Omelette Roll Up

I have never had much luck making omelettes, so I just stop trying. That was until I discovered this super easy way of cooking it in a pan and then rolling it up. Not only is it easy, but it is delicious as well. And lets not forget how customizable it is. You can add in anything that you would like and even use different types of cheese. The possibilities are endless.

Omelette Roll Up
Ingredients:
9 large eggs
3/4 cup milk
1/4 cup all purpose flour
8 slices turkey bacon, cooked and crumbled
black pepper
1 1/2 cups shredded sharp cheddar cheese

Directions:
Preheat oven to 350º F. Spray a 11x17 jelly roll pan with cooking spray. Line pan with parchment paper leaving some hanging over the edges and spray with cooking spray.

In a large bowl whisk together the eggs, milk, flour, bacon and desired amount of black pepper.

Pour mixture into prepared pan and spread evenly. Bake for 10 or until the eggs are just cooked. Top with cheese and bake for 2 more minutes or until the cheese is melted.

Remove from the oven and immediately start to roll up the omelette. Starting at one of the short sides grab the parchment paper and roll forward. Continue rolling forward using the parchment paper until you reach the other end. Cut into sections and serve.

Enjoy!!!

Serves: 8
Calories: 231
Total Fat: 15.1g
   Saturated: 6.4g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 246.4mg
Sodium: 382mg
Potassium: 62.8mg
Total Carbs: 3g
   Dietary Fiber: 0g
   Sugars: 1.9g
Protein: 15.4g
Vitamin A: 14.3%
Vitamin C: 6.3%
Calcium: 21.2%
Iron: 4.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Family Food and Finds.

Homemade Nacho Cheese Sauce

One of my favorite snack foods has always been chips and cheese. When I was pregnant with my first child I craved chips and cheese several times a week, but not just any chips and cheese, 7-Eleven chips and cheese. Thankfully I had a wonderful husband who would get them for me.

After that pregnancy 7-Eleven became my go to place whenever I wanted chips and cheese. However, I got tired of the cost of those and decided to make my own. I found some recipes that I really enjoyed, but they all used Velveeta and once I majorly reduced my use of processed foods I longer used Velveeta. So the search began for a new recipe.

I found a very promising recipe and after making it and tweaking it, it was everything I was looking for. A smooth, spicy and delicious cheese sauce with no Velveeta.

Homemade Nacho Cheese Sauce
Ingredients:
1 1/3 cups shredded pepper jack cheese
1 1/3 cups shredded cheddar cheese
1 tablespoon cornstarch
1- 12 ounce can evaporated milk, divided
2 Tablespoons hot sauce

Directions:
In a medium size saucepan stir together both cheeses and cornstarch until evenly coated. Stir in evaporated milk and hot sauce. Cook, stirring often over medium low heat, until cheese is melted and sauce is smooth and thickened.

Enjoy!!!

Serves: 6
Calories: 307
Total Fat: 22g
   Saturated: 8.5g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 27.5mg
Sodium: 529.2mg
Potassium: 0mg
Total Carbs: 8.9g
   Dietary Fiber: 0g
   Sugars: 7.7g
Protein: 19.7g
Vitamin A: 9.3%
Vitamin C: 0%
Calcium: 18.2%
Iron: 0%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Kitchen Simplicity.

Caprese Pasta Salad

A light and easy pasta salad that tastes delicious. This salad come together very quickly and taste great either room temperature or cold the next day.

Caprese Pasta Salad
Ingredients:
16 ounce rotini pasta
3 tablespoons olive oil
2 teaspoons minced garlic
36 grape tomatoes, cut in half lengthwise
1/3 cup chopped basil leaves
8 ounces block mozzarella cheese, cut into cubes

Dressing
1 clove garlic, minced
1 1/3 tablespoons light mayonnaise
1 tablespoon lemon juice
1/2 tablespoon dijon mustard
1/2 tablespoon granulated sugar
1/4 cup balsamic vinegar
1/3 cup olive oil

Directions:
Cook pasta according to package directions. Drain and rinse with cold water.

In a medium bowl whisk together all of the dressing ingredients.

Transfer pasta to a large bowl and toss with olive oil, minced garlic, tomato halves, chopped basil and cubed mozzarella until everything is evenly mixed.

Add in half of the dressing and stir to mix. Add in more if desired.

Enjoy!!!

Notes:
If you have any leftovers you will want to add in the remaining dressing before refrigerating because the pasta will absorb some of the dressing.

Serves: 8
Calories: 356
Total Fat: 22.1g
   Saturated: 5.4g
   Polyunsaturated: 1.8g
   Monounsaturated: 10.4g
   Trans: 0g
Cholesterol: 44mg
Sodium: 198.9mg
Potassium: 57.6mg
Total Carbs: 27.1g
   Dietary Fiber: 2.7g
   Sugars: 3.4g
Protein: 12.6g
Vitamin A: 11.4%
Vitamin C: 20.8%
Calcium: 21.9%
Iron: 10.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Chef in Training.

St. Louis Style Pizza

When I first decided to make this pizza I had no idea what a St. Louis style pizza was or what made it unique. All I knew was there was no yeast in the dough, which meant no long rise time, and the crust was going to be thin.

After I made the pizza I decided I should look up what exactly made up a St. Louis style pizza. Here is some of what I found out via Wikipedia. The definitive characteristics of St. Louis style pizza are a very thin crust made without yeast, the common (but not mandatory) use of Provel processed cheese and pizza cut into squares or rectangles instead of wedges. Provel cheese is a trademark for three cheeses fused to form one (provolone, Swiss and white cheddar). The cheese is not widely available outside the St. Louis area but can be made by combining Swiss, sharp cheddar and smoked provolone cheeses.

The super thin crispy crust on this pizza was amazing. I am definitely sold on this pizza.

 When I made this pizza I left one plain like the original recipe had and added some toppings to the others. My family and I definitely preferred the one with toppings better.

When I made this pizza I used mozzarella instead of smoked provolone. I had mozzarella on hand and did not want to try and find smoked provolone and buy it just for this pizza. You can use which ever one you would like, it will still be delicious. Same goes for toppings, use whatever pizza toppings are your favorite.

St. Louis Style Pizza
Ingredients:
2 cups unbleached self rising flour
2 tablespoons olive oil
6 tablespoons water
2/3 cups pizza sauce
1 cup shredded sharp white cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
dried Italian seasoning
pizza toppings of your choice (not included in nutritional info)

Directions:
Preheat oven to 425º F. Lightly grease two large baking sheets.

Mix together the flour, oil and water using a spoon. Then use your hands to gather it all together and form into a ball. Divide the dough into two and form each half into a round disk. Cover with saran wrap and allow to rest for 10 minutes.

Grease a board or counter top and roll the dough out until very thin (1/8 inch or less). Place the dough on prepared baking sheets. Repeat with second dough.

Top each pizza with 1/3 cup of sauce.

Mix all three cheeses together and sprinkle each pizza with half of the cheese. Sprinkle desired amount of Italian seasoning over the cheese. Top with your desired pizza toppings.

Bake for 9-12 minutes or until the cheese is melted and the crust is golden brown.

Remove the pizza from the oven and let rest for 5 minutes. Cut into squares and serve.

Enjoy!!!

Serves: 8
Calories: 215
Total Fat: 7.6g
   Saturated: 2.7g
   Polyunsaturated: 0.7g
   Monounsaturated: 3.5g
   Trans: 0g
Cholesterol: 12.1mg
Sodium: 578.5mg
Potassium: 56.7mg
Total Carbs: 28.3g
   Dietary Fiber: 1.3g
   Sugars: 1.5g
Protein: 7.8g
Vitamin A: 4.1%
Vitamin C: 0.7%
Calcium: 23.5%
Iron: 10.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cinnamon Spice & Everything Nice.

Cherry Cordial Ice Cream

I have always been a fan of cherry cordials. In fact for many, many years my mom always put a box in my christmas stocking. So when I was searching for some new ice cream recipes to make and came across one called Cherry Cordial Ice Cream, I knew I needed to make it.

This ice cream was excatly what I was hoping for, creamy with just the right amount of cherry and chocolate flavor. Another delicious ice cream to add to my growing list yummy ice creams.

Cherry Cordial Ice Cream
Ingredients:
2 cups half and half
2 cups heavy cream
1- 14 ounce can sweetened condensed milk
1/2 cup maraschino cherry juice (from the drained jar of maraschino cherries)
2 teaspoons almond extract
1- 10 ounce jar of maraschino cherries, drained and chopped
1 cup mini chocolate chips

Directions:
Place freezer safe container, for storing the ice cream, in the freezer.

In a large bowl combine the half and half, heavy cream and sweetened condensed milk. Add in the maraschino juice and almond extract.

Pour into an ice cream maker and churn according to manufacturer's directions. During the last 5 minutes of churn time add in the chopped maraschino cherries and chocolate chips.

Remove storage container from the freezer and transfer ice cream into it. Put on lid and freeze.

Enjoy!!!

Adapted from Clever Crafty Cookin Mama.

Jalapeño Cheddar Cornbread Muffins

I have never been a fan of cornbread. I have tried it several times, but just never really enjoyed it. That was until my mom asked me to make a broccoli cheddar cornbread when we were visiting awhile back for my dad's birthday. I tried a piece of the cornbread and it was delicious. So delicious in fact I went back for more.

When I commented how delicious it was my mom said that she only likes sweet cornbread. Wait, what!? There is sweet and unsweetened cornbread? Well apparently I have only had unsweetened cornbread and that is why I never liked them.

So with my new found taste for sweet cornbread I decided it was time to try some other varieties. It was only natural I try one with cheese and jalapeños considering I like things spicy and can never say no to cheese.

Seeing as this was only my second time making cornbread and first time making muffins I followed the recipe and divided the batter between 12 muffins cups. The muffin tins ended up being extremely full, which I questioned, but since I did not know how much they would change in the oven I went with it. Well, when they were done baking they had spread out a lot, so much in fact they were all touching and difficult to get out of the pan (as you can see in the first picture). So next time, and there will be a next time, I will only be filling them 3/4 full and hopefully it will work better.

Even though these cornbread muffins spread out like crazy they were amazing. I love how they are nice and sweet with a subtle kick. I also really enjoy having them in muffin form instead of having to cut pieces out of a pan. I can not wait to make these again!

Jalapeño Cheddar Cornbread Muffins
Ingredients:
2/3 cup granulated sugar
1/4 cup honey
1/2 cup unsalted butter, melted
2 eggs, beaten
1/2 teaspoon baking soda
1 cup buttermilk
1 cup yellow cornmeal
1 cup all purpose flour
2 jalapeños, seeded and diced
3/4 cups shredded sharp cheddar cheese

Directions:
Preheat oven to 350º F. Spray 2 muffin tins well with cooking spray.

In a large bowl mix together the sugar, honey and melted butter until well combined. Add in the eggs, baking soda, and buttermilk. Whisk for one minute or until mixture is well combined. Add in cornmeal and flour, mixing until just combined. Add in jalapeños and cheddar cheese, stirring gently to combine.

Fill prepared muffin tins 3/4 full. Bake for 15-20 minutes or until golden brown and an inserted toothpick comes out with a few moist crumbs.

Enjoy!!!

Serves: 18 (about)
Calories: 141
Total Fat: 6.4g
   Saturated: 3.8g
   Polyunsaturated: 0.3g
   Monounsaturated: 1.3g
   Trans: 0g
Cholesterol: 40mg
Sodium: 78.4mg
Potassium: 48.3mg
Total Carbs: 13g
   Dietary Fiber: 0.6g
   Sugars: 8g
Protein: 2.7g
Vitamin A: 6.4%
Vitamin C: 3.6%
Calcium: 4.4%
Iron: 1.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Or Whatever You Do.

Chinese Chicken Salad

My husband likes salads but not always as the main dish for dinner, because they typically do not fill him up. However, I have found a large and filling salad for dinner that satisfied my husband. Not only was it large and filling, but it was pretty delicious as well.

Chinese Chicken Salad
Ingredients:
2 boneless skinless chicken breasts
3 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons olive oil
1 head romaine lettuce, chopped
4 cups chopped red cabbage
1- 8 ounce bag frozen edamame, thawed and drained
2/3 cup shredded carrots
1/2 cup chow mein noodles
1/4 cup sliced almonds, toasted

Dressing
1/4 cup olive oil
3 tablespoons honey
2 tablespoons rice wine vinegar
1 teaspoon ground ginger
1 tablespoon low sodium soy sauce
1 clove garlic, minced
2 teaspoons sriracha chile sauce
1 teaspoon sesame oil

Directions:
In a large bowl or resealable bag, combine the soy sauce and rice wine vinegar. Add in the chicken breasts and coat with sauce. Put chicken in the refrigerator and marinate for at least 15 minutes.

Heat a medium skillet over medium high heat and add chicken along with marinade. Cook chicken for 3-5 minutes per side or until chicken is completely cooked. Let chicken rest for a few minutes and then cut into bite sized pieces.

In a small bowl whisk together all of the dressing ingredients.

In a large bowl combine the lettuce, cabbage, edamame, carrots, chicken, chow mein noodles and almonds. Pour dressing over top and toss to combine.

Enjoy!!!

Serves: 4
Calories: 564
Total Fat: 31.9g
   Saturated: 3.7g
   Polyunsaturated: 5.2g
   Monounsaturated: 18.2g
   Trans: 0g
Cholesterol: 65mg
Sodium: 900.2mg
Potassium: 869.6mg
Total Carbs: 41.1g
   Dietary Fiber: 8.3g
   Sugars: 25.8g
Protein: 35.3g
Vitamin A: 253%
Vitamin C: 152.9%
Calcium: 15.7%
Iron: 24.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Gimmie Some Oven.