Author: QuiltLady
BAKED OMELETE ROLL
  Baked Omelet Roll adapted from Food Family Finds |
Serves: 6 – 8
8 large eggs
3/4 cup milk
1 tablespoon Frank’s hot sauce
1/4 cup all purpose flour
1 cup chopped ham, thin sliced
1/2 cup mushrooms, sliced thin
1/4 cup green onion (tops too), sliced thin
1/4 cup diced red pepper
1-1/2 cups shredded sharp cheddar cheese
salt and pepper to taste
- Preheat oven to 350 degrees.
- Spray an 11 x 17 jelly roll pan with non-stick cooking spray, line with parchment paper and enough hanging over all of the edges to grasp, then spray the top with more cooking spray.
- In a large bowl, whisk together the eggs, milk, hot sauce, flour, ham, onions, peppers, mushrooms, salt and pepper.
- Pour the mixture into the pan an spread evenly.
- Bake for 14 minutes, just until the egg is no longer shiny.
- Top with shredded cheese and baking for an additional 2 minutes.
- Remove from the oven and immediately begin to roll the egg mixture. Start with one narrow end, grasping the parchment and roll forward.
- Continue to roll, using the parchment to avoid burning your fingers until you create a log.
- Cut into 2 inch sections and serve.
A to Z CHALLENGE – E
PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
OUR KraZy kitchen is going on hiatus. All your favorite recipes will still be here for reference. Thank you for your readership and following.
Be sure to stop by 3 Sides of Crazy and check out all my other recipes.
PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
6-7 pound chicken
1/2 cup white wine
1/2 cup chicken broth
2 cups baby carrots
1/4 cup butter, softened
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 small onion, cut into eighths
4 cloves garlic, minced
- Preheat oven to 325˚.
- Generously grease baking dish.
- Scatter onions, carrots and garlic along the bottom.
- In a small food processor pulse 3/4 of all the leaves together until well blended.
- Add butter until well blended.
- Working from the large cavity end of the bird, use your fingers to loosen the skin form the meat.
- Using a rubber spatula, place 2/3 of the butter mixture under the skin on both sides of the breast bone.
- Spread the remaining butter over the outside of the bird.
- Generously sprinkle the entire bird with salt and pepper.
- Sprinkle with remaining herbs.
- Roast 1 1/2 hours or until desired temperature.
- Remove from pan and let rest 15-20 minutes.
- Strain vegetables and make gravy with drippings if desired.
- Carve and serve.
A to Z CHALLENGE – D
COUNTRY SPRING CHURCH
A to Z CHALLENGE – C
FAREWELL FROM GIGI
Due to illness my hosting here was short lived, i did enjoy sharing my caribbean cuisine with you on Try a new recipe Tuesday’s. I thank you all for the warm welcome.
I really do enjoy the smorgasbord of recipes that is OKK and I will continue to refer back to site and try out many of the recipes i have bookmarked.
Thank you for creating this wonderful gathering place, for inviting me to join your community and for the warm welcome and concern.
Do join me in my adventures in and out of the kitchen and around my island paradise. Hope to see you all soon.
Bon Appetit
Gisele
http://adventuresingigi.blogspot.com/
BAKED OMELET ROLL
|
Baked Omelet Roll adapted from Food Family Finds |
Serves: 6 – 8
8 large eggs
3/4 cup milk
1 tablespoon Frank’s hot sauce
1/4 cup all purpose flour
1 cup chopped ham, thin sliced
1/2 cup mushrooms, sliced thin
1/4 cup green onion (tops too), sliced thin
1/4 cup diced red pepper
1-1/2 cups shredded sharp cheddar cheese
salt and pepper to taste
- Preheat oven to 350 degrees.
- Spray an 11 x 17 jelly roll pan with non-stick cooking spray, line with parchment paper and enough hanging over all of the edges to grasp, then spray the top with more cooking spray.
- In a large bowl, whisk together the eggs, milk, hot sauce, flour, ham, onions, peppers, mushrooms, salt and pepper.
- Pour the mixture into the pan an spread evenly.
- Bake for 14 minutes, just until the egg is no longer shiny.
- Top with shredded cheese and baking for an additional 2 minutes.
- Remove from the oven and immediately begin to roll the egg mixture. Start with one narrow end, grasping the parchment and roll forward.
- Continue to roll, using the parchment to avoid burning your fingers until you create a log.
- Cut into 2 inch sections and serve.
A to Z CHALLENGE – B
A to Z CHALLENGE – A
Grilled Sweet Potatoes
Hello OKK Readers,
I want to personally thank each of you for reading my posts each Sunday and want to let you know that I have enjoyed all of your feedback. I love food and love food blogs. If you have a food blog that I don’t know about, please leave a comment and I will check it out. You can continue to follow my easy-to-make, family-friendly recipes at my own personal blog Meals For Real.
-April
Grilled Sweet Potatoes from Food Network Magazine
Recipe by Bobby Flay
3 sweet potatoes, unpeeled
Kosher salt
2 tsps finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro
Directions: Parcook the potatoes. Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 Tbsp salt, the lime zest and cayenne pepper in a small bowl.
Brush the potato wedges with the oil and season wtih salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.
Here’s what you’ll need:
Rinse off the sweet potatoes.
Put them in a pan to boil until they are fork-tender.
While the potatoes were boiling, measure out the salt, lime zest and cayenne pepper and mixed them up. Then, set it aside.
Chop and mince about 1/4 cup of fresh cilantro and set it aside.
Put some canola oil in a pan. When the sweet potatoes are fork-tender, lay them out on a cutting board until they cool. Cut them in to wedges.
Toss the potato wedges in the canola oil. Salt and pepper. 
Put them on the grill. Turn them every couple of minutes until all sides are grilled.
#9 Once finished, pull them from the grill and sprinkle the salt mixture over the top. Top with the cilantro.
Here’s what you’ll end up with:
These potatoes are fantastic! They have the smokiness of the grill but the freshness of the cilantro. These two added with that fantastic salt, lime zest and cayenne mixture made me want to eat the whole stinkin’ platter myself.