I've made this sweet omelette several times now, serving it with link sausage and maple syrup and it's  delicious!  The same recipe can also be made using savory ingredients.  This is so easy, and it is just yummy!

Sweet Omelette

3 large eggs

1/2 cup milk

1 tablespoon sugar - I'm always watching calories so I use a tablespoon of Splenda

1 tablespoon flour 

tiny pinch of salt, don't leave it out, just a smidge is enough

Cooking spray

1/2 teaspoon vanilla

Steps

Spray and heat 6.5-7" skillet on medium heat.

I put all of the ingredients in a bullet blender to make sure the flour was well distributed.  It worked great but you could also just whisk it thoroughly.

Pour the eggy mixture onto the pan and cover with the lid.

Cook on medium heat for 2-3 minutes, then turn to low.  Mine cooks in 7 minutes, it's perfect, just a bit custardy on the inside.  The omelette will puff up a lot and  once the lid is removed the omelet will fall.  Don't panic, it's what its supposed to do.

Savory Omelette

Same recipe, except omit the sugar.  Stir in whatever you like to make it savory before you bake it.  Onions, peppers, bacon, crumbled cook sausage, a dash of hot sauce, grated cheese, hot pepper flakes.  Whatever floats your boat, cook the same way and you will have the easiest omelette you ever made.  With all the inclusions it might take just a minute longer to cook.  Check it at the 7-8 minute mark and determine if it's done.  If you turn to low to cook, your bottom should brown nicely and it doesn't burn.

This entire recipe is 22 grams of protein and 300 calories.  It keeps you satisfied for hours!  If you're into presentation, dust it with confectioner's sugar and add a few raspberries or blueberries...

A trip down memory lane, today.  It's Halloween y'all and when I was growing up people always gave us popcorn balls and apples on Halloween night.  Unlike today, when people give out prepackaged candy, popcorn balls were what people gave us and it was something we looked forward to every year.

I wish I had mother's recipe from all those years ago, but I don't, so I watched Paula Deen make her grandmother's recipe and they look exactly like the ones mother used to make.  So this is her recipe for you today, you can dress them up anyway you like with candy and sprinkles, ours were just always plain, wrapped in waxed paper and tied with twine.  Such good memories...

Grandmother Paul's Popcorn Balls

2 cup sugar

1 1/3 cup water

1/2 cup light corn syrup

1 teaspoon white vinegar

1/2 teaspoon salt

1 teaspoon vanilla extract

18 cups popped popcorn

In a medium saucepan, combine sugar, water, syrup, vinegar and salt. Cook over high heat until mixture reaches 255 °F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on wax paper

If you want to watch her make them, I enclosed the video link for you.

Here is the link from her YouTube Channel - Paula Making Popcorn Balls

#PaulaDeen
#Halloween
#Popcorn

When it comes to classic comfort food, few dishes are as beloved as roast chicken, and no one does it better than Ina Garten. Known for her warm, approachable style and elegant yet simple recipes, Ina has made this dish her hallmark, especially since it’s a favorite of her husband, Jeffrey. Ina’s Perfect Roast Chicken isn’t just a staple in her home—it’s become a go-to for home cooks everywhere, thanks to its straightforward technique and flawless results. In fact, she makes it for Jeffrey nearly every week! 

The secret lies in the balance of simple ingredients and thoughtful preparation, proving that even the most basic dishes can be truly extraordinary. Get ready to discover why this recipe is so iconic!

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Bon Appetit!

The Roast Chicken for Jeffrey recipe is featured in Ina Garten's cookbook Cooking for Jeffrey. This cookbook is dedicated to her husband, Jeffrey, and includes many of her favorite recipes that he loves. The roast chicken recipe is one of the standout dishes, reflecting her signature style of straightforward, flavorful cooking. 

It's Ina's most personal cookbook yet, and is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey’s many years together. There are traditional dishes that she’s updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You’ll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there’s something everyone will enjoy.

If you would like a copy, it's available on Amazon.  Here's your link https://amzn.to/47U6esL

#InaGarten #BarefootContessa #InaGartenRecipes #CookLikeIna #InaInspiration #BarefootContessaStyle #InaGartenFans #InaLovesFood #EasyEntertaining #BarefootContessaRecipes #CookingWithIna #InaGartenVibes #InaApproved #BarefootContessaLove #CookingInaStyle #Pretendcookingshow #Roastchicken #JenniferGarner

Sadly, Paula Deen's Creek House is closed, but we ate there when we visited Savannah in the fall of 2022 and it was hands down the BEST wedge salad I ever ate... 

I've recreated the ingredients so we will always have access to it and I linked to a recipe I found online for candied pecans.  If you love a Wedge Salad, oh my, you're in for a treat with these inclusions!

Iceberg lettuce wedge
bleu cheese dressing
diced tomatoes
Applewood bacon, crisp and crumbled
caramelized pecan halves, see recipe below for candied pecans
bleu cheese crumbles.

Balsalmic Reduction

1 cup balsamic vinegar

Add the vinegar to a small saucepan and bring to a gentle boil.

Reduce the heat and simmer, stirring often, until thick and reduced, about 8 to 12 minutes. The timing will depend on your desired thickness. The reduction will also thicken as it cools.  Assemble salad and drizzle with balsalmic reduction

Candied Pecans - https://www.fifteenspatulas.com/quick-stovetop-candied-pecans/

Toast Pecans First if you have time -

#PaulaDeen #SouthernCooking #ButterLover #SouthernComfortFood #PaulaDeenRecipes #SouthernStyle #ComfortFood #SouthernHospitality #CookingWithPaula #QueenOfButter #SouthernFavorites #SweetTeaAndBiscuits #DownHomeCooking #PaulaDeenClassic #SouthernKitchen #FriedChickenFridays #BiscuitsAndGravy #HomeCooking #ladyandsons #creekhouse #savannah