Omelette

This is how we like our omelettes.  Stuffed with all kinds of veggies, ham, and cheese.  

Dice up all the veggies and the mushrooms.  Grate some cheese and beat three or four eggs.

Saute the mushrooms first.

Add the diced tri-colored peppers--these are nice and sweet.  Saute until tender.

Add the sliced green onions and the ham.

Today, I added diced tomatoes from our garden, this is optional.

Beat the eggs, add salt and pepper and some dry mustard.

Pour the beaten eggs into a non-stick skillet to which some oil and butter has been added.

Push the eggs around with a spatula so they cook, do this slowly so they don't get brown.

Put all the cooked veggie mixture on one half, top with grated cheese.

Flip the other half over the veggie mixture and let the cheese melt.

This is what is left of my portion!

Enjoy friends!

Springtime Quiche

I am starting to dig out the springtime recipes from my recipe book and cookbooks!  It's time for some refreshing recipes with ingredients that are available now.

First the crust.  Since I don't make a lot of pastry crusts, 

consider this one "rustic" looking when it's done!

OK?

1 C flour
1/4 tsp. salt
1/3 C butter (cold, cut into pieces)
2 Tbl. cold cold water

Combine the flour and salt, add the pieces of cold butter.

Use a pastry thingy to cut the butter into the flour until you have course crumbs.  

Work quickly so the butter stays nice and cold.

Sprinkle in the cold water a little at a time just until the flour is moistened.  Dust some flour on the counter, shape the dough into a ball, then flatten into a disk.  See those pieces of butter in the dough--

that, my friends, is a GOOD thing.

Now roll out the dough into a 12 inch circle about 1/8 inch thick.  

Place in the pie pan and crimp the edges.
Rustic looking, don't you think??

For the filling you will need 2 C of shredded cheese 

(cheddar, cojack, jack, whatever you like), Ham, 

4 eggs, 1 1/2 C milk or half & half, salt, pepper, and a few asparagus spears.

Put the cheese on the bottom of the crust, top with the ham, then arrange the asparagus spears in a spoke pattern on top of the ham.

Whisk together the eggs, milk, salt & pepper in a bowl..  Pour egg mixture over everything -- slowly -- so you don't mess up this beautiful creation.  Into a pre-heated 400 degree oven for 40 - 45 minutes.

If the edges of the quiche crust start to brown too much before cooking time is up, 

shield the edges with some aluminum foil.  

The quiche is done when it's puffed up and set in the center.  

Let it stand for 10 minutes before serving.

Cut the quiche into wedges and serve.  

Enjoy friends!

yum, Yum, and YUM!

Angel Biscuits

This biscuit recipe is so light and delish that the biscuits can float or fly like angels.  Also when all done, these are kind of like little ham and cheese sliders.  Great for breakfast or as an appetizer.  We have even had them as a midnight snack!

Gather the ingredients:  Flour, baking powder, baking soda, salt, sugar, powdered buttermilk, shortening, and yeast.  (The powdered buttermilk is handy if you usually don't have buttermilk on hand.)

2 1/2 C flour (for this recipe I used unbleached white whole wheat)
2 1/4 t. yeast dissolved in 1/4 C warm water (equal to one packet of yeast)
1 C buttermilk or (4 Tbl powdered buttermilk combined with 1 C water)
1/8 C sugar
1/2 Tbl baking powder
1/2/ tsp baking soda
1/2 Tbl salt
1/2 C shortening

This makes one dozen biscuits!

Put all the dry ingredients in a bowl and mix them up!

Put chunks of the shortening into the bowl of dry ingredients. Meantime, add the dry yeast to the 1/4 C of warm water in a small bowl, and mix the 4 Tbl of powdered buttermilk into 1 C of warm water in a measuring cup,.

Cut the shortening into the dry ingredients until it looks like little crumbs or little peas.  Add in the dissolved yeast mixture and the buttermilk and mix lightly!

Turn the mixture onto a lightly floured surface.  Right now it looks like a big scary blob, but just wait.  Knead lightly, very lightly, adding a bit more flour if the dough is sticky.

Shape your dough into a smooth round disk.  The less you mess with this the lighter your biscuits will be!   Roll your dough out to about 1/2 " thick.

Now cut out the biscuits.  I do not own a biscuit cutter so I use a glass or any other round device that will make the size of the biscuits I want.  If you are making these for appetizers, use a tiny biscuit cutter or round device. 

Place the biscuits on an ungreased baking sheet about 1" apart.  Cover and let them rise for 1 1/2 hours.  Bake in a preheated 450 degree oven for 8 to 10 minutes or until lightly browned.  Watch them closely because oven temps vary!

Place the baked biscuits on a cooling rack.  When cool, split the biscuits in half.

While the biscuits are cooling, make the butter/mustard mixture that will be brushed on the biscuits.  Slowly melt one stick of unsalted butter with 1/4 C yellow mustard and some finely diced onions.  Add some poppy seeds too.  I have tried other types of mustard, but the yellow wins out every time.

Brush some of the butter/mustard mixture onto each half of the split biscuits.  Have the ham and swiss cheese slices ready to go.  I have tried other cheeses and other meats, but these work best for this recipe.

Place a slice of ham and a slice of swiss on each biscuit half. 

When they are all done warm them up lightly in the oven or slowly in the microwave.  These will freeze very nicely -- thaw them slowly and then warm them up.  I make huge amounts of angel biscuits for family gatherings and they disappear in no time.  You can use canned biscuits or frozen biscuits if you don't have time for the homemade ones.  But please take the time for the homemade ones!  Enjoy!