Western Omelette

Western Omelette
Western Omelette

 

 

 

 

 

 

 

Western Omelette

Whether you call it a Western Omelette ,Denver or just pepper and onion omelette the bottom line is you can call it good.  It makes a great breakfast dish as well as a filling supper dish and a not too bad tasting sandwich on occasion.

The traditional way is eggs, green bell peppers and onions, not boring but I do like to embellish.  So my version uses colorful peppers, onion, mushrooms, ham, cream cheese and jalapeño Jack cheese.

With so many ingredients in the pan, a traditional way of moving the cooked eggs around to allow the looser egg to hit the pan and cook leaves you with a pile of vegetables in the center of the pan.  A better way is to have a good non stick pan with a metal handle that can go under the broiler, this allows the top layer of egg and the cheese to cook and melt without bunching up the vegetables.  I use a large pan to make multiple servings and after folding the omelette in half cut into servings.

Ingredients for Western Omelette

Recipe for two:

  1.  5-6 whole eggs
  2. ¼-½ cup whipped cream cheese
  3. 1 Tbsp butter & 1 Tbsp cooking oil
  4. 1/3 of a red and 1/3 of a yellow bell pepper ( Julienne)
  5. 6-7 button mushrooms sliced thinly
  6. ½ a medium onion thinly sliced
  7. 2 cloves of garlic minced
  8. ¼ cup finely diced ham
  9. 2-3 slices jalapeño Jack Cheese
  10. 1-2 tsp Salt & pepper
  11. Sour Cream or Crème Fraîche for garnish
  12. Chopped parsley for garnish

     

Directions for Western Omelette

Begin by seeding and julienning the pepper, thinly slicing the onion and mushrooms and garlic.

In a good non-stick pan melt the butter with the oil add the vegetables and on medium heat sauté until they begin to soften.

In a bowl combine the eggs, cream cheese, salt & pepper and whisk until well combined and the cheese in is lumps smaller than peas.

Set your oven on broiler high, with the rack about 2/3 of the way from the top setting.

Spread the cooked vegetables around the pan in a single layer and pour the egg mixture over the vegetables and spread out so it covers the entire pan.  Allow the egg to cook undisturbed for a few minutes until the bottom begins to set up.*

 

Place the pan into the broiler and cook until almost all the egg is cooked.  Remove add the Jack cheese across ½ of the omelette and place back into the broiler to finish cooking.

Once the cheese is melted and the egg cooked remove from the broiler and fold the omelette over in half and plate or if making multiples servings cut in half and serve; you can also serve frittata style and cut pie wedges from the pan.  Place a dollop sour cream or crème fraîche and parsley on top as garnish and serve more of the cream  on the side.

 

*(If you do not have a pan that can go under the broiler, cook the vegetables in one pan and once softened cook the eggs in a separate non stick pan.  Pour the egg in and allow to begin to set up then gently pull the egg toward the center from the rim and tilt the pan to allow uncooked egg to fill in the gap you just created. Continue to do this until most of the egg is cooked, then place the vegetables and cheese on top and fold over and serve.)

Here are a few items to help make this recipe;
https://www.amazon.com/Cuisinart-722-30HNS-Classic-Stainless-Nonstick/dp/B0000CEWSH/ref=as_li_ss_tl?ie=UTF8&qid=1467132893&sr=8-1&keywords=cuisinart+722-30HNS&linkCode=ll1&tag=rantsravesa06-20&linkId=5cc1ee1fce73fae7a48f37e34ba68778
https://www.amazon.com/Wired-Whisk-Silicone-Set-Stainless/dp/B012P1BBQS/ref=as_li_ss_tl?ie=UTF8&qid=1467132963&sr=8-3&keywords=whisks&linkCode=ll1&tag=rantsravesa06-20&linkId=f5f4e5975e5cdf574baedd298d63f30c

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Sadly I’m not a cooked egg enthusiast, and with peppers and onion it is not a very “pup friendly” dish.  So again a reluctant 3 paws effort and I’m hoping for something a little more to my liking tomorrow.

Capture 3a

 

 

 

 

 

 

Western Omelette

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 29 minutes

Yield: two servings

Serving Size: 3 eggs

Western Omelette

(If you do not have a pan that can go under the broiler, cook the vegetables in one pan and once softened cook the eggs in a separate non stick pan. Pour the egg in and allow to begin to set up then gently pull the egg toward the center from the rim and tilt the pan to allow uncooked egg to fill in the gap you just created. Continue to do this until most of the egg is cooked, then place the vegetables and cheese on top and fold over and serve.)15

Ingredients

  1. Recipe for two:
  2. 5-6 whole eggs
  3. ¼-½ cup whipped cream cheese
  4. 1 Tbsp butter & 1 Tbsp cooking oil
  5. 1/3 of a red and 1/3 of a yellow bell pepper ( Julienne)
  6. 6-7 button mushrooms sliced thinly
  7. ½ a medium onion thinly sliced
  8. 2 cloves of garlic minced
  9. ¼ cup finely diced ham
  10. 2-3 slices jalapeño Jack Cheese
  11. 1-2 tsp Salt & pepper
  12. Sour Cream or Crème Fraîche for garnish
  13. Chopped parsley for garnish

Instructions

  1. Begin by seeding and julienning the pepper, thinly slicing the onion and mushrooms.
  2. In a good non-stick pan melt the butter with the oil add the vegetables and on medium heat sauté until they begin to soften.
  3. In a bowl combine the eggs, cream cheese, salt & pepper and whisk until well combined and the cheese in is lumps smaller than peas.
  4. Set your oven on broiler high, with the rack about 2/3 of the way from the top setting.
  5. Spread the cooked vegetables around the pan in a single layer and pour the egg mixture over the vegetables and spread out so it covers the entire pan. Allow the egg to cook undisturbed for a few minutes until the bottom begins to set up.
  6. Place the pan into the broiler and cook until almost all the egg is cooked. Remove add the Jack cheese across ½ of the omelette and place back into the broiler to finish cooking.
  7. To serve fold the omelette over and plate or if making multiples servings cut in half and serve; you can also serve frittata style and cut pie wedges from the pan. Place a dollop sour cream or crème fraîche and parsley on top as garnish and serve more of the cream on the side.
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Banana Bread

Banana Bread
Banana Bread

 

 

 

 

 

 

Banana Bread

The junior member of the clan is graduating to real food.  We thought that we could try some mashed bananas but we didn’t get around to it, and I ended up with four bananas going brown.  Not one to waste food if we can help it, I jumped into action and pulled out a recipe for Banana Bread.

Ingredients for Banana Bread

  1. 4 overripe bananas
  2. ½ cup butter softened
  3. 1 cup dark brown sugar
  4. 2 whole eggs
  5. 2 cups all purpose flour
  6. 2 tsp baking powder
  7. pinch of salt
  8. ½ – 1 cup toasted almonds slivers

Directions for Banana Bread

Preheat oven to 350º

Lightly grease a loaf pan

In a mixer on low speed cream the butter and sugar.  When well blended add the bananas and mix until they are completely mashed and incorporated.

Add the eggs one at a time waiting until the first is fully combined.

In a bowl mix the flour, baking powder and salt and with mixer on slow gradually add the dry ingredients until everything is combined.

With the mixer still on low add the almonds. when fully combined pour into the greased loaf pan and set in the middle of the oven and bake for about 60 minutes until a toothpick comes out of the center clean.  Place a sheet pan on a rack below the bread rack as it may leak some of the grease as it rises.

When fully baked place on a wire rack to cool slightly, then remove from the pan turn loaf upright and allow to cool completely on the wire rack.

 

Here are a few items to help make this recipe:
https://www.amazon.com/Pyrex-Basics-1-5qt-Loaf-Dish/dp/B00FN3M1RE/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1466628296&sr=1-6&keywords=loaf+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=013cd1530a7dcb6485b95a2f2fd7cbf3
https://www.amazon.com/KitchenAid-KF26M22SR-6-Qt-Professional-Design/dp/B00JPNOZDG/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1466628356&sr=1-14&keywords=kitchen+aid+mixer&linkCode=ll1&tag=rantsravesa06-20&linkId=cedc78323308271175b9b62177d6313c

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

I’m not sure about this recipe, it was OK I guess, but put butter on anything and I’ll eat it.  I wouldn’t want it every day, so I guess reluctantly it’s only a pup 3 paw review.  Everyone else seemed to enjoy though!

Capture 3a

 

 

 

 

 

Banana Bread

Banana Bread

Ingredients

  1. 4 overripe bananas
  2. ½ cup butter softened
  3. 1 cup dark brown sugar
  4. 2 whole eggs
  5. 2 cups all purpose flour
  6. 2 tsp baking powder
  7. pinch of salt
  8. ½ - 1 cup toasted almonds slivers

Instructions

  1. Preheat oven to 350º
  2. Lightly grease a loaf pan
  3. In a mixer on low speed cream the butter and sugar. When well blended add the bananas and mix until they are completely mashed and incorporated.
  4. Add the eggs one at a time waiting until the first is fully combined.
  5. In a bowl mix the flour, baking powder and salt and with mixer on slow gradually add the dry ingredients until everything is combined.
  6. With the mixer still on low add the almonds. when fully combined pour into the greased loaf pan and set in the middle of the oven and bake for about 60 minutes until a toothpick comes out of the center clean. Place a sheet pan on a rack below the bread rack as it may leak some of the grease as it rises.
  7. When fully baked place on a wire rack to cool slightly, then remove from the pan turn loaf upright and allow to cool completely on the wire rack.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/banana-bread/

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved

Double Down Flourless Chocolate Cake

Flourless Chocolate Cake
Flourless Chocolate Cake

 

 

 

 

 

 

Double Down Flourless Chocolate Cake

Like many of my recipes, this is an oldy but goodie and the attribution for the original flourless chocolate cake recipe is lost.  I did embellish the recipe by adding the ganache icing to the cake to make a double hit of chocolate.

This cake is extremely sweet and so for a topping you need to have a “less” sweet object, such as unsweetened whipped cream, or crème fraîche, to complement it.

It does take time to do this recipe.  If you don’t intend on icing you can serve the cake warm.  However it really needs to firm up for 12 – 24 hours in the refrigerator before you can move it without breaking to do the icing and is best served chilled.

In the original recipe it called for a 1# block of chocolate- which today is quite expensive so I substituted semi sweet chocolate chips for both the cake and ganache and it came out just fine, and at about 1/3 the cost.

Ingredients for Double Down Flourless Chocolate Cake
  1.  1 lb semi-sweet chocolate(either chips or broken into pieces)
  2. ½ cup whole milk
  3. ½ cup Heavy Cream
  4. 7 egg yolks
  5. 1½  cups unsalted butter softened and broken into pieces
  6. pinch of salt
  7. 1 tsp vanilla
  8. 2 tbsps dark run (optional)
  9. unsweetened whipped cream or crème fraîche for topping
For the Ganache:

Equal parts heavy cream and chocolate, for this recipe I used 8 oz. each.

  1. 1 cup heavy cream
  2. 1 cup semi sweet chips
Directions for Double Down Flourless Chocolate Cake

Preheat oven to 350º.

Butter the bottom and sides of a 9″ springform pan.  Line the bottom of the pan with a circle of parchment paper and lightly butter the top of the paper.

In a sauce pan over low heat warm the chocolate, milk and cream stirring until the chocolate is melted and combined with the milk and cream.

Transfer the chocolate to a mixing bowl beating on low speed until well blended and smooth.  Now add 2 yolks and ½ cup of butter continue to beat at low speed until the eggs and butter are just blended.  Add the remaining yolks and butter in 3 additions beating until just blended after each addition.

Once all the eggs and butter are combined in the batter add the rum salt and vanilla.

Pour mixture into the prepared springform pan and bake in the lower third of the oven for about 30 minutes until a toothpick comes out of the center almost clean.

Once done remove to a wire rack to cool completely.

Remove the sides from the springform pan and place in the refrigerator covered for 12 – 24 hours.

When well chilled invert onto a a piece of wax paper.  remove the parchment from the bottom of the cake.  Now invert onto a serving plate. Serve chilled or prepare to glaze.

Directions for the Ganache

Place the chips in a bowl.  In a 2qt sauce pan bring the cream up to a boil, keeping a constant watch over it.  Once it reaches the boiling stage remove from heat (if allowed to boil constantly it will spill over and create quite a mess).

Pour the hot cream over the chips and let stand for about 1½ – 2 minutes.  Begin then to carefully stir the mixture until all the chocolate is melted with no lumps and the cream is fully incorporated.  Allow to sit and cool slightly.

To prepare the cake take 2″ deep strips of wax paper and carefully place under the edges of the cake.  Pour the ganache into the center of the cake and with a spatula push the excess over the sides.  Once the icing is hardened remove the wax paper.  Allow to cool completely then refrigerate until ready to serve.

 

here are a few items to help make this recipe:
https://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1466437966&sr=1-3&keywords=springform+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=b56e7800916ac08ae3d6fded4961f35f
https://www.amazon.com/All-Clad-Stainless-Dishwasher-Cookware-1-5-Quart/dp/B004T6M6Y4/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1466438079&sr=1-3&keywords=small+heavy+sauce+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=5440ba9329d9babd0dda5cfa77a39eb7

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Sadly although it did smell rather tasty, this is not a pup friendly dish so I’m afraid rule #1 must apply!

 

 

Double Down Flourless Chocolate Cake

Double Down Flourless Chocolate Cake

Ingredients

  1. 1 lb semi-sweet chocolate(either chips or broken into pieces)
  2. ½ cup whole milk
  3. ½ cup Heavy Cream
  4. 7 egg yolks
  5. 1½ cups unsalted butter softened and broken into pieces
  6. pinch of salt
  7. 1 tsp vanilla
  8. 2 tbsps dark run (optional)
  9. unsweetened whipped cream or crème fraîche for topping
  10. For the Ganache:
  11. Equal parts heavy cream and chocolate, for this recipe I used 8 oz. each.
  12. 1 cup heavy cream
  13. 1 cup semi sweet chips

Instructions

  1. Preheat oven to 350º.
  2. Butter the bottom and sides of a 9" springform pan. Line the bottom of the pan with a circle of parchment paper and lightly butter the top of the paper.
  3. In a sauce pan over low heat warm the chocolate, milk and cream stirring until the chocolate is melted and combined with the milk and cream.
  4. Transfer the chocolate to a mixing bowl beating on low speed until well blended and smooth. Now add 2 yolks and ½ cup of butter continue to beat at low speed until the eggs and butter are just blended. Add the remaining yolks and butter in 3 additions beating until just blended after each addition.
  5. Once all the eggs and butter are combined in the batter add the rum salt and vanilla.
  6. Pour mixture into the prepared springform pan and bake in the lower third of the oven for about 30 minutes until a toothpick comes out of the center almost clean.
  7. Once done remove to a wire rack to cool completely.
  8. Remove the sides from the springform pan and place in the refrigerator covered for 12 - 24 hours.
  9. When well chilled invert onto a a piece of wax paper. remove the parchment from the bottom of the cake. Now invert onto a serving plate. Serve chilled or prepare to glaze.
  10. Directions for the Ganache
  11. Place the chips in a bowl. In a 2qt sauce pan bring the cream up to a boil, keeping a constant watch over it. Once it reaches the boiling stage remove from heat (if allowed to boil constantly it will spill over and create quite a mess).
  12. Pour the hot cream over the chips and let stand for about 1½ - 2 minutes. Begin then to carefully stir the mixture until all the chocolate is melted with no lumps and the cream is fully incorporated. Allow to sit and cool slightly.
  13. To prepare the cake take 2" deep strips of wax paper and carefully place under the edges of the cake. Pour the ganache into the center of the cake and with a spatula push the excess over the sides. Once the icing is hardened remove the wax paper. Allow to cool completely then refrigerate until ready to serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/double-down-flourless-chocolate-cake/

 

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved

 

 

 

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