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!





Turkey Club Omelet... Leftover series #1

I know for a fact that YOU have turkey leftover. Why do I know? Because the American way is to cook a 20 lb bird only to serve 6 people.. which leaves approximately 389 lbs of turkey leftover... and I am here to help you do something NOMS with it! This is #1 in a series of leftover omelets I plan on making for you. There will be maybe 3-4 depending on how far I wanna push the leftover "expiration date." I am a bit of a dare devil though.

Now I am a little embarrassed... I totally forgot to pick up one essential ingredient for this omelet:  Avocado. Please if you can, add some to yours. It's rather tasty.

Turkey Club Omelet

turkey
cream cheese
diced green chile's
bacon (broken into small pieces)
provolone cheese (sliced)
Italian "everything"  bread
Basic Omelet

Take about 1/4 cup cream cheese and add about 3 tablespoons of green chile. Pop in the ol' microwave for about 30 seconds and stir well. Set Aside.You want the cream cheese soft and spreadable. Start your basic omelet and while cooking warm up desired amount of turkey and bacon (reserve a small amount for topping.) On the flip, spread your cream cheese and chile mixture onto the omelet (reserve small amount for toast) and then turkey and bacon on top. Fold and cover in slices of provolone. Place on plate and microwave omelet for about 15 seconds to help the provolone melt. top with bacon. Toast your Italian bread and spread small amount of cream cheese mixture on the toast. NOMS.

BACON! BACON! BACON!!!!!

Your lovely leftover ingredients

I use a mixture of both white and dark meat.

OH SH&*!!  A SCRAMBLE???

GOTCHA!!  That was my Husband's breakfast!  AHAHHAH!!!

You cream cheese mixture

Shmeared...

I am loving the color scheme! So wintery!

Wow.. is that not gorgeous?

And thanks to my AMAZING "Paint" skills, here is what the avocado would have looked like... And yes I DO like to go that little extra mile for you,  my sweet reader. No extra charge for that. 





#*#*#*#* TIP OF THE DAY: Uuhhh... Yay Holidays!  #*#*#*#

My Review:

Something magical happens when you add cream cheese to food. It forces all the flavors to blend together. Such an amazing flavor combination even without the blessed avocado. A nice way to enjoy the otherwise boring turkey!













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!!!













Almost an Enchilda Omelet

What better way to start off a snowy Rocky Mountain morning than with a warm chicken omelet with some diced green chile. Green chile's are one of my favorite flavors in the whole world. Their rich mild spicy flavor can stand alone...but why would you want it to when it blends so well with most everything? Cheerios and green chile! Green Chile Cheesecake! Ehhh... maybe not the last one.

Almost and Enchilada Omelet

Ingredients:

chicken
diced green chile
cheese
sour cream
2 slices bacon, chopped.
Basic Omelet

Prepare basic omelet. Warm up chicken and green chile. When omelet is flipped, add cheese and filling. Top with more cheese, a few more chiles and some sour cream.

I used Mozzarella cheese today! Woot! Changin' it up!

Mr. DeMille, I am ready for my close up.

It is always better with bacon.

WHERE IS THE CHEESE????  Oh, oh whew! It's just white is all!

If you look closely, the omelet is smiling at you...



#*#*#*#* TIP OF THE DAY: Allow your omelet to "sit" for a few minutes before eating. This allows the cheese to melt completely, and for the omelet to firm up, offering a better texture.   #*#*#*#

My Review:

Oh you cannot go wrong with a green chile. I think that perhaps they were put on this earth JUST for chicken and cheese. It is a no-fail flavor combination! I am not stoked on the Mozzarella, however. It just lacked the flavor I was seeking. Next time for sure I will use Jack or maybe even a provolone to really bring the bacon flavor to fruition.

Did YOU put it in an omelet today?  Many of my readers have! Check out the Reader Page and see what your peers are cooking up!