Southern Sundays

Welcome to Southern Sundays!

Here are some beautiful shots around town to soothe your soul.

Remember to look for the beauty around you!

Last week's party was filled with great dishes.  One dish stood out....way out from the crowd

Congratulations on being this week's featured dish!

Sky Blue Potatoes

by Katie Kate's Kitchen

So let's party!  I can't wait to see what you all bring this week.  Make sure to tell all your friends so they can join the party as well!

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Enjoy, have fun, cook lots of food, and relish your Southern Sunday!

Ham and Gruyere Omelet

We all know that breakfast is an important start to your day.

Sometimes, though we don't have enough time to cook something that may be a little too involved for breakfast.  I usually eat something quick on the go before work during the week.  On the weekends, I enjoy having a leisurely breakfast.  Maybe making some muffins, or biscuits and whatnot. It's my time to slow...down.   However, there are times even on the weekend when I need a quick start to my day.  Last weekend was a full weekend for me, working, cooking, cleaning, classes, and getting ready for company.  All added to up not much time for a relaxed breakfast.  

Omelets are a fast and easy dish that can be simple or hearty.  Just enough to fuel your body for hours to come.  Omelets cook up quickly and most likely you already have all the ingredients on hand.  What's better than that?  This is what I turn to when I need something substantial, but quick.  

Don't be afraid of an omelet...  They are rather quite simple, and very forgiving.  My motto is you can always turn them into a scramble if things don't work to your liking!

Most Omelets are traditional with a cheese filling, however, you can add just about anything to an omelet and turn it into a hearty meal.  I decided on sliced ham and Gruyere cheese. YUM!

Kitchen Tip:  There are two ways to fold an omelet.  You can do the more traditional way by folding it in thirds, like a letter.  Or choose the diner style, by folding it in half.  Your choice!  Just do what is easiest for you.  The trick to a tender Omelet is to cook it over medium heat.  Cooking eggs too fast can make them tough.

Here are some variations to try as well:  *Sauteed asparagus and Gruyere cheese.  * Caramelized onions, bacon or pancetta, and thyme.  *Spinach and mushrooms.  *Goat cheese, thyme, and shallots.

So the next time you are in a pinch for breakfast but want something more than a frozen waffle, try an Omelet!

Ham and Gruyere Omelet

serves 1

1/2 T butter
2 eggs
salt & pepper
splash of 2% milk
1/4 c shredded Gruyere
2 slices of deli ham, sliced into strips

Preheat an 8" skillet over medium heat.

Add butter to the skillet and allow to melt.  

In a small bowl whisk together eggs, salt & pepper, and a splash of milk (about 1- 2 T.).  Whisk until light and frothy.

Swirl melted butter around skillet covering bottom.  add eggs to the skillet and allow them to sit for 30-60 seconds.  Edges will begin to set.  Using a silicone spatula move one die of the egg to the center and tilt the skillet allowing the uncooked egg to flow to the bottom.  

Add the cheese and ham down the middle third, and allow to cook about 1 minute more.  Fold a third of the omelet over the filling.  Lifting the skillet, shake gently to move the omelet up on over the side of the skillet onto a serving plate, folding the last third at this point.  Serve immediately.  

Yogurt Waffles with Honey Cream

Waffles, Waffles, Waffles

My mom is the waffle queen.  She LOVES them.  She doesn't like them overly sweet.  She likes them with pecans, and will take them any day over pancakes.  She even loves them for dinner!

Me?  Now, I'm more of a pancake person.  Don't get me wrong, I love me a good waffle.  It just doesn't get top billing for my favorite breakfast treat.

One of the best waffles I've had was at a little beach restaurant up in Santa Barbara.  It was a HUGE Belgian waffle topped with a gazillion berries, sprinkled with powdered sugar.  YUM!

So the other day I was looking around a favorite cooking store (heaven!) and spotted a nice waffle maker on sale, which reminded me that I have one and need to use it more!  Next to it was a book called "Waffles - sweet and savory recipes for every meal".  What caught my eye was the to-die-for waffle on the cover (can you say Smores?) and I promptly bought the book.  It was out of my control.  Really.

So in looking through the many many wonderful recipes I found one that I'd like to try first.  Made with yogurt, it appealed to my sense of being healthier! (I keep telling myself that) Less sugar, not laden with syrup.  Just a dollop of some honey cream.  Sounds good huh?

Well, I have to tell you these are the most tender waffles I've ever made.  Better than buttermilk.  I swear.  You HAVE to try them and see for yourself.  I made a large batch and MGG and I each had one.  The honey cream was tangy and a little sweet.  Just perfect on top of the most tender waffle.  Since we had leftovers I separated them into quarters and froze them.  That way we can pop them in the toaster during the week and have a nice quick breakfast treat, with some peanut butter or cream cheese on top!  They were perfect even frozen!!  My Mom would even be proud.

Do yourself, and your family, a favor.....make these waffles!

Yogurt Waffles with Honey Cream

Adapted from the cookbook “Waffles” by Tara Duggan

Makes 4 waffles

For the Honey Cream:

1 c plain yogurt

¼ c honey

Waffles:

2 large eggs

1 c plain yogurt

½ - ¾ c 2% milk

½ c canola oil

2 T honey

1 t vanilla

1 ½ c flour

1 T brown sugar

2 t baking powder

1 t baking soda

¼ t salt

Honey for serving

In a bowl mix together yogurt and honey to make the honey cream.  Set aside.

Preheat waffle maker.

In a medium bowl, whisk together eggs, yogurt, milk (1/2 c to start), oil, honey and vanilla.  In another large bowl mix together flour, brown sugar, baking powder, baking soda, and salt.  Make a well in the center and pour in the egg mixture.  Whisk until mostly smooth, there may be a few lumps.  If batter seems too thick (mine was) add another splash or two of milk and stir to combine.

Ladle batter into the waffle maker, spreading batter to the edges.  Cook until done about 3-4 minutes.  Remove from waffle maker and serve right away, or keep warm in a low temp oven.  Repeat making the remaining waffles.   Top with a dollop of honey cream and a drizzle of honey.


Linked to the following parties:  Weekend Potluck