By Connie Emmons
I have always enjoyed breakfast for dinner. I am not sure if it is due to my taste buds being more awake or just the novelty of the idea. Whether it is scrambled eggs or french toast all seem to be extremely enjoyable in the evening. The options seem to be endless as you begin to imagine what to have for dinner once you decide to put breakfast on the menu.
One of my personal favorites is a seafood omelette. Using the same filling for stuffed mushrooms I can create a memorable dinner. When I make my filling for mushrooms I make a little extra and freeze it for a dinner in the future. You can also make it fresh and use within a few days. Be adventurous and try other fillings as well.
–8 oz softened cream cheese
–8 oz shredded Monterey jack cheese
–cooked salad shrimp
–flaked crab meat
In a food processor combine cheeses and blend until smooth add about 2 oz of each meat and blend. Stir in 3 to 4 oz of each meat.
Seafood Alfredo sauce
–1/2 c real butter
–1 c heavy cream
–1 c grated parmesan cheese
–1/4 tsp pepper
Melt butter and add cream. Cook over medium heat until hot and add cheese and butter. Reduce heat and simmer for 10 minutes. Add 2 or more ounces of seafood.
Make your omelette and fill with seafood mixture, fold and place on plate then spoon seafood Alfredo sauce on top.
(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)