So it has been brought to my attention that a large number of people out there just really get lost in a kitchen. From what I understand, just making a PBJ (Peanut Butter & Jelly) can be a huge challenge for some folks out there. Let's face it, we all have to eat, and with the rising cost of living, gas and bills and even food cost, we all need to stretch our dollars as far as we possible can. That means, we can't dine out every day of our lives, even McDonald's can be quite expensive if you do it every day, not to mention, that food will kill you eventually...

So here is what I intend on doing. I wish to share with all of you, at least the ones who find this lens and take the time to read it, all of the crazy wonderful things that come out of my kitchen. Most of these recipes will cost very little to create, as a matter of fact, several of them are second time go around's, so you spend the majority of the money on them days earlier. Anyone and everyone can do these simple recipes. I do throw an occasional one that requires a bit more effort, but they are still petty simple.

First things first, if you don't have a crock pot, you really need to invest in one. They are one of the very best kitchen devices ever made. My 6 year old can cook with it. If you are broke, find one in a yard sale or on Craigslist, but get one. I really recommend one with a removable pot. This way you can set up the night before what you want to make, and stick the pot in the Refrigerator and then in the morning put it in the base and turn it on low and go to work, them come home to a ready home cooked meal, and the house will smell great too.

The first recipe I want to share is one I came up with when we had no cash to go and get any thing for dinner so I did a quick search and came up with this from what I had in the house at the time. Of course the crock pot is involved with this one.

I call it "Broke In Chicken".

This came about do to lack of funds and working with what I had. Talk about simple and cheap, yet very delicious.

Chicken thighs 4 to 6 bones in, but skin removed
Stewed or diced tomato's I used Italian style, but use what you have
Garlic Fresh, pre diced or powder, what ever you have, to taste
Rice I used left over yellow rice from a few days earlier, use what you have
Spices Salt, pepper, Basil, or what ever you love, or avoid salt and use Mrs. Dash

I grabbed the crock-pot early in the morning and opened up a can of Stewed Tomato's and dumped it right in, juice and all. Then you want to throw in your chicken thighs, I had six of them. I chopped up two cloves of garlic an threw them in, then add what ever spies you choose to use. You certainly can add any thing you have or love to it as well, such as carrots, celery, onions, bell pepper, jalapeños, or even corn or Lima beans, what ever. Finally put the lid on and turn the crock-pot on low. I let it go until about 4:30, then I popped the top off and removed the chicken one by one and de-boned them. Be sure to get any cartilage or small bone also. I try and remove a fair amount of fat too. You are not going to get all of the fat, so don't be a freak about it, not to mention a little fat is good for you and it also adds flavor. Basically you really want to focus your attention on getting all of the bones and cartilage out. The chicken will be very tender at this point and it is almost effortless to do this job. The bones add flavor as it cooks and they are so easy to remove at the end, this is why I do it this way.

Next take your rice left over or if you have none, make it fresh and add it to the crock-pot. Give it a good stirring to mix it up thoroughly. Since mine was left over and chilled from being in the refrigerator, I put the lid back on and let it go for about 30 more minutes. If you made your rice fresh and it is piping hot, you are done and can start serving it up. Simple, very cheap and delicious. I like to top mine off with some grated Parmesan cheese and hot sauce.

See, that was pretty easy right, well let's see, what do I want to share second, I'll stick with the simple concept for now. Um OK, here is one, I call this one "Philly Style Steak". Some folks never have any left over Steak, but I usually grill enough for an army just so I can make this a few days later.

This is so simple you will ask why you haven't done this one yet!

Steak left over, sirloin, tenderloin, t-bone, porterhouse, whatever
Onion How ever much you want sliced and then cut in half
Mushrooms How ever much you like sliced
Garlic How ever much you like chopped or diced
White American Cheese Sliced and as much as you can stand
Bread Soft hoagie roll preferred, but use what you have got or like
Extra Extra Virgin Olive oil Tilt the bottle and count to one if not enough tilt again

So simple, start off cutting your onions, garlic, and mushrooms, you can also do bell pepper of any color or what ever other veggies float your boat. Also cut your steak up, I tend to cut it what ever way makes the shortest pieces as thin as I can with a sharp knife. Then cut again until you have about 1 inch very thin squares.

Put your oil in a pan, you can use any oil if you don't have olive oil including butter, and sauté your veggies on high for about 3 to 5 minutes depending on how much you have in the pan, stirring constantly . When the onions are starting to have that sort of almost see through appearance, you are about there, now add your garlic and steak to the mix. Drop the heat down to Med/Low and start to build a blanket of white American cheese over the top of this wonderful mixture. At the first sign of melting, which will not take very long, start to stir the whole mess together to achieve the end result of a cheesy masterpiece.

I like to take my hoagie roll and hollow it out like a canoe, at this point I put some Mayo on the bottom, then some sliced dill pickles and then the cheesy steak mix and finally some ketchup or A-1 depending on my mood that night on the very top, cut it in half and enjoy.

As with any dish, change it to satisfy your palette. This goes well with Orida Steak fries, tator tots, or what ever.

Once again, very simple, anyone can do this, I bet your mouth is watering by now. Well, I think I'll add one more easy one for today and then I'll be back to add more, as long as I can figure out how to.. he he he.

Let's see.... OH, this is a great one, I call it.... "Easy Noodles" and it doesn't cost very much at all, time or money wise. I used a left over pork tenderloin, but an cooked meat will get the job done.

Pork About one cup ¼ " cubed, chops, tenderloin, what ever
Velveeta Three slices, ¼" thick
Corn Frozen corn in butter sauce 1 bag.
Raman Noodle Three bag beef flavor
Salsa About ¼ cup what ever you like or have
Spices Salt, Pepper, Basil, what ever

This is so easy, with prep and cooking it took me roughly 10 minutes to make this dinner. The pork I cooked on the grill a few days ago and was sitting in the refrigerator, so I started by getting it out and cutting it in roughly ¼" square cubes. While I was doing that, I threw the corn in the microwave and did the old quick on for about 3 minutes just to defrost it and get it close to done, but yet it still had a little cooking time left before it was fully hot and ready to eat. While all of that was going , I also threw a pot of water on the stove and turned it on high.

After cutting the port, I opened the three packet of Raman noodles and pulled the flavor seasoning packages out. Once the water was boiling, I threw the remaining content of the three packets of noodles in the water and let it go for about 3 to 5 minutes. While it was boiling, I cut three slices of cheese off the brick of Velveeta and put then on the side.

Now take the noodles and pour them in the strainer and put the pot back on the stove top. Grab your corn out of the microwave and cut it open and dump it in the pot butter sauce and all. Throw your pork and what ever spices you are going to use. Give it a good stirring and add your cheese as well. As soon as you notice the cheese starting to melt add your salsa. Stir occasionally and when it is all mixed and melted well pour your noodles back in (give them a good rinse with hot water and shake the excess off) and give it all a good stirring.

That is it, DONE. Not to fancy, but a good cheap and easy dinner. As with any recipe, this is just a guide, you could always add anything you like and it would be great. Bell peppers, onion, carrots, if you like it, it could easily work with this recipe. I added a little grated cheese and hot sauce to mine. GOOD EATS AND ENJOY

So there you have it, three very simple Easy Recreations, Plus. I also wish to share one other money saving tip today. When you got to the store and buy chicken, buy a whole chicken and then fabricate it, cut it, up yourself. You can buy a whole chicken usually for less then what a package of cut up breast will cost you. I have been doing this for the last year now and the savings so ad up. It is like buying the breast and getting every thing else for free. I'll usually buy 2 or 3 at a time, so I get get it all cut up and over with, then just sort all the different parts into ziploc freezer bags and pop them in the freezer. Give it a try!

Corned beef casserole all inspired from a left over Black Berry glazed Corned Beef.

Corned Beef About 6 slices, some what thin, about 1/8th of an inch thick
Potato's Roughly 6 medium adjust accordingly to size of your potato's
Mushrooms About 6 of them sliced
Onions (sweet) 2 thick slices, then diced to about ½ inch square pieces
Scallions 2 whole sliced 1/4 inch wide
Garlic About one Tablespoon full chopped
Sour Cream 1 cup
Velveeta Cheese 5 slices about 1/4 inch thick
Shredded cheese I used the Mexican 4 cheese, use what ever you have
Milk 3 table spoons add more for thinner sauce or less for thicker sauce.
Spices White pepper, salt, basil, or what ever you like
Olive Oil Extra Virgin or Extra Extra virgin, Heck use butter if you have to or bacon fat.

That is right, I was looking at that yummy corned beef and thinking what an I create wit it? So then it hit me and I stated pulling stuff out. First thing is get your potato's cleaned and pealed and cut, I cut mine like French Fries but a little thinner and then cut them in half when I was done so they were only about 2" long. Then I put them in some water and started to boil them, letting them boil for about 5 minutes, and then pouring them out in to a strainer and removing them quickly in to a bowl full of ice and then filling it with cold water and letting the ice melt and just sitting there while I got on to other things. This is called blanching for those of you who have never done this before, it sort of partially cooks the potato's but then stops the cooking process dead in its tracks by doing a quick cool down. You will see why I did this in a few, so read on.

During the time I was boiling them, I was working on the rest of my stuff. I put the sour cream in a pot and added the slices of Velveeta, the milk, a small hand full of the shredded cheese and some white pepper. I turned it on to low, in the area of 2 or 3 on the turn knob. The idea here is to turn it in to a nice creamy sauce, I'm sure heavy whipping cream would substitute nicely for the milk, but I didn't have any.

I also cut up the onions, mushrooms, scallions, and garlic at this point. This can really be a personal preference thing here as far as sizes of all items, some people may like them bigger or smaller then I do, so all I suggest is keep things uniform, they will cook more evenly in a consistent manner. Some people may even choose to leave items out all together, this is fine too. Final prep is to cut up the Corned Beef. I slice it about 1/8th of an inch think then slice it long ways down the center and finally turn it sides way and cut it in to about 1/4 x 1/2 inch pieces. You can go bigger or small, you be the judge.

Now the fun stuff, turn on the oven to 375 and while it is preheating, put about 2 table spoons of your olive oil in a pan and turn on high. Add your sweet onions followed by your mushrooms and stir. After a few minutes add your garlic and continue to stir. Finally add your scallions, Corned Beef and any other seasonings you wish to use, salt, pepper, basil, what ever.

Make sure to keep checking your cheesy sauce and stir it from time to time too. Also take your potato's that have been in the ice bath, mostly melted by now an pour them back in to the strainer and get as much water off of them. Get a large lasagna style backing dish and pour the potato's in it. Then add the veggie and meat mix and finally pour the cheese mix over the top. Stir it to the point that it is all mixed together well and put in to the oven for 30 minutes covered with aluminum foil. After 30 minutes put it out and put in on the table and let is sit for a few minutes before serving. I also put about 1 or 2 more handfuls of the shredded cheese over the top and let the residual heat melt it.. As always I like to top off something like this with hot sauce and maybe even a little Parmesan cheese. Enjoy and Good eats.

And as if that wasn't fun enough, check this one out. This is what you end up with when it is time to clean out the Refrigerator.

"It's in there Casserole" . Follow this one if you can.

Chicken Mine was smoked a few days ago, use what ever you have, about 1/4 cup
Steak Grilled if you have it, about 1/4 to 1/2 cup
Rice Mine was left over Yellow, use what you have, about 2 cups cooked
Carrot One good size pealed and diced
Celery 2 sticks slice down the center long way then dice 1/4 inch
Onions Sweet if you can get them, cut two slices then slice and dice them
Cabbage One 1/2 inch thick slice, then slice and dice it
Mushrooms I didn't have them, but they would go great, about 5 whole, sliced
Zucchini Cut 2 1 inch sections, stand them up right & slice like pizza in to 8 slices x2
Garlic 2 cloves + or -, to your taste, sliced, diced, and chopped
Bacon fat About 2 tablespoons, I save the juice after I cook bacon, you can use butter
Cheese shredded Mexican, 4 slices white American, 3 sliced Horseradish cheddar
Stewed tomato's 1 can Italian style if you can get them, or use what you can get
Tomato Soup 1 can Campbell's
Kidney Bean 1 can dark red or what ever you have
Zinfandel Wine About 1/4 cup + or -, this one is a personal preference, some may want to omit it
Spices Salt, Pepper (Fresh ground if possible), and any spice you like

Whew, a lot of stuff went in to this one. OK, get all of your veggies prepped if you haven't already. You know, slice and dice as needed. Open your cans of Kidney Beans and Stewed Tomato's and dump them into a strainer and let them drain of all their liquids, or as much as reasonably possible. Do NOT RINSE WITH WATER! Then get out a large pot or HUGE skillet and start by adding your bacon fat first, about 2 tablespoons. Add more if you feel the need and turn the stove on high. Next, when the fat gets hot add your Carrots, Onions, and Celery stirring often. About 2 minutes later add your Mushroom, Cabbage and Garlic and what ever spices your intend on using, salt, pepper, etc. Continue to stir for about 2 more minutes and add your Zucchini and let them go for about a minute before adding your wine. Things should really be sizzling at this point and the wine should evaporate fairly quickly. Pre heat you oven to 350 degrees at this point.

About 1 minute after you add the wine, you can go ahead and dump in your Kidney Beans and Stewed Tomato's. Give the whole thing a good stirring and let this go for about two more minutes before dumping your can of Tomato Soup in and follow with the Steak and Chicken and finally the Rice. Once again don't forget to stir, always keep things moving in the pan, you don't want to let things sit still when cooking on high or you will burn some part of it for sure. You can go ahead and turn off the burner now and just continue to cook with the heat from the bottom of the pan and burner. Stir Stir, Stir!

Get out a baking dish, like a lasagna dish or casserole dish, what ever you have. Dump all of this wonderful creation you have going on in this pot or pan that you have been working into this baking dish and sprinkle on the shredded Mexican Cheese. You want to use enough to put a thin layer over the entire top of the casserole. Now, on top of that put your Horseradish Cheddar and White American Cheeses on top of that thin layer of cheese, putting one kind on one half and the other kind on the other half and shove in the oven for between 5 and 10 minutes. All ovens seem to vary from the actual heat range, all you really want is for the cheeses to be good and melted. Some folks may want to go a little longer and get the cheese a little dark and crusty, what ever way you like, but keep an eye on it, because it will happen fast. When you see the top you desire, pull it out and serve it up.

You can sprinkle some Parmesan Cheese on top or some hot sauce goes well too. You may ever want to try some fresh Salsa, who knows, be creative. Good eats and enjoy.

And I would have to say, that should be enough for this one little Module, I'll ad some more casseroles tomorrow, because I think i have a few more up my sleeve... He he he, enjoy these for now.

OK, so we are going to get a bit more complicated with these next few, but they are still pretty easy, just follow along and it will all be good. The only leftover part of this recipe might be the rice or pasta you put it over. Some folks may choose to skip that part and just eat this straight up. check it out, this was terrific.

Tuna Steaks two Yellow Fin about 5 to 6 oz. Each diced about 1/2 " square
Carrot 1 large diced in to 1/4 " thick pieces
Celery 1 stick diced in to 1/4" thick pieces
Onion Red, 1 slice about 1/4 " thick, then diced medium
Onion White 1 slice about 1/4" thick then diced medium
Mushrooms 4 baby Bella's, sliced about 1/8" thick (if you have them)
Tomato's about 20 section in half then in fours
Scallion 1 diced about 1/4" thick.
Garlic one full table spoon
Fat bacon or butter about 1 table spoon
Soy Sauce three to four good shakes from the bottle
Sherry a splash, just enough to wet the bottom of the pan
Seasonings Salt, Pepper, Basil, Thyme, Cilantro,

Get all of your veggies prepped and cut the tuna very last, just before you are ready to start cooking. Once every thing is prepped, start out with the fat, I used Bacon fat, in the pan and turn on high. Once it is melted down, throw in the carrots first, followed by the celery about 1 minute later. Next add the onions about 1 minute later, keep in mind, constantly stir this, we are cooking on high. Give it about two minutes and add your garlic followed by your other seasonings, this is a to taste thing. Add as much or as little as you wish, based on your own personal taste.

About 1 minute after adding the spices, go ahead and throw in the sectioned cherry tomato's and stir well once again. Roughly one minute later add the Soy Sauce and immediately follow the cooking Sherry. Now is the time to throw in the scallions and also the Tuna chunks. Keep stirring for about 2 to 3 minutes and it should be good to go. You can go a minute or two more, but the Tuna will start to fall apart the longer you cook it, so I suggest not pushing it to far. Remove from heat and set it on the table. I made some Couscous and put it on a plate and put the Tuna mix over. Yellow rice or wild rice would have worked well too. You could even use just about any form of pasta as a base too.

As with most things, a good hot sauce tops it off well, so does some Parmesan cheese. Good eats and enjoy.

Since we are on the topic of seafood, this just will not ever be close to being done with out adding this one to here. You are going to love this if you are a true Seafood lover.

Left over egg noodle, medium style led to this one

Egg Noodles about 2 cups cooked
Shrimp 1/2 LB.
Tilapia 1/2 LB. Or what ever white fish you can get
Onions 4 slices sliced and diced
Mushrooms 4 to 6 good sized sliced
Zucchini 4 to 6 inch section
Yellow Squash 4 to 6 inch section
Garlic 2 to 4 cloves sliced and diced
Butter 1/4 stick
Spices Salt, Pepper, Basis, Mrs. Dash, Nature's seasoning, what ever
Cream Sherry Bottle by your side

Like with any good recipe this one starts by prepping all the ingredients, so get out your knife and slice and dice all of your veggies. As I always try to stress in all of my recipes, use this only as a guide. If you love all the foods I'm using and nothing else, then my all means follow it to the letter, how ever if you hate onions leave then out, better yet, if you love something I left out, then add it in. Have fun, be creative.

Back to our objective, after prepping the veggies in to similar size and shape pieces, do the same with the seafood. Peal and clean the shrimp if it didn't come that way and I usually will cut them in to three pieces for a dish like this. The fish I'll usually cut in to ¼ to ½ inch strips and then line them up sideways and square them off to what ever size I chose for the strips. The key is to try to keep things uniform. For one it will all cook more evenly, but it also just looks nicer when you plate it.

Once all the prep work is done, put a big pot/pan on the stove, add butter, and turn on high heat. Add the onions once the butter starts to melt. Give then a minute or two to sizzle and add the Mushrooms, remembering to stir as often as possible. About one minute later add the shrimp pieces, then the Garlic and what ever spices you intend to use now. Continue to stir often and add the Zucchini and Yellow Squash a minute later. Once again continue to stir and finally add the Fish.

The aroma is outrageous at this point, but you are not done yet. As soon as your fish pieces are starting to look cooked, pour in the Creamed Sherry, use enough to wet the bottom of the pan from one end to the other. You should hear some sizzling and popping that this would be a really good time to add your cold, but already cooked noodles. If you don't have egg noodles, any type noodle will just about work, I.E. Bowtie, Elbow, Penne, what ever.

Turn the burner off, but leave the pot on it, continue to stir for the next few minutes on and off and finally put in on a plate or in a bowl. It tops off well with hot sauce and grated or shredded cheese. Good eats and enjoy%u2026

OK, and a seafood recipe collection just wouldn't be complete without this awesome recipe. I went a little south of the boarder with this one. So here it is.

Shrimp 1/2 lb
Fish I used one fillet of Tilapia, it is a white and flaky Fish, use what you can
Baby Scallops 1/2 Lb
Mexican Rice Vigo makes a Mexican rice with corn in it
Onion I thick slice of Sweet Vidalia then dice
Scallions Mine grow wild in the front yard I cut up about 6 of them
Mushrooms Baby Portabella, use five give or take and slice them medium
Bacon Fat I save all my grease when I make bacon, butter or olive oil will work
Diced Tomato 1 can of your favorite seasoned diced tomato's
Garlic Fresh is preferred, but powdered will work
Cream Sherry Bottle by your side
Seasonings Salt, pepper, and what ever you like

Outside of a little bit of prep work, this is pretty simple. The very first thing I did was to get my rice stated, just follow the directions on the package it came it and it should turn out just fine. Next, prep all of the rest of your stuff. The sweet onions should be slice and diced in 1/4 or 1/2 inch pieces, the scallion should be cut at about the same, use your best judgment for the way you like it. The mushrooms should but sliced at about 1/4 inch. As for the seafood, the baby scallops are perfect just the way they are, if you can't get the baby ones, you can get the larger ones and cut them to about the size of the baby ones. The shrimp need to be pealed and cleaned, you can dice them or leave them whole, your call on that one. As for the fish, I cut it in to long strips and then turn the strips sideways and cut them at about 1/2 inch. If you choose to use fresh garlic like I prefer, now is the time to slice and dice it, the smaller the better it will infuse into the dish. Also open up your can of diced tomato's and throw them in a strainer if you have one, if not, I would open the can about 1/4 of the way and turn it sideways in the sink to drain and when ready to use, open it the rest of the way.

The rice should take about 20-25 minutes to cook, and I strongly suggest using a timer from the time to put the lid on it and turn the heat down. When you are roughly down to about ten minutes left on the rice is the time I start to heat up my bacon fat (or butter/olive oil) on high. As soon as it is good and hot, add your onions and mushrooms. Give them about 2 minutes and throw in your shrimp and scallops, when you see the shrimp starting to turn that reddish/orange color, it is time to add the garlic and what ever seasoning/spices your are going to use, about an other 2 minutes is right. Toss the fish in now as well. About 1 minute later add the cream sherry, I usually add just enough to wet the bottom of the pan, so I don't really have a measurement for you on this one do to the fact everyone has a different size pan. No matter what size pan you use, keep the liquid at about an 1/8 inch or less. The idea is to have the liquid boil off and keep the flavor. As the Sherry reduces, add the tomato's and scallions. Drop the heat down to LOW and let it simmer.

By now the timer for the rice should be going off, so remove it from the burner and let it sit for a few minutes. After 3 or 4 minutes, pull the lid and give it a good stirring, if all has gone well, the rice should be perfect, so put a nice pile of it on the center of a plate. Your simmering seafood should be just about right at this point too, so top off that rice with a heaping pile of the seafood mix and ENJOY. Hot sauce and grated cheese make a nice topping for this dish. GOOD EATS!

So there you have it, some crazy fun seafood recipes, doesn't it just make you hungry? Just find a bib and get ready to chow down....

Go to the store and in the section where you can get the Hungry Jack Biscuits in the cardboard can, they also sell the French Bread Loafs in those same type cardboard Cans. Well grab a few of them and also some Ragu Pizza quick Sauce, Mozzarella Cheese, and what every else you like. Some suggestions are Black Olives, Onions, Mushrooms, Bell Peppers. Well the sky is the limit on that one, basically what ever you like on Pizza.

Get home and pull out your biggest cutting board. Sprinkle some all purpose flour on it so that it is covered from one end to the other. Open up one of the cans of French bread and lay it on the cutting board. The flour is to keep it from sticking. Very carefully, find the seam and unroll the dough so you have a big flat sheet of dough on your cutting board.

Take and put some sauce down on the dough about 1/8 inch thick and start adding all the rest of the stuff you want in it. If you are like us, you will want lots of Mozzarella in there too. Once you have all that you want in it, carefully fold it over and pinch the sides together where it is totally enclosed.

I use a convection over at about 400 degrees for about 25 minutes to cook it. All ovens cook some what different, so I suggest after about 15 minutes start checking it every 4 or 5 minutes. Basically the outside will be a golden brown when it is done. It is a good idea to put aluminum foil below it, because depending on what you put in it, they tend to bleed off some juices.

It can be cooked in a regular oven as well, I would go at the same temp, but it might take a bit longer, once again, keep checking it for the golden brown exterior, once you see that, it is pretty much done. We like to have extra Pizza sauce in a bowl warmed up for some dipping sauce too.
Good Eats, and enjoy!

This isn't my regular recipe, so I'll have to add it later, because I can't seem to locate it at this point, but I'll find it and post it eventually, however, that being said, I did make this one night and it was great, so have a look at it...

Corn 3 ears raw, stripped and cleaned keeping corn of course
Ground Beef 1 LB give or take
Carrot 1 large, shredded
Celery 2 sticks diced pretty fine
Onion sweet, one nice thick slice, diced fine
Scallions 2 diced
Mushrooms Baby Bella's chopped if you can get them
Garlic 2 table spoons of diced
Cheese I used half Horseradish cheddar and half Mozzarella
Gravy I made mushroom gravy from scratch, use about 2 cups Brown of what you got
Cabbage I used about 10 cabbage leaves.
Spices salt, pepper, Basil

This is about one of the craziest stuffed cabbages I've ever done, but it was good enough for the cook book, so enjoy.

I had about equal amounts of the corn and beef, so I threw them in a big pot together and turn them on high. While that was starting to heat up, I prepped all of my other vegetables. I took the carrot peeler and shredded the carrot in to small thing pieces. I cut the celery long ways once and them diced them in to very pine pieces. I chopped the mushrooms until they were small, roughly ¼ " pieces. I cheated on the garlic because I was out of fresh, so I just used a pre-diced jar. I also diced the Scallions in to small pieces.

Mean while, the corn and Beef were starting to sizzle so I threw in the onions and celery first. I waited about 2 minutes, stirring while I was waiting, and then threw in the carrots and mushrooms. Giving a good stirring again and then threw in the garlic and other spices, once again giving a good stirring. Drop the heat down to low and let it just simmer while you work on every thing else%u2026

While all of that was going on, I was getting a larger pot of water up to a boil and also working on my gravy. I will under stand if you want to use jar gravy, it is just plain easier, but if you are the type to not settle, then grab about ¼ stick of butter and a hand full of sliced mushroom and sauté them in a pan on high, while this is happening, sift some flour over them about 1/8 th of a cup, maybe more. Basically you want to have a sort of paste going on in the pan and as it starts to turn a bit of a light brown color, add 2 cans of beef broth and bring it up to a boil. Let it boil for about 5 minutes, stirring occasionally. After 5 minutes, reduce to medium heat and let it simmer, keep stirring and checking for thickening. When it is almost to the thickness you desire add about 2 tablespoons of Sour cream to it and stir it in really well.

Now as all of that is going on, find time to throw the cabbage leaves in the pot of now boiling water and start to pre-heat the oven to 350 degrees. Let them boil for about 3 to 5 minutes, you should be able to sell them faintly when they are ready. Dump them out in to a strainer and rinse them thoroughly with cold water to cool them down. Now take them one by one and put a healthy scoop of the now cooked corn/beef mix and put it in the cabbage and roll them like a cigar, and lay them in a nice big lasagna style baking dish. Repeat this step and lay them side by side until you run out of room or food. Then place them in the oven for about 10 minutes just to get things nice and hot together%u2026

Now pull it out of the oven and cover it with cheese, I did half with horseradish cheddar by Boars Head and the other half with Mozzarella by who cares%u2026 Then the final touch, I pour that mushroom gravy all over the top of it and put it back in the oven for about 5 minutes, just long enough to fully melt the cheeses%u2026Finally I pulled it out and headed for the table. As a side, I made some Parmesan Couscous, which is sort of like a very miniature form of rice, but it isn't rice at all, got to try it%u2026 Man, we are talking Yummy, Good eats and enjoy%u2026.

With a response like I got this morning, I have no choice but to share this one with all of you. It all started with me out working in my yard. The more I did, the hungrier I got, so inspiration started brewing. At first I thought I was going to make something simple for myself, but then my wife piped in that she was getting hungry again, you see she and my daughter ate a little before I awoke today. Then my little one spoke up about some hunger pains she was having, so the next thing you know, I'm cooking for all of us.

So, I did the only thing that made sense, I grabbed my 6 year old and we headed for the kitchen and this is what we came up with. Here is what you are going to need and we called it. MMM mmm Good.

2 medium Potato's
2 jumbo eggs
8" smoke sausage
1 slice of onion 1/4" then dice it
1 thick slice of Velveeta Cheese cubed
Season with Fresh ground Pepper or your favorite seasoning.
2 tablespoons of bacon fat or butter or olive oil

Basically peal your potato's and slice them in to about 1/4" slices then cross cut to get about 1/4" squares. Put your bacon fat in the pan and turn on high, you can use butter or olive oil or regular oil if that is all you have. Keep stirring and or tossing the potato's, you are cooking on high and they will burn quickly, so try to avoid that. After the potato's are in the pan dice up your onions and get them ready to go in, but wait until the potato's have mostly cooked, about 5 minutes or so.

You will also need to take your smoked sausage and cut it down the center length wise and then cut the two piece you will now have the same way. You should now have 4 long sections, turn them sideways and cut all 4 of them at about 1/4". You should have a whole bunch of them now. Set them with your onions.

At about 4 minutes in to the potato cooking, add your spices, garlic will go nicely too and follow a minute later with your onions and sausage pieces. Of course give it all a good stirring or tossing, and continue to do so about ever 30 seconds or so.

Next you will want to crack your 2 eggs in to a bowl and beat them with a fork, just like you would for making scrambled eggs. Also get your cheese ready, we had the block kind and cut off a thick slice about 1/4", if you are using thinner pre-sliced, you may wish to use 2 or even 3 slices, just as long as they are about 1/4" thick when you stack them up. The goal is to end up with 1/4" x 1/4" cubes.

You potato's should be just about done at this point, I pulled one of the thickest pieces out and tried it, tasted done to me, so if yours is too when you check it, turn your heat down to low and add your eggs and follow with your chunks of cheese.

I gave it about 1 minute to start to cook, almost like an omelet and then I had my helper (6 year old daughter) start to stir it all up. She did a terrific job of blending it all together, and the final step was to get it over to the table. We also toasted up some bagels to go with it.

Now you can eat this straight up or you can get creative and make a breakfast burrito with a tortilla shell. Then again, you might want to make a sandwich with bread or toast, perhaps an English muffin. Let's not forget that wonderful bagel. If you are really extreme, you might want to make some French toast and put it between two pieces of that.

The sky is the limit, this was terrific and clean up wasn't to bad either, because I cooked it all in one pan. Good Eats and Enjoy...