6 slices of deli ham
1/2 cup cheese
Salt & pepper
Preheat oven to 350. Spray 6 cups of a muffin tin with cooking spray. Arrange ham slices so they line the muffin cup completely, edges will stick up above the cup.
Bake for 10 minutes.
Remove from oven and break an egg into each cup, gently breaking yolk
Sprinkle with salt and pepper.
Return to oven for 10 minutes. Check eggs, if they are done to your liking remove and sprinkle with cheese and chives. If not, continue cooking, checking every minute or so.
Makes 6 servings.
My hot weather "fancy" meal go to meal is steak in mushroom sauce. Super easy, (and cool with a crock pot), round steak (trimmed to portion size) one can cream of mushroom soup, undilluted, one can of Golden Mushroom soup, undiluted, and a can of sliced mushrooms, undrained. I like to mix the two soups and the mushrooms together and spread a little on the bottom of the crock pot, put in the steaks and add the rest of the soup mix. Cover and cook on low for about 6-8 hours. (Or do the same thing in a casserole and bake for about an hour at 350*. Better and more tender in a crock pot). Serve with mashed potatoes or noodles to take advantage of the delish gravy.
I have been known to serve any leftover gravy with meatballs simmered in it at another meal.
* Cut beef into cubes about 1.25" square. Season with salt and pepper. * Brown meat pieces on all sides in heated oil before transferring to a casserole dish or stove top dutch oven. * Add butter to pan and gently saute onions until they are soft. * Sprinkle onions with flour. Stir well to coat and slightly brown the flour before adding the onions to the beef. * Use some of the beer to de-glaze the saute pan and capture all the drippings and flavors. Add to the beef mixture. * Pour the remaining beer over the beef mixture and add just enough stock to cover. * Cover the casserole and simmer in a slow oven for at least two hours at 275o F
* Simmer on the stove top in a covered dutch oven, or a counter top crock pot, on low heat most of the day.
Serve over egg noodles or rice
• 6 to 8 chicken breast halves, boneless, no skin • 1/2 cup flour • 1 1/2 teaspoons salt • 1/4 teaspoon freshly ground pepper • 1/2 teaspoon paprika, or to taste • 3 tablespoons butter • 2 tablespoons olive oil • 1/4 cup chicken broth or water • 3 tablespoons fresh lemon juice • 6 to 8 thin slices of lemon • 3 tablespoons capers (optional)
Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.
Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.
Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.
Caramel Apple Pork Chops contributed by Honeylioness!
* 4 (3/4 inch) thick pork chops * 1 teaspoon vegetable oil * 2 tablespoons brown sugar * salt and pepper to taste * 1/8 teaspoon ground cinnamon * 1/8 teaspoon ground nutmeg * 2 tablespoons unsalted butter * 2 tart apples - peeled, cored and sliced * 3 tablespoons pecans (optional)
1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm. 2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven. 3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven. 4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.