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Corn and Goat Cheese Omelet
Corn and Goat Cheese Omelet
INGREDIENTS
DIRECTIONS
In a medium bowl, whisk together the egg yolks, salt, pepper, and corn. In another bowl, beat the egg whites until soft peaks form. Gently fold the whites into the yolk mixture until no trace of white remains. Melt the butter in a large nonstick skillet over medium heat. Add the egg mixture and cook, without stirring, until the eggs begin to set but are still slightly runny in the center, about 1 minute. Draw the eggs from the edge of the skillet to the center and cook until almost set. Sprinkle half the eggs with ¾ of the cheese and ¾ of the chives. Using a spatula, fold the omelet over, forming a half-moon. Cook until set. Sprinkle the remaining cheese and chives over half the folded omelet. Fold it again, forming a triangle; slide it onto a plate. Serve immediately.
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Breakfast Potatoes with Cubanelles and Fried Eggs
Breakfast Potatoes with Cubanelles and Fried Eggs
INGREDIENTS
DIRECTIONS
Preheat the oven to 425 degrees F. In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper. Pour potatoes onto rimmed baking sheet. Bake for 20 to 25 minutes, shaking the pan twice. Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice. Heat a nonstick pan to medium high. Crack egg and cook to your liking, seasoning with salt and pepper. Sprinkle potatoes with a little more salt and pepper before serving.
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Easy Homemade Dill Pickles and Garlic Dill Refrigerator Pickles
Easy Homemade Dill Pickles
INGREDIENTS
DIRECTIONS
Cut your cucumbers into your desired size. Remember sliced cucumbers will ferment faster than whole cucumbers. Pack your cucumber slices into your jar. Pack them tight! Add the spices on top. Mix the water and sea salt together until the salt is dissolved. Pour your water/salt over the pickles. Leave about an inch of space between the water and the top of the jar. All the cucumbers must be submerged in the water. If you are having trouble getting them totally submerged, you may need to add a “weight” to the jar to keep them submerged. A chunk of onion works well, giving great flavor. Or you can use a clean rock. Put a top on your jar and leave on the counter for 3 days. Test a pickle on day 3. If it is to your liking, put the jar in the fridge. This stops the fermentation process. You won’t have to worry about keeping the pickles submerged once they go in the fridge. If the pickles are not to your liking, keep testing them each day. You know they are perfect when they taste great to you and they still have their crunch.
Garlic Dill Refrigerator Pickles
INGREDIENTS
DIRECTIONS
Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve. Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated.