Fallout Inspired: Radiated Soup

Its been awhile my fellow gamers… and I have missed you all! 

I wanted to share a very favorite recipe of mine that I hope you will enjoy.

It is a recipe that has been in my family for a very very  long time. I love it, many others love it too and ask how to make it. 

I want to share it as 

Fallout: RADIATED SOUP

The Goods

27oz of Baby Spinach (it may seem like a ton, but spinach shrinks when you cook it)

32oz (4cups) of Chicken Stock 

16oz (2cups) of Milk
16oz (2cups) Water

1 onion

7 eggs

Salt to taste

Pepper to taste

Olive Oil

Tutorial

Grab large spoon pot (Cauldron hehehe)
Chop onions coarsely. 
Drizzle about a tablespoon or two into the pot.
Turn on heat to medium-high, to start warming up the oil.
Once oil is hot, add onions.
Stir onions occasionally to make sure they do not stick to the bottom of the pot. 
Add about two pinches of salt. 
Stir onions until transparent and soft.
Add both chicken stock, milk, and water.
Bring to a boil.
Once boiling, Lower the heat to medium - low (otherwise the milk will make the soup boil over)
Gradually add the spinach. (you will need to let some spinach shrink before adding more)
Be sure to use all of the spinach.

Here comes the tricky part..

Once all spinach is added and stirred around the pot, continue to let the soup simmer.
Crack the eggs and drop the eggs in sparse places of the soup (I like dropping them in a circle and the rest in the middle)
DO NOT STIR!
I repeat DO NOT STIR
Let the soup cook the eggs, stirring the soup will mess up the eggs.
cook/simmer for about 10 minutes then STIR VERY GENTLY AND SLOWLY.
Turn off heat and let soup cool before serving.
Add salt and pepper to taste.

Serve into bowls, make sure you get an egg or two in there.
**Add some hot sauce if you like - I like Tapatio

ENJOY!

P.S. Don't forget to take some RADAWAY & Rad-X ;-)

-Megs
My tastebuds just got PWNED!

Fabled French Toast

Something magical just happened in my kitchen. Yes, Fabled French Toast! This is an amazing sweet, savory, crunchy, soft, recipe of what is now going to be your favorite breakfast. And who says you cant eat breakfast any time of day? Be prepared for your taste buds to get pwned!

Serving: 6 - 8 Cook 

Time: 45 Minutes 

Level: n00b 

The Goods

6 large eggs 

5 tablespoons sugar 

2 cups heavy cream 

1 teaspoon pure vanilla extract 

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 cup butter 

1 (16 ounce) box Cap'n Crunch & Berries cereal 

1 loaf French Toast (thick cut bread) 

Powdered Sugar 

Syrup

*Optional* Fresh Berries (Strawberries,Black Berries, Blueberries) 

Tutorial

Pour Cap'n Crunch & Berries into a gallon-size ziplock bag and crush to a course meal - make sure to have a few good size pieces in the mix. Pour into a 9x13 pan in order to dredge properly.

Combine eggs, sugar, cream, vanilla, and spices in a large bowl. It will have the consistency of custard.

 

Soak each slice of Thick Bread in wet ingredients, 30 seconds each side. Be sure the edges are moist, too.

Dredge in Cap'n Crunch, lightly press onto each side, and around the crust. Place on parchment paper until all slices are coated. Heat 2 tbs. butter in large skillet, then gently place slices in pan; two at a time.

Cook three minutes per side. Place on a plate, sprinkle with powdered sugar, and glaze with syrup!

*Optional* Top with your favorite fresh berries. 

 ENJOY!! 

 "My Tastebuds just got Pwned!!" -Megs 

 Cooking For Noobs