Almost herbs de Provence

Since I have so many spices in my kitchen, I like to make up my own blends rather than buy them. I make my own poultry seasoning and taco seasoning. Well, now I have added another blend. I will admit I had to buy some more rosemary since I was out. I didn't realize how often I use it but it seems like I go through a lot of it. Also, I had to leave out savory since I had never bought it and couldn't find it. Last year, I had some in my farm share but didn't think to dry it. Since I had so many other herbs, I decided not to go hunting all over town for savory. Why am I showing you this blend? My next posting will probably not surprise you if this blend shows up in it.

Almost Herbs de Provence
2 Tbsp dried rosemary
2 Tbsp dried thyme
2 Tbsp dried oregano
2 Tbsp dried basil
2 Tbsp dried marjoram
1 Tbsp dried fennel seed

Directions:

1. In a zip lock bag, add all the ingredients. 
2. Shake well until combined. 
3. Store in an air tight container.

Recipe adapted from Emeril.

One year ago.................................I made Bunny Cupcakes.
Two years ago...............................I made Fried Cheese Sticks.
Three years ago............................I made Breakfast Bruschetta.

Did you already know......................
-Herbs de Provence are herbs reminiscent of Southern France.
-Different brands have different mixtures of herbs but traditional summer savory is included. 
-The addition of lavender is not a traditional ingredient.

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

Directions

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.)