Posted by 2 Sisters 2 Cities on February 10, 2012

You may have heard of Engagment Chicken or Jeffrey’s Roast Chicken, but you have not tried roast chicken until you have tried my Sunday Chicken. This recipe makes a great chicken and it also produces two bonus items- roasted garlic and crunchy bread croutons. The garlic and bread soak up the pan juices and are so addictive! If you are pulling your weekend menu together, put this one on the agenda for Sunday evening.

Sunday Chicken

Ingredients:
-1 chicken (3 1/2 pounds)
-6 thyme sprigs
-3 rosemary sprigs
-1/2 tsp kosher salt
-1/2 tsp coarsely ground black pepper
-40 garlic cloves (approximately 2 heads)- loose paper discarded, but not fully peeled
-1 loaf of crusty bread, cut into approximately 1 inch squares

Directions:
Preheat the oven to 450 degrees.

Prepare chicken by removing giblets and neck from chicken. Pat chicken dry with paper towels. Gently separate skin from meat on chicken breast and place 1 thyme sprig and 1 rosemary sprig under skin of each breast half. Place remaining sprigs inside cavity of chicken. Sprinkle salt and pepper on outside of chicken. Fold wing tips under back of chicken so wings stay in place. Using a piece of kitchen twine, tie chicken legs together. Place chicken breast side up on a roasting pan with a roast rack.

Roast chicken for 40 minutes. Add garlic cloves and bread squares to pan and roast about 30-40 minutes longer. Chicken is done when the juices run clear and when a meat thermometer registers 175-180 degrees inserted in the thickest part of the thigh.

Transfer chicken to a cutting board and let it sit out for 10 minutes before carving. You can serve the roasted garlic and crusty bread croutons on the side or mix it into a simple mixed greens salad.

-m

Posted by 2 Sisters 2 Cities on February 2, 2012

One of the more frustrating things about cooking is having little odds and ends of extra ingredients that are leftover from other recipes. However, it’s a great feeling when you can take all those extras and whip them up into their own little recipe. Certain types of recipes are great at using up whatever ingredients you have around- stir-fries, soups, and one of my favorites- quiche. I had a bunch of extra ingredients from the past week of cooking taking up room in my fridge: leftover pie crust, green onions, a few slices of bacon, and two types of shredded cheese. Along with a few staples I usually have on hand (eggs, milk, and half & half), I came up with this quiche recipe.

Bacon & Green Onion Quiche

Ingredients:
-1 refrigerated pie crust (half of a 15-oz package)
-4-5 bacon slices, preferably applewood smoked bacon if you can find it
-3 green onions, chopped
-1 cup shredded Monterey Jack cheese
-1 cup grated sharp cheddar cheese
-4 large eggs
-1/2 cup half & half
-3/4 cup milk
-1/2 teaspoon salt

Preheat the oven to 425 degrees. Set the pie crust out and allow to warm up to room temperature. Meanwhile, put the bacon slices on a baking sheet and cook for 12-15 minutes until done. Drain the bacon on paper towels. Crumble the bacon once it has cooled.

Once the pie crust has reached room temperature, unfold and press crust into glass pie dish. Press foil onto the crust and cover with dried beans/rice so it holds it shape. Bake for 10 minutes. Remove from oven. Remove foil and dried beans/rice. Reduce the oven temperature to 400 degrees.

While the crust is baking, whisk together the eggs. Mix in Monterey Jack cheese, cheddar cheese, crumbled bacon, chopped green onions, milk, half & half, and salt. Once crust has baked for the first 10 minutes, pour the egg mixture into the crust. Bake quiche for about 45 minutes (until a knife comes out clean). Let quiche stand 5 minutes before serving.

6 servings

Source: adapted from The Bon Appetit Cookbook: fast easy fresh

What recipes have you pulled together using leftover ingredients?

-m

Posted by 2 Sisters 2 Cities on February 1, 2012

Jambalaya is a ridiculously easy weeknight meal that I make once awhile during the winter. It probably doesn’t even warrant a post, but I just wanted to throw the idea out there in case you have never made it before. This recipe uses a box of Zatarains Jambalaya mix, but I like to change a few things up from their recommendation to make it a bit more healthy. Once you are done cutting up the vegetable and meat, you throw it into the rice mix and let it cook. Some days you just need something that easy!

Jambalaya:

Ingredients:
-1 box Zatarains Reduced-Sodium Jambalaya mix
-2 and 1/2 cups water
-2 tablespoons olive oil
-13 oz turkey polska kielbasa links, sliced into 1/4 inch pieces
-1 green pepper, diced

Directions:
Mix the water and olive oil in a Dutch Oven. Bring to a boil. Add the Jambalaya mix, kielbasa, and green pepper. Mix well.

Return to boil. Reduce heat to low, cover, and simmer for 25 minutes. Remove from heat and let stand for 5 minutes before serving.

What are you go-to easy weeknight meals when you don’t feel like spending too much time in the kitchen?

-m

Posted by 2 Sisters 2 Cities on January 31, 2012

If you have already voted on our Game Day Recipe Throwdown Contest and are still looking for more Super Bowl recipe ideas, check out these links for recipe compilations from other blogs. I’m getting hungry for Sunday already!

Super Bowl Recipe Ideas:

–20 Going on 80- Football Game Day Treat Ideas
–Cheap, Healthy, Good- 50+ Cheap, Healthy Super Bowl Recipes
–brown eyed baker- 75 Super Bowl Recipes for Super Bowl XLVI
–The Cooking Blog- Your Super Bowl XLVI Recipe Guide (New York Giants vs. New England Patriots)
–ecorazzi- 10 Delicious Vegetarian Super Bowl Recipes
–how sweet is is- 25 Recipes That Should be on Your Super Bowl Menu
–peas and thank you- 25 Vegan Recipes for Your Super Bowl Party
–The Pioneer Woman Cooks- My Top Ten Picks for Super Bowl Sunday
–Recipe Girl- 101 Best Super Bowl Recipes on the Internet
–The Recipe Renovator- Healthy Super Bowl Recipes (gluten-free)
–Simply Recipes- Super Bowl Recipes!
–two peas & their pod- 46 Super Bowl Recipe Ideas for Super Bowl XLVI

We’ll be adding more blogs to the list as we get closer to the big day! Do you have a blog with a Super Bowl recipe list? Leave us a comment and we’ll add it on!

-m

Posted by 2 Sisters 2 Cities on January 29, 2012

This is it! It has come down to just two teams, the New England Patriots and the New York Giants, playing in the Super Bowl. And it has come down to two sisters in Boston and New York competing in the ultimate Game Day Recipe Throwdown– Sister M vs Sister K! The big winner of the throwdown will be you- our readers. We will be giving away two sets of two round-trip tickets on BoltBus, our favorite way to travel to Boston to NYC or NYC to Boston!

It’s simple to enter- just post a comment below with both of the following items:

1. Vote whether you like Sister M’s (representing Boston/New England) or Sister K’s (representing New York) recipe better.
2. Post your favorite Game Day recipe (you can post the whole recipe or just a link to it if it’s already somewhere online).

The giveaway has officially started today and the comments will be open for entries until the start of the Super Bowl on February 5th at 6:30pm EST. We will then randomly pick two of the entries through random.org.

Sister M (representing Boston/New England)- Lobster Nachos
To represent Boston/New England, I decided to make Lobster Nachos. Sounds too fancy for football? Come on- you know Gisele is noshing on these in her luxury box while she watches QB12 take down the Giants.

We cooked up three lobsters to make these. Not all lobsters have names, but coincidentally ours were named Eli, Victor, and Hakeem.

Lobster Nachos

Ingredients:
24 wonton wrappers
1/2 stick of unsalted butter
3 ripe avocados
1 shallot, diced
1 lime, juiced
2-3 small live lobsters, (or pre-cooked lobster meat if you prefer not to steam them)
1/4 cup chives, minced
kosher salt
pepper

Directions:
Preheat oven to 375 degrees. Melt the butter in the microwave or a small sauce pan. Brush both sides of each wonton wrapper with the melted butter and place on a baking sheet (I used two baking sheets and was able to fit 12 wrappers on each sheet.) Lightly sprinkle with kosher salt.

Bake for 5-8 minutes, rotating the baking sheet if one side appears to be cooking faster than the other. Keep an eye on the wonton towards the end of the baking time so they don’t burn. Remove from the oven when golden and cool on a wire rack.

Meanwhile, begin cooking the lobsters. Lobsters can be boiled or steamed. I think the meat has a better and less soggy texture when they are steamed. To do this, fill a pot with less than 2 inches of water and bring up to a boil. Place the lobsters in (always head first- if you put their tail in first they will flip it up and you will be sprayed with scalding hot water!) Generally cook at least 7 minutes per pound of lobster in the pot (we cooked these three for about 28 minutes).

To test when they are done, try pulling out one of the antennae. If they do not detach easily, the lobster is not yet done. This photo shows how to pull off an antenna:

While the lobsters are cooling, peel and dice the 3 avocados and place in a small bowl. With a fork, coarsely mash the avocados. Mix in the diced shallot and season to taste with salt and pepper.

Once the lobsters are cooled, remove the meat from the shell and roughly chop it up. Spoon the avocado mixture onto each wonton crisp and top with lobster meat. Sprinkle with the minced chives.

Sister K (Representing New York): Buffalo Chicken Bites with Homemade Zesty Blue Cheese

I have been thinking all week about what I can make to represent the New York Giants. What is New York known for? Pizza, bagels, nuts for nuts, hot dogs, pretzels… the list goes on. What I love about football the most is drinking beers and eating Buffalo wings while I watch the games. These three things are imbedded in my head as a package deal so my appetizer recipe for a football game has to involve Buffalo wings. Since the Patriots get all New England states, I picked a Buffalo wings themed appetizer since technically wings were invented in Buffalo, NY (love the Anchor Bar) and that’s part of New York state. I bet you didn’t know you were going to get a little geography lesson today. :)

Recently I found a recipe that I was pretty psyched about making and better yet, it isn’t as unhealthy as actual Buffalo wings. Are you READY? READY? READY? WOOO!!! Go Giants! (Sorry, that was a flashback to my high school and college lacrosse teams getting ready for a game in our huddle.)Buffalo Chicken Bites with Homemade Zesty Blue Cheese
**Makes 9- 4 piece servings
Ingredients:
3 cups of cooked shredded white meat chicken (I used a rotisserie chicken)
1/2 cup of hot sauce plus additional to drizzling (I used Franks)
4 oz. reduced fat cream cheese
1 3/4 cup reduced fat shredded cheddar
1/4 cup of sliced scallions
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 whole egg
2 egg whites
2-3 cups of Panko (Japanese bread crumbs)

Directions:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a non-stick silicone mat. Prepare three bowls with flour (both all-purpose and wheat in one bowl), 1 egg and 2 egg whites whisked together, and then the panko.
In a large bowl combine the shredded chicken, cream cheese, and hot sauce. At this point you can taste the mixture to see if you want to add additional hot sauce. Next stir in shredded cheese and scallions. Using a medium cookie scoop or a rounded tablespoon form the mixture into balls a little smaller then a golf ball. This should make 36 balls. Place the balls on a large plate or platter. Once all the balls are formed take each ball and dip in flour mixture, shaking off excess flour. Then place chicken balls in the eggs and finally panko crumbs, making sure to press some of the panko into the chicken balls to stick. Next place onto lined baking sheet (*look at tip at bottom of recipe.) Bake for 20-25 minute until lightly browned and crispy. Drizzle with extra hot sauce and serve with Zesty Blue Cheese, carrot sticks, and celery sticks.
*If you don’t want to make all 36 Buffalo Chicken Bites, you can freeze them before you cook them. I placed them on a separate baking sheet and allowed them to freeze for about 30 minutes then placed them into a freezer bag. When baking frozen bites- add an additional 5 minutes to baking time.
Source– adapted from Pennies on a Platter

For Zesty Blue Cheese-
**Makes about 8 servings
Ingredients:
1 cup light mayonnaise
1/2 cup crumbled blue cheese
1/2 tsp. kosher salt
1/2 tsp. fresh crushed black pepper
2 tbsp. red wine vinegar
2-3 minced cloves of garlic
Milk or buttermilk to thin down dressing if needed

Directions:
In a medium bowl, combine all ingredients. Add milk to thin out dressing to the desired consistency. Cover with plastic wrap and allow to refrigerate for at least an hour before serving.
Source– adapted from Our Best Bites
**Serving Size-
4 Buffalo Bites– 6 Weight Watchers PointsPlus (this was calculated by measuring the flour and panko not used after dipping and not including those in the calculation)
2 tbsp. Zesty Blue Cheese– 3 Weight Watchers PointsPlus

————–

Voting is now closed! Thank you all for voting and submitting some fantastic game day recipes! We’ve tallied the votes and NY has squeaked out yet another win. K’s Buffalo Chicken Bites beat M’s Lobster Nachos by one vote! The big winners though are two of our readers- I summarized the votes and assigned each commenter a number. Using random.org, I picked two random entries to win two round-trip BoltBus tickets!

Contest Entries:

Congratulations to Caroline (commenter #10) and Brian (commenter #5)! Please check your e-mail for more information on how to claim to your 2 BoltBus tickets.

-m & k

The Rules: One entry per person, U.S. residents only. No entries will be accepted after Sunday, February 5th at 6:30 pm, EST. Entries that do not follow the entry requirements will not be considered. Two winners will be chosen at random and announced on Monday, February 6th. The chosen winners will then have 30 days to respond by e-mail to claim their prize. The BoltBus round-trip tickets must be used by March 31, 2012. Void where prohibited.

Posted by 2 Sisters 2 Cities on January 23, 2012

On Sunday evening, my husband likes to cook a meal for us when he can. He usually likes to cook up some type of red meat with a few vegetable side dishes. These sides are very good with most any red meat dish, including beef, lamb, veal or even pork. We chose lamb chops (which we will give you a good recipe for at the end of this post).

Onion Roasted Potatoes

Take 6 yellow or yukon gold potatoes, and an onion. Cut the potatoes into eighths, and chop the onion. Place these ingredients into a large zip lock bag with a quarter of a cup of olive oil. Cover with salt and pepper. From here, these can be roasted in the oven or even put on the grill (we did the latter to save time). Put them on medium heat on the grill for 40 minutes, stirring regularly. Double this time if in oven.

Roasted Green Beans

For red meat dishes, we prefer asparagus, but as a northern hemisphere vegetable, they are out of season. Green beans, however, grown anywhere and are readily available. For these, you need olive oil and butter. Put 30-40 green beans in a 1/8th of a cup of olive oil and 1 tablespoon of butter. Grill for 25 minutes, or put in the oven for 30. Take 10 minutes off these times of you like them crunchy.

Garlic Roasted Shiitake Mushrooms

Get about 30 Shiitake mushrooms and a six to eight cloves of garlic. Chop the garlic cloves in half, and cut the stems off the shitake mushrooms. Cover in about an eighth of a cup of olive oil, and roast for 25-30 minutes on the grill or in the oven. These are particularly good with a red meat main course.

These are three dishes which are great with red meat. You can do any type of meat with these, but we chose lamb chops, which are quite tasty. The recipe we used was to brush the chops in an olive oil mix filled with thyme and rosemary. Quite delicious after being grilled for 10 minutes a side. Grab a full-bodied cabernet and enjoy!

-m

Posted by 2 Sisters 2 Cities on January 20, 2012

I’m not much of a sandwich person…I hardly ever make them or eat them. For lunches, I tend to eat leftover dinners, salads, or even just cheese and crackers. After I had Baby T, I found myself making one recipe in particular for lunch- cold sesame noodles! I think I would be ok with having this dish for lunch for the rest of my life. It also makes a great picnic/travel snack since it’s a cold dish and doesn’t have anything that would spoil if left out for awhile. I’ve adapted this recipe from Lucinda Scala Quinn’s cookbook Mad Hungry: Feeding Men & Boys (a great cookbook!)

Cold Sesame Noodles

Ingredients:
-12 oz Chinese egg noodles (you can also substitute spaghetti or linguine)
-1 tablespoon toasted sesame oil
-6 tablespoons tahini
-3/4 cup water
-1 tablespoon rice vinegar
-3 tablespoons soy sauce
-1 and 1/2 teaspoons sugar
-2 garlic gloves, pressed
-2 scallions, thinly sliced
-1 tablespoon ginger, peeled and chopped
-Chinese chili oil
-1/4 cup roasted, unsalted peanuts, chopped

Directions:
Cook the egg noodles or pasta according to the package directions. Drain and toss them with the sesame oil to coat. Cover and let it cool in the fridge.

In a large bowl, whisk together the tahini with the water. Then, whisk in the vinegar, soy sauce, and sugar. Stir in the garlic, 3/4 of the scallion, and the ginger.

Once the noodles are cool, add in the sauce and stir together. Garnish with the remaining scallion and chopped peanuts. Drizzle it with a drop or two of the chili oil (don’t overdo it with the chili oil- this stuff is spicy!)

-m

p.s. Forgot to mention- I personally think this tastes even better the next day!

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Posted by 2 Sisters 2 Cities on January 10, 2012

On Sunday, we took a stroll through our new town to check out some of the little shops, restaurants, and bakeries. Most of them were unfortunately closed since it was late Sunday afternoon, but I’m looking forward to visiting them during business hours. Peeking in the bakery windows, I suddenly became overcome with the need to make bread! I am not a huge baker (as seen in the 12 Cookies of Christmas posts, sister K is way more into baking than I am.) I did a quick google search on my phone and found this popular recipe called 5 Minute Artisan Bread Recipe. I decided to give it a try that night.

On Sunday, I made the actual dough and let it rise for a few hours. I kept it in a large plastic storage container in the fridge overnight. I cut off a grapefruit-sized portion on Monday evening, let it rise for about 40 minutes and then baked it for 30 minutes. (The “5 minute” part of this recipe’s title needs a huge asterisk next to it as it may only be about 5 minutes prep time, but the actual time is much, much longer!)

Check how it turned out- I’m an actual baker who can bake bread!

It was really good bread as well- very crusty on the outside, but chewy on the inside. In fact, I had it with a salad for dinner last night and toast for breakfast this morning!

The thing I really like about this recipe is that I still have enough to make 3 more loaves in my fridge and it keeps up to 14 days. The recipe says the flavor and texture even improves over time. I hope to keep making this bread as it certainly can save money over time. I don’t know the exact cost of 6 and 1/2 cups of flour and two yeast packets, but it is certainly cheaper than four $5 loaves of bread. I’m also looking forward to trying out some different variations of this bread with some mix-ins (rosemary & garlic, whole-wheat, sea-salt crust…)

-m
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Posted by 2 Sisters 2 Cities on January 4, 2012

Happy new year everyone! I just got home yesterday from our Christmas holiday trip to Hawaii. We spent 9 days in a cottage in Lahaina, Maui and 2 days in a hotel in Honolulu. Husband M and I went to Hawaii on our honeymoon, but we never got a chance to make it to Maui. We decided Christmas would be a great time to make the trip there. It was such a fun, memorable vacation and I wanted to share a few of the recipes I made while we were there.

Our lanai had a great view of Lanai!

On the night we arrived, we were too tired from the trip to grocery shop and cook. Fortunately, I had rented some baby equipment from Akamai Mothers and utilized their grocery service to pick us up some milk, coffee, yogurt, and fresh fruit for the morning. When Baby T had a 4am jet-lagged wake-up call, it was a welcome sight! We also woke up to the beautiful view seen in the pictures above and below. Those mountains remind me of the tv show Lost!

The next day, we made a grocery list and planned a few nights of meals. In addition to the regular grocery store, we found a local market and a fish store to pick up some authentic Hawaiian food. At the fish store, we bought marlin, opah, shrimp, and walu (more on the walu in a bit!) Here is the recipe I used to cook up the first two fish:

Grilled Local Fish with Chili Garlic Compound Butter in Foil Packets with Scallion Rice

Ingredients:
-4 fish fillets (any type of white fish would be good, but I used marlin and opah)
-salt and pepper
-4 tbsp. unsalted butter, softenened
-1/2 tsp chili powder
-1 /2 tsp grated orange zest
-2 tbsp. freshly squeezed orange juice
-2 garlic gloves, minced
-2 tbsp diced green chilies (from a can)
-1 15oz can black beans, rinsed and drained
-1/2 red onion, diced
-3 scallions chopped
-1 cup white rice
-2 tablespoons chopped parsley

Directions:
Heat a grill to medium heat or preheat the oven to 425 degrees.

Pat the fish dry with paper towels and season with salt and pepper. In a small bowl, combine with a fork the butter, the chili powder, the orange zest, half of the garlic, 1/2 tsp salt, and 1/4 tsp pepper.

In a medium bowl, combine the green chilies, the orange juice, the remaining garlic, the beans, onion, 2/3 of the scallions, 1/2 tsp salt, and 1/4 tsp pepper. Mix well to combine.

Lay out 4 squares of foil and place a fish fillet on each square. Spread the butter mixture evenly over each fillet. Then, divide the bean mixture up and place on each fillet. Fold up the edges of the foil to seal the packet.

Meanwhile, cook the rice according to the package directions. Once done, stir in the remaining scallions and set aside.

Place the packets on the grill, cover, and cook for about 15 minutes. Or, you can bake the fish in the oven for 15-20 minutes until the fish is cooked thoroughly. (We had trouble with the grill that night so we ended up doing a combination of both and it still turned out great!) Open the packets and plate them. Sprinkle with the remaining parsley and serve with the scallion rice.

Adapted from Annie’s Eats

——-

Right before I left, I happened to see Sunny Anderson make Hawaiian Pork n’ Greens on the Food Network. We decided that would make a great Hawaiian dinner for Christmas Eve. The only changes I made were that I omitted the white pepper and chicken broth, used pork chops instead of tenderloin, and grilled the pork (vs. cooking it in the oven.) Here’s a picture of the final result:

For our Christmas dinner, we grilled up shrimp, steak, and bread and served it with garlic herb compound butter. At the local market, we had picked up some really tasty homemade Asian salad dressing so we used that to make a side salad.

Now onto the walu…Husband M was trying to give us the true local experience and asked specifically for special local seafood at the fish store. They recommended the walu. I decided to cook it up in this great recipe for fish tacos by Aarti Sequeira (host of Aarti’s Party on the Food Network.) We decided to look up what a walu was right before we started cooking it up…we were definitely surprised by what we found! It’s also known as escolar, Hawaiian butterfish, and it’s known for causing…err, how do I say this…gastric symptoms within 30 minutes to 36 hours of consuming (thus also known as the ex-lax fish). We freaked out at first, but then read if you consume less than 6 ounces at a time and grill it, it would not cause any side effects. We did up going ahead and eating it, but I’m pretty sure it was on the back of our mind with every bite. Fortunately we did not experience any symptoms from eating it. It was quite a delicious fish, but be aware if you see it on a menu as I read that many restaurants serve it without informing their guests of the potential side effects.

At another organic grocery store, we found purple Maui sweet potatoes. I cut them up into fries and baked them with olive oil, salt, and pepper. It was a tasty treat!

I loved using all the local produce that is quite different than what is grown in New England:

I also loved being able to open an entire wall of glass to cook al fresco each evening!

We had a cocktail each evening for sunset and I made Bobby Flay’s version of the Mai Tai. Here is what the sunset looked like each night:

I also made smoothies each morning with a combination of Fage Greek yogurt, fresh Maui pineapple, papaya, a squeeze of lime juice, guava nectar, orange passion fruit juice, and ice. I really want to get into the habit of making smoothies for breakfast on a more regular basis, but I never seem to find the time!

It was great to have a Mele Kalikimaka in Hawaii and I would definitely recommend experiencing it yourself sometime!

-m

Posted by 2 Sisters 2 Cities on December 13, 2011

I didn’t want to post this. But, I lost a mean game of rock-paper-scissors. Therefore my dear readers, you must endure a post about the man sandwich from my husband:

Perhaps looking for a something to do with that leftover turkey? If you’re hungry, try making this “hell of a sandwich”. This idea was inspired by his trip to South Africa. He was so impressed by the quality of the meat and eggs and produce in South Africa, that he wanted to reconstruct a version of a double decker sandwich he had while down there. Here in the US, your avocado might not be as green, your eggs might not be as deep a rich orange, and you may have to use turkey instead of ostrich or springbok, but if you have a good appetite, you will probably enjoy this hell of a sandwich.

Ingredients:
-Three thick slices of good bread
-two eggs
-Avocado
-A big chuck of cheese (gouda preferable)
-quarter pound of thick cut (cooked) meat- ostrich or springbok preferable, but turkey leftovers or pork or even chicken are usable
-6 strips of thick cut bacon
-Mayonaise
-Sliced avocado
-Sliced tomato

Directions:
-Toast your favorite bread, three slices.
-Cook six strips of thick cut bacon in a pan.
-Once the bacon is done, fry two eggs, without adding any butter or milk. Put the eggs right in the pan that you fried the bacon in, without removing the grease.
-Once the eggs are done, put the previously cooked meat in the frying pan to warm it up.
-Take the bread out, and create the following layers:

1-first layer: bacon, then egg, then avocado.
2- second layer: Put down another layer of bread. Cover it with the cheese. Then put down the tomato, the meat, and then finally the mayonnaise.

Now you have one hell of a sandwich. Cut her in half and open wide!

I knew I should have gone with scissors…next time.

-m