Greek Omelets

2 eggs, beaten
Salt and pepper to taste
¼ cup chopped onion and bell pepper combination
2 T vegetable broth
1 T diced mushrooms (I use organic baby bella)
fresh spinach leaves, torn (I use about a handful for each omelet.)
1 T chopped tomato
1 T feta cheese (or to taste)
Sliced Kalamata olives (Totally optional.  Sounds good, in theory, but I can’t vouch for it yet.  I’ll be trying this next time.)

Whisk eggs together with salt and pepper; set aside.

Sauté onion and bell pepper in vegetable broth over medium heat until almost tender, about 7 minutes.  Add mushrooms and tomatoes and sauté 2 more minutes. Place beaten eggs in an omelet pan and begin to cook while the shrooms are sautéing.  Toss the spinach into the vegetables and sauté just another minute more while your eggs begin to cook.  Place all vegetable mixture onto one half-side of the eggs.  Sprinkle some feta cheese on top of the veggies and fold the omelet over.  (Good luck!) Turn the entire omelet over once to make sure it’s cooked all the way.  J

VARIATION: Greek Egg Wrap
Use all the same ingredients, but when the veggies are almost through sautéing after the addition of the shrooms, toss in the spinach and the egg all together and scramble the whole pan.  Spoon the cooked mixture onto a tortilla, add feta cheese, and roll up like a burrito.  Yum!!

Fancy Grilled Cheese Sandwiches and Their Endless Variations

I first got the notion of fancy grilled cheese sandwiches from Joy the Baker when she introduced her readers to sandwiches made of goat cheese, spinach, ham and mustard.  I substituted blue cheese because it’s what I had on hand, slathered on some organic dijon and I was instantly hooked!  Have one of those with some HonestTea Peach Oo-La-Long, and you’ve got a mighty fine lunch!

Then last month Southern Living ran an article on upgrading the standard grilled cheese sandwich. I tweaked it a little because, come on…it’s a sandwich.  You can do that.   I actually had to just nut up and make this sandwich, put it on a plate and shove it in front of Dom before he would concede to eat it.  But halfway through dinner he looked up at me, grinned that sly little grin while chewing, and gave the thumbs up sign.  Yesssssssss!!

Grilled Strawberry and Goat Cheese Sandwich

Crumbled goat cheese
Red pepper jelly
Spinach leaves
Fresh basil leaves
sliced fresh strawberries

Butter one side of two pieces of bread. Spread red pepper jelly on alternate side of one slice of bread; layer that slice with goat cheese, then sliced strawberries, followed by basil and spinach leaves over the strawberries. Then sprinkle on some more cheese for good measure if ya want. (I did!)  Carefully close the sandwich and either pan fry or place in a Panini maker.

Mom's Sweet Cornbread

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Mexican cornbread

This is the cornbread I grew up on, sweet and tasty. I can remember my dad crumbling a slice of cornbread into a glass, pouring milk over it and eating it like cereal. (Man, it’s been years since I thought of that!)

1 c. all-purpose flour
1 c. cornmeal
¼ c. sugar
4 t. baking powder
1 egg
1 c. milk
¼ c. oil
½ tsp. salt

Mix dry ingredients together and wet ingredients together (separate bowls). Make well in the center of dry ingredients and pour wet ingredients into it. Blend together with fork until lumps are gone; pour into greased 8”square baking dish. Bake at 425° for 20-23 minutes.

VARIATION: I make Mexican cornbread by stirring in 3 oz. chopped and drained green chiles (or chopped fresh jalapeño) and 1 cup frozen sweet organic corn. I would add chopped red bell pepper too, except Dom hates bell peppers with a passion. 🙂