Earth Day and Skillet Bakes

Admit it, that skillet breakfast looks like a Psychedelic Sunrise, don’t you think? And that’s just perfect since today is Earth Day! Earth Day isn’t just a National Day here, it’s known worldwide.

I bet people are surprised that a conservative Republican would dare to even bring up the idea of Earth Day and our responsibilities to this planet not only for ourselves, but for generations to come. Guess what? Most people do care about the planet. It’s not a political thing. There is a difference between caring for the planet, doing your part, and cutting off your nose to spite your face. Planting a garden is good for the environment. Volunteering for a local clean-up project is a good thing. Even something as simple as teaching a child not to litter helps. Every little bit helps to make this a better place.

That said, I am not in favor of an all electric existance until we can overcome the obstacles. Electric cars might run cleanly, but what it takes to manufacture them is far from clean. And we haven’t even begun to solve the battery disposal problem. Or the weight issue. A parking garage in New York collapsed, killing one person. The structure was old, and the weight of electric cars added to the stress since they weight more than gas powered cars. Which brings up a whole new issue – all that added weight on the roadways not designed for it.

It’s also not very practical, at this point in the game, to think 18 Wheelers can be all electric or that the family road trip will work with an electric car. Or that a farmer can harvest without farm equipment. Then there are the issues with weather and its impact on batteries. I’m not just talking about cold, but flooding. The list goes on and on. Should we be moving in the direction of electric cars? Yes. But with the blinders off, and a support system in place that works first. Like I said, don’t cut off your nose to spite your face. Common sense.

In the meantime, do what you can to make this a better place for everyone, not just those who can afford to live in an elite all-electric utopia. That’s going to be my rant for the day.

Normally Earth Day means we put in our garden. This year the garden is going to be delayed by about a month. We are taking a spring vacation instead of our usual mid-July family trip. Hubby and I both feel gardens require extra tender loving care in the early stages of establishment. We didn’t want to come home from a spring trip to soak in nature only to find a dead or dying garden.

We are so looking forward to this trip. It’s all about rediscovering the natural beauty all around us that burst forth during spring. Since this year’s winter has been both wet and cold, spring all across this nation should be breathtakingly beautiful. At least if our recent hikes in our own backyard are an indication.

Have a blessed and beautiful Earth Day.

Mexican Chorizo Skillet Bake
1/4 Yellow Onion, diced
3 Garlic Cloves, minced
1 (15 oz) can Black Beans, rinsed and drained
1/2 lb Chorizo
1-1/4 cups Pepper Jack Cheese
3/4 cup Bisquick Mix
3 Eggs
1 tablespoon Cilantro, snipped
1 Roma Tomato, diced
1 large Jalapeno Pepper, diced
1 Lime cut into wedges
1 Avocado, sliced
Hot Sauce as desired to taste

Cut onion in half from root to tip. Reserve half for another use, cut remaining half in half again, peel and dice a quarter of the onion. Set aside. Peel and mince garlic, set aside. Rinse black beans, drain well and set aside.

Heat oven to 400-degrees. In a 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally to break up the meat. Cook until chorizo is no longer pink and the onion is tender. Drain excess grease as necessary.

Reserve 3/4-cup of the black beans, stir remaining beans into the chorizo mixture in the skillet along with 1/2-cup of the Pepper Jack Cheese. Set skillet aside.

In a medium bowl, stir Bisquick mix, milk and eggs until blended and smooth. Stir in the reserved black beans. Pour mixture over the chorizo in the skillet. Top with remaining 1/2-cup Pepper Jack Cheese.

Place in the heated oven to bake for about 20 minutes or until knife inserted in the center comes out clean. Remove from oven; let cool for 5 minutes.

While the skillet bakes, snip cilantro for garnish, set aside. Deed and dice tomato, set aside. Stem jalapeno, dice pepper and set aside. Cut lime into wedges, set aside. Peel and slice avocado, set aside.

When ready to serve, garnish with tomatoes and jalapenos. Place avocado slices and lime wedges around the skillet. Scatter cilantro and remaining 1/4-cup Pepper Jack Cheese as a finishing touch. Serve with hot sauce as desired.

Lord, let your mercy be on us, as we place our trust in you

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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