Omelettes in the Microwave

I really haven't been cooking very much lately. I actually haven't been eating very much lately. Sometimes when you go through stressful times, you just aren't hungry.

I've mostly been just eating breakfast lately and I try to insure some protein is in it. Either a protein powder shake or an omelette.

I found this little microwaveable omlette pan at Dollar Tree! While I don't usually like to use anything other than glass or paper products in the microwave, I really do like this little gadget.

Scramble an egg with a little salt, pepper and milk, a little chopped onion and maybe tomato or spinach and/or mushrooms and pour into one side of the pan and microwave for about 45 seconds. A few seconds more may be needed, depending on the amount of ingredients you use. Sprinkle with shredded cheese and fold it over to lock in the heat and melt the cheese. It's quick and easy!

Butternut Squash Soup with Curry

We had a little nip in the air the last couple of evenings with very low humidity. It reminded me of fall and I craved something "autumnish". Butternut squash has been in the grocery store all year round this year, so I got one and made some soup. It really hit the spot!

10 cups butternut squash cubes (1 large squash peeled and seeded)
1 large chopped sweet onion
l large chopped apple
1 1/2 teaspoon curry powder
1/2 teaspoon dried parsley
3 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 cups chicken broth
1/2 cup coconut milk

Place into the crockpot the broth, squash, onion, apple, parsley, curry powder, salt and pepper.

Cover and cook on low setting for 8 hours.

Pour the mixture into a large bowl. Then take about 3 cups out and place in a blender. Add the coconut milk and the brown sugar. Cover and blend until smooth. Return to the crockpot. Continue blending the remaining mixture 2 to 3 cups at a time, returning soup to the crockpot once blended.

Set the heat to high and cook another 15 minutes until piping hot. Serve with chopped apple tossed on top.

*The squash is easier to peel if you microwave it on high for 3 or 4 minutes before cutting it in half.

Rattlesnake

While camping on the Alabama/Florida line for a night, a fellow camper captured this under his RV. Most of the campers said "kill it" but he had mixed emotions. My husband suggested that he eat it. He told him the meat was very good. He said he was thinking about doing something like that. We don't know how it turned out or how he even let go of thing without getting bitten, but it got me to thinking...hmmm..rattlesnake in the crockpot. So, not having any experience with this personally. . . I did a search.  I found RATTLESNAKE CROCK POT RECIPES!!! I cannot vouch for them because I've never done it myself but here are a couple that I got from "rattlesnakerecipe.com.us". Who would have thunk it?!


Before you decide to cook one, do you want to know how to clean one? Check out this crazy "how to" video!



Rattlesnake Stew

1 large onion, chopped
2 large garlic cloves, minced
1 bag baby carrots
3 celery stalks, chopped
4 white potatoes, chopped
handful fresh parsley, finely chopped
1 15 oz. can whole tomatoes, punctured
2 bay leaves
1 1/2 tsp. salt
1 tsp. sugar
3 tsp. black pepper
1 tsp. thyme
1 can beef broth
2 tbsp. corn starch or flour
1 tsp. ketchup
1 tsp. steak sauce
2 lb. rattlesnake meat
juice from 1/2 lemon

Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.

Combine de-boned meat with the rest of the ingredients in a crockpot and slow-cook for 6-8 hours, or bring to boil in large cooking pot and simmer for 2 hours.

Rattlesnake & Italian Lentils

1 large onion, chopped
3 large garlic cloves, minced
1 jalapeno pepper, minced
handful Italian parsley, finely chopped
1 15 oz. can diced tomatoes
2 bay leaves
1 tsp. salt
2 tsp. black pepper
1 tsp. thyme
2 tbsp. dried basil
4 1/2 cups water
1 package dry lentil beans
2 lb. rattlesnake meat
juice from 1/2 lemon

Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.

Combine de-boned meat with the rest of the ingredients in a crockpot and slow-cook for 6-8 hours, or bring to boil in large cooking pot and simmer for 2 hours.