LEO - LOX, EGGS AND ONIONS (MY VERSION WITH RED BELL PEPPERS)
This is quite popular in eli's and has become a favorite of ours. When we want a light dinner this is what I serve. We love it with the additional sweetness of the red bell pepper. I prefer using Nova Lox as opposed to Belly Lox which is saltier. Cooking time is approximate, depending on how you prefer your eggs cooked.
Provided by dojemi
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Saute the chopped onion and peppers in the olive oil and saute' until onion are transparent and peppers are al dente.
- Add the lox pieces and cook an additional 3-5 minutes until the lox is opaque.
- Add the eggs and toss to scramble.
- Keep moving eggs around until done to your liking.
- Note: I have also used egg beaters (6) and 2 eggs with the same delicious results.
Nutrition Facts : Calories 207.9, Fat 11.5, SaturatedFat 3.6, Cholesterol 382.4, Sodium 497.4, Carbohydrate 3.4, Fiber 0.6, Sugar 1.8, Protein 21.2
LEO: LOX, EGGS AND ONIONS RECIPE - (4.4/5)
Provided by á-50454
Number Of Ingredients 8
Steps:
- In a medium nonstick skillet, heat the butter over medium-low heat. Add the onions, season with a pinch of salt and cook until soft and translucent, stirring occasionally, 7 minutes. Meanwhile, crack the eggs into a medium bowl and whisk until the whites and yolks blend together, 20 to 30 seconds. Be careful not to over aerate. Add the eggs to the onions and cook, stirring constantly with a rubber spatula, until the eggs become soft curds and are almost fully cooked, about 2½ minutes. Remove from the heat and immediately stir in the lox. Garnish with the chives, sprinkle with Aleppo pepper and flaky salt, and serve.
L.E.O. (LOX AND EGGS AND ONIONS)
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the onion in half, then slice thinly. In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored. In a bowl, beat eggs with a fork, then add to the pan. When the eggs have set on the bottom, scramble in the lox and flip over. Cook and scramble until just set.
BAKED STUFFED MEXI- BELL PEPPERS
A southwest version with black beans and corn. The peppers are sliced lenghtwise for quicker cooking.
Provided by Lorac
Categories Peppers
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Heat oil in a large skillet, add onion and cook over medium heat until soft.
- Add garlic and beef, cook beef until no longer pink, breaking up meat with a spoon.
- Add tomatoes, basil, oregano, chili powder, salt and pepper, reduce heat and simmer 10 minutes.
- In a large bowl, combine rice, beans and corn.
- Add turkey mixture and 1 cup of cheese, mix to combine.
- Spoon stuffing into pepper halves and place in a baking dish.
- Add 1/4 cup water to the bottom of the dish, cover with foil and bake 30-40 minutes or until peppers are tender.
- Remove foil, top with remaining cheese and bake until cheese is melted.
LOX AND EGGS AND ONIONS
Good for a delicious breakfast or even a mid-day snack! I like it because its filling and flexible, you can eat it at all times of the day.
Provided by hellokitty
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the onion in half, then slice thinly.
- In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored.
- In a bowl, beat the eggs with a fork until combined, then add to the pan.
- When the eggs have set on the bottom, scramble in the lox and flip over.
- Cook and scramble until just set. (Can be more well done or less well done according your tastes).
- You can then serve on a bagel, or just by itself.
Nutrition Facts : Calories 211.1, Fat 16.4, SaturatedFat 4, Cholesterol 291.4, Sodium 512.7, Carbohydrate 3.4, Fiber 0.5, Sugar 1.7, Protein 12.2
COOKING LIGHT SPAGHETTI AND MEAT SAUCE
My new favorite recipe for Spaghetti Sauce! The secret ingredient is.... roasted red bell peppers! Cooking Light adapted recipe.
Provided by Redsie
Categories Spaghetti
Time 1h20m
Yield 14 serving(s)
Number Of Ingredients 19
Steps:
- Cook the meat in a large Dutch oven over medium-high heat until browned, stirring to crumble. Drain meat well, and set aside. Wipe out pan with a paper towel, and coat with cooking spray.
- Place the pan over medium-high heat until hot. Add the diced onion, diced bell peppers, mushrooms and minced garlic, and sauté 5 minutes or until tender. Add zucchini, and sauté 5 minutes. Drain vegetables. Return meat and vegetables to pan, and stir in dried oregano, salt, black pepper, and crushed red pepper. Cook mixture over medium-high heat 5 minutes. Add sugar, crushed and stewed tomatoes, tomato paste, and roasted red bell peppers to pan, and bring mixture to a boil. Reduce heat, and simmer 1 hour or until sauce is thick. Serve the meat sauce over pasta.
Nutrition Facts : Calories 380.8, Fat 4.3, SaturatedFat 1.4, Cholesterol 30.1, Sodium 820.7, Carbohydrate 65.3, Fiber 6.8, Sugar 14.9, Protein 21.8
SPICY CHICKEN, KIELBASA AND RICE WITH RED BELL PEPPERS
Make and share this Spicy Chicken, Kielbasa and Rice With Red Bell Peppers recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- heat oil in a large heavy skillet over medium-high heat.
- Season the cubed chicken with seasoning salt and pepper, then brown on all sides; remove to a plate.
- Add in the smoked sausage and brown slightly; remove to the plate with the chicken.
- Add in the onions, garlic, red bell peppers, oregano, paprika and cayenne pepper; saute for about 3 minutes.
- return the chicken and sausage back to the skillet and saute for another 2 minutes.
- Add in uncooked rice; stir to coat.
- Add in 2 cups chicken broth, tomato sauce and hot sauce (if using) mix to combine and bring to a boil, cover the skillet (or pot).
- reduce the heat to medium-low and simmer until the rice is tender and the liquid is absorbed, about 25 minutes (adding in more both if the mixture seems too dry).
- Mix in the peas and cook until heated through (about 2 minutes).
- Season with salt and pepper.
Nutrition Facts : Calories 1070.8, Fat 65.8, SaturatedFat 17.2, Cholesterol 228.1, Sodium 1451.5, Carbohydrate 59.7, Fiber 9.3, Sugar 14.3, Protein 58.2
PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS
Make and share this Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers recipe from Food.com.
Provided by mliss29
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the spaghetti according to package instructions.
- Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
- Add cooked spaghetti and pesto and combine well.
- Serve with garlic bread and salad.
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