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How to make a ham cheese and pepper omelette

How to make a ham cheese and pepper omelette

Easy, delicious and healthy Cheese, Ham & Pepper Omelet recipe from SparkRecipes. See our top-rated recipes for Cheese, Ham & Pepper Omelet.

A favorite marinade using lemon, vinegar, wine, beer or bourbon is a great choice.

If you choose to use bourbon, beer or vinegar, use slightly less than you would use for grain fed beef.

Grass fed beef cooks quicker so the liquor or vinegar won't have as much time to cook off. For safe handling, always marinate in the refrigerator. If you do not have time to marinate and don't own a Jaccard meat tenderizer, just coat your thawed ham cheese and with your favorite rub, place on a solid surface, cover with plastic and pound your steak a few times to break down the connective tissue.

As an added benefit your favorite rub will be pushed into your grass fed beef.

Don't go overboard and flatten your beef unless your recipe calls for it. If you don't have a meat mallet, use a rolling pin or whatever you feel is safe and convenient. Stove top cooking is great for any type of steak.

You have more control over the temperature than on the grill.

You can use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat just like steak chefs. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.

Use a thermometer to test for doneness and watch the thermometer carefully. Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.

Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.

How to make a ham cheese and pepper omelette: cheese and ham omelette

Never use a fork to turn your beef. Reduce the temperature of your grain fed beef recipes by 50 degrees i.

The how to make a ham cheese and pepper omelette time will still be the same or slightly shorter even at the lower temperature.

Use moisture from sauces to add to the tenderness when cooking your roast.

Never use a microwave to thaw your grass fed beef. Either thaw your beef in the refrigerator or for quick thawing place your vacuum sealed package in water for a few minutes.

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Bring your grass fed meat to room temperature before cooking. Always pre-heat your oven, pan or grill before cooking grass fed beef.

Stir in broccoli florets during last 5 minutes of straining. Add cooked chicken breast, sliced into pieces once rice is greatly cooked. Top with shredded cheddar cheese before serving optional.

When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process.

Also, baste to add moisture throughout the grilling process. When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven.

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When preparing hamburgers on the grill, use caramelized onions, olives or roasted peppers to add low fat moisture to the meat while cooking. Make sure you do not overcook your burgers.

Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage.

Cook and stir until no longer pink, about 10 minutes.

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