Florentine Omelet

If there is one thing in the kitchen that I am utterly useless at, it’s making the perfect omelet. I can never seem to get it juuuust right and believe me I have tried countless times. Brent however is a total rock star when it comes to making them, and this is my favorite that he makes. It takes a bit of effort but it’s well worth it. After several hours of begging and promises to give him back rubs, he wrote the recipe down so I can share it with you.

Brent’s Florentine Omelet

*Serves 2
(printable recipe)

Ingredients:
- 3 eggs
- slash of milk
- ½ cup mushrooms, sliced
- 4 slices bacon, cooked and crumbled
- 3 tablespoons butter, divided
- 2/3 cup heavy cream + a splash;
- ¼ cup onion, diced
- 1 teaspoon of garlic
- 1/3 cup artichoke hearts, roughly chopped
- ½ cup frozen spinach, thawed and excess water removed
- ½ cup grated parmesan cheese
- ½ cup shredded Italian cheese
- salt and pepper

Directions:

For the sauce: sauté onion and garlic in 1 tbl butter on medium heat until translucent. Add artichoke hearts and spinach, then toss to combine allow to cook for a minute. Add heavy cream and let reduce by half over medium heat. Whisk in parmesan cheese and salt and pepper to taste. Cook for an additional minute or two, then serve over omelet.

Crab, Artichokes, and Cheese! Oh My!

So lately you may have noticed a trend on my little bloggy blog here. The last few recipes I’ve posted have been for appetizers of some sort. The reason for that is simple – Football season is upon us. I’m not really a football fan – I prefer baseball to be honest – but I try to be a good sport for my boyfriend.

Depending on the game, it can get a little ugly at my house because we have different favorite teams, and it just so happens that my favorite (and home team) is the one team he hates with a passion.

However, he picked Tom Brady as his quarterback for Fantasy so maybe it won’t be so bad this year.

I made this dip a little while back when we had family over for dinner. His mom is a big fan of Crab and Artichoke dip, so I thought I would make it for her. I served it with wonton chips because I forgot to pick up pita bread at the store and I had wonton wrappers in the freezer. You could use anything you want though! Warmed pita bread, crusty crostini, chips, a spoon – whatever floats your boat!

Please excuse my picture; I had to snap it quick before everyone dug in.

Crab and Artichoke Dip

*Serves 8 – 10 as a starter

(Printable Recipe)

Ingredients:

- 14oz artichoke, drained and roughly chopped

- 12 oz lump crab meat, drained if too liquidy

- 8oz cream cheese, room temperature

- ½ cup sour cream

- ¼ cup heavy cream

- 2 teaspoon garlic powder

- 2 teaspoon onion powder

- 1.5 cup shredded Italian mix cheese
- Salt and pepper to taste


Directions:

1. In a large mixing bowl stir together all ingredients except shredded cheese. Pour into an oven proof baking dish and then top with shredded cheese. Cover with foil.

2. Place in a 375 degree oven for 20 minutes. Remove foil and bake another 10 minutes until cheese on top is slightly browned and dip is bubbly.

Thoughts: Creamy, cheesy, tasty, and I would have stood there and ate it all with a spoon if that was socially acceptable. I had made another appetizer, but this was clearly the favorite of the get together.


I’ve got a couple other appetizers that I will be posting as soon as I can. School started this week so I’ve been preoccupied with that.

Spin-Art Spread

This is very close to Spinach Artichoke Dip, but is instead a spread for sandwiches, paninis, burgers, etc. And its probably a little healthier for you.

Spin-Art Spread

(print the recipe)

Ingredients:

- ½ cup chopped artichoke hearts

- ½ cup chopped frozen spinach

- 1 4.4 ounce tub of Boursin Light

- S&P

Procedure:

1. Squeeze any excess water from the thawed frozen spinach. Roughly chop spinach and artichoke.

2. In a small bowl add spinach, artichoke, and entire tub of Boursin Light. Mix well.

3. Add salt to taste and a good amount of freshly ground black pepper. Mix again.

Makes approximately one cup. Can be stored in the fridge in a sealed container for several days.

Thoughts: Boursin's garlic and herbs add a lot of flavor to this spread. And in my opinion, spinach and artichokes are always a winning combination. This is would be really great as a burger topping one night.