MY BEAUTIFUL OMELET

Ingredients

4 Eggs
1 TBS Milk
2 TBS Cold Tap Water
Butter

Filling

½  Cup of Diced Ham
¼  Cup of shredded Mozzarella Cheese
¼  Cup of shredded Monterey Jack and Mild Cheddar Cheese blend
¼  Cup of sliced Green Onion
¼  Cup of diced Tomatoes
1   slice of American Cheese

Get 2 egg pans, add some butter to both pans - enough so that when melted, covers the bottom of the pan and then some. Heat one pan on medium heat. Take all 4 Eggs and break in to a bowl. Add Water and Milk and beat until well blended. When pan is heated and Butter is melted, take the pan and tip it so that the melted Butter covers part of the sides of the pan. Add the just a tad over half of the Eggs to the pan (about 2½ eggs) setting the rest of the Eggs to the side. Turn the heat down on the pan and as the Eggs start to cook - do not stir - gently lift the Eggs off of the side of the pan and tip pan so that any uncooked Egg fills the bare spot in the pan , do this all the way around the pan, Just slightly pulling the eggs away from the sides. When the Eggs are ALMOST done (should still be a little runny in the middle) add the Ham, Onions, Cheeses and Tomatoes, in any order you wish. Next take the Eggs that you set aside and cook them the same way as you did with the other pan. When those Eggs are done, Loosen the Eggs in the pan and flip on top of the other part of the Omelet. Now for the tricky part! Make sure the Eggs in the first pan are loose. Then take the now empty pan and  put it on top of the pan with the Omelet in it and flip the pans so that the Omelet is now in the other pan. Heat for about 1 minute and slide the Omelet out of the pan on to a plate. Enjoy!

(You can click on pictures for a larger view)

STEW MEAT WITH POTATOES AND GRAVY

Ingredients

1 lb of Stew Meat
Potatoes - 2 medium potatoes per person
Oil
Butter
Flour
Garlic Powder
Onion Powder
Pepper
Adobo Seasoning
Meat Tenderizer
1 Beef Bullion Cube
1 Can of Beef Broth

In a deep bowl or container with a lid add about 2/3 cup of Flour, sprinkle with Onion Powder, Garlic Powder, Adobo Seasoning, Meat Tenderizer and Pepper (approximately 1 teaspoon of each). Mix with fork.  Put the Stew Meat in the Flour Mixture and coat meat. In a medium frying pan heat up about ¼ cup of Oil and ¼ cup of Butter over medium low heat. Take Stew Meat from Flour mixture and place in frying pan. Cook until meat is almost done, about 10 minutes, stirring occasionally. Next add ¼ can of Beef Broth and 1 Beef Bullion Cube and sprinkle in 1 teaspoon of fresh Flour.  Stirring until Flour is absorbed and a gravy starts to form. Add half of the Beef Broth that is left in the can and sprinkle with another teaspoon of Flour stirring until Flour is absorbed and gravy starts to thicken again. Add the remaining Beef Broth and stir and let cook down a bit on a simmer. (Gravy will not be to thick at this point)

Peel and cut potatoes in to a little bit bigger than bite size pieces and place in a baking dish. Pour meat and gravy over the potatoes and stir. Cover and cook in a 350° oven for 1 hour or until potatoes are done. Gravy will still appear thin. Remove from oven, uncover and stir. Let stand  for a few minutes to allow gravy to thicken.

(You can click on pictures for a larger view)  

Before baking

After baking in oven

 After stirring and letting sit a few minutes allowing gravy to thicken

 Served

BOW TIE PASTA WITH CHICKEN & SHRIMP

Ingredients

Bow Tie Pasta
Olive Oil
Grated Parmesan Cheese
Minced Garlic
Butter
Chicken (I used left over chicken cut in to cubes)
Shrimp - cooked
Lemon Juice

Cook Bow Tie Pasta according to directions on box.
In a medium frying pan heat up about ¼ cup of Olive Oil and ¼ cup of Butter over medium low heat. Add 1 Table Spoon of Minced Garlic, sprinkle about 2 Table Spoons of Grated Parmesan Cheese in to the pan, add 1 Table Spoon of Lemon Juice, stirring slowly but constantly. Add the cut up cubed Chicken (that's already been cooked) cooking long enough to heat the Chicken up. Right before you are ready to pour over the noodles add the Shrimp (that's already been cooked). Stir for about another 2 minutes. Pour over Bow Tie Pasta and gently stir to coat pasta and serve. If desired sprinkle with Salt and Pepper and additional Grated Parmesan Cheese. Serve alone or as a side dish.

(You can click on pictures for a larger view)  

 

CHICKEN PARMESAN

Ingredients

Boneless Skinless Chicken Breasts
Italian Bread Crumbs
1 Egg - slightly beaten
Mozzarella Cheese
Spaghetti Sauce
Grated Parmesan Cheese
Oil

Pour some Italian Bread Crumbs on a plate or in a container, sprinkle some Grated Parmesan Cheese in to the Italian Bread Crumbs and blend together with a fork. In a bowl, beat an Egg. In a medium size frying pan heat about 3 Table Spoons of Oil over medium heat. While Oil is heating up, dip the Chicken Breasts in the egg then in to the Bread Crumb mixture, coating all sides of the Chicken Breasts. Then place the Chicken Breasts in to the frying pan and cook for 3-4 minutes on each side. Chicken should be a light golden brown when done frying.

In a baking dish, pour enough Spaghetti Sauce  to cover the bottom of the baking dish. Take the Chicken Breasts and place them in the baking dish and pour Spaghetti Sauce over the Chicken Breasts. Cover with foil and cook for 45 minutes in a 350° oven. When done uncover the baking dish and place slices of Mozzarella Cheese on top of the Chicken Breasts and cook uncovered for 5-8  minutes or until Cheese is melted.

(You can click on pictures for a larger view) 

  When done should look  something like this 

TURKEY POT PIE

Ingredients

1½ - 2 cups of Turkey (diced) 
1 10.75oz can of Cream of Chicken 
1 10.75 Can of Potato Soup 
1/3 bag of Frozen Mixed Vegetables - Thawed 
3/4 cup of Milk 
3/4 cup of Chicken Broth 
Sage 
Pepper

Salt
Thyme
Parsley (dried)
Onion Powder

Pie Crust (I used pre-made....the kind you just unroll. For the amount I made it took 3 unrolled sheets of pie crust ....... I didn't have to grease or flour the casserole dish)

 
Line a casserole dish with Pie Crust.
In a large bowl, mix both cans of soup and ½ cup of each of the Milk and Chicken broth
Add the Vegetables, mix again
Add the Turkey, mix again
Sprinkle lightly with Sage, Thyme, Salt, Pepper, Onion Powder and Parsley.
Add the remaining ¼ cup of each, Chicken broth and Milk and stir it all up.
Pour everything into Pie Crust, put the top layer on and pinch it all together. Lightly brush over it with melted butter. Poke a few fork holes on top.  Place in a 350º oven for 50 - 60 minutes...Let stand for about 10 minutes before cutting into. (You can cover the edges of the pie with foil so the edge of the crust doesn't burn)
(The casserole dish I used was a slightly bit bigger than needed. I probably could have used 2 of each can of soup....so the mixture above should be perfect for a 9 or 10 inch pie)  
♣  If you want to use Beef, I would change the broth to Beef broth and the Cream of Chicken soup to either Cream of Mushroom OR Cream of Celery, but KEEP the Cream of Potato ........and OMIT the SAGE and THYME and put in about a 1/2 teaspoon of minced GARLIC)

(You can click on pictures for a larger view)

A TWIST ON MY MOM'S SAUSAGE AND PEPPERS CASSEROLE

Ingredients

4-6 Italian Sausage Links (Sweet or Mild)
2 or 3 Bell Peppers (Green, Red, Yellow or any combination you like)
6-8 Potatoes
1 Medium Onion
Salt
Pepper
Onion Powder
Water
Butter or Margarine

Boil the Italian Sausage for 20-30 minutes. While the Italian Sausage is boiling, peel and cut up the Potatoes. Place them in a separate pot to boil. Once water reaches a boil, boil for 5 minutes. Drain when done and place them in a baking dish (about 9x13) Cut up the Onion and Peppers. When Italian Sausage is done, cut them in to bite size slices (¼ -½ inch thick). Add the Italian Sausage, Onion and Peppers to the baking dish. Season with Salt, Pepper and Onion Powder. Mix together and season again, then place pats or dollops of Butter or Margarine over the top of the casserole. Add about ½ cup of water, enough to barely cover the bottom of the dish. Cover with foil and bake at 350° for 45 minutes. Uncover and stir and let cook for 10 more minutes uncovered.

(You can click on pictures for a larger view)

MY CROCKPOT LASAGNA

For the SAUCE
1 can Tomato Paste
6 cans Tomato Sauce
2 cans of Water (Use the tomato sauce cans)
1 TBLS Sugar
Garlic Powder (to taste)
Onion Powder (to taste)
Pepper (to taste)
Italian Seasoning (to taste)
Oregano (to taste)
Basil (to taste)
1 Bay Leaf
Cook on low all day (will thicken as it cooks) You will be adding sausage and meat balls to it. (if it gets to thick just add a little more water)

Other Ingredients

Lasagna Noodles (UNCOOKED)

Italian Sausage (Sweet or Mild) 

Hamburger 

Parmesan Cheese

Ricotta Cheese

Mozzarella Cheese - shredded

(and what ever your Meat Ball recipe calls for)

As the SAUCE starts cooking,

Make about 12 - 18 Meat Balls (use your favorite meat ball recipe)
bake them in the oven on 250° for about 45 mins - turning them over halfway thru. Drain grease and add the Meat Balls to the SAUCE. 

While the Meat Balls are cooking,

Boil some Italian Sausage - 2 or 3 (either Sweet or Mild) for about 30 mins. Then add them to the SAUCE.

With a napkin/paper towel, very lightly wipe the inside of the crock-pot with OIL.

When ready to put together, take the Sausage and Meat Balls out of the sauce and cut them up and mix together. Place a layer of sauce in the bottom of crock pot then a layer of UNCOOKED lasagna noodles then a layer of meat balls and sausage. Then add Ricotta cheese and shredded Mozzarella cheese and a sprinkle of Parmesan cheese then add some more sauce. Repeat adding another layer then top with a layer of lasagna noodles and sauce and a sprinkle of Parmesan cheese. cover and cook on High for an hour then turn on low for 4 - 5 hours. 

(You can click on pictures for a larger view)

And when done should look something like this;