Omelettes are easy!

Who knew? I sure didn't. All my life I've been intimidated by the omelette guy at all the buffets. I thought it was complicated, and given my questionable history with eggs, I backed off. I was out of my league.

Until last week. The first words out of Tim's mouth were, "I'd like an omelette, please." I started sweating. And googling. I didn't know what I was doing. I even called my mom, even though it was 4:30 in California. Still, I knew she'd be up.

No answer. She was probably painting Max's toenails. She does that sometimes.

So with all my other options rapidly disappearing, I just guessed. And hoped. And prayed. And went for it.

And it was good...great, even. So I bring you good news — you, too, can make an omelette. Now, you all know I'm not sophisticated at all. I eat lots of hot dogs and I have four cavities from all the Diet Coke I drink. I'm low-key, so I made this omelette low-key.

Let's get started.

Basic egg, cheese and potato omelette

Ingredients:

• 4 eggs 
• 1/2 cup cheddar cheese 
• 2 slices of bacon 
• Chives (optional) 
• Olive oil (to cook potatoes with)
• 1/4 cup milk
• Onion
• 2 potatoes, peeled
• Salt and pepper

Directions:

• We're going to start with the potatoes, because they take the longest. Go ahead and make them according to the instructions for my go-to breakfast potatoes. 
• If you want to save time, which I always do, don't boil the potatoes — microwave them! Toss them in there for about 5 minutes then continue with the recipe. They'll be just soft enough.
• Once the potatoes are prepared, set them aside.
• Crack the eggs and whisk them in a bowl. Add the milk and a dash of salt and pepper and the chives. Whisk until well-combined.
• Grab a small pan (this is important!) and put it on the stove on medium heat. 
• You need to have a small pan; otherwise, it's going to spread out and be weird. So be normal and use a small pan.
•  Spray the pan with Pam. If you don't, I promise, it'll stick. And that's just not right.
• Pour the egg mixture into the pan and let it sit on medium heat until the bottom is well cooked and can be easily folded in half. This took mine about 5-7 minutes. The top half will still look gooey, though.
• While that's cooking, go ahead and prepare your bacon however you feel called. Me? Microwaved bacon all the way.
• Make sure the bacon is crispy. When it's done, crumble it up and set aside.
•  Check on your eggs. If the side facing down can be easily lifted, add the cheese, bacon and potatoes and let it sit for a few minutes. 
• After about 2 minutes, fold the omelette in half and let it cook on medium heat for another 2 or 3 minutes. 

This is a beautiful mess of a breakfast. As I mentioned, I'm not classy, so I don't have classy fillings, but I've read about some pretty great ideas. Here are a few:

Mushrooms * feta * bacon * spinach * cut up ham * sausage * ground beef * onion * peppers * cream cheese * sour cream * jelly * hot sauce

I'm sure there are about a million more options, but those are the best I could find. Serve your omelette with some toast and a few extra breakfast potatoes. 

Love and new discoveries,

-->

Woody's cheesy eggs

Let's just call a spade a spade. These aren't fancy, and they're not complicated. They're just eggs.

Laugh all you want, but I have encountered many people who do not know how to scramble an egg, let alone add other "fixins." I have to humbly admit that it took me some time to learn how to properly scramble an egg. Wanna know who taught me?

Woody. My father-in-law, the saint that he is, took me under his wing and instructed me on how to prepare his cheesy scrambled eggs. I'm convinced the man's mustache is full of secret recipes that are just waiting to come out.

Ingredients:

• 3 large eggs
• 2 tbsp milk
• Salt
• 1 slice Kraft American cheese
• 1 tbsp Butter
• Chives (optional)

Directions:

• This is all about the heat, people! Don't ignore the directions for what heat to have this cooked at on the stove.
• Throw the tablespoon of butter into a pan on medium low heat (est. 3 on a 10 scale stove)
• Whisk the eggs in  a separate bowl
• Add the milk and whisk until combined
• Add chives (if you plan on using them)
• Add some salt to flavor and whisk again
• Pour egg mixture into pan and keep on low heat (2 or 3)
• Tear the slice of cheese into small pieces and add to the eggs
• Once this melts, it'll change the consistency of the eggs. They'll go from liquidy to thick and stickier. This will also add some to the cooking time, but stick with it!
• Using a spatula or wooden spoon, fold the egg continually. That means don't stop.
• For those of you who don't know what folding is, it is definitely not  the same as mixing or stirring. It's moving the egg from the outside in, without flipping it. You have to be gentle with them.
• Fold continually until egg is cooked to your desire
• Serve with breakfast potatoes and bacon 

So there ya' go! The trick is to be patient. These take awhile, but the longer you give them to cook, the better they will taste. All you folks out there who were too ashamed to admit that eggs intimidate you...you're free. Now go make breakfast.

Love and education,
Rachael

Crustless Broccoli and Potato Quiche

Easter is over. We all (hopefully) survived. And I don't know about all you hosts out there, but the thought of spending one more minute in the kitchen nearly killed me. Oh, but this quiche...it solves problems. See, every single morning — at least an hour before my alarm goes off — I hear those three dreaded words whispered in my ear: "Eggs and potatoes?" I find it ironic that I, the person who doesn't have to be into work until noon, wakes up earlier than many people who go into work at 9am.

This quiche temporarily fixed this small glitch in my marriage. Instead of pulling myself out of bed and back into the kitchen, I simply have to mutter the words, "Microwave some quiche." How great is that? Needless to say, I'll be getting my beauty sleep this week. And I need it.

I realize that this looks complicated. Somehow, I made this look much more complicated than it really is. So don't let the 3,987 steps deter you...once you've done it one time, you'll be a pro.

Ingredients:

• Olive oil 
• 2 cups potato, peeled and diced 
• 1 cup shredded cheddar cheese  
• 1 1/2 cups fresh broccoli florets
• 4 slices of bacon (optional)
• 1 tablespoon of Italian bread crumbs
• 1/3 cup Parmesan cheese
• 1 cup milk
• 6 eggs
• Salt and pepper 
• 1/4 tsp garlic powder 
• 1/4 tsp onion powder 
• 1/8 tsp nutmeg

Directions:

• Preheat  oven to 325
• Spray a pie pan with non-stick spray
• Grab a few potatoes, peel then and cut them up into small chunks 
• Pour some olive oil into a pan over medium high heat
• Add the potato chunks and throw in a dash of salt and pepper
• While that's heating up, grab your broccoli. If it's fresh, go ahead and toss it right in with the potatoes. If it's frozen (like mine was), microwave it with a tablespoon of water for about a minute, then toss it in with the potatoes
• We only want to heat the potatoes and broccoli up for about 3 minutes. We're not looking to brown it at all
• Throw the potato/broccoli mixture into the pie pan
• Add the shredded cheese and mix
• If you have decided to add bacon, cook it however you want (I use microwave bacon all the way), crumble it and throw on top of the broccoli/potato/cheese mixture in the pie pan
• In a medium bowl, whisk the eggs
• Add the milk and whisk until combined
• Add garlic/onion powder, some salt and pepper and the nutmeg. Whisk some more.
• Pour the egg mixture over the broccoli/potato mixture in the pie pan.
• Sprinkle with the bread crumbs and evenly top with Parmesan cheese. These two steps will create a bubbly crust.
• Place the pie pan into the oven and cook for about 30 minutes on low, then turn temperature down to 250 and let it sit for about another hour.
• This is the tricky part. The thing I've learned about quiches is that you need to allow it to sit at a lower temperature for a long period of time. There's no one perfect amount of time to cook it. Just keep your eye on it, checking it every 15 minutes or so. Once your fork can come out easily and clean from the middle of the quiche, it's ready.

So this week, I'd like to encourage you to rebel. Don't get up and fix your husband and kids breakfast. Show them the quiche, instruct them on how to use a microwave, and for the love of God, get some sleep.

Love and letting loose,
Rachael

Garlic 3-Cheese Scalloped Potatoes

I think my favorite thing about Easter is the scalloped potatoes. That's all the introduction this needs.

Ingredients:

• 1 1/2 pounds potatoes, peeled and thinly sliced 
• 2 tablespoons of butter, divided
• 1 pint of heavy cream
• If you're counting calories, as I am and forever will be, you can substitute a mixture of 1 cup low fat (or non-fat) sour cream and 1 cup low fat (or skim) milk
• 2 cloves of thinly sliced garlic
• 1/2 cup shredded Parmesan cheese
• 4 slices of provolone cheese
• 2 cups shredded cheddar cheese 
• Salt and pepper

Directions:

• Preheat oven to 325 degrees 
• Spray a 1 1/2 quart baking dish with some sort of non-stick spray
• Throw half the sliced potatoes in the dish
• Evenly place small pieces of 1 tablespoon of butter on top of the potatoes
• Toss the garlic on top of the butter
• Pour half of your heavy cream (or sour cream and milk mixture) over the top
• Sprinkle with 1 cup of the shredded cheddar cheese
• Repeat steps (potatoes, butter, garlic, heavy cream, cheddar cheese)
• Cover with provolone slices
• Season with salt and pepper
• Throw it in the oven for about 1/2 hour then take it out and cover with Parmesan cheese 
• Bake uncovered for another 30 minutes, or until potatoes are soft and can be easily pierced with a fork

Dontcha just love scalloped potatoes? There is nothing better in this world than cheese, garlic and potatoes, all melted together.

Well, other than Jesus. Happy Easter, folks.


Love and making things just a little bit better,

-->

Cheesy scalloped potatoes

I just have to have easy recipe options. I have to. I spend 35% of my day sleeping, another 35% of my day in a cubicle, and the last 30% is filled with laundry, cleaning, making lunches, packing lunches, and dancing around my apartment when Tim's not around.

A girl's gotta' dance, right, ladies?

And then there's the whole Monday debacle. You know how I feel about this day. Typically, I pull out my most effortless recipes on Mondays and Fridays, the two days that I feel are void and meaningless. Actually, they're quite busy and fulfilling, but still, I wish they didn't exist.

This recipe is extremely versatile, and while there are a million different ways to make scalloped potatoes, I find this to be quick, effortless, and it can be made in a crock pot.

I think the angels just busted out in song.

So happy Monday, everyone. Or, for those of you who look on the bright side like me (not), happy sucky no-funday.

Let's just get through today, okay, kids?

Ingredients:

• 8 oz. bag of shredded cheddar cheese
• 1/3 cup butter
• 1/4 cup flour
• 2 cups milk
• Garlic salt, salt and pepper
• 5 medium potatoes
• I use red potatoes, which tend to run small, so sometimes I use 6.
• 1/3 cup diced onions

Directions:

• Peel and slice potatoes 
• Make sure the potatoes aren't sliced too thick, because that can add a lof of extra cooking time
• Boil a pot of water and add the potato slices. Let them sit in the water for about 10 minutes (no longer than 15)
• By softening the potato slices, it minimizes cooking time
• While the potatoes are softening, melt the butter over low heat
• Add the chopped onions and let them simmer over low heat for a few minutes
• Add the milk and flour
• Stir with a whisk until all the chunks of flour are broken down
• Add the cheese and turn the heat up to medium. Let it melt gradually, which could take about 10 minutes.
• Add a dash of salt, pepper, and garlic salt
• Drain the potatoes
• Pour half the cheese sauce into a 2 1/2 quart baking dish
• If you plan on using a crock pot, pour the cheese into the bottom of that and continue with instructions.
• Pour all the potato slices on top of the cheese sauce
• Top with the rest of the cheese sauce
• Bake at 350 F for about an hour
• When using a crock pot, cook on low for 4-5 hours or on high for 2-3 hours. This isn't one of those recipes that you can leave in all day. 

If you're anything like me, you automatically shy away from any recipe that has more than five or six instructions, but once you've done this once, you've mastered it. Like I said, there are so many ways to prepare this side dish, but this particular recipe is very much a "comfort food." My husband told me that it reminded him of macaroni and cheese, just with potatoes.

And that's what I call a success.

Love and comfort,
Rachael

Cheater broccoli cheese soup

I'm big on life's staples — you know, those things that you just can't live without. Some of mine include 1) my jean jacket; 2) Almay eyeliner (it's the best stuff you'll ever find); 3) Diet Dr. Pepper; 4) My Helen of Troy Hot Tools straightener. This is just to name a few.

Well, I found another one.

I'm also big on staple recipes. One thing I love about writing and posting new recipes is that it keeps me accountable to trying different things, because otherwise I'd stick with about three recipes. The potato soup that my friend Amanda introduced me to is one of those meals that I could make twice a week and no one would complain. So, I took the "formula" for that soup and plugged it in here, simply with a different foundation. Make no mistakes, this is not a healthy soup, but none of the best ones are. It's thick, creamy and loaded with cheese. And now that I've made it, I'm not looking back.

Ingredients (serves 2 people):

• 1 can cream of broccoli soup
• 1 can's worth of milk
• This is not evaporated milk. After you pour the cream of broccoli soup in the pot, fill that same can up with normal milk and you're good to go!
• 1 1/2 cups cheddar cheese
• 1 cup mozzarella cheese 
• 2 cups chopped broccoli
• I buy a bag of frozen chopped broccoli and microwave it for about a minute.
• 2 tbsp butter

Directions:

• Pour cream of broccoli soup into a large pot over medium high heat. Let it warm up for about 5 minutes, stirring often
• Add the milk and whisk until well-blended
• Add both cheeses. Let that warm up until the cheese is melted and blends in with the soup.
• Add the broccoli and stir.
• Add the butter. Stir as it melts.
• Serve hot and topped with cheddar cheese. Place in a bread bowl or served with french or sourdough bread.

The only non-negotiables in this recipe are the ratios for the cream of broccoli soup and the milk. For each can of soup you use, you must use a can's worth of milk. Otherwise, you can add as much cheese, broccoli and butter as you'd like. I've just found this to be the best combination for myself.

Love and broccoli,
Rachael

Broccoli chicken bake

Have I ever mentioned that I used to be quite large? My mom will inevitably get angry at me for writing this and will follow up with a phone call explaining how my body simply matched my "larger than life" personality.

She's my mom. She has to say that. And now that I think about it, I don't even see that as much of a compliment, anyway.

So when I was a freshman in high school, I started a less-intense version of the Atkins diet. It involved a lot of chicken, a lot of broccoli, and a lot of cheese. Mom came up with a broccoli chicken bake that I ate at least once a day. Keep in mind, this is before Atkins was trendy and there were all those fancy schmany "no-carb chocolate bars."

Psshh.

About 25 lbs later, I embraced bread again and have re-made this broccoli chicken bake. It still has the broccoli. It still has the chicken. And it still has the cheese. We've simply thrown in some bread and butter.

Because life without bread and butter is simply no life at all.

Ingredients:

• 1 bag frozen broccoli
• 2 slices of sourdough bread broken into small pieces 
• 2 cooked chicken breasts
• Garlic salt/pepper
• 1/2 cup milk
• 1 lemon
• 2 tablespoons of melted butter
• 1 can cream of broccoli soup
• 1 cup shredded cheddar cheese

 Directions:

• Steam the broccoli until tender and place in a 8 x 8 x 1 1/2 in. glass pan
• Cut up thawed chicken and cook on the stove over medium/high heat
• Add the juice of the lemon
• Sprinkle chicken with garlic salt and pepper
• Place cooked chicken on top of broccoli
• Mix the milk and soup in a separate bowl
• Pour mixture over chicken and broccoli
• Sprinkle with cheddar cheese
• Drizzle melted butter over bread crumbs in a separate bowl
• Spread bread crumbs on top of broccoli/chicken/soup mixture/cheese
• Bake at 425 degrees for about 25 minutes or until the top is browned. Remember...every oven is different. Keep an eye on it.

Guys, you would not believe how great this stuff smells. When you pull it out of the oven and get that first big whiff, it's like you walked into a Panera that only serves broccoli cheese soup.

I wish there were such a place.

Have a beautiful day, readers! And please, for heaven's sake...

...make this!

Love,
Rachael