Stuffed Egg Omelet

Stuffed Egg Omelette

This is a quick dish and amazingly so tasty.

Ingredients:
5 potatoes, peeled and grated
2 eggs, whipped with a fork
30g (2 tablespoons) flour
Salt to taste
3 slices of cooked ham
3 slices of cheese
a pinch of rosemary
30ml (2 tablespoons) olive oil

Directions:
Grate and squeeze the potatoes.

Place the potatoes in a bowl, add the eggs, flour, salt, rosemary, and oil, and mix well.

Grease a non-stick frying pan with a little olive oil, and cover the bottom with half of the potato mixture.

Top with slices of ham and cheese and top with the remaining potato mixture.

Cook over medium-low heat for 10 minutes on each side.

Serve immediately.  Serves 8

Donna's TIP;  Get your skillet heated.  Assemble all ingredients prior to shredding the potatoes.  This dish goes together fast and is so easy to make!  I live alone and a half recipe worked great!  So Delicious!

 

Ritzy Meat Loaf

 

Ritzy Meat Loaf

Layers of moist ground turkey and veal, sautéed mushrooms and ham make this meatloaf posh enough to be called a terrine. By any name, it makes a flavourful winter dinner, and any leftovers are good served cold with a salad.

Ingredients:

3 tbsp (45 mL) olive oil
½ lb (250 g) button mushrooms, quartered
1 onion, finely chopped
3 cloves garlic, minced
Salt and freshly ground pepper
½ cup (125 mL) dry bread crumbs
⅓ cup (75 mL) freshly grated Parmesan cheese
2 eggs
2 tbsp (25 mL) finely minced sage leaves
1 tbsp (15 mL) Dijon mustard
1 lb (500 g) ground turkey
1 lb (500 g) ground veal
1 slice good-quality cooked ham, about 4 oz (125 g), ¼ inch (5 mm) thick
Sage leaves for garnish

Directions:

In a large nonstick skillet, heat 2 tbsp (25 mL) oil over medium-high heat. Add mushrooms, then cook, stirring often, for 5 to7 minutes or until golden and tender. Reduce heat to medium. Add 2 tbsp (25 mL) onion and1 minced clove garlic to skillet, then cook, stirring often, for 2 to 3 minutes or until onion is soft but not browned. Scrape mushroom mixture into a fine sieve set over a bowl and let cool completely. Discard any liquid in bowl. Set skillet aside but do not wash.

In a food processor, pulse mushroom mixture until finely chopped. Scrape back into bowl and season to taste. Set aside.

In same skillet, heat remaining oil over medium heat. Add remaining onion, then cook, stirring, for 5 to 7 minutes or until onion is soft but not brown. Stir in remaining garlic, then cook, stirring, for 1 minute. Scrape onion mixture into a large bowl and let cool completely. Set skillet aside but do not wash.

Preheat the oven to 350°F (180°C).

Stir bread crumbs, Parmesan cheese, eggs, sage, mustard, ½ tsp (2 mL) salt and ¼ tsp(1 mL) pepper into onion mixture. Gently mix in turkey and veal until well combined. Form about 1 tsp (5 mL) mixture into a tiny patty. Cook patty in skillet over medium heat, turning often, until no longer pink inside. Taste cooked mixture for seasoning. Add more salt and pepper to raw mixture if necessary.

Cut ham into ½-inch-wide (1-cm) strips. Spoon one-third of turkey mixture into a9 x 5-inch (2 L) loaf pan, spreading surface level. Top with mushrooms, spreading surface level. Top mushrooms with another third of turkey mixture. Top turkey mixture with the ham, arranging strips of ham lengthwise in pan. Top ham with remaining turkey mixture, spreading surface level.

Set pan on a rimmed baking sheet. Bake meatloaf for about 1¼ hours or until a meat thermometer inserted into centre of loaf registers 170°F (75°C). Let stand for 5 minutes. Drain off any excess fat from pan, then turn out loaf onto a serving platter. If any meat loaf sticks to bottom of pan, carefully remove it and replace on top of loaf. Garnish with fresh sage. Cut into thick slices and serve with Winter Ketchup.

Serves 6 to 8

Shrimp Creole

TOTAL TIME: Prep: 20 min. Cook: 40 min.YIELD:10 servings

Ingredients

• 2 tablespoons canola oil
• 1/2 pound fully cooked Spanish chorizo links, sliced
• 2 cups cubed fully cooked ham
• 3/4 pound boneless skinless chicken breasts, cubed
• 1 can (28 ounces) diced tomatoes, undrained
• 3 cups chicken broth
• 2 large green peppers, chopped
• 1 large onion, chopped
• 1 tablespoon Cajun seasoning
• 2 teaspoons hot pepper sauce
• 3 cups instant brown rice
• 1/2 pound uncooked medium shrimp, peeled and deveined

Directions

• 1. In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned.
• 2. Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender.
• 3. Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender. Yield: 10 servings.