I had no idea when I completed my studies in the commercial food industry that there would be some food items, I would make so many times. One such item was an omelet.
In the early years of my career, my first position was a short order chef. It all sounded pretty easy until it came to the weekends. On Sunday morning alone, you could use anywhere from 90-120 DOZEN eggs. A large percentage of them were made into omelets with various fillings. All this would be made and served in the course of 4-5 hours as individual breakfasts in the hotel restaurant. That job definitely taught you the perseverance you would need to survive in the industry.
Omelets have a long history dating back to 16th century France. Most are made with just simple egg and dairy ingredients. The fluffiest omelets use whole eggs or all egg whites, which are beaten with a small measure of cream, milk or water. I even recall adding just a tiny bit of pancake batter to give them more body.
Legend has it that when Napoleon and his army were travelling through the south of France, they spent one night near Bessieres. Napoleon ate an omelet prepared by a local cook and enjoyed it so much that he ordered the townspeople to gather all the eggs in the village and prepare a gigantic omelet for his army the next day. Since 1973, every year on the Monday following Easter, people in Bessieres, France make a giant omelet, using 15,000 fresh eggs.
I have added some pictures of this huge omelet as well as one of a cook dumping eggshells in a pile.
The recipe I am including has everything it takes to make a great flavored omelet.
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Omelet w/ Veggies, Bacon & Cheddar
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Instructions
On a large griddle, place frozen hashbrowns & spray with cooking spray. Cover with a lid & cook until golden then flip over & fry a little longer. Remove from griddle & set aside.
Place bacon on griddle & cook until crispy. Set on paper towels to drain the grease then chop into crumbles. Set aside.
Place the onions & mushrooms on the griddle in the bacon drippings & cook on medium-high for 10 minutes or until the mushrooms are golden brown & the onion is tender. Remove from pan & set aside.
Using an 8-inch baking dish turned upside down, form 2 'foil pans' with aluminum paper. Spray the inside of each one with cooking spray.
In a bowl, whisk eggs, cornstarch & milk until well blended; season with sea salt & pepper, to taste. Set 'foil pans' on the medium-high heated griddle. Divide the egg mixture into each of the 'foil pans', swirling so the pan is evenly coated with the egg.
Once the egg is starting to set, sprinkle a small amount of cheese on top of each egg mixture then divide the hashbrowns & refried beans & spoon over each omelet. Next, top each omelet with half of the onion/mushroom mixture & a sprinkle of green onions & a bit more cheese.
'Cover' The griddle with a large baking sheet to help 'steam' the omelets. This will only take a few minutes. Remove each 'foil pan' & place the omelets on serving plates. Roll into customary omelet shape if preferred.
Top each with remaining cheese & green onion if preferred. Serve immediately.
Recipe Notes
- Omelet is the standard spelling in American English. The British spelling, omelette, is actually the modern French spelling.
The original Peachy Chicken recipe has been printed on the back of the Heinz Malt Vinegar bottle for many years. Peaches paired with chicken just go together extremely well. The chicken cooked in peach sauce just melts in your mouth and the sauce itself has a sweet & sour flavor that is just amazing.
Malt vinegar transforms simple baked chicken into something incredibly special! Made from malted grains of barley, malt vinegar has a tart flavor and can help to enhance the flavors of other foods it is paired with. It is best known for topping fish and chips.
Malt vinegar is produced from the same grains that are used for making beer, and so it has a similar lemony, nutty, and caramel flavor profile as malted ale. It can range in color from light to dark brown while some distilled varieties are clear.
Usually found in condiment or bakery aisles at the grocery store, it’s become a culinary mainstay in British and Canadian cuisines.
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Peachy Chicken
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Instructions
In a large skillet, brown the chicken thighs, onion & garlic in the oil.
Combine the reserved peach juice, orange juice concentrate, vinegar, brown sugar, red pepper flakes (if using), basil, salt, cloves, cinnamon & pepper. Pour over browned chicken mixture. Cover & simmer 25-30 minutes or until chicken is cooked through.
Add peaches; heat. Combine cornstarch & water; stir into sauce. Heat, stirring, until sauce is thickened.
Serve chicken & sauce over rice.
Recipe Notes
• If malt vinegar is not available, try using apple cider vinegar as a substitute.
Yaki Udon is a wok-fried Japanese udon noodle dish. Born from postwar ingenuity, Yaki Udon (literally ‘fried udon’) is a celebrated Japanese stir-fry dish with a history rooted in the resourcefulness of the mid-1940s.
The dish’s creation is widely attributed to a small restaurant named Darumado in Kokura (modern-day Kitakyushu), shortly after World War II. In 1945, food was scarce across Japan. The owner of Darumado wanted to serve yakisoba (fried buckwheat noodles), but proper soba noodles were unavailable due to rationing and shortages, so he decided to use dried udon noodles (which were more readily available) as a substitute for the missing soba.
The improvised dish, stir-fried with meat and vegetables in a soy-based sauce, was an instant hit with locals and eventually became a staple of the region.
While the original version used dried noodles, modern yaki udon is typically made with thick, chewy fresh or frozen udon noodles. Over the decades, it evolved from a ‘desperation’ meal into a popular Japanese pub snack and a standard festival street food.
Shrimp yaki udon is a staple of Japanese comfort food and a global favorite primarily because of its combination of fast, one-pan preparation, addictive textures, and a savory, rich flavor profile that is both comforting and customizable.
Just recently I’ve started incorporating these unique udon noodles into some of our meals and we really have enjoyed them.
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Yaki Udon w/ Shrimp
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Instructions
Shrimp
Marinate shrimp in a bowl & set aside.
Sauce
Whish together stir-fry sauce ingredients in a small bowl & set aside.
Udon Noodles
Place udon noodles in a bowl & fill it with hot or boiling water. Let noodles sit until they are easy to detangle. Then drain & set aside.
Cooking
Preheat half of the vegetable oil in a saucepan over medium heat. Sear the shrimp until they are cooked through (5-8 minutes depending on the size). Remove them from the pan & set aside.
Add more oil to the pan & sauté garlic & green onions until fragrant. Add the cabbage, carrots, mushrooms & peas. Sauté until vegetables start to soften.
Add the udon noodles, cooked shrimp & stir-fry sauce to the pan, Toss & sauté for another 2-3 minutes. Serve.
I’m not sure about you, but lobster is a rare treat in our household because it’s so expensive. ‘Poor Mans Lobster’ with melted butter is a dish that is made with white fish, so it tastes just like lobster, but it doesn’t cost a fortune.
When the first European settlers reached North America, lobsters were so plentiful that they would reportedly wash ashore in piles up to 2 feet high. Their bounty made them a precious source of sustenance during hard times—and gave them a lowbrow reputation as the poor man’s protein. Instead of this leading to seafood festivals and celebrations like the clambake, colonists were just super embarrassed by all of, what they called ‘the ‘cockroaches of the sea’. These hard-shelled creatures were even used as fertilizer and fish bait because there were just so many around. Dirt-cheap because they were so copious, lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond.
However, all this started to change in the mid 1800’s because of canned food and trains. Lobster actually became one of the most popular canned products on the market. Later, during World War II, canned lobster was used to feed soldiers.
Once railroad transportation began to make travel easier, more and more people began to experience the taste for lobster. Thanks to the cheap price tag and the copious quantities, lobster was served on passenger trains. Passengers were intrigued by the dish and word began to spread about the rediscovered cuisine.
Before long, demand and prices for lobster both increased, as the crustacean was ultimately rebranded by the North American population from a food for the poor to a far more decadent dish.
Today, poor man’s lobster refers to a dish made of white fish, cooked in the style of lobster, mimicking many of the similar flavors. Once simmered in boiling water, dipped in butter, with a squeeze of lemon, it takes on a taste like cooked lobster.
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Poor Man's Lobster
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Instructions
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In a bowl, mix together water, sugar & salt then add to a large skillet.
Place fish filets in the skillet & bring to a gentle simmer. Cook the cod by avoiding a hard boil during the poaching step. Keep the water at a gentle simmer & watch the cooking time closely ... overcooking is the main cause of rubbery fish.
After poaching, transfer the cod to a baking sheet, brush with some melted butter & season with paprika.
Broil for about 7 minutes on low until fish flakes easily with a fork.
Brush with more butter & juice from the lemon & serve.
This meal is nice served with broccoli or green beans & roasted potatoes or rice. We added some 'Cheddar Bay Bread' as well.
Revisiting Stuffed Mushrooms!
I’m sure the appeal of mushrooms isn’t for everyone. Brion & I love that earthy taste. There is hardly anything you can’t use mushrooms in from appetizers to main course.
I remember when I was growing up on the farm, we would sometimes find edible mushrooms especially on humid days. My father had an area where hay bales were kept for feeding the cattle in the winter. It seemed this was where these mushrooms would pop up. There was never any great amount — just enough so we each had a taste. My mother would fry them in butter, and they were so good.
When it comes to party appetizers, stuffed mushrooms have to be one of the all-time favorites. Earthy, buttery mushrooms filled with creamy cheese and topped off with crispy breadcrumbs… what’s not to love? Really, the only thing I don’t love about this appetizer is the assembly. But, you can save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.
I always love a good recipe shortcut, and this delicious stuffed mushroom casserole transforms this classic appetizer into a super easy casserole!
Earthy mushrooms are harmonized with creamy cheeses, aromatic garlic, and crispy breadcrumbs for the ultimate stuffed mushroom ‘casserole‘ experience.
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Stuffed Mushroom Casserole
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Ingredients
- 2 Tbsp olive oil
- 680 gm large white mushrooms, cleaned & quartered
- 1 leek, light green & white parts, sliced
- salt & pepper to taste
- 4 cloves garlic, minced
- 70 gm cream cheese, cubed
- 112 gm mozzarella cheese, grated OR cheese of choice
- 3/4 cup breadcrumbs, divided
- 45 gm parmesan cheese, grated DIVIDED
- 3 Tbsp fresh parsley, finely chopped, optional
- 1 1/2 Tbsp unsalted butter, melted
Ingredients
- 2 Tbsp olive oil
- 680 gm large white mushrooms, cleaned & quartered
- 1 leek, light green & white parts, sliced
- salt & pepper to taste
- 4 cloves garlic, minced
- 70 gm cream cheese, cubed
- 112 gm mozzarella cheese, grated OR cheese of choice
- 3/4 cup breadcrumbs, divided
- 45 gm parmesan cheese, grated DIVIDED
- 3 Tbsp fresh parsley, finely chopped, optional
- 1 1/2 Tbsp unsalted butter, melted
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Instructions
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In a large saucepan, warm oil over medium heat. Place quartered mushrooms & sliced leeks in the saucepan. Season with salt & pepper. Saute until veggies are softened & most of the moisture has evaporated, approximately 7-9 minutes.
Add garlic & sauté about 1 more minute. Add cream cheese, stirring until mushrooms are uniformly coated with the melting cheese.
Remove saucepan from heat & mix in mozzarella, 1/2 cup breadcrumbs & 1/4 cup parmesan cheese. After combining, transfer the mixture into a lightly greased 8 X 8-inch baking dish, ensuring even distribution.
In a separate small bowl, combine finely chopped parsley, melted butter, remaining parmesan & breadcrumbs. Once mixed, evenly sprinkle this topping over the mushroom mixture.
Bake until breadcrumb topping is golden, about 25-30 minutes.
Leeks are an edible plant used in many different cuisines. Closely related to onions, garlic, and scallions, the edible parts of leeks are the tightly bound leaf sheaths that form stalk-like bases, which transition into flat leaves. Leeks are quite mild which makes them perfect to pair with simple veggies in the spring like asparagus and peas, and heartier veggies in the fall like winter squash and potatoes.
When leeks are grown, soil is piled up around them, so that more of the leek is hidden from the sun, and therefore lighter in color and more tender. What produces a beautiful leek, a long pale body, also results in sand and dirt being lodged deep inside the leek.
Leeks straddle the line between aromatic and fresh vegetables, with the seasoning qualities of ‘the gourmet’s onion’ and the delicate flavor and texture of ‘the poor man’s asparagus’.
Leeks can be used interchangeably with onions in most recipes for soups, casseroles, and stews to add a subtle, more complex flavor. One way to showcase this flavorful onion is to make it the star of the show as I’ve done here in this leek dish with salmon in mustard sauce.
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Coho Salmon & Leeks Baked In Mustard Sauce
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Instructions
Salmon / Leeks
Clean & remove skin from salmon fillet. Wash leeks & remove thicker outer layer, which can remain a bit tough. Cut the leeks into pieces approximately 1 1/2-inches in length. In the microwave steam dish, cook leek for 8 minutes until al dente. Drain & set aside.
Whisk all sauce ingredients together in a small saucepan over low heat. Warm through for 2-3 minutes, but do not boil.
Sauce
Whisk all sauce ingredients together in a small saucepan over low heat. Warm through for 2-3 minutes, but do not boil.
Assembly / Baking
Place salmon fillet in the center of a large baking dish. Surround with pre-cooked leeks & spread mustard sauce carefully over all.
Bake for about 20 minutes or until salmon flakes easily. Serve with orzo or mashed potatoes.
CELEBRATING CINCO de MAYO!
Remember those Taco Bell commercials with the slogan, ‘think outside the bun’? Taco-stuffed sweet potatoes are a perfect example of that.
Cinco de Mayo commemorates a regional Mexican military battle that has nothing to do with Mexican independence. It’s kind of the equivalent of Victoria Day in Canada but it has evolved to become a big celebration of Mexican cuisine and culture in the USA and Canada.
The taco as we know it today is a blend of ancient Mexican recipes and international influences. However, before it was known in North America, natives in Mexico were eating a version that looked quite different.
In traditional Mexican cuisine, ground beef tacos are not as common as tacos made with other types of meat preparations. Ground beef tacos with toppings like shredded lettuce, cheese, and sour cream are more commonly found in Tex-Mex or North Americanized Mexican food.
This tender baked sweet potato is stuffed with spicy, juicy, ground turkey and tomatoes then topped with grated cheese. No bun (or tortilla) required on this Cinco de Mayo.
Native to Central and South America, sweet potatoes are some of the oldest vegetables on the planet. Distantly related to commonplace, starchy Russets and Yukon Golds. Western markets have tagged some sweet potatoes with the deceptive name ‘yams’ to differentiate the southern from the northern crops. True yams are rough-skinned tubers, related to lilies.
Cinco de Mayo just got an upgrade with all the things you love about tacos inside the deliciousness of a freshly baked sweet potato.
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Taco Stuffed Sweet Potatoes
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Instructions
Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.
Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes & place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey & cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, & remaining ⅛ teaspoon salt & pepper. Cook for 1 minute. Stir in the crushed tomatoes.
Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds. Garnish with sliced green onions. Serve.
This dish likely evolved from rustic Italian North American home cooking, where ‘dump and bake’ meals became popular in the 1970s and 80s for their minimal cleanup. It combines affordable proteins (chicken) with pantry staples (potatoes, canned or frozen green beans) and a fat source (butter or olive oil) to create a savory, tender meal.
The ‘Italian’ moniker comes primarily from the Italian herb seasoning used to coat the ingredients, rather than from traditional Italian culinary techniques. Dry herb blends became widely available in the mid-20th century, allowing home cooks to easily create Italian flavors without needing an extensive spice rack.
Soldiers returning from WWII brought home a taste for Italian flavors—specifically oregano on pizza—which paved the way for a market for Italian flavored products.
You generally won’t find this pre-mixed blend in Italy; Italian cooks typically use fresh herbs (like basil, parsley, or rosemary) individually or in regional combinations rather than a single ‘all-purpose’ dried mix.
The classic blend typically includes dried oregano, basil, thyme, rosemary, sage, and marjoram.
The Italian chicken, potato and green bean casserole is enjoyed for its ability to transform simple, humble ingredients into a comforting, nutritious, and versatile dish.
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Italian Chicken, Potato & Green Bean Bake
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Instructions
Preheat the oven to 400 F.
In a large mixing bowl, add the chicken, potatoes & green beans. Drizzle the olive oil over the ingredients in the bowl. Add Italian seasoning, garlic powder, onion powder, rosemary, basil, salt & pepper. Toss everything together until the chicken, potatoes & green beans are evenly coated with oil & seasoning.
Transfer the mixture into a 9 x 13-inch baking dish, placing the chicken breasts in the center. Arrange the potatoes around the chicken & place the green beans on top. Cover the dish with aluminum foil (optional for a softer finish) or leave uncovered for a bit more crispiness.
Bake for 35-40 minutes or until the chicken is cooked through & the potatoes are tender. If desired, sprinkle grated Parmesan cheese over the chicken & vegetables during the last 5 minutes of baking for a cheesy finish.
The other day when Brion & I had time to do a walk-about through Winners, we noticed some ‘corn’ potato gnocchi. Being gnocchi lovers we decided to give it a try. Of course, you might know I would inevitably have to research the company before making it just for interest’s sake…..
The corn potato gnocchi from Siena Artie are crafted using rehydrated potatoes (70%), corn flour, potato starch, corn starch, rice flour, salt, and acidity regulators.
The inclusion of corn flour and starch instead of wheat is designed to provide a gluten-free alternative that retains the traditional texture and flavor of Italian potato gnocchi. These gnocchi are produced in Italy, emphasizing a ‘traditional Italian recipe’.
The corn potato gnocchi produced by Siena Artie is a modern commercial adaptation of a traditional Italian staple that traces its roots back centuries. While Siena Artie specifically markets these products as being made from old Italian family recipes, the use of corn and potato reflects the broader history of the dish.
Gnocchi originated in Roman times, originally made from a semolina porridge-like dough mixed with eggs. Potatoes were introduced to Italy in the 16th century but only became the ‘star’ ingredient in gnocchi in the late 19th century. This shift occurred largely because potatoes grew more easily in the cooler climates of Northern Italy than traditional grains.
The inclusion of corn (maize) or corn meal in gnocchi is a regional variation found throughout the Italian peninsula. Like potatoes, corn became a vital substitute when wheat was scarce or too expensive for small landowners.
Siena Artie’s recipes often use approximately 70% rehydrated potatoes, adhering to the 19th-century standard where mashed potatoes became the foundation of the dough.
By offering variations like whole wheat or corn-based gnocchi, the company mirrors the historical ‘cucina povera’ (poor cuisine) tradition of using whatever local starch—such as chestnut flour, breadcrumbs, or corn—was available.
While traditional gnocchi were hand-rolled—a time-consuming process often saved for Sundays or special occasions—Siena Artie provides a shelf-stable or vacuum-sealed version that maintains the classic ribbed texture designed to hold sauce.
I crafted a recipe using a pork/beef combo along with some of our favorite veggies to go with the corn/potato gnocchi. This is what developed.
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Corn Gnocchi w/ Pork, Zucchini & Mushrooms
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Ingredients
- 1 Tbsp butter,
- 500 gm corn potato gnocchi
- 250 gm lean pork/beef combo
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dry mustard (optional)
- 1 small leek, white & light green parts only, halved lengthwise & thinly sliced
- 100 gm mushrooms, sliced
- 1 small zucchini, julienned
- 2/3 cup corn niblets
- 3-4 cloves garlic, minced
- 296 ml seasoned, diced tomatoes
- 1 cup beef broth
- 60 gm Gorgonzola Dolce, crumbled
- 50 gm white, old cheddar cheese, grated
- 2 green onions, sliced thinly for garnish
Ingredients
- 1 Tbsp butter,
- 500 gm corn potato gnocchi
- 250 gm lean pork/beef combo
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dry mustard (optional)
- 1 small leek, white & light green parts only, halved lengthwise & thinly sliced
- 100 gm mushrooms, sliced
- 1 small zucchini, julienned
- 2/3 cup corn niblets
- 3-4 cloves garlic, minced
- 296 ml seasoned, diced tomatoes
- 1 cup beef broth
- 60 gm Gorgonzola Dolce, crumbled
- 50 gm white, old cheddar cheese, grated
- 2 green onions, sliced thinly for garnish
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Instructions
Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer & cook on one side for 2-3 minutes until browned & toasted. Shake the pan to toss the gnocchi & continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate & set aside.
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Turn the heat to high & return skillet to stove. When the pan is hot, add the pork/beef combo & season with salt, pepper, cumin, paprika & mustard powder. Stir-fry for a few minutes until the meat starts to turn brown. Add the leeks, mushrooms, zucchini, corn & garlic. Cook, stirring occasionally, until meat is cooked & veggies are tender-crisp. Drain if necessary.
Add the tomatoes, broth, gorgonzola cheese & gnocchi back into the skillet. Stir to combine. Pour mixture into an 11 x 7-inch casserole dish. Top with remaining cheese.
Cover with foil & bake for 20 minutes then remove foil & continue to bake another 10 minutes or until bubbling. Remove from oven & top with sliced green onions. Allow to cool for 5-10 minutes then serve with some crusty bread.
One of the many aspects of Mexican food that has been essential for so many years is chicken. Chicken has played a massive role in both Mexico’s food and culture for centuries. Today, it is still one of the most popularly consumed forms of protein across the country and can be added into any dish perfectly.
What many of us recognize as Mexican cuisine is the product of a storied fusion of cultures and flavors. Its culinary adaptability has impacted its spread and popularity on a global scale. Due in part to big business, immigration, and widespread likability, Mexican food and dishes have largely become regular constituents in North American homes. While some of these popular iterations of Mexican food are far removed from their Mexican origins, they make up a large portion of the diets of many North Americans.
This cheesy salsa chicken casserole is a good example of Mexican American cuisine which is modified Mexican cuisine under the influence of American culture.
Salsa has become North America’s favorite condiment. Unlike most sauces, salsa is easy to make and endlessly customizable, but because of the simplicity of the concept, freshness is key to making a great salsa.
Salsa is one of those foods that’s easy to prepare and magically highlights the flavors of your fresh seasonal produce. Not all salsa has to be spicy, and it can be adjusted for personal tastes.
The history of salsa is a fascinating journey that spans centuries and continents. What began as a simple, spicy sauce for the ancient peoples of the Americas has evolved into a global culinary sensation. The blending of indigenous and Spanish ingredients, coupled with regional creativity, has given us a wide array of salsas that cater to every palate.
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Cheesy Salsa Chicken Casserole
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Instructions
Preheat oven to 375°F. Lightly grease a 9 x 13 inch baking dish.
In the baking dish, mix the uncooked rice, chicken broth, refried beans & about half of the jar of salsa.
Season the chicken pieces with preferred seasoning & push them down into the rice mixture. Drain mushrooms & sprinkle over chicken.
Cover the dish tightly with foil. Bake for 35-40 minutes, or until the chicken is cooked through (165°F internal temp) & the rice is tender.
Remove the foil, pour the remaining salsa over the top, and sprinkle generously with shredded cheese.
Return to the oven uncovered for 5-10 minutes, or until the cheese is melted and bubbly.
Let it stand for 5 minutes before serving to allow the sauce to set. Top with sliced green onions, cilantro or sour cream if desired.
Recipe Notes
• No-prep Rice: If you want a faster cook time, use 3 cups of pre-cooked rice (or leftover rice) & reduce the chicken broth to 1/2 cup.
• Creamy Version: Stir 100 gm of softened cream cheese into the rice/bean mixture before adding the chicken for a creamier texture.
• Faster Cooking: Use shredded rotisserie chicken instead of raw, reducing the bake time to just 20 minutes to heat through.
