Scrambled Eggs

When it comes to breakfast, there really is nothing better than Scrambled Eggs. Here is the recipe we use in the O'Hurley's kitchen.

Serves: 2

Ingredients:

• 3 eggs
• 2 Tablespoons of milk
• 2 teaspoons of butter
• Salt, pepper, and spice to your taste
• CHEESE

Preparation:

Melt the butter on low-medium heat in a sauce pan or small pot.

Whisk the eggs, milk, and spices (incl. the salt and pepper) until you get a nice bright yellow mixture that is smooth. A note on spices: I have an Italian blend of spices that I like to add with a dash of oregano and garlic powder.

When the butter has melted, add the egg mixture to the butter. With a wooden spoon or spatula, move the egg mixture around as it hardens so that it cooks evenly.
Add the cheese.

There is a huge debate over when the scrambled eggs are done. Some people like soft scrambled eggs; others like them very dry. Use your judgment on when you think the right consistency has been achieved.

Recommended Side Dishes:

• Meat (ham, bacon or sausage)
• Toast or English Muffin with jelly and/or jam
• Doughnuts
• Hashbrown Potatoes or Tater Tots (Ore-Ida makes great potato products!)

Recommended Beverages:

• Milk
• Juice

Possible Additions:

• Ham cubes or Bacon bits
• 1/2 cup of Ranch or Bleu Cheese dressing (Yes, we have a "thing" for Ranch!)

Spaghetti Carbonara with Chicken and Ranch Sauce

This dish is a new favorite that was recently added to our menu. Some friends on Facebook really liked it and we thought it should be our first recipe for the blog.

Serves: 2

Ingredients:

• ½ lb. spaghetti pasta
• ½ bag of “Fajita-style” Chicken strips (Tyson makes great chicken strips!)
• 2 egg yolks
• ½ cup of milk
• 1 Tbsp. of (Extra Virgin) Olive Oil
• ½ cup of Ranch Dressing
• Bacon bits
• Garlic Powder, Oregano, Italian Seasoning, Salt and Pepper
• 1 cup grated Parmesan cheese

Preparation:

Cook the chicken strips in a heavy skillet.

Cook the pasta as directed on package. Meanwhile, combine the dressing, egg yolks, milk, oil, cheese and seasonings in a medium bowl and beat until well blended.

When the pasta is cooked, drain and immediately return to the pot. Stir in the egg mixture and toss thoroughly until combined. Add the chicken and cheese and toss again to coat. Serve immediately.
Have additional Parmesan cheese available at the table.

Recommended Side Dishes:

• Garlic Breadsticks
• Mozzarella sticks with marinara sauce

Recommended Beverages:

• A sweet/fruity wine or wine cooler (Seagram’s Wild Berry wine cooler is great)
• Iced Tea (with or with out lemon and sugar)

Possible Additions:

• Add a spoonful of sour crème to the sauce.

Possible Substitutions:

• Don't have bacon? Try Bacon Ranch Dressing. (We like Hidden Valley)

You Said It:

Amanda LeFever: "Two thumbs up from my household! I will be making it again!"

Shannon Maple Pennington: "Sounds yummy!!!"