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Anytime Egg Nachos

Morning Inspiration: Anytime Egg Nachos

  • Serving Size: 6
  • Preparation Time: 15 minutes
  • Total Cooking time: 15 minutes

Want some more breakfast inspiration? Try this recipe straight off the Eggland’s Best Better Egg Food Truck for Anytime Egg Nachos, which features fresh vegetables plus protein-rich beans and nutrient-packed Eggland’s Best eggs. Fans can also visit www.egglandsbest.com/foodtruck from now until Dec. 22, 2017, to enter the first-ever EB Delivers Sweepstakes for a chance to win a visit from the Eggland’s Best Better Egg Food Truck to a city near them! One lucky winner will also receive a private better brunch to enjoy with their friends. Scrambling for another entry? You can enter once per day and also share on Facebook or Twitter for a bonus entry!

Amount Measure Ingredients
2 large Eggland’s Best eggs
1 large (or 2 small)  sweet potatoes, washed and sliced into thin chips
1 Tbsp olive oil
1 tsp salt, divided
1 tsp pepper, divided
3 Tbsp milk
1/4 cup shredded cheddar cheese
1/2 cup black beans, drained and rinsed
1/4 cup finely shredded red cabbage
2 Tbsp fresh cilantro, chopped
1/4 cup guacamole
1/4 cup pico de gallo or favorite salsa

To prepare:

Preheat oven to 400 F.

Place sweet potatoes on a large sheet pan in a single layer, drizzle with olive oil and sprinkle with half the salt and pepper. Don’t overcrowd the pan. (You may need to use 2 sheet pans.)

Bake for 15-20 minutes. Flip sweet potatoes and bake for another 10 minutes or until potatoes are crispy chips.

Coat a nonstick skillet with cooking spray and bring to medium heat.

Scramble the eggs with milk and remaining salt and pepper, and pour into skillet, stirring often until cooked through. Set aside.

Remove sweet potatoes from oven and top with half of the cheese, followed by the eggs and beans. Top with remaining cheese.

Place back in the oven until cheese is melted about 5-10 minutes.

Remove from oven and place on serving dish.

Top with cabbage, cilantro, guacamole and salsa. Serve immediately.


Roasted Sweet Potatoes with Onions, Grapes and Feta

Roasted Sweet Potatoes with Onions, Grapes and Feta

  • Serving Size: 4
  • Preparation Time: 15 minutes
  • Total Cooking time: 15 minutes

(BPT) Delight in new fall colors by building a meal around sweet potatoes with sweet, juicy grapes from California.

Amount Measure Ingredients
4 medium sweet potatoes
1 Tbsp extra-virgin olive oil
1 jumbo yellow onion, halved and thinly sliced
1/2 Tbsp turmeric
1 Tbsp white wine vinegar
1/2 kosher salt
1/2 tsp freshly ground pepper
1 cup halved red or black California grapes
2 Tbsp chopped toasted, salted pepitas
2 Tbsp chopped cilantro
2 Tbsp chopped mint
1/4 cup crumbled feta

To prepare:

Heat the oven to 400 F. Pierce the potatoes all over with a fork, place on a foil-lined sheet pan and bake for 1 hour or until potatoes are tender. Alternatively, wrap the potatoes in a damp paper towel and microwave 8-10 minutes or until soft.

While the potatoes are roasting, heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and lightly browned, about 8 minutes. Stir in the turmeric, vinegar and salt and pepper and cook 2 minutes longer. Stir in the grapes and turn off the heat.

When potatoes are done, cut off the top quarter of each potato, fluff the insides with a fork. Top with the onion mixture, pepitas, cilantro and mint and sprinkle with feta. Serve.

Nutritional information per serving: Calories 220; Protein 6 g; Carbohydrate 34 g; Fat 8 g (33% Calories from Fat); Sat Fat 2.5 g (10% Calories from Saturated Fat); Cholesterol 10 mg; Sodium 270 mg; Fiber 5 g.

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Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!