Savory Souffleed Omelet

Well, here it is Friday and leading into a 3-day weekend here in the States – thank goodness.  I can’t remember the last time I looked this forward to an extended weekend.  I also have many things to do at work before I can enjoy my holiday weekend, so today’s post is short and sweet.

Well, savory actually.  I’ve posted a version of this before, but it’s been two years (back when I had essentially no readers) with Stilton with Lemon Zest and fresh tarragon (I love my herb garden), but this one was done using a pepper-crusted goat cheese and fresh thyme (I love my herb garden).  You can use any combination of cheese and herbs you like, really, and the dish itself is easy, as well as tasty, especially served with bacon and fresh strawberries and blueberries

And have a lovely weekend, y’all.

Savory Souffleed Omelet

Soufflèed Omelet with Cheese and Herbs

serves 4

4 large eggs, separated

Salt and pepper, to taste

1 to 2 tablespoons of butter

2 tablespoons fresh thyme, chopped

1/4 cup fresh goat cheese, crumbled

Preheat the oven to 375 F.

In a large glass mixing bowl, beat the egg whites until stiff, but not dry. Without cleaning the beaters, beat the egg yolks with the salt and pepper in a small mixing bowl until thick and light. Fold the yolk mixture gently into the whites.

Melt the butter in a 10-inch, ovenproof skillet over medium heat until it begins to foam. Once the foam has subsided, but before the butter begins to brown, pour the egg mixture into the pan, spread evenly and smooth the top. Let it sit for a few seconds, then shake the pan back and forth to discourage sticking. Cover the pan with a lid whose underside has been buttered to prevent sticking. Reduce the heat and cook for 5 minutes.

Remove the cover and sprinkle the top of the omelet with the herbs and cheese. Place the skillet in the oven and bake until the top is set, 3 to 5 minutes.

Slide the omelet out onto a warmed plate, cut into fourths and serve immediately.

Printable version (requires Adobe Reader)

Savory Souffleed Omelet on Foodista

Does An Anal Probe Come With This?

I talked with Darling Daughter on the phone for a bit yesterday afternoon, and while I was cooking dinner Beloved asked, “What’s going on with DD?”

“She’s fine,” I said.  “She has a meeting at the Elk’s lodge this evening she has to attend; she’s inducting some new members.”

“Are they aliens???” asked The Young One*.

It took me a minute, then I burst out laughing.

“Honey, they’re being inducted, not abducted.”

A Really Smart Kid

*When he saw me writing this, I was instructed to inform you that he has all As and Bs at school and was reading Reason Magazine at dinner.  Consider yourselves duly informed that my kid really is very smart.

Pizza Chicken

They say necessity is the Mother of invention.

Being clueless as to what you’re going to do with the chicken you took out for dinner doesn’t hurt either.

Believe it or not, I don’t always plan out what I’m going to make for dinner.  Most of the time I have a good idea, but some days I come up with a big, fat…blank.  This was the case last week, as I looked at the boneless, skinless chicken breasts I’d taken out of the freezer and defrosted in the microwave because I wasn’t firing on all cylinders that morning as I got ready for work (no coffee will do that to you).  So, I began idly rummaging through the pantry and fridge, looking for inspiration.

And found it in a half-empty jar of pizza sauce and a handful of sliced pepperoni, leftovers from the pizza I made The Young One and his buddy Saturday night.  There was only a little mozzarella left, but plenty of cheddar and some bacon to boot.

Pizza Chicken was born.

What’s really cool is that you could use any pizza toppings you want or have on hand – mushrooms, olives, onions, peppers, anchovies (if that’s your thing – blech).  This was just the way I made it – it was great served with some Dreamfields spaghetti and some Ginger-Apricot Glazed Carrots (recipe coming soon).  The Young One inhaled it, and the leftovers were quite tasty the next day for lunch, too.

All in all, a very fun dish.

Pizza Chicken

Pizza Chicken

serves 4

4 boneless skinless chicken breasts, about 6 ounces each

salt, pepper and garlic powder

1/2 jar pizza sauce (I use Mid’s – a local brand)

4 slices thick-sliced bacon, halved

2 ounces pepperoni, diced

1/4 bell pepper, diced

1 cup shredded cheese – I used a blend of mozzarella and cheddar

Preheat the oven to 350º F.

Lightly oil an 8″ x 11″ baking dish with olive oil and lay the chicken breasts down flat.  Sprinkle with the salt, pepper and garlic powder, then spread the pizza sauce evenly over the chicken breasts and top with the slices of bacon.

Bake uncovered for 20 minutes, until the chicken is almost done and the bacon is getting crispy.  Remove from the oven and sprinkle with the bell pepper, pepperoni and cheese.

Return to the oven for another 5 to 7 minutes, until the pepperoni is heated through and the cheese is melted.

Printable version (requires Adobe Reader)

Random Tuesday G Cycle Spin Man

I’m short on random today, but let’s all throw up the purple button, link back to Keely, have a little more coffee and make an effort, m’kay?


And in the spirit of this post, in which I need more coffee (to say nothing of inspiration), this week’s Spin Cycle is all about The Prom.  Fortunately for me I participated in this particular Spin last year around this time, so I feel it is perfectly acceptable to link to that post here.

If you haven’t read it, it’s worth a glance (it involves pink champagne and gay bars); if you have – well, the picture of me in all of my glorious 1981 stylishness – pink dress and white shoes – is still there.  Go have yourself a good laugh.


Have I mentioned that I need more coffee?  And that I’m a bit brain-dead this morning?


So…for my ease and your enjoyment, some random pictures of the G-Man:

The G Man Grineth
We Love The Zoo, Don't We Grandpa?
Quite The Profile
Okay...You Can Stay On The Lawn...
Gettin' Down With The Grandpa

Have a lovely Random Tuesday, y’all.

Roasted Corn and Black Bean Salsa

This weekend was a tad on the carby side for me.  Not because of rich desserts or decadent cocktails.  No, it was due entirely to this:

Sweet Corn

Yes, it is the extremely tasty evil Georgia sweet corn, and is entirely the fault of the guy at the farmer’s market who forced six ears on us Saturday morning, shortly before the guy at the meat market twisted our arms and made us buy 3 racks of baby back ribs.  All of which we were then compelled to grill, then consume, later that evening, entirely against our will.  And we won’t even go into the watermelon.  *sobs*

It was a heartbreaking experience.

So we smoked a turkey breast and beef brisket on Sunday.  And I felt the need to do something with the three ears of roasted corn we had leftover from our excess Saturday evening.  Once I realized I had a bag of dried black beans in the pantry, this dish was on the menu.  (You can, of course, make it with canned black beans.)

We ate it as a side with our brisket and turkey, but it would be marvelous served with good quality tortilla chips.

Roasted Corn and Black Bean Salsa

Black Bean Salsa

makes…a lot

4 cups (or two cans) black beans, drained and rinsed

3 ears roasted corn, kernels cut away (about 2 cups)

1 large tomato, chopped

1 to 2 jalapeno peppers, seeded and minced

1 cup red onion, finely chopped

1/2 cup loosely packed cilantro leaves, torn

2 tablespoons white wine vinegar

1/4 cup freshly squeezed lime juice

salt and pepper to taste

Combine all ingredients in a large mixing bowl. Cover (and refrigerate if desired) for at least 1 hour to allow flavors to develop.  Bring to room temperature and stir before serving.

Printable version (requires Adobe Reader)