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Since eggs are some of the healthiest foods available, you can eat them virtually any time. Plus, there are plenty of ways to prepare them, like this recipe for vegetable omelette. It’s stuffed with bell pepper, onions, mushrooms, spinach, and shredded cheese.
Make this for breakfast or brunch. Or instead, like us, have it for dinner.
First, add olive oil in frying pan, and then add the peppers and onions. Top with Italian seasoning.
Next, once vegetables soften add mushrooms and spinach, stirring until spinach wilted.
Then beat eggs in a bowl, and heat another skillet over medium heat. Add a pinch of salt and pepper and beat some more.
Next, melt some butter in heated pan, thoroughly coating pan. Add a little more butter before pouring beaten eggs into hot pan. And wait until almost cooked through before adding the sautéed vegetables and cheese.
Then, with a spatula, fold over twice; you may have to use two spatulas to do this part. And let it heat through for about a minute before removing to a plate.
Finally, enjoy!
If you couldn’t fold the omelette over twice, no worries. A lot of people just fold it in half. Further, if you wanted to add meat to this recipe, by all means, do so. Recipes are for mixing up and adding your own flair. But if you made this, what did you think? Do you have a favorite omelette recipe? Your comments are appreciated.
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This is the first time I’ve prepared duck, though I’ve tasted it before. Duck is one of those meats that is scientifically regarded as ‘white’ meat, while in cooking circles it’s more of a ‘red’ meat, due to its darker color. Also, it’s very fatty, but the taste is amazing. And it isn’t difficult to cook. Below is the marinated duck breast recipe I came up with.
Ingredients for the marinade:
Duck breast from 1 full size duck
Juice from one orange
Zest from one orange
2 tbsp honey
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp minced garlic
2 tbsp extra virgin olive oil
Instructions for the marinade:
Add all of the ingredients to a large ziplock bag, and put in the refrigerator to marinate overnight.
After your duck has marinated all night, then you’re ready to cook.
Instructions for cooking marinated duck breast:
Put 1-2 tbsp butter in non-stick pan on med heat.
Next, score the fat side of your duck breasts, and place the breasts in the pan, fat side down.
Then cook ~6-9 mins on each side; put a lid on the pan, to prevent the breasts from burning. They’re finished when the internal temp reaches 165 degrees.
Serve with your favorite side, like broccoli or greens.
**My thoughts on duck: I really enjoyed it. The marinade was awesome, and even though this particular duck was over 1 year old, it wasn’t tough or gamey. And when talking to my mom about this recipe, she shared with me that she made duck one time, but she tried cooking it like turkey. However both she and my dad couldn’t eat it, because apparently it was awful. But I don’t recall this episode, because I wasn’t even around yet. I’m not sure I was even a thought at that moment.
Thanks for stopping by, and as always, feel free to ask a question or leave a comment!
This sweet and sour chicken legs recipe is a favorite at our house. My mom used to make it when we were little. However I continue to make it for my own family. And it easily feeds a family of four. But It can readily accommodate a large crowd if you’re having a party. Or going to a potluck. You just have to double the recipe. Or triple it, depending on the number of guests.
Ingredients for sweet and sour chicken legs recipe:
3 – 4 lbs chicken legs
1 c sugar
3/4 c soy sauce
1/2 c white vinegar
1/4 c water
2 cloves garlic
2 tbsp each corn starch and cold water
1/2 tsp each ginger and pepper
Instructions for sweet and sour chicken legs recipe:
First, heat oven to 425°.
Next, line a jelly roll pan with aluminum foil. And spray with non-stick cooking spray.
Then place the chicken legs onto the foil lined pan.
After that, put the pan into the oven for ~1 hour. But after 30 mins, flip the chicken legs over. Since cooking times vary, make sure the internal temp is at least 165° And that the juices are clear.
While the chicken is cooking, add all of the other ingredients to a small saucepan on medium heat. Next, stir and continue stirring till the mixture gets thick and bubbles.
After the chicken legs are cooked, turn off the oven. Furthermore, take the legs out of the oven. When your sauce is thick and bubbly, remove it from the heat. And brush the sauce evenly onto the legs.
Serve with white rice and a side of steamed vegetables.
I got this pound cake recipe from my mother-in-law. However it was originally her mother’s. But, because my husband’s Aunt Ruth was the one able to get the recipe from his grandmother, it was referred to by her name. She also was the one who predominantly made it. So I hope you enjoy this recipe of berries with pound cake.
Ingredients for Berries with Pound Cake: the pound cake
3 c sugar
1/2 c butter
1/2 Crisco
6 eggs, separated
1 tsp vanilla or lemon extract
3 c flour
1/2 tsp salt
1/2 tsp baking soda
1 c buttermilk
This is what the eggs whites should look like before folding them into your batter.This is the pound cake batter prior to adding the egg whites.
Instructions for Berries with Pound Cake: the pound cake
First, grease an 8 1/2 x 4 1/2 x 2 1/2 standard loaf pan with either butter or non-stick cooking spray.
And pre-heat your oven to 350 degrees.
With a beater, cream the butter, Crisco, sugar, and egg yolks until light and fluffy.
Next, add the vanilla or lemon extract.
In a separate bowl, mix your dry ingredients. And then add them alternately into your sugar mixture with the buttermilk.
Beat the remaining egg whites till stiff white peaks form. After that, fold them into the batter.
Pour the batter into the prepared loaf pan. And bake for 1 hour – 1 hour and 15 minutes or until a toothpick inserted comes out clean.
This is what your pound cake will look like once it’s cooled.
While your pound cake is baking, you can prepare the berries and whipped cream. For the berries, I typically go with strawberries and blueberries. But if you prefer, you can use raspberries and blackberries.
Ingredients for Berries with Pound Cake: the berries
2 lbs fresh strawberries, washed, de-stemmed, and cut into bite size pieces
18 oz fresh blueberries, washed
1/2 tbsp white sugar
1 tsp lemon juice
Instructions for Berries with Pound Cake: the berries
In a medium size bowl, mix your fruit together.
Next, add the sugar and the lemon juice to the fruit, stirring it all together.
Finally, cover and refrigerate.
At this point, you’re almost finished making the berries with pound cake recipe, even though the pound cake is still in the oven. However all that remains to prepare is the whipped cream. You could use Cool Whip or Reddi Whip if you’re going for convenience. Before I started making my own whipped cream, I would use either of those other options. But then I started noticing that if I left my dessert (that had either Reddi Whip or Cool Whip) out for any length of time, then the topping would just fall apart. Or be watery. Maybe you’ve witnessed this yourself.
So then I found some recipes for diy whipped cream. And I experimented. Additionally, over time I came up with my own recipe that contains just 2 ingredients. Thus, I learned how easy it was to just make my own whipped cream. And it never falls apart when I take it out of the refrigerator. I can’t claim that homemade or diy whipped cream is healthy, because it’s fattening. Since it’s straight cream and sugar. But it doesn’t have anything else in it, unless you add something else to it. And the benefit of that is you know exactly what you’re putting into your body.
Using a hand mixer, beat the whipping cream on medium-high to high until it’s thick.
And then mix in the sugar.
Cover and refrigerate until ready to use.
When the pound cake is finished cooking, turn off the oven. And remove the loaf pan from the oven, allowing it to cool on a wire rack for 10 minutes. Then, run a sharp knife around the edges of the pan, to make sure the cake is loose. If it is, then flip the pan over onto a serving platter to cool completely.
Once your pound cake is cooled thoroughly, slice and serve with the berries. And top with your diy whipped cream.
This Sicilian pasta and broccoli recipe is one my mom made a lot when I was a kid. She’d tell us how, when she was growing up, her family was poor. So, they ate this meal weekly, because it was inexpensive. Also, it’s typically a meatless dish. However, the first time I prepared this for my own family, my husband complained about the evident lack of protein. Therefore, I have since added ground beef. And although it changes the original somewhat, it makes for an excellent meal.
There are a number of other Sicilian pasta and broccoli recipes to be found on the internet. But most of them are missing the tomatoes that are in this one. Or they add pine nuts. Though a lot of them are also meatless. However, whichever way you prefer, I hope you try this recipe and let me know what you think;.
Ingredients for Sicilian Pasta and Broccoli:
1 lb ground beef
12 oz broccoli florets, washed
2 (14.5 oz) cans whole tomatoes, pulsed or diced in food processor with 2 cans of water
12 oz elbow macaroni
4 tbsp olive oil, divided (you can use extra virgin olive oil, butter, or any kind of oil you choose)
1 tbsp minced fresh garlic
1 tbsp each basil and oregano, divided
2 1/2 tsp salt, divided
1 tbsp garlic powder
1/4 tsp pepper, divided
Shredded Parmesan or mozzarella cheese
Instructions for Pasta and Broccoli:
First, put 2 tbsp olive oil in 4.5 quart saucepan, heat over medium heat, and add ground beef, breaking up with a non-stick cooking spoon.
Next, while the ground beef is cooking, add 1 tbsp minced fresh garlic, 1/2 tbsp basil and 1/2 tbsp oregano, 1 tsp salt, and 1/8 tsp pepper, and stir till combined. And then stir occasionally.
Then cook 12 oz of elbow macaroni according to directions. But don’t drain water completely, because you might need to add some of it to broccoli and beef mixture.
When ground beef is browned, drain fat and set aside. In the same saucepan, on medium heat, add last 2 tbsp of olive oil, broccoli florets, remaining basil, oregano, 1 tbsp garlic powder, remaining 1 tsp salt, and 1/8 tsp pepper, tomatoes, 2 cans of water, and stir till combined, cooking ~ 6-8 minutes.
And add the ground beef to the broccoli mixture and stir till well combined.
With a slotted spoon, add the elbow macaroni to the mixture, adding some pasta water if needed. And stir till all combined.
Finally, serve and top with your favorite Italian cheese. Enjoy!
Thanks for stopping by! If you made this recipe, please let me know in the comments.
Chicken Girl 