Fresh Peach Blueberry Salsa: fruity salsa with a delicious bite! This fresh salsa is so addictive and the peaches and blueberries are a sweet surprise!

I love a good fresh salsa and one of my fave things to do once the tomatoes finally start ripening around here is experiment with new salsas. Last summer I jumped the gun with Watermelon Salsa in July because the tomatoes weren’t even ripe yet. I just couldn’t wait.

Seriously, I almost never pick my first garden ripe tomato until the end of July or beginning of August. (That’s because sometimes it’s still snowing at the beginning of May around here. No kidding. That’s New England.)

So this past weekend we were racing around trying to get a million and one things done around here. The church picnic at the lake was on Saturday and we were packing to take our oldest to college two days later. I was giving haircuts to the bigger boys and making school shopping lists for the younger ones. So I didn’t have time to make anything elaborate for the picnic. (Understatement.) But I had a bunch of garden ripe tomatoes on the countertop to use up before we headed south.

I also had a few ripe peaches in the fruit bowl. The pint of forgotten fresh blueberries in the refrigerator was actually an after thought but took this salsa to the next level. And that’s how this salsa was born.

Truth is, I wasn’t even planning to put this Blueberry Salsa here on the blog. I was in a hurry getting out the door to the picnic and we were already running late. But it was so pretty and delicious I couldn’t resist snapping a few quick pictures.

The amounts of the ingredients are not all that important. I’m just sharing what I used — which is what I had on hand. Add more tomatoes, peaches, blueberries, garlic, peppers etc. according to your taste.

I don’t care for a watery salsa, so here’s a tip for you. I chopped all the fresh tomatoes, then lightly salted them and put them in a colander in the sink. The salt draws water out of the tomatoes. They drained for a bit while I chopped up the rest of the ingredients.

The fun thing about this salsa is it made a large quantity and disappeared fast at the picnic. It’s got to be one of the prettier and more colorful salsas I’ve made. I think that was partly why it went so fast. Plus the blueberries and peaches added an unexpected sweetness. I’ll definitely be making this salsa again and hope you’ll try it while the fresh garden tomatoes are still in season!

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Fresh Peach Blueberry Salsa

Ingredients

• 5-6 large ripe garden tomatoes, chopped
• 1 small jalapeno minus seeds and ribs, diced tiny
• 1/2 large red onion chopped
• 2 banana peppers seeded and diced
• 1 large red pepper seeded and diced
• 1 large clove garlic crushed
• 1/2 cup chopped fresh cilantro
• 1 ripe peach diced (no need to peel)
• 1 pint fresh blueberries
• sea salt to taste
• fresh squeezed juice of 1 lime 2-3 tablespoons

Instructions

• Place chopped tomatoes in a large colander in the sink or over a bowl.
• Lightly salt the tomatoes and gently stir.
• Let tomatoes sit in colander and drain while you prepare the other ingredients.
• Combine all ingredients, including drained tomatoes in a large serving bowl and gently stir.
• Salt to taste.
• Serve with tortilla or pita chips!

You may also like: Lime Avocado Black Bean Dip with Feta

The post Fresh Peach Blueberry Salsa appeared first on Through Her Looking Glass.

French-style crepes are easy to make at home! And these Homemade Fresh Strawberry Crepes are the perfect weekend treat. Make crepes ahead, then fill with fresh strawberries and cream just before serving.

So what is a French-style crepe anyway? By definition it’s a very thin pancake often filled with meat, cheeses, fruits and/or fillings. Crepes are even thinner than Swedish pancakes, and they’re either sweet or savory. Think breakfast, lunch, dinner, dessert and snacks.

Crepes: the perfect weekend breakfast!

When the weekend comes, it’s nice to gather around the breakfast table and connect over delicious fare. We can get in the same rut around here for weekend breakfasts. Omelets or scrambled eggs, bacon or sausage, coffee cake and fresh fruit. It’s a nice menu, but I wanted to try to something special and a bit gourmet to surprise the boys.

Once in a blue moon we do go out for breakfast, but that gets expensive, especially if you have a family of growing boys like ours. And when they start ordering the large juices, well you can just throw in the towel. The battle has already been lost. We spent a grand total of $80.99 plus a $15 tip on a family breakfast out just last weekend… ouch! (It wasn’t even a fancy schmancy breakfast by the sea, either. Basic omelets etc.)

So I’ve always wanted to make homemade crepes. And then some friends recently downsized and gave me a lovely non-stick Le Creuset 7″ skillet. Very exciting. Once I had the right skillet, I knew I’d try my hand at making crepes. I always thought crepes would be hard to make and that they were always served hot. (Why?)

Since we all love fresh seasonal berries, I thought I’d make Homemade Fresh Strawberry Crepes first. The filling combines easily and if you have sweet strawberries in season, it’s hard to screw this up.

I was very pleasantly surprised at how easy the process is. The crepes were tender and delicious, and the boys and I enjoyed them for lunch today.

The most important thing I learned is that crepe batter is super simple to make and only uses a few ingredients. I also learned that crepes cook very quickly. You can make them ahead and stack/store them in the refrigerator, then fill them just before serving. So next time I serve crepes for weekend brunch, I’ll make the crepes the night before, then stuff them in the morning. Wonderful timesaver!

How to make Homemade Fresh Strawberry Crepes:

Slice up the strawberries, toss them with sugar and let them macerate. (Macerate = draw out the sweet juice!)

Then whip up the easy crepe batter in the blender. (So far so good.)

Then heat the skillet over high heat and spray some non-stick cooking spray on it. Pour in a scant 1/4 cup of batter, and tilt the skillet to swirl the batter evenly all around. Return to the heat.

When the top starts to dry out, flip it over.

And voila! A beautiful, golden crepe. Not bad, eh?

While the crepes cool, whip up the easy filling in the blender or food processor – just a few ingredients!

Spoon creamy filling and fresh strawberries in the center of a crepe, then fold in half and in half again. Garnish with more fresh berries, whipped cream and a fresh herb sprig if desired.

And there you have it folks: scrumptious Homemade Fresh Strawberry Crepes for all to enjoy! Gourmet and delicious.

Tips for making perfect crepes:

• Skillet should be nice and hot. Heat over high heat initially, but you’ll probably need to turn it down to medium once the skillet is fully heated. (Definitely turn down the heat if the cooking spray starts smoking.)
• I used non-stick cooking spray ‘Pam’ with good success.
• A non-stick skillet is nice if you have one. The 7″ size worked well for me.
• It should take about 1-3 minutes to cook each crepe, depending on how high the heat is.
• Flip your crepe when it starts to look dry on the top.
• If you love making (and eating!) crepes, a crepe pan is a good investment. It’s non-stick and has lower sides for easier access and flipping.
• Use a thin metal spatula to easily loosen edges to remove and/or flip crepes.
• Cool crepes before filling.
• Place filling(s) on top, then roll or fold crepes.

Other crepe recipes you may enjoy: Blueberry Crepes with Honey Whipped Cream, Lemon Cheese Cake Crepes and Paleo Crepes with Strawberries.

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Homemade Strawberry Crepes

Easy recipe to make Homemade Strawberry Crepes.

Course Breakfast

Cuisine French

Keyword crepe, crepe recipe, easy crepe, homemade strawberry crepe, stawberry crepe

Prep Time 5 minutes minutes

Servings 8 7" crepes

Author Allie

Equipment

• 7" non-stick skillet
• thin metal spatula
• non-stick cooking spray, like Pam

Ingredients

Crepes:

• 2 large fresh eggs room temperature
• 1 cup milk
• 1 cup flour all purpose
• 1 tablespoon butter melted
• optional 1-2 tablespoons white granulated sugar (if you prefer a sweeter crepe)

Strawberry Filling:

• 3 cups strawberries, fresh sliced
• 1/3 cup white sugar
• 1 cup cottage cheese
• 1 cup sour cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract pure
• whipped cream for garnish

Instructions

How to make crepes:

• Process milk and eggs together in blender for 30 seconds.
• Keep speed low, and slowly add flour and butter, processing just until blended.
• Heat skillet over high heat until thoroughly heated.
• Lightly grease a 7" skillet with non-stick cooking spray.
• Pour scant 1/4 cup of batter onto heated skillet, picking up pan by the handle and tilting pan so the batter swirls over entire bottom of pan evenly.
• Return pan to the heat.
• Cook until bottom of crepe is turning golden, 1-2 minutes.
• Gently loosen edges from skillet and flip to brown the other side.
• Remove from skillet, and repeat process until you have cooked all crepes.

Strawberry Filling:

• Hull and slice strawberries. Lightly toss with white sugar. Set aside.
• Whip cottage cheese in a blender or food processor on high speed. Process until smooth.
• In a small mixing bowl, stir in smooth cottage cheese, sour cream, vanilla extract and powdered sugar.
• Fill crepes with a dollop of cheese mixture and strawberries on top.
• Fold crepe over in half and then in half again.
• Top with more berries and whipped cream.
• Garnish with fresh green lemon balm or mint sprig.

You may also like: Strawberry Cheesecake

The post Homemade Fresh Strawberry Crepes appeared first on Through Her Looking Glass.

Crispy, cheesy and oh so addictive! Bacon Wrapped Stuffed Jalapeños are the most coveted game day appetizer on the planet. Fresh jalapeños are stuffed with a cream cheese cheddar mixture, then wrapped with bacon. Baked to smoky perfection, these are unforgettably delicious and spicy poppers. You can’t stop at one!

You’ll love these bacon wrapped jalapeño poppers! I recently tried making them at home for the first time.

It won’t be my last, they were such a hit! (They also happen to be Keto friendly, low carb and gluten free! So hip hip hurray!)

Slice fresh jalapeños in half lengthwise and be sure to remove all seeds and membranes. (A grapefruit spoon or grapefruit knife works great for this.) The capsaicin (what makes peppers hot!) is located in the seeds and membranes.

If you don’t care for spicy heat, try stuffing red and orange sweet mini-peppers. Or stuff a mixture of jalapeño and sweet red and yellow mini-peppers for a smorgasbord sure to please every palate!

The cheesy filling mixture is so easy to whip up. Mix softened cream cheese with shredded cheddar or monterey jack, seasonings, chopped green onion and fresh minced garlic.

Pre-cook bacon until just soft, so it wraps easily around the stuffed jalapeños. Nine minutes at 375° worked nicely for me.

Wrap stuffed jalapeño with the lightly pre-cooked bacon, tucking ends underneath and securing tightly with a toothpick. Bake for 20 minutes at 425° or until golden brown. For milder flavor, bake for 45-50 minutes at 350°. Broil a minute or two at the end if the bacon needs crisping, but watch closely!

Or grill these outside (use a grill mat) for 18 – 20 minutes, flipping partway through baking. Enjoy!

Tips for making Bacon Wrapped Stuffed Jalapeños:

• Look for uniform 3-4″ jalapeño peppers so the poppers cook evenly.
• Use gloves when working with jalapeños to slice and remove seeds and membranes. (Jalapeños can easily burn your fingers depending on the heat factor.  And whatever you do, don’t touch your eyes, nose or mouth!)
• Use a grapefruit spoon or grapefruit knife to easily remove seeds and membranes.
• Line baking sheet with parchment paper or foil for easy clean up. Or spray pan with cooking spray.
• You can freeze bacon-wrapped stuffed jalapeños ahead of time. Wrap stuffed peppers with partially cooked bacon. Don’t bake, but freeze individually on a sheet ’til frozen, then transfer to a ziploc bag (air removed) for later use. Poppers will keep this way for several months tightly sealed in the freezer.
• If you can’t handle the heat, but like the idea of jalapeño poppers, try a mix of mini sweet peppers instead. Or make a mixed tray of jalapeño and mini sweet peppers for all to enjoy.
• Pre-cook bacon in the oven, until just softened, 9 mins. at 375°.
• Bake poppers at 350° for 45 – 50 minutes for a milder, smoky flavor or at 425° for 20 minutes for bolder flavor. Broil if needed for a minute at the end to crisp them up, but watch closely.
• If grilling outside, grill for 18-20 minutes, using a grill mat to reduce flare ups. Cook upside down first, then flip after 5-7 minutes.
• Try stuffing with filling, wrapping in pre-cooked bacon and freezing for about ten minutes before baking. This helps cheesy  mixture to stay inside the jalapeños while baking.
• If you don’t have bacon on hand, try sprinkling real bacon bits on top!

Other jalapeño recipes you may enjoy: Jalapeño Popper Chicken Dip, Cheesy Jalapeño Bacon Steak Fries and Strawberry Jalapeno Salsa.

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Scrumptious Bacon Wrapped Stuffed Jalapeños (Keto, Low Carb & Gluten-Free!)

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16 poppers

Ingredients

• 1, 8 oz. brick softened cream cheese (not whipped or spreadable cream cheese, and not Neufchâtel cream cheese)
• 3/4 cup shredded sharp cheddar OR shredded Monterey Jack cheese
• 1 clove minced garlic or more
• 1 green onion green and white parts diced small
• 8 washed fresh Jalapeño peppers (or 8 - 10 mini red and yellow peppers, or a mixture of both)
• 16 slices bacon not thick cut or real bacon bits

Instructions

• Line baking sheet with foil or parchment paper.
• Pre-bake sliced bacon on the baking sheet in the oven at 375° for 9 minutes. (Should still be soft and pliable.) Set aside to cool.
• Mix cream cheese in mixing bowl until smooth and creamy with no lumps. (An electric hand mixer works great for this.)
• Stir salt and pepper, shredded cheese, fresh minced garlic and diced green onion into cream cheese until thoroughly combined.
• Set aside cheese mixture.
• Slice clean jalapeño peppers (or sweet mini-peppers) in half length-wise. (A good sharp knife is helpful!)
• Remove jalapeño seeds and membranes and discard. (A small melon baller, grapefruit spoon or grapefruit knife works well for this.)
• Stuff each pepper half with cream cheese mixture.
• Wrap each stuffed pepper half with one slice of pre-cooked bacon and secure with a wooden toothpick.
• Place cheese stuffed, bacon wrapped jalapeños on a parchment or foil lined baking sheet.
• Optional: At this point you may freeze stuffed peppers for ten minutes or so, to help contain the cheese while baking!
• TO BAKE: Bake for 45-50 minutes at 350° for milder flavor, or 20 - 25 minutes at 425° for bolder flavor.
• If needed, broil for a minute or two at the end to crisp up the bacon. (WATCH CLOSELY!)
• TO GRILL: Grill for 20 minutes, using a grill mat to reduce flareups. Start with the poppers upside down first, then flip right side up 5-6 minutes into grilling. Then grill 10 minutes or more until bacon is crisp.)

You may also like: Original Chipotle Guacamole

The post Scrumptious Bacon Wrapped Stuffed Jalapeños (Keto, Low Carb & Gluten-Free!) appeared first on Through Her Looking Glass.

If you’re wondering how to hard boil eggs perfectly every time, you’re in the right place! Hard-boiled eggs are a versatile and delicious way to boost your protein intake. This new method for hard boiling eggs is simple, especially when you know the easy tricks!

Who’s Ready for a New Way To Hard Boil Eggs?

We love hard-boiled eggs at our house, and there are so many ways to enjoy them! Peel and dip in salt and pepper for a quick and easy portable breakfast, lunch, or snack. Slice hardboiled eggs, and add them to a green salad, like my scrumptious Maple Warm Bacon Dressing Spinach Salad. Or transform hard-boiled eggs into deviled eggs or a lovely egg salad! These are just a few of our favorite ways to enjoy hard-boiled eggs. (Did you know that one large hardboiled egg has 6 power-packed grams of protein?!)

But how can you hard boil eggs perfectly every single time? I set out to discover just that.

When hard-boiling eggs with the traditional method, it’s hit or miss as to whether or not the eggs will cook consistently. Or they might overcook and have that greenish gray-colored ring around the yolk. Ick! But there’s a new method in town and it’s so easy to do. Just steam them!

Steaming eggs guarantees a consistent heat temperature for all the eggs all of the time. That consistent temperature creates the perfect hard-boiled egg!

How To Make the Best Hardboiled Eggs

You only need two ingredients to make perfect hardboiled eggs — raw eggs and water! Beyond that, it coms down to the equipment used. I used a large stock pot and colander, but you could also use an Instant Pot with the steamer basket! We’ll discuss that more in the FAQs, but in the meantime check out the step-by-step instructions below.

Step-By-Step Instructions

Add an inch or two of water to a large frying pan or stockpot that has a lid, and place a metal steamer basket over the water. Water level should be just below the level of the steamer basket. (Optional: add a tablespoon of white vinegar to the water.) Make sure you have enough water that it doesn’t boil dry!

Bring water to a boil over hight heat on the stovetop. Add eggs to the steamer basket and immediately cover tightly with the lid. (Water should not be touching the eggs.)

Continue boiling the water for 13 minutes over medium-high heat, then remove from the heat.  Immediately transfer eggs to an ice water bath. (A ladle or slotted spoon works great!)

Cool eggs completely, then crack and peel them to use in your favorite recipes!

Tips for Success

• Fresh eggs can be more difficult to peel, so I recommend using older eggs. (If you’re concerned they’re too old, do the float test! Fill a tall glass with water, and place the egg inside. if it sinks, it’s good; if it floats, it’s bad.)
• Be careful to have enough water below the steamer basket so it doesn’t boil dry.
• I prefer organic eggs because they have more nutrients, taste better, and have a vibrant color.
• So this is fun. To center the egg yolk of a hard-boiled egg, always store tip-down (wide side pointed up!) in the egg crate. Best to arrange them this way at least a day before you hard boil your eggs.
• Steam eggs when they’re at room temperature as opposed to straight from the fridge. This will make them less likely to crack while cooking, allowing the white to seep out. (This can be a nightmare for peeling later.)
• If you don’t have time to wait for the eggs to come to room temperature, place your cold eggs in a bowl of hot tap water for about 5 minutes before hard-boiling them.
• Add a tablespoon of vinegar to the water for easier peeling.
• Some people swear by pricking the wide end of each egg with a thumbtack before cooking. This is supposed to release the inner pocket of air and prevent the egg shells from cracking while cooking. I’ve tried it myself, and sometimes it works and sometimes it doesn’t.
• Hard-boiled eggs are easiest to peel right after they’re cooked, so peel as soon as they are cool.
• Steam eggs for exactly 13 minutes for a fully cooked, yellow center. Cook 10-11 minutes for a softer center.
• I use a stainless steel vegetable steamer basket with metal feet on the bottom. (Eggs should not touch the water.)
• While the eggs steam, prepare an ice-cold water bath by adding ice and cold water to your kitchen sink or a large mixing bowl.
• It’s easy to transfer hot, hard-boiled eggs one by one to the ice bath with a ladle, slotted spoon, or ice cream scoop.

Storage Instructions

Store hardboiled eggs with the shells on and in-tact for up to 7 days in the fridge. If you want to peel them to make eating them alter more convenient, go for it, but be aware they’ll only last up to 4 days this way.

Enjoy them throughout the week cold or let them come to room temperature. It’s up to you! This perfect hardboiled egg recipe is perfect for meal-prepping healthy meals (especially lunches) ahead of a busy week. Also a great snack to grab on the go for kids and adults alike!

Frequently Asked Questions

• How do you peel hardboiled eggs?
  After the eggs have soaked in an ice bath for a few minutes, you can remove the shell easily by rolling the cooked eggs on the counter with the palm of your hand to loosen the shell. Then, simply remove the peel. This method shouldn’t take any egg white with the peel. 
• Can I make hardboiled eggs in the Instant Pot?
  Yes! I learned how to make Instant Pot hardboiled eggs from Kristen at “A Mind ‘Full’ Mom.” Pour 1 cup of cold water into the insert of your Instant Pot. Place however many eggs you’d like to cool on the device’s steamer rack. Seal the pressure cooker, and set it to cook for 5 minutes on HIGH pressure. After this time has elapsed, allow the pressure to release naturally for 5 minutes. Then, manually release any leftover pressure by opening the sealed vent very carefully with a spoon or dish cloth to protect your hand. Carefully, remove eggs from the pressure cooker and place it in an ice bath for 5 minutes. Then, remove eggs from the ice bath, peel, and enjoy! This method is guaranteed to cook them perfectly every single time because you’re using a controlled environment — the Instant Pot!
• Can I make hardboiled eggs in the air fryer?
  Yes! (I mean, really, is there anything your air fryer can’t do?!) Simply place some cold or room temperature eggs in your air fryer that has been sprayed with nonstick spray and preheated to 250 degrees. Cook for 16 minutes, and then immediately place them in an ice water bath to halt cooking. Peel the eggs as directed above, and enjoy!

More Egg-cellent Recipes To Try

• How To Make the Perfect Omelette
• Simple Eggs Benedict
• Summer Corn Omelette
• How to Bake Bacon in the Oven
• Easy Strawberry Crepes

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(New Method!) How to Hard Boil Eggs Perfectly

Cook Time 13 minutes minutes

Ingredients

• 1 dozen eggs at room temperature preferably not fresh
• water
• optional: 1 tablespoon white vinegar

Instructions

• Fill the bottom of a stock pot with several inches of water. (Make sure you have a lid for your pot.)
• Optional: add a tablespoon of vinegar to the water. (for easier peeling)
• Bring the water to a hard boil over high heat.
• Place stainless steel basket (or metal colander over the boiling water.)
• Water should be below the level of the boiling water.
• Add eggs to the colander. (Eggs should not be touching the water.)
• Place cover on the pot.
• Continue boiling the water for exactly thirteen minutes.
• While eggs are steaming, prepare an ice bath in the kitchen sink or in a large mixing bowl.
• At the thirteen minute mark, remove eggs from the stainless steel basket and add to the ice bath.
• Cool eggs completely, about 15 minutes.
• Crack and peel!

Notes

• Steam eggs for exactly 13 minutes for a fully cooked, yellow center. Cook 10-11 minutes for a softer center.
• It's best to use room temperature eggs as opposed to straight from the fridge. This will make them less likely to crack while cooking, allowing the white to seep out.
• Use a slotted spoon, ladle or ice cream scoop to transfer hot, hard-boiled eggs one by one to the ice bath.

The post How to Hard Boil Eggs Perfectly Every Time appeared first on Through Her Looking Glass.

Salty and sweet Chocolate Covered Pretzel Owl Candy is fun for kids of all ages. Dunk mini-pretzels in melted chocolate, then add googly eyes, a nose and “horns”. Irresistibly adorable crunchy party snacks. Give a hoot!

These whimsical little owl pretzels are great party-size snacks! Adorable and cheery, they’re a fun little craft project to pop in your mouth! Hoo hoo… Kids and grandkids love ’em and they disappear fast.

And here’s a fun owl factoid for you. Can you tell me what a group of owls is called?

Drumroll….. a parliament. (Hope someone told the Queen.) Seriously, I didn’t make it up. (Referring to a group of owls as a parliament originated with C.S. Lewis’ description of an owl meeting in The Chronicles of Narnia.)

We’re in limbo with Thanksgiving in the rearview mirror, but not yet December or Christmas. It’s drab and dreary outside. A light layer of snow covers the ground and the leaves are mostly down.

The strains of carols are everywhere and Christmas lights are twinkling. Meanwhile, my mini pumpkins sit mutely on the mantel, all in a row.

We hope to get our tree this weekend. Maybe that will usher me out of limbo?

I’ve been thinking about making this Chocolate Covered Pretzel Owl Candy for a few months now. I first saw them at a birthday party and was smitten. They aren’t rocket science to make either.

You’ll need just five ingredients:

• good quality chocolate candy wafers (I used Merckens Dark Chocolate)
• mini-pretzels
• googly candy eyes (medium size)
• mini chocolate chips
• candy coated sunflower seeds (I got mine from Trader Joe’s, you can also find them on amazon.com)

If you can’t get good quality chocolate candy wafers like Merckens, use good quality chopped chocolate or even semi-sweet chocolate chips with a bit of coconut oil, vegetable shortening or butter melted in.

How to properly melt chocolate candy disks

Melt the chocolate or chocolate candy disks in a large, microwave safe bowl. As mentioned, I used the high quality candy disks by Merckens. Here are their instructions about how best to melt their candy disks:

• Place at least 1/2 pound of Merckens candy coating disks into a microwave safe container. (We like to use a two-cup glass measuring cup.)
• Microwave on high for 30 seconds.
• Remove candy melts from microwave and stir. This is an important step. It removes hot spots and prevents the coating wafers from burning.
• Return Merckens coatings to microwave and repeat process and continue until melted. (Again, remember to remove the coatings from the microwave after each 30-second interval and stir.)
• If chocolate becomes thick while working with it, simply return it to the microwave, and microwave for 10-15 seconds to remelt.

You’ll find more tips on melting high quality Mercken candy disks here.

Do you have a handy dandy candy dipping fork? I’ve had one for years but never used it. So this was the perfect opportunity. A wooden skewer, a two-tined carving fork or even a double pronged marshmallow stick would also do the trick. (I prefer the candy dipping fork because it prevents the pretzel from sliding down too far.)

How to make Chocolate Covered Pretzel Owl Candy:

Drop your pretzel in the melted chocolate, then shake and twirl it around on the candy dipping fork ’til the excess melted chocolate drips off. (It’s a good idea to use a larger microwave safe bowl when melting so melted chocolate doesn’t get everywhere when you shake off the excess. Because it can get messy. LOL, the voice of experience.)

Place your chocolate covered pretzels onto a parchment or waxed paper lined cookie sheet to dry.

Then place a small amount of melted chocolate into a snack size ziploc bag and seal it. Snip off a tiny corner and use it like a pastry bag.

Squeeze small amounts of melted chocolate into the top two holes of the pretzel, leaving the bottom one empty. Before the chocolate hardens, add your googly candy eyes on top.

If you have some eyes with the pupils a little off center, you can make some pretty funny expressions. Unfortunately most of mine were pretty close to the middle. (!!!!)

Then squeeze a little melted chocolate in between the eyes. Add a candy coated sunflower seed, pointed down. Voila – that’s your owl’s beak! Now ain’t that GRAND?

Once the beak is on, you’ve got real personality. So maybe it’s time to think of names? (Like Fred or Gertrude.)

Then add a little melted chocolate above each eye and tack on the little HORNS. (Mini chocolate chips.) So cute.

These little owl pretzels are a hoot and sure to be a hit wherever they go. Enjoy and have fun!

Tips for making Chocolate Covered Pretzel Owl Candy:

• Use good quality chocolate candy disks like Merckens. (Can also use good quality chocolate or semi-sweet chocolate with a little coconut oil, butter or vegetable shortening mixed in.)
• Use a candy dipping fork.
• I found candy coated sunflower seeds online on amazon.com, they may also be available at your local Trader Joe’s.
• Use medium-sized googly candy eyes, found at your local candy shop or online. (There were three sizes at my candy store: small, medium and large.)

Fun owl facts:

• Owls are zygodactyl. (Translation: their feet have two forward-facing toes and two backward-facing toes.)
• Not all owls hoot! Some hiss and others even whinny.
• The tiniest owl in the world is the Elf Owl and it weighs 1 ½ ounces.

More fun owl facts here!

Other pretzel candy recipes you may enjoy: Pretzel Candies, Candy Bar Pretzel Bites, Candy Dipped Pretzel Rods and Easy Pretzel Candy Melts.

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Chocolate Covered Pretzel Owl Candy

Servings 48 owl candies

Ingredients

• 48 mini pretzels
• 2 cups of dark chocolate candy disks or good quality chopped chocolate or semi-sweet chocolate chips - see tips below
• 96 medium-sized googly eyes
• 48 candy coated sunflower seeds
• mini chocolate chips
• If you don't have good quality chocolate candy disks, use 2 cups of good quality chocolate or semisweet chocolate morsels. Add 1-2 teaspoons of coconut oil, butter or vegetable shortening to the chocolate. Melt carefully in the microwave or in a double boiler over low heat.

Instructions

• Melt chocolate candy disks according to manufacturer's instructions. (Or use good quality chopped chocolate or semi-sweet chocolate. (See above.)
• Dip pretzels in melted chocolate and shake off excess.
• Place on parchment or waxed paper lined cookie sheet.
• Allow chocolate to harden. Set aside.
• Fill a snack size bag with warm melted chocolate and seal the bag. (may need to reheat chocolate first.)
• Snip a very tiny corner of the bag, and use as a pastry bag.
• Squeeze chocolate out of the snipped corner of bag, and fill top two holes of the pretzel. Leave the bottom hole empty.
• Press candy eyes onto warm melted chocolate.
• Squeeze a small amount of melted chocolate between candy eyes.
• Press candy coated sunflower seed, point down, in between eyes.
• Squeeze two dots of melted chocolate above eyes.
• Press one mini chocolate chip above each eye.
• ENJOY!!!

You may also like: Chocolate Peanut Butter Acorns

The post Chocolate Covered Pretzel Owl Candy appeared first on Through Her Looking Glass.

Caramelized Maple Walnuts are my latest addiction around here. Just pure maple syrup, walnuts and a few minutes of time in the skillet, and you’ve got delicious candied walnuts for a myriad of uses.

I’m already planning ahead for the holidays, and these Caramelized Maple Walnuts are the perfect fall treat. They make great nibbles at Thanksgiving and are perfect for mailing in holiday packages and tucking into Christmas stockings.

So I did something new today. Something I’ve never ever done before.

Do you like trying new things? I do. Even more than new things, I enjoy unusual people. You know what I mean when I say unusual, right? Not weird or strange.

I mean eclectic, in the very best sense of the word. Characters. I really enjoy spending time with characters.

I’m lucky to have a lot of eclectic friends up and down the east coast. We were born and raised in the north, but then my husband and I lived in South Carolina for many years. We moved back to New England in 2004 with two little boys in tow.

Cutest. Maple syrup jug. Ever. (3.4 ounce capacity)

By now you think I’m ancient with one foot in the grave. And trust me, there are days I feel that way! But the truth is, Jon and I celebrated our 25th anniversary this past summer! So woo hoo! (Confirming we’re one step closer to ancient every day…giggle.)

Back to my eclectic friends. There’s something refreshing to about spending time with people who are very different than I am. I’ve always loved it, and get such a kick out of characters. And I happen to be acquainted with more than a few!

My next-door neighbor growing up, Mr. Peck, was a character. And his wife (Mrs. Peck) was also in that category. Their names were, drumroll…. Lester and Esther. And both were very sweet, older friends who kindly spent lots of time with me as a little girl.

I’ve told you about them before. He, a white-haired retired engineer who built a little empire on his hundred acres, including a very contemporary three story home on a hilltop overlooking the large pond he designed.

A genuine root cellar was built into the hill where they stored the root vegetables they grew in their gargantuan garden. He also built an authentic wooden covered bridge on one end of the pond.

The pond had an island with a little gazebo in the middle, and was a nice destination to row to for picnic lunches. There was also a fancy shmancy zip-line (complete with metal tractor seat) that crossed over one edge of the pond. Mr. Peck loved his big boy toys. Understatement.

Look closely and you’ll see the covered bridge nestled back in the trees. 

Their property also included a sugar shack with a gigantic snapping turtle shell hanging from the ceiling. It was at least three feet across. And there was a large wooden tree house way high up, where I played “house” often. These are just a few of the many wonders that amazed me as a child about my very eclectic neighbors the Pecks.

And how could I forget Mrs. Peck? True to her Cherokee roots, her beautiful snow white hair was plaited in two long braids. A silver Cherokee warrior pendant hung around her neck. She taught me to knit when I was only six, and how to make God’s eyes with straws and yarn. (Remember those?)

She intrigued me, hanging upside down on her anti-gravity machine. (An anomaly in the 70’s.) And each morning at 5:30 a.m., with the mist still rising off the pond, she’d skinny-dip out to the island and back several times for exercise.

On occasion she invited me along. I never did accept. As previously mentioned, I love people who are different than me. Nope, you won’t catch me skinny dipping out to any island at 5:30 a.m. in the morning.

Not even with Mrs. Peck. ‘Cuz that ain’t my style.

Where were we??? YES! I did something new today! (No, not skinny dipping.) I made these fabulous Caramelized Maple Walnuts.

I was thinking of the Pecks when I made them, because I used to help Mr. Peck make the maple syrup in their sugar shack. (I was telling you about that last week.)

How to make Caramelized Maple Walnuts:

So it takes about five minutes to make these gorgeous caramelized nuts. Just put the walnuts in a skillet with pure maple syrup. Cook over medium heat for five minutes or so. The water in the syrup begins to evaporate and the syrup will caramelize.

Oh. My. Goodness.

The smell alone is divine. But that sweet, maply nutty crunch? Even better.

When that ooey gooey caramel-y syrup starts sticking to the walnuts,  remove from the nuts from the heat and place on parchment paper to dry. They take just a few minutes to harden.

And then you’ve got the most delicious maple candied nuts ever and not an ounce of refined sugar to boot. Mother Nature at her finest. No guilt.

So what to do with these lovely candied nuts? That would be the wrong question my friend. The question is, what NOT to do?

So many uses. Think trail mix. Oatmeal. Salads. Cakes. Ice cream topping. Parfaits. Pie. Granola. Stocking stuffers. Just to name a few.

The sky’s the limit, and I’ll be sharing more ideas using these delicious Caramelized Maple Walnuts in the days to come. Stay tuned!

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Caramelized Maple Walnuts Recipe

Pure maple syrup makes a lovely candied walnut. Perfection in trail mix, salads, ice cream, oatmeal & more! Perfect snack for your sweet tooth!

Course Nuts

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 generous cup

Author Allie Taylor

Ingredients

• 1 cup walnuts
• 1/4 cup maple syrup

Instructions

• Place walnuts in medium skillet.
• Pour maple syrup on top and gently stir to coat.
• Cook over medium heat until bubbling, stirring every few minutes.
• Syrup will begin to caramelize after about five minutes or so. Watch closely.
• When syrup is sticking to walnuts and there's not so much liquid left in the skillet, remove from heat.
• Quickly (and carefully!) place separately on parchment paper to harden.
• Once dry and hardened, store in airtight container until needed.

You may also like: Sugared Pecans

The post Caramelized Maple Walnuts appeared first on Through Her Looking Glass.

In this Brown Sugar Hawaiian Roll Ham Sliders recipe, the sweet rolls are cut in half and stuffed with a thick layer of sliced ham and cheddar cheese before being brushed with a sweet and spicy brown sugar glaze and baked. In other words, it’s heaven on a plate!

Easy Baked Ham and Cheese Sliders

These deliciously sweet and spicy Hawaiian roll ham sliders are an irresistible crowd-pleaser, making them ideal for picnics, parties, and tailgating. Plus, they’re super easy to put together and will be ready in no time!

The glaze is what makes this dish! It’s a balanced mix of dry mustard, butter, brown sugar, and Worcestershire sauce. Then, the ham and cheese sliders are baked until the cheese is soft and melty. They make a full dish on its own, but they also go great on the side with cheese boards, stuffed jalapeños, roasted asparagus, fried pickles, or onion.

My Aunt’s Famous Hawaiian Ham Sliders

We recently joined my aunt, cousin, and family up at their lovely summer cottage on Joe’s Pond in Danville, Vermont, for a long weekend. The summer home has been in my extended family for as long as I can remember — maybe even before I was born — and it holds many sweet memories through the years. We held family reunions there, and our various families rented cottages around the lake.

During the day, we’d hike, fish, sail, water ski, chat and play tennis. In the evenings, we’d gather for meals at a different cottage each night, often taking canoes, motorboats, or kayaks across the pond to get there. A highlight of spending time with my extended family is always the excellent food. My mom, aunts, and cousins seem to instinctively know how to make wonderfully delicious meals with fresh ingredients that feed multitudes. It must be in the genes.

This past summer was no exception. Up at the cottage, we were treated to a number of scrumptious new recipes, including this recipe for Brown Sugar Hawaiian Roll Ham Sliders with Vermont Cheddar that I’m sharing with you today!

Key Ingredients

This Baked Hawaiian Roll Ham and Cheese Sliders recipe is twofold — the sandwiches and the glaze.

For the sandwiches, you’ll need: King’s Hawaiian Rolls (24 total), sliced Vermont Cheddar cheese (or your preferred cheddar variety), and thinly sliced deli ham.

For the glaze, you’ll need: 1 cup of melted butter, brown sugar (light or dark), poppy seeds, dry mustard powder, and Worcestershire sauce.

How To Make Baked Ham and Cheese Sliders

1. Preheat your oven to 365 degrees F.
2. Then, while the oven is preheating, split the Hawaiian rolls horizontally on two equal parts.
3. Next, build your sandwiches. Start by placing the bottom half of the rolls into a prepared 10×15 inch pan. Then, layer the sliced ham on the bottom, and the cheese over the ham. Then, top the other part of the sliders with the remaining half of bread. Repeat for all 24 sandwiches.
4. Then, prepare the sweet and savory glaze by mixing the brown sugar, dry mustard, Worcestershire sauce, butter, and poppy seeds together in a small bowl until combined.
5. Brush the tops of the rolls with the glaze, and cover the sliders with aluminum foil. Bake for 25 minutes. Then, remove the foil and bake for another 5-10 minutes uncovered. 
6. Serve hot, and enjoy!

Tips

• It’s best to use a 10×15 pan, as directed.  Two packages of King’s Hawaiian rolls fit perfectly in that size pan. I tried to get away with using two differently sized pans on my first attempt. It didn’t work well because there was extra space in each pan, and the sauce ran into the extra pan space, rather than absorbing into the sandwiches. (On my second attempt, I bought the 10 X 15″ Pyrex pan at Bed, Bath and Beyond (using a 20% off coupon, of course) — and it was fairly inexpensive.)
• I had good luck using both a serrated bread knife and a serrated electric knife to cut the rolls in half horizontally. You don’t want to smush them or deflate them.
• Slice through the baked sandwiches with kitchen shears or a sharp high-quality knife for clean portions.

Variations

• Not a fan of ham? You can use any deli meat you like! Turkey or chicken would be delicious.
• Add some bacon for more pork flavor!
• Swap out the cheese! Provolone, Swiss, or Gouda would be great.
• Top with sesame seeds or even thinly sliced almonds as well as poppy seeds for more subtle nutty flavor in each bite.
• Garnish with chopped fresh parsley or thinly sliced green onions for more flavor and color.

More Recipes To Try

• Ham and Cheese Breakfast Casserole
• Savory Ham and Cheese Pancakes
• Easy Ham and Cheese Stuffed Crescents
• Bacon-Wrapped Stuffed Jalapeño
• Classic BLT Sandwich

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Brown Sugar Hawaiian Roll Ham Sliders (w/VT Cheddar)

Ingredients

Sandwiches:

• 2 packages King's Hawaiian Rolls 24 rolls
• 1 pound VT cheddar cheese sliced
• 2 pounds ham thinly sliced

Brown Sugar Sauce

• 1 cup butter melted
• 1/4 cup brown sugar
• 1 tablespoon poppy seeds
• 1 tablespoon dry mustard
• 1 tablespoon Worcestershire sauce

Instructions

• Preheat oven to 325°.
• Split rolls in half.
• Fit bottom halves into a lightly greased 4 quart, 10" X 15" Pyrex dish.
• Layer ham, then cheese onto bottoms.
• Finish off with roll tops and set aside.
• Whisk together melted butter, brown sugar, poppy seeds, dry mustard and Worcestershire sauce.
• Pour/brush mixture evenly over tops of sandwiches.
• Cover very tightly with foil.
• (At this point can refrigerate overnight if needed.)
• Bake covered at 325° for 25 minutes.
• Remove foil and bake for an additional 5-10 minutes until golden brown.
• Serve immediately.

The post Hawaiian Roll Ham Sliders appeared first on Through Her Looking Glass.

Today we’re making a terrific Classic BLT Sandwich! Lightly toasted sandwich bread is layered with thick sliced garden-ripe tomatoes, fresh lettuce leaves and crisp bacon. Step by step instructions for how to make the best BLT sandwich on the planet! (You’re welcome.)

There are few things in life I’m more passionate about than an excellent BLT. YES!!! Bring on summer. Bring on the fresh garden tomatoes. And bring on the fabulous BLT.

I recently realized just how important the humble BLT is to me. We dropped by a great pancake joint and I ordered a BLT. (So why didn’t I order pancakes? Sigh.) When I veered from the signature menu item, all my troubles began.

The bread was thin and dry. The mayo was nearly non-existent, and on one slice of the bread only. The single sliver of grocery store tomato was barely pink and so thin it was nearly translucent. The lettuce (if you call it that) was limp and wilted.

And here’s the real kicker. There was just one slice of bacon in the whole sandwich. Ouch!!! This is not a Classic BLT Sandwich folks. In my book anyway.

And I was pretty disgusted disappointed, especially since I paid nearly $10 for it. That’s when I realized there are folks out there (even wonderful restaurant folks!) who don’t get it about the BLT.

Everyone should know how to make a great BLT. So here goes…. the makings of an excellent BLT. Hope you adore this sandwich as much as I do!!!

Tips to make a terrific Classic BLT Sandwich!

Garden fresh tomatoes are the bomb! Ours started ripening up in our NH garden last week. YAY!!! Around here, that signals many scrumptious BLT sandwiches to come… all the way through October. You must have excellent tomatoes for an excellent BLT.

If you don’t have your own garden tomatoes, find a farm stand or farmer’s market nearby. Thickly sliced, fresh garden tomatoes are crucial to a great BLT sandwich.

Use your favorite kind of lettuce: Romaine, butter lettuce, curly green leaf and red leaf lettuce are all excellent choices. Leaves should be clean, dry, and fresh. Not limp or wilted. (Ahem.)

You’ll need two kinds of sharp knives. A sharp slicing knife to slice the tomato. I always sharpen my butcher knife before slicing tomatoes. That way I get nice, clean slices and can easily control the thickness.

And you’ll need a serrated bread knife to cut your sandwich when it’s finished. A sharp, serrated bread knife cuts through a BLT sandwich cleanly, without smushing it.

You’ll need two slices of your favorite sandwich bread, lightly toasted. Many people like white bread for their BLTs because it toasts so nicely. Sour dough bread is also a great choice. I used honey wheat (store bought) sandwich bread for this BLT. Make sure your bread is lightly toasted, but is cooled completely before spreading on the mayo.

Now is not the time or place to be skimpy with the mayo! Use your favorite mayonnaise (I used Hellman’s Light) and spread generously on one side of both slices of lightly toasted (but completely cooled) sandwich bread.

Cooling the toasted bread before spreading the mayo keeps the mayo from melting, and helps your sandwich bread stay crisp. A BLT should not have limp, floppy sandwich bread. (For a fun twist, try a flavored mayo like this fresh Basil Pesto Mayonnaise.)

Crisp bacon is a star in this Classic BLT Sandwich! You can cook the bacon in the oven while preparing the rest of the ingredients to assemble your sandwich. If you’re in a real hurry, buy pre-packaged bacon that’s already cooked, but I don’t recommend it. It’s faster but not as good.

You can also fry your bacon in a skillet. Microwaving the bacon according to package instructions is also an option, but not quite as good. When I cook bacon in the microwave it tends to be dry and more unevenly cooked. You’ll want nice, crisp bacon and a generous 2-3 slices per sandwich. However you cook it, be sure to drain your bacon well on paper towels before adding it to your BLT sandwich.

How you layer your BLT is very important. Lettuce that is clean and dry goes on top of the bread. THEN the garden tomato slices. (Putting the tomato slices in the between the lettuce and bacon keeps the toasted sandwich bread from getting soggy.) Generously salt and pepper the tomato slices.

Next, add your crisp bacon slices on top. Oh yes, this BLT sandwich is almost ready!!! My mouth is watering.

Add the second slice of bread on top and carefully cut in half with a serrated bread knife or electric knife.

There’s not anything in summer (except maybe homemade ice cream!!!) that excites me as much as an excellent BLT sandwich. If you’re a BLT fan too, you know exactly how I feel. And you’ll FIND A WAY to make sure you enjoy a scrumptious BLT sandwich this summer. Enjoy every delicious bite!

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How to Make a Terrific Classic BLT Sandwich

Ingredients

• 2 slices of your favorite sandwich bread lightly toasted and cooled (I used honey wheat bread)
• Mayonnaise I used Hellman's light
• Ripe garden tomatoes thickly sliced
• Fresh lettuce leaves washed and dried
• 2-3 slices crisp bacon
• salt and pepper

Instructions

• Spread both slices of lightly toasted sandwich bread with mayonnaise on one side only.
• Add several leaves of lettuce on one piece of bread.
• Add several slices of thickly sliced garden tomato on top.
• Generously salt and pepper.
• Layer on 2-3 slices of crisp bacon over the tomatoes.
• Top with second slice of lightly toasted sandwich bread.
• Gently slice in half with serrated bread knife, being careful not to smush your sandwich.
• Serve immediately with a dill pickle!

You may also like: Grilled Corn, Tomato, Basil & Feta Salad

The post How to Make a Terrific Classic BLT Sandwich appeared first on Through Her Looking Glass.

If you’re a guac lover (like me) hankering for the addictive Original Chipotle Guacamole Recipe morning, noon and night, the wait is over! Creamy, mildly spicy guacamole is made with the freshest ingredients: ripe avocado, minced jalapeño and red onion, fresh squeezed lime juice and finely chopped cilantro.

This is the best guacamole recipe the world over and simple to whip up for your next picnic or party. My best tip for making guacamole is this. Use avocados that are perfectly ripe. Hard avocados that aren’t yet ripe will not yield creamy and flavorful guacamole.

I do love fresh guacamole. I won’t lie, it’s one of my favorite indulgences, and so glad it’s healthy too!

Avocados are rich in monounsaturated fats, contain lots of fiber, vitamins and minerals including B-vitamins, vitamin K, potassium, copper, vitamin E and vitamin C. Not to mention they taste incredible too!

You’ll need just five ingredients: avocado, red onion, jalapeño, lime juice and cilantro.

Original Chipotle Guacamole Recipe is so easy to make. And I’m so glad because I’m a little lazy in the summer. I don’t like fussing in a hot kitchen. Too many exciting things going on outside and our summer season is so short here in NH.

Thankfully this guac is a snap to make and you’re gonna want to make double and triple batches just to keep the troops happy. We do what we have to do.

The week started off rough around here. We’d just gotten back from a fantastic week at the Cape. Good weather, company and eats. But early on in the vacation week, Jon lost his wallet, so big bummer. I was automatically promoted (minus the raise) to chief chauffeur and bill payer for the remainder of the vacation since both his license and credit card were gone. So that was ok.

But then we got home from vacation and spent most of the first day back at the DMV. Yes. Can you think of a bigger shock? Going from pleasant, sunny beach days on the Cape to spending the day at the DMV. And it was wall to wall people too.

No joke, he’d just gotten his new license about a month ago. Murphy’s law. I was reminded anew why I hate  loathe  detest  dislike the DMV so much.

First there was the preliminary forty-five minute wait in line. Then, he got a ticket with a two hour wait time. Not even a new license folks, just a duplicate. No eye test, new picture, etc. The only positive thing was they told us ahead of time it would be a two hour wait. (Jon just reminded me of that scene in Zootopia where the DMV staff are all animated sloths in slow motion. Oh. So. Funny. We all need humor to get through a DMV visit.)

So we actually left, did some errands and grabbed a quick lunch at home before heading back.

Here’s the silver lining to the day. When we dropped home for a bite to eat, one of the boys had just arrived home with a Chipotle brown bag – guac and chips. He offered samples, and I’m no fool. Chipotle guac was all I needed to turn my bad DMV day around! Because I love Chipotle guac just that much.

I started poking around online (while back at the DMV…) and discovered that Chipotle has very generously published their famous guacamole recipe for people like you and me! Excellent news at the DMV is rare, so three cheers for Chipotle!

Last weekend Jon and I went to a James Taylor concert at Tanglewood. I packed this amazing guac and chips in our picnic basket to enjoy with cocktails on the lawn. Fantastic choice. A great night on every count, but this guacamole pushed it over the top.

Tips to make the Original Chipotle Guacamole Recipe:

• Use fresh, ripe avocados. Avocado skin should be a deep green, purplish color. The avocado should yield to gentle pressure, like a ripe peach does.
• Cut the avocado in half and use a spoon to remove the pit. (Not a knife! Seriously – there are tons of ER visits every year involving avocado injuries – be safe!)
• Use a spoon to scoop out the avocado flesh.
• Save the avocado seed and store it nestled in the guacamole in an airtight container. It helps keep the color bright and fresh in the fridge or if you’re packing it in a picnic lunch!
• Even when storing in an airtight container, I adhere plastic wrap right to the surface of the guacamole before putting on the air tight cover. (It’s the oxygen that dulls the bright color of guac so fast.)
• Promptly cover and refrigerate leftovers. (If you have any, which I doubt.)
• Here’s a tip I have for keeping ripe avocados on hand. I buy a couple every time I’m at the store and keep them on my counter. When they get ripe, I transfer them to the refrigerator and they’ll stay nicely ripe in the refrigerator for a few days, sometimes up to a week. I use ripe avocados regularly in smoothies, dips and guacamole.

Other blue ribbon THLG recipes using avocado: Lime Black Bean Avocado Dip w/Feta, Creamy Chocolate Peanut Butter Smoothie Recipe w/Avocado, and Blistered Tomato Avocado Flatbread.

More great avocado recipes here: Creamy Avocado Hummus, Lemony Kale Chickpea Avocado Salad and Stuffed Avocados with Chicken Bacon Salad.

So without further ado, here’s the easy Original Chipotle Guacamole Recipe!

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Original Chipotle Guacamole Recipe

Ingredients

• 2 ripe Hass avocados
• 2 teaspoons fresh squeezed lime juice
• 2 tablespoons finely chopped cilantro
• 1/4 cup finely diced red onion
• 1/2 jalapeño finely chopped (including seeds)
• 1/4 teaspoon kosher salt

Instructions

• Cut the avocados in half and carefully remove the pit.
• Scoop out the avocado flesh and place in a medium mixing bowl.
• Toss with the lime juice.
• Add the salt now.
• Using a fork, pasty blender or potato masher, mash until the avocado is smooth.
• Fold in the diced red onion, chopped jalapeño and cilantro.
• Mix well.
• Taste the guacamole (over and over) and adjust seasonings if necessary.
• Store leftovers in the refrigerator an airtight container with the avocado pit to help keep fresh.

You may also enjoy: San Francisco Avocado Layer Dip

The post Original Chipotle Guacamole Recipe appeared first on Through Her Looking Glass.

Today we’re talking How To Make the Perfect Omelette! If you love ordering a classic omelette out but are intimidated by the process at home, this step-by-step guide is for you! Omelettes are a super easy, protein-filled and nutritious meal for any time of day.

You can make a beautiful omelette in about 15 minutes at home and I’ll show you how, in five easy steps.

Jon and I have been making omelettes a lot in the past few months. He wields the butcher knife chopping veggies, and I man (woman?) the whisk for the eggs. Like many others, we’re cutting down on sugar and carbs.

That means less cereal, toast, breakfast bars, bagels and prepared foods for breakfast. Carbs are quick and convenient with little to no prep, but they only carry you so far energy-wise and then your blood sugar dips.

An omelette is the ideal vehicle to include lots of protein and extra veggies in your diet. Sans sugar. Protein is a longer lasting fuel used by the body more evenly over time and helps keep blood sugar regulated.

If you spit out the French word omelette three times in a row fast, it’s a tongue twister for sure and an odd two-syllable word at best. The dictionary defines an omelette as “a dish of beaten eggs cooked in a frying pan until firm, often with a filling added while cooking, and usually served folded over”.

But an excellent omelette is SO MUCH MORE!

An excellent omelette is piping hot. It’s golden brown to perfection on the outside and chock-full of delicious, nutritious fillings in the middle – whatever you love! Roasted or sautéed veggies, fresh herbs, meats and melty cheeses. (I used red onion, red pepper, broccoli, spinach and mushrooms, a Mexican blend of grated cheese and chopped bacon in this omelette.)

All of that or some of it. (Or none of it. You can actually make an omelette with only eggs, which I don’t recommend. :))

The perfect omelette is within your reach, and I’m excited to show you How To Make the Perfect Omelette step by step today.

Step 1

• Whisk up 2-3 large, organic eggs in a small batter bowl or electric blender. Set aside.

Step 2

• Heat a small amount of olive oil (about a tablespoon) over medium heat in heavy duty 9″ non-stick or cast iron skillet.
• Add chopped/sliced veggies and sautée until they are just softening, about 3 minutes. (I used red onion, red pepper, broccoli, spinach and mushrooms.)
• Generously salt and pepper veggies and stir.
• Remove from skillet and set aside.

Step 3

• In hot skillet, melt a teaspoon or two of butter, heating over medium heat until sizzling. Tilt to evenly coat skillet.
• Add a small amount of egg mixture to test. If egg sizzles and cooks immediately, the skillet is ready.

You can tell this skillet is hot enough because the eggs are bubbling up and cooking around the edges immediately as they pour in.

• Pour eggs into skillet.
• With a flexible spatula, gently loosen eggs around the edges and underneath as they cook.
• Tilt the pan so uncooked eggs run underneath the edges of the omelette and cook.

• Continue this process of loosening edges and underneath and tilting the pan for a minute or two, until the top of your omelette is shiny and most of the eggs from the top/middle have run underneath the omelette and are cooked.

Step 4

• Sprinkle with grated cheese. (I used a Mexican shredded cheese blend.)
• Sprinkle with fresh, chopped herbs if you like.

• Sprinkle with sautéed veggies of your choice. (I used red onion, red pepper, broccoli, spinach and mushrooms.)
• Sprinkle with cooked, chopped meats. (I used chopped bacon.)

Step 5

• When the bottom of the omelette is just turning golden brown, gently loosen the edges and bottom.
• Using the spatula, carefully lift one side and fold the omelette in half.
• Continue cooking for a minute or two to let the cheeses melt.
• Transfer to serving plate and serve immediately, hot.

Tips on How To Make the Perfect Omelette:

• Use a heavy duty, non-stick or seasoned cast iron skillet, 9″ (the base diameter of mine is 7″, and the top opening is 9″ across)
• I suggest organic, non-caged eggs if you can find and afford them. They taste better, have more nutrients and a deeper hue.
• Use unsalted butter and olive oil
• Vegetables to use for fillings: onions, asparagus, peppers, mushrooms, spinach, broccoli, zucchini, squash, tomatoes, garlic. Or what do you like? (I used red onion, red pepper, broccoli, spinach and mushrooms in this omelette.)
• I don’t sautee tomatoes first, I sprinkle them on fresh.
• Grated cheeses to use: sharp cheddar, monterey jack, jack, gruyere, Mexican blend, Swiss. Or whatever kinds of cheese you like. (I used a Mexican shredded cheese blend in this omelette.)
• Don’t use too many eggs. Use a maximum of four eggs for this size skillet, but 2-3 is ideal. Too many eggs makes your omelette too thick and makes it to crack when folding in half. It also can’t hold fillings well if it’s too thick.
• Chop your veggies on the smaller side: they’ll sautée faster and your omelette will hold together better.
• To cut down on prep time, chop up veggies at the beginning of the week and have them at the ready in your fridge.

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How To Make the Perfect Omelette

Ingredients

• 2-3 large organic cage-free eggs
• Grated cheese s
• Suggestions: sharp cheddar monterey jack, parmesan, Mexican blend, etc.
• I used a Mexican shredded cheese blend.
• Butter and/or olive oil
• Salt & pepper
• Chopped or sliced vegetables
• Suggestions: mushrooms onions, peppers (green, red & yellow) spinach, broccoli, asparagus, zucchini, squash
• I used red onion, red pepper, broccoli, spinach and mushrooms.
• Cooked meats
• Suggestions: ham sausage, bacon, ground turkey, Italian sausage
• I used chopped bacon.
• Optional: fresh parsley for garnish

Instructions

• Whisk up 2-3 eggs in a small mixing bowl until thoroughly blended.
• (Or pulse for a short time in a blender.)
• Set eggs aside.
• In a heavy 9" non-stick or cast-iron skillet, over medium heat, heat up a small amount of olive oil.
• Add diced/chopped and sliced vegetables to skillet, sauteeing until just softened.
• (I used red onion, red pepper, broccoli, spinach and mushrooms.)
• Sprinkle with salt and pepper. Mix thoroughly.
• Remove seasoned vegetables from skillet and set aside in a small bowl.
• And butter to the skillet.
• Heat until sizzling.
• Pour eggs into the skillet.
• Eggs should begin cooking immediately. (If they don't, your skillet isn't hot enough.)
• With a flexible spatula, begin loosening the edges of the omelet, all the way around the pan.
• Pull the edges away from the pan and tilt the skillet.
• Rotate the pan so that the uncooked eggs in the middle slide underneath the omelette where the edges are pulled away.
• Keep pulling the edges back and tilting the uncooked eggs until the top is shiny and the eggs are cooked around the edges.
• Sprinkle with grated cheeses, as much as you like.
• (I used a Mexican shredded cheese blend.)
• Sprinkle roasted or sauteed veggies on top of the grated cheeses.
• (I used red onion, red pepper, broccoli, spinach and mushrooms.)
• Sprinkle cooked meats on top.
• (I used chopped bacon.)
• Sprinkle with more cheese if you like.
• With a thin spatula, gently loosen the edges of the omelet and underneath.
• If the bottom of the omelet isn't yet turning golden brown, allow it to cook for another minute or two over the heat.
• Then fold the omelet over in half, and let sit for another minute or so over the heat to allow the cheese inside to melt.
• Serve immediately, hot.
• Optional: garnish with fresh parsley.

You may also like: How to Bake Bacon in the Oven

The post How To Make the Perfect Omelette appeared first on Through Her Looking Glass.