Prepare to Eat

Recipes, plain and simple

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Grilled Cheese and Tomato Soup

I love this classic pairing on a chilly winters afternoon. It warms you up in more ways than none. This isn't a recipe, just a reminder of a quick meal you can prepare that is easy, filling and will leave you smiling.

Pacific Creamy Organic Tomato Soup

Dave's Killer Bread - 21 Whole Grains

Publix Salted Butter

Publix Shredded Colby Jack Cheese

Prepare to Eat

Just heat up the soup per the directions. Butter up your bread, toss it in the pan, covering it with loads of Colby Jack cheese and cook until a beautiful golden color appears.

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Such a great scene from one of my favorite movies, No Reservations, a remake of the fabulous German film, Mostly Martha. Watch and enjoy!

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Black Eyed Pea Dip

While this dip is amazing, I can't lay claim to it as Ree Drummond, a.k.a. the Pioneer Woman created this marvel. I make this often because it's easy and incredibly delicious. This is also my go-to on New Years Day, gotta have those black eyed peas!

Black Eyed Pea Dip - Serves 12

1 can (14-ounce) Can Black-eyed Peas (I use Publix brand)

1/4 whole Onion, Chopped Fine (For those who can't eat onions, I've used a few shakes of onion powder)

8 slices chopped Jalapenos ( I use La Costena sliced)

1/4 cup Sour Cream (Publix)

1 cup Grated Sharp Cheddar Cheese (Publix) (if you have the time, this recipe works the best with a block of sharp cheddar cheese freshly grated)

3 tbsp Salsa (Paul Newman brand)

Salt And Black Pepper To Taste

Prepare to Eat

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole. Add all other ingredients, stirring to combine. Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.

Serve with tortilla chips!

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Upon occasion I will share my favorite cooking or food scenes from some amazing movie. This one features Nicholas Cage and if you ever have some time, I recommend the watch. It's brilliant.

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Shrimp Tacos

This is a pretty simple meal to prepare specifically for those evenings where you don't have much time or strength for that matter. It's filling and always satisfying. More often than not, I prepare roasted sweet potatoes tossed in avocado oil and Kinders The Blend (salt, pepper and garlic). It really is a great combo!

Shrimp Tacos-Serves 3

1lb of raw white shrimp, peeled and deveined

Kinders The Seafood Blend

Pero brand Organic Vegetable Slaw

Hellman's Spicy Mayo

Publix Finely shredded Mexican Cheese (optional)

Mission Flour Fajita tortillas

Prepare to Eat:

In a bowl, toss the shrimp with the Seafood Blend spices, make sure they are all evenly coated. Heat up a pan with olive oil on medium. Once it's ready, toss in the shrimp and stir until they reach their magic color, usually 5-7 minutes. Just keep an eye on it. Next, start your taco set up. I place each tortilla in the oven (while the sweet potatoes are cooking) at 350 degrees right on the rack, but only for a minute. Just watch it and grab it when it gets really warm. Now place them in your taco holders. I recommend snagging these from #Amazon, they are amazing and so helpful when serving. Now, place then in the taco holders, then add your cooked shrimp. Layer with the vegetable slaw and cheese if your prefer. Lastly, drizzle the spicy mayo across the top and serve with an ice cold Topo Chico.

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Potato Egg Omelet

This has to be one of my favorite breakfast treats. Super simple to make and a crowd pleaser for sure. BTW, welcome to my food blog, hope you stick around and try out some of my most tried and true recipes!

Potato Egg Omelet - Serves 2

Ingredients:

4 eggs

1 tsp of milk (optional)

6 large Publix red potatoes

3 Tbsp Kroger Sunflower oil

Prepare to Eat:

Ready? Grab your cutting board and peel each potato, then slice it into fairly thin chips but not too thin. Prepare your fry pan with sunflower oil and keep it on medium heat. Slide your potatoes into the hot oil and with a spatula, stir and flip until the color is golden usually about 15 minutes, but keep an eye on it. Next, in a large measuring cup, drop in the 4 eggs and a tsp pf whole milk (or you can opt to leave this ingredient out, your choice.) Whisk, then pour over the eggs. Allow it to cook for just a few minutes, watch it to make sure it doesn't over cook. Flip once, then serve with a sprinkling of sea salt and parsley on top.