My Favorite Egg Dish

I am a huge fan of scr-omelets. They are basically eggs scrambled with all the fillings of an omelet mixed in and cooked together. This is the general list of ingredients, although it varies from time to time depending on what I have on hand.

Scr-omelet

Serves 2

1 T organic extra virgin coconut oil, olive oil or butter

1/2 cup of fried sausage crumbles 

3-4 green onions, chopped with tops

1/4 red pepper, chopped fine

4 baby bella mushrooms, chopped

1/2 -3/4 cup chopped yellow summer squash OR grated zucchini

1 slice tomato

4 whole pasture raised eggs

1/4 cup shredded cheese (my favorite is havarti...)

Heat oil in a medium skillet until hot. Add all the veggies except the tomato. (I have even added green peas!) When the onion and pepper are soft, whisk the eggs and cheese into the veggie mix and cook until the eggs are cooked through, stirring fairly often.

Enchiladas

There must be as many variations of enchiladas as there are cooks who make them, but this is what I am making right now...

Enchiladas

Makes 12

One dozen corn tortillas

1.5 lbs. boneless skinless chicken (thighs, breasts or combination)

Enchilada sauce (see recipe below)

finely chopped onions

shredded jack cheese

sour cream

Cook chicken in crock pot with salsa and a little water until it falls apart--about 4-5 hours. Shred chicken and set aside. Lightly fry tortillas in hot oil until soft, but not crispy. Stack on a paper towel. Shred cheese, chop onions and set up all in an assembly line fashion.

Assemble enchiladas: dip tortilla in enchilada sauce, place on the bottom of a lightly greased baking dish (9X13). Add about 2 Tbsp. of chicken, some onion and cheese, then roll tightly and set at edge of dish. Continue assembling until tortillas are all used up. Pour the remaining enchilada sauce over top, sprinkle with additional cheese, and bake at 350 degrees for about 30 minutes, or until hot and bubbly. Serve with sour cream.

Enchilada Sauce

2 whole tomatoes

1 whole jalapeño pepper

1/4 onion

2 cloves fresh garlic

water

2 T butter

Salt

Boil tomatoes and pepper in enough water to mostly cover them in a small saucepan until the skin pops on tomatoes and pepper turns slightly brownish green. About 10-15 minutes ?

Pour contents (including water) into blender jar. Add onion and garlic and blend about 2 minutes until thoroughly liquified. In the same small saucepan, melt butter, then add blender contents and salt or other seasoning to taste. (Ale uses the chicken bullion mix, but I avoid MSG, which is the primary ingredient, so I used some chili seasoning mix I had.) Cook until thick and bubbly. I added some sour cream because the jalapeño pepper I used was REALLY hot!

Spinach Quiche

I use spelt pie crusts or gluten free, but any pie crust would be fine. I also use all organic ingredients, and uncured turkey bacon instead of pork. You can adapt the ingredients to suit your needs!

Spinach Quiche

makes 2 pies

6 eggs

3 cups 1/2 and 1/2

1/2 tsp. ground mustard

1/2 tsp. Kosher salt

1/8 tsp. cayenne pepper

6 oz. (+/-) grated cheese--swiss, dill-havarti, jack, etc.

8 oz. turkey bacon, fried crisp and crumbled/chopped

spinach, fresh or frozen*

1/4 cup finely chopped onion

Prepare pie crusts or thaw frozen crusts. In large mixing bowl, beat eggs, 1/2 & 1/2, mustard, salt and cayenne with whisk and set aside. Using 1/2 of each ingredient, place spinach on the bottom of the pie*, then sprinkle onion, bacon pieces and cheese until even distributed. Divide the egg mixture (I use a measuring cup) between the two pies. DO NOT OVERFILL! There may be more egg mixture than you need.

Bake for 15 minutes in 425 degree oven, then reduce temperature to 300 and bake another 35-40 minutes until quiche is lightly browned, and knife comes out clean when inserted in middle. Let set for 10 minutes before serving to firm.

*If I am using fresh spinach it is helpful to blanch it a little before you put it in, so it doesn't take up so much space. If using frozen and it is loose, I put it in still frozen. If it is in a box, thaw and drain thoroughly first. The amount? I just sprinkle it in there until it covers the bottom of the pan. One box of frozen will make two quiches, but a bag is way more than you need for two.

Salmon Cheese Ball

Salmon Cheese Ball

2 pkg. (8 oz) cream cheese, softened
10 oz shredded dill havarti cheese
1 bunch chopped green onions (including tops)
4-6 oz smoked salmon, flaked (may substitute smoked tuna if you don't have salmon)
Dash of garlic powder
a few drops of Liquid Smoke


Mix all ingredients and pat into whatever shape you want it to be (ball, log, ring, etc.) Wrap in plastic wrap and chill until firm. When ready to serve, remove wrap and press shredded cheese and/or chopped pecans onto the outside to help keep it together. Serve with crackers or vegetables.

Cream Cheese Roll-ups

Cream Cheese Roll-ups

8 oz. cream cheese, softened
1/4-1/2 lb. pastrami, finely chopped
1-2 cups finely shredded cheese
1 bunch green onions, chopped including green tops
Enough mayonnaise to make mixture spreadable-about 1/2 cup
1 pkg. large (10 inch) flour tortillas

Mix first five ingredients together and spread a thin layer on tortillas. Roll tightly and slice into 1 inch rolls. Serve with salsa.

Southwestern Chile Dip

Southwestern Chile Dip

8 oz. shredded cheddar or Colby cheese
1 cup mayonnaise
1 can (4.5 oz) chopped ripe olives, drained (divided)
1 can (4 oz.) chopped green chilies, drained
1/4 tsp garlic powder
few dashes Tabasco or other pepper sauce
1 medium tomato, seeded and chopped
1/4 cup sliced green onions, including tops

In large bowl, stir together cheese, mayonnaise, 1/2 of the olives, chilies, garlic powder and Tabasco sauce. Spread in 9" quiche or pie plate. Bake at 350 degrees for about 20 minutes, until hot and bubbly. Sprinkle with tomato, green onions and remaining black olives. Serve warm with corn chips.