Omelet You In On A Secret

Eggs are a staple in any kitchen. They are often used in both sweet and savory dishes as components. In these applications they are an integral part of recipes, but not the star of the show. The egg normally gets the spotlight at breakfast. I'm not sure why eggs are mostly consumed in the morning. At our house, breakfast for dinner or lunch is always an option. Such as tonight, when I decided to take the challenge of making an omelet. Why is this even a challenge? Eggs and I have a mixed past. I have no issues cooking with eggs. However, I can't make a tasty scrambled egg to save my life. I am unsure about over easy eggs, and omelets are always half over cooked, half undercooked monstrosities. I will not eat a runny egg. Nope. I usually leave omelets to people who have the whole even cooking thing down pat. Just last week, as I was writing a post for my main blog, Hubby was watching a cooking show featuring eggs three ways. Fried, poached, and omelet. He immediately looked at me with that pleading look in his eyes. He saw the amazing product on screen, and he wanted it in his belly. If there is one thing I cannot resist, it is satisfying my husband's culinary fantasies. So I agreed to attempt the recipe. Unlike most omelets, this did not have a very hearty looking filling. Shallots, mushrooms, and Parmesan only? It sounded dubious. Where did they put the sausage and cheddar? But the man on the television claimed that the filling was light, but perfectly complemented the light and fluffy egg. When he pulled it out of the oven after only 5 minutes, I was in shock. His 4 egg omelet looked like it could feed three, when I would use 4 eggs for one omelet per person. Also, there was no milk. The prep was fussier, since you separated the eggs, and whipped the whites. I followed the recipe as written, and figured I would tweak it next round if it didn't work out. I can confirm, the only thing it needed was more Parmesan cheese.

I wish my bed was this fluffy!

The product was indeed fluffy and light. We could have easily fed a third person with only 4 eggs. I added some oven crisped apple wood smoked bacon and toast as sides, and I am plenty full. 

Fluffy Omelet

INGREDIENTS 

4 large eggs, separated 

2 tablespoon unsalted butter, melted

plus 1 tablespoon unsalted butter 

1/4 teaspoon salt 

1/4 teaspoon cream of tartar 

Mushroom filling 

INSTRUCTIONS 

1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk egg yolks, melted butter, and salt together in bowl. Place egg whites in bowl of stand mixer and sprinkle cream of tartar over surface. Fit stand mixer with whisk and whip egg whites on medium-low speed until foamy, 2 to 2½ minutes. Increase speed to medium-high and whip until stiff peaks just start to form, 2 to 3 minutes. Fold egg yolk mixture into egg whites until no white streaks remain. 2. Heat remaining 1 tablespoon butter in 12-inch ovensafe nonstick skillet over medium-high heat, swirling to coat bottom of pan. When butter foams, quickly add egg mixture, spreading into even layer with spatula. Remove pan from heat and gently sprinkle filling and Parmesan evenly over top of omelet. Transfer to oven and cook until center of omelet springs back when lightly pressed, 4½ minutes for slightly wet omelet and 5 minutes for dry omelet. 3. Run spatula around edges of omelet to loosen, shaking gently to release. Slide omelet onto cutting board and let stand for 30 seconds. Using spatula, fold omelet in half. Cut omelet in half crosswise and serve immediately.

Tip: make sure your cutting board is large enough for the whole omelet. My mistake caused it to crack before I could fold it. I didn't care, it still tasted yummy!

Mushroom Filling

sliced and diced

Gene Shallots!

INGREDIENTS 

1 teaspoon olive oil
1 shallot, sliced thin 

4 ounces white or cremini mushrooms, trimmed and chopped 

Salt and pepper 

1 teaspoon balsamic vinegar

 INSTRUCTIONS Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened and starting to brown, about 2 minutes. Add mushrooms and 1/8 teaspoon salt and season with pepper to taste. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes. Transfer mixture to bowl and stir in vinegar.

Oops! Get a bigger cutting board!

I've got my eyes on you...

While slightly fussy, this dish will be gracing my kitchen often. I have no issues with making omelets now, and eventually plan to adapt the fillings for different tastes. I would mark this as a delicious victory in my book. No more monstrosities for me, only delicate fluffy clouds of egg from now on. I suppose I should learn to make myself some tasty scrambled eggs too, but then I would have no excuse to ask my husband to make them for me. I love him and his scrambled eggs.

Heavens to Murgatroyd!

Chicken "Laura-tine" Pasta Bake

This is an adapted recipe from my dear friend Laura. This dish is simple, tasty, and low fat, which happens to be my criteria for food these days.

Feeds a family of 4 x 2 , or the 3 people in my house x 2. ;-)

1 lb boneless skinless chicken breast
1 13.5 oz box of whole wheat rotini pasta
1 pkg of Kraft Parmesan Rosemary Garlic Seasoning Blends
1 brick of fat free cream cheese, cubed
1 can of 98% fat free cream of mushroom soup
1 cup of fat free shredded mozzarella cheese
1/8 cup low fat Parmesan
1 cup frozen chopped spinach, thawed and drained.
1/2 can of unseasoned artichoke hearts, drained, chopped finely
2 cups of water

Preheat Oven to 350 degrees. Set water to boil for pasta, cook pasta as per package directions, drain and set aside. Cube chicken breast in 1 inch pieces, spray skillet with non stick canola oil spray, add chicken, and cook over med heat till chicken is just cooked through. Remove chicken from skillet, set aside. Add cream of mushroom soup, to skillet with 1 cup of water, cube the cream cheese and add to pan. Stir with whisk until melted. Add seasoning blends packet to pan, whisk till combined. add additional water a little at at time to achieve desired thickness. Add spinach, and artichokes to pan and stir. Add in cooked chicken, combine, and heat through. Mix the sauce mix with the cooked and drained pasta. Spray an oven safe dish with cooking spray. Add pasta mixture to dish, sprinkle with the mozzarella cheese, and the low fat parmesan. Bake for 20- 25 minutes. Enjoy!

Learning How To Cook and Eat, Again

What happens to a self proclaimed "food worshiper" when she can no longer eat what ever she pleases? I saw it as a "Choose Your Own Adventure" type thing. I could decide to be really unhappy and upset with the cards I had been dealt, and curl up on the couch. Or I could storm the internet and comb through the stores in search of tasty and healthy food. I had a third choice, and that was to go about my business as if the doctors were crazy, but the thought of going through the excruciating pain again is a pretty good deterrent for me. Being diagnosed with acute pancreatitis was pretty scary, especially when they couldn't be even 10% sure what caused it in the first place. The triggers tend to be gall stones, or heavy alcohol usage. They never found stones, I am not a heavy drinker at all, nor do I have a family history of it. So they just said the cause was idiopathic, which really means "I dunno what happened". In a nut shell, I was told to stay away from fatty foods and alcohol. Losing the ability to drink alcohol wasn't devastating to me. I did enjoy a cocktail now and again, but I didn't lean on it for relaxing. It is what I did when I was hanging out with my family or friends. But being able to run to a favorite local restaurant and order up a greasy burger with a basket of fried pickles on the side, now that was heaven. But that heaven's gate is chained closed for the time being.

Adapting your way of eating and cooking from anything goes to low-fat-or-die, is pretty daunting. I mean I learned to cook like any other southern girl, with bacon, crisco, butter, and cheese. A dish that didn't contain one of these ingredients was pretty hard to come by in my world. Every cake, cookie, and casserole I have ever known is officially off limits to me. My first week home from the hospital was shaky. I wasn't able to eat regular meals yet, so I stuck to potato soup and jello. Frankly I was scared to eat anything that wasn't 100% fat free and bland in taste. I was already imagining dinners being so boring I would eventually hate cooking. My grocery list now said things like ground turkey, turkey bacon, fat free cheese, cyanide pills. Just kidding on that last part, but I was pretty scared for what I was assuming  was going to be the death of my culinary passions. My first glimmer of hope that all things delicious weren't lost was the first day I had a real meal. It had been a couple of weeks since I had been to my parent's house. I wanted to see my family outside of the hospital, and enjoy the company sans crappy medical setting. But where there is my family, there is food. Hamburgers and hot dogs was on the menu. Instead of being defeated, I decided to pack up a veggie burger, my special bread, my fat free cheese, and my special mayo. I would have a burger too, just not a beef one. But instead of eating the monster mash of veggies patty, my Daddy saved the day, and made me a turkey burger.

After almost 2 weeks of little to no food, that turkey burger was a delicious treat. I'm not exaggerating when I say, I was close to tears. It was real food, and I was eating it, and I didn't feel like I was being cheated. Now, I am not afraid of the ground turkey. I use it without flinching. My hopes of fried pickles will have to wait much longer sadly, but I found very low fat chocolate and peanut butter ice cream sandwiches to indulge in. There are good things out there. Word of mouth and labels are the best things to go by. Getting creative in the kitchen making low or no fat foods is a challenge. Where I would normally bust out the half and half, butter, and some good old stinky parmesean cheese to make an alfredo sauce, I knew that was no longer an option.  I took my friend Laura's recipe for spinach and artichoke pasta, and made a few key changes. The result was amazing. Not only did I succeed in making a low fat pasta dish, it was wonderful!

It's all trial and error in the fat free department. Not everything is going to taste good. Many times to make up for missing fat, they add in the salt and sugar, and that's not a better alternative. Also, some additives in these foods can do more harm than good. I've already warned about the dangers of Olean / Olestra, and because of that, fat free Pringles is off the menu. But Special K cracker chips, well they are better than potato chips if you ask me, little fat, and good to eat. Tonight I am making fat free brownies, in hopes that I can still get my dose of chocolate without triggering an attack. There are certain things a girl shouldn't live without, and chocolate is one of them. I like the ice cream well enough, but brownies trump ice cream for me. If the recipe makes me do a happy dance, I'll post it here. Wish me luck!

Spring Fling Mojitos

So, it’s been a while since I’ve posted a recipe here. Exactly a month actually, and I am sorry for that. Since this page is a secondary hobby, I let my work here go, that way I could keep up with my regularly scheduled blog.  So, now that things have found a rhythm, I can once again, get you on the road to learning What a Beebs Eats!

Spring is quickly approaching; in fact, our temps here have recently soared to the lower 80’s. It is the exact time of year that I generally put away the whiskey (for winter) for my occasional “adult beverage” on the weekends, and bring out the Bacardi (for summer).  I like change, and I LOVE to try new things, and last year I tried a cucumber mint mojito. I am normally no big fan of cucumber myself. I will eat it on a salad, but I never crave it. Until I had this drink that is.  It is refreshing, tasty, and totally unexpected. I know some are making that eww! gross! face, but don’t knock it till you try it. In fact, I may need to make sure I have the ingredients on hand this weekend.  I’m sure there are drink mixes you can buy in your local mega mart, but the home made versions are better. 

 

1 lime, quartered

2 sprigs fresh mint leaves

1 tablespoon white sugar

2 slices cucumber

6 cubes ice, or as needed

2 ounces white rum (such as Bacardi®)

4 fluid ounces club soda

Squeeze the lime quarters into a highball glass, and drop the limes into the glass. Add the mint leaves and sugar. Muddle well with the back of a spoon or with a muddler. Place the cucumber slices into the glass, and fill with ice cubes. Pour in the rum, then top off with club soda. Stir gently and serve.

*If you would prefer a sweeter version of this (I usually do) you can use Sprite or Sprite Zero in place of the club soda. Yum!!

Snickers by Chuckles

Pinterest is everyone's favorite addiction. I will admit, I too, love it. I don't usually announce my Pinterest inspired projects like some do. But there is one recipe I must tell you about! Homemade Snickers are what they are, and they are the best candy product I have ever made. I was so thoroughly disappointed that I forgot to add at least one to my lunch today I nearly turned around on my way to work. Yes, they are worth the mess, the time, and the cost, and the gas to get some! 

It makes quite a few, but they are so yummy, they go fast!

Homemade Snickers Bars

Bottom chocolate layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Thoroughly grease your  9×13 pan baking pan, or line with wax paper. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.


Nougat layer
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 1/2 cup salted peanuts chopped, roughly chopped
1 tsp vanilla extract
Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.


Caramel layer
1 14-ounce bag of caramels
1/4 cup whipping cream
Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.


Top chocolate layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter
Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.


 Tips: You can either buy one of the half-sheet aluminum cake pans at the grocery store, or line your pan with wax paper. That way, you can pop the entire square out and cut from there. My friend Laura gave the best suggestion, which was to put the pan in the freezer as you a preparing each layer. This insures that each layer is set, before the next, and it goes faster. Keep them in the fridge to prevent total meltdown!

PS. My dad used to call me Chuckles when I was a kid, because I was as goofy back then, as I am now! 

Superbad Superbowl

It's Superbowl weekend, and my recipe book says it is time to cook hot wings and drench things in cheese! We don't even watch the game in my house, if we do, it is for the commercials alone, and then to boo and hiss at the crappy half time show. Last year was Black Eyed Peas wasn't it? Don't get me wrong, I love many of their songs, but yikes guys. Epic fail! We were watching when Justin Timberlake and Janet Jackson pulled the infamous "Wardrobe Malfunction" incident. I didn't see anything, did you? But beyond hilarious commercials and lackluster performances, the Superbowl is the great time of year to break out the 45 layer dip, and clog your arteries with delectable savory treats. But if you are anything like me, then you will crave something sweet after that salty goodness. Most people don't think of adding a sweet to the football buffet table, but I found something that few people I know would pass up. No need for chocolates, or heavy cheesecakes! How about you make something traditional, with a twist?

Pineapple Upside-down Cupcakes!!

Come to me, luscious well portioned goodness...

Topping

8 tablespoon(s) (1 stick) unsalted butter, melted 
3/4 cup(s) light brown sugar, firmly packed 
1 can(s) (20-oz.) crushed pineapple, drained, juice reserved 
12  maraschino cherries, drained and halved

Cupcakes

1 box(es) (18.25-oz.) yellow cake mix 
1 cup(s) sour cream 
1/2 cup(s) pineapple juice, reserved from crushed pineapple 
1/3 cup(s) vegetable oil 
4 large eggs 
1 teaspoon(s) vanilla extract

---

Directions

1. Place a rack in the center of oven and preheat to 350ºF. Lightly mist 24 cupcake cups with cooking spray and dust with flour.
2. For the topping, measure 1 tsp. of melted butter into each cupcake cup. Sprinkle 1 heaping teaspoon brown sugar on top of the butter. Spread about 1 Tbsp. pineapple on top of the sugar and place a maraschino cherry half in the center of the pineapple, pushing it down so the cherry touches the pan. Set pans aside.
3. For the cupcakes, blend cake mix, sour cream, pineapple juice, oil, eggs and vanilla in a large bowl with an electric mixer on low speed for 30 seconds; scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, or until batter is thick and smooth, scraping bowl again if needed. Spoon 1⁄3 cup batter onto the topping in each cupcake cup.
4. Bake until cakes are golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Immediately run a knife around the edges of the cupcakes to loosen. Invert onto a platter and cool for at least 15 minutes before serving. 

What a Beebs Cooks and Eats!

Please enjoy the following recipie from my Husband, El Grande Beebs! Beebs' Own Guacamole recipe available upon request!!

Migas Con Fajitas de El Grande Beebs

This is a very large pan of epic breakfast goodness.

The following recipe is not Mexican or American, it is exclusively Tex-mex. Living so close to the Texas/ Mexico border, we have grown up with our forks on both sides of the Rio Grande. Migas translated in English means crumbs. This recipe utilizes left overs, which makes it smart, and delicious, just like El Grande Beebs. So break out the sombreros, and get ready for a fiesta in your boca (mouth).

1/2 bag of left over corn tortilla chips (NOT STALE!!)
3/4 stick of butter
2 tbs dried onion
1 tbs minced garlic
1 dozen eggs
1/2 cup half and half
1 1/4 cup of your favorite salsa (Pace Picante works well too, and no need to get a rope)
12oz package of shredded cheddar and monterrey jack cheese
Leftover beef or chicken fajitas

Step 1:
Heat large skillet to med low, melt your butter and add the onion and garlic. Cook until onions are slightly browning. Lightly crush corn chips, and add to the butter mixture. Toast to a golden brown perfection. Add leftover fajita meat to a pan, sprinkle with water, and stir occasionally on low temp.

Reheat your fajitas and make those chips toasty brown

Step 2:

Whisk together the eggs and half an half thoroughly. Add salt and pepper as you please, but don't forget the chips are salty. Add egg mixture to the toasted chips, and make sure to distribute the chips in the eggs.

eggs, milk, whisk get to it!

Step 3:
When the eggs are almost completely done, add your salsa and lightly fold into migas. Add your cheese on top and serve

So very close to done, but something is missing.... 

Step 4:
Serve with Beebs' Own Guacamole, and sour cream. Don't forget the tortillas, and divy up the fajita meat.

You can't handle the deliciousness that is shown in this picture. I know. It's okay. 

Adios from The House of Beebs, and a big thanks to my special guest chef, and photographer, El Grande Beebs!