Pork Breakfast Scramble

The idea for this recipe came off a tube of Jimmy Dean breakfast sausage.  It would be better cooked with some US Wellness Pork Breakfast Sausage.  But sometimes grocery meat has to do!

1 lb ground pork breakfast sausage
1 cup chopped cilantro
white wine vinegar

top with:
shredded cheddar cheese (optional)
sliced tomatoes

Brown sausage in pan until cooked and crumbled.  Use a splash of white wine vinegar to deglaze any stuck bits of sausage.  Remove from heat; stir in chopped cilantro.  Top with cheese and/or tomatoes.

This dish should not need any extra salt, as the sausage is usually salty enough.

Crispy Cod

This recipe is similar to the way I make tilapia, but a tiny bit more work to get a nice crispy crust.

Per each cod filet:

Mix together:
2 Tbsp almond flour
1 Tbsp arrowroot
1/2 tsp Herbes de Provence

In a separate bowl:
1 egg white whisked into 2 Tbsp water.

Add to heated pan:
1 Tbsp butter
1 Tbsp olive oil

Place pan on burner to heat.  Pat cod dry with paper towels.  Dip into egg white wash, then into flour -spice mixture.  Set aside.  Add butter and oil to hot pan; heat until butter melts and stops sizzling.  Add filets and cook until lightly browned*.  Flip** and cook until other side is browned.  Turn off heat, but leave pan on burner.  Cover and let sit until time to eat.  Salt to taste when serving.

*I usually flip my fish when I can start to see the edges turn a light brown and look cooked through.  The secret to this fish is to NOT flip until browned.  Don't flip back and forth; just one turn.  Better to be a little bit too browned than not enough.

**My favorite kitchen tool to flip fish is the Mini-Serving Spatula from Pampered Chef.