Philly Cheese Steak Omelette

We recently had some Philly Cheese Steak Sandwiches for dinner, and I had leftover filling.  Philly Cheese Steak Filling

Which does not happen often, but when it does, I like to play with it, a little.

I’m going to be upfront with you here, I cheat.  I buy sliced cooked roast beef, and add it to the sauteed peppers and onions, and drizzle it with Velveeta cheese sauce.


I know, I’m a philistine.

But it tastes so good and it’s quick and easy as well.

Back to the Omelette.

I decided to add the leftover fillings to an omelette.

I usually just whisk an egg with a teaspoon of either cream if I have some or milk, and cook it in a pan, over low heat until the egg is set and cooked through before I flip the omelette.

Warm your leftover filling and add it to the top of the omelette, drizzle some cheese sauce over, fold and eat.

Philly Cheese Steak Omelette




Philly Cheese Steak OmeletteThe first day, I held back on the cheese sauce, and there wasn’t enough for my taste, the second day, I went all out, and it was soooo good.Philly Cheese Steak Omelette

Philly Cheese Steak OmeletteYou can also use Cheese Whiz here if you like.

I love being able to use leftovers for breakfast or lunch.

Spicy Witch Fingers

This time of the year there are so many sweet Halloween treats available, I thought I’d go ahead and share some of my favorite savory treats in a series of posts.

It’s almost Halloween and quite frankly my teeth are starting to hurt from all the sweets out there.

How about these for a fun treat? Fingers WP

They’re actually a cheese cracker, which can be either formed into ‘fingers’ with almond fingernails, but can also be formed, cut and baked into little crackers suitable for serving with a cocktail.

They just happen to taste great when made with gluten free flour. 

I’ll share how to make the ‘Ogre’s Blood’ Dip later this week. 



Spicy Witch Fingers Cheese Crackers

Yield: 36 + crackers
Author: Sid’s Sea Palm Cooking adapted from my mother’s recipe
prep time: 10 Mcook time: 25 Mtotal time: 35 M
You’ll never believe these are gluten free crackers. They go great with a tapenade for cocktails, or crumbled up over chili or soup. Perfect for snacking and totally great for Halloween.


  • 8 oz. Extra Sharp Cheddar Cheese, grated – you can substitute Shredded Gouda here as well.
  • 2 oz. finely shredded Parmesan Cheese
  • 6 Tablespoons Butter, softened
  • 1/2 tsp. Cayenne Pepper
  • 1 cup all purpose gluten free flour- Besan (Chickpea based) preferably.
  •  1 large egg yolk, mixed with 1 tablespoon of water
  • 36 (about 1/3 cup) sliced Almonds


How to cook Spicy Witch Fingers Cheese Crackers

  1. Mix together the grated cheese, butter and cayenne in a food processor, if you have one, or just in the KitchenAid and mix til smooth. Add the flour and either pulse (if using a food processor) or cut in until it’s all mixed together. Turn the dough out onto a floured surface and knead until smooth.
  2. Divide the dough into 36 pieces and roll each one into a 4 inch long ‘finger’. Divide the dough into thirds, and then into thirds again.
  3. Form the pieces into ‘finger shapes’, with the indentations in between where the joints are. Place the fingers onto 2 parchment covered baking sheets and brush with egg wash.
  4. Press an almond slice onto the end of each finger for a fingernail.
  5. Hint: If you do like me and get to this point and find out you don’t have any almond slices, (cause you used them in another recipe and forgot to buy more) just put a small handful of whole almonds into a cup with some water and microwave them or pour boiling water over them, and let them sit for a few minutes. Slip the skins off and then being very, very, very careful, slice the almonds with a sharp knife.
  6. Place the fingers in the fridge for at least 15 minutes for them to firm up.
  7. Preheat the oven to 350 degrees. Bake the fingers on the upper and lower thirds of the oven for about 13 minutes then swap the pans, and bake an additional 12 minute, until they’re all puffed up and golden.
  8. Cool the ‘fingers’ completely, then arrange on a plate and serve.
Created using The Recipes Generator

How old is your oldest cookbook?

I love old cookbooks, the older the better, so far as I’m concerned. And I collect cookbooks.

But I have a rule, well, sorta, cause there’s always exceptions. I usually won’t buy anything that was published after 1965. Mostly. Which means that my recent purchase of the Women’s Day Encyclopedia of Cookery, was actually cause for excitement.

Many years ago, my sister and I were given the entire set for Christmas, and then we grew up and left home and had to split the set. Well, I got some and she got some. But then when I found the entire set for sale, well, almost the entire set for sale, it was missing a couple of volumes, I had to buy it. Especially since I already had the ‘missing’ volumes in my set.

This set of cookbooks, has actually been my go to for recipes for years, and years, and I still peruse it for ideas. And now I have the entire set.

I’ll tell you about some more of my collection another time. Many of the recipes from various countries are actually pretty authentic. In fact I just looked up Chile Rellenos con Queso in Volume 7 Kid-Moe, and the instructions are very close to how I make my Chile Relleno’s.

Well, I’m not going to boast about something without at least letting you know how to make it, or at least how I make it.

My recipe comes from a friend who was Mexican.

I’ve been busy, writing cookbooks

I feel bad, I’ve shamefully neglected this blog.  But I have an excuse, I’ve been writing cookbooks.

All the cookbooks are available in either paperback, as an ebook or if you have Kindle Unlimited, you can even read them before purchasing.

My first one came out in August of 2017, and is an homage to my Danish ancestry and the recipes I grew up making alongside my mother.

I called it Hygge – Danish Food and Recipes – Dansk Mad og Opskrifter til et Hyggeligt Hjem

The second cookbook is all about Appetizers, which is one of my favorite things to make and eat.  In fact, I’ll often just order off the appetizer menu for my dinner.

I called that one  Nibbles and Bites – A compilation of Appetizers, Canapes and Finger Foods.

The latest cookbook is about Shrimp.  Some of the many quick and easy shrimp recipes I make on a regular basis.   It’s called Simple Shrimp Recipes

So there you have it, lots of work, time and effort along with lots of delicious eating as well.

I’ll be back more often, posting about lots of other stuff going on with my food.

Missing? Not really

I’ve neglected this blog, shamefully, actually more than shamefully.  I cast it aside, let it go, didn’t have time I thought to keep up more than one blog.

But it’s now 2018, yikes, already?  And time for me to come on back and share from the other blog I have been keeping up on.   I actually bit the bullet, well, kinda, my teeth aren’t that strong and got my own dedicated blog under my other persona.

Sid’s Sea Palm Cooking

I’ve been working on cookbooks and actually published one last year, have two more in the works with plans for an additional two or more after these.
The cookbook I did release last year was one that celebrated many of the recipes and love that I have for my native land and culture.
I called it Hygge- Danish Food and Recipes.  It’s available on Amazon as both a full color book as well as a Kindle ebook.  You can even borrow it from Amazon and read it.  Although I do hope you’ll purchase it outright.  Hygge 2 f

I will be back, soon…


I wanted to make something fun for Boat Club this month, since it’s the last one before fall.

I decided to make some personal Smorgastarta, which are just basically a sandwich cake, but a fun one.

I had a couple of Hoagie Rolls in the freezer and I sliced them into thin slices, then layered egg salad and smoked salmon spread in-between the layers.   I also made up a few with egg salad and ham salad layers.


Let me show the fun I had…

I usually have fun in the kitchen when I’m creating, just not so much fun when it comes time to clean up, but I’m getting better at cleaning as I go.

To start with, cut the crust off of the bread.  And umm, it helps a lot if the bread is still frozen at this point, it was really hard to get the crust off the one thawed loaf.

Then slice it into thin slices.  And again, the frozen loaf worked out a lot better this time round.  I used my new Miracle Blade slicer for this.  I just bought the set, and the slicer and the paring knife are worth it in my book, both are super sharp.   Just had to say that.

I used the ham salad spread recipe I made in January, with one exception, I used some thin sliced luncheon ham for the spread.  And it worked out quite well.   I didn’t have any scallions, but I did find one lonesome looking leek in the veggie drawer, so it was pressed into service.   Leeks do tend to last a lot longer than scallions or green onions and make an admirable substitute when you want a little oniony flavour but you don’t want it to hijack your dish.

I think I’m officially in love.

With my food processor.

I placed a few slices of ham in here and let the food processor have its way with the meat.

Added a little cream cheese, mustards, and mayo along with some of the chopped leek.

Mooshed up the hard cooked eggs, and added some mayo and mustard to them.

The leeks just as I was chopping them up.

 Deviled Ham Salad all ready to go.

From the left, Egg Salad, Smoked Salmon mixed in with some cream cheese and mayo, and the Deviled Ham Spread.   In the front Leek cut up and ready to decorate.

Spread some egg salad on one slice, top it with another slice of bread which has been spread with either the ham salad or the smoked salmon spread.


Assembly line…

Continue until all the slices are done or you’ve run out of one of the spreads.

Place into a covered container and put into the fridge for a couple of hours.


This gives the sandwiches a chance to rest and recuperate and also means you get to clean up the kitchen.

After they’ve rested, you need to ‘frost’ and decorate them.
I used equal amounts of a good  mayonnaise, in my case Duke’s Mayonnaise, Creme Fraiche and Sour Cream.  Mix it together and then spread the ‘frosting’ along the sides and top of the sandwich.  Don’t worry about it looking pristine or even really pretty.   You will be decorating them a little.
I used a spoon to spread the ‘frosting’ along the sides and then spread a little on top, placed them on the serving platter and then I had fun.   And forgot to take pictures of the just ‘frosted’ sandwiches.   whoops.

I then had fun decorating.
You can do whatever your heart desires or in my case what I could find in the fridge.
I really need to go shopping, soon.
I used some of the leek I’d minced up, some of the  hard cooked eggs, some parsley out of the garden along with some ham slices and the last of my jar of fire-roasted peppers.

And there you have it.

Mini Smorgastarta, and this won’t be the last time I make them.  It’s just too much fun bringing them to the party.

Home made Seeded Crackers

I found these crackers at  Sawsan’s blog, Chef in Disguise 
I love seeded crackers, they’re good on their own, or with a bite of cheese on top or …

OK, so they’re tasty all by themselves.

You were peeking in my kitchen, weren’t you?  You saw me just eating them, plain, without anything on them.

I did taste test a bunch of few crackers.

I baked some of the crackers according to the recipe, and then I had fun with the last half.

I also changed up a couple of the ingredients, but that’s cause the big old bottle of poppy seeds, that I knew I had, in the pantry, are MIA.

Here’s my take on the crackers.

2 cups bread flour
1/4 cup Flax Seeds
1/4 cup Chia Seeds
1/4 cup Sesame Seeds
1 1/2 tsp. salt
1 1/2 tsp. Baking Powder
3 tablespoons Olive Oil
3/4 cup water (enough to moisten the dough, maybe a little more or maybe a little less).

Mix together, and let rest for about 15 minutes.
Preheat oven to 450 degrees
Divide the dough into either thirds or quarters, and roll out each piece until you get it thin enough.  I made it about 1/4 inch thick, or maybe a little less.

Cut into squares and place on a baking sheet, bake for about 12 minutes, or until the crackers start to brown around the edges.
Take out of oven, taste test one, burning the tongue in the process, decide you need a touch more seasoning.

So for the next batch I grabbed my onion powder and sprinkled just a little on top of the rolled out dough and then cut out some rounds.

I reserve the right to change things up in midstream here.   Baked them off, and then for the last bit of dough, I rolled them out, sprinkled some pizza seasoning on top, and cut them into diamonds and baked them off.


I really like this recipe, it’s versatile, tastes great and best of all, I know exactly what is in it.

I think next time I might add some sunflower seeds as well, or maybe just toast the sesame seeds a little to get more of a nutty flavour.

I made some more last night for NPA and served them alongside a nice double cream Brie.    They were a hit.  Again.

I swear I’ll never buy the seeded crackers again, these are so outrageously good, and best of all  I know exactly what is in them.

I do live in the Redneck Riviera and umm, I reserve the right to make my own ‘Crackers’.

Prepping Jalapenos

I got the coolest tool awhile ago from a friend.  It’s to be used to core out Jalapeno’s.

So you can actually make whole stuffed Jalapeno’s.

It actually, umm, took me awhile to learn how to do it.

I can be a little slow sometimes, getting a new concept into my head, that is.

But once I do, watch me run with scissors.

Sorry, but after some experimentation, I now core all my jalapeno’s before freezing them, well, apart from the ones I mash up, accidentally.

To start with, glove the hand you’ll be using to play with the jalapeno’s.

I never mess around with this step.

Trust me, but if you’ve ever brushed an eye or a nose when  you have pepper juice on it, you’ll never use an ungloved hand again.

The pain, the pain…

I’m also assuming that you rinsed the jalapeno’s off first, and patted them dry.

Take a sharp knife and cut off the top of the jalapeño.

Then, taking this really cool tool, insert the sharp bit into the jalapeño, twisting clockwise and counter-clockwise to release the little seed parcel.

Pull the seed parcel out with the tool, and set aside.

Proceed to the next one and continue the process until all the Jalapeno’s are seeded.

There is a mangled pepper in the back there along with one I did the old-fashioned way, which entailed cutting it in half, and then digging out the seeds.

The corer makes it a lot easier, and quicker.

And they’re cute to boot.

You can now stuff them however you like,  do as I did, put them into Ziploc bag and into the freezer for future seasoning and eating possibilities.

I suggest using a mixture of cream cheese and sausage, although you could also stuff them with some Cheddar Jack cheese, wrap them in bacon and broil them.

I have an idea, I think I see a new appetizer in my future.  I’ll share the how to’s as soon as I do them.

In the meantime, if you happen to see one of these corers running around, catch it and try it out yourself.

Vegetarian Stuffed Peppers

I’m an Omnivore, I admit it.

But, just cause I’ll eat almost anything or at least try, almost anything, it doesn’t mean I don’t like to eat meat-free from time to time.

Really, I like meat-free meals.

And yesterday I hit it out of the park.   Well, I lobbed a good one.

Wait, it isn’t baseball season just yet, but with the sun and everything outside, I’m getting anxious.

Sorry, my mind wandered a little there, but I caught it before it escaped.

We, as in the Senior Center, were given a lot of Green Peppers earlier in the month.  They were lovely, and we used some in a salad, we chopped up a bunch and froze them, and then I got the bright idea of making some Stuffed Peppers for our seniors.   So we did.

But, there are some vegetarians among us who don’t eat meat, and I wanted to make sure that they were able to have a great meal as well.

So, I made a lovely filling, and stuffed them, baked them off, and served them. This was the solitary one that was left over yesterday, so I took it home and had it for breakfast.

And I have to say, OMG, they were so good, and in fact, I’m planning a repeat, soon.

But this time it will be a private party of one.   And I’m going to go for a little healthier version as well.

I plan on using some brown basmati rice.

I wish I had pictures of the process to go with this, but, I was cooking against the clock, as usual.

I took a couple of carrots, two small zucchini, an onion and a little garlic, sautéed them in a pan with some olive oil until they were soft.  Sprinkled them with a little Badia Sazon seasoning, then mixed them in with about 4 cups of cooked rice.   Stuffed them into some green peppers and they baked for about an hour, then we covered them.   They were served with a dollop of Creole Tomato Sauce.

And I’m going to try to recreate that recipe so I can share the how to’s on that, cause the flavour was out of this world good.

And maybe I’ll add a couple of chopped up mushrooms as well.

Hmmm, the possibilities…

Peanutty Doggie Biscuits

I’ve made my own home-made dog food for many years, but for some reason never tried my hand at making doggie biscuits.
And I have no idea why.

My Chimi gets all kinds of treats that I buy, and in fact she has her own little table, with a selection of treats, and is given a couple a day.  I try to change them out, so she doesn’t get bored with the same all the time.

Well, I get bored eating the same thing, so, why shouldn’t she get some variety?

I decided that it was time I tried my hand at baking her some treats.
This is my first try.
I nailed it.

These are Chimi approved.

I got my inspiration from this recipe I saw on the King Arthur website and  here is the Link to their recipe.

Of course I changed it up, but just a little, I added a couple of tablespoons of bacon fat, cause I had it and didn’t want to throw it out, or eat it myself.


2 cups AP or Bread Flour
1 cup rolled oats
1 tablespoon dried Parsley
1/2 cup nonfat dry milk
1/2 teaspoon salt
2 large eggs
1 cup peanut butter, crunchy or plain  (I used some organic, whole peanut butter)
2 tablespoons bacon fat
1/2 cup water, plus a little if it’s too crumbly, just enough to make a dough.

Preheat oven to 300 degrees.  Lightly grease a couple of baking sheets or line with parchment paper.
Mix together the dry ingredients,


then add the eggs and peanut butter.  This will be crumbly.  Then add the water, just enough to make a dough.

Roll out the dough to about 1/4 inch thick and cut out with a cookie cutter.  I had a doggy bone shaped one, so I used it.

Cut out the shapes, gathering and rerolling the scraps until you’ve used up all the dough.

Bake for about 40 minutes, checking after 30 minutes.   They should be a dark golden brown and crisp all the way through.   Remove from oven and let cool right on the pans.

Take one cookie off, and burn your fingers on it, tossing it from hand to hand so you can cool it off quickly and let your dog taste test it.
I got just over 50 biscuits, and Chimi did approve the taste.