Never Flip an Omelet Again; The Best Omelet Recipe

I brown bag it when it comes to lunch on work days.  I find that I have NO discipline when eating out.  Restaurants may have healthy offerings, but Berta, the 300 pound Italian girl inside me, always wins out when making a selection.

My eat healthy AND stay happy philosophy is not to be good 100% of the time so when asked out to lunch I will occasionally say “yes.”  Coworkers and I went to a diner and when the plates arrived at our table there were “oohs” and “ahhs” and “how do they make the omelets look like that”? 
We all agreed that these were the best omelets we had ever had.  A few days later one coworker attempted it on his own and bragged about the results.  This, of course, was a challenge I couldn’t resist.  But, not for me.  This was a challenge for my hubby; the creative cook in the family.

He rose to the challenge and defeated the reigning champion.  Here’s how he did it:
Printable version

6 eggs
1/4 cup flour
1/4 cup grated parmesan cheese
1/2 milk
1/4 water
cheese and toppings (CT used mozzerella and baby spinach)
cooking spray

Heat oven to 350 degrees.
Scramble the eggs and mix in flour, grated parmesan, salt, pepper, milk and water.  Coat cast iron skillet with cooking spray and pour 1/2 of the mixture into the skillet. Layer your cheese and toppings on top of the egg mixture and then pour the remaining egg on top (it won’t be pretty).  Bake for 10-15 minutes until the egg is set and the top is golden brown.

CT’s yummy spinach and mozzarella baked omelet

Please Pass the Crayons

Ok.  Family dinner doesn’t happen at our house as much as it should. Between crazy work schedules, trumpet lessons, and kids who just want to play outside, we often eat on the run. When we do get everyone around the table we want to get them engaged instead of secretly texting under the table.

Making family dinner more fun than eating out is easier than you think.  You’ll still have to deal with the dirty dishes, but you’ll be chuckling over the evenings activities. Here’s a great tip I got from the book, The Secrets of Happy Families.  We tested it out and had a blast.

Buy a roll of craft paper (I got mine at Staples) to use instead of a table cloth.  When you set the table for dinner make sure to include a box of crayons.  Then, anything goes as long as everyone knows that the crayons only go on the paper.

… And then start all over again
The possibilities are endless. 

We found that every age has a blast, even older kids managed to put away the cell phones for an hour and join civilization.  It works in restaurants, why not at home?  
How do you make family dinners interesting?  
P.s.  on a scale of 1-10 I give the book a 10. 

White Chicken Chili

We love to cook on Sundays at our house.  Today we have a big pot of White Chicken Chili brewing.  We just purchased an upright freezer this winter so this recipe is perfect for us.  You may want to cut it in half.

6  boneless skinless chicken breasts
1/2 c Patron
juice of 3 limes
zest of 1 lime
1 1/2 tsp. cumin
1 1/2 tsp. cayenne pepper

Whisk together the tequila, lime juice and zest, cumin and cayenne.  Pour over the chicken and marinate for 4 hours.

3 white onions chopped
7 garlic cloves minced
2 4oz. cans diced green chili peppers
1 1/2 Tbs cumin
1 1/2 tsp cayenne pepper
1 tsp white pepper
1/4 tsp ground cloves
8 cups chicken stock
4 cups grated Mexican cheese blend
2 16 oz. cans white kidney beans
2 16 oz. cans butter beans
2 16 oz cans great northern beans
olive oil

Recommended Toppings
chopped scallions
grated Mexican cheese blend
sour cream
sliced avocado

Saute onions in olive oil in a large saucepan.  Add garlic, chili peppers, cumin, cayenne, white pepper, and ground cloves and cook 2-3 minutes.  Add chicken stock and beans and bring to a boil.  Turn down the heat to low and simmer for 30 minutes.

Heat grill (indoor or outdoor, I use a George Foreman)  Cook chicken. If you used an indoor grill make sure to reserve the juices and add them to your pot. Cool chicken and then chop into bite sized pieces.  Add chicken and grated cheese to the pot.  Cook long enough to rewarm the chicken.  Salt, only after tasting.  The cheese may have added enough salt.  Serve with recommended toppings.

To make a lighter version you can cut the cheese to 1 cup and top with plain Greek yogurt instead of sour cream (which is what we always use). 

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