Prep Time: 30 Minutes
Cook Time: 30 Minutes
Servings: 6 – 8

Ingredients
16 ounces Elbow Macaroni or Penne
4 tablespoons butter
4 tablespoons flour
3-4 cups milk (2% or fat free is fine – not that it really matters)
1 to 2 tbsp. fresh chopped mixed herbs or 2 tsp. dried leaf herbs (thyme, sage, chives, etc.)
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
8 oz. plain goat cheese
16 oz. sharp cheddar cheese (shredded)
8 oz. shredded Parmesan cheese (shredded)
About a cup of Panko bread crumbs
2 tablespoon melted butter

Directions
Grease the ramekins with spray oil or butter. Heat oven to 350°.

Cook macaroni following package directions. Drain, rinse, stir in a little EVOO to keep the pasta from sticking and set aside.

In a large saucepan, melt butter over medium-low heat. You just want it to melt, not brown. Using a whisk, stir in flour until well blended and bubbly. Gradually add milk, stirring constantly; continue cooking and stirring until slightly thickened. Add the herbs, salt, and pepper, then stir in the goat cheese and shredded Cheddar. Stir in about 6 ounces of the Parmesan cheese. Continue cooking and stirring until cheeses have melted. Stir in the Macaroni and spoon the mixture into the prepared ramekins.

In a small sauce pan, melt 2-3 tbsp. of butter. Combine bread crumbs with melted butter and toss with the remaining Parmesan cheese. Sprinkle over the ramekins covering the pasta. Bake for 25 to 30 minutes, until nicely browned. You can let it sit for up to 10 minutes. The ramekins will keep it plenty hot. The crispy bread crumbs make all the difference in texture. The cheese just melts in your mouth.

Prep Time: 30 Minutes
Cook Time: 90 Minutes (if you roast your own chicken)
Cook Time: 30 Minutes (if you purchase as roasted chicken)
Servings: 4

Ingredients
1 Roasted Chicken (white meat only)
4 Avocados (1 per serving)
1 Box of Trader Joe’s Tomato Roasted Pepper Soup
4 corn tortilla, sliced into 1/4 strips and about 2 inches long
2 tbsp. Olive Oil
1/4 cup of vegetable oil (for frying the tortilla strips)
1 tsp. chopped garlic
4 Large Tomatoes (peeled)
1 medium white onion (chopped)
4 tbsp. fresh Cilantro (chopped)
2 cloves garlic (minced)
1 tbsp. Chili Powder
1/2 tsp. Cumin
1/4 tsp. Cayenne Pepper
Salt
Pepper
Sour Cream

Directions
Roast a whole chicken or purchase a roasted chicken from your local market. I like only using the white meat so remove the breasts and skin. Chop the meat into small  chunks and place in a bowl and set aside.

Place 2 tbsp. of olive oil in a 4 quart sauce pan and heat the garlic for about 30 seconds. Add the chopped onion and saute until soft. About 7 minutes.

To peel the tomatoes, fill a pan full of water just enough to cover the tomatoes. Heat the water and place the tomatoes in just before it start to boil. Keep the tomatoes in the water for just a minute or so until the skin begins to crack. Drain and set aside. Carefully handle the tomatoes and run under cool water and gently peel the skin. Chop coarsely and add to the onion mixture. Simmer until soft – about 8-10 minutes . Add salt and pepper to taste.

Once the tomatoes have softened, pour in the box of soup and add the Chili powder, cumin, and cayenne pepper. You are more than welcome to add more seasoning if you want more of a kick. Chopped fresh chili peppers or jalapenos work too. Heat for about 10-15 minutes. If you want it chunky, you can skip this next step. I like the soup to be smooth so I transfer a portion at a time and puree in a blender. You have to be careful since it is hot and tends to explode a little in the blender. Transfer the soup back into the pan and continue to heat for another 10-15 minutes. Season to taste.

Seed the avocados and create a grid pattern with bite sized chunks while still in the peel. Use a large spoon to remove the avocado and add to the bowl with the chicken. Add one to two tablespoon of cilantro and season with salt and pepper. Stir the ingredients together but not too much. You want to keep the avocado in chunks, we are not making guacamole.

Pour the vegetable oil into a 10″ skillet and heat on high. Place the tortillas into a single layer and fry for about a minute or until golden brown. Using tongs, remove the strips and place on a paper towel lined plate and season with salt. You may need to do a couple of batches depending on how many strips you have.

Using a small bowl, press the chicken and avocado mixture into the bowl. The bowl should be the size for one serving. If using a larger bowl, don’t fill it all the way. You really just want the mixture to be tightly packed before transferring to a larger serving bowl. Transfer the chicken and avocado mixture to a large serving bowl. Pour the soup around the chicken mixture. Garnish with the fresh tortilla strips, cilantro, and sour cream. Serve immediately.

What’s the Significance?

I’ve seen hundreds of resumes during my career.  This tops the list as the worst. Warning to future employers of this guy, “stay away!”

2010 Hyundai Genesis Coupe

A friend of mine offered me the chance to drive the 2010 Hyundai Genesis Coupe last year. What she didn’t realize is how much of a gearhead I am and would love the chance to drive the Korean muscle car for the week. Of course I jumped at the chance and logged nearly 1,100 miles on it. Following is my impression of the vehicle and how it compares to my current daily driver; a 6-Speed, 400+ hp 2005 Pontiac GTO. Both vehicles are front engine, rear wheel drive coupes but take a completely different approach to applying the power to the road and getting the cars around in the twisties.

2005 Pontiac GTO

As I visited Hyundai’s North American headquarters in Fountain Valley, CA I was immediately taken by the sheer number of Hyundai’s in the parking lot. I’d say their employees definitely have brand loyalty. I was also excited to hear I had my choice of vehicles. I was hoping for a manual transmission.  The only Track edition in stock was  an automatic so that is what I got. I have no complaints.

The car had been sitting in the parking lot for a while and was a little dirty. Actually, it was really dirty.  I knew underneath all that grit and grime, layered on so vicariously by the 405 freeway, was a black beast waiting to shine through, and it certainly didn’t disappoint. I sat in the car and adjusted everything to my needs. I’m 6’3″ and was a little concerned with the headroom with the standard sunroof, but there was no issue whatsoever. After the push-button start the 306 hp 3.8 liter V6 rumbled to life. It sounds timid when just cruising, but open up the throttle with the windows down, you can hear it growl pretty good. So much so, it turned a bunch of heads at the border patrol crossings in Arizona but that is later in this story.

Banging through the first couple of gears and jumping on the 405 on the cloverleaf definitely opened my eyes to the first driving differences between the Genesis and the GTO. The Hyundai feels lighter and more “flickable.” Meaning the turn in is quick and precise and there is barely any body roll. Neither car has much understeer and getting around the corners quickly is just a matter of blending enough throttle to help the rear end steer the car through quickly. It is definitely more of a challenge to drive the GTO deep into corners. The weight difference between the cars is probably the largest hinderence to the Pontiac.

Accelerating onto the freeway was what I would expect from a 300 HP automatic. It was not neck jarring and the power came on smooth. I could feel a delay in the throttle response as I’m sure it was tuned this way from the factory. It could have also been a slight delay in the tranny as well as I’m use to the direct power of a stick. Nonetheless, I was at 80 in no time and on my way back to Long Beach. The chassis was tight, wind noise was only from the side views and the tires were pretty quiet. Overall the first 10 miles I was impressed with the Korean heavyweight and looking forward to my weekend road trip to Tucson where I could stretch its legs a little more and give it a try in the mountains just West of the city.

Friday afternoon couldn’t have come soon enough. I made a quick stop to pick up my Son and we were off to Tucson, a mere 450 miles away.

My first gripe with the automatic was soon washed away as we hit traffic through Covina and Ontario. As we got some open road near Palm Springs I set the cruise control and we were on our way. The hills just East of Palm Springs was the first real test to the torque of the engine. The GTO doesn’t even notice the hills. You can lay your foot into 400 lbs. of torque and be at 120 on a 6% grade without even sweating. The Genesis did well but doesn’t have the kick at 80 that you get with a 6.0 liter V8. The mileage was also not as good as the GTO on the open road. What??? What did I just say? Yes, the GTO gets about 26 MPG pegged at 80 on the cruise control. The Genesis averaged about 24.5 MPG. The GTO rumbles at 2,000 RPM @ 80 MPH. The Genesis is about 1,200 RPM higher. Advantage goes to cubic inches here and torque way down low.

So onto the interior. Compared to the GTO, the Genesis has far superior electronics. Built-in Bluetooth, USB adapter, mini-plug for your iPod, and XM Satellite radio. The climate controls are also automatic. Set it at 72 and you don’t have to think about it anymore. The gauges in both cars are easily visible and the layout of the controls are straight forward. It took a bit to figure out the Genesis programming controls but once you did, everything worked the same. The interior of the Genesis has some chrome which bothered me a little bit. The sun shining in the desert was pretty bright and I found myself adjusting my head a little bit to avoid glare, but it was only temporary. The driver’s and passenger seats in the GTO are fully automatic. The Genesis has some power and some manual controls. For instance, the driver’s seat was adjustable electronically but not for the seat back. That was manual. Anytime you have to access the back seat you had to re-adjust the seat. It was a pain for me since I take my driving position pretty seriously. The seats were also a little firmer than the GTO. Both me and my son agreed they were not as comfortable. However, I certainly wish I had built-in Bluetooth for phonecalls and an easy way to plug in my iPod. I suppose I could get some upgrades but it is not currently in my budget. For the interior, it is a tie between both cars for the reasons described above.

Continuing on the drivers comfort, the GTO is definitely a fantastic touring car. The suspension isn’t so rigid you feel every bump so for long trips it is great. The GTO has all the power up top you could as for. Passing is a breeze. Wind noise is minimal. Mileage is totally acceptable considering you can top out at over 160 MPH. Where it lacks is providing total confidence in the twisties. You really have to be careful not to apply too much power with traction control off or you will find yourself in a ditch. The Genesis on the other hand is right at home in the curves. For my day-to-day driving, I still like the GTO but it would be nice to have less body roll. Again, some upgrades would be nice but not in the budget. I still prefer the overall ride of the GTO over the Genesis.

Saturday morning, I took my father for a high-speed run through the Tucson mountains just west of the city. The street name is so appropriately named “Speedway.” So I put its name to the test. I dove in deep into the corners and was getting more and more comfortable with the handling. One trip over the hill, really just to find out if there are any nasty curves to watch out for on the return trip. I stopped the vehicle at the bottom in a small parking lot for several minutes. Letting enough time pass after the last car zoomed by before I start my run. I see a vehicle approaching in my side-view and I head on over the pass heading East this time. The first part of the stretch is really tight and steep so I didn’t get too into it too much. After cresting the hill, it opens up a bit and I can try out some threshold braking and diving deep into corners. Man this thing is easy to drive fast in the corners. Dad got home with white knuckles and I just had a big fat smile on my face. What a blast.

I took the southern route on the trip home to Long Beach and took the 8 through San Diego. I had some mountain driving there as well but all freeway style so at much greater speeds. The Genesis is definitely a confidence builder in the corners. I never had one surprise and the car reacted just as I expected it to. One little sidebar; while pulling away from the agricultural stop when entering California, there were a half-dozen or so agents having lunch on the side of the road. As I accelerated (hard) from the stop, I caught that every one of their heads were turning. I suppose the exhaust note must be pretty good based on their reaction. The rest of the trip home was pretty normal. As I dropped my son off, he asked if I was going to get one? Maybe someday; maybe someday.

I pass the Hyundai dealer several times a week. I stop by from time to time to check out the new models. Just last week I looked at the Sonata. Nice looking car for a sedan that starts under $20k. Hyundai is putting some nice cars on the road. Next time I’m in the market, Genesis will be one of the first models I look at. But for now, the GTO is almost paid for and I plan on running it into the ground before  I purchase another one.

What is the Significance?

Pure fun and excitement. This one was just for me. And thanks to my baby for the loaner. It is so very much appreciated.

Cheers!

At the time, we lived in Maryland just outside of DC. My parents had season tickets at the Kennedy Center for one of the concert series. My father wasn’t feeling well on one of the concert nights so my mother took me instead. I was probably about eleven or so and can’t remember if she even asked me. She dressed me in a navy jacket and a white clip on tie. We drove to venue, parked, and while walking into the theatre I remember distinctly what my mother told me. Se said, and I still laugh to this day about it, “Don’t clap until everyone else does.”

I don’t remember the concert or whether it was good or not. I wouldn’t know anyway at such a young age. I do remember being in awe walking into the Kennedy Center and my mother’s famous quote. The theatre was huge and everyone was all decked out. I remember enjoying being a part of this event even though I really didn’t know what was going on at the time. I think I was the only kid in the entire audience so that was pretty cool too. A year later I would return on a school field trip. We attended a rehearsal while an organist was playing the big, huge, monstrous pipe organ. I was amazed yet again.

As a father, I often ask my son if he wants to go somewhere or do some event. Nine times out of ten the answer is “no.” It makes me feel guilty when I force him to go anyway. He doesn’t make me feel guilty, I do it to myself. It is my own reaction when he mopes around the house before we take off and asks again and again “Dad, do I really have to go?” It is the same story almost every time.

But I know my son better than anyone. I know what his likes and dislikes are. Who better to recommend events to their kids than their parents, right? Right!

One of this Summer’s events I took him to was on a Saturday afternoon. Downtown Long Beach has a free concert series and there was a battle of the tribute bands at the end of Pine street that I thought would be fun to go to. My son, of course, didn’t want to go, moped around the house, and continued to tell me he didn’t want to go. I forced him to go anyway. We parked at my office. It was about a mile walk to the event. We took the long route and ended up walking for about a half an hour. It was a beautiful day and we talked a lot. We sat on the grass and watched about four or five bands. We were there for three hours. As we were leaving, we noticed that a woman had left her wallet on the grass. I picked it up and searched for a business card or some phone number so I could call her. No luck. We were going to leave it with the MC but her address was only about three miles from my house so I decided to drop it off. This was a great memory for my son and a great lesson I was able to share with him. It wasn’t something that was planned. It just happened and that my friends is life. Did he enjoy the day? Absolutely.

Last weekend was the last weekend during summer break. I wanted to do something special so I decided to surprise him with a day trip to Catalina. All I told him was to pack a jacket and a swimsuit. He had no idea but was intrigued with what we were going to do. We went to breakfast the day before and he kept asking me where we were going. I’m like a vault when it comes to surprises so I didn’t tell him. However, I did play 20 questions with him. He finally figured it out and seemed really excited. The next day we arrived on the island and snorkeling was only one activity I wanted to do. We were to play it by ear the entire morning. As we walked into town, I was thinking kayaks. That was until we say there were SeaDoo rentals. That was such a must do activity for us. When all was said and done, my son told me “this was the best day trip ever.” Worth all the time and money to hear him say that. The day was nearly perfect and one neither of us will ever forget it.

What’s the Significance?

So, what is the point of these stories? It is simple. No matter how much your kids complain or say they don’t want to go, you need to take them anyway. It is the only way they will experience life. You can’t expect them to gain life experiences from watching TV or playing Video Games. They have to get out and experience new places and events. These are the things that will shape their lives forever. Especially when they are young.

How did my childhood events shape my future? I’m not sure the events I described had any specific relevance. However, I started the violin in the sixth grade, then the trumpet in seventh grade, and the piano in the eighth grade. I’ve now been composing on the piano for about thirty years and music is one of my pillars in life. I don’t do it professionally, I do it because I love it and couldn’t live without it.

Ingredients
2-4 Mahi Mahi Filets
2 tbsp. butter, divided
1 clove chopped garlic (I like the organic Gilroy garlic)
2 tbsp. Teriyaki sauce
Juice from 1 lemon
1 tbsp. honey
1 tbsp. Sesame seeds (I didn’t add any since the Teriyaki I use already has them).

Directions
In skillet on medium heat, melt 1 tbsp. butter. Wait till foaming subsides and add garlic and saute until tender. Don’t let the heat get too high, you don’t want to burn it. Remove from heat and add lemon, Teriyaki, Honey, and Sesame seeds. Wisk together then add to fish in ziploc bag and refrigerate for at least 30 minutes.

Heat the remaining butter in a skillet on medium heat. Add the fish and saute on each side for about 4-5 minutes. Baste with marinade as it cooks.

Serving Suggestions
Serve with White or Brown Rice
Pair with Korean BBQ Ribs from Trader Joes
Broccoli
Your favorite wine or beer (You can go red or white, dark or light).

Fresh Ingredients
2 lbs. Top Sirloin (cubed)
2 lbs. Ground Sirloin
2 Medium Onions (Chopped Fine)
3 Bell Peppers (Red, Yellow, Green) (Chopped Course)
2 Dried Ancho Chilies (Soaked, Strained, and Chopped Fine)
2 Dried Chipotle Chilies (Soaked, Strained, and Chopped Fine)
2 Dried New Mexico Red Chilies (Soaked, Strained, and Chopped Fine)

Canned Ingredients
2 Cans 28 oz. Organic Diced Tomatoes (Strained)
2 Cans Chili Beans (Rinsed and Strained)
1 Can Kidney Beans (Rinsed and Strained)

Spices and Such
2 Tbs. Extra Virgin Olive Oil
1/2 Tsp. Kosher Salt
1 Tbs. Ground Black Pepper
2 Tbs. Chopped Garlic (Fresh or Gilroy Organic – it is the best)
2 Tbs. Chili Powder
1/2 Tbs. Chipotle Chili Powder
1/2 Tbs. Cumin Powder
1/2 Tbs. Aji Amarillo Chili Powder
1/2 Tbs. Adobo
1/2 tsp. Cayenne Pepper
1 c. Filtered Water
4 tsp. Beef Bouillon
8 oz. Guinness Beer

For Serving
Shredded Sharp Cheddar Cheese
Sour Cream
Chopped Cilantro
Corn Bread

Note: If you can’t find the dried chili powder, you can substitute taco seasoning. Just note that most have a lot of salt in it so you will have to tone down using salt when cooking the beef. You absolutely need the Chili powder though.

Instructions
Fill a medium sized bowl with hot water and soak the dried chilies. Do this first before prepping everything else. It takes a good 30 minutes or so for the chilies to soften.

Heat a large skillet to a medium high temperature and brown the Ground Beef with some salt and fresh ground pepper. Make sure it is looks dry and dark when done. Remove from pan and place in a strainer to let all the fat run off before combining with other ingredients. In the same pan, add about a Tbs. of Olive Oil and about 1 Tbs. of Chopped Garlic. Only let the garlic get hot for about 30 seconds before adding the Cubed Top Sirloin. Spread the pieces out evenly and add some Salt and Ground Black Pepper. Stir a little bit then coat the top of the pieces with Chipotle Chili Power, Aji Amarillo Chili Powder, Adobo, Cumin, and Cayenne Pepper. You don’t have to use too much, just enough to coat the top of the meat. Keep stirring until all the meat is browned. Pour the meat into a bowl with all the juices and reserve.

Heat a large skillet to a medium temperature and add about 1 Tbs. of Olive Oil. Add 1 Tbs.of Chopped Garlic and let heat for about 30 seconds before adding the Chopped Onion. Cook at a medium temperature until slightly browned and softened – about 7 minutes. You don’t want to blacken the onions, just slightly brown is good.

In a skillet, heat to a medium temperature and add the chopped Bell Peppers. Don’t add anything else (no oil, spices, nothing). Gradually increase the heat to high and stir the pieces making sure they don’t stick. The idea is to roast them in the pan and let them get blackened a little bit. It really brings out the flavor in the peppers and adds depth to the flavor of the chili. It takes about the same amount of time as the Onions so do them together.

In a small pan, heat 1 c. of Water and add 4 tsp. of Beef Bouillon. Wisk until dissolved and reserve.

Add the Gound Beef, Chopped Sirloin, Onions, and Bell Peppers into your favorite slow cooker. It needs to be at least 5 quarts or you will run out of room. Stir the ingredients then add the Chili Beans, Kidney Beans, and Tomatoes. Stir some more and go ahead and turn on the slow cooker.

Remove the chilies that have been soaking and remove the stems and clear all of the seeds. Splitting each chili down the middle makes this easier. Once cleaned stack the chilies on top of each other and roll them tightly together like a sushi roll. Slice the ends as thinly as you can then chop the rest. If they still feel firm, that is fine. They will soften when combined and cooked with everything else.

Back to the slow cooker. Add the remaining spices – Chili Powder, remaining Adobo, remaining Cayenne, remaining Aji Amarillo, remaining Chipotle Chili Powder, and add the Chopped Chilies. Pour the Beef Bouillon and Guinness on Top and combine ingredients until you can stir no more. Add salt and spices to taste. Cook on high for at least 4 – 6 hours or until the beef cubes fall apart in your mouth.

To serve, I like shredding some sharp cheddar cheese on top with a dollop of sour cream in the middle and some shopped Cilantro. Corn Bread is a must as well.

Take to your favorite Cinco de Mayo party! Guaranteed there will be nothing left to take home. You can also freeze it and keep around for up to two months or there abouts. If you want to make more, add 1 lb. of Ground Beef, 1 lb. of Sirloin, 1 can of Chili Beans, 1 can of Kidney Beans, 1 can of Tomatoes, one each of the dried chilies, and use the whole 12 oz. bottle of Guinness. You will also need a giant pan to cook it in. Keep everything else about the same.

Enjoy!!!

Notes

I’ve been making this Chili for years and thought I would finally share with all of you. I’m not saying it is the best I have ever had but it has Guinness in it – yeah!!! So it can’t be all bad right? It takes some serious time to gather the spices if you don’t have them handy but the end result is pretty amazing. It will cost you about $30 in ingredients not including the cost of spices.

This has a kick to it but doesn’t get too hot. The flavor just keeps you coming back for more. If you like a milder chili, don’t use the Cayenne pepper.

Ingredients

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Serves: 2

Ingredients
1 c. Brown Rice
1 Large Chicken Breast
2 Tomatoes – Chopped
3 Green Onions – Chopped
2 tbs. Chopped Cilantro
2 tbsp. butter, divided
3 cloves sliced garlic cloves
1/2 c. Chicken Broth
1 Lime
Cayenne Pepper
Adobo
Chipotle Powder
Aji Chili Powder
Salt & Pepper
1 Shot of Tequila

Directions
Coat the chicken on all sides with salt, pepper, and all the dry chili powders. (You can substitute taco seasoning but it has a lot of salt and not as good.) In a skillet (preferably cast iron or stainless) add 1 tbsp. butter and turn the heat on medium high. When the butter has melted place the chicken in and heat on one side until a little blackened. Turn over and do the same. Don’t plan on cooking the breast all the way through like this. With a large fork, turn the chicken on it’s side and with a sharp knife, slice it in half to butterfly it. Cooking time is cut in half and it will not dry out. Finish cooking then transfer to a plate and reserve.

Turn down the heat and deglaze the pan with another 1 tbsp. butter. Add the juice from half of the lime to help out. Add the sliced garlic and cook a minute or two until soft and fragrant. Add the onions and cook a bit more. Throw in the tomatoes and cilantro and heat until the juices from the tomatoes start to appear. Add the chicken broth and the rest of the lime and stir occasionally.

While the sauce is simmering, chop the chicken into small bite-size pieces and throw everything in. Include any reserved juices from the chicken. Add the Tequila shot and season a bit more with salt if desired.

The rice should be about done by now so stick it in a bowl, top with the chicken mixture and serve with some sliced tomato and garnish with some cilantro.

Serving Suggestions
Margaritas (I’ll post my recipe for this too, they will kick your ass!)
XX or Coronas with Lime
I had a nice glass of Le Crema Pinot Noir and it was a perfect compliment to all the spice.

Tequila Lime Chicken Bowl

Ingredients
Fresh Coffee
Ice
Fat Free Half & Half
Hershey’s Chocolate Syrup
Sugar

Directions
Fill a high ball glass with ice, add about 3/4 full with coffee (hot or cold), add half & half, chocolate syrup and some sugar. Blend on high and add more ice if you want it thicker.

Pour and serve.

Notes
My son yet again rated it a 10 and better than what you get at “It’s a Grind” and “Starbucks” (thank you very much). This is a great way to use the morning’s coffee later in the day or satisfy a teenager’s craving. Just make sure it isn’t burnt from sitting on a hot plate – that would make for a crappy drink.

Ingredients

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serves: 2

Ingredients
4-6 Eggs (depending on size)
1 Tomato – Chopped
2 Green Onions – Chopped (just the green)
1 Spicy Italian Sausage – Chopped
4 Large Brown Mushrooms – Sliced & Sauteed
1 tbsp. butter, divided
1 tbs. chopped fresh basil
Grated Fresh Parmesan Cheese
Shredded Sharp Cheddar Cheese
Olive Oil

For the Eggs
Salt
Pepper
Onion Powder
Garlic Powder
Milk

Directions
Cook the sausage then chop into pieces about the same size at the tomato.

Add about a tbs. of Olive Oil in a clean frying pan and saute the sliced mushrooms with a little salt and pepper. Don’t cook too long, you want them to remain firm.

Crack 2-3 eggs in a bowl and add some milk, salt, pepper, onion power, and garlic powder and whisk. Add a 1/2 tbsp. of butter to your pan and cook the omelette. Add 1/2 of all your ingredients (mushrooms, sausage, tomato, basil, green onion, and add the cheese last, fold over and serve.

Top with fresh grated Parmesan cheese and a few dollops of sour cream.

Serving  Suggestions
You have to have sour cream with this one. I sliced some strawberries with a little sugar, some fresh nectarines, and warmed up some croissants on the side.

Notes
My son Brandon rated it a 10 and ate everything and it was a lot of food. I’m stuffed. I also made him a blended coffee. I’ll publish that one next – super easy.

Italian Omelette