Tuesday, May 31, 2011

California Omelet Roll Recipe


Try this recipe at your next brunch and it will surely be a hit with all your guests!  This is an alternative and healthy way to serve an omelet.  It bakes in the oven and you actually use the egg portion of the dish to wrap up fresh veggies, instead of using an expected tortilla.  I had all these ingredients still on hand from my Southwestern Salad I made last week!  

5 eggs
3/4 cup of milk
1/2 cup of flour
A few dashes of hot sauce
1/4 of a small white onion (chopped)
1 tomato, chopped
1 avocado chopped
1/2 cup of mexican blend cheese
2 Tablespoons of cilantro, plus extra for garnish
1 teaspoon of cumin powder
Salt and Pepper to taste
A dollop of sour cream (optional)

1.  Preheat your oven to 450 degrees

2.  Add the first four ingredients together in a blender or food processor and blend until smooth (this is a super easy way to incorporate the flour and ultimately add air bubbles which will create light fluffy eggs). Yum.   Pour this into a greased (I used vegetable oil) 13in x 9in x 2in glass baking dish. 

3.  Sprinkle the chopped onion onto the egg mixture evenly and place into oven for 18 minutes or until eggs are set.  While this is baking, use this time to cut up your fresh veggies and herbs.  Sprinkle cumin on top of your avocado and tomatoes while they are still on your cutting board.

4.  Take the eggs out of the oven and sprinkle the top with cheese.  Then top with the tomatoes, avocado and cilantro.  Add salt and ground pepper if desired now.  

5.  Using your hands and a spatula (so the egg does not tear) and start to roll up the omelet in the dish.  Place with seam side down on a serving dish and carefully slice pieces into 3/4 inch servings

6.  Serve with sour cream (if desired) and sprinkle some of the remaining chopped up cilantro on top

* Tip:  To ensure even pieces without the filling falling out, carefully cut the roll in half, then cut this until 4 pieces.  

Monday, May 30, 2011

Watermelon Sangria Recipe



This is a beautiful drink that is exactly what you need when it is super hot outside this summer.  The chilled watermelon juice is refreshingly simple and is unexpected for a sangria.  Plus, this recipe doesn't use any processed sugar so you can really taste the natural flavors.  So, sit out on your patio and enjoy!

12 cups of seedless watermelon, peeled and cut into 1 inch cubes
1 bottle of sweet white wine ( since we are not adding processed sugar or using a simple sugar I like to use something sweeter- but it is all your preference, I used Moscato)
1 cup of vodka
1/4 cup of agave nectar
1/2 cup of triple sec
1/2 cup of fresh blueberries
Juice of 1 lime
Lemon-Lime Soda
Fresh mint (optional)
Ice

1.  In a blender puree the watermelon.  Pour mixture through a fine strainer into a pitcher.  

2.  Add the vodka, agave nectar, triple sec and lime juice to the pitcher and stir until everything is well combined.  Add the blueberries.

3.  Cut the juiced lime into slices and add to pitcher.  

4.  Refrigerate for at least 2 hours so the fruit flavors can fully develop.  Add ice to glasses and add the watermelon mixture.  Top off with lemon-lime soda and decorate with fresh mint.  

Thursday, May 26, 2011

Southwestern Salad With a Cilantro Lime Vinaigrette Recipe



I love this colorful salad because not only is it delicious, but so versatile.  The ingredients I used below can be switched out and replaced with whatever else you have on hand.  Add some chicken and black beans to bump up your protein level and turn this side dish into a main one. 

Salad
4 Cups of Torn Romaine Lettuce
1/4 cup of Mexican Cheese
1 Tomato diced
1 Avocado diced
1 can of sweet corn (of better yet grill corn on the cob)

Cilantro Lime Vinaigrette
1/4 cup of lime juice
1/4 cup of olive oil
1 tablespoon of minced cilantro
1 garlic clove minced
1 pinch of cayenne pepper
Salt and Pepper To Taste


1.  In a jar with a tight fitting lid, combine the ingredients for the vinaigrette and let the flavors marinate.  

2.  Layer the ingredients in the salad according to your preference in a large bowl.  

3.  Shake dressing and drizzle over the salad.  

Monday, May 23, 2011

Mediterranean Burgers Recipe


We all know nothing quite hits the spot on a summer day than a juicy burger.  Try my Mediterranean Burger if you are looking for a change to your classic recipe.  Plus, they are super easy to make; just imagine garlic, red peppers, creamy mozzarella all topped off with a slice of tomato and peppery arugula.  

1 1/2 pounds of ground beef
1 egg slightly beaten
1/4 cup of grated bread crumbs
1 jar of red peppers with garlic cloves (you will only be using 2 garlic cloves and 3 red peppers of this)
1 tsp of of Season All
1 tablespoon of Worcestershire sauce
4 slices of mozzarella cheese
4 slices of a tomato
1 small package of argula
4 hamburger buns (I like the honey whole wheat)

1.  Coat grill rack with cooking spray and then start it.  

2.   Open the jar of red peppers with garlic cloves.  Remove two of the garlic cloves and mince.   Take three red peppers and dice.

3.  In a large bowl combine the first six ingredients and mix throughly.

4.  Shape beef mixture into four 3/4  in thick patties. 

5.  Grill burgers uncovered on medium heat for 5-7 minutes on each side.  On the last minute of cooking add a slice of mozzarella cheese.  

6.  Split rolls in half and toast cut sides on the grill. 

7.  Serve burgers on buns and top with a slice of tomato and a small bunch of arugula.  


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