Salmon and Chive Cream-Cheese Omelet

I bought NOVA cured salmon from trader joe's (5.99) and chive cream-cheese to make lox bagels, but decided to ease up on the bready-carbs and come up with something else to use the ingredients in.

The cream-cheese in the omelet makes the inside really fluffy with added flavor. If you like salmon, the cured kind is nice to keep on hand. You can use it in so many recipes - on bagels/sandwiches, in pasta with a white cream sauce - and in omelets! Since it's cured it's already been salted and prepared, which makes the assembly much easier. Peas were added for a little color and texture.

Ingredients:
3 large eggs
1/4 frozen peas. thawed
1/3 cup chopped cured salmon
1/4 milk/half & half
1-2 handfuls of parmesean cheese
2 Tbs chive-flavored cream-cheese
pepper to taste


* since the salmon, cream-cheese and parmesan cheese are all pretty salty anyways, you don't really need to add anymore salt.


what to do:
1. In a mixing bowl, wisk together the eggs and milk
2. Add in the cream cheese and wisk until combined
3. Add in the salmon and peas and pepper
4. Heat a smaller round skillet with oil or butter
5. Pour in the egg mixture and keep the heat on low-med
6. Sprinkle 1 handful of parmesan on the egg 
7. Use a rubber spatula to run along the edges of the omelet against the pan to make sure it's not sticking.
8. Once the egg has almost firmed on the top, very carefully flip one side over onto the other
9. Flip the omelet once so both sides are evenly cooked
10. Top with the rest of the parmesan cheese and pepper

Classic Spiced Apple Pie

Recipe: Betty Crocker

This was my first attempt at making any pie, and let me say: it was interesting. I won't go into specifics, but the important thing is it turned out fantastic. If you use the frozen store-bought pie crusts it cuts down on so much time and effort. Note: apples = cheap, frozen pie crust = cheap, and the other ingredients are usually kept on hand anyways. Enjoy a la mode!

Ingredients:
5 granny smith green apples
1 package of 9 inch frozen pie crusts (usually comes with 2 in a pack)
1 Tbs cinnamon
1/4 nutmeg
1/4 pumpkin or allspice
1 1/4 sugar
pinch of salt
1/4 all-purpose flour
2 Tbs butter

what to do:
1. preheat oven to 425 degrees
2. peel and thinly slice apples
3. in a large bowl mix the sugar, spices, salt, flour
4. add in the apples and coat with mixture
5. unwrap the 2 pie crusts, and cut off the the top edge of one (that will be the top)
6. dump the apples into the other pie crust
7. cube 1 Tbs of butter and sprinkly over the apples
8. place the edgeless pie crust upside down over the apples and let thaw for a few mins until able to mold
9. squeeze the edges of the two pie crusts together to form a seal, and then go over the seal with a fork, pressing down to form marks around the edges
10. melt the remaining butter and brush over the top of the pie
11. (optional) sprinkle additional cinnamon and sugar over top
12. bake for 40-50 mins

Holiday Leftovers: Curry Turkey Salad Sandwich

If your family is like mine - you'll have several weeks worth of leftovers. Back in college located just a few hours from home my parents would generously pack my jeep full of leftovers and send me on my way. I can't count how many meals my roommates and I got out of those coolers and cardboard boxes of food. I decided to get a little more creative with leftovers this year. My first concoction: a twist on the classic chicken-salad.

I actually prefer turkey to chicken. It's leaner and, like chicken, it can be very versatile. I added in grapes for color, crunch, and an added freshnes.

The curry spice is optional, but I love how it changes the sandwich subtly. Since I don't use a lot of the spice it's not overpowering, but gives new life and flavor to the same-old-leftover-holiday turkey.

Ingredients:

sliced bread of your choice

1/4 tsp curry powder

1 Tbs mayo

1 cup shredded white-meat turkey

1/4 cup halved red grapes

salt and pepper to taste

what to do:

1. in a bowl, mix the turkey, mayo, curry powder, grapes, and salt and pepper

2. arrange lettuce, or any other sandwich accompaniments of your choosing on the sliced bread

3. spoon turkey mixture onto bread

Based on recipe: my own

- Allison

Spotlight on... Pomegranate Wine!

ReVah Pomegranate Wine

Found at: Whole Foods

Cost: $9.99

A sweet accompaniment to cheese plates and savory hors d'oeuvres

Happy Holidays! : Apple Ciderini

A little inebriation puts everyone in the Christmas spirit! Perfect with a Christmas Brunch or/(and) afternoon finger foods!

Ingredients:
apple cider
champagne
cinnamon stick (optional)

what to do:
combine 1 pt cider and 1 pt champagne (adjust ratio depending on which relatives are in town)

Spinach and Shrimp-Stuffed Portobellos

A delicious conglomerate of [cheap] ingredients this is! Something to keep in mind though = mushrooms shrink! although it's packed with flavor, i definitely wanted more. i recommend doubling this recipe if cooking for two!

Ingredients:
2 portobello mushroom caps
1 1/2 cups of fresh or thawed tail-off shrimp, chopped 
1 cup of chopped spinach
1 shallot, sliced
1 Tbs flavored cream cheese (veggie, chive, etc)
1 1/2 Tbs italian breadcrumbs

what to do:
1. Preheat oven to 400 degrees
2. Saute shallots in olive oil until translucent
3. Add spinach and cook for 1-2 mins
4. Add shrimp and cook until pink
5. Remove from heat and transfer into a bowl
6. Add cream cheese and breadcrumbs, combine together
7. Clean off portobello caps, and peel skin off
8. Cut out the stem, and add mixture to caps
9. Spray baking sheet with non-stick spray, and arrange caps
10. Bake for 25-30 mins

Parsnips with Parsley

I just recently discovered the delicious yet under-rated parsnip. It's got this tangy bite to it but with the consistency of a potato. They're a very odd vegetable to look at, but are a fun way to change up an otherwise ordinary meal!

Ingredients:
4-5 medium sized, rinsed and chopped parsnips
1/2 medium yellow onion
1-2 cloves of minced garlic
1 Tbs chopped parsley

what to do:
1. Saute onions until translucent (about 7 mins), then add in the garlic
2. Add in parsnips, and cook for about 10 minutes - until they have the consistency of a cooked potato
3. Top with parsley and serve

Cheddar and Scallion Sweet Corn Muffins

I have no idea where Fall went these past few days, but I am enjoying the excuse to cook some serious comfort food. Born and raised in the South, I *love* me some corn bread; but I thought I would switch it up just a tad. These muffins are sweet, moist, and an excellent addition to a warm bowl of soup! For added sweetness I drizzle honey over top before baking. Mmm!

Ingredients:
Any corn bread mix in a bag where you just add water or milk/egg (i used Martha White)
1 small can of sweet creamed corn
1/2 cup of shredded cheddar cheese
2 Scallions, chopped
honey

what to do:
1. Preheat oven to specified temperature on mix packet
2. In a mixing bowl, combine mix, can of creamed corn, cheese and scallions
3. Mix together, and pour into a muffin pan (my batch made 6 cups)
4. Drizzle honey over top of batter
5. Bake for designated time on mix packet

the honey caramelizes on top and is absorbed into the rest of the mixture!