Thursday, July 14, 2016

Omelet Muffins

These individual omelet muffins mean everyone 
can have their favorite omelet fillings, and they
are all ready at the same time.
Omelet making just got easier!
 I had onion, green paper, ham, tomato,
 spinach and cheese. Use whatever you have,
leftover vegetables are good.
 First I sautéed the ham and raw vegetables 
 in a little butter until tender.
 Meanwhile I whisk the eggs.
Add the seasonings and a pinch of
baking powder. That makes them puff.
I add the tomatoes and spinach last. Stirring until
the spinach wilts. I let them cool a bit. I have extra
filling here for an omelet later in the week.
My kitchen assistant and taster 
Sofie is close always. 
 Spray a muffin tin and add a spoonful of
filling to the bottom.
 Top with cheese.
 Pour the eggs on top, filling almost full.
Bake in a 375º oven for 15 minutes.
This is a good time to make whatever else
 you are serving like fruit and coffee. I love 
breakfast recipes that don't need my
constant attention.
 Bake until puffed and golden.
Aren't these the cutest?!
 Remove to a warm plate.
 Leftovers can be reheated the next day
in the oven or microwave
Omelet Muffins
4 eggs
¼ C milk
½ t baking powder
½ t oil
salt & pepper
omelet filling
shredded cheese
Spray a 6 cup muffin tin with cooking spray.
Add a spoonful of omelet fillings, your choice:
(onions, ham, green pepper, mushrooms,
spinach, tomatoes, leftover vegetables)
Add a spoonful of cheese, your choice.
In a medium bowl whisk the eggs and the 
next 4 ingredients and pour over the 
cheese until the cups are almost full.
 Bake @375 for until puffed and golden, 
about 15 minutes.


Monday, July 4, 2016

Garlic Butter Salmon in Parchment Packets

Here's another great way to make salmon.
These little salmon bundles are a nice presentation
 for dinner. They make the most tender moist 
salmon and then there's the garlic butter.
That's should be enough to try them. 
You can make just one for yourself, or make
 two or twenty. Plus you can even prep them
 ahead of time so they're all ready to pop 
in the oven whenever you plan to eat. 
Cut the salmon into individual pieces.
 You want one salmon filet per packet. 
Melt the butter in a bowl and add the
garlic, parmesan, lemon, and herbs. 
 Slice the length of the zucchini, then
into half moons. Place in the center of
a square of parchment paper. Drizzle
with a bit of olive oil, sprinkle with
kosher salt and a few grinds of pepper
 Lay the salmon filets on top, season again
to taste and spread with the garlic
butter mixture.
 Fold over the sides of the parchment
and the ends tightly.
 Bake in a sheet @375º for 15 minutes.
 Plate and open carefully.
 Garnish with parsley and Parmesan if desired.

Garlic Butter Salmon 
in Parchment Packets
per packet-1 serving:
1 salmon filet about 6-oz
1 T butter, melted
1 T Parmesan cheese
1 clove garlic, minced
½ T lemon juice
¼ t Italian herb seasoning 
½ zucchini, cut into half moons
½ T olive oil
kosher salt
freshly ground pepper
parsley for garnish
Melt the butter in a bowl and add the parmesan, 
garlic, lemon juice, Italian seasoning, and salt to
taste. Cut a sheet of parchment paper and place
the zucchini in the middle. Drizzle with olive oil
and season with salt and pepper. Top with the
salmon filet. Sprinkle the salmon with salt and
 pepper to taste and spread on the garlic-butter
mixture. Bring the two sided of paper together
and fold over to seal. Tightly roll the ends.
Transfer to a baking sheet. Bake @375º for 15
minutes. Place each packet on a plate; open
carefully. Garnish with parsley and Parmesan. 
double recipe for 2