Cooking With Scott

Ingredients

6 eggs (I prefer extra large or jumbo if available)
1 whole yellow onion
1 whole bell pepper (Your choice of color)
1/4 cup of sun-dried tomatoes (preferred) -or- 1/3 cup of fresh tomatoes
2 - 3 average slices of sliced ham or turkey lunch meat
3 tbs of olive oil
1/4 cup of milk (Optional)
1/2 cup of shredded cheese (Optional)

Directions

1. Pour the oil into the skillet and use a cooking brush to spread it to cover all of the inside of the skillet, including the walls.
2. Mix the eggs and the milk, if using it, in a bowl. Now is the time to season with salt and pepper if you desire.
3. Chop the onion and bell pepper and heat the skillet up on medium heat, and begin to cook these. If you are using fresh tomatoes, put those in first and give them a minute or two before throwing in the onions and peppers. Too much moisture from the tomatoes will cause the frittata to fall apart.
4. Chop the sun-dried tomatoes and the sliced meat and throw them in when finished slicing to cook with the peppers and onions. Cook for about 2 minutes.
5. Pour in the egg (or egg/milk mixture) and stir to ensure that the other ingredients are mixed in thoroughly. Then let it sit to cook for a couple of minutes.
6. When the edges of the frittata begin to firm up a bit turn your oven to low broil and put the cast iron skillet in.
7. If you did not use milk broil for about 10 minutes, otherwise aim for closer to 11 or 12 minutes, or until the top begins to brown. If you are using cheese, pull the skillet out when you have two minutes left and add the cheese to the top and put it back in for the remaining time.

Ingredients

8 oz Soda Water or Seltzer Water
Mint to taste (3 to 5 leaves minimum)
3/4 shot of simple syrup (or 1 tbs sugar, well mixed in)
1 to 1 1/2 shot(s) of silver rum
Juice from 1/2 of a lime
3 to 4 ice cubes

Directions

1. Crush the mint leaves by twisting and smushing by hand or muddle them with a muddler in the glass
2. Add the sugar or simple syrup*
3. Add the rum
4. Juice the limes into the glass
5. Add the ice
6. Add the Soda or Seltzer water

* note: if using sugar, I usually add it first and mix with some of the soda/seltzer water and stir well to mix it in before proceeding

Ingredients

1/2 part black pepper
1/2 part cayenne pepper
1 part cumin
2 parts turmeric

Directions

1. Mix all ingredients in a bowl, or put them in a container with a lid and shake.

Ingredients

3-4 large tomatoes
1lb of brie cheese (remove rind to taste)
1cup of fresh basil, other herbs if wanted
3 cloves of minced garlic
~1 cup of olive oil salt & pepper to taste
1lb linguine

Instructions

1. About 2hrs before cooking, dice the tomatoes, and combine in a bowl with the brie, basil, garlic, olive oil, and the salt and pepper.
2. Salt the water, add a bit of oil, and boil the linguine
3. Drain the pasta and immediately add the prepared mix as the heat is what will melt the brie into a creamy sauce.
4. Serve!

Ingredients

1 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. ground cumin
1 cup large head cauliflower, grated, or 4 cups riced cauliflower
Kosher salt
Freshly ground black pepper
1 tbsp. tomato paste
2 cup shredded rotisserie chicken
1 cup (15-oz.) can black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or thawed frozen)
1 cup chopped tomatoes
2 jalapeños, thinly sliced
1/4 cup freshly chopped cilantro
Taco/Mexican cheese to taste

Instructions

1. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute.
2. Put grated cauliflower in a clean dishtowel and twist to drain excess liquid.
3. Add a splash more oil to skillet if it seems dry, then add drained grated cauliflower and season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes, then add tomato paste and stir until combined. Stir in chicken, black beans, corn, tomatoes, jalapeños, and cilantro.
4. Top with cheeses and cover with lid to let melt, 2 minutes.