Food Items

  Ham and Cheddar Omelette Recipe

Ingredients

 

• 8 eggs
• Kosher salt and freshly ground pepper
• 2 tbsp butter
• 1 cup (6 oz/185 g) diced country ham
• H cup (2 oz/60 g) coarsely grated sharp Cheddar cheese.

Makes 4 servings

DIRECTIONS:

1. In a bowl, whisk together the eggs, 1 tablespoon water, and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy.
2. Melt the butter in a 12-inch (30-cm) nonstick frying pan over medium-high heat. Pour in the egg mixture cook until the eggs just begin to set, about 1 minute. Using a heatproof rubber spatula, gently stir the eggs around the pan, letting any uncooked egg run onto the bottom of the pan. When no more raw egg is visible, stop stirring and let the eggs cook until set. Sprinkle the ham and Cheddar over the top then, using a spatula, gently fold the omelet in half. Use the spatula to slide the omelet onto a warmed serving platter, cut crosswise into 4 pieces, and serve right away.

Food Items

The Ultimate Breakfast Pan “Cake”                          Recipe

INGREDIENTS:

• Four cooked 8- inch pancakes
• •1 ½  cups roasted Skillet Potatoes (page 39) cut into 1- inch cubes
• •½  pound bacon, cooked
• •1 ½  cups Perfect Scrambled eggs (page 36)
• •1 cup lightly sweetened whipped cream
• •1 cup chopped fresh fruit
• •Fresh mint sprigs, for garnish

Layers of scrambled eggs, bacon, and potatoes nestled between pancakes, crowned with whipped cream and fruit, make this breakfast not only fun to eat but also a beautiful and memorable display.

Serves 4 to 6

Place a pancake on a plate or serving platter. Add the roasted potatoes, spreading them out to the edge of the pancake. Stack another pancake, followed by a layer of the bacon. Add a third pancake and then a layer of scrambled eggs. Add the final pancake and top it off with the whipped cream, fresh fruit, and mint sprigs.

Food Items

               

                 Egg Salad Recipe

Ingredients

• 8 eggs  
• H cup (4 f l oz/125 ml) mayonnaise
• 1 tbsp Dijon mustard
• 2 jarred roastedpiquillopeppers, diced
• 2 tbsp minced celery
• 1 tbsp chopped fresh cilantro
• G tsp ground cumin
• Kosher salt and freshly ground pepper
• 8 slices crusty country bread
• 4 large lettuce leaves

Makes 4 servings 

DIRECTIONS:

1. Place the eggs in a saucepan with enough cold water to cover them by
2. 1 inch (2.5 cm). Bring to a boil over medium-high heat. Remove the pan from the heat, cover, and let stand for 14 minutes. Drain the eggs, then transfer them to a bowl of ice water to cool for at least 5 minutes.
3. Peel the eggs and coarsely chop them. Transfer the eggs to a bowl and stir in 1/3  cup (21/2  fl oz/80 ml) of the mayonnaise, the mustard, piquillo peppers, celery, cilantro, cumin, and a pinch each of salt and pepper. Mix well to combine, then season to taste with additional salt and pepper if needed. The egg salad can be covered and refrigerated for up to 2 days.
4.  
5. When ready to make sandwiches, lay the bread slices on a work surface. Spread each slice with a very thin layer of the remaining mayonnaise. Divide the egg salad between 4 of the bread slices, then top with the lettuce leaves. Cover each with a bread slice and serve right away.

Food Items

                                                    

     Cheddar-Stuffed Turkey Burgers

PREP: 15 minutes
TOTAL TIME:30 minutes                                                            
SERVES: 4                                INGREDIENTS:

• 1 lb lean (7% fat) ground turkey (or beef)
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/8 tsp black pepper
• 2 oz (about 1/2 cup) shredded cheddar
• 1 Tbsp olive oil
• 4 hamburger rolls

DIRECTIONS:

1. In a bowl, combine the ground turkey, Worcestershire sauce, garlic powder, salt, and pepper, and mix thoroughly; take care not to compact or mash the meat tightly (doing so can make it dry).
2. Divide the mixture into four parts, and roll each into a ball. Use your thumb to depress a large hole in the center of each ball, and fill with 2 Tbsp cheese. Mold the ground turkey around the cheese, then form into a v-inch-thick patty.
3. Heat the oil in a large nonstick skillet over medium heat.
4. Cook the burgers until the undersides are deeply browned, about 9 minutes. Flip, and cook until an instant-read meat thermometer inserted in center registers 165°F, another 7 to 9 minutes. Place on rolls.

PER SERVING: 413 calories, 23 g fat (10 g saturated), 708 mg sodium, 57 mg cholesterol

QUICKIE SIDE SUGGESTION: Try a simple salad of thinly sliced romaine lettuce, precut julienned carrots, and shredded red cabbage, with buttermilk ranch dressing.

Ideas for Picky Eaters :Substitute lean ground beef for the turkey, if preferred. For a milder flavor, use mozzarella in place of the cheddar. Turn these into cheeseburgers: two minutes before they are finished, top with cheese and cover the skillet.

Food Items

                                 Fast Dinner Fixes

                             

                                           PEPPERONI OMELET

      " A great cure for a hangover. Serve with a few glass  of orange juice followed by a few glasses of water."




          INGREDIENTS:

• 3 medium eggs 
• 1/2 teaspoon Tabasco sauce
• 1 medium potato
• 1 medium onion
• 1 medium tomato, coarsely diced                        TOTAL TIME:          30 mins
• 50 g pepperoni, thinly sliced                                 Prep Time:            10 mins
• 50 g tasty cheese, grated                                      Cook Time:            20 mins  
• 1/4 teaspoon ground black pepper    


DIRECTIONS:

1.  Whisk eggs in a bowl with Tabasco sauce.
2.  Grate onion and potato into same bowl.
3.  Add diced tomato and mix together.
4.  Place mixture into a lightly oiled small skillet or fry pan over medium to low temperature.
5.  Immediately layer pepperoni slices over the top and sprinkle with grated cheese.
6.  Grind pepper over the top.
7.  Cook around 15-20 minutes until egg has set on the top and cheese has melted, there is no need to flip it.

                   we shall meet you with this recipe       Spaghetti with meatballs.