Baked Western Omelet

Viva Los Huevos
I spent the President’s Day weekend in Las Vegas. Was I there for the shows, food, and a rollicking good time? Yes and no. I was there for a volleyball tournament which fulfills the good time part because I love watching my daughter play. The food experience wasn’t all bad. I mean we did eat at a Wolfgang Puck establishment…at 9:30 PM…because tournament play had just ended and that was the quickest and easiest option. (The food was excellent by the way, even though we were exhausted). I admit to thinking we would have free time to go and do some fun stuff in between matches. And, I was looking forward to maybe seeing a show or a concert and eating some fabulous food.

Alas, it wasn’t meant to be.

My dreams of finding a great breakfast somewhere to fuel up (Mon Ami Gabi, anyone?) were replaced by the complimentary breakfast provided by our hotel. Don’t get me wrong, I am always down for a free waffle. The smell of cooking waffles at any Hampton Inn will forever remind me of baseball tournaments gone by. And, occasionally, you find a hotel whose breakfast offering is actually quite good. This was one of those times.

I admit I was pretty grumpy that first morning. I had all the plans for the three of us in my head. They were now dashed. And, I was pouting and just going through the motions. This is probably why, instead of my aforementioned free waffle, I chose the omelet. I tend to avoid eggs at hotel buffets because nine times out of ten, they are rubbery and flavorless. Imagine my surprise when I took a bite of omelet and it was really good. Even more surprising because the omelets had been made ahead which can be problematic. My made-ahead-of-time Denver omelet had great flavor and wasn’t dried out or rubbery.

The thought of that omelet stuck with me. Not because it was worthy of a Michelin star, but because it was a fairly simple dish that could have been awful. It really wasn’t. At any rate, it knocked me out of my pity party and got me ready for a long day of cheering. It also led me to look for a similar Baked Western Omelet to make at home when we want an easy breakfast for a volleyball-free weekend…(Does that even exist???)

Baked Western Omelet Recipe
Yields 4 to 6 servings Read more…

Sheet Pan Sausage with Arugula and Bread Salad

Winner, Winner Sausage Dinner
When I sit down and think about what to eat each day, my process always starts out with what protein is going to be the basis of the meal. ‘Cause once you know that everything else sort of falls into place. After sitting down once again to figure it out, I came to the realization that of all the possible options, the one that I choose least often is sausage.

This is noteworthy because I love sausage. I will choose sausage over bacon at breakfast almost every time and my pizzas will always have sausage on them. But, while I will occasionally throw some sausage on the grill, or whip up some Sausage and Apples or Sausages and Peppers, overall, we don’t have a lot of sausage dinners.

It’s a tragedy, really. Well-made and well-cooked sausage is incredibly satisfying and wholly comforting. I mean, Bangers and Mash? You could never go wrong with buttery carbs and fatty flavor. But see that’s the issue. Eating sausage frequently is frowned upon by nutritionists and cardiologists alike. Having said that, the occasional sausage meal can be a nice change from the day-to-day on the chicken, pork, beef, or fish carousel.

Everything in moderation.

The best thing about a sausage dinner is that no matter what you do with them, the recipes aren’t generally complicated. And, for the most part, you can do it all in one pot. Or, in this case, a sheet pan.

If you have ever had the Roast Chicken with Bread Salad at Zuni Café in San Francisco, you may find this recipe for Sheet Pan Sausage with Arugula and Bread Salad has a familiar feel. The original recipe comes from New York Times Cooking but I have changed it a bit because I felt it needed more drippings and just a punch more flavor from some onions.

Sheet Pan Sausage with Arugula and Bread Salad Recipe
Yields 4 servings
Adapted from The New York Times Cooking

Sheet Pan Salmon with Green Beans and Miso

Rain Sheets and Sheet Pans
So here we are, swimming our way into January. Seriously, can someone turn off the water? I’m sure the last thing that most of us are thinking about while dodging raindrops, falling trees, and torrents of water, is dinner…but ya gotta eat.

In recent years I have become a big fan of sheet pan dinners because of how easy they are to throw together. And, also because the relatively small amount of cleanup avoids the nightly discussion about doing the dishes. This is important if you have teenagers in your household. Sheet pans are the workhorses of any well-stocked kitchen. If you don’t yet have a decent set of sheet pans, do yourself a favor and get at least one. You will find you use it for everything.

There are so many options when it comes to cooking your dinner entirely on a sheet pan. There is literally nothing you can’t do with a sheet pan. Fish, beef, pork sausage, shrimp…the sky is the limit people!! And, for whatever reason, it sort of feels like you are eating healthier (whether it is true or not). We all have our own delusions. This is just one of mine…

The Sheet Pan Salmon below actually is healthier. And, it’s a nice way to rebound from the bacchanalia that is the last two weeks of December. I make this New York Times recipe often. Though, I have adapted it to my tastes. The original version was just too sweet for me…

Sheet Pan Salmon with Green Beans and Miso Recipe
Adapted from New York Times Cooking
Yields 4 servings Read more…

Little Latke Cups

Hole Lotta Latkes
You don’t have to be Jewish to be a fan of potato latkes. How can anyone not like fried shredded potatoes? I could eat them by the dozen. And, therein lies the problem. Latkes go down easy. And, if you are the cook, you can get stuck at the stove trying to keep up with demand. Sure, you can make a bunch of mini latkes but then it can be messy for your guests when they go for their favorite toppings. I have, however, found a solution.

Latkes, in my opinion, can be fantastic just on their own. But, when you top them with applesauce or sour cream it raises them to a different level. Smoked salmon or brisket is even better. So, what better way to get the best of everything than making your latkes in the shape of little cups so that you get all the goodness all at once? Brilliant, right?

I like to make these bite-sized. But, you will need mini muffin pans if you don’t already have them. You could, of course, make them in standard-sized muffin pans but just be aware that they will be a little too big to pass around at a party. The mini muffin pan makes the perfect pop-it-all-in-your-mouth-at-once bite.

How you fill these cups is up to you. Applesauce and Sour cream are traditional. I like to add some chives to my sour cream, but I am also a fan of a little smoked salmon or, for the more ambitious, you could top them with some brisket from your favorite recipe. And, if you’re feelin’ fancy, there’s always caviar…

Little Latke Cups Recipe
Yields 8 servings Read more…