Chili Cheese Omelet

A fluffy omelet stuffed with sharp cheddar then topped with hearty spicy beef homemade chili, this chili cheese omelet is my take on my husband’s favorite dish from the House of Pies in Houston, Texas.

Omelets make regular appearances for weekend breakfasts at our house, especially if there are leftovers that need using up. If you need inspiration, check out my Omelets with Super Powers post.

But since it’s Father’s Day, today is all about what the fathers want. I chatted with my dad and he said he’d like a beef kidney dish that my grandmother used to make. Sadly, it seems that recipe has been lost. Not that Daddy is with me right now, but I thought I’d ask for future reference. I’ve been researching Cajun kidney recipes and hope to find one similar for sometime when we are together. If anyone has any leads, let me know. Also, I have no idea where to buy beef kidneys. This is going to be a challenge.

Meanwhile, as I mentioned in yesterday’s hearty spicy beef chili post, my husband asked for a chili cheese omelet.

We’ve been frequenting the House of Pies (or House of Guys, as we call it) separately since I was in high school and he was in college, and together since 1986. He always, and I mean, every single time, orders the chili cheese omelet. It comes with a choice of potato – his is always cottage fries - and toast, biscuit or English muffin. Today, tater tots would have to suffice.

Chili Cheese Omelet

Ingredients
1 tablespoon butter
2 whole large eggs
1 large egg white
1/4 cup or 60ml milk
4 oz or 113g sharp cheddar, grated
3/4 - 1 cup of spicy beef chili, warmed – your favorite or use my hearty spice beef chili recipe
fine sea salt
freshly ground black pepper

Optional extras:
Chopped onions
Sliced fresh jalapeños
Chopped cilantro

Method
Whisk the eggs well and then add the milk, whisking again. Add a pinch of salt and a few grinds of black pepper.

Melt the butter in a small non-stick frying pan and cook it until the water evaporates and the butter begins to color.

Pour in the eggs and turn the fire down to medium low.

Occasionally push the cooked eggs back and let the uncooked eggs run under the cooked part.

When the eggs are almost cooked through, add most of the cheese to the top of the omelet.

Use a wide spatula to fold the omelet in half, enclosing the cheese. When the cheese has melted, slide the omelet onto a warmed plate.

Top with warm chili and an extra sprinkling of cheese. At House of Guys, the chili cheese omelet automatically comes topped with chopped onion but Simon always orders his without. And he wants me to tell you that you have to have cottage fries (or tater tots) to dip in the chili.

Enjoy!

Happy Father's Day to my sweetie! 

This week my Sunday Supper family are sharing their dishes for Father's Day. Many thanks to our event manager, Em, and our host, Christie of A Kitchen Hoor's Adventures for all of their hard work behind the scenes. Check out our Sunday Supper Father’s Day Menu Ideas. 

Sides Dad Will Love

• Best Dark and Stormy by Cricket’s Confections
• Spanish Cheese Plate by Caroline’s Cooking

Mains for the Main Man

• Blue Cheese Bacon Burger with Crispy Onions Strings by Confessions of a Cooking Diva
• Chicken Fajita Burgers by A Kitchen Hoor’s Adventures
• Chili Cheese Omelet by Food Lust People Love
• Chinese Chicken Salad by Pies and Plots
• Cider Braised Pork Belly Tacos by Gourmet Everyday
• Crock Pot Italian Beef Sandwiches by Soulfully Made
• Grilled Pork Tenderloin with Cilantro Pesto by Cooking Chat
• Jalapeno Cream Cheese Burger (The JCB) by This is How I Cook
• Korean BBQ Steak Bowls by Fantastical Sharing of Recipes
• Out of a Can Chili by Bottom Left of the Mitten
• Pork Chops With Brandied Cherries by Mysavoryspoon

Dad's Favorite Desserts

• Banana Coconut Chocolate Chip Brownies by Desserts Required
• Chocolate Tofu Cupcakes by NinjaBaker.com
• Devil's Food Strawberry Shortcake by The Freshman Cook
• Simple Fudgy Brownies by That Skinny Chick Can Bake
• Snickery Springform Cookie by What Smells So Good?

Pin this Chili Cheese Omelet! 

.

Hearty Spicy Beef Chili

Beef and beans are simmered with onions, beer and peppers to create this rich hearty spicy beef chili. Eat it with cornbread, rice or chips or on top your favorite cheese omelet or hot dog.

Don’t let the long list of ingredients scare you off of trying this wonderful hearty spicy beef chili recipe. It’s rich and satisfying. Once you’ve got everything in the pot, simmer till done!

The other night my husband and I were catching up – he’d been traveling – and I told him about this week’s Sunday Supper event, meal ideas for Father’s Day. What would he like me to make, I asked. Turns out this is an event he could totally get behind! I wielded my pencil and pad and he started the list. Right near the top was the chili cheese omelet he loves from the House of Pie restaurant in Houston.

So, ahead of tomorrow’s Sunday Supper event, when I will share the recipe for my version of that chili cheese omelet, here’s the hearty spicy beef chili you’ll need to make it. Normally, my chili would not have beans, but the House of Pies chili has them so I did what I had to do. Leave 'em out if you'd prefer.

Hearty Spicy Beef Chili

Ingredients
1 tablespoon olive oil
2 lbs 5 oz or 1050g ground beef
1 large onion, finely chopped
1 medium green bell pepper, finely chopped
1-2 fresh jalapeños, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1-2 teaspoons red pepper flakes (more to taste if you like it very hot!)
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon fennel seeds
1 teaspoon ground cayenne
1 bottle (about 330ml) beer – I used an Adnams IPA.
4 tablespoons tomato paste
1 1/2 cups or 360ml beef broth
1 (15-16 oz) can, red kidney beans, drained and rinsed

Optional: 2-3 tablespoons masa harina whisked into some cool water.

Optional to serve:
Extra sharp cheddar cheese, grated
Onion, minced
Fresh jalapeños, sliced
Cilantro, chopped

Method
Fry the ground beef in the olive oil in a large pot until it’s sticky and brown. Add in the onion and peppers and cook till they’ve softened.

Add in the spices and cook for a few more minutes.

Now pour in the beer and use the moisture and steam to deglaze all the good browned sticky bits off of your pot.

Add in the tomato paste, beef broth and then the kidney beans.

Cover the pot and lower the heat to simmer. Cook for one hour or more, checking occasionally and adding some water if the chili is dry.

If you like a thick “gravy” based chili like we do, right at the end of your cooking time, add more water mixed with 2-3 tablespoons masa harina (the flour that is used in making corn tortillas) and bring the chili back to the boil till it thickens.

Serve this hearty spicy beef chili with cornbread, rice or even tortilla chips. (Or over a cheese omelet! Find that recipe here.) A sprinkle of sharp cheddar, minced onions and sliced jalapeños are also tasty.

Enjoy!

Like spicy dishes? Check out my Fish Steamed with Spicy Couscous, Cheesy Jalapeño Corn Casserole, Black Eyed Pea Salad or Saladu Ñebbe and, one of my favorites, Spicy Mexican Noodles.

Or try my chili cheese omelet!

Pin this Hearty Spicy Beef Chili!

.

Garlic Lemon Fish Greek Salad Sandwiches #FishFridayFoodies

Garlic Lemon Fish Greek Salad Sandwiches are quite a mouthful, both by name and by flavor - pan-fried grouper tossed with a fresh salad of lettuce, cucumber, tomatoes, black olives, onion and feta, all stuffed in halved pita rounds.

This month my Fish Friday Foodie friends are sharing seafood sandwiches and I’m excited to join them. When the hot summer starts to pick up speed in Dubai, heading straight into the triple digits (in Fahrenheit, anyway) we eat a lot of salads along with fish, chicken or beef that’s quickly pan-fried so it doesn’t heat up the kitchen. Never mind dishes that have to be cooked long and slow (unless in the slow cooker) or recipes that require a hot oven.

This Greek salad is tasty completely on its own, but add some garlic lemon fish and a wrap or pita bread, and you’ve got the perfect hot weather meal.

Garlic Lemon Fish Greek Salad Sandwiches

Ingredients for 4-5 sandwiches
For the fish:
10 1/2 oz or 300g boneless grouper or other firm white fish, cut in chunks
fine sea salt
freshly ground black pepper
2 tablespoons olive oil
1 clove garlic, minced
Juice of 1/2 lemon
2-3 tablespoons minced cilantro

For the salad:
3 1/2 oz or 100g feta, cut in cubes
handful black olives, pitted and halved
handful grape tomatoes, cut in half
1 small cucumber, chopped
1/2 small purple onion, sliced
Juice of 1/2 lemon
3-4 tablespoons extra virgin olive oil
fine sea salt – use cautiously because the feta is salty
freshly ground black pepper
2-3 leaves of romaine lettuce, washed and ripped into small pieces

Method
To cook the fish:
Season the fish with salt and pepper. Pan-fry it in the olive oil till almost cooked through. This takes mere minutes. Add in the garlic and give the hot pan a stir and then quickly add the lemon juice so the garlic doesn’t scorch.

Toss the fish with the cilantro and set aside to cool, off the stove.

To mix the salad:
Add the onion to a large salad bowl along with the lemon juice. Leave to marinate for about five minutes. Add in the oil and stir.

Once the fish has cooled somewhat, add all the other salad ingredients - except the lettuce - into the salad bowl and toss to coat with the dressing and onions. Add in the fish and toss again gently. This can now be refrigerated until you are ready to serve.

Take the salad out of the refrigerator about 15 minutes before serving. Add the lettuce and toss again gently.

Cut your pita bread in half and carefully separate the sides. Fill each half with the salad. Or you can add the salad to the pita bread and fold it up like a taco.

Enjoy!

Check out all the other great seafood sandwiches we've got for you today! Many thanks to our host Colleen of Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice.

An InLinkz Link-up

.