Miso Glazed White Fish

5-7 Fillets White Fish

Marinade =
Barley Miso, 4 Tbsp
Garlic, 6 cloves chopped
Brown Sugar 1/4 cup
Mirin, 8 tsps
Rice Vinegar, 8 Tbsps
Sricha 1 Tbsp
Hot Sesame Oil 1 tsp
Toasted Sesame Oil, 4 Tbsps

Marinate for 4 hours.

Bake in 2 inch dish for 17 min at 400 degrees Fahrenheit.

Serve over rice, drizzle heavily with sauce from pan.

Mexican Jumping Eggs

1 cup of brown rice
1 can of refried black beans
8 eggs
2 cloves garlic
1 green bell pepper
2 cups of quartered crimini mushrooms
1 small zucchini
1 cup of baby spinach
1Tbsp olive oil
2 oz plain goat cheese

seasoning:
fresh chives
fresh dill
cayenne pepper
sriracha hot cock sauce

cook rice 50 minutes, add cap full of vinegar for texture while boiling.

pan fry spinach, bell pepper, garlic, mushrooms, zucchini in olive oil. add refried beans, season. crumble goat cheese on top once heated.

poach eggs in sauce pan at low rolling boil with a bit of vinegar added to float the eggs.

plate 1/4 rice, 1/4 beans, 2 eggs. sprinkle chives on eggs, dot with sriracha. yummy, serves 4.

Paincakes

1 cup flour, natch
1 1/2 tsp bkng pwdr
1/2 tsp salt
an eggy-wegg
1 cup milk
2 Tbsp butta
1 Tbsp maple syrup

wet mix, then dry mix. use a little oil on skillet. yummmm!

Drunken Crepes, y'all

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butta

(optional - 2 oz. Kahlua, Mexican liquor)

whisk wet ingred. together. until creamy and good.
gradually add flour and salt, y'know.

drop in griddle that's medium hot. roll batter for even coverage. bout a 1/4 cup.
2 min per side, slightly browned is good sign.

Freezable!