy, sweet and has a touch of heat. All around they’re delicious. They’re really easy to make and came together in about 30 minutes-start to finish.

Chicken Bites with Tangy Honey Mustard Sauce

For the marinade:

  • a few tbps soy sauce (for marinade)
  • 6 garlic cloves, crushed (for marinade)
  • 1/2 nip bottle scotch (for marinade)

For the chicken:

  • 3 chicken breasts (just over 1lb.) cut into 2-bite size pieces
  • 1/2 sleeve Ritz Crackers, crushed into tiny pieces
  • 1/4 cup walnuts, put through food processor to a fine grain
  • 1/4 cup panko breadcrumbs
  • salt and pepper to taste
  • 2 eggs, lightly beaten
  • 1/4 cup flour

For the honey mustard dipping sauce:

  • 6 tbsp light mayonnaise
  • 4 tbsp dijon mustard
  • 4 tbsp honey
  • 1 tsp lemon juice
  • cayenne pepper-to taste
  • chipotle powder-to taste

Preheat oven to 375 degrees

In a ziplock bag large enough to hold all chicken and marinade add all marinade ingredients and let it sit while you prepare the breading and honey mustard sauce.

Place crushed Ritz Crackers (a potato masher or food processor works well), walnuts and panko into a bowl. Place eggs in a 2nd bowl. Place flour in a 3rd bowl. Line them up in assembly line fashion: flour, eggs, breadcrumbs.

For the sauce: combine all ingredients in a small bowl and stir to combine. Throw it in the fridge to cool until the chicken is finished baking. (Note: the measurements above are to taste-if you like more honey-add more, if you like less mustard-add less.)

Roll chicken pieces through flour, then egg, then breadcrumbs and arrange on a cookie sheet. Bake in the oven for about 15-18 minutes (depending on how thick the pieces are) until done, flipping once during baking.

Serve with the dipping sauce. They’d also be great with Thai Sweet Chili Sauce, BBQ sauce or some ranch dressing with hot sauce.

Slightly adapted from Mary Ellen’s recipe.

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Thanks for hosting the swap Sarah! http://tasteofhomecooking.blogspot.com/

Tuscan Cannellini Bean Soup-slow cooker

08 Nov 2012 2 Comments

by sparksfromthekitchen in Freezer, Lunch, Main Dish, Slow Cooker, Soup, Thaw/Reheat & Serve Tags: , , ,

Well, 10 days after hurricane Sandy a snowy nor’easter showed up. I was SO glad that I had prepped some of the ingredients for this soup days before and then put it in the slow cooker in the morning before I left for work. Having a delicious soup waiting for me after work on a dark snowy night was great.

I like this recipe for many reasons. 1) it’s from Cook’s Illustrated so you know it will work  2) there aren’t really many ingredients  3) you can prep some of the ingredients days before  and then throw it together in 5 minutes  4) it was really really tasty!!!

Note: if you’re using dried beans you’ll have to soak them overnight.

Tuscan Cannellini Bean Soup

Ingredients:

  • 2 tablespoons vegetable oil
  • 6 ounces pancetta, minced
  • 3 medium onions, minced
  • 8 medium garlic cloves, minced or pressed through a garlic press (about 8 teaspoons)
  • Salt
  • 3 cups water
  • 3 cups low-sodium chicken broth
  • 1 pound dried cannellini beans (2 1/4 cups), picked over, rinsed, soaked overnight, and drained
  • 1 Parmesan cheese rind
  • 2 bay leaves
  • 1/2 teaspoon red pepper flakes
  • 1 sprig fresh rosemary
  • Ground black pepper
  • Grated Parmesan cheese (for serving)
  • Extra-virgin olive oil (for serving)

 Instructions

  1. 1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the pancetta and cook until golden, about 10 minutes. Stir in the onions, garlic, and 1/4 teaspoon salt and cook until the onions are softened and lightly browned, 10 to 15 minutes.
  2. 2. Transfer the pancetta and onion mixture to the slow cooker insert and stir in the water, broth, beans, Parmesan rind (if using), bay leaves, and pepper flakes until evenly combined. Cover and cook on low until the beans are tender, 10 to 12 hours. (Alternatively, cover and cook on high for 8 to 9 hours.)
  3. 3. Add the rosemary sprig, cover, and continue to cook until lightly fragrant, about 15 minutes longer. Remove and discard the bay leaves, rosemary, and Parmesan rind (if using). Season the soup with salt and pepper to taste, and serve, sprinkling individual portions with the Parmesan and olive oil (if desired).

So the shortcut: cook up the onion and pancetta a few days beforehand (up to 3), put in an airtight container and put it in the fridge until you’re ready to  make the soup.

MMMM parmesan rind.

Chili in the slow cooker

06 Nov 2012 2 Comments

by sparksfromthekitchen in Freezer, Lunch, Main Dish, Slow Cooker, Thaw/Reheat & Serve Tags: , ,

If you can’t already tell i LOVE LOVE LOVE my new slow-cooker.

I’ve made so many chili recpies over the years but wanted to try a new one and I came across Jimmy Fallon’s chili recipe on Martha Stewart’s website. It was for the slow cooker and sounded pretty good. This is my adaptation. It came out great!! My slow cooker is a 5 quart and this was almost to the top rim so any smaller size cooker will not be good to use.  The recpie called for 12 ozs of amber beer so I bought a pint bottle of one of my favorites as you can see below but you could use any amber beer. The benefit of buying a pint bottle-you get to drink the remaining beer that doesn’t go in the  chili.

 

 

Chili in the Slow Cooker

Ingredients:

  • 2 tbsp olive oil
  • 3.5 lbs ground beef-the leaner the better
  • Kosher salt and freshly ground black pepper
  • 1 medium yellow onion chopped small
  • 1 large shallot chopped small
  • 5 cloves of garlic, finely minced or put through a press
  • 1/2 serrano chile, seeded and finely diced
  • 1/8-1/4 cup chili powder depending on taste preference
  • 2 tbsp dried oregano
  • 2 tbsp ground cumin
  • 1 1/2 tsp cayenne pepper
  • 2 28oz cans San Marzano tomatoes-if whole chop them up or use diced, with juices
  • 1/3 cup fresh cilantro, chopped
  • 12 ozs amber beer, I used Fullers London Pride
  • 1 15oz can kidney beans, drained and rinsed
  • 1 8 oz can corn, drained
  • tortilla chips for serving
  • Grated Cheddar Cheese (grate your own) for serving
  • Sour cream for serving
  • Cilantro-fresh chopped for serving
  • 2 cups white rice, prepared as per package directions, to serve underneath chili (my husband’s idea)

Instructions:

  1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Working in batches if necessary add beef, season with salt and pepper,  and  cook until no longer pink. Transfer beef ot a colander to drain fat. Repeat until all of the beef is cooked.
  2. Reduce heat to medium and add remaining tbsp oilve oil to skillet and add the onions, garlic and serrano, season with salt and cook until translucent.
  3. Add the beef and onion mixture to the slow cooker and stir to combine. Then add the spices and stir to combine. Then add the tomatoes, cilantro and beer. Cover and cook on high, stirring occasionally, for 5 hours.
  4. Add the beans and corn, stir to combine, and cook another 30 minutes. Serve in bowl with desired toppings and/or rice.

Sloppy Joes in the Slow-Cooker

22 Oct 2012 Leave a comment

by sparksfromthekitchen in Lunch, Main Dish, Slow Cooker Tags: , ,

Football season is back and I love making yummy food to have while we watch it. Since I’m now obsessed with my new slow-cooker that works so well I wanted to make Sloppy Joes. I looked all over the internet for a slow-cooker Sloppy Joe recipie for a slow cooker and didn’t find any that sounded right so I came up with my own. They were so delicious!! Just the right amount of sauce and a bit tangy. Perfect for a chilly Sunday evening. The ingredient list is small and they’re very easy to make. I eat mine open-faced as you can see below. They’d be great with some grated cheese on them as well.

Sloppy Joes in the Slow-Cooker

Ingredients:

  • 2 lbs lean ground beef
  • 1/2 cup green pepper, chopped
  • 1/4 red onion, chopped fine
  • 1 tsp garlic powder
  • 3 tsp yellow mustard
  • 1 1/2-2 cup ketchup
  • 1 8oz can tomato sauce
  • 3 tbsp brown sugar
  • salt and pepper to taste

Instructions:

  1. In a medium skilled over medium-high heat brown the beef until it’s almost done and then drain out the fat. Add the green pepper and onion and cook until the beef is done. Then drain again.
  2. Add the other ingredients and stir to combine. Add everything to the slow cooker and cook for 2 hours on low. Serve on toasted buns.

Note: the ketchup amount is to taste as I like mine a bit more ketchup-y. But do what you like 🙂

Hearty Beef Stew-Slow Cooker

19 Oct 2012 Leave a comment

by sparksfromthekitchen in Freezer, Lunch, Main Dish, Slow Cooker, Thaw/Reheat & Serve Tags: ,

After making the Enchilada Soup the other day I wanted to use my new pretty slow cooker again so I turned to Cook’s Illustrated.  I have a subscription to their online site and this recipe is from them. There’s also a VERY useful tutorial about how to cut a large piece of meat into small ones. Since I bought a 5lb chuck roast for this it was useful to read before I started in on the cutting. I’ll paste that at the end of the recipe.

This stew was good.  Tasty, heart, meaty.  Since it was the first time I made it I followed the instructions. Next time I’ll put less potatoes and more carrots and peas and perahps some other veggies. I served it over egg noodles.

Hearty Beef Stew-Slow Cooker

Ingredients:

  • 5 pounds boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes (see illustrations below)
  • Salt and ground black pepper
  • 2 tablespoons vegetable oil
  • 2 medium onions, chopped medium
  • 3 medium garlic cloves, minced or pressed through a garlic press
  • 1 cup dry red wine
  • 2 cups low-sodium chicken broth
  • 2 cups low-sodium beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 pounds Red Bliss potatoes (about 6 medium), scrubbed
  • 5 medium carrots, peeled and cut into 1-inch chunks
  • 1/2 cup all-purpose flour
  • 1 cup frozen peas, thawed
  • 2 tablespoons minced fresh parsley leaves

Instructions: 

  1. Dry the beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Distribute half of the beef in the skillet and cook, without stirring, until well browned on one side, about 4 minutes. Stir the meat and continue to cook, stirring occasionally, until completely browned, 4 to 6 minutes longer. Transfer it to a slow cooker. Return the skillet to medium-high heat and heat 2 more teaspoons oil until just smoking. Brown the remaining beef and transfer it to the slow cooker.
  2. Return the skillet to medium heat and heat the remaining 2 teaspoons oil until shimmering. Add the onions and ¼ teaspoon salt; cook, stirring occasionally, until the onions are softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the red wine; turn the heat to high and bring to a boil, scraping the browned bits off the skillet bottom. Pour into the slow cooker.
  3. Stir the chicken broth, 1½ cups of the beef broth, thyme, and bay leaves into the slow cooker. Following the illustrations below, nestle the potatoes and carrots around the edges of the slow cooker. Cover and cook, on either low or high, until the meat is tender, 9 to 10 hours on low or 6 to 7 hours on high.
  4. When the meat is tender, remove the potatoes using a slotted spoon and transfer to a carving board; allow them to cool slightly. Set the slow cooker to high (if necessary). Whisk the flour with the remaining ½ cup beef broth until smooth, then stir into the slow cooker. Quarter the potatoes and return them to the slow cooker. Continue to cook on high until the sauce is thickened and no longer tastes of flour, 10 to 15 minutes longer. Stir in the peas and parsley. Season to taste with salt and pepper before serving

To keep the potatoes from falling apart during the long cooking time, put them into the slow cooker whole and nestle them around the edges of the cooker, where the heating coils reside. This recipe takes 9 to 10 hours on the slow cooker’s low setting or 6 to 7 hours on its high setting.

From CooksIllustrated.com  Serves 6-8

And here’s their useful meat-cutting info:

Step-by-Step

Cutting Stew Meat

For stew meat pieces that are cut from the right part of the animal and regularly shaped, we suggest buying a boneless roast and cutting the meat yourself. A 3-pound roast will yield about 2 1/2 pounds of beef, perfect for searing in two batches.

  • 1. Pull apart the roast at its major seams (delineated by lines of fat and silver skin). Use a knife as necessary.
  • 2. With a knife, trim off excess fat and silver skin.
  • 3. Cut the meat into cubes or chunks as directed in specific recipes.

Recipe Testing

Arranging the Vegetables in a Slow Cooker

  • In recipes where the meat is only in the slow cooker for 4 to 5 hours, it is important to arrange the vegetables around the edges of the slow cooker, nearer the heating elements, so that they will cook evenly. Also, this technique is useful in recipes where potatoes are added whole to the stew.

Slow Cooker Chicken Enchilada Soup

15 Oct 2012 Leave a comment

by sparksfromthekitchen in Freezer, Lunch, Main Dish, Slow Cooker, Soup, Thaw/Reheat & Serve Tags: , , ,

Years ago , I believe it was for my wedding shower (must’ve been 2005), I received a slow cooker.  It was from our registry, a Cuisinart 6qt, and it was pretty and shiny. Unfortunately it had the same problems many others had with the same cooker(so I see on the Amazon reviews)-a rattling cover, steam sneaking out and running down the side of the insert into the holder and making the screws rusty. In other words-I didn’t trust it. I used it maybe twice.

So recently I bought a new one–this gorgeous DeLonghi model from Amazon and I fired it up this weekend. It’s wonderful! It cooks evenly, it’s easy to clean and it’s gorgeous looking don’t you agree? I trolled the internet looking for reviews and this one consistently got the highest marks.  No rattling, no steam coming out. Just works like it says it will.

Here it is in action. I don’t have a lot of counter space but it still fits really well!!

Yummy Time!!

So anyway I wanted to use the new cooker and I looked all over for a good chicken soup recipe. As always, Gina at SkinnyTaste, came through. This is my adaptation of her recipe. It was delicious!! You can make it spicy or not, up or lower the veggies and beans or use different beans. It’s very versatile. I had a variety of fixings on the side to top it too-tortilla chips, sour cream, shredded cheddar cheese, cilantro, avocado and chipotle sauce too.

Note: the Salsita, chipotle powder and chili powder are all to individual taste in the recipe below.

Slow Cooker Enchilada Soup

Ingredients:

  • 2 tsp olive oil
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 3 cups low sodium fat-free chicken broth
  • 8 oz can tomato sauce
  • 2 tbsp Salsita (chipotle hot sauce). Goya makes it. Or you can use 1 chipotle in adobo-but be careful-they’re hot. I found the Salsita gave a bit more control with the heat.
  • 1/4 cup chopped cilantro (plus more for garnish)
  •  15 oz can black beans, rinsed and drained
  • 14.5 oz can petite diced tomatoes
  • 2 15 oz cans corn
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp chipotle powder
  • 1/4 tsp chili powder
  • 2 8 oz skinless chicken breasts (16 oz total)
  • shredded cheddar cheese for topping
  • fat-free sour cream for topping
  • tortilla chips for topping
  • avocado for topping

Instructions:

  1. Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and Salsita and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
  2. To the slow cooker add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4 hours.
  3. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt,  cumin, chili powder, chipotle powder and Salsita to taste. Serve in bowls and top as desired.

Risotto alla fragola (Strawberry Risotto)

02 Oct 2012 2 Comments

by sparksfromthekitchen in Appetizer, Lunch, Main Dish Tags: ,

If you’re thinking ‘what the……?’ when you read the name of this dish you’re not alone. I thought the same thing when I first read it. Who puts strawberries in risotto? But you know what-it’s GOOD!! If today is the first time you’re hearing about this then today is your lucky day!!!

The original recipe for this came from one of my favorite cookbooks Twelve.  I kept seeing this recipe and I got curiouser and curiouser (yes-like Alice) about it. So I finally made it a few months ago and could’ve kicked myself for waiting so long.  So I made it again last night. How delicious. How unique. It’s a touch onion-y from the shallots cooked in butter, a bit nutty from the parmesan, a bit tart and sweet from the strawberries and the brandy adds an underlying flavor that compliments it all and it’s creamy and yummy.  I’ve adapted it a bit from the original recipe so here we go…..

 

Risotto alla fragola

Ingredients:

  • 3 cups chicken stock or water (try to use stock)
  • 1 1/2 oz butter
  • 1 medium shallot,  chopped very finely
  • 145 g (5oz) or about 6-8 ripe strawberries, washed, hulled and quartered plus 3 more small strawberries (or 2 medium ones) cut into smaller pieces (into 8ths) for garnish
  • 3 tbsp good quality brandy
  • 1/2 lb aborio (risotto) rice
  • 3/4 cup freshly grated parmesan plus extra for garnish

Instructions:

  1. Heat the stock in a large saucepan and keep it on a gentle simmer.
  2. Heat half of the butter in a heavy-bottomed sauce pan, saute the shallot on low heat until it has softened and then add half of the strawberries. Cook gently for a couple of minutes and then add the brandy.  When it has evaporated add the rice and stir with a wooden spoon to coat all the rice.   Season with salt and pepper and add a ladleful of stock, stirring almost continuously to prevent the rice from sticking.
  3. When the rice has absorbed almost all of the liquid add another ladleful and continue stirring.  Make sure you move all of the rice at the bottom of the pan.  Continue stirring and adding stock for about 20-25 minutes or until the rice is soft yet firm and the texture is creamy and slightly liquid. 
  4. Add the remaining strawberries, the butter and the parmesan cheese and stir. Ladle into a bowl, top with extra parmesan and a few of the strawberries you set aside for the garnish.
  5. Helpful hints: don’t make this when you will have to stop stirring to attend to something else. Give yourself a full 30 minutes to make this from start to finish. Don’t worry if you have one more or less strawberry, it will still turn out fantastic. It’s pretty simple really.  Just ladle and stir ladle and stir. Fear not the risotto!!!

This recipe was included in a great list of fresh strawberry recipies. See the list from What’s Cookin’ Chicago here.

Beef, Sugar Snap Pea and Broccoli Bowl

27 Sep 2012 Leave a comment

by sparksfromthekitchen in Lunch, Main Dish Tags: , , ,

I love when I receive my new issue of Cooking Light Magazine in the mail. There are always a ton of great recipies and most of them can be put together really quickly.  The recipe that I adapted the recipe below is from the October, 2012 issue.  I added and removed a few items from the original recipe and it turned out great.  It took all of 25 minutes start to finish, including prep.

Beef, Sugar Snap Pea and Broccoli Bowl

Ingredients:

  • 1 3.5 oz boil-n-a-bag brown rice
  • 1/2 cup low sodium soy sauce
  • 1 tbsp cornstarch
  • 3 tbsp hoisin sauce
  • 1 12 oz boneless sirloin steak, cut into thin strips then cut in half
  • 2 tsp canola oil
  • 1 large bag frozen broccoli florets
  • 1 lb fresh sugar snap peas
  • 1/2 red onion, sliced horizontally and thinly
  • 1/2 cup water
  • 1 tbsp fish sauce
  • 2 tsp sesame oil
  • sliced green onions for garnish

Instructions:

  1. Cook rice according to directions.
  2. While rice is cooking combine soy sauce, hoisin sauce and cornstarch and whisk to combine. Add beef and toss to coat.
  3. Heat a large skillet over high heat and add oil to pan, swirling to coat. Place the beef in the skillet but use your fingers and shake off excess marinade into the bowl. Reserve that marinade.  Cook the beef for 2 minutes or until browned, stirring occasionally. Remove the beef from pan and set aside. Add the broccoli and cook until thawed but not cooked through, then add the next 4 ingredinets through sesame oil to pan and cook until broccoli and peas are crisp-tender. Add the reserved marinade and bring to a boil. Cook 1 minute. Add beef to the pan, cook 1 minute until thoroughly heated.
  4. Serve stir-fry over rice and garnish with green onions.

Breakfast Burritos-make ahead and freeze!!

26 Sep 2012 3 Comments

by sparksfromthekitchen in Breakfast, Freezer, Lunch, Thaw/Reheat & Serve Tags: , , ,

For the last few weeks I’ve been thinking of making something for breakfast (other than just toting an apple to work) that I can make ahead, freeze and then just pull out and zap in the morning. It also has to be something that the Husband loves. So I looked around at some online recipies and got an idea to make Breakfast Burritos. I used the recipies on line for only an idea of how to wrap and how long to heat up etc.. so this is my own recipe-and first try.  I made them last night-took maybe an hour, and ate one this morning and it was delicious.  This is a photo of the one that I ate this morning after I heated it up.

Breakfast Burritos

Ingredients:

  • 12 large eggs
  • 1/4 cup milk
  • 1 lb breakfast sausage, casing removed
  • 1 16oz bag frozen hash browns
  • Cheddar cheese-freshly grated-the amount is up to you
  • Sandwich Wraps/Burritos/Tacos-large
  • Salt and pepper to taste

Instructions:

  1. In a large pan (it has to be large enough to hold all of the sausage, eggs and hash browns) cook the sausage and crumble into small pieces as it cooks.  When it’s completely cooked remove from pan and place on a plate with paper towels to absorb the excess oil.
  2. In the same pan cook the hash browns as per instructions on the bag.  
  3. While the hash browns are cooking crack all of the eggs into a medium bowl, add milk, salt and pepper to taste, whisk and set aside.
  4. When the hash browns are completely cooked add the sausage back to the pan and then add the eggs.  Stir gently until the eggs are completely cooked. Remove pan from heat.
  5. Set one wrap on the counter and spoon about 1.5 cups of the eggs onto the left/middle of the wrap.  Sprinkle with the desired amount of cheese.  Fold the left and the right side of the wrap over the ends of the eggs, push the egg mixture in a bit and then roll towards the empty end of the wrap.  ( It should be tightly wrapped-if not you didn’t push the egg mixture together enough or you put too much–dont worry it will still freeze it will just come out a bit. )  Place burrito on a length of plastic wrap and roll it along folding in the sides as you go. Place in freezer immediately.  Repeat until all of the wraps or egg mixture is used up.

To heat: remove from freezer and unwrap completely. Wrap it in a paper towel and put it on a plate in the microwave for about 2 minutes. At the end of 2 minutes turn it over and heat for another minute. Remove, cut in half, and heat for another minute or until it’s heated all the way through.

I only bought one pack of wraps for this as I didn’t know how many it would make.  I could’ve made about 4 more because I had a lot of egg mixture left. But my Husband doesn’t mind, he can eat all of the leftovers for breakfast 🙂

sparksfromthekitchen.com original

Tomato, Onion, Bacon and Asiago Fritatta

24 Sep 2012 Leave a comment

by sparksfromthekitchen in Appetizer, Breakfast, Lunch, Main Dish, Side Dish Tags: , , ,

Saturday morning was breezy and cool and I felt like making something easy and delicious for breakfast. I hunted around in the fridge and had a few tomatoes, an onion and some Asiago to use up.  This fritatta came out great! A little cheesy, a little crunchy from the bacon, and super tasty.

 

Tomato, Onion, Bacon and Asiago Fritatta

Ingredients:

  • 10 eggs, beaten
  • 5 strips bacon, cooked to desired crunchyness
  • 1 large tomato, diced, seeds removed
  • 1/2 small yellow onion, diced
  • 1 clove garlic, minced
  • 1 heaping cup freshly-grated Asiago cheese
  • salt & pepper to taste
  • green onions for garnish

Instructions:

  1. Preheat oven to 400 f.
  2. Cook the bacon in a pan over medium heat to desired crunchyness. Remove bacon and place on paper towels to drain.  Leave fat in the pan and add the onion and garlic. Sautee until soft. Add the tomatoes and bacon and then pour the eggs over everything in the pan. Allow it to cook, occasionally running a spatula around the outer rim to prevent sticking. 
  3. When eggs are almost completely cooked through place the pan in the oven until eggs are cooked through.
  4. Sprinkle the cheese on top and put back into the oven for a minute or 2 until cheese is melted.
  5. Remove from the oven, sprinkle with green onions, cut and serve.

Sparksfromthekitchen.com original

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