MONDAY MORNING RECIPE POST - DENVER OMELET PIE

Today’s recipe came from The Southern Lady Cooks hosted by Leigh Walkup and Anne Walkup - this recipe can be found here. Their short bio was an homage to their mother who originally started the food blog in 2008. I thought to share it today. 

“First, allow us to introduce ourselves. We are Leigh Walkup and Anne Walkup or as most people call us “the twins”. We spend most of our time in the kitchen, thanks to our heritage and amazing mother, Judy Yeager, who started this website in 2008. Fast forward to 2026, and it’s a full family affair.”

There is an interesting history behind this dish which can be found at this link.

Denver Omelet Pie - makes about 6 servings 

6 eggs

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper 

3-1/2 cups frozen shredded hash brown potatoes

1-1/2 cups shredded Swiss cheese

1 cup cooked diced ham

1/2 cup chopped green pepper (I used chopped sweet red pepper)

In a bowl beat together 6 eggs, onion powder, thyme, salt and pepper using a mixer.

Stir in the potatoes, cheese, ham and green pepper.

Grease or spray a 9-inch pie plate and pour mixture into plate.

Bake in a preheated 350 degree oven for 45 to 50 minutes, or until center tests done. 

Makes about 6 servings.

Very yummy! My dear other half had seconds  He added Branston’s Chutney to his but as I served mine with a berry mix, I didn’t. I will next time as I do enjoy their chutney. I remember it in my childhood, especially added to cheese and onion sandwiches.

Changes made: 

I didn’t have any frozen hash browns. It was raining and thought I would melt in the rain (true explanation: I try to avoid slipping hazards at this stage of the game and also try to avoid making a trip to the store for one item - it was an impulse decision to make the pie). I thought of the one large baking potato I had left and used that instead. I grated it, tossed it into a frying pan using olive oil and sautéd for about 10 minutes until it started to brown. I don’t know whether this step is necessary. Maybe I could have just mixed in the raw potatoes, but it worked out great. 

Neither of us are that fond of green peppers - there was one red sweet pepper in our supplies  I chopped that up instead.

I am also going to add green onion next time  

It would be no problem to leave the ham out for a vegetarian meal. I will try that on another occasion.

You could also add your favorite vegetables, and depending on what you use, might need to cook them first. 

I have mentioned this before but our oven runs cold  I usually turn it up if the recipe calls for 350 degrees to 365. It was perfect after 45 minutes so you be the judge on your own cooking time. When I tested the center with a knife, it came out clean. 

Here is the full address of the recipe site if you prefer to copy and paste rather than use the link.  

https://thesouthernladycooks.com/denver-omelet-pie/

or you can use the actual link again by clicking on it below:

https://thesouthernladycooks.com/denver-omelet-pie/

I think that’s it. If I have left anything out or you have a question, let me know in the comment section and I will do my best to answer.

Thanks for looking and I hope your day is a great one.

MONDAY MORNING RECIPE POST - BAKED PORTABELLA MUSHROOMS WITH HAM AND POACHED EGGS

 

I made myself a simple breakfast today, a large cap portobello mushroom topped with slices of Campari tomatoes, chopped Italian basil, grated Parmesan cheese and a poached egg on the top. It was supposed to have a chopped slice of ham on there too, but there wasn’t any left. Next time! That would be a very nice addition and I have left it in the ingredients below. Thinly sliced green onions would have been very nice, but I didn’t think about that.

Next came the sprinkling of turmeric powder, grated black pepper and Everything But The Bagel seasoning. It was very tasty and I will make it again sometime. The recipe is for 4 servings but it was easy enough to make for one person.

Portobello Mushroom with Fixings 

4 servings - Approximately 250 calories per serving.

4 portobello mushrooms

Olive oil for brushing

2 slice of deli ham, roughly chopped

2 Campari tomatoes, sliced thinly

1 tablespoon freshly grated Parmesan cheese

1 egg for poaching 

Salt and Pepper

A dash of powdered turmeric (you can substitute your own favorite) 

A dash of Everything But the Bagel Seasoning  (or your own favorite)

Prepare and measure out your list of ingredients.

Preheat oven to 400°F (200°C).

Wipe the mushroom caps clean with a damp paper towel. Gently twist off the stems. Use a spoon to scrape out the dark gills under the cap if you prefer a cleaner look and taste.

Place the mushroom caps upward on a baking sheet lined with parchment paper.  

Brush  the inside and and outside of each cap generously with olive oil 

Roasted in the oven for 15 to 20 minutes, until the mushrooms are tender and juicy.

Take the baking sheet out of the oven. 

Fill each warm mushroom cap with chopped deli ham and slices of Campari tomatoes.

Sprinkle a generous layer of grated Parmesan Cheese and chopped sweet basil over the ham and the tomatoes. 

Put the baking sheet back into the oven for 3 to 5 minutes until the cheese melts.

While the cheese melts, fill a medium saucepan with water to bring it to a simmer.

(Somewhere in here, start heating a small pan of water for poaching your egg and try to coordinate your timing so that you can have your mushrooms cooked and ready to add the poached egg on top of the mushroom.)

Crack each egg into a small cup or bowl, stir the simmering water to create a gentle whirlpool in the center. Carefully slide your egg into the spinning water. Go carefully so as not to splash.

Cook for 3 to 4 minutes until the whites are set and the yolk is still soft.

Remove the egg with a slotted spoon and pat it dry on a paper towel. Repeat for the remaining eggs .

Take the mushrooms out of the oven and place one warm poached egg directly on top of each loaded mushroom cap.

Sprinkle extra sweet basil and a pinch of Parmesan Cheese over the egg. 

Serve immediately while hot and use your own favorite seasoning  As mentioned above, my seasonings were turmeric, freshly grated black pepper and Everything But The Bagel seasoning. Ours came from Trader Joe’s but there are plenty of other brands out there.

Trader Joe’s Everything but the Bagel 

Seasoning Blend with Sea Salt, Garlic 

and Onion. Net weight 2.3 ounces/65g.

That’s all for this recipe. If you have any questions let me know in the comments and I will do my best to answer them.  

Thanks for stopping by, 

enjoy your day and Bon Appétit!

MONDAY MORNING RECIPE - OATMEAL/BANANA PANCAKE

As husband was heading out to his favorite bagel shop for breakfast, and I didn't really want bagels that morning, I stayed home and made this recipe. There is no link and I'll be the first to say that I don't think it will be everyone's cup of tea. Gregg would fit into that category. He better likes the crepe-like pancakes I make for him and even prefers those to the regular, thicker ones that I enjoy when we have gone out for breakfast. Most of the time we have the same tastes but occasionally we part ways.

My family and I used to go along the hedgerows when we were kids and pick wild blackberries to take home. Blackberries are at the top of my favorites. I always ate a hot bowl of oatmeal in the winter before setting out to school. The only pancakes I ever had were the traditional yearly ones on Shrove Tuesday (those are what I make for Gregg when he requests them). These are a little different and they might not be for you. I am adding it here for myself as I will make it again sometime. With that ringing endorsement I will continue.

Banana Oatmeal Pancake

1 banana

2 eggs

1/2 cup old fashioned oats 

A splash of vanilla extract

To put on the top:

Any favorite topping. These were on our latest shopping list: blueberries, raspberries and blackberries, quantity is up to you. 

Maple syrup

Next time I thought I would sprinkle with sugar and lemon juice which was another British tradition and how mother served them on Shrove Tuesday. 

Mash the banana in a small bowl. 

Add the eggs and mix until well combined. 

Add the splash of vanilla extract. 

Add the oats and mix well.

Heat a frying pan to medium-high. Coat frying pan with a good spray of avocado oil. Turn down to medium heat.

Pour the mixture into the pan.

I used this for one large pancake but it was a little tricky to turn over, so I will make 2 smaller ones next time.

Cover and cook 3 minutes on one side (if you think it is getting too brown, turn heat down).

Flip and cook 2 minutes on the other side.

Put on serving plate and serve with your choice of toppings. This one has a dusting of powdered sugar on the top.

We were lucky enough to have been given a jar of maple syrup from a dear friend of ours, and someone Gregg has known since early childhood. A friend of his made it (sharing a picture below). We are both in agreement here, it's delicious! Thanks dear friend!

And thank you for visiting.

I hope your week is a great one.

MONDAY RECIPE POST - DUTCH BABY MADE FOR BREAKFAST ON WEDNESDAY-1/28/25

Gregg sent me a text with this recipe. He found it on Instagram and there was a video of a young lady putting a Dutch Baby together. That link is here. He had never heard of a Dutch Baby before and I suggested we make it soon. I said let's have it for breakfast the next day, which we did (the 28th Jan). 

Very easy! You mix all the ingredients in a blender. 

We didn't have an iron skillet or an oven-proof frying pan but did have a round, small-ish Dutch Oven, which served well. Probably you can see how prettier this Dutch Baby is in the flatter skillet (seeing more of the puffed-up effect) but ours turned out great. 

Dutch Baby:

4 eggs, 

1/2 cup milk, 

2 tablespoons maple syrup or sugar

1/2 cup flower

Pinch of salt

1 teaspoon vanilla extract

1/2 stick of butter (4 tablespoons)

Equipment: cast iron skillet or as in our case, a Dutch Oven.

Preheat oven to 425 degrees F. 

In a blender, put the eggs, milk, maple syrup or sugar, flour, a pinch of salt and vanilla extract. Blend until combined. This doesn't take long, about 15 to 30 seconds, but you be the judge. 

Add half a stick of butter (4 tablespoons) to a cast iron skillet and place in oven to melt. (When you take it out it is going to be incredibly hot, so don't forget to wear your most durable oven mitts.) 

Once butter is melted, carefully pour your batter in the center of the skillet. It will spread out and you won’t have to worry about greasing any further. Put in the oven for 20 (our oven runs cooler so 22-23 minutes for us). 

When done, carefully take it out and leave for a couple of minutes. Cut into pie sections to serve and enjoy. The sides puff up beautifully but expect it to deflate as it cools.

Dust powdered sugar and top with a fruit compote, whipped cream, maple syrup or any favorite topping. We ate ours topped with pineapple, blueberries and maple syrup. 

I expect many of you have eaten these Dutch Babies before, but this was the first time that we had made one ever. We intend to make it again and am adding it to my collection.  A 10 out of 10 from both of us and above all, very easy to do.

Pro tips for blending:

Liquid first! Always add the milk and eggs to the blender first, then dry ingredients (flour, salt) on top. This prevents flour from getting stuck to the blades.

Avoid over-blending: if you are making thick pancakes, over-blending can develop too much gluten, making them rubbery or tough.

Let it rest: for the best texture, let the batter rest for 15-30 minutes after blending. This allows bubbles to settle and the flour to fully hydrate, resulting in more tender pancakes.

The following is the full address to the Instagram account, for you to copy and paste if you prefer that to the link above.

https://www.instagram.com/reel/DT3YL3LDpc_/?igsh=M2FheHA4ZmxkYjhr

Why is this oven-cooked pancake called Dutch Baby?

The term 'Dutch Baby' originated in the early 1900s at Manca's Cafe in Seattle, Washington. 

The name is believed to be a mispronunciation or 'Americanization' of the German word 'Deutsch' (meaning German) by the owner's daughter, rather than having any actual origin in the Netherlands. 

It is based on a German pancake dish known as Pfannkuchen. 

The name arose from a confusion between 'Deutsch' (German) and 'Dutch'. 

Manca's Cafe operated in Seattle from the 1900s to the 1950s, and popularized the term and reportedly trademarked it in 1942. 

The term 'baby' is believed to refer to the smaller, individual, or miniature version of the pancake that the restaurant served, according to some interpretations.

Thanks for looking and have a great day. 

Bon Appétit!

MONDAY MORNING RECIPE - BLUEBERRY MUFFIN FOR ONE

The original recipe came from food blog OneDishKitchen hosted by Joanie. The original recipe is here. I always recommend paying a visit as there are more things to see (I have added Joanie’s tips below this recipe). It is always interesting to read all the comments but most of all, see other delicious recipes she shares. 

Blueberry Muffin for One

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt 

2 tablespoons salted butter - melted

3 tablespoons sugar

1 large egg yolk

1/2 teaspoon vanilla extract

4 tablespoons milk (any kind of milk can be used whether whole, low-fat or non-dairy like almond or soy)

1/2 cup blueberries

Preheat the over to 400 degrees. F. (200 degrees C).

In a small bowl mix the flour, baking powder and salt.

In a medium bowl, stir together the melted butter and sugar. Add the egg yolk, vanilla and milk, then whisk until smooth (it was nice not to have to get the electric mixer out).

Stir in the dry ingredients until just combined. Next, gently fold in the blueberries.

Pour the batter into a buttered 10-ounce ramekin and place it on a baking sheet.

Bake for 15 to 20 minutes until the top is golden and a skewer or tip of a sharp knife inserted in the center comes out clean.

Remove from the oven and let cool slightly on a rack.

Enjoy warm with butter.

Joanie's notes:

Check your baking powder: expired baking powder can lead to a dense muffin, so make sure it is fresh.

Don't overmix: stir just until the flour is fully mixed in. A few lumps are fine but overmixing can make the muffin dense.

It was nice not having to use the electric mixer. 

Use a baking sheet: place the ramekin on a small baking sheet to catch any drips. It also makes it easier to remove from the oven.

Watch the bake time: the muffin is done when the top is golden and skewer comes out clean with a few crumbs.

Bake and enjoy while fresh: this muffin tastes best warm and straight from the oven

In case you would rather copy and paste, and if I can remember, I will add the website in full.

https://onedishkitchen.com/blueberry-muffin-recipe-for-one/

What did I think? Because of the cooler temperature today (8-19-25), I took the opportunity to bake this muffin. I have been wanting to try it for some time. It is for one person but there is more than enough to eat half, after cooling, and save the other half til later.

I had to bake it about five to 10 minutes longer than the recipe called for. Our oven runs on the colder side, and even though it was on 400 degrees F., it was cooked inside but pale on the top. I was looking for golden brown. I put the broiler on for two or three minutes, and that did the trick. 

I sprinkled a little on the top to make it look a little prettier. Next time I think I would brush melted butter on the top before putting it in the oven and see if that would help the browning process. Any ideas from any of you out there, and suggestions you may have, would be very welcome.

This is the ramekin dish I used. I coated the inside with just the right amount of melted butter before adding the batter. Once cooked and after loosening the sides all the way around with a small kitchen knife, the muffin slipped right out.

I used almond milk as I had just enough left in the bottom of the container. I was curious as I had never tried it in baking before and had run out of regular milk. I couldn’t tell the difference when I ate the muffin.

That’s about all I can think of but if you have any questions, please put them in the comment section and I'll do my best to answer.

Thanks for looking everyone, 

have a great week and Bon Appétit!

MONDAY MORNING RECIPE POST - QUICHE FLORENTINE

Today's recipe came from Living Lou, hosted by Lou.  I have shared a few of her recipes before. I enjoyed it very much and made a few changes, which I have added below.

Quiche Florentine 

1 9" deep dish frozen pie crust

For the filling:

1 tablespoon salted butter

2 shallots, chopped

1/2 teaspoon salt, divided

4 cups spinach (mature or baby spinach), roughly choped

3/4 cup cheddar cheese (Gruyere or Swiss will also work)

1/2 cup heavy cream

1/2 cup 2% milk

4 large eggs

Preheat oven to 375 degrees F. Place pie crust on a baking sheet and prick all over with a fork. Blind bake for 10 minutes.

Meanwhile, make spinach filling. 

Melt the butter in a nonstick pan over medium heat. Add the shallot and cook for about 2 minutes until it begins to soften. Add the spinach and 1/4 teaspoon salt and freshly ground pepper. Cook another 2-3 minutes until spinach is wilted.

Transfer spinach mixture into a sieve, using the back of a spatula, push and stir the mixture to draw out excess liquid. I do this about 6 to 8 times, or until barely any liquid comes out.

Spread evenly in the bottom of the crust and sprinkle cheese evenly over the spinach.

In a large bowl, whisk together the cream, milk, eggs with remaining salt and pepper. Pour over the spinach and cheese.

Bake for 30 minutes in the preheated 375 deg. F. oven until quiche is golden brown and still slightly jiggly.

Lou's freezing instructions:

After baking, allow to cool completely before wrapping in aluminum foil and freezing. The quiche will last for three months in the freezer.

When ready to bake, unwrap and bake in a 375 degrees F. oven for about 50 to 60 minutes.

Louisa's notes:

You can also use your own favorite pie crust recipe.

This recipe can be easily doubled to make two quiches.

Changes I made or would make in the future:

I didn't buy or make a crust for this quiche today. Simply because I wanted something easy and nourishing to put together.  I made the filling ingredients and poured those in my pie plate that had been coated with avocado oil spray. I didn't miss the crust at all. It was very tasty. 

I added four cloves of chopped garlic, put them in for about a minute, stirring, after I had sauteed the shallots.

I'm sure you can add any of your own favorite veggies here. I thought I would add mushrooms next time and even some halved cherry tomatoes.

I used Cheddar cheese.

I also didn't use the heavy cream or 2% mixture, but in the fridge I had a carton of whole milk used in a baking recipe. There was just enough left in there to make the 1 cup.

I used Lowry's seasoned salt and pepper instead of regular. 

Next time I will use the 9" pie plate as I had a larger one handy, and the quiche came out thinner than normal. It did not detract from the taste though. 

My dear other half was out of town for a few days, so I made this for myself. Next time I will cut into single portions and freeze individually.

I served it with a simple mixed veggie salad of crispy lettuce, sliced radishes, diced sweet red pepper and a couple of sliced mushrooms. No dressing as I didn't grow up with salads and to this day, still prefer my salads without.

That's about it. If you have any questions, please leave them in the comment section. 

Here is the full address of the recipe, just in case you prefer to copy and paste instead of using the link above.

https://www.livinglou.com/quiche-florentine-fresh-spinach/

Thanks for looking. I hope you all have a great week and Bon Appétit.

NO RECIPE TODAY BUT ANOTHER RESTAURANT

I am having a case of déjà vu, feeling I have shared these photos before. After my mistake of sharing one set of photos on two different blog posts not so long ago, I am doubting myself. So, if by any chance you have in fact seen these already, just put it down to my foggy brain, which I seem to have had a lot of lately.

We didn't do a new recipe this week and just stuck to simple foods, simple stir fries, sandwiches and ate what needed to be used up out of the veggie/fruit bowl, fridge, freezer or from the pantry. And more importantly it was one of those weeks where neither of us felt like fussing too long in the kitchen. There is a restaurant called First Watch that hubby suggested we try, and it was a good choice. A way of replacing my usual Monday morning recipe post, for lack of a recipe.

The mural was on the back of the building. I couldn't get a full straight-on photo. It is in a busy intersection of a shopping parking lot and there were too many cars going back and forth. I couldn't stand in the middle of the road so I took what I could. The second photo was taken from the passenger side as we were driving by on our way to exiting the shopping area onto the main street.

A view of the shops seen as we are at the entrance of the restaurant, looking to the left...

and straight on.

Hubby dropped me off at the door and went to park the car. I signed us in with the young lady at the desk, took a seat in the waiting area. 

Gregg arrived and within five minutes we were being shown our table. We had the information board right above us.

I had my own coffee pot and I was a happy camper. Gregg doesn't drink coffee, or tea for that matter. He said I had a big smile on my face when that was placed in front of me. True! It was good coffee. I used hazelnut creamer that I took out of the little pot of creamers on the table. I had two or three cups with my breakfast. At home I normally enjoy a single cup of black coffee in the morning.

It's probably too hard to read the menu but this is what it looked like.  Feel free to enlarge the collage, or any of these photos for that matter. Top and back of the menu...

and a separate one showing the spring menu. If you go to this link it will show you a clear look of their menu in pdf form. 

Ours was the skillet hash plus an order of their million-dollar bacon which we shared.

I liked this old rustic window on the wall...

and the male Nothern Cardinal on another wall near the exit.

We enjoyed this place very much and wouldn't mind going again sometime. They are open from 7.00 a.m. to 2.30 p.m.

I realized later on doing a search of my blog, that we had been to another First Watch in another location back in 2019, and that post you can see here. It closed a few years ago. This place is newly opened and replaced another restaurant in this location. There are a few of you who may have seen our previous visit as I recognize a few blogging friends there, but it's been a while so you might enjoy it again.

THE BAKERY AND MUSEUM COMPANY - BIRTHDAY CELEBRATION - 3-18-25

More photos from the place we mention here on my Around and About post, if you missed it. The bakery's website is here where you can scroll to see what they have to offer. No photos of the dishes though. This is when we were celebrating Gregg's birthday on the 18th. We had a lovely time. 

Gregg had his eye on these leather sofas and as soon as they were vacated we moved over from a table we had been sitting. They were very comfortable.

A part of the wall behind us is covered from top to counter with plants. I didn't inspect it to see if they were real, but if not they looked it.

Our darlings on the other side.

Here they are ordering our sandwiches.

I chose this one. It was called The Jack of All Trades, an excellent breakfast sandwich.

This was son's order or it could have been our daughter-in-law's and am not sure what it was called. Gregg had the same as me. 

I will have to study the menu more the next time we go.

The pastries looked good also.

I put the Birthday Boy in the place of honor in center of the collage.

I have been playing with a collage app I downloaded on my iPad. I am not sure if photo collage is its proper name, but this is its symbol.

Gregg enjoyed his birthday and we all had an excellent time at the bakery.

I hope you have had a great week and I wish you all a very enjoyable weekend.