Weekend Breakfasts: Omelets

In: Entrees, Let's Share, Recipes


If there is one thing I love about the weekends it would have to be late morning breakfasts.

I usually get up fairly early (even on the weekends).  I like to get things done around the house- like the dishes from the night before, some cleaning, and laundry.  After that is taken care of and everyone else is up and moving- time for breakfast!  This weekend was no exception.  I looked into the fridge- lots of yummy vegetables: green peppers, onion, mushrooms, and tomatoes- throw in some cheese and eggs and you have one of my all time favorites- omelet!  There are many different ways to make a omelet and people like them with more cheese or less vegetable.  I like mine with LOTS of veggies and little egg or cheese.  Here is my recipe for a perfect omelet.

2-3 tablespoons of chopped onion

1/4 cup chopped green pepper

1-2 button mushrooms sliced and diced

1 tablespoon tomato- diced

Sprinkle of cheese (cheddar or mozzarella)

1 egg

Salt and Pepper

In a small skillet, warm 1/2 tablespoon of butter and 1 tsp. olive oil.  Add vegetables except for the tomato.  Let cook for about 2 minutes.  You do not want your vegetables to be soft- a little bite to them is what you want.  Meanwhile, crack open your egg into a dish.   Add a pinch of salt and pepper and 1-2 teaspoons of water.  Mix with a fork until combined.  Add egg directly over the vegetables.  Add the tomato and cheese.  Let cook until the outer edges are firming up.  Now, this part may seem tricky, but you can do it either way.  You could fold up either side of the omelet making more of a crepe looking omelet or fold one side of the egg directly on top of the other side.  Once you choose your method- flip egg over and let cooking for 1-2 minutes longer.  Enjoy!

What kinds of things do you like to make on the weekends?

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Try making this one pan wonder next time you are in the mood for a quick spicy dinner!

1 medium onion cut thinly
1 lb. boneless skinless chicken breasts-cubed
1 1/2 cups water
2 chicken bullion cubes
2 4 oz. cans of mushrooms (NOT drained)
4 cups of egg noodles
2 tablespoons of chili peppers in adobo sauce
8 ounces of sour cream

You will need a pan that had a lid and is deep.

Start by pre-heating your pan to medium-high heat.  Add a little olive oil to the pan.  Add onions and chicken.  Cook for 5-7 minutes.  Add water, bullion cubes, mushrooms, and egg noodles to the pan.  Stir.  Bring to a boil.  Once it is boiling, reduce heat to LOW.  Cover with a lid and let simmer for 10-12 minutes or until only a little liquid is left in the pan and noodles are tender.  Once this is done, add the pepper and stir to combine.  Let cook for 2 minutes. Take pan off heat and add sour cream.  Stir all ingredients together and serve!

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Episode #17: Asian Wrap Recipe

In: Entrees, Recipes, The Show

This dish is so much fun to make and it tastes great too!

8 ounces (about 2) boneless skinless chicken breasts cut into cubes
1 teaspoon of both ginger and garlic
1/4 teaspoon of red pepper flakes
1/2 cup of teriyaki sauce
3-4 cups of pre-packaged coleslaw mix
1/2 cup sliced green onions
4-6 Flour tortillas

Start by heating a 10 inch skillet to medium high heat. Toss in a very small amount of olive oil or use some non stick spray to coat the pan. Add chicken and cook for about 2 minutes. Add the ginger, garlic, and red pepper flakes and cook for another 2-3 minutes. Add the teriyaki sauce and mix well. Turn the heat to medium and add the coleslaw and onions. Continue to cook for another 4 minutes.
Spread mixture evenly onto the tortillas and serve.

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This is a really great dinner especially in the Spring and Summer with all the fresh vegetables available!  This recipe comes from The New Holly Clegg Trim and Terrific Cookbook and serves anywhere from 6 to 8 people. I hope you enjoy it!

12 ounces of linguine
1 1/2 pounds of boneless skinless chicken breasts cut into chunks or strips
1/4 cup olive oil
1 teaspoon of minced garlic
1/2 pound of mushrooms, sliced
1 onion, chopped
1 red bell pepper, seeded and chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon thyme leaves
Salt and pepper to taste
1 cup of frozen peas
1/4 cup of grated Parmesan cheese

Cook linguine according to the package directions, omitting and oil and salt; drain.

In a large skillet, cook the chicken pieces in the olive oil and garlic over medium high heat until lightly brown and done, about 7 minutes.  Watch carefully, tossing to keep from sticking.  Add the mushrooms, onion, red pepper, oregano, basil, thyme, salt, and pepper, sauteing until tender.  Add the peas, tossing until heated.  Add the pasta to the vegetable mixture, combining well.  Add the Parmesan cheese and serve.

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Try this yummy meal next time you are in the mood for Chinese.  This dish works equally well with boneless skinless chicken breasts (about 2).  Either way you make it, you will enjoy it for sure!

1 lb. sirlion steak-cut into long thin strips ($4.49)
1 red pepper-seeded and cut into strips ($0.99)
1/2 pound fresh asparagus-cut into thirds ($1.1.4)
1/2 cup stir fry sauce ($0.60)

Total Cost: $7.62

Start by cleaning and prepping vegetables.  Cut steak into one inch sections.  In a 10 inch skillet, warm about 1 teaspoon olive oil to medium high.  Add steak and cook for about 3 minutes, stir half way.  Add the pepper and asparagus.  Stir to combine.  cover with a lid and let cook for about 4 minutes-stir half way through.  Turn off the heat and add stir fry sauce.  Serve with white rice.

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Featured Episode

Flickr PhotoStream

  • Snickerdoodles
  • Spicy Chicken with Mushroom Rice
  • Chicken Noodle Soup
  • Smothered Chicken
  • Tacos
  • Chicken Quesadillas
  • BBQ Chicken Pizza - Detail
  • Cinnamon Toast Crispies

This Week’s Menu (09/21/09)

Monday: Teriyaki Chicken with noodles and green beans

Tuesday: BBQ with coleslaw and french fries

Wednesday: Beef Fried Rice

Thursday: Creamy chicken with mushrooms, noodles, and broccoli

Friday: Fish fry! (out to eat)




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