Fluffy Week End Morning Omelet

For the omelet:

4 eggs, beaten with a fork

1 tablespoon flour

1/2 teaspoon salt

1/4 teaspoon restaurant grind pepper

2 tablespoons half and half or heavy cream

Whisk all ingredients together in a bowl.

A handful of cherry, pear or chopped tomatoes

2 tablespoon olive oil or butter, sliced or minced

2 tablespoons red bell pepper or sweet pepper, sliced or minced

2 tablespoon green bell pepper, sliced or minced

2 tablespoons yellow sweet pepper or orange

1/4 cup white onion, minced or leeks, minced or thinly sliced

1/4 cup mushrooms of choice, minced or diced

fresh herbs or chives

Garnish with chives or fresh herbs.

In a skillet, add butter ot oil and fry all veggies until tender. remove from pan and set aside.

Add more butter or oil and pour 1/2 egg custard mixture. Pull sides toward middle as egg cooks until omelet starts to firm up into a disk. Add 1/2 of the veggie filling to one side of the omelet and fold in half using a spatula. Allow to set, but do not over cook egg. Remove from skillet and plate. Cook the next omelet and garnish with herbs and plate with strawberries and blueberries and fresh salad if desired.

What's Better Than a Summer Watermelon Salad?

...Two Great Watermelon Salads!

Watermelon, Mint and Feta Salad with Champagne Dressing

Ingredients:

1    10 to 12-pound watermelon, traditional, remove seeds or seedless, cubed
1 cup of feta or blue cheese, crumbled
1    nice handful fresh mint, chopped

4    tablespoons champagne or white wine

4    tablespoons extra-virgin olive oil

1    tablespoon honey

      Salt and pepper to taste

In a large bowl, add cubed watermelon, cheese and mint. Toss gingerly. In another bowl, whisk all other ingredients together and toss in watermelon salad just before serving.  Refrigerate until ready to use. Use may also shake all ingredients in a jar, for easy storage. Serve cool.

Watermelon, Avocado and Arugula Salad with Orange balsamic Vinaigrette.

1 10 to 12 pound watermelon, cubed--seeds removed or seedless

4 cups arugula leaves, washed and dried

4 avocados, cubed

1 nice handful of cilantro, washed, large stems removed and chopped

1/4 cup orange juice

1 tablespoon lime juice

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

3 tablespoons honey

salt and pepper to taste

Add watermelon, arugula, avocados and cilantro, to a large bowl. Toss gently, so not to smash avocados. Whisk remaining ingredients in a smaller bowl and toss salad carefully with dressing just before serving. Again a jar is perfect to shake it all up in and store. Serve cool.

Summer Avocado Shrimp and Fruit Salad boats

Ingredients:

¾ pound medium frozen cooked shrimp

3 good size Hass avocados (or whatever you can get in your area/season), half them evenly and discard pits.
8 strawberries, quartered
1 mango, peeled and diced
¼ cup poppy seed dressing
3 tablespoons plain Greek yogurt
A nice handful of cilantro, big stems removed and chopped
Finely shredded Iceberg lettuce

Directions:

Defrost shrimp according to package directions, then drain well and refrigerate to cool. Wash and quarter strawberries. Dice mango. Add the fruit to the shrimp bowl and add dressing , yogurt, cilantro and toss to coat all. Plate avocadoes. Lay a nest of shredded lettuce on each and spoon the shrimp and fruit salad on top of lettuce.

Coronation Chicken Salad

This is my take on Coronation Chicken Salad, which was said have first been served at the Queen Elizabeth II coronation in 1953. I’ve tried a couple of versions over the years, but I like mine best. My Grandmother made her Coronation chicken salad with, of course curry, water chestnuts, carrots and raisins. I thought is sounded disgusting and avoided eating it for many years. But after trying it, well , I was pleasantly surprised. Delicious!   
The best part about chicken salad, is it is very forgiving. You can add and subtract, using different ingredients and measurements, or concoct your own yummy version to suit your family‘s taste.

Here's my version.
Enjoy!

Coronation chicken salad
serves 4

Ingredients:

½ cup mayonnaise

3 tablespoon sour cream

2 teaspoons curry powder

1 teaspoon lemon juice

1 teaspoon lemon zest

1 slight handful cilantro, finely chopped

Kosher salt and black pepper to taste

3 cups of rotisserie chicken meat (breast and thigh mix is good), skin removed and shredded

2 ribs celery, diced

¼ cup red onion diced

Directions:

In a large bowl, mix together first 7 ingredients until well combined. Add in the chicken meat, celery and onion. Toss well to combine.