Two Many Cooks

Many many sliced tomatoes.

Green salad served with boneless chicken breast, avocado, tomatos, and Ranch dressing.  *note:  chicken breast pan fried in sesame oil, soy sauce, and a half cup of water.*

Photo and recipe by Hudson Lofchie

Turkey burger with avocado, bacon, and a fried egg, on toasted buttermilk bread.

Recipe and photo by Hudson Lofchie

Turkey Avocado burger on a Bagel bun.

Medium difficulty.  Time to finish, 40 minutes.  (95% of the time is in making the patty)

1.  The Patty.  I used a quarter of a pound of lean ground turkey.  Shape it into a patty, and place it onto a very hot skillet.  Cook the patty on hot until each side is seared brown.  Once it is brown on both sides, turn the heat down to medium-low, put a qaurter cup of water in the pan, and any other flavorings you might want.  I used garlic salt and Tapaio hot sauce.  Try to find a lid to cover the pan so that moisture does not escape.  Flip the patty every few minutes so that it cooks evenly.  After 20 minutes, make a small slice into the center of the patty to make sure that there is no more uncooked meat.  Keep cooking until all pink is gone.

2.  Avocado.  You only need half an avocado for this.  Cut the avocado from top to bottom so that you have about 1/8 inch slices.  NOT WEDGES.

3.  The Bagel bun.  Cut the bagel in half.  I toasted the bagel on the pan i used to make the patty.  That way the bread absorbes the flavor left behind.  Leave the bagel on the pan until it is a golden brown, or however you would like it, then put everything together.

Recipe and photo by Hudson Lofchie

Seasoned tuna dip with Water Crackers.

Very easy recipe.  Time to finish, 5 minutes.

1.  Two cans of tuna.  I used Chicken of the Sea Solid White Albacore Tuna.  Empty both cans into a mixing bowl.

2.  The seasonings.  I used 2 tablespoons of mayonayse, a liberal dose of Tapatio hot sauce (you can use how ever much you want depending on how spicy you want it), a splash of soy sauce, garlic salt, some pepper, and capers.

3.  Mixing.  Using a fork, vigorously stir the ingredients until you have a homogeneous consistency, similar to the photo.

4.  Spread on crackers and enjoy.

4a.  If you want, you can spread the dip onto a piece of bread, sprinkle cheese on top, then toast it, and you will have a delicious tuna melt sandwich.

Recipe and photo by Hudson Lofchie

Bacon, avocado, chicken breast, tomato, fried egg, and creamcheese sandwich on toasted buttermilk bread.

A very simple but time consuming recipe.  Estimated time, 45 minutes.

1.  Begin by pan-frying the chicken.  I used one boneless chicken breast for this.  Pan fry the chicken in Tapatio hot sauce, garlic salt, pepper, and about a half cup of water to keep it from drying out.  Try to find something to cover the pan so that the steam does not escape.  Leave the chicken a little undercooked.

2.  Fry the bacon.  I used 3 strips of bacon, each broken in half before frying.  I cooked the bacon in the leftover sauce from the chicken.  When the bacon is almost done, put the chicken back in the pan so that it can finish cooking and soak up the bacon flavor.  Cook until bacon is lightly crispy.

3.  The vegetables.  I used half an avocado, and half a tomato.  Cut both of them from top to bottom.  This will make solid, circular slices of tomato, and a ring of avocado with a hole in the middle where the pit used to be.  SLICES, NOT WEDGES.

4.  Fry the egg.  I used two eggs for this but only one is necessary.  Remove about 90 percent of the grease leftover in the pan.  Fry the egg(s) in what is left of that.  Remove the egg once the yoke has just turned solid.  Thats how I did it, but you can cook it to whatever consistency you prefer.

5. Put it together.  From bottom to top, chicken, bacon, avocado, egg, tomato.  The cream cheese can be on whichever piece of bread you prefer.

This is a fragile sandwich, so either use a toothpick to keep it together, or expect to be eating some of it off your plate with your fingers.

Photo and recipe by Hudson Lofchie

Bacon, lettuce, avocado, and tomato sandwich served with salad dressed in olive oil and balsamic vinaigrette.

Photo by Hudson Lofchie