Saturday, June 06, 2020

Cheese and Mushroom Omelet


I love breakfast so much, I start thinking the night before what I want to make the next morning.  One of my favorites is an omelet filled with whatever I have on hand in the refrigerator.  This time I made a special omelet. My Dad so loved these.

Cheese and Mushroom Omelet

1 pack button mushrooms
3 eggs
1 tablespoon olive oil
2 tablespoons butter, divided
2 tablespoons Monterey Jack cheese or mozzarella
Fresh parsley for garnish
Salt and pepper to taste

Using a damp cloth, wipe mushrooms to remove any dirt. Slice and set aside.

Next, heat the olive oil in a medium skillet over medium high heat. Add 1 tablespoon of butter along with mushrooms into the pan, season with salt and pepper and sauté until tender. Transfer mushrooms to a bowl and set aside.


Add the remaining butter to the skillet and melt over medium heat. Swirl the pan so that the butter spreads evenly around surface.

In a small bowl break the eggs and whisk them until fluffy. Pour in the egg mixture and tilt the pan so that it spreads evenly. As the eggs set, pull away from the sides of the pan and tilt pan so that uncooked egg runs under and makes contact with the bottom of the pan.


When the egg appears to have almost set, place mushrooms and cheese down the center of the eggs.

Sprinkle cheese on top of the mushrooms....any kind of cheese and as much as you want.  Leave a border around the edges.

Allow to cook for another minute and then fold the omelet in half. 

 Transfer to warm plate and sprinkle with parsley.  Enjoy.


This is the basic recipe for a mushroom omelete.  You can add any additional ingredients you'd like.  Onions, peppers, tomatoes, etc.  


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Sunday, April 26, 2020

Chicken Ham and Cheese Casserole

Cooking for me is therapeutic. There are days that I am a little down or sometimes overwhelmed and I know exactly where to go. Standing in front of my pantry is like waiting in a therapist’s office. I don’t need to talk. I need to create and feel a sense of accomplishment.  I need to focus on the project and not the problems.   

There are days that I go in with no idea what I am going to make.  It may be one of my Mom’s old favorites or something completely made up as I go along.  Sometimes, it’s a spin off one of my Mom’s recipes that updates it to a totally different recipe.  That is what I did with this recipe last night. I took her recipe for Chicken and Stuffing and changed the entire recipe to something out of this world delicious!  As a matter of fact, as I write this, I don’t even have a name for it yet. It will come to me once I finish taking pictures.   


Chicken Ham and Cheese Casserole

2 packs of chicken tenders
1/2 tsp dried thyme
1/4 teaspoon paprika
1/4 teaspoon garlic powder
8 slices deli ham
12 slices Swiss or Mozzarella cheese
1 box Stove Top Stuffing
1 stick butter, melted
¼ cup Dijon mustard
1 cup uncooked long grain rice


2½ cups chicken broth
1½ cups half and half or whole milk
¾ cup all-purpose flour
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon salt

Combine chicken broth and ½ cup milk in a large saucepan over medium-high heat. Bring to a low boil. Reduce heat to medium-low. 


Meanwhile, in a small bowl, whisk the flour and seasonings together. Pour in remaining milk. Whisk until smooth and no lumps remain. (Mixture will be thick.) Pour the flour/milk mixture into the saucepan with the broth mixture. Whisk and stir constantly as mixture simmers. Continue to let simmer until mixture is smooth and thick. Around 10 minutes. Remove from heat, cover and set aside.

Preheat oven to 350 degrees. Cover the bottom of a 13 x 9" baking dish with a layer of the sauce. Add uncooked rice and stir well.

Line the chicken tenders on top of the sauce and rice so they are packed in tight. You want no room between the tenders. Line the bottom and along the sides.  Next brush the tenders with Dijon mustard making sure to cover them with a light coating.


Lay slices of cheese on top of the tenders, making sure to completely cover the chicken. 

Then lay a double slices of ham on top of the cheese.   

Spoon your sauce on top of ham slices completely covering. Then add one more layer of cheese on top of the sauce. 

Sprinkle entire box of dry stuffing as you final layer, completely covering the top. Then pour melted butter all over the stuffing trying to moisten all of it.  Cover and bake for one hour or until chicken is done and casserole is hot and bubbly.


No time to make sauce?  Use Cream of Chicken Soup

1 can cream of chicken soup
1/4 cup whole milk
1 tablespoon fresh Italian parsley minced
1 teaspoon fresh thyme minced
Omit salt if using soup

In a small mixing bowl, combine cream of chicken soup, milk, parsley, thyme, garlic powder, salt, and pepper until smooth, thick and creamy.  Use in place of the homemade sauce above.

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Eggs in a Hole Pancakes

So this morning I was in the mood for pancakes.  But I heard sunny side up eggs calling my name too, so the only thing to do was to make Eggs in a Hole Pancakes. Takes a little bit of practice but after a couple of tries I got it right. I even drizzled syrup over the top!   Yum.

Eggs in a Hole Pancakes

2 tablespoons butter
1 tablespoon cooking oil
3 cups Pancake mix, prepared as directed
4 eggs
salt and pepper, to taste
1 tablespoon maple syrup

Crack one egg into a small bowl and set aside.

Preheat a large skillet  over medium heat and add oil and butter. Add about -1/2 cup of the batter to the pan.  I like to make these one at a time but you can do more if you want.

When bubbles begin to form on top, carefully flip the pancake over and cook for less than a minute on the other side…until lightly golden but not done.


Immediately after flipping, use a glass or a cookie cutter or a knife to cut a circle out of the center of the pancake.   Carefully pour the egg from the bowl into the hole and season with salt and pepper.

Cover skillet for 1 to 2 minutes, until the whites have set. Slide onto a plate, egg side up, and serve with maple syrup.

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Thursday, April 09, 2020

Roasted Prosciutto-Wrapped Asparagus

It just doesn't get any easier than this; oh my gosh this dish is so addicting!  I made it the first time as a side dish for Easter about 8 years ago and since then I make it whenever I make asparagus.  It’s that good!  Just two ingredients and less than 10 minutes.  How easy does it get? 
  • Roasted Prosciutto-Wrapped Asparagus

  • 1 bunch fresh asparagus, washed and trimmed
    1 package of prosciutto
    Preheat oven to 400 degrees. Snap off woody ends of Asparagus to make them all about the same length. Wrap each asparagus spear with a slice of prosciutto. Line them side by side on baking sheet and roast for about 15 minutes or until asparagus is faintly charred and tender.  No need to salt because the prosciutto is salty enough.

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