Tag: heat

Omelet with Asparagus, Grape Tomatoes, and Mozzarella

by Pam on October 17, 2012

I was craving an omelet for breakfast so I went in search of ingredients. I found some asparagus, grape tomatoes, and mozzarella cheese. I like my omelets with one egg because I love the really thin egg layer; but if you prefer a thicker egg layer then use two or three eggs. I simply sautéed the asparagus and grape tomatoes before putting them in the omelet. It was light and flavorful but hearty enough to fill me up. There is something so delicious about asparagus, tomatoes, and eggs. YUM!

Heat a skillet that is coated with cooking spray over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, spoon on the asparagus and tomato filling then top with the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.

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Omelet with Asparagus, Grape Tomatoes, and Mozzarella

Yield: 1

Prep Time: 3 min.

Cook Time: 7 min.

Total Time: 10 min.

Ingredients:

Handful of grape tomatoes, sliced in half lengthwise
5 spears of asparagus
Sea salt and freshly cracked pepper, to taste
1 egg
1 tbsp milk
Mozzarella cheese, shredded

Directions:

Heat a skillet that is coated with cooking spray over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, spoon on the asparagus and tomato filling then top with the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.

Recipe and photo by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Homemade Strawberry Milk

by Pam on June 9, 2013

I saw a recipe for strawberry milk on We are Not Martha^[1] and decided to make it for my kids’ after school snack. It was simple to prepare made the most delicious strawberry milk. My kids absolutely loved it and asked me to make it again very soon. I love that this milk put a huge smile on my kids’ faces and that it was made with real fruit.

Place the sliced strawberries, sugar, water, lemon juice, and vanilla in a small saucepan over medium high heat and bring to a boil. Lower heat to medium low and let simmer, stirring often, until mixture thickens into a syrup, about 10 minutes.

Strain liquid into a bowl, pressing with the back of a wooden spoon to extract as much juice as possible. Discard solids (or feed them to your kids… my daughter gobbled them up). Place the strawberry syrup into the refrigerator to chill. Once the syrup is cold, pour about 2-3 tablespoons of the strawberry syrup into a glass of milk. Stir and taste, add more syrup if needed. Serve immediately. Enjoy.

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Homemade Strawberry Milk

Prep Time: 5 min.

Cook Time: 10-12 min.

Total Time: 15-17 min.

Ingredients:

2 cups of fresh strawberries, hulled & sliced
1/2 cup of sugar, to taste (my strawberries were extremely sweet so I only used 1/4 cup)
1/2 cup water
1 tsp freshly squeezed lemon juice
1/2 tsp vanilla
4 cups of milk

Directions:

Place the sliced strawberries, sugar, water, lemon juice, and vanilla in a small saucepan over medium high heat and bring to a boil. Lower heat to medium low and let simmer, stirring often, until mixture thickens into a syrup, about 10 minutes.

Strain liquid into a bowl, pressing with the back of a wooden spoon to extract as much juice as possible. Discard solids (or feed them to your kids… my daughter gobbled them up). Place the strawberry syrup into the refrigerator to chill. Once the syrup is cold, pour about 2-3 tablespoons of the strawberry syrup into a glass of milk. Stir and taste, add more syrup if needed. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Inspired by We are Not Martha

References

^{^} We are Not Martha (www.wearenotmartha.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Steak Soft Tacos

by Pam on February 14, 2013

I had a craving for steak tacos earlier in the week so I threw some together for dinner. I simply seasoned the steaks and cooked them in my grill pan before chopping them up into bite sized pieces. I slathered some refried beans on the flour tortilla then topped the steak tacos with avocado, lettuce, tomatoes, cheddar cheese, and green onions for a delicious taco that satisfied my Mexican food craving. We all loved these tacos and my husband enjoyed the leftovers the following day. This was a quick and easy meal that tasted fantastic.

Season both sides of the steak with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat a large grill pan that has been coated with cooking spray over medium high heat. Cook the steaks for 3 minutes on the first side, then flip and continue to cook for a couple of minutes, or until the steak has reached the desired degree of doneness. Side Note: My steaks were thin but if yours are thicker you will need to cook them longer. Place the steaks onto a cutting board to rest for 5 minutes before slicing into bite sized chunks.

Heat the refried beans in a pan over medium heat, stirring often, until hot. Wrap the flour tortillas in a paper towel and cook in the microwave for 20-30 seconds or until warm and pliable. Spread the hot refried beans down the center of the warm tortillas then top with steak pieces followed by lettuce, avocado, cheddar cheese, tomato, and green onions. Serve with salsa and sour cream if desired. Enjoy.

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Steak Soft Tacos

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.

Ingredients:

2 thin NY Steaks
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Flour tortillas
1 can of refried beans, heated
1-2 avocados, diced
Romaine lettuce, chopped finely
Cheddar cheese, shredded
Grape tomatoes, diced
Green onions, diced
Salsa (optional)
Sour cream (optional)

Directions:

Season both sides of the steak with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat a large grill pan that has been coated with cooking spray over medium high heat. Cook the steaks for 3 minutes on the first side, then flip and continue to cook for a couple of minutes, or until the steak has reached the desired degree of doneness. Side Note: My steaks were thin but if yours are thicker you will need to cook them longer. Place the steaks onto a cutting board to rest for 5 minutes before slicing into bite sized chunks.

Heat the refried beans in a pan over medium heat, stirring often, until hot. Wrap the flour tortillas in a paper towel and cook in the microwave for 20-30 seconds or until warm and pliable. Spread the hot refried beans down the center of the warm tortillas then top with steak pieces followed by lettuce, avocado, cheddar cheese, tomato, and green onions. Serve with salsa and sour cream if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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