Category Archives: Onions

Denver Omelette

Come every spring, I ask my kids what they want to plant in the garden. Two of my kids are pretty pumped with ideas, where one simply is not. That’s perfectly fine in my book. Regardless, my wife defaults to tomatoes and cucumbers, while the kids default to green bell peppers and green beans. I take the liberty of choosing either things, and in this case I decided upon watermelon, hot peppers, sage, rosemary, strawberries, and red onions. We have been picking a ton of tomatoes, green beans, strawberries, and fresh herbs, and as of last week we picked our first green bell pepper.

Denver Omellete Recipe

I had this darn green bell pepper on my cutting board for a few days, and every time I looked at it, I thought what was I going to use it in. It was only one green pepper, and as I thought of stuffing it, or making a chop suey, I always think of dicing it up and turning it into a Denver omellete.

I love a Denver omellete, and in fact, it could be one of my favorite omelletes. It’s simple, delicious, and very fulfilling.

Let’s get started.

Ingredients:

  • 3 whole eggs, beaten
  • 2 tbsp water
  • 1 pinch of salt
  • 1 pinch of cracked black pepper
  • 1/2 cup of chopped deli ham
  • 1/2 cup green bell pepper, diced
  • 1 shallot, diced
  • 1 1/2 tbsp unsalted butter

Start by adding the water, or cream if you want to the beaten eggs, and mix well.

Heat a skillet on medium, to low heat. Add in the 1 tablespoon of the butter and let that melt.

Toss in the ham, bell pepper, and shallots. Stir, and cook for about 5 minutes or until the peppers are slightly softened, yet still firm.

Remove from the skillet and place the mixture in a bowl.

How to make a Denver Omellete

Return the skillet back to the stove, and on medium heat, melt the remaining butter.

Add in the beaten eggs, and give that a gentle stir.

Using a spatula, or in my case a worn down rice paddle, begin lifting up the edges while maneuvering your skillet to let any wet egg mixture to to the edges. Continue this until the eggs are almost set.

Add in the bell pepper mixture into the center of the eggs, and gently fold over the eggs. Cook for another minute or so, or until how you like your eggs, and then slide onto your plate, and serve.

The result is everything you want in a great omellete. Tender and soft eggs, with the great salty and smokiness from the ham, and then the great, and fresh green bell pepper.  Hope you enjoy! What is your favorite type of omellete?

 

Mexican Red Sauce

I don’t know about you but we have tomatoes that are just growing off the charts right now. We planted a variety of tomatoes back in May, and now they are finally beginning to ripen. We have bowls of cherry tomatoes, as well as these great roma tomatoes sitting on our kitchen counter right now. In the meantime, I am pulling these great, large tomatoes off of the vine. With that said, I’ve been creating things such as loaded bacon lettuce and tomato sandwiches, simple pico de gallos, and recently came up with this Mexican red sauce.  I’m calling this a sauce because it is so diverse that I have been marinating with it, topping omelettes with it, and well, pretty much using it on a majority of things, including drizzling it on pizza.

Mexican Red Sauce

What turned me on to creating this sauce is some dried chilies I recently purchased, the Puya pepper. After reading Pok Pok, I was interested in the puya pepper as Chef Ricker was using them in his Thai cooking.

The puya chiles have an intense heat that is somewhat pungent and have a light fruity flavor profile with an almost berry flavor. Puya chiles are grown in Mexico, and are somewhat similar to the guajillos chilie. I thought they would be perfect in a sauce, and they were.

Let’s get started.

Ingredients:

  • 1 large tomato, such as Beefsteak or Better Boy
  • 1 medium onion, quartered
  • 4 puya chilies
  • 1 chipotle pepper in adobo sauce
  • 1 tsp salt
  • 1 pinch of cracked black pepper
  • 4 cloves garlic
  • 1 cup water
  • additional water

Start by adding the puya chilies to a skillet, and cook on medium heat, flipping along the way for about 4 minutes. Remove the chilies, and let cool.  Once cooled, slice, and remove the stem and seeds.

Mexican Red Sauce with Eggs

During this time, bring a medium pot of water to a simmer. Add in the tomato and the chilies. Cover, and cook for about 15 minutes.

Remove the tomato and chilies with a slotted spoon, and let cool on a plate.

How to make Mexican red sauce

Add the chilies to a food processor, along with the remaining ingredients. Remove the skin from the tomato. The skin should easily come off.

Pulse until you have a smooth sauce.  Taste and adjust any salt to your liking.

Pour into a large mason jar, and place in the refrigerator until you are ready to use.

This sauce had just the right amount of heat to it. A subtle punch of heat in the beginning, and then that fruitiness from the chilies, along with the garlic and onion. It’s really good. If you are looking to try a new Mexican chili, give the puya a try. I’m certain you will love it. Enjoy!

Crock-Pot Caramelized Onions

Sometimes I think what the heck would we do if we did not own a Crock-Pot, or slow cooker, if you will. The Crock-Pot is a thing of beauty and has helped me so many times throughout the year, especially during the work week. I typically use the slow cooker to break down beef, or chicken, or really anything I will not have time to make when I return home from work. Recently I smoked a pork shoulder, and decided that after 5 hours on the smoker, that I would place it in the slow cooker, and continue to render that should down. Let me tell you, it was delicious! As I was cleaning out the Crock-Pot, I noticed some onions I had, and decided that I would try tossing those in the slow cooker, and see if they would caramelize over time. They did, and let me tell you, they rocked. Super simple, and one that you can set and forget.

Crock-Pot Caramelized Onions

Let’s get started.

Ingredients:

  • 4 Spanish Onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 4 sprigs of Thyme

Add everything to the Crock-Pot. Cover, and set on low heat. Cook for 18-24 hours, or until the onions are nice and caramelized. Stir a few hours into the cooking process to get the oil, butter, and seasoning incorporated.

crockpot-caramelized-onions-ingredients

The end result is nothing short of amazing. The onions yield nearly three cups of deliciousness. I’ve been using these in stuffed mushrooms, and pizzas. The great thing I love about caramelized onions is that you can essentially use them in everything from omelettes, sandwiches, and pizzas. Give these a shot next time you want to caramelize onions.

How to use Caramelized Onions

Feta Cheese and Mint Dip

A couple of weeks ago we were invited to one of the family’s annual pool party. With that said, I needed to come up with something to make. I normally do a spin on one of my taco dips, but this year I wanted to make something different. That’s when I immediately turned to all of the mint growing in my garden. Let me just say this, I have a TON of mint. I normally use the mint in dishes such as larb, or give handfuls to my daughter when she picks fresh raspberries from the backyard, but here I wanted to make a dip, using mint, and that is when I came up with a feta cheese and mint dip. It was great.

Feta Cheese and Mint Dip

The great thing about this dip, besides all of the wonderful flavor, is that you can serve it with pretzels or chips, or better yet, some nice garden vegetables.

Let’s get started.

Ingredients:

  • 8 oz feta cheese, crumbled
  • 1 lemon, juiced and zested
  • 4tbsp olive oil
  • 2 tbsp fresh mint, finely chopped
  • 1/2 onion, diced
  • 1/2 tsp cracked black pepper
  • 1/2 tsp dill weed
  • Fresh vegetables
  • Pita chips

This recipe is super quick to make, so lets get busy.

Heat a skillet on medium heat. Add in one tablespoon of the olive oil.  Once heated through, toss in the onions, and cook just until they begin to caramelize. Remove from the heat and set to the side.

To a mixing bowl, add in the cheese, lemon juice and zest, mint, dill weed, and cracked black pepper. Using a fork, begin mashing all of the ingredients.

Slowly add in the olive oil, and half of the cooked onions.  Stir until you have a lightly creamy texture.  Scoop the mixture into a serving dish, and garnish with the remaining cooked onions.

How to make Feta Cheese and Mint Dip

Serve with pita chips and fresh cut vegetables.

The result is a well balanced dip that has that great punch of feta cheese, while the mint just takes it into a whole other direction. Give this one a shot if you are looking for something other than a taco dip to bring to a party, especially if you love feta cheese. I wish I would have made more as this would probably be great on a grilled burger. Hope you enjoy!