Amazing Omelettes

Amazing Omelettes
-Alyssa Griffeth-


Ingredients:
eggs, beaten
salt and pepper
breakfast sausage, cooked and cut into pieces
bacon, cooked and crumbled
avocado, sliced
fresh tomatoes, diced
cheddar cheese, shredded
salsa
sour cream
green Tabasco sauce (optional and delicious)


Basically, pour the eggs into the skillet and cook like you would normally cook an omelet. Add salt, pepper, sausage, bacon, avocado, tomatoes, and cheese onto half of the omelet. Fold over and cook until cheese is melted. Serve topped with cheddar cheese, tomatoes, avocados, salsa, sour cream, and Tabasco sauce.

The recipe was copied directly from cookingalamode

Blender French Toast with Coconut Syrup

The texture of of the french toast was fabulous-- I think the flour made it really unique, and they weren't too eggy at all (I can't stand eggy french toast!). Also, I loved that the batter was completely lump-free, thanks to the blender. On top of all that, the syrup was SO good, and made me feel like I was eating breakfast in Hawaii! This recipe is definitely a keeper! (But I do think I'll serve it with berries and whipped cream next time.)


Blender French Toast with Coconut Syrup
-Alyssa Griffeth-


Ingredients:
4 eggs
1 c. milk
1/4 tsp. salt
2 tsp. vanilla
1/4 c. + 2 T. flour
1 lg. loaf French bread, sliced thick (about 12-13 slices)

In blender, combine all ingredients except bread. Blend until mixture is lump-free. Transfer to a shallow bowl.

Quickly dip both sides of bread in mixture and place on greased, hot skillet (heated to 325 degrees). Flip over when browned. Serve with hot Coconut Syrup.


Coconut Syrup
1/2 c. butter
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract


Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.

The recipe and image were copied directly from cookingalamode

Mexican Chicken Soup

This is one of my favorite soups of all time. It has some great kick, but can easily be toned down by adding sour cream to each serving or swapping out the spicy V8 juice for part regular. My kids LOVE it spicy though! We love serving this to big groups because its fun to have a soup bar with lots of different topping options (see below for details).

NOTE: I usually sauté the ingredients in step one, and then dump everything in the crockpot so it can cook all day, but it works just as well made over the stove. And, in case you're a fan of leftovers, this soup tastes even BETTER the next day!


Mexican Chicken Soup
-Cheryl O.-

Saute for about five minutes:
1 onion
1 7oz. can chopped green chilies
2 crushed garlic cloves
2 T. oil

Then add:
1 28 oz. can crushed/diced tomatoes ( I like the ones with green chilies)
3 cups V8 juice (I like to use 2 cups of Spicy V8 and 1 cup of regular V8)
2 cups beef broth
1 tsp. cumin
1 tsp. chili powder
1 T. Worcestershire sauce
5 chicken breasts, cooked and shredded
2 cups frozen sweet white corn (or 2 cans of sweet corn)

Bring to a boil and simmer a couple hours to bring out flavors. Serves 6.

Serve with toppings such as: chopped green onion, grated cheese, sour cream, avocado, black olives, and tortilla strips.

The recipe and image were copied directly from cookingalamode

Broccoli Cheese Soup

Broccoli Cheese Soup
-Alyssa Griffeth-

Ingredients:
1 can chicken broth
1 small onion, diced
1/3 c. flour
¼ c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 c. milk (I used 1% with great results)
1 ½ c. shredded cheddar cheese (sharp)
½ c. shredded swiss cheese
1 lg. head steamed chopped broccoli (chopped VERY small)

Directions:
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk.

Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately. Makes approximately 4 servings in bread bowls.

The recipe and image were copied directly from cookingalamode

Corn Cakes with Avocado Relish

Although these sound unique, Corn Cakes are a family favorite!  They are so full of flavor, and make a perfect sweet, summery meal.  Even my kids can't resist dipping them into ranch dressing and eating them like chicken nuggets!

Corn Cakes with Avocado Relish
-Alyssa Griffeth-

For the corn cakes:
1 16 oz. bag of frozen WHITE corn
1 c. flour
½ c. cornmeal
¼ c. red onion, finely diced
¼ c. thinly sliced fresh basil
1 tsp. baking powder
½ tsp. baking soda
1/2 tsp. coarse salt
freshly ground pepper
2 large eggs, lightly beaten
2 tbsp. buttermilk
2 tbsp. butter, melted
Canola or vegetable oil, for frying

For the Avocado Relish:
1 large tomato, cored and chopped
1 scallion, minced
1 tbsp. minced fresh basil
1 clove garlic, minced
Juice of half a lime
1½ tsp. olive oil
1½ tsp. white wine vinegar
Coarse salt and freshly ground pepper
1 ripe avocado, pitted and diced

Homemade Ranch dressing, for serving Romaine lettuce, chopped

Thaw corn and place in food processor, pulsing several times, until the corn is slightly pureed but still chunky. Scrape the mixture into a bowl and add theflour, cornmeal, onion, basil, baking powder, and baking soda. Season with salt and pepper to taste. Stir to mix well. Add the eggs, buttermilk, and butter,and stir just to combine.  Set aside.

To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine. Cover and refrigerate until ready to serve.Just before serving, mix in the avocado.

Place a large skillet over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot.  Using a cookie scoop (orsomething similar) scoop the batter into the skillet 2 tablespoons at a time, and press down to flatten slightly.  Cook the cakes in batches of 5 or 6, making
sure they do not touch.  Fry approximately 2 minutes per side, until golden brown and cooked through. Transfer the cooked cakes to a wire rack and and quicklysprinkle with kosher salt.  Repeat with the remaining batter.

Serve immediately on a bed of romaine, topped with the relish, and drizzled with ranch dressing.

The recipe and image were copied directly from cookingalamode