Jalapeno Popper Dip

I'm a football fan, (though my beloved Dallas Cowboys are trying very hard to change that this season...), and so I'm always on the lookout for different and interesting and tasty (!) snacks to munch on while watching the game.  Almost 30 years ago, when I first moved to the Dallas area from New York, many of my friends were eating poppers - jalapenos filled with cream cheese, or Cheddar cheese, or even tuna salad (trust me, it's better than it sounds).  When I saw Kevin's (Closet Cooking) Jalapeno Popper Dip, I knew it would be something I'd love.

Now, to be absolutely honest, I have dumbed down this recipe quite a bit.  I knew I would love the cream cheese element, as well as the jalapeno part, of course, but I wasn't sold on the Cheddar and parmesan part.  I realize I'm odd in that I don't like cheese in EVERYTHING (my girlfriend, Donna, thinks I'm crazy).  So, I mixed the cream cheese, mayo, and jalapenos, and gave it a little squeeze of lime.  The panko topping was good - gave the whole thing a nice texture.  And Kevin's suggestion to serve this dip with lime-seasoned tortilla chips was genius.  Easily, a little of this goes a long way - my jalapeno tolerance is not what it was when I was 20.  But it was a great addition to my football-watching-snacks repertoire!  Thanks, Kevin!

Jalapeno Popper Dip
1 (8 ounce) package cream cheese, room temperature
1/2 cup mayonnaise
juice of 1 lime
1 (4 ounce) can sliced jalapenos (pickled)
1/4 cup panko bread crumbs

Mix the cream cheese, mayonnaise, lime juice and jalapenos in a bowl and pour into a baking dish. Sprinkle the panko bread crumbs over the dip. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

Serve with lime-seasoned tortilla chips.

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Please visit Michael's site, Designs by Gollum, to see the rest of the Foodie Friday's creations.  Thank you once again to Michael for hosting!

Foodie Friday: Seasoned Tortilla Chips & Homemade Salsa

Football season is upon us, and you can't watch football without some good eats and a favorite libation at the ready.  My snack repertoire is continually growing, but the one standard of football watching is chips & salsa.  Of course you can open up a bag - there are numerous pre-made chips available (yellow corn, white corn, flour), and, of course, you can uncap a jar, and your nosh is ready.  OR... you can fry up some chips and season them as you desire, and you can blitz up a flavorful salsa in the blender in no time flat. So easy, so good.  And your fellow football fans will be forever appreciative of your efforts.  I promise! Just don't forget to keep the beer ice cold!

Salsa

1 28-ounce can diced tomatoes, undrained
1 jalapeno, seeded (use more if you like to keep a fire extinguisher handy, less if you prefer a milder version)
1 small onion, quartered
handful of cilantro
1/2 teaspoon cumin
salt & pepper, to taste
juice of 1 lime

Add all ingredients to blender jar.  Blend for just a few seconds - the salsa should still have some texture to it.  Adjust seasoning as desired.  Refrigerate in covered container.

Tortilla Chips

Cut corn tortillas in sixths.  Heat a skillet of canola oil over medium-high heat.  Add tortillas to skillet, about 8 - 12 chips at a time.  Fry until golden (chips may need to be turned over during cooking process).  Remove to paper towel-lined bowl. While still warm, season with salt, chili powder, and lime zest.




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 Thank you for stopping by All That Splatters.  Join me in checking out all the other wonderful Foodie Friday participants at Designs by Gollum, hosted by Michael.  Thank you, Michael!

Artichoke & Hollandaise

I love artichokes.  Their flavor can be an acquired taste, and to tell you the truth, I was not nearly as captivated by them when first introduced to this member of the thistle family.  But it wasn't long before addiction set in.  The flavor is not only wonderful, but there's something very 'cool' about scraping the leaves through your teeth.  It's one of those vegetables that makes you wonder about the first brave soul to figure out that such pleasure existed in this odd and somewhat intimidating-looking plant.  However, by far my favorite part of this vegetable is the heart.  It's definitely worth all the work excavating through the leaves to find.

My favorite way to enjoy artichokes is stuffed with flavored bread crumbs and served with a lemon-butter sauce.  But like the many other foodies who were compelled to break out their personal copies of Mastering the Art of French Cooking after watching the movie Julie and Julia, I had to try Julia Child's suggestion of enjoying a steamed or boiled artichoke with Hollandaise sauce on the side.  And while I'm sure Ms. Child would frown upon my shortcut blender Hollandaise, I cannot taste a difference (or enough of one, anyway) between my blender version and the stand-in-front-of-the-stove-and-stir-butter-til-your-arm-falls-off version.

As a bit of an aside, take a gander at the beautiful board my dinner is resting on.  It's one of Ann's (The Maple Cutting  Board Gallery).  I love the design in the wood, the beautiful edge of the board.  Now that Ann and her husband are creating these boards themselves, I'm going to have a difficult time reining in my wish to add to my collection.  I imagine that is going to be a futile endeavor...

Artichoke with Hollandaise Sauce

4 large artichokes
lemon

Hollandaise Sauce (recipe follows)

Trim artichokes by cutting off the stem so that the artichoke will sit flat and steady.  Cut off about 3/4- to 1-inch of top of artichoke.  If desired, snip tips of large outer leaves.  Rub cut edges with cut lemon to prevent browning.

Bring a large pot of salted water to a boil (should be large enough so that boiling water will cover artichokes).  Carefully drop artichokes into boiling water, cover, and cook for 45 minutes - 1 hour.  To test for doneness, tug at one of the bottom outer leaves.  It will come out easily when artichoke is fully cooked.  When done, remove with tongs and drain.  Serve with Hollandaise sauce.


Hollandaise Sauce
3 egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon salt
Dash hot pepper sauce
1/2 cup butter, melted and bubbling

Add egg yolks, lemon juice, salt and hot pepper sauce to blender, and blend about 5 seconds. With blender running, and partially covering top, pour in bubbling butter in a steady stream. Blend until thickened, about 30 seconds. Serve immediately.

Yield: 3/4 cup

Source: GE appliance recipe, copyright 1978


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Foodie Friday - Mini Bagels

When I saw Ann's (Thibeault's Table) post on the bagels she made, I was bound and determined to try them for myself.  The recipe is detailed, including a mention that the dough should be stiffer than most bread doughs.  I've tried making bagels before, but the texture of the dough was not something I'd ever paid attention to before.  It really made such a difference in the final texture of the bagels.  They were much easier to make than I expected though forming them took a little practice. A little shmear, a little smoked salmon... I'm all set (and very happy!)

Mini Bagels

2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
about 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
Cornmeal
1 egg yolk beaten with 1 tablespoon water
about 2 tablespoons poppy or sesame seeds.

Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in the Sugar and Salt.  Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon, stir in about 1 1/4 cups more flour to make a stiff dough.

Turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking - dough should be firmer than for most other yeast breads.
Place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour).

Punch dough down and divide into thirds. Set 2/3 of dough aside on a floured board; cover with clear plastic. form remaining 1/3 dough in a log and cut into 16 equal pieces.

To shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donut like shape
about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes.

Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or until richly browned. cool on racks.

Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.

Source:   Sunset - Hors D'oeuvres, copyright 1981

For Printable Recipe, Click Here

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Thanks to Michael of Designs by Gollum for hosting another Foodie Friday.  Follow the link to her blog to see what everyone else made for today!

Chicken Paillards with Avocado-Pomegranate Salsa

When I received the most recent edition of Fine Cooking, some of the recipes really caught my eye.  The first one I couldn't wait to try was the Chicken Paillards with Avocado-Pomegranate Salsa.  The magazine's photos drew me in and I just knew I would love the dish.  I wasn't wrong.  It's a delicious chicken dish with a variety of flavors and textures that I just loved.  The recipe does call for pomegranate molasses which I happened to have in the pantry.  I've heard that you can cook down pomegranate juice to a thick syrupy consistency for a homemade version.  It's well worth adding it. The only unfortunate thing about making this recipe... my photos don't do the dish justice.  Trust me - this is a beautiful, delicious recipe!

Chicken Paillards with Avocado-Pomegranate Salsa

4 4-to-6-ounce boneless, skinless chicken breast halves
1/4 cup fresh lemon juice
3 tablespoons extra virgin olive oil, divided
1 tablespoon pomegranate molasses
Kosher salt and freshly ground black pepper

Salsa
1 large lemon
1/2 medium pomegranate
3 small green onions, white and light green parts only, thinly sliced
2 medium firm-ripe avocadoes, pitted, peeled and cut into 1/4-inch dice
2 tablespoons extra virgin olive oil
2 teaspoons chopped flat leaf parsley
1 teaspoon finely minced seeded jalapeno
1 teaspoon pomegranate molasses
Kosher salt

Prepare the chicken:  Pound each chicken breast between  pieces of plastic wrap until about 1/8-inch thick.  In a shallow bowl, stir in the lemon juice, 2 tablespoons of the olive oil, the pomegranate molasses, 3/4 teaspoon salt, and 1/4 teaspoon pepper.  Add the chicken, turn to coat well, and cover and refrigerate for at least 20 minutes and up to 1 hour.

Make the salsa:  Finely grate the zest from the lemon and then squeeze 1 tablespoon juice.  Pick the seeds out of the pomegranate*, discarding any pith, and put them in a bowl.  Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeno, pomegranate molasses, and 1/2 teaspoon salt.  Fold gently with a rubber spatula.  Season to taste with more salt, if needed.

Cook the chicken:  Heat 1/2 tablespoon of the olive oil in a 12-inch skillet over medium heat.  Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes.  Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more.  Transfer the chicken to a plate and cover to keep warm.  Repeat with the remaining 1/2 tablespoon oil and 2 chicken breasts.  Serve the chicken with the salsa spooned over the top.

*To remove the seeds from a pomegranate, I slice the pomegranate horizontally and thwack the outer rind with a wooden spoon which releases the seeds.


Source:  Fine Cooking, Feb/Mar 2010

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Thank you to Michael at Designs by Gollum for hosting another Foodie Friday.  Please take a look at Michael's blog to see all the other wonderful dishes contributed by the other participants!

Meringues

After visiting the blog of my friend, Monique, of La Table de Nana, I was so enamored of her pretty pink meringues, I couldn't wait to make some, too.  I immediately took a few eggs out of the fridge to come to room temperature.

I've never tried coloring meringues before, but since Monique's came out so gorgeous tinted a soft pink, I thought I would try a little coloring, as well.  I didn't want to be a total copycat, so I chose to tinge half of the meringues a soft baby blue while leaving the rest of them white.  I love the way they came out - almost cloud-like!

I did use a slightly different recipe than Ms. M's.  The recipe I used called for cream of tartar as opposed to vinegar and a baking time of 1-1/2 to 1-3/4 hours.  I also tweaked the recipe I used by using almond extract in lieu of vanilla extract.  The taste is delicious and the white meringues stayed truly pristine white.

Thank you, Monique, for another lovely idea!  Pretty and tasty, too!


Meringue Cookies

3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor)
1/4 teaspoon almond extract

Preheat oven to 200 F. and place the rack in the center of your oven. Line a baking sheet with Silpat or parchment paper. You can form the cookies with a pastry bag fitted with a 1/4 inch star tip, place in a Ziploc bag and snip a corner, or just mound with a teaspoon.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the almond extract.

Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Pipe or spoon meringues onto prepared baking sheet. Bake the meringues for approximately 1-1/2 to 1-3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying for several hours or even overnight.


Adapted from JoyOfBaking.com

For Printable Recipe, Click Here

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Thanks to Michael, of Designs by Gollum, for sponsoring another Foodie Friday!  Check out her site for the delightful dishes of all the other participants!

Gnocchi with Sage Butter

Before I learned how to make gnocchi, I was extremely intimidated by them.  I'd order these little potato dumplings occasionally in Italian restaurants.  (By the way, there are also semolina gnocchi, traditionally circularly shaped.  Can't wait to tackle them sometime!)  Good gnocchi is light and tender.  Bad gnocchi is heavy and/ or mushy... I've had my share of bad gnocchi!  Well, I finally decided I wanted to try my hand at making them about a year or so ago.  After looking up several recipes in books and on the internet, I finally came up with a recipe that always works for me.  They turn out exactly the way they're supposed to.  They're great with a little tomato sauce, or sauteed in an herb-browned butter sauce.

If you like gnocchi, don't be shy about giving these a try!!

Potato Gnocchi

3 russet potatoes
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
1-1/2 cups unbleached all-purpose flour

Boil the whole, unpeeled potatoes for approximately 35 minutes, or until the potatoes are tender when pierced.  Drain and let potatoes cool until they can be handled easily.

Mix egg, salt, pepper, and nutmeg.  Set aside.

Once potatoes are cool enough to handle, peel (often you can pull the skin right off the potatoes pretty easily with your fingers).  Put potatoes through a ricer (or push through the holes of a metal colander).  Mix riced potatoes with egg mixture.  Knead in flour, about 1/2 cup at a time.  On a lightly floured surface, knead dough, adding flour a little at a time if necessary, until dough is smooth and no longer sticky.

Divide dough into sixths.  Roll each piece of dough into a long rope, approximately 3/4-inch to 1-inch in diameter.  Cut rope into 1 inch pieces.  On a floured gnocchi paddle or back of a fork, roll each piece down the ridges (or tines) lightly with thumb, until dough curls on itself and is ridged. Place raw gnocchi on a floured surface.  Repeat with rest of dough. 

Bring large pot of salted water to a boil.  Add gnocchi.  When gnocchi float to top of water, continue cooking for another 30 seconds to 1 minute.  Remove from water with slotted spoon.  Serve with sauce or melt butter with sage in skillet over medium-high heat until lightly browned.  Add cooked gnocchi to butter sauce and saute lightly for a minute or so.  Serve with grated Parmigiana-Reggiano.

Thanks to Michael over at Designs by Gollum for hosting Foodie Friday!  Visit her site to see all the wonderful dishes everyone has made this week!! 

Foodie Friday - It's a Date!

It's Foodie Friday at Designs by Gollum.  Thanks to Michael for hosting this weekly event, and check out all the other participants' posts.  My entry for today's FF centers around dates!  I love them.  They're sweet and chewy and add wonderful flavor and texture to any recipe.  Not able to decide on a favorite recipe using them, I opted for my two favorites.  Both of these were childhood favorites.

The first is Date-Nut Bread.  I think my grandmother actually used to make this.  I know my mom still makes it.  It's delicious, a perfect accompaniment to a turkey dinner - to any dinner!  Date-Nut Bread is wonderful alone, buttered, or (my favorite) with cream cheese!

 Date-Nut Bread

1-1/2 cups chopped dates
1-1/2 cups boiling water
1 tablespoon shortening
1/2 cup brown sugar
1 egg
2-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts (I use either pecans or walnuts)

In a small bowl, pour the boiling water over the dates and let cool.

Preheat oven to 350 F.  Grease a standard loaf pan (or 3 mini loaf pans).

Mix shortening, brown sugar, and eggs.  Add cooled date mixture.

Combine flour, salt and baking soda, and stir into date mixture.  Stir in nuts.  Pour batter into prepared pan(s).  Bake standard-sized loaf for 60 - 70 minutes, mini loaves for about 40 - 45 minutes, or until a wooden toothpick inserted in center of loaf comes out clean.  Cool on wire rack.

My other favorite date recipe is Date-Nut Balls.  My brother was just talking the other day how much he loves these confections and hadn't had them since we were kids.  Perfect!  I can make them and give them away, which is a little kinder to my hips (and my hips need all the kindness they can get!!)

Date-Nut Balls

1/2 cup butter
1 cup granulated sugar
1 egg
1-1/2 cups chopped dates
1-1/2 cups chopped nuts
2 cups Rice Krispies cereal
shredded coconut

Combine butter, sugar and egg into a saucepan.  Bring to a boil.  Remove from heat and stir in dates, nuts, and cereal.  Form into balls, squeezing mixture together.  Roll in coconut.

Foodie Friday - Biscuits & Jam

Thanks to Michael of Designs by Gollum for hosting Foodie Friday. Check out her blog for a dose of humor, fun food, and beautiful home decor. Her FF post will also have a list of all the other Foodie Friday participants... You'll be amazed at the wonderful food ideas you'll find there!


This morning I decided to make biscuits. From scratch. Not one to make biscuits on a regular basis, I knew I was going to need a fool-proof recipe. And one of my favorite sources for fool-proof recipes is Thibeault's Table, and I was not disappointed. Her homemade country biscuits were so simple to put together and loved her tip of grating the butter into the flour mixture. They were tender and delicious. I'll be trying a savory version next time.

To go with my homemade biscuits, I broke out a jar of my homemade Raspberry-Plum Jam. It's my favorite. If you are into making jams & jellies, be sure to try this one. It makes enough for you and your friends and family. It gets more raves than any other jam or jelly I make.

Ann's Country Buttermilk Biscuits

2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening, lard, crisco or butter (Ann's note: I use butter)
1 cup of milk (cream) or buttermilk - (if using buttermilk add 1/2 teaspoon baking soda)

Optional. Add a little sugar if you prefer sweet rather than savory.

Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over-handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F.

If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.

Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.

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Raspberry-Plum Jam

About 2-1/2 pounds Santa Rosa or other firm ripe plums
2 packages (about 10-ounces each) frozen raspberries in syrup (thawed) or 3 cups fresh raspberries
10 cups granulated sugar
1/2 cup lemon juice
2 pouches (3-ounces each) liquid pectin

Prepare 12 half-pint canning jars.

Rinse plums and remove pits. Finely chop or force plums through a food chopper, to make 4 cups. Place plums and raspberries in an 8-quart pot. Stir in sugar and lemon juice until well-blended.

Bring mixture to a boil over high heat, stirring constantly; boil, uncovered and stirring, for 1 minute. Remove from heat and immediately stir in pectin all at once; boil 1 minute; skim off foam. Fill jars to within 1/8-inch of rim.

Makes 12 half-pints.

Fruit Tart

With berry season in full swing, I turned to JoyofBaking.com for some inspiration. I was not disappointed. With many options to choose from, I decided on this fruit tart. To preserve the fruit, I glazed it with melted apricot preserves (which unfortunately got a little gloppy - I neglected to add the liqueur/ water necessary to prevent that). My favorite brother (okay, my only brother... but he would be my favorite anyway...) stopped by after work, and I sent this home with him for his family. I love having people to bake for!

Foodie Friday... Ole!

For Foodie Friday, sponsored by Michael at Designs by Gollum, Mexican cuisine is the theme of the day! Check out Michael's site for all kinds of food and design ideas (as well as her great sense of humor), and to check out everyone else's contributions to FF.

I opted for Shrimp Quesadillas. Easy and delicious. I peeled and deveined about 1/2 pound of shrimp, and cooked them in boiling water for about 2 minutes, then removed them to a bowl of ice water to stop the cooking process. I squeezed 2 limes over the shrimp (sliced in half lenthwise) and added 1/4 cup of chopped cilantro, 4 green onions (chopped), and a sprinkling of chipotle chili powder and let the shrimp marinate for about 20 minutes. Then I heated up a small non-stick skillet and placed a flour tortilla in the hot skillet, flipping several times, until the tortilla was toasted and slightly puffed on both sides. I removed that tortilla and placed a second tortilla in the skillet, cooking on both sides until the tortilla is cooked. I sprinkled about 1/3 cup of shredded pepper jack cheese over the tortilla in the pan, placed the shrimp over the cheese, and scattered a little more cilantro & green onions over the shrimp, topping it all with the other cooked tortilla. Once the cheese melts, flip the whole thing over (I used 2 spatulas) to reheat the other side for a minute. Then remove to a cutting board and slice in sixths. Top with sour cream, sliced avocado, a dollop of salsa, more green onions & cilantro, and squeezed a little lime over the whole thing. It was sooo good.... I had two! Yikes! (but good!)

Foodie Friday - Life is Just a Bowl of Cherries

Or in this instance, cherry pie!

The family is coming over for dinner tonight. My son-in-law requested manicotti. You've seen that already - that's old hat! His preference for dessert, however, was cherry pie. Now I don't make many pies. And I don't think I've ever made a cherry pie before. So I cheated a bit... and used canned cherry pie filling. I did, however, make my own crust.

After making the crust, I poured in the filling, dotted the top of that with a few pats of butter, and then topped that with pastry leaves I cut out of another piece of dough using a little leaf cutter. I brushed the leaves with an egg wash and sprinkled them liberally with sugar. It smells heavenly!! My dear son-in-law pronounced it 'very pretty', and is being very good by waiting until after dinner to dig in! Next challenge: making my own cherry pie filling!!

Thanks to Michael of Designs by Gollum for hosting Foodie Friday. Check out her beautiful blog. You'll find lots of food and design ideas, and I'm sure she will make you smile! You'll also find a lot of other participants with amazing dishes to share. Enjoy!

Foodie Friday - Frittata!

Happy Foodie Friday!! Thanks, as always, to Gollum's sponsored Foodie Friday. If you haven't yet had the opportunity to visit Michael's (Gollum) website, Designs by Gollum, please do. You will be amazed at her talent for design and humor. Thank you Michael for hosting. What fun!

I've been sick all week. Though I've managed to come up with quick and easy meals for dinner most nights, I was still pressed to come up with another easy meal for tonight. Ann of Thibeault's Table made a frittata one day this week which inspired me to make one for dinner. I love potato and onion frittatas, but I only had sweet potatoes in the bin. Well... I was up for an experiment. So I sliced some sweet potato pretty thin and started sauteeing them. I added in some sliced onion til they were soft and sweet, then poured in the eggs. Once the eggs were set up, I put the pan under the broiler for about 5 minutes. So good! Much more flavor than a white potato. I will definitely do that again!