Bobby Flay Would Never Hire Me: How to Cook an Omelet

Think your eggs are adequate?  Bobby Flay would probably tell you to think again.  In fact, he’s said that he won’t hire anyone at his restaurants who can’t make a good omelet.  That’s how basic and essential a cooking skill he thinks it is.  I felt so ignorant.  Here I was thinking I was a decent cook.  I had no idea just how poorly I was making my breakfast until I saw him make an omelet.  Holy cow!  Talk about a game changer!

This life lesson came about one afternoon when all three of my boys were miraculously napping at the same time.  I put on a random episode of Bobby Flay’s Throwdown (I love cooking shows!) while I sat down to eat some lunch.  Initially, when I saw it was about omelets, I thought it was going to be lame.  But then I saw him make an omelet. That’s not how I made my omelets…  His looked incredible.  It couldn’t be that easy.  Since I had some free time, I gave it a shot.  AMAZING RESULTS!  I was hooked.

So I just had to share it with you.  In case you too are longing for a better breakfast.  A special thanks to Bobby Flay (who will likely NEVER see this) for the life changing lesson in cooking!

Let’s get to it.  Turn your burner on to medium-low heat.  Grab a pan and grease it.  I use butter because, yum, it’s butter.

butter

Crack open some eggs.  Lately I’ve been doing three, but I’m nursing a baby so I’m extra HUNGRY.  🙂

crack eggs

Whisk up those eggs so the yolks and whites are fairly well blended.  (You can also do this in a bowl and then pour it in the pan if you want an even fluffier omelet, but I don’t like making extra dishes.  I don’t even use a whisk, that’s how much I hate getting extra things dirty.)

whisk

Let it set a bit until the very bottom starts turning white.  While you’re waiting, it’s a good time to sprinkle on some salt and pepper if you’re into seasoning.

wait

Don’t let it get too firm.  The next step is to scrape the cooked eggs and mix them around with the uncooked parts.  Almost the way you would if you were going for scrambled eggs.  What you’re wanting to do is push up the firmer parts and redistribute the uncooked parts onto the bare pan to cook.

scramble

Let the eggs cook until they aren’t very jiggly anymore (yep, super technical terminology here).  Then slip your spatula around the edges to loosen it.

cook

Now flip it.  Bobby likes to do a fancy throw in the air to flip his omelets, but for the rest of us a regular old spatula flip will do the trick.

flip

Let it cook another minute or two until the eggs are cooked through.  You can lift and check the underside if you aren’t sure on the timing.  While you’re letting it cook, throw on your fillings.  I used bell peppers, mushrooms, and mozzarella in this guy.

filling

When the eggs are cooked and your cheese is melted, gently fold it in half.

fold

Slide your omelet onto a plate.

plate it

Now dig in!  Cut up some fruit, grab a handful of nuts, steal some of your kids’ Bunny Grahams, and you’ve got yourself a beautiful meal.  And a tasty, healthy, filling one at that!  🙂

breakfast

If your eggs already looked like this, you’re awesome (and light years ahead of me in life skills).  But if your eggs look less appealing than this, I challenge you to try it the Bobby Flay way.  I promise you won’t regret it.

Here’s the episode I watched via Amazon Instant Video: Bobby Flay Throwdown: Omelets.

If you want to see the master at work, here’s a YouTube video of Bobby making an omelet.  He does it a little differently and at a higher heat than he did in the throwdown, but both ways work.

Go make yourself some eggs!

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Dye-Free Discovery: Thai Soup

I just had to share this.  It was too good not to share.  I’m talking about Swanson 100% Natural Thai Ginger Broth.

I happened across this new dye-free convenience food while grabbing some beef stock for my French Dips the other day.  My husband lived in Thailand for a while, and is obsessed with the food.  So I had to give it a try.

I promise this is not an ad.  I am in no way affiliated with Swanson’s or Campbell’s.  🙂  I just genuinely LOVED this soup.  And it really is all-natural as advertised.  Check out the ingredients list for yourself.

ingredients

My husband, being the Thai food connoisseur of our household, was a bit skeptical that it would taste authentic.  We tried it tonight.  He gave it a big thumbs up.

Even the kids liked it, though they complained that it “hurt their tongues” a little at first.  It was spicier than most other foods I make, but I wouldn’t categorize it as spicy.  Had just the right amount of heat to it.  They still ate it, and even said they liked it afterwards.  So good job, Campbell’s.

It was also really easy to prepare.  I happened to have all the ingredients on-hand, so that worked out nicely.  Plus it was an excellent way to use my leftover shredded chicken.

ingredients

Took about 20 minutes altogether to prepare.

Sorry for the slightly blurry picture. Oops...

Sorry for the slightly blurry picture. Oops…

Here it is in all it’s delicious goodness.  Mmmmmm…I can still smell it.

thai soup

If you’re not in the mood for soup, you can use this broth to make other recipes too.  The Campbell’s Swanson website has more recipes.  Apparently, they also make two other flavors: Mexican Tortilla, and Chinese Hot and Sour.  Looking forward to trying those.

If you like Thai food, give this one a try.  It made a great dye-free dinner for us.  🙂

5 Minute Shredded Beef

What could be better than The Easiest Chicken You’ll Ever Make?  The easiest beef.  Because in my world, beef trumps chicken every time.  A savory French dip is one of my favorite meals.  If I only have to dedicate 5 minutes of effort into making one, all the better.  🙂

Now, don’t feel like you have to make French dips with this beef.  Even if you do, there’s usually plenty left over to use in other dishes later in the week.  The meat is just lightly seasoned (you can also not season it at all and have it turn out just fine), so it’s very versatile.  It’s great in beef stroganoff, enchiladas, stirfry, and more.  Almost any dish calling for ground beef can use this meat instead.  Cutting out the time of browning ground beef makes preparing meals that much less troublesome.

First, grab your ingredients: 3 lbs of bottom round roast, beef stock, and seasoning if you’re using it.  I use onion powder, garlic powder, Tony Chachere’s Creole Seasoning, and Lowrey’s Seasoning Salt.  **Watch out for artificial colors and MSG in the stock and any seasonings you choose.  Pretty common to see those in these items.

ingredients

Cut the meat in half and place it in your slow cooker.  I like to put a little of the stock in the bottom of the pot before I put the meat down, just to ensure nothing sticks.  Makes cleanup much easier.

cut meat

Cover the meat at least half way up with beef stock.  If you want to save money (I do!) then just use water for the rest.  Whatever you decide to use, fill the pot until the beef is mostly covered.

add stock

Sprinkle on your seasonings.  I use about a teaspoon of each of mine.  Give your stock a little stir if you’d like, but I usually don’t and it all blends together just fine.

season

Put the cover on, set your cooker for at least 6 hours (medium-high heat), and walk away.  You can make it in 4 hours, but it’s not quite as tender or flavorful as I prefer.

After the allotted cooking time, grab a couple forks and pick up one half of the meat.

half

This cut of meat usually as a “fatty side”, but it scrapes off easily.

scrape fat

Once you remove the fat, start shredding.  I recommend shredding all of it right away while it’s warm, because it just falls apart.  Takes literally two minutes to shred all three pounds.  It’s slower going once it’s been refrigerated.

shred

That’s it, folks!  Five minutes of work and you’ve got a big ol’ pile of beef to do with as you please.

shredded beef

If you’d like to see how I make my French dips, keep reading.  If not, enjoy your beef!  🙂

To make the French dips, all you need are some hoagies and cheese.  I usually add some sweet bell peppers too.

Preheat the broiler in your oven.

Last year while learning to make different kinds of bread, I found this great recipe for homemade hoagies over at Amy’s Cooking Adventures.  I’ve been making them ever since.  They are so simple!  And they freeze well (that’s the definition of a real winning recipe in my book). It takes less than a minute to heat them back up in the microwave.  Love that fresh bread smell!  Perfection! Store bought hoagies are awesome too.  I’ll buy a bag if we’re having a lot of people over and I don’t have enough hoagies left in the freezer.  Whichever you’re using, cut them length-wise and lay them open on a baking sheet.

hoagie

Put your meat on one side of the roll and your cheese and veggies on the other side.  You can also butter the inside of your bread first if you want some extra flavor.  Now pop that tray in the oven on one of the lower racks so the bread doesn’t burn.  Keep an eye on it.  It only takes a couple minutes to cook.

assemble french dips

When the cheese has melted and the bread starts browning around the edges it’s done.

finished french dips

You can ladle some of the stock straight out of the Crock Pot to use as au jus.  Most store bought au jus mixes have caramel coloring in them.  This is a simple dye-free alternative.

If you want a thicker, more gravy-like version you can make a quick roux (equal parts butter and flour whisked together in a small pot – 2 Tbs of each will turn into a good amount of gravy).  Then add in the stock from the slow cooker until it’s the consistency you’re going for (if you use 2 Tbs in the roux, then it’ll take about 2 cups of stock to make a good gravy).  Just giving you another option if you’ve got a some extra time and feel like being fancy.  🙂

Add a few sides and you’ve got a super fast, delicious French Dip dinner.

french dip dinner

Enjoy!

The Easiest Chicken You’ll Ever Make

Seriously, I can’t imagine cooking chicken being any easier than this.  I feel like it hardly qualifies to be called a recipe; it’s only two ingredients. The best part is you can use the meat in lots of different meals.  And, of course, it’s dye free.

Let’s get to it.  Gather your ingredients: a bag of frozen chicken and some salsa.  We usually do three pounds of chicken and use a 16 oz jar of salsa (all the salsas I’ve seen are dye free, but always double check).  I’ve also done only two chicken breasts with a 1/3 cup of salsa in a tiny crock pot and it works just fine.  Tailor it to your needs.  I, personally, love having leftover meat to quickly throw into a dish later in the week, so I make a lot at once.

ingredients

Get out your crock pot.  Pour in the frozen chicken.

frozen chicken

Now cover the chicken with the salsa.

addsalsa

Put the lid back on and set your slow cooker for however long you want.  I’ve done it on high for 4-6 hours and on low for 8-10.  Everything turns out the same.  Time it so it will be done cooking a little before you want to eat.  I threw this together at 9:00 AM, so I did 8 hours since we usually eat around 5:30 PM.  But I’ve also started it at 1:00 PM and cooked it on high for 4 hours and it was perfectly done in time for dinner.  Don’t be afraid to try it at the faster cooking time.

I won’t lie to you.  This doesn’t look extremely appetizing while it’s cooking.  After a couple hours it’ll look like this.

cooking

It does smell pretty good though.  So trust that and just try not to look at it until it’s done.  🙂

When your chicken is done cooking, it’ll look like this.  Still looks a little weird, but hang in there things are about to get pretty.

donechicken

Now get out a bowl and a couple forks.  You’re going to shred your meat directly into the serving bowl, because why make extra dishes?

serving bowl

Use the forks to carefully transfer a couple chicken breasts to the serving dish.  I usually scrape the chunks of salsa off ours a little while it’s still in the slow cooker, but you don’t have to.

movechicken

Now use your forks to pull the meat apart.  When the chicken is warm it shreds easily.  I shred all of mine and then store any leftovers in the fridge for later.  It’s not as fast to shred it once it’s been refrigerated.

shredded

That’s it!  Use your shredded chicken however you’d like.  The first night I usually make chicken tacos – set out some fixin’s and tortillas and you’re good to go.  I like making pasta dishes or sandwiches with what’s leftover later in the week.

The meat has a really nice flavor, but you can also spice it to your taste as it’s cooking.  For example, if you want to make ALL of it into taco meat, you could add a package of taco seasoning (a safe, dye-free option is McCormick) along with the salsa and then cook it.  If you make three pounds of chicken taco meat, you can easily feed a large group.  It’s great for a quick dinner when you’re having company, but have tons of other things to do (like clean your house, take care of the kids, etc).

Here’s a glimpse at the delicious chicken tacos we had for dinner last night.  Taco nights are the best, because the kids eat so fast.  No complaining, no stalling; just the beautiful sounds of chewing.  I hope you enjoy it as much as we do!

chicken tacos

Quick Dye-Free Egg Bake

I think the majority of recipes I’ll end up sharing with you require 15 minutes or less of actual hands-on work. With three kids, that’s how I roll. Mostly because I don’t have time to roll any other way.

This egg bake took me less than 10 minutes to put together. There are three basic elements: hash browns, eggs, and cheese. Everything else can be manipulated to your liking. You can season the hash browns spicy or salty, add diced vegetables or meats, and even add a crumble on top (I like using Grape Nuts cereal because they’re super healthy and give a satisfying crunch). You can do whatever you want/like/have time for/have in your fridge.
The version I’m posting is what I made for dinner last night. This dish is also great for breakfast, and it can be made the night before. Just refrigerate it overnight, then let it sit on the counter for about 40 minutes (so the dish can warm up) before you pop it in the oven. It’s also easy to double and feed a crowd. I’d say each batch would feed 6 adults (more if you have extra side dishes). This version happens to be vegetarian as well.

These are my big boys, J and Z, enjoying some bacon and a banana while they wait for me to dish out the egg bake. They decided to eat the main dish by mashing it up and putting ketchup all over it. Then they pretended to be zombies eating bloody brains. Yep. Never a dull moment… I’ll have to remember to make this for Halloween.
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Quick Dye-Free Egg Bake
1 lb hash browns (any style cut)
6 eggs
1/2c milk
1/2c sour cream
1c (8oz) mozzarella cheese
1/2c frozen corn
1/3 c Grape Nuts cereal
Seasoning salt
Garlic powder
Onion powder
Italian seasoning
Salt
Pepper

1. Preheat convection oven to 375° (400° for standard oven).
2.Thaw hash browns in a glass bowl in the microwave for 4 minutes on 80% power.
3. Meanwhile, whisk eggs, milk, and sir cream together in a medium bowl. Season to taste with garlic powder, onion powder, Italian seasoning, salt, and pepper.
4. Grease a 2 quart baking dish.
5. Spread hash browns over bottom of baking dish. Sprinkle to taste with seasoning salt.
6. Throw down a layer of frozen corn, then pour your egg mixture over all of it.
7. Sprinkle with cheese and Grape Nuts.
8. Bake for about 30 minutes until golden brown on sides and bottom.

Note: The milk and sour cream can be replaced with 3/4 c of water. It will not be as rich or moist. It will turn out light and fluffy, and it’ll save you some calories. Just depends what you’re going for. You could also leave off the cheese if you need it to be dairy free.