Not Your Average Cup of Joe

Coffee Macadamia Nut Biscotti

Coffee Macadamia Nut Biscotti

In Ka’u, the historic district of the Big Island of Hawaii, coffee and  Hawaii Volcanoes National Park are the two big things.  The area is home to about 50 coffee plantations that ship beans around the world.  Four years ago, the community created an annual weeklong K’au Coffee Festival, that included a recipe contest.  It has since become one of its most popular events.  Last year’s winner created this recipe that was the grand-prize winner.  Oddly enough, this talented baker doesn’t drink coffee, but nevertheless she was able to come up with this winning recipe.

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These coffee-spiked biscotti include other Ka’u ingredients like local honey, macadamia nuts and toasted coconut.  Even if you’ve never been to Hawaii, you can get a taste of the local flavor by making these award-winning biscotti.  They are really good with a cup of hot coffee or iced coffee.

COFFEE-MACADAMIA NUT BISCOTTI

Yield:  Makes 30 – 35 cookiesIMG_4531

Ingredients:

  • 2  3/4 cups all-purpose flour
  • 1/2 cup ground coffee
  • 1 Tbsp. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1 cup sugar
  • 2 Tbsp. butter, at room temperature
  • 1/4 cup honey
  • 1 tsp. vanilla extract
  • 3 large eggs
  • 3/4 cup macadamia nuts, roughly chopped
  • 1 12-oz. bag white chocolate chips
  • 1  1/2 cups sweetened shredded coconut, toasted

1.  Preheat the oven to 350*F.  Line a baking sheet with parchment paper.

2.  Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl.  Combine the sugar, butter, honey, vanilla, and eggs in a large bowl with a mixer on medium-high speed.   Reduce the mixer speed to low, beat in the flour mixture until just combined.  Stir in the macadamia nuts with a wooden spoon.

3.  Form the dough into two  8 – 10 inch logs on the prepared baking sheet, about 3 inches apart.  Bake until browned about 25 minutes.  Let cool 10 minutes, then cut crosswise into 1/2-inch slices using a serrated knife.

4.  Reduce the oven temperature to 325*F.  Arrange the slices cut-side down on the baking sheet; return to the oven and bake 20 more minutes, flipping the cookies over halfway through.  Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

5.  Melt the white chocolate chips in a heatproof bowl set over a saucepan of simmering water  (do not let the bowl touch the water), stirring until smooth.  Dip the biscotti partway into the melted chocolate, then roll in the toasted coconut.

This is how I stand them up to dry.

This is how I stand them up to dry.

Place on a baking sheet lined with fresh parchment; refrigerate until set, about 30 minutes.

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I spread chocolate on only one side of some of them, and sprinkled with coconut.

I spread chocolate on only one side of some of them, and sprinkled with coconut.

SOURCE:   Food Network Magazine

Chicken on the Barbie

Chicken with honey-chipotle BBQ sauce.

Chicken with honey-chipotle BBQ sauce.

Recipes for making BBQ chicken on the outdoor grill are a dime a dozen.  They seem to be in every food publication you look at, and I think most folks have their favorite way of doing it.  So what can I add that’s new?  Probably not a whole lot!!

I guess I just want to brag about how great my latest batch of grilled chicken came out.  It was very well done, but not dried out;  flavorful, but not overly sweet or spicy;  a little charred but not burned beyond recognition.  AND, I made the spice rub and the basting sauce from scratch.  Along side the chicken I grilled corn on the cob and cooked fresh green beans with a little bacon for added flavor.  This turned out to be a  wonderful summertime meal that was pretty fuss-free.

The recipe calls for a quantity of chicken that could be all thighs, or a mixture of thighs and drumsticks.  It’s worth making a lot if you do it because  its great cold for lunch cut up over a green salad, or used to make a chicken salad.  Anyway you eat this chicken it is enjoyable, hot or cold.

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GRILLED CHICKEN WITH HONEY-CHIPOTLE BBQ SAUCE

Yield:  4- 6 servings

Ingredients:IMG_4602

  •  2 tsp. olive oil
  • 1/4 cup minced shallots
  • 1/4 cup low sodium catsup
  • 2 Tbsp. water
  • 1  1/2 Tbsp. honey
  • 2 tsp. cider vinegar
  • 1/2 tsp. dry mustard  ( I used 1 tsp. spicy brown mustard.)
  • 1/2 tsp. chipotle chile powder
  • 1/2 kosher salt, divided
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. black pepper
  • 4 bone-in chicken leg-quarters, legs and thighs separated or all thighs or all drumsticks for a total of 8 pieces
  • cooking spray

1.  Preheat grill to medium-high heat.

2.  Heat a small saucepan over medium-high heat.  Add oil, swirl to coat.  Add shallots, sauté  2 minutes or until tender.  Stir in catsup and next 5 ingredients (through chipotle powder), and 1/4 teaspoon kosher salt.  Reduce heat to low and cook 5 minutes stirring occasionally.

3.  Combine 1/4 tsp. salt, garlic powder, cumin and black pepper;  sprinkle over the chicken,  Place chicken on grill coated with cooking spray;  Grill 15 minutes on each side until done.

4.  Baste chicken generously with sauce; turn over, and grill 1 minute.  Baste again; turn over, and grill 1 minute.  Serve with any remaining sauce.

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SOURCE:  Cooking Light

Ravioli and Vegetable Soup

Ravioli and vegetable soup.

Ravioli and vegetable soup.

My recipe today is targeted at week night cooking when you are short on time.  Perfect for those evenings when you want to go meatless, or prepare a meal that’s vegetarian.  It’s a hearty, nutritious and delicious soup and you can include greens and vegetables to your liking.  The broth can be beef or vegetable, so it offers a lot of leeway to tailor it to your dietary needs.

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The basis of the soup is a package of small cheese ravioli; either frozen or fresh.   You begin by sautéing the usual trio of veggies:  onions, carrots and celery.  Add the broth, bring to a boil.  Add the ravioli and cook till tender; then add the greens to wilt them.  That’s it!   Sprinkle on some parmesan cheese at the table and serve with a whole-grain bread.  This whole meal took me no more than 30 minutes to prepare.  The recipe can be easily doubled for more servings or just to have some for another meal.

RAVIOLI AND VEGETABLE SOUP

Getting all the ingredients ready.

Getting all the ingredients ready.

Servings:    About 4

Ingredients:

  • 1 Tbsp. olive oil
  • 1 small onion, diced
  • 3 medium carrots, halved lengthwise and sliced
  • 3 stalks celery, sliced
  • 1 tsp. chopped fresh thyme, or 1/2 tsp. dried
  • 2 cups fat-free low-sodium beef or vegetable broth
  • 1 9 ounce pkg. small cheese ravioli
  • 1 small bunch escarole, kale, or 5 cups spinach, roughly chopped
  • kosher salt and freshly ground pepper
  • 3 Tbsp. grated parmesan cheese
  • 8 slices whole wheat baguette

1.  Heat the oil in a large pot over medium heat.  Add the onion, carrots, celery and thyme and cook, stirring occasionally , until the vegetables begin to soften, about 4 minutes.  Add the broth and 3 cups water and increase the heat to high.  Cover and bring to a boil, then add the ravioli.  Reduce the heat to medium and simmer until the ravioli are tender ( according to package directions for cooking).

Letting it simmer till tender.

Letting it simmer till tender.

2.  Add the escarole to the soup and cook, stirring, until wilted.  Season with salt and pepper.  Ladle the soup into bowls and sprinkle with the cheese.  Serve with the bread.

Ravioli and vegetable soup. Serve with grated cheese.

Ravioli and vegetable soup. Serve with grated cheese.

Nutritional Profile:    Calories:  262;  Fat,  9 g.;  Carbohydrate  34 g.;  Protein 12 g.

SOURCE:   Food Network Magazine

Coconut Mango Ice Pops

Today I want to share with you another way that I have been trying to beat the heat.    I’m on a binge of making Ice Pops.   And eating them too, of course. 😀

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With a new toy to play with (my popsicle mold), I’ve been dreaming up all kinds of flavors and while most of them have been pretty good, this one, I think, is outstanding. Pureed mango and coconut milk with a little shredded coconut thrown in just to really taste the flavor.  I can’t even begin to tell you how delicious they are.  Sweet pureed mango and silky, smooth coconut are a match made for each other.  Sort of like a Piña Colada.  Want to know what else is great about them?  They are only 68 calories each.  Whoo-Hoo!

COCONUT MANGO POPS

Yield:   Makes 10

Ingredients:

Coconut Mango ice Pops

Coconut Mango ice Pops

  • 3/4 cup unsweetened coconut milk beverage (dairy case)
  • 1 3/4 cups diced ripe mango
  • 1 cup canned light coconut milk
  • 1/4 cup sugar
  • 2 Tablespoons honey
  • 1/4 cup shredded coconut
  • 1/4 tsp. coconut flavoring, optional

Directions:

1.  Puree mango in the blender with 1/4 cup of the coconut milk beverage and sugar and blend until smooth.  Pour out into a small bowl and set aside.

2.  In the blender container, combine the remaining coconut milk beverage, canned coconut milk, honey, shredded coconut and coconut flavoring, if using.  Blend briefly to thoroughly mix and chop the coconut.

3.  Pour, or spoon, about  2 Tablespoons of mango puree into each popsicle mold then pour in coconut milk mixture, until all the molds are filled. Cover the molds, insert sticks, and  place the molds in the freezer and freeze until solid, about 5 to 6 hours.

Fill the molds, then freeze.

Fill the molds, cover, insert sticks, then freeze.

Cool and yummy!

Cool and yummy!

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SOURCE:   POPS,  Icy Treats for Everyone,   Krystina Castella

Salade Niçoise

Salade Niçoise

Salade Niçoise

Let’s pretend we are vacationing in the South of France, in the little seaside town of Nice.  We’re sitting outdoors at an umbrella table overlooking the blue waters of the Mediterranian Sea, while below us boats and yachts are floating at anchor, and we are enjoying a delicious salad for lunch.  Ah, yes— we can dream.  But the rest of this is not a dream. The salad is called Salade Niçoise and you can have it right in your own home.  Today!

While no one claims to have invented this French salad (niçoise just means “in the style of Nice”),  credit is given to Julia Childs for popularizing it in the U.S. during the 1960’s.  I, for one, am so glad she did.  Thank you, Julia!

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Over the years I have made this salad many times.  It is one of my go-to meals when the weather turns so warm that you don’t want to cook, and barely have an appetite at all.  This salad will change all that.   When there is fresh produce available at the supermarket and roadside stands, it is so easy to prepare.  You can vary the vegetables you use, and it is also a good way to use up small amounts of leftovers.   The classic Salade Niçoise, usually contains small cooked potatoes, thin green beans, hard-cooked eggs, tomatoes, radishes, olives, and tuna on a bed of lettuce.   These ingredients are laid out on a large platter so everything is visible, making a rather grand presentation.  At serving time, simply dress with your favorite oil and vinegar dressing.  Enjoy with a crunchy loaf of French bread.

Although the recipe below outlines all the steps for cooking the various components of this salad, I usually make it when I have some left over red-skin potatoes, and green beans on hand from a previous meal.  This saves times when you want to make the salad.  Also, a good quality tuna is usually used here, but I have substituted cooked shrimp at various times, with the same wonderful results.

NIÇOISE SALAD

Yield:  Serves 4

Ingredients:

  • 1 head of Romaine lettuce or Boston lettuceIMG_4614
  • 8 – 10 small whole red-skin potatoes
  • 2 Tablespoons dry white wine
  • 10 0z. thin green beans, or haricots verts, trimmed
  • 4 large eggs
  • 1/4 cup white wine vinegar
  • 1/2 shallot, minced
  • 2 Tablespoons dijon mustard
  • 1 Tablespoon fresh thyme, or 1 tsp. dried
  • freshly ground pepper
  • 3/4 cup extra virgin olive oil
  • 12 small grape tomatoes
  • 6 radishes, trimmed and quartered
  • 2  (5 1/2-ounce) cans Italian or Spanish tuna packed in olive oil, drained
  • 1/2 cup black olives

1.  Put potatoes in a medium saucepan; cover with cold water and season with salt.  Bring to a simmer over medium-high heat and cook until fork tender, about 5-6 minutes.  Drain and transfer to a bowl.  Drizzle with the white wine and let cool.  Reserve the saucepan.

2.  In another saucepan, bring salted water to a boil.  Add the green beans and cook until crisp-tender and bright green,  2 – 4 minutes. Drain and immediately rinse with cold water to stop the cooking action.  Drain and pat dry.

3.  In the reserved saucepan, place the eggs and cover with cold water by about 1 inch.  Bring to a simmer, then cover, remove from the heat and let stand 10 – 12 minutes.  Drain, then run under cold water to cool.  Peel immediately under cold running water.

4.  Make the dressing:  Whisk the vinegar, shallot, mustard, thyme, 1/2 tsp. salt and peper to taste in a bowl.  Whisk in the olive oil in a slow, steady stream until emulsified.

5.Toss the tomatoes in a small bowl with salt, pepper and a little dressing.  Add about 1/4 cup dressing to the potatoes and toss.  Quarter the hard-cooked eggs.

6.  Wash the lettuce, dry with paper towels and chop into bite sized pieces.

Assemble the Salad:

1.  Place the lettuce on a large platter

2.  Begin by placing the tomatoes in the center of the platter, then work your way out to the edges making small piles with the other ingredients.  There is no required pattern, just make it attractive.    A nice presentation is your goal.

3.  Drizzle more dressing over all, or serve  dressing on the side.

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SOURCE:   French Cooking Made Easy,   Julia Childs

Peach Enchiladas

Peach Enchiladas, an easy, delectable dessert.

Peach Enchiladas, an easy, delectable dessert.

“Extraordinary!  Best dessert you’ve made in a while!”  These were Mr. D’s words when he tasted this dessert.  Holy Moly!   I never imagined this simple little dessert would bring such compliments.

Made from just a few ingredients, some of them convenience items, it goes together quickly and tastes fabulous.  Juicy peaches are wrapped in crescent roll dough,

Wrap each peach quarter in  crescent roll dough.

Wrap each peach quarter in crescent roll dough.

then bathed in a cinnamon syrup and citrus-flavored soft drink.

Pour over peach rolls and bake.

Pour over peach rolls and bake.

Once baked they are brown and bubbly, and oh, sooo good; especially served with a little whipped cream or vanilla ice cream.

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Mr. D. is already reminding me that I have to make them again soon.  I know I’m being bossy here, but you must make this dessert ASAP.  Do It.!

PEACH ENCHILADAS

So few ingredients, such big flavor!

So few ingredients, such big flavor!

Yield:   8 servings

Ingredients:

  • 2  (8-oz.) cans refrigerated crescent rolls
  • 4 large fresh, firm, ripe peaches, peeled and quartered
  • 1 cup sugar
  • 1 cup butter, melted
  • 1 tsp, ground cinnamon
  • 1  (12-oz.) can citrus-flavored soft drink, such as lemon-lime, or Mountain Dew

1.  Preheat oven to 350*F.  Lightly grease a 13 x 9 – inch baking pan.  Unroll crescent rolls, separate into triangles.  Place 1 peach quarter on wide end of each triangle;  roll up around peaches, starting at the wide end.  Place point sides down in prepared pan.

2.  Melt butter in microwave,  Stir together sugar and cinnamon.  Add to butter and mix well.  Drizzle this mixture over the peach rolls. Pour soft drink over the rolls.

Mix up cinnamon syrup, have citrus soda measured and ready

Mix up cinnamon syrup, have citrus soda measured and ready

3.  Bake at 350*F for  40 – 45 minutes or until golden and bubbly.

After baking, brown and flaky with a cinnamon syrup.

After baking, brown and flaky with a cinnamon syrup.

Note:  Since I made this dessert for 2 of us,  I made only half the recipe.  A serving consists of 2 peach rolls.

Serve with whipped topping, or ice cream.

Serve with whipped topping, or ice cream.

SOURCE:  Southern Living Magazine

Jalapeño Cheddar Chicken Burgers

Jalapeño cheddar chicken burgers with guacamole.

Jalapeño cheddar chicken burgers with guacamole.

Folks, I’m doing you all a hugh favor by introducing you to these incredible burgers.  While I love all the recipes I post on this site, once in a while a recipe stands out from all the others and really needs some extra bragging about.  These burgers deserve all the attention I’m giving them.

First of all they are cooked outside on the grill,  and during the summer we want to make use of the grill as much as possible.  Secondly they’re made of chicken;  lean, low in fat, but moist and very flavorful.  Third,  they are very easy to make, but a few simple additions take them to a whole new level.  A burger is not always just a burger, this one is a burger in fancy clothes!

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One of the additions we will be using to “dress” our burgers is Guacamole.  This just about guarantees that they will be awesome, but besides that there’s jalapeño pepper, cheddar cheese, and cilantro.  These could very easily replace the traditional beef burgers on my menus for the remainder of the summer months.  Give them a try and see if you don’t agree.

JALAPEÑO CHEDDAR CHICKEN BURGERS WITH GUACAMOLE

Yield:  serves 4 – 5

Ingredients:

  • oil, for oiling the grill grates
  • 1  1/2  lb. ground chicken
  • 1/2 cup yellow onion, finely diced
  • 1/3 cup minced fresh cilantro
  • 2 cloves garlic, minced or pressed
  • 1 jalapeño, seeded, cored and minced  (adjust amount to your desired level of heat)
  • 1 tsp. ground cumin
  • 1 tsp. paprikaIMG_4585
  • juice of 1/2 lime
  • 1/3 cup shredded cheddar cheese, plus more for topping
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper

To serve:

  • Burger buns**
  • Guacamole

Optional toppings:

  • Salsa
  • Sour Cream
  • Minced fresh cilantro
  • Sliced tomatoes

1.  Heat a grill to medium-high heat.  Oil the grates to prevent the burgers from sticking.  To make the burgers, combine all ingredients in a large bowl and mix lightly, just until evenly combined.  Form the mixture into 4-5 patties.

2.  Cook the burgers on the heated grill, about 3 – 4 minutes per side, flipping once.  A few minutes before the burgers are finished cooking, top with sliced or shredded cheddar cheese,  (if desired).  Cook until an instant-read thermometer inserted in the center registers 160*F.  Remove the burgers to a plate and let rest a few minutes before serving.  Assemble with burger buns, guacamole, salsa, and minced cilantro as desired.

Fresh off the grill, ready to finish getting "dressed".

Fresh off the grill, ready to finish getting “dressed”.

Do we love these burgers?  Oh, yeah!

Do we love these burgers? Oh, yeah!

**When you are making fancy pants burgers like these they really deserve to be served on a good quality bun.  It makes such a difference in the total enjoyment of what you have created.

P. S.   If you’re more into turkey burgers than chicken you could easily substitute ground turkey here and still have a fabulous burger!

SOURCE:  What’s Gabby Cooking?

Keeping it Cool!

Creamy Watermelon Pie

Creamy Watermelon Pie

Watermelon and Cucumber Salad

Watermelon and Cucumber Salad

The heat wave in the East continues.  This is day #7, with at least one more day of it before some promised cooler weather makes its way here sometime over the weekend.  The electric company is asking us to limit power usage during peak times, so I’m not using the stove or oven, and it’s too darn hot to stand outside over the grill cooking.  What’s my solution to preparing meals?

Well, since the refrigerator can’t be turned off, I am making use of it to the max and we are eating cold foods.  Today, I went to the super market early in the morning to get some necessary items for my menu.  You know, I actually Shivered while shopping in the frozen foods isle.  Yikes, almost didn’t recognize what was happening!   When I got home I did a little preliminary cooking (morning is not peak time for power usage.), so that I could put together a cold salad plate for dinner.  It turned into a Salad Niçoise, but I’ll save that for another day.

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Two foods that always suggest coolness to me are watermelon and cucumbers.  Having purchased some of each of those foods, I was  led  to create a salad combining both of them.  Chilled watermelon and chunks of cucumber tossed with feta cheese, fresh basil and a drizzle of balsamic dressing.  I love that salty-sweet-tangy thing going on.  It is guaranteed to keep you cool as a cucumber when the temperature outside will have you melting.  I could be happy eating just this for lunch;  it is so refreshing and cool.

The second item I made using watermelon was Creamy Watermelon Pie.  A pie so refreshing that it never lasts long on a hot summer day.  Using just a few convenience foods, you can make it in a flash, then sit back and wait for it to thicken.  Dee-lightful!

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CHILLED WATERMELON, CUCUMBER AND FETA SALAD

Yield:   Servings,  4IMG_4632

Ingredients:

  • 4 cups chilled seedless watermelon, diced large
  • 1 medium chilled seedless cucumber, peeled and diced
  • 1/4 cup crumbled feta cheese
  • 1 Tablespoon fresh mint – or basil- thinly sliced
  • 3 Tbsp. balsamic vinaigrette

In a large bowl, place the watermelon and cucumbers.  Top with feta and mint or basil.   When ready to serve, drizzle with the balsamic vinaigrette, and toss to combine.

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SOURCE:   adapted from  Skinny Taste.com

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CREAMY WATERMELON PIE

Yield:  6 – 8 servings

Ingredients:IMG_4608

  • 1 package  (3 ounces) watermelon flavor gelatin  (I used Jolly Rancher Brand)
  • 1/4 cup boiling water
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 2 cups cubed seeded watermelon
  • 1  ( 9-inch) graham cracker (or other) pie crust.  (I always use Shortbread Cookie Crust)

Directions:

In a large bowl, dissolve gelatin in boiling water.  Allow to cool to room temperature.  Meanwhile cut up watermelon into small cubes. Whisk the whipped topping into the gelatin; then fold in the watermelon.  Spoon into the crust.  Refrigerate for 2 hours until set.  Yield 6 – 8 servings

Pour filling into crust and chill for at least two hours.

Pour filling into crust and chill for at least two hours.

Such a pretty pink.

Such a pretty pink.

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SOURCE:   Taste of Home

No More Burned Marshmallows

I don’t know anyone who doesn’t like S’mores, do you?  I was first introduced to them when I was a young girl at Girl Scout Camp where we roasted the marshmallows on a stick over a camp fire.  It seemed like mine always caught fire, and I ended up with a charred, blackened marshmallow while everyone else’s marshmallow was golden and perfectly toasted.  I usually insisted that I made it that way on purpose because I loved them burned.  😦

roasting a marshmallow

roasting a marshmallow (Photo credit: Wikipedia)

Now-a- days, I’ll gladly eat a S’more if someone else will toast my marshmallow, because I still can’t seem to get it right!   That’s probably why I think these bars are so fabulous.  There is no toasting of marshmallows involved—what’s used here is marshmallow fluff out of a jar.  While it’s a little sticky to spread, I’m better with that than I am with an open fire.

S'mores Bars

S’mores Bars

I found this recipe hidden away at the bottom of an ad from my Mazda dealer.  Sneaky little devil, thought I wouldn’t see it!      Well, I did see it, and I made it for us all to enjoy.  People,  you will be so happy that I’m sharing it with you.  No longer will you need to go camping, or build a fire to toast marshmallows,  just make these ooey, gooey, chocolatey, bars and you will have the best without the mess.  🙂

Decadent!

Decadent!

SWEET AND SPICY S’MORES BARS

Yield:   Makes 16 bars

Graham crackers, chocolate and marshmallow fluff.

Graham crackers, chocolate and marshmallow fluff.

Ingredients:

  • 1 stick unsalted butter, at room temperature
  • 1/3 cup sugar
  • 1/4 cup dark brown sugar
  • 1 tsp. vanilla extract
  • 1/2 cup whole wheat flour
  • 1/2 cup graham cracker crumbs
  • 1 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 2   (3.5 oz.) bars dark chocolate
  • 1/2 cup marshmallow fluff

1.  Preheat the oven to 350*F.  Line an 8 x 8 inch baking pan with parchment  paper, leaving an overhang at the sides.

2.  In a mixer bowl, beat the butter, sugars, and vanilla together until light and fluffy.

3.  In a small bowl, whisk together the flour, graham crumbs, baking powder, cinnamon and salt.  Stir into the creamed mixture until well combined.  Batter will be crumbly.

Batter will be crumbly.

Batter will be crumbly.

4.  Spread 2/3 of the batter onto the prepared pan and press into an even layer.  Lay the two chocolate bars in an even layer across the dough.

5.  Spread the marshmallow fluff over the chocolate, and crumble the remaining dough evenly over the top.

All layered up and ready for the oven.

All layered up and ready for the oven.

6.  Bake until puffed and set, about 25 to 30 minutes.  Cool completely.  Remove the square from the pan using the paper overhang and place on a cutting board.  Cut into 16 squares.

So good.  After one you will want s'more!

So good. After one you will want s’more!

Pimiento Cheese Omelet

Pimiento-Cheese Omelet

Pimiento-Cheese Omelet

You know those open-faced pimiento cheese BLT sandwiches I wrote about here?  Well, there was just a tad of cheese mixture left over, and not being one to throw out or waste food, I put it into the fridge.

So now, here it is Sunday morning, and I’m making an omelet,  when out of the blue I thought of the pimiento cheese in the fridge.  Bingo!!  I’ll  put it into the omelet.  Instead of putting the cheese into the egg mixture, I partially cooked the egg/omelet and while the center was still wet dropped gobs of cheese on it.  Then folded it onto itself, covered the pan and let the heat finish cooking the egg and melt the cheese.  WOW!  moments of genius come at the most unexpected times! 😀

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This was so good it was incredible.  The cheese was just the right amount so that it did not overpower the delicate egg, yet added an extra wonderful flavor.  I think it might be worth having a small tub of pimiento cheese mixture in the refrigerator at all times just for such moments.  When genius strikes, one needs to be ready!!

PIMIENTO CHEESE OMELET

Serves 1

Ingredients:

  • 2 or 3 eggs, beaten lightly with a whisk,
  • salt and pepper to taste
  • 1 – 2 tsp. water
  • 1 – 2 tsp. butter
  • 2 Tbsp. pimiento cheese

Lightly beat the eggs with a whisk in a small bowl.  Add salt, pepper and a little water.  Mix well.

In a medium skillet, over medium heat, melt butter.  Swirl pan to coat.  Pour in the egg mixture and allow cooking to begin,  As the edges become set, lift gently and allow the liquid egg to run underneath at the edges.

When as much liquid egg has “run under”, but the top is still wet,  spoon small dabs of pimiento cheese over the top.  Then lift one side of egg and fold to the middle, lift again, and fold onto itself.  Turn off the heat, cover for a short time and allow the cheese to melt.

Fold the omelet in thirds and let the heat melt the cheese filling.

Fold the omelet in thirds and let the heat melt the cheese filling.

Serve warm with toast and breakfast meat or with a salad for a dinner entree .

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SOURCE:   a Carolyn Original