Fresh Tomato Omelet with Mozzarella Cheese Recipe

Ingredients

• 4 eggs
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Nonstick cooking spray
• 4 medium tomato slices
• 1/4 cup shredded reduced fat mozzarella cheese (1 ounce)
• 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano crushed

Directions

1. In a small bowl combine eggs, salt, and pepper, beat with a rotary beater or wire whisk.  Coat and unheated 8 inch skillet with a nonstick cooking spray.  Preheat over medium heat.  Pour half of the egg mixture into the hot skillet.
2. Using a wooden spoon or plastic spatula, immediately begin stirring egg mixture gently but continuously until mixture resembles small pieces of cooked egg surrounded by liquid egg.  Stop stirring.  Cook for 30 to 60 seconds more or until egg mixture is set but shiny.
3. Place two tomato slices on half of the egg mixture in the skillet.  Top with half of the mozzarella.  Using a spatula, life and fold opposite edge of the omelet over tomato slices.  Sprinkle half of the oregano onto the omelet.  Transfer to a warm plate.
4. Repeat with remaining egg mixture, tomato, cheese, and oregano.  Makes 2 servings.

228 calories

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Texsport Stainless Steel Mess Kit

Jordon Cooper Outfitters featured the Texsport Stainless Steel Mess Kit today.

It brings quality to your camp kitchen with high-quality, polished stainless-steel cookware pieces that feature copper bottoms.

It includes a

• 6 1/2-in fry pan with a “stay cool” locking insulated handle,
• 6 1/2-in fry pan cover/plate
• 1/2-qt boiling pot with a cover
• 8-oz plastic cup

Check out Jordon Cooper Outfitters for more information.

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Spicy Red Pepper Soup Recipe

Ingredients

• 1 tablespoon of olive or sunflower oil
• 500g onions, sliced
• 250g potatoes, sliced
• 500g red peppers, de-seeded and chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 750 ml vegetable stock
• 150g carton of low fat yogurt
• freshly ground black pepper

Instructions

1. Heat the oil in a large saucepan and gently cook the onions for 5-10 minutes, until softened.  Add the potatoes, peppers, and paprika, chili powder, season and cook, stirring for 1 minute.
2. Stir in the stock and bring to a boil.  Cover the pan and simmer 25-30 minutes until tender, stirring occasionally.
3. Allow the soup to cool slightly, then process in a food container or blender until smooth.  Return to the pan and reheat gently.  Check the seasoning.  Swirl the yogurt through the soup.  Garnish with chopped chives.

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GSI Outdoors Kitchen

This comes from the Jordon Cooper Outfitters.  It’s the GSI Outdoors Kitchen.

You are never going to be able to convince your friends that you are the world’s greatest outdoor cook, if you don’t have cool stuff to prep with.  You can prep meals using the durable Glacier Stainless Whisk, Glacier Stainless Grater, cutting board, and 2 squeeze bottles ideal for your secret sauces. Serve your camp-time meals with the telescoping spoon and spatula that can be broken down for more efficient transport and are also safe on non-stick surfaces.  Keep your salt and pepper safe and free of clumps thanks to the waterproof salt and pepper shaker that is integrated into one package for space-saving convenience. No more cleaning up with your t-shirt or worse, wasteful paper towels as this set includes a camp towel and scrubby spoon. Keep everything secure and stored for your next culinary masterpiece in the EVA foam carrying case

Specifications:

• Weight: 1 lb 122 oz
• Dimensions: 12 x 8 x 23 inches

More information over at Jordon Cooper Outfitters.

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Spicy Carrot Soup Recipe

Ingredients

• 500g carrots, scraped
• 15g butter/margarine
• 1 medium sized onion, sliced thinly
• 1 clove garlic, chopped finely
• 1 teaspoon paprika
• A good pinch of chili powder
• 900 ml vegetable stock
• 1 tablespoon tomato puree

Instructions

1. Finely grate 50g of the carrots.  Thinly slice the rest.  Melt the butter or margarine in a saucepan on a low heat.  Stir in the sliced carrot, onion, garlic, paprika, and chili powder.
2. Cover the pan and cook on a very low heat for 10 minutes.  Pour in the stock and add the tomato puree.  Bring the soup to a boil, cover, and simmer for 20 minutes
3. Either process the soup in a blender or a food processor.  Return it to the saucepan and reheat if neccessary.  Serve in individual bowls with grated carrot floating on top.

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Carrot and Orange Soup Recipe

Ingredients

• 2 tablespoons oil
• 1 large onion, finely chopped
• 500 g frozen sliced carrots
• 1.2 liters vegetable stock
• juice and zest of 1 orange
• freshly ground black pepper

Instructions

1. Heat the oil in a large pan, over a moderate heat fry the onion and carrots until softened.  This will take 10-15 minutes.
2. Add the stock and bring to a boil, reduce the heat and simmer for 20 minutes.  Remove from the heat and pour the soup into a blender along with the juice and zest from the orange.  Blend until smooth.
3. Return to  the heat, season and heat through, adding a little water if the soup looks too thick.  Serve with chunks of crusty bread.

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Beef Stroganoff Recipe

Ingredients

• 1 pound beef sirloin, cut into one inch squares
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 (10 ounce) can cream of mushroom soup
• 1 tablespoon tomato paste
• 1/2 cup sour cream
• 1 (12 ounce) package of fettuccini pasta, cooked, drained.

Directions

1. Sprinkle beef with ample black pepper and place in large skillet with oil.  Cook on medium-high heat until beef browns and stir often.  Remove beef with slotted spoon and set aside.
2. Reduce heat to medium and sauté onion for about five minutes.  Stir in soup, tomato paste and 1/2 cup water.  Bring to a boil.
3. Return beef to skillet, mix well and cook on high until mixture is thoroughly hot.  Stir in sour cream and spoon over hot, cooked noodles.

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Neptune Lasagna Recipe

Ingredients

• 3 tablespoons butter
• 1 red bell pepper, seeded, chopped
• 1 onion, chopped
• 1 (8 ounce) package of cream cheese, softened
• 1 (16 ounce) carton small curd cottage cheese
• 1 egg, beaten
• 2 teaspoons dried basil
• 2 teaspoons Creole seasoning
• 1 (10 ounce) can cream of shrimp soup
• 1 (10 ounce) can cream of celery soup
• 2 tablespoons dried basil
• 1/2 cup white wine
• 3/4 cup milk
• 2 (8 ounce) packages of imitation crab meat
• 2 (6 ounce) packages small shrimp, rinsed, drained
• 9 lasagna noodles, cooked, drained
• 1 (3 ounce) package grated parmesan cheese
• 1 cup shredded white cheddar cheese

Directions

1. Preheat oven to 350 degrees (175 degrees Celsius)
2. Heat butter in a skillet and sauté bell paper and onion.
3. Remove from heat and add cottage cheese, egg, basil, 1/2 teaspoon pepper and Creole seasoning and set aside.
4. Combine both soups, basil, white wine, crabmeat and shrimp in bowl and mix well.
5. Arrange 3 noodles in sprayed 9 x 13 inch baking dish.  Spread with one third of cottage cheese mixture and one third seafood mixture.  Repeat layers twice.
6. Sprinkle with parmesan cheese.  Cover and bake for about 40 minutes.
7. Uncover and sprinkle with white cheddar cheese and bake for additional ten minutes or until casserole bubbles.  Let stand for about 15 minutes before serving.

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Pizza Roll-Ups Recipe

Ingredients

• 1/2 pound ground beef

• 1 (8 ounce) can tomato sauce

• 1/2 cup shredded mozzarella cheese

• 1/2 teaspoon dried oregano

• 2 (8 ounce) cans refrigerated crescent rolls

Directions

1. In a skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat.

2. Add tomato sauce, mozzarella cheese and oregano; mix well.

3. Separate crescent dough into eight rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into three pieces. Place, seam side down, 2 in. apart on greased baking sheets.

4. Bake at 375 degrees for 15 minutes or until golden brown.

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Stuffed Jalapenos Recipe

Ingredients

• 12 fresh jalapeno peppers, halved lengthwise and seeded

• 1 (8 ounce) package whipped cream cheese

• 12 slices bacon, cut in half

Directions

1. Preheat oven to 400 degrees F (200 degrees C).

2. Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.

3. Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

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Imitation Crab Seafood Salad Recipe

Ingredients:

• 1/2 pound imitation crab, chopped and shredded
• 1/2 cup finely-chopped sweet onion
• 1/4 cup finely-chopped celery
• 1/4 cup finely-chopped dill pickle
• 1 Tablespoon sweet pickle relish
• 1/2 teaspoon dill weed
• 1/2 teaspoon salt or to taste
• 1/8 teaspoon white pepper or to taste
• 1/4 cup mayonnaise or to taste
• 1/2 teaspoon yellow mustard
• 1 Tablespoon chopped chives

Preparation:

1. Toss imitation crab, sweet onion, celery, dill pickle, sweet pickle relish, dill weed, salt, pepper, mayonnaise, mustard, and chives until combined. Chill.
2. Serve as a salad topper, sandwich spread, chunky dip, or appetizer cracker topper.

Serve as a salad topper, sandwich spread, chunky dip, or appetizer cracker topper.

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Buffalo Hot Wings Sauce Recipe

Ingredients:

• 8 ounces cream cheese, softened
• 1/2 cup blue cheese or ranch salad dressing
• 1/2 cup any flavor Frank's® RedHot® Sauce
• 1/2 cup crumbled blue cheese or shredded mozzarella cheese
• 2 cans (9.75 oz. each) Swanson® White Premium Chunk Chicken Breast in Water, drained OR 2 cups shredded cooked chicken.

Preparation:

1. Heat oven to 350 F. Place cream cheese into deep baking dish. Stir until smooth.
2. Mix in salad dressing, Frank's RedHot Sauce® and cheese. Stir in chicken.
3. Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables. 

Yield: 3-1/2 cups dip

1. Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1-1/2 hours until hot and bubbly or on LOW setting for 2-1/2 to 3 hours. Stir.

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