Seat of my Pants Omelet

I woke up starving this morning...not terribly unusual but I was craving comfort food like NO other. Tuna Casserole, specifically. Yes, I am an odd duck, and it is not out of the realm of normal for me to whip up a casserole in  the wee hours of the morning. BUT Baby Dalton has had other plans since 5 am, so I didn't even get the chance to ponder breakfast until 9 am.  I opened the old fridge and just started pulling out all the things that looked good, quickly cooked up this little gem and quickly scarfed it down in anticipation of yet another infant outburst. Motherhood rules.

Seat of my Pant's Omelet

Stouffers Mac and Cheese
canned chicken
celery
onions
green bell pepper
Parmesan cheese
salt and pepper to taste
Basic Omelet

Chop up celery, onion and bell pepper to desired size. Place in pan, salt and pepper to taste and saute until they reach your desired consistency. Then add your chicken and saute with the veggies. When warmed, add the mac and cheese and Parmesan cheese, lower heat to medium low and allow to melt/warm up slowly. Set aside. Prepare basic omelet, add filling and fold. Sprinkle with a little more Parmesan and NOMS.

Saute your veggies and they will buy you Christmas presents! Yeah! REALLY!

The rest of the ingredients waiting patiently... GAWD I love Stouffers mac and cheese!

BGOK!  BOK BOK BOK!  Chicken in the pan!

I darn near lost this omelet to the evil scramble!!! am I losing my touch?

Oooh.. a little tear but no worse for the wear. NOMS.

My Review:

This was SO reminiscent of my favorite casserole I almost burst into tears when I took my first bite. I am really sorry that I keep forgetting the flavor value of celery... like an old childhood friend it brings everyone together for good times. I vow to bring celery back more often!

Fresh View Omelet...Leftover Series #3

Ahhh... that's the ticket. After days of carbs and calories and all things hip enhancing, it's refreshing to cook something on the lighter side. By now, your turkey has lost it's luster and more than likely it's appeal. And that white meat that was barely edible to begin with has now dried out to point you cannot swallow it without a gallon of milk and prayer. The goal for today's omelet is to freshen your view of turkey and learn how to re-animate it in a healthy and moist way! Lucky for us turkey is very forgiving. You may find that this recipe is similar to my Chick-Chick Bean omelet, however I assure the taste is completely different thanks to the fresh, home canned tomatoes and fresh bell pepper and onions.

AND! I get to introduce to you my absolute favorite cheese ever, Muenster! Muenster is a softer, milder cheese in comparison to cheddar. It is a North American spin off of the french "munster" cheese. You can read all about the the history HERE.   It is soooooo smooth and sooooo dang good. But really not shreddable, so I wouldn't try if I were you. Thin slices will be just fine!

Fresh View Omelet...Leftover Series #3

Ingredients:

turkey (white meat)
Fresh canned tomatoes
bell pepper
onion
diced green chiles
garlic salt
chili powder
salt and pepper
Muenster cheese
black olives
corn
Basic Omelet

Chop onions and bell peppers and saute in small pan. Set Aside. Place fresh tomatoes with some juice into large skillet and heat on medium-high. Season as desired. Add chile's and continue to bring to simmer. Chop turkey to desired size and place in simmering tomatoes. Add corn and onion/bell pepper mixture. Cover and simmer until all juices have been absorbed, uncover and remove from heat. Slice your cheese. Prepare your basic omelet and when flipped lay cheese down, top with filling and fold. Top with sliced black olives.NOMS, the fresh way!

Fresh canned 'maters. If you don't have any, you are SOL till next summer... but I bet you are gonna be canning next year ;)

The color is not enhanced here... that is how bright and beautiful it really is.

All the ingredients swimming together in freshy-freshness.

*insert singing choir* AHHHAHHHAHHHAHHHHHH!!!!!

Edible and tasty Orange rind

Cooked down and ready to do it's job!

Overdoin' the cheese as usual... I cannot help myself!

It looks SO good... So good....



Like an Alien from Planet Breakfast seducing me with it's many eyes...

KITCHEN STAFF UPDATE:

Sous Chef Dalton has now begun an intensive 7 month training program to fill the NOW available position of Master Food Taster.

He is off to a great start... and the Omelet kitchen believes he has immense potential.

After nearly  a month of holding the Food Taster position, Everit has not even so much as taken a bite of one omelet. Therefore, he has been demoted to dishwasher. Everit is "thrilled about the new position" and feels it "suits his energy level better." We could not agree more, and applaud Everit for his positive attitude!





((((I am hereby removing tip of the day until I can think of more tips...)))

My Review:

The turkey was amazing... tender, melt in your mouth, and extremely flavorful. All the ingredients stood alone in their own right, yet came together in such an awesome garden fresh flavor! I feel alive again!





Machaca Omelet

Yet another Mexican inspired dish! This one is loosely translated from a traditional Mexican breakfast recipe called Machaca, which is originally made using dried beef and peppers and served on or with eggs and tortillas. I am making my own version, naturally, using what I have on hand today. There is some preparation involved though, preferably the day ahead. So plan this omelet for tomorrow!

The main ingredient of beef is best prepared at home and to your specific preference. I love tender, juicy, melt in your mouth roast beef, so I prepare mine in a slow cooker:

My awesome roast beef!

Ingredients:

1 roast (select roast with a good fat/meat balance. DO NOT TRIM. Fat = flavor!)
water
Season Salt
Crock Pot.

Rinse off roast well and place in slow cooker. Coat one side with the Season Salt, flip over and do the same to other side. Add enough water to come about mid-way through the roast. DO NOT COVER ROAST with water! This is will boil it (eeeew!)  Set on low and depending on size, cook from 8-12 hours. Flip roast midway through cooking time. When done, remove meat and place in sealed container. NEVER FORGET! Save the juice (gravy, aus jus, whatevs)!!!!!  Pour it in a separate container and chill both in fridge overnight. This step is really important!  No, really. It is.

TIME WARP TO THE NEXT MORNING!!!!  OoOoOoOo....

Machaca Omelet

Ingredients:

Roast beef
Aus Jus (reserved)
bell peppers (your color choice)
green onion
yellow onion
diced green chile's
salt and pepper to taste
Tony Cachere's Cajun spice blend (or your preferred "heat" mixture)
sour cream
cheese
Basic Omelet

Having prepared your roast the day before you are ready to rock this baby! Take a look at your roast and aus jus.. you will see that the fat has now solidified and is easily removable. Separate the fat from your beef. Throw away the fat and shred up the beef with your fingers. Place in a 12" skillet. Now you can skim off (or peel off) the layer of fat from the top of your aus jus. YES! See how easy that was? Told you refrigerating was important!  Now pour enough of the aus jus to cover the bottom of the pan, about 1/4 cup. Slice and dice your peppers and onions to desired size and place in pan with green chile's and meat. Salt, pepper and season to taste. Bring to a simmer over medium/high heat. Then cover and turn heat down to a low-medium. (can you smell that? Oh its heavenly!) Allow to simmer until juice is almost completely absorbed. Stir frequently, taking care to shred any larger pieces of meat with your spatula. Then prepare Basic Omelet. Use cheese, but sparingly (what? Joee? Sparing cheese? WHAT?) and add filling. Fold, top with sour cream!

A few notes about this recipe:

*This can be very salty. Consider your self pre-warned.
*Fresh "hot" peppers such as jalapenos are a fine substitute for the "heat" spice mix.
*Keep your shredded meat bite size and well separated. It is just more eater friendly that way.

This here is the start of something NOMS.

Shredded beef ready to simmer to perfection.

BEHOLD... the flavor!

Ready to simmer down... see how little aus jus is used?

Halfway through cook time.(lid removed for picture)

Simmered down..oh the smell is beyond words!!!

Just a little cheese... the beef mixture is the showcase here.

Your mouth has now begun watering....

...and jealousy has kicked in!



#*#*#*#* TIP OF THE DAY: Don't freeze an omelet. They do not re-animate well.   #*#*#*#

My Review:

Perfection.

Now GO MY MINIONS!  And create your OWN!!!













Tacoooomelet!!!

After yesterday's heart attack on a plate I figured I had best redeem myself (and my arteries) with some vegetables. Now don't think I am getting all healthy on you... there is still taco meat and sour cream and cheese to counteract all the healthy affects those veggies may have! Safety first!

You will have to work a little harder for this omelet today. But I promise the extra effort is SO worth it. And we are gonna switch up the OG omelet method just a bit! Keeping you on your toes today!

**READ THIS BEFORE COOKING**

**I strongly urge you to not skip sauteing your vegetables. This process not only helps keep the texture more desirable but the saute really bring the flavors to life.

**ALSO... this will be a difficult omelet to flip due to it being heavier. COOK AT A LOWER TEMPERATURE THAN NORMAL. This will ensure a well cooked (but not scorched) and more easily flippable omelet.


Tacoooomelet!

Ingredients:

1 green onion
orange bell pepper
yellow bell pepper
zucchini squash
taco meat
cheddar cheese
sour cream
3 eggs
2 tbs butter
pat o butter
salt and pepper to taste
splash of milk

You will need:  One additional pan! WOW! Two pans? It's such a risky morning!!!

Wash and Prepare your veggies first! Slice onion (use the green ends as well!) and peppers to desired size (smaller is preferable) and set aside. Using a cheese grater, grate desired amount of zucchini onto a paper towel. Fold you paper towel in half and press out as much moisture from the zucchini as possible. Set aside.
Pre heat a pan and melt butter. Add all veggies and saute until onions are clear, OR to desired consistency. Remove from heat and set aside. Prepare your eggs, salt, pepper and milk into your normal omelet mixture... but THIS TIME!  OOHHH.. ADD the veggies directly into the eggs and whisk until blended in!  Pour into preheated and well buttered pan and cook on a LOW to MEDIUM HEAT. Be patient with this one! It's gonna take a little longer to cook, but as read above it's necessary. Microwave your taco meat. Flip your omelet, add cheese and filling. Fold, and garnish with a little cheese and a dollop of fresh sour cream!

Oooh isn't that pretty? All, colorful and whatnots.

Chopped and Prepped for butter immersion!

Yeah, it looks alot like fake rubber vomit. Let's just hope it doesn't taste like it!

I am a little proud of myself for not destroying this one on the flip!

Stuffed to the gills with lots of THRILLS!!!

Wow. This is really beautiful. I had a hard time eating it. NO... that's a total lie. I inhaled it.

#*#*#*#* TIP OF THE DAY: Use a WIIIIDE spatula for the flip of the omelet! It covers more surface area and will make it easier to get a good flip and reduce tearing.  #*#*#*#

MY REVIEW:

NOMS NOMS NOMS NOMS NOMS NOMS NOMS  NOMS NOMS NOMS. To date, my MOST FAVORITE OMELET EVER. Just *sniff*  so *sniff sniff* OMG I can't even talk about it right now. *Sniff*  Just make it and you will see. *Sniff*  *Sniff* I am too overcome with emotion. *Sniff*

If you even make just ONE just ONE of my omelets, this should be the one.

How did yours turn out? Did you try something new? COMMENT HERE!!!!