Smoked Salmon Omelette

Smoked Salmon Omelette

5 eggs beaten till fluffy
1/8 cup heavy cream
1 shallot chopped fine
1 tablespoon olive oil, divided
2 tablespoons unsalted butter
4 ounces smoked salmon (using my own smoked salmon)
1 tablespoon capers, drained
salt and pepper to taste
parsley as a garnish (optional)

As you see in the photo, mine looked like scrambled rather than an omelette. So much for trying techniques I see on youtube. Beat eggs and set aside. Saute shallot in half the olive oil then set aside. Add remaining olive oil and butter. When melted add eggs and cook on medium heat till eggs start to solidify on the edges. Sprinkle the shallots, salmon and capers over the top. Cook till eggs are still soft but cooked. Serve immediately.

Blueberry Chicken

Blueberry Chicken

I had some blueberry jam in the freezer that I wanted to use up. I used four boneless skinless chicken thighs which I placed in an oil coated baking dish. I baked the chicken at 350 F for 20 minutes. I then poured the blueberry jam over the chicken with a few thyme sprigs and baked it for another 20 minutes till internal temperature was appropriate for chicken. Quick and easy and oh so delicious.

Cottontail or Rabbit Rabbit

Cottontail or Rabbit Rabbit

We spied quite a large cottontail in our yard.
They are easy to miss; they have great camouflage.
Saying Rabbit Rabbit is supposed to bring good luck
if you say it the first thing in the morning
on the first of the month as you just wake up.

So Rabbit Rabbit to you all.

Vegetable Gumbo

Vegetable Gumbo

1 large yellow onion chopped medium
10 mini red peppers diced
4 garlic cloves minced
olive oil for sauteing
3 tablespoons olive oil for roux
3 tablespoons flour for roux
1-32 ml container of chicken stock
1 can diced tomatoes
3 cups frozen diced okra, unbreaded
1 cup frozen corn kernels 
1 cup frozen broccoli florets
1 teaspoons paprika
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 to 1 teaspoon cayenne pepper ground
1 tablespoon worcestershire sauce
1-1/2 cups black eyed peas or beans of your choice (optional)
2 cups kale or swiss chard (optional)
salt and pepper to taste
hot sauce to taste
cooked brown rice

Saute onion and peppers till soft, then add garlic for a minute more. Add olive oil and flour and make a roux. Add liquid ingredients slowly incorporating the liquid into the roux. Add remaining ingredients and cook till vegetables are soft. I was wondering how the frozen okra would be, it was just fine and not slimy at all. Serve over rice with hot sauce of your choice.