Monday, March 31, 2014

Easy Spinach Omelets with a kick!

As most of you know, I like things spicy. The hotter the better. So please use the crushed chili to your taste. Today I had planned to make scrambled eggs. But I thought, how boring. I scrambled around in the fridge and found small sweet bell peppers, of red, yellow, and green along with some spinach. Great start!

Spinach Omelet for Two. 1/4 Sweet yellow bell pepper, chopped
1/4 Sweet green bell pepper, chopped
1/4 Sweet red bell pepper, chopped
1/2 cup spinach leaves
1 cup enchilada sauce (Homemade preferably, but canned works also)
2 tsp Olive oil (If you can find it Tuscan Herb)
1 tsp Hot sauce --Whatever your favorite is
1 tsp crushed chili
Salt and pepper to taste
5 - 6 eggs beat with a bit of enchilada sauce

Add 1 tsp of olive oil to small sauce pan along with the veggies--not spinach, add salt and pepper to taste, crushed chili, and your favorite hot sauce. Cook until tender. Add about 1/8 cup enchilada sauce. Let simmer on low.

Add 1 tsp of olive oil to large fry pan or two small omelet pans, warm to medium heat. Add beaten eggs evenly over the pan. Salt and pepper to taste. Let cook until it is beginning to look firm. Spread spinach leaves all over. Let cook until firm, scoop almost all veggies onto one side. Continue to cook, turn to low.

Add Enchilada sauce to the rest of the veggies and bring to beginning to bubble, then turn to low.

Once the eggs look firm all the way through, use a spatula on one side and edge over so that the omelet is folded. If you used one large fry pan, as I did, you'll have to cut in half, then slip each onto the plate. Cover with the enchilada sauce and serve with tortilla's or toast.

Monday, March 17, 2014

Cheesy spicy baked potatoes

I know today is St. Patty's day, so I probably should have posted something like corn beef and cabbage. However, potatoes are big in Ireland, so I think it will do!

Cheesy spicy baked potatoes Two servings
2 med. russet potatoes thinly sliced
1/4 jalapeno chopped
1 lg clove shallot chopped
2 lg cloves garlic chopped
1/4 lb grated white cheese of your choice (gouda, etc)
1 tbsp butter
2 tsp virgin olive oil
Salt and Pepper to taste


Preheat oven to 400 Degrees. If you have them use 18 oz ovenware dishes. One potato for each. Chop everything and mix in a bowl. Add 1 tsp oil to the bottom of each dish. Takes about three layers. Put first layer of potato slices, then a thin slice of butter spoon/sprinkle the chopped veggies, then grated cheese. Then repeat. Salt and pepper and then add the last of the cheese on top. Bake for about 20 minutes or until potatoes are tender.

Monday, March 3, 2014

Bison Sheppard's Pie

I love Sheppard's Pie, but usually it's very high in calories. But this one, though probably still higher in calories, it's on the lean side because of the Bison.

Bison Sheppard's Pie
1 lb. Bison ground
6 medium potatoes boiled and mashed, I left the peel on.
4 medium carrots thinly sliced
1 cup frozen peas
1 medium onion diced
2 cloves garlic diced
1 cup red wine
1 cup chicken broth
1 tbsp. flour
4-6 slices provolone
1/4 cup shredded parmesan
1 egg
1 tsp Black pepper
1/2 tsp sea salt
1 tsp ground thyme (or fresh is even better)
1 tsp crushed chili (or more to taste)
2 tbsp butter
1 tbsp olive oil

Heat oven to 400 degrees. Using a large frying pan or sauce pan, add olive oil, warm, then saute the carrots until tender. Add onions and garlic, stir and simmer for a few moments. Add bison stir and cook until browned and almost done. Add spices, broth, wine, flour, and peas. Simmer until thickened. Spoon into oven bake ware. Lay the provolone cheese on top. Then spoon and spread mashed potatoes over the top. Whip the egg and brush over the potatoes. Sprinkle the parmasan cheese on the top. Bake in the oven for 20 minutes or until potatoes is golden brown.