omelets

Veggie Omelet

2 tablespoons butter

1 small onion, chopped

1 green bell pepper, chopped

4 eggs

2 tablespoons milk

3/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 ounces shredded Swiss cheese

Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
1. While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
2. Shred the cheese into a small bowl and set it aside.
3. Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
4. Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
5. Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Recipe retieved from http://allrecipes.com/recipe/yummy-veggie-omelet/detail.aspx.

****** My group did the feta cheese & spinach recipe.

One thing that went well while making this omelet was the taste. It turned out way better then i personality thought that it would. The cheese melted better and the spinach was delicious.

One thing that didn’t go so well was when we flipped the omelet. It didn’t completely cover the other side. The majority did but there was some that didn’t, as you can see in the picture above. If I were to make this recipe again I would just be more careful when flipping the omelet.

Crepes

Crepes

Ingredients for the Crêpes

·         3/4 cup of flour

·         1 cup of milk

·         3 large eggs

·         4 tablespoons of butter

·         1 tablespoon of sugar

·         1/4 teaspoon of vanilla extract (optional)

·         A pinch of salt

Ingredients for the Fillings

·         Crêpe Suzette: sugar + lemon juice

·         Choco-Banana: banana slices + chocolate sauce

·         Nutty: honey + nuts

·         Be creative and feel free to use the fillings of your choice!

Directions

1.     Steps for making the Crêpe batter:
1- Warm the milk and butter in the microwave until the butter is melted – about 45 seconds.

 2- In a bowl, mix all the dry ingredients (flour, sugar, and pinch of salt).
3- In a separate bowl, beat the 3 eggs; mix in the vanilla.
4- Incorporate the flour mixture into the eggs.
5- Slowly add the hot milk and butter to the eggs and flour mixture. You will obtain a very liquid batter.

2.     Steps for cooking the Crêpe batter:
Note: You will need a non-stick pan preferably reserved for only making crêpes.
1- Heat the pan on medium-high heat before starting to make the crêpes.
2- Once the pan is hot drop in ½ tsp margarine, Pour in one ladle of batter and spread the crêpe batter by rotating the pan in a circular motion.
3- Let the crêpe cook for few minutes in one side before flipping it to the other side. The crêpe should have a golden colour.

3.       Final steps:
Fill the crêpes with your favourite filling and serve warm. Enjoy!

This recipe was taken and adapted from the follwoing site - http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=77&Itemid=110.

Chicken Quesadillas

Chicken Quesadillas

·  90 g skinless, boneless chicken breast, diced

·  7 g fajita seasoning

·  3 ml vegetable oil

·  3/8 green bell peppers, chopped

·  3/8 red bell peppers, chopped

·  1/4 onion, chopped

·  2 (10 inch) flour tortillas

·  45 g shredded Cheddar cheese

·  1 g bacon bits

·  45 g shredded Monterey Jack cheese

1. Preheat the broiler. Grease a baking sheet.
2. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Recipe retreived from http://allrecipes.com/recipe/chicken-quesadillas/detail.aspx.

One thing that went well while cooking the chicken quesadillas the way it turned out. It was very delicious and it had all the ingredients that it was supposed to have. One thing that didn’t go so well was the peppers. I personally don’t like big chucks on peppers and onion. If I was to make this recipe again I would put less peppers in it and also cut them smaller so it wasn’t every time you take a bite a big piece of pepper or onion.