Poached Egg

Use a smallish nonstick frying pan. Put about 1/2 - 1" of water in it. Sprinkle in some salt. Bring to a boil. Reduce to simmer.
Carefully crack egg into the water. Gently shake the pan back and forth over the burner to prevent the egg from sticking to the bottom.
Some of the white will spread out, becoming kind of lacy. Don't worry about that part - you won't serve it. As the main part of the white begins to cook, use a spoon or your spatula to splash the simmering water over the top of the egg, cooking the yolk and the white both.
Continue the gentle shaking throughout the cooking process.
Use a spatula or slotted spoon to remove the egg.
Serve on toast, if you like.

Roasted Potatoes

2 large russet potatoes
Canola oil (or olive oil)
salt
pepper

Preheat oven to 400.
Scrub potatoes. Peel if you like (you don't have to peel them).
Cut potatoes into bite size pieces.
Use a paper towel or kitchen towel to dry the potatoes. THIS IS IMPORTANT!
Spread in a single layer on a cookie sheet.
Drizzle with oil.
Sprinkle with salt and pepper.
Mix up so each little potato is lightly coated with oil, then spread back out in single layer.
Put in oven. Cook for about 15 minutes, then stir them or shake them up to turn them.
Continue cooking, stirring or shaking every 10 or 15 minutes, till gold and crispy.

NOTE: The larger you cut your potatoes, the longer they'll take to cook. Smallish dice-sized cubes will take about 30 minutes total cooking time.

Grilled Pork Chops

2 Center Cut Pork Chops, bone in, about 1-1/2 inches thick (6 - 8 oz. each)
Montreal Steak Seasoning
Dale's Sauce
Pepper
Canola Oil

Place pork chops on plate and pat dry. Brush top side with Dale's, then sprinkle with Montreal Steak Seasoning and pepper. Turn chops over and repeat on other side.

Let sit on counter for 30 or 45 minutes. You don't want to cook cold chops!

Preheat oven to 400.

Heat a grill pan over med-hi. After the pan is heated, brush with canola oil and lay chops on hot pan. Don't touch them for 1-1/2 minutes. After 1-1/2 minutes, use tongs to turn chops 1/4 turn (this will make the grill marks). Grill for another minute and a half. Turn over and repeat process on the other side.

After searing the outside, place the grill pan in the hot oven. Cook for 10 minutes (or until the chops are done - mine take 10 minutes).

Remove from oven. Place chops on platter, cover with foil, let sit for 5 minutes. (This step is important. Aside from letting the juices rest, the cooking process also finishes now)

Serve.

Chicken Salad

2 cups diced cooked chicken
1 cup diced celery
1 cup green grapes, halved
1/2 cup slivered blanched almonds
3/4 cup mayonnaise
Black pepper 

Mix first 5 ingredients together in a large bowl. Add pepper to taste. Refrigerate. Enjoy.

Grilled Tuna Steak

Buy some tuna steaks, about an inch thick. Unwrap them. If they smell like fish - they aren't any good! Fresh fish should smell basically like nothing. Or maybe just a fresh-ish smell.

Pat the tuna steaks dry, and place in a dish for marinating. Pour about 1/4 cup of Dale's seasoning over them, sprinkle with Montreal Steak Seasoning and a little bit of dried dill. Turn them over and sprinkle the other side with both those things, too. Let them sit like that for about 30 to 45 minutes on the counter to let them get some of the chill off of them.

Heat a grill pan on the stove over medium high heat. Drizzle one side of tuna steaks with olive oil, and place on sizzling hot pan, oil side down. Grill for about 2 minutes, then do them a 90 degree turn (to create the cool grill marks). Cook another minutes or so, then drizzle top with oil and flip. Grill another 2 minutes, then rotate. Grill another minute or two until desired doneness. Tuna should not be well done, but doneness is a matter of taste.

Beef Enchiladas

3 cans red enchilada sauce (I strongly recommend La Preferida brand, in the white and red can)
1 large can diced tomatoes
12 corn tortillas
3 c. shredded cheddar cheese
1-1/2 lbs. ground beef
1 medium sized onion, chopped
vegetable oil (for softening tortillas)
green onion for garnish

Preheat oven to 425.
Brown beef with onion in saute pan. Drain off fat. Dump in bowl.
Open enchilada sauce, dump in a bowl.
Open tomatoes, drain well, dump in a bowl.
Open cheese, dump in a bowl.
Get out a 9 x 13 baking pan.
In a small frying pan, heat just enough oil to cover bottom of pan. Medium to medium high heat should be good.

Tear off 2 square pieces of aluminum foil. One at a time, put tortillas in oil. Fry just a few seconds, flip, fry a few seconds more. Remove to aluminum foil, covering each time with the other piece of foil. You'll end up with a stack of soft, warm tortillas in between two pieces of foil to keep them warm and soft.
When tortillas are all finished, you're ready to roll.
Place a tortilla in the sauce, covering both sides, then lay it in the 9 x 13 pan. Put a handful of ground beef in there, down the middle. Top with a handful of tomatoes and a handful of cheese. Roll up. Repeat until all tortillas are tucked nicely together in the pan. (Messy job.)
You can put any remaining tomatoes, meat, sauce, and cheese on top.
Bake at 425 about 30 or 40 minutes till bubbly.
Top with chopped green onions if desired.
Serve with refried beans and rice.

Stuffed Peppers

OK. Should have taken the picture before we started eating them. Sorry. Nevertheless...

4 Green Bell Peppers (all about the same size, all nicely shaped so they'll sit on the pan)
1 lb. lean ground beef
1 medium yellow onion, chopped
1 large can tomato sauce
2 cloves garlic, minced
2 c. cooked rice
2 c. shredded mozzarella cheese

Carefully cut the top stems off of the peppers, then reach in with a spoon and scrape out all the membranes and seeds (compost or throw those parts away). Put the peppers in a pot of boiling water for just about 3 or 4 minutes. Remove them from the water. Drain on a rack. (The peppers will be little bowls for the filling)

Prepare a pan to cook the peppers in by spreading about 1/4 c of the tomato sauce across the bottom. This will prevent the peppers from sticking to the pan as they bake. Place the peppers, standing with the hole on top, in the prepared pan.

In a large frying pan, brown ground beef and onion till beef is no longer pink and onion is translucent. Add garlic. Cook another minute or two. Remove from heat.

Add tomato sauce to the beef mixture and stir. Next, stir in however much cooked rice looks good. Add some rice, stir, taste. Repeat till you're satisfied with beef to rice ratio.

Spoon the meat/rice mixture into the peppers, filling each pepper about half way.

Put 2 or 3 T of mozzarella on top of the filling in each pepper.

Then fill the peppers up to the top with the meat mixture. Top each with cheese. I spread any extra filling around the peppers in the pan.

Bake at 400 about 30 minutes, till cheese is bubbly. (Don't forget there's cheese deep inside each pepper, too. So give that time to get good and hot.)

Spread