Tuesday, September 28, 2010

Tasty Tuesday Omelet Torte!

Here's another great recipe from Diva Donna!

Brunch Omelet Torte (serves 8)

Prep time 1 Hr., Bakes in 30 min


  • 1 (17.5 ounce) package frozen puff pastry sheets, thawed
  • 1/4 cup butter
  • 6 red potatoes, peeled and sliced 1/8 inch thick
  • 1 onion, thinly sliced into rings
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

  • 2 tablespoons butter, divided
  • 6 eggs
  • 1/4 cup chopped fresh parsley
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tablespoons water

  • 8 ounces cooked ham, thinly sliced
  • 2 cups shredded Cheddar cheese
  • 1 egg
  • 1 tablespoon water


  1. Preheat oven to 375 degrees F (190 degrees C). On lightly floured surface, roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.
  2. In a 10 inch skillet, melt 1/4 cup butter until sizzling. Add potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes. Set aside.
  3. In a new skillet, melt 1 tablespoon butter until sizzling. Meanwhile, in a small bowl, stir together all omelet ingredients except remaining 1 tablespoon butter. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.
  4. Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.
  5. Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.

Tuesday, September 21, 2010

Tasty Tuesday Irish Bannock Bread!

Lucky Donna got to got to Ren Fest on Irish Day! She sent me this recipe and some pictures!




  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 cup buttermilk
  • 1/2 cup dried currants


  1. Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants.
  2. Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on a lightly oiled cake pan or cookie sheet. Cut 1/2 inch deep cross side to side. Score with cross 1/2 inch deep on the top.
  3. Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.

Tuesday, September 14, 2010

Tasty Tuesday Chicken Adobo!

Recipe courtesy of Diva Donna!
Chicken Adobo

Serves 6


  • 2 tablespoons vegetable oil
  • 1 (3 pound) chicken, cut into pieces
  • 1 large onion, quartered and sliced
  • 2 tablespoons minced garlic
  • 1/3 cup white vinegar
  • 2/3 cup low sodium soy sauce
  • 1 tablespoon adobo seasoning (or garlic powder)
  • 1 tablespoon black pepper
  • 1 bay leaf


  1. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
  2. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Tuesday, September 7, 2010

Tasty Tuesday Incredibly Easy Crockpot Roast Chicken!

In an effort to simplify my life a bit, I recently bought one of these big, oval crockpots and have been having great success with it thus far. This past Sunday, however, I discovered something truly wonderful: A whole, frozen chicken can be dumped into it, seasoned with just about anything, ignored all day, and still emerge tasting fabulous!

I was pretty wiped out when I got home from work Sunday morning, but before I went to bed at about 9 or so, I took a chicken out of the freezer, put it in the crockpot, doused it with olive oil and balsamic vinegar, then sprinkled it liberally with Lawry's Perfect Blend seasoning and rub for chicken & poultry, turned it on low, and went to bed.

When I got up at 4PM, it was perfectly done, so I turned it off until dinnertime and made some brown rice and green beans to go with it. The sauce (minus the fat) left in the bottom of the crockpot made a great addition to the rice, too.

Another tasty version is to douse the chicken with melted butter and lemon juice, and then sprinkle with salt and cinnamon. Like I said, you can put just about anything on it and it'll be good.