Kielbasa and Cheddar Mini Omelette Cups / #FarmersMarketWeek

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This week I am participating in Farmers Market Week with some blogging friends. These events are always fun for me. I love that everyone has the same theme, and it is always so interesting to see the different interpretations of that theme! The only rule with Farmers Market theme is that you need to use an ingredient that is something you might find at a Farmers Market! That's a lot of ingredients to choose from!
I made these Kielbasa and Cheddar Mini Omelette Cups because they are easy, can be made ahead of time, to a certain point, and I bought the eggs, cheddar, and onion at the Farmers Market! Another thing, or two, that I love about these Omelette Cups is that they taste great hot or cold, and they are perfect for a school day breakfast, or an after school snack! 

Kielbasa and Cheddar Mini Omelette Cups 
(printable recipe at end of page)
(makes 24 Mini Omelette Cups)

6 Eggs
7 ounces pre cooked Polska Kielbasa
1-2 ounces Diced Sweet Onion
1/4 -1/2 cup Shredded Cheddar
Black Pepper, as desired
1-4 -1/2 cup Shredded 4 Cheese

Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.

Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.

Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 

Add Kielbasa pieces into egg mix. Sprinkle with black pepper.

Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)

Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!

Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup.

Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!

Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!

Thank you for stopping by today! I hope you enjoyed this recipe! You can find a printable copy for Kielbasa and Cheddar Mini Omelette Cups at the end of this page. If you have time, let me know if you try them and what you think!

I know you are going to want more Farmer's Market recipes, and I happen to have some right here. Just scroll down and find many delicious and fun recipes from some blogging friends:

Monday #FarmersMarketWeek Recipes

• Banana Nut Muffins by Family Around the Table
• Blueberry Peach Pie with Pecan Streusel by The Baking Fairy
• Easy Gazpacho Recipe by Everyday Eileen
• Fresh Corn & Tomato Fettuccine by Jolene's Recipe Journal
• Deconstructed Grilled Chicken Fajitas by A Kitchen Hoor's Adventures
• Grilled Corn Salad by House of Nash Eats
• Grilled Shrimp and Summer Squash Tacos by Tip Garden
• Hummus Chicken Salad by Hezzi-D's Books and Cooks
• Kale Salad with Strawberry Vinaigrette by Culinary Adventures with Camilla
• Kielbasa and Cheddar Mini Omelette Cups by The Freshman Cook
• Mexican Street Corn Salad by Simple and Savory
• Parmesan Roasted Zucchini and Tomatoes by Cooking With Carlee
• Potato and Pea Salad by A Day in the Life on the Farm
• Ribeye Steaks with Corn Salsa by The Redhead Baker
• Roasted Tomato Salsa by Books n' Cooks
• Slow Cooker Summer Ratatouille Stew by Palatable Pastime
• Sour Cream Peach Pie by Kate's Recipe Box
• Summer Pudding by Caroline's Cooking
• Sweet & Tangy Summer Garden Cucumbers by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Watermelon Cucumber Smoothie by Cookaholic Wife
• Zucchini Quiche by Karen's Kitchen Stories

Yield: 24 Mini CupsAuthor: The Freshman Cook

Kielbasa and Cheddar Mini Omelette Cups

ingredients:

6 Eggs

7 ounces pre cooked Polska Kielbasa

1-2 ounces Diced Sweet Onion

1/4 -1/2 cup Shredded Cheddar

Black Pepper, as desired

1-4 -1/2 cup Shredded 4 Cheese

instructions:

1. Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.
2. Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.
3. Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 
4. Add Kielbasa pieces into egg mix. Sprinkle with black pepper.
5. Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)
6. Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!
7. Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup. 
8. Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!
9. Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!

Created using The Recipes Generator

Kielbasa Rice Bowl / #SundaySupper

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It seems like school just ended and summer just started, so I don't know how we can possibly be thinking about "Back to School" lunch ideas, but here I am with a Kielbasa Rice Bowl! My son always loved kielbasa as he was growing up and I love it because it is quick to cook if fried in a pan. Just add a side and you have a meal! Bowl meals are so popular right now, and I hope that continues for a while! They are fun and kid friendly!

Kielbasa Rice Bowl 
(makes 4 bowls)
(printable recipe at end of page)
1 cup uncooked White Rice
1 pound Kielbasa
3 ears Fresh Corn
1/4 of a Red Pepper 
2 stalk Green Onion
8 eggs
sprinkle of  Pepper
sprinkle of Garlic Powder 1-2 tablespoon BBQ Sauce
sprinkle of 4 Cheese

Cook your rice according to package directions. I used Basmati Rice, but whatever is your favorite will work best. Set rice aside.

Slice the Kielbasa rather thin. When I first made this for my son he was pretty young, so I would cut it into slices, and then quarter the slices so there was less chance of him choking. The smaller pieces were easier for him to handle.

Boil the corn in boiling water for 5 minutes. Remove from pan and let cool. Chop red pepper and green onion in to small bite sized pieces.

Cut corn in half, and cut off kernels.

Place all eggs in a bowl and beat until whites and yolks are completely mixed. Set aside.

Start cooking the kielbasa, corn, green onions, and red peppers in a large skillet with a pat of butter. Cook on medium and stir often.

Add the rice and pepper and garlic powder. As the mix cooks, you will see bits of the ingredients sticking to the bottom of the pan, unless you are using a non-stick pan. You want those ingredients in your food. So you need to deglaze the pan with the chicken broth. You may not need the entire 1/4 cup. Add a little at a time, then mix, scraping the bottom of the pan, getting all of what is called the "fond" off the bottom and into the mix. This adds a great flavor that you will love. If you are using a non-stick pan, ignore the deglazing, but add 1-2 tablespoons of chicken broth for flavor. Bring the temperature to high and cook, stirring for 3-4 minutes.

 Add BBQ sauce to pan. Mix in thoroughly.

Mix the cooked eggs into the mix. As you mix them in, chop them in to small pieces with the spatula. Remove from heat.

Fill thermos bowl full of all this yummy goodness! Sprinkle with cheese, and enjoy lunch! (or dinner!)

Thanks for joining me today! I appreciate you stopping by!

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Scroll down a bit to see more tasty "Hot Lunch Ideas for Back 2 School" from members of our #SundaySupper family!

Thank you to our hostess today, Christie from A Kitchen Hoor's Adventures.

       

Sunday Supper Hot Lunch Ideas

Hearty Hot Lunches

• Beef Stroganoff by The Crumby Kitchen
• Cheesy Chicken Mac by Cindy’s Recipes and Writings
• Lasagna Joes by A Kitchen Hoor’s Adventures
• Lunch Box Walking Tacos by Soulfully Made
• Potato Spinach Gnocchi by Caroline’s Cooking
• Raisin Bread Chicken Grilled Cheese by Pies and Plots
• Tuna Quesadillas by Basic N Delicious

Soups and Stews

• 5 Bean Chili by My Blissful Mess
• Broccoli and Cheese Soup by Palatable Pastime
• Buffalo Chicken Soup by Lowcarb-ology
• Italian Wedding Soup by Restless Chipotle
• Kielbasa Rice Bowl by The Freshman Cook
• Make It and Take It Burrito Bowl by Our Good Life
• One Pot Chili Mac and Cheese by Sunday Supper Movement
• Paleo Mason Jar Ramen by Bites Of Wellness
• Turmeric Cauliflower Soup by Cricket’s Confections
• Vegetable Beef Soup by That Skinny Chick Can Bake

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Author: The Freshman Cook

Kielbasa Rice Bowl

INGREDIENTS:

• 1 cup uncooked White Rice
• 1 pound Kielbasa
• 3 ears Fresh Corn
• 1/4 of a Red Pepper
• 2 stalk Green Onion
• 8 eggs
• sprinkle of Pepper
• sprinkle of Garlic Powder
• 1-2 tablespoon BBQ Sauce
• sprinkle of 4 Cheese

INSTRUCTIONS:

1. Cook your rice according to package directions. I used Basmati Rice, but whatever is your favorite will work best. Set rice aside.
2. Slice the Kielbasa rather thin. When I first made this for my son he was pretty young, so I would cut it into slices, and then quarter the slices so there was less chance of him choking. The smaller pieces were easier for him to handle.
3. Boil the corn in boiling water for 5 minutes. Remove from pan and let cool. Chop red pepper and green onion in to small bite sized pieces.
4. Cut corn in half, and cut off kernels.
5. Place all eggs in a bowl and beat until whites and yolks are completely mixed. Set aside.
6. Start cooking the kielbasa, corn, green onions, and red peppers in a large skillet with a pat of butter. Cook on medium and stir often.
7. Add the rice and pepper and garlic powder. As the mix cooks, you will see bits of the ingredients sticking to the bottom of the pan, unless you are using a non-stick pan. You want those ingredients in your food. So you need to deglaze the pan with the chicken broth. You may not need the entire 1/4 cup. Add a little at a time, then mix, scraping the bottom of the pan, getting all of what is called the "fond" off the bottom and into the mix. This adds a great flavor that you will love. If you are using a non-stick pan, ignore the deglazing, but add 1-2 tablespoons of chicken broth for flavor. Bring the temperature to high and cook, stirring for 3-4 minutes.
8. Add BBQ sauce to pan. Mix in thoroughly.
9. Mix the cooked eggs into the mix. As you mix them in, chop them in to small pieces with the spatula. Remove from heat.
10. Sprinkle with cheese, and enjoy!

http://www.thefreshmancook.com/2017/08/kielbasa-rice-bowl-sundaysupper.html

Created using The Recipes Generator

Seasonal Pasta Salad

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This weeks salad is a dish that is a sure fit for your football buffet. It is made up of a universal favorite~Pasta, and added to the pasta is a spicy, deliciously tasty, beef Kielbasa. Add slices of red onion, and sun dried tomatoes to bring a sweet, heavenly, indulgent taste to the bowl. I think it has something for every football fan!!

Seasonal Pasta Salad

1 1/4 cups Olive Oil

1/3 cup Red Wine Vinegar

2 cloves Garlic, minced

Pinch Salt

1/2 teaspoon Black Pepper

2 teaspoon Oregano

2 slices Red Onion, quartered

1/2 package Beef Kielbasa

8 ounce Radiatore Pasta

1/4 of a Red Pepper

2 pieces Sun Dried Tomatoes

Cut the half of the Kielbasa, and then heat it in the fry pan.

While it is heating, bring the water in a pot to boil. When it

starts to boil, pour the radiatore in to cook for 11 minutes.

While the pasta and the kielbasa are cooking, make your dressing.

Pour the olive oil and the red wine vinegar in a bowl.

Add the garlic and the salt.

 Add the black pepper and the oregano. Whisk

everything together, cover , and refrigerate.

Stack the red peppers together, and cut in half.

Cut into strips.

Chop the strips.

 Take the 2 slices of onion, and quarter them.

Add the onion, the red pepper, and the tomatoes, to the bowl.

Take the kielbasa and cut the pieces in half. They should

be bite size.

Add the dressing and kielbasa, and mix together.

Enjoy!

Thanks for joining me today!

Stop by tomorrow when we will be cooking up

our entree, Chicken Wings! After all, it's

not a football game without wings!

See you then!!