The Childerz Smoked Gouda And Bacon Omelette Recipes

BACON WRAPPED SMOKED GOUDA STUFFED CHICKEN BREASTS

Steps:

• Combine, cayenne, garlic powder, paprika and pepper.
• Flatten chicken breasts to approx 1/4" thickness.
• Season both sides of chicken with the cayenne mixture.
• Place small piece (s) of cheese on chicken and roll up, pressing firmly.
• Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
• Bake in a 350 oven for 20 minutes.

ONE GOUDA OMELETTE

Steps:

• 1. Gather and prep ingredients (wash & chop asparagus, shred cheese etc...)
• 2. Prepare hollandaise sauce according to package instructions. Cover and keep warm until served.
• 3. Melt 1 teaspoon butter, in small nonstick skillet, over medium/medium-high heat.
• 4. Add asparagus pieces; sautee for 2 to 3 minutes, until tender. Remove asparagus from skillet and place on a small plate or bowl. Set aside.
• 5. In a small bowl or cup, beat eggs and salt, with a fork, until well blended; pour into the same skillet in which the asparagus was sauteed; place over medium heat.
• 6. As eggs begin to cook, swirl them in the pan, occasionally, to make contact with more of the surface of pan.
• 7. When eggs are almost completely cooked (about 3 minutes,) scatter sauteed asparagus over top, then evenly sprinkle with shredded gouda cheese and bacon bits.
• 8. Use a spatula to lift half of omelette and fold it over on itself. Allow to cook another 15 to 30 seconds, pressing lightly on omelette to encourage any raw egg that may remain, to make contact with the hot skillet (a little of the cheese may be exuded also, but that's okay.) Remove from heat.
• 9. Tilt skillet and slide omelette onto serving plate. Spoon some of the hollandaise sauce over the middle.
• 10. Sprinkle with chives, extra cheese and/or bacon bits, if desired. Serve immediately. Cover and refrigerate any leftover omelette and/or sauce.

AVOCADO BACON AND SMOKED GOUDA CHEESE OMELET

Steps:

• Cut avocado in quarters, chop 1/4 and fan 1/4 for garnish.
• Chop 1-slice of bacon. Grate Smoked Gouda cheese.
• In a small bowl whisk eggs, sea salt, white pepper and heavy cream.
• In a 8-inch omelet pan melt butter and add eggs. As eggs start to set-up gently push to the center using a rubber spatula.
• Add avocado, bacon bits, Smoked Gouda cheese, Black olives, cilantro and chives. Cook about 1-2 minutes and flip omelet over, cook 1-minute.
• Carefully remove omelet from pan by folding in half. Place omelet on a warm serving plate and garnish with bacon, avocado, Fresh Seasonal Fruit and Fresh Sprig Cilantro.

THE CHILDERZ SMOKED GOUDA AND BACON OMELETTE

Steps:

• Firstly, fry up your bacon until it's crispy, in a frying pan set on medium heat.
• Remove from pan. (If you're health conscious, or you just don't like to eat grease, pat the bacon with a paper towel to remove some of the grease.) After it's cooled, crumple into smallish pieces and set aside.
• Dump most of the grease out of the pan, but reserve about a tbsp or so in which to cook the eggs.
• Crack the two eggs in a separate bowl and whisk with milk, salt, and pepper until a bit frothy. (The milk makes the omlette fluffier, but isn't necessary).
• Pour into the pan. Top with the smoked Gouda and bacon.
• Cook until the bottom of the omlette (the part in contact with the pan) has become a light shade of brown, then attempt to flip one side of the omlette over, folding it in half.
• Continue frying until the eggs are cooked through and the cheese is nice and melted.
• Put it on a plate, and enjoy.

BACON AND SMOKED GOUDA CAULIFLOWER MASH (LOW CARB AND GLUTEN FREE)

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
• Combine cauliflower, heavy cream, butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder in a pot; bring to a boil. Cook until cauliflower is soft, 18 to 20 minutes.
• Transfer cauliflower mixture carefully to a food processor. Add crumbled bacon and smoked Gouda cheese; blend until smooth and creamy. Season with salt and pepper.

BROCCOLI RABE OMELETTE WITH BACON AND CHEDDAR

Steps:

• Directions 1. Cook and drain the broccoli rabe according to the Basic Recipe for Blanching/Parboiling Broccoli Rabe. Drain well and pat dry or whirl in a salad spinner. You should have 2/3 cup, cooked. 2. Beat the eggs lightly with the cooked broccoli rabe, bacon, scallion, the sea salt, and pepper. 3. Make the first omelette. Have ready a small, heat-proof plastic spatula, and 2 warm dinner plates. Warm the pan over medium heat. Add half of the butter and the instant it melts, swirl it around the pan to coat the entire surface and sides. Working quickly, pour one of the divided beaten egg mixtures into the pan, tipping the pan back and forth to cover the surface with the egg, at the same time stirring with the spatula to distribute the filling evenly. 4. When the omelette is set and still moist but not runny, and lightly browned underneath, scatter half the Cheddar on top. Fold it in half. Immediately remove the pan from the heat and slide and nudge the omelette onto one of the plates. Keep it warm. 5. To make the second omelette, repeat the process, using up the remaining ingredients. VARIATION: For a more Italian take, substitute 2 slices shredded prosciutto for the bacon and fontina for the Cheddar and toast with Prosecco. If Spanish is your style, replace the bacon with chopped chorizo and use a young Manchego as the cheese; serve with Sangria. VEGETARIAN OPTION: Eliminate the bacon and add 1/3 cup cooked, diced Red Bliss potatoes to the egg mixture. For the Cheddar, substitute a firm smoked Gouda. COOK'S TIP: Resist overfilling or the omelettes won't fold. Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more