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Quick and Easy Spanish Omelet
This recipe serves 1 or 2
Ingredients:
2 eggs
1 Tablespoon milk or Half & Half
Pinch of Kermit’s Datil Pepper
2 level Tablespoons of Kermit’s Cilantro Salsa
Butter, olive oil or vegetable spray to coat the skillet
Preparation:
Coat or spray skillet with butter, olive oil or vegetable spray.
Place skillet on burner over medium heat.
In a bowl, combine the eggs, milk or Half & Half, and atil Pepper.
Whip lightly. Add the salsa and pour mixture into the skillet.
Cook until firm. With a spatula, fold omelet in half. Briefly cover and cook until done. Turn the omelet directly onto a plate.
Variations:
Add ham, sausage, or bacon to the omelet for a heartier meal.
Serving suggestions:
Good for a quick, easy, and delicious breakfast or for a light dinner.
Quick Veggie Dish
From Kermit’s kitchen:
This recipe makes from 1 to any number of servings and allows the cook to take advantage of those plentiful and great tasting summer vegetables, yellow crookneck squash and zucchini.
Ingredients:
1 or 2 Tablespoons of Extra Virgin Olive Oil
1 or more yellow crookneck squash or zucchini or a mix of both vegetables
1 medium onion, or more for larger quantities of vegetables
Kermit’s Datil Pepper - - season to taste
Season All - - season to taste
Minced garlic, if desired - - season to taste
1 Tablespoon of grated Parmesan cheese; use more for larger quantities
Note: This recipe has a lot of flexibility and readily adjusts to the vegetables on hand. It is best to select young and tender squash and zucchini fresh from the garden. However, the larger, more mature squash and zucchini may also be used. Simply keep the slices thin and cut the slices into halves or quarters, so the pieces will cook quickly.
As a variation, add mushrooms. Sliced baby Portobello mushrooms are particularly good.
Preparation:
Slice the onion, crookneck squash, and zucchini into thin slices (1/8 inch to 1/4 inch thick) and set aside. Keep the onions separate from the squash and zucchini.
Heat the olive oil in a skillet on medium heat and allow the oil to completely coat the bottom of the skillet.
Add the sliced onions and allow them to cook for a few minutes, until they start to get tender.
Add the squash, zucchini, and minced garlic.
Stir the ingredients in the skillet periodically to insure even cooking. If the skillet is full, cover to aide in getting the squash and zucchini pieces uniformly done.
Add the Datil Pepper and the Season all to taste.
The squash and zucchini are done when then are tender, but still have a bit of “crunch.” Be careful, it is easy to overcook the squash and zucchini.
Remove the cooked onions, squash, and zucchini to a bowl and sprinkle with Parmesan cheese.
Serve immediately and enjoy.
Serving Suggestions:
This versatile vegetable dish is a complimentary side dish for meat, poultry, fish, and seafood. It is also great with main course Italian dishes, such as Lasagna and spaghetti.
Wilted Spinach Salad
This recipe makes 6 to 8 servings.
Ingredients:
1 bag fresh baby spinach
4 to 6 green onions with tops, thinly sliced
5 bacon strips
2 Tablespoons red wine vinegar
1 1/2 teaspoons Kermit’s Key West Key Lime Juice
1-teaspoon sugar
1/2 teaspoon Datil Pepper
6 radishes (optional)
4 hard-cooked eggs
Preparation:
Place spinach in a large bowl. Add thinly sliced onions. Set aside.
Mix vinegar, Key Lime Juice, sugar, and Datil Pepper. Stir well and set aside.
In a skillet, cook bacon until crisp. Remove to paper towels to drain. Set aside.
To hot drippings in skillet add the vinegar, Key Lime juice, sugar, and Datil pepper. Stir well.
Immediately pour dressing over the salad. Toss gently.
Crumble bacon and sprinkle over the top.
Garnish with sliced eggs.
Variation:
Use Bibb or leaf lettuce - - or a mix of lettuce and spinach.
Serving suggestions:
Good by itself for lunch with warm French bread or with crackers, this Wilted Spinach Salad is also a tasty accompaniment to a main dish.
Tuna Salad With Key Lime Dressing
From Kermit’s Kitchen
Serves 1 or 2
Ingredients:
Salad:
1 can or pouch (7 ounces) Chunk Light Tuna
1 small-diced Roma tomato
1/4 medium yellow onion, diced
1/2 rib celery
Dressing:
1-teaspoon Kermit’s Key West Key Lime Juice
1/4-teaspoon Datil Pepper
3 ounces Italian no-fat dressing
1 Tablespoon fresh chopped basil
1/4-teaspoon fresh minced garlic
Preparation:
Combine all of the salad ingredients in a bowl, add dressing, serve, and enjoy.
Serving Suggestion: Serve Tuna Salad on a bed of lettuce. Add a fresh baked roll for a light and satisfying lunch.
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