Baked Omelet

This is an easy method to make omelets for 4-6 people.  You can adjust the ingredients to make it your own, just add whatever you usually like in your omelet.  It’s foolproof so give it a try.

Ingredients:

• 1 small onion, diced
• 1/2 pound mild sausage or bacon
• 8 large eggs
• 1/3 cup whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 bell pepper, diced (optional)
• 1 cup grated cheddar or Swiss cheese
• 6 thin slices of tomato

Directions:

Preheat the oven to 425 degrees F. Spray an 8 by 8-inch baking dish with spray oil.
Heat a tablespoon of oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Or, cook bacon and crumble.  Set aside to cool.
In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper and 1 cup of  cheese . Stir in the onion mixture. Pour the batter into the prepared pan. Top with sliced tomatoes. Bake for 20  minutes or until golden brown.
Cut into squares and serve with home fries and fruit.  Yum!

Spanish Rice Bowl

This is a simple one pan meal.  It’s sort of a homemade hamburger helper.  Give it a try when you need a meal in a hurry.

Ingredients:

• 2 tbsp vegetable oil or bacon grease or 2 strips bacon diced and cooked with ground meat
• 1 lb ground meat
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups chicken stock
• 1 (10 ounce) can diced tomatoes and green chiles ( use mild if you don’t care for spicy dishes)
• 2 tsp chili powder, or to taste
• 1 tspcumin
• 1 clove garlic, grated
• 1 teaspoon salt
• 1/2 tsp pepper
• 1 can pinto beans, drained
• 1/2  cup cheddar cheese, grated

Directions:

1. Cook bacon and ground meat until browned.  Remove ground meat from pan and drain off all but 2 tablespoons of the renderings.
2. Sauté rice, onion, and bell pepper in the rendered bacon grease until rice is browned and onions are tender.
3. Add ground meat back in and stir in chicken stock, beans and tomatoes. Season with chili powder, cumin, salt and pepper. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
4. Remove from heat and top with cheese and cover until cheese has melted.
5. Serve in a bowl and top with shredded lettuce, black olives and a dollop of sour cream.  Great with a warm tortilla on the side.

Margarita Grilled Chicken and Corn on the Cob with Lime Butter

This recipe makes some seriously flavorful, moist chicken.  I made it last night for our 4th of July EVE celebration.  I made it all outside on the grill so that I didn’t heat up the house.  Give it a try.  You could start marinating the chicken this morning and grill it tonight when the sun begins to go down.
Ingredients:

• 1/2 cup gold tequila
• 1 cup freshly squeezed lime juice (5 to 6 limes)
• 1/2 cup freshly squeezed orange juice (2 oranges)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tbsp minced fresh jalapeno pepper (1 pepper seeded)
• 1 tbsp minced fresh garlic (3 cloves)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• chicken breasts

Directions:
One at a time place chicken breasts in a sturdy plastic bag and pound to 1/2 to 3/4 inch thick.  You want the same thickness throughout the piece of meat. so that they cook evenly and quickly.  This way the chicken does not dry out.
To the bag, add tequila, lime juice, orange juice, chili powder, cumin, jalapeno, garlic, salt and pepper.  Place chicken in the bag and close securely.  Distribute marinade so that all meat is covered and place in the refrigerator for at least 6-8 hours or overnight.
Grill over medium heat about 5 minutes per side or until internal temperature is 165 degrees.  Brush with marinade a couple of times while grilling.
You could serve as meat for fajitas or just a meat course with vegetables and corn on the cob along side and black beans (recipe below).
Grilled Corn with Lime Butter

Ingredients:

• 1 stick unsalted butter, at room temperature
• 1 tbsp chopped parsley leaves
• 1/2 lime, zest and juice
• 1 teaspoons salt
• 1/4  teaspoon cayenne pepper
• 5  ears of corn, shucked and cleaned

Directions:
Rub each ear of corn with lime butter and wrap in foil.  Place on the grill for 15-20 minutes turning frequently.
Easy Black Beans
Ingredients:

• 1 large can black beans
• 1/4 cup diced onions
• 2 tbsp butter
• 2 cloves garlic, minced fine
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp brown sugar
• 2 tbsp catsup

Directions:
In a medium pot, sauté onions in 2 tbsp butter until translucent.  Add in beans and spices and simmer for about an hour. 
Happy 4th of July everyone!

Shrimp Salad

This was dinner last night.  It was a nice light dinner on a HOT as H-E double hockey sticks Texas evening.

Ingredients

• 1 lb shrimp, cleaned and deveined
• old bay seafood seasoning
• 1/4 cup mayonnaise (you may need just a little more)
• 1 tsp dry mustard or Dijon or creole mustard 
• 1 tsp vinegar
• 1/2 tsp lemon pepper
• 1/4 tsp garlic powder
• 1/2 tsp creole seasoning
• 1 tbsp fresh parsley, chopped
• 2 green onions including greens, diced fine
• 2 med ribs of celery, chopped
• 4 boiled eggs, chopped
• couple dashes of hot sauce
• salt to taste

Directions

Bring 1 quart or so of water to a boil and add old bay.  Add shrimp and reduce heat.   Cook uncovered for only 3 minutes or until the shrimp turn  pink. Remove with a slotted spoon to a bowl of cold water.   Chop the shrimp in bite size pieces if you are working with large shrimp.  If you have pre-cooked shrimp on hand just throw them in a skillet with a little butter and the sprinkle with old baby and sauté a minute or so, let them cool and then proceed with recipe.
In a separate bowl, whisk together the mayonnaise, mustard, vinegar, salt to taste, lemon pepper, creole seasoning, garlic powder, hot sauce and parsley. Combine with the cooked shrimp. Add the green onion, chopped boiled eggs and celery and check the seasonings. Serve or cover and refrigerate for a few hours.  
Serve on a bed of lettuce or on a sandwich roll with shredded lettuce and cold tomato slices for a yummy sandwich.

Tex Mex Taco Pizza

I’ve been seeing taco pizza on various blogs so I decided to give it a try the other night.  The results were absolutely delicious and you have got to try this.  Here is what I did to make my TexMex style pizza.

Makes one large pizza

Ingredients:

• taco sauce (recipe below)
• pizza dough ( 1/2 recipe below)
• 1 lb ground meat
• 1 tsp onion powder
• 1/2 tsp cumin
• salt and pepper
• 1/2 cup onions, sliced
• 1/2 cup green pepper, sliced
• 1/2 cup black olives, sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• shredded lettuce
• sour cream

Taco Sauce

Ingredients:

• 1 (8 ounce) can tomato sauce
• 1/3 cup water
• 1/4 teaspoon chili powder
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons instant minced onion
• 1 tablespoon white vinegar
• 3/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon sugar
• 1/4 teaspoon cayenne pepper

 

Directions:

Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes.  Remove and cool.

Pizza Crust

This recipe makes 2 large pizzas crusts.

Ingredients:

• 1 1/4 cups warm water 
• 2 packages dry yeast
• 2 tsp  honey
• 1 1/2 tbsp olive oil
• 4 cups all-purpose flour, plus extra for kneading
• Kosher salt

Directions:

Combine the water, yeast and honey in a large bowl.  When the yeast is dissolved, add the olive oil and stir and then add  3 cups of the flour, 2 teaspoons salt, and mix with a large spoon until dough comes together, continuing using hands when the spoon no longer will work for you. While kneading, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough has come together, turn it out onto a floured board and knead it by hand a dozen or so times until smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel or plastic wrap and allow the dough to rise at room temperature for 30 minutes.

Meanwhile, break up ground beef and brown in skillet, drain renderings and season with onion powder, cumin, salt and pepper. Once meat is done add in 1/4 cup taco sauce, simmer for 3 minutes and stir.   Set aside.

Preheat the oven to 450  degrees.  Punch the dough down and turn out onto a floured surface and divide it into two equal balls. Place on a sheet pan sprayed with cooking spray and cover them with a damp towel.  Allow the dough to rest for 10 minutes.   Use immediately, or refrigerate. To refrigerate, place each dough ball in plastic wrap sprayed with oil. 

After dough rests, press and stretch with finger tips and then roll out  each ball into a 12-14-inch circle or a rectangle if you prefer. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature).  Layer sauce, meat, cheese, onions, bell pepper, onions, black olives and cheese.  Bake at 450 degrees until crust is brown and cheese is bubbly.

Top each slice with shredded lettuce and a dollop of sour cream before serving.

Iced Coffee

Good morning Y’all!  It’s iced coffee time here in North Texas.  We’ve already hit 100 degrees and it’s officially still spring, uhg.   I’ve been playing around with cold brewing coffee since last summer and I think I’ve finally come up with the right ratio to satisfy my taste. 

I drink this in the morning instead of my regular hot coffee,  but if you’re feeling extra naughty, add some Kahlua and Bailey’s and sip on it while you lay in the sun by the pool.

Ingredients:

• 1 cup ground coffee (medium-coarse grind is best)
• 4 cups water

Directions

1.  In a jar, stir together coffee and 4 cups water. Cover and let sit at room temperature overnight or 12-15 hours.

2.  Strain twice through a coffee filter, changing out filter in between.

3.  In a tall glass with ice, mix equal parts coffee concentrate and water, milk or half and half, or to taste.  Sweeten with 1 oz. vanilla simple syrup (recipe below).

Keep remaining coffee concentrate in the refrigerator for up to a month.

Vanilla Simple Syrup

Ingredients:

• 1 cup water
• 1 cup sugar
• 2 tsp vanilla

Directions:

Bring to boil, remove from heat and stir in 2 tsp vanilla.  Store in the refrigerator and use as needed.

Scalloped Potatoes and Pork Chops

Ingredients

• 6 tbsp butter, divided
• 1 1/2 tsp salt
• 1/2  tsp ground black pepper
• 3 tbsp all-purpose flour
• 1 cup chicken broth
• 3/4 cup whole milk
• 6 pork chops, season with whatever you like
• 1 large onion, sliced
• 6 cups thinly sliced red potatoes
• 1 tsp garlic powder
• 1/2 tsp celery seed
• 1 tbsp fresh chopped parsley
• 1 tsp fresh chopped thyme

Directions

1. Preheat oven to 350 degrees F.
2. In skillet brown seasoned pork chops in 2 tbsp butter. Remove chops and add 2 tbsp butter along with sliced onions.  Once the onions are slightly tender stir in flour and cook a minute.  Next add in salt, pepper, garlic powder, celery seed, parsley, thyme, milk and chicken broth.  Bring to a boil and remove from heat and stir in 1 tablespoon butter.  Give it a taste and adjust seasoning if needed.
3. Spray a 9x13 inch pan with cooking oil and place pork chops in the bottom.  Next, and potatoes.  Pour the onion gravy mixture over all. 
4. Cover and bake for 45 minutes. Uncover and bake for an additional 30 minutes or until potatoes are tender.