The perfect omelette

Serves 1

2 eggs
Salt and pepper
Generous knob of butter (about a tablespoon)
Filling of your choice (optional)

1. Whisk together the eggs until just mixed, then season. Lay out any fillings by the hob.

2. Heat a 23cm pan over a medium-high flame and add the butter and swirl to coat. When the foam begins to die down, pour in the eggs. They should sizzle.

3. Shake the pan to distribute the eggs evenly, then leave for 20 seconds until they begin to bubble. Add any filling.

4. Using a spatula or fork, draw in the sides of the eggs to the centre while shaking the pan to redistribute the liquid to the edges. The omelette is done when still slightly runny in the middle.

5. Take off the heat, and fold two edges into the middle. Shake the pan so they roll together, then tilt it and turn your omelette on to a warm plate (you can tidy it up before serving if you like). Season and eat immediately!

Crock Pot Breakfast Bake

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What You Need:

6 eggs, well beaten
1 C of cheddar cheese shredded
1/2 C of cooked ham, diced
1/2 C of milk
1/2 tsp salt
1/4 tsp pepper

How to Make It:

Pour the beaten eggs into the slow cooker.
Sprinkle the cheese and ham evenly over the eggs.
Add the milk, salt and pepper and stir blending the ingredients together well.
Cover and cook on low 3 hours or until the eggs are set.

Makes 6 servings

There’s no easier way to make a great Sunday morning breakfast than this. Double the recipe and serve for brunch to a hungry crowd. Use your favorite shredded cheese and whatever type of cooked breakfast meat you may have on hand like sausage or bacon. You can also add chopped onions or bell peppers if you like.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 3 hours
Total Time: approximately 3 hours 15 minutes

Fanned Potatoes off the Grill

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What You Need:

4 baking potatoes
2 onions, halved and sliced thin
4 tbsp of butter, cubed
1/4 C of celery, chopped fine
1 tsp salt
1 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp pepper

How to Make It:

Heat the grill to medium high heat.
Make slices 1/2 inch apart in the potatoes, cutting three quarters of the way through the potatoes and leaving the bottoms intact.
Carefully fan the potato slices apart.
Place each potato on a piece of aluminum foil big enough to fold completely around the potato.
Fill each slice in the potato with onion slices and a cube of butter.
Sprinkle the potatoes evenly with the celery, salt, oregano, garlic powder and pepper.
Wrap the potatoes up in the foil and seal the foil tightly.
Place the potatoes on the grill and cover the grill.
Cook for 40 minutes or until tender.

Makes 6 servings

These potatoes are a change of pace from those everyday baked potatoes. The seasoning gives these buttery fans a lively taste. To cut down on grilling time microwave the potatoes for 6 minutes before making the slices and filling them full of all the goodies.

Fresh Fruited Spinach Salad

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What You Need:

1/2 C vegetable oil
1/4 C onion, chopped
2 tbsp + 2 tsp red wine vinegar
2 tbsp + 2 tsp sugar
1 1/2 tsp ground mustard
1/2 tsp salt
1 1/2 tsp poppy seeds
8 C of fresh spinach, torn
2 pints of fresh strawberries, sliced
3 ripe bananas cut into small chunks
1/2 C of almonds, toasted and slivered

How to Make It:

Place the oil, onion, vinegar, sugar, mustard and salt into the blender.
Blend until the sugar has completely dissolved.
Sprinkle in the poppy seeds and blend just until they are incorporated into the dressing.
Place the spinach into a salad bowl.
Add the strawberries, bananas and almonds and toss to combine.
Pour the dressing over the salad and toss again to coat.

Makes 14 servings

This fresh salad is a great addition to any cookout, potluck supper or just to have when company comes over for dinner. Raw fruits and vegetables are very nutritious and in this salad they also taste great. The poppy seed dressing adds just enough tang to make this salad one they will ask for over and over again.

Fresh Minted Fruit Dish

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What You Need:

1 C of water
3/4 C of sugar
3 tbsp lime juice
1 1/2 tsp fresh mint chopped
1/8 tsp salt
1/2 small watermelon, cubed
1 small cantaloupe, cubed
1 small honeydew melon, cubed
1 large peach, sliced
1 C of fresh blueberries

How to Make It:

Pour the water into a saucepan placed over medium high heat.
Stir in the sugar, lime juice, mint and salt and bring the mixture to a boil.
Allow the syrup to boil for 2 minutes then remove from heat, cover and cool completely.
Place the watermelon, cantaloupe and honeydew cubes into a large non metal bowl.
Add the peach slices and blueberries and toss gently to combine.
Pour the cooled syrup over the fruit and gently toss again to coat.
Cover the bowl and chill for at least 2 hours, being sure to stir frequently.
Drain th4e fruit well before serving.

Makes 6 servings

There’s nothing that cools you down on a hot summer day than fresh melon. This fruit dish is no exception. Seedless grapes, sliced strawberries or any of your favorite berries may also be added or used in place of the peaches and blueberries. 

Fried Popcorn Shrimp Poppers

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What You Need:

2 large eggs
2 tbsp milk
1 C seasoned dry bread crumbs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1 1/4 lbs. frozen shrimp, thawed
3 tbsp of canola oil

How to Make It:

Whisk the eggs and milk together in a shallow bowl until well blended.
In a separate bowl stir together the bread crumbs, garlic and onion powder, paprika, salt and pepper.
Coat the shrimp with the egg mixture.
Cover the shrimp with the bread crumbs shaking off any excess.
Place the oil in a deep skillet over medium high heat.
When the oil is hot add the shrimp in batches and cook 2 minutes per side or until the shrimp is opaque and the coating is a golden brown.
Drain on paper towel before serving.

Makes 4 servings

With the healthy side of eating coming to the forefront we don’t do much deep frying anymore. Yet every once n awhile we just crave something with that tasty deep fried crunch. These shrimp will definitely feed that craving. Serve with cocktail sauce, tarter sauce or make a Cajun sauce using 1/3 C of mayonnaise and 1 tsp of Cajun seasoning.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 4 minutes per batch
Total Time: approximately 19 minutes per batch

Garden Veggies from the Oven

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What You Need:

6 potatoes, peeled and cubed
1 turnip, peeled and cubed
1 large onions, thinly wedged
5 carrots, julienne

How to Make It:

Allow the oven to preheat to 425 degrees and line a 15X10 baking pan with foil.
Scatter the potatoes and turnips over the bottom of the pan.
Layer in the onion wedges and evenly spread the carrots over the top.
Spray the vegetables well with a non stick cooking spray.
Bake for 30 minutes or until fork tender.

Makes 6 servings

Garden vegetables taste great no matter how you fix them but these roasted vegetables will give any main course meat the extra yum. Use any of your favorite garden vegetables including zucchini and squash. These by be topped with pats of butter instead of spraying them with the cooking spray just be sure to toss them occasionally while roasting to ensure all the vegetables are covered with the melted butter.