Under the Sea Omelet!

Never mind that I am 864.3 miles from the nearest ocean. No Sir, that is not going to stop ME from enjoying a little seafood now and again. I love LOVE seafood. I very much miss the "fresh" fish I could get in my old hometown, but there are definitely substitutes that more than satisfy my craving.

And of course, the apology. I know it's been a long time. I have been on my maiden voyage of weight loss, healthy living and all that jazz. It's been easier than I thought it would be, but a challenge just the same. I may not be presenting a decadent omelet any time soon, but I promise whatever I post is going to be noms.

Moving on...

Under the Sea Omelet

tilapia fillet
imitation crab
zucchini
green onion
salsa
olive oil
chili powder
Basic Omelet

Prepare your fillet if you haven't already (I baked mine last night.) Heat up about 1 tsp oil in pan and chop up your onion and zucchini. Slice/break up desired amount of crab and fish. Throw it all in the pan, add a little black pepper and chili powder and saute for a few minutes, stirring frequently. You don't want to make anything mushy! Just warm it up and draw out the flavors. Set aside. Prepare basic omelet, flip, stuff, fold and top with salsa. Grab your scuba gear and go noms.

Fresh, fresh, and a little fake.

Not a saute, but a warm up I say!

So hard to find good help these days..

Umm HELLO? A little help here?

This may come as a shock, but this is around 300 calories.

Gorgeous.

My Review:

Absolutely fantastic. I won't lie, I did wish there was some cheese or some sort of high fat creamy sauce to go along with this, but that's just the fat girl in me. The flavor was outstanding, with the green onion really drawing out the delicate flavor of the fish. The salsa and chili powder added just enough spicy. I will be making this at least once a week, provided I have the ingredients!

Back to Basics... Denver Omelet!

WHERE THE H-E-Double Hockey Sticks have you been JOEE?  HMMM??? What's your AWESOME excuse now? Alien invasion? Spending quality time with your toaster?  YES all of those thing!  Ummm... herm... ehhh.. *ahem*.. sure!! Actually, I am a Mom (yes, they let me reproduce!) and not JUST a Mom... a Mom to 3 boys. I don't think I need further explain.. that pretty much says it all! OK OK... maybe I was just a TEENSY bit over the omelet? No need for concern though... absence makes the heart grow fonder, indeed.

I am sure that if you have ever attended a breakfast at any American style restaurant you have seen the "Denver Omelet" on the menu. It is a classic... a universally accepted taste sensation. The beauty of the Denver omelet is in it's simplicity... ham, cheese, onions, potatoes, and green bell peppers. I was gonna rename it, make it my own. But I know I couldn't fool anyone... the Denver omelet is simply too popular. So enjoy this Western classic!

Denver Omelet

Ingredients:

green bell peppers

onions
ham
potatoes
salt and pepper to taste
olive oil
avocado
Basic Omelet

Chop up onion and peppers and potato to preferred size. Warm up about 2 tbsp. Olive oil in 12 inch skillet... add the veggies and brown until desired texture/taste (HINT: This omelet does well with a crunchier textured onion/pepper.)  Chop ham and place in pan with potatoes/onion/peppers. Stir until warmed and slightly browned. Set Aside. Prepare basic omelet, on the flip add cheese and filling. Fold, and top with hearty slices of avocado. YEEEHAWWW!!  Denver comes to life in your mouth!!

Ohh the Ham was forgotten... the Ham was crying.

 Oilve oil... it looks like ALOT more then I put in! I swear!

My weakness... the glorious avocado!!!

Move OVER Taters! Make room for my porky goodness!

WARNING: Disturbing images ahead!!!

As SURE as I share my success with you,  my reader, I must also share my failure. With a very very heavy heart I present to you this:

I know, I know. It broke my little 'ol heart. I have to tell myself that 1 out of 20 ain't too shabby... but still...

Well, it may not be a purdy Omelet Little lady, but you sure can make a ol' Cowpoke mighty happy!

Bow Chika WOW WOW!

Master Food Taster IN Training is a little upset his Avocado has been consumed! MORE NOMS PLEEZE!!!

My Review:

Tasty! Scrambly, but tasty! Classic flavor you cannot ever go wrong with!











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!!!