Baked Denver Omelet

• Ingredients
  2 tablespoons butter
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1 cup chopped cooked ham
•  8 eggs
• 1/4 cup milk
• 1/2 cup shredded Cheddar cheese
• salt and ground black pepper to taste  

• 
  

  Directions

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
• Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
• Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

Snag a Husband Chocolate Cake

• Ingredients

• 2 c. all purpose flour
• 1 c. unsweetened cocoa
• 1.50 tsp. baking soda
• 1/4th tsp. salt
• 3/4 c. Butter or Margarine, Softened
• 1 c. packed brown sugar
• 1 c. granulated sugar
• 3 large eggs
• 2 tsp. vanilla extract
• 1.50 c. low-fat buttermilk

Directions

1. Prepare cake layers: Preheat oven to 350°F. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour
2. On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.
3. Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that top pans are not directly above bottom one. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.
4. Meanwhile, prepare frosting: (see below) In small bowl, combine cocoa and boiling water, stirring until smooth. In large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.
5. Assemble cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with second layer, bottom side up; spread with 1/3 cup frosting. Place remaining layer bottom side up on top. Spread remaining frosting over sides and top of cake.
6. Make the frosting: • 1/3 cup unsweetened cocoa • 1/3 cup boiling water • 1 cup (2 sticks) butter or margarine, softened • 2 tablespoons confectioners' sugar •12 ounces semisweet chocolate, melted and cooled

Banana Bread HealthyStyle

Ingredients

• 3 eggs
• 2 cups shredded zucchini
• 1/2 cup grapeseed or other flavorless vegetable oil
• 1/2 cup unsweetened applesauce
• 1 1/4 cup maple syrup granules
• 1 tablespoon pure vanilla extract
• 2 cups whole wheat pastry flour
• 1 cup ground almond meal
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup chocolate chips, optional

Instructions

Preheat the oven to 375F degrees. In a small bowl, grate the zucchini; set aside. In a medium size bowl, combine flour, almond meal, cinnamon, baking soda, baking powder, and salt; set aside. In another large bowl, combine eggs, applesauce, oil, maple sugar granules, and vanilla. Beat to combine. Add dried ingredients and stir just until mixed. Stir in chocolate chips if using. Split batter evenly among two prepared standard loaf pans. Bake for about 40 minutes or until bread is done. Remove bread from oven and place on cooling rack to cool for 15 minutes before removing bread from pan. Let cool completely. Makes 2 loaves.

Pineapple & Cream Cheese Upside Down Cak

Ingredients

1/2 c butter, melted 

1 c packed brown sugar 

1 can(s) (20 oz) dole pineapple slices,drained

8 marachino cherries

1 pkg yellow cake mix 

2 pkg (8 oz each) cream cheese, softened

1 pkg (3.0 oz) lemon gelatin

2 eggs

 

1 Preheat oven to 350°F. Spray 9.5 or 10-inch spring form pan with nonstick cooking spray.

Note: 

If using a regular sized cake mix, use a larger spring form pan, and increase the baking time, at least by 15 minutes. ( I used a regular mix and a 9.5 inch pan ). Keep checking it with a wooden pick in the center till comes out clean.

2 Stir together melted butter and brown sugar in pan. 

 

3 Place 8 pineapple slices in sugar mixture. Place cherry in center of each pineapple slice; cut remaining 2 slices of pineapple in half and place decoratively around slice in center of the pan.

4 Prepare cake mix according to the package directions.

5 Pour half cake batter evenly over pineapple.

 

6 Beat cream cheese, lemon gelatin and eggs in bowl of an electric mixer until smooth.

7 Spread cream cheese mixture gently over cake mix.

8 Pour remaining cake mix over cheese cake in pan. 

 

9 Bake 1hr 10 minutes or until toothpick inserted in center comes out clean.

10 Cool 5 minutes. Loosen edges and turn out onto serving platter

 

11 Enjoy!!

The cake was delicious..I will be making this again for Easter.

Fresh Fruit Tart with Crème Fraîche Whipped Cream

A fresh fruit tart with a crème fraîche whipped cream. So good and perfect for summer!

For the crust:
• 1/2 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
• 1/4 teaspoon kosher salt
For the crème fraîche whipped cream and topping:
• 1 cup cold heavy cream
• 3 tablespoons sugar
• 1/2 cup creme fraiche
• 2-3 cups fresh fruit and/or berries (use whatever is in season and looks good!)
For the glaze:
• 1 tablespoon cornstarch
• 1/4 cup granulated sugar
• 3 tablespoons water
• 4 tablespoons fresh orange juice
• 2 tablespoons lemon juice
• 
  

1. Preheat oven to 350F degrees.
2. In a food processor fitted with the blade, combine powdered sugar, flour and salt; pulse to combine. Add butter and process until the mixture forms a ball about 30 seconds to 1 minute. With your fingers, press dough into a 12-inch tart pan with removable bottom, taking care to press the crust into the creases in the pan. Pat until the crust is even. Bake for about 15 minutes until very lightly browned. Remove from oven and set aside to cool.
3. In a small bowl, whisk the crème fraîche with the sugar until smooth. In a separate large bowl, whip the cream with an electric hand-held or stand mixer until the cream so that it's pretty firm. With a rubber spatula or wooden spoon, gently fold the crème fraîche into the whipped cream. Spread over the cooled crust.
4. Top tart with whatever fruit/berries you desire. I love berries and kiwi for this!
5. To make the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely before spooning or brushing the glaze evenly over the tart.
6. Keep the tart in the refrigerator until ready to serve.

Quick and Easy Blender Salsa

This super simple blender salsa is a great alternative to fresh pico when tomatoes aren't at their best. I use this all winter long and it's my go to recipe for chips and salsa

• 1- 14 oz can diced tomatoes
• 1- 10 oz can Rotel
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• Juice of 1 lime

1. Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Caprese Smothered Chicken

4 boneless, skinless chicken breasts

2-3 Roma tomatoes, sliced
One small package fresh basil, chopped (about 2/3 ounce)
Seasoned salt (like Lawry's)
Garlic powder
Black pepper
Mozzarella cheese slices
Balsamic vinegar

Preheat the oven to 350 degrees.  Place the chicken on a sheet pan.  (I put the ugly side of the chicken up.  That way, when you turn it over to keep cooking, the pretty side is on top.)  Season the top of the chicken with the seasoned salt, some garlic powder, and some pepper.  Drizzle a bit of balsamic vinegar over each piece.  Bake in the oven for 16 minutes. 

Remove the chicken from the oven and turn the pieces over. Again season with seasoned salt, garlic powder, and black pepper.  Drizzle again with balsamic vinegar.  Place 2-3 slices of Roma tomatoes and some chopped basil on top of each piece of chicken.  Return to the oven and bake 14-16 minutes or until the internal temp of the chicken is 165 degrees.  During the last five minutes or so of cooking, place about 2 cheese slices on top of each piece of chicken. Return to the oven to melt and brown slightly.  Serve with more drizzles of balsamic vinegar, if desired.

Fish Tacos with Coleslaw and Pickled Red Onions

The Redheadedhippie.com

2 lbs of your favorite white fish (I've used Swai and Whiting)

1 package of corn tortillas

Quick Pickled Red Onions (recipe to follow)

Spicy Coleslaw (recipe to follow)

FOR FRIED FISH:

2 C flour

4 T cornstarch

2 teaspoons baking powder

1 teaspoon seasoned salt

2 eggs

1 bottle of beer, like Corona

Seasoned salt (like Lawry's), to taste
1 T smoked paprika (it's yummy!)
1 T garlic powder
2 teaspoons black pepper
Peanut oil for frying

FOR BLACKENED FISH:

1 teaspoon paprika

1 teaspoon mustard powder

1 teaspoon cayenne pepper

1 teaspoon cumin

1 teaspoon black pepper

1 teaspoon thyme

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon oregano

1 teaspoon garlic powder

1 teaspoon red chile flake

1 stick of butter

For the fried fish, combine all ingredients except the oil and the fish in a bowl.  Cut the fish into smaller strips, kind of like chicken fingers.  Heat the peanut oil up in a cast iron skillet over medium high heat.  Dip half of the fish in the batter and fry until golden brown and crispy.  Keep the fish warm in a 200 degree oven until all fish is cooked.

For the blackened, mix all the spices and seasonings in a bowl.  Melt the butter in a skillet over medium heat.  Turn on your fan!  Dredge the other half of the fish in the blackening spice and cook in the butter about 3 minutes on each side or until the fish is opaque (if you can see it under the blackening spice) and firm to the touch.  Keep warm in a 200 degree oven until they're all done.

To serve these tacos, wrap tortillas in a damp towel and microwave about a minute.  Fill with the fish of your choice, coleslaw, and pickled onions.  
QUICK PICKLED RED ONIONS
1 red onion, sliced
2 C red wine vinegar
2 T sugar
1 T mustard seed
1 teaspoon red chili flake (optional)

Put the onions in a bowl.  Bring all ingredients except onions to a boil.  Pour over the onions and refrigerate at least 30 minutes before using.  Great for tacos, sandwiches, salads, you name it.

SPICY COLESLAW
1 14-ounce bag of shredded coleslaw mix (not the one with the dressing included)
1 C mayonnaise
1/4 to 1/2 C vinegar (depends how sour you like it)
2 1/2 to 3 T sugar (depends how sweet you like it)
1 to 3 teaspoons red chile flake (depends how hot you like it)

Mix the mayo, vinegar, sugar and chile flake with a whisk.  Mix the slaw mix into the dressing mix.  Let sit in the refrigerator at least an hour before serving.

Smothered Chicken

FOR THE CREAMED SPINACH:

1 large bag of spinach leaves

4 ounces cream cheese

1/4 C shredded parmesan cheese

2 cloves garlic, minced

3 T red onion, minced

2 T olive oil

Salt and pepper to taste

FOR THE SAUTEED MUSHROOMS:

8 ounce package of mushrooms, sliced

1/2 stick butter

2 T olive oil

1/2 C white wine

2 cloves garlic, minced

Salt and pepper to taste

FOR THE CHICKEN:

4-5 boneless chicken breasts

8-10 slices Mozzarella cheese, cut into 1/8 inch slices

1 T garlic powder

1 T seasoned salt, like Lawry's

1 teaspoon pepper

Preheat the oven to 350 degrees.  Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken.  Bake for 16 minutes.

Meanwhile, make the creamed spinach.  Over medium-high heat, melt 2 T olive oil in a skillet.  Add in the onions and saute 2-3 minutes.  Add in the spinach and garlic.  It will shrink ridiculously.  When it's cooked through, stir in the cream cheese and parmesan cheese.  Continue cooking and stirring until the cream cheese is melted.  Remove from heat.

For the mushrooms, melt butter and 2 T olive oil in a skillet.  Put the mushrooms in and cook until browned all over.  Don't season with salt until they are browned or they will never brown.  Deglaze the pan with the wine.  Add in the garlic and season with salt and pepper.  Cook until most of the wine is cooked out.

Flip the chicken pieces over.  Divide the spinach and mushrooms over the top of each breast.  Lay two slices of cheese over each piece of chicken.  Cook another 12-14 minutes or until cheese is browned and chicken is done.