Two eggs over easy (or any style)
Four slices bacon, fried crisp
Wheat Toast with jam
Dinner: Seafood Gumbo
Gumbo: Start with roux: In a Dutch oven, cook and stir 1/3 cup oil with 1/3 cup flour until is turns a light reddish brown. Add 1 large chopped onion, 1 large chopped green pepper and 6 cloves minced garlic. Cook until vegetables are tender. Stir in 4 cups chicken stock or broth, ¾ tsp salt, ¼ tsp each red and black pepper and 2 bay leaves. Bring to boil, reduce heat and simmer about 30 minutes. Add 2 cups chopped okra, fresh or frozen, one pound fresh or frozen shrimp, 6-8 ounces crab meat. Simmer until shrimp turns pink and okra is tender. Remove bay leaves and serve over rice.
French Bread: Mix 2 tblsp butter flavored shortening with 1 tsp salt and and 2 tblsp sugar in large bowl. Pour 1 cup boiling water over; stir until shortening is melted. Add 1 cup cold water. Stir in 2 tbslp (1 package) yeast. Add 2 ½ cups sifted flour and mix until no longer lumpy. Stir in enough remaining flour, 3-5 sifted cups to make a smooth dough. Knead for 5 minutes. Let rise until double – 1 ½ hours or so. Punch down and shape into two long loaves. Make a few diagonal slashes in each loaf. Let rise 1 hour. Bake at 350˚ for 45 minutes to 1 hour, until loaves sound hollow when thumped. Extra loaf can be frozen for future use OR use for tomorrow’s breakfast.
Supper: Chicken Phillie
I know this originated in the city, but we can adapt.
Chicken Phillie: Marinate boneless chicken breast 2 hours in 2 Tblsp each lime juice, honey and oil, 1 clove minced garlic, and ¼ tsp onion powder. Grill over hot coals or broil until juices run clear. Slice into thin strips. In a heavy skillet, cook 1 each coarsely sliced onion and green pepper. Meanwhile, butter the inside of hoagie buns and toast on griddle. To build the sandwich, place a layer of chicken strips, add cooked onion/pepper mixture and sprinkle with Monterrey Jack cheese. Broil briefly, to melt cheese.
Oven Fries: Scrub and cut 4 medium potatoes into wedges. Toss with oil and sprinkle with seasoned salt. Roast in 425 oven for 20 minutes or until wedges are soft. Serve with spicy ketchup: Mix 1 Tblsp Louisiana Hot Sauce with ½ cup ketchup.
For tomorrow’s breakfast: Tear up ½ loaf of French bread into bite-sized pieces and spread in a greased casserole. Sprinkle with chopped onion and green pepper, browned sausage and ½ cup shredded cheese. Beat 12 eggs with 1 ½ cup milk. Pour eggs over all. Let stand in refrigerator overnight.