Friday, August 30, 2013

Green Beans with sauteed onions

When I was growing up, my mother always had a vegetable with our meals. Since she was a good role model, I like to follow her example. I'm glad because my children eat their vegetables. My husband is a different story. Normally, I make our vegetables very plain. Sometimes I get fancy and add olive oil with salt and pepper. Well, we have been eating a lot of green beans lately. When I saw this recipe, I knew the kids would love it. We even talked my husband into trying it. He doesn't eat green beans. He probably hasn't had green beans for over twenty years at least. He even would eat these green beans.
Yellow, Purple, and Green Beans used
Green Beans with Caramelized Onions
3 lbs. fresh green beans, stem end trimmed
3 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
salt and pepper to taste

  1. In a large high sided skillet, boil some water over high heat.
  2. Add a pinch of salt to the boiling water and the green beans.
  3. Cover and cook the green beans for about 5 minutes.
  4. Drain the green beans and run the green beans under cold water. Set aside.
  5. In the skillet, heat the olive oil over medium heat. 
  6. Add the butter and stir until melted.
  7. Add the onions and saute for 20 to 25 minutes or until the onions are caramelized. 
  8. Add the green beans to heat for about 5 minutes.
  9. Add salt and pepper to taste to the green beans and caramelized onions.
  10. Serve immediately.
Recipe adapted from Tyler Florence.
One year ago...............................I made Asian Chicken Wrap.
Did you already know.................
- Green beans come in yellow and purple too.
-Purple green beans turn green when cooked.
-Other names for green beans are sting beans, snap beans, ejotes, and haricots verts (tiny green beans).

Wednesday, August 28, 2013

Lemon Bars

Oh, how I love lemons. My Mom loves lemons. My daughters love lemons. However, lemons aren't my husbands first pick. So, I asked him if he had any suggestions for a dessert that I should make. I was totally taken off guard when he suggested lemon bars. Did I ask him if I heard him right? Did I ask him to repeat his suggestion? Oh no, I didn't since I was afraid he would change his mind. Good pick husband of mine, good pick!
Lemon Bars
cookie layer:
3/4 cup unsalted butter, softened
1 1/2 cups all purpose flour
1/3 cup sugar
1/8 tsp salt
1 tsp lemon zest
topping layer:
3 eggs
1 egg white
1/3 cup all purpose flour
2 cups sugar
3/4 cups freshly squeezed lemon juice
1 tsp lemon zest

  1. Preheat the oven to 325 degrees F.
  2. In a medium bowl, combine the butter, flour, sugar, salt, and lemon zest.
  3. Press the cookie layer mixture into a 8x8 baking pan.
  4. Bake the cookie layer for about 20 minutes or until it is just turning golden brown.
  5. To make the topping, whisk the 3 eggs and the egg white in a medium bowl.
  6. Add the flour and sugar to the eggs and mix.
  7. Add the lemon juice and lemon zest to the egg mixture and stir.
  8. Pour over the cookie layer.
  9. Bake the lemon bars for about 30 minutes or until the topping is firm.
  10. Allow the lemon bars to chill before cutting.
Recipe adapted from Martha Stewart's favorite cookie recipes.

One year ago..........................I made American Beauty Cake.
Did you already know............
-Lemon trees produce fruit all year long.
-Lemons turn from green to yellow due to the weather and not ripeness.
-The juice of one lemon is a third of a day's supply of Vitamin C.

Monday, August 26, 2013

Ravoli in white sauce

I always have white wine in the house. So, I made an assumption that I could add wine to this sauce but I had none in the house. I do vaguely remember drinking it all but I didn't realize I didn't buy more. My husband offered some red wine but no. I didn't think it sounded good. So, I made it with just chicken broth and some cream. I also wanted to add a vegetable so I thought spinach was a good pairing. My daughter told me the spinach was her favorite part.
Ravioli in white sauce
1 cup water
2 tsp olive oil
20 oz. Four cheese Ravioli, fresh
2 clove of garlic
6 oz. baby spinach leaves
1 Tbsp butter
1 Tbsp flour
2 cup milk
1/8 tsp ground white pepper
1/2 tsp salt

  1. In a large skillet, add the water and olive oil over medium heat.
  2. Add the raviolis and cook for 6 to 8 minutes. The ravioli should be tender inside with a crisp shell. Remove and set aside.
  3. Add the garlic and spinach leaves. Saute until the spinach leaves are wilted. Discard the garlic. 
  4. Remove the spinach from the skillet and set aside.
  5. To the skillet, add the butter. Allow the butter to melt.
  6. Whisk in the flour for one minute.
  7. Whisk in the milk and allow to reduce for about 5 minutes.
  8. Season with the white pepper and salt. 
  9. Add the raviolis to the pan and allow to simmer for 3 to 5 minutes.
  10. Remove and serve with the cooked spinach.
  11. Spoon the remaining sauce over the spinach and raviolis before serving.
Recipe by Jen of Sweet Morris.

One year ago........................I made Peanut Butter and Yogurt Dip.
Did you already know..........
-The Italian plural for ravioli is raviolo.
-Ravioli recipes have been around since the 14th century.
-If you order raviolo in Italy, you will receive a pasta casing with a filling even though raviolo literally means little turnip.

Friday, August 23, 2013

Ladybug Cupcakes

Lady bugs remind me of summer along with sunflowers. They are suppose to bring luck. They are one of the few bugs my boy, I mean children aren't afraid to touch. I think the coolest thing about lady bugs are their dots. I have always been crazy about polka dots so I'm glad they are back in season. My sister also has a mutual like for lady bugs so I had to make these cupcakes for her with the sunflowers. They should bring her lots of luck or in the least be fashionable.
Marble Cupcakes
1/2 cup unsalted butter, softened
1 cup sugar
3 large eggs
1 tsp vanilla1 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/3 cup milk
1/3 cup heavy cream
1/3 cup unsweetened cocoa powder
1/4 cup boiling water

  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with cupcake liners and set aside.
  3. In a large bowl, cream the butter and sugar until fluffy.
  4. Add the eggs one at a time. Mix until incorporated.
  5. Add the vanilla and mix well. 
  6. In a large bowl, whisk together the flour, baking powder, and salt.
  7. Add half of the flour mixture and then the milk. Mix until just combined.
  8. Add the remaining flour mixture and then the heavy cream. Mix until just combined.
  9. Remove 1 cup of the batter and place into another bowl. 
  10. In a small bowl, combine the cocoa and the boiling water. Mix well.
  11. Stir the cocoa mixture into the 1 cup of batter bowl. Stir until combined.
  12. Fill the muffin tin with the batter about 3/4 full.
  13. Place a few drops of the cocoa batter on top to make dots. Do not mix.
  14. (To make 1/2 batter and 1/2 cocoa batter then spoon both batter into one muffin tin at the same time but make sure the batter meets half way.)
  15. Bake the cupcakes for 20 minutes. 
  16. Remove from the oven and transfer to a wire rack to cool completely before frosting. 
Recipe adapted from Tastebook.

One year ago..........................I made Peanut Butter & Yogurt Dip.
Did you already know.............
-Ladybugs are a beetle.
-The North American ladybug have seven spots.
-Young lady bugs are orange and become darker red as they age.

Wednesday, August 21, 2013

Frosted Sunflowers

My sister's favorite flower is the sunflower. If she is to draw a picture of a flower, it is a sunflower. If you want to get on her good side, give her sunflowers. She is not a carnation type girl. So, I wanted to make her some cupcakes with a sunflower on top. I will admit I am not a pro at frosting. I have never attempted to make a flower out of frosting. I watched a couple of tutorials online. They make it look so easy. I will admit I could have been using the wrong tip but overall I liked the looks of them. The main thing I wanted to show you was how to make the seeds of the sunflower. What do you think? I hope you can tell my flowers are suppose to be sunflowers. I am just glad my sister liked them.
Frosted Sunflowers
1/2 cup Sugar
Food dye

  1. In a plastic bag, add the sugar.
  2. Add a couple of drops of the desired food color to the bag.
  3. Seal the bag and mix. If a darker color is desired, add a couple more drops of food dye and mix again. Set aside until needed.
  4. On a piece of wax paper, pipe the desired flower shape.
  5. With a toothpick, gently pick up a little sugar and place in the center of the frosting flower.
One year ago..........I made Stracciatella Double Cookie Dough Ice Cream.
Did you already know...............
-Sunflowers are a native flower to America.
-Kansas state flower is the sunflower.
-Sunflower's color range from yellow to burgundy. 

Monday, August 19, 2013

Fallen Hot Chocolate Cake

Sometimes I change a recipe because I really don't want to run to the store for a minor ingredient. A perfect example is I needed 2 Tbsp unsweetened cocoa powder. Now, the last time I looked I thought I had two containers of cocoa powder. Yes, I did just clean out my pantry so shouldn't I remember I needed to pick up more cocoa powder? Shouldn't I have placed something like that on my shopping list? Well, I didn't and I was in the middle of making this recipe when I realized my mistake. I figured I had half an hour before the store closes. Then I realized I had tons of hot chocolate packages. Why not? I will say this flourless dessert came out so good. We caught my son licking his plate. I know manners dictate that you shouldn't lick your plate but there are occasions it happens. This dessert is one of them. My husband said this is probably one of the best desserts I have ever made. It is rich. It is smooth like a souffle or mousse. It is delicate. All I know is it's delicious.
Fallen Hot Chocolate Cake
1 1/8 cup sugar plus more for pan and topping
6 large eggs
1 package hot chocolate mix
1 tsp vanilla extract
3/4 tsp salt
10 oz. 60% bittersweet chocolate chips 
1/2 cup unsalted butter
 2 Tbsp vegetable oil
1 cup chilled heavy cream

  1. Preheat oven to 350 degrees F.
  2. Spray a 9 inch springform pan or eight 4" ramekins with nonstick cooking spray. Dust with sugar. Tap out any excess. Set aside.
  3. Separate 4 egg whites from the yolks. Placing the egg whites in one medium bowl and the egg yolks into another medium bowl.
  4. To the egg yolk bowl, add the hot chocolate mix, vanilla, salt, and 1/2 cup sugar. Mix until smooth. Set aside the two bowls.
  5. In a double boiler, simmer water over medium heat. In the top pan, combine the chocolate chips, vegetable oil, and the butter. 
  6. Stir the chocolate often until it is melted. Remove from heat.
  7. Allow the chocolate to rest for 1 minute before gradually pour the melted chocolate into the egg yolk mixture while whisking continuously. Mix well and set aside.
  8. With a mixer on high speed, beat the egg whites until frothy. Slowly beat in 1/2 cup sugar and continue to beat until firm peaks form.
  9. Gently, fold half of the egg whites into the chocolate mixture until just incorporated. Gently fold in the remaining egg whites and mix until just incorporated. 
  10. Evenly divide the batter between the prepared ramekins or gently pour into the prepared springform pan.
  11. Carefully place the pans into the oven. 
  12. Bake for 35 to 45 minutes or until the top is puffed and the cake is starting to crack. The cake should be pulling away from the edge.
  13. Transfer the cake onto a wire rack to cool completely. The cake should collapse in the center.
  14. Before serving, whisk the heavy cream with the remaining 1/8 cup of sugar until soft peaks form. 
  15. Serve the fallen cake with the whipped cream.
Recipe adapted from Bon Appetit March 2013 magazine.

One year ago.........................I made Zucchini Fries.
Did you already know...........
-This recipe was inspired by Richard Sax's chocolate cloud cake.
-Richard Sax was author to eight cookbooks plus contributor to several magazines including Bon Appetit.
-He was founding chef-director of Food & Wine magazine.

Friday, August 16, 2013

Taco Quesadillas

I made tacos the other night and had leftovers. Since I had plenty of tortillas left, I asked who wanted taco meat in their quesadillas. I was surprised my family were all for it. I asked what toppings they wanted and they elected onions and salsa. My family has an inclination to onions. I like onions but not to this extreme. While my sister was visiting, she was opposed to onions so I had tried to limit the amount of onions I used. Maybe my family are just trying to make up for the lack of onions in their diet?
Taco Quesadillas per serving
1 Tbsp vegetable oil
2 8 inch flour tortillas
1/2 cup cheddar cheese, shredded
1/2 cup cooked taco meat
optional: salsa, sour cream, hot sauce, tomatoes, onions

  1. In a medium skillet, heat the vegetable oil over medium heat.
  2. Add one tortilla into the skillet.
  3. Carefully, sprinkle the cheese onto the tortilla.
  4. Spoon the taco meat onto the cheese.
  5. Add any optional topping like onions.
  6. Place the second tortilla on top.
  7. Once the cheese has melted, carefully flip the tortilla over.
  8. Allow the quesadilla to cook for a few more minutes and the bottom of the second tortilla is golden brown.
  9. Remove and add any desired topping.
  10. Serve immediately.
Recipe by Jen of Sweet Morris.

One year ago...............................I made Chocolate Chip Pecan Cookies.
I'm not eating what you are trying to take a photo of? I don't know what you are talking about.
Did you already know..................
-Queso means cheese in Spanish.
-Quesadilla are made fried flour or corn tortillas with a filling inside.
-There are plethora of recipes for quesadillas including oysters, pumpkin, salmon, lobster, pineapple and turkey.

Wednesday, August 14, 2013

King Ranch Casserole

When I was a kid, I would begin to ask my Dad a question and he would answer no. All I would have to say was Dad and he would say no. So, I learned early to ask him when he was asleep. Dad can I have some money? Yes. Dad can I take the car? Yes. Later, he would tell me not to ask him when he was asleep but it worked. Well, I didn't teach this technique to my children but they decided to try it. While my husband was asleep, my youngest daughter asked him if she could have something. In his sleep, he said, "Does Big Foot exist?" She didn't know how to respond to this question. She decided to come and ask me especially since I was awake. She did confess that he normally does say yes. I guess somethings are passed down through the generations like this recipe.
King Ranch Casserole
1/2 cup unsalted butter
1 medium yellow onion, chopped
1 red bell pepper, chopped
8 oz. button mushrooms, chopped
4 cloves garlic minced
1/2 tsp chili powder
1/4 tsp cayene pepper
1 tsp salt
1 tsp ground black pepper
1 cup all purpose flour
3 1/2 cups chicken stock
1/2 cup heavy cream
1 can of fire roasted green chilies
1 (10 oz.) can Rotel tomatoes
 3 cups cooked chicken
1 cup Monterey Jack with jalapeno cheese, shredded
1 cup Cheddar Cheese, shredded
18 corn tortillas

  1. In a large skillet, melt the butter over medium heat.
  2. Add the onion, bell pepper, mushrooms, and garlic. Saute for 7 minutes.
  3. Stir in the chili powder, cayenne, salt, and pepper. Cook for 1 minute.
  4. Sprinkle in the flour and stir until the flour is mixed into the vegetables.
  5. Whisk in 1 cup of chicken stock until smooth. 
  6. Add another cup of chicken stock and whisk until smooth before whisking in one more cup of chicken stock.
  7. Whisk in the heavy cream.
  8. Stir in the can of green chiles and Rotel. Allow the sauce to thicken.
  9. Mix in the cooked chicken and half the cheese.
  10. Preheat the oven to 350 degrees F.
  11. Grease a 9x13 baking dish with cooking spray. Set aside.
  12. In a medium bowl, add the remaining 1/2 cup of chicken stock and soak the tortillas in the stock.
  13. Line the bottom of the baking dish with six tortillas overlapping. 
  14. Cover the tortillas with the chicken mixture. 
  15. Sprinkle a little cheese over the chicken mixture.
  16. Cover the cheese and chicken mixture with 6 more tortillas.
  17. Layer the rest of the chicken mixture on top of the tortillas followed by a little cheese.
  18. Top the cheese and chicken mixture with the remaining tortillas.
  19. Top the tortillas with the remaining cheese.
  20. Bake in the oven for 45 minutes to 1 hour. The hot casserole should be light browned on top.
  21. Remove from the oven and allow to cool for 10 minutes before serving.
Recipe adapted from The Pastry Queen cookbook by Rebecca Rather. 

One year ago..........................I made Chicken Sandwich.
Did you already know............
-The King Ranch was established in 1853 by Captain Richard King and Gideon Lewis.
 -King Ranch is located in South Texas.
-The ranch is one of the largest ranches in the world. 

Monday, August 12, 2013

Pie Filling

Alright, I know Thanksgiving is months away but I'm already prepping for it. Why? Because the fruit is in peak season now. How many of you have strawberry rhubarb pie at Thanksgiving? Yes, I know pumpkin is popular and so is apple but nothing beats a great berry pie. To be able to have berry pie at Thanksgiving takes months of planning. All I do is prep the filling now. I have tried this technique on strawberry rhubarb and blueberry fillings. I'm not sure about other fruit so if you attempt it then please let me know. This way you can let someone else bring the pumpkin pie at Thanksgiving, you have blueberry pie to make.
How to freeze your pie filling:
  1. Make your favorite berry pie recipe like blueberry.
  2. Line a muffin tin with plastic wrap. (I use muffin tin so I can make individual pies at Thanksgiving since I can vary the number due to how many guests are attending.)
  3. Spoon the pie filling into each muffin space.
  4. Wrap the top with more plastic wrap.
  5. Place in the freezer for a couple of hours or until the next day.
  6. Take out each individual frozen pie filling and place into one large freezer bag. You can individual wrap each disk for more protection.
  7. Make sure all the air is out of the bag. 
  8. Place the freezer bag into another freezer bag to double wrap it and prevent freezer burn.
  9. Place the freezer bags with the pie filling back into the freezer and wait.
  10. When ready to make your pies, roll out the pie crust.
  11. Make individual pie crust the size of each muffin tin space. 
  12. Place one of the frozen pie filling disk on top of the pie crust.
  13. Top with another piece of pie crust and bake at same temperature as the regular recipe. 
One year ago........................I made Pineapple Kolaches.
Did you already know..........
-Freezer burn is when frozen foods lose moisture.
-Freezer burn can be prevented by proper wrapping.
-Also, freezer should be set at 0 degrees F or below to prevent freezer burn.

Friday, August 9, 2013

Snickerdoodle Cookies

     I was in my early 20s when I remember having my first Snickerdoodle Cookie. I don't remember having them as a kid. We were a sugar cookie or chocolate chip cookie type family which I still love. I have made Snickerdoodle cookies a few times in the past but it has been years. They are the reason why I purchased cream of tartar. Is there any other reason? 
     Well, this week I wanted to make some cookies. I was discussing this dilemma at work when my friend suggested Snickerdoodle cookies. When I tried to find the recipe I used, I couldn't find it. I was thinking about just using a sugar cookie recipe and roll the dough into the cinnamon sugar but thought the cookie needs to be soft. I even googled a few recipes but they didn't look right. They should have cream of tartar in them. What I came up for a recipe was what I wanted in a Snickerdoodle. I think they turned out to be exactly right.
Snickerdoodle Cookies
2 sticks unsalted butter, softened
3/4 cup vegetable oil
2 cups sugar
2 eggs
1 Tbsp vanilla extract
4 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 cup sugar mixed with 2 tsp cinnamon

  1. In a large mixing bowl, cream the butter and oil.
  2. Add the sugar and cream until fluffy.
  3. Add one egg at a time. Mix well.
  4. Add the vanilla extract and mix well.
  5. Add the flour, baking soda, cream of tartar, and salt. Mix until combined.
  6. Refrigerate for 1 hour.
  7. Preheat oven to 350 degrees.
  8. Line a baking sheet with parchment paper.
  9. In a small bowl, add the cinnamon sugar.
  10. Scoop about 2 inch balls of dough.
  11. Roll the dough in the cinnamon sugar and place onto the baking sheet. Space the cookies about 3 inches apart.
  12. Bake the cookies for 12 to 14 minutes or until the edges are slightly golden. The middle of the cookies should be soft but set.
  13. Remove from oven and allow to cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.
Recipe by Jen of Sweet Morris.

One year ago, I made...................Victoria Sandwich Cake.
Did you already know..................
-The  origins for the Snickerdoodle Cookies are speculation. 
-Snickerdoodle cookies are believed to be German origin.
-In U.S, Snickerdoodle cookies began to appear in print in the early 20th century.

Wednesday, August 7, 2013

Berry Tea

My Dad is from Mississippi and he brought us up drinking sweet tea. Normally, he made sun tea. We loved it. While my sister was visiting, I would make some sweet tea. My nieces and my sister really liked the tea so I wanted to post it for her. This way she can make it any time she wants. Now, I know there are more sweet tea recipes than the alphabet. My Dad always added his sugar after the tea was brewed. I've seen many sweet tea with a simple sugar added. Well, I really just wanted to speed up the process to save time so I melt the sugar in the water before adding the tea bags. (Yes, how dare I use a pot but please forgive me since my teapot broke.) Since it is berry season, I have added berries to my tea many times. Today's berry of choice was blackberries.
Berry Sweet Tea
Sweet Tea:
8 cups cold water
1 cup sugar
3 black tea bags

  1. In a small pot, bring 4 cups of water to a boil.
  2. Add the sugar and stir. Allow the mixture to boil for 1 minute.
  3. Remove from heat and add the tea bags. Allow to steep until a dark amber color about 4 minutes.
  4. Add the remaining cold water.
  5. Serve immediately with ice or refrigerate.
Berry mixture per serving:
1/8 cup berries (4 blackberries)
1/4 tsp sugar

  1. Pour one glass of beverage.
  2. Sprinkle the berries with the sugar.
  3. Mush the berries. 
  4. Add the mashed berry sugar mixture to the glass and serve immediately.
Recipe by Jen of Sweet Morris.

One year ago...........................I made Steak and Ale Pie.
Did you already know...............
-Tea bags were invented in America.
-The first tea bag patent was in 1905.
-96% of tea drinks use a tea bag.

Monday, August 5, 2013

Double Roasted Chicken

I decided to make roast chicken this weekend and I thought I should roast two chickens at the same time. Why didn't I think to do this earlier? It saves so much time. Roasting chickens costs a lot less than chicken breast. I decided to use two different types of herbs on the chicken. One chicken had rosemary and another had oregano. My husband loves chicken salad sandwiches for lunch. He also loves buffalo chicken dip. Also, I can use the cooked chicken for supper in the next couple of days. In the future, I am definitely going to always cook two at once. I can also make a casserole and freeze it if I don't use the meat up in a the next couple of days.  For the most part, I kept the recipe simple with only subtle flavor when I decide what to make with it.
Double Roasted Chicken
2 roasting chickens
1 lemon
2 Tbsp olive oil 
2 Tbsp herbs
salt and pepper

  1. Preheat oven to 350 degrees.
  2. Place the roasting chicken in a roasting pan.
  3. Remove the giblets and neck from the cavity. 
  4. Cut the lemon in half and place one half in each cavity of the birds.
  5. Drizzle 1 Tbsp over the skin of each chicken.
  6. Rub in the desired herbs over each bird.
  7. Season the skin with salt and pepper.
  8. Roast the chicken for 1 hour and check the chicken with a thermometer inserted into the thickest part of a thigh. The thermometer should register at 190 degrees. The chicken juices should be clear. If not, return the chicken to the oven to continue to cook. Recheck every 20 minutes until the chicken is cooked.
  9. Remove the chicken from the oven and allow to cool for 10 minutes.
  10. Serve immediately or remove from the bone and store in a covered container within a couple of days.
Recipe adapted from this recipe.

One year ago.......................I made Peacharine Cream Cheese Tart.
My helper
Did you already know.........
-According to the FDA, cooked chicken pieces should be eaten within 3-4 days or frozen up to 4 months.
-Fried chicken should be eaten within 3-4 days.
-Cooked chicken pieces covered in broth or gravy should be eaten within 1 to 2 days.

Friday, August 2, 2013

Italian Omelet

Are you a stick by your menu household? Do you even make a menu? What to have for supper is sometimes a challenging question at my house? Since I know things come up, I try to keep my menu planning simple for the weekdays. I already plan a day with leftovers since I know there will be an extra flexible day to catch up on the menu when we didn't eat according to the menu. Every week, I take a poll of what to have for supper. A lot of times I receive the standard answer I don't care. Well, the night we are to have spaghetti then all of a sudden someone cares and wants something else. Well, I didn't have omelets on our menu.  I will admit my youngest daughter has been asking for omelets so I figured why not. The kids loved it. They added onions to their omelets. If you have picky people in your house, this is the perfect meal to adapt. I really like the flavors plus it's a quick meal.
Italian Omelets per one serving
3 cherry tomatoes, chopped
3 mushrooms chopped
10 spinach leaves, sliced
1 clove garlic, minced
1/4 cup mozzarella cheese, shredded plus a little more for the topping
2 eggs 
1 egg white
1 tsp milk
1/8 tsp oregano
1 tsp vegetable oil
1 tsp butter

  1. In a small skillet, heat 1/2 tsp oil and 1/2 tsp butter over medium heat. 
  2. Saute the vegetables over medium heat for 2-3 minutes. Remove from the heat and set aside.
  3. In a large skillet, heat the remaining oil and butter over medium-low heat. Add more oil and butter if needed.
  4. In a small bowl, whisk together the eggs, egg white, and milk.
  5. Add the whisked egg mixture to the large skillet.
  6. Very gently, push up a corner of the egg and tilt the pan slight so the raw egg run into the corner of the pan.
  7. Once the majority of the egg has set, add the vegetables down the middle of the omelet.
  8. Sprinkle the 
  9. Gently, fold up one side of the omelet into the middle. Tilting the pan slightly. 
  10. Fold the other side of the omelet into the middle. Tilting the pan again will help.
  11. Carefully, tilt the pan and slide the omelet to the bottom of the pan.
  12. Gently turn the omelet over into the middle of the pan so it is flipped over.
  13. Allow to cook for one more minute before carefully sliding the omelet onto a plate.
  14. Sprinkle with additional cheese and the oregano.
Recipe by Jen of Sweet Morris.

One year ago.....................I made Shortbread Cookies.
Did you already know.......
-In Ancient Greek, oregano means Joy of the Mountain.
-Oregano belongs to the genus of the mint family.
-Mexican oregano is stronger in flavor than Mediterranean oregano.
(Oregano is my favorite herb.)