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Cheesy Onion and Eggs Recipe

Cheesy Onion and Eggs Recipe

The recipe I’m sharing today is seriously so, so, so good! I can’t take credit for these cheesy onions and eggs. My husband cooked dinner last week and created it from scratch. (Well, something like it may exist in the world… I’ve just never had it!) This was so delicious! So delicious that I had to make it this week for some of our friends, and I added a few items to the recipe because we had them and needed to use them.

Basically, this recipe is a delicious breakfast or breakfast-for-dinner recipe that fills all your cravings. It is low-carb… so if you need carbs, toast a slice or two of your favorite whole grain bread!

Seriously, this cheesy, eggy, sauteed onion dish is just divine! I think it comes down to the fact that it’s all cooked in butter and the spices include saffron. YUM! (Though you could cook in coconut oil instead.)

1. To get started, grab all your spices: salt, cardamom, thyme, basil, rosemary, sage, paprika, tumeric and saffron. I made a mix that had about an eight teaspoon of each, but 1 tsp of saffron and used a mortar and pestle to grind it all up since the saffron and rosemary were not ground. I didn’t use the entire spice mixture on this recipe, but I liked the amount of saffron to the others. This is just the spices that my husband used and I copied this time around… but be creative! There are many options that would taste great!

Cheesy Onion and Eggs - spices | Stone House Rock

2. Chop up 1.5 small onions and saute them in 1 tbsp butter on medium heat. You can substitute coconut oil if you are avoiding cooking with butter. I LOVE the smell of onions being cooked but HATE chopping them. They always make me cry! The only time they don’t is when I think about it ahead of time and put on some science goggles prior to chopping.

Cheesy Onion and Eggs | Stone House Rock

3. Once all the onions are soft (about 5 minutes), put in about a quarter of the spice mixture so that the onions are super flavorful!

Cheesy Onion and Eggs | Stone House Rock

4. Spread your onions nicely across the pan and add the eggs. Roll the pan around a little to make sure you have evenly spread the white part throughout all the onion. (Note: I only added 7 eggs here but if you want to follow the recipe with the nutrition below, add 8 eggs for 4 servings total.)

Cheesy Onion and Eggs | Stone House Rock

5. Add another quarter of the spice mixture on top of the eggs and cover with a lid. This leaves half the spice mixture for another meal. Turn down the heat a little so that the onions don’t burn. The covered lid will help your eggs cook through quicker.

Cheesy Onion and Eggs | Stone House Rock

6. Check the eggs every couple of minutes. When the eggs are no longer runny, they are ready for the next part. First, spread the bacon evenly across the pan.

Cheesy Onion and Eggs | Stone House Rock

7. Spread the avocado evenly across the pan.

Cheesy Onion and Eggs | Stone House Rock

8. Spread your cubed or shredded, pepper jack cheese across the pan.

Cheesy Onion and Eggs | Stone House Rock

9. Cover with the lid again to let the cheese melt. This should only take a minute or two.

Cheesy Onion and Eggs | Stone House Rock

10. When the cheese is melted, it’s done! Serve and enjoy!

Cheesy Onion and Eggs | Stone House Rock

I love all things cheesy, and just look at this! So good!

Cheesy Onion and Eggs | Stone House Rock

If you are doing the 21 Day Fix: sub the butter out and use coconut oil instead. Each serving would be 3/4 blue, 1/2 green, 1 red, 1 tsp.

Cheesy Onion and Eggs | Stone House Rock

The eggs weren’t super runny by the end of this but still soft in the middle. If you want them runny, you could throw the cheese on a few minutes earlier, and it would be super tasty as well!

Cheesy Onion and Eggs | Stone House Rock

Ingredients:

  • 8 eggs
  • 1.5 small onions
  • 1 tbsp butter or coconut oil
  • 1 tbsp bacon
  • 1/4 avocado
  • 2 ounces pepper jack cheese, cubed or shredded
  • Spices:
    • 1/4 tsp: salt, cardamom, thyme, basil, rosemary, sage, paprika, tumeric
    • 1 tsp: saffron

Recipe:

  1. Put all your spices in a mortar and grind up the spices.
  2. Chop up 1.5 small onions and saute them in 1 tbsp butter or coconut oil on medium heat.
  3. Once all the onions are soft (about 5 minutes), put in about a quarter of the spice mixture.
  4. Spread your onions nicely across the pan and add the eggs. Roll the pan around a little to make sure you have evenly spread the white part throughout all the onion.
  5. Add another quarter of the spice mixture on top of the eggs and cover with a lid. Turn down the heat a little so that the onions don’t burn.
  6. Check the eggs every couple of minutes. When the eggs are no longer runny, they are ready for the next part. First, spread the bacon evenly across the pan.
  7. Spread the avocado evenly across the pan.
  8. Spread your cubed or shredded, pepper jack cheese across the pan.
  9. Cover with the lid again to let the cheese melt. This should only take a minute or two.
  10. When the cheese is melted, it’s done! Serve and enjoy!

Cheesy Onions and Egg Nutrition Label

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Ahi Poke Recipe

Ahi Poke Recipe

When we were in Hawaii, we had ahi poke quite a bit. There are literally dozens of recipes that you can follow. All of them come back to one thing: fresh, chopped, raw ahi tuna.

I’ve just started making ahi poke at home, and my husband and I love it! In fact, we just saw a recipe in Sunset magazine for Poke Nachos… which we’ll have to try soon.

Ahi Poke is delicious, but you have to take certain precautions.

  1. Buy fresh ahi tuna and use it that same day! Fish doesn’t last very long in the fridge – just a couple of days. If I’m going to eat something raw, I make sure to eat it the same day I buy it! Also, try to make sure that it’s “sashimi-grade” ahi tuna that you buy.
  2. Eat it pretty quickly after making it. Ahi poke is not a meal that you want to make and marinate over a period of hours of days. Give it 15 minutes at the most to let the flavors set in.

We love this recipe and I usually make it with brown rice and then buy seaweed salad at the grocery store to go with it. I could make my own seaweed salad, but that seems like too much work! 🙂

Also, this recipe is super quick to make – it takes much longer to make the rice than making the dish! I’d recommend making your rice earlier in the week or earlier that day. 15-30 minutes before you want to eat, start making the ahi poke.

Ahi Poke with Brown Rice and Seaweed Salad

Ahi Poke Recipe

Ingredients:

  • 1/4 of a sweet onion, diced
  • 12 oz fresh, lean tuna, cut into 1/2 inch cubes
  • 1 scallion, sliced
  • 1 teaspoon sesame seeds
  • 4 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon honey
  • Crushed red pepper, to taste
  • Kosher salt, just a pinch

Directions:

Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil and honey to bowl. Mix it together gently. Season with a small pinch of salt and crushed red pepper. Take a quick taste and adjust with more of the sauce/seasoning ingredients as needed.

Eat immediately or let sit up to 15 minutes at room temperature.

Serve on top of rice and enjoy!

Spicy Guacamole Recipe

Spicy Guacamole Recipe

I made many snacks for our housewarming party. I like to think that all of them were very delicious, but I got feedback on my guacamole, that it was “addictive”! Today, I’m going to share my recipe with you. 🙂

Guacamole

Spicy Guacamole Recipe:

  • 5 small avocados
  • ½ sweet onion, chopped
  • 1 bunch cilantro, roughly chopped
  • 1 jalapeno, seeded and chopped
  • Juice of 2 limes (fresh limes, not the juice in a bottle)
  • Salt to taste

I mix it all up and taste test, adding more lime juice and salt as needed. Serve with chips and enjoy!

Spicy Guacamole!

What’s your favorite guacamole recipe? 

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