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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Rating: 5
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Votes: 1
Rating: 5
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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.
CELEBRATING CINCO de MAYO!
A big dish of baked chicken tacos seems like the perfect way to celebrate Cinco de Mayo, a yearly celebration that is held on May 5. This traditional Mexican holiday was created to commemorate the 1862 victory of the Mexican army over French adversaries at the Battle of Puebla. Cinco de Mayo is sometimes mistaken for Mexico’s Independence Day—the most important national holiday in Mexico—which is celebrated on September 16.
More popular in the United States than Mexico, Cinco de Mayo has become associated with the celebration of Mexican American culture. Celebrations began in California, where they have been observed annually since 1863. The day gained nationwide popularity beyond those of Mexican American heritage in the 1980’s due to advertising campaigns by beer, wine, and tequila companies. In Mexico, the commemoration of the battle continues to be mostly ceremonial, such as through military parades or battle reenactments.
Nowadays, Cinco De Mayo is celebrated officially in every continent and in over 40 different countries, including Canada.
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Baked Chicken Tacos
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
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Instructions
Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.
Heat the olive oil over medium heat in a medium skillet. Add onion to skillet & cook for 2-3 minutes, or until the onion is translucent & fragrant.
Stir in the chicken, taco seasoning, tomatoes (fully drained), and green chiles (fully drained). Stir to combine fully. Reduce to simmer & allow to cook for 5-8 minutes.
Place the taco shells in the baking dish, standing up. Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven. Spoon 1 tablespoon ( or more) of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese.
Bake for 7-10 minutes, or until cheese is fully melted & the edges of the shells are browned. Remove from the oven. Add toppings of choice.
Recipe Notes
- SOME TOPPING SUGESTIONS:
- Shredded lettuce or arugula
- Salsa
- Sour Cream
- Jalapenos
- Cilantro
It seems anyone who makes chili has their own particular way of doing so. First off, the meat can be ground or in big chunks and as far as the beans go … most any variety you choose will work. Some like their chili extremely hot with spices and others … well, not so much. Toppings usually consist of a choice of sour cream, cheddar cheese or green onion. The bottom line is to just personalize it to your liking and share your ideas. Recipes are made to be shared. That’s how they improve and change and new ideas are created.
Although cornbread might be considered simple and dated, it is the cornerstone of soul food. I have posted cornbread ideas numerous times over the years. I love it! The smell and taste of fresh cornbread are definitely nostalgic for me.
Today, what started out as just a simple bowl of chili with some warm cornbread became much more. My inspiration started with some left over roast beef which became chili and from there it went to ‘why eat chili out of a regular bowl when you could have it in a cornbread bowl’? I thought it might be a bit tricky to use a quick bread recipe with baking soda and/or baking powder as they are usually quite tender. Yeast-leavened cornbread is more bready and less muffin-like in texture. It has the structure for holding up to chili and isn’t inclined to go to mush.
I will not try and tell you this is one of those meals you can put together in 15 minutes but I did think the end result was worth the effort.
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Roast Beef Chili in Cornbread Bowls
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
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Instructions
Cornbread
In a small bowl, dissolve the yeast in 1/3 cup lukewarm water & mix in 1 tsp sugar. Let mixture sit until foamy & thick about 10 minutes. In a separate bowl combine 2/3 cup sugar, salt, flour & cornmeal; set aside.
When yeast is thick, add oil, eggs & 1/2 cup warm water; mix well with a whisk. Add dry ingredients & with a wooden spoon mix well. On a lightly floured work surface, knead dough until reasonably smooth, adding another tablespoon of flour if necessary.
Grease bowl & place dough in it. Cover with a tea towel & allow to rise for 1 hour. Divide the dough in half & place in greased individual pans. Allow the cornbread to rise for 45 minutes.
Preheat oven to 350 F. Bake for 30-35 minutes or until they test done with a wooden pick. When cornbread has cooled slightly, hollow out center of each & fill with chili. Yield: 2 large 'bowls'.
Roast Beef Chili
In an ovenproof, heavy bottom pot, fry bacon until crisp. Remove bacon from pot & set aside. Saute onions & garlic in bacon drippings until tender-crisp. Add beef broth & simmer for 5 minutes then add the rest of the ingredients except roasted red pepper, bacon & roast beef.
Preheat oven to 325 F. Bring chili to a boil then place in oven for an hour or so. Check on it part way through & stir.
In the final 1/2 hour, add peppers & bacon. In the last 5 or 10 minutes add the cooked roast beef.
Serve in cornbread bowls with preferred garnish. Chili yield is about 13 cups .. around 8-10 servings.
Any extra, I portioned & froze for another meal.
About six years ago, I tasted this popular French cake au jambon et aux olives for the first time. The word ‘cake’ in France refers to a baked savory cake made with ham, olives and cheese. They are exclusively rectangular in shape and made in a bread pan. The texture is between a bread and a cake, making it it good for picnics, cubed as an appetizer with drinks or served with a soup or salad.
This savory cake/bread has endless possibilities when it comes to ingredients. Apart from the original ham, olives and cheese, you can use cooked chicken, sun-dried tomatoes, zucchini, mushrooms, sweet corn kernels, spinach or really any personal choice you have. Well wrapped, it will keep for a few days in the fridge, reheating it or just enjoying it cold.
In this recipe I used a mix of black and green olives, ham, bacon and a Gruyere/mozzarella cheese combo. I decided to pair it with a Spanish omelette which complimented the savory bread well. The ‘cake’ I had the opportunity of trying the first time was made by a ‘very’ French lady. It set the bar high for my own to turn out as good. We loved it so I guess this recipe is a ‘keeper’.
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Ham & Olive Bread with Spanish Omelette
Votes: 2
Rating: 4.5
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Ingredients
Topping Sauce for Omelettes
Ingredients
Topping Sauce for Omelettes
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Votes: 2
Rating: 4.5
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Instructions
Olive Bread
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In a skillet, saute finely chopped onion with bacon until slightly cooked. Drain on paper towels to avoid soggy dough. Slice olives & chop parsley & ham.
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Preheat oven to 350 F. Butter a 9 X 5-inch loaf pan. In a large bowl, whisk together wine, oil, eggs & salt. In another bowl, sift flour & baking powder. Stir into liquid mixture along with rest of the ingredients. Pour into prepared loaf pan & bake about 1 hour or until bread tests done.
Omelette Topping Sauce
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In a saucepan, heat olive oil & saute onion for 3-4 minutes. Add green pepper & garlic; continue to cook another 3-4 minutes. Add tomato sauce, salt & pepper; reduce heat & simmer about 5 minutes. Remove from heat, cover & set aside to keep warm.
Omelettes for Two
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Grate cheese; set aside. Slice onions, zucchini & mushrooms, On a medium-hot griddle, saute vegetables just until tender crisp in 1 tsp of butter. Remove to a dish until ready to use. In a small bowl, whisk eggs with salt & pepper. Make 2 circles of beaten eggs on griddle. Top each with 1/2 of refried beans, veggies & grated cheese. Carefully fold each omelette in half enclosing filling; add a tiny bit of water to the griddle (in between the omelettes) & cover with a large lid. When omelettes are cooked remove to serving plates & top with the tomato sauce. Serve with warm olive bread.
Using creamy avocados instead of tortilla shells puts a healthy twist on tacos. Most people think guacamole when they hear the word ‘avocado’. True, guacamole is great but that’s just a mere beginning of their potential. Avocados can stand in for mayo, replace butter in baked goods and even become a creamy base for ice cream or smoothies. Beyond that, you can grill, stuff, batter and fry them or turn them into cake frosting. For many people, avocados make everything they just a bit better.
Avocados are a fruit that ripen off the tree so they are often sold unripe. The tree carries two crops on them at a time, and on average an avocado will stay on the tree for 12-14 months.
This versatile fruit is a true Mexican staple, bringing flair to practically any dish its used in. If you enjoy tacos and avocados, this is just a great, easy lunch or light supper.
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Turkey Taco Stuffed Avocados
Votes: 1
Rating: 5
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Ingredients
- 2 avocados, ripe, halved & pit removed
- 1 lime, juiced
- 454 grams turkey, ground
- 1 small onion, diced
- 1 tsp EACH cumin, garlic powder, coriander, smoked paprika, onion powder & salt
- 1 1/2 tsp chili powder
- 1/2 tsp pepper
- 1/2 cup refried beans
- 100 grams cheddar cheese, shredded
- Salsa & Sour Cream for garnish
- Fresh cilantro, chopped for garnish (optional)
Ingredients
- 2 avocados, ripe, halved & pit removed
- 1 lime, juiced
- 454 grams turkey, ground
- 1 small onion, diced
- 1 tsp EACH cumin, garlic powder, coriander, smoked paprika, onion powder & salt
- 1 1/2 tsp chili powder
- 1/2 tsp pepper
- 1/2 cup refried beans
- 100 grams cheddar cheese, shredded
- Salsa & Sour Cream for garnish
- Fresh cilantro, chopped for garnish (optional)
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Votes: 1
Rating: 5
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Instructions
In a large skillet, stir-fry ground turkey & onion until turkey is no longer pink. Stir in spices & add refried beans; combine well.
Top each avocado half with a squeeze of lime juice. Divide turkey mixture evenly into each halved avocado. Top with shredded cheese, salsa, sour cream & cilantro (if using).
