Making An Easy Omelet

You always love the look of a pretty omelet,

and you love the taste of an omelet, 😋

but then you think it has to be really hard to make one.

Well, think again!!

I was always fascinated by how quickly and beautifully the hotel’s cook could whip up all my ingredients into the perfect, fluffy breakfast.

And I wished (for years) I could as well. I thought I needed an expensive pan or special tools, but I soon realized it wasn’t that hard at all to make omelets.

And in the past, I guess my kids were never very interested in eggs either, so now that I’m an empty nester, I’ve perfected it!😉

It really only took me about two tries to get it right, and I’ve been making them almost every morning for the last year. 🥚🍳

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The items you will need for the perfect omelet are:

A small, nonstick pan is best.

A high heat spatula. I find a flexible rubber one is better for turning.

A cup to whisk in or some type of cup with a lid for shaking. ie shaker cup.

Ingredients:

1-3 eggs depending on how large you want your omelet. They go a long way!

1 dash of water or milk

And then, add any other ingredients you’d like to incorporate into your omelet.

ie. spinach, mushrooms, onions, peppers, bacon, sausage cilantro, avocado, feta and any spices you’d like. I like garlic and onion powder with a little basil and sometimes smoked paprika.

Just tailor it the way you (or hubby) would prefer.

Instructions:

1) Whisk or shake your eggs till well mixed. You can add your dash of milk or water for a lower fat omelet.

Also, I sometimes only use a few whites and one or two yolks for less cholesterol.

2) Get your pan to a medium high temperature and add a small amount of oil or butter.

3) Add your whisked mixture of eggs and any other items you’d like; don’t forget to season.

4) When the edges of the egg start to slightly cook you will see it begin to look like a pancake. You may even need to use your spatula to make a little hole to let the liquids cook better, or roll your pan around. I run the spatula around the edges to lift it slightly.

5) Don’t let the egg brown too quickly or cook on too high of a temperature. (You can tell by the edges getting brown.) Sometimes I even take the pan off the burner for a bit. Reduce the temperature till the egg mixture looks medium done. Place your spatula under one side folding the egg over itself.

NOTE: You don’t have to, but you can gently flip the egg over if you want to. It should cook through regardless of flipping, however.

6) Cook the omelet the remaining time till all ingredients look done, but not too brown.

7) If you put a lid on it at the end of cooking, it will puff up nice and fluffy.

I like to top my yummy omelet with avocado slices or homemade salsa. 👇🏽

*Quick 15 min. salsa recipe here: https://thentherestwo.com/2017/01/12/easy-salsa-recipe/.

ENJOY! ☀️

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Yummy (no bake) Protein Bites

I’m always making up some kind of protein bar or bite now that we’re trying to watch our carbs.

And, I’m always trying to find something to sweeten them, so that my hubby will actually eat them and not be tempted to bring home other desserts.

Because neither one of us need those!🤪

I’ve made several protein bites before all with a nut base. For sweetening, I often use dried cranberries, honey or dates. Sometimes I add in oats, chocolate or coconut 🥥. I just try different nut and seed combos from time to time.

You can really do anything. They’re different everytime I make them.

All the ingredients came from ALDIS by the way.

Score! 🙌

There’s no baking, and they literally took maybe 20 minutes to make.

Double score! 🙌 🙌

So, here’s what I came up with this past Saturday.

Oh, and my hubs loved them btw. 👍🏼


Protein Bites

Ingredients:

1 cup pecan halves

1 cup unsalted almonds

1/4 cup chia seeds

2T coconut oil

3/4 cup chopped dates

1t vanilla

Salt to taste

Instructions:

Blend everything really well in a food processor.

Then, roll the mixture into small balls, place on a pan lined with parchment or wax paper and refrigerate.

Makes 21 small balls.

(They can also be frozen for later.)

But there’s no waiting really. You can eat them right away like my hubby did!

He’s already asked me to make a second batch. 🤗

Enjoy!

Make a Fudge Heart in 20 Minutes

I had some leftover milk chocolate and at the last-minute, like 10 PM last night, decided I wanted to make a fudge (for my hubby) for Valentine’s Day. So, I experimented with my Easy, Ten Minute Microwave Fudge Recipe and came up with a quick way to make a valentine heart in about 20 minutes! (including chilling it. 🙂 )

I was happy it tasted good and that it turned out looking so cute.

Not that he will care that it looks cute…but I DO!

photo0032

The easiness (and cuteness 😉 ) demanded I take some quick pics and share. (Hence, the dark, grainy photos. 😦 (sorry) and…

because you still have some time to make one, for your lovey.

It’s THAT FAST!!

Ingredients:

1/2 of a 12 oz. bag of milk chocolate morsels

1/4 Cup of a 14 oz. can of sweetened condensed milk

A dash of salt

A dash of vanilla extract

*chopped nuts optional

And… you will need a cookie cutter OR just cut it out by hand with a knife.

Directions:

Combine all the ingredients and microwave till everything is melted well.

Pour into a liberally greased, small glass bowl.

Chill in the freezer until firm. It firms up quick, I tell ya!

Use a wet knife to cut around the edge to loosen the chocolate. You may have to carefully turn, then run warm water over the bottom of the bowl to loosen the chocolate, as well.

Place on a firm cutting service and cut out the chocolate.

Then, consume the extra chocolatey scraps. 🙂

20 minute fudge heart recipe for Valentine's Day

I decided to leave the fudge in the cookie cutter ’cause AGAIN, I thought it looked cute!

And, I found a few strawberries, so I garnished…I feel so professional, ha!

You also could write a note on your plate using dry erase marker or red icing.

Here’s some ideas: Twenty Creative Way to Leave Love Notes

So Happy Valentine’s Day to everyone out there in blog land!♥♥ 

ally-morgan-carpoolin

I know some of you just don’t like this holiday. I get it. BUT, you can still show some love to a family member, someone who’s been there for you, a dear neighbor or even a stranger…just think how it will make their day!! So, LOOK around.

me-and-dad

papaw

chinese

me-and-gwen

me-and-bibi

It might even be a divine appointment; be open to it!

It's not all about you poster


Tell me what your plans are below. And come back and comment if you’ve shared some love in a unique way or had a special encounter; I’m dying to hear!

valentine-to-family

♥♥ Written In honor of my boo…whose always been there through all my health issues and MORE!

♥♥And my kids…my you’ve grown up way too fast!

EASY, Ten Minute Microwave Fudge

fudge

This is the fastest, easiest, fudge you will ever make! It’s also very adaptable if you want to change it up a bit.

AND… it only takes a few ingredients.

Ingredients:

3 (6 oz.) pkgs. semi sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

Dash of salt

1/2 – 1 c. chopped nuts

1 1/2 tsp. vanilla extract


Directions:

In a microwave safe bowl, combine chips with the sweetened condensed milk. Microwave on 100% power approximately 2 mins., take it out and stir. (Continue to place mixture back in the micro, off and on, till it’s easier to stir.)

Spread evenly into a parchment lined pan. (Approx. an 8″ or 9″ square pan. NOTE: I’ve actually used a glass dish without the paper.) Chill until firm. Turn onto cutting board; peel off the paper and cut into squares.

Once you lay out your fudge for the delight of others, and you feel it’s beginning to get a little soft, just pop it right back into the fridge to firm it up again.

Easiest recipe EVER!

My family raves about it!

*Note: Any type of nut can be used as well as marshmallows, dried fruit, etc..

You could even use cookie cutters for different holiday shapes and have the kids decorate them like they would cookies. (ie gingerbread man, Santa, bunny, chick or heart.)

Then, package them up in a tin or decorative box, and you have a great homemade gift!

Easy Salsa Recipe

Who doesn’t love fresh salsa?

Can I get a Sí Señora? 😁

We make it all year long.

Mexican Salsa Snowman

I became the “salsa queen” when my daughter (Morgie) began asking for fresh salsa just about every week, no lie.

Yep, we LOVE our salsa and Mexican food.


I grew up in California where I only preferred authentic Mexican cuisine but it became harder to find once moving to Indiana in the 70s…now, there’s a Mexican restaurant on every corner!

Morgie and I both agreed we could live solely on salsa.

However, we are VERY particular about our SALSA!!

We like a chunkier, thicker version so it doesn’t drip everywhere and sits perfectly on a chip.


A game changer was when I finally broke down and bought a food processor. I started experimenting, at home making my own.

Which is SOOO much better because you know the ingredients that go into making it and it’s FRESH!

And who doesn’t like fresh?!!🌶🍅

My daughter gave me her 5-star approval on the final recipe, and we began making it often.

So here’s to the quickest, easiest recipe everrrr. (Remember, you can always adapt where needed. )

And the best part…

you can just throw all the ingredients into a food processor!

SO EASY!

I can prepare it in 15 minutes flat! (I timed myself, so I could actually say that 🤗.)

fresh peppers


Ingredients:

1/2 of a large onion (optional)

1 small, handful of cilantro (also optional-BUT we DO ❤️cilantro!)

1-8oz. can of tomato sauce

5 small sized tomatoes (We use whatever is in season, or you can used canned tomatoes.)

1/2T white sugar (takes down the bitterness of the tomatoes)

2 garlic cloves (cause we like garlic but you can adjust this. )

3T white vinegar (it’s a must)

1 jalapeno seeded/ or a small amount of chopped green chilis (optional) 🌶

2T lime juice

salt and pepper

*You can actually use any seasonings you’d like: salt, pepper, garlic powder, cumin, and onion powder.

**Just remember, canned tomatoes have LOTS of salt in them, so use the salt sparingly.

TIP: Freeze your cilantro and jalapeños for further use.


Instructions:

Add everything together in a food processor or blender. (If your food processor won’t hold everything at once, just add to the processor in smaller batches.)

Or, you can hand chop the items and mix them all together.

In the end, if you want some more liquid in your salsa just add more tomato sauce and/or a little water.

I love putting salsa on my eggs.


Tell me in the comments below what ingredients you love to add to your salsa.


Ham & Beans with Moist Cornbread

ham bone for ham and beans

Ham & Beans with Moist Cornbread

Never know what to do with that ham bone after Easter?

Well, wrap it in foil, put it in a freezer, Ziploc bag and store it away in the freezer till it’s chilly outside and you get a hankerin’ for some bean soup! 🙂

Preparing the Beans

I recommend soaking any DRY beans, whether they be pinto, white (or whatever) overnight to diminish the cooking time the next day.

First, wash the dry beans (careful to look for those pesky little rocks) and then make sure your beans are covered with water and place them in the fridge to soak overnight.

Adding to the Beans

The next day rinse the beans and add your salt and pepper, any other seasonings you prefer and 1 small onion. And make sure you have a big enough pot to add that bone you’ve been saving. it will add more flavor to your soup.

Later add items that won’t need to cook as long. Add some diced (cooked) ham and any other veggies you might like to add.

In the end, I like to mash a few beans to add a thicker broth to the soup.

Then make my fav cornbread recipe!…so moist & very quick!♥

(I’m not sure where I got it, perhaps off a Jiffy box; I would give credit if I knew who to give it to. 🙂 )

NOTE: I don’t use the skillet for baking, but just use a regular loaf pan. I just watch it for doneness.

Jiffy Corn Bread with Creamed Corn Recipe

2 boxes of Jiffy Corn Muffin Mix

2 eggs

2/3 cup milk

14oz can of creamed corn

2 tablespoons butter

Put a #8 – or 12″ cast iron pan in the oven at 375F for about 15 minutes

Mix together the 2 boxes of Jiffy Corn Muffin Mix with the eggs, milk, creamed corn.

Pull the cast iron pan out of the oven, drop in the butter and swirl it around, make sure it gets up on the walls of the cast iron pan.

Pour the batter into the cast iron pan, and bake for 30 minutes.

Check for doneness, the edges of the crust should be starting to brown.

Let it cool for a few minutes, run a spatula up under the pan to loosen the corn bread.

Flip onto a plate. ENJOY!!