Southwest Scramble [RECIPE]

Southwest Scramble

Our Southwest Scramble is a hearty, flavor-filled way to start the morning! (Photo by Jathan Fink, Jadeworks Entertainment)

Are you tired of the same breakfast day after day? Try our Southwest Scramble! It’s chock full of fresh veggies, black beans for extra protein and fiber, and a touch of jalapeno for a bit of heat. Serve it in warmed tortillas, or forget the added carbs and plate it with a bit of sausage and fresh fruit. Your taste buds will love it, your partner will crave it, and your body will thank you for starting the day with a healthy choice.  Read more of this post

How Eating Your Favorite Foods Can Help Reduce Your Cholesterol


Shrimp is surprisingly good for you.
(Photo courtesy Phu Thinh Co, Flickr)

I wasn’t too thrilled when the doctor told me I need to keep an eye on my cholesterol levels. Before he could say more, I suddenly had visions of munching on nothing but rabbit food, taking expensive medications, and nixing all the yummy eats I love. Thankfully, my premonition was somewhat off the mark, and working on lowering my numbers hasn’t been nearly as tough as I had previously thought. If you’re in the same boat with me, then check out some of my favorite tips on how to bring down those digits.  Read more of this post

Italian Scramble

Italian Scramble

Infused with salty prosciutto, sautéed vegetables and served with a sprinkling of fresh Parmesan cheese, our Italian Scramble elevates simple scrambled eggs to a whole new level of deliciousness.

One of the best things about having a day off from work is that we have time to enjoy a leisurely breakfast as a family. Time spent together, whether reading the paper or chatting about the events in our lives, is always made more pleasurable by dishing up something a little extra special to eat. Our Italian Scramble fits the bill, elevating simple scrambled eggs to a whole new level with bright, savory flavors that make our taste buds dance with joy. Infused with bits of salty prosciutto, sautéed vegetables and served with a sprinkling of fresh Parmesan cheese, this dish is also a great addition to a brunch with friends. Serve with homemade Buttermilk Biscuits and fresh jam (our Pineapple Jam is shown here) to round out the meal.

PREP: 5 minutes
COOK: 10 minutes


  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup red onion, diced
  • 2 cloves garlic, minced
  • 12 eggs
  • 3 tablespoons milk
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 slices prosciutto, diced
  • Parmesan cheese


  1. Heat a stainless-steel pan over medium-high heat, add oil. When oil shimmers, add onion and sauté until translucent, about 3 minutes, stirring occasionally. Add garlic, sauté for an additional 30 seconds. Be careful not to burn the garlic, as it should not cook until golden. Reduce heat to low and remove pan from heat.
  2. In a large bowl, whisk together eggs, milk and pepper until light and frothy. Set aside.
  3. Place pan over low heat, add butter and swirl until melted. Pour egg mixture into the pan, and stir gently to mix vegetables. When eggs begin to congeal on bottom of pan, sprinkle prosciutto over top. Using a heat-resistant rubber spatula, slowly drag eggs toward center of pan until eggs cook through and all liquid is gone, about 5 minutes.
  4. Serve eggs immediately. Sprinkle grated Parmesan cheese on top, as desired.

TIPS: For variety, add fresh rosemary and thyme to egg mixture when prosciutto is added. For a slightly stronger flavor, sprinkle grated Pecorino Romano cheese over instead of Parmesan.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Perfect Fried Eggs

Perfect Fried Eggs

With our simple cooking method, burnt or undercooked eggs are a thing of the past.

A friend praised my culinary prowess the other day and then lamenting her own inadequacies in the kitchen said, “I can’t even fry an egg.” I understood how she felt because we all have to start somewhere, and if someone grows up in a home with a parent who can’t cook, or who doesn’t take the time to teach them how to cook, they’re not going to know the basics of how to prepare even the simplest meals. Or you could be like me where as a child, I recall that my mom tried to teach me how to flip an egg, but no matter how hard I tried, I always made a mess. So I simply resorted to making scrambled eggs my specialty. Now, however, I’ve learned a simple method for making the perfect fried egg and best of all, there is no flipping required!

PREP: 2 minutes
COOK: 3 minutes


  • 1 egg
  • 1 teaspoon butter
  • 1 teaspoon water
  • Salt and pepper


  1. Preheat a small frying pan on medium heat. Add butter and swirl it around the pan to coat.
  2. Add egg to pan. Pour water onto pan surface, not onto the egg, then cover and cook for about 3 minutes, or until egg white is cooked through and the yolk has reached desired consistency. Adding water to the cooking process creates steam that cooks the top of the egg.
  3. Transfer fried egg to plate and sprinkle with salt and pepper, if desired.

TIPS: Crack egg into a small bowl before adding it to the pan. This makes retrieving pieces of shell easier and avoids burning tender fingertips. Also, if you need to prepare more than one egg, just be sure to adjust your butter and water measurements accordingly.

YIELDS: 1 serving

© 2011 Jadeworks Entertainment. All rights reserved.

Breakfast Week: Bacon & Egg Quesadillas

Bacon and Egg Quesadillas deliver melt-in-your-mouth goodness your family will love!

These yummy breakfast quesadillas are filled with fresh veggies, smoky meats and creamy eggs & cheese.

There are few things handier or tastier than the melt-in-your-mouth deliciousness of tortillas filled with fresh veggies, smoky meats and creamy eggs and cheese. Serve these quesadillas at the table topped with our special sauce or wrap them in foil and run out the door. Either way, you’ll be glad you made time for this filling, yummy breakfast!

PREP: 20 minutes
COOK: 23 minutes

  • 6 large eggs
  • 2 tablespoons red onion, minced
  • 2 tablespoons green bell pepper, finely chopped
  • 2 pickled pepperoncini, finely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup Ranch dressing
  • 1/2 cup salsa
  • 2 cups shredded Mexican four-cheese blend
  • 4 (10-inch) flour tortillas
  • 4 bacon slices, cooked and crumbled
  • 1/2 cup diced ham
  • Vegetable cooking spray
  1. Whisk together first 6 ingredients. Cook in a lightly greased large cast iron skillet over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist. (Do not stir constantly.) Remove egg mixture from skillet, and set aside. Wipe skillet clean.
  2. Stir together Ranch dressing and salsa; set salsa mixture aside.
  3. Sprinkle 1/4 cup cheese evenly onto half of each tortilla; top evenly with one-fourth of egg mixture, bacon and ham. Top each half with 1/4 cup more cheese. Fold tortilla in half over filling, pressing gently to seal.
  4. Heat skillet coated with cooking spray over medium-high heat. Add quesadillas, in 2 batches, and cook 3 to 4 minutes on each side or until golden brown. Serve with salsa mixture.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment.