Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
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Like many home cooks I always find myself with leftover bits and pieces of various foods. Quite of there may be only a couple of ounces and at best a half of cup but these tid bits down get tossed. I freeze some of these leftovers if possible for later use. Others sit in the fridge so I can work them into a soup, stew or other dish within a day or two.
Sunday morning I found myself wanting a hot breakfast. It was too cold to get dressed to go out for breakfast and besides both of us were tired from entertaining the night before. At the same time I wanted with a bit less muss and fuss of making bacon, eggs, hash-browns and toast. Looking in the fridge I spotted a half of onion, 4 fresh whole mushrooms and the eggs. I took about 3 tbsp of pre-cooked bacon pieces from the freezer. I cook these ahead of time so always have some in the freezer. With that I had the makings of an omelet.
My omelets always start with briskly whisked eggs poured into a medium hot pan. I cook undisturbed until the top starts to set. Then I add whatever fillings I want. In this case I added sautéed mushroom slices, onion and bacon pieces. I cover for 2 minutes to set then carefully pull one half of the omelet up and over to form a wedge shape. I cover and let cook another 2 to 3 minutes until the centre is fully set. This omelet was topped with shredded Monterey Jack and cheddar cheese added after the centre was set. I removed the pan from the heat and covered to allow the cheese to melt.
1 food lovers commented:
My hubby told me to bookmark this. Seems real easy to make. Thanks for posting this! :)
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