Letter from the Blogger.

So I'll be taking a small break till sometime in September. I'm just to busy trying to figure out my schedule for school and trying to find a part-time job that would work better with college. So I'll bring out a whole bunch of new tips and recipes when I get back.
Well I'm gone, check out and us some of the post that are already on here.
Some of them are just simply awesome and have fun well in the kitchen!
See you all soon!

~Scott

A very Veggie Omelet

This is a recipe that I found in one of my many (could be a couple hundred) cooking magazines. I have made this omelet a few times and I find that it is amazing good. Now there are a few things that I did leave out of this recipe, just because I don’t usually keep a stock of cream of tartar or egg substitute. I also just used regular cheese, reduced-fat cheese may be better for you but again its not something that I just keep on hand all the time. Well that’s just me. But yes as I was saying before, this omelet is just amazing, and you’ll love it especially if you love eggs, cheese and veggies.
So lets get started, these are the ingredients that you are going to need:

• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1 tbsp. butter or stick margarine
• 1 small zucchini, chopped
• 3/4 cup chopped tomato
• 1/4 tsp. dried oregano
• 1/8 tsp. pepper
• 4 egg whites
• 1/4 cup water
• 1/4 tsp. cream of tartar
• 1/4 tsp. salt
• 1/4 cup egg substitute
• 1/2 cup shredded reduced-fat cheddar cheese, divided

One of the great things about omelets are that they incorporate many different foods that can be added to the eggs, which make it much more better for you and it has a higher nutrition value. Now the eggs on there other hand are full of nutritional value just by themselves. Eggs give you energy because they are full of protein, and protein is what you burn first, protein is very awesome when you want to extra energy because it’s what burns the fastest and makes fat burn faster to. This is why athletes bulk up on protein before doing certain events that may need more energy.
Now lets continue on to how to create this amazing dish:

1. In a large nonstick skillet, saute onion and green pepper in butter until tender.
2. Add zucchini, tomato, oregano and pepper.
3. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated.
4. Set aside and keep warm.
5. In a mixing bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form.
6. Place egg substitute in another bowl; fold in egg white mixture.
7. Pour into a 10-in. ovenproof skillet coated with nonstick cooking spray.
8. Cook over medium heat foe 5 minutes or until bottom is lightly browned.
9. Bake at 350' for 9-10 minutes or until a knife inserted near the center comes out clean.
10. Spoon vegetable mixture over one side; sprinkle with half of the cheese.
11. To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter.
12. Sprinkle with remaining cheese.
13. Cut in half to serve.

This would be a great breakfast choice or brunch choice. Also this would be an awesome dinner choice. I love having breakfast for dinner. I just love breakfast foods and having them for dinner makes life better.
So enjoy, and remember its an omelet so explore and be creative and add new things to make it better and more personal for you.

Salad Dressing, Yes it is for real!

We are going to have some fun with this post because we have a few different salad dressing that are really good. These will be high-lights of the salads and they will make you want to have salads more often then not. Basil Herb Vinegar

• 1 cup fresh basil leaves, crushed
• 2 cups white wine vinegar
• Basil sprigs, optional

This is how to prep this dressing:

1. Place crushed basil leaves in a sterilized pint jar.
2. Heat vinegar just until simmering; pour over basil.
3. Cool to room temperature.
4. Cover and let stand in a cool dark place for 24 hours; strain and discard basil. Pour into a sterilized jar or decorated bottle.
5. Add basil sprig if desired.
6. Store in a cool dark place.

Buttermilk Salad Dressing

• 3/4 cup 1% buttermilk
• 2 cups(16oz.) 2% cottage cheese
• 1 envelope ranch salad dressing mix
• Salad greens and vegetables of your choice

This is how to prep this dressing:

1. In a blender or food processor, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth.
2. Pour into a small pitcher or bowl.
3. Cover and refrigerate for about 1 hour.
4. Stir before serving with salad.

Creamy French Salad Dressing

• 1 cup of ketchup
• 1/2 cup reduced-fat mayonnaise
• 3 tbsps. cider vinegar
• 3 tbsps. honey
• 2 tbsps. water
• 1 tbsp. olive or canola oil
• 1 tsp. lemon juice
• 1/2 tsp. ground mustard
• 1/4 tsp. salt
• Salad greens and vegetables of your choice

This is how to prep this dressing:

1. In a blender or food processor, combine the first nine ingredients; cover and process until blended.
2. Serve over salad.
3. Refrigerate leftovers.

Dill Vinaigrette

• 1/4 cup cider vinegar
• 2 tbsps. water
• 2 tbsps. olive or canola oil
• 2 tbsps. honey
• 1/2 tsp. garlic powder
• 1/2 tsp. dill weed
• 1/2 tsp. dried parsley flakes
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. celery seed
• Salad greens and vegetables of your choice

This is how to prep this dressing:

1. In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well.
2. Serve with salad.
3. Refrigerate leftovers; shake well before serving.

So this post has a lot less of me talking and just the recipes for the salad dressings. I don’t know what to say when it comes to salad dressing other then that you’ll love them and they will make you really happy.

Strawberry Shortcake, Huckleberry Pie!

Ok so this recipe post is for Strawberry Shortcake. Now I know I made it sound like it was also for huckleberry pie, but when I was thinking what I should write for this post, that old skipping song popped in my head. The funny thing is I can just hear one word from a song and all of sudden that song will start plying in my head and I usually will start singing out loud. Yes I am that cool, haha.
Ok moving on. The reason I love this recipe is because I love strawberries, they are one of my favourite fruits, well next to blueberries. Now what makes this recipe so special for me is that it brings together two great worlds, Strawberries and Cake. I love cake, but rarely have and I love strawberries which I only have when they are in season. I love going and picking them from the fields personally. So this is a treat for me.
So what you will need to make this dessert is:

• 1 quart strawberries/sliced
• 1 cup sugar
• 1/3 cup shortening
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup milk
• Margarine or butter, softened
• Sweetened whipped cream

Now that we have the ingredients, we are one step closer to making Strawberry Shortcake, yay. Are you excited yet everyone.
Now moving on to making this yummy yummy dessert:

1. Mix strawberries with one cup sugar, let stand 1 hour.
2. Heat oven to 450°. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk just until blended.
3. Gently smooth dough into a ball on lightly floured cloth- covered board. Knead 20 to 25 times. Roll to ½- inch thickness; cut with floured 3- inch cutter. Place about 1- inch apart on ungreased cookie sheet.
4. Bake until golden brown, 10 to 12 minutes. Split cross-wire while hot. Spread with margarine, fill and top with cream and strawberries.

There you go. That is how to make this yummy dessert.
I really don’t know what else I could say without moving off to another subject. I have a tendency to do that. So we’ll just end it right now. Yay!

The Wonderful Potato!

Potatoes are just awesome. They go with almost everything. You can make soup, salads, appetizers and entrees out them. The awesome thing about them is you can add flavours to them like garlic, basil, parsley, rosemary, buttery flavour and many more. Also potatoes can be eaten all year around, there are different recipes and styles to boil, bake and cook them for each season. They can be eaten hot, warm and cold and they always taste good. Potatoes are also a great source of starch and carbohydrates. Not only are they a great source for these nutrients they are also one the staple foods for most of North America and some of Europe. Ireland is one of the most known countries in the world for potatoes because of the crisis with the potato famine that took place between 1845-1852. I love potatoes, they are amazing and tasty. They are also my favourite vegetable because you can bake them, boil them, bbq them and fry them. See just such a good thing potatoes are. Wow, go out and explore what you can make with potatoes! Yay!