Salmon Omelette

Keaton, Grandpa and dinner - in Seward, Alaska. (2009)

This is a great recipe when you have salmon leftovers. Carl raved about this one last night. Said it was "restaurant quality". (Katie coined that phrase awhile back and it still makes me smile.) ...Score!

You will need:

4 large eggs whipped with a touch of milk added.
1/2 or so cup grated cheese (your fave) or feta (I used Costco mex mix)
1/2 cup fresh tomato, diced
4 tablespoons (really just however much you want) onion, diced
1 stalk celery, diced fine
1 cup of cooked salmon, deboned and diced
2 teaspoons fresh dill, chopped fine (I used dried dill to taste)
salt & pepper to taste
butter(used to coat bottom of egg pan)

Instructions:

Take a medium sized non-stick egg pan (saute pan) and add to moderate heat. Add enough butter to the pan to coat the bottom and melt.
Add the following ingredients: onion, celery, and tomato to pan and cook until onion is soft. Remove 1/2 of the sauted veggies and reserve. Add 1/2 of the egg mixture to the pan and cook until almost done. Sprinkle 1/2 of the cheese over the egg mixture, 1/2 of the cooked salmon and 1/2 of the dill. Salt & pepper to taste. Using a pan safe spatula, fold omelette in half and finish cooking. Remove from heat and place on a dinner plate. Voila!

Repeat method using remaining ingredients for the second omelette.

Serves 2 - 3

Enjoy!

Chicken Enchilada Soup

This is a yummy soup my whole family enjoys.

Ingredients:
1 3/4 C chicken broth
8 or 9 corn tortillas, cut into 1/2 inch strips
1 (10 oz.) can green enchilada sauce
1 (10 oz.) can red enchilada sauce
1/2 tsp cumin (or more to taste)
2 C diced cooked chicken (or more to taste)
1 C milk
1 tomato chopped
1 C shredded cheddar cheese (optional)
Tortilla chips
sourcream

Directions:
1. Combine chicken broth and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.

2. Stir in enchilada sauces and cumin. Stir in chicken and milk; heat through.

3. Stir in tomato and add cheese if desired.

4. Divide among four or five bowls and garnish with crunched up tortilla chips and a large dollop of sourcream.

Note: 1 can corn, drained, may be a good addition too.

Easy and yummy! :)

Chocolate Pretzel Treats

Beware! These are so yummy and addicting!
Ingredients:
Rolo Candies
Small Pretzels
Pecan Halves
(1 Rolo + 1 Pretzel + 1 Pecan Halve = 1 Treat)

Directions:
Preheat oven to 250 degrees and line a cookie sheet with foil. Place pretzels flat on the foil-lined cookie sheet. Place 1 Rolo on each pretzel. Place in oven for 4-5 minutes or until Rolos become soft. Immediately after removing pretzels from oven, place a pecan halve on each Rolo and very lightly press down to spread chocolate/caramel over pretzel. Let stand or place in refrigerator until chocolate/caramel hardens.

Treats will keep for a good while in an air tight container.

Peanut Butter Kiss Cookies

Everyone I know loves these easy and delicious cookies! If you have just four (4) ingredients on hand and minimal time, these are the perfect choice. Click here for the recipe. And if you don't have chocolate kisses on hand, no problem! Just melt a cup of semi-sweet chocolate chips in the microwave (use a microwave safe bowl) for about 1 minute, stir,then drizzle or spread the melted chocolate over the cookies after they are done baking and have cooled a little on the counter. Let chocolate become firm (or not), then eat! YUM!

Easy Easter Nest Treats - YUM!

Happy Easter Dear Ones!

Here is an easy Easter treat we are making this evening. It's so simple and DE-lish!

Ingredients:
Chow mein noodles
equal parts chocolate chips & butterscotch chips
peanut butter
peanut M & Ms or similar egg looking candy

Directions:
Put chips in microwaveable bowl and microwave on high for 1 & 1/2 minutes. Test to see if they are melted enough to stir smoothly. If not, keep mic-ing for 30 seconds and test again. Add a large dollop of peanut butter and stir until smooth once again. Combine with enough noodles to coat them. Form into nest shapes. Cool in fridge until they are set. Place 3 (or so) candy eggs in each nest and serve. YUMMY!

Note: You can make them even easier by just melting chocolate chips and combining that with the noodles. We just happen to like this combination. :)

Garden Veggie Pizza Squares

I found this recipe on this blog. It looks simply yummy!

Garden Veggie Pizza Squares: (Using pre-packaged crescent roll dough makes it easy and the veggies make it a good thing!)

Ingredients:
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions

Directions:
Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Joy's Prizewinning Trifle

This recipe looks divine...and simple. A great combination! I'm gonna try it soon. You can find nutrition information at www.allrecipes.com under 'Joy's Prizewinning Trifle' or click here. Enjoy! Jax

INGREDIENTS
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
1 sprig fresh mint

DIRECTIONS
In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
Cut the cake into thirds, horizontally.
Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.